March 09, 2010
Kadyos-Baboy-Langka or popularly known as KBL among Ilonggos is, in itself a special soup concoction of pigeon peas, pork and cooking jackfruit respectively. In addition, a souring agent called batwan is added to make up the final flavor of the dish. Since batwan is not readily available here in North America, we substitute it with sinigang mix. Now, what made this dish EXTRA SPECIAL is what I will be blogging about.
For my North American friends who has not seen batwan yet, here they are. I was fortunate enough during my recent visit to the Philippines to take some few shots of batwan. They are called batwan because this fruit from a tree are rock solid hard. A cross-section of batwan will reveal a whitish-yellow pulp mostly made up of seeds. Some Ilonggos eat this sour fruit dipped in salt or, as souring agent with peculiar flavor no other agents can duplicate. Usually they are sold by the takal of 1 empty evap milk can. Furthermore, Ilonggos are fond using batwan on any recipe calling for souring agent.
KBL is a very popular dish among Ilonggos that, it ranked second to La Paz batchoy as FOOD BANNER OF THE PROVINCE.
Looking up closely, one can easily identify the green jackfruit (langka), pigeon peas (kadyos) and the pork chunks (baboy). This pork is no ordinary pork as it is LECHON KAWALI (roasted pork) leftovers added to the dish. Lastly, my chef added saluyot (jote leaf) to make the dish unique or some form of fusion cooking. There you go, why it's EXTRA SPECIAL? Because lechon kawali was used and saluyot was added. There you go, KBL SPECIAL!
March 07, 2010
One cannot avoid thinking of TURON when banana is the topic. Since I have been talking about bananas, allow me to walk you through the process of making turon. Making them here in Canada is a breeze as ingredients are readily available. There are two kinds of bananas one can use in preparing turon, one is plantain and, the other is closed to our saba (sab-a). The former is available all year round and, the latter is seasonal. Check this one out as my chef tried to initiate her niece how to prepare turon.
The saba variety, a cooking banana, can be found in your local Asian stores. This one is from Honduras.
Ingredients for turon are: lumpia wrapper, saba banana, camote (sweet potato) brown sugar and jackfruit.
As easy as 1-2-3, one just simply place the wrapper on a plate and, on top of each other, place sliced banana , brown sugar, langka and camote strips. Fold both ends and roll them up, as shown above picture.
Deep fry them in hot cooking oil for 5 minutes. Take it out of the pan and place them in strainers to remove extra oil.
Turon is one of Pinoy's favorite snack and or dessert. Enjoy them while they are hot!
March 05, 2010
Native bananas in Iloilo are readily available in the market all year round. There are many different variety of both table and cooking bananas. Have a look:
Tundal variety (front). This is one of the commonest and popular of all the bananas.It's short and stout feature makes it easy to consume. They are sweet and whitish flesh.
Lakatan variety. The most expensive of all and yellowish peachy in color inside.
Balangon variety. The skin remains green all the time but with sweet soft aroma flesh and also good for making banana cake.
The red variety "Katsila", another rare kind of banana, when ripe it's sweet with characteristic aroma. It could be a cooking banana when unripe.
The baby banana. Here in Canada, this is the closest one I could have that will closely match our lakatan.
When baby banana ripens, the skin turns yellow and flesh becomes peachy and almost tastes like our lakatan variety.
March 03, 2010
My chef was enticed by the Ilonggo foods I had during my recent trip that it made her crave for Alimango sa Labong at Saluyot (Crabs with Bamboo Shoots and Jute Mallows). This dish is not something new to her as she used to prepare it once in a while when we crave for it. Without further ado, she raided the Vietnamese store and grab some dungeness crabs from Vancouver, B.C. She had all of the ingredients ready and in no time prepared the dish, and as always, with gata (coconut milk). A very savory dish, I might say.
Dungeness crabs from Vancouver, B.C. It's the best time (winter) to buy this crab as it is full of aligue (crab fat). A bit on the expensive side as it is $12.99/ pound but, it's all worth it!
This kind of crab is huge in size and one piece is good for two persons. A very meaty kind of a crab, not to mention the amount of aligue it carries.
Alimango sa Labong at Saluyot is a very delish kind of a dish and easy to prepare.
THE INSTIGATOR. A reminiscent of what I had in Iloilo during my last trip, guinataang alimango with labong and saluyot with extra load of takway (root runners of a yam plant).
March 01, 2010
I posted about PINAKBET a few months back, trying to compare the Ilocano-style against the Tagalog-style of preparing them. Lo and behold, during my recent trip to the Philippines, my sister-in-law in Iloilo prepared yet another style which I’m proud to label it as Ilonggo-style pinakbet. And who would have guessed that gata (coconut milk) may be added to a basic pinakbet and call it Ilonggo style? NOBODY! Incidentally, my friend Sachi Villareal of Namit ah! just posted an Ilonggo dish, Inubaran nga Manok with gata, as well! Can someone please tell me when did Ilonggo foods married to gata or coconut milk? I thought the Bicol region is known to be the most avid user of gata (and hot pepper) in almost all of their foods. Well, count Iloilo in, as well.
