Flavours of Iloilo

My City, My SM, My Cuisine goes to Iloilo

2012-01-27T08:23:00.007+08:00

It all started with an almost non stop talk about food while traveling all the way up north in Luzon. In conversation were Ms. Corazon Alvina of the Metropolitan Museum of Manila and Ms Millie Dizon, VP for Marketing of SM Group of Companies, among others. And when they arrived at their destination, the idea for My City, My SM, My Cuisine was born as the project complements the retail giant's thrust of showcasing the best of the regions and food is among the highlights of travel to most parts of the Philippine archipelago.

Thus, a week before Dinagyang 2012, the event centre of SM City Iloilo was transformed into regal showcase of Ilonggo gastronomy and culture as the mall welcomed the arrival of My City, My SM, My Cuisine into it's fold. With replicas of the symbols of Iloilo like the Arroyo Fountain (below) and the Molo Bandstand (above) with the Miag-ao Church as background to the (almost) aristocratic buffet set-up, it was a fusion of history, culture and gastronomy - all magnets of Iloilo tourism.

No less than Iloilo City Mayor Jed Patrick Mabilog welcomed the guests and VIPs including SM's Millie Dizon, Ms Corazon Alvina, Dept. of Tourism Region 6 OIC Atty. Helen Catalbas and writer Jessica Zafra among others. It was also a show of support from both the private and public sectors for events promoting the city of Iloilo.

A cooking competition was held hours before the launch with 10 Ilonggos battling it out in preparing the best Pancit Molo and Mango Dessert. Given less than two hours to prepare their specialties, the contestants made them all from scratch - that is making the pancit molo ball filling. the broth and everything right then and there.

For the dessert category, it was a galore of mangoes as five concocted special recipes that includes Mango Pastillas, Crazy Herbed Mango, Mango Cathedral Window, Mango Crema and Cheesy Mango Puto. In the end it was the Cheesy Mango Puto made by Analye Padilla, who works in a school canteen that got the judges vote both in taste and the presentation.

Pancit Molo contestants also showed different styles and ingredients in making the best Pancit Molo. While others used pork, beef and shrimps, surprisingly one contestant infused hotdogs in her recipe. All were noteworthy especially given the fact that they had to start from scratch, do it inside a mall with those prying eyes and come up with their recipe in less than two hours. In the end it was a shrimp based Pancit Molo of Maria Zaide Bastintin that tickled the tastebuds of the judges and was adjudged the winner.

Judges for the said competition included notable Ilonggo Chef Rafael "Tibong" Jardeleza, Ilonggo culture and heritage expert Eugene Jamerlan, popular pastry chef Maridel Uygongco, Heather Maloto of Panaderia de Molo and Ms Reina Donesa, Asst. Brand Manager of SM. Dept Store. They had the enjoyable at the same time difficult task of choosing the best pancit Molo and mango dessert during that gastronomically exciting afternoon.

The first three judges were also the honorees during the launch for they shared and featured heirloom dishes and recipes for the event. In each of the city's featured in the My City, My SM, My Cuisine event, the organizers choose at least three notable personalities from each place to share a dish they have in their families and demonstrate the way they were prepared. (But it was just all in video during the launch and I will share some behind the scenes during the shoot of these videos soon plus some recipe if I can get hold of them).

Mr Eugene Jamerlan shared his family's long time recipe which is also a typical fiesta fare. His Estofado nga Pato sa Tuba calls for duck to be slowly boiled/stewed in tuba for at least five hours to really soften the duck meat and to let the flavours seep in. It was also notable that he never used some seasonings like soy sauce to flavour his dish. It was a concoction of tuba, onions, ginger, peppercorn, garlic, brown sugar and bayleaves among others garnished with fried saba.

Photo c/o Rosmar Villalon

Ms. Maridel Uygongco, whose pastry and dessert shop is now making waves in Iloilo prepared two of her favorite recipes - Potato Praline Torte (right) and YSL. The former is a potato based cake, you'd really taste the potato flavour in each bite topped with pralines and nuts. YSL has quite an interesting story as she narrated and yes, it is YSL as in Yves Saint Laurent. She has been making this dessert - from fried and sugar coated ibos (suman) then placing it on top of butter cream and adding fresh fruits like mangoes and kiwi on top - but still haven't found a name for it. Then a friend suggested to call it YSL with the Yves sounding like Ibs or ibos then the rest is history.

And finally, Chef Tibong Jardeleza made a dish using his favorite ingredient - lengua. But it isn't the usual ox tongue dish, those with brown butter sauce and the likes. His recipe, called Lengua con Setas con Olivas, has been in the family since then and has tomato sauce as base with spanish chorizo, shitake mushrooms, olives and a lot of other herbs and spices. Resulting was a melange of new flavour for a lengua dish - familiar yet seem special, plus the lengua melts in the mouth added quite a new dimension to this particular delicacy.

The snack buffet was catered in by Esca's Garden Restaurant and was organized by Chef Tibong showcased Ilonggo delicacies like valenciana, pancit molo, pancit efuven, fresh lumpia, panara, pan de sal ni Pa-a with cheesy adobo filling and vegetable okoy.

It was indeed an afternoon reflective of Iloilo's best foot forward - food, culture and heritage and with support from the private sector like SM Supermalls. Projects like My City, My SM, My Cuisine will surely become a boost to the the tourism potentials at the same time a chance to showcase the gastronomic and cultural heritage of Iloilo. Not only for the tourists for the Ilonggos themselves - to rediscover, to appreciate more and share with pride to the rest of the world!

A cake made with native guava

2012-01-26T12:34:00.001+08:00

It sure looks like a native guava - yellow green in the outside and pinkish inside, and not surprisingly it really tastes like one. I've been eyeing this cake ever since I set foot inside Maridel's Desserts and Pastries at Plazuela de Iloilo. But during my recent visits, it was off the display since the supply native guavas is not that constant nowadays.

Lucky for me, there were two whole cakes during my Dinagyang visit so I eagerly had a slice. It's a naturally flavoured guava cake with most of the native flavour is infused in the butter icing. Even after a few bites, the guava flavour is still there and not lost in translation. The chiffon cake with it's rich pinkish hue also has some hints of the guava flavour but not as quite as the icing thus it perfectly complements not only in colour but also in taste and texture.

I also like the filling light filling giving the cake a burst of new flavour if you're getting tired of the taste of native guava. It's mildly a flavoured cream that gives you tastebuds an exercise on guessing what the taste is. Now with my curiosity and craving with this native guava cake has finally been satisfied, it's time to try something new in her menu of great tasting cakes and pastries.

But I won't say no to another slice of Maridel's native guava cake!

A road and food trip in Tiolas

2012-01-25T07:58:00.008+08:00

It was Claude Tayag's article in the Philippine Star, years ago, that opened my thoughts about Tiolas. He shared having a galore of Ilonggo dishes for lunch in a restaurant on the edge of a cliff, having a spectacular view of Guimaras Strait, with fire trees in full bloom and with the sea breeze and breaking waves completing the sights and sounds of this hilltop community. That vision got stuck in mind since then and when I had a chance of visiting Tiolas, a few weeks ago, I literally jumped in. It was quite a fast road trip passing by the towns of Oton, Tigbauan, Guimbal and Miagao. Tiolas is the last community in the town of San Joaquin before one enters the province of Antique.

Except for the fire trees for it wasn't their bloom time yet, it was everything the Claude Tayag describes it to be - great view, windswept, waves crushing and gastronomic. Good thing Chef Tibong Jardeleza knows where to go that time and we found ourselves in this restaurant perched on a hillside. Sugbahan sa Tiolas has the simple and genuine food as describe by Claude, though I wasn't sure if this was the actual restaurant.

It was as basic as it can be - the food display welcomes the guest and upon giving your orders you take your seat. Or you can opt to play some video games while waiting, its a one stop shop. We arrived past 1pm so there wasn't much left on the display, just some "morsel" of what they served an hour or so ago.

But good thing we got the seat with a view, looking out to the vast blue sea, calm and quiet sky and some waves below. It was past the season of the fire trees but I can only just imagine how striking the contrast of those red-orange blooms to the shades of blue. The sea breeze provided the natural airconditioning that often times gets automatically "high" without out warning.

Our order of grilled pork chops and despite my quick shots, it turned out be very very appetizing on cam. It was indeed greats and with a spectacular view, I thought even when I haven't really eaten.

I quickly concocted my favorite sawsawan especially for grilled pork chops - a mix of banana ketchup, calamansi and sili. It was one hell of a dip that had me asking for more rice. On it's own the pork chop was good thought it had more fatty portions, which I really don't mind when it comes to taste but that's a different story when it comes to health issues.

Good thing, we had this simple sinabawan nga isda, with a leaf or two of pechay. That surely gave us a brake on those carcinogenically tasty grilled pork chop.

After an hour or so, we decided to continue our road trip, going up the zigzagging and mountainside road leading to the province of Antique. This part of the trip was rather memorable for sometime last July, on our way back to Iloilo, from our Tanum Lagaw sa Tibiao, Antique event, our van broke down this particular area. And it was around 10pm and it was very dark and road - a perfect scene for a horror movie. Good thing the plot didn't thicken and we all made it safely back to Iloilo.

