FLAVOURS OF ILOILO

If this picture is worth a thousand words, there would be thousands of the word namit (delicious) written all over the page.  Bot-ong is made with glutinous rice mixed with gata  wrapped in banana leaves in a pointed shape then boiled until cooked. It is like ibos, only difference is this one's wrapped in coconut leaves and shaped like tubes. Latik is made with gata and sugar boiled until it is syrupy and caramelized. Not really surprised to have found this in the kitchen but the fact I have some native delicacies to blog really excited me ... So I got one, opened it and poured some home-made coconut syrup known as latik . You get a more mouth-watering look at it in the topmost photo. Still not satisfied, here are two bot-ong's swimming in latik with a spoonful of coco jam. Now have bite...

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...

Googling for Pancit Efuven showed only a handful of pages and most links were actually some of my own forum posts and pictures.  PCIJ’s online article said this noodle was actually named from the maker but it had no supporting information actually also made me hunger for more, info that is. My familiarity with this noodle started on the fact that it had become one of the staple noodle dish prepared at home, whether on special occasion or just any given Sunday lunch.  I can only assume that we (family members) got curious about this noodle variety that we tried to use it instead of the usual pancit canton, bihon or sotanghon. Or we might also have heard others talked about it or ate in some restaurants serving this pancit. It has no special ingredients, just plain and simple noodle. Some say it’s the local version of linguine, others a much cleaner pancit canton.  It doesn’t really matter but for me it does taste like a cross between a panc...

I have always loved the al fresco ambiance of Buto't Balat Restaurant and no matter which branch, it still has the signature "oasis" in the city feel. But if there's something more I love about this restaurant, it it their Sizzling Pork Sisig.  This particular one, from the branch near Jaro Plaza, reminds of the original sisig concocted by Aling Lucing's in Angeles, Pampanga With almost finely chopped maskara (pig's face) and ears mixed with other meats plus onions, chili and spices, it's one sizzling plate of cholesterol-laden delicious treat.It's my choice for the best pork sisig in town! Buto't Balat near Jaro Plaza is the newest branch among the three existing restaurants (one is located beside Plazuela de Iloilo and another at the Amigo Plaza Hotel carpark), but it's actually the original branch that was just transferred a few months ago. It exudes a leisure gastronomic experience perfect any...

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'...

Almost as famous as its namesake festival, chicken sio pao from Dinagyang Refreshment is truly worth the trip to this hole-in-the-wall food shop. Both of its more convenient branches are located within the MaryMart Center but you will surely have second thoughts if its really worth it since ambiance is never heard of (except the one in the food court). Their main branch though is located in the district of Villa. Dinagyang Refreshment also have shorts orders from batchoy to spaghetti, and turo turo items for lunch and dinner, to chocolate cakes and brazo de mercedes for desserts. But it is their sio pao, especially the chicken that made this food shop stamp its foot in the very competitive gastronomic scene of Iloilo.

A bibingka so filled with coconut strips that I call the bingka from Mohon -  bingkang bukayo. It is always a treat to savor every bite of this famous bingka from Mohon. Each mouthful is teeming with strips of coconut that would put other bingkas to “shame” in terms of coconut meat filling.  They sell bingka by the box (PhP50) and by the paper bag (PhP20/8pcs) and both have the same delectable goodness of the famed bingka from Arevalo. The only downside is that they only make their bingka on Fridays until Mondays. And if you’re not fortunate enough, you’ll find yourself with none for most are already out by noon time – they don’t usually make a very big batch. But you can make reservations for pick-up; just contact them through 0919-572-2581. Yet be really sure of your reservations because sometimes, even those can be “sold out”. Read more about Bingka from Mohon .