Cream Horn at Margec's Deli

It's been more than four years since my last blogpost about this delectable treat we all know as cream horn. With the newly opened Margec's Deli along E. Lopez Street in Jaro, these delicious dessert treats are now more accessible and convenient to the Ilonggos. If I'm not mistaken this is the fourth time this shop has transferred location and I certainly hope they would stay here long.

Nevertheless, wherever it'll go, Ilonggos will surely follow for they are lured by the heavenly goodness of these cream horns. An original by Margec's Deli (formerly Zageca) here in Iloilo, these are rolled puff pastry filled with custard and costs PhP15 each. But one isn't surely enough so I always buy a pack and most of the time I fnish them in just one sitting.

They're so good that one bite deserves another. But I really hope they'll expand these cream horn into having more filling like maybe ube haleya - not just flavoured and colored like ube but the real ube haleya. And maybe they can explore the possibility of having a chicken ala king filling which can be served in the store or by special orders.

Margec's Deli also have these mouth-watering cream puffs which I can pop into my mouth in no time at all. They also have napoleones in both regular and choclate flavour, assorted turnovers, cassava desserts, breads and a whole lot more. That's why I have to go back there again, not just for the cream horn, but also to discover what more they can offer.

And I'll surely bring home a lot of goodies from Margec's Deli. Now, where's my cream horn?

Margec's Deli
E.Lopez Street across Jollibee

Jaro, Iloilo City

Tel. No. (033) 301-0962 | 300-3292

0946-274-4301

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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

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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. ...

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