A whole lot of IBOS

Ilonggos call cooked pilit rice wrapped in palm leaves as ibos. It is one of the most popular native delicacies found in local markets.

Yet at times, it cause confusion as it is referred to suman in places outside the region - for suman for the Ilonggos is biko to the Tagalogs in general.

So checking out online sources yields the follwoing:

Suman sa Ibus - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf's central shaft.

This is then steamed using water mixed with "luyang dilaw" (turmeric or kalawag in Ilonggo ) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown). (Wikipedia)

The ibos comes out in varieties depending on the type of glutinous rice one uses. It could be as pure white or one dotted with red variation. But if one uses tapul variant of pilit, it could produce a black to purplish hue of an ibos.

So how does one enjoy ibos? I personally prefer eating it with muscovado sugar. It is a "complementing balance" of taste (sweet then savoury) and texture grainy and rough that makes a burst of good flavours on your tastebuds.

Sometimes sesame seeds are added for the extra crunch and flavour to the sugar. >>> RECIPE FOR IBOS

But the most popular way I guess is having it with native tsokolate tablea or ripe mangoes.

And of course, Guimaras mangoes - sweet, succulent and delicious!

And here's an ibos recipe from Chef Maridel Uygongco and she calls it YSL. Yes, it really stand for Yves Saint Laurent, with the Yves playing on ibos.

It calls for frying the ibos and serving it with fruits and cream. Check this blogpost for the whole feature on this designer ibos.

No matter how its called, how its cooked and eaten, ibos has certainly become part of gastronomy. Be it remembering it from our childhood and craving for it now since its been years, you haven't had one, certainly ibos is here to stay. Namit gid!

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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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