Frozen Mango Brazo at Maridel's

I can't believe I waited months before I finally tasted the delectable goodness of this Frozen Mango Brazo at Maridel's Cakes and Pastries at Plazuela de Iloilo. I used to be blinded by the Frozen Lemon Meringue and others (that got my attention) that I "neglected" this layer of Graham, Mango Ice Cream, fresh mangoes and soft meringue dessert. I thought its just simple mango dessert but I was wrong - it is a simple yet very refreshingly delicious dessert that plays on the texture, taste and yes, temperature of every bite. And it's now a must-order for me everytime I find myself at Maridel's. Make it yours too!

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...

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...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

A whole lot of Tabagak

Tabagak is a Filipino breakfast staple and are salted and sun-dried fishes (local herring). Called tuyo in Tagalog, it is usually partnered with fresh tomatoes and eggs to make perfect breakfast combo. Commonly fried, the smell usually fills the kitchen, the adjacent rooms and even nearby households giving everyone an idea that someone will be having an awesome breakfast meal. But there are many other ways of cooking tabagak , if you want less grease, you can sugba or grill it over charcoal but you must pay close attention as it burns easily. If you're "game" to suffer the consequences, you can place in the microwave for around a minute or so. Fried tabagak is partnered with vinegar as dip. Adapting an Ilonggo specialty called binodo , which is overly salted semi dried fish fish, one can make tabagak ala binodo. After frying the dried fish, remove the scaly portion in the oil and saute chopped garlic and onions. When done, place the fr...

FLAVOURS OF ILOILO

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