With no less than Atty. Helen Catalbas, Regional Director of the Department of Tourism for Western Visayas, as the guest of honor, it was indeed more fun with Ilonggo food at Bauhinia Filipino Cuisine. The dinner hosted by Great Foods Concepts last Thursday aimed to promote Ilonggo cuisine believing that for Ilonggos, local food is more than just dishes that satisfy the palate - it is Ilonggo culture ingested.
And the gastronomic immersion started with a trio of appetizers - Ensaladang Puso ng Saging, Kinilaw na Gulaman and Kinilaw na Talong. It was a toss between the cooked banana blossoms and the eggplant "ceviche" for my favortie that night. While the former was a delicious blend of spice and creaminess, the latter was smooth kind of sourness that gives a tinge for more in every bite. The seaweed complemented the two with its texture and saltiness. Indeed a play of different flavorus and textures whetting our appetites for more.
A cross between being an appetizer/side dish and a manin course was the Relleno nga Amargoso (stuffed bitter gourd). It had ground pork stuffed inside the ampalaya slices and served with guinamos (Ilonggo bago-ong) paste. I can't even remember if the ampalaya was bitter for all I remember was the sumptuous taste combination of the stuffed gourd and the bago-ong which was in itself very appetizing.
The popular Ilonggo dish - KBL for kadyos, baboy, langka; had the broth poured right before us so it gave the Ilonggo specialty a presentation flair. And for me, who was right next to it, I sort of got a preview of the it will taste because of the aroma that lingered.
Made with pata (pork hocks), with large slices of unripe jackfruit and of course, kadyos beans soured by batwan. The dish is among the most missed cusines by Ilonggos not in Iloilo because two it's two main ingredients, kadyos and batwan, are almost endemic to the region and hard to find anywhere else. I cannot say NO to KBL (as always) so I got the biggest serving that night ...
Something that caught everybody's eye was the Pinaksiw na Bangus sa dahon ng Mangga. More than presentation, the mango leaves serve not only as a wrap but tames the vinegar flavour at the same time blends its own flavour making the almost all-belly paksiw something interesting to both the eyes and plaate.
What's Ilonggo cuisine without Laswa? Probably the simplest of all for it is a medley of local vegetables with occasional shrimps, crabs or even balingon (dilis). Ilonggos prepared laswa with the freshest vegetables around, most of the time getting what's growing in their backyard gardens or the best they can get in the market. But knowing that that Bauhinia Filipino Cuisine source most of it's ingredients from an all organic farm (Orchard Valley Inc.), the laswa served was as home-made as it can be.
Good thing, laswa was part of the menu as it prepared our tummies for the indulgent Adobo sa Estiwitis. Made with free-range chicken and pork stewed in vinegar and annatoo oil, this is how the Ilonggos cook adobo - with a touch of achuete. So how does it taste? I'm sure you must have visit some chicken inasal stores where you make a dip made with vinegar, soy sauce and achuete oil or even sprinkle some of the latter over hot rice. That's how it tastes, a literal finger lickin' good!
To cap off the the night of Ilonggo food was a trio of Bauhinia's specialty Pinoy desserts - Palitaw, Maja Blanca and Suman sa Ibus. As this is a special dinner, the trios are not part of the regular menu and not the usual serving size, you'd have to order them individually - bigger and/or more serving. The palitaw comes in threes rolled in sugar, cashew and black sesame seeds - all good that you'll ask for more. The petite maja blanca was just as good that I finished it in just two spoonfuls. The suman sa ibus with bukayo gave me something as the suman itself was not the usual ibos with latik on top. The base was much finer as if more of an alupe which is smoother in texture making it a perfect ender to this night of all out Ilonggo food galore only at Bauhinia Filipino Cuisine.
Indeed, it's more fun with Ilonggo food!
Indeed, it's more fun with Ilonggo food!