No need to introduce sisig as it is one of the most popular and most adapted Kapampangan cuisine all throughout the country. As the recipe reaches its peak, many variations has taken off and one of them is considered "healthy" alternative as it involves seafood - bangus or milkfish. And there are as many ways of making bangus sisig as there are for the original pork sisig. Just choose one that fits your own taste!
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Delicious and flavourful - beef mami could satisfy any hunger almost all the time. Complete with carbohydrates, protein and the vitamins and minerals you get from vegetables it may come with, its a complete meal unto itself. Whether you enjoy it at your favorite place or one you can make at home, enjoy beef mami the way you like it!
Here's a simple recipe for Beef Mami with Egg
The first icebox cake we made at home had broas as base. Later as the recipe "evolved" it became graham crackers and sometimes, chiffon cake baked or bakery bought. Just make sure that the cake is not so overwhelming in flavour so not as to contradict the over-all flavour.
|ICEBOX Cake made with Grahams and Fruit cocktail|
There are many ways of making an Icebox Cake and its very simple to make. While the original Icebox Cake calls for wafers and whipped cream, Filipinos tweak the recipe using local biscuits and a variation of fruits as toppings.
Here's a simple recipe for an ICEBOX CAKE.
One of the fastest and easiest hunger-buster are those instant noodles wherein you'll just boil the noodles in water then add seasoning... hungry no more! But most of the time I tweak this instant recipe by making adding things I can find in the cupboard and fridge. Thus this instant and favorite recipe of mine was born.
I love almond jelly! A staple mostly in Chinese restaurants, it's a refreshing dessert that is perfect to cap any hearty meal. At home it is also very easy to prepare and serves as a visual and gastronomic treat - even if there's no occasion. Just like most gelatin desserts, it's the preparation of the jelly that makes up all the "hard work" but when its done, all others just fall into place (or bowl). An enjoying dessert to prepare and finally, taste the fruits of your labor...
While the original kilawin recipe calls for raw meat or seafood to be part of the dish "cooked" with the acidity of vinegar, this dish is an offshoot adaptation of the recipe. Its more of friendly to those who don't want to ingest something "raw" but in some sense get the know how kilawin tastes. It's basically deep-fried pork (left-over lechon kawali is perfect for this recipe) served kilawin-style.
One of the most common fruit trees in our yard, we might have around 10 and the question that still remain unanswered is that what is star apple in the local dialect? Kaymito is the Tagalog name but I've grown calling this to be star apple ever since. And there are two varieties, the purple and the white with green skin. The former is the most common and is perfect with condensed milk as dessert or freeze a little bit then it becomes a fruity ice cream!
One of the many variations of a Pinoy staple dish, Pork Adobo, is using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course more delicious. It still basically follows the same recipe but just minimizes the use of the soy sauce.
Here's a recipe for Pork Adobo with Achuete.
While sinabawan is the more basic Ilonggo sinigang where mostly tomatoes and onions make the dish, sinigang will always be my personal favorite. Just the sour broth alone would be a perfect partner for a cup of rice (usually it's cupS of rice). I even like it more with a lot of vegetables - radish, eggplant, string beans and kangkong, among others. Of course there's the bangrus with all its delicious belly! Yum yum...
A refreshing and healthy cooler, this red kamote juice is made with red kamote tops with calamansi juices. It is very simple to make yet tricky as finding the right kamote tops would sometimes be a challenge. Good thing the local wet market has almost a steady supply of red kamote tops most of the time, so we can enjoy this delicious juice anytime we want.
Macaroni Salad is a staple dessert during special occasions. Aside from being easy to make, it is also versatile to easily suit your taste and budget. And whatever your end product maybe or how it will look like, it still is a salad and chances are they will be asking for more!
There are many ways to make Sarciadong Isda thus a generic name for this recipe. It is basically fried fish topped with sauce made mainly of tomatoes and it can be also like a sweet and sour recipe. But this one is simpler and takes less ingredients at the same time easy to tweak to suit your own taste.
Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat (lard) from the tulapho in making biscuits.
Tulapho is perfect in adding crunch to various dishes like pinakbet just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong).
Here's the simple recipe of making Tulapho
Here's the simple recipe of making Tulapho
Here's a simple Chop Suey recipe
When it's in season, almost 80% of all the fruits sold along the streets in the city are lansones. With so much competition, prices tend to drop and one can get these succulent fruits for as low as PhP40/kilo. (Though these are not the Cagayan or Camiguin lansones which command a higher price.)
Bukayo is a native Filipino dessert delicacy which is made mainly with coconut strips and sugar. There are variants - moist and dry (also called bocarillo). The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container. The latter is more of a hard candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go.
