Usher in good luck this holiday season with Prosperity Pancit

For Filipinos, Christmas and New Year’s handaan do not only mean celebrations but are symbolic offerings to attract good fortune. Round fruits are served to bring abundance, while rice cakes represent close relationships among the family and ensure that luck sticks to all members.

Food lovers can rejoice this holiday season as Prosperity Pancit, the lucky Sooo Pinoy dish
by Unilever Food Solutions, is now available at their favorite restaurants,
including Chippens, Golden Brown, Zacky Fried Chicken and Barcode Paseo.

The real star of holiday banquets, however, is pancit. Merging Chinese traditional cooking with Filipino flavors, it is believed to attract wealth, health, and long life. Since it was introduced by Chinese traders during the Spanish colonial era, pancit has become a staple on every Filipino family’s dining table, especially for special occasions. Generations of Pinoys have truly made this dish their own and have cooked up as many variations as there are towns and provinces in the country.

Prosperity Pancit is loaded with the goodness of noodles for long life, eggs for new beginnings,
and peanuts for health and wealth, among other lucky ingredients.

This holiday season, good luck is on every food lover’s side as Unilever Food Solutions has cooked up something delicious—the Prosperity Pancit, boasting a variety of ingredients that attract fortune. This scrumptious Sooo Pinoy dish is loaded with egg noodles for a long and happy life, eggs for rebirth and fertility, and a medley of vegetables for close relationships.

Indicating affluence, Prosperity Pancit is also laden with cashew and mouthwatering, fork-tender pork leg braised lavishly in humba sauce. The symphony of flavors and textures are completed by succulent shrimps, Chinese sausage, shiitake mushrooms and snow peas, topped with toasted peanuts, fried garlic and spring onions.

Abundance and good fortune await Pinoy food lovers with Prosperity Pancit, a Sooo Pinoy dish
that delights the taste buds and attracts holiday blessings.

Best of all, this special holiday treat is widely available in a variety of restaurants nationwide, so foodies with a taste for good luck can indulge in this tasty dish as often as they wish.

Get lucky and enjoy good fortune—the delicious way—with Prosperity Pancit, now available at your favorite Sooo Pinoy restaurants such as Chippens, Golden Brown, Zacky Fried Chicken and Barcode Paseo. This Sooo Pinoy dish is available for a limited time only, so grab a bite now.

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 (

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.

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 usu

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

FLAVOURS OF ILOILO

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