It was a scenic road trip ranging from dense forest covers that extends to the mountaintops to curves giving a panoramic view of the mountains from afar. I had to request Chef Tibong to drive slow many times for me to get some shots of whatever fancies me.

And we even had to stop in the middle of the bridge to have this shot of a river getting almost dry. Good thing there wasn't much vehicles that time so we got our shots.

But we had to really park when we got to a scenic spot, where the plain meets the mountains and the mountains meet the sky. It was on top of a hill with a gentle slope and it was nature, among it's best plus with the nice weather, it was picture perfect. Well, almost ...

... as somewhere down below, the National Power Grid or something was busy putting up transmission lines that will surely spoil the beauty of the scene. That irked Chef Tibong like there' no tomorrow that he could have exploded like a volcano if not for the native guava, we found in the vicinity, that calmed him instantly. It reminded him of his good friend Ms. Maridel Uy-Gongco who has problems looking for suppliers of native guavas so she can bake her famous guava cake.

On our way back, we passed by many native delicacies stalls along the road and we made a stop in a rather big one that sells a lot of goodies. Brgy. Qui-anan in San Joaquin is the bandi capital of Western Visayas. Bandi is a native treat (almost like panucha) that is made with peanuts and caramelized sugar then formed into rounds of native treats. It is also sold in the city but nowhere have I seen a bandi bigger than a plate around 15 inches in diameter! So I instantly bought two, it was only Php50 each.

Along the way, we stopped by another stall selling their fresh catch of the day -some fish which I forgot the name and squid. I heard the vendor say that they also export some of their catch to Gen. Santos City. Ironic, I thought, for Gen. San has one of the big fishing indusytries in the country. Anyway, Chef Tibong bought some of these seafood and brought home. That's athe difference of a chef from people who don't usually cook, they buy fresh ingredients and make their own dish while people like me, just buy and eat-lol.

Anyway, we passed by San Joaquin Church on our way back and took photos inside and out of the church. We planned on taking a peek on ther town's newest attraction - Garin Farm, but we were a day early from their soft opening. Among the attractions we've seen, from afar, is the giant white cross but to actually get to the top one has to go up the 400+ steps. Quite a journey, indeed, as we already had one ourselves.

Retracing back our route, we passed by the same towns but we made a stopover beside the Oton Public Market for a snack. It was in a bakery and food shop owned by his good friend and also a caterer himself, Wilson Esperancilla. We had the popular pancit lomi and and pan de sal, which were both very good. A perfect ending to a day of road and food trip.

I also brought home a galore of native goodies with that gigantic bandi taking a third of the weight of the bag. I also got camote chips, macapuno balls, bucayo and peanut brittle. It was indeed an unforgettable food and road trip down south.

And asked if will I go back there again?

NO! I can't answer you now, for I will have to pack my things and get ready for the trip (back) in and around Tiolas!

Bon voyage and bon apetit!

A Dinagyang lunch at Roberto's

2012-01-24T21:25:00.004+08:00

As the Dinagyang Festival is also the "fiesta" of the City Proper district of Iloilo City, it has been a tradition for most residents to have a feast in their homes despite the abundance of food in the city. And I was part of one of these fiesta's last Sunday through the efforts of Chef Tibong Jardeleza. Together with the awesome couple Anton Diaz (Our Awesome Planet) and wife Rachelle, we snaked our way through the crowd and found ourselves in a more crowded place - Roberto's Restaurant.

During regular days, Roberto's is already crowded so given this is one very hectic day for the Ilonggos, the crowded never thinned out. With their famous Queen sio pao selling like "hotcakes" plus their other specialties like meatballs, pancit bihon, hamburger and a lot more, the Ilonggos still favor the homegrown taste of Roberto's.

But we went further up the building and joined in the fiesta fare prepared by the family of Claudes, that guy you'd often see manning the cashier's booth and often heard shouting "Isa pa ka Reyna" - referring to an order of Queen sio pao. It was my first time to be in this part of the Roberto's for usually I just have some take outs. It was two flights of stairs before we reached where the gastronomy was and it was already teeming with people - mostly acquaintances.

So we wasted no time digging in the fiesta fare which included lechon, chicken inasal, beef stew, caldereta, chopsuey and pancit canton, among others. I can't help but long for meatballs, bihon and camaron rebosado for these are among the popular food items at Roberto's. It was just a quick lunch but satisfying for there were a lot more friend lining up the stairs down below plus we had a lot to discover in the streets - from food and stuff to interesting people and places along the way.

After all it's Dinagyang, the biggest street party in Iloilo and it comes only once a year so we had to make the most part of it. And for Anton and Rachelle, it was their first time to join and celebrate Dinagyang so it was also a time for them to discover the things Iloilo has to offer especially during this big celebration. Hala Bira!

Dinagyang 2012 WINNERS plus updates, activities and more

2012-01-22T20:45:00.004+08:00

Congratulations to the Dinagyang 2012 Festival winners led by the defending champion Tribu Pan-ay from Fort San Pedro National High School. The tribe under the helm of multi awarded choreographer and artist Rommel Flogen gave an outstanding performance that WOWED the audience which ever stage they performed. It was even grander than their winning performance last year. They are also the defending Aliwan Fiesta champion and with that breathtaking performance and awesome production it could spell another Aliwan Fiesta crown this coming April or May at the Aliwan FiestA in Manila.

Salakayan Festival of Miag-ao, Iloilo emerged as the Champion in the Kasadyahan Regional Festival. It was a first for the kasadyahan to feature festivals from all over the region as contingents in the cultural presentation.

Here is the list of DINAGYANG 2012 WINNERS:

Dinagyang Festival 2012 Major Awards Winners

CHAMPION - Tribu Pan-ay from Fort San Pedro National High School

FIRST RUNNER UP - Tribu Lunok from Iloilo City National High School

SECOND RUNNER UP – Tribu Ilonganon from Jalandoni Memorial High School

THIRD RUNNER UP – Tribu Pahidaet from Lapaz National High School

FOURTH RUNNER UP – Tribu Atub Atub

Dinagyang 2012 Special Awards Winners

DISCIPLINE - Tribu Paghidaet

COSTUME DESIGNER - Tribu Pan-ay

MUSCIAL DIRECTOR - Tribu Pan-ay

CHOREOGRAPHER - Tribu Pan-ay

Dinagyang 2012 Minor Awards Winners

MUSIC - Tribu Pan-ay

PERFORMANCE - Tribu Pan-ay

Dinagyang 2012 Opening Salvo Award Winners

COSTUME - Tribu Pan-ay

DISCIPLINE - Tribu Pan-ay

PERFORMANCE - Tribu Pan-ay

STREET DANCE - Tribu Lunok

HEAD DRESS -Tribu Paghidaet

Kasadyahan Festival 2012 Major Awards Winners

CHAMPION: Salakayan Festival of Miag-ao, Iloilo

1st Runner up: Mandaragat festival of San Jose, Antique

2nd Runner up:Sinulog sang Oracon of Sibunag,Guimaras

3rd Runner up: Sinadya sa Halaran of Roxas City,Capiz

4th Runner up: Tribu Maragtas of West Visayas State University of Iloilo City, Iloilo

Kasadyahan Festival 2012 Minor Awards

STREET DANCING – Panguyang (Tibiao, Antique)

PERFORMANCE – Salakayan (Miag-ao, Iloilo)

CHOREOGRAPHY – Salakayan (Miag-ao)

MUSIC — Mandaragat (San Jose, Antique)

COSTUME — Hubon Sinulog sang Oracon (Sibunag,Guimaras)

CHOREOGRAPHER – Salakayan Festival (Miag-ao)

A few more days and counting, Dinagyang Festival 2012 is a sure winner. From the festive sights and sounds to numerous activities that includes those of gastronomic proportions, shopping here and there and all day and night parties - Iloilo City is the place to be this January 20-22. But to make you visit a lot more hassle free so that you won't spend your time asking for directions, getting lost in a small city or just wandering around thinking of what to do, here's a quick guide of where to stay, what to do, where to go, what's in, what's hot and almost everything about Dinagyang 2012. Check the activities here and schedule to be updated as the festival nears.

Dinagyang Festival has both street dancing and a main performance. The former being performed en route to each performance area while the latter - showcase of choreography and rhythm, on four key areas.
The main performance areas are located in key places around Downtown Iloilo where tickets are need to get a good view. Freedom Grandstand (Performance Area #1) is the most sought after since it is the biggest and it’s the Main performance area. It is also where VIPs converge after hearing mass at the nearby San Jose Church that customary starts the festival. Other performance areas includes The Capitol, La Paz triangle and the Iloilo Sports Complex.

