FLAVOURS OF ILOILO

As homegrown it may seem, kilawin or kinilaw is like the Latin American ceviche in which the seafood is dressed in citrus juices with plentiful amounts of chopped onions, ginger, and chilies to balance out the sourness. From the book, On Food and Cooking , Harold McGee writes " Kinilaw is the indigenous Philippine version of acid marination. Morsels of fish or shellfish are dipped for only a few seconds into an acidic liquid, often vinegar made from the coconut, nipa palm, or sugarcane, to which condiments have been added. " BORN “FISH” WAY Kilawin preparation extends to the use of vegetables, fruits and other meats like pork, beef and that of a goat. But as Yummy Magazine puts it, “Ilonggos must be born to cook seafood for any dish, even the simplest sinugba nga isda on the streets, is succulently sweet”; thus kilawin for the locals is mostly associated with seafood. And as far as seafood varies, everything from fish, shrimps and crabs to sea cucumbers and sea...

Iloilo Bloggers Inc launched #buligiloilo - a donation drive to help the victims of super typhoon Yolanda in the norther part of Iloilo and beyond. All kinds of donations are accepted - monetary donations can be made through the organizations BPI Account or through the online payment system PayPal (see above for details). Donations in kind are being collected though VIBE Dance Studio located along Jalandoni Street near Univeristy of San Agustin. All collection will be turned over to another foundation to reach the victims. 

It was love at first bite on something I thought to be just a so-so item from JD Bakeshop - Garlic Biscocho. But I sure did eat my words when I got myself a pack of the delectable biscocho and until now I am craving for more. It could as well be like any other garlic toasts out in the Iloilo pasalubong scene but this one seems to have a resounding crunch and taste.  I was fortunate enough to have pick the one still with garlic bits and each bite bursts with the flavour that could end the "Twilight Saga" in no time. The toast had the right crunch - not too hard nor soft; and each dangles as the topping still holds. Its the biscocho topping most Ilonggos love - like having condensed milk as topping and becomes chewy in every bite. The garlic bits give you the assurance that hey use actual garlic rather than process flavoring. Each pack (a big one) has around 15 pieces and costs PhP25. But take my advice and buy more than one pack make that a minimum of trhee packs j...

 It was during the visit of some 300 members of the Philippine Councilors last week that I got to discover this type of puto in my hometown. Usually, it's those sold 5's and wrapped in banana leaves which are also good, made in Brgy. Lanag as I was informed.  But a stall during the event had this mouthwatering display of native delicacies and among them are the visually enticing puto manapla. At first I though they were just imported from nearby towns until I was told that it was made in Brgy. (the name just escaped my mind). During regular days, a carinderia which sells native chicken binakol (which I'll be blogging about soon) carries these puto manapla, and is located beside the municipal hall. Among the ways of determining an authentic "Manapla" puto as I was told, is the texture of the banan leaf it is wrapped in. It should be "sturdy" enough not to tear when the puto is unwrapped. And this one surely was. Nonetheless, it was the taste th...

As we usher the most festive season of the year, Coffeebreak launches new delicious Frappe just in time for the cheery season.  Savor Christmas in a cup with the new choices of Dulce de Leche Frappe and Choco Dulce de Leche – iced, sweet and creamy to add merriment to your favorite Coffeebreak time. (Coffeebreak has outlets at The Avenue, Gen. Luna St., Valeria, The Atrium, Jaro, Iloilo Supermart- Molo, Nelly Gardens, Plaza Libertad, Plazuela, Delgado, and Iloilo Airport.)     

I'm no stranger to carinderias and carinderia food but if there’s one that got my utmost attention, it’s got to be Nora’s Eatery beside the Iloilo Post Office at the former customs building (Aduana). There are many rows of carinderias over the place but as the namesake of a superstar, it stood above the rest. An impromptu lunch we all agreed to meet at the place where most people from this part of the city converge during lunchtime. If one can only see the crowd in the area, not only inside Nora’s, you’d wonder why people from all walks of life – from the residents to the office workers in the area to the politicians (we saw a member of the Tupas clan that time having lunch). And it seems very casual for the people running the carinderia to see this convergence at this time as they almost all the people they serve even to what their favorites are. If I was one of them, I’m sure I’ll be served with Dinugu-an which is the timpla I like and prefer – black and sour....

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...