Mani: Sugar-coated, Adobo and Boiled

Peanuts are among the most popular street foods in the country. You can find them almost anywhere, anytime and in different varieties too.

Lately, I've been eating assorted peanuts without much thought about blogging about it. Until came such a time when I had four variants in my stock that I finally thought of sharing them online.

The most popular, I believe, is salted peanuts. Also known as adobo peanuts. They are deep fried then seasoned with salt and other spices. And yes, everybody loves the fried garlic chips in it.

The simplest peanuts sold in the street are those still in their "shells". Boiled and sold in makeshift boilers to assured hot peanuts anytime and anywhere.

These ones probably are for the kids and kids at heart, sugar coated peanuts. One of the harder to prepare peanut variants, it's a delight to bite into their crunchy and sweet cover then taste the peanut later.

Ofcourse, this is how boiled peanuts looklike when their shells are taken off. One of the joys (or burdens) of eating these is cracking them off from the shell.

Another variety of adobo peanuts are those with skins peeled off to expose the light colored peanuts. They still taste like regular salted peanuts though but no more annoying skin.

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish". Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc. Here's a simple recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...

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Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo

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Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular 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 candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny. Bring to boil then add coconut meat gradually to m...

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ILOILO FOOD TRIP

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