Which of these PAMAHAW would you prefer?

Here are the 10 entries in this year's search

for typical Ilonggo breakfast.

OPEN CATEGORY

“Milkfish with Love (Bangus con Gugma)”

I never thought that this is one of my beloved bangus recipes. This is sinigang na bangus with puso ng saging. The banana heart gives the broth a distinct white color and also serves as the “vegetables.” I was near this display, when the judges were doing their interview with the chef and penning the scores when I heard Ms. Pauline Banusing say “Manamit sya!” This got to be one of the simplest entry and presented very simply too. Just this bowl of soup, some cups and utensils. Not even a “grain” of rice on the table.

*WINNER* “Arroz Carrajuevo” *wINNER*

I was right of course to say this had rice with kalkag on top. It’s a simple dish of fried rice, poached? egg with vegetables and small chops of salted fish (I think) but the presentation managed to “hide” the simplicity. Even the table set up was very simple. It had no “trimmings” whatsoever just some tabletop design. Surely it was overlooked by the judges.

“Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)”

This one’s really simple and presented simply too. Scoops of bago-ong rice, sunny side up egg and chicken? adobo. The decorative cucumber seemed to have overdone the presentation, imo. A few pieces would have done so but this one looks there’s a cucumber party going on.

“Unwrapped Lumpiang Ubod with Peanut Sauce”

I was lucky to get this photo since there was a crowd around ready to dive in this entry. A lady beside me even tasted the native chocolate (see the mark?) while I was getting this shot ready. So the lumpia is the main dish with ibos, central na kalamay and mango as dessert. A cup of cocoa and some decors complete this entry. Want to know what it tastes like? Just spread peanut butter on your lumpia (I think).

“Umbok-umbok”

Yep it’s fried quail and its eggs on top of fried rice. If not presented this way, it could even pass as a “tapsilog”. Hmm, if umbok umbok doesn’t create a stir, maybe “quasilog” will do. This entry seems to pay homage to Mang Inasal (one of the sponsors) by the use of banana leaves on the plate.

STUDENT CATEGORY

“Tulingan sa Gata at Batuan”

First, I would commend the table set up for this entry. You can distinguish its table even from Guimaras island (lol). It had this large gabi? leaf (around 4 square feet- more LOL ) protruding from a very tall glass vase filled with colored gel thingies. That’s all I remember. And this got the best trays I’ve ever seen, a classy all glass with roughly cut edges that would even make a candy wrapper a thing to behold! Anyway, this entry really surprised me since it was not I imagined it to be. It was even better. It reminded of me of my favorite way of cooking canned mackerel. I think the tulingan was first fried then stewed in the gata and batuan concoction (or vice versa)….If only you could have seen the table presentation! (LOL)

“Guma-a with Kalkag Rice”

The entry name and the photo don’t come as a surprise since it’s really “it”. But I’ll just have to describe it (lol). A cup of rice mixed and topped with kalkag with guma-a halves sitting on a bed of chopped onions and tomatoes. This entry is probably the first thing that comes to mind when one says “pamahaw”. People around were not so interested since it’s really a typical breakfast just served in a much nicer way. But give me this plate anytime of the day and it’ll never see tomorrow.

“Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink”

This got to be one of the crowd pleasers since it’s very convenient to eat compared to the other entries. That's why it was almost gone when I got to this entry(Sorry no pics of fried Molo balls). Very simple to prepare, only the Molo balls need actual cooking and the rest just mix and assemble. I would say this would have been a nice addition to the menu of hotels and restos in the city, but the only downside I see … the name’s too long!
Just imagine this scene in hotels and restos all throughout the city“Waiter, I want to order Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink” And he responds “ Sir, one order of Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink coming up” LOL

*WINNER* “Linupak Layered Root crops served with Pulot” *WINNER*

It’s “nativity” (being all native that is) is a plus and the mix of colours seem to be like a halo halo sans the liquids. Banana, ube, coconut strips and others (I forgot to look closely.) with pulot as syrup, this breakfast could either make or break your day, IMO. This mix of root crops plus pulot could give you the much needed carbohydrates to jumpstart the day or if you’re unlucky, you’ll spend the day in the bathroom. Pardon me lol and also forgive me for the quality of the photo, it was one of the last entries I've been too and yes, it was almost gone when I got there.

“Bino-otan nga Pangat”

A well prepared and presented entry but this doesn’t typify an Ilonggo breakfast or just even only breakfast. But this entry would be a big hit if served in classy pinoy restos in the city like Bauhinia (at The Avenue) since this dish has the restos mark, making simple Filipino dishes classy not only for the palate but also visually.

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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