A taste of home at Le Papillon Bleu in Santa Barbara, Iloilo

"Homey" would be an understatement to describe a restaurant set inside an actual house. You only not get to eat as a customer but also feel as a real guest invited in the house.

This what makes Le Papillon Bleu stand out as you can not only satisfy and fulfill your gastronomic cravings, you will as well feel at home not to mention make Instagram worthy posts when you chase "The Blue Butterfly".

Le Papillon Bleu is a "pleasantly comfortable and cozy" restaurant along Hingco Street in Sta. Barbara, Iloilo.

And it defines "homey" quite literally as you enter the house and find yourself in the living room.

You take a seat, place your orders and play some games while waiting since most are freshly cooked upon order.

So what's "in the house" at Le Papillon Bleu?

For snacks, they serve batchoy but a healthier version of this Ilonggo specialty - with vegetables like carrots, cabbage and sayote.

You can also have a Club Sandwich, a refreshing calamansi juice (whoa! PhP38 only ) or hot tea.

A certified sweet tooth? The crepes are must orders - coming in many variants like strawberries, choco-banana, coffee, cinnamon, caramel and more!

French toasts comes with hot tea - perfect combo!

But if your prefer cold drinks, go for the shakes! Not only delish but Instagrammable too - like this BananaBerry shake.

Need a heavier meal? For lunch and dinner, you can choose from the different Rice combo meals!

They have longganisa and fried chicken wings with sides such as mix veggies and eggs. And that's catsup served atop oregano leaves - talk about presentation!

And they have mini sausages too!

How about some crispy fried fish fillet? You can order it as combo with chips and fries for a perfect pica-pica!

The Pancit Bam-e had all the works on top and is among the best sellers in the noodles menu along with canton, sotanghon and bihon

One of my faves - Spicy Sizzling Sausage. No second thoughts needed, just order it!

Another sizzling specialty is the Sisig. Perfect for another delicious rice meal or for most Pinoys - pulutan!

Among the more interesting orders is the Veggies in a Nest Salad. Greens topped with apples, oranges and hardboiled egg with crispy fried noodles. Don't forget the yummy black sesame dressing!

Here's a closer look at the Coffee Twist Crepe - perfect for coffee lovers!

Luscious Strawberry crepe!

A pot of hot calamansi makes a perfect ending to all this indulgence.

Now it really feels and tastes like home, doesn't it?

So the next time, you find youself in Santa Barbara, Iloilo, go chase "the Blue Butterfly" and discover its delicious gastronomic offerings. Or better yet, schedule a food-date with your friends! It's a food trip you'll never forget...

Le Papillon Bleu

Hingco Street, Santa Barbara, Iloilo

Tel. No. 523-9739

Facebook Page: Le Papillon Bleu

BONUS: Le Papillon Bleu offers massage services too!

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.

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

An Ilonggo favorite: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full.

FLAVOURS OF ILOILO

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