.png)
Hotter than the summer heat
Sili Ice Cream. It may appear to be tasty, but don't be fooled! The ice cream's strawberry appearance is really appealing. But wait until you try the chilled dessert. Your tongue will tingle, followed by your palate, and as you finish the bowl with the final drop, you may be overtaken by spice. Just keep a few fresh cucumber slices on hand to keep your lips cool.There is a restaurant in Legazpi City offering something cold to make one hot: its trademark “sili” (chili) ice cream. It's one of the original desserts from Bicol. Ice cream with a sili spice to it. The sili ice cream, created by the 1st Colonial Grill in 2004, uses the local icon of Bicol, the chilli, to create a distinctive ice cream flavor. Its main ingredients include "siling labuyo" and coconut milk.
The ice cream at the restaurant comes in different levels of spice.The owner, Elmer Boy Aspe, said that he made the three tiers so that people who were curious about and liked sili ice cream could eat it.Level 1 has a ticklish kick of spice sliding down your throat and can be eaten by children. The next level has a tickling turned pinching sensation, while Level 3 has a kick of spice needing courage. But for customers who want more kick, the restaurant offers the spiciest of them all, the Mayon Volcano level sili ice cream. It is served with a shot of fresh milk to balance the heat.These levels are the challenge that the restaurant wants the customers to take upon themselves. A serving of the sili ice cream costs P89, coming in three scoops. Customers can also opt to have assorted flavors per serving.
But how does the sili ice cream actually taste?"This isn't your typical local ice cream flavor. It tastes sweet on the tongue, but then leaves a spicy taste in your throat."stated by one of the customers.
If you are wondering how this popular sili ice cream is made, it is simple. Here is the simple and easy recipe for this sili ice cream. The Sili Ice Cream Recipe is made of coconut cream and a little crushed fresh Siling Labuyo (birds-eye chillies), which are hot and taste good in the ice cream. It's hot but it's cold! That's how Sili Ice Cream tastes.You can also add more siling labuyo based on how spicy you want it to be.
.png)
References:​​
-
https://newsinfo.inquirer.net/776863/hot-ice-cream-a-hit-in-bicol
-
https://www.silverbackpacker.com/sili-ice-cream-the-spicy-one/#:~:text=It%20is%20one%20of%20 Bicol's,a%20 unique%20ice%20cream%20 flavor.
-
https://www.yummy.ph/news-trends/1st-colonial-sili-ice-cream-metro-manila-delivery-a00260-20200808
Fish Tinola that makes you feel ooh lala
Did you know that tinola is a traditional Filipino cuisine that dates back to the 1800s? It is mentioned in Chapter 3 of Jose Rizal's novel Noli Me Tangere, where Capitan Tiago orders the dish after missing it for a long time during his extended stay in Europe. He wrote: "Sinimulan ng idulot ang pagkain. Naragdagan ang pagpupoyos ng damdamin ni Pari Damaso, ang ihain ang tinola. Paano puro upo, leeg at pakpak ng manok ang napunta sa kanya. Ang kay Ibarra ay puro masasarap na bahagi ng tinola. Hindi alam ng pari, sadyang ipinaluto ng kapitan ang manok para kay Ibarra."
Tinola is a popular cooking method in the Philippines because it is an easy and quick dish to prepare. Fish Tinola is a Filipino broth made with ginger. The ingredients are fish (fillet or otherwise), papaya or chayote wedges, malunggay, and hot pepper leaves. Chicken tinola is the most popular Filipino tinola meal. Another example of a fish tinola variant is the Tinolang Bangus, which uses milkfish. The period of cooking fish is shorter than that of cooking pork or beef. The best serving time is when the weather is cold and rainy.
Erwan Heusaff reveals the secret of how to properly cook tinola against online tinola slander
On March 21, 2021, content creator Erwan Heussaff took to Instagram to respond to the dish's following internet controversy. It was a surprise to learn that "tinola slander" exists, given how significant tinola has always been in a Filipino family's meals and history. The debate has been going on since 2019. A short search on Twitter for "tinola defamation" returns results with heated reactions. "Tinola slander" has even been referenced in a Seventeen alternate universe story. On Twitter, the soup has been described as "manok na may tubig" and "tubig na may lumulutang na dahon" on Twitter, and people on Tiktok have mocked Tinola's "lack of flavor," calling the chicken pallid and inferring that it looks like dog food.
​
As many tinola slanderers as there are, it also means that there are an equal number of tinola defenders. They claimed that the slanderers' tinolas' apparent tastelessness could be due to their cooking or missing stages and ingredients in their recipes. Erwan published a screen capture of a person who describes Tinola as "chicken with water" on Instagram, writing, "I genuinely feel terrible for that guy. He'd probably never eaten a very delicious tinola before cooking his recipe.
In conclusion, the Philippines has 7,107 islands, meaning the population is diverse. We may never agree on whether or not to sauté your chicken before adding it to the soup, or whether or not to season with patis instead of salt, as proven by the various tinola recipes. It's unlikely that the tinola controversy will ever be resolved. The most we can do now is enjoy our favorite tinola variation.
.png)
References:​
Scaly empanadas will make your mouth water
According to Faicol (2018), the golden brown crust of the Empanada de Kaliskis resembles fish scales, therefore the name "Empanada de Kaliskis." You may locate a place where a family's secret recipe for this exquisite delicacy lives beyond the rustic Barasoain church and near the pink Our Lady of the Immaculate Conception Minor Basilica church. It's been made since 1820, which means the recipe has now been around for 198 years! Known as Empanada de Kaliskis because of its golden brown crust that resembles fish scales, the pastry is a famous and unusual snack in Mexico. You may locate a place where a family's secret recipe for this wonderful delicacy continues to thrive, just beyond the rustic Barsoin church and next to the pink Our Lady of Immaculate Conception Minor Basilica church. It's been made since 1820, which means the recipe is now 198 years old!
In the Philippines, just a few empanada makers are still making the Kaliskis empanada. Malolos, Bulacan's small lanes are home to the charming Mercy's Empanada de Kaliskis business. No major signs will guide you to their business, but locals will be happy to point you in the right way if you ask. When you mention the term "empanada" to the locals, they'll guide you in the direction of Mercy's family's empanada shop.
A storefront of glass sliding doors splashed with photographs of Filipino comfort cuisine will tell you you've arrived. Some empanadas are seen on the bottom half, as well as "The Original Empanada De Kaliskis of Malolos" in red antique lettering. Tarpaulins and newspaper and magazine pages adorn the inside of the building, which dates back to 1820, to commemorate the rich history of the brand.
Their creation, the empanada, is credited to Augustin and Justina Domingo. This particular empanada, with its flaky, swirly crust, was taught to Augustin and Justina by the wives of Spaniards during the Spanish period. The Domingo sisters devoted their lives to honing the technique of producing its crust until it became their source of income and for generations to come.
