Baye baye reinventions

With nothing much to do during the long weekend of Fiesta Minatay and seeing a lot of baye baye on the table, in the fridge and even in my dreams (lol), I decided to try my hands on some reinventions of my own. Inspired with the innovations of baye baye during the Tigkaralag Festival of Pavia a few days, most of my creations mirrored what I saw and tasted during that competition.

Using ingredients I found inside the fridge – a pack of pecan nuts and some dulce de leche, I reinvented the native delicacy not only with a twist but with a little “sophistication”.

Inspired by the sesame seed crusted entry, I made a pecan nut crusted baye baye by rolling it over grated pecan nuts. An easy reinvention but using a not so common nut made it more intriguing and giving it somewhat classy remake. Though eating proved to be somewhat messy as some of the pecan nut crumbs fell before reaching one’s mouth

Baye baye halves filled with pecan nuts and dulce de leche mixture and topped with half a pecan nut reminds of me that entry with cheese toppings. More so, it took me back to the days when we had our food tasting session at Tinapayan as the bakeshop presented bars and slices looking almost like that – well made and much better presented of course. Eating with bare hand proved to be untidy – sticky dulce de leche and pecan nut crumblings.

And lastly, I got my own version of the winning entry – a baye baye twist with dulce de leche and pecan nut crumbs mixture as filling. It would have been easier if I used a plated baye baye but I combined several sticks of baye baye, molded them into longer and flatter individual sticks, filled and rolled them into the finished product. If only I could have made the baye baye thinner …

My favorite turned out to be the “twisted” reinvention mainly because of the dulce de leche mixture and being more manageable to eat. Next was the pecan crusted baye baye being the most photogenic and more viable for commercialization. And the other one – I find it almost ugly as the you-know-which cake LOL.

I had more fun making these baye baye reinventions than actually eating them since I got myself filled up with the “rejects” during the process of reinvention.

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 por...

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 us...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

Search This Blog