When I first made this site, I have decided to focus primarily on Filipino Food. But with the Day of the Hearts coming soon, I opted for this special issue.
Who would not love chocolates? Except when you are under maintenance for diabetes, I know you would not resist eating up chocolates!
Chocolates has been made up from seeds of cacao tree. The seeds are of heavy bitter taste that fermenting would be needed to develop its flavor. Then it is been roasted.
Modern chocolates is being combined with milk solids and sugar. Chocolates is been associated with special occasion not only of its pleasant flavor but also of its physiological effect on the body.
Chocolates contains alkaloids such as theobromine and phenethylamine which have physiological effects on the body. It has been linked to serotonin levels in the brain. This helps in producing pleasant feelings like being happy, accomplished and the feeling of being in love.
Recently scientists promoted the benefits of eating dark chocolates as it contain more anti- oxidants that helps reduce free radicals.
So stay beautiful and be in love! Happy Hearts Days! Eat chocolates!
I never thought of cooking. Yet I love eating so much that I spend 30% of my salary feasting on foods (not fastfood) featured in restaurants of Iloilo.
My appetite however opened up curiosity on how cooking is being done, so the first dish I learned to cook was of course, my all-time favorite-- adobo!
Before I mix up everything in my writing here, it may be helpful that I provide some background of my fave dish!
Adobo is a spanish word for marinated or spiced food. For Filipinos, commonly cooked ingredients would be meat or seafood with vinegar and other spices.
Typically, adobo is made from pork or chicken but I cook out of squid. Adobo is being cooked slowly until the meat has been softened. It is then soy sauce, pepper, salt, and it is then vinegar is added. The importance of vinegar is not only for spicing the food but also to defer bacterial growth on the food.
I knew no household who does not cook such dish and it would not be surprising if it would be a national dish! So eat up to your heart's desire!
I knew no one who doesn't love food. Even those on strict diet might not resist eating especially when the food is really tempting!
Iloilo can be name listed as one of the food tempting province in the Philippines. What if you are in a hurry? You don't get mess up! Now, see this for your self!
Panaderia de Molo has been part of Iloilo History. As historians say, Molo church was built using the white of the egg, so what do you do with the egg yolk? Use it in bread?
Let's dig deeper.
Panaderia de Molo is more than just a bakeshop. Dr. Kristine Sanson-Treñas, the fourth generation owner of Panaderia de Molo, tells the colorful story of this antediluvian bakeshop. In the later part of the 19th century, five spinsters put up Panaderia de Molo whose sole heir was Dr. Treñas’ grandmother. Dr. Kristine reveals the conception of the bakeshop. History would tell us that in the 1800’s, the masons would use egg whites to cement the bricks of the walls of the churches they were building. So as not to waste the rest of the egg, women would make cookies out of them.
Panaderia de Molo has three branches in Iloilo City. The original bakeshop used to be in the Sanson’s ancestral house in Molo, Years ago, the family decided to move it to a street side area where it is more convenient for clients. The other two branches can be found in Jaro and Rizal St. fronting the University of Iloilo. Galletas is considered one of Panaderia de Molo’s best sellers. It has the kind of taste that makes you want more and more of it. (source:http://www.thenewstoday.info/restaurants/panaderiademolo/panaderiademolo.html)
Soup perks up every meal and serves as a great appetizer. Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo in 1945.It is a noodle soup garnished with pork innards, crushed pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat!
Ten Pesos (Php 10.00) in 1945 of Teodorico “Ted” Lepura started in business concept that outlived him and became the pride of Iloilo – the famous TED'S OLDTIMER LA PAZ BATCHOY. This humble beginning of the business was not deterrent to its growth but became its cutting edge.
Ted Lepura armed with a working knowledge on making La Paz Batchoy from his work with a Chinese Merchant and his savings of Php 10.00 opened his first 5x5 small stall in the public market of La Paz , Iloilo . The first stall was simply made of nipa and bamboo and husband and wife team did all the work with assistance of their children.
The only product served by TED'S OLDTIMER LA PAZ BATCHOY at the time was the “original” La Paz Batchoy. It was sold for Php 0.20 centavos in 1945. The food was served in bowls exactly one would have in its present branches. The only difference is that they now come with various sizes. To meet customer's demand for variety, they developed other batchoy products. In the late 60's new products were added such as miswa batchoy, bihon batchoy and sotanghon batchoy. Innovation brought forth by TED'S OLDTIMER LA PAZ BATCHOY have set the standards in the distinct La Paz Batchoy. All the family's effort has now bear fruit and TED'S OLD TIMER LA PAZ BATCHOY is a name to contend with and has been recognized. Among Teodoro's children only Adelfa (now Adelfa Lepura Borro) took part in the business. Adelfa was trained as cook, as well as in all aspects of the restaurant operations. She is responsible for the innovations in the business and has primarily been responsible for the growth of TED'S OLDTIMER LA PAZ BATCHOY. Under her watchful eyes, the company has slowly but surely gained market acceptance.
Iloilo has been known to be rich in native delicacies that has been recognized not only in the local but also in the international market.
Who would ever miss to savor one of the simplest yet delicious soup in the country-- the Pancit Molo!
One of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo, despite the name, has no noodles in it. Called molo soup in some cookbooks, this dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself!
The Philippines is one of the most highly cultured society in the world as a product of cultural exchange from several countries that interacted in its market as part of its historical civilization. This resulted to Philippines being a haven of outstanding literary pieces, literate people, and of course, has a great taste buds for foods or Filipino recipes with all parts of the world coming to influence its culinary arts.
This is the reason why when you travel around the country, you could see a diverse and yet rich culture especially on Filipino recipes that are comparable to those found in other countries.
With Spaniards and Western countries as the great influencers, so as the Chinese and other Asian neighboring countries, it will not be a surprise why you can always find delicious and palatable foods anywher in the country.
