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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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