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...

If there's one dish Iloilo is known for, it will all point to Lapaz Batchoy. Born in the market stalls in the district name it carries, this Ilonggo cuisine is a must try when in Iloilo. Netong's Batchoy at Tinda Lapaz And despite the number of batchoyans around the city (and even outside Iloilo), there's no more authentic experience than having it where it started - in the market. Don't worry Lapaz market is among the most organized and cleanest markets in Iloilo despite the chaos the market scene brings, you will still "fresh and clean" after your batchoy experience. Inggo's at The Atrium Mall foodcourt The big 3 when it comes to Lapaz batchoy are Ted's Oldtimer , Deco's and Netong's - Ted's is the largest chain with branches in most parts of the country, Deco's is reputed to be the original and Netong's which capitalized on the surge of social media at the start of the decade. The trending Batchoy ni ...

Ginat-an nga Tambo is truly an Ilonggo favorite!  It is a staple is most homes and carinderias as it is always a crowd and palate pleaser.  The dish is a mix of young bamboo shoots and coconut milk - the main ingredients, plus other vegetables and seafood. Depending on the availability and the taste preferences, the dish may have okra, saluyot, takway and corn kernels among others. For the seafood component, it may have shrimps, crabs, bago-ngon  (local freshwater snails),  dried fish like pinakas/daing . Whatever your choice of seafood and vegetables, this dish is always worth the extra cup of rice. So, let's make one of the most popular version of this Ilonggo favorite dish - Ginat-an nga Tambo with Pasayan Here's the simplest recipe of this dish Ingredients 1/2 kilo tambo or bamboo shoots, thinly sliced 2 cups pure coconut milk  1 onion (sibuyas), thinly sliced Shrimps, your take on how many pieces 1 bundle of tagabang (saluyot), w...

Don't be surprised if you're given this malagkit rice specialty when you ask for Suman when in Iloilo. While suman (sa ibos) to almost any part of the country is the native rice delicacy or kakanon wrapped in coconut leaves, that one is just called  ibos  in the Ilonggo community. Suman for that Ilonggos is that typical deep brown native delicacy and it may come topped topped with latik or not. The color of the suman depends on the sugar being used. Muscovado will give it a dark brown hue and richer flavour which is the most typical. Using washed sugar will give it lighter brown hue while refined white sugar gives it a somewhat typical ibos or suman Tagalog look. Here's a simple recipe for Suman Ilonggo or Biko.