FLAVOURS OF ILOILO

Tak what?  Takway is what Ilonggos refer to the part of the gabi plant that grows sideways , termed as tendrils. When scraped off of its outer skin and thoroughly cleaned, takway is often a key ingredient in vegetable dishes like laswa and the  ginat-an dish consisting   of the gabi tendrils and tubers with coconut milk and local snails know as bago-ngon .  Spicy Takway Adobo It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked. And the most popular takway dish is adobo style with guinamos , the local bago-ong . Local restaurants like Bauhinia Filipino Cuisine and the buffet offering at Camiña Balay nga Bato offers inadobo nga takway . Takway sold in the groceries Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it. If you have an adobo recipe you are frequently using, just substitute pork/ch...

Amidst the fireworks and revelries, food ushers in the new year with the traditional  media noche . So what's on our table welcoming New Year 2024? Our media noche has always been a light to heavy snack. It isn’t like a fiesta fare that comes with rice and lots of meat dishes.  So check out our fare welcoming 2024…  Always present is the HAM. Be it the sliced pork ham (Chinese-style) or whole chicken hamonado. Another staple is a PASTA DISH but this time it was create your own. Linguine pasta with tuna-tomato, pork tomato, tuna, olive pil and pesto as sauce choices with Parmesan cheese. Something new was the pepperoni QUESADILLA to give our media noche some Mexican flair. Also some NACHOS to create some texture and flavor with its spicy cheese and creamy spinach dips. Another staple is QUESO DE BOLA - perfect for that ham & cheese sandwich. Adding carbo is the BAM-I mixed wit pork, seafood and veggies. The one I really gorged on was the PANCIT MOLO with the dumplings ...