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Adobong Pusit / Squid

How do you love your Adobong Pusit? For me, I like it when the ink is is blackest and sort  saucy. Among the most popular ways of cooking squid, makign squid adobo ombines the Pinoys favorite way of cooking - adobo, with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice!

Here's a simple recipe for Adobong Pusit

Nilagang Bulalo

Bulalo is one of the most popular beef soups and can be found in different parts of the country. But the bulalo "country" is Batangas and some parts of Cavite like Tagaytay. Like most dishes, the recipe tends to vary from one region to another but the basic is just it is slowly boiled beef shanks with bone (marrows) with an assortment of vegetables. Its one easy recipe but takes a lot of patience to prepare since it requires hours of boiling the meat until tender that it almost falls off the bones...

Here's  a basic recipe on how to cook BULALO

Pritong Lumpiang Togue

Be it filled with meat, vegetable or mix of both, FRIED LUMPIA is always an enjoyable treat . The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce (or sweet chili sauce) always makes me salivate just with the thought. Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling.

Here's a basic Fried Lumpia recipe

Kutchinta


The stickier the consistency the better. That's how I love my kutchinta. Among the most popular native delicacies or kakanin, the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste. Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta. 

Here's a simple Kutsinta recipe

Crema de Fruta

Crema de Fruta is one of the more visually appetizing desserts and among the more complicated ones that people often just buy from their favorite bakeshops. This dessert is basically a layer of sponge or chiffon cake, custard, canned fruits and clear gelatin. For me, its the quality and taste of the custard  filling and sponge cake that makes a delicious Crema de Fruta
Here's a recipe for Crema de Fruta

Drooling over native Filipino delicacies and more


What's your favorite native delicacy? Is it puto, kutsinta or bibingka? Or those wrapped ones like suman sa ibos, alupi or but-ong? Maybe the sugary ones like bitso-bitso, muasi/palitaw and the likes. Well, enough of the listing and let's start eating - with our eyes. But if you really want to eat you can buy or even cook your own kakanin.

Foodie Love at Iloilo Business Park : Eat like a Local

Our second day of food trippin' around Iloilo Business Park had us hopping form one restaurant to another. This time it was all about homegrown cuisine and local favorites. And just like the our previous gastronomic adventure, it was five restaurants in one day that had us all enjoy with our tummies almost reaching its max cap. But it was another great and sumptuous way of experiencing the gastronomic colors and wonderful flavors of the the Iloilo Festive Walk Parade.
The 1.1 kilometer Festive Walk Parade is set to be come the longest dining and shopping strip in this part of the country. Adjacent to BPO offices and the soon to open Festive Walk Mall, it is a gastronomic showcase of local and homegrown food joints as well as big players in the food service industry.
Reminiscent of the Santana Row in California, it also has touches of art noveau and art deco that also pays homage to Iloilo City's very own Calle Real. The row of restaurants and retail shops is complemented with wide arcades and landscaped walkways making the stroll of the entire Festive Walk Parade one captivating and lively experience.

Managat Food Festival at SEDA Atria

The managat (mangrove jack) was once considered a pest in the culture of bangus for they eat the milkfish fingerlings. But now, it is now a prized delicacy that it commands such a high price in all the places where it is served.
Charcoal Grilled Managat with Pickles and Mango Salad Greens
As of this writing, it is at PhP845/kilo and one fish can weight as much as 600grams. Usually, an order consists of having the upper (butterflied) half made into a soup dish and the lower part, grilled. But there's more to sinabawan, sinigang or sinugba to this prized Ilonggo seafood. 
SEDA Atria recently held a bloggers and media preview for it's forthcoming Managat Food Festival. The hotel's main dining outlet - Misto, will soon offer a festival of flavors showcasing the managat. 
Pan- Fried Managat
From August 15 to November, 15, 2017, hotel guests can enjoy these eight different managat gastronomic creations - seasoned and cooked to perfection by SEDA Atria culinary team led by Chef Albert Ledesma! 

