Sooo Pinoy in Iloilo at Floyd's Famous BBQ

There's more than just barbecue and grilled meat at Floyd's Famous BBQ as we found during the Sooo Pinoy food trip a few weeks ago. How about some moringa pasta? Linguine smothered with malunggay pesto seems to be an anti thesis to this restaurant popular for its meaty line up.At least they have something new and its healthy too!

I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas all over the Philippines and Iloilo is the first food stop . The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The food trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.

Signature dish of Floyd's - PORK BARBECUE

After some malunggay pesto pasta, the specialties of Floyd's came next and that;'s their famous pork barbecue. I've been a suki of Floyd's and its this delectable pork barbecue that got me hooked. Indeed it was just and fitting to showcase this skewered meat as it is the best seller.

Chicken barbecue

Yet their chicken barbecue is equally as I found out then. As most of the time I already set my eyes on the pork barbecue that I have been gastronomically blinded from their other offerings. Juicy and flavourful, I now have something to look forward to for my next visit at Floyd's. Or maybe order a chicken and pork barbecue combo!

Crispy Pata

And can you go wrong with Crispy Pata? Floyd's offers a mean and delicious deep fried pork leg. Each bite delivers a resounding crunch from the skin all the way to the meat. And we had a crispy pata buffet festival during this Sooo Pinoy event as plates of crispy pata kept on arriving even as we were just halfway through one plate.

Halo-halo on the side

Just to cool us down and give our palates a break from the heavy gastronomic intake was a bowl of halo-halo as Floyd's has more to offer from breakfast to lunch and dinner - and even into the wee hours. But everything's just as good as the pork barbecue that made it to be knosn as Floyd's Famous BBQ.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity. To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter

Floyd's Famous BBQ

Ayala Techno Hub | The Atrium Mall | JM Basa Street

Iloilo City Philippines

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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