FLAVOURS OF ILOILO

Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat ( lard ) from the  tulapho  in making biscuits. TULAPHO perfect in adding crunch to various dishes like pinakbet  just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong ). Here's the simple recipe of making Tulapho Ingredients Pork Belly, sliced into bite sized pieces Salt Water Procedure Rub generous amount of salt on the pork belly. Set aside for 30minutes. In a wok, place pork belly and water (enough to submerge it). Bring to a boil and simmer until the water dries up and the pork is fried in its own fat. When the crispness of the pork is your liking, remove from heat and let it cool. Store in p

Almost as famous as its namesake festival, chicken sio pao from Dinagyang Refreshment is truly worth the trip to this hole-in-the-wall food shop. Both of its more convenient branches are located within the MaryMart Center but you will surely have second thoughts if its really worth it since ambiance is never heard of (except the one in the food court). Their main branch though is located in the district of Villa. Dinagyang Refreshment also have shorts orders from batchoy to spaghetti, and turo turo items for lunch and dinner, to chocolate cakes and brazo de mercedes for desserts. But it is their sio pao, especially the chicken that made this food shop stamp its foot in the very competitive gastronomic scene of Iloilo.

Bingkahan sa Mohon makes one of the most popular bingka places in Iloilo City. It has been one of my blog frustrations before not having a feature on them. I've tried many times before but I ended up with more frustrations - having no more bingkas left or my reserved order was given to others. It's not easy to get them since I live far from where they are located. But finally I ended this streak of bad luck; I got "tons" of bingka from Mohon and I loved it! What makes it delicious aside from the concoction is the amount of coconut strips in each of these small round bingkas. While others have microscopic amount, Mohon bingkas have more than enough that sometimes it feels like eating bucayo rather than bingka . Sold for PhP 10 per pack of four, this quick fix will surely makes one crave for more and oftentimes come back and buy some more. Good thing I bought 5 packs that time, more than enough for me to savour every bite. With the h

Ramboys. Liempo!  That's probably it. Ofcourse, you'll have to have some extra rice to go with that deliciously crispy liempo that would surely make you rave and crave for more. You'd never look at any other liempo when you tried Ramboy's version. In fact, that would become your standard for a great-tasting liempo. And I am not yet finished with my Ramboy's liempo addiction. First, its the cripy-licious skin that would make you salivate. The slow charcoal roasting of the liempo makes the skin chicharon like especially if it's hot of the grill. So you'd be better be there early when the lunch or dinner crowd thickens as you'd probably wait long for an order or worse - it will be out of stock. The meat is well flavored that I usually don't use any sawsawan it comes with. It has the citrussy flavor from the calamansi in the marinade plus other spices and seasoning that you can also smell when served.

The famous La Paz batchoy is a concoction of noodles, pork, liver and innards in broth topped with chicharon , garlic and chives. Among the popular batchoyans in town is Ted's Oldtimer who is credited to be the innovator of La Paz batchoy as it is known today throughout the country. Among the innovations they introduced are batchoys using different kinds of noodles which one can decide upon ordering in their stores. The original and default order is made with these yellow egg noodles known as meke . With a hint of saltiness, these noodles have been chosen as the original maybe it is among the least expensive during those days. Also the noodles compliment the taste and the color of the other ingredients making it pleasing to the eyes. And usually this noodles makes the perfect presentation of the batcho y as it holds firmly the other ingredients that makes the signature mound on a batchoy bowl. Sad to say that the new deep bowls being used now in some branches

I have always loved the al fresco ambiance of Buto't Balat Restaurant and no matter which branch, it still has the signature "oasis" in the city feel. But if there's something more I love about this restaurant, it it their Sizzling Pork Sisig.  This particular one, from the branch near Jaro Plaza, reminds of the original sisig concocted by Aling Lucing's in Angeles, Pampanga With almost finely chopped maskara (pig's face) and ears mixed with other meats plus onions, chili and spices, it's one sizzling plate of cholesterol-laden delicious treat.It's my choice for the best pork sisig in town! Buto't Balat near Jaro Plaza is the newest branch among the three existing restaurants (one is located beside Plazuela de Iloilo and another at the Amigo Plaza Hotel carpark), but it's actually the original branch that was just transferred a few months ago. It exudes a leisure gastronomic experience perfect any