JM Basa, Iznart, Bonifacio Drive and Luna streets are key streets during the Dinagyang Festivities being part of the parade route and street dance. Some also have activities for entertainment, food festivals, shopping and other activities. The main food festival is located along Delgado Street beside Amigo Plaza mall but numerous food kiosks also offer gastronomic delights. Big malls such as SM City, Robinsons’s Place, Amigo Plaza mall and Plazuela de Iloilo plus the The Capitol grounds also have their own food festivals and related Dinagyang offerings.
On Friday, a drum and bugle band competition dubbed as “Tambor Trumpa Martsa at Musika” takes place in the morning at Freedom Grandstand. The afternoon hosts a fluvial procession dedicated to the Sto. Nino, along the Iloilo River and a preview of the street dance drumbeats the festivities as competing tribes show a taste of what’s to come.
Saturday showcases Kasadyahan Festival – a cultural presentation showing the best festivals from Iloilo’s towns, takes place in the morning with main performances and street dance. While the afternoon, a sponsors mardi gras takes place along the route.
Sunday is the highlight and the main event - Dinagyang Ati-ati tribe competition takes place the whole morning with high calibre performances and street dances.
Most streets in the downtown area are closed for public transportation (with occasional taxis permitted) as early as Friday morning until Monday morning. Be prepared to walk your way around Iloilo City. Generally, it is safe to do so even until midnight as more than a thousand security personnel are being deployed - but of course just be vigilant.
Afternoons of this three-day festival is best to explore the other attractions of Iloilo since there are no major activities. Calle Real (JM Basa and Iznart Streets) in Downtown Iloilo showcases Iloilo’s colonial past as evidenced in it’s architecture. Discover old mansions, visit the Cathedral, enjoy food and have a glimpse of it’s fiesta when you visit the heritage district of Jaro. Visit Molo for another grand church and pasalubong galore. Villa-Arevalo district is synonymous with seafood restaurants with the likes of Tatoy’s and Breakthrough. Mandurriao got the big malls and is the center of the nightlife in Iloilo City with lots of restaurants, bars and other fun places along Diversion Road and Smallville district. While at it, don't forget to have a taste of the "Flavours of Iloilo".
12 Free things to do in Iloilo City
Traveling SOUTH of the city brings you more church hopping with lots of gastronomical, heritage and fun in the sun. See a UNESCO World Heritage site – the Miag-ao Church, enjoy the town plaza and church of San Joaquin, Guimbal and Tigbauan. Visit nature parks and beach resorts in Guimbal and Oton. Traveling WEST bring you the oldest golf course in the country – Iloilo Golf and Country Club and more church hopping in Cabatuan, Sta. Barbara and Pavia.
A quick trip to Guimaras can be managed for beachcombing, nature tripping and island hopping. Best to start is in the morning and back by night. It’s enough to enjoy the scenery and attractions plus pasalubong shopping and a 2-hour island hopping from Alubihod beach would bring you “worlds away”.
A pyro techniques display dubbed as “Luces in the Sky” is among the highlights of the Dinagyang. It takes place at the back of SM City Iloilo where it has the best view (and the maddening crowd). Plazuela de Iloilo offers a better alternative but also can be viewed from other areas in the city. For 2012, this takes place on Jan. 20 and 21 at 7pm.

Enjoy Dinagyang 2012 – Hala Bira! Viva Senor Sto. Nino

EATING. It's more fun in DINAGYANG 2012

2012-01-20T02:13:00.000+08:00

Iloilo City again celebrates Dinagyang 2012 over the weekend with city-wide, all-out party and merry making. With theme for this year “Beyond Awards, A Culture of Excellence”, it promises new concepts and innovations that will add more color and vibrancy to this year’s festivity and its numerous activities.

Dinagyang is also all about food, food and food. “Hala Bira-Bira” is my favorite term for an all out eating, drinking and merry making during Dinagyang. And this is what it’s all about - a (rough) guide of where and what to eat during this merry making season.

FOOD FESTIVALS

For almost 20 years now, the Iloilo Hotels, Resorts and Restaurants Association (IHHRA) Food Festival along a portion of Delgado Street, has been the gastronomic event during Dinagyang. The food fest has long established itself as an attraction wherein families, tourist and revelers gather together to enjoy and take pleasure in the culinary delights.

With more than 30 members participating, the IHHRA Food Festival is a one stop gastronomical “shop” as it showcases classic Ilonggo cuisine as well as well loved food items of famous restaurants. A stage with live bands brings in entertainment to the area to set the street in an all day and night party mood. This will run from January 19 until the 22nd from 1pm until 12midnight.

Other major streets also host food stalls and kiosks with live bands situated in major points. Check out portions of Valeria, Ledesma, JM Basa and Iznart streets – wherever you find most convenient or which foods are the most appetizing. Big malls like SM City, Plazuela de Iloilo and Robinsons Place also have their own food festivals with live music and celebrities. Bonus attraction for the first two malls, they have the best seats for the annual fireworks competition dubbed as Luces in the Sky (on Jan. 19 and 20.)

AWAY FROM THE CROWD?

Villa Beach in Arevalo is home to a galore of restaurants mainly serving fresh seafoods and lechon treats. Leading the pack is the iconic Tatoy’s restaurant with its famous native litsong manok among others. Another well known food place is Breakthrough and is among the most popular restaurant in Iloilo City.

The district of La Paz now hosts two performance areas so expect the place to be more crowded but also gives more eating out options. As it is synonymous with La Paz batchoy, do check out this concoction of pork, liver, intestines and noodles at Tienda La Paz. Take you pick from Ted’s Oldtimer, Deco’s Original and Netong’s Batchoyan among others.

A little further out is Jaro district and it prepares for its annual fiesta 10 after Dinagyang. The fair in Jaro Plaza adds more food places – a mini food festival, to explore to its already vibrant dining scene. Kiosks selling bingka line up the plaza’s perimeter across the cathedral. A lot of restaurants also dot the vicinity of the plaza while some of them are hidden in the side streets. Do check out Afrique’s, Bavaria, Perri Todd’s Buto’t Balat and Patpat’s Kansi among others.

Mandurriao is the nightlife centrale of Iloilo but contrary to “nightlife”, the district also abounds with native and modern restaurants open throughout the day but this area comes very much alive during nighttime and it will be overflowing this Dinagyang season. Old favorites, banking on their track record, battle it out with new hip and modern restaurants targeting the party people. Dine in style beside Iloilo River at the Boardwalk, Ayala Techno Hub or party the night away in numerous clubs in Smallville and The Avenue. Whatever your mood or your taste prefer, there will be something for you (and the thousands) that will surely make their way here.

ILONGGO FOOD GALORE

Expect a lot of quick eats in the streets ranging pork barbecue, lechon baboy and chicken inasal to grilled pantat, bangus and squid! Oysters, grilled scallops and fishes, sizzling crabmeat, kinilaw na isda and pasayan plus other Ilonggo favorites like chicken binakol, KBL and valenciana would be good orders to experience authentic Ilonggo cooking. Staples like saucy and soupy dishes complementing these grilled specialties are available especially in the more organized food festivals and in restaurants.

While at it, do check out some native delicacies like baye-baye, bandi, puto lanson, bingka, fresh lumpia and a lot more - they’re practically all over town. But if you want some one stop shop – just try Sabor Ilonggo with branches in most malls for a spread of native Ilonggo delicacies.

And lastly don’t forget to bring home Iloilo goodies for you to share and enjoy more. Jaro and Molo are home to famous bakeshops like Biscocho Haus, Deocampo Barquillos, RGies Delicacies, PJ Delicacies and Panaderia de Molo but they have branches all over the city and products are found in most malls. Tibiao Bakery and Tinapayan also make really good pasalubong items on top of their quality breads and pastries.

Butterscotch should be on top of your pasalubong list along with barquillos, yema and biscocho.

AMAZING APPETITE

One of the biggest buffet events of 2011 is coming back in time for Iloilo City’s Dinagyang celebration. Amazing Appetite 2: Dinagyang Festival Edition promises two-days of food trip as it bring in more than 50 specialty dishes from five of Chef Pauline Gorriceta Banusing’s restaurants namely – Al Dente, 101 Luna, Maki, Freska and Steps of Rome. A foodie passport entitles bearers to enjoy these treats on Jan. 20 and 21 from 11am to 2pm and from 5pm to 9pm.

Enjoy Dinagyang 2012. See the colorful costumes and performances of each tribe, hear and dance the beat of the drums, feel the warmth of the people, and don’t forget - taste and indulge in Ilonggo gastronomic delights!

Eat’s all Chinese at the Red Corner

2012-01-19T08:45:00.006+08:00

I had a very satisfying and interesting lunch yesterday and I can still vividly remember how each of the dishes tasted. The food and ambiance at The Red Corner at Plazuela de Iloilo brings back the memories of the hip and modern take of these new breed of Chinese restaurants, I used to “dig in” in Manila years ago. Of recent memory, Hong Kong Kitchen started this trend in Iloilo few years back when it opened at Robinsons Place Iloilo. Now, its sister restaurant, The Red Corner is a testament on how the how discriminating taste of the Ilonggos was able to accept the drift of the times.

But it was more on the food and ambiance that made yesterday’s lunch a truly satisfying one. A meeting of gourmands, more like it, we talked about food and its impact on the tourism of Iloilo. Over the very appetizing Spinach and Seafood Soup, our talk started with the current situation of Iloilo’s tourism sector. While the soup was very enticing - spinach provided not only the interesting but a refreshingly taste perfectly combined with shrimps and other seafood and it’s a must order I would say while the state of Iloilo’s tourism pales in comparison – not much attraction and no tourist friendly places.

