ILOILO FOOD TRIP

It's still an "unexplained tradition" for me why native delicacies are the staples when Pista Minatay comes. Some say it's "Filipinizing Halloween" that instead of candies and other sweets, we have these native delicacies to share as treats and not as tricks. And it started in the rural areas where the abundance of rice and coconuts, among others has made these traditional eats as the "undying" staple this annual celebration of remembering the departed. So, let's start our native delicacies gastronomic journey with IBOS or more commonly known as "SUMAN" in other areas. Click for IBOS Recipe This is probably what comes to mind when one says "kakanin" as this is made with sticky rice and often partnered with ripe mango, native chocolate or just plain sugar, whether refined, brown or muscovado. There's the SUMAN which others refer to as BIKO. A delicious treat of glutinous rice oiled in coconut milk and muscovado sugar with...

We've been doing this "fried pancit molo filling triangles" triangles only to realize that its actually called pinsec frito . Its basically fried dumpling wrapped ala empanada and can also be almost like fried lumpia with a thicker wrapper and lesser filling - to make sure its fully cooked. Here's a simple Pinsec Frito Recipe

Chop Suey is a mix and match dish made with our own choice of ingredients. The recipe varies from almost every household and restaurant, that there is, as they say, a thousand and one ways of making chop suey . One can have it vegetarian or laden with all the meats or just a right combination of both. It's an endless tweak of a basic recipe until you find the one that suits your taste and your budget. Here's a simple Chop Suey recipe

If you love this combination on top of you pizza or even burger, chances are, you'll definitely dig in this very simple sandwich filling. Its a combination of flavor and texture that creates this yummy filling - the creaminess of the cheese and the sweetness of the pineapple.

Almost anywhere in the country you'd find fried caramel-sugar coated saba bananas on barbecue sticks. But in the homes, skewers are not part of the preparation as one can just enjoy with a fork. And I always crave for the ripe bananacue - soft and naturally sweet on its own on top of the coating. Good thing, there are just a few who prefer this kind. Here's a very simple recipe for a home-made banana cue. Happy cooking!

I love using pata (pork hocks) in some of my pork recipes and sinigang is just one of them. The combination of the meat and the fat is just too delicious to resist especially if it almost falls off the bone. Here's the recipe for Sinigang na Pata

Now this is a recipe most Ilonggos with liken to Valenciana. A complete go, grow and glow fish that has carbohydrates and proteins plus vitamins and minerals from all its various ingredients. And with the use of Victorias HOT SARDINES which incidentally a Spanish-style recipe, it a dual Español recipe with a local touch and taste. This is another delicious recipe from Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant . C hef Tope has partnered with VFC increating special recipes for us to have a taste of Negros, right at home. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil. So let's now this surely delicious Sardine Paella ❤ Ingredients 4 cans Victorias Hot Sardines in Soya oil, drained 2 cups rice, washed 5 cups chicken broth 3 pieces choriso bilbao, sliced (optional garnish) 4 cloves garlic, minced 1 medium onion, chopped 3 piece...

I just love puso ng saging (banana heart and blossoms) and mostly it is becomes part of sinigang na bangus .  Yet there are many other ways of utilizing this ingredient as it can be a substitute to meat like in making burger patties, "veggie" (meat) balls and more. But the simplest of all would be making it into one of the most popular Filipino dishes - adobo! Here's a recipe for Adobong Puso ng Saging

I love almond jelly! A staple mostly in Chinese restaurants, it's a refreshing dessert that is perfect to cap any hearty meal. At home it is also very easy to prepare and serves as a visual and gastronomic treat - even if there's no occasion. Just like most gelatin desserts, it's the preparation of the jelly that makes up all the "hard work" but when its done, all others just fall into place (or bowl). An enjoying dessert to prepare and finally, taste the fruits of your labor... Here's a recipe for Almond Jelly with Mixed Fruits

Annyeonghaseyo! Experience the "Taste of Korea" starting today at all McDonald's across the Philippines. The fastfood giant just launched a new line of burgers, fries, and dessert - all with flavors and elements of Korea! For a limited time beginning April 5, Pinoys will enjoy Korean-inspired special menu items that includes two burgers, a sundae, and honey butter fries. The K-Beef Burger features a visually interesting black sesame seeds bun filled with a beef patty dipped in gochujang sauce and topped with lettuce, onions, a kimchi dressing, and sunny-side up egg. If you order the K-Chicken Burger, y ou'll also get both gochujang and kimchi dressing smothered over a fried chicken with a mix of veggie toppings. A new shake shake fries flavor - Honey Butter, is reminiscent of the popular Korean snack, while the strawberry banana sundae features McDo's soft serve drizzled with a strawberry banana syrup. The McDo K-Burgers starts at PhP 160  à la carte  and PhP 175 ...

These refreshingly healthy and creamy smoothies can be your companions during this warm season! The summer heat is definitely here, and what better way to chill at home than to enjoy cool and healthy drinks? Stay refreshed during this warm season with these five nutritious smoothies! You can easily whip these up using fresh fruits and ingredients you can find in your fridge. Make these delicious smoothies healthier by using the milky and creamy Vitasoy Plus Milky! It’s a soy milk drink that is high in calcium, has zero cholesterol, made from 100% plant-based protein and has only 2.4% sugar per serving. Now it’s easier, healthier, and yummier to have refreshing summer breaks with these five smoothie recipes. All you need to do is to mix all ingredients, blend away, and enjoy! The Immunity Booster Stay strong and defend yourself against infections by upping your immunity! Ingredients 1/4 cup Vitasoy Plus Milk 1 frozen banana 1/2 cup frozen mangoes 3/4 cup orange juice 1 tsp vanilla extra...

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household.  The most common is pork and/or adobo and this alone has many variations. But one of my favorites is Chicken Liver Adobo especially if the liver is sort of crisp and the adobo sauce is a bit darker than the usual. Here's a simple Chicken Liver (and Heart) Adobo Recipe

There are many ways of cooking  pinakbet  and its mainly on the meat component and the type of  bago-ong  used. But the vegetable component almost remain the same -  kalabasa, ampalaya, sitaw, okra  and  talong . Pinakbet  is an Ilocano specialty that made its way into the entire Filipino gastronomy. It's a merry mix of vegetables with meat all embraced by the Pinoy favorite -  bago-ong .  Here's a simple recipe for Pinakbet using the Ilonggo bago-ong called Guinamos.

Since the 70s, Victorias Foods Corporation (VFC) has been one of the most loved and more successful food companies.  Among the group’s founding and more successful products are their Spanish Style Bangus and Sardines in Soya Oil.  Created from a heritage recipe born in a   Negrense kitchen and cherished through generations, these premier products use only sardines caught from the fishing grounds of the Visayan Sea and milkfish farmed in the fish pens of Bacolod, where the brackish water is perfect for raising the finest quality bangus. Swimming in rich soya oil, the delicious edibles are also wonderfully healthy and mouthwatering whether enjoyed on their own or as a key ingredient in a dish.  Further demonstrating VFC’s loyalty to the region where it has its origins, as well as their promise to using only quality ingredients, most of what goes into Victorias Foods Spanish Style Bangus and Sardines in Soya Oil are sourced in the Visayas, bringing those real Ilonggo fl...