Piaya

Piaya

In this part of the country, piaya is among the most popular pasalubong item. Originating from the region touted as the sugar bowl of the country, this famous treat is a delight to those who have a sweet tooth. Characterized by its flat (mostly) circular sahpe, flaky outside and sweet filling, piaya is among the most identifiable pasalubong item.

In Iloilo, almost all pasalubong brands have piaya in their roster of items and my favorite piaya comes from PJ Delicacies (which also happens to make one of my favorite butterscotch). The first thing I liked about it is simply it's being neatly and tighly packed in clear plastic showing the contents "inside out". This prevents the piaya from crumbling and breaking apart during handling unlike other brands. But it doesn't end there.

What you see is what you get ... to taste. For something this thin you'll be surprised to see and taste how it is fully filled without compromise. And yes it do taste fresh unlikesoem brands which has this "spoiled" after taste. Though molasses (the filling) tastes almost quite the same, this piaya has one of the freshest taste I've encountered.

So if you're looking which piaya brand to buy as pasalubong or just eat for your gastronomic enjoyment, try to look for the one made by PJ Delicacies. Im sure it will be a good buy and of goo eat.

This piaya also comes in pandan and ube variation. Just some added flavours and colours not filled as such.

http://flavoursofiloilo.blogspot.com/2009/10/my-favorite-piaya.html

The sweetest Bread At all...Gardenia

The sweetest Bread At all...Gardenia

MANILA, Philippines - THE LOCAL subsidiary of bread multinational firm Gardenia International Pte. Ltd. is spending P700 million to expand its factory in Laguna

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Gardenia is hiring 360 more workers as it expands its bread plant in Laguna.

With the expansion, Gardenia Bakeries Philippines, Inc. seeks to more than double its daily production by mid-2009 to 250,000 loaves from 100,000.

The expansion will come as the bread company expects falling flour prices, which makes bread cheaper, to boost demand. Company officials Monday said they would cut bread prices today amid the continued flour price drop.

Falling flour costs have also prompted the firm to cut the price of a 600-gram loaf by a peso, and by 50 centavos for a 10-piece pack of pan de sal, effective today.

"Gardenia is initiating a price rollback so the other bakeries will follow immediately by reducing their bread prices also," the firm, which accounts for 65% of bread sales in supermarkets, said in a statement Monday.

"We delayed the expansion by almost two years already because of the high prices of wheat in the world market," Gardenia Philippines President and General Manager Simplicio P. Umali told reporters.

Recently, however, US wheat prices have gone down by 6% to its lowest in more than one-and-a-half years due to sluggish demand.

Local flour prices have been sliding as a result. The Globe brand of hard flour, for instance, now costs P910 per 25-kilo bag from P960 in September, data from the Trade department showed.

Flour millers have also pledged more price cuts next year to reflect the removal of tariff on imported wheat.

Gardenia Philippines hopes to recoup its investment in seven years since the loan used to fund the expansion must be repaid by then, Mr. Umali said on the sidelines of the briefing. The firm is also looking at exporting pastries with longer shelf lives by 2010, he added.

Cebu, Foods

Cebu Sweet Delicacies

There are so many of us who have the so-called ‘sweet tooth’. Yes, we seem to crave for sweets, delights and desserts wherever we go. Well then, if you are that type, then Cebu is a must for you to visit. With the island’s culture, food and cuisine, you will surely enjoy what Cebu can offer you and your taste buds. There is a wide selection of distinct, sweet and delicious delicacies and products for a sweet tooth like you. You can surely enjoy the sweets and delights that can leave you asking for more.
Aside from the other foods that Cebu has been known for, the sweets and delicacies it offers is sure to make every woman swoon and every guy kneeling only to make sure they get to taste these products.
So allow me to list down a number of the most popular, most mouth-watering sweets and delicacies the province of Cebu has been popular for. Nevertheless, there is still so much you can be excited about, and the list does not end just there yet.
a. Otap
The otap is undoubtedly one of the most famous of the Cebu islands, for it is known to have originated from Cebu. The otap is an oval-shaped biscuit and has a length of four to six inches long, width of two inches, and thickness of 1/8 inch. Additionally, its ingredients include the sugar, flour, shortening and most especially, the coconut. All of these are being combined in order to come up with a sweet and yummy delight – that is, the otap.

