A delectable dinner launch at Max's

Members of the Iloilo Bloggers Inc. and friends were in for a big and delectable treat as Max's Restaurant recently launched their newest group bundle dubbed as Max's 4Sharing meals. But aside from their mouthwatering fried chicken, beef was also the star of the night as this group bundle meal includes their newest Beef Selection - Beef caldereta and Beef adobo sa gata.

“At only PhP 899, Max’s 4Sharing is a very affordable meal bundle that is perfect for small group get-togethers, With these new food selections, our customer can fully engage in bonding moments with their friends and family,” said Bobby Simborio, Corporate Media and PR Manager for Max’s Group of Companies.

Bobby (right) with the loveteam of the night Jess and Jessa

But before all the gastronomia that night, Max's shared a lot of good news aside from this 4Sharing meals.

Chicken Take-out Treat - PhP98 off their whole Fried Chicken and it comes with a free bottle of Max's Orignal Blend Banana ketchup.
PhP 50 OFF gift cards - Avail of this discount for Max's Regular Whole Fried Chicken and Max's 4Sharing Meals.
Max's Christmas Party Solutions - A wide range of delectable treats specifically designed for Christmas parties and is available from Sept. 2012 to January 31, 2013.
Max's Kids Birthday "Junior MasterChef Pinoy Edition" Package - Teaming up with ABS-CBN, Max's offers this interactive birthday party package which includes the following amenities : Free use of function room for 2 hours, Party Room set-up, Birthday theme cake, Birthday Invites, Choice of JMC cupcake kit or bake it yourself crinkle kit, JMC Gear (apron and toque), JMC tools (potholders, wooden spoon, spatula, towelette), Cookin and food related party activities and games and a party host.

We also had fun that night as we raced to form the giant puzzle of their beef selection. Too bad. my team lost so I just made up for it by having plenty of Max's delectable treats.

I wasn't excited about their Beef Caldereta at first since it I though would be just like the usual caldereta recipe. But I instantly loved it - the sauce was of the right consistency, the beef was tender enough and the combination was just perfect. I could have finished the whole serving all by myself!

Max's Adobong Baka sa Gata was more exciting as it was a sort of Bicolano version - gata with sili. Though not quite looking like the usual adobo, but it had a lure of its own. The tender and almost "flaky" beef mixing with the hot and creamy sauce was so inviting that I wasted no time in getting a spoonful of it!

But still it was the Max's Fried Chicken that had us all satisfied for the night - after all it's the restaurant that fried chicken built, so it wouldn't be complete without their signature dish. Now this is one whole fried chicken I finish alone! (Now when will Max's Chicken-All-You-Can will be back?)

For dessert we had Buko Pandan and I can't stand the temptation of Max's Caramel Bar so I opened my freebie box of it and in no time, it was almost empty. I should have kept it to myself!LOL

Anyway, it was indeed a delectable night at Max's Restaurant at SM City Iloilo for we did not only enjoy the treats and the company but most importantly enjoyed what Max's has to offer - both the old and new!And surely we'll be back for more. Thank you Max's!

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 pork broth cube (

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 usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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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