Calea recently transferred from Lourdes Building to Balay Quince just across L’Fisher Hotel along Lacson St., Bacolod City. The new location is bigger and with a sleeker interior. Free WiFi is also available courtesy of Balay Quince.

It’s a Monday but you’d think it’s already a weekend based on the number of people at the new Calea at Balay Quince. The place is literally overflowing with people. Some have to wait for a few minutes for others to leave their table.

The cakes are still mouthwatering and indulging. Nevermind the calories. It’s a guilt trip you’ll love to take. Get into the sugar rush at Calea Pastries & Coffee at Balay Quince.

Calea Blueberry Cheesecake

Calea Chocolate Cake

I recently received an email from Jean Puentevella, owner of Kaipo Burger Station in Silay City. She wants to be included in our Negros Occidental Directory and she also extended an invitation to try their newly opened burger station located beside Sir Restaurant in Silay City.

It was a coincidence that I was on travel last Thursday in northern Negros Occidental so I just took the chance to try their burgers.

It’s a small burger station and customers dine in open air. There were two couples already there when we arrived and based on their conversations with us, I gathered one of the women was the owner. I decided not to introduce myself so that I can see how they actually treat their customers.

I was informed that cooking will take around 15 minutes since they only cook when you order. Regular 100g burger is P50, 150g Gunner Burger  for P75 and the 200g Austin Burger for P100. You may add P5 for the veggies and P10 for the cheese. I ordered regular burger with veggies and cheese for me and the company driver.

While our orders are being grilled, Ms. Puentevella and her friend happily chatted with us. Telling us funny stories of their life in the United States and traveling in Europe. I already had a lot of laughs when our orders arrived.

I only had mayonnaise and ketchup in my burger while my companion added mustard to his. The meat was soft, tender and really juicy. Although I would prefer a little more seasoning to it, the patty is all-beef. It has the beefy smell and taste. It’s one of the the best burgers you can buy with your P50. Better than the ones at the fastfood chains which are full of extenders and preservatives.

Kaipo Burger Station
Rizal St., Silay City (Beside Sir Restaurant)
Contact No.: (034) 476-2300, 702-2514
Opens 10:30am to 7:00pm

Yes, I am a chevon eater  (It sounds better than goat meat eater). Aside from the usual caldereta, I am willing to try exotic dishes such as the goat head dish at San Carlos City. If you are adventurous, you don’t have to travel that far to try a goat dish. There are hole-in-the-wall carinderias in Bacolod City which serve goat dishes almost everyday.

I happen to like the the  goat dish paklay of Camino’s Place at the corner of Burgos and Gatuslao Sts. We eat there sometimes because it’s convenient. It’s near my place of work and it’s where we take the jeep.

This place is not for the squeamish. It’s a drinking hole and paklay is just one of their best selling pulutan. They also serve caldereta, linaga, chicken inasal and barbecued pork and chicken. Mind you, their chicken inasal tastes like native chicken. Follow where the blue-collared go after a hard day’s work and you’ll surely find cheap and delicious food. One serve of paklay is P50 and can already shared by two persons.

The waitresses wear micro-miniskirts which make you wonder how in the world can somebody wear something so short without having stomachache. There’s a live entertainment every night and some of the singers are surprisingly good. However, they can be too loud if you sit near the stage and they sometimes make greetings in English that is barely comprehensible. If you can’t take this “ambiance”, yo can always buy take out.

From where I came from in Iloilo, paklay is a dish of bamboo shoots (usually cut in strips) with shrimps, pork and usually with achuete and a little broth. I also asked a Bacolod-born friend whose mom hails from Iloilo and we have the same paklay dish.

When searching the internet for paklay recipe, I’m often referred to Cebuano sites so I guess the goat meat paklay has Cebuano influence. The only similarity with the Ilonggo Paklay is the bamboo shoots or tambo.

Below is a Cebu Paklay Recipe from Overseas Pinoy Cooking.

