ILOILO FOOD TRIP

I just love aroma and taste of Pork Steak. The smell of calamansi, onions and soy sauce perfectly creates that distinctive savory-sweet taste we all just adore. And I love having lots of onions to go with my pork steakthat sometimes it becomes onion steak with pork! So, let's waste no time in cooking my, and most probably yours too, favorite Pork Steak. Ingredients 3/4 kilo pork kasim, whole for this recipe, adjust size accordingly 1/4 cup Calamansi juice, adjustable 1/4 cup Soy sauce, adjustable 2 large onions (or more) , sliced Sugar, optional Cooking oil for pan frying Salt and pepper to taste, adjust How to cook Pork Steak Marinate Pork in soy sauce, calamansi, salt and pepper for at least 2 hours or overnight. Remove pork from marinade and fry/sear to have a nice crisp outer layer When done, remove the meat and fry onions for about a minute. Add the marinade and bring to a boil. You may opt to use and/or add fresh soy sauce and calamansi juice. Place pork

Ginat-an nga Tambo is truly an Ilonggo favorite!  It is a staple is most homes and carinderias as it is always a crowd and palate pleaser.  The dish is a mix of young bamboo shoots and coconut milk - the main ingredients, plus other vegetables and seafood. Depending on the availability and the taste preferences, the dish may have okra, saluyot, takway and corn kernels among others. For the seafood component, it may have shrimps, crabs, bago-ngon  (local freshwater snails),  dried fish like pinakas/daing . Whatever your choice of seafood and vegetables, this dish is always worth the extra cup of rice. So, let's make one of the most popular version of this Ilonggo favorite dish - Ginat-an nga Tambo with Pasayan Here's the simplest recipe of this dish Ingredients 1/2 kilo tambo or bamboo shoots, thinly sliced 2 cups pure coconut milk  1 onion (sibuyas), thinly sliced Shrimps, your take on how many pieces 1 bundle of tagabang (saluyot), washed 1 liter wa

Takway is what Ilonggos refer to the part of the gabi plant that grows sideways , termed as tendrils.  When scraped off of its outer skin and thoroughly cleaned, takway is often a key ingredient in vegetable dishes like laswa and the  ginat-an dish consisting   of the gabi tendrils and tubers with coconut milk and local snails know as bago-ngon . It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked.  Spicy Takway Adobo And the most popular takway dish is adobo style with guinamos , the local bago-ong . Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it. If you have an adobo recipe you are frequently using, just substitute pork/chicken or kangkong with takway and add bago-ong alamang then you're ready to go. Here's a simple recipe for Spicy Adobo nga Takway

I love Century Tuna! Whether enjoying it straight from the can or experimenting with various recipes, it's a gastronomic love affair for years now. I also love its many variations from the Solid or Chunks in vegetable oil or water to my ultimate favorite - Flakes in Oil (Hot and Spicy)! One of my most successful recipes, if I do say so myself, would be the  Century Tuna Sisig .  I just love how appetizing it can always be and I keep on experimenting with the recipe every time I make one. Here's my simple recipe for Century Tuna Sisig .

With it's signature French bread quality - crisp outside and soft inside, Panaderia ni Pa-a (formerly Jaro Bakery) has influenced the gastronomy of the Ilonggos especially those residing in Jaro. Established in 1896,  is very popular then and now with a singular item - pan de sal .  Founded by Jose Uy's great grandfather, Chiquito Uy, the bakery has withstood the test and taste of time and lived up to more than a century of baking and maintaining the quality and taste of it products especially the famed pan de sal.    Panaderia ni Pa-a was named in honor of Jose Uy's father, Uy Pa-a who was a native of the Southern China province of Fujian. 

When there's pasta, there must also be pizza! Weeks ago we had Sardine Pasta with Sun-dried Tomatoes to satisfy our Italian cravings. Now, it's another gastronomic re-invention of an Italian classic that will surely make us crave for more. How about some Sardines and Tomato Pizza made with our favorite Victorias Hot Sardines in Soya Oil? The thought alone of cheesy pizza topped with Victorias Hot Sardines already makes us salivate more! Thanks to Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant , for coming up with this delicous and easy recipe for us to ty at home. 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. Let's not keep our tummies grumble, it's time to this Victorias Hot Sardines and Tomato Piz

Adapted from the Filipinized version of beef steak, pork chops can be made ala bistek . The recipe simply calls for the use of pork chops instead of slices of beef. It's the savory combination of marinade that eventually becomes the sauce that makes the dish a rice magnet. The mix of flavors of the onion, soy sauce and calamansi creates is simply too tempting to resist. Here's a simple and adapted recipe for Pork Chop Steak

Buko Pandan is among the most popular Pinoy desserts and easiest to make. Its just a combination of young coconut strips called buko, gelatin cubes with the essence of pandan and a creamy concoction made with milk and cream. The preparation of a basic Buko-Pandan recipe is mainly on the making if the pandan-based gelatin.  Here's a simple recipe for Buko-Pandan: Ingredients * 1 pack Buko Pandan Gelatine powder Shredded buko meat from 2 to 3 pieces coconut 1 box cream 1 can condensed Milk 1 can evaporated milk Procedure Prepared gelatine according to package instructions. Set aside to cool then slice into cubes. In a bowl mix evaporated milk, condensed milk and cream. Adjust according to desired taste and consistency. Combine young shredded coconut and gulaman into the cream mixture. Chill 2-3 hours before serving. Do not freeze As always the measurements are just guides in this mouthwatering dessert recipe. *One can make adjustments on the quantity of the ingredients used whether o