Streetside Bar and Grill in Smallville

Over this mouth-watering and hot, hot, hot sizzling Bicol Express, I had my taste buds experienced what Streetside Bar and Grill has to offer. Located in a prime location in Smallville, the newly opened alfresco restaurant offers a wide variety of Filipino comfort food.

A blessing ceremony last Wednesday gave us a taste of what's to come as we didn't only have Pinoy dishes but also those that feature the fusion of many kinds, so to speak.

Like this appetizing sisig pasta, with its linguine-white sauce base topped with a crunchy sisig mix. Good thing I was one of the first to line up so I got a big portion of the sisig toppings.

Streetside also features an open barbecue grill (good thing, its al fresco) that created a delicious chicken barbecue that tickled our hungry stomachs with its appetizing aroma while on-the-grill.

We had also beef curry "stew", crispy noodles, and a host of other specialties during the blessing night.

One cannot also miss the big mural which features some prominent Iloilo landmarks like the restored International Hotel (top left) and Iloilo Capitol (centre) among others that includes churches, schools and other attractions of Iloilo.

On its opening day, I finally got to see the "paluto" corner with fresh fish, shrimps and other seafoods.

But we can't say no to this sizzling lechon kawali, that even if it wasn't sizzling, it was all too delicious - fresh of the kawali and I was pretty sure I still heard it "crackling".

We also had steak with mushroom gravy (above), chicken barbecue and deep fried squid heads (below) that still stuck in my taste memories until now that translate to this midnight craving I am having now.

So I'm pretty sure, I'll be going back to Streetside very soon not only for the crunchy squid heads (I don't know how will I react if it's unavailable then) but for the other fares on their menu.

Streetside Bar and Grill is at the corner of Diversion Road and Pison Avenue right at the entrance to Smallville. It's open daily around lunchtime to midnight. A 24/7 convenience store, Quix, is located beside the restaurant.

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

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...

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 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

FLAVOURS OF ILOILO

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