122
{
}
6
PANCITMOLO
This wonton-filled, Chinese-influenced
soup originated in the town of Molo,
Iloilo where trade with China flourished
before Spanish times. At Vargas
Kitchen, a combination of shrimp,
chicken, beef, and ham is carefully
covered in molo wrapper and dropped
into an atsuete-spiked broth just
before serving. “The only vegetables
in
pancit
molo are spring onions,” Inez
expounds, “and they’re only there for
garnish. The highlights are really the
wontons and the salty soup that gets its
bite from Rufina Patis.” Toasted garlic is
on-hand so one can add even more zip
to the already satisfying soup.
For Ilonggos, soy sauce is called
“
patis”
.
If youwant some fish
sauce, ask for “Rufina”.
For steamed talaba, head to the
nearest
pala-pala
,
café, or high-
end resto. Talabamakes it onto
themenus of all these places.
7
Rock oysters
are best in April
and May
T A K E A B I T E
STEAMED TALABA
Talaba
,
or the rock oyster, is abundant
in the Western Visayas region. As such
it is quite inexpensive and a treat to
feast on — especially when fresh. The
plump oyster is best served simple,
steamed and unembellished so it slips
into one’s mouth like the fresh taste
of the sea. And although it’s available
throughout the year, Iloilo-based chef
Pauline Gorriceta-Banusing notes
that the best tasting oysters are found
during the months of April and May.
A word to the wise: The shells of fresh
oysters open up when steamed. If you
come across one that’s still shut, don’t
even try opening it.
Menu
PHOTOS
JAPOI CEQUINA
Bar 21 serves a hearty pancit
molo (
21
st Lacson St, Brgy 4,
Bacolod City
)
Talabas are fresh at
Gerry’s Talabahan
(
Burgos Street, Bacolod City
)
