Pub Express : Backribs galore and more

Just the mere mention Pub Express will bring mouth-watering ribs goodness into my gastronomic imagination.

Be it a whole rack of ribs smothered in smoky barbecue sauce or a solo ribs drenched in the savory sauce, both are worth the calories and cholesterol!

The delectable goodness of these ribs tickled our taste buds a few days ago inside Pub Express' main branch in Molo, along MH Del Pilar street.

The new hip yet cozy interiors not make creates an Instagram-worthy resto but also adds an appetizing atmosphere for us to enjoy what it has to offer.

The whole rack of ribs comes with three sides - rangoons, fat fries and chicken skin. The rangoons are cream cheese-filled wonton wrappers that are deep-fried until crisp and comes with chilli sauce.

The fat fries are actually criss-cut fries made ala poutine (Canadian-style) with cream and bacon toppings. But even without these, the fries are already very good on their own. Extra fries, please!?

Chicken skin needs no explanation as they are eaten with a resounding crunch on your dip of choice - spicy vinegar for me.

Speaking of chicken, Pub Express also makes some wicked chicken wings and they serve them unlimited! With unli-rice too!

And they come in terrific flavors - Buffalo-style, Garlic Parmesan, Smokey BBQ, Cheesy Bacon, Sesame Teriyaki, Asian Zing, Kare-kare (upper photo) and Chili Bagoong (above). How's that for the flavor selection?

Classics like Spam breakfast combo are also on the menu especially for craving for meaty and salty goodness.

They also have a range pasta dishes like the Pesto pasta above.

One of my personal favorites is the Adobo Flakes combo - egg, rice and pull pork version of the adobo. Extra flakes, please!

Another drool-worthy creation is the creamy kawali which is lechon kawali smothered in delectable cream sauce giving it consistency with a crunch!

While Pub Express has much more to offer, we can only have these for the meantime. But surely this means, we will be back again to try what more they can offer- but the ribs will always be there!

In Iloilo City, check out PUB EXPRESS in Molo along MH del Pilar Street, at Robinsons Place Jaro and at the Food Hall of SM City 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 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

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 usu

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.

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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