FLAVOURS OF ILOILO

It's still an "unexplained tradition" for me why native delicacies are the staples when Pista Minatay comes. Some say it's "Filipinizing Halloween" that instead of candies and other sweets, we have these native delicacies to share as treats and not as tricks. And it started in the rural areas where the abundance of rice and coconuts, among others has made these traditional eats as the "undying" staple this annual celebration of remembering the departed. So, let's start our native delicacies gastronomic journey with IBOS or more commonly known as "SUMAN" in other areas. Click for IBOS Recipe This is probably what comes to mind when one says "kakanin" as this is made with sticky rice and often partnered with ripe mango, native chocolate or just plain sugar, whether refined, brown or muscovado. There's the SUMAN which others refer to as BIKO. A delicious treat of glutinous rice oiled in coc

Bangus  or milkfish is one of the most abundant and versatile fishes around. It can be cooked in so many way - sinugba, pinirito, sinigang, paksiw and relyeno, among others. One of the easiest yet delectable is cooking it paksiw Ilonggo-style called pinamalhan . It rooted from the Hiligaynon word " mala" meaning dry. Here's a simple recipe for Pinamalhan nga Bangus.

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons.  The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers secu

It's been a while since I visited my hometown's most popular batchoyan, the viral Batchoyan ni Jasmin Sobredo in Ilawod, Santa Barbara, Iloilo. Though I got to enjoy this semi-regularly, it's always on delivery/take-out. So out of nowhere, I just have to satisfy my cravings of having a hot and delicious bowl of La Paz batchoy…. inside a not so typical batchoyan. If you haven't been here for a long time, you'd be glad they now have a bigger parking space and a much more welcoming main entance. It's a testament of its success after it went viral over socmed a few years ago as they were always flooded with hungry guests - locals and tourists alike. With a collection of plants ( borne out of the pandemic, hello plantitos and plantitas) flanking the passageway, its a respite from the hustle and bustle of regular batchoyans located inside wet markets. Not typical but Tropical batchoyan, I may add. Upon entry, you'll already smell th

Park Inn by Radisson Iloilo  and SM Hotels and Conventions Corp. (SMHCC), proudly announced the launch of Tela Tales Visayas in Iloilo and Bacolod City. This groundbreaking initiative aims to empower local communities and promote sustainable practices through the upcycling of discarded linens and fabrics from Park Inn by Radisson Iloilo and Park Inn by Radisson Bacolod as well as other SMHCC hotels and properties. In conjunction with the launch, Park Inn by Radisson Iloilo hosted a special event featuring a sustainable six-course lunch prepared by their culinary team, led by Executive Sous Chef Diego Trillana.  The lunch showcased the hotel's commitment to sustainable dining practices, emphasizing local sourcing, reduced meat consumption, and minimal waste. From the crispy Zucchini Batonette amuse-bouche to the refreshing Tomato Calamansi Sorbet, every dish showcased fresh, local ingredients with a creative twist!  Highlights of the Menu: 💚 Grilled Blue Marlin with Ratatouille and