ILOILO FOOD TRIP

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.

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...

One of the first questions always asked about Pancit Molo is " Where's the Pancit ?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Here's a simple  Pancit Molo recipe.

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...

Kumbo is what Ilonggos refer to as banana fritters - saba dipped in batter then fried and sprinkled with sugar. I love it even more when the bananas used are ripe  as it give the kumbo some natural sweetness in every bite. Its  filling snack and easy to make at the same time tweak the recipe a bit to satisfy your taste and curiosity. Here's a basic recipe for kumbo .

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

So simple that this dish can be aced by first time cooks and can be whipped by experts even with eyes closed! This savory and delicious combination of pork, potatoes carrots in tomato sauce is alway an extra rice magnet. Much more so if I drizzle hot sauce on it. No need for fancy ingredients to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...