Sooo Pinoy in Davao City at D' Leonor Hotel

Right after lunch, we proceeded to our next destination - D' Leonor Hotel. It was just supposed to be just outside the Victoria Plaza Complex but we went farther and further that we got lost. But that was a blessing in disguise it provided us time to rest our stomachs for our next gastronomic (mis)adventure.

The D' Leonor Hotel along JP Laurel Avenue in Davao City is just one of the many properties having the D' Leonor brand. There's an inland resort and a beach resort among others - our van went to the inland resort which was almost "a world away". But after around 40 minutes of having an unplanned tour of Davao City, we finally came back to almost where we started. It would have taken just a 5-minute walk.

While the owner and manager of the hotel were giving the 101’s about the hotel (Conveniently located in the heart of Davao City, has almost 40 spacious rooms having 5 different categories, free wi-fi, some rooms have even two bathrooms, amenities like mini bars, microwave oven, etc), the sight of their specialty was a distraction I cannot turn my eyes away from.

D’ Leonor Hotel gave samplers of their Special Roasted Chicken with Napoli Sauce, which even if we just had lunch, we were already salivating as we took turns getting its photo. It tasted as good as it looked - the chicken was tasty even with out the sauce. But it was really the sauce that made it more delectable. No wonder it is among the hotel's signature offerings - it may just be "roasted chicken" but it was a really special one!

The Fiesta Lapu-Lapu came next and it had crisp fillets mixed with assorted veggies. I just love the combination of the perfectly fried lapu-lapu "fillets" softened and flavoured with the garnish. I could have asked for rice then ...

Finally dessert and D' Leonor Hotel's leche flan with lemon zest was quite good – or maybe it was the fact it was of different taste - still the same good ol' leche flan flavour with a lemon twist. Nonetheless, it was it made up for our “lost gastronomy”.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions 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.

Sooo Pinoy Epic DAVAO Food Trip: June 25-29, 2012

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

I dream of bacon at Days Hotel Iloilo ...

I could smell the aroma and hear the crackling sound of bacon as it sizzled on the griller but when I was about to devour it, I just couldn't taste it. I took a mouthful again and it just remained elusive. On my third try, I finally had a bite of something but it tasted nowhere like a bacon. Then I woke up and realized I was biting into my pillow and just came from dreamland ... I found myself enjoying one of the Superior Rooms at Days Hotel Iloilo a few days ago. It's among the newly renovated rooms and among the few that actually has a window to the outside world. I had a very humongous bed and around four of myself could fit in - but maybe three for "me" to be comfortable. But I'd rather be alone enjoying the room and the pillows for I just love the pillows at Days Hotel Iloilo ever since. The Superior Room is big for its class and has simple yet classy interiors. It has a sitting corner and a sort of office nook perfect for business travelers as...

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 por...

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 us...

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. ...

FLAVOURS OF ILOILO

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