Ingredients:

1/2 kilo beef tripe, cut into strips, boiled till tender, reserve broth
1/4 kilo beef liver (and heart in available), boiled, cut into strips
1/4 kilo beef tenderloin or sirloin, cut into strips
3 cups fresh young pineapple, cut into cubes
3 cups labong, bamboo shoot, sliced/cut into strips, boiled, drained
1 large size red or green bell pepper, cut into strips
1 large size onions, sliced
1 head garlic, chopped
2 thumb size ginger, cut into thin strips
3-4 pcs. siling haba, green chili, cut crosswise
2-3 pcs. siling labuyo, chopped
1-2 tbsp. sampalok sinigang mix, optional
1/4 cup patis, fish sauce
salt and pepper
cooking oil

Procedure:

In a saucepan sauté garlic, ginger and onion. Add in beef meat, beef tripe, liver (and heart if using), pineapple, bamboo shoot, and fish sauce stir cook for 3-5 minutes. Now add in 2 cups of broth (from boiling the beef tripe) and sampalok sinigang mix if using, bring to a boil and simmer for 8-10 minutes or until most of the broth has evaporated. Add in siling labuyo, siling haba, bell pepper and season with salt and pepper to taste, cook for another 2-3 minutes. Serve hot.

ExperienceNegros.com is campaigning for “Bacolod City’s Bakareta with Fried Potato and Kraft Eden Cheese” as entry to Eden’s Sarap ng Pasko: 100 Days of Christmas.

We Filipinos are known for our penchant for festivals and celebrations. We have the longest Christmas celebration which spans the “ber” months starting September. To make the celebration more festive, Kraft Eden Cheese is featuring 100 towns nationwide and their unique cheese-based dishes.

Negrenses cuisine is one of the best in the country and Bacolod’s take on Bakareta will surely be a hit. Besides, Bacolod City is not just the “Best Place to Live in the Philippines” but also a gastronomic haven with its many local delicacies.

So vote for Bacolod’s entry and be a winner too. If your entry wins, Bacolod City will receive P2 million worth of prizes and as home partner you will receive P100,000.

Here’s how to join.

1. Buy one Eden 35g, 180g or 450g pack at any supermarkets, public market stalls, groceries, convenience stores or sari sari stores nationwide.
2. Write the following information on a piece of paper attached to one (1) empty Eden pack size:

1. a. Name of Favorite Featured Town: Bacolod City
2. b. Name of Eden Dish for that Town: Bakareta with Fried Potato
   

1. c. Name
2. d. Age
3. e. Complete Address
4. f. Contact Numbers
5. g. Signature

Sample Coupon:

3. Submit entries at Drop Boxes within participating Towns or mail entries to

Prime Cast Event Concepts Plus, Inc.
Lower Ground Level, Grayline Ventures Building,
14 Arayat St. Boni, Mandaluyong City

OR:

ABS CBN Foundation Inc.
ELJ Communications Building
Mother Ignacia St. Quezon City

4. Deadline for Submission of Entries is on December 2, 2010.

5. Send as many entries as you want. The promo period is from September 4-December 2, 2010. The promo shall be announced on TV through participating ABS CBN Shows.

For more info, visit http://www.sarapngpasko.com

Most people would always associate the town of Hinigaran with talaba (oyster). However, for those with a sweet tooth, it’s Mila’s Royal Bibingka which they look forward to.

Mila’s Restaurant is one of those establishments in Hinigaran that you may consider a household name. It’s located along the highway, near the plaza, so it’s easy to locate. There are also a lot of travelers who stopover for lunch and to buy pasalubong.

Old photographs with notes about the Church of Mary Magdalene and the Origin of Hinigaran adorn the walls of the restaurant. In a quite pleasant way, it gives you the feeling that the restaurant is also quite old and their food are hometown favorites.

I noticed a few framed magazine features of Mila’s Royal Bibingka hanging on the wall together with a plaque that really made me smile. It says, “Accredited Pee Stop” by the Women in Travel Bacolod City. A little recognition but that means a great deal to a traveler considering the lack of decent restrooms even in our tourist destinations. Unfortunately, I did not get to validate the plaque since somebody was ahead of me and my companions are quite in a hurry.

Mila’s Royal Bibingka costs P16 each and if you buy in a box they charge an additional P7. It’s not your traditional bibingka but it tastes really good and will make a good pasalubong. You have to try their buko pie too. It’s P160 per plate. Namit gid.

Mila’s Royal Bibingka is also available at Hinigaran Pavilion during Panaad Festival. On regular days, it’s only available at Mila’s Restaurant in Hinigaran. But don’t fret. If you don’t like to travel all the way to Hinigaran to buy bibingka, you can call them at 391-7849. For orders above P500, they don’t charge for the fare. Otherwise, you add P40 on top of your order. You will then pick up your order at the dental clinic of Dr. Olaes at Rosario St., Bacolod City.

