ILOILO FOOD TRIP

“What I realized during and after the pandemic is that we should take care of the people that you work with. If you have a good relationship, they will stay with you.” Ted Valderrama Jr. came from a family of bakers whose breads are considered, not only as Ilonggo breakfast staple but revered locally as much as baguette is loved by the French.  Guess what happened when Ted decided to start a restaurant business instead. “It was nothing short of a baptism of fire,” Ted shared. “I know how to bake bread so we started with what I know.” Nicolette Bakery+Café’, which opened in SM City Iloilo in May 2016, was named after Ted’s wife, Nicolette. Together, they let their love for food lead them to realizing their dream of running a place where Ilonggos can enjoy special moments with family and friends. In the first month of operations, Nicolette only had about six food items. The menu expanded as they sought out and listened to the recommendations of their customers during their first thre...

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

Eggs are often associated with breakfast. Aside from being an additional " sud-an " for " pamahaw " , it can also be topping on our favorite pancit, La Paz batchoy or Valenciana dish.  But eggs, when hard-boiled, fried or scrambled  are also delicious as sandwich palaman or filling. My all-time favorite is a simple combination of hardboiled egg, cheese and sandwich spread.  But here's a level up filling that will surely make breakfast or any meryenda a delicious treat as Victorias Foods Corporation is partnering with Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant.  With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.  And just in time for the Lenten celebrations, here's the an appetizing sandwich creation concocted by Chef Tope using hard-boiled eggs and Victorias Hot Sardines in Soya Oil.  Ingredients 6 pcs Victorias Hot Sar...

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...