Jim's Recipe PH opens 1st provincial branch at SM City Iloilo

What's inside the box? It's the jiggly, fluffy and melts-in-the-mouth sponge cake freshly baked by Jim's Recipe!

You've probably seen the viral videos on Facebook, YouTube and Instagram of these mouth-watering sponge cake that jiggles out of the oven and into a box.

Now, it's within reach as this Malaysian favorite since 2017 has landed in Iloilo all the way from Kuala Lumpur!

With a grand opening promo of 50% off of their signature Cheese variant, Ilonggos queued at the first provincial branch located at the lower ground floor of SM City Iloilo Northpoint near the elevator.

It was a long but tolerable wait from having your orders taken to the actual handing of those cute "chic" boxes.

Nonetheless you get to observe how the popular IG-worthy sponge cakes are made from scratch - right before your eyes.

Eggs are cracked with egg whites separatef from the yolks. Flour, fresh milk, canola oil and sugar are added and mixed in. Finally the separate mixture are combined and placed inside large baking pans and baked on site.

A series of clockwork moves follow after the sponge cake is ready off the oven. Each extra large pan of sponge cake is divided into 10 slices each measuring 12x20 centimeters - that's around 5x8 inches and 4 inches thick.

It is then stamped (get your cameras ready for this) then cut into individual slices and boxed. So it's freshly off the oven and into your hands!

Whether its the Original or the Cheese variant, its signature fluffiness and jiggle is too mouth-watering to ignore. It's aroma fill that one corner of the mall and the queue makes one take a second look and be enticed.

So, have you tried this trending sponge cake sensation? Jim's Recipe PH is waiting for you at SM City Iloilo!

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

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

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.

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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