Pritsong Manok and more at Airliner Restaurant in Mandurriao

It was the lure of the Pritchong Manok that brought us to Airliner Restaurant a fortnight ago for our weekly “Thank God, Eat’s Friday” lunch out session. A whole chicken that is roasted (litson) then deep fried (prito) seems to be the specialty of this restaurant located near the old Iloilo Airport (soon to be a bustling CBD developed by Megaworld) as it is blatantly advertised.

Though it may look like just a simple fried chicken but one can taste how it was oven roasted first before dipping it whole in hot oil. Even with no dip, the chicken packed in the taste of perfect frying and even roasting. But it came with a chili sauce that even made it more appetizing!

There’s a lot more on the menu of the native restaurant and Soup No.5 caught our attention. Known to be an aphrodisiac, this stew of a bull’s privates (and more) is a rich soup dotted with vegetables. Their version seems to be more on the sweet side.

Then there’s Tino-um na Manok which is the specialty of the town of Cabatuan, Iloilo. It consists of native chicken with simple flavorings then wrapped and served in banana leaves. Tino-um is the vernacular way of cooking – be it chicken, seafood or vegetables like mushrooms, but it seems to be oftentimes associated with poultry.

Instead of choosing just one, we opted for a Sisig Sampler – a choice from any three from Pork, Squid, Bangus and Chicken. The latter was out of stock so ours became pork and seafood. They all had a common denominator – that brownish sauce, which seems to be a sweet mix of sauce and vegetables (singkamas?), which make the sisig to almost taste the same. It was on the meaty parts that they differed - that is texture-wise. The Pork Sisig also reminded me of a sio pao filling though I can’t pinpoint which shop. The chicharon topping gave it some crunch.

The restaurant had its heydays when the old airport was still in operation because of the traffic the road got but now even 5 years after the Iloilo airport had transferred, it still standing tall or should I say “flying high”.

And I’d say you should unfasten your (seat)belts just as I did after checking in for a gastronomic departure at Airliner.

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...

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

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

Search This Blog