A buffet aptly called Indulgence at Days Hotel Iloilo

I found myself at The Promenade at Days Hotel Iloilo, a few weeks ago for a friend's birthday treat. With other hotel buffets around the city to choose from good thing it was decided to be at the best of the best there - Indulgence.

I found myself at the hotel even before it as opened and did my usual clicks and flashes before hungry Ilonggos rushed in. As I did, I found each station still in their pristine state and first stop was this Appetizer station with assorted ham and cheeses.

Just right beside it was the Japanese specialties section with assorted sushi and sashimi with matching dips to go with.

I was off to another appetizer station-this time filled with adapted Italian specialties like Tomato Gratin and Spinach-Ricotta cheese Crepes, which were both more than appetizing that I think I filled in more than I was supposed to.

Then there was this eye-catching display of bacon wrapped sweet potato and backed aubergine that filled me more than the usual. I think I more than 10 of these bacon wraps.

For the salads, even though there were two other choices for ready-made salads (Greek Salad and Sweet Potato with Honey Mustard dressing), I already set my eyes on the Apple and Corn with Mango Yogurt dressing which turned out to be delicious as expected though I would have wanted more sourness on the yogurt to really have a "bite".

At that point, I felt already full but seeing what's on the main buffet station, it was an instant mind over matter (stomach that is) situation. The Paella rice tasted good as it looks, just the rice flavour and colour in the rice plus the attractive toppings that I also enjoyed devouring.

Another favorite of mine that time was the Chicken and Mushroom casserole. It was my nthappetite to appreciate it's umami taste on top of the chunks of chicken and vegetables. "cheesy" dish that night but I still had the

The grilling station had assorted fishes up on the grills (it came with lemon butter sauce) and some roast beef too. I don;t know for what reason I forgot to "immortalize" our roast beef plate - a combination of well-done and medium-well strips.

Other specialties on the main buffet were Oven Baked Vegetables, Lasagna, Fried Fish Fillet with Butter sauce, Lengua Estofado and Pork with Prunes.

Desserts! How I love thee. And as always the dessert station didn't fail. It was my first time seeing all these dessrts cups and bites up high rather than the usual tiered display.I didn't have a hard time choosing sinceI got them all - Lemon creme brulee, sugar free panna cotta with fresh fruits, strawberry cheesecake bites, green rose apple frost and zabagliones with strawberry.

Another surprise was this big banoffee pie that was almost halved when I got there. True enough, it was delicious with the fresh bananas and jolting coffee flavours.

Completing the dessert selection were two favorites of mine, chocolate trifle cake plus banana souffle plus assorted cookies, fresh fruits, crepes (cooked on request) and an ice cream station. What more can I ask for? and I usually say that.

But for the birthday celebrator despite the all the delectable eats at the Indulgence Buffet, one thing became memorable and that's Days Hotel's carrot juice! Belated Happy Birthday!

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 pork broth cube (

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

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.

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

FLAVOURS OF ILOILO

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