February 9, 2010
There were few food issues I had to straighten out during my recently-concluded trip to the Philippines. The major one was, who has the best BUKO PIE in the Philippines? Most buko pies now are commercially-prepared and the quality is compromised. This competition is somewhat narrowed down to three competitors as I have gathered few observations already from my previous visits to Iloilo and Luzon last year. Nang Palang’s emerged as the winner last year and will face off with its steep competitor from Bacolod (El Ideal) and Laguna. Few of my readers briskly suggested to try the Laguna-made buko pie. Allow me to show you who prepares the BEST BUKO PIE in town, or should I say, in the Philippines?
The BUKO PIE from Laguna has finally arrived for my scurtiny. Thanks to my niece Elgin from Laguna who brought this buko pie made by Orient Bakeshop who claims to be the maker of the original buko pie.
Looking closely inside the pie will reveal the whole story. Here, I noted there are ONLY few strips of buko and more of the cornstarch base.
El Ideal of Bacolod prepares pies and other local delicacies. A very popular name in Negros.
El Ideal's BUKO PIE came very close to winning the competition! Strips of buko are quite visible to the eyes.
I'm glad that Nang Palang's Buko pie has upgraded their box, making it more competitive.
The Nang Palang's BUKO PIE is loaded with select buko strips and it almost fill the whole pie with it. Thus making the flavor so rich and creamy.
And the winner is: NANG PALANG'S BUKO PIE! This is an unbiased taste test and as I always recommend, be your own judge!
February 7, 2010
A day just before my departure for Canada, I promised myself to soak up on Ilonggo foods. That was fulfilled when I ventured in Market Market at The Fort. It was an exciting adventure since I do not know the place and bravely re-assured myself that if I was not lost in New York city, finding The Fort will be a breeze! I was whisked by a cab from my hotel in Makati to Fort Bonifacio. It was truly an adventure as I navigated myself around the market area and the mall area later that evening. I spotted Marina Seafoods Restaurant with ease and without second thoughts, I ordered favorite signature Ilonggo foods. Those kinds of food I will be missing a lot I ordered. Check them out!
First stop, I zeroed in at LASWA. This was my first laswa in ages.
KBL (Kadios, Langka & Baboy)an Ilonggo favorite. This dish is always featured in the Ilonggo culinary.
Fried Tangigue, a taste of fresh King fish.
Kinilaw na fresh tuna.
Here they are, Ilonggo foods I ordered at Marina.
A parade of Ilonggo foods at Marina Seafoods Restaurant! I wish I have a "big man's appetite".
MARINA IN MANILA! A great place to catch up with Ilonggo foods.
February 6, 2010
I arrived today from my three-weeks vacation in the Philippines and, as usual, loaded with food pictures that will certainly “tickle” your taste buds. I choose to feature La Paz Special Batchoy as I was disappointed with my encounter last time (2009). So, it is but appropriate allowing batchoy to redeem itself during my recent visit. This time, I decided to try Ted’s Old Timers La Paz Batchoy. My taste buds refreshed its memory of batchoy in a split of a second, telling me, YES, it’s this kind of batchoy you’ve used to enjoy before. Ah! Very re-assuring…
With all its basic ingredients, I enjoyed "re-connecting" my tastebuds to batchoy!
I had this one at Ted's Old Timer La Paz Batchoy, La Sallettes branch in Iloilo City.
Their new addition to the family, BEEF BATCHOY!
February 2, 2010
It is a hot topic when one wants to compare siopao from one place with the other. Siopao is basically a kind of a dinner roll with meat inside, steamed instead of being baked. For the simple reason, steaming foods is a cheaper way of cooking rather than baking. Siopao used to be just chicken or pork to choose from. Simple. Now days, discriminating consumers, at times, are in limbo as to what kind of siopao they want to savor. An array of almost a dozen kinds make selection a daunting task. I used to remember when I was residing in Makati, Aberdeen Court caters about a dozen different kinds of siopao. We used to try all of them and then later, just narrow ourselves down to our favorite ones. Here in Iloilo, the siopao competition is brisk. One claim theirs is better over the other, and vice versa. Initially, I was hesitant doing the task of critiquing siopao as my preference may not reflect the other person’s liking. But, with fun in mind, I decided to do it instead. Furthermore, due to time constraint, some other popular brands were not included in my survey. My apology, maybe in my next trip back I will include them. So, here we go.
