ILOILO FOOD TRIP

A refreshing and healthy cooler, this red kamote juice is made with red kamote tops with calamansi juices. It is very simple to make yet tricky as finding the right kamote tops would sometimes be a challenge. Good thing the local wet market has almost a steady supply of red kamote tops most of the time, so we can enjoy this delicious juice anytime we want. Here's how to make Red Kamote Juice

Macaroni Salad is a staple dessert during special occasions. Aside from being easy to make, it is also versatile to easily suit your taste and budget And whatever your end product maybe or how it will look like, it still is a salad and chances are they will be asking for more! So here's a basic recipe of a macaroni and fruit salad.

There are many ways to make Sarciadong Isda  thus a generic name for this recipe. It is basically fried fish topped with sauce made mainly of tomatoes and it can be also like a sweet and sour recipe . But this one is simpler and takes less ingredients at the same time easy to tweak to suit your own taste. Here's a basic recipe for Sarciadong Isda

Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat ( lard ) from the tulapho in making biscuits. Tulapho is perfect in adding crunch to various dishes like pinakbet  just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong ). Here's the simple recipe of making Tulapho

The Holidays are almost over and when you check the fridge chances are, left-overs from the season of gastronomy still lurk behind. And luckily left overs re my specialty when it comes to making mix and match recipes, most especially after the Christmas and New Year. If you still have ham left from your Noche Buena and Media Noche feast they would come perfect for this fried rice recipe call Hawaiian Kalo-Kalo (fried rice).

I love mais and it's usually the tinanok ( nilaga ) that I crave for. But upon passing by my suki mais corner, I happen to be captivated by the aroma of their sinugba nga mais so without much though I bought 4 pieces upon knowing that its only Php15/2 piece. Now that's really bargain and I will surely be back for more! Do you like plain grilled corn? 

Pancit Molo is among Iloilo's culinary specialties and a great contribution to the Philippine gastronomic scene. Named after one of the city's districts, Molo, the dish has an obvious Chinese influence being like the wonton . No wonders there as Molo is a rich Chinese enclave where generations of old Ilonggo families in the area have family ties to the Chinese - from other parts of the country and to China, itself. One of the first questions always asked 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. And here's one basic recipe for this much beloved Ilonggo soup - Pancit Molo