FLAVOURS OF ILOILO

Cupped in banana leaves that gives not only a distinct flavour but also an identity, Puto Manapla is common here in Iloilo as to the place where it originated, Manapla town in Negros Occidental. While there's the original and ube variants, this is actually the first time I tried the cheese version. With yellow food coloring but real grated cheese toppings, the "Manapla" essence is still there made even better by the cheese. And I want some more!

How about serving crabs in one different yet still delicious way - crab relleno! It's a simple recipe compared with making bangus relyeno  as you avoid the task of being meticulous in handling the skin that will serve as wrap. Here's a simple recipe in making this appetizing Relyeno nga Kasag Ingredients Crab shells   3/4 kilo crabmeat  Assorted vegetables likes cubed carrots, corn kernels, green peas, etc  1/2 cup breadcrumbs 3 whole eggs, beaten 5 cloves Garlic, minced  1 medium onion, chopped Salt, pepper or seasoning mixes Oil Water How to make Crab Relyeno In making crab relyeno, just make sure the shell is still whole and cleaned thoroughly after taking out the meat and other parts.  In a pan, saute garlic and onion in oil then add crabmeat.  If you could get hold of crabmeat being sold in the groceries, much better since you can make it meatier and make it more generous.  Add-in carrots, corn and peas plus anything that suits your taste.  Seas