Mango Mousse Float from Tinapayan

Mango Float is among the most popular home-made desserts that is said to have Filipinized (and economized) the icebox or refrigerator cake.

And most recently, the mango float has been revived into a more convenient dessert on-the-go with the overly popular craze "mango float ice cream" started by Maxi Mango in Davao/Manila and locally in Iloilo by Mango Magic at The Atrium.

Not to be outdone Tinapayan Bakeshop (with its main branch just right across Mango Magic) took on the mango float craze revival with its very own reinvention of the popular dessert.

It may look like the usual mango float upon first glance - with mangoes, Graham and cream getting your attention. But a slice reveals its actually a mango float mousse topped with all the works.

The mousse is mango flavored with fresh mangoes and Graham to give an authentic mango float taste and look. It sits on a Graham base, topped with whipped cream with Graham and fresh mango bits and finally drizzled with mango sauce! Now, that's more than a mango float!

An order costs PhP 595 and is good for around 8 people more or less or depending on how much they will like it....

... for I can actually finish half of it. Burp!

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

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

Roberto's Queen Siopao

What makes Queen Siopao one of the most sought after food items at Roberto's is more than how the sio pao tastes. Indeed it tastes good and delicious and it's BIG. It has chicken and pork adobo, Chinese sausage, egg and bacon inside that big "pao". But it is only available on certain times - like three days every two weeks. Long before, it was 3 days a month only but as it became more popular, they made it every fortnight. So you ask why a popular item like this be of limited offer? The reason I got before was the availability of the bacon but I didn't buy it. But now with a minimum order of 30 pcs it can be made available at your convenience. It is sold at PhP70 a piece.

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...

FLAVOURS OF ILOILO

Search This Blog