Ilonggo specialties and more at Bauhinia Filipino Cuisine

In time for Dinagyang a few years ago, Bauhinia Filipino Cuisine launched more than 20 dishes that would make up it Ilonggo Specialties menu dubbed as "Aton Guid Ini". With the themesong of Iloilo Supermart playing in my head right now, I remember that one gastronomic evening filled with homegrown dishes as we had our first look of this 22-dish menu. It was a galore of Ilonggo specialty recipes we had to taste that night and a few days ago I was back again at Bauhinia to reconnect my tastes buds with these delectable offerings

For starters, Bauhinia serves Adobo Peanuts but the Senyorita I was with loves the popcorn from the adjacent Mojave Grill and Steak House, so my other companion the Madame, made sure of it.

The Madame, really loves the order that arrived first on the table - Adobo Ilonggo. It was Pork and Chicken Adobo in achuete oil. Savoury in every bite, it was the sauce that made it irresistible that most of the time, I saw Madame mix it with rice and enjoyed every morsel of it.

There's also the Bauhinia Pancit Guisado - a mix of egg noodles and sotanghon embraced by vegetables and logganisa.

The Crunchy Sisig is one of my favorite orders ever since I discovered it. It has that big crunch in every mouthful and an appetizing that taste makes me crave for more. I had to shy away from it though since I know if its near me, I could finish it all - alone.

And last but certainly not the least was the Pata. Just all the soups served at Bauhinia, the broth is poured when the order arrives on the table.

It captured the pata taste I always prefer - mildly sour at the same time thick. The pork hocks were so soft that it could melt in your mouth. It had vegetables like pechay and puso ng saging, which gave texture and flavour to the dish.

To cap it all off, we had their signature Bauhinia Iced Tea. As always it was deliciously refreshing and perfect for the summer. I had this during my first ever visit at Bauhinia around 4 years ago and I can they had been very consistent in the preparation of this house blend iced tea.

There are more Ilonggo specialties to be discovered (rediscover in my case) at Bauhinia Filipino Cuisine. With its current line-up there is surely something for everyone, Ilonggos or tourists alike.

Bauhinia Filipino Cuisine is lcoated at The Avenue Complex, Boardwalk cor. Glicerio Pison Avenues, (Smallville), Mandurriao, Iloilo City.

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 por...

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...

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

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

FLAVOURS OF ILOILO

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