Leisure eating by the beach at Breakthrough Restaurant

Breakthrough Restaurant in Villa Arevalo has perfected the art of leisure gastronomy.

From the ambient beach-side location to the delectable food they serve - life seems to stop whenever one dines beside the beach.

The cabanas are my favorite location for they bring one closer to the sea and as if having a personal space amidst the throng of hungry people.

Of course, there are duyans which makes a perfect stop after being filled with the delectable Ilonggo dishes and cuisine dished up by Breakthrough.

Their specialty is the Managat fish - the tail's grilled and the head part ends up in a soup whether sinigang or just plain sinabawan.

They have a live tank where fishes, crustaceans and shellfishes are in a death row of sorts as customers can pick their choice and have them on their plates a few minutes after.

A recent discovery were the "krusan" crabs. I have no idea if this is the right term and I just deduced they are called as such for they have "crosses" on their heads which are visible even after being cooked.

Even just their rice are sort of "gourmet". You can have the over indulgent aligue rice - rice mixed with crabfats or aligue.

Or you may opt for a subtler one - Kalkag rice. Kalkag or alamang are "baby shrimps" that have been sundried. Usually they are made into fritters or mixed with rice.

They also have native litson manok, which is characteriscally gamey yet full of flavour.

Don't forget to order grilled scallops. Make that two orders!

And finally what's a food trip to Villa if you won't partake of the specialties of the district - Lechon!

Breakthrough is located along Villa Beach in Villa. They also run Ponsyon - a sort of fine dining of Ilonggo cuisine at Plazuela de Iloilo and Dapli - a fastfood restaurant across SM Delgado.

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

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

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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