Pinoy Meryenda: Nilagang Mais

I just love nilagang mais! And I love it even more that a pack consisting of around 5 pieces costs just Php15 in our town.

So most of the time I buy two or even three since I know I can finish one pack in just one sitting.

Most of the time its the native variety that's sold and peddled in and around town, either as nilaga or sinugba (PhP15/2 pieces).

And of course there's the Japanese sweet corn variety which our town also grows in one of its baranggays so its easy access and cheaper for us at only PhP100/pack of 6s, uncooked.

It it isn't much of a bother to boil them for we know we will greatly enjoy sinking our teeth into the juicy piece of mais. No butter or whatsoever - just plained boiled mais!

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, 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 the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste 2 pcs. pork/chicken bouillon/broth cube...

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Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from 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. Here's a sample recipe of this Puto-Bingka

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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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ILOILO FOOD TRIP

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