She is Amiga Tata to Negrense viewers of the local TV Show Mag-TV Na Amiga. Lowelia Marie “Tata” is also into cooking. If you follow the show, you may have caught her segment where she features food and cooking. Her food processing company LM Jarvis Gourmet Foods is behind the famous Jarvis Krispee Kangkong, Red Rice Crunch and Pesto Sauce.

Well, she has another product which you should look forward to, Jarvis Special Ensaymada. When you take a bite, you’ll notice that you’re actually biting into bread and not air. The ensaymada is moist, buttery and it’s quite filling.  At P25 a piece, it’s perfect for merienda. There are also other variants available. I’ve tried cheese and ham flavors and I got hooked.

You can buy Jarvis Ensaymada at branches of Munsterific Convenience Store, KMART, Sabor Ilonggo, WeeSam, Shell Mandalagan. Shell Dona Juliana, HR Caltex, Po Hang, Hua Kong, GT Wine Goldenfield, Cafe West and at LM Jarvis at Shopping.

By the way, not a single ensaymada was paid for this post. My taste bud doesn’t go with a price. It’s just fortunate that I love to eat and share my opinion. If my taste doesn’t coincide with yours, that’s fine. Feel free to leave your opinion at the comments section. Our readers will appreciate your honest feedback.

So, have you tasted Jarvis Special Ensaymada already? Tell us what you think of it.

Photo by: Arlene Infante

Adobo Milyonaryo. Sounds haughty but don’t be turned off. It’s just another version of your good, old adobo. Though it’s rich taste can make you feel like you hit the jackpot.

If there’s one dish that might describe us Pinoys, it is the Adobo. It’s simple, requires no fancy preparations, it’s versatile (you can make adobo with almost any meat or vegetable), and it’s flavorful and gets better with time.

But then, there are adobos that taste better than others and that is what the Adobo Milyonaryo of Father Gigi Gaston is to those who has partaken from its rich flavor. I was lucky enough to be one of those during our hacienda heritage tour at Hda. Rosalia. As I write this post, I have to swallow several times since I’m salivating from the memory of its taste. I kid you not. But more than how delicious it tastes, it will also remind you of how your grandmother’s adobo tasted like.

And now the secret is out, thanks to Imelda Tinsay. Sorry Imelda, I just had to mention your name lest I get myself into jail by grabbing this from the book and posting it here. At least, if you go to jail with me, we can ask the good Monsignor to send us his adobo everyday.

So here it is, one of the most sought after Negrense family recipe, Father Gigi Gaston’s Adobo Milyonaryo.

ADOBO MILYONARYO RECIPE
By Father Gigi Gaston
From the book Estilo Ilonggo by Mike Santos

1 spring chicken – cut into serving sizes
1 cup coconut vinegar or a good red wine vinegar
1 head of garlic, minced
cooking oil for deep frying
1/2 cup cooking oil for stewing
1 cup hot water
1/2 cup vinegar for stewing
1/2 cup Kikkoman soy sauce
salt and pepper to taste

Marinate the chicken in vinegar and a sprinkle of minced garlic overnight. In a frying pan with cooking oil, deep fry the chicken to a crisp, dark golden brown. Set the chicken aside.

In a larger casserole, heat the 1/2 cup cooking oil. Return the chicken. Add the hot water. Sprinkle the remainder of the garlic and mix well. Add 1/2 cup vinegar and simmer over low heat for about 10 mins, stirring occasionally. When the chicken is tender, the water has evaporated, and has become transparent again, add the soy sauce and mix. Season with salt and pepper and remove from heat.

Yeah, yeah, the picture above is not chicken adobo but pork adobo. That’s the one I tried and besides, it’s a picture of an authentic Adobo Milyonaryo, only it’s pork and not chicken.

Try the recipe at home and if you think your version can pass up, try the authentic, personally prepared by Father Gaston. Treat yourself and your friends or relatives to hacienda heritage tour and sample not only the original Adobo Milyonaryo but also other mouth-watering food prepared by Chef Jomi Gaston.

If we will  not go to jail with this, you can contact Imelda Tinsay to be your guide.

