A very wonderful dinner at Steps of Rome at Plazuela de Iloilo

With no less than Chef Pauline Gorriceta-Banusing herself welcoming us, bloggers and Skyscrapercity "forumers" to Steps of Rome at Plazuela de Iloilo a few days ago, it was indeed a very wonderful dinner right from the start. "It's a long overdue treat" she says and it was indeed a treat ... make that TREAT!

And the appetizers started pouring as we all enjoyed the Mozarella Cheese Sticks, oozing with deletable creaminess. So good that we asked for a second order that eventually vanished right then and there as everybody loved it.

With a resounding crunch in every bite, I personally loved this Herbed Crusted Calamari. It really came in fresh from the frier and even after some period of clicks and flashes from us bloggers, it still remained deliciously hot - literally and figuratively.

As Steps of Rome is by Gruppo Al Dente, pasta and pizza are integral part of its extensive menu. First to come out the kitchen was Spaghetti Bolognese and even though my photo doesn't give justice to it, it appetizing and with its vibrant flavour we had to order another serving...

... aside from it was finished off in a flash, we didn't have any idea idea what Chef Pauline had in store for us. That's when a serving of Bacon Alfredo Pasta reached our table. And a minute after we had Pasta ala Puttanesca beside us. The contrast between the rich and creamy white pasta against the bold flavour of the "whore-style pasta" was just what our palates needed to fully appreciate this pasta line up we had then.

And when it's pizza from Gruppo Al Dente, my favorite is the Chicken Barbecue Pizza. With its signature thin crust that "breaks" in every bite - that's how crisp and crunchy it was! The topping had moz-cheese with chicken barbecue sauce and slices. Every bite burst with the goodness of both the delectable toppings and delightful crust.

I also loved the Chicken Taco Salad - a mix of things fresh and creamy in every bite that starts with a big crunch.

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

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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.

FLAVOURS OF ILOILO

Search This Blog