"Trifle" the fun at Nothing But Desserts

Nothing but Desserts introduces not one, not two for four new trifle creations as it brings its dessert collections to almost seventy. Wow! That’s a dessert for every single day for more than two months! With trifle treats that looks goods and definitely tastes better, its make every visit an indulgent trip into dessert haven. I was lucky to have tasted all these four treats in just one setting during a food tasting session organized by the dessert restaurant at The Avenue Complex. And truly it was one truly one sweet day!

First was a rich trifle and by the name alone you can already taste how good it will be – Belgian Chocolate Trifle! Rich and creamy Belgian chocolate in a cup topped with cream more chocolate and cherry, it surely will make every chocoholics dream come true. Every spoonful gives one more than enough intake for a needed (or dreaded) sugar rush.

Next was Mocha Trifle – layers of light cream with the essence of mocha and sponge cake topped with cherry and chocolates. A contrast to the previous trifle, this had a somewhat feel and taste but still enough flavour and texture to experience a trifle pleasure.

Third was a coffee lover’s treat – Cappuccino Trifle. Layers of sponge cake with cappuccino cream concoction that even just the aroma perks up one’s sense. Topped with mini mallows, chocolate, cream and cherry for a too-good-to-be-eaten presentation, coffee powder completes this two in one – coffee and cake experience.

A break from the rich and heavy concoction was given by the Peach Melba Trifle. With layers of sponge cake, cream and peaches, a fruity trifle was a welcome breather. The mellow mix of light cream and the natural sweetness of the peaches added texture and complimented flavour of fluffy sponge cake. With more peaches and cream plus chocolate as toppings, this was easily my favorite during the dessert tasting session.

So troop down to Nothing but Desserts at The Avenue and satisfy your sweet cravings not only with these trifles but with all the other sweets you can lay your eyes on.

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

Search This Blog