ILOILO FOOD TRIP

Inubaran  basically means the dish is cooked with ubad . No, it's not a typo error, it is really ubad not ubod  - different from but practically the same.  CONFUSING? Well  ubod  is the pith or the center of a coconut tree while  ubad  is the pith of a banana tree. To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .  Ubad sold in local markets. You will only use the white center/core portion. Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Here's a popular recipe using ubad ...

My familiarity with Efuven started when it became a staple noodle dish prepared at home, whether on special occasion or just any given Sunday lunch.  I can only assume that we got curious about this noodle variety that we tried to use it instead of the usual pancit canton, bihon or sotanghon. Or we might also have heard others talked about it or ate in some restaurants serving this pancit.

This recipe is a favorite at home as it is appetizing and delicious at the same time easy and simple to cook. It just involves marinating and frying and is a versatile recipe so you can tweak it to suit your own taste. The ingredients are also easy to find or. substituted.  Here's the recipe for Pork Tenderloin with Onion and Bellpeppers "Stir-Fry"

If the coconut trees around the house are teeming with fruits, chances are there would always be some  Buko Salad in the fridge! Aside from being easy to make, it is also versatile to easily suit your taste and budget. Buko Salad is one of the most popular fruits salads not to mention refreshingly delicious too! And I like it frozen too - like halo halo or ice cream. The recipe is just easy that you can make it with eyes closed! Just follow your taste and you're good to go! Now, let's make some Buko Salad! Ingredients 5 cups young coconut meat strips, adjust 1 can regular size Fruit Cocktail ("Fiesta"), drained, adjust 1 can Condensed Milk 1 box all-Purpose Cream Optional * adjust amount Evaporated Milk Nata de Coco Kaong Sweet corn kernels Cheese, cubed Peanuts, crushed How to make Buko Salad In a large bowl, place cream then add condensed milk. Mix well for a uniform consistency and taste.  If you opt for a ligh

Whenever there are some leftover grilled or fried fish, a simple rule is followed for its next gastronomic life. The former is cooked Linagpang for the next meal and the latter becomes Cardillo or Sarciado . And most of the time, the fried fishes tend to have more second chances. Both Cardillo and Sarciado recipes are almost identical but differ with the addition of beaten eggs in the sauce while the sarciado has none. The former also tends to be more versatile as it can be cooked with a range of different additional vegetables while the latter is quite limited. So let's make CARDILLO na BANGUS with PECHAY INGREDIENTS Fried Bangus, sliced into serving pieces 1 medium Onion, sliced 4 cloves Garlic, minced 2 pieces Tomatoes, sliced 3/4 cup Water, adjust Salt and Pepper to taste Soy sauce or other Liquid seasonings Pechay, washed and cleaned 1 to 2 egg/s, beaten How to Cook CARDILLO na BANGUS with PECHAY In a

One of my favorites and could be yours too, is Monggo Soup with a galore of vegetables and meat. And if it is pata or pig knuckles, wow, food heaven just descended on us. I love it even more with greens like malunggay, kamote and my favorite - alugbati. Then add some "bulky" veggies like jackfruit, unripe papaya or kalabasa to complement the pork pata. So here's another recipe for Pata with Monggo - this time with Papaya and Kamote Tops.

My childhood memories about muasi or palitaw are not that good. I consider it as one of my hated native delicacies given itsbland taste even with the sugar dip.  But as time passed, I learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some Palitaw!

So what's a White Salad? It's just a Fruit or Buko Salad with all the white (and off white ingredients). Simple as it may seem, this could turn into one of your favorite salads and desserts for any occasions and events. Preparation is easy and the recipe can be easily tweaked to add more of your favorite "white" ingredients.  Here's an easy recipe for White Salad

There could be a 1001 ways to make atsara and with the bounty of fresh fruits and vegetables around, the possibilities are just limited by one's gastronomic imagination. From the popular papaya and bamboo shoots atsara to ampalaya and ubod little known dampalit (a weed), this Filipino pickle relish makes fried and grilled food tastes even better. Let's prepare a simple Radish (Labanos) Atsara

Making pinaksiw na pata is simple but tends to have a slow cooking time. But in the end its worth the wait nd you'll be almost screaming "extra rice"! It's basically just boiling and seasoning accordong to your taste preference. While basically, it got to have that hints of vinegary taste (or aftertaste) others prefer it on the sweeter side like Pork Estofado. The good thing about this Filipino recipe is that you can adjust it according to your taste preference or mood - even when the dish is almost off oven! Here is the recipe for Paksiw na Pata Ingredients 1 kilo Pata (pork leg), sliced to serving pieces 1 medium garlic head, crushed 1/3 cup vinegar, adjustable 1/2 cup soy sauce, adjustable 1/2 cup brown sugar (washed variety), adjustable 5 pieces laurel (bay) leaves 1 tbsp whole peppercorn 1 cup banana blossoms, optional Salt and ground pepper to taste Water for boiling, adjust How to make Paksiw na Pata In a pot, place pata slices and su

Apan-apan is an Ilonggo favorite sidedish yet often times it can become a viand as it is a flavorful combination of kangkong and bago-ong cooked adobo style. One can even add slices of meat or even tulapho for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make. One can even add slices of meat or even  tulapho  for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make. Here's a simple recipe for Apan-apan Ingredients 2 bundles of Kangkong  3 cloves of Garlic, finely chopped 1 Medium sized Onion, sliced 1 tablespoon of Guinamos (you can also use ready to eat bago-ong sold in groceries) 1/4 cup Vinegar or more Cooking Oil Sugar (optional) Sili (optional) How to make Apan-apan  Cut the hard(er) stems/stalk of the kangkong . Wash and clean the kangkong then set aside. In a wok sauté garlic and onion then add guinamos or bago-ong ala