One of my favorite discoveries at S&R Membership Shopping in time for its annual S&T Members Treat is the spicy hot Elarz Corned Lechon  I was drawn to it after reading "Corned Lechon" on its cover and instantly added it to my cart after reading "Lagablab" underneath.  The word "lagablab" means "burst of flames" or "blaze" signifying its spicyness. So what more can I ask for? A quick Googling gave a backgrounder about Elarz Lechon which started roasting juicy pigs since 2005.  Photo from Elarz FB Page They offer a range of flavors and variants which includes Original (Classic Lechon), Lagablab (with Siling Labuyo), Zupremo (A special blend of herbs and spices), and Zebu (Elarz's version of Lechon Cebu).  And now, starting only this year, Elarz made their popular lechon available 24/7 and in convenience of an easy open can.  Elarz Lechon de Lata variants Photo from Elarz FB Pag

A mouth-watering combo that it makes me salivate even by just looking at this picture anytime of the day - and it's past 2AM now. Grilled or fried meat or seafood plus a tasty vegetable side dish is always a gastronomic winner. And this early, I scream for extra rice, please! Apan-apan  is the local Ilonggo term for a simple dish made with  kangkong  basically cooked adobo-style but with additional  guinamos  (the local  bago-ong ). It is a side dish but with it being so flavourful, it could easily outdo any dish it is paired with. I just love squeezing some calamansi over my apan-apan to add some tanginess and making it more appetizing. CLICK FOR RECIPE There are a hundred and one ways of making sinugba or inihaw na baboy - or even thousand. It may differ in the marinade, cooking process and others. But for the simplest and still my all time favorite is just rubbing salt to fresh pork (and maybe some calamansi ) and then grill.

Ginat-an is a local way of cooking utilizing coconut milk and there are many ways of having a ginat-an dish.   Among the most popular is making one with igi (a local freshwater? snail), dagmay (a rootcrop similar to gabi) and takway . This dish is popular sa uma (in the farm) as the ingredients are readily available. But given one's resourcefulness in getting all the necessary ingredients, this ginat-an dish can also be readily served in the comforts of your home. Check out Ginat-an nga Bago-ngon .

Jelly rolls were one of my favorite childhood treats and just its name alone brings in a flood of memories of yesteryears. Jelly Roll Back then, it is the snackshop named Han's outside Iloilo Chinese Commercial School along Iznart street that I see myself very happy devouring a slice or two along with the spaghetti and hamburger.  Maybe it was the shaped that intrigued me then - amazed on how the filling is placed inside. Or it could be the fact that its mostly sweet - filling, chiffon plus sugar crystal toppings. Now, seeing these sold in some bakeries open the gate of childhood gastronomic memories that can only be satisfied by having a slice or two of these jelly rolls.  

I could still smell the aroma and taste the flavor of this Bourbon Barbecue Ribs that still linger in my senses after today's grand opening of Bourbon Street Bar and Grill 's branch at Festive Walk Iloilo. Enjoying these ribs will now come with a view of modern Iloilo as Bourbon Street's newest branch features an al fresco veranda that opens up to the Iloilo Business Park.  One can particularly admire the Park Square (featuring the monument of Ilonggo hero, Gen. Martin Delgado ), Casa Emperador housing the Iloilo Museum of Contemporary Art (ILOMOCA) and Megaworld's condominium row - closest being the sunset-lit One Madison Place. Located in Iloilo's most happening spots, Bourbon Street's first branch is located at the  (then) center of city’s most popular night spot area – Smallville. Presently, it is located at The Avenue Complex, just a stone's throw from its original location. But this new branch at the 2nd floor of Fe