FLAVOURS OF ILOILO

The famous La Paz batchoy is a concoction of noodles, pork, liver and innards in broth topped with chicharon , garlic and chives. Among the popular batchoyans in town is Ted's Oldtimer who is credited to be the innovator of La Paz batchoy as it is known today throughout the country. Among the innovations they introduced are batchoys using different kinds of noodles which one can decide upon ordering in their stores. The original and default order is made with these yellow egg noodles known as meke . With a hint of saltiness, these noodles have been chosen as the original maybe it is among the least expensive during those days. Also the noodles compliment the taste and the color of the other ingredients making it pleasing to the eyes. And usually this noodles makes the perfect presentation of the batcho y as it holds firmly the other ingredients that makes the signature mound on a batchoy bowl. Sad to say that the new deep bowls being used now in some branches...

One of my favorite discoveries at S&R Membership Shopping in time for its annual S&T Members Treat is the spicy hot Elarz Corned Lechon  I was drawn to it after reading "Corned Lechon" on its cover and instantly added it to my cart after reading "Lagablab" underneath.  The word "lagablab" means "burst of flames" or "blaze" signifying its spicyness. So what more can I ask for? A quick Googling gave a backgrounder about Elarz Lechon which started roasting juicy pigs since 2005.  Photo from Elarz FB Page They offer a range of flavors and variants which includes Original (Classic Lechon), Lagablab (with Siling Labuyo), Zupremo (A special blend of herbs and spices), and Zebu (Elarz's version of Lechon Cebu).  And now, starting only this year, Elarz made their popular lechon available 24/7 and in convenience of an easy open can.  Elarz Lechon de Lata variants Photo from Elarz FB Pag...

Ginat-an is a local way of cooking utilizing coconut milk and there are many ways of having a ginat-an dish.   Among the most popular is making one with igi (a local freshwater? snail), dagmay (a rootcrop similar to gabi) and takway . This dish is popular sa uma (in the farm) as the ingredients are readily available. But given one's resourcefulness in getting all the necessary ingredients, this ginat-an dish can also be readily served in the comforts of your home. Check out Ginat-an nga Bago-ngon .

Jelly rolls were one of my favorite childhood treats and just its name alone brings in a flood of memories of yesteryears. Jelly Roll Back then, it is the snackshop named Han's outside Iloilo Chinese Commercial School along Iznart street that I see myself very happy devouring a slice or two along with the spaghetti and hamburger.  Maybe it was the shaped that intrigued me then - amazed on how the filling is placed inside. Or it could be the fact that its mostly sweet - filling, chiffon plus sugar crystal toppings. Now, seeing these sold in some bakeries open the gate of childhood gastronomic memories that can only be satisfied by having a slice or two of these jelly rolls.  

One simple recipe at home where it involves a few ingredients and easy cooking is soup made with balunggay ( malunggay or moringa), balingon ( dilis or local anchovy), tomato and egg. Though it can be considered as a cardillo recipe because of the addition of fresh egg, it stands as its own dish, at least at home.  Its simplicity makes it a good soup or even side dish complementing fried or grilled dishes. Just place malunggay, dilis and quartered tomato (just make sure to wash them - soak the dilis in water remove impurities) in a pan of boiling water. After 5 minutes (or until all are cooked) add beaten egg and season with salt - if the saltiness of the balingon is not enough. Now ain't that easy and healthy!

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...

Choriso or longganisa is a staple in any market all throughout Iloilo. Though not as popular or touristy like that of Vigan or Lucban, the longganisa in Iloilo are just those standard reddish, sweet and fatty longganisas.  Artist, restaurateur, "handy chef" and author (among others) Claude Tayag , in his book, Linamnam , describes it as " overly sweet, artificially colored and comes in four sizes plus it is very similar to Cebu's and Tagbilaran in taste ". That's the choriso I (and maybe you) have grown up with. Before, we just usually boil it in water then when dried, we add oil to fry it.  But now, instead of water, I use vinegar, lots of it then when almost dried up, I then add oil.  It's because I discovered how delicious longganisa is dipped in vinegar especially those tostado ones. So to have them taste like that even without dipping, that's what I am doing now. But I always end up dipping it in vinegar ... ...