Homemade cheese in Olive oil

Chances are your nose might be almost touching the computer screen in an attempt to smell the aroma of this epicurean treat. Now I can’t blame you since I did the same seeing the galore of spices when I got a bottled sampler last night from Chef Miguel Cordova.

It was a few days ago when Chef Miguel informed me of his latest gourmet treat – a homemade cheese made from carabao’s milk and immersed in olive oil. But how simple sounding (“homemade cheese in olive oil”) it was then turned out to be a “complicated” (at least for me) melange of herbs and spices in olive oil embracing the cheese cubes.

Chef Miguel is trying out a lot of things in the kitchen, as always, and right now it seems that cheese making is the “bug that bit him”. He shares that the carabao’s milk is sourced from Calinog at the Carabao Center of WVSU. Experimenting on different methods to get his desired taste and texture, he finally got the one he was looking for.

But as it is another gourmet treat in the works, it is “preserved” in olive oil infused with basil, oregano and many other herbs and spices. Among these spices are the kampot peppers he obtained from his recent trip to Cambodia. A mixed of the red and white variants, it gives the cheese a light reddish hue.

The cheese is perfect with French breads or just even pan de sal (why not have them both with Pan de sal ni Pa-a?). It crumbles in the mouth giving you a taste of its creaminess at the same time blending in harmony with the herbed olive oil. I find the olive oil concoction flavourful, that I tried it on hot rice and it was just as good (lol).

It will soon be out in the market as with Afrique’s other bottled goodies like my favourite Labahita con Oliva. Just check out with any branch of Afrique's Gourmet Pasta and Pizza branches at Smallville, Robinson's Place Iloilo, Valeria Street and Castilla Street in Jaro.

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 (

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.

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

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

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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