Delectable pata at Ped Bacs Kusina in Mandurriao

It’s my kind of pata – soft that it almost melts in your mouth with a sour and sticky broth that clings to the side of your mouth! Finally, I’ve been to this hole-in-the-wall that has been an open secret to gastronomes in Iloilo City.

However I am “years” late as this former roadside carinderia in Mandurriao now has more comfortable accommodations, a big improvement from what it had been. But the people still come in droves as long lines of parked cars along R. Mapa street often pinpoints the restaurant to first timers. What formerly was their dining area is now the receiving area as they already built an al fresco eatery.

Set up in what formerly could have been the front lawn is a testament of how strong the business was during their “carinderia” years. Now they have elevated into a “restaurant” status with its relaxed al fresco ambiance brought about by the wooden benches and tables

What’s available for that day is listed on the menu but their signature pata is always on the list. My first impression was that it was a clean, almost sterilized, pata. The broth is lightly hued – I think they controlled the achuete (?) unlike others that it is almost bordering orange.

The soup is moderately thick, with just the right tang and again it is clean. The pata – cow’s knuckles with tendons and skin almost melts in the mouth yet still one can still bite into it. It’s almost the pata I’ve been dreaming of since then and for only PhP55/a bowl, it will always be a dream come true.

On the side we also had their chili fingers which is a cheese filled chili rolled in lumpia wrapper then fried. And it wasn’t spicy after all – just a delicious blend of the creamy goodness of the cheese, the tartness of the chili (seeds taken off) and the crispiness of the whole “finger” that I finished my share after realizing it came with a dip.

Another (late) gastronomic discovery unfolded right before my eyes – a hole in the wall frequented by foodies from all walks of life, twice wrapped cheesey delight and a pata that made my cholesterol dreams come true. And I will surely be back at Ped Bacs!

Ped Bacs Kusina is along R. Mapa Street in Mandurriao near the Old Airport junction. It is most accessible via jeepneys (from the downtown Iloilo) with signboards MOLO-MANDURRIAO or MANDURRIAO-AIRPORT. You can reach them through Tel. No. 321-2875

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

Search This Blog