Here it is, the Ilonggo-style pinakbet! With coconut milk and it tasted so good.
The Ilocano-style of pinakbet, distinctively different from the rest and I love this style of.
Another Ilocano version of the pinakbet, with play of colors and veggies. The secret is: bagoong base soup with vinegar.
And of course, the popular Tagalog-style of pinakbet. With alamang as its soup base.
February 28, 2010
Since I got hooked up with buko pie of Nang Palang’s (thanks to Jorp of Flavours of Iloilo), it has been my personal quest finding the closest one that would match the gold standard I have set. There’s got to be one around and it’s just a matter of finding it. El Ideal of Bacolod came very close during my recent vacation to the Philippines but, not quite exactly what I have been looking for (flavor & texture). A lot of my avid readers suggested buko pie from Laguna whom twice failed me (Orient Bakeshop and the latest one, Lety’s buko pie). Just recently, u8mypinkcookies of Manila suggested Tagaytay’s buko pie (Amira’s or Rowena’s). Well, that has to be reckoned with in my next trip to the Philippines. So, the quest continues. As I have mentioned just recently in one of my posts, Nang Palang’s made some changes in their packaging of their buko pie. And I praise them for doing such a marketing move to make their buko pie more competitive. Next move, would be to export their buko pie as what other competitors does.
Old packaging of Nang Palang's, a memory of the past, a humble beginning.
The "new look" of Nang Palang's! More vibrant and competitive.
A very positive leap by the owner making their products more attractive. On your left is their regular buko pie and, on your right, is their buko-pineapple pie. I just love their combination pies.
The same quality of pies they make, just a change in packaging. Their trade secret is, more of the buko strips rather than cornstarch filling. So, one notices Nang Palang's buko pies ARE NOT thick or overfilled with fillers. Just plain buko and other combi ingredients, making it creamy and flavorful. Should I say yummy?
Selections are varied ranging from regular plain buko pie, to pandan buko and pineapple buko. They also carry ube pie.
UPDATE ON BUKO PIE QUEST: Lety’s Buko Pie from Los Banos, Laguna. I got this pie from the frozen section in one of the Vietnamese stores here in Hamilton. I was ecstatic to learn that this is a direct import from the Philippines. Why not Nang Palang’s think of this for their next move? A good idea anyways!
Packaging is very important in marketing.
Looking closely to its lid, the buko pie is made in Los Banos, Laguna. PRODUCT OF THE PHILIPPINES!
It comes frozen and hermetically-sealed as this is the ONLY way it could reach North America or other parts of the world. It has to be thawed for 3 hours and reheated in the oven.
Again, looking closely inside the pie, I was convinced it's loaded with buko strips alright.
But the taste says it all. No, it did not pass my scutiny. Factors to be considered are: because it was frozen and reheated, maybe? Or kind of buko used? Or proportion of buko-cornstarch & other ingredients? Or the crust?
February 26, 2010
Guimaras Island is an interesting place to do island hopping as it offers countless beautiful islets, aside from the main island. On the side, one can do exciting activities such as snorkeling, scuba diving or just simply enjoy the exhilerating scenery around. The islets are numerous and some are large enough to accommodate a small community. Ante to our island hopping, we were able to visit three of the five provinces of Guimaras, namely: Buenavista, Jordan and, Nueva Valencia.
In Buenavista, we were treated with local delicacies, such as,ibos (not shown), baye-baye, puto and certified sweet Guimaras ripe mango.
Valle Verde Mountain Resort in Jordan. Aside from this beautiful swimming pool, one can enjoy the exhilarating scenery around. Cottages are available for rent.
Then we proceeded to Alubihod in Nueva Valencia to get our hired boat to bring us island hopping.
First stop, we checked out the giant turtles.
Second stop, a moment or two inside a cave. A somewhat eerie experience.
This is the entrance to the cave and the boat we rented just barely made it through!
One of the highlights of the trip was Tiniguiban Island or Isla Pulang Pasayan. I have been to this island few decades back and I've tried to reminisce as much as I could.
We waited for over 2 hours for the high tide to come and flush out the red shrimps from their hiding crevices by the pond. I wasted no time, so I went snorkeling around for almost an hour. Not until I got stung by a jelly fish that I have to abandon snorkeling impromptu!
This is one of the private beaches (east side) the island offers.
The other side of the island (west side), another small private beach.
The main beach of the island where we docked. The white sand is mixed with fine corals.
A friendly domesticated cat in the island.
It was getting late when we arrived at Alubihod as we have to cruise along big waves on our way back.
We could have had our dinner outside by the sea but, it was getting late that, we decided to have it inside the hotel.
Grilled pork belly matched with garlic rice and salad.
Fresh Bulgan fish made into sinigang was very refreshing.
Sinugba (grilled) Bulgan fish (tail portion), simply delicious!