WEWINS. My first encounter with this kind. Very meaty and flavorful, I give it +++.
The venerated KONGKEE'S PORK SIOPAO. I give this pao ++. They also comes in chicken and chicken plus pork type.
TIBIAO siopao is very generous in meat and very saucy. I like it but I rate them as +++.
DINAGYANG siopao faired ++.
ROBERTO'S KING siopao is superior in flavor and texture. I give it ++++.
ROBERTO'S QUEEN siopao is only available at a certain day of the month. Good marketing strategy! It is loaded with Chinese ham and bacon, making it really the "queen of the crop". So, the winner is Roberto's Queen siopao as I give it +++++.
The King & Queen of ROBERTO's side by side deserves the name, literally. Not overating them but, just an honest taste test. But, be your own judge!
February 1, 2010
There is no match to BUKO (young coconut) when it comes to diversity in preparing them. Let alone the plant itself and the mature coconut. Buko is so versatile that only one’s imagination limit its utilization as food. Eaten plain (kulabo) or cooked (bukayo) was the norm for buko few decades back. Now, buko has come a long, long way. I admire Filipino’s ingenuity in preparing this nut, back-to-back, as a meal food and as a dessert at the same time. Because of its size, buko standout among the rest of the nut family, i.e. peanut, almond, etc. Well, without further ado, here is buko, the star of the day!
Chicken Binakol (Manok sa Buko). Finally, my quest for a super-binakol has been satisfied. This one is from Jo's Chicken Inato in Gen. Luna St. in Iloilo City. This one has to be matched, yet!
Super Buko Halo! A halo-halo concoction in a buko shell itself. One can scrape the young coconut meat and mixed it with the halo-halo or eat the meat iself at the end of one's halo-halo adventure! Have your pick. This one is from Jo's Chicken Inato.
Buko Pandan Pie (Nang Palang's). Got the chance to visit Oton, Iloilo just for this buko pie. I will post it separately.
Buko Pandan salad (Emilion). Another way of preparing buko as a desert. A very rich and creamy kind of dessert.
Bingka (RCJ). No other bingka can match this very delicious rice cake loaded with strips of buko.
Jauary 31, 2010
My last days with fellow Ilonggo bloggers was bookmarked with an exotic experience at The Mango Tree Bar & Restaurant in Manduriao, Iloilo last night. Actually, Marcos suggested this place as we’re so fed up dining in Smallville. Retrospectively, I considered dining in The Mango Tree a reward after a day long of disappointments with the previous lunch buffet and from bloggers who cancelled out at the last minute. After all, I was with the “bigshots” of the Ilonggo blog world like Marcos (Explore Iloilo), Vince (Explore Aklan) and, Junn (Gigs Ilonggo) to cheer me up. It was a swell night of excellent ambiance, food and just having intellectual conversation with blog buddies. Did I mention that it was an alcohol-free night last night, as well? Check this one out!
We started off with mango salad. Shreaded green mango with loads of spices. Very tangy and refreshing.
Buffalo-style chicken wings. They could have tweaked the flavour a bit with Frank's Hot sauce.
Seafoods paella. Average flavor.
Their specialty, crispy chicken with cream of mushroom. I would say this is very delectable as I'm very familiar with this dish back in Canada.
Sizzling bulalo steak! Surprisingly flavorful.
We had their specialty drink, Mango ice tea.
The adventure begins once one goes inside the bungalow house turned into a restaurant. You will be drawn right away of its floor-to-ceiling glass window welcoming customers to its deep lush garden. The ambiance is very inviting and relaxing. Like one is going in to another world! Very exhilirating!
We were seated just right beside a huge fountain. The trickling sound of water was very relaxing and envigorating at the same time.
We were practically dining under the moonlight (full moon) with cool breeze blowing. The place is named after the huge mango tree situated right in the middle of the garden. The mango tree is lit up with Capiz lanterns appearing like giant fireflies.
Humongous balete trees lined the property, as well, giving a tropical forest ambiance. Here, suspended roots of the balete trees curtain the washroom areas with an outdoor washbasins. What a way to relieve oneself!
