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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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