ILOILO FOOD TRIP

This simple BEEF SARCIADO is a savory and delicious combination of beef, vegetables and delectable sauce and is always an extra rice magnet! A much simpler version of those thick sauce stews, this can be done with or without tomato sauce. Just some bread crumbs and/or liver spread/potted meat to thicken the sauce if you won't be using tomato sauce. No need for fancy ingredients either, just beef, carrots, peppers and potatoes plus some garnish. Now let's begin...

There’s no need to wait for special occasions to get roast beef. Indulging in roast beef cravings is now easier with Greenwich’s Roast Beef & Cream Cheese Overload® Pizza. And for days when you want rice with roast beef, Greenwich’s introduces the Roast Beef Pizza-Rice Bakes—made more filling and delicious with Crunchy Chicken. Enjoy a delicious rice meal with a twist with the Roast Beef Pizza-Rice Bakes, starting at P79 and Roast Beef Pizza-Rice Bakes Chicken Combo, starting at P175. Imagine the savory and juicy roast beef you love as a pizza topping on steaming hot rice. And for days when you want something extra, order the combo and get Crunchy Chicken. “Our most indulgent, premium beef pizza topping can now be enjoyed as a rice topping, which many Filipinos will surely love. Our Roast Beef & Cream Cheese Overload® Pizza and new Roast Beef Pizza-Rice Bakes and Roast Beef Pizza-Rice Bakes Chicken Combo can be enjoyed at any time, whether alone or on your next barkada food

Kusahos is my favorite way of enjoying beef. it is basically sun-dried beef strips marinated adobo style - that is with vinegar, garlic and soy sauce, among others. After an overnight marination, it is then sun-dried for a few days - watch for flies as this is a fly-magnet! The drier it becomes, the better tasting it will become. It is then deep fried or at time placed directly over charcoal, for a crunchy-lious local beef gastronomic experience. Here's the recipe for Kusahos

Embutido is the Filipino version of home-made meatloaf that has gone from a special occasion recipe to the convenience of purchasing from grocery stores. Whether for a fiesta or any special occasion,  embutido  is a perfect dish to serve. Not only it adds presentation and flavour to any menu, it is also among the more familiar items that need no introduction. And as there many occasions. there are many recipes as well as tweaks in making embutido.   Here's a recipe for Embutido

I'm not not really fond of having goat meat as part of my gastronomy. But if it is kilawin made with goat skin, bring it on!  The taste and texture combination creates an exciting burst of flavour - grilled tender yet crunchy-chewy mixed with the spicy and tangy dressing makes it a perfect appetizer or a beer match! Here's a simple recipe for Goat Skin Kilawin

Whether a soupy dish or not, sotanghon is one of my favorite noodles to cook with. I like the texture of the noodles as well as its ability to absorb much of the flavor. I like the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good. Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice.

When John Paulo Juaneza thought of opening a restaurant that offered fried chicken as just a side dish, little did he know that the chicken would become the main offering as it instantly captivated the Ilonggo palate.  “When my wife went to Korea with her parents, she got the idea of starting a food business here in Iloilo from Korea’s famous toast business. Then, I asked her if it’s a good idea to include fried chicken as a side dish,” narrated Juaneza. “My wife Cloudine helped me out on the designing and construction of our stores,” John Paulo added. Abraham’s Chicken & Toast, Most Loved Flavored Chicken owners John Paulo Juaneza with his wife Cloudine at their Korean-inspired food store at the 3rd floor of SM City Iloilo’s Food Hall. Located inside Iloilo City’s Central Philippine University (CPU), Abraham’s Chicken & Toast established its first branch serving Korean food with an Ilonggo twist.  It became a big hit as soon as it opened, captivating customers with crunchy chi

Suman Latik is one of my ultimate favorite native delicacies ( check out more ) and most of the time these are sold in the public markets in pairs. It consists of a flattened  ibos  (or suman as referred up north) topped with  bukayo  - coconut strips sweetened by muscovado sugar. But most of the time, my appetite hungers for more than a pair of these or the bukayo portion is bitin that I wish there's more. And at times we just make our own at home so that we can enjoy this suman-bukayo combo to our heart's content. But the wrapping of the sticky rice in banana leaves when cooking and unwrapping it for eating, is labor extensive - sort of. So how about layering the suman and the bukayo for a more eye-catching delectable presentation, easy to consume and store and probably a convenient way to market and sell a beloved native delicacy - the millenial way! Here's a simple recipe for  Suman Latik "Float" Ingredients 2 cups Pilit/Malagkit (glutinous) Rice 1 cup Coconut

Add a very appetizing twist to the already delectable PAKSIW or PINAMALHAN nga BANGRUS using SINAMAK or the Ilonggo style spiced vinegar. It's not just adding some chillies on your recipe as decoration but the vinegar to be used is already screaming with spiciness. Just make your your spiceness tolerance is at par with your recipe in the works. Here's a simple recipe for Spicy Bangus Pinamalhan / Paksiw.

The are many different types of edible seaweeds but lato , gulaman and guso are the most popular. They are a staple in most seaside communities households and restaurants. And the best part is that preparing them into an appetizing salad / kinilaw is very simple.   Here's a recipe for a simple Kinilaw na Guso

Amidst the fireworks and revelries, food ushers in the new year with the traditional  media noche . So what's on our table welcoming New Year 2024? Though the new year is barely a day old but already it seems to be full of life and of course, gastronomic delights starting with this traditional midnight meal welcoming the year ahead. Our media noche is always a mix of the traditional and all-time favorites mingling with the new food finds! So check out our fare welcoming 2024…  Always present is the HAM. Be it the sliced pork ham (Chinese-style) or whole chicken hamonado. Another staple is a PASTA DISH but this time it was create your own. Linguine pasta with tuna-tomato, pork tomato, tuna, olive pil and pesto as sauce choices with Parmesan cheese. Something new was the pepperoni QUESADILLA to give our media noche some Mexican flair. Also some NACHOS to create some texture and flavor with its spicy cheese and creamy spinach dips. Another staple is QUESO DE BOLA - perfect for that ha