Pan de Manila now baking in Iloilo

Pan de Manila has taken Iloilo by storm so to speak as in a few months time, it now has four branches around the city. Robinson's Place Iloilo hosted the first branch when it opened last August follow by its first 24/7 branch along E. Lopez street near Jollibee. Two more branches have sprouted then - at Amigo Plaza Mall in Downtown Iloilo and at GT Plaza Mall in Molo.

My fondest memories of Pan de Manila were way back when I was working in Manila in the mid 2000s. I remember that our shuttle bus had to stop in a branch in Antipolo just for us to buy our stock of breads for our shift at work up in the mountains of Rizal. Pan de sal, ensaimada, pan de coco and a whole lot more. Now that Pan de Manila has reached the shores of Iloilo, its back to recalling the taste memories I had before at the same time discovering more what they have to offer !

Like these Cheese Sticks - I can finish this whole pack in just one sitting, alone.

How about some Ube Swirl bread which I bought since I didn't find my fave Pan de Coco that time. But it was as good and yummy.

These egg tarts can be described in just one word - heavenly. Maybe two-heavenly delicious!

But my ultimate discovery as of now is the Bananamon, a mamon made with the goodness of Lakatan bananas. It has a crisp, sugar? topping that makes my every bite yearn for the next bite. Good thing they also have a loaf version of this bread for people (like me) who can't seem to control their gastronomic urge and not contented with just one bun.

They also have Cinnamon Pan and yes, a whole lot more - gotta check out the Pan de Manila for the complete list of their breads!

Now, Ilonggos can now have a taste of Pan de Manila’s trademark hot pandesal, baked to a distinct flavor with brown crust outside and soft inside. And they can enjoy it more with their "house-blend" creamy and smooth Coco Jam, Peanut Butter, the richly flavored Herb Cream Cheese, and spicy Spanish Sardines.

And they have Chocolate con Leche too!

It's really a great to have reconnect with Pan de Manila here in Iloilo at the same time discovering what more they have to offer - bite by bite. Now I'm getting hungry ...

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 (

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 usu

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.

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

Kefir making at home

I've been making kefir at home for the past few months, thanks to the kefir grains I got from Mr Eugene Jamerlan. And I've been consuming kefir almost daily- first thing every morning. Unlike yogurt or Yakult we buy in groceries which are more "ready to drink', home made kefir takes sometime in getting used to. You get the real taste of fermented milk in every drop. Kefir is a fermented milk drink made with kefir grains and is believed to have its origins in the Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. The process is very simple - just add the kefir grains to liquid milk of choice (I tried many brands and finally settled with Alaska), let it stay around 24 hours and "harvest" it (just strain the grains) to have yo

FLAVOURS OF ILOILO

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