ILOILO FOOD TRIP

Ilonggos have their own favorite sio pao. Be it one with a savoury filling or maybe that which has a nicely textured bun. It can also come from one’s favorite Chinese restaurant, a snack shop along the highway or a hole in the wall food shop. Let me take you in a “sio pao in the city” gastronomic tour and begin with the restaurant that sio pao built.

Pinamalhan is paksiw made dry but can also be loosely referred to as cooking fish dry the adobo way. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love  pinamalhan  and if it's  bilong bilong  or  chabita  (moonfish), they love it even more.   It's a combination of gastronomic proportions that often brings extra cup of  kalo-kalo  (fried rice) and spoils anyone's diet.  Here's a simple recipe for Pinamalhan na Bilong-Bilong

Puto is most probably the most common native Filipino delicacy. Almost every province has its own version of this steamed rice cake. In Iloilo, puto wrapped in banana leaves are a staple in stalls selling native treats. Puto is commonly eaten with dinuguan yet delicious on its own. It can also be topped cheese, butter , fresh coconuts strips and even salted egg. A good puto is soft to the bite, moist inside and puffy to the feel.  Here's a simple way of making Puto with Cheese

“What I realized during and after the pandemic is that we should take care of the people that you work with. If you have a good relationship, they will stay with you.” Ted Valderrama Jr. came from a family of bakers whose breads are considered, not only as Ilonggo breakfast staple but revered locally as much as baguette is loved by the French.  Guess what happened when Ted decided to start a restaurant business instead. “It was nothing short of a baptism of fire,” Ted shared. “I know how to bake bread so we started with what I know.” Nicolette Bakery+Café’, which opened in SM City Iloilo in May 2016, was named after Ted’s wife, Nicolette. Together, they let their love for food lead them to realizing their dream of running a place where Ilonggos can enjoy special moments with family and friends. In the first month of operations, Nicolette only had about six food items. The menu expanded as they sought out and listened to the recommendations of their customers during their first three mo

Chicken is probably the most consumed meat worldwide and there are a lot of recipes for this poultry. While the most popular dish would be the "1 million and one ways" recipe for fried chicken, cooking it barbecue style would be a close second. Each place and even each household have their own recipes based on their cooking histories. Ilonggos have the popular chicoen barbecue version Chicken Inasal - the recipe of which is different stalls to stalls, restos to restos and house to house. But here's a basic recipe for a Chicken Barbecue

Always on top of many lists of favorites, this Ilonggo favorite of Tambo (young bamboo shoots) and Pasayan (shrimps) in Gata (coconut cream/milk) is really just a simple dish to make. You just have to have main ingredients, whether fresh or canned/packed then tou are ready to go. It's also a very versatile dish where you can choose different seafood as sahog to complement the veggies. Not to mention as a healthy one as it provides a lot of fiber into one's diet in the most delicious way. So lets start cooking Ginata-ang Labong with Hipon. Ingredients 6 cups tambo or bamboo shoots, thinly sliced (adjust) 1 cup pure coconut milk  1 cup diluted coconut milk (1/2 cup pure cocomilk with 1/2 cup water, adjust) 1 onion (sibuyas), thinly sliced 10 Shrimps,adjust 1 bundle of tagabang (saluyot) Salt and other seasoning How to cook Ginat-an nga Tambo 1. Blanch tambo then squeeze to remove excess water You can also squeeze it with salt. 2. Simmer tamb

Who knew that canned sardines could be this versatile!  Try this e asy to make and hard to resist  hot and crispy sardine sticks ( with French fries) with a freshly-made tartar dip that you can make on your own home. 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. And with that, here's new way to enjoy Victorias Foods Spanish Style Sardines in Soya Oil. Ingredients Sardine Sticks 4 cans Victorias Hot Sardines in Soya Oil, drained 2 large fresh eggs 1/4 tsp cayenne pepper 1/4 cup flour 1 1/2 cups panko crumbs, lightly toasted Salt and Pepper to taste Oil for frying Tartar Sauce 1/2 cup mayonnaise 2 pcs hard boiled egg (chopped) 1/2 tbsp dried onion 2 tbsp lemon juice 1 tbsp sweet pickle relish salt and pepper to taste Garnis

  Pancit Lomi   is another Pinoy noodle soup dish which has a big Chinese influence on it. It has a rich, thick and egg "enriched"broth that complements the meat and vegetables. The noodles used is among the thickest in the Philippine culinary scene and most of the time, soaked in lye water to give it more texture. Because of its popularity around the country, the recipe varies from household to household as well as in the carinderias and restaurants offering the dish. Here's a simple Pancit Lomi recipe...