Sooo Pinoy in Iloilo at Green Mango Fastfood

A quick tour around Iloilo City gave the Sooo Pinoy foodie team a breather from all the Ilonggo dishes that welcomed us all with gusto. It was just the first day of Unilever Food Solutions Food Trip na, Pilipinas as it travels around the country in 10 cities dining in more than 100 restaurants trying to discover what makes Filipino, truly our own.

Passing by the Iloilo Central Market then unto Fort San Pedro to have a glimpse of Guimaras Island. A quick stopover at San Jose Church and Plaza Libertad for a bingka break and a courtesy call at the Iloilo City Tourism offices at the new Iloilo City hall and at the Freedom Grandstand.

Then it was off to Green Mango Fastfood along Valeria Street where Chef Mandy Hisuan Jr. welcomed us with the Filipino fastfood best seller – Lechon Kawali. It was so invitingly appetizing that we didn’t waste time finishing them off our plates.

The Sooo Pinoy event had the participating restaurants prepare their best seller at the same time concoct special recipes for the foodie team to assess – taste, presentation and price.

And it was the Pepper-crusted Sibingan with Carrot and Mango Slaw served with Balsamic Vinegar that made us gave a thumbs up. For a blue marlin dish to cost (if ever) around PhP125 is already a steal aside from being perfectly cooked like the lechon kawali.

Green Mango Fastfood started almost 5 years ago as Iloilo City’s answer to the demand of a fastfood restaurant that serves Filipino dishes. It has combo meals like the Pork Adobo and Beef Caldereta plus Pinoy soups like Sinigang na Baboy or Bangus to assorted Pancit dishes like Pancit Canton, which was voted among the country’s Top 10 during the Sooo Pinoy Campaign in 2010.

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

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

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...

Crispy "kim pao"

Jake M of WeekendPastime shares his new discovery, kim pao from Bon Deli . Do check out his two entries on this emapanda-like and deep fried filled dough. Thanks to WeekendPastime for these photos

FLAVOURS OF ILOILO

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