Lobsters and mangoes from Guimaras served to President Barack Obama

So what would you serve the President of the United Stated of America? For his first visit to the Philippines, President Barack Obama will have to experience the best gastronomy the Filipinos can serve and it includes lobsters and mangoes from the island of Guimaras. Based on a Philippine Daily Inquirer report, the executive cook of the of the top hotels in the country (tasked for the state dinner) will prepare a Filipino seafood feast for the state dinner at Malacañang Palace. Read more

MANILA, Philippines – On his first state visit to the Philippines, US President Barack Obama will have a taste of Filipino seafood for dinner, a radio report said.

The report, quoting the executive cook of the Makati Shangri-La which will host the state dinner later, said one of the main dishes is lobster from Guimaras island, which the chef claimed is among the “best lobster in the country.”

“I was in Guimaras, they tell me that our lobster is best in the island, one of the best lobsters in the country,” Shangri-La executive chef Gene Del Prado said in the report.

The hotel will also serve Obama “lapu-lapu” (Grouper fish) spiced with “pili nuts,” the report said.

Obama will also be served “pochero,” a type of meat stew, this time using shell fish, it added.

For dessert, meanwhile, the US president will be served Guimaras mango and buko lychee ice cream for dessert.

Obama is in the country for the last leg of his Asian tour, part of the US bid to rebalance its forces in the region amid China’s increasing political and military might.

The US president started his state visit just hours after the signing of an agreement between the country and US allowing an increased presence of American troops in the former US colony.

* The island of Guimaras is a 20-minute banca ride from Iloilo City.

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 (

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