ILOILO FOOD TRIP

Combining  one of the Filipino favorite ways of cooking - adobo , with one of the most delicious bounty of the sea - pusit or squid, ADOBONG PUSIT among the most popular ways of cooking this seafood. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit

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. So how to get "rid" of the kilos and kilos or this roasted pig? More often, it would end up as lechon paksiw as there would be some sarsa leftovers too. Just stew the lechon in the sarsa, add some vinegar and spices and another dish is born.  Here's a simple recipe for Lechon Paksiw

A treat that brings back the taste memories at the same time satisfy one's craving with a sweet and delightful bite -  Bitsukoy / Bichocoy is an all-time favorite snack! While one can find them in most bakeshops or being peddled when it's meryenda time, making one is just simple. As simple as it may seem (it's just sugar-rolled deep-fried dough), it's a delicious snack or even dessert as it could be the local version of a doughnut. While appearance may differ - some as twisted and others are really doughnut shaped, it basically tastes the same. Here's a simple recipe for Bichocoy / Bitsukoy