the best otap from Shamrock
The process entailed in creating otap involves two tedious baking stages. These stages are responsible for the unique texture of this pastry. The very sweet taste it contains is due to the sugar sprinkled all over its surface, which seems to appear like crumpled before being baked. Upon eating one piece of an otap, it tends to be a bit messy as some parts of the biscuit fly to the floor since it is very lightweight. It is recommended that upon biting a piece of it, you put your hand below your chin so you can catch the falling parts of the biscuit and it won’t be too messy. But its being messy and scattering is all part of the entire otap experience and thus makes the experience more enjoyable.
b. Dried Mango
Coming from the name itself, dried mango is a piece of ripe mango that has been sun dried. However, Cebu’s dried mango is known to be far distinct and very special. Its taste is said to be very distinctive and will make you crave for more. The dried mangoes of the Cebu islands are unique for their sweet and sour taste. These dried mangoes are coming from the best picked, fresh mangoes of Cebu, which has a reputation of having the best tasting mangoes in the country.
Dried mangoes are perfect for snacks and desserts. Pieces of them are chewy, moist and tasty and are in bite sizes. These delights are also recommended as they are healthy food choices. They are also packed in a way that is perfect for you to bring wherever you are – in the office, at home, to the beach, anywhere. They can be perfect for trips, hikes, outings, vacations, gatherings, and in any event you want.
All in all, dried mangoes top many people’s favourites when it comes to snacks, desserts and dried fruits. And definitely, Philippine mangoes, especially Cebu mangoes, are the ultimate most delicious ones. They are even for export quality and favourites, too, of those in abroad.
c. Masareal
The masareal is a very popular delicacy of Cebu which has originated in the city of Mandaue. Its pieces are in a form of rectangular bars and are grouped and packed in paper. The packing in paper, then is being secured by using a piece of plastic twine or string.
The ingredients of a masareal include the peanuts, which are finely ground, and sugar syrup. Together, they are mixed to create a sweet and delicious mouth-watering delight. A bar of masareal is a favourite of kids who often like sweets. Nevertheless, even adults keep on wanting for more especially with balikbayans. The masareal is most famous to come from a family living created in Doña Rosario Village in Mandaue City. It is a good variety or product that is made of peanuts, and no doubt, peanut-lovers list masareal as one of their all-time favourites.
Interestingly, the masareal today has adapted new changes and innovations, including its new shapes and sizes. Now, masareal is available in heart shapes and other fancy shapes you can think of.
d. Rosquillos
Rosquillos, simply said, are cookies or biscuits that are ring in shape. The cookies are famous because of their being crispy, light and delicious. Moreover, the rosquillos is popular because they can be made or baked even when you are at your own home. It is important to differentiate the rosquillos of Cebu from the rosquillos of Spain, which are more of olive oil doughnuts.
The rosquillos of Cebu is made of a mix consisting of the best ingredients such as flour, baking powder, sugar and egg. The baking process results to a natural crunch and thus provides the very delicious and sweet taste you love. The ring shape and characteristic of rosquillos also makes it even more attractive, delightful and enjoyable for kids to eat.
e. Bibingka
Time and again, there have been several versions of bibingka but the one of Cebu really stands out from the rest. The bibingka of Cebu, or more popularly known as bibingka Mandaue (since you can buy from there), is unique because instead of the baking powder, which is what’s most usually used, rice powder is the primary ingredient.

the best bibingka from Cebu
Of course, this is mixed together with tuba and coconut milk to come up with the bibingka mix. Eventually, the bibingka is being covered with the famous banana leaf and then placed in a clay oven under the flaming coconut husks for fuel.
f. Salvaro
The salvaro of Cebu are basically coconut crackers that are characterized by being flat and oval in shape. Additionally, these biscuits are indeed very thin (wafer-thin!) and also very crispy. Because of their coconut flavour, they are made to be more unique and distinct from other delicacies and products of Cebu.
The main ingredients of salvaro are the enriched wheat flour, sugar, sodium bicarbonate, sitious delight for all. There are several famous brands and manufacturers of salvaro you can find here in Cebu, including Gene’s Salvaro de Cebu and Pinky’s Salvaro. You might want to check these out.
g. Ampao
No doubt one of the famous here in Cebu and in the country, the ampao is proud to be from the now-city Carcar. The ampao is the Cebuanos’ own distinct version of rice crispies. The ampao is popular for its characteristics of being crunchy, white and sweet. The ampao is also scattered with peanuts on the top, making it more favourable especially for peanut lovers. It is literally cooked rice that is laid out in the sun and being dried up. This process is responsible for the crunchiness of the food.
Rectangular in shape, the ampao is also thick and wide. The taste of the peanut on top complements perfectly the deliciousness of the rice crispies. The ampao is definitely a perfect food for everyone – regardless of age, gender, or taste buds. It is also noteworthy to mention that ampao today already comes in different colours, from yellow to green to pink, perhaps for added attractions.
h. Torta
Like the bibingka, the torta has already been made available in different variations and in different tastes in various places across the entire country. Nevertheless, the torta that comes from Cebu still remains to be well loved and well patronized by many, even those local and international tourists.
The torta is another local pride of the Municipality of Argao in Cebu. In this Cebuano version, tuba (fermented coconut wine) is being used instead of the usual yeast. The torta is large and sweet, and is often described as a ‘cupcake-like pastry’.
Making the torta involves pouring the flour in the tuba and mixing this with salt. The torta of Cebu uses a clay furnace in making it rather than those modern types of ovens widely available in the market. This feature or characteristic makes the torta more appealing and special. The torta is usually patronized as a snack or even possibly as an addition to rice.

