ILOILO FOOD TRIP

It's still an "unexplained tradition" for me why native delicacies are the staples when Pista Minatay comes. Some say it's "Filipinizing Halloween" that instead of candies and other sweets, we have these native delicacies to share as treats and not as tricks. And it started in the rural areas where the abundance of rice and coconuts, among others has made these traditional eats as the "undying" staple this annual celebration of remembering the departed. So, let's start our native delicacies gastronomic journey with IBOS or more commonly known as "SUMAN" in other areas. Click for IBOS Recipe This is probably what comes to mind when one says "kakanin" as this is made with sticky rice and often partnered with ripe mango, native chocolate or just plain sugar, whether refined, brown or muscovado. There's the SUMAN which others refer to as BIKO. A delicious treat of glutinous rice oiled in coconut milk and muscovado sugar with...

We've been doing this "fried pancit molo filling triangles" triangles only to realize that its actually called pinsec frito . Its basically fried dumpling wrapped ala empanada and can also be almost like fried lumpia with a thicker wrapper and lesser filling - to make sure its fully cooked. Here's a simple Pinsec Frito Recipe

Chop Suey is a mix and match dish made with our own choice of ingredients. The recipe varies from almost every household and restaurant, that there is, as they say, a thousand and one ways of making chop suey . One can have it vegetarian or laden with all the meats or just a right combination of both. It's an endless tweak of a basic recipe until you find the one that suits your taste and your budget. Here's a simple Chop Suey recipe

If you love this combination on top of you pizza or even burger, chances are, you'll definitely dig in this very simple sandwich filling. Its a combination of flavor and texture that creates this yummy filling - the creaminess of the cheese and the sweetness of the pineapple.

Almost anywhere in the country you'd find fried caramel-sugar coated saba bananas on barbecue sticks. But in the homes, skewers are not part of the preparation as one can just enjoy with a fork. And I always crave for the ripe bananacue - soft and naturally sweet on its own on top of the coating. Good thing, there are just a few who prefer this kind. Here's a very simple recipe for a home-made banana cue. Happy cooking!

I love using pata (pork hocks) in some of my pork recipes and sinigang is just one of them. The combination of the meat and the fat is just too delicious to resist especially if it almost falls off the bone. Here's the recipe for Sinigang na Pata

Now this is a recipe most Ilonggos with liken to Valenciana. A complete go, grow and glow fish that has carbohydrates and proteins plus vitamins and minerals from all its various ingredients. And with the use of Victorias HOT SARDINES which incidentally a Spanish-style recipe, it a dual Español recipe with a local touch and taste. This is another delicious recipe from Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant . C hef 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 let's now this surely delicious Sardine Paella ❤ Ingredients 4 cans Victorias Hot Sardines in Soya oil, drained 2 cups rice, washed 5 cups chicken broth 3 pieces choriso bilbao, sliced (optional garnish) 4 cloves garlic, minced 1 medium onion, chopped 3 piece...