Sweet Treats by Mae of Dulgies: All about cupcakes

You'll surely find yourself lost in gastronomic translation as this new corner at Dulgies Cafe is a very welcoming sight. In one spot of this sweet shop that started the dessert craze in Iloilo City a few years ago is one solely devoted to the (latest) yummy creations of Ms Mae Borro-Pido - indulgent cupcakes. Around 10 cupcakes were on display when I went there and I had the chance to have tasted every single one of them - now that's indulgent, so Dulgies!

I love Dulgies nutty carrot cake and was glad (almost) the same recipe made it to this Carrot Chocolate Cupcake. It had no nuts if my taste memories serve me right so that makes it "almost" nonetheless despite the weird combination, it was one good bite, make that bites!

More indulgent were the Cappucino Caramel Cupcakes. A rich cappucino frotsing smothered with caramel on a densed yet moist and rich chocolate based cake, what more can i ask for? Maybe another bite? Make tghat another cupcake.

Another chocolate cake based cupcake is the Choc-Nut bar Cupcake. Fans of this local candy bar - choc nut will surely adore not only the peanut-choco toppings but the forsting and the rich cake as well.

The Double Chocolate Cupcakes literally doubled the rich goodness of chocolate and to make it really double I think I finished two of these cupcakes ... just kidding.

But my ultimate favorite among the chocolate cake based cupcakes are the familiar Cookies and Cream Cupcakes. Aside from the already delicious chocolate cake base it had these very delectable frosting that sums all the flavour of this rich cupcake variety. It really had the cookies and cream flair and the oroe cookie on top perfectly finishes this great tasting cupcake

From one favorite to another, I'm sure many will agree that the Dulce Leche Cupcake ranks among the top variants of Mae's cupcakes. A simple cake base and frosting but the dulce de leche filling and garnish makes the ultimate difference. It is among, if not the, bestseller/s in the cupcake collection of Dulgies

Care for some Peanut Butter and Jelly Cupcake? The classic American sandwich filling combination makes its way to the cupcake collection and it really makes one good cupcake flavour indeed.

Another popular cake makes its way into the cupcake collection. Yes, its the classic Red Velvet cake miniaturized into a cupcake. So expect a rich cream cheese frosting and all the goodness of the real cake!

Another cream cheese in the works and you'll get the classic Strawberry Cheesecake Cupcake. need i say more? For a dessert shop that makes one of my favorite cheesecakes in Iloilo, the cupcakes follow suit.

Did I miss on a cupcake? Hope not but if ever, Dulgies is just waiting for us, not only with these delicious cupcakes but for almost all our dessert needs. C'mon let's indulge ...

Dulgies Cafe

La Salette Bldg. Valeria Street

Across SM Delgado

Iloilo City, 5000

Tel .No (033) 338 3701

Dulgies on Facebook

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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