Tel. No.+63.34.4355377
Mobile:+63.917.5122071
Email: nextstopnegrostours@gmail.com
www.nextstop-negros-tours.com

In celebration of  the National Heritage Month, the Negrense Heritage Society will be holding the Ilonggo Food Festival on May 12, 2010 at The Ruins, Talisay City from 11am to 8pm.

The event will be highlighted by Food Booths of Local Restaurants highlighting Traditional Ilonggo fare and modern interpretations of classic dishes. There will also be musical entertainment  featuring Ilonggo Music and Ilonggo Folk Singers.

Featured Restaurants

• Aboy’s
• Bob’s
• Eastview Hotel
• El Ideal
• FIC Ice Cream
• Kusina Mia
• ICA La Salle
• Mushu & Mai Pao Restaurant
• Planta Hotel & Restaurant
• Restaurant at The Ruins
• Sweet Greens

Photo Credit: May Mee Mojeno

We recently discovered Café 1925 in Silay City, a quaint restaurant near the heritage bakery of El Ideal. The floor area may not be much bigger than your neighborhood carinderia but the ambiance and taste of their food can rival those of fine dining restaurants. And the best thing is, the price will not make a hole in your pocket.

The restaurant can only accommodate 10-15 persons so it’s very appropriate for an intimate gathering. Wall to wall canvas paintings of Silay City scenes set as backdrop so it sort of gives you a feeling that you’re in another place and time.

There’s a different specialty everyday so if you want to know what they’ll be serving that day, better give them a call. They also have regular menu that you can order anytime.

We already tried their osso buco and in another time we tried their pesto and homemade ice cream. I was with a food technologist friend in one occasion and she had praises for their food. She used some technical terms which I choose to forget. I eat with my mouth and not my head so I don’t analyze the  ingredients they use and how they are supposed to be cooked.

If you ask me, I don’t have some technical terms to describe their food other than delicious. Plus the fact that I did not feel held up after paying the bill. A single serving is good enough for foreigners but it’s quite substantial for a local. A serving of the main meals already comes with rice and is already good for two persons. If you eat in a group, you can even save by sharing.

I haven’t tried their smoked fish salad but I was told it was really good. Oh well, there’s always another time to go back to Cafe 1925.

Address:  14 J. Ledesma St., Silay City
Phone: (034) 7147414
Business hours:  Mon-Sat, 9am-10pm       Sun,  9am-8:30pm
Range: Average P200 per dish

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How to get there

Café 1925 is hard to miss as it is just around the corner of El Ideal. It is located at J. Pitong Ledesma St. right at the back of BPI.

View Larger Map

If you think good wines are made from grapes only, think again. A dear friend gave me a bottle of Federico’s Island Wine made from Duhat as a Christmas gift last year. I was surprised to find that the fruit wine was made in Victorias City, Negros Occidental. I’m not a wine connoisseur but the fruit wine tastes good and has a distinct flavor from the usual grape wines.

Federico’s Island Wine is owned by the couple Federico and Aurora Barredo. They were already featured in local and national newspaper for their family business. Winemaking is a hobby of Federico, a research plant pathologist/microbiologist. Then in 2004, Federico made the wine as giveaways for thier son’s wedding. The guests loved it and urged the couple to make it into a business.

The fruit wines are made from hand-picked fruits of local fruits Duhat (Lumboy) and Bignay (Bugnay), processed fresh and naturally fermented. Without chemical preservatives and artificial color, Duhat and Bignay have only 12% and 13% alcohol contents, respectively, from natural fermentation.

Duhat and Bignay grow wild and the couple get their supply from 30 fruit tree owners who assured them of steady supply.  The couple also came up with Piña (pineapple) wine since these are also locally grown in Negros Occidental. Piña wine is now available in the market.

If you are still looking for a gift to a loved one this season, try fruit wine from Federico’s Island Wine. Or better yet, get yourself a bottle to celebrate the new year with. The fruit wine is also an excellent gift for Negrenses abroad. Each bottle will remind them of the Negros countryside and bring back happy memories.

Federico’s Island Wine is available at

Merci’s Pasalubong at SM City Bacolod

Fresh Start at 1oth St. Bacolod City (beside Sweet Greens)

or you may contact Federico or Aurora Barredo at 399-3610.