FLAVOURS OF ILOILO

Before I went home today, I passed by Short Stop bakery and blindedly ordered 20pcs of pan de leche . Then I saw this lukon or prawn shaped bread in the display and without much thought ordered one. Good thing it was only PhP20, if it would have been PhP 30 I would really some have some second thoughts.  So I went home eager to devour a gigantic prawn and her eggs.  I'm not stranger to these types of novelty bread as I have blogged them here and here before. But what made me overly "excited" about this lukon-shaped bread is that is has leveled up in the way it looked and the size - I'm sure you will agree 100% if you checked my links above. And the bakery staff confirmed that they have a new baker thus it renewed enthusiasm in making such novelty bread. As it tastes like any of the bakery's breads - the body tastes like the usual pan de leche (but the "eggs"  pan de leche were way better) and the extremities were almost like stick breads a...

Special Batchoy  Ube Ensaimada   Batchoy up close Inside the ube ensaymada Perfect partner for batchoy - mini pan de leche

Lunch today was "a thing of the past", literally, since I again bought some kilawin at a local turo turo. This is my second entry for this dish which actually is not an actual kilawin since the meat is already cooked (broiled) as opposed to what " kinilaw " is, that is raw meat "cooked" by the vinegar and spices. The adobo meanwhile was my breakfast. As they say, they longer the adobo "stays" the more flavourful it will get. And it did

Sometimes, no matter how simple a bread is but when served hot, it turns out to be satisfying. Take these mini pan de sals for example, it costs only a peso per piece (and you can just gobble it up right away) but you'll be surprised you've eaten more than 10 pcs in a flash since you seem to can't get enough. Actually, these are mini cheese pan de sal. But I really didnt want to make a fuss of its "cheesiness" since there isn't any cheese at all. The "cheese" turns out to be sprinkles of butter-sugar concoction but does wonders to this pan de sal. I just got them since the plain pan de sal costs the same (lol) but I can't wait to have another batch soon.

This could as well pass as kilawin if not for the fact that this pisngi (pig face) was grilled before being chopped and mixed with ginger, vinegar and soy sauce. I really like this part of the pig since it has the kusog and tambok portion meet with a cartilageneous (?) part and it's healthier too, they say. A serving costs PhP35 at a local foodshop (see Shortstop ) and even though I don't like ginger, this concoction always ruin my diet for it more than doubles my usual rice intake. But it's worth it everytime... good thing they always have this dish served! As posted by LEE in the comments section of my Linagpang entry, this might as well be an Ilocano dish named dinakdakan or warik-warik . Made from grilled pork mixed with onions and tomatoes with patis and vinegar.

This all-in-one store in my hometown of Sta. Barbara, Iloilo, has around since time immemorial. It started as a sari sari store and bakery then served short orders and eventually become a turo-turo restaurant. For us, it always a take-out especially their pancit lomi and beef nilaga. I’ve been craving for their sisig-kilawin (slices of roasted pig's ears and face seasoned with soy sauce and vinegar mixed with onions) and I was right it really was great.