Tino-um na manok of Cabatuan, Iloilo

HAPPY FIESTA to the town of CABATUAN, ILOILO. And if there's one dish that represents this town, it is tino-um nga manok. Here's what Severo Caspe, Jr. and Christine Celeste Zaulda from University of the Philippines in the Visayas wrote about Leah's Tino-um from the blog, ILoveIloilo.

Tinu-om is a native dish of the Cabatuanons is made up of native chicken seasoned with onions, tomatoes and lemon grass(tanglad) wrapped in banana leaves. It is served with broth that builds up inside its wrapping following a heavy steaming.

Tinu-om in native language means “balot”, so Tinu-om na Manok means binalot na manok.Many carinderias in Cabatuan tried to make Tinu-om too, but failed in the process. One theory on why they failed would be because of the “timpla”. “Timpla” means taste proportionality of the mixed ingredients. This would mean that there are no specific measurements on how many teaspoons of vetsin there would be.

A serving of Tinu-om, which has 3-4 slices, costs Php50 at Leah’s Tinu-om. From a student’s point of view, yes, it is expensive but it’s worth the cost.

Lola Sabel proudly says that every weekend many people from nearby towns visit her carinderia to taste her Tinu-om. The great thing about it is that it gives her confidence and it encourages her to continue making Tinu-om and to help promote the culture of Cabatuan.

When we asked Lola Sabel about her recipe in making her delicious Tinu-om, with no hesitation, she immediately replied.

The ingredients used are:

*Bumbay/Sibuyas (Onion)
*Kamatis (Tomato)
*Tanglad (Lemon Grass)
*Vetsin (MSG-monosodium glutamate)
*Asin (Salt)
*Tubig (water)
*Native Chicken – must be 7-14 months old.
*Banana Leaves
*Bamboo string or any string for tying up the tinu-om
*2 bowls for preparation

After enumerating the ingredients, she then told us how to do the Tinu-om na manok. There are 5 easy steps:

(1) In one bowl, place the chicken and season it with onion, tomato, vetsin and the salt and then add some water. The 7-14 month old chickens will have to boil for about 30 minutes for it to be ready for serving. Older chickens will take almost an hour. The picture on the side shows lola Sabel cutting up the chicken parts. One order of tinu-om would have 3-4 pieces.
lola sabel

(2) In another bowl prepare the banana leaves to be used for the wrap. Lola Sabel advices that you use Saba banana leaves rather than other kinds of banana leaf. It affects the flavor, aroma and outcome of the Tinu-om.
banana leaves

(3) Eventually, pour the marinated chicken into the bowl lined with banana leaf, gather the edges and tie it with a bamboo string or any piece of string. Make sure that it won’t leak.
mixed ingredients

(4) After tying it up, place it in a casserole full of water and then place it on fire. You may steam it but Lola Sabel strongly suggests that you place it within the water casserole for a better result when it comes to taste.

Article courtesy of ILOVELOILO

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

FLAVOURS OF ILOILO

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