Pretzels galore and more at Auntie Anne's

If you're a big pretzel fan, there's probably nowhere else to go but Auntie Anne's.

From just a mere stand in a farmer's market in Pennsylvania, USA back in 1988, it has now become the world's largest soft pretzels chain.

Ilonggos are quite lucky to have been munching these delicious treats for almost a decade when Auntie Anne's opened its first branch outside Manila at SM City Iloilo in 2009.

And just a few months shy in the celebration of its 10th year anniversary, it has revealed a modern chic look!

A more inviting store front greets patrons with its popular white-yellow-blue logo accented with color toned woodworks reflecting the appetizing colors of its pretzels!

Seats were transferred at the back to give customers more privacy to enjoy their orders at the same time offering them a full view how pretzels are made.

They can see how each pretzel is hand shaped and transformed to a particular order whether a twist, stix, nuggets,etc before it is baked in the oven. It is then served within 30 minutes to maintain its freshness anid taste quality.

And in tune to the tech-savvy millenials, charging docks are also installed for convenience.

With this new look also comes new offerings and irrestible promotions

Take your pick from apple cinnamon cream cheese bites, cream cheese stix, and pepperoni nuggets, among others.

Don't forget their ultimate thirst quencher - old fashioned lemonade that comes in plain and strawberry variants.

But if you opt for a caffeine fix, ask for their cold or hot coffee exclusively brewed by Figaro.

Aside from these new pretzel flavors and variants, Auntie Anne’s Iloilo celebrates its comeback with a BUY ONE TAKE ONE promo on pretzels - all Mondays for the month of June starting today, June 3.

So take part in this awesome Pretzel Fest, Auntie Anne's Iloilo have prepared for its re-opening at the Upper Ground Level of SM City Iloilo.

Photo credits: Randomly Candid, Auntie Anne's FB, SM City Iloilo FB

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 (

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.

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

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

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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