Foodie Love at Iloilo Business Park : Dulgies Desserts Cafe

DULGIES. Cakes, pasta and sandwiches, among others made their way to our table and we had a hard time choosing which one to try first. I have been always partial to the D' Club Sandwich and Limoncello cake as both almost always form part of my order. But I think I might change my default orders after some discoveries.

It's been around 10 years when I first set foot inside Dulgies' quaint shop in Downtown Iloilo. It was the place to go to when you want a sugar rush or just having to satisfy your tummy. And it started this cakes and desserts cafe trend in Iloilo City almost a decade ago. Now, it has found a new home...  

Megaworld Corporation's PhP35-billion Iloilo Business Park, built on the former Iloilo airport, is not only home to hotels, condominiums, BPO offices and convention facilities, but it is also a food haven! The 1.1 kilometer Festive Walk Parade is set to be come the longest dining and shopping strip in this part of the country. Adjacent to BPO offices and the soon to open Festive Walk Mall, it is a gastronomic showcase of local and homegrown food joints as well as big players in the food service industry.
Reminiscent of the Santana Row in California, it also has touches of art noveau and art deco that also pays homage to Iloilo City's very own Calle Real. The row of restaurants and retail shops is complemented with wide arcades and landscaped walkways making the stroll of the entire Festive Walk Parade one captivating and lively experience.

Lechon Manok Paksiw

Non-fish paksiw recipe is almost always limited to pork especially left-over lechon. It's the default left-over whole roasted pig recipe especially during big occasions like fiestas. Lechon Manok on the hand is very common nowadays that every street corner all across the country has one lechon manok stand. It already has become a staple and quick ulam especially for dinner when you just buy and serve with on the table. And most of the time there's none left, unless you bought it all for yourself. So here's an adapted recipe that will surely make us enjoy chicken as lechon paksiw. 


Foodie Love at Iloilo Business Park : The Gastronomic Adventure Begins

And what beginning it was on that fateful Monday!  Five restaurants and around 8 hours of binge eating started our gastronomic adventure at the Iloilo Business Park. Megaworld Corporation's PhP35-billion township, built on the former Iloilo airport, is not only home to hotels, condominiums BPO offices and convention facilities, but it is also a food haven for the Ilonggos!
The 1.1 kilometer Festive Walk Parade is set to be come the longest dining and shopping strip in this part of the country. Adjacent to BPO offices and the soon to open Festive Walk Mall, it is a gastronomic showcase of local and homegrown food joints as well as big players in the food service industry.
Reminiscent of the Santana Row in California, it also has touches of art noveau and art deco that also pays homage to Iloilo City's very own Calle Real. The row of restaurants and retail shops is complemented with wide arcades and landscaped walkways making the stroll of the entire Festive Walk Parade one captivating and lively experience.

Eats All at SM Southpoint : Ramboy's

Ramboys. Liempo. That's probably it. Ofcourse, you'll have to have some extra rice to go with that deliciously crispy liempo that would surely make you rave and crave for more. You'd never look at any other liempo when you tried Ramboy's version. In fact, that would become your standard for a great-tasting liempo.
SM City Iloilo invited members of the Iloilo Bloggers for a gastronomic adventure showcasing SM Southpoint. 
The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ...

Pineapple, Ampalaya and Century Tuna Salad

Now if you're intimidated upon reading ampalaya or bitter gourd as part of this salad, don't be. This refreshing salad has more sweetness to it (thanks to the pineapples) than the bitterness (of the ampalaya) that forms in your mind and tastebuds. Enjoy this healthy salad and you'll never look at bittergourds the same way again... I hope.
Here's the recipe for this healthy and refreshing Pineapple, Ampalaya and Tuna Salad.

Eats All at SM Southpoint : San Jose Cafe

I can still vividly remember my first orders at San Jose Cafe when it opened years ago - Watermelon Slush and Chocolate Cake. It was just an on the spot order for the sake just ordering something and I expected nothing special about them. But I was wrong...
SM City Iloilo invited members of the Iloilo Bloggers for a gastronomic adventure showcasing SM Southpoint. 
The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ...
Photo credit: The Appletizer

Baby Squid in Olive Oil

Tired of the usual adobo and grilled stuffed squid? Try this easy to cook and delightfully good Baby Squid in Olive Oil recipe. It could be your next specialty in the making!

