FLAVOURS OF ILOILO

Macaroni Salad is a staple dessert during special occasions. Aside from being easy to make, it is also versatile to easily suit your taste and budget. And whatever your end product maybe or how it will look like, it still is a salad and chances are they will be asking for more! So here's a basic recipe of a macaroni and fruit salad. Ingredients 3/4 kilo macaroni  1 medium-sized Fruit Cocktail  2 cups Cheese, diced  500 ml mayonnaise  2 cans Condensed Milk 2 boxes All-Purpose Cream Optional Nata de Coco Kaong Peanuts, crushed Raisins  Procedures: Cook macaroni noodles according to package instructions. Set aside to cool. In a large bowl, place cream then add condensed milk and finally mayo. Just adjust the quantity to suit your taste. When done, place macaroni, fruit cocktail and cheese. Mix well. Refrigerate for at least an hour before serving Garnish and serve cold. For the fruit cocktail usually it's Del Monte and it's either Fiesta (papa

So, what's on my plate? Specialties from Japan, Mexico, Thailand, China and of course, the Philippines. On separate plates (there's so much food around that they need more than 1 plate), there are Italian specialties and more plus local delights given the luxe way of dining. I found myself again at Marco Polo Plaza Cebu during my Cebu (and Bohol) escapade just a few days ago. My nth time is still anticipated with excitement as I again made my way through the hilltops of Lahug to the sentinel on top of the mountain that has been overlooking Cebu City since the 80's.  Upon arrival, the lobby was inviting as usual - as if almost waving at you for an invite to have a selfie or just a photo op. A floral centerpiece brings more life and color to the surrounding and the grand staircase that's (another) selfie magnet, Marco Plaza Cebu's lobby is already a sight to behold.  But I never let that dazzle distract me from my (gastronomic) intention - to again e

Grilled stuffed squid is one of the most inviting grilled seafood there is. Be it in a seafood restaurant serving grilled specialties or just in the comfort of your home, the gastronomic lure of inihaw na pusit is too tempting to resist. The preparation is just simple - just stuff the squid with tomatoes and onions , add seasoning and then grill until ready. The trickiest part when cooking squid in general is how to avoid making it rubbery as overcooking it will make it that way. Here's a basic Grilled Stuffed Squid recipe that you can make easily at home. Ingredients Squid, medium to large size ( just big enough to be stuffed ) Tomato, diced/chopped (enough to stuff the squid) White Onion, diced/chopped (enough to stuff the squid) Onion leaves Salt  Black pepper  Dip Calamansi Tomatoes Onions Chilis Vinegar Soy sauce Sugar  Procedure Clean the squid, inside out. Remove the ink sac (you can use this to make your adobong pusit more black) and