The restaurant is well-marked outside so, no problem finding the place. Overall rating: ambiance +++++, food +++, service ++++. Definitely, I highly recommend The Mango Tree Bar & Restaurant. Thanks to my buddy Marcos Caratao, Jr. of Explore Iloilo for recommending this restaurant.
January 30, 2010
Having pamahaw (breakfast) is an inspiring quest, especially home made breakfasts. My brother and his spouse are as keen as I am finding unique and tasteful foods for breakfast. To my surprise this morning, a table-full of some local foods unheard of occupied the picture. Have a look and be amazed…
Home made nga binuro nga bilong-bilong.
Fried bangus tina-e & liver (fried entrails of bangus). Yummy! Reminds me of childhood days, we used to fight to get it first. Now, you can buy it at the market for 30 pesos for one "tumpok or atado"!
Stir fried monggo sprouts with beef.
Grilled bukaw fish (sinugba nga bukaw)
January 29, 2010
Ilonggo breakfast known as pamahaw is a far cry from North American breakfast. Pamahaw is a full course meal in itself and our American friends are intrigued as to how we managed to eat rice and, at times, fish during breakfast. Let alone having rice throughout the day’s meal. Before my Guimaras trip, I got the chance of having my breakfast at JD’s along General Luna St. in Iloilo City. The place is already open at 8 in the morning and serving breakfast right on time when I arrived. The order was easy as breakfast comes in combo format. The other breakfast was at Chow King’s during the Dinagyang. And lastly, my breakfast at home (here in iloilo). This breakfast beats them all.
JD's Rice Squares, everyone's favorite.
Spanish Rice Square, with chorizo among others.
Japanese rice, with Asian flavor.
Chow King's breakfast with longanisa, ham and tapa. Ube siopao at the background. Super loaded!
No kidding! Kasag (crabs) for breakfast. Now, this will raise the eyebrows of my North American friends!
Torta na fresh hipon with fresh mustard leaves salad.
How about grilled liempo with ampalaya salad. This was one of the breakfasts I had.
January 27, 2010
My long quest for Peppy Thai Deli has been finally fulfilled. Thai foods are my top three favourite Asian foods because of it’s signature flavor. What made my quest more exciting is that, the restaurant itself is located around my childhood neighborhood in Jaro mercado (El 98 area). Nothing fancy about the place, just an ordinary old house converted to a restaurant. Not even a hint of Thai ambiance inside compared to other expensive and fancy Thai restaurant. BUT, the food is as authentic as it could be, no doubt about it! Definitely, the Thai element can be found in each entree I ordered and the serving is just right. So as the saying goes… one cannot judge the book by its cover. This holds true with Peppy Thai Deli.
My first having fried rice with coconut milk. The excitement begins...
Then followed by cold pork loin salad (back, left), Thai chicken (foreground) wrapped in pandan leaf to preserve moisture & flavor, and, beef curry (back, right).
Pork satay (right) and my new found favorite, papered squid , left side (tenderized squid deep fried in 5 seconds. Yummy & crunchy!).
The Thai beef noddle soup (back row) was very light and refreshing. Just plain and unadulterated kind of soup.
January 26, 2010
Ilonggo foods are so unique that it always standout in the realm of gourmet world. The Ilonggo signature makes the food very distinguished and special. In Manila, one won’t have difficulty finding Ilonggo foods in specialty restaurants. The tantalizing experience makes Ilonggo foods very popular among non-Ilonggo and Ilonggo alike. Here’s a menagerie of some of them.
The venerated KBL (kadyos, baboy & langka). Only in Iloilo one can find batwan, a souring agent and kadyos.
Tambo (bamboo shoots) with tugabang (saluyot), takway (dagmay runner shoots & kasag (crab) cooked with coconut milk.
Ensaladang puso sang saging with gata (Banana flower salad with coconut milk). A very exotic but refreshing entree.
Utan (Banana flower, saluyot & kalkag with coconut milk).
Guinisang utok (sauteed calf's brain). Not for the light hearted. It's an acquired taste as we have this exotic food since childhood.
Piniritong bilong-bilong (fried bilong-bilong fish).
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