FLAVOURS OF ILOILO

Its probably the salmon pink hue where " salmonite " got its name and its among the more attractive local fishes around. Most of the time, it is cooked pinamalhan  or paksiw at home to bring out the freshness of the fish at the same time enjoy the flesh. It can also be cooked kinamatisan , with a "sauce" of tomatoes and onions to give it sweet and sour flavour.  But my favorite is when the salmonite is made into fish tocino  and can be found abundantly in the dried seafood section of markets. Its signature round shape and reddish hue is among the more eye catching dried seafoods sold competing with dried lokus, tabagak, balingon and guinamos among others. The other white round sold is fish tapa . Frying fish tocino is tricky as it is coated with sugar and sugar tends to burn easily and darkens. So with just a medium setting, heat the oil and when its hot enough, fry the fish tocino , carefully concentrating on the sides as it is the f

Linugaw is a staple during Pista Minatay  in the province. Though it knows no specific occasion, it is always highlighted  during All Souls Day at home. A few weeks ago during the said celebration, I chanced upon our  kabulig  at home making some delicious  linugaw . This is not an entirely a full recipe since I will just describe how it is done based on observation and a few questions and answers. The sago was being cooked that time when I went to the kitchen and with that I knew that linugaw is being prepared. Cooking sago especially the small ones requires constant stirring and refilling the pot with water to the right amount. Overcooking it means you'll get something gooey on inside your pot while undercooking means you still get an annoying crunch and flavour. While the sago is being cooked, rice flours balls called bilo-bilo in Tagalog are being made. Its just rice flour mixed with water to become dough then shaped into balls and made to