Here's a recipe to make Bukayo.
I love mais and it's usually the tinanok (nilaga) that I crave for. But upon passing by my suki mais corner, I happen to be captivated by the aroma of their sinugba nga mais so without much though I bought 4 pieces upon knowing that its only Php15/2 piece. Now that's really bargain and I will surely be back for more!
Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.Here's a basic recipe for Pinamalhan nga Salmonite sa Iba
Kansi, they say, is the Ilonggo version of bulalo. As both specialties make use of beef shanks, it is often believed to be. But when you actually have tried kansi, you'll taste and see the difference.. Kansi is a cross between bulalo and sinigang as this Ilonggo specialty make use of batwan, a local souring fruit. So if you love bulalo and sinigang, chances are, you'll love kansi.
Pancit Molo is among Iloilo's culinary specialties and a great contribution to the Philippine gastronomic scene. Named after one of the city's districts, Molo, the dish has an obvious Chinese influence being like the wonton. No wonders there as Molo is a rich Chinese enclave where generations of old Ilonggo families in the area have family ties to the Chinese - from other parts of the country and to China, itself.
One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles.
And here's one basic recipe for this much beloved Ilonggo soup - Pancit Molo
And here's one basic recipe for this much beloved Ilonggo soup - Pancit Molo
Tortang Talong is a favorite breakfast staple that is easy and simple to cook. I just love it when it is cooked tostado giving it more crunch especially on the sides. Tomato ketchup is my favorite dip but I won't say to no toyo-mansi. Simple as it may seem, others add ground pork to the egg mixture and use the meat as topping on one side. One can use hotdogs, bacon, and ham, giving it a more "sophistication".
We've been frying "pancit molo" ever since for two reasons - a more convenient way of sending these sumptuous balls over great distances (as pasalubong) AND it also tastes great like an all meat lumpia. Its basically pancit molo balls that instead of swimming in a savory broth, they find themselves browning in hot oil. And of course, the curiosity level is up when one sees "fried" before pancit molo.
Sinabawan is the more basic Ilonggo sinigang where only tomatoes and onions make the dish. Its a hearty fish soup that is often found on most household for a simple yet delicious meal.
Here's the recipe for a Sinabawan na Bangus
Pancit Bihon is probably the most common of all the pancit dishes in the Philippines. From home to caridnerias, pancit bihon is a staple for its also the easiest pancit dish to prepare. Made rice noodles with assorted meat and vegetables, pancit bihon guisado is one delicious noodle dish even those who haven't cook can easily prepare.
Here's a simple Pancit Bihon recipe
Tocino del Cielo is similar with leche flan but these two desserts are made with very different ingredients. Leche flan is made with whole eggs, and milk and/or cream while tocino de cielo is made only with egg yolks, sugar and water. The combination of (lesser) ingredients leads to an extremely light and tender custard – much lighter than the traditional leche flan.
Here's a simple recipe in making Garlic Butter Shrimps
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.
K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient,batwan, are hard to find when outside of the Ilonggo region.Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw. One of the "secrets" of the malinamnamn na sabaw, is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing..
Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with this recipe.
Pancit Malabon is almost like Pancit Palabok but the noodles used makes the big difference. It makes use of thicker rice noodles and the sauce is also somewhat thicker plus it has lots of seafood toppings given the place where it originated (Malabon) is a coastal city. The noodles and sauce are already mixed when served with lots of toppings one can imagine.
I love Century Tuna! Whether enjoying it straight from the can or experimenting with various recipes, it's a gastronomic love affair for years now. I also love its many variations from the Solid or Chunks in vegetable oil or water to my ultimate favorite - Flakes in Oil (Hot and Spicy)! One of my most successful recipes, if I do say so myself, would be the Century Tuna Sisig. I just love how appetizing it can always be and I keep on experimenting with the recipe every time I make one.
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.
Laswa is to the Ilonggos as what dinengdeng and pinakbet are to the Ilocanos. These are mainly vegetables based dishes with a few meats and seafood. What makes laswa different is that guinamos or bago-ong is not part of the recipe. In both Ilocanos dishes, bago-ong is a major flavour enhancer giving both dishes a distinct bago-ong taste. Laswa, on the other hand, is a tamer version since guinamos is rarely used and it just relies on garlic, onion and tomato plus a little salt as flavour enhancer. Thus, it is a perfect combination with fried or grilled fish or pork!
Here's the basic recipe for the Ilonggo favorite - Laswa
Give the usual steamed okra, kamote tops and other vegetables a more visually appealing and more appetizing make-over with this simple salad recipe. It just takes a few more minutes of preparation than the usual but gives one big gastronomic satisfaction.
