Porchetta and other Italian specialties with Rustica by Afrique's

Afrique's gives the Ilonggos a different kind of Italian gastronomic experience with its newest offering - Rustica by Afrique's. A dinner with a formal set-up at Afrique's Smallville, Chef Miguel Cordova personally dishes up Italian specialties including this mouth-watering, Porchetta.

Pronounced as porˈketta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood.(Wikipedia)

It was a few weeks ago during the Iloilo shoot of The Pinoy Foodie, we sort of had a preview of what Rustica is all about. But it wasn't the "real" Rustica as we opted for an informal dinner with the specialties and best sellers of Afrique's. Nonetheless, Chef Miguel let us experienced a little bit of Rustica as he served us the mouth-watering Porchetta and one of his pasta creations.

The "real" Rustica is a set dinner good for 10-30 pax and must be reserved 2-3 days in advance as it is Chef Miguel who will personally prepare and cook the dishes. the Italian spread consists of breads, soup, salad, pasta, two main dishes (make it Porchetta!), dessert and two bottles of wine.

It costs PhP850/pax, minimum of 10. For more details please contact Afrique's Smallville at 509-4900.

Sooo Pinoy in Davao City RELOADED! Day 4

I was in Davao City exactly this day a year ago, to be part of Unilever Food Solutions' Sooo Pinoy Food Trip . The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine. Lots of goodies at Lola Abon's As our eatinerary for the day begins late in the morning, we made use of the spare time doing our pasalubong shopping at Lola Abon’s. Among the most popular durian candy makers in Davao, this business started in 1948 when Abondia del Puerto Raakin made some pastillas de leche. When her sukis suggested putting some flavour to them, she thought of durian being abundant in Davao, thus the durian candy making business was born. In no time at all I filled my basket w...

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

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

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