Now "Barbecue-ing" in Iloilo: Aida's Chicken Inasal

Whenever I find myself in Bacolod City, I always make it a point to drop by Manukan Country. One could be lost in the array of chicken inasal houses lining the area. But not me for always look for my favorite - Aida's Chicken.

But now, I don't have to crave for the taste of Aida's Chicken Inasal as I can readily have one here in Iloilo City! With a soft opening last June 8, 2015, Aida's Chicken has opened its doors to the Iloilo dining crowd with a two-storey al fresco restaurant located at Paseo de Arcangeles beside SM City Iloilo.

Photo from Aida's Chicken Iloilo FB

Bringing its signature Chicken Inasal, Aida's menu is all about chicken (pecho, pechopak, pa-a) and its other edible parts - bul-o (skin), batikulon (gizzard), atay (liver), pakpak (wings), li-og (neck) tina-e (intestines), and isol/iwi (you don't wanna know LOL). But they other meat specialties if you're not into chicken - like pork barbecue and grilled chorizo (longganisa).

So it was pecho-pak, pakpak, bul-o and choriso for us - as always. Order may take a while especially during peak hours as each barbecue is cooked "from scratch". Its a good way to strike a conversation overlooking the massive expansion of SM City Iloilo especially if you're on the second level.

Also while waiting, you can start concocting your own sawsawan (dip) for a good portion of the flavour you will have will come from it. For me, its alwats a combination of everything served - soy sauce, vinegar, calamansi, sili and chicken oil. I just mix them all.

As always, the Aida's Chicken Inasal didn't fail me. I easily finished it with two servings of garlic rice and could have had my third serving as there was also y favorite grilled choriso which I love dipping in plain vinegar.

Now that I've tried the newly opened Aida's Chicken Inasal in Iloilo, I can't wait to be back there again. And I don't mind if it'll be the same menu all over again - chicken inasal and grilled choriso!

Namit gid!

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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