Ube brazo de mercedes from Lapaz Bakeshop

It was just an impromptu food trip in and around Lapaz market a few months ago when I discovered this ube brazo de mercedes from the Lapaz Bakeshop. I got to taste and take home this ube dessert that later on became a staple at home.

Lapaz Bakeshop sits on the corner of Tinda Lapaz right across Grand Dame Hotel. A restaurant named Lapaz Kitchenette was the previous locator of the space and it was famous for it's PhP59 buffet. The bakeshop is among the bigger "small town" bakeshops in the city with it's wide range of breads, pastries and cakes plus shorts snack items. It even has branches in some towns in Iloilo including one in my hometown, Sta. Barbara.

It was a quick side trip made by Sir Eugene that time that introduced me to this ube variant of brazos. He bought a few slices of this dessert and brought it inside Madge Cafe inside the market. It was perfect with the cafe's native coffee and the filling is somewhat like ube halaya. The meringue is just shaded with food coloring but overall the dessert is very good and in fact still a novelty item as it's the only one of it's kind I knew of so far.

Instead of confectioners sugar sprinkled on top, it has skimmed milk that gives it more flavour and texture complementing the rich ube flavour. A whole roll yields around 20 thin slices and sold at PhP22.50 per slice. Almost priced like most brazo de mercedes' or maybe a little more but hey, it's ube and you won't regret you bought it. You might even get another slice or even another roll!

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 - 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

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Kusay

Often mistaken to be, sounding-alike, as kinchay , kusay has a very distinct aroma and flavour. A rather unfamiliar herb mostly anywhere, my Tagalog officemate call this as sibuyas na mura and in Manila groceries labeled as kutchay . It do looks like onion chives but kusay is flat unlike the hollow chives. We have kusay planted in our backyard for occasional uses like soup garnishing. However, it often takes a trip to the Central Market to buy them in large quantities if ever we make Pancit Molo since it is an important ingredient in the filling mixture and as garnishing.

FLAVOURS OF ILOILO

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