Welcome 2024! Happy New Year

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 from ready made from Kap Ising and a home made broth with lots of chicken strips and topped with fried garlic and chopped fresh kusay.

Some gold coins (a prelude to the Chinese New Year) and wines….

… and some fruits. Not complete 12 nor 13, though.

The other side - also with some gold coins and wine for symmetry.

How about a lightly creamed BUKO SALAD?

And some SUMAN LATIK just to fulfill a Filipino belief to have something sticky in welcoming the new year.

Some MINI DONUTS and REVEL BARS for dessert.

An appetizer or main is CHICKEN MACARONI SALAD.

Adding color, flavor and texture is the BUKO PANDAN gelatin with real macapuno strips.

Some MANGO FLOAT, another Pinoy staple during parties

Perfect center is the FRUITTY FOUR SEASON TORTE (Peach Fuzz) from Tinapayan Bakeshop

And finishing off this list is my favorite STOLLEN BREAD also from Tinapayan Bakeshop and CHOCO BANANA PIE from Jollibee.

Though the new year is barely a day old but already it seems to be full of life and of course, gastronomic delights starting with this traditional midnight meal welcoming the year ahead.

But no matter what food is one the table or how we celebrate it, the most important is outlook of optimism for the upcoming year.

Happy 2024!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full.

FLAVOURS OF ILOILO

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