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.

Promdi Chef is a late night program of TV 5 and combines gastronomy with travel. It's initial run featured a Visayas leg of it's gastronomy tour with an Ilonggo Chef Jomi Gaston of Bacolod City as the "promdi chef". Iloilo was featured in its last two episodes and fortunately for us who haven't caught their previous episodes, one of the shows's staff, an Ilongga named Fiona Borres, uploaded some of their episodes. PROMDI CHEF goes to ILOILO teaser! from fiona borres on Vimeo . PROMDI CHEF Goes to Iloilo Part 2 (Episode 9) from fiona borres on Vimeo .

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

It was unplanned and unexpected. Today I ate at Mang Inasal! I had been very vocal about disliking the timpl a of their chicken inasal because of the overwhelming taste of ginger in their first inasal I sank my teeth into. From then on, anywhere but Mang Inasal was my "motto". But still, I am very proud of what has Mang Inasal become now only a few years after they had their first branch at Robinson's Place Iloilo. My late lunch: pecho with unlimited rice and liver plus crispy kangkong and iced tea I had a late lunch today and one of the reasons why was I can't seem to decide what and where to eat. Most often my blog dictates my gastronomy whenever I am out of the house and gives me these dilemma. First I wanted KBL and sio mai combo (lol) at a foodcourt only to know there was no KBL at the foodshop I was eyeing (Ocean City). Then I thought of having a club sandwich and a cake at Dulgies, since it was already 3pm. A sio pao and sio mai combo at Kongkee crossed my min...

Panaderia de Molo is more than just a bakeshop. Its name is embedded in the history of Iloilo, making it a witness to some of the most important events in the Molo district. Dr. Kristine Sanson-Treñas, the fourth generation owner of Panaderia de Molo, tells the colorful story of this antediluvian bakeshop. In the later part of the 19th century, five spinsters put up Panaderia de Molo whose sole heir was Dr. Treñas’ grandmother. “My great grandmothers might have started formulating things during their idle times in the afternoon,” Dr. Kristine reveals the conception of the bakeshop. History would tell us that in the 1800’s, the masons would use egg whites to cement the bricks of the walls of the churches they were building. So as not to waste the rest of the egg, women would make cookies out of them. When women gave birth to that idea, Panaderia de Molo was also born. Although we cannot deny the fact that most of what we see in th...

I'm not really here to tell a story but just to play with words for my title. Pochero is among my well loved meat and vegetable combo dishes. Its the mix of very soft meat that almost melts in your mouth plus the meaty sweet sabaw resulting from the combination of the pork and the vegetables (especially the bananas) that often makes my day. A very versatile dish that can be prepared even very simple and available ingredients or prepare it as lavish as you want. Probably the simplest one is known as KBS or kamote (leaves), baboy and saging (saba ). Just tenderize the meat by boiling with some seasonings then add banana slices. Add k amote leaves then off with the stove. Other variation would involve stir frying/sauteing the pork first with garlic, onions and tomatoes then adding water and bring it to a boil until tender. This one I would is almost pochero since it doesn't have saging na saba but just kamote .

This generic looking snack actually has a name and a brand too. I always thought these are just broken dried egg noodles (the one usually used for pancit canton) that were repacked and sold as chichirya (lol). I got these without hesitation in the grocery mostly to blog about it. had tried a pack today and it's really .... nothing. Just as expected, it tasted like pancit canton noodles.