Dinagyang Breakfast Buffet at Bluejay Coffee and Deli

Over the weekend, Ilonggos will go Hala Bira in celebration of the Dinagyang Festival 2013. But as early as yesterday Bluejay Coffee and Deli celebrates the festival frenzy with its Dinagyang Breakfast Buffet. From Jan. 23-26, 6am until 1030am, enjoy breakfast at Bluejay with its delectable line up.

I particularly loved this Skinless Longganisa - meaty, sweet and full of the longganisa flavour I grew up with. Good thing it was a buffet so I had no less than 5 of them during the hwoel duration. And I just love dipping it in vinegar!

There's also Beef Tapa which I had big spoonfuls of and it was also perfect with the vinegar dip.

These two went well with the Baked Beans on the side. i was so eager to eat that I forgot to take photos of the Daing na Bangus and some Scrambled Eggs that were just beside this plate of Fried Garlic Rice.

Good thing it wasn't the Ube Puto that I missed or I would have regretted it. This was my personal favorite because I really loved it after the first bite. It had all the real ube flavour in it, not just color and articificial flavour. It's the same ube being used in their ube ensaimada.

Bluejay also served pande sal, penny roll and sliced loaf for those non-rice eaters.

It's really good that they serve fresh fruits for desserts - watermelon, pineapple and my fave - chico.

As this breakfast buffet is just a trial during this Dinagyang 2013 celebrations, it will become a regular the following weeks every Fridays and Saturdays. That's something to look forward to so I won't be able to miss all these delectable breakfast treats at Bluejay's Dinagyang Breakfast Buffet.

For the promo period, the buffet breakfast comes with free coffee and is valued at PhP198. Bluejay Coffee and Deli is located at the Ayala TechnoHub walking dist6ance from Smallville.

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

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 - 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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