Goodbye Ilonggo pride: Jollibee acquires Mang Inasal

Now it can be told that Jollibee felt the pressure brought about by this proudly Ilonggo fast-food chain, Mang Inasal. The former bought 70% of the latter for a whopping PhP3 billion pesos. When this news broke out (we were informed by another big Ilonggo businessman), I literally felt blood drained off me. For years, Mang Inasal, had been a symbol of pride for the Ilonggos, which despite protests and criticisms (from bitter inasal lovers across), it has proven them wrong. It has opened a hundred branches a year in the last two years. As of this time, it already has reached its quota as it already has 303 branches more than two months before its supposed deadline.

It has been told that when Mang Inasal started, the owner just picked up a generic inasal maker in front of one of the hospitals in Iloilo City. (Hospital “frontages” here in Iloilo (and elsewhere) have this fly by night food stalls that includes inasalans). He served a generic inasal and when money poured in the taste and the resto developed into what it is today. I easily noticed that the flavour of the inasal served before was very different than it is now. It went from not being like to one of my favorites.

Anyway, this recent acquisition is one of the biggest happenings in the Philippines business scene in recent months and can become one of the highlights of the year. But it based on the initial reactions I gathered online, this move was not met with praise by the Ilonggos that for years have rallied behind the success of Mang Inasal. It seems pride has been bought and it surrendered without a big fight. The fact the one of the subsidiaries of Jollibee , Chowking, is the one feeling the heat and the fast-food giant itself has launched (and relaunched many times) a counter product, chicken barbecue which to some tasted like burnt wood. No I don’t hate Jollibee – I love their spaghetti, hotdogs, Champ, palabok, dessert lines, but this buy out made me resent the move.

So what made this move possible? I have been told that Injap wanted it to last even more than his lifetime and leaning on a more established partner would definitely do so, as he thought. Advertisements, bigger organizational advantage and Im sure international branches were part of the offer that he can’t refuse. My April Fool joke of Mang Inasal opening in Hong Kong might be coming true in the end. A rejoice for the OFWs who yearn for more native fast food nearer to where they are

But what’s in store for the current and possible franchisees? Obviously higher fees – from a very reliable source, from the current PhP7 million it will see double at PhP 14 million, as the complete acquisition nears. But knowing how Jollibee has survived and become the biggest food conglomerate in the country, it would be worth it or will it be? Only time can tell.

But now I have to tell you, make the most of Mang Inasal has to offer now before changes will happen soon. That is order more and more rice!

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

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 (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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.

FLAVOURS OF ILOILO

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