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An organic picnic at Orchard Valley Farm in Pavia

It was a perfect Saturday morning - the sun was shining bright, a steady warm breeze blowing, birds are chirping their sweetest songs, the countryside emits a fresh aroma. And the day couldn't have started much better than a picnic under a mango tree at Orchard Valley Farm in Pavia, Iloilo.
I have been to this organic farm twice and this third time, so to speak, is a charm. And nothing's more charming and welcoming than a breakfast in the shade of a mango tree with all of Orchard Valley Farm's organic produce.

Bichocoy / Bitsukoy

Bitsukoy / Bichocoy is an all-time favorite snack! As simple as it may seem (it's just sugar-rolled deep-fried dough), it's a delicious snack or even dessert as it could be the local version of a doughnut. While appearance may differ - some as twisted and others are really doughnut shaped, it basically tastes the same. A treat that brings back the taste memories at the same time satisfy one's craving witha sweet and delightful bite.
Here's a simple recipe for Bichocoy / Bitsukoy

Fruit Salad

A simple and easy to prepare fruit salad is one making use of canned fruits. As there are many brands of these canned fruit mixes, there could be as many recipes one can concoct from them. There are also a number of ingredients one can add to the simple recipe like fresh fruits, nuts, raisins and so many others. And the dressing can come in many combination - all depending on your own taste.
Here's a basic recipe for a Fruit Salad

Pancit Guisado

On most Filipino occasions, aside from lechon baboy, a pancit dish would always be present. Be it bihon, sotanghon, canton or combinations like bam-i (sotanghon and canton); it is always on the handa-an table. And like many Filipino dishes, the pancit recipe varies from household to household much more in different restaurants and food place.
Here's a basic recipe for a Pancit Guisado where you can tweak using more or less ingredients of your choice.

Spicy Adobo nga Takway

Takway is what Ilonggos refer to the part of the gabi plant that grows sideways, termed as tendrils. When scraped off of its outer skin and thoroughly cleaned, takway is often a key ingredient in vegetable dishes like laswa and the ginat-an dish consisting of the gabi tendrils and tubers with coconut milk and local snails know as bago-ngon. It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked. 
Spicy Takway Adobo
And the most popular takway dish is adobo style with guinamos, the local bago-ong. Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it. If you have an adobo recipe you are frequently using, just substitute pork/chicken or kangkong with takway and add bago-ong alamang then you're ready to go.

Here's a simple recipe for Spicy Adobo nga Takway