Heavenly desserts at Maridel's

Just in case you've been living under a rock or inside a cave, let me tell about this great dessert place that everyone's talking about the past few months. It's a quaint little shop at Plazuela de Iloilo and it will make your sweet dreams do come true. Named after the master cakes and sweets artisan, Maridel Uygonco, Maridel's is finally here to satisfy every Ilonggos craving for homemade sweets, breads and desserts.

I've been there many times, having tasted more than a dozen of her specialties but I'll never forget my first time - Snickers Pie and Frozen Lemon Meringue. I had these two orders and finished them all by myself; while the two gals beside me that time had problems how to finish their individual orders -lol. These eventually turned out to be my personal favorite and Maridel's best sellers.

Now who can resist this Frozen Lemon Meringue? It's layers of meringue and vanilla ice cream filled with sweet lemon sauce/icing in a graham? crust. Refreshing is the best word to describe it especially on a hot day. The ice cream tastes great with the lemon icing giving it a play of flavours - tamed vanila then tangy-sweet lemon. The meringue gives it texture - looks heavy but melts in the mouth. It's among the best soft meringues I've tasted so far and this Frozen Lemon Meringue is my ultimate dessert at Maridel's.

Forget the chocolate bar you're familiar with and indulge in Maridel's sinful Snickers Pie. Filled with a peanut nougat, peanuts and caramel and embraced with milk chocolate - it's the chocolate bar that came to life. The name alone certainly catches your attention and when it's right there in front of you, you might forget your own name as you dig in and indulge in this sinfully gastronomic pie. No wonder it is among the best sellers at the quaint dessert shop named Maridel's.

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 (

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 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.

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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