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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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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