Kapehan sa "New Zealand"

A trip to New "Zealand" capped the last Friday of April and it was one rejuvenating experience over a cup of native coffee. It was in the SkyScraperCity-Iloilo forum that I to know the existence of this hole in the wall.

A respite in the hustle and bustle of the construction boom in the area, "New Zealand" is set right in the middle of Iloilo City's megadevelopments - Megaworld, Ayala land, SM and Gaisano among others.

It also sits on the bubog grove, a specie of native beach forest trees locally known as calumpang. The area is where the original shoreline of Iloilo used to be. Time and man-made development pushed the shoreline further away but these trees managed to survive and adapt.

This hole in the wall has no name so it adapts the name of the place - New Zealand. And there just like in NZ, there were cows roaming around as you sip you coffee. There was even a sort of "bull fight" when we were there - good thing they didn't create a scene.

Or else we couldn't have enjoyed our plain and simple but good native coffee with pan de sal on the side. Just for PhP20 a cup and PhP7 for a pack of pan de sal, simple things keep your minds off the excesses of life. they also served simple batchoy (based on what I heard which I will try next time if ever)

As developments now start all around (the front part was being leveled that time), "New Zealand's" days are just numbered to give way for bigger projects in the area.

Despite the rustic scene and ambiance, you'll see a number of parked cars in the area and lots of IPads and IPhones being "tinkered" upon. You'll see the sports buff riding the bikes - rolling and sort of tumbling down the man made humps in the area. It's playground and whatever your reason of coming cover, you'll find our place in the greenery of "New Zealand".

As of JUNE 1, "New Zealand" is also closed and off limits.

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 (

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.

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

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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