ILOILO FOOD TRIP

I've been experimenting with various kinds of canned seafood pasta for the longest time but never had the chance to do it with Spanish-style sardines. When I attended a food tasting session for " A Taste of Negros " event of Victorias Foods Corporation , I had a sort of deja vu with the pasta dish served. I may have experimented on the same ingredients before but Chef Tope edged me out with the use of the sun dried tomatoes and sardines in oil. Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant has partnered with Victorias Foods Corporation in creating special recipes. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil. His pasta creation is a fusion of beloved Italian ingredients with local heirloom recipe in the convenience of a de lata - that is Victorias  Sardines in Soya Oil . Ingredients 3 cans Victorias Hot Sardines in Soya Oil, drained

Whether it comes from you suki fastfood, streetside stall or just simply cooked at home, Chicken Inasal is always a delicious way to eat.  It also tends to do away with pretentions as you almost and always have to do it "kinamot" (eating with barehands) and diets also go away - unli-rice, please! So let's make a delicious batch of Chicken Inasal and enjoy every bite of it!

The first icebox cake we made at home had broas as base. Later as the recipe "evolved" it became graham crackers and sometimes, chiffon cake baked or bakery bought. Just make sure that the cake is not so overwhelming in flavour so not as to contradict the over-all flavour. ICEBOX Cake made with Grahams and Fruit cocktail There are many ways of making an Icebox Cake and its very simple to make. While the original Icebox Cake calls for wafers and whipped cream, Filipinos tweak the recipe using local biscuits and a variation of fruits as toppings.  Here's a simple recipe for an ICEBOX CAKE.

There are many ways of cooking adobo - be it pork, chicken or even 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. But I won't say no to the cholesteroliffic oily adobo version either given its awesome texture and flavors explosion. Here's a simple Chicken Liver (and Heart) Adobo Recipe Ingredients 3/4 kilo Chicken Liver (and heart, if you desire) 1/3 to 1/2 cup Vinegar 2 Tbsp Soy Sauce Oil 2 pcs  Bay leaves 1 head garlic, chopped 1 large head garlic, minced 1 medium onion, sliced Whole black peppercorns How to cook Chicken Liver Adobo In a wok or pan, add oil and fry 1/3 of the chopped garlic until crisp. Set aside for this will serve as toppings. Add more oil and fry (almost deep fry) chicke