ILOILO FOOD TRIP

Bago-ngon is a local snail that has found its way to some popular Ilonggo cuisine. I only of three ways or dishes making use of bago-ong as the main ingredient. One is with  ginata-ang tambo  (bamboo shoots with coconut milk) and another is being a  subak  (meaty components of vegetable dishes) in  laswa  dishes.  But the most popular  bago-ngon  dish is is another one with coconut milk but this time  gabi  (taro). Here's the recipe for Ginata-ang Bago-ngon with Gabi .

The seaweed known as lato is popularly referred to as "sea grapes" as it consists of little globules that resemble a miniature bunch of grapes. It is commonly served as kinilaw or native salad with vinegar and mixed with tomatoes and onions among others. Here's a simple recipe on how to make Kinilaw na Lato or SeaGrapes Salad

The stickier the consistency the better. That's how I love my kutchinta. Among the most popular native delicacies or kakanin , the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste. Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta.   Here's a simple Kutsinta recipe

Almost every Ilonggo knows this dish and even more loved it. With thinly sliced young bamboo shoots simmered in coconut milk and cooked greens like  tagabang  ( saluyot), takway  and  okra  plus sahog like shrimps, crabs or bago-ngon (local snails) – this would automatically induce a lot of cravings. Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with. Even so, it is more than enough one's craving for this Ilonggo cuisine, no matter where you are in the world. Here's a recipe for Ginat-an nga Tambo using local snails called Bago-ngong. INGREDIENTS Tambo   (Blanched and squeezed to get rid of bitterness) Gata (Divide into two parts. Dilute one part) Bago-ngon  (Check link for preparation) Tagabang (saluyot) and/or O kra and/or  Takway  and/or Corn kernels, optional Salt or seasoning ...