A Sooo Pinoy trip in Davao City

Unilever Food Solutions and the Department of Tourism embark on a gastronomic journey around the country in an aptly named project FOOD TRIP NA, PILIPINAS. During the next few months starting last March, the UFS Sooo Pinoy team along with the print and television media as well as bloggers and food writers from all over the country will go a literal food trip in 10 of the Philippines most exciting foodie destinations and will dine and experience regional cuisine in more than 100 restaurants in these places.

And today June 25, the city of Davao will put it's best gastronomy forward as we invade the biggest city in the world and discover the best it has to offer in satisfying our bellies. Our EATinerary includes popular restarants as well as hotels and resorts namely: Dencios, Grand Regal, BBQ Boss, Ahfat, Ritz Hotel, D' Leonor Hotel, EY's Tuna, Fly-Ove Ihaw-Ihaw, Patok sa Manok, Marina Tuna, Waterfront, Paradise, Garden Bay, Jack's Ridge, DATA with Kusinero, Selera Kusina, Glamour, Royal Mandaya, Tiny Kitchen, Chippens, Harana, Penongs, Yellow Fin, Pansititoy, Fiesta Dabaw and Kookels.

After this food, DAVAO will be definitely more than durian.

Unilever Food Solutions' Sooo Pinoy FOOD TRIP NA, PILIPINAS "gastronomia" kicked in Iloilo City last March and Flavours of Iloilo was honored to be part of the experience. It then went to Boracay with more than 20+ restaurants on the 5-day EATinerary in Iloilo City and Boracay Island. In April it visted Cebu City and now it's time for Davao City to showcase its gastronomy to the Sooo Pinoy foodie team. Indeed, maSarap Maging Pinoy!

Launched in 2010, the Sooo Pinoy advocacy aims to spread appreciation of Filipino dishes. Last year, the campaign went online discover the restaurants that serve the best Filipino dishes. And this year, the campaign that boosted Pinoys’ appetite for Filipino food will go around the country to sample the culinary delights of different regions

Sooo Pinoy in Iloilo | Sooo Pinoy in Boracay Part 1 | Sooo Pinoy in Boracay Part 2

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

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

FLAVOURS OF ILOILO

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