Sooo Pinoy in Davao City at Flyover Ihaw-Ihaw

It was a feast of Davao delights and specialties as we ended our second night at Flyover Ihaw-Ihaw. Conceived almost 20 years ago, the restaurant aims to impart delectable savory food at the same time generating employment for economic progress. Its main specialties are the chicken and pork barbecues thus the "ihaw-ihaw". An open kitchen greeted the Sooo Pinoy foodie team when we went in and there was a rhythmic gastronomic chaos as the cooks were all busy preparing orders here and there.

I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. Davao is the 4th food stop after Iloilo, Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.

The "grillery" was on the other side of the open kitchen and I didn't brave because there was plenty of smoke coming out. I even smelled like barbecue that very moment. Then their specialties came - chicken and pork barbecue and it was time to do our "work". Even with all mixture of aroma through the restaurant (from the smoke and kitchen), the aroma of the two barbecues stood out - appetizingly. Even more with each bite as they oozed with flavour and their respective juices as they may look somewhat burnt outside, inside the juices were still "packed in".

And the staple of our Davao food trip - grilled bihod. As tuna is abundant in the area, the roe from this fish are part of the Dabawenyo food culture and cooking it over the grill is among the many ways of serving bihod.

And now comes the sizzling specialties and another always present on the Sooo Pinoy table was bagaybay - the male counterpart of bihod. This time the even those who have second thoughts about bagaybay would have been tempted as even just the sauce was savoury enough to mask the gooey texture of this tuna fish "insider".

Those who weren't into bagaybay, had this mix of sizzling seafood - clams, shrimps and squid among others. It had the more familiar ingredients in a melange sooo good, it outright disappeared in front of me (naubusan yata ako-lol).

Good thing the sizzling sisig was on the other side out of anybody's reach so I savoured every forkful of it.

A bowl of piping hot bulalo was placed beside me and it was one the evening's gastronomic highlights for me. Even in its simplicity, I really like the flavourful broth and the tender meat that almost comes rioght of the bone though the photo might not show it.

Another specialty was the Ox Tail Kare-Kare to which everybody devoured with gusto. It had indulgent (creamy at the same time oily sauce) but it was sooo good with bago-ong and rice. I also enjoyed the "cartilagenous" ox tails and pata that got my lips sticky almost all night.

We also had chop suey with seafood that completed the specialties Flyover Ihaw-Ihaw has to offer the Dabawenyos and for visitors, in our case then. Just looking back at this awesome spread of the restaurant specialties, I can't help but reminisce all the wonderful dinner we had at Flyover Ihaw-Ihaw in Davao.

FLY OVER IHAW-IHAW

Buhangin, Davao City, Davao Del Sur, Philippines

Phone: +63(82)2271156

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

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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