Discovering the Love and Kisses hamburger

Love and Kisses is a byword when it comes to pizza as for generations have gone by, the pizza of their memories were nothing but made of/with/by Love and Kisses. But I have to set aside pizza for I’m going to rave about their hamburger this time. It was barely an hour after a very wonderful lunch at The Red Corner (a few months ago) when our talked centered on the burger served by this snack shop made famous by it’s home grown and Ilonggo take on pizza.

It was talked about in such a way that you can’t hold on to your seat and instantly rush to the nearest branch of Love and Kisses or better yet disparate and apparate (now where’s my wand). So I rushed to the nearest shop where I can dine in and immortalize that that gastronomic experience. It was one of the regular items on their menu often overlooked upon because of the extensive list of pizza and pasta. At PhP50 per order which could swing from cheap to expensive for some, it was a 15 minute wait for the verdict for it was cooked upon order.

When it came, I was sort of dismayed on how plain and unappetizing it looked. Just on top of sliced buttered bread with onions and something unfamiliar. But the aroma was very, very good; in fact I could even taste it through my nose. I was about to ask what the siding was when the waiter instinctively said with pride it was “puso ng saging salad” and he said it was one of the most requested/ordered in the restaurant. Now that’s a good attitude, taking pride of what you’re doing and serving plus giving customers something to ponder upon.

Despite the charred burger on the outside, patty was very, very juicy inside. In fact it’s the juiciest patty I can ever remember. So I took my first bite of, only, the patty then another and it has really a very one of a kind taste and very good too. The charred taste (I hear they use some volcanic rock on the grill-maybe I can peep in the kitchen next time) gives it a different feature and in delicious contrast is the very juicy inside.

Though it had hints of sweetness, I can’t be sure if it was the patty itself or the burger bun but it was one great burger discovery. I didn’t even bother using the condiments for I wanted to savour the taste of the patty plus its combination with the puso ng saging and onion to the last morsel.

I could have ordered two more hamburgers but I was running against time day so there will surely be another visit to Love and Kisses soon. Maybe even today and I’ll instantly order two burgers!

Love and Kisses has three branches in Iloilo with dine in stores at the Nelly Garden Arcade along E. Lopez Street in Jaro and along Jalandoni Street across University of San Agustin. It has a take out counter at The Atrium Mall at the Valeria side entrance.

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

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

FLAVOURS OF ILOILO

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