Skip to main content

Biscottini from Panulce of Roxas City

Each town or city has some popular bakeshop or pasalubong store that often stands out. And based on what I’ve read online, heard and on what I’ve tasted, Panulce Bakeshop seems to be “it” when in Roxas City.
I’ve never been to Roxas City. I just passed some towns in Capiz on my way to Boracay (not Bora) few times before. And I’m hoping that the planned trip we had excitedly discussed over Facebook the other night would push through.

Known as the Seafood Capital of the Philippines, Roxas City boasts of the freshest catch of the day, the variety it offers and the wide array of seafood it produces, Most of it goes to Manila on a daily basis. But that’s another topic I’m hoping to expound if the trip pushes through.

Now, let me talk about this singularly awesome product of Panulce – biscottini. Literally a small biscotti (twice cooked bread) where biscocho also might have been patterned after. But the suffix “ni” makes it a little version of it. But nonetheless, it’s really BIG IN TASTE!
It can be likened to Iloilo’s biscocho or some buttered toasts, but this particular one is very, very addicting. It may not look like it at first but after juts one bite, you certainly won’t stop. It starts with a crunch that then melts on your tongue giving a burst of flavours of sugar, butter and milk – I just assume. Some biscochos are like this too, but the biscottini stands out. Not too thick nor too thin, just right to have a crunch that eventually transforms into a flavourful blend on the tongue. It then sends a signal to the brain to instruct the hand to shove in another piece to the mouth for another bite of heaven. The cycle continues until every bit fed up.
Even this early for our planned trip to Roxas City next month, I am already making a list of where to go, where to eat, what to do and yes, what to bring home. And it doesn’t take a genius to know what’ on top of my list – biscottini from Panulce.

Popular posts from this blog

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.

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