Valentine Dessert Buffet at Days Hotel Iloilo

There's a reason why I found myself early at The Promenade at Days Hotel Iloilo last Valentine's Day. I had to capture the essence of Love Day through their indulgent dessert station - and it came out sweeter than words. Well to start with, on regular buffets, The Promenade already offers top notch dessert selection that already makes your visit worthy. Then it outdoes itself on dinner themed buffets where it offers the only dessert buffet in town called Sweet Cravings.

And then on Valentine - probably the sweetest day of the year, comes the ultimate dessert selection Days Hotel Iloilo has to offer. Its a feast for the eyes and fulfillment to the tastebuds as piece by piece and "byte by byte" I created heavenly taste memories of Valentine 2014!

These Belgian Pralines caught my attention first - instantly gobbling up two pieces. Made with Tulip chocolates from Indonesia, these heart-shaped treats had mint and strawberry liquer filling.

There's nothing more "Valentine" than a Red Velvet cheesecake with heart-shaped chocolate topping ...

... or a heartshaped cheesecake with the chocolatey goodness of Cadbury!

Make sure to leave some tummy room for a Ferrero Rocher cake ...

... and (not or) some Tobleron cupcakes!

How about some Delfi Chocolates all in a cake?

Or why not gobble up all the chocolate creations you can get your hands on? I particularly loved the Nutella Crisps in the middle plate!

But wait there's more - Strawberry Trifle ...

... Coffee-Chocolate cookies and Pineapple Crumbles ...

... creme brulee, mousse ...

... crepe samurai, pudding, French Macarons, fresh fruits and a whole lot more.

Now, that was really a mouthful! Indeed, Valentine's Day is sweetest day of the year only at The Promenade at Days Hotel Iloilo.

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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