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!

Catalugan

It's not Catbalogan nor Katagalugan, it's CA-TA-LU-GAN, Catalugan. I also had the same problem when I was a kid when reading and remembering the name of this bread. But the many years of enjoying this specialty from Tibiao Bakery, I think I have it in me. So what is catalugan? It's basically a filled bread and like what you see, it has more filling that the "bread" itself. Tibiao Bakery makes the more "high end" catalugan as they are big, individually wrapped and deliciously addicting. Smaller bakeshops also make catalugan but its just the regular "one of those" breads. But this one from Tibiao is worth every "bit and morsel". For around 12 each (few years back it was only PhP 10), this bite size bread is heavy as the filling is a compact and flavouful blend of "secrets" for this one had no ingredients listed on its packaging. So I can only assume what they are everytime I am ...

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...

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 us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

FLAVOURS OF ILOILO

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