Craving for fried lumpia

It just came from nowhere!

Out of a sudden, my stomach grumbled from fried lumpia dipped in vinegar and I found myself going around the city looking and trying to satisfy this craving. First stop was at Dapli by Breakthrough along Lasalette building but they only make vegetable lumpia on Fridays - I really wonder why. Then at Dainty House Restaurant around the block, I missed the last order then. Over at the foodcourt at The Grand Tower, actually I never got there since it looked closed across the street.

That brought me to The Atrium mall and to the foodcourt I directly went. And there it was, a plate of fried lumpiang shanghai beckoning me in silent screams of "come and get me". Indeed I wasted no time getting an order to which I complemented with a another craving - kare kare. So it was a very late lunch and an early dinner too ( 'twas around 5pm). At PhP10 each, the lumpia was quite filled but I didn't really quite appreciated it since I literally let it swam in sinamak - the Ilonggo spiced vinegar. The kare kare from the Breakthrough stall (they ran out of veggies that time :( ) was just okay, made with cow's skin (usually for the Ilonggo pata). The guinamos (bago-ong) was much better for it was very flavourful and not the usual sweet style used in most restos in Manila or elsewhere. This one had the typical Ilonggo smell and taste of guinamos, that I finished my two cups of rice with 2 and a half pieces of lumpia left. And then i finally devoured and savoured each piece - saving the best for last!

The next day, I was out again, still craving for fried lumpia. I looked around town and finally settled for these freshly made ones at four pesos each. It was a fiesta as I bought ten pieces but regretted it on my first bite since it was like lumpia wrapper wrapped lumpia wrapper LOL. It almost had no filling at at all. To remedy this, I drowned them in vinegar - yup I used a bowl rathen than a platito for the sinamak so that each bite would still be as tasty as they can be not to mentioned the sides of my mouth having that burning sensation for hours.

Indeed I got what I paid for for both instances and sometimes, it doesn't really matter as long as I satisfy my cravings. Now looking at these lumpia, makes me feel dizzy ...

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

Search This Blog