How popular is Deocampo's sio pao?

It was yet another rediscovery the moment I stepped inside Deocampo Barquillos’ newly renovated pasalubong shop in Jaro weeks ago. The place was very touristy and was both eye catching and stomach grumbling. Everywhere one may lay his eyes upon its all goodies – barquillos, biscocho, galletas, pasencia, butterscotch, pinasugbo and a whole lot more.

But the one item that really stood out was their sio pao. I’ve tried this before and dismissed it as just “one of those sio paos….” It was the fact that it had potato as extenders and a bit dry. My impression remained that way since then since most of the time it was just a take out and stood hours inside the fridge.

But fate brought me one day to try their sio pao “fresh from the steamer” and the memories I had before were instantly erased. I had a warm sio pao with a “bun” texture I prefer – sort of “gummy” on the outside yet soft inside. More surprises came when I cut it in half and revealed a very filled sio pao.

Pure pork meat - with no fatty part, with hardboiled egg and potatoes. Even with the so-called extender, it seem they didn’t shortchange their patrons for Deocampos sio pao had more filling compared with others. And for only PhP20 per piece its one of the more “worth it” sio paos in Iloilo City – “pao”nd for “pao”nd.

I also witness first hand its popularity – I had one of the last remaining few sio paos that time and a few minutes after they were all gone. I decided to wait for around 30 minutes when the next batch will be off the kitchen. During that time I could have sworn there were around 40 people who went in and out the shop – all looking for their sio pao. But were dismayed when there wasn't any that time.

I secured by order of five – yes I became an instant convert that I got more than what I ought to. When it came out the kitchen I managed to snap a shot of them before they were distributed to a queue of patrons. And yes I could have almost ate them all by myself but limited myself to “only” three – dinner, dessert and midnight snack, all in a span of two hours. How I wished I kept the remaining two instead of giving them away - lol.

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