ILOILO FOOD TRIP

One of the best  pork sinigang for me is one that makes use of gabi (or taro) to make the broth richer and more malinamnam .  You can do this the original way (use gabi and rice washing) or just a store-bought sampaloc mix for a delicious  sinigang na baboy . (Warning: I love having a  vegetable-overloaded  pork sinigang). Here's the recipe for Sinigang na Baboy with Gabi

Suman is to the Ilonggos as what biko is to Tagalogs and other places. So don't be surprised if you're given this malagkit rice specialty instead of the one wrapped in coconut leaves which is commonly called ibos in this part of the country. Here's a simple recipe for Suman or Biko.

Lukon or prawns are among the most-prized yet affordable seafood. It maybe a bit more expensive than the usual seafood we have yet we can spare an amount just to satisfy our cravings at certain times. Most often it ends up asimple  halabos  recipe so that every flavor of the seafood is enjoyed on its own. But we tend to make it more special by giving this seafood more exciting and "kicking" taste - Spicy Garlic Butter. Here's a simple recipe in making Spicy Garlic Buttered Prawns

This adobo na tabagak recipe is an adaptation of a classic Ilonggo breakfast - binodo . Basically, both are salt cured/preserved but tabagak has been sun-dried while binodo takes more time with the salt without having to see the sun. The basic way of cooking binodo is to first fry this fish (shake off excess salt) then simmer in vinegar. It makes a delicious rice magnet given that (unhealthy) oil, salt and vinegar combination.   But binodo is not always available in the market or at home thus comes this adapted recipe using tabagak/tuyo  which also makes a delicious reinvention. Here's a simple recipe for Adobong Tuyo/Tabagak .

Saging na saba is known as the cooking variety of banana most popularly used is Filipino meryenda like bananaque and kumbo (or maruya) and desserts like minatamis na saging and banana chips. It used in some Filipino dishes like pochero and nilaga. But one of the easier recipes we have at home using saging na saba is with ground pork or giniling na baboy. As the usual giniling recipe calls for potatoes, carrots, peas and bell pepper , this one just consists of saging na saba - though at time we use some belleppers too! Here's the recipe for  Giniling with Saging na Saba

In support of health workers and other frontliners who are responding to the COVID-19 pandemic, Jollibee Foods Corporation (JFC) is donating Php 100 million-worth of food products from its brands to health workers and on-ground checkpoint personnel. JFC, through Jollibee Group Foundation’s FoodAID Program, has been closely coordinating with public and private organizations for an efficient distribution system of the food products to these frontliners. “Our frontliners are our real modern-day heroes during this time of a pandemic, and it is unfortunate that many of them have little time to rest. The Jollibee Group is one with them in this fight and we hope that through our food, we can fuel their heroic efforts. We are more than grateful for what they are doing for our countrymen. We thank them from the bottom of our hearts,” said JFC CEO Ernesto Tanmantiong. The frontliners will be receiving food packs from Jollibee, Chowking PH, Mang Inasal Phi

Sauteed Sardines ( Ginisang Sardinas ) is a quick and delicious recipe often serving as last-minute menu most of the time. But I often tweak the recipe to make it less ordinary than how it is perceived to be. While adding miswa to ginising sardinas is one of the most popular, using sotanghon noodles makes it even more interestingly delicious.  Here's a simple recipe for Sauteed Sardines with Sotanghon

One of the most challenging recipes is Ginisang Ampalaya (Sauteed Bitter Gourd). Challenging in the sense that once they hear/see/know it's ampalaya , most will have a "literally" bitter reaction towards this dish - mapait ! And the actual challenge is to make it not that bitter.  As one of the healthiest vegetable recipes, making Ginisang Ampalaya is quite easy. To "accommodate" those who don't like the bitterness, prepare the bitter gourd beforehand to eliminate its signature bitter taste.  Here's the recipe for Sauteed Ampalaya with Egg

A culinary invention of Pampanga, sisig is one of the most adapted provincial dishes in the country. I've tried the Original Sisig by Aling Lucing in Angeles before and it's much more simple that what is being served in most restaurants I've been to. As always, the recipe has evolved from Pampanga to much of the country now and there are lots of sisig variations to choose from. Even at home, one can prepare sisig easily and as delicious too. Here's a simple recipe for Sizzling Sisig