FLAVOURS OF ILOILO

Ilonggos call cooked pilit rice wrapped in palm leaves as  ibos . It is one of the most popular native delicacies found in local markets. Yet at times, it cause confusion as it is referred to  suman  in places outside the region - for  suman  for the Ilonggos is  biko  to the Tagalogs in general. So checking out online sources yields the follwoing: Suman sa Ibus - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf's central shaft.  This is then steamed using water mixed with "luyang dilaw" (turmeric or kalawag in Ilonggo ) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown). ( Wikipedia ) ...

Chances are, you might already be munching and enjoying a lot of native delicacies in your respective provinces when this time of the year arrives. It's an "unexplained tradition" why native delicacies are the staples of the season. Some say it's Filipinizing the Halloween that instead of candies and other treats, we have these native delicacies to share. They say it started in the rural areas, with the abundance of rice and coconuts, make these the season's staples. ( Link to the recipes is posted at the end of the blogpost ) Let's start with linugaw , though it is made year round as ingredients are not seasonal, it is always during Pista Minatay that we make the biggest batch. A concoction of coconuts, kamote, ube, sab-a, sago and rice flour balls all simmered in a thick rice flour and coconut milk mix. A simple yet tedious cooking process makes this one of the most satisfying home-cooked meryenda for all seasons. And I like it c...

Chances are, you might already be munching and enjoying a lot of native delicacies in your province as today, Nov. 1 is when most Filipinos go visit their dead in cemeteries despite the fact that it's actually All Saint's Day and All Soul's Day is still a sleep away. It's an unexplained tradition why the mix up just like why native delicacies are the staples of the season. Some say it's Filipinizing the Halloween that instead of candies and other treats, we have these native delicacies to share. they say it started in the rural areas, with the abundance of rice and coconuts, make these kakanin's the staple. And that this tradition may have caught up with the urbanites who at some point of their lives have took part of this traditon, adapted it in the big city. Whatever the case or occasion maybe, these native delicacies are always anticipated as it brings back not only the the taste memories one had in his younger years but they are really good eats i...

Despite the popularity of the paho kag ibos ( mangga't suman ) combination, I still prefer eating my ibos with sugar - and in this case with added homemade instant caramel sauce. You know boiling can of condensed milk for hours and letting them cool before opening. Double the sweetness, double the fun but of course, I just do this once in a while.

Mangga't suman (mango and sticky rice wrapped in coconut leaves) is a popular snack and dessert combination. The sweetness of ripe mangoes goes well with the blandness of the native delicacy making them perfect partners. Just like taste, it still is subjective, for I like eating my ibos just with sugar and separate from ripe mangoes. Though for this blog post I have no other choice but to eat them as they were "meant" to be - lol. But they are not as weird as the other in(famous) combo of what else - champorado and tuyo .

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

Ibo s can be eaten with l atik , ripe mango or sugar. But I like the latter best and with kalamay nga pula , it becomes more heavenly.

Suman latik , as I grew up with, is ibos with bucayo as topping and wrapped in banana leaves. Often a pasalubong whenever my mom goes back from her usual panindahan from the town market. Ibos is basically sticky rice often cooked with coconut milk and is often partnered with ripe mango, tsokolate or simply sugar. Bucayo on the other hand is shredded coconut meat slowly cooked in sugar. Its the combination of the less flavourful ibos and the sweet bucayo that makes suman latik a good dessert and a great buy whenever. Seeing a stalk of banana leaves on the table this afternoon was a sign that in only a few hours I would be seeing a batch of ibos as traditionally done during this season. Then came grated mature coconut as source of coconut milk and pilit soaked in the milk. Using banana leaves and its midrib as tie, it is then boiled for some time until it is cooked. NOTE: Usage of the various native terms may vary from place to place.

Breakfast What else but my Century tuna topped rice! Lunch My favorite, alugbati with kalabasa and shrimps. Snack Ibos + bucayo = suman latik Dinner Another one of those mixed vegetables; puso ng saging, okra and saluyot! Almost midnight snack I almost forgot my oatmeal so I had one with bananas!

Iloilo's version of some of the Philippine native delicacies, include ibos, suman latik (ibos with sweetened coconut) and puto manapla of the Negros Occidental town of the same name (really loved their ube puto.) Ibos, Nang Palang's buko pie and Baye-baye