Amazing Appetite: Dinagyang 2012 Edition

Iloilo City's biggest buffet event of 2011 is back and this time it goes with the drumbeats and revelry of Dinagyang 2012. Amazing Appetite 2: The Dinagyang Festival Edition is a gastronomic event to look forward to this coming Dinagyang as Ms Pauline Gorriceta Banusing brings four ultimate buffets in five different restaurants. For two days - January 20 and 21, 2012 pay only Php 595 and to avail of all these buffet's at AL DENTE Ristorante Italiano,STEP of Rome , 101 LUNA, FRESKA Ilonggo Seafood and MAKI Japanese Restaurant.

Foodie Passport during the 1st Amazing Appetite

Here's what's on the menu during this 2 days of food binge in these four restaurants - Hala Bira-Bira!

Maki : California Maki, Chef’s Roll, Spicy Tuna Roll, Dynamite Maki, Tuna Sashimi, Tempura Shrimps, Gyoza, Japanese Siomai, Chicken Teriyaki, Yakisoba, Beef Sukiyaki, Misono Rice, Pork Katsudon

Freska: Binagoongang Baboy, Kare-Kare Pata, Kadios-Baboy at Langka, Steamed Talaba, Grilled Diwal, Fried Lumpia Shanghai, Chicken Inasal, Grilled Stuffed Squid, Crispy Hito with Green Mango Salad, Ensaladang Langka, Krispy Kangkong, Pancit Molo and Native Halo-Halo Station

Al Dente: Salad Bar with Three Kinds of Dressings, Pasta Station with Five Kinds of Noodles and 5 kinds of Sauces, Five different kinds of Thin Crust Pizzas, Crepe Station with Gelato.

101 Luna: Italian Baby Back Ribs, Callos Madrilena, Oxtongue with Mushrooms , Paella,U.S. Roast Beef Station.

This is the best way to treat all your friends arriving from out of town and show them the Ilonggo Hospitality. Tickets available in all participating outlets starting January 9, 2012. Get an Amazing Appetite passport and you can get a free cocktail from Steps of Rome at Plazuela and Beer from Rooftop Brewery.

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...

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...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

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