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 (

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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