FLAVOURS OF ILOILO

A favorite snack of mine turned into a must-bring pasalubong item everytime I go back to Manila from my vacation. It was by "accident" really. It was my first vacation from my first job and being the only one from the south it was really an "obligation" for me to bring something back (after being approved a 2-week vacation). Aside from the usual piaya and sweets, I had to bring something uniquely Ilonggo and I had my sights on biscocho. But then biscocho packs were large and that time would create a big dent on my finances, so I opted for these small, biscocho look-alike treats. With a much smaller packaging, it was easier to distribute and costs much less. I just cant believe my luck with these "lowly" buttered toast. It was a humongous hit, that last November I sent around 100 packs to Manila.

Tinapayan's special ube and cheese ensaymadas are always a good buy for me. A little expensive (at P22) compared with other local commercial ensaymadas but it worth more than the price. A single bite would often trigger my appetite for finish at least two of these yummy treats.

As a kid, I used to persuade my mom into buying "a whole lot" of these yemas. But then, at 1 peso each, it was considered to be a luxury when most sweets cost a quarter of that. Fast forward a few years ago, when pasalubong from Iloilo would take almost 60% of my baggage back to Manila, it was really a "shame" that I never considered bringing them back to my colleagues. It wasn't until my guests from Manila raved (and then craved) for these sweet little milk balls that I realized it's "potential" to be one of my pasalubong "greats". And the rest was history. Proof of it was numerous orders from my friends and colleagues in Manila for these yemas for their consumption and/or "business".

A tried and "tasted" pasalubong treat from the city's best selling pasalubong store, Biscocho Haus. Although its just the bakery's own version of this universal chewy dessert yet it has become its bestseller aside from the product which the store got it's name, biscocho. Available in special, mango and pineapple varieties, it ranks as my most recommended pasalubong treat from Iloilo.

Images and articles courtesy of FOOD Magazine March 2008 issue Features and recipes Guinamos: Visayan Bagoong Chicken inasal: Make your own barbecue KBL: Kadyos, baboy and langka Pancit Molo: Wonton - Iloilo style Tinu-om: Chicken undercover Biscocho Haus: Dont go home without it Papaya Flowers: Edible creations Mohon Bibingka Kakanin: Ilonggo version Panaderia ni Pa-a: Pan de sal nation Three trendsetting restaurants