ILOILO FOOD TRIP

Aside from tuna, my favorite canned seafood to be experimented on is canned mackerel in natural oil. I like to make some tweaks on the natural oil it comes with and my best dish so far is making a sort of savoury sinigang of out this canned seafood. Let me teach you how...

Estofado is just like cooking adobo and it becomes more flavorful when it is a day-old or two. More on the sweeter side, the recipe I grew up with has pineapple juice and anisado wine or anisette . And it involves a lot frying before especially when its pork estofado. Though one can do away with the frying but it wont be the same. Here's the recipe for Chicken Estofado

A visually enticing and mouth-watering collection of Pinoy appetizers makes up this bilao full of favorites. Making one in you own home is just easy as collecting and making these individually and then arranging them to make an appetizer centerpiece. There's steamed okra , atsara , piniritong talong , steamed kamote tops, itlog na maalat (which you can also make as a salted egg sauce ),  fresh tomatoes and onions, sweet and spicy dilis , bago-ong (either fresh or guisado ) and lato or seagrapes which you can serve fresh or salad . You can mix and match a variety of appetizers, taking into consideration its flavors at the same time colors to make it appeal more and yes - visually and gastronomically appetizing! Click the links below for the recipes: Papaya Atsara  Salted Egg Sauce Guisadong Bago-ing Alamang Lato Salad Sweet Spicy Dilis  

Linugaw  ( ginata-ang halo-halo/bilo-bilo ) is a staple during meryenda  in the province.  Though it knows no specific occasion, it is always highlighted during  All Souls Day at home . But Pista Minatay  or not, ginata-ang halo-halo is a delicious treat. Here's a simple recipe of making Linugaw