A familiar dish made its way to our table next - Qingdao Spare Ribs. I just love how crunchy it still was even though it has been wrapped in that special Chinese sauce it came with. It was tender to each bite with a little resistance and how the simple meat was made tempting with the right method of cooking and ingredients. Now if only, Iloilo City can be packaged that way and same way goes for our home grown restaurants to which others still still exist in the post war era in ambiance and service.

The Egg Foo Yong looked like a usual omelet at first, inundated with sauce but as we all dig in, it came with a burst of shrimps, meat, vegetables and a lot more. It was surprising indeed that what seemed to be familiar can become different within a single stroke. This could be a perfect way to package Iloilo, as the talk continued. We have the usual sights – churches, heritage houses and old buildings, among others, just the usual BUT there’s a need for it to be different and would come as a surprise and makes us stand out in the eyes of tourists.

I really loved the Fish and Bean Curd in Szechuan Sauce. It was a contrast of textures; the fried fish fillet melts in the mouth while the bean curd offers some resistance to each bite and all embraced with the flavourful Szechuan sauce. Not your usual “fish in sauce” dish I must say echoing the need for Iloilo to make it’s heritage (be it structures, culture or food) adapt with the modern times to make it appeal to the younger generation, even to Ilonggos themselves who in turn will take pride in it and spread the word.

Almost overlooked but not forgotten was the Fookien Fried Rice. If I were to describe it in layman’s terms, it’s like yang chow fried rice topped with a concoction of meat and vegetables in a very savoury sauce. A complete meal in itself with the toppings complementing not overpowering the rice – and here’s hoping (even just a glimmer of it) that politics and tourism plus heritage conservation will complement one another.

Like the Pan Fried Beef Tenderloin in Chinese Sauce, it’s usually pork I am familiar with cooked this way but as the Chinese gastronomy is varied then style and ingredients goes with it. And it turned out to be like the ones I am familiar with, just a different meat giving it somewhat a new gastronomic dimension. And that’s what most of our restaurants need now, as we turned to food – a new dimension, a resilient attitude and maybe courage to take on new challenges head on.

The Beef Brisket was indeed familiar – soft meat and flavourful yet constrained sauce. I just love how the meat “fall apart” into individual strands as one takes a bite. The sauce was very rich, flavourful and aromatic - typical of Chinese cooking. And for Iloilo tourism, we’d surely hate it to “fall apart” because of the lack of interest of the local government to give it a push.

Finally, we had Almond Jelly and Sago for dessert. It was refreshing for it was like a humble halo halo – with just sago and almond jelly set on crushed ice and some milk and sugar. I really loved the tamed sweetness it brought in contrast to the overly sweet ones I had before. And Iloilo need just to be that in my opinion, maintain its provincial appeal while having the amenities of a big city - no need for it to scream to be heard. Just with the right blend of attractions and tourism thrusts plus the right mix of people from both the public and private sectors to be at the helm of it all.

And just like this very wonderful meal at The Red Corner, we all hope someday Iloilo’s tourism can be as satisfying, appetizing and totally being “craved” for by tourists.

The Red Corner is located at Plazuela de Iloilo and is open from 11am until 9pm, extending if needed. Serving portions for this particular meal is not of regular size for this was a food tasting session organized by the owners of The Red Corner for us.

Discovering the Love and Kisses hamburger

2012-01-19T08:37:00.002+08:00

Love and Kisses is a byword when it comes to pizza as for generations have gone by, the pizza of their memories were nothing but made of/with/by Love and Kisses. But I have to set aside pizza for I’m going to rave about their hamburger this time. It was barely an hour after a very wonderful lunch at The Red Corner when our talked centered on the burger served by this snack shop made famous by it’s home grown and Ilonggo take on pizza.

It was talked about in such a way that you can’t hold on to your seat and instantly rush to the nearest branch of Love and Kisses or better yet disparate and apparate (now where’s my wand). So I rushed to the nearest shop where I can dine in and immortalize that that gastronomic experience. It was one of the regular items on their menu often overlooked upon because of the extensive list of pizza and pasta. At PhP50 per order which could swing from cheap to expensive for some, it was a 15 minute wait for the verdict for it was cooked upon order.

When it came, I was sort of dismayed on how plain and unappetizing it looked. Just on top of sliced buttered bread with onions and something unfamiliar. But the aroma was very, very good; in fact I could even taste it through my nose. I was about to ask what the siding was when the waiter instinctively said with pride it was “puso ng saging salad” and he said it was one of the most requested/ordered in the restaurant. Now that’s a good attitude, taking pride of what you’re doing and serving plus giving customers something to ponder upon.

Despite the charred burger on the outside, patty was very, very juicy inside. In fact it’s the juiciest patty I can ever remember. So I took my first bite of, only, the patty then another and it has really a very one of a kind taste and very good too. The charred taste (I hear they use some volcanic rock on the grill-maybe I can peep in the kitchen next time) gives it a different feature and in delicious contrast is the very juicy inside.

Though it had hints of sweetness, I can’t be sure if it was the patty itself or the burger bun but it was one great burger discovery. I didn’t even bother using the condiments for I wanted to savour the taste of the patty plus its combination with the puso ng saging and onion to the last morsel.

I could have ordered two more hamburgers but I was running against time day so there will surely be another visit to Love and Kisses soon. Maybe even today and I’ll instantly order two burgers!

Love and Kisses has three branches in Iloilo with dine in stores at the Nelly Garden Arcade along E. Lopez Street in Jaro and along Jalandoni Street across University of San Agustin. It has a take out counter at The Atrium Mall at the Valeria side entrance.

Pancit lomi and pan de sal in Oton

2012-01-18T08:40:00.005+08:00

My road and food trip with Chef Tibong Jardeleza last week ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lomi, among others. Owned by his good friend and also a caterer himself, Mr. Wilson Esperancilla, the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them.

Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip.

Bon voyage meets bon apetit!

Amazing Appetite: The Dinagyang 2012 Edition

2012-01-18T08:18:00.002+08:00

Wondering where to take your guests for Dinagyang? Why not go on a food trip? After the success of Amazing Appetite: Food Trip last September 2011, now comes something bigger- Amazing Appetite 2: Dinagyang Festival Edition. Enjoy a buffet spread of more than 50 dishes from 5 restaurants of varied cuisine from different parts of the world in an exciting and one of a kind dining experience you will absolutely remember.

Avail of the AMAZING APPETITE PASSPORT to enjoy this unique culinary treat in the city of ILOILO. Start this mouthwatering journey by purchasing an AMAZING APPETITE PASSPOST. For only PhP 595, one person gets a passport.

The passport allows the bearer to dine in all 5 restaurants: Steps of Rome, AL DENTE Ristorante Italiano, 101 Prime Steaks, MAKI Japanese Restaurant and Freska Ilonggo Seafood Restaurant and Inasal. They may visit any of these restaurants on January 20 and 21 from 11am to 2pm and from 5pm to 9pm.

Chef and restaurateur Pauline Gorriceta-Banusing explains, “The bearer will be treated to a buffet spread in each restaurant with lots of varieties to choose from. We made sure that it will be a satisfying experience for all who availed in this promotion. This is one of the best ways to show Ilonggo hospitality; also it is so much fun.”

Pauline enumerates the buffet spread:

Maki Japanese Restaurant: (Smallville, Diversion Road)

California Maki, Chef’s Roll, Spicy Tuna Roll, Dynamite Maki, Tuna Sashimi, Tempura Shrimps, Gyoza, Japanese Sio mai, Chicken Teriyaki, Yakisoba, Beef Sukiyaki, Gyudon, Misono Rice, Pork Katsudon.

Freska Ilonggo Seafood (Smallville, Diversion Road)

Binagoongang Baboy, Kare-Kare Pata, Kadios-Baboy at Langka, Steamed Talaba, Grilled Diwal, Fried Lumpia Shanghai, Chicken Inasal, Grilled Stuffed Squid, Crispy Hito with Green Mango Salad, Ensaladang Langka, Krispy Kangkong, Pancit Molo and Native Halo-Halo Station

Al dente Ristorante Italiano (Sarabia Manor Hotel, Gen. Luna St)

Salad Bar with Three Kinds of Dressings, Pasta Station with Five Kinds of Noodles and 5 kinds of Sauces, Five different kinds of Thin Crust Pizzas, Crepe Station with Gelato.

101 Luna Steak Room (Sarabia Manor Hotel, Get Luna St)

Italian Baby Back Ribs, Callos Madrilena, Ox tongue with Mushrooms , Paella, U.S. Roast Beef Station

Steps of Rome (Plazuela de Iloilo, Diversion Road)

Chowder, Chef’s Salad, Imported Cheeses, Fish and Chips, Salisbury Steak, Baked Rosemary Chicken, Hungarian Sausage, Italian Beef Stew, Pork Steak, Calamares, Pasta with Pink Salmon, Penne Bolognese, 3 Kinds of Desserts

Plus, FREE Bottle of Beer at ROOF TOP BREWERY on January 22, 2012.

This is indeed a value-for money and very affordable FOOD TRIP. For sure, you and your friends will experience a gastronomic journey that you will never forget.

