Sooo Pinoy Food Trip na Pilipinas!

Unilever Food Solutions (UFS) has been in the food industry since the 1880s. It is the home to some of the world’s favourite brands: Knorr, Hellmann’s, Lipton and more. It works closely with businesses of all sizes, from independent restaurants to hotel chains and contract caterers.

UFS helps chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. It creates ingredients that save precious preparation time in the kitchen, without compromising on flavour and flair. UFS also constantly provides ideas and inspiration that keep chefs’ menus fresh and exciting.

The Sooo Pinoy advocacy celebrates Filipino cuisine as a key ingredient in our nation’s heritage and identity. UFS recognizes that the diversity in our cuisine is exactly that which makes it Filipino. The many variations in different regions as well as the inspired innovations of the country’s leading chefs and operators have contributed to the continued evolution of Filipino cuisine.
Through the advocacy, UFS hopes food operators will be enjoined to promote local cuisine through menu diversification and dish innovation. At the same time, UFS hopes to encourage diners to try Filipino fares when eating out to experience the diversity of local cuisine. Learn about the best dishes around the Philippines from the Sooo Pinoy, Food Trip na Pilipinas!

Sooo Pinoy, Food Trip na Pilipinas! visits 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. 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 each region of the Philippines with each region having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.
Our rich culinary traditions.

There are many reasons to be proud about being Filipino, and these include the smorgasbord of culinary delights that abound in all places in the country. For a complete travel experience, travelers and locals are encouraged to sample the culinary specialties of each the different regions they visit.
The best of Pinoy fares in the best local restaurants

There’s no better way to indulge in local food than by dining in local establishments and restaurants that offer the best of these cuisines and use only products of utmost quality.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between UFS 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.https://twitter.com/#!/sooopinoy

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.

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 usu

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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