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Paksiw na Pata

Paksiw nga Pata (pork hocks) is almost like cooking adobo but at home it has hints of estofado. No, it doesn't have fried saba and/or pineapples but it is sauce tends to be sweet almost bordering on the taste of the latter. Making pinaksiw nga pata is simple but tends to have a slow cooking time. But in the end its worth the wait nd you'll be almost screaming "extra rice"!
Here is the recipe for Paksiw na Pata

Pinoy Meryenda: Suman or Biko

Suman is to the Ilonggos as what biko is to Tagalogs and other places. So don't be surprised if you're given this malagkit rice specialty instead of the one wrapped in coconut leaves which is commonly called ibos in this part of the country.
Here's a simple recipe for Suman or Biko.


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.

Let's taste and see! Here's a simple Kansi recipe.

Adobong Atay ng Manok

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. The most common is pork and/or adobo and this alone has many variations. But one of my favorites is Chicken Liver Adobo especially if the liver is sort of crisp and the adobo sauce is a bit darker than the usual

Here's a simple Chicken Liver (and Heart) Adobo Recipe

Relleno na Bangus

I always associate Relyeno na Bangus with Semana Santa or Holy Week for we observe abstinence for pork and other meat dishes especially during Good Friday. That's where relyenong bangus comes in - not "meaty" but still as delicious as it can be. Before, it was my duty to be the one who takes care of the fishbones (sikag / tinik) of the flaked bangus before it is seasoned and made into one delicious relleno

Here's a basic recipe for Bangus Relyeno

Pancit Molo

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