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.

Ready-to-cook Pancit Molo balls

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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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