ILOILO FOOD TRIP

The mere mention of tambo (young bamboo shoots) makes most Ilonggos salivate with the foodie imagination of one of their favorite local dishes. With coconut milk and greens like saluyot, takway and okra plus subak like shrimps or crabs – this would automatically induce a lot of cravings.  Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with. Here's a recipe for Ginat-an nga Tambo kag Pasayan

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh. Here's a basic recipe for Pinamalhan nga Salmonite

There are many ways of cooking tahong or green shells. Grilled, baked with cheese, as a soup - just name it, you can cook have it.  The simplest of course, is just steaming it or making it into a soup since it's just  boiling it with some spices and voila - a simple yet delicious dish is born!  Here's a simple way to cook Tahong.