Sea Breeze Cafe at Boracay Regency Resort

I was in Boracay a few days ago to be part of Iloilo media contingent for Globe Telecom's inauguration of it's Boracay Fiber Optic Cable landing Station. The state of the network will further enhance connectivity on the island for Globe user at the same time further enhance tourism and commerce on the island which is among the world's best beaches and the country's top tourist destination. Read more

After checking in at Boracay Garden Resort, which is part of the Boracay Regency group of Hennan Hotels, we had lunch at Sea Breeze Cafe which is among the numerous hotel buffet places on the island. Indeed we were treated to such grand display of gastronomy and even hungry as we all were, I was able to take out my camera to immortalize this yummy line up. Appetizers of assorted meat and fish balls proved to be more delicioust han they look.

The kani salad with all the fresh mangoes on top was a perfect appetizer with some yummy baked oysters beside it.

On the main course, I stacked up with lots of these delectable back ribs.

But I had these vegetables to balance all the meaty goodness.

There also was grilled chicken to complete the meat line up.

Seafood came in the form of garlic shrimps.

Desserts were aplenty from cakes to native fares to fresh fruits.

But the first one which caught my eye was their puto with salted egg. Its looked very appetizing but I wasn't into it after having a bite.

Good thing there were buko pandan and this chocolate-mousse bars for dessert.

I remember my first time in Boracay almost 10 years ago and Boracay Regency was home then and Sea Breeze Restaurant (I don't know if its the same one) was also my first taste of the Boracay island gastronomy. It was unforgettable then and until now.

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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...

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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