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.

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

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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

Search This Blog