It was dusk when we arrived at Jordan Warf. Having the whole day trip to Guimaras was tiring but, was an exciting rendezvous!
February 24, 2010
One is truly privileged living in Manila as it allows them to savor conglomerates of provincial treats within easy reach. And there’s no place like Fiesta Market at The Fort where they have rows of small stalls brandishing their local treats. I was truly amazed that one does not have to travel as far as Ilocos or Baguio in the north or Bicol of the south just to savor their native delicacies. You name it, they have it all under one roof! Well, I would say, almost everything. The competition is very tight that in order to win a customer, some stalls gave small portion samples of the food to entice buyers. A very neat strategy. Check this one out.
From Bulacan, Dolores Kakanin's Bibingkang Sapin-Sapin. Delicious!
I was so attracted by its color pattern and later, I discovered that it has 2 more layers underneath. A truly sapin-sapin! It is available in small size, as well.
Again, from Bulacan, Ube de Leche! Something different & special kakanins.
Simply ube made into a leche flan. Sweet!
Lia's cakes are also good.
My favourite from Lia's is their Ube Cheesecake! Superlative & unique kind of a cheesecake.
Calasiao puto from Pangasinan, a very popular puto dubbed as "white gold" because people likes to buy them. They also make delicious puto kutsinta.
Ah! Puto Pao. It's the first time I've heard of sio pao on top of a puto. Truly Pinoy!
Hopia in different flavors. Very colorful.
Fiesta Market at The Fort, Taguig.
February 22, 2010
Bilong-Bilong (moonfish) is a kind of flat fish very popular in Iloilo. Nowhere in other parts of the Philippines one can find this peculiar fish in masse. Bilong-bilong used to be available frozen here in Canada a few decades back. I introduced this fish to my chef and it instantly became very popular to her. Much to my liking, I prepared this fish binuro-style as she’s fond eating salted fish. One can prepare this fish in so many ways (fried, sinabawan, paksiw or pinamalhan). Due to its unavailability here in North America, my longing for this kind of fish becomes more intense. It stands to reason why I always look forward eating this fish during my vacation to Iloilo. It just simply brings out good memories, especially childhood ones, every time I savor the flavor of bilong-bilong.
This kind of moonfish, the bilong-bilong, has a peculiar markings that no one can mistake it for another kind.
Still fresh, one can simply fry them and have sinamak with kalamansi saw-sawan will suffice the meal. A very popular and easy choice.
This binuro recipe I learned from my mother when she used to cook our meals. Pat dry the fish after washing them and gills removed. Place a thin layer of sea salt on a flat Corningware. Then add one layer of the fish, salt then fish again. Two layers of fish would be enough for 3-4 persons. Cover and keep the salted fish in a cool place for about 5 days (NOT IN THE FRIDGE). Drain excess fluid every day. On the final day, wash the salted fish in cool running water to remove excess salt. Pat-dry again before frying.
Then fry the salted fish, put it aside. Sautee minced garlic, sliced cooking onions where one fried the fish initially. Add the fish and sizzle it with vinegar. Optionally, you can add extra hot pepper and a sprinkle of sugar or vetsin.
VOILA! BINURONG BILONG-BILONG. Make sure you have enough rice in handy!
February 20, 2010
Esca’s Restaurant (a garden restaurant) is one of the restaurants in Iloilo I would love to check out during my last vacation. I’ve heard so much about this restaurant and read about it in one of the back issues of FOOD magazine. Everything seem to be positive about this restautant that I want to experience dining at Esca’s first hand. So, here we go, just me and Jorp as Marcos was tied up elsewhere. Lunch was really late and we have a bunch of foods to tackle with. The overall experience at Esca’s was very satisfying and surely, I will recommend this garden restaurant for people who wants a unique dining experience when they are in the area.
Esca's is nicely tucked inside a survey and a stone-throw away from the University of San Agustin.
The interior is very conducive for dining and socializing. The high ceiling and neutral white paint makes it very airy and accentuated by their unique lighting fixtures. Esca's also owned and managed by Afrique's.
The huge garden surrounding Esca's can be utilized as an outdoor dining area for huge gatherings. No wonder they call Esca's a "GARDEN RESTAURANT!"
We started off with crispy kang-kong as it was highly recommended by Jorp. It is some sort of kang-kong leaves coated with tempura batter, then deep fried. It's served with garlic-mayo dip. A bit on the greasy side but, it's alright.
The next exciting dish we ordered was KINILAW NA PASAYAN. Garnished with green mango and spices and soaked in coconut milk (gata).
BBR (baby back ribs) looks so scrumptuous but, according to my food critique, it's not.
PINANGAT! I have been wanting to taste this local delicacy and, yes, it was good.
This dish came as a disappointment. I thought it was hamonado na manok (hammed chicken), but, it turned out to be just plain chicken with thick white sauce & strips of ham added.
We also ordered MORISQUITA (fried rice) to finished off our lunch.
A refreshing CUCUMBER COOLER, some sort of a lemonade with fresh cucumber, singkamas (turnips) and some mint leaves.
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