Quix! Mart now open at Stoplight-Diversion Road

Steady but surely, home grown and local convenience store Quix! Mart is on a roll. Opening its 4th branch at the busy intersection known as "Stoplight", the 24/7 mini mart will "make life in Iloilo easy and convenient".

With no less than Mayor Jed Patrick Mabilog leading the opening rites, the opening of this local brand's fourth branch is a testament of the very good business climate Iloilo City is currently going through. Even with the entry of big developers and international chains, local businesses thrive and go with the business flow.

Located near one of Iloilo's very own university belt, Quix! Mart offers snacks on the go like assorted rice toppings, sandwiches, cool treats like sundaes and the slush (Mountain Dew and Mirinda) and lots of desserts choices. That's on top of the 24/7 convenience of the grocery they have.

For a quick grab of your favorite ice cream, siomai, sandwich, and many others, Quix Mart is conveniently located in different strategic locations in Iloilo City.

Quix! Mart is the newest convenience store and one-stop shop for your daily needs, open 24 hours. The convenience store offers a wide variety of high-quality products at a fair price and fast transactions in a clean store.

Available at the mart are your basic commodities, extensive line of food items. Quix Mart also has ready-to-eat packaged snacks, sandwiches, rice meals, and drinks. Its soup station will charm travelers and everyone wanting a quick delicious soup.

The Quix team will make sure that your every need is available instantly and served fast and fresh. from www.quix.ph

With two more branches opening within a month's time or so, the battle of the convenience store in Iloilo City has certainly just begun. So better be quick, quicker, QUIX!

Photos courtesy of Quix! Mart Facebook Page

Mama's Kitchen and Sinamay House in Arevalo

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An Ilonggo favorite - Valenciana

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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...

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...

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. ...

FLAVOURS OF ILOILO

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