An afternoon of bread talk at Evergeen Wheat "N Oats Bakeshop

It was almost I really did talk to these breads that one afternoon when out of nowhere, I decided to brave the "hinterland" of Iloilo City for Evergreen Wheat 'N Oats Bakeshop. Located along De Leon Street, this part of the city is not usually in my common route but the lure of their breads was too strong that I gave in to temptation.

Among the first to catch my attention was their pan de sal display which at that time had three variants - butter, cheese and vegetables. Not being able to decide which one to choose, I just got all of these three pan de sal, they only cost 6 pesos apiece, at most.

Next on my order list was Meatlover's Bun having sausages, ham, bacon? pushed inside the cheese topped bun. I was actually looking for their pizza version but it was unavailable then. Nonetheless, it was still a good "back up".

I was intrigued on how their Adobo Bun would compare with others I've and when it came to the actual taste test, I would say theirs is among the best. The filling wasn't "bitin", the bread was tasty on it's own and the adobo filling was real adobo - what more can I ask for?

Maybe some hopia baboy which unfortunately didn't make it to my plate of Evergreen breads. I also had teren-teren, which also intrigued me but it wasn't as filled as others I'd tried before. The assorted pan de sal I got were so good - I requested them to be reheated, and even after some time (of clicks and flashes) they were still crisp outside yet soft inside. Their veggie pan de sal have carrots and malunggay infused in them while the cheese has bits of cheese on top and the butter pan de sal had the umami taste of butter.

Together with a bottle of mineral water, this afternoon of bread talk was only PhP95. But it was a priceless afternoon of discovery and gastronomy at Evergreen Wheat 'N Oats Bakery!

I know it's Bakeshop but I have to go for the rhyme ... sounds good, tastes even better!

Here's more about Evergreen Wheat ' N Oats Bakeshop from an article on The News Today written by Kathy Villalon

Wheat ‘n Oats started at the kitchen in the home of Tricelle Claire Go-Navarro in 2007. “I love breads and baking is my hobby. I had no formal training on this but I took a crash course on bread making,” said Tricelle, who is a licensed Architect. She started baking loaves and Pan de Sal and sold them to friends. A year later, she opened a bakeshop in their Evergreen office in De Leon Street, which is now known as Evergreen Wheat ‘n Oats Bakeshop. It was her family who suggested she open a bakeshop because orders for Pan de Sal and loaves were in demand.

Later on, special breads were added to her list. She takes inspiration from frequenting bread stores during her travel locally and abroad. Read More.

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 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...

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

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

Search This Blog