Ilonggo Dishes

Pancit Molo

Pinasugbo

Tablea Chocolate

The popular Ilonggo dish La Paz Batchoy and Pancit Molo (so named after the places they originated) are becoming a popular international dish being served in the restaurants in New York and Los Angeles.

Pancit Molo is tasty chicken or pork meat balls wrapped in thin dough of molo wrappers and boiled in chicken or pork stock with other spices.

The famed bakeshops with over a century of experience and skills are offering distinctively tasty breads, pastries and biscuits in the province. Some of these pastries are banadas, hojaldres, broas, biscocho, galletas, butterscotch, turones, etc.

Other Ilonggo food are chicken inasal or grilled chicken, binakol na manok or beaten chicked cooked in bamboo, pinasugbo, barquillos, barquiron, linupak or mashed saba banana, suman, tablea chocolate bar, ibos, bukarilyo or bukayo, kalamay hati, bahe bahe / baye-baye, KBL (kadyos, baboy, langka), tinuom, apan-apan, bicho bicho, puto lanson or puto taktak, nilagang baka na pata, linagpang, laswa, bande, moasi and peanut brittle. Sinamak is a type of dip sauce or can also be a dressing made out of vinegar, chili, ginger, garlic and other condiments combined together. 






Photo Sources:

www.recipeshubs.com

www.saborphotoblog.tumblr.com

www.casaveneracion.com

How To Cook Moasi

Moasi is a sweet chocolate soup using only the palitao (dough made using powdered glutinous rice) and muscovado sugar. It is perfect as a dessert or to any occasions there is. It is a favorite food in Western Visayas by any ages and the menu is passed on by generations.

Ingredients:

1/2 kilo Muscovado sugar
2 cups of Coconut Milk (gata)
Sesame seeds (half of which are grounded fine powdered seeds)

For Dough:

1/4 kilo powdered glutinous rice (binukbok nga pilit)
1/2 tsp. of salt
1/4 kilo flour
1 cup of water


1. To make a palitao for the muasi, make a dough out of  powdered glutinous rice (bukbok nga pilit), water, salt and flour.

2. Boil 7 cups of water and when it is boiling, put the dough in it.

3. Once the palitao (dough) is firm, solid and sticky, drain it and set aside.

4. Roast some sesame seeds until it gives an aromatic smell. Set aside.

5. In the boiling dough stock, put the muscovado sugar and coconut milk or gata and stir until it is sticky.

6. Put the dough and the sesame seeds.

7. Serve.

GMA News TV - Ang PINAKA Yummy in Iloilo by Rovilson Fernandez

GMA News TV - Byahe Ni Drew Featuring Iloilo City Food Trip

ILOILO FOOD TRIP

Market to Master: Philippines - Iloilo