Skip to main content

Pixie's Sinugba Live - Now in Iloilo!

Pixie's Sinugba is now in Iloilo City and just opened a few days ago. Serving healthy seafood products and other Filipino best delicacies, it started as an outdoor takeout outlet producing Inihaw na Boneless Bangus na walang kaliskis, and other Seafood products with a healthy concept.

Pixie is the nickname of Sylvia Marie M. Valencia, the oldest daughter of the Valencia Family, playing in the national team (basketball). The birth of the career playing in the national team was also the birth of Pixie's. Sinugba is an Ilonggo word for inihaw. Pixie's Sinugba simply means inihaw ni Pixie.
Sinugba na bangus

It was in the year 2000 when Pixie had a chance to play basketball on the national's intercollegiate games at New Era University. During those games, her extraordinary skills in playing basketball were discovered. She was invited for the training pool for RP Women's Basketball Team. Two years later (2002) Pixie was having a hard time on maintaining her diet as an athlete, losing appetite because of same old conventional tastes on her diet. So one day, she ask her mom if she could make a unique kind of diet fit for her career.

Sinugba na Rellenong Bangus

The Valencias were already in the seafood business local and export since the early 50's. Boneless Bangus (boneless milkfish) was one of the Valencia's top produced seafood products. So Pixie's mom thought about grilled boneless bangus, a very low fat, healthy fish cholesterol and high protein diet for her. So her mom would debone and her father would grill the bangus. That day Pixie brought the grilled boneless bangus to her regular practice of basketball, and then one by one her team mates tried the grilled boneless bangus.Embutidong bangus

Because of unique taste, her team mates ask her, where did this great food came from? Some would ask where, did you bought this? Then her other team mates asked her if she could bring the same food again the next day for their practice. Months later it became their habit to eat almost every day.

Lumpiang bangus

Months followed, it had spread to some few friends and neighbors, so they would ask Pixie's mom almost every day for the inihaw na bangus. Other family, friends and relatives would visit the Valencia family without any reason, just to eat this great food. Weeks later Pixie's mom noticed that she was already doing food charity, but not to the less privileged. So the Valencia's seriously talked about the potentials of making the inihaw na boneless bangus a business.

Inang Gulay

One year later, studies were made for the possibilities of business and, the Valencia Family then decided to open a takeout outlet at Mindanao Ave. Tandang Sora. The Family sold ten (10) pcs. of inihaw na boneless bangus for its first day. Days came into weeks and months, the number of pcs. sold per day doubled tripled. Like a phenomenon its sales increased as to the number of pcs. of bangus where did not expect. Three months later after the Valencia Family had opened Mindanao Ave., Tandang Sora Branch; Mother Ignacia in front of the ABS-CBN exit followed, but with a dine-in concept which gained the same response as Mindanao Ave. Branch did. The sales had doubled and tripled. Now, Mindanao Ave. Branch is selling an average of 250 pcs. of Inihaw na Boneless Bangus per day.


Pixie's Sinugba is located along Yulo Street in Villa Iloilo City. They're still co0rdinating with PLDT for their landline phone so in the meantime, just call or text 0926-674-1005.
Check our their menu | Article and photos courtesy of Pixies Sinugba

Popular posts from this blog

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found.  I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An American Adventure Buffet at Days Hotel Iloilo

I just came from a meeting for an upcoming event dubbed as "America in 3D" and when I arrived at The Promenade at Days Hotel Iloilo, it was like "America in 3D" all over again. But it was delicacies, drinks and desserts that time for it was the launching of their newest dinner buffet called American Adventure. As it promises guests to embark on a culinary journey of the flavours of America, guests will surely the taste of America with it's line up appetizers, salads, delicacies, main course and desserts. I kicked off my journey with a bowl of the clam chowder which was just as good as the one I had a few days earlier at The Venue . It was rich and flavourful, so good that sometime during the course of the buffet I had anotherone. There was a beautiful display of Oyster Rockefeller which turned out to be delectable that I got one each time I stood up and take another round. A play on Las Vegas, I assume, were these chicken nuggets they call Gold Nuggets. Indeed t...

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...

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 us...