FLAVOURS OF ILOILO

The seaweed known as lato is popularly referred to as "sea grapes" as it consists of little globules that resemble a miniature bunch of grapes. It is commonly served as  kinilaw  or native salad with vinegar and mixed with tomatoes and onions among others. To make Kinilaw na Lato or SeaGrapes Salad, you will need the following: INGREDIENTS Fresh lato (washed thoroughly and refrigerated before making the salad) Sliced Tomatoes  Sliced Onions Vinegar (or Balsamic) Olive oil  Calamansi or Lemon juice Ground Pepper Salt   Sugar   STEPS: In a bowl make the dressing by combine vinegar, olive oil and the citrus juice. You decide on the the portions to suit you taste.  Season with salt and pepper then adjust the sourness by adding sugar. In a separate container that will become the serving plate/bowl, toss in the lato , onions and tomatoes while pouring the dressing. (Also place leftover dressing for those who might want more) Serve

"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.

Named after its resemblance to trains, teren-teren is a popular bakery staple in most Iloilo bakeshops. And this one from the iconic Buho Baker y is no exception when it comes to popularity.   It is how the  individual breads (with sweet stuffing) are connected to look like train "cabooses" that gave its name. The "stuff" is just  like sweetened dough, almost like the ones in hopia but just colored but when its fresh hot off the oven, it is heaven in every bite! Just be careful since the filling is hot! And what can be more iconic than having your teren-teren order, handed down to you via the most popular hole-in-the-wall in Iloilo! 

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?"

It’s been a while since I featured (read gorged on) Iloilo's most popular chinese bun - Roberto’s Queen sio pao . Aside from being unavailable most of the time (I think it’s now every two weeks rather than monthly), the restaurant is out of my usual way.  Priced at PhP105 and though the size isn’t that overwhelming as before yet still big compared to other sio paos in the city.  It was still hot when I got it from “Roberta” before (he's Clauds by the way, RIP 🕯) and around two hours later with some rainy escapade, I was surprised to sense it warmth when I got home. Aside from what’s inside, I really like the bun of Roberto’s sio pao. With a hint of gumminess yet soft to each bite, it greatly complements the filling.  Though I got a rather one sides sio pao with the filling almost bursting out the bottom part while the top was all bun.  But it’s one of the more photogenic ones I had so far – I halved it perfectly with without much damage to the hardboiled

Probably this is among the only few surviving food items of my younger years that still is "unchanged". From the packaging to how it looks and tastes like, this is still the kropeck I grew up with.  Come to think of it, there is nothing extra ordinary about this kropeck. Got these from Iloilo Supermart, it's one of those generic snacks in the shelves that don't even a second look. Only those who grew up with it might find it interesting enough. And ceetainly  can relive the childhood memories it comes with. Up close, it looks like a miniature gulaman bar sold in the groceries. An orange and shrimp flavoured one, that is. Aside from groceries, it cam be found in stalls at the malls and some bakeries and old-world restaurants too.

Parties there, reunions here - 'tis the time of the year when everybody temporarily forgets the word DIET. Christmas comes only once a year so better make the most out of it. And chances are, there will be more than enough  lechon baboy  after every party and reunion. So its time for another Left-over Lechon Recipe and this time its a very simple one - Sinabawan na Lechon. Just by looking at this, all you have to do is add some vegetables of choice to the leftover lechon. The skin is a must - if its good crisp and crunchy, there's also something delicious sipping some soup together with it. This recipe only has pechay in it, but you can also add potatoes and carrots to have more vegetables to go. Furthermore, adding some saba  (bananas) you have a typical Ilonggo pochero and adding some tomato sauce you will have the Tagalog pochero. Isn't that convenient? Extra rice please!