Memories, memories ..... Love and Kisses

This is one restaurant that most Ilonggos have fond memories of. Love and Kisses is a homegrown foodie stop for pizza and pasta. The "more recent" original store was located along Gen. Luna street fronting University of San Agustin to which I also had fond memories of “just passing by” when I was a kid. Living and schooling far away from the area served as one of the reasons for me to discover what others had been raving about for years.

It was a delight to have seen a Love and Kisses stall during the Dinagyang 2009 Food Festival. It was my first time actively participating in the said festivities that I got to go ‘round the city. Finally I can blog about and taste (yup in that order-lol) this well loved pizza. Without much thought I got slices of all the available pizza varieties that time and enthusiastically blogged about that gastronomic experience.

Now Love and Kisses have put up a second branch in front of an Iloilo landmark – Nelly Garden mansion. And it was the first time I actually ate inside a branch. It was a pizza and pasta galore as we had 3 different pizzas and pastas as well.

Actually just slices of it and a personal pizza. Personally these pizzas tasted very home made but with some weird ingredients for me. Like those white shreds that turned out to be boiled egg whites. Priced around 30 pesos per slice and with names like Happy, Tenderness, Simone, Love and Kisses, one will surely have hard time choosing which one fits his taste and personality.

Pastas cost around an average of PhP45 with the pasta marinara costing PhP58. Seafood like clams makes this tomato based pasta among the least expensive marinaras I've known in the city. But ofcourse served unpretentious and looks like been prepared beforehand and just heated and served.

Pasta alfredo appeals more to meatlovers as ham and bacon makes a perfect combo with the cheese and sauce. Without the pasta, it can even pass as pizza toppings.

And finally my order, pasta tetrazzini or something like that. Basically its like pasta alfredo with with olives, mushroom and tuna. The olives and the tuna provided more flavour then than the bacon can give. Not that spectacular but a good but for only PhP40. Actually almost everything is a good buy since what they have is more than the ordinary and priced just right.

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 (

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.

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

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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