Beef flakes from Carmel by the Sea

I recently got this pack of beef flakes and was surprised to know it's made here in Iloilo. With the brand Carmel by the Sea which is based in Tabucan, Mandurriao, these beef flakes remind of the one I crave and raved before - squid flakes. And it's good to know that a papered beef also exist and just within reach.

Just like its squid counterpart, these beef flakes require fast frying - just fry them within seconds in hot oil for you to enjoy it hot, crisp and truly delectable. But it took me longer since I used the microwave oven - maybe around a minute of carefully timing it. It turned out crips too but not as crisp as when you fry it but still it was so delicious, so full of flavour. Extra rice please!

Carmel by the Sea

Tabucan, Mandurriao, Iloilo City

Tel No. 033 321-1255 or 321-0920

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 (

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

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.

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: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full.

FLAVOURS OF ILOILO

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