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Iloilo Food Adventures

spreading the love for the heritage food and culture of Iloilo, Philippines

Ilonggo Chicken Inasal — Bacolod-style

Note:  Good day everyone.  We are on an Inasal roll! Two days ago, I reposted Ilonggo style chicken Inasal.  This time, here’s about the Bacolod-style , complete with recipe.
Having spent my childhood in Bacolod, my food memories include meals of homemade chicken inasal or dinner dates with my father at Bacolod Chicken House,

The clear difference between the dominant inasal flavor in Iloilo (as epitomized by the phenomenal Mang Inasal) is that of being really sweet unlike the Bacolod-style which has a merry mix of sweet and sour.  There had to be the calamansi (Philippine lemon) or maybe coconut vinegar and the sprite or 7-up.
For a little history, let me quote Avril Gamboa who wrote about her Bacolod inasal memories way back in 2003. Continue reading “Ilonggo Chicken Inasal — Bacolod-style”

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Kids of the 70s and 80s, care to share your Choc-Nut memories?

IMG_9539If you are in your 40s up, I hope this picture brings a smile to your face.

The younger generation calls the peanut-milk candy as “Barnuts” (for the brand that seems to have overtaken our Choc-Nut).  In my opinion, Choc-Nut is still the best.  The rest tend to be sticky and oily, unlike the pioneer which breaks like polvoron and has a light, yummy taste to it. Do you remember that the old Choc-Nut was smaller than this and had two wrappers? One was the silver-colored foil(?) that protected the bar followed by the paper label that wrapped around it.

How did you eat your Choc-Nut? Continue reading “Kids of the 70s and 80s, care to share your Choc-Nut memories?”

IMG_3309Prawn and mango salad — from Cuisina Ilongga, my home cafe

Chicken Inasal__Iloilo style vs. Bacolod style

Note:  Hi friends. Continue reading and get to know your inasal preference.  There’s also a recipe at the bottom. This is one of my early posts eight years ago at my old blog, iloveiloilo.com.   I am reblogging it here.  Enjoy!

I promised a reader I’d post a recipe of an Ilonggo icon —INASAL NGA MANOK  or chicken barbeque.  But having lived in Bacolod for more than ten years (was born there, so am Negrense as well) before finally settling in Iloilo, I have come to discover a difference between the timplada (flavor/taste) between the two inasal. Continue reading “Chicken Inasal__Iloilo style vs. Bacolod style”

girl at miagao marketSi Inday sang Miagao

This was taken at the dried fish section of the town market of Miagao, Iloilo–home of a UNESCO World Heritage Site.

The mother put too much baby powder on her little girl’s face.  Mmm.

libre ni mam

ILOILO FOOD ADVENTURES…coming soon

Featured post

A heritage empanada from Molo, Iloilo

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There is so much art and tender-loving care that go into the making of these empanadas or pocket-sized meat pies.  Many empanada makers simply fold over the flat, round dough, with the filling (usually with very little meat) to form a half circle, crimp the edges, then fry.  Not this one. Continue reading “A heritage empanada from Molo, Iloilo”

Gaway-gaway flowers for salads

Such a lovely hue–these flowers called gaway-gaway (pronounced as ga-wai ga-wai).  These are the blooms from a small tree with the same name.  A sister specie produces white blooms.

Mind you, these make a delicious salad in a vinaigrette dressing.  The flowers are blanched and mixed with sliced onions, tomatoes, a bit of ginger then dressed up with native vinegar and a little sugar.

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