A chicharon made with snake skin?

Now would you dare to satisfy your curiosity if it seems that this chicharon is made with snake skin? The patterns and scale-like features seem to be remnants of a snake that just shed off it's outer skin. I'm no exotic food enthusiast, much more into snake delicacies, so I'd answer my question with a resounding NO !

Well then, good news for all of us since there's more than meets the eye. This is tilapia skin chicharon from Pixie's Sinugba - Live in Iloilo City. I've heard and read of this before so when this was presented on the table, I was the first one to get a bite and it was soooooo good!

Known as Tilapcharap (playing on words tilapia, chicharon and sarap (delicious)), this appetizer sounds good on the menu but upon seeing it might be a little whoa! what's that?. Unless ofcourse you had a prior idea. Based on what I've tasted at Pixie's Sinugba, this tilapia skin chicharon could have been simply made - just deep fry (cleaned) tilapia skin tossed in salt.

The result dish is a thin and crisp dish that gives a crunch in every bite. Dipped in vinegar makes it even more appetizing and in no time at all, you'll notice it's all gone. As of now, Tilapcharap remains to be the singular appetizer at Pixie's Sinugba Live but who cares as long as it really whets your appetite.

Get this Tilapia skin chicharon (Tilapcharap PhP 168/plate )next time you find yourself at the newest restaurant to hit the Villa Arevalo scene and surely you'll be glad you had them. And the craving and raving begins ...

Pixie’s Sinugba Live is along Yulo Drive (before the bridge going to Villa beach). For deliveries and reservations, please call 336-3545 or check them online at www.pixiessinugba.com. Follow it on Facebook too - Pixie's Sinugba- Live

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

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...

Roberto's Queen Siopao

What makes Queen Siopao one of the most sought after food items at Roberto's is more than how the sio pao tastes. Indeed it tastes good and delicious and it's BIG. It has chicken and pork adobo, Chinese sausage, egg and bacon inside that big "pao". But it is only available on certain times - like three days every two weeks. Long before, it was 3 days a month only but as it became more popular, they made it every fortnight. So you ask why a popular item like this be of limited offer? The reason I got before was the availability of the bacon but I didn't buy it. But now with a minimum order of 30 pcs it can be made available at your convenience. It is sold at PhP70 a piece.

FLAVOURS OF ILOILO

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