Here's a very simple recipe for Baby Squid in Olive Oil

Eat's All at SM Southpoint : Live by Healthy Kitchen

Don't we all love pizza? Be it pepperoni, margherita, 4-cheese or Hawaiian, we always look forward to the generous toppings and the gooey mozzarella cheese. There are even dessert pizzas with chocolates, fruits and more. But most of these pizzas we all love are considered junk food because of the high amount of refined carbohydrates, fat and sodium it contains. But some are the opposite like this Herb, Roasted Garlic and Shrimp Pizza.
SM City Iloilo invited members of the Iloilo Bloggers Inc. for a gastronomic adventure showcasing SM Southpoint. 
SM Southpoint makes dining al fresco a lot better with lots of greeneries and open spaces.

The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ... 
"Promoting healthy living through healthy eating" is LIVE's tagline. The health food restaurant/store by Healthy Kitchen caters to the health conscious Ilonggos who want to nourish their body as well as their mind and soul! “I  want to contribute positively to our society so what I can do, in my own little way, is to start educating or introducing different health food that not only tastes good but could also contribute to one's overall health and wellness” said Myka Perlas, owner of Live by Healthy Kitchen. (source)

Turbo Oven broiled Lechon Liempo


On special occasions at home, these crispy golden brown liempo are always a staple. Aside from being visually appetizing and delicious, it is very easy to prepare - that is if you have the right equipment. Our ever reliable turbo oven (maybe over 20 years?) has been giving us these delicious crispy slabs of liempo ever since I can remember.

Pinamalhan na Bangus

Bangus or milkfish is one of the most abundant and versatile fishes around. It can be cooked in so many way - sinugba, pinirito, sinigang, paksiw and relyeno, among others. One of the easiest yet delectable is cooking it paksiw Ilonggo-style called pinamalhan. It rooted from the Hiligaynon word "mala" meaning dry.
Here's a simple recipe for Pinamalhan nga Bangus.

Eat's All at SM Southpoint : Spicy Elements

Tinumok and Kandingga. Can you guess which part of the country these dishes come from? More dishes as clues - Tinutungan Manok and Kinunot. How about these final dishes - Laing and Bicol Express? Now you know that these are the part of the Bicolano food scene that sets our palate's on fire!
SM City Iloilo invited members of the Iloilo Bloggers for a gastronomic adventure showcasing SM Southpoint
SM Southpoint is a great nightspot with its wide array or restaurants perfect to cap the day. 
The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ...
Craving for those Bicolano specialties? There's no immediate need to visit the Bicol region (but I would love to do so) just to try them as  Spicy Elements brings the famed (and flaming hot) Bicolano cuisine to the Iloilo gastronomy scene. With branches in Taytay in Metro Manila and in Cagayan de Oro, this grill-steaks and bar may seem very typical modern resto yet its menu is very extensive especially on Filipino cuisine.

Healthy Lobo-Lobo "Torta"

Lobo-lobo are tiny silvery fishes often referred to as "dulong" in some places. Often sold 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. But how about a "healthier" recipe that's the result of combining the two recipes. Let's do it!
Here's a recipe for a Healthy Lobo-Lobo "Torta"

Embutido

Whether for a fiesta or any special occasion, embutido is a perfect dish to serve. Not only it adds presentation and flavour to any menu, it is also among the more familiar items that need no introduction. And as there many occasions. there are many recipes as well as tweaks in making embutido.  
Here's a recipe for Embutido

Eat's All at SM Southpoint : Gourmet Dimsum Cafe

There's a new dimsum place in town and they're serving dim sum all imported from Singapore! And they have more to offer other than  Chinese specialties of small steamed or fried savory dumplings served on small steamer baskets.
SM City Iloilo invited members of the Iloilo Bloggers for a gastronomic adventure showcasing SM Southpoint.
SM Southpoint creates a relaxing mall experience with its wide garden space and al fresco ambiance.
The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ...
Gourmet Dimsum is among the new "imported" players calling SM Southpoint its new home. "Imported" since they have a branch (or two) in Manila and almost everything you eat here is imported from Singapore. 

