Icepot Premium Italian Frozen Yogurt Shop at Robinson's Place Iloilo

Create your own frozen yogurt masterpiece with your fro-yo flavours, toppings and sauces. That's how fun and interactive the newest dessert dig in Iloilo is - welcome to Icepot! This premium Italian frozen yogurt shop recently opened with a bang at Robinson's Place Iloilo with tween star Bea Binene.

Ilonggos crowd at Robinson's Place Iloilo not only to have a glimpse of the tween star but also to experience the premium taste of frozen Italian yogurt at IcePot.

More than froyo: Icepot's extensive menu

And surely they were not disappointed, as the froyo shop didn't only offer their signature item but also a host of other delectable dessert creations.

Everyday, the froyo station offers different kind flavours - mango, strawberry, blueberry, pineapple, dark chocolate, green apple, peach and a whole lot more. But as always the plain and simple froyo is my ultimate pick as I can play with more flavors and colours.

Plain and simple froyo

At the topping station, you can choose from around 20 toppings ranging from nuts, crispies, candied fruits, fresh fruits and many more. You can then finally top it off with your choice of sauce (topmost photo). All these for PhP 18 per ounce - that's frozen yogurt and toppings).

Toppings all you want

Bea at the Toppings Station

Here's another round of my froyo invention - plain, peach and pineapple froyo with nuts and crisps.

My fro-yo combo

We also had a preview of their other specialties like this Fererro smoothie...

Rocher Ferrero smoothie

... and their waffles topped with ice cream, fresh fruits and nuts.

Waffles

Can't get over with Icepot frozen yogurt as I had my third cup for the day! And I want more ...

Froyo combo - dark chocolate, strawberry and mango

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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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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