FLAVOURS OF ILOILO

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...

Ironic as it may seem but this Ilonggo native delicacy is called suman latik . Now where's the irony? Well, for the Ilonggos, suman  usually refers to sticky rice cooked in coconut cream and sugar and topped with coconut. It is more commonly called as biko especially in Luzon. Then suman ,     elsewhere refers to plain sticky rice wrapped in coconut leaves, cooked in coconut milk - which the Ilonggos usually refer to as ibos . Best partnered with muscovado sugar, tsokolate or ripe mango. Going back to suman latik,  it is made with suman (but not in the Ilonggo context) then topped with latik , which is coconut strips cooked in sugar and coconut milk which Ilonggos mostly refer to as bukayo; and wrapped in banana leaves . So in the end the popular Ilonggo delicacy which is suman latik , when taken into the Ilonggos context for each word may actually be lost in gastronomic translation. But who cares, as long as it tastes like the one we grew up with, it will stil...

I made a side trip today in the town market knowing it was "market" day - Friday. It's when the public market is teeming with sellers, selling all kinds of goods, to buyers, from all walks of life. But I went there for a sole purpose - to buy a galore of native delicacies. And indeed I got a whole lot of it for a fraction of the price I one often can get in the city. All these for a total of PhP70 only. Yet I know for a fact that most of these would be lacking "quality" just by the looks of it. This alupe costs only 5pesos a pair and was just ordinary - not good nor bad just ordinary. It's a bargain for it's price. It was an impulse buying since there were no other alupe available around. These baye baye made from mais (corn) was worth it's price of 5 pesos per 3 balls (I ate one while durign the shoot-lol). Though Im not exactly a fan of baye baye mais (like the white one (rice) much better) but this was at par with the other ones I've tasted...

As part of the tradition, native food is served during Pyesta Minatay Suman This is the ultimate native food for me during this season and luckily we had one made today even thouhg it was a day late. Linugaw Simple yet satisfying, this one only had sago, kamote, buko strips, rice balls (bilo-bilo) and ube made this one purple. Suman Latik I can't get over with them as of the moment since we made a big batch and I find it automati to take new pics whenever I eat one. Baye-baye It would be a "mortal sin" if this wouldn't be part of any native food fare. Bucayo Whether as topping for suman latik or eaten by itself, its a delight when ever, wherever.

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!