FLAVOURS OF ILOILO

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

The lure of the "novelty" of a bakeshop inside a hospital had me, in a span of three days, twice inside St Paul's Hospital lining up for this moist, fluffy and delicious carrot bread from Sisters' Delight Bakeshop. But after all, the bread itself is a very big delight as the delicious aroma of this bread leaves a lingering desire to have more than just a bite. Made with fresh and organic ingredients with no preservatives, this carrot bread is the best seller among their baked goodies which includes Carrot Cup, Chocolate Cup Cake, Challah Bread, Torta Cebuana and Ensaymada. The carrot bread in particular is baked every morning but it isn't available until the early afternoon like around 2pm. It has to be cooled to ambient temperature before it can be wrapped so as to prevent deformation and rapid moistening of the bread in its wrapper. They bake a very limited number per day - that's more or less 30 loaves of bread, thus it'

Pinamalhan is the Ilonggo way of making pinaskiw na isda . Its starts with the fish being cooked in vinegar or with sour fruits like batwan or iba (kamias). Making  pinamalhan  with the use sour fruits tends more subtle compared to the soured with vinegar. The recipe's quite simple as it just uses all- around spices and the method of cooking is just stewing.  Here's a basic recipe for Pinamalhan nga Salmonite sa Iba Ingredients 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small) 2 cups iba, sliced 1 medium size onion, sliced 1 tbsp. crushed black pepper 5 pcs. siling pansigang 1/2 head garlic, crushed 1 thumb size ginger cut into thin slices Oil Salt Procedures In a pan put garlic, onion, ginger and the sliced kamias at the bottom. Place the salmonite on top then add the green/red chili, spring onions and crushed black pepper.  Add half a cup of water and season with salt. Cover and simmer i

What the Bicolanos (and the rest of the Philippines?) know as laing , the Ilonggos call it pangat . This particular one from Breakthrough Restaurant along Villa beach in Iloilo City is among the most popular commercially produced pangat .  There are also a number of pangat -makers especially in Villa with pangat  like the one served during the Arevalo fiesta. The one below was during the Jaro Fiesta served at the Jamerlans. Pork or whatever filling one prefers (seafood) is wrapped inside  gabi  leaves. It is then simmered in low fire in a coconut milk-ginger concoction until cooked. 

There are a hundred and one ways to cook laswa. Basically, its just a mix of vegetables seasoned with salt, garlic and onions. It could come as plain all-vegetables or with seafood like shrimps and crabs. Commonly used vegetables for making laswa are tagabang (saluyot), kalabasa, okra, sitaw and talong. Check out this basic Laswa recipe. Yet this one makes use of kolitis or Chinese spinach instead of the usual tagabang. Kolitis is very nutritious as it is rich rich in dietary fiber, iron, calcium, phosphorus, riboflavin, niacin and many more. It also helps prevent from anemia, asthma (just boil the leaves), it has diuretic properties that prevents urinary troubles and diarrhea.  Its high high fiber content helps remove the toxins and eliminate waste easily. It also contains calcium, phosphorus, and iron which helps in enhancing production of mother's breast milk . Source Happy Eating!