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.

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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