Hongkong Kitchen Now Open at Paseo de Iloilo, Robinsons' Place Iloilo

The heavy rains didn't hamper the (re)opening of Hongkong Kitchen at it's new location - Paseo de Iloilo. still at Robinsons' Place Iloilo. Among the pioneers in modern Chinese cuisine in Iloilo, Hongkong Kitchen takes pride in it's healthy and authentic Chinese specialties - all MSG free.

The simple program attended by the owners, families, friends and media among others was highlighted by the ribbon cutting that signified the official (re)opening of the Chinese restaurant. With almost the same ambiance as their previous location, now diners can enjoy a much worry free dining as the restaurants is independent from the mall's operating hours thus much more time to enjoy the authentic Chinese specialties.

Like the Fookien style fried rice which is a heavy meal on it's own having having assorted meats and vegetables mixed with rice.

But I chose the Fookien style noodles that time which almost had the same make. I was on a non-rice "diet" b ut in the end, I think I had more carbo load with the pancit. Nonetheless, it was a delicious mistake.

Good thing they served my favorite - Spinach and Seafood Soup that completed my day even before I got through the halfway mark. This egg drop soup may not be your visually typical Chinese soup but it's richness and delectable flavour makes it a goo order.

It won't be a complete Hongkong Kitchen experience without it's line up of mouth watering dimsum like the pork sio mai and nori sio mai aka Japanese sio mai

There was also a plate of fried dumplings plus pork and seafood rolls - both smothered with thick sauces.

For the main selection, good thing there was a tray of seasoned vegetables to give us our fiber fill for the day.

My favorite, Sweet and Sour Pork, also made it to the menu. Of course, it's among their best sellers and they must take pride by sharing it.

These Shrimps in Garlic were among the best sellers that day, as almost everything was wiped out!

Just like these big fish which were made Sweet and Sour.

Also on the menu was this beef and Broccolli dish that I took without yearning fo rice.

But I almost gave in to temptation for rice when I had this Chicken in Salt and Pepper.

With a new location, Hongkong Kitchen is still the same - delicious food and the modern ambiance of style. And for it's opening promo, it will offer a Saturday dinner buffet of it's Chinese specialties (like the ones we had during the opening) - at 50% off. Ilonggos can enjoy a delectable dinner for only PhP240 for the whole month of August.

Indulge and give in to your Chinese cravings only at Hongkong Kitchen at it's new location!

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 (

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

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.

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

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