ILOILO FOOD TRIP

One of my favorites and could be yours too, is Monggo Soup with a galore of vegetables and meat. And if it is pata or pig knuckles, wow, food heaven just descended on us. I love it even more with greens like malunggay, kamote and my favorite - alugbati. Then add some "bulky" veggies like jackfruit, unripe papaya or kalabasa to complement the pork pata. So here's another recipe for Pata with Monggo - this time with Papaya and Kamote Tops.

My childhood memories about muasi or palitaw are not that good. I consider it as one of my hated native delicacies given itsbland taste even with the sugar dip.  But as time passed, I learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some Palitaw!

So what's a White Salad? It's just a Fruit or Buko Salad with all the white (and off white ingredients). Simple as it may seem, this could turn into one of your favorite salads and desserts for any occasions and events. Preparation is easy and the recipe can be easily tweaked to add more of your favorite "white" ingredients.  Here's an easy recipe for White Salad

There could be a 1001 ways to make atsara and with the bounty of fresh fruits and vegetables around, the possibilities are just limited by one's gastronomic imagination. From the popular papaya and bamboo shoots atsara to ampalaya and ubod little known dampalit (a weed), this Filipino pickle relish makes fried and grilled food tastes even better. Let's prepare a simple Radish (Labanos) Atsara

Making pinaksiw na pata is simple but tends to have a slow cooking time. But in the end its worth the wait nd you'll be almost screaming "extra rice"! It's basically just boiling and seasoning accordong to your taste preference. While basically, it got to have that hints of vinegary taste (or aftertaste) others prefer it on the sweeter side like Pork Estofado. The good thing about this Filipino recipe is that you can adjust it according to your taste preference or mood - even when the dish is almost off oven! Here is the recipe for Paksiw na Pata Ingredients 1 kilo Pata (pork leg), sliced to serving pieces 1 medium garlic head, crushed 1/3 cup vinegar, adjustable 1/2 cup soy sauce, adjustable 1/2 cup brown sugar (washed variety), adjustable 5 pieces laurel (bay) leaves 1 tbsp whole peppercorn 1 cup banana blossoms, optional Salt and ground pepper to taste Water for boiling, adjust How to make Paksiw na Pata In a pot, place pata slices and su

Apan-apan is an Ilonggo favorite sidedish yet often times it can become a viand as it is a flavorful combination of kangkong and bago-ong cooked adobo style. One can even add slices of meat or even tulapho for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make. One can even add slices of meat or even  tulapho  for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make. Here's a simple recipe for Apan-apan Ingredients 2 bundles of Kangkong  3 cloves of Garlic, finely chopped 1 Medium sized Onion, sliced 1 tablespoon of Guinamos (you can also use ready to eat bago-ong sold in groceries) 1/4 cup Vinegar or more Cooking Oil Sugar (optional) Sili (optional) How to make Apan-apan  Cut the hard(er) stems/stalk of the kangkong . Wash and clean the kangkong then set aside. In a wok sauté garlic and onion then add guinamos or bago-ong ala

I just love Fried Lumpia. The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce always makes me salivate just with the thought. Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling. Here's a basic Fried Lumpia recipe