Holiday Rolls from Tinapayan Bakeshop

Make sure you stop by Tinapayan Bakeshop for the Holidays or you'll miss these delectable cake rolls they've whipped up for the Christmas. These five gastronomically exciting dessert creations will bring more cheers to your Noche Buena and any other Christmas parties.

Those having a sweet tooth will sure find this Custard Roll an early Christmas gift as this cake is made with chiffon cake with a yummy yema custard filling. It is then embraced with more yema custard that you'll find it one great tasting roll inside out.

I simply adore Tinapayan's Red Velvet cake and I'm glad they also also have a Red Velvet Roll. Just the same goodness - red velvet cake with cream cheese as filling and more to "wrap" the same "creamy and cheesy" goodness around the cake.

But if you're out to have the tried and tested specialties, then the Mango Roll is one that won't fail. It is made with mango chiffon cake - light and fluffy chiffon cake infused with the essence of mangoes; then filled with a mixture of whipping cream and chopped fresh mangoes then "hugged" with more whipped cream.

Tinapayan's Strawberry Roll will bring a festive and a more "Christmassy" dessert to your table. Made with strawberry chiffon cake with strawberry butter cream filling and topping. And they are using fresh pureed strawberries - you'll really taste the difference!

And finally, Orange Roll with Tinapayan's signature orange chiffon cake and fresh orange curd filling. A whipping cream topping finishes this citrus dessert masterpiece.

Five new cake roll masterpieces that will surely bring a more delicious and more festive gastronomic cheer this Holiday season, only from the premiere bakeshop in town - Tinapayan.

Check all these delicious desserts at Tinapayan Bakeshops located at Iloilo Supermart at The Atrium, Mary Mart Mall, Villa-Arevalo, Mandurriao, Molo and Tabuc Suba Jaro. Also check updates on the Facebook page.

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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