ILOILO FOOD TRIP

Just like what a popular tagline says "Once you pop, you can't stop". Adapted from the Pringles slogan, I like to use it to describe food discoveries that becoming addicting. Except for the popping , I really can't stop eating these short bread biscuits known as masa podrida from Cheling's Delicacies. Just as simple as it is,  it was delicious. You won't find any fancy design or shapes nor over the top ingredients. It's just addictively delicious. Even, my friends can't help but also be addicted since each bite deserves another and in no time at all, we finish a whole pack. One of them describes this to be a polvoron made into a crisp cookie. Whether you agree or not, it is much better if you can taste these masa podrida. Each box costs PhP160 and contains three packs having 6 or 7 biscuits so that's around  8 pesos for each bite of heaven. Other than this short bread, they also have Carrot Cakes,

Sotanghon is one of my favorite noodles to cook with, whether it's a soup or just a dry noodle dish. I like the texture of the noodles as well as its ability to absorb much of the flavor.  While there are so many brands - local and imported, I am very partial with the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good. Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice. Ingredients 1 pack Sotanghon, 500 grams 1 cup of pork slices or shredded chicken 1 cup carrot strips 1 medium cabbage, chopped 1 medium onion, chopped 3 cloves garlic, chopped Oil Salt Pepper 2 Tbsp Soy Sauce 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes Sesame Oil, optional Calamansi How to cook Sotanghon Guisado In a large heated wok, pl

This is it! How about some delicious Pancit?! Most of the time, the noodle dishes we grew up with has lots and lots of meat. It's time to lessen and veer away from the meaty pancit and try something new and by the sound of it, appetizingly delicious too! Thanks to Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant , for another wonderful noodle dish idea that makes our favorite pancit level up in taste. Chef 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, this is really it, pancit! Ingredients 4 cans Victorias Hot Bangus in Soya oil, drained 15 pieces Fishballs 1 small head of Cabbage cut into 3-inch strips 2 large Carrots, 2 inch strips 1 small Onion, chopped 1 clove Garlic, chopped 10 pieces Bagui

PINAKBET is  a merry mix of vegetables with meat all embraced by the Pinoy favorite - bago-ong . And 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 . Here's a simple recipe for Pinakbet using the Ilonggo bago-ong called Guinamos.