FLAVOURS OF ILOILO

Barquillos are often seen (also imagined) as thin rolls of crisp wafers. Seeing thick ones, around 3-4 rolls of wafer is just too enticing not to get one. When I bought piaya crisps last week, these thick rolled barquillos caught my attention that I really came back for them the next time I went on blog buying. This pack of 4 from Susannah's costs around PhP26 pesos but it was worth it. You get what you paid for in every bite!

These barquillos from Susannah's were so pleasing to the eyes that I got them without thinking twice. I know they will just be another coloured and flavoured variety of barquillos but there something that made me buy them. When I opened them at home, I was surprised that they really tasted and smelled like buco-pandan and ube that made me regret buying only these few. Each pack having 9 or 10 pieces (can't be sure though) costs PhP15. I really liked the buco-pandan barquillos. Aside from tasting like what it was named after, it was really pleasing to look at (lol) not to mention eating them.

I almost forgot about these flavoured barquillos from Bischocho Haus. Though it was already midnight, I had fun taking photos of these carrot, pandan and ube flavoured barquillos. Ofcourse I do get to munch a piece or two once in a while. Enjoy!

Sarguelas Beef with mushroom and broccoli Barquillos Home-made pork adobo Ginisang labanos

Thin sheets made from flour, milk and sugar rolled into hollow cylinders. Comes in many sizes and flavours like ube and buko-pandan. THICK varieties wherein several sheets are rolled together or THIN made up of a single sheet. Using goat's milk makes softer barquillos, like Panaderia de Molo's (above) where literally it melts in your mouth. Whether eaten with ice cream or by itself, it'll surely bring memories. How to make BARQUILLOS video courtesy of Interactive Museum of West Visayan Traditional Arts and Crafts Traditions at the University of the Philippines Visayas Thanks to IAMME for sharing this in SSC