FLAVOURS OF ILOILO

Today, I decided to recreate a recipe I experimented on before. It's a carbonara inspired recipe with a twist and not to mention another Century Tuna recipe. Nothing really special in my ingredients nor in the way I cooked this pasta dish. I used linguine (my first choice was fettucine but it wasn't available in grocery). First, I stir fried sliced button mushrooms in butter then added tuna. Then I added cream and liquid milk then added seasoning powder and garlic. Finally, I mixed cream of corn (soup) powder. The result was a slight sweet creamy white sauce with corn "essence". Next time though, I'll add more cream to make it more welll, creamy. And I'll use vienna sausage instead of tuna.

It was an Ash Wednesday back then when I met some friends at a restaurant named Burgoo (in Manila). We had to "stay away" from red meat so to speak, so out of nowhere we just ordered some seafood pasta. We had Linguine with clams and Seafood aglio y olio . Both were surprisingly good and from then on I tried on experimenting in making my own. So today I experimented with the latter when I found some left over clams and squid in the fridge. Luckily, there was some uncooked pasta in the pantry so everything went smoothly. For my take on this Seafood aglio y olio , I just sauteed and stir fried some clams and squid in butter and olive oil then added some seasoning. It would have been much better if we had mushrooms, bellpeppers ans shrimps but still came out satisfying.

After learning about Perri Todd's in forums and blogs, I immediately set my sights (and taste) on it. I called their shop, ask for directions and carefully planned my trip. The problem was, I still wasn't sure about their location even though I was given enough information and landmarks ( Cuartero St., INC church, Jaro 1 and 2 schools and a red gate.) SM Jaro would be an ideal place to start so that I can call my order from there, but never went there since I ran out of coins to use in pay phones ( lol ). So I just walked towards the street which I thought to be Cuartero Street (it was actually Fajardo). I was surprised to see the INC church sooner than expected but there were many red gates to choose from. I decided on the best thing to do, call them from a rental phone in a sari-sari store. After talking to the owner, it was then I realized that I was outside their gate and had a phone call to a person 10 meters away! (Refer to the first pic.) Online menu @ Perry Todd's...

Perri Todd's gigantic hamburger .... And his eyes bulged and mouth "O"ed with what was before him. Even after having lunch a few minutes ago, he said he was still hungry and wanted to eat the hamburger ( since he was taken by the size of it. I placed a cell card next to it for comparison ). Perri Todd's hamburger And the verdict? These burgers definitely lived up more than the (size) hype. It tasted better than most burgers around and can boast not only of its size but how it tastes as well, even better than those fastfood "big" burgers. As expected it’s only the bun that makes up the size, it still is worth the price and those add ons would surely be part of my next order s . Perri Todd's burgers Inday Hami of iLOVEiloilo.com was right, pomodoro-bologna pasta was delicious. Though I'm more of an olive oil based pasta person, this tomato based pasta was well worth it. It came with two pieces of toasted bread that were equally good. This would b...

When I opened the fridge one afternoon some leftover cooked macaroni (from my nephew's 5th birthday party) greeted me. Then my eyes fell on a cup of leftover cream of mushroom soup and instantly I decided to make a white sauce pasta from whatever ingredients I can find. I got some bellpeppers, garlic seasoning, hotdogs, corned beef and would you believe, powdered milk. With limited ingredients and rushed cooking, it still turned out pretty good though I made my usual blunder; putting too much pasta upon seeing much sauce so it turned out dry instead of creamy.

Even with five celebrants, it was a just a simple lunch. A mix of old favorites, a new recipe from a magazine and some out of the blue ideas made this year's Mother's Day luncheon. Linguine with baked chicken with creamy mushroom sauce from Yummy magazine's May 2008 issue. Old favorite Valenciana. Fried bangus in tausi sauce. The usual vegetable side dish, chop suey. Melt's in your mouth, pata adobado. Grilled liempo. Cupcakes galore

A visit to this cafe will always be credited with a blogpost. Yesterday's lunch for two consisted of a sandwich, a pasta and of course, cakes. Creamy sausage pasta... Linguine in white sauce with two kinds of sausages. D Club sandwich. Usual club sandwich fillings on a not so usual bread, one made of black rice. Midnight caramel cake. Cream filled chocolate cake with caramel sauce. Blueberry cheesecake. Still a good order even if its usual