A table for three at Breakthrough

It's always a feast whenever at Breakthrough Restaurant especially along the breezy Villa beach. It may have some mendicants and insects brought about by the al fresco ambiance but the scenery and the beauty of enjoying a glorious meal by the beach overcome these nuisances. At times, the beach adds beauty or gore depending on how clean the surroundings but most of the it's the former.

To start with we had the juiciest piece of grilled managat - the best one I had ever since. Fleshy and oozing with flavours in every bite, even without the dip it was one great eat.

Next came one of my favorites, kinilaw nga pasayan. The first time I had them it was love at first taste and now it has become my one true love. If ever I can I always order a plate on in order to please my palate and share this to others who instantly fall in love too - hmpf! karibals (competitors)!

What a discovery I exclaimed when I tasted grilled imbao. A shellfish that is both fleshy and plump; grilling and adding some spices did wonders to the meat and the sabaw which I finished with a loud slurp! Yes, I like it better than oysters!

The head portion of the managat was made sinabawan, just a simple way of stewing the fish head adding some seasoning and greens. Simple but delicious I always say.

The native litsong manok was also good but pales in comparison with nearby Tatoy's. But on it's and without thinking the one, it's a good eat. The "nativity" of the chicken can be savoured in every bite.

But my greatest discovery that night was their pork sisig. Actually it's the first time ever a pork sisig was right in front of me. I never usually order sisig from Breakthrough since I find many other items more interesting and much "touristy" (when I have visitors). But now things gonna change...

The "ultimate" indulgence was this plate of aligue rice, fried rice mixed with the crab fats. Very cholesterollific indeed!

And as predicted the dinner ended as if the we havent eaten for days and there only three of us that time. But it's all worth it - the food, the ambiance and the company!Read related posts here and here.

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.

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

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 - 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

Search This Blog