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.

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

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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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