Skip to main content

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 cuisineLast 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

Popular posts from this blog

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned  Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper  Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper.   Boil until the squid is cooked.  Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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

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...

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...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside.  Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...