Sinigang nga Pasayan (Hipon)

Sinigang is a very popular Filipino sour soup dish and there are a hundred and one ways of making sinigang. From pork, beef and chicken (more commonly called sinampalukang manok because of the use of the sampalok or tamarind) to seafood like fish and shrimps.

And as many variants there are, there are also a number of ways of souring sinigang. The most popular is using tamarind - either leaves, fruit or the easy way ready to use sampaloc broth cubes or mixes. Others also use fruits like iba (kamias), green mango, bayabas, santol and watermelon. In, Iloilo, the most common souring ingredients are the batwan which makes a subtle sour broth or libas leaves which are commonly used for kansi and lina-ga.

But here's a very simple recipe using just store bought sampaloc mix and it's for sinigang na hipon.

Ingredients

3/4 kilo shrimps

2 medium onion, halved

3 tomatoes, quartered

1 cup hantak (string beans), cut into 2 inches length

3 medium eggplants, sliced

2 medium size radish, sliced

2 bundles kangkong, hard stalks removed

1 pack sinigang mix

3 siling pangsigang

salt

1 liter water

Procedure

In a large pot with water, place onion and tomatoes. Bring to a boil.

Upon boiling, stir in the radish, eggplant and string beans. Simmer the vegetables for another 5 minutes.

Place the chilies and sinigang mix. Add the mix slowly so you can adjust the sourness and add more water to tame the sourness. Let it boil for another 2-3 minutes.

Add the shrimps and simmer the mixture for 5 to 10 minutes. Season with salt.

Lastly, add kangkong leaves and simmer again for a minute or two.

Serve hot.

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

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 - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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