The Philippine biscocho is obviously derived from the Spanish original. In the Philippines ‘biscocho’ is usually toasted left-over bread topped with butter or margarine and generously sprinkled with sugar. It can also be a week-old butter cake bread that is toasted and hardened.
Biscocho (Spanish for sponge cake) has prompted the Filipino version which has now become a popular pastry snack. There are even biscocho houses or stores in central Visayas particularly in Iloilo and Negros provinces where this pastry is a favourite food souvenir item. With its sugary crust and toasty crunchiness, biscocho is often paired or eaten with coffee, tea or warm chocolate drinks. An old-fashioned way of eating bischocho is to dip the crust in the coffee or choco drink to soften the crusty bread.
Filed under Food, Traditions
Pancit molo or the Filipino´s version of wanton soup, is a “noodle-less” pancit (noodles) dish from Iloilo´s Molo district. This soup has a distinct Chinese influence with it’s wonton like Molo balls made with ground pork, chicken, shrimps and vegetables seasoned and wrapped in Molo wrapper. The soup is served in chicken broth with chicken strips.
One of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo is easy to prepare with dumplings and meat broth. It is similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself.
There are several versions for making pancit molo, just as there are several versions for making siomai. Some add minced shrimp to the filling, while others add whole shrimps to the broth. Another way to prepare pancit molo is by adding chopped chicken meat to the broth.
Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City (Visayas) in the Philippines, hence it is oftentimes referred to as La Paz Batchoy.
Batchoy’s true origin is inconclusive. Documented accounts note that the dish was concocted in the La Paz market in 1938 by Federico Guillergan, Sr. His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City’s most popular dish.
Ingredients include pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.
Most Filipinos eat the soup using spoon and fork, although it may undoubtedly be eaten using chopsticks as well. The solid ingredients (noodles and meat) are generally consumed first, the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon for “broth”). (Source: Wikipedia)
Dinagyang Festival, Iloilo City Wikipedia photo
The Dinagyang is a religious and cultural festival in Iloilo City, Philippines held on the fourth Sunday of January, or right after the Sinulog in Cebu and the Ati-Atihan in Aklan
The Dinagyang is held both to honor the Santo Niño and to celebrate the arrival on Panay of Malay settlers and the subsequent selling of the island to them by the Atis, the original settlers in the island. The festival began after Rev. Fr. Ambrosio Galindez of a local Roman Catholic parish introduced the devotion to Santo Niño in November 1967. In 1968, a replica of the original image of the Santo Niño de Cebu was brought to Iloilo by Fr. Sulpicio Enderez as a gift to the Parish of San Jose. The faithful, led by members of Confradia del Santo Niño de Cebu, Iloilo Chapter, worked to give the image a fitting reception starting at the Iloilo Airport and parading down the streets of Iloilo.
The Confradia patterned the celebration on the Ati-atihan of Ibajay, Aklan, where natives dance in the streets, their bodies covered with soot and ashes, to simulate the Atis dancing to celebrate the sale of Panay. It was these tribal groups who were the prototype of the present festival. (From: Wikipedia)
Long live Pinoy festivals!