World Class Chefs
-
Ramilo (Ram) Villaluna
Ram is a budding chef from Iloilo City (Molo). He gained his training in Culinary Arts at the Center for Asian Culinary Studies under food guru Gene Gonzalez, Institute of Culinary Education (formerly Peter Kumpps) in New York. He took up bread making, and he studied food styling under Delores Custer of the Culinary Institute of America. It all started in Antique where his father owned a restaurant many Antiquenos learned to love. He continued the culinary legacy of his father and now, Ram owns a catering business, Cindy\'s Catering. Food is Ram\'s life, seriously speaking. I am short in saying that he is married to the food industry that, he spends most of his time teaching and mentoring at the Department of Culinary Arts at the University of San Agustin in Iloilo. If one cannot find him in the classroom, Ram will be on the road crisscrossing Iloilo and Antique having first hand in the management of his thriving businesses from both provinces. He also has a once-a-week TV show in GMA 7 \"Food Trip\". I met with Ram once before and he exudes perfectionism, the character that will beam him up to the limelight of culinary arts. At present time, Ram is extremely busy in Manila. I believe he is one of the finalists in The National Food Showdown 2010 sponsored by ABS-CBN. We wish you all the luck, Ram! Maybe, after this showdown, Ram will have the opportunity share favorite recipe here at ILONGGO LIVING.
SUBSCRIBE TO MY BLOG
Seed Newsvine
Archive for February, 2010
Nang Palang’s Revisited
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?
Island Getaway
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!
Provincial Treats!
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.
Simply Binurong Bilong-Bilong
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!
Esca’s Late Lunch
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.
Jaro Town Fiesta
February 18, 2010
It has been ages since the last time I attended my town fiesta. The town of Jaro has the grandest of all town fiestas in the Province of Iloilo. And it stands to reason why majority of the Ilonggos knows February 2 as town fiesta as it is marked in their calendars. Looking back during my childhood days, we used to eagerly wait up along Del Carmen St. to watch the parade of bands and muses a day before the festivity. During the fiesta itself, there’s another parade (procession) of muses again plus the church parish and floats of images of of the Virgin Candilaria, the patron saint. This is briefly followed by an extemporaneous adoration of the patron saint and some fireworks to mark the end of the procession. I learned later that they did away the latter for some reasons.
Across the Jaro cathedral is the kampanario (bellfry), destroyed by a strong earthquake in the 1920's and was rebuilt more than a decade ago.
The Jaro Cathedral, a land mark. The front balcony was utilized by the "diskorso" after the procession.
The cathedral at dawn with lights adorning the front.
There she was, the orator who speaks Hiligaynon and Spanish alternately. She's thoroughly coached by her grandma who know the history of the town of Jaro. Also, she's the niece of a fellow blogger who wants to remain anonymous.
The adorable muse of the 2010 Jaro fiesta, a grandaughter of the owner of the Biscocho Haus.
The entourage of the muse wearing ornate gowns with trains dragging along the way.
As usual, the walking band keeps everyone in pace.
The ornate karo or float that carries the statue of the patron Saint of Candilaria is clad with sterling silver pieces.
They close off major streets surrounding the town plaza where lots of entertainment and exhibits were found.
Got the chance to take a shot of a sweet corn vendor along the street.
As suggested by the anonymous blogger, we went to Carlito's restaurant where we culminated our EB. We ordered their pizza and pancit molo.
We're quite fortunate that the waiter allowed us to savor the home made chicken binakol brought by the said blogger.
On top of the binakol, she brought chicken & pork estofado. Very delicious! With these foods and EB, we had a great time with Anonymous Blogger and got plenty of tips for our next food trip. Thank You!
On my way home, I managed to grabs some bingka from RCJ.
I was overwhelmed initially as there were about half a dozen of them selling Balasan Bingka by the corner of the plaza facing JEC. But they can't fool me as I looked for the sign RCJ, the authentic Balasan Binka! Flavor and texture is unmatched!
My Diwal Experience
February 16, 2010
Diwal, locally known as such is also known as angel wings clam. Please check this Roxas City link for further info about diwal. I learned from fellow bloggers that this kind of clam was almost extinct at one point in time and just recently loosened up the ban on harvesting them. That made my quest more interesting and challenging. So, first stop was at Breakthrough Seafoods restaurant in Villa. We made sure that they have diwal before coming over to their place. Check this one out.
Diwal at Breakthrough costs us 500 pesos per kilo! Hey, we're paying for the name of the restaurant.
We ordered sinabawan na diwal and grilled diwal, 50/50 of the one kilo we ordered.
Looking up closely at the grilled one, the meat shrunk by half of its size. Check the ones we had at home at the bottom.
We also, ordered fresh lumpia and grilled blue marlin.
Grilled blue marlin, one of my favourite ocean fishes!
