ILOILO FOOD TRIP

Pancit Malabon is almost like Pancit Palabok but the noodles used makes the big difference. It makes use of thicker rice noodles and the sauce is also somewhat thicker plus it has lots of seafood toppings given the place where it originated (Malabon) is a coastal city. The noodles and sauce are already mixed when served with lots of toppings one can imagine. Here's a recipe for Pancit Malabon

While kangkong is mostly associated with Pork Sinigang , Apan-apan  and other recipes, it makes a good appetizer and snack when fried ala tempura and partnered with a delicious dip. Here's a recipe for Crispy Kangkong

One simple recipe at home where it involves a few ingredients and easy cooking is soup made with balunggay ( malunggay or moringa), balingon ( dilis or local anchovy), tomato and egg. Though it can be considered as a cardillo recipe because of the addition of fresh egg. Here's the recipe for Malunggay-Dilis-Egg Soup

Laswa is to the Ilonggos as what dinengdeng and pinakbet  are to the Ilocanos. These are mainly vegetables based dishes with a few meats and seafood. What makes laswa different is that guinamos or bago-ong is not part of the recipe.  In both Ilocanos dishes,  bago-ong  is a major flavour enhancer giving both dishes a distinct  bago-ong  taste.  Laswa , on the other hand, is a tamer version since  guinamos  is rarely used and it just relies on garlic, onion and tomato plus a little salt as flavour enhancer. Thus, it is a perfect combination with fried or grilled fish or pork! Here's the basic recipe for the Ilonggo favorite - Laswa

Give the usual steamed okra, kamote tops and other vegetables a more visually appealing and more appetizing make-over with this simple salad recipe. It just takes a few more minutes of preparation than the usual but gives one big gastronomic satisfaction. Here's a simple recipe for Okra and Kamote Ensalada