Food trippin' at Roberto's Iloilo

Locals adore it. Tourists love it. So what make makes Roberto's a big hit?

Most probably it was the Queen siopao that made Roberto's come back to my tastebuds.

And it was really hard back then to get hold of the queen as it was only available 3 days a month compared to almost daily today.

Also back then it was just around PhP65 for this royal siopao and its now at PhP105. But the Queen still reigns with its equally regal filling of chicken and pork adobo, Chinese sausage, hard-boiled egg and bacon.

Then there's the ever so popular meatballs!

Sure it may look dry and bland but its equally famous sauce makes it more iconic.

As for me, I like it even without the sauce since I can fully taste the memories of my childhood this way.

At PhP30/stick of 4, it's one delicious way of reconnecting to the past and for some - discover what makes them ever so popular!

And take some Lumpia shanghai on the side too. Crispy, full of flavor and yes, same dipping sauce too.

How about some burgers?

Many don't know that it was actually burgers that made this iconic resto popular before.

With the invasion of fastfood chains (one event set up beside it before), they were eclipsed in term of hype but not in taste.

As their sio pao slowly inched up to be come their signature product, the burgers had to take a backseat. But still, they remain to be one of the better tasting burgers around.

It's always a double cheeseburger for (PhP85). With it's tasty patties fried to perfection and inundated with mayonnaise and ketchup, it's the burger I want to see and taste - you know the messy type.

Pancit? You bet!

Take your pick from Bihon, Sotanghon, Canton or Lomi.

But it was (chicken) sotanghon for me that time and ther serving had so much chicken meat that nobody would feel short-changed though I had to make some flavor enhancement to it though.

The Lomi was good too and a perfect food partner to any of the siopaos.

Thick and full of meat and veggies, what more can you ask for?

And I answer myself ... more food trip at Roberto's!

Ready-to-cook Pancit Molo balls

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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 (

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Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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