Eats and misses at Eleos Cakes and Pastries

From the outside Eleos looks as if its a Greek restaurant given that font especially that lambda letter in the place of "L" in the name. Turns out that the owner has a fascination with Greece - myths, cultures and a lot more. Thus you'll find hint of these on their menu ...

But that's all about the "Greekness" the restaurant has to offer just a name and what's on their menu are the usual food fare we can find in most restaurants.

So we ordered their best-sellers Baby Back Ribs which came with rice and mixed vegetables. Since I had a big appetite, I got an extra garlic rice. At 99pesos, its a fair price for a Back Ribs meal and good but it was nothing spectacular. A separate order of iced tea at 35 pesos tht came in a tall glass had more money's worth even (like the garlic rice) though it was just a regular powdered iced tea.

Now came these Food for the Gods orders which consists of meat, pasta of you choice and toasts. Too expensive (169 pesos) at first glance but doing the math, it could be just as okay if you order them separately.

This is the Poseidon Adventure combo which is made up of beef stroganoff, lasagna (we added 10 pesos) and toast. The stroganoff wasn't that savory and tasted like any beef dish with cream sauce.

Athena's Wisdom consists of beef steak, pasta deliciosa and toast.

Beef Burger Steak in mushroom sauce, a pasta and toasts made up the Apollo's Oracle plate. The steak looks good but haven't it yet. This could be my order if I get to visit the place again

Now it can be told that Eleos is more of a cafe that serves cakes and pastries as their menu suggests. So tried their dessert line up and see if they were better than that what we just tried. I was glad they had boxes of the Papaya Flower Candies they import from Dingle. This consists of thinly sliced green papaya boiled in a sugary concoction then dried and shaped into a flower and filled with yema.

We also had a change of scenery and mabiance as we trooped to their alfresco rooftop. It was really a breath of fresh air - very relaxing, nice place to let time pass by without minding the hustle and bustle of the city.

Then came the cakes and pies we order and i was dismayed with almost all of them. The Durian Cheesecake was okay but nothing much to be excited about.

The dessert is called Alpine Cake - looks like layers of broas or a hard chiffon with chocolate sauce and shavings. Nothing much to ponder our taste buds upon.

Big disappointment over this Ube Cake. This is how it came to us, on this photo, it still wasn't touched by our forks. Had the same broad of hard chiffon cake with really artificial tasting ube icing. The Mud Cream Cake (below) proved to be the saving grace of the desserts we had but still it wasn't that outstanding. It was just better than the rest...

Doing the math, all in all we spent 1,100 pesos for all these (each of the cakes above cost 75 each, a rip off off really) and others. The ambiance was way better than the food they served. Though of course we haven't really tried their other specialties, this is just my first impression and experience at Eleos. Will I come back? Yes but as of now, its not something I'd really find time and exert effort. Hopefully by then, I can taste better food and desserts.

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 pork broth cube (

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.

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

FLAVOURS OF ILOILO

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