FLAVOURS OF ILOILO

The Iloilo Central Market community has a lot of finds especially those in food and food ways. Turo-turo stall owners and market vendors are drawn to this showcase of Ilonggo gastronomy. Among them, an enterprising couple who don’t only sell live and dressed native chicken but also makes one delectable litson manok! BEST “SELLERS” For Jesus Janeo Jr. and wife Evangeline, their business involving Bisaya nga manok has been a way of life for almost 35 years.   Having a stall at the Iloilo Central Market, they’ve been selling live or dressed native chicken for years to bring up their five children.  “Rawit”, as Jesus is fondly referred to, is among the big suppliers of dressed Darag chicken in the market. Darag is a Philippine native chicken strain found in Iloilo and the rest of Western Visayas. Best known for its unique flavor, taste and meat texture - it has become famous as an alternative to commercial chicken, and has captivated the taste buds of both lo

Valenciana is always to be found in any Ilonggo household whenever they are occasions, most especially during fiesta. Basically, "go, grow and glow" dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful.  And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc. But NO hotdogs, please... The recipe is just simple for it only involves Cooking  (Cook malagkit rice with turmeric then add some broth cubes for added flavour.)  Sauteeing  (Just gisa the pork, chicken, liver, peas, chorizo bell peppers, etc and then set aside)   Mixing  (Add sauteed ingredients to the half-cooked rice making sure of even mixing and wait for it to be fully cooked).  Garnishing   (Top with hardboiled eggs, onion leaves, etc and serve.) Dukot sang Valenciana It may sound simp

If this picture is worth a thousand words, there would be thousands of the word namit (delicious) written all over the page.  Bot-ong is made with glutinous rice mixed with gata  wrapped in banana leaves in a pointed shape then boiled until cooked. It is like ibos, only difference is this one's wrapped in coconut leaves and shaped like tubes. Latik is made with gata and sugar boiled until it is syrupy and caramelized. Not really surprised to have found this in the kitchen but the fact I have some native delicacies to blog really excited me ... So I got one, opened it and poured some home-made coconut syrup known as latik . You get a more mouth-watering look at it in the topmost photo. Still not satisfied, here are two bot-ong's swimming in latik with a spoonful of coco jam. Now have bite...

How about some labanos or radish?  Most likely you've encountered labanos in a Sinigang recipe or as an appetizer with vinegar dressing. But on its own, I love its peppery-bitter (or how might you call it) taste. If it's in season or if its really  cheap in the market , we'd have like a "Labanos Festival" at home. And here's one of the simplest recipes using radish. Here's the recipe for Labanos Guisado with Ground Pork .

Amidst all the religious activities during the Holy Week in Santa Barbara, there's one "activity" that brings everyone together despite religion or beliefs. It's the decades-old tradition of " pamingka in the plaza " during Semana Santa. I remember the days when these bingka  are only available during Lent that we consume all the bingkas we can since it will be another year when we will get to taste these rice cakes.  And it's always a family affair on both sides - whether your family cooks and makes them or just the one who drops by and buy and enjoy it in the plaza.  During this time the whole plaza is filled with " bingka picnickers" - with paperbags of hot-off-the-oven bingka and drinks. It's exudes a food festival ambiance without the tables and chairs as everybody just content themselves sitting on the benches and on grass. With a well-lighted plaza, this bingka happy-hour starts from late afternoon until late evening espec