This adobo na tabagak recipe is an adaptation of a classic Ilonggo breakfast - binodo. Basically, both are salt cured/preserved but tabagak has been sun-dried while binodo takes more time with the salt without having to see the sun. The basic way of cooking binodo is to first fry this fish (shake off excess salt) then simmer in vinegar. It makes a delicious rice magnet given that (unhealthy) oil, salt and vinegar combination.
But binodo is not always available in the market or at home thus comes this adapted recipe using tabagak/tuyo which also makes a delicious reinvention.
Here's a simple recipe for Adobong Tuyo/Tabagak.
Here's a simple recipe for Adobong Tuyo/Tabagak.
bingka sa Mohon. And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto.
A culinary invention of Pampanga, sisig is one of the most adapted provincial dishes in the country. I've tried the Original Sisig by Aling Lucing in Angeles before and it's much more simple that what is being served in most restaurants I've been to. As always, the recipe has evolved from Pampanga to much of the country now and there are lots of sisig variations to choose from. Even at home, one can prepare sisig easily and as delicious too.
Kinilaw nga Isda is a staple dish for the Ilonggos whether it's at home, in carinderia's or in most restaurants across Iloilo. The bounty from the sea prepared ceviche-style comes in many variations from the plain kinilaw to one having coconut milk to make the taste more subtle.
Here's a recipe for Kinilaw nga Isda
What lobo-lobo is to the Ilonggos is called dulong in most parts of the Philippines. These are tiny silvery fishes often referred to as baby dilis in some places. It is often found in wet markets sold in "cups" or in groceries inside ready to cook styro packaging. And most of the time they often end up either fried as torta or steamed inside banana leaves.
If there's one dish Iloilo is known for, it will all point to Lapaz Batchoy. Born in the market stalls in the district name it carries, this Ilonggo cuisine is a must try when in Iloilo. And despite the number of batchoyans around the city (and even outside Iloilo), there's no more authentic experience than having it where it started - in the market.
Don't worry Lapaz market is among the most organized and cleanest markets in Iloilo despite the chaos the market scene brings, you will still "fresh and clean" after your batchoy experience. The big 3 when it comes to Lapaz batchoy are Ted's Oldtimer, Deco's and Netong's - Ted's is the largest chain with branches in most parts of the country, Deco's is reputed to be the original and Netong's is the most trendy nowadays.
I love dried danggit and I'm pretty sure, you do too! Now, who doesn't? It's probably one of the most popular dried fishes together with the many varieties of tuyo/pinakas and dilis/balingon. And fried danggit is the bomb! With just vinegar or calamansi as dip or some fresh tomatoes as side dish, it often makes you say "Extra rice, please!".
I love the meatier type of danggit wherein you can actually bite some of the dried flesh of the fish. Compared with the thin and smaller ones where in its just it may seem like just dried plastic and often are sharp enough to cut you gums, meatier danggit is la delight in every bite.
What makes this pan de sal interesting is the "prefix" pre-war that got me very curious then when Deco's Lapaz batchoy started offering them years ago, along side with another iconic bread - pan de sal ni Pa-a. It was only during the 70's that the sweet kind of pan de sal came to the gastronomic consciousness of the Filipinos.
Good thing that there are still bakeries here in Iloilo that makes the original pan de sal and among them is the Los Filipinos Bakery along Iznart Street across the Iloilo Central market. Each costs PhP 1 and it is among the most compact pan de sals I've tried and perfect with soups like Lapaz batchoy.
We've been doing this "fried pancit molo filling triangles" triangles only to realize that its actually called pinsec frito. Its basically fried dumpling wrapped ala empanada and can also be almost like fried lumpia with a thicker wrapper and lesser filling - to make sure its fully cooked.
Chicken Inasal is the local version of chicken barbecue and is a staple throughout the region. As this is a very popular delicacy, recipe tends to vary from one to another or even from one inasal stand to another. A whole lot of chicken inasal restaurants have sprouted across the country led by Mang Inasal, an Iloilo-based fastfood chain before it was acquired by Jollibee around 5 years ago. But even if there are no chciken insal stands or Mang Inasal branches near you, you can still enjoy the delectable goodness of chicken inasal using this simple recipe.
Here' a simple recipe for Chicken Inasal
How about some Fried Ibos? This creation makes a new taste, texture and flavor dimension to a well-loved native delicacy -suman sa ibos. It's easy, just fry the ibos and serve it with the its usual partners - fresh ripe mango (or in jelly dip) and tsokolate tablea. Or you can have it with honey or pulot.