http://www.cebu-food.com/cebu-sweet-delicacies/

Cabatuan, Iloilo Specialty

Tinuom,-Cabatuan delicacY

Tinuom is a popular delicacy in Cabatuan. In fact, the Tinuom festival was created because of the popularity of the dish. The dish is composed of native chicken bits, tomatoes, tanglad and chopped onions. The dish is cooked by wrapping it in banana leaves and heated in a clay pot. The tinuom tastes a bit like tinola but less salty and the banana leaves gives the dish its own distinctive taste.

If you happen to drop by Cabatuan, be sure to try the dish at Leah’s Tinuom. It is a quaint and cozy carinderia right beside Cabatuan public market. A bowl of tinuom costs 50 pesos and comes with a cup of rice. Aside from its original Tinuom dish, there’s grilled squid and other turo-turo dishes.

Tinuom Recipe

Tinuom Ingredients

• Bumbay/Sibuyas (Onion)
• Kamatis (Tomato)
• Tanglad (Lemon Grass)
• Vetsin (MSG-monosodium glutamate)
• Asin (Salt)
• Tubig (water)
• Native Chicken – must be 7-14 months old.
• Banana Leaves
• Bamboo string or any string for tying up the tinu-om
• 2 bowls for preparation

There are 5 easy steps:

1. In one bowl, place the chicken and season it with onion, tomato, vetsin and the salt and then add some water. The 7-14 month old chickens will have to boil for about 30 minutes for it to be ready for serving. Older chickens will take almost an hour. One order of tinu-om would have 3-4 pieces.
2. In another bowl prepare the banana leaves to be used for the wrap. Use Saba banana leaves rather than other kinds of banana leaf. It affects the flavor, aroma and outcome of the Tinu-om.
3. Eventually, pour the marinated chicken into the bowl lined with banana leaf, gather the edges and tie it with a bamboo string or any piece of string. Make sure that it won’t leak.
4. After tying it up, place it in a casserole full of water and then place it on fire. You may steam it but you can place it within the water casserole for a better result when it comes to taste. Then wait.

Credit goes to iloveiloilo for the recipe: 
http://iloveiloilo.wordpress.com/2009/10/19/leahs-tinuom/

Tinuom Gallery

 

 

 

 

 

 

 

 

http://ilonggos.net/tinuom-cabatuan-iloilo-delicacy

El Nido, Palawan Delicacies

NIDO Soup; El Nido, Palawan's BEst Comfort  Food  

If you are to travel to El Nido, Palawan, you must not leave the island without having a bowl of the famous bird’s nest soup or in short, ‘nido soup’.

This is of Oriental origin and has become popular in Palawan because of the bird specie called swiftlet that can be found in this region, a bird from which the main ingredient of the soup comes from. This selected swiftlet specie is calledAerodramus fuciphagus or in the native language, balinsasayaw.

The balinsasayaw are often found nesting in dark caves of El Nido. The nests of this bird specie are made of the male balinsasayaw’s saliva. Quite exotic. Dating back some centuries ago, Chinese herbalists found that the balinsasayaw nests are rich in potassium, iron, calcium, and magnesium. So eating the nido soup could really be benificial to your health.

Although there are ready-to-cook nido soup in convenient packs straight from the supermarket, I suppose it’s a different experience if you would witness how the nest was harvested and then you cook it yourself. That’s one-of-a-kind Palawan adventure!

Here’s how to cook the nido soup:

Let the nest softened by soaking it in cold water overnight. The next day, take off the twigs and other unnecessary particles from the softened nest. Boil it in chicken stock with cornstarch then add some ingredients like ham and egg and a dash of salt to taste.

Visit El Nido and have this balinsasayaw experience!

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http://www.seeyoulatte.com.ph/blog/el-nido/nido-soup-el-nido-palawans-best-comfort-food/