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World Class Chefs

  • Elgin G.H. Aguilar

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Chicken Beef Pork Dessert Recipes
KARE-KARE. Enriched with coconut milk, this basically Tagalog dish turned into an Ilonggo version. Just prepare kare-kare as it is and just add gata in the end and, voila! a sumptuous vegetable meal. Not only that, adding okra is unthinkable.

Care for Kare-Kare?

A nationally popular dish, such as kare-kare, is no wonder why it has different versions as it could be. From north to south of the  country, this vegetable dish portrays character inherent to the region where it is prepared. One good example here in Iloilo, people are fond of using gata or coconut milk on [...]

NETONG'S SPECIAL LA PAZ BATCHOY. Over the years, I have been wanting to try different versions of batchoy and compare them to the original. But, today, my tastebuds confessed that this

La Paz Special Batchoy

There is no better place to enjoy batchoy than having them in La Paz district itself, where this special soup dish was concocted long time ago. Here in Iloilo itself, major batchoy makers flaunts their versions as “the original”, “the best in town”, and what have you. So, today, I had my lunch at a [...]

SWEET ALUPE (Cassava Cake). Alupe is made of ground cassava or balinghoy wrapped in banana leaves. To make this local delicacy interesting, some add shaved young coconut and coconut milk and red sugar during the process.

Sweet Alupe

Today, I am posting my 501 post since 2009!  It is hard to believe that I have been food blogging close to four years now and reached the 500th mark. Something to celebrate and be proud about. To celebrate it, sweet alupe or suman is an appropriate food to talk about. We call it alupe [...]

TINUOM NA OHONG (Grilled Mushrooms). Grilling edible wild mushrooms with banana leaves is the best way of cooking this fungus.

Tinuom na Ohong

Ohong is the local term for mushrooms among Ilonggos. I used to remember when we were small, we used to pick them around farm fields after a major thunderstorm.  Back then, there were only few houses around and more of open fields and banana trees which are conducive for mushroom proliferation. Aside from using mushrooms [...]

LASWA. As I have mentioned above, I called this double healthy laswa because, laswa itself is healthy because of its vegetable content and totally red meat-free! The grilled gusao fish adds more flavor and protein to this dish.

Healthy, Healthy Laswa

It is Friday again and it is the first in the month of May. So, fish is the order of the day and, I wanted my laswa with sinugba ( grilled) gusao fish as panakot or sahog. Now, this is a very healthy way of ending the first week of May. Laswa itself is already healthy [...]

GINATAANG PINAKBET. Some people are intrigued by this post as pinakbet, a classic Filipino dish undergoes major modification. This is a signature of Ilonggo cooking using gata or coconut milk  to enhance the flavor of this all-time Filipino favorite vegetable dish. Basically, it is prepared as regular pinakbet, only coconut milk is added. As simple as that. One should try it and compare the difference to Tagalog and Ilokano way of preparing this flavorful vegetable stew.

Pinakbet na may Gata

I heard few people saying that, such a classic Filipino dish as pinakbet, should be prepared as it should be. Plain and simple. But, as a subscriber to fusion cooking, I would say, every Filipino dish has lots of room for alteration-modification-improvisation! As long as it tastes good, if not perfect, my palate salutes for [...]

IBOS + PAHO (Rice Cake Roll with Ripe Mango). This is a perfect snack or merienda among Filipinos. All over the country, people will easily recognize this all-time favorite. Rice cake roll, popularly known as ibos in Western Visayas or suman in Northern Luzon is a uniquely prepared sticky or glutinous rice wrapped in coconut leaves and boiled in coconut milk.

Ibos + Paho!

Wow! It is merienda time here at Ilonggo Living, considering it is the peak of mango season right now. Have ibos or suman (rice cake roll) and paho or manga (mango) is a perfect pair for merienda or snack. Or, even for breakfast to some people. Take a look!

SINUGBA NA LOKUS (Grilled Squid). It is my pleasure again to post this seafood favorite, squid or pusit in Tagalog or, lokus in Hiligaynon. There is some routine procedure in preparing squid before cooking them. The atmost and foremost is to clean them and remove some unwanted parts of the squid.  Such as the mouth, by spreading the tentacles, right in the middle, just pull it out and the back cartilage. Some specie has that cellophane structure at the back that has to be removed so that eating squid will we a breeze. The last hint is, not to overcook them as they become rubbery and, most times, lost its flavor.

Sinugba na Lokus (Grilled Squid)

Squid, once again, takes the center stage in Ilonggo Living. It is no wonder since freshest seafoods abounds our region. Any size of squid or lokus (in Hiligaynon) are at hand in wet markets, supermarkets and, talipapa  (cornerstore) or manuglibod (local peddlers on foot). I have never enjoyed fresh squid in my entire adult life [...]

SIZZLING SIBINGAN (Blue Marlin). Sibingan are well known for its delicate flavor and high fish fat content. They are dubbed as the pork of the sea because of it is high omega-3 content. I preferred it fried this time over grill but the latter way can bring out the flavor and the oiliness of the fish. I love eating my sibingan with kimchi. You should try it.

Sizzling Sibingan (Blue Marlin)

As fresh as one can get them, blue marlins are abundantly available here in Iloilo. Sibingang as what Ilonggos call for blue marlin is considered “baboy ng dagat“, meaning the “pork of the ocean”! Unlike the real pork, blue marlin is loaded with the healthy omega 3 fish oil. Furthermore, like salmon, blue marlin can [...]

TORTANG LOBO-LOBO (Silver fish Torts). This dish is so easy to prepare. Just wash a bunch of  lobo-lobo, strain excess water and, then add beaten egg, corn starch, a dash of pepper and salt to taste. Make into small patties and then fry them.Just as simple as that. Make sure you do not burn them. Serve it with fresh tomatoes or ketchup or drizzle it with calamasi juice. Instant breakfast for busy people!

Tortang Lobo-Lobo

This fish called lobo-lobo ( silver fish or tabios) is considered as one of the smallest fish in the world. The fish looks so small but easily spotted when they are freshly bought at the wet market. They are cheap, as well. It can be prepared as paksiw or torta. The latter is good for [...]

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