100% Pinoy: Flavors of Iloilo

I remember watching this episode years ago around 12mn on GMA 7. It was truly a gastronomic delight even at that time since I was still in Manila and it sort of satisfied my cravings for Ilonggo delicacies. Here's a snippet from that episode that eventually inspired my blog name.

From 100% Pinoy GMA NEWS

Pista ng mga pagkain

Kilala ang Iloilo dahil sa Dinagyang Festival na talaga namang dinarayo rito tuwing Enero. Sa Dinagyang – na nangangahulugang "kasiyahan" – makikita ang iba't ibang palabas at parada.

Syempre hindi mawawala rito ang pista ng mga pagkain kung saan kilala rin ang Iloilo.

Dinayo ni Raffy Tima ang pistang ito ng pagkain at inumin para makisaya sa taunang pagdiriwang ng Dinagyang.

La Paz batchoy

Kapag sinabing Iloilo, kakambal na nito ang La Paz Batchoy.

Kapag sinabing La Paz Batchoy, agad na pumapasok sa isip ang Deco's – ang sinasabing original na gumagawa ng La Paz Batchoy. Ito raw ay pagmamay-ari ng tinaguraing "Father of La Paz Batchoy" na si Frederico Guillergan.

Pero kahit na sila ang nauna, meron ding ibang namayagpag sa lasa – ang Ted's Oldtimer La Paz Batchoy. Sa sobrang sarap daw nito ay umabot na sa Maynila ang kanilang specialty.

Minatamis ng Ilonggo

Ang minatamis na yata ng Iloilo ang pinakamakasaysayan sa bansa.

Alam nyo bang ang kauna-unahang minatamis dito ay nagmula sa tira-tirang itlog na ginamit sa pagpapatayo ng simbahan ng Molo sa Iloilo? At ang sikat na biscocho ay nagmula sa mga patapong tinapay?

Pinaniniwalaang may "sweet tooth" daw ang mga Ilonggo at nasasalamin din dito ang isang katangiang pinagkakakilanlan sa mga taga-Iloilo – ang pagiging malambing.

Ilonggo specialties

Hindi natatapos sa La Paz Batchoy at sweets ang panlasa ng mga Ilonggo dahil dito rin matatagpuan ang ilan pang putahe na proudly Ilonggo-made talaga.

Nariyan ang pancit molo, binakol, kansi, kadyos, tambo at marami pang iba. Alamin kung paano ginagawa ang mga ito sa 100% Pinoy, Huwebes ng gabi pagkatapos ng Saksi, sa GMA.

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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

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