Tino-um na Bangus Belly

Tino-um is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked. Among the most popular tino-um dishes is the tino-um nga manok of the town of Cabatuan. You can also to-um other ingredients including fishes, shrimps and vegetables, among others.

For a Bangus Belly tino-um, all you need are sliced bangus belly (bigger and thicker, of course, the yummier), tomatoes, onions, chives and some fresh banana leaves. The recipe is basic - just place the belly on the banana leaves and place all the other ingredients on top.

Season with some salt and pepper, and if you want - olive oil. Then wrap it close by using some thin banana stalks as strings. Place it in a pan with just the right amount of water below it. Its for the steaming process that will eventually cook it.

A good 15-20 minutes will cook the bangus belly. Or when the banana leaves themselves appear to be cooked, its time to turn off the oven. Just let it stay for a while or you can serve it hot of the pan. The juices of the tomato and onions as well as the banana leaves will give the bangus belly a burst of delicious flavours. Enjoy!

Bandi

Simply this is just peanuts "glued" together by caramelized sugar and topped with sesame seeds. Believe it or not, the best quality bandi I've seen is not found in any pasalubong shop nor in groceries but along the sidewalk of Delgado street in the Amigo Plaza vicinity. There you can find vendors selling export quality, Molo-made bandi at 7pesos a piece. ( but you can have 3 for 20, automatically ) \\

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...

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 por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

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