ILOILO FOOD TRIP

It was just a spur of the moment when we decided to satisfy our curiosity with the specialties of the newest Indian restaurant in Iloilo City. Located along the Iloilo Circumferential Road near the Villa "entrance/exit" is MH Indian Restaurant. If not for the world "Indian" on its signage, one might think its a usual seafood and/or Filipino restaurant that is just riding on the hype in that area. Itstill feels native even when you set yor feet inside and you'll just be awaken from your assumption when you see the menu and start ordering. And here are some of our orders - pardon us for the breads galore for we'd like to take advantage of our visit and tried it all! There’s Naan which we opted for the garlic variant for more flavor. Already good on its own but event better when partnered with the dips and sauces in front of us. Also we tried some  Chapati.  Perfect again for the whatever saucy orders we had then for this one has a neu

Don't be surprised if you're given this malagkit rice specialty when you ask for Suman when in Iloilo. While suman (sa ibos) to almost any part of the country is the native rice delicacy or kakanon wrapped in coconut leaves, that one is just called  ibos  in the Ilonggo community. Suman for that Ilonggos is that typical deep brown native delicacy and it may come topped topped with latik or not. The color of the suman depends on the sugar being used. Muscovado will give it a dark brown hue and richer flavour which is the most typical. Using washed sugar will give it lighter brown hue while refined white sugar gives it a somewhat typical ibos or suman Tagalog look. Here's a simple recipe for Suman Ilonggo or Biko.

Inspired by the rapid growth of their family-owned Chinese restaurant business, Gloria Maris in Manila, Eugene Chua, and her Ilonggo wife moved to Iloilo a decade and a half ago to explore the potential of putting up an authentic Chinese restaurant he dreamt would become a town favorite. Eugene turned his dream into reality by starting a hole-in-the-wall restaurant along Quezon Street in 2008. The dining place which he named Kusina Tsina later became one of the best restaurants. With his hard work, perseverance  and great cooking skills, which he acquired from their Cantonese Chef, Kusina Tsina has been offering authentic Chinese food that Ilonggos and tourists love. In addition to their best-selling signature dishes are the Dimsum Platter and Roasting Combo Platter, Ilonggos also keep coming back for Kusina Tsina’s Chicken Feet, Chicken Dumplings, Roast Duck, Asado, Fried Chicken, Sour Pork, and Buttered Chicken. Kusina Tsina usually imports the ingredients for most of its dishes. Ho

Suman sa Ibos or simply Ibos as Ilonggos would refer to is probably among the most popular "wrapped" native delicacy. It can be found almost anywhere - streets, markets, mall stalls and even  restaurants. Sold mostly in bundles, its a native treat that I find most fulfilling paired with sugar - muscovado or refined. But I still wouldn't say no to ripe mangoes and/or native tsokolate on the side. Here's the recipe for Suman sa Ibos.

Lechon Paskiw always comes second to Lechon Baboy as the former is just a literal aftermath dish. When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece. And chances are there would be left-overs the following day/s or even weeks.   But you can always make one, even if there's no occasion just by buying lechon by the kilo or just making a turbo broiler made lechon. Check this previous recipe for Turbo Over Broiled Lechon Liempo Here's a simple recipe for Lechon Turbo Paksiw

The rainy days have triggered my utmost desire to make one of the simplest yet very delicious anti-cold weather comfort food we all love - Arroz Caldo. While one can find stalls and restos serving this Pinoy fave, making your own with better and more ingredients is just easy as 1-2-3!  So let's start the countdown as we make our very own Arroz Caldo!