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

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...

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

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

FLAVOURS OF ILOILO

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