Trendy and Classic favorites for Noche Buena 2019

Another Noche Buena is just around the corner as we prepare to usher in Christmas 2019 with this traditional midnight feast.

So, what's on the table for our Noche Buena 2019? It's trendy as well as the classic plus personal favorites!

No Noche Buena would be complete without the traditional Christmas Ham and Queso de Bola.

We got Purefoods Fiesta ham for the one we had from Iloilo Supermart was already "gone" days before.

We prefer Magnolia Edam cheese which is more palatable than the traditional queso de bola which is saltier and harder for our palates.

These two plus some loaf bread makes up the sandwich trio that makes our Noche Buena complete.

A personal favorite of mine is Tinapayan's Stollen Bread which is a German classic Christmas bread.

The best way to describe it is it is the bread version of a fruit cake for it has dried fruits filling and it is topped with confectioners sugar.

A mix between a native delicacy and a modern bread is this chiffon style bibingka which if I'm not mistaken is from Cesyl's in Pavia.

It's a far cry from the native bibingka we know but still a delicious addition to any occasion.

On the trendy side is the jiggly, fluffy and mouth-watering sponge cake from Jim's Recipe which just opened a few days ago at SM City Iloilo. Read more about JIM'S RECIPE.

More carbs for Noche Buena as we had a Tuna, Spinach and Mushroom Penne Pasta with lots of melted cheese (yummy!). It was a ready-made bottled sauce we got from The Marketplace at Festive Walk days ago.

Using the other half of the Penne pasta, we made some Chicken Salad - pineapples, chicken, relish, carrots, cheese and lots of chicken strips.

I really can't remember the last time we served Valenciana, a classic Ilonggo favorite, during Noche Buena. It is usually during fiestas and other occasion plus whe times we just feel like it... but never during this midnight feast.

My mother's ultimate favorite and usual request - Tinapayan Crema de Fruta. And she finished half of it in the long run, as usual.

How about some Buko Salad with mixed fruits (cocktail) and sweet corn? I like this frozen so it cam be eaten as a very chunky ice cream!

Some chocolates on the side - Caramel-filled Cadbury and whiskey filled bonbons which I bought in HongKong last time.

Screamong for attention is this populat Ibos and ripe Mangoes combo for some native flair.

More fruits - apples and pears we bought from out last minute shopping at S&R for the hopes of scoring some Buy 1 Take 1 stuff but to no avail.

A pair of Welch's Sparkling juices - white and red grapes complete our simple but trendy and classic Noche Buena!

Have a meaningful and delectable CHRISTMAS!

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

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

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

FLAVOURS OF ILOILO

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