Linagpang, Valenciana and more home-made specialties

It was another "occasional lunch" today Sunday , as it was a post-birthdays celebration at home.

And occasions like this bring out the home-made and tested specialties and recipes.

Like these two native chicken recipes - Tinolang Manok with Sili and Malunggay Leaves and Linagpang na Manok. It pays to have free roaming chickens in the backyard for we just pluck them anytime if we feel like having Bisaya na manok dishes.

While Tinolang Manok is almost a national recipe Linagpang na Manok is basically a recipe close to the hearts of the Ilonggos and other Panay natives.

It's basically grilled chicken (and tomatoes too) that has spicy and milky broth. Just saute (onions, garlic, sili), season (others add bago-ong) and add hot water (just like Linagpang na Bangus). Finally add some milk (optional) and garnish with chives.

And what's a handaan without any pancit dish? Here's Pancit Canton Guisado for everyone.

Another every present dish in any Ilonggo celebration is Valenciana.

A complete meal itself, it has the go, grow and glow nutrients as with the malagkit rice, assorted meats and vegetable ingredients!

How about some grilled Daing na Bangus? Gotta have that soy sauce, calamansi and sili dip...

For the meat dishes, how about some Menudo, Turbo-Broiled Liempo and Embutido. While the first as just easy to cook even on the day of the occasion, the last should be prepared days ahead.

For the turbo broiled liempo, it is just like Lechon Kawali. Usually we just boil liempo in spiced broth then store overnight.

Then use the turbo broiler an two hours before the scheduled handaan. And here's an Embutido recipe if you want to make one.

Finally, our fave dessert - Almond Jelly and Mixed Fruits to "finish off" all the cholesterol (we hope) we took in for this and other occasions! Namit gid!

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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 (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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