ILOILO FOOD TRIP

There could be as many adobo recipes as there are islands in the Philippines. As the unofficial national dish, adobo variants can be made from pork, poultry, seafood, vegetables plus even insects and worms. But let's stick to the more mainstream ingredients as here is a collection of adobo recipes on this blog. Enjoy and extra rice, please!

One of the most missed fruits especially those outside the country is sarguelas or siniguelas .  Aside from the sweet-mildly sour taste of the fruit, it also brings back the childhood memories of most Pinoys. Whether it was climbing on the tree to get these fruits or that unfortunate fall that followed such climb - it still makes good memories altogether. What are your childhood memories with siniguelas?

The mention of Lauya brings back the food memories of yesteryears. It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe  langka;  all in one big large  kaldero !  And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

So what exactly is this Filipino way of making this Italian specialty? First of all, the sauce is sweet then it has hotdogs all over and sprinkled lots of cheese. The red sauce mainly or has hints of banana ketchup. That's the spaghetti, we all might have grown with. Hello, Jollibee?! Yes, it could have been this fastfood chain's gastronomic influence (yes, I love the Jolly spaghetti until now) that we try imitating it in our own homes, thus born the home-made Pinoy-style spaghetti... Here's a simple recipe for a Pinoy-style Spaghetti .