A zip line escapade in Guimaras

I just had my first zip line adventure and I’m surely going to do it again. A perfect calorie burning activity and good thing it’s just 20 minutes away from Iloilo City, on the island that fits your taste – Guimaras. Now aside from the usual beach-combing, island hopping and all the mango appreciation, there’s something new and exciting what-to-do and where-to-go in the island.

Yesterday, I was invited during the blessing and soft opening of the first ever zip line this side of the region. On an envisioned nature-adventure park named Camp Alfredo, communing with nature brings in a lot of fun and excitement amidst the serene and lush backdrop.

No less than the Governor of Guimaras, Felipe Nava (in red) and and his wife Lally (zipping at the time), graced the occasion and pledging support for the latest tourism venture in their turf.

After the blessing of the zip line and some parts of the whole property, I had the chance to tour the Camp Alfredo despite all the on going works. This 2-hectare parkland of lush greens, gentle slopes and gushing creek (but it was dry that that- hey it’s summertime), has all the makings of a one stop family adventure destination. It is expected to go full blast by Manggahan Festival next month (April 10-17) with more amenities and facilities.

The 300-meter zip line is the main attraction and a slide through it gives one a bird’s eye view of the up and coming facilities. A flight of stairs brings one to an al fresco dining area where guests can also have a gastronomic adventure.

Further down the line, one can see some good camp site where, in the future, it will be developed as one. During rainy season, a creek will add more sight as it gushes down from the main road passing between the bridge connecting the restaurant and the kitchen.

At the end of the zip line, another adventure awaits as a hanging bridge that can also be considered a canopy walk as the tall mahogany trees flank the way. At the end, on top of the biggest mahogany tree, is another hanging bridge with a great view of the restaurant and those who slide down the zip.

Then another zip line awaits, though shorter but offers a more challenging course as three quarters along the way the “zipper” stops and has to propel himself the remained of the line. A climb down the ladder completes the whole zip-walk adventure.

Camp Alfredo is located in Brgy. Ravina, Sibunag, Guimaras and is along the highway going to the popular Alubihod beach. It’s a few minutes after the OLP Trappist Monastery. The The top of the zipline can be seen from the road and a grotto dedicated to St. Hannibal Mary Di Francia also marks of the property.

More photos here.

Please check out CAMP ALFREDO on Facebook for the latest updates.

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

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.

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?"

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.

FLAVOURS OF ILOILO

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