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!

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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