Inggo's Lapaz batchoy

I can now cross out Inggo's Lapaz batchoy on my to visit/eat list as I finally visited it's branch at the back of Robinson's Place Iloilo a week ago. Despite the searing noon time heat I braved the unfamiliar part of the city to satisfy my curiosity for this Lapaz batchoy.

The ambiance of the batchoyan was reminiscent to that of La salette building before it go renovated with Ted's nat's or even Oak Barrel, it was atypical modern batchoyan caught between the past and trying to be "in" at present. It was like a deja vu of sorts.

I read a lot, heard and seen this batchoy before and since then my curiosity heightened especially on its claim to be the "original" beating the other "original" (Deco's) by 17 years. On tarpaulins, Inggo claims to have been serving batchoy since 1921 compared to 1938 of Deco's. But enough of who's original claim! It's time for the real thing ...

So I got the biggest bowl of Inggo's Lapaz batchoy and had a puto plus a bottle of soda for less than a hundred. The rice cake was good, enough to be almost like the "manapla" kind and I enjoyed dipping into the broth. The contrast of the hot broth to the puto's cold and semi bland taste was a perfect combination.

Now, the batchoy! Hmmm, it was good but not enough to make me forget my name. The aroma is that of the typical batchoy but it was more on the ingredients and taste that I find some things. First the broth as not as tasty as Ted's Oldtimer that I lost count how many times I used the soy sauce and pepper bottles. The amount of ingredients are not as generous (though it costs around 10 pesos lesser than Ted's, I think).

But it's definitely better than Deco's in my opinion though I have to taste Deco's batchoy in their original batchoyan at the Lapaz market (very) soon.

Over-all, its a good batchoy experience for the Ilonggo tastebud or for those looking for their first taste of lapaz batchoy. The unhurried ambiance is reflective of Iloilo City's way of life plus the taste mirrors the Ilonggos love for good food and the good life.

Inggo's Original Lapaz Batchoy has branches at the Iloilo City Terminal market (back of Robinson's), inside Iloilo Central market and at the canteen of WVSU (Don Benito) Hospital.

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

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