Max's Launches Delectable Beef Selections in Iloilo

17 October 2012; Iloilo City: Ilonggos are in for a big treat as the Filipino’s favorite restaurant Max’s has recently launched a new group meal bundle that seeks to address the need of customers who are dining in small groups. Dubbed, “Max’s 4Sharing,” these delectable meal choices generated a steady following among customers, whether they are teenagers hanging out together, young professionals meeting up for lunch, or seasoned Max’s customers craving for their favorite comfort dishes.

“We have observed that Ilonggos love to dine in small groups of three or four, and that they love to pair Max’s Fried Chicken with classic heirloom dishes. This October, we are excited to announce two new dishes to complement Max’s “sarap-to-the-bones” Fried Chicken to complete this season’s Max’s 4Sharing Meal – Max’s Adobong Baka sa Gata and Max’s Beef Caldereta. Our customers can expect the same generous serving and value-for-money aspect that they have always enjoyed with Max’s 4Sharing Meals,” said Bobby Simborio, Corporate Media and PR Manager for Max’s Group of Companies.

Delectable Beef Dishes from Max’s

Max’s Adobong Baka is a sure favorite with its tender chucks of beef and sayote cooked in a rich and mildly spiced coconut milk sauce with green finger chili. Max’s Beef Caldereta brings the traditional Filipino recipe forward and infuses Max’s own twist to the recipe. It’s a hearty beef stew in thick tomato-based sauce, with just the right level of spiciness, garnished with tomatoes, carrots, red and green bell peppers and green peas.

With Max’s 4Sharing Meal, customers can indulge in a sumptuous spread of one whole, regular, sarap-to the-bones Fried Chicken, four servings of rice, four glasses of iced tea, and a choice of Max’s Adobong Baka sa Gata or Max’s Beef Caldereta. “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,” added Simborio.

Max’s 4Sharing Group Meal offering is available for delivery and take-out at Max’s SM Iloilo, located at the 2nd Floor SM City Iloilo in Benigno Aquino Ave., Iloilo City and Max’s Diversion, located at Eugenia Arcade, Diversion Road, Iloilo City. It’s time to make the beeline once again to Max’s Restaurant! Learn more about Max’s 4Sharing Meals by logging on to www.maxschicken.com. Visit www.facebook.com/maxsrestaurant and be the first to know about the coolest offerings from the Filipino’s most loved brand./PRESS RELEASE

About Max’s Restaurant

Max’s, one of the country’s leading fast-casual dining restaurant traces its roots to a family’s generosity and passion for good food. Max’s, “the house that chicken built,” continues to innovate and expand worldwide with plans to open branches outside the United States. Today, Max’s Restaurant has established itself as a household name, an institution, and a proud Filipino tradition, zealously upholding the values passed on from its early beginnings in 1945 to the present –day generation of food aficionados

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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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