ILOILO FOOD TRIP

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik 

One of the easiest yet delectable is cooking it paksiw Ilonggo-style called  pinamalhan . It is rooted from the  Hiligaynon  word " mala"  meaning dry. But most of the time, we tend to leave a better portion of the sauce as  sabaw  thus making the recipe an adobo-like paksiw rather than a paksiw-made-dry, to which  pinamalhan  got it's name.  Namit gid! Here's a simple recipe for Pinamalhan nga Bangus.

I got these lomboy or duhat for PhP10/plastic cup from a fruit vendor. It's been a while since I had one so it was the right time to reconnect with the taste of our "childhood". My fondest memories (and I would say most of you) would be gathering these fruit, placing it jars with salt then shaking it vigorously to enjoy its fruity goodness. So when was the last time you had lomboy?

Kinilaw nga Isda is a staple dish for the Ilonggos whether it's at home, in carinderia's or in most restaurants across Iloilo. The bounty from the sea prepared ceviche-style comes in many variations from the plain  kinilaw  to one having coconut milk to make the taste more subtle. Here's a recipe for Kinilaw nga Isda

One of the easiest ways of cooking pork is just setting them over heat until the juices come out and the aroma fills the air - sinugba ! And there are many ways of preparing inihaw na baboy - that is before the actual setting above charcoal. The simplest of which is just rubbing rock salt to freshly butchered pork (it pays to have an honest suki who'd tell you the quality of meat). Just rub salt on all sides of the meat  and set it aside for around 15 minutes.

Tino-um is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked.  But y ou can also  to-um  other ingredients including fish, shrimps and vegetables, among others. How about some bangus belly?  If it's delicious fried, grilled or in a soupy dish, chances are it will be even more delicious,  tino-um ! Here's the recipe for  Tino-um na Bangus Belly