Then, one day after my diwal trip at Breakthrough, my brother bought some at La Paz public market at 150 pesos per kilo! WHAT??? Against 500 pesos per kilo at Breakthrough??
Way much fresher than the ones at the resto. This one looks so fresh, succulent, yummy and tasted almost like talaba. Only milder in flavor. Now I know!
Pamahaw Finale
February 15, 2010
It may sound strange but, it’s true… my last breakfast in the Philippines before heading back to Canada is all about that I will be posting today. I could still remember a week ago, I ate my breakfast in MARINA (of course, where else?) at the Glorietta mall in Makati. It seems like I couldn’t be satisfied with Ilonggo foods in particular. For the past three weeks I had been pampered by my youngest brother and his wife of Ilonggo foods, especially breakfast. Allow me to use the word BRUNCH, as the foods they prepared are huge in servings and can cover lunch, as well. Thus breakfast-lunch, brunch! Here we go.
I would say this is breakfast galore! My American friends will have a feat once they see this picture.
Yes, my dear friends, this is breakfast in Marina Seafoods Restaurant in Makati. The garlic fried rice is central to different favorite Filipino breakfast like, tocino, tapa, sunny-side up eggs, danguit daing & chorizo or langonisa. Side dish includes sliced tomato & atsara (pickled green papaya). I will be missing PAMAHAW of this magnitude back here in Canada.
Coffee Alamid (Philippine Civet Coffee)
February 13, 2010
TRAVEL CAFÉ PHILIPPINES® is the name that kept on popping up in my mind last week while I wrap-up my 3-weeks vacation to the Philippines. I was in Greenbelt Shopping complex in Makati when I stumbled upon this coffee shop. Without hesitation, I asked the server if they serve cafe alamid and, to my amazement, they do! The server warned me that it will cost 200 Philippine pesos for a cup of alamid coffee! That’s around $5.00 Canadian! About a cup of Starbucks coffee and it is a far cry from New York’s gourmet coffeeshop serving the same coffee for US$20.00-US$50.00 per cup! Don’t be surprised as selling price of a ground Civet coffee is around US$600 a pound! The most expensive coffee in the whole wide world! So, for the sake of tasting Coffee Alamid, I give in to 200 pesos a cup deal. Making sure I drunk the coffee to its last drop, nothing wasted for that price. What’s in it that makes it very popular and expensive at the same time? Check this out.
Coffee Alamid, the Philippine version of CIVET COFFEE, is nothing but coffee beans eaten by wild mountain cats (civet). Then the beans mixes with the digestive juices and briefly ferments inside the cat's stomach. And, of course, we all know that the undigested coffee beans gets "pooped out", collected, processed & brewed into what ends up in my cup...COFFEE ALAMID!
Now, for 200 pesos per cup, you don't like to waste it, not even a single drop of it! What's the verdict? Personally speaking, not much to say, except it has this tinny winny unusual flavor dominated by the Arabica coffee that a descriminating coffee drinker can hardly notice it. To say that it is an excellent coffee would be an exageration.
After tasting the COFFEE ALAMID, I ordered their Kalamansi-Ginger tea (Salabat). Now, this tea was served generously, unlike coffee alamid.
To match my salabat, I ordered their special cheesecake topped with shredded keso de bola, whipped cream and some blueberries. On the side was cantaloupe. What a pleasant way ending my ALAMID ADVENTURE!
Bacolod Treats
February 12, 2010
It has been ages since the last time I visited Bacolod City. Among other things, food motivated me the most to include it in my itinerary. It was quite an adventure as traveling to Bacolod City from Iloilo is now a breeze, a mere 45 minutes by Ocean Jet. It used to be a 2-hour boat trip! Furthermore, I have heard from fellow bloggers of new food stuff coming from this popular city. So, I better check it out myself.
This venerated KALAMAY HATI and Piyaya used to be the icons of pasalubong (treats) from Bacolod City.
Kalamay-hati is still popular among Ilonggos and travelling from Bacolod City is not complete without bringing back kalamay-hati. It is made of grounded, at times roasted sticky rice (malagkit) cooked in brown sugar (muskovado-type) and fresh coconut milk (gata). It's almost like matamis na bao, only the consistency remains sticky & gouwy.
As a pie lover, my curiosity was satisfied when I finally held a plate of guapple pie during my Bacolod trip. This one is made by El Ideal Bake Shop.
So much buzz about this kind of a pie that I have to satisfy my curiosity. The texture was rough and not as smooth as regular apple pie and the feeling was heavy after eating a slice or two. One can savor the flavor & texture of guava.
NAPOLEONES. Another newly-found treats from Bacolod City.
I have no idea why they call this treat Napoleones. It's a kind of pastry drizzled with white icing sugar outside and custard inside.
White chocolate cake from Calea, buzzed too much by fellow Ilonggo bloggers, especially their cheesecakes.
Double chocolate cake from Calea.
Recent Comments