FLAVOURS OF ILOILO

When there's more than enough green mangoes at home, they often end up as  binuro nga paho  so we can enjoy their green-ness for a longer period of time. Making pickles out of these fruit differ from household to household, so it depends on the recipe you grew up with or if you have none, the one that you find online. Ours is very simple. Sliced mangoes are stored in a concoction of salt and  fresh garlic - and remains untouched for a week before it can be utilized. Sometimes a little water is added to thoroughly mix them but most of the time, the juice from the mangoes does the trick. Aside from being appetizers, it sometimes find its way into some pinamalhan recipes. Enjoy this appetizing binuro nga paho !

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik 

There are so many ways of making a delicious bowl of Monggo Soup. Often a perfect partner of fried or grilled fish and meat, ginisang monggo is a staple in Pinoy gastronomy especially on Fridays. As the recipe varies from household to household, it's just simple cooking - a mix and match of monggo beans plus leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins.  Be it pork slices, grilled pata, shrimps, dried seafood, left-over lechon, baby shrimps called kalkag and so many more. And how about CHICHARON? Now, let's cook... Ingredients 1 cup monggo, soaked in water before cooking A pack of your favorite CHICHARON (better if with "laman") Leafy vegetables  (Malunggay/moringa, Kamote tops, alugbati, lupo, etc) More vegetables (Langka, kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith)) Water Salt, to taste ( broth cubes or patis - optional) How to Cook MONGGO S