Daily Buns Cafe and Bakery now open along Diversion Road

There's a new foodie hang-out in town and it's where the "cakes of your dreams" may come true. Daily Buns just opened another branch in Iloilo and it's conveniently located along Diversion Road across Marina. Despite the rains last Saturday, the simple opening ceremonies took place with families, friends and patrons eagerly awaiting to have a taste of the new Daily Buns.

Daily Buns is synonymous with made to order designer cakes in Iloilo. You can order almost every imaginable cake and expect it to be exceed your expectation on how it looks and tastes. You can opt for the usual favorites like this delectable Chocolate Mousse Cake ...

... to children's birthay cakes like this one with a Super Mario Bros. theme for your little boy or

... this Hello Kitty cake for your daughter's birthday.

They also accept orders for wedding cakes but if you're naughty enough ...

... they can also whip up some "honeymoon" cakes. Kinky cakes can be found in Iloilo too, now you know where to get one.

They also specialize in cupcakes of different flavours, makes and theme. You can opt for cupcakes topped with fresh fruits ......

or special-themed cupcakes with your own design and freebies to go with like this one made for a Hannah Montana fan.

You can even have a themed tiered cake made with cupcakes! With this the possibilities are endless - if you're a Plants vs Zombies fan, you can have peashooters, sunflowers and others on top of these cupcakes. And maybe they can add a Gargantuar zombie on top!

And yes, they also make these lollipop cookies they all cookie pops and the craze of the moment - Angry Birds is among their best sellers.

Now with two branches in Iloilo City, Daily Buns is set to solidify it stand as the premiere designer cakes maker as it also hopes its two stores (the original being located along Gen. Luna Street across University of San Agustin) can cater to those looking for a place where they can relax at the same time enjoy delectable eats and drinks without making a dent on the pocket.

Photos courtesy of Daily Buns on Facebook

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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