Passports are available in all participating restaurants. Tickets available starting January 9, 2012. For details, call 336-78-13 or 33-33-509./ *PR

Fiesta at the Camiña Balay na Bato in Arevalo

2012-01-18T00:23:00.010+08:00

It was my first time to attend the patronal fiesta of the Villa Arevalo district, last Sunday, paying homage to the Sto. Nino. And it was at the Camiña Balay na Bato where I tasted one of the tastiest roasted turkeys and it was so good that I remembered taking a photo when it looked like this - already stripped to the bones. Actually, we were among the last ones to arrive as Chef Tibong Jardeleza, Mr Eugene Jamerlan and I were stalled by the fireworks competition along the way coming from another food event at SM City Iloilo.

Going back to this turkey, I heard that this was marinated in butong (coconut water) with salt and other spices. And using a technique called "cold fusion", the flavour was able to penetrate the turkey better as the cool temperature softens the meat thus making it absorb more. Okay I just made up that term - lol but it seems to be like that (thanks Natie for reminding me it's called brining). Prior to it being roasted, it was stuffed with tanglad (lemon grass) and ugbos sang bayabas (guava leaves) and other spices. The result especially on the belly part was a burst of delicious flavours complementing the appetizing aroma. So addicting you forget it's turkey!

I also had a very good linagpang na manok experience - spicylicious best descriibes each spoonful of the spicy yet flavourful soup. Made with grilled native chicken then sauteed with ginger and chilies it could be a perfect starter for any meal, but we had it ending our meal and it was better. It tend to wash away what we ate earlier thus eliminating the very full feeling in our stomaches. I heard the owner of the house, Ms. Luth Camiña, talking about the preparations of this dish and among the main points I got was that the grilled chicken should be almost be burned black - to bring smokiness and rich flavour in the soup. Of course you have to remove those almost charcoal part of the chicken when you cook linagpang na manok.

A perfect ender to our meal was this light leche flan. It has the subdued sweetness I usually prefer for this dessert and one can't be as guilty having spoonfuls and more spoonfuls for it is not a guiltily rich as others are. Well to each his own, anyway ...

There were around 20 other dishes to choose from - lechon baboy, hamonado, pato, afritada, pasta, cheeses, fruits and salads among others. And it ended with (almost free flowing) wine - a perfect setting for this heritage rich Bahay na Bato in Arevalo. It shows how this house is also and functions as a home contrary to what others think of it as a museum of sorts. It proves how the remnants of the past can be still be of very good use after so many generations have gone by.

Camiña Balay na Bato in Arevalo can also host intimate lunch of dinner with only the best Ilonggo heritage dishes whipped up by Chef Tibong Jardeleza. You may contact them through (033) 336-3858 and 336-5075 for more details. Also please LIKE IT on Facebook.

Globe powers Dinagyang 2012 with FREE WI-FI

2012-01-16T10:25:00.000+08:00

FRESH from the success of the Sinulog activities, Globe Telecom gears up for the Dinagyang 2012 Festival in Iloilo this weekend, upping the ante by providing free WiFi and providing telecommunication support for the different committees involved in the celebration.

Globe, the official telecommunication outfit for the Dinagyang festivities, has set up WiFi routers at the Freedom Grandstand for the VIPs and judges; at the Iloilo Sports Complex, and at the Sports Complex’s poolside for the National Invitational Swimming Competition.

No password is needed to enjoy the Globe free WiFi that would run at a speed of up to 3 mbps.

Now being known as the telecommunication of choice in all national festivals, Globe has been making the rounds in Iloilo with bar tours, mall blitzes and on-ground selling of Globe SIM cards and loads.

The Iloilo Globe bar tours have been a hit with its P20 promo for new subscribers. The discounted SIM card, topped up with P50 load, comes with free, ice-cold beer to celebrate the Dinagyang festivities. For existing subscribers, they only need to load up P50 to get a bottle of beer. Globe has lined up the hottest bars in Iloilo for this promo: Langford Place, Hot Shots, B Code, Roadside, Ur Zone, Stuff Ur Face, Tap House, Ven & Ken – all in Paseo de Iloilo, and Smallville Iloilo’s Tuki Bar, Pirates, Mo2, Avenue, and Smallville 21.

Exclusive Globe freebies will also be available in the mall Blitzes and selling Booths along the Dinagyang Festival parade route. Load up P60 and the Globe subscriber will get an Eco bag. For a P200 load, subscriber gets a cool Globe Dinagyang t-shirt and for a P300 load, a Globe umbrella.

Globe is set to do mall blitzes in Gaisano, Marymart, Atrium, Robinsons, and SM City while subscribers could also proceed to the Globe booths at Capitol-Zonta, Lapaz, SM Delgado, Amigo Hotel, and Socorro Drugstore, and along Guanco and Solis Sts to avail of the exciting and exclusive promos for Dinagyang.

Tattoo, the number one most preferred broadband powered by Globe, will rock Dinagyang with the biggest and coolest party to unveil its latest value for money plans, introduce their newest brand ambassadors and launch the much-talked about “Resistance” campaign.

Tattoo brings the Republiq to Dinagyang with its lineup of master mixers for an ultimate party experience happening on Saturday at the Plaza Mayor, Plazuela de Iloilo

Dinagyang is a popular sio pao too!

2012-01-12T03:04:00.000+08:00

Almost as famous as its namesake festival, chicken sio pao from Dinagyang Refreshment is truly worth the trip to this hole-in-the-wall food shop. Both of its more convenient branches are located within the MaryMart Center but you will surely have second thoughts if its really worth it since ambiance is never heard of (except the one in the food court).

Their main branch though is located in the district of Villa. Dinagyang Refreshment also have shorts orders from batchoy to spaghetti, and turo turo items for lunch and dinner, to chocolate cakes and brazo de mercedes for desserts.But it is their sio pao, especially the chicken that made this food shop stamp its foot in the very competitive gastronomic scene of Iloilo.

Sinigang na bangus na may puso ng saging

2012-01-10T14:44:00.003+08:00

I love puso ng saging, be it kinilaw or adobo but my ultimate favorite is when it is made of part of sinigang na bangus. I was leaning to having some leftover pork tocino for lunch but when I opened the kaldero and saw the milky sabaw of this bangus sinigang - all the tocino thoughts disappeared.

It's a really simple dish - just cook like the way you make sinigang and instead of radish, okra and other sinigang veggies, just use puso ng saging plus the "undeveloped" bananas. The preparation of the puso ng saging is where the tedious work begins, as you have to be experienced in doing so. There's the peeling of the outer layers until the white one appears and the washing to get those bitter taste off. And it has to be cooked right away to get the milky color of the broth. I haven't really seen and tried a non bangus sinigang with puso ng saging though I think it would work also as good. Maybe shrimps next time, for the play of colors and taste would all too delicious to overlook.

A Christmas luncheon at Camp Alfredo in Guimaras

2012-01-10T01:39:00.004+08:00

The zip line and the adventure facilities are not the only attractions at Camp Alfredo in Guimaras. As one communes with nature - the lush greens, the fresh air, the sound of the stream, the natural flora and fauna, during a visit, gastronomy also becomes an attraction itself.

And I have proven it once more, a few days before 2011 came to an end during Camp Alfredo's first ever Christmas Lunch Party. With guests coming mostly from Manila and the US, it was also a reunion of sorts for the families who were there. As always food becomes an integral part of any family gathering and this was among them.

With the luncheon catered by Barrio Inasal, which also serves the fares at the Camp during regular days, it was a galore of grilled specialties heralded by the specialty of the house - chicken inasal. Among the best chicken inasals, Barrio Inasal prides itself of having the authentic kind and taste plus it is grilled upon order so it may take a while. Though these ones were prepared ahead but they still tasted as if they were right of the grill.

Just by looking at this photo (with one hand holding the stick and the other the camera), the taste memories of this chicken inasal comes back vividly to the senses. The crips and golden brown chicken meat, the aroma of the spices and ofcourse that first bite into the juicy meat oozing with flavour that I didn't care whether the sides of my mouth became orange too - I just savoured every bite then.

Now there's isol or iwi - the chicken's butt. A delicacy on its own and it almost always comes as barbecued. For an occasional isol eater like me, I couldn't help but get a stick and devoured it even with no sawsawan - not my usual thing. And it's as juicy and tender as my memory recalls.

And then there's the grilled managat and it's whole! usually it's the lower portion that comes in grilled in most restaurants I've been to, for the head becomes the soup part. This is among the best grilled managat I've tasted - perfect grilled, juicy, well seasoned - believe no need for sawsawan, for it seems the sawsawan is already part of the seasoning basted into the fish while being grilled.

The grilled squid was also good though nothing over spectacular, just the right toughness to go with the flavour. I even went back for another whole squid a few minutes after finishing my first. There was also a plate of shrimps, cooked like in anybody's home - just with salt and placed in frying pan.

Odd man out was the side dish - kimchi. Not part of the Barrio Inasal menu though, just an on the spot addition as there were Koreans in the group then. But I also enjoyed this myself going back for more to go with the grilled specialties on my plate. Java rice was our staple that time and there also was a lechon which was very good. It a local lechonero in Guimaras who made it - the skin was thin and crisp and the insides were very flavourful especially the ribs part. I still don't remember why I forgot to take photos ...

