Floyd's Famous BBQ now grilling at the Ayala Techno Hub

Floyd's Famous BBQ now gives Ilonggos more pleasure in enjoying it's mouthwatering pork and chicken barbecue as it opens it's newest branch at the Ayala Techno Hub. The first restaurant to open in the complex, it now positions itself as the place to be in this part of the night life centrale of Iloilo City. It's just a few strides from the Boardwalk Complex and a mere 5 minute walk from Smallville, in no time, Floyd's will surely be a melting pot of good food and good chill out spot.

With sleek and modern fixtures for the the exterior, which is good for the smoking and happy drinkers crowd, I find cool to "rise above the crowd" with those specially designed tables and stools that gives a "bar" like feel. It's also a good way to street your legs after a tiresome day doubled with the good food and drinks.

Going inside, one still finds the same set of furnishing but has a more subdued ambiance just right for those who will enjoy a cozy lunch or dinner. There are two, almost identical counters, serving as order and serving counters that if customers aren't paying attention, they might go to the wrong counter to get their order - which I personally witnessed yesterday. Good thing the order counter has the menu board, as it should be.

And speaking of the menu, I noticed some additions at the same time "minuses" to their items compared with their Atrium Mall branch. But what caught my attention more was the "fine print" under each Famous BBQ Meals ala carte menu which says [can you read it?] - Unlimited Java Rice. Now that's new and they also have unlimited drinks to go with it.

So what else to order at Floyd's Famous BBQ but their, yes, famous barbecue to 2 pieces always comes as a default order for me. Still the same delicious taste but I noticed a small difference on how the barbecue looked. But it didn't matter since I gorged it all down with two servings of java rice and a very spicy dipped I personally concocted from kutitot, calamansi, vinegar and a little soy sauce.

The barbecue chicken looked alike that of Mang Inasal, but without the barbecue stick and with the Java rice, you know, won't eat it "kinamot style". Instead enjoy it at your own way and your own pace. I find this particular chicken a lot better than Mang Inasal though - more flavour,s a lot juicier and smells good too. Despite not being my order, I think I ate a big chunk of this chicken barbecue - lol.

With a new branch in a new location, Floyd's Famosu BBQ is set to conquer our taste buds with delectable offerings in a more ambient way - cozy dining with a bit of hip and style. And there's a lot to choose from their menu and all you need to do is to check this new branch at the Ayala Techno Hub and share your own foodie experience about this famous barbecue.

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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 (

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.

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

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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