3 reactions
#Famousfood and #Earn activity
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I come from ILOILO PHILIPPINES and the famous foods in my birthplace are:
1.Lapaz Batchoy -Iloilo’s most famous culinary contribution!
A serving of egg noodles called miki, topped with generous amounts of fried garlic, crushed chicharon (crispy fried pork skin), scallions, slivers of pork meat, intestines, and liver, and for the finishing touch–a spoonful of bone marrow.
The secret to the dish is in the buto-buto broth, which is slow-cooked for hours with beef, pork, and bulalo mixed with local guinamos (shrimp paste) for flavoring.
We also loved the extra serving of soup, fried garlic, and chicharon! Best paired with sweet puto. It’s a cholesterol-laden nightmare but quite the treat every now and then! 🙂
2.Native Letchon Manok-Tatoy’s and Breakthrough are probably the most popular restaurants in Iloilo. But when at Tatoy’s, one must order their famed lechon manok.
The charcoal-roasted native chicken called “daraag” is marinated in vinegar and calamansi then stuffed with lemongrass and sampalok leaves.
It’s crisped to a golden brown, with a very flavorful and slightly sour taste from the marinade. Native chicken is known to have a gamey taste and stringy texture because it’s leaner with less fat.
3.Creamy Talaba-The oysters are cooked parboiled/steamed to make them easier to open. Good quality oysters have a fresh taste and smell and are very fat and succulent.
Ilonggos prefer to pair these with the iconic spicy vinegar “sinamak” that’s sometimes mixed with soy sauce and calamansi.
Besides the vinegar, our friend Renzo told us to drink soft drinks to minimize the chance of an upset stomach.
By
I come from ILOILO PHILIPPINES and the famous foods in my birthplace are:
1.Lapaz Batchoy -Iloilo’s most famous culinary contribution!
A serving of egg noodles called miki, topped with generous amounts of fried garlic, crushed chicharon (crispy fried pork skin), scallions, slivers of pork meat, intestines, and liver, and for the finishing touch–a spoonful of bone marrow.
The secret to the dish is in the buto-buto broth, which is slow-cooked for hours with beef, pork, and bulalo mixed with local guinamos (shrimp paste) for flavoring.
We also loved the extra serving of soup, fried garlic, and chicharon! Best paired with sweet puto. It’s a cholesterol-laden nightmare but quite the treat every now and then! 🙂
2.Native Letchon Manok-Tatoy’s and Breakthrough are probably the most popular restaurants in Iloilo. But when at Tatoy’s, one must order their famed lechon manok.
The charcoal-roasted native chicken called “daraag” is marinated in vinegar and calamansi then stuffed with lemongrass and sampalok leaves.
It’s crisped to a golden brown, with a very flavorful and slightly sour taste from the marinade. Native chicken is known to have a gamey taste and stringy texture because it’s leaner with less fat.
3.Creamy Talaba-The oysters are cooked parboiled/steamed to make them easier to open. Good quality oysters have a fresh taste and smell and are very fat and succulent.
Ilonggos prefer to pair these with the iconic spicy vinegar “sinamak” that’s sometimes mixed with soy sauce and calamansi.
Besides the vinegar, our friend Renzo told us to drink soft drinks to minimize the chance of an upset stomach.
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