FLAVOURS OF ILOILO

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.