Kamote Tops and Okra Ensalada

I love making on-the-spot appetizers and side dishes. Usually, I just check out the fridge and pantry to see what's available and then start my "experiment". Seeing that there was more than okra and kamote tops, it took no more than a second for me to decide to make one of my fave side dishes. And it is as easy as 1-2-3...
Here's a simple recipe for Kamote Tops and Okra Ensalada

Pancit Molo ala "Lomi"

I was craving for Lomi but all I had were mostly ingredients for Pancit Molo, so I decided to combine the specialties of Iloilo and Batangas into one, I must say delicious, noodle dish. Though, it's not really the authentic recipe for the Batangueno soup but it satisfied my lomi cravings. And it's very easy to make despite how heavy and complicated the resulting dish becomes. It's more of the fact that the noodles used are Pancit Molo wrappers and meat are the filling but you can also use dried flat noodles and plain ground meat.
Here's a recipe for my Pancit Molo ala Lomi.

Iron Grill : Smokin' your favorites at SM City Iloilo Foodcourt

I'm still torn between the Cheesy Backribs and Baked Oysters even if it's been a few days since our food binge at the newest tenant of the SM City Iloilo Foodcourt - Iron Grill. I definitely love ribs but certainly cannot say no to baked oysters too!
The taste combination of the juicy backribs and the cheese toppings creates a savory sweet gastronomic sensation that you'd just keep on indulging on the meaty-cheesy rice bowl. The cheese-garlic-oyster trio aside from having a "sumptuous" aroma could make you suffer a food coma since you will be having difficulty stopping eating the delectable baked shellfish. The dilemma...
Iron Grill, owned by Lilac Jean Orleans and Jeffrey Tio, at the foodcourt of SM City Iloilo started to entice the mall-goers last June. It combines American concept of food offering with some local favorites and focuses mainly on grilled specialties.

Chicken Afritada

Whether it's a special occasion or just when you feel like eating it, afritada is an easy dish to make. While pork afritada is the more popular one, the chicken variant is also a favorite. Using poultry makes this dish a lot healthier than red meat at the same time cooking time is faster.
Here's a simple recipe for Chicken Afritada

Apan-apan

Apan-apan is an Ilonggo favorite sidedish yet often times it can become a viand as it is a flavorful combination of kangkong and bago-ong cooked adobo style. One can even add slices of meat or even tulapho for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make.
Here's a simple recipe for Apan-apan

Chicken Estofado

Estofado is just like cooking adobo and it becomes more flavorful when it is a day-old or two. More on the sweeter side, the recipe I grew up with has pineapple juice and anisado wine or anisette. And it involves a lot frying before especially when its pork estofado. Though one can do away with the frying but it wont be the same.

Here's the recipe for Chicken Estofado

Hot and Sour canned Mackerel Soup with Okra

Aside from tuna, my favorite canned seafood to be experimented on is canned mackerel in natural oil. I like to make some tweaks on the natural oil it comes with and my best dish so far is making a sort of savoury sinigang of out this canned seafood. Let me teach you how...

Home-made Cheese Pimiento Filling

I love Cheese Pimiento and I am sure you love it too! I like how the cheese and the bell pepper create creamy and sweet flavor with hints of tanginess. While most of this filling is conveniently available in stores already bottled, sometimes there's a desire to make our own to suit our tastebuds. And it is very easy to make as ingredients are just in our cupboards and in the groceries.
Here's a very simple Cheese Pimiento Filling recipe

Kinilaw na Guso

The are many different types of edible seaweeds but lato, gulaman and guso are the most popular. They are a staple in most seaside communities households and restaurants. And the best part is that preparing them into an appetizing salad / kinilaw is very simple.  
Here's a recipe for a simple Kinilaw na Guso