Salmon Festival at Meshi: Japanese Dinner Buffet at The Promenade at Days Hotel Iloilo

Living up to its name, it was really SALMON everywhere - appetizers, grill, main course, sushi and sashimi station, during Meshi's Salmon Festival that started last Wednesday at The Promenade at Days Hotel Iloilo. The long-standing Japanese dinner buffet of the hotel offered its guests and patrons a lot of salmon- inspired and salmon based dishes like the Sweet and Sour Fish with Salmon Head as one of the main courses.

But to the appetizers we go as we gorged on Salmon-Tamago Maki - salmon rolled in egg, a salmon omelet .Then there's the Salmon Wafu Salad which had Salmon with Shredded vegetables. Wafu is "Japanese-style dressing" is a vinaigrette-type salad dressing based on soy sauce, popular in Japan. The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil.(From Wikipedia)

The Salmon Kamameshi (steamed rice with Salmon and vegetables) already had all the flavours and the ingredients of a complete meal.

But then again, there was Salmon Ramen, a mix of stir fried noodles and vegetables with a lot of salmon.

And what's a Japanese buffet without the sashimi and sushi stations. Eye-catching and mouth-watering both these stations are often the most sought after at Meshi - after all its a Japanese buffet.

With soy sauce, calamansi and wasabi on the side, there more than 10 variants to choose from that night. Constantly filled as if to say, there's more where tehse come from, guests never saw these station empty. After all, what's a Japanese dinner without these two.

Finally the grill station had salmon and other fishes to be grilled on the spot and to be enjoyed "hot off the grill".

These are just a few of what Meshi has to offer every Wednesdays and Fridays from 6-10pm at The Promenande. For PhP510++, it lets you enjoy the specialties of the Land of the Rising Sun right here in Iloilo, twice a week.

For reservations, please call 63 33 337-3297. The Promenade is located at the 4th Level of The Atrium Mall, Gen. Luna Street, Iloilo City. Check Days Hotel Iloilo on Facebook too.

Check out more photos here and here.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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...

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. ...

FLAVOURS OF ILOILO

Search This Blog