FLAVOURS OF ILOILO

Brace yourselves for another weekend of Ilonggo food and food ways as The Pinoy Foodie brings its 3rd Iloilo episode this Sunday at 830am on GMA News TV . Get a dose of chicken binakol as Chef Miguel Cordova creates this beloved recipe with a twist without sacrificing it's authenticity. Learn how to make fresh lumpia at home as Ms Tess Dulalia shares her recipe for lip-smacking lumpia.  Discover the secrets of Iloilo's two "more than a century-old baking businesses" with Ms. Nancy Lumen, the show's host and the self proclaimed "Adobo Queen". She invades Panaderia ni Pa-a (since 1896) to know what makes their pan de sal an Iloilo icon. She also learns how to make her own barquillos at Deocampo, makers of fine barquillos since 1898. Learn what makes the tsokolate Camiña Balay nga Bato in Iloilo , "the best in the world" according to Jessica Zafra . There's also the delectable Kapitan Ising's Pancit Molo served in this ancestra

 “We are what we eat” is a worn-out cliché. As simple as it may sound, but it has become difficult for us to make wise decisions concerning our diet, especially when our days are packed. One of the health diseases that our diet could be a contributing factor of is cancer. Cancer is the third leading cause of death in the country. Often, we equate cancer with helplessness and death but the truth is, cancer can be prevented and the first step is to adopt a healthy diet.   Cancer development depends on family history (genetics), health, nutrition, personal habits, and the environment. But among these causes, healthy diet tops the list in cancer prevention. What we take in for everyday nourishment is the major key to a healthy life.  Nowadays, we mostly eat fatty food like pork and chicken skin, which can increase risk of cancer. Our bodies require a certain amount of fat but an excess of it can be harmful to the body. A high-fat diet tends to be higher in calories and may in

Tinapayan’s Cake Decorating Contest surely rumbled our appetite as we witnessed different schools innovate their wondrous intricate details from a simple cake to mouth watering scenery. But don't fret if you missed that chocolatey episode last Friday for Tinapayan opens its 5-week chocolate festival today. Yes! A week filled with chocolate creations twisted with different flavours, also made us go loco over choco! And on its second week, Tinapayan will make you ask for more! Enjoy this yummy collection of chocolate creations. If you're a choco-mint lover then After Eight Torte is really for you. Enjoy the layers luscious chocolate cake and mint cream all embraced with a heavenly chocolate ganache. Indulge is this delicious combination - chocolate and caramel. Rich chocolate base topped with sweet caramel mousse  then smothered with more chocolate. Go loco over this Choco Caramel Bar. More chocolate goodness comes with this Triple Brownie square. Layers of ric

Pinamalhan nga halu-an, a type of catfish  Organic red rice locally known as camoros Estofado nga pato sa tuba  Green mango with guinamos  Kutsinta from Dac's  Lengua con setas con olivas (Ox tongue with mushrooms and olives in tomato sauce) Obre, a female pig's mammary glands. Read More. Oyster fritters Panara  Pancit Molo Ripe papaya Pinoy salad Halabos na hipon Ripe mangoes

The Tinapayan Cake Decorating Competition once again delighted mall goers at The Atrium on a jam packed afternoon. With six competing teams at the helm, t he much anticipated cake decorating contest in Iloilo City once again has thrilled Ilonggos young and old last Friday, Sept. 21. Now on it's 3rd year, the contest opens up the bakeshop's annual 5-week long Chocolate Festival which starts Monday, Sept. 24.   A total of six eye catching chocolate cake designs were created under the theme "Easter" that made the audience saw a lot of bunnies, eggs and other accents related to its modern celebration. Using plain chocolate cakes as base provided by Tinapayan, others were then transformed into beautiful and yummy works of art that one would regret eating them. This year, "technical" considerations were given as they contestants must incorporate ganache , as their final icing before decorating them fitting the occasion. Also, they must give th

One of the most interesting finds we had during a luncheon get-together at Wawa Heritage Restaurant was Adobo nga Sisi or baby oysters. A staple in most seaside areas on Iloilo and beyond, sisi are like baby oysters, of course they come in small shells too. And usually they are bottled and sold kinilaw. Or maybe adobo as this one could have just came out from the bottled since it had no taste of being freshly cooked. But it was curiosity satisfied. The squid rings from Estancia, Iloilo are a must order for appetizers. As PJ comes from Estancia, all the seafood goodness of this Northern Iloilo town are within his reach. Though this one just comes out straight from plastic packages (these are sold as pasalubong in most shops in the city), they are really good and addicting. No need to dip them in the vinegar (which are also good). Ginisa nga baboy sa guinamos (bago-ong) is perfect with green mango or mixed with rice, even on it's own! For some weird reason, the Jaro Market i