Gourmet Teas from Coffeebreak

Your favorite coffee shop now offers a new perspective on its beverage lineup as Coffeebreak introduces Gourmet Teas. Six refreshing flavours; some familiar, others exotic but all stimulating to the senses. An ideal drink to start the day or wash up the days excesses.

Peach Melba

Take a pleasure in the mishmash of raspberry and peaches. Originated from the classic French dessert -Peach Melba invented and dedicated to the prima Donna Melba by the great cook, Escoffier. The tea combines the flavours of two summer fruits – peaches and raspberry

Rose

Win your hearts desire with a bunch of roses poured in a cup. This tea contains rose hips, abundant in vitamin C said to be effective in making the skin beautiful.

Savanna

Take a sip of this delightful and refreshing infusion. Has a blend of honey bush and herbs with the sweet and fruit fragrance and refreshing after taste. Contains citrus peel, rose petals and blue marrow

Gourmet apple

Savour the medley of apple and cinnamon to heighten your senses. Contains apple and vanilla flavoured teas, apple chips, hibiscus, grapes, cinnamon, vanilla from Bourbon and rosehips.

Easter flower

Good harmony of flavour of sweet-sour strawberry. You can feel the touch of spring.

Summer Sun

A burst of vibrant summer in every sip. With the freshness of lemon grass as key flavour, the sweet tart taste of fruits is evident in every cup. By adding milk, a whole new different taste can be enjoyed. Contains green rooibusch, citrus peel, and blue mallow and has a rose petal aroma.

These gourmet teas are served hot but can be iced upon request. Priced from PhP50 up and additional PhP5 for iced teas.

NOTE: Photos are for the presentation purposes only (except for iced tea). Orders come in paper cups with tea bags of flavour of choice.

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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