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Pre-war Pan de Sal

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.

Pinsec Frito

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.
Here's a simple Pinsec Frito Recipe

Chicken Inasal

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 

Fried Ibos

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

Ginisang Sardinas with Malunggay and Okra

A comfort food, perhaps? One of the simplest breakfast (all around) staple is sauteed canned sardines. It can be as simple as just plain ginisang sardinas or you can add vegetables and tweak the recipe as I always do so that even though its just canned sardines it can taste different every time. Extra rice, please!
Here's a simple yet special recipe for Ginisang Sardinas with Okra and Malunggay

Puto Bumbong

Characterized by it's purple hue because of its quintessential partner - ube or purple yam, Puto Bumbong is very synonymous with the Pinoy Christmas. It is part of the Holiday gastronomic scene especially during 9-day early morning mass called Simbang Gabi. . Its named as such because of the usage of bamboo as steaming "vessel" for the native delicacy. Placed on banana leaves, it is then topped sugar, shredded coconut, margarine and even cheese.
Here's a simple recipe that could start your gastronomic love affair with the native delicacy even if it isn't Christmas. And you can cook puto bumbong even without the bumbong or bamboo tubes!

Pancit Palabok with Tuna and Kalkag (dried alamang)

My Pancit Palabok cravings prompted me to experiment with the readily available ingredients at the same time shortened the lengthy and more complicated palabok recipe. I also used an instant palabok mix thus satisfying my craving with this on-the-spot palabok was just a breeze.
Here's the recipe for Pancit Palabok with Tuna and Dried Alamang

Ginata-ang Bago-ngon with Dagmay (Gabi)

Bago-ngon is a local snail that has found its way to some popular Ilonggo cuisine. I only of three ways or dishes making use of bago-ong as the main ingredient. One is with ginata-ang tambo (bamboo shoots with coconut milk) and another is being a subak (meaty components of vegetable dishes) in laswa dishes. But the most popular bago-ngon dish is is another one with coconut milk but this time gabi (yam).
Here's the recipe for Ginata-ang Bago-ngon with Gabi.