FLAVOURS OF ILOILO

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by  Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

In a gastronomic spread laid out throughout lunch, dinner and breakfast, I got to taste and enjoy the delicious flavors of Asian fusion cuisine in an aptly named foodie hotspot - Modern Asia by Chef Miner at one of the newest hotels on the island of Boracay - Ferra Hotel .  Butter Poached Salmon with a blend  of Cherry Tomatoes Confit, Tarragon-lemon creme and pine nuts. Together with the Iloilo bloggers and media, our delicious journey through the invitation by Chef Miner del Mundo began the moment we arrived at Ferra Hotel . We were welcomed by the hotel's general manager Dante Cruz  and staff making sure they live up to their tagline as our  " Friendly Hosts in Boracay ". Conveniently located in Boracay's "Laketown district", Ferra Hotel offers  something that's hard to find in Boracay nowadays -  a perfect balance of solitude and accessibility. The hotel is at the midpoint of Boracay's two famous beaches; White Beach ...

I can't believe I waited months before I finally tasted the delectable goodness of this Frozen Mango Brazo at Maridel's Cakes and Pastries at Plazuela de Iloilo. I used to be blinded by the Frozen Lemon Meringue and others (that got my attention) that I "neglected" this layer of Graham, Mango Ice Cream, fresh mangoes and soft meringue dessert. I thought its just simple mango dessert but I was wrong - it is a simple yet very refreshingly delicious dessert that plays on the texture, taste and yes, temperature of every bite. And it's now a must-order for me everytime I find myself at Maridel's. Make it yours too!

I got these succulent choriso ( longganisa ) at a talipapa for PhP90/dozen. I don't know if it was cheap or expensive but I was so satisfied to see this kind of choriso being sold there. Usually, its the more commercial choriso , the ones wrapped in plastics, are to be found.  I also got few pieces of okra for PhP5 per 3 pieces, this I knew is sort of expensive since before, I was able to buy around 30 pieces for only PhP 20. I guess there's a very low supply nowadays. The price of kangkong was consistent - still at Php5/bundle. To make this salad (which was an on the spot recipe), I just steamed the okra and kangkong. I cooked the choriso by boiling in vinegar until it almost dries up then fried on its own fat. This type of choriso tends to have 1/4 to 1/3 fat so no need to add oil. With sliced tomatoes and onions, I assembled my choriso masterpiece the drizzle it with vinegar and sesame oil. Happy eating!