FLAVOURS OF ILOILO

Another Ilonggo dish named after its main ingredients is the kadyos, manok kag ubad . Kadyos is a local legume, though also found in other parts of the country but most recognizable in Ilonggo cooking. It comes in pods and ranges from deep violet to green in color and makes a purplish broth (for violet beans).  Native chicken or darag , is most commonly used when making the dish but one can also used broilers. But the free range chicken gives better flavour to the dish. And ubad , yes it's with an A, is the pith of the banana tree. Aside from being a sort of extender to the dish, it also creates a a different texture and it is almost flavourless. Read more about Ubad .

Here's a very easy vegetable recipe that even non-seasoned (no pun intended) cooks can do like a boss. In just minutes, one can make this delicious side dish that goes well with fried or grilled meat or fish.  INGREDIENTS Okra, sliced into bite sized pieces Kangkong, cleaned and hardstalks removed Butter Garlic, chopped Onions, chopped Seasoning (salt, liquid seasoning like soy sauce,etc PROCEDURE Method 1 Saute garlic and onions in heated butter Add and toss okra slices. Cover for 2-3 minutes Add and toss kangkong. Season to you desired taste   Method 2 Place okra, onion and garlic microwave-safe container and cook inside microwave oven for a minute. Add kangkong and butter then microwave for another minute Mix, add seasoning and serve.  Add fried garlic toppings if desired.

If you love canned or bottles Spanish-style sardines, here a simple recipe that would sure excite your taste buds. How about some home-made Spanish-style bangus ? It's easy as 1-2-3 and simple as prepare-pressure cook- wait... All you need are thoroughly cleaned and thickly sliced bangus or you can opt to have whole small bangus. Add some crushed garlic cloves, onions, olive or corn oil, bay leaves, sliced carrots, pickles, water, salt, and whole pepper corn with the optional ingredients chilies and tomato sauce and paste. When everything's ready, just arrange everything in the pressure cooker, making sure the bangus and other ingredients are covered with the water and oil mix.  Pressure cook for about 30 minutes or until the bangus is cooked. Serve and enjoy! Link to detailed recipe >>> Spansih Style Bangus

Kalamay-hati is native delicacy of the Visayas and basically made from a concoction of sticky rice flour , muscovado sugar and coconut milk. It is sold in halved coconut shells ( bao ) that are then sealed by "paper tapes". Made with almost the  same ingredients as the baye-baye , vendors along the highway in Sta. Barbara, Iloilo augment their baye-baye sales with kalamay-hati  sold in plastic cups. While purists condemn such practice, these vendors reason out the convenience (it comes in a handy plastic cup sealed with aluminum foil then wrapped in plastic and comes with a spoon). Also with such convenient size, it can be an instant snack for only Php10 a cup. Here's a basic ingredients and procdures on how to make kalamay-hati  adapted from ILoveIloilo blog . INGREDIENTS 2 cups of pilit (sticky or glutinous rice used in rice cakes) 2 cups of   muscovado sugar 4 cups of coconut milk PROCEDURE 1. Wash the pilit . Make sure