Sooo Pinoy in Davao at Harana Restaurant

On our last day in Davao, breakfast was as satisfying as good music to the ears. A spread of Filipino favorites was laid for us to savour at Harana Restaurant. A welcome sight of gardens and wide open spaces gave us the appetite for the first meal of the day and among the last few we will have in this food trip across Davao. Right on the date that day, June 29 is the anniversary of Harana. During this dates milestones were made at Harana - in 1970 and 1979, when its first and second branches were opened. And in 2012, it was Sooo Pinoy that made another milestone at Harana.

I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas all over the Philippines. Davao is the 4th food stop after Iloilo, Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.

And to celebrate such feat, it was breakfast of epic proportions that greeted us. I personally loved the Eggplant Salad with grilled talong mixed with onions, pepper and vinegar perfecting readying our appetites for more. There was the Davao staple - kinilaw na tuna, but it was served with black beans thus giving it some saltiness thats good to the palate.

Harana is an institution in Davao City and we're lucky that day to have the owner dine with us. Mrs Rosario Abella Lizada shared the success story of Harana over the delicious spread. It started in a little garden at the back of Atty. & Mrs. Fermin Abella's residence at Juna Subdivision, Matina, Davao City in 1966. A small affair made up of few open nipa huts sheltering bamboo tables and rattan chairs. And under the branch of a young mango tree stood the small barbecue pit.

Our delicious chat were punctuated with their other specialties that kept coming to the table. Among them, Pork Sinigang, Pinakbet and Grilled Stuffed Squid. Ma'am Rosario continues her story that in the evenings the place was lit with little gas lamps. Its specialty then, and now, were fried chicken and spare ribs, Ma'am Rozario's original recipe (that will come a little later she said). Its original staff consisted of six (6) personnel, most of whom are still with Harana today.

What's a Filipino restaurant without Pancit Canton and sisig? These two are among the specialties of Harana. I just love the sisig though it's very cholesteroliffic as I would always say, still it has the lure to bring me to it and have some more. Ma'am Rosario continued that in 1970 the Abella's needed the little garden and Harana had to move out. Its new home was the site of Harana along McArthur Highway, Matina. The place was spacious and the owners thought of a new approach in the restaurant business, a the playground concept complete with swings, slides and bars, among others! It was a big hit that family's came in droves since then.

As we progressed to the main course, Ma'am Rosario continued her story over some newly served Grilled Tuna Belly and Kare-kare. Indeed, Filipino specialties at their best at Harana. On June 29, 1979 she continued, a second Harana was opened along Florentino Street (now F. Torres Street) to serve the growing demands of a fast, developing city. At that time, F. Torres was dark and avoided by motorists at night. There was not a single building alongside Harana - only "kangkong" fields, wild reeds and clusters of unkempt banana shrubs.

When Harana at Torres opened, F. Torres was no longer the same Ma'am Rosario continued. She said that instead of darkness, the place was festooned with bright lights and the sound of music and children's laughter echoed. Now, F. Torres has become the number one food street in Davao City. Indeed with Harana serving their well-loved dishes including this over appetizingly good Binagoongang Baboy.

And finally closing the Harana story, Maam Rosario said that many of the "once-upon-a-time" children, (Harana-customers of the 1960s) are now either professionals, businessmen, politicians or civic or religious leaders. Now, it is the sound of there children's laughter that you hear.

Indeed what an inspiring story punctuated by the yummy goodness of the food served to us for breakfast. The chicken barbecue and pork as mentioned spareribs were indeed among the reasons why Harana survived the trying years and become one of Davao's most recognizable dining destinations. It was a gastronomic melody that wasn't please our palates that day!

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity. To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter

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 (

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.

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

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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