ILOILO FOOD TRIP

One of the many variations of a Pinoy staple dish, Pork Adobo, is using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course delicious  It still basically follows the same recipe but just minimizes the use of the soy sauce. It is the flavor combination of the achuete oil , garlic and vinegar that makes this adobo version stand out. Here's a recipe for Pork Adobo with Achuete. 

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).

For Pinoys, bangus or milkfish is an all time favorite. It's versatility to be made into 101 recipes (or even more) is just what makes it a hit in every Filipino kitchen - whether in restaurants or at home. Fried, grilled, stuffed,  cooked in broth or whichever way you prefer it-  there's always a recipe. Here are the links to some well-loved and favorite Filipino Bangus Recipes.

Bukayo is a native Filipino dessert delicacy which is made mainly with coconut strips and sugar. There are variants - moist and dry (also called  bocarillo ). The former is typically made into toppings and fillings for  suman latik  and  inday-inday , among others, though I just love eating it right from the container. The latter is more of a hard candy type reminiscent of  bandi , which takes a shape of its own and is more convenient to be eaten on the go. Basically both share almost the same recipe with some more or less tweaks to make the other. Here's a recipe to make Bukayo.