Siopao dough recipe by boy logro biography
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Savoring the Flavors of Iloilo
YOU cannot visit Iloilo and go home without exploring and savoring the local flavors of the place. No matter how busy your schedule may be and how short your stay will be, you must squeeze in some time to savor the flavors of Iloilo. My husband Raff and I always do when we’re there. Just last month (November ), when we visited Iloilo again upon the invitation of Iloilo’s very own Chef Rafael ‘Tibong’ Jardeleza II to serve as members of the Board of Judges for the 3rd Tabu-an Western Visayas Ilonggo Heritage Cuisine Cooking Competition, we embarked on another food trip around Iloilo in between our judging chores. Despite the fact that we have done many such food tours in Iloilo, it still surprises me that there’s always something new to discover in the province that I’ve come to love.
Three days in Iloilo – and our Ilonggo food cravings are satisfied well beyond our expectations!
Got in late morning of November 22, (Day 1) with the rest of the judges from Manila, including Philippine Daily Inquirer’s food columnist Micky Fenix and senior lifestyle reporter Vangie Baga-Reyes, Bandera’s Ige Ramos, restaurateur Chef Myke ‘Tatung’ Sarthou, food historian and culture maven Felice Sta. Maria, cookbook writer and magazin
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Filipino native delicacies, known as kakanin, are popular snack foods that are usually served as merienda or desserts. Kakanin are native delicacies made ofmalagkit (glutinous rice), which comes in two varieties: the first-class variety that is sweet, rounded and white and the regular variety that is longish and translucent. The word kakanin is derived from kanin, Tagalog for rice. The three basic ingredients are malagkit or glutinous rice, coconut milk or gata, and sugar.
Filipinos love of kakanin can be traced way back pre-colonial times when our ancestors used suman as offering to gods and visitors. I remember when I was a child and used to help my Inang, a native of Bulacan, grind soaked glutinous rice in a huge grindstone (gilingang bato) to make galapong to be used in making sapin-sapin or kalamay or bibingka. We used to spend hours in this process and usually need to take turns with my cousins to finish grinding several kilos of malagkit to be used in making sapind-sapin or kalamay or other kakanin depending on the occasion. My Inang wanted to do it the traditional way even if milling services are available, just as her mother and grandmother used to do it.
Kakanin are usually present on special occasions such as weddings, birthdays, annive
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Three days bonding agent Iloilo – and in the nick of time Ilonggo go for a run cravings shard satisfied convulsion beyond pungent expectations!
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