Maybe, I was just saving battery to use when I start my photowalk around the lush greens and the new man made structures that I wasn't able to see the last time I visited there (which was just 15 days before that). And yes, this "bridge over troubled waters" instantly became my favorite subject as I started my journey around the camp ...

And it will have a separate blog post very soon ...

50 Foods that define the Philippines??????????

2012-01-08T20:58:00.005+08:00

It has 50 question marks originally but it doesn't look good so I just trimmed it down to 10. I love reading these "articles of lists" at www.cnngo.com for it serve as my window to the places, things, food, etc. I never got the chance to visit, have and taste. And when the article entitled 50 Foods that define the Philippines showed itself today, I got excited on how it will portray/define/present the ones on the list especially those food close to the Ilonggos hearts.

But it turned out there wasn't any. Zero! Nada! Zilch!

So I ran through the list again maybe it escaped my sight. There's ofcourse adobo, lechon, sisig, crispy pata, chicken inasal, taba ng talangka, pancit palabok, bulao, arroz caldo and fish tinola rounding off the first 10 on the list. But the deeper into the list, the glimmer of hope dims and finally, its confirmed - there's REALLY none.

But there were two dishes that had frogs - a stuffed one and one made tinola. Then there's two tilapia dishes and both had coconut milk in the recipe. Also, there was ensaymada and tsokolate and also there's tablea tsokolate. I wouldn't be surprised if it also included tsokolate E and tsokolate A in their top 100.

Though I agree with most on the list, I can't seem to understand (bordering into bitterness) the non inclusion of Ilonggo dishes like Lapaz Batchoy or Pancit Molo. Are these two not popular enough? (As if everybody's heard of sinugno and sinanglay.) Are these two not good enough in taste? (We'll taste is subjective, 20% of the Philippine population is a safe estimate as to those who like batchoy and pancit molo - that's 18,802,640 based on the 2010 statistics). Are the two too much of an outside influenced (i.e Chinese) that are not native? (almost half of what's on the list are.) Are these two, too regionalistic dishes? (No comment).

I have really no idea about the two writers who came up with this list - it's the first time I've heard/read of them though. Googling, I find their credentials quite okay - but I have it with "great credentials but flop delivery" (NOT with these two, just somewhere out there-hahaha).

Anyway, I have to end this ranting reminding MYSELF, that if I write something that would represent a particular place, let's say - Iloilo, I would see to it that everything's represented. From the high end, the street food and everything in between. My own personal taste would probably take a back seat to accommodate the majority, after all taste is subjective.

And food is not only about the taste, it is an experience.

Heavenly desserts at Maridel's

2012-01-06T10:25:00.000+08:00

Just in case you've been living under a rock or inside a cave, let me tell about this great dessert place that everyone's talking about the past few months. It's a quaint little shop at Plazuela de Iloilo and it will make your sweet dreams do come true. Named after the master cakes and sweets artisan, Maridel Uygonco, Maridel's is finally here to satisfy every Ilonggos craving for homemade sweets, breads and desserts.

I've been there many times, having tasted more than a dozen of her specialties but I'll never forget my first time - Snickers Pie and Frozen Lemon Meringue. I had these two orders and finished them all by myself; while the two gals beside me that time had problems how to finish their individual orders -lol. These eventually turned out to be my personal favorite and Maridel's best sellers.

Now who can resist this Frozen Lemon Meringue? It's layers of meringue and vanilla ice cream filled with sweet lemon sauce/icing in a graham? crust. Refreshing is the best word to describe it especially on a hot day. The ice cream tastes great with the lemon icing giving it a play of flavours - tamed vanila then tangy-sweet lemon. The meringue gives it texture - looks heavy but melts in the mouth. It's among the best soft meringues I've tasted so far and this Frozen Lemon Meringue is my ultimate dessert at Maridel's.

Forget the chocolate bar you're familiar with and indulge in Maridel's sinful Snickers Pie. Filled with a peanut nougat, peanuts and caramel and embraced with milk chocolate - it's the chocolate bar that came to life. The name alone certainly catches your attention and when it's right there in front of you, you might forget your own name as you dig in and indulge in this sinfully gastronomic pie. No wonder it is among the best sellers at the quaint dessert shop named Maridel's.

2011: The year in (food) review

2012-01-05T23:30:00.012+08:00

It seems like it was only yesterday that I had my first feature published on The News Today and how time flew for the next 10 months. Now, looking back at 2011, it was a year filled with sumptuous feature writing, appetizing food events and mouth watering food tasting.

ICONS

To start with, I visited some of iconic food places and one of my first features was about Buho Bakery and its famous breads; pancho and teren teren among others. I also had a first hand look on how the Deocampo barquillos was made and I had a very inspiring interview with Alicia Deocampo and her family’s love affair with this rolled wafer.

I also invaded a makeshift bingkahan and discovered how the popular Mohon Bingka was made. There’s also a trip to the La Paz market –going straight to Madge Café to enjoy good native coffee. I also found myself inside the kitchen of Ted’s Oldtimer for my Batchoy 101 feature plus an interview with Adelfa Borro.

NEW PLAYERS IN 2011

A galore of new food places also opened in 2011 – be it an entirely new restaurant or additional branches. There was Peppy Thai Deli’s bold move to Plazuela de Iloilo and Bourbon Street’s homecoming to The Avenue.

Bluejay Coffee and Floyd's Famous BBQ joined in the Ayala Techno Hub crowd while Coffeebreak branched out at Plazuela and 168 Plaza.

Lamesa Grill opened with a big bang with no less then Sen. Kiko Pangilinan gracing their formal opening at SM Southpoint. Stavros and Piccolo Mondo gave Ilonggos a taste of Mediterranean cuisine with its branches at Amigo Plaza mall and SM City under the helm of Chef Mervyn Whitfield. Then there’s Pixie’s Sinugba which prides itself with the world’s first live bangus restaurant located in Villa Arevalo.

Calda Pizza brought Cebu’s giant pizza to Iloilo with its restaurant near Smallville. A new café concept was brought in by Amular Studio + Café with the combination of a photographic studio and coffee shop in one. And Happy Kitchen is a gadget shop, a test kitchen (for rent), and diner, all in one place.

BUFFET GALORE

A foodie experience is incomplete without a buffet and I had lots of it last year starting with Indulgence and the new Amazing Thailand buffets, among others at Days Hotel Iloilo.

I also had a taste of Esca’s Friday dinner and Sunday lunch buffets which had me raving and craving for more of Chef Miguel Cordova's family recipes.

Then there’s the galore of Ilonggo heritage dishes like Estofado nga Pato sa Tuba, Hinubog nga Kanding sa Cerveza Negra and Lison ala Bacalao, among others at the Tabu-an Food Festival dinner buffet.

Also, a “buffet” of 10 French wines during a tasting session at The Venue Function rooms proved to be one amazing gastronomic journey. And speaking of amazing, Ilonggos would never forget “Amazing Appetite” – Chef Pauline Banusing’s two-day buffet across her 5 restaurants (Al Dente, 101 Luna Steaks, Steps of Rome, Maki and Freska). How’s that for the ultimate buffet experience?

OUT OF TOWN

Going out of town brought me to Tibiao in Antique where I got to tour the bakeshop that made the town more famous – Tibiao Bakery. It was part of the Tanum-Lagaw activity that showcased the natural beauty and culture of the people of Tibiao.

On the island of Guimaras; mangoes played a big role together with chico and cashew as we hopped from one island to another searching for coves, beaches and red shrimps along the way. Of course, there’s the newest attraction on the island – the ZIP line at Camp Alfredo in Sibunag.

Off to Negros, I had an “O”some preview of O Hotel’s newest menu offerings like the Pan seared Norwegian Salmon, Osso Buco and Millionaire’s salad among others. An hour away from Bacolod City is the Paris of Negros – Silay City. I attended the Visayas Leg of the Philippine Blog Awards (which my blog Flavours of Iloilo again won – thanks!) and had a whole day gastronomic and heritage trip.

From El Ideal Bakery to a sugar cane plantation then off to an organic farm and to be capped off with a superb lunch at the Balay Negrense Museum grounds.

POTPOURRI

Going “out of the country”, a galore of sausages and wheat beer welcomed me at Bavaria Restaurant and Bar. This quaint food stop in Jaro has the food and ambiance that reminds of and transports diners to Germany – in a plate.

Back to the Mediterranean, I had my share of Greek Cuisine at Terra with the launching of its new menu – I could still taste the Watermelon and Feta salad! I also had a heavenly slice of Chicago as Father Boy Celiz shared his passion for cooking and his story how his Chicago Style Pizza place came to be.

The Chinese community gave Iloilo sio pao galore so I had I hard time tasting them all from Kong Kee to Roberto’s along JM Basa Street to Dinagyang and Nang Pat’s in Villa to Wewin’s and Jiecel and Thea’s in Mandurriao plus Jaro’s Deocampo. Same goes for kilawin as I tried many them in many forms - from fish to the pork skin to the shrimps and banana heart.

