Spicy Choriso, Scallops and Sisig Pizzas from Stella

STELLA restaurant has been making waves in the Iloilo food scene with its delectable Ilonggo and other Filipino food offerings.

Serving seafoods from the familiar bangus, talaba, shrimos and lukos (squid) to the somewhat exotic like pagi (rays), pantat (mudfish) and indong (fresh water eel), you can have them in some many ways.

Filipino favorites like adobo, crispy pata, kare-kare and dinugu-an among others go side by side with Ilonggo favorites like KBL, nilatik, linagpang and adobado.

Stella also serves snack items like pasta and pizza. And just recently, it introduced its new line of thin-crust pizza variants.

These flavors are inspired with Filipino and Ilonggo specialties that makes this Italian specialty even more delicuously special!

First is the SPICY CHORISO PIZZA which would even set fire to the rain. Just kidding, for its a mildly spiced pizza with its spiciness coming from the spicy choriso.

Choriso (local sausage) lovers would really love this pizza, special mention to its really thin and crisp crust that makes this pizza great. Make it more spicy with drops of hot sauce for that fiery experience!

If you opt for something mild and you're into seafoods, the SCALLOPS PIZZA is definitely for you. With the same thin crust smothered with combination of tomato and cheese sauce and topped with gazillions of scallops, you's be definitely munching this pizza to the last slice in no time at all!

Last but definitely not the least is the SISIG PIZZA. It's the localized version of the Kapampangan specialty that made it on top of the pizza. Spiced slices of pork plus lots of chilli peppers make up this flaming hot pizza that you'll love every bite of it.

So what's your pizza order? Satisfy you craving for pizza done the delicious Ilonggo way!

STELLA

Greenfield Square Building

B. Aquino Jr. Avenue (Diversion Road), Mandurriao, Iloilo City.

Tel. No. (033) 338-9995

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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.

FLAVOURS OF ILOILO

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