Amazing Appetite: The Dinagyang 2012 Edition

Wondering where to take your guests for Dinagyang? Why not go on a food trip? After the success of Amazing Appetite: Food Trip last September 2011, now comes something bigger- Amazing Appetite 2: Dinagyang Festival Edition. Enjoy a buffet spread of more than 50 dishes from 5 restaurants of varied cuisine from different parts of the world in an exciting and one of a kind dining experience you will absolutely remember.

Avail of the AMAZING APPETITE PASSPORT to enjoy this unique culinary treat in the city of ILOILO. Start this mouthwatering journey by purchasing an AMAZING APPETITE PASSPOST. For only PhP 595, one person gets a passport.

The passport allows the bearer to dine in all 5 restaurants: Steps of Rome, AL DENTE Ristorante Italiano, 101 Prime Steaks, MAKI Japanese Restaurant and Freska Ilonggo Seafood Restaurant and Inasal. They may visit any of these restaurants on January 20 and 21 from 11am to 2pm and from 5pm to 9pm.

Chef and restaurateur Pauline Gorriceta-Banusing explains, “The bearer will be treated to a buffet spread in each restaurant with lots of varieties to choose from. We made sure that it will be a satisfying experience for all who availed in this promotion. This is one of the best ways to show Ilonggo hospitality; also it is so much fun.”

Pauline enumerates the buffet spread:

Maki Japanese Restaurant: (Smallville, Diversion Road)

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

Freska Ilonggo Seafood (Smallville, Diversion Road)

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 Ristorante Italiano (Sarabia Manor Hotel, Gen. Luna St)

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 Steak Room (Sarabia Manor Hotel, Get Luna St)

Italian Baby Back Ribs, Callos Madrilena, Ox tongue with Mushrooms , Paella, U.S. Roast Beef Station

Steps of Rome (Plazuela de Iloilo, Diversion Road)

Chowder, Chef’s Salad, Imported Cheeses, Fish and Chips, Salisbury Steak, Baked Rosemary Chicken, Hungarian Sausage, Italian Beef Stew, Pork Steak, Calamares, Pasta with Pink Salmon, Penne Bolognese, 3 Kinds of Desserts

Plus, FREE Bottle of Beer at ROOF TOP BREWERY on January 22, 2012.

This is indeed a value-for money and very affordable FOOD TRIP. For sure, you and your friends will experience a gastronomic journey that you will never forget.

Passports are available in all participating restaurants. Tickets available starting January 9, 2012. For details, call 336-78-13 or 33-33-509./ *PR

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 pork broth cube (

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

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.

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

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