Kahilwayan Platter at Sinamu Seafoods and Native Cuisines Restaurant

After months of just salivating on the photos online, I finally was able to visit Sinamu Seafoods and Native Cuisines restaurant right in my hometown - Santa Barbara, Iloilo. So it's only fitting that I order their "top of the line" which is the Kahilwayan Platter. Named after the town's festival, kahilwayan means freedom in Hiligaynon. It's the the biggest among their bilao meals which also includes Bisperas and Piyesta platters.

This platter served on a bilao that measures 3 feet in diameter has a complete mix of meat which includes grilled pork anf lechon manok. It also has tortang talong salad and ripe mangoes for dessert. The lechon manok sa savory despite just being a regular roasted chicken. The pork had hints of familar flavour but at the same time tastes different according to my taste bud.

I just love the pork kilawin which sits in the center of the platter. Its made with maskara - slang for the pig's face that has been grilled and mixed in the concoction og onion, chilis, vinegar and if my hunch is correct, salted egg. The meat gives a different texture in every bite complemented by the appetizingly hot concoction.

For the seafoods, there were some kasag or crabs that have been steamed ...

... grilled squid and steamed shrimps.

I also love their baked scallops toped with cheese. Even though it looked somewhat unappetizing to due long exposure (due to someone taking photographs-lol), it still was delicious.

Among the Ilonggo favorite is the grilled pantat or catfish. Good thing they have it on this platter as it will really entice those who miss eating this especially balikbayans who often crave for this.

It was indeed a gastronomic experience of epic proportions having to try this Kahilwayan Platter on my first visit to Sinamu. Certainly it wont be my last as the food were all appetizing and delicious - and it's just a 5 minute ride away from home. Just a tip - call an hour ahead to have this Kahilwayan Platter as it takes around 30-45 minutes for the whole bilao to be prepared.

Sinamû Seafoods and Native Cuisines

Tydyco Commercial Complex, Bypass Road,

Santa Barbara, 5002 Iloilo, Philippines

Mon - Sat: 09:00 - 20:00

Phone (033) 396 0058

Mobile 0918-406-7528

Facebook: https://www.facebook.com/SinamuSeafoods

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An American Adventure Buffet at Days Hotel Iloilo

I just came from a meeting for an upcoming event dubbed as "America in 3D" and when I arrived at The Promenade at Days Hotel Iloilo, it was like "America in 3D" all over again. But it was delicacies, drinks and desserts that time for it was the launching of their newest dinner buffet called American Adventure. As it promises guests to embark on a culinary journey of the flavours of America, guests will surely the taste of America with it's line up appetizers, salads, delicacies, main course and desserts. I kicked off my journey with a bowl of the clam chowder which was just as good as the one I had a few days earlier at The Venue . It was rich and flavourful, so good that sometime during the course of the buffet I had anotherone. There was a beautiful display of Oyster Rockefeller which turned out to be delectable that I got one each time I stood up and take another round. A play on Las Vegas, I assume, were these chicken nuggets they call Gold Nuggets. Indeed t...

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...

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...

FLAVOURS OF ILOILO

Search This Blog