Special PBA cupcakes from Tinapayan

One of the gastronomical highlights of the Philippine Blog Awards Visayas 2010 was this wonderful logo cupcakes courtesy of Tinapayan Bakeshop. It was two days before the event when we casually met with the owner of the bakeshop who surprised us with her plans for the awards nights. Though I have seen these type of cupcakes in the bakeshop, I haven't really though it would come out this good. To think, they just based in on the poster we made for the event.

It proved to be another photo op for the attendees as most bloggers waited for their turn to have their pictures taken with the cake. No one dared to touch even an icing in fear of protest from those who haven't had their photo ops. The honour was reserved for Juned Sonido, President of the Philippine Blog Awards, who got the first cupcake and had the first taste of the "success" of the Iloilo leg of the PBA.

Admittedly I had doubts whether they would taste as good as they looked like since I haven't tried Tinapayan's cupcakes (I'm not event sure if they are commercially available) but when the VIPs themselves said that they were very good, I sighed with relief! Oh me of little faith in Tinapayan! - lol

Then everybody got a cupcake that eventually "destroyed" this work of art but it was a minor "destruction" compared to what I've done (together with someone I just know based on looks). We "pierced" the cake by getting cupcakes in the center of it - I got the one with the star on it.

It was then the secret was revealed that, obviously it had two layers of icing, a white base (on top of the cupcakes) to make it easier to design the top layer with the Philippine flag motif. Even without the icing, the cupcakes were really good. Soft and delicious, even after being inside the fridge (we took home boxes), they were still yummy even the day after.

These cupcakes echoed the success of the two events we had that time, though there is still a big room for improvement. But at least we know that whatever our next events would be, we can count on something surprisingly good from Tinapayan.

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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