Allan's Talabahan: A foodie pitstop in Oton

The heavy rains one afternoon didn’t stop us from seeking what is considered to be an oyster Mecca in the town of Oton. Allan’s Talabahan, a few minutes from the town center, is among the most popular no frills food stop and has quite a number of patrons ranging from locals to balikbayans and even foreigners. It’s no nonsense accommodation gives diners more chance to focus more on its gastronomic delights that people come in droves.

It was my first time at Allan’s though I have blog entries about it through the photos I my acquaintances who are regulars. The few times I’ve been to the area, I pass by it not knowing what I was missing – I’m no oyster fan at all. But the bloglure of being there and experiencing and sharing what it like to be actually there is way different than just sharing what others had been through.

So with no protest, together with other bloggers we sought a late lunch at Allan’s one day and yes, our table had oysters – lots of it. The most popular of which is no doubt their baked oysters which comes in very cheap at around 10 pesos per piece (I just did simple Math for an order of 6 pieces comes at PhP60).

But before I delve into that experience, we also ordered grilled squid, grilled pork belly, grilled alloy (tulingan?) and a small small "basin" full of steamed oysters. The simple orders came first like the pork belly which was just ordinary tasting but felt it was very cheap at PhP40 served in a popular place. The grilled alloy looked tempting but cautious it might make me feel as if I’ve already had happy hour that early. Talking about being “hubog” (drunk) they say …

The grilled squid came in stuffed with the usual - tomatoes and onions. Though just another ordinary order but I was glad that it came out appetizing in my shots and also tasted as such. Grilled just right, not too soft nor rubbery plus very visually appealing too.

Then the baked oysters came – they looked good but smelled even better. So I guess the taste would be in succession – best. Not that I have tasted quite a collection of baked oysters or it’s a regular in my seafood orders. For someone not fond of oysters, it was very good, if only the first time I tried baked oysters it was this good, then I could have been an instant fan. I heard my friends talking and raving about it – cheese, fried garlic and powdered milk as topping. The last one was quite surprising but nevertheless contributed something good for me to love it despite my previous gastronomic encounters.

Then a “bucket” of oysters came and I just tried one – it also tasted good dipped in sinamak, the Ilonggo spiced vinegar. It didn’t have that oyster feeling the first time I tried it and tasted quite clean and edible for someone who had a-not-so-good gastronomic experience.

I got up and explored the place, just a simple carinderias with the “inuman” feel but very conducive for quite an eating-like-there’s-no-tomorrow sort of thing. Yes it can really be since the food is cheap – together with 3 cups of rice plus 1.5 liters of soda – it only cost PhP 390. And doubling the quantity even for the same group (of three), Allan’s would still come off a place for cheap eats and no wonder this hole in the wall food stop in the town of Oton is among the most popular in the Iloilo gastronomic scene.

Allan’s Orig Talabahan
JC Zulueta St., Oton, Iloilo
033 336-1446

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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