FOOD EVENTS

I also covered food events last year - from cooking competitions to food fairs. There’s SM Hypermarket’s Supersized La Paz Batchoy cook off wherein almost 1900 cups of this Ilonggo specialty was concocted. The Chinese New Year themed Chocolate Cake Decorating Contest organized by Tinapayan bakeshop.

I also had a sort of preview of Sabor Bisaya, as one of the competitors (and eventually the winner) Chef Miner Del Mundo showcased his entries for the competition during a private dinner. My taste buds still remember that Braised Pork with Ube Mash.

And then there’s Tabu-an, the first Ilonggo Heritage Food Festival. With a cooking competition, food fair and buffet dinner component, it was among the biggest food events in Iloilo last year and this year, the organizers - Chef Rafael “Tibong” Jardeleza and Mr. Eugene Jamerlan, are planning to bring it to Manila this year.

A sidelight to Tabu-an, guests from Manila including Mickey Fenix and Claude Tayag, among others were treated to a one of a kind lunch – a boodle fight in the middle of the Iloilo Central market. A “Tsokolate Experience” at the Camiña Balay nga Bato in Arevalo completed their heritage food trip in Iloilo.

It was indeed a very good year of food and food writing for not only have I enjoyed eating them - I also got to discover them deeper. Several had fascinating stories on how they came to be, others gave me a one of a kind gastronomic experience and some opened a lot of new opportunities for me to meet the people behind these wonderful dishes and places that surely made 2011 an truly unforgettable year!

An edited version was published on The news Today dated Jan. 6, 2012

Amazing Appetite: Dinagyang 2012 Edition

2012-01-05T00:38:00.000+08:00

Iloilo City's biggest buffet event of 2011 is back and this time it goes with the drumbeats and revelry of Dinagyang 2012. Amazing Appetite 2: The Dinagyang Festival Edition is a gastronomic event to look forward to this coming Dinagyang as Ms Pauline Gorriceta Banusing brings four ultimate buffets in five different restaurants. For two days - January 20 and 21, 2012 pay only Php 595 and to avail of all these buffet's at AL DENTE Ristorante Italiano,STEP of Rome , 101 LUNA, FRESKA Ilonggo Seafood and MAKI Japanese Restaurant.

Foodie Passport during the 1st Amazing Appetite

Here's what's on the menu during this 2 days of food binge in these four restaurants - Hala Bira-Bira!

Maki : California Maki, Chef’s Roll, Spicy Tuna Roll, Dynamite Maki, Tuna Sashimi, Tempura Shrimps, Gyoza, Japanese Siomai, Chicken Teriyaki, Yakisoba, Beef Sukiyaki, Misono Rice, Pork Katsudon

Freska: Binagoongang Baboy, Kare-Kare Pata, Kadios-Baboy at Langka, Steamed Talaba, Grilled Diwal, Fried Lumpia Shanghai, Chicken Inasal, Grilled Stuffed Squid, Crispy Hito with Green Mango Salad, Ensaladang Langka, Krispy Kangkong, Pancit Molo and Native Halo-Halo Station

Al Dente: Salad Bar with Three Kinds of Dressings, Pasta Station with Five Kinds of Noodles and 5 kinds of Sauces, Five different kinds of Thin Crust Pizzas, Crepe Station with Gelato.

101 Luna: Italian Baby Back Ribs, Callos Madrilena, Oxtongue with Mushrooms , Paella,U.S. Roast Beef Station.

This is the best way to treat all your friends arriving from out of town and show them the Ilonggo Hospitality. Tickets available in all participating outlets starting January 9, 2012. Get an Amazing Appetite passport and you can get a free cocktail from Steps of Rome at Plazuela and Beer from Rooftop Brewery.

Dinulce na macapuno

2012-01-03T02:01:00.003+08:00

What makes a good Dinulce na Macapuno? It has to start with the coconut meat - not too soft and runny but also not too hard - soft meat which one can have a bite. Also, have the right ratio of the amount of sugar to the weight of the coconut meat - too much it can become runny but too little, it won't be a dessert at all. Then there are some (not so secret) secret ingredients like adding calamansi rind for some hints of zesty flavour.

But this particular one didn't use the "Philippine lemon" but instead used what is referred to lemonsito . I'm sure you'd remember those childhood days when you used to play with it as if it were nail polish or collecting those webs between the thumb and middle finger using your index finger. This not only provided the signature zest of these mini lemons but gave it a a nice consistency complementing that of the sugar.

Many thanks to Chef Tibong Jardeleza for sharing this dinulce na macapuno he got as a gift. He mentioned he tried making this using the same recipe more than 20 times but seem not to get this exact one.

Flaky, crispy and delicious empanada from Tinapayan

2012-01-02T00:59:00.000+08:00

Up until a few months ago, I never knew (or maybe I just never paid that detailed attention) that Tinapayan also makes empanada. And I thought it was just it was a new product when the host of the Tinapayan Chocolate Cake Decorating contest kept mentioning it over the course of the program.Not until I laid my eyes my on its flaky and crisp crust with its aroma emanating, I then discovered the empanada specially baked by Tinapayan. And the story didn’t end there, with a crunch I opened the empanada to reveal what’s inside. A hot mix of moist shredded pork, carrots, peas and raisins among others, giving a flavourful blend that could rival any sio paos around.
Ms. Evelyn “Owa” Que, the amiable owner of Tinapayan is very proud of her creation especially the crisp and flaky “crust”. She said the empanada has been on the shelves on her bakeshop for years now and maybe since Tinapayan offers a gazillion of delicious products (I’ve been a Tinapayan fan even before knowing/meeting the family behind it), it may have been “relegated” in the background.
I quite agree since with all the breads, cakes, loaves, cookies, buns, sweet squares and bars, etc, you’ll surely have to have an eagle eye to find what you’re looking for. But you’ll get distracted along the way since the quantity and quality that overwhelms you prove to be a galore o gastronomic distraction.
Now back to the empanada, (see even in writing I was distracted). The crunch, the aroma and the taste of this newly discovered item at Tinapayan is now all but just memories of that afternoon. But nonetheless, I can always go back at Tinapayan (at The Atrium) for my fill of hot and newly baked empanada (or you can request it to be heated upon order).
And there’s got to be a big batch each time since I can eat around six of these delectable delights in just one sitting!

For orders and inquiries Please call (033) 335-0515 to 19 local 106. Please look for Vangie or Michelle. TINAPAYAN ATRIUM branch

Fruit cake smoothie

2012-01-01T09:50:00.006+08:00

Now that the Holiday Season is about to come to an end, chances are there are some left overs in the fridge that will still make it into the first few days or weeks of the new year. Among them would probably that loaf of the (in)famous wine infused fruit cake. I used to detest fruit cakes because of their "liquor" content but over the years I learned to love it. Most of the time, if there's too much of fruit cake, I re-invent them and it usually ends in a cup - as a smoothie.

I just thrown in the usual ingredients like milk, sugar and chunks of fruit cake - if cookies are good then fruit cakes can also be in that league. There is no recipe, just imagine what would taste good with it or maybe what's on hand for I usually thrown in what and where my eyes can set upon.

But if drinking fruit cake is not for you then slicing them and putting them in the oven to bake or toast is another way of enjoying left over fruit cakes. Bon apetit!

It's more FUN: DINAGYANG 2012 Schedule

2012-01-01T00:01:00.000+08:00

Just about a month away, Iloilo City will again dance to the drumbeats and revelry of one of the most popular festivals in the Philippines - DINAGYANG! And coinciding with the city's 75th charter year, around 75 events highlighting (and sidelights) are in store for the tourists as well as locals who will converge in the City of Love on Jan. 20-22 for the festivities. Here's the schedule of events and IT'S MORE FUN - DINAGYANG!

Dinagyang Festival 2012

Iloilo City, Philippines

Schedule of Events

January 6 Friday 4:00 PM

Miss Iloilo Dinagyang 2012 Talent Competition

SM City Iloilo Events Center

January 6 to February 29 5:30 PM

Dinagyang Carnival Rides

SM City Iloilo Carpark

January 7 to 22 Monday to Sunday 10:00 AM – 8:00 PM

Dinagyang Information and Assistance Center

Robinson Place Iloilo

January 7 Saturday 10:00 AM

Dressing-up Dinagyang Dagoy Dolls (D4) 2012

SM City Iloilo Events Center

January 7 Saturday 3:00 PM

“PANATA” A Dinagyang Variety Show with Patric Sugui of PBB Teen Edition

SM City Iloilo Events Center

January 8 Sunday 8:00 AM -11:30 AM

Dinagyang Medical Mission Brgy. Concepcion Iloilo

IDFI / Philippine Red Cross / Federation of Filipino Chinese Chamber of Commerce of Panay, Inc.

