Sooo Pinoy in Iloilo at Hotel del Rio

Bangus is such a common item so is sizzling sisig. Even Bangus Sisig seems all too familiar that it often gets overlooked during the “ordering” process. But thanks to Sooo Pinoy, I discovered that even common and familiar items are just Sooo Good to be overlooked.

Unilever Food Solutions’ Sooo Pinoy advocacy was recently in Iloilo to get to the belly of what makes up Philippine cuisine. In a project called Food Trip na, Pilipinas with the Department of Tourism, it will tour ten cities and dine in more than 100 restaurants around the country. And Iloilo was the first stop of the food trip and it was at the Igma-an Restaurant of Hotel del Rio where the hotel showcased it best seller and one of a kind dish for the event.

Hotel del Rio takes a lot of pride for their Bangus Sisig and after just one bite, I don’t need to ask. Very flavourful and seasoned to tickle and fancy the tastebuds, their “timpla” had the right tang and blend of spices. I could finish a serving all by myself and might be thinking of having a second one. A drizzle of Knorr Liquid Seasoning completes the good food experience.

But the surprise that took everyone by SURPRISE was the un assuming green cooler that turned out to be Moringa Citrus Shake. A concoction of malunggay extracts and calamansi sweetened by honey blended with ice to give a perfect and healthy summer cooler.

Established in 1965, Hotel Del Rio has become a leading hotel and landmark in Iloilo City. Hotel Del Rio is conveniently located beside the scenic Iloilo River and only few minutes form the shopping business districts. Hotel Del Rio is known for great ambience, reputation for good service and delcious cuisine. Last year, it was included in Sooo Pinoy’s Top 10 list of places in the countrythat serve the best Crispy Pata.

The Sooo Pinoy Foodies (seated and standing left) with the Hotel del Rio ladies (standing)

To know more about this local gastronomic affair, food lovers are invited to like the “Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter. More photos -Flavours of Iloilo on Facebook.

Unilever Food Solutions Sooo Pinoy : Food Trip na, Pilipinas!

Iloilo Leg – Day 1 Restaurant 2: Igma-an at Hotel del Rio

Allan Tan

Operations Manager

M.H. Del Pilar Street, Molo, Iloilo City 5000

(63-33) 335-1171 to 74, Fax. (63-33) 337-0736

www.hoteldelrio.net

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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