5G's Halo-halo at Tinda Lapaz

Tinda Lapaz has a lot of food finds to offer. There's the quintessential of Ilonggo cuisine which had its birthing and carrying the name - Lapaz Batchoy (take your pick from Ted's Oldtimer, Deco's Original and Netong's). There's also the popular hang-out - Madge cafe; and rows of carinderia's and bakeries.

And of course, there's the row of halo-halo stalls lining almost half of the market's "facade". So yesterday, fulfilling one of my long "to-do, to-eat" list, I ventured to Tinda Lapaz and beat the searing November heat (and it's not even summer time yet) with an "Extra" serving of halo-halo at 5G's Refreshment. (And the 5 G's turn out to be Glenn I, Glenn II, Grace, Greg and Gene.)

Just like the batchoy, halo-halo comes in Regular, Special, Super and Extra. I counted more than 15 ingredients ranging from fresh fruits to colorful "trimmings". Of course I went for the Extra as my default order as I just have to go for it especially in blogging and surprisingly it was just PhP35.

And there was much more on the menu, even cheaper but it was all halo-halo for me that time. So it was my usual clicks and flashes when my order was being prepared by "Manang 5G". After the block of ice has been shaved came assorted toppings for my order.

As it was an "Extra" order of halo-halo, I got one topped with barquillos and leche "plan". With out the rolled wafer, it will be "demoted" to a "Super" order PhP30, just topped with the custard. But without the custard, it'll just be a "Special" one - PhP25. But still it's a steal given this amount which is mostly equivalent to an order of soda in restaurants.

And my order came picture perfect - all the colors sort of blended just right! It had that enticingly fresh aroma from the fresh fruits prompting me to finish my foodtography in no time - plus there' the melting factor of the shaved ice.

I didn't bother to add sugar as I just was satisfied by the sweetness offered by the fruits and other ingredients. I usually limit my sugar even at home like when I make fruit shakes, its just the natural sugar content of the fruits. I just love the taste of melon (and it's not even the melon season) and the buko meat. then there' the subdued taste of banana and kamote giving it some texture as well. The pineapple,avocado and papaya gave it more dimension in taste. There's the contrasting texture of the corn flakes and the sago. And finally the ube halaya, leche "plan" and the barquillos ...

With these galore of ingredients and with a extra-super bargain price, it was indeed another satisfying foodie adventure at Tinda Lapaz, making this market indeed a showcase of Ilonggo food and food ways. 'til we eat again...

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 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...

Flavours of Iloilo 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

FLAVOURS OF ILOILO

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