FLAVOURS OF ILOILO

Kalamay-hati is native delicacy of the Visayas and basically made from a concoction of sticky rice flour , muscovado sugar and coconut milk. It is sold in halved coconut shells ( bao ) that are then sealed by "paper tapes". Made with almost the  same ingredients as the baye-baye , vendors along the highway in Sta. Barbara, Iloilo augment their baye-baye sales with kalamay-hati  sold in plastic cups. While purists condemn such practice, these vendors reason out the convenience (it comes in a handy plastic cup sealed with aluminum foil then wrapped in plastic and comes with a spoon). Also with such convenient size, it can be an instant snack for only Php10 a cup. Here's a basic ingredients and procdures on how to make kalamay-hati  adapted from ILoveIloilo blog . INGREDIENTS 2 cups of pilit (sticky or glutinous rice used in rice cakes) 2 cups of   muscovado sugar 4 cups of coconut milk PROCEDURE 1. Wash the pilit . Make ...

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. One of the variation of this favorite Pinoy recipe is  using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course more delicious. Here's a recipe for Pork Adobo with Achuete and one can tweak this recipe to suit his own taste and/or with the availability of ingredients especially those with limited sources. First, marinate the pork cubes in vinegar, atchuete mix (achuete powder, water and cooking oil), garlic, soy sauce (just a little bit), laurel leaves, pepper corn and salt . Set aside for at least an hour In a pan, sauté the garlic, onions and ginger then add pork (separated from the marinade and set aside) and stir-fry until light brown. In you're making a big recipe, try to fry the pork in batches to ensure uniform frying/browni...

Buko Pandan is among the most popular Pinoy desserts and easiest to make. Its just a combination of young coconut strips called buko , gelatin cubes with the essence of pandan and a creamy concoction made with milk and cream. It has made quite an impact to the Philippine dessert scene in the last 10-15 years that competing with halo-halo . From a home-made specialty, buko-pandan has invaded the likes of fastfood joints, restaurants and even hotels. The preparation of a basic Buko-Pandan recipe is mainly on the making if the pandan-based gelatin. The recipe varies from household to househol and from restaurants to another. But in the end, it just boils into a green gelatin cubes with pandan (and/or buko essence). Here's a simple recipe for Gelatin with Buko-Pandan essence: Ingredients: 2 sticks agar agar / gelatin (preferably green but white will do, just add green food color) 2 cups young coconut juice 1 cup sugar 5 pieces pandan leaves or drops of...

Banana cue is a staple Pinoy meryenda fare. Almost anywhere in the country you'd find fried caramel-sugar coated saba bananas on barbecue sticks. But in the homes, skewers are not part of the preparation as one can just enjoy with a fork. And I always crave for the ripe bananacue - soft and naturally sweet on its own on top of the coating. Good thing, there are just a few who prefer this kind. Lucky me! Here's a very simple recipe for a home-made banana cue. Happy cooking Ingredients Saba bananas (ripe and over ripe) Brown sugar Cooking oil Sesame seeds Procedure Thoroughly wash the bananas and pat dry. In a pan (or wok) over medium heat, place enough oil for deep frying.  Fry the bananas for 2-3 minutes. Add the sugar gradually and mix until it melts. Make sure each banana is evenly coated in the caramelized sugar. Remove from pan then sprinkle with sesame seeds and serve If you want the "experience", place 2-3 bananas in a skewer and enjoy ...

Kinilaw nga isda is a staple dish for the Ilonggos whether it's at home, in carinderia's or in most restaurants across Iloilo. The bounty from the sea prepared ceviche-style comes in many variations but the most popular is one having coconut milk to make the taste more subtle.  Kinilaw nga Isda (Ilonggo Version) Recipe Ingredients 1 kg. - Fresh Fish Dorado or Tanigue 240 ml. - vinegar 45 gm. - ginger, grated 30 gm. - garlic, chopped 100 gm. - onion, brunoise 100 gm. - tomatoes, brunoise 350 gm. - coconut crème 1 pc. - green mango, grated 3 pcs. - chilli , jalapeno 1 pc. - hot chilli - salt and white pepper Procedure 1. Simmer the vinegar for 20 minutes to remove the excess acidity. Cool 2. Marinate the cubed fish in vinegar for 15 minutes. Drain 3. Combine ginger, garlic, onion and tomatoes. 4. Combine this to the fish. Just before serving add the coconut crème. 5....

I love puso ng saging [banana heart] especially when made part of sinigang na bangus . The sour and milky broth often commands cups of rice to go with it. Also as part of laswa , chopped puso ng saging gives in more fiber and texture to the merry mix of vegetables. Then there's the adobong puso ng saging in which it has the familiar vinegar-soy sauce flavour without the guilt of cholesterol. And ginata-ang puso ng saging - this could also be kilawin of sorts as vegetables can also be made into one. I had my share of this specialty the few times I've been to the H appy Kitchen Diner at Amigo Plaza mall. Though this may not be their recipe but it almost like the one my tastebuds got to try and remember. INGREDIENTS 3 pcs fresh banana heart 2 Tbsp coconut milk 3 pcs shallots, thinly sliced 5 pcs calamansi 2 pcs red chili salt PREPARATION 1. Peel off the reddish outer layers of the banana heart to reveal the whitish core. 2. Cut off the stem and discard. A...