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.

I dream of bacon at Days Hotel Iloilo ...

I could smell the aroma and hear the crackling sound of bacon as it sizzled on the griller but when I was about to devour it, I just couldn't taste it. I took a mouthful again and it just remained elusive. On my third try, I finally had a bite of something but it tasted nowhere like a bacon. Then I woke up and realized I was biting into my pillow and just came from dreamland ... I found myself enjoying one of the Superior Rooms at Days Hotel Iloilo a few days ago. It's among the newly renovated rooms and among the few that actually has a window to the outside world. I had a very humongous bed and around four of myself could fit in - but maybe three for "me" to be comfortable. But I'd rather be alone enjoying the room and the pillows for I just love the pillows at Days Hotel Iloilo ever since. The Superior Room is big for its class and has simple yet classy interiors. It has a sitting corner and a sort of office nook perfect for business travelers as...

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...

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. ...

FLAVOURS OF ILOILO

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