Taste the goodness of Rgies Delicacies

BUTTERSCOTCH business started in a small rented residence at Alta Tierra Village, Jaro, Iloilo City in 1985. Out of cooking hobby, Butterscotch was introducted to friends and relatives as samples, gifts and pasalubongs. Their positive feedbacks inspired the Couple to do business in selling this product. Thus, the backyard industry for butterscotch was initiated. Business commenced by displaying the product to some outlet stores in Iloilo City.

Eventually, it catered not only BUTTERSCOTCH but YEMA as well, to some establishments with its own labels in the two products. This has guided every aspect of their Butterscotch/Yema business for more than 19 years. The solid and quality foundation, that has supported its products and withstood the time has led the couple to register their business on March 2003

under the name, RGIES DELICACIES

Because they wanted to make some variations on the traditional Butterscotch with cashew, they decided to try experimenting with Mango Chips. After many different trials with the mixtures, they finally came up with the perfect one. The BUTTERSCOTCH with MANGO CHIPS became a hit both here and abroad.

As time went by, they also have developed the BUTTERSCOTTI, a kind of biscuit that is finely topped with cashew nuts. It is usually referred to be the biscuit version of Butterscotch.

After seeing the good results the Butterscotch with Mango Chips has yielded, they decided to try again with another flavor. They experimented again and eventually, released to the market the BUTTERSCOTCH with ChocoOats..

RGIES simple vision has been guiding the company from a small backyard trade, staffed by one (1) worker to meager earnings. Presently, RGIES employs ten (10) workers and has continued significant increase in its production.

The company set the standards for quality in their products and constantly strive to surpass them. The RGIES Delicacies also hope to develop their products into products that meet international standards, yet cater to the Filipino taste for Filipinos living abroad.

RGies Butterscotch and Yema are known for its being savory and delicious. Their edge over competitors may well be its excellent, yummy taste, particularly in Butterscotch for being moist and chewy. RGIES Delicacies has practically become a byword when it comes to tasty of their Butterscotch and Yema. This was brought about by consistency and maintaining the good quality of their products earned through more than 20 years in the business.

Patronage of the products is not only for local residents, but has extended as well to valued customers ordering in bulk for their relatives and friends in the U.S., Europe and Asia.

From Rgies Delicacies Website

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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