ILOILO FOOD TRIP

I am a big fan of canned tuna! In fact I have this "gastronomic affair" with Century Tuna , for more than a decade now - from eating it straight from the can or making simple on the spot recipes. So I've had sinigang, sisig, casserole, ala king and more on top of just adding calamansi or vinegar to the tuna. So here's a new addition to my (canned) Tuna Recipes collection and it's a delight in every bite! Here's the recipe for (canned) Tuna Embutido

I looooove Adobo sa Achuete! Be it pork, chicken or almost anything. The delicious mix of  flavours of the oil, vinegar and garlic is often makes my adobo cravings and the meat is just secondary. Well, sort of. But if the meat preferably chicken is sort of fried a bit but still tender and comes right off the bone... extra rice, please! And here's a recipe for Chicken Adobo with Achuete and one can tweak this recipe to suit his own taste and/or with the availability of ingredients especially those with limited sources.

Manila, Philippines. December 5, 2022 — Finding the perfect holiday gifts for loved ones can be challenging for some people. Well, gift giving doesn’t come with no pressure since we only want to give our loves ones what’s best for them. If you’re still looking for the ideal presents or rather need some inspiration, Filipina singer-songwriter Moira dela Torre shares her holiday gift ideas that are perfect for all ages and for every special person in your life!  Making it a merrier Christmas season, Home Credit recently launched The Great 0% Interest Festival , so every shopper can check out items from almost 10,000 partner stores nationwide. Customers can choose from more than 50,000 products available through Home Credit that they get at 0% interest until January 31, 2023. Are you ready? Check out what’s in Moira’s shopping list this holiday season! Gifts for learning and entertainment Now is the time to reward hard-working children and inaanaks the gadgets they deserve. Gifting th...

Characterized by it's purple hue because of its quintessential partner - ube or purple yam,  Puto Bumbong  is very synonymous with the  Pinoy  Christmas. It is part of the Holiday gastronomic scene especially during 9-day early morning mass called  Simbang Gabi . . Its named as such because of the usage of bamboo as steaming "vessel" for the native delicacy. Placed on banana leaves, it is then topped sugar, shredded coconut, margarine and even cheese. Here's a simple recipe that could start your gastronomic love affair with the native delicacy even if it isn't Christmas. And you can cook  puto bumbong  even without the  bumbong  or bamboo tubes!

Just like what a popular tagline says "Once you pop, you can't stop". Adapted from the Pringles slogan, I like to use it to describe food discoveries that becoming addicting. Except for the popping , I really can't stop eating these short bread biscuits known as masa podrida from Cheling's Delicacies. Just as simple as it is,  it was delicious. You won't find any fancy design or shapes nor over the top ingredients. It's just addictively delicious. Even, my friends can't help but also be addicted since each bite deserves another and in no time at all, we finish a whole pack. One of them describes this to be a polvoron made into a crisp cookie. Whether you agree or not, it is much better if you can taste these masa podrida. Each box costs PhP160 and contains three packs having 6 or 7 biscuits so that's around  8 pesos for each bite of heaven. Other than this short bread, they also have Carrot Cakes, ...

Sotanghon is one of my favorite noodles to cook with, whether it's a soup or just a dry noodle dish. I like the texture of the noodles as well as its ability to absorb much of the flavor.  While there are so many brands - local and imported, I am very partial with 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. Ingredients 1 pack Sotanghon, 500 grams 1 cup of pork slices or shredded chicken 1 cup carrot strips 1 medium cabbage, chopped 1 medium onion, chopped 3 cloves garlic, chopped Oil Salt Pepper 2 Tbsp Soy Sauce 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes Sesame Oil, optional Calamansi How to cook Sotanghon Guisado In a large heated wok, pl...

This is it! How about some delicious Pancit?! Most of the time, the noodle dishes we grew up with has lots and lots of meat. It's time to lessen and veer away from the meaty pancit and try something new and by the sound of it, appetizingly delicious too! Thanks to Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant , for another wonderful noodle dish idea that makes our favorite pancit level up in taste. Chef Tope has partnered with VFC increating special recipes for us to have a taste of Negros, right at home. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil. So, this is really it, pancit! Ingredients 4 cans Victorias Hot Bangus in Soya oil, drained 15 pieces Fishballs 1 small head of Cabbage cut into 3-inch strips 2 large Carrots, 2 inch strips 1 small Onion, chopped 1 clove Garlic, chopped 10 pieces Bagui...