A Valentine Affair with Chocolates and Desserts at Days Hotel Iloilo

Ferrero Rocher, Cadbury, Toblerone, M&M's, Delfi, Hershey's and Snickers.

These are some of the ultimate chocolates that make up our sweetest, chocolatiest dreams. And last Valentine's Day, Days Hotel Iloilo made our choco-aspirations come true!

The Promenade's annual Valentine Dinner Buffet "Romantic Interlude" is no doubt among the top Valentine gastronomic events on Hearts' Day. You can't go wrong with its wide selection of food - hors d'oeuvres, soups & breads, organic salad bar, sushi & sashimi, pasta & pizza, entrees and, of course - desserts! And that will be on the spotlight - as it has and always been.

The M&M's Affair starts our food-gasmic journey. The very popular and familiar candy-coated chocolate added color and extra crisp to butter cookies and bars.

Next on our sweets trip are Hershey's Cookies and Cream Bark - pieces of our beloved chocolate given an extra crunch, and the heavenly Red Velvet Cheesecake Bars.

How about some Cadbury Cuties? Mini chocolate cupcakes with creamy Nutella and Cadbury chocolate toppers! Indulgence in every bite...

The chocolate adventure continues with these Delfi Chocolate Mousse Tart Bars!

A change of texture but still exudes indulgence are the Nutella and Red Velvet French Macarons. You'll really never go wrong with these sumptuous filled meringue dessert!

Fancy some luxe White Toblerone Chocolate Mousse with fresh strawberries? Give in to temptation...

With its iconic shape, an easy guess it would be what chocolate in is this cake - Toblerone!

And this too, another easy guess! The signature gold-wrapped chocolate consists of a hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. Say hello to Ferrero Rocher Cake!

Nougat ✔ Caramel ✔ Peanuts ✔ Milk Chocolate ✔ It's gotta be Snickers!
And how to level up this popular snack bar -make it into a cheesecake! I want more!

The sweetness overload continues with the Baked Custard - my "comfort dessert".

The Valentine Trifle offers layers of sponge cake and strawberries covered with layers of custard, jelly, and cream.

And speaking of strawberries, can you say no to these white choco-dipped berries?

As always, I love ending my buffets (whenever available) at The Promenade with vanilla ice cream. Yes, scoops and scoops of it. Maybe, I can finish a gallon of it.

Another Valentine has come and gone...

All of these delectable desserts are nothing but just gastronomic memories that sweetened the sweetest day of the year.

And here's hoping for another Valentine that is sweet as this or even sweeter in the years to come!

Only at The Promenade at Days Hotel Iloilo.

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Kusay

Often mistaken to be, sounding-alike, as kinchay , kusay has a very distinct aroma and flavour. A rather unfamiliar herb mostly anywhere, my Tagalog officemate call this as sibuyas na mura and in Manila groceries labeled as kutchay . It do looks like onion chives but kusay is flat unlike the hollow chives. We have kusay planted in our backyard for occasional uses like soup garnishing. However, it often takes a trip to the Central Market to buy them in large quantities if ever we make Pancit Molo since it is an important ingredient in the filling mixture and as garnishing.

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

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