ILOILO FOOD TRIP

I just love Fried Lumpia. The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce always makes me salivate just with the thought. Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling. Here's a basic Fried Lumpia recipe

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...

Pork Estofado always makes our fiesta food fare. Just like adobo, the older it gets the tastier it becomes. While there are many recipes and tweaks in making estofado, I just stick to a simpler recipe with ingredients that are just readily available in your cupboard. While it may seem very hard to cook, its actually a very simple dish - just fry and stew!  Here's the recipe for Pork Estofado

I really find the name of this dish funny when I was a kid. It sound nonsense then but now when I hear "hototay", my stomach grumbles upon anticipation of this delicious .meat and vegetable dish soup. Though recipes may differ from restaurants to households - it still is one Chinese dish that satisfies hungry Filipinos.  Here's a simple recipe for Hototay

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, 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...

While watching these slabs of pork belly boiling in the pan, I envisioned it smothered in thick sauce. So an on-the-spot recipe was born! I then proceed to brown the pork belly then Googled a recipe for a tamarind-based sauce. Inspired by the recipe I found, I made some twist by adding ingredients my eyes laid on in the fridge and in the cupboard. Not bad for an experimental recipe... So here's my Braised Pork in Honey-Tamarind Sauce

A specialty of Cebu, Pancit Bam-I is a noodle dish that has been adapted in most parts of the country. It can be found in simple turo-turo and karinderyas as well as restaurants and hotels - each giving their own twist to the recipe.  But the common denominator for this pancit is the mix of two kinds of noodles - sotanghon (vermicelli) and canton (egg noodles). And just like with most pancit dishes, the recipe can be adjusted to satisfy your own tastebuds.  Here's a simple recipe of Pancit Bam-i