Deco's Original Lapaz Batchoy at Tinda Lapaz

I never tried Deco's Lapaz Batchoy before for I find it a bit troublesome to find my way to Tinda Lapaz when there are so many batchoyan in the mall's comfort zones. I was then greatly thankful when Deco's was franchised under the Mang Inasal group (prior it's acquisition by Jollibee) for Deco's was just within reach. So I had my first taste of Deco's and I certainly wasn't gastronomically ecstatic about it.

Now fast forward a few years later and after becoming an Iloilo food blogger, eating for me now comes with an adventure as I seek places where they say good food abound. Whether its located in a posh hotel or restaurant or just a hole in the wall or even along the streets. And that's when I truly discovered that what I tasted in Deco's the convenient way wasn't the batchoy that made Deco's among the batchoy institutions in Iloilo City.

Despite seeing a Deco's branch at Gaisano City mall a few days ago, I braved the heat and light rainshower to have my batchoy fill at Deco's at the Lapaz market, which was just a block away crossing traffic congested streets. But one block makes a world of difference as everything seemed to be back in time - the ambiance, the setting, the aroma and the taste.

This extra super bowl costs PhP65 only and when it came right on the table, the very familiar and the batchoy aroma I grew up with rushed in bringing back the batchoy memories of yesteryears (Oak Barrel, Nat's among others). Compared to the few times I had my bowl of Deco's in the franchised branches, there's really a big difference in the taste, presentation and aroma.(Check it out here).

Anyway, I'm glad I ate at the original Deco's branch for its the way batchoy should be - in my opinion; deliciously not healthy. Ofcourse batchoy is not for the health conscious and if there are fusion batchoy like seafood (by the franchised Deco's branches and that trying hard restaurant in Jaro LOL ), then you'll loose the real taste and meaning of what batchoy is about. So the next time you and I crave for Deco's Lapaz batchoy, make sure its the one at Tinda Lapaz or nothing at all - for me.

A tinapay called MONAY

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

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 us...

Sooo Pinoy in Davao City at Binggoy's Lounge

Aside from durian, another fruit that brings Davao to mind is pomelo or suha and for the Ilonggos, it is known as kabugaw. And the Pomelo-Seafood Salad was a fitting appetizer that welcome us to our next food trip destination - Binggoy's Lounge located at the Villa Margarita Hotel. The cozy restaurant served us local Dabawenyo specialties that excited our palates and certainly satisfied our cravings. I was part of Sooo Pinoy, Food Trip na Pilipinas ! which is set to visit 300 restaurants in 10 key regions/areas all over the Philippines. Davao is the 4th food stop after Iloilo , Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds t...

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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