Baye-baye with a crunchy sweet twist

Mention baye-baye and those familiar with this native Ilonggo delicacy would imagine rolls of pounded pinipig (roasted newly harvested rice) mixed with freshly grated coconut with hints of subtle sweetness.

One of the most popular native snacks, baye-baye is a staple in local markets as well as pasalubong shops and native delicacies stalls in the malls.

While most baye-baye are just plain, there's an innovation to this local delicacy that Ilonggos are starting to embrace. It's baye-baye roll filled with a mix yema and peanuts.

It was in 2011 that I made a gastronomic contact with this baye-baye innovation when I judged in a competition featuring baye-baye innovation in the town of Pavia, Iloilo during a sidelight event of their annual Tigkaralag Festival.

Entries came with sesame seeds, cheese, pandan and yema-peanuts which became the eventual winner. It came with an innovation that captured our taste aside from the originality and the creative use of other ingredients.

Forward almost 4 years later, this innovative baye-baye is slowly but surely making a name for itself and is a favorite when it comes to baye-baye innovation around.

While on its own, the plain baye-baye is already such a delicious and wonderful treat - but willed with a delicious mix of sweet yeam and crunchy peanuts, it becomes a wonderful and yummy treat take on a native Ilonggo delicacy - with a sweet and crunchy twist!

Fred's Special Baye-Baye

Hedriana St. Brgy. Anilao, Pavia, Iloilo.

(around 400 meters from the Pavia Town Hall)

Contact No. 329-1395

As featured in Kapuso Mo Jessica Soho

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...

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...

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

Cakes and sandwiches at Dulgies

Last Sunday I had lunch at Dulgies Cafe with a high school classmate I havent met for a while. We reminisced our high shool days and talked about everyone else (mostly with infos I got from Facebook- hehehe) over sandwiches and cakes Dulgies Cafe is famous for. Of course, D'Club sandwich is a favorite order and it's almost an automatic order everytime it is called for. I find it worth in every aspect, the size, taste, presenation, etc. But here's exactly the opposite, Tuna Melt sandwich. I don't find worth the price of PhP 95 (or is it?). It's only two pieces of toasts, just a spread of tuna concoction topped with cheese and decorated with mayonnaise with lettucs and potato chips on theside. I won't really recommend this one if you are looking for your money's worth. D'Club sandwich is still a much better order. One of my favorites, Nutty carrot cake. I just love this "healthy" cake compared to other cholesterolific treats. Luckily I didn't...

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare. ...

FLAVOURS OF ILOILO

Search This Blog