Dairy Queen Celebrates National Ice Cream Month!

Heads up, people....

July is National Ice Cream Month!

And to celebrate its pride and core, Dairy Queen is lining up a Blizzard of sweet treats for all the ice cream lovers out there!

To kick-start the month-long celebration, Dairy Queen has brought back all the Blizzard favorites with the launch of the DQ Fan Fave Blizzard Treats.

Available in three flavors—Milk Tea Brownie Latte, Caramel Almond Cluster, and Sweet Corn Crunch, these frozen Blizzard favorites will surely capture the hearts and palates of all the DQ fans out there.

The fun doesn’t stop there. Dairy Queen will have two NEW Blizzard Cakes: Sweet Corn Crunch Blizzard Cake and Milk Tea Blizzard Cake – DQ’s shareable and refreshing new take on the classic Mais con Hielo and everyone’s beloved Milk Tea.

The new Blizzard cakes are delectable frozen treats made with 100 percent Ice Cream and are available in 8” and 6” sizes.

Exclusive treat for GrabFood users: get P100 off on your 8” Milk Tea Blizzard Cake when you order through the app from July 10 to 23 only.

The highlight of the month will happen on National Ice Cream Day itself.

On July 19, Dairy Queen will bring back its much awaited Piso Blizzard To-Go Promo for just one-day. For every purchase of the Blizzard To-Go (16oz) ala carte, customers can buy another one for just P1 only!

Promo is available for dine,take-out, and delivery via GrabFood and Lalafood. Mark your calendars and don’t miss this!

July just got better with Dairy Queen! Celebrate National Ice Cream Month with DQ. Get all these new offerings via dine-in, take-out, delivery through 8911-1111 or GrabFood, foodpanda and Lalafood.

For more information about the latest news, offers and promos from Dairy Queen, follow them on Facebook and Instagram, Twitter and through their official website www.dairyqueen.com.ph

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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