Skip to main content

Punot Resto Delivers! Here are two dishes you should not miss...

Got a surprise delivery from Punot Restaurant just in time for dinner hours ago and I can still taste what I've eaten everytime I burp... 😋



And just the mere thought of it makes me salivate for the yummy leftovers that in the fridge and hope I can survive this temptation.



Punot Restaurant is always my first stop whenever I find myself at the Riverside Boardwalk which is just beside the Iloilo River and the popular Esplanade.



With the exciting view  it offers, also comes a lot of excitingly delicious dishes. From local Ilonggo favorites to fusion Filipino and other cuisines, it is always a good and fulfilling gastronomic experience at Punot.


Good thing that they have already re-opened and to make their specialties more convenient, they also offer delivery and pick up services.


And that brings us to the two dishes that were delivered just a few hours ago.



First was the BAKARETA. This beef version of kaldereta has very tender and almost fall off the bone meat embraced with a thick tomato  based savory sauce. 


Punot's version had some hints of sweetness from the pineapples balancing the olives, carrots and bellpeppers. The sauce alone could already make me finish two cups of rice. 


And given that the beef is very tender and tasty, you can just guess how many cups of rice I had. I can still smell the aroma and taste it just by looking at the pics!

And speaking of smell, you'd definitely love the FRIED TANGLAD SOY CHICKEN. The lemongrass gives this dish its distinct smell and taste that still linger in my senses up to this time. The dish consists of deep fried whole chicken - perfectly browned "tostado".


The sauce I can assume is made with sauteed tanglad (that fleshy portion and not the leafy part). It is then mixed with soy sauce to give that really tasty broth sauce that can rival the previous dish.


At first, I thought the dish would be salty, given the color of the broth plus my sensitivity to saltiness but I wrong. It was a deliciously pleasant and light  broth with the soy sauce and tanglad having the perfect taste pairing.



The taste constantly shifts from the soy sauce to the lemongrass and that taste sensation continues until the last bite. It perfectly complements the fried chicken and gives this dish a very delicious and unique flavor.



I would certainly order these dishes again the next time I find myself at Punot or just have it delivered when my cravings become uncontrollable! Namit gid.


P.S.
And if their PORK BELLY HAMONADO is still available after its Christmas Holidays stint, make it a triple order of these Punot's specialties that really tickled my gastronomic senses. 

PUNOT Restaurant
10am to 9pm
Iloilo Riverside Boardwalk Complex
Dr. Rizalina Bernardo Pison Ave. cor Paciencia T. Pison Ave. 
Brgy. San Rafael,
Mandurriao, Iloilo City
5000 Iloilo City, Philippines

Tel. No 033 320-9893 / 0907-018-4376 Email punotrestaurant@yahoo.com.ph
Facebook Page

Popular posts from this blog

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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

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?"

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.