Sandwich Indulgence at Coffeebreak

Aside from love affairs, perhaps the most pleasurable activity we so ever regret ending is that oh-so reviving and ever engaging cup of coffee. And especially if it’s a Coffeebreak cup, may it be your favorite hot caramel macchiato or tiramisu frappe, the last sip is always hard to swig. Or perhaps, it’s really the whole Coffeebreak experience that’s really hard to end.

Now, you’ve got more reasons to engage a Coffeebreak. Aside from the sweet indulgent servings of pastries and swooned-over cakes, Coffeebreak will let you relish the medley of superb-tasting and pleasurably-cold, Coffeebreak Cold Sandwiches. This new offering from your most-loved gourmet coffee shop will surely make your Coffeebreak time extra delightful.

CB Club Sandwich is a lip-smacking double-decker. A medley of ham and cucumber, egg salad, tomato, and cheese stuffed in manifold layers of white bread.

CB Tuna Dill, the scrumptious combination of the fresh goodness of tuna salad, cucumber and tomato filling in between bread layers.

Taste cheesy chicken with every mouthful of CB Chicken & Cheese Sandwich. Relish the hefty serving of chicken ham, dished with a load of tomato and cucumber in super engaging mayo dressing in between layers of wheat bread.

And if you fancy some beefy goodness, try CB Roast Beef Sandwich. Enticingly stuffed with rolled beef slices and filled with a load of gooey mustard and fresh cucumber, this delight will surely captivate your palates.

Relish the delicious CB Cheese and Egg. The sandwich will remind you of the wonderful breakfast you always miss. With every bite, savor the cheesy burst combined with the irresistible egg salad and mustard dressing, garnished with the fresh mix of cucumber and tomato.

With these delights, be sure to make your everyday a sandwich superb day! These Cold Sandwiches available at CB Avenue, CB Valeria, CB Nelly’s Garden, CB Metro, and (Airport outlets) CB Predep, and ICVB.

Note: Sandwiches in photo were served during a mini presscon and in bite sizes. Actual sandwiches served are bigger.

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...

An Ilonggo favorite: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full....

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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