FLAVOURS OF ILOILO

This popular fishball has been on my bucket list for sometime now and been planning ever since to blog about it. Yet, without any plans today, I just happen to be at Molo Plaza and it occurred to me that this fishball stand that many Ilonggos revere was just right around the corner fronting Andok's.  So braving the street that had vehicles literally passing by inches behind my back, I made " tusok-tusok " Jo-Ann's fishballs. It was then I found out that they have 2 other carts within the area of Molo Plaza - one inside the plaza itself! A stick having 4 balls costs PhP8 each  - seems expensive but when you taste it you'll probably want more! Unlike those we see on other fishball stands or those that can be bought in groceries, this one is made with real fish mixed with flour. It creates quite a crunch especially when fresh off the fryer and tastes heavenly when dipped in one of the four sauces - it has to be spicy fo

Ilonggos call cooked pilit rice wrapped in palm leaves as  ibos . It is one of the most popular native delicacies found in local markets. Yet at times, it cause confusion as it is referred to  suman  in places outside the region - for  suman  for the Ilonggos is  biko  to the Tagalogs in general. So checking out online sources yields the follwoing: Suman sa Ibus - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf's central shaft.  This is then steamed using water mixed with "luyang dilaw" (turmeric or kalawag in Ilonggo ) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown). ( Wikipedia ) The ibos co