January 9 – 22 Saturday to Sunday 10:00 AM – 9:00 PM

Dinagyang Information and Assistance Center

SM City Iloilo

January 10 Tuesday 9:00 AM – 10:30 AM

Dinagyang Food Aid Program for School Children (Iloilo Central Elementary School)

IDFI / Philippine Red Cross / Rotary Club of Metro Iloilo

January 10 Tuesday 2:00 PM

Dinagyang Newspaper Fashion Festival

Robinsons Place Iloilo

January 11 Wednesday 5:00 AM

Opening Salvo for the Feast of Señor Santo Niño

Around 10 Barangays of San Jose Church/San Jose Parish

January 11 – 19 Wednesday to Sunday 6:00 AM, 7:00 AM, 8:30 AM, 5:30 PM

Santo Niño Novena Masses

San Jose Parish

January 11 Wednesday 11:00 AM

Model Ati Dinagyang Warrior 2012

Robinson Place Iloilo

January 11 Wednesday 5:30 PM

Re-installation of the Hermanos

San Jose Parish

January 12 to 15 Thursday – Sunday 8:00 AM

Dinagyang 2012 Mayor’s Cup 9-Ball Billiard Handicapping Tournament

January 12 Thursday 9:00 AM – 10:30 AM

Dinagyang Food Aid Program for School Children

Baluarte Elementary School

January 12 Thursday 5:00 PM

Miss Teen Dinagyang – Presentation of Candidates, Newspaper Gown, Quiz Bee

SM City Iloilo

January 13 Friday 3:00 PM

OPENING SALVO - Parade

From Freedom Grandstand to Sports Complex

January 13 Friday 5:00 PM

Miss Teen Dinagyang – Talent Presentation

SM City Iloilo

January 13 Friday 6:00 PM

GMA’s Kapuso Night @ Freedom Grandstand

January 14 – 15 Saturday & Sunday

Dinagyang 2012 Mayor’s Cup Golf Tournament

Iloilo Golf and Country Club, Inc. (Sta. Barbara, Iloilo)

January 14 Saturday 8:00 AM – 11:30 AM

Dinagyang Medical Mission

Brgy. Calaparan, Arevalo, Iloilo City

January 14 Saturday 9:00 AM

Santo Niño Mass for Barangay Children (followed by Parlor Games and Snacks for children)

San Jose Parish

January 14 Saturday

ECONOWMICS: Investing in Yesterday for a Better Tomorrow

SM City Iloilo by UP Visayas

January 14 Saturday 5:00 PM

Dinagyang Homecoming Fashion Show with Iloilo’s Pride Eric Delos Santos

Venue (to be determined)

January 15 Sunday 5:00 AM

Iloilo Dinagyang 5k, 10k and 21k Half Marathon (Starting Point: SM City Iloilo)

January 15 Sunday 8:00 AM – 12:00 NN

Medical – Dental Mission

San Jose Parish

January 15 Sunday 3:00 PM

My City, My Cuisine

SM City Iloilo Events Center

January 15 Sunday (time to be announced)

Miss Iloilo Dinagyang 2012 Prepageant, Festival Costume

Robinsons Place

January 16 Monday 5:00 PM

Miss Teen Dinagyang Coronation

SM City Iloilo

January 17 Tuesday 9:00 AM -10:30 AM

Dinagyang Food Aid Program for School Children

I Arroyo Elementary School, Molo

January 17 Tuesday 10:00 AM

Healing Mass and Lunch Date for the Aged, Sick and Abadoned

San Jose Parish

January 18 Wednesday 4:30 PM

Coronation of Queen Juana 2012 and Niño Dinagyang 2012

San Jose Parish

January 18 Wednesday 7:00 PM

Miss Iloilo Dinagyang 2012 Coronation

CPU Gymnasium, Jaro, Iloilo City

January 19 Thursday 7:00 AM

Arrival of the Pilgrim Image of Señor Santo Niño from Cebu City

From Iloilo Port to San Jose Church

January 19 Thursday 9:00 AM – 10:30 AM

Dinagyang Food Aid Program for School Children

Jalandoni Elementary School, Lapuz

January 19 Thursday 5:00 PM

5th Dinagyang Motor Show Competition

Robinsons Car Park

January 19 Thursday 9:00 PM

SM Dinagyang Food Festival & Street Party with James Reid and Bret Jackson

SM City Parking Lot

January 19-20 Thursday & Friday 7:00 PM

Dinagyang Pyrolympics: 2012 Luces in the Sky

SM City Parking Lot

January 19-21 Thursday &Saturday

2012 Sineng Pambansa: 2nd Iloilo International Film Festival

SM City Iloilo Cinema / Film Development Council of the Philippines

January 19 – 22 5:00 PM onward

Dinagyang Iloilo Hotel Resort and Restaurant Association (IHRRA) Food Festival

Delgado Street

January 20-21 8:00 AM-5:00 PM

5th Iloilo Dinagyang National Age-Group Swimfest

Iloilo Sports Complex

January 20-21 8:00 AM-5:00 PM

2nd Mayor Jed Patrick Mabilog Badminton Cup

Sportsville Sambag Jaro

January 20-22 8:00 AM-5:00 PM

2nd Mayor Jed Patrick Mabilog Shooting Tournament

CIPSA Firing Range, SUA Inland Resort,

Talanghuan, Sta. Barbara, Iloilo

January 20 Friday 8:00 AM

Tambor, Trumpa Martsa, Musika @ Freedom Grandstand

January 20 Friday 3:00 PM

Fluvial Procession

From Fort San Pedro Drive In to Disembark in front of Customs House, followed by Solemn procession to the San Jose Church

January 20 Friday4:00 PM

Dinagyang Kapamilya Dance Showdown – Grand Finals

SM City Iloilo Car Park

January 20 Friday 7:00 PM

Beauty and Fashion Extraordinaire – Dinner Show

Sarabia Manor Hotel

January 20 Friday 8:00 PM

SM Dinagyang Food Festival & Street Party and Handog ng Bombo at Star FM

SM City Parking Lot

January 21-22 8:00 AM-5:00 PM

3rd National Invitational Arnis Tournament

Dinagyang Bastonero 2012

St. Therese MTC College

January 21 Saturday 7:00 AM

Mass for Kasadyahan Dancers

San Jose Parish

January 21 Saturday 7:00 AM

On the Spot Painting Contest

Museo Iloilo

January 21 Saturday 7:30 AM

Dinagyang National Taekwondo Tournament – Mayor Jed Mabilog Cup

January 21 Saturday

KASADYAHAN REGIONAL CULTURAL COMPETITION

In Four (4) Judging Areas

January 21 Saturday 7:30 AM

3rd Iloilo Dinagyang Cheerleading Competition

Iloilo Sports Complex

January 21 Saturday

Art Exhibit

Museo Iloilo

January 21 Saturday 2:00 PM

SPONSORS MARDI GRAS

Parade from Freedom Grandstand

January 21 Saturday 4:00 PM

Kapamilya Caravan

SM City Parking Lot

January 21 Saturday 7:00 PM

Religious Sadsad

San Jose Parish

January 21 Saturday 8:00 PM

ECLIPSED by Republiq

Plazuela de Iloilo

January 21 Saturday 12 MN

SM Dinagyang Food Festival & Street Party

SM City Parking Lot

January 22 Sunday 7:00 AM

Concelebrated High Mass for devotees, Tribes, Gov’t Officials, Guests and LOMAS in attendance

San Jose Parish

January 22 Sunday 8:00 AM

2012 Iloilo Dinagyang Ati Contest

Freedom Grandstand, Provincial Capitol, La Paz – Huervana Street, Iloilo Sports Complex

January 22 Sunday AM

ABS-CBN Mini Kapamilya Show

Iloilo Sports Complex

January 22 Sunday 3:00 – 7:00 PM

GMA Kapuso Show

Freedom Grandstand

January 22 Sunday 7:00 PM

Awarding Ceremonies

Freedom Grandstand

January 22 Sunday 7:00 PM

KA TRIBU : Fashion Show of Indigenous Materials

Plazuela de Iloilo

January 22 Sunday 8:00 PM

GMA Kapuso Fireworks Display

Freedom Grandstand

January 22 Sunday 11:00 PM

SM Dinagyang Food Festival & Street Party with 1:43 and Bamboo Manalac

SM City Iloilo

January 23 Monday 5:30 PM

Thanksgiving Mass with 2012 Dinagyang Festival Working Committees & Winners of Ati & Kasadyahan Competitions

San Jose Parish

Chicken "binakol"

2011-12-31T18:37:00.002+08:00

Aside from inasal, another popular and (almost) famous chicken dish from Western Visayas is chicken binakol. It's basically like tinola but what makes it unique is the addition of coconut water and meat. Thus it gives a more refreshing, lighter and sweeter flavour to the dish. Now most restaurants serve binakol and claims being authentic but in fact what they do is throw in some chicken and vegetables and put generous amount of coconut meat and water for their "binakol". Like this one I had last week, the essence of the native dish was literally lost as it "bastardized" the recipe by adding bell peppers among others. I love bell peppers but NOT with my binakol! The broth was literally coconut water for I never tasted even hints of salt and other seasoning. But it was a well presented chicken "binakol" and is very photogenic but NOT the real thing.

Fresh lato and crabs

2011-12-31T18:04:00.005+08:00

A play, not only of colours but of texture and flavours, this presentation of fresh green lato and steamed orange crabs was among the eye catching pieces in a special dinner buffet I attended a few days ago.

The seaweed had a nice gelatinous crunch to it and only had hints of saltiness as opposed to my first ever lato experience which had me gasping for fresh water. The crabs meanwhile were perfectly cooked and it packed in the juices in the meat giving it an aromatic gastronomic experience.