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.

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

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 - 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

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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