Valentine 2020 Dinner Buffet at Days Hotel Iloilo

The Valentine Dinner Buffet at The Promenade at Days Hotel Iloilo is no doubt among the top Valentine gastronomic events in the city during Hearts' Day.

Dubbed as FEAST OF THE HEART, it is one of the most indulgent buffets the hotel has to offer throughout the year with its wide selection of food.

From hors d'oeuvres, soups and breads to the organic salad bar, sushi & sashimi, main entrees, carvint station and desserts, it's all one big delicious gastromantic celebration!

And for the NTH year, I spent Valentine's Day 2020 together with the Iloilo Bloggers Inc. indulging in the sumptuous offerings Days Hotel Iloilo has in store during the most romantic day of the year.

Here's what we enjoyed last Valentine at The Promenade at Days Hotel Iloilo's FEAST OF THE HEART

Let's whet up our appetites with the HORS D' OUEVRES/APPETIZERS/SOUP Stations.

Breads come in many variants.

Make your own salad in this organic salad bar with vegetables coming from Orchard Valley.

But you can have a ready-made Russian Salad.

How about some Baked Oysters?

And don't forget the wasabi to go with these mouth-watering sushi galore!.

Aside from the APPETIZERS/STARTERS Station

Dainty pizza bites so that you won't pile up on carbs!

You can mix and match to create your own pasta!

Sashimi! Loved the way it was presented. I regret not having a selfie with it!

Will it be tuna or salmon?

But of you're no fan of fresh fish, there's some grilled ones with lemon butter sauce.

Roast Beef! Need I say more?!

And when you get to the MAIN ENTREES, you'd probably make some belt adjustments!

Unfasten your belts as we take a foodie flight!

Delicious Paella!

Vegetables to balance all the meat we had.

Something fishy and fried!

Don't chicken out one me!

Lovee this Pork with apples!

Don't get tongue-tied with this delectable Lengua.

And my (and almost everybody's) favorite station - DESSERTS!

Heart-shaped French Macarons that come in Choco Mint and Strawberry Nutella

Loved this M&Ms Brownie or was it butterscotch?

Mini Toblerone Cupcakes!

Nutella brownies! Choco explosion in every bite!

Snickers cheesecake! Indulgence in every bite!

Chocolate lovers' ultimate moist cake with Ferrero

Strawberry Trifle with Beryl's White Chocolate.

My all time favorite pudding!

Yummy custard. On my sugar!

Always my favorite - chocolate covered fresh strawberries! Might have eaten a dozen!

Fresh fruits remind us all to be healthy.

And as if all the chocolates and sweets weren't enough - everybody got to take some chocolatey sweet raffle prizes. Except to those lucky ones who got the May Sparkling juice.

It was (and always) a great dining experience every Valentine at The Promenade at Days Hotel Iloilo.

See you again in 2021!

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 pork broth cube (

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.

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

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