ILOILO FOOD TRIP

Bulalo is one of the most popular beef soups and can be found in different parts of the country. But the bulalo "country" is Batangas and some parts of Cavite like Tagaytay. Like most dishes, the recipe tends to vary from one region to another but the basic is just it is slowly boiled beef shanks with bone (marrows) with an assortment of vegetables. Its one easy recipe but takes a lot of patience to prepare since it requires hours of boiling the meat until tender that it almost falls off the bones... Here's  a basic recipe on how to cook BULALO

One’s visit to Iloilo City is not complete without going on in an exciting food trip experience.  True to its title “the Food Haven of the Philippines”, Iloilo City offers lots of must-try gastronomic delights. Aside from authentic Ilonggo delicacies like La Paz batchoy, Pancit Molo, laswa, chicke inasal, chiken binakol, and KBL, there are several famous restaurants around the city that offers international authentic cuisines such as Korean, Thai and Chinese. One can find and discover lots of these specialty or authentic restaurants as local and international food chains at SM City Iloilo  The biggest mall in Iloilo and in the region has been supporting the local government unit of Iloilo City in its effort to promote more the city as the country’s gastronomic hotspot. One of the homegrown brands nestled particularly at SM City Iloilo Southpoint is the Kusina Tsina 中 國 小 館  of restaurateur Eugene Chua. Kusina Tsina is one of the best restaurants serving authentic Chinese ...

So what is "white" adobo? It is basically the usual adobo recipe minus one major ingredient - soy sauce or toyo . It's been a fad years ago and it stayed on making it a successful experiment to whomever made the first "white" adobo There are no secret ingredients to this - just omit soy sauce, from your usual recipe. And choosing the right meat part can also make it a recipe to remember. Enjoy! Here's a simple recipe for Pork Liempo White Adobo

The coffee industry in Iloilo, even in Western Visayas, is inevitably hot and brewing.  The popularity of local coffee shops is one proof how Ilonggos are coffee lovers, or we say, "coffee business"-minded. Seeing the industry's potential, the Department of Trade and Industry (DTI) beefed up its support to the micro, small and medium enterprises (MSMEs) in the coffee industry in the region. In fact, it is one of the seven priority industry sectors of the department.  For 2022 alone, the DTI regional office 6 has prepared 18 kinds of training for coffee entrepreneurs to help them improve their products in terms of packaging and marketing.  Among others, DTI has "Kapatid MentorMe" program – its flagship program that aims to create smart entrepreneurs. In Iloilo City, the city government, the Philippine Chamber of Commerce and Industry (PCCI) Iloilo Chapter, Inc. and other stakeholders forged a partnership with the goal of providing a venue to promote local coffee ...

La Paz Batchoy of Iloilo is one of the homegrown favorites of the Ilonggos that captured the taste of the Filipinos.  Along with Pancit Molo, batchoy is a must-try when in Iloilo, thus the statement “your visit to Iloilo is not complete if you have not tried batchoy.” The original batchoy ingredients include miki (noodles), pork caldo, pork strips, pork liver and intestines, crushed pork cracklings or chicharon and seasoned with garlic, onions, and onion chives. Like other food dishes, it has also innovated through the years and has different versions. For one, customers have now options aside from miki as its main ingredient and these are bihon, sotanghon and miswa noodles. Because of its popularity and affordability, batchoy business has thrived in the city and province of Iloilo. Many created their own version of batchoy.  The food business like batchoy is one of the Micro Small Medium Enterprises (MSMEs) that got the support of local government units. The first-ever “Batch...

I've been experimenting with various kinds of canned seafood pasta for the longest time but never had the chance to do it with Spanish-style sardines. When I attended a food tasting session for " A Taste of Negros " event of Victorias Foods Corporation , I had a sort of deja vu with the pasta dish served. I may have experimented on the same ingredients before but Chef Tope edged me out with the use of the sun dried tomatoes and sardines in oil. Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant has partnered with Victorias Foods Corporation in creating special recipes. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil. His pasta creation is a fusion of beloved Italian ingredients with local heirloom recipe in the convenience of a de lata - that is Victorias  Sardines in Soya Oil . Ingredients 3 cans Victorias Hot Sardines in Soya Oil, drained...

Whether it comes from you suki fastfood, streetside stall or just simply cooked at home, Chicken Inasal is always a delicious way to eat.  It also tends to do away with pretentions as you almost and always have to do it "kinamot" (eating with barehands) and diets also go away - unli-rice, please! So let's make a delicious batch of Chicken Inasal and enjoy every bite of it!