tag:blogger.com,1999:blog-22025952949723261802024-03-10T10:47:27.583+08:00FLAVOURS OF ILOILOjorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comBlogger2218125tag:blogger.com,1999:blog-2202595294972326180.post-52224366331381341142024-03-08T11:55:00.000+08:002024-03-10T03:09:03.059+08:00An Ilonggo favorite: Pancit Molo<div style="text-align: justify;">
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Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country.
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It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CUcbZtdBOgevoQ3CY06kNv4O45kPYc_mOyC14AeUmCDuvkro6AxIBoruEoCEjFQr4FDFsBI9-umSR7l8GpXN94TQSHYa2w9crPr34AMaSVdUMT7NZhdvdT8aKuj83Jo2v1nIrNTprJob/s1600/PANCIT+MOLO+Iloilo+City.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CUcbZtdBOgevoQ3CY06kNv4O45kPYc_mOyC14AeUmCDuvkro6AxIBoruEoCEjFQr4FDFsBI9-umSR7l8GpXN94TQSHYa2w9crPr34AMaSVdUMT7NZhdvdT8aKuj83Jo2v1nIrNTprJob/s1600/PANCIT+MOLO+Iloilo+City.jpg" width="640" /></a></div>
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One of the first questions always asked is "Where's the Pancit?". With <i>pancit</i> as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish.
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It's then explained that the <i>pancit</i> is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIIFlIDGX-K448DSjQKZ7qzcG8nyiU4BTNvudFOITFmIVP6n4nlrUvl_5dJi4FzCFpvZ32ULJxNQFLjCs4e0ocCqkybqxXLD9RlXvzc-cB5b6p87PBMgc_nMEvYk9kifEzADUOCS4TAU/s1600/santa+barbara+fiesta+2014+-+pancit+molo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIIFlIDGX-K448DSjQKZ7qzcG8nyiU4BTNvudFOITFmIVP6n4nlrUvl_5dJi4FzCFpvZ32ULJxNQFLjCs4e0ocCqkybqxXLD9RlXvzc-cB5b6p87PBMgc_nMEvYk9kifEzADUOCS4TAU/s1600/santa+barbara+fiesta+2014+-+pancit+molo.jpg" width="480" /></a></div>
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Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo.</div>
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<b>Pancit Molo Filling</b></div>
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<i>I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full. </i></div>
<b>Ingredients</b><br />
<ul>
<li>1 kilo Ground pork</li>
<li>1/2 cup cup minced Garlic</li>
<li>1/4 cup chopped kusay, <i>sibuyas na mura</i> (<i>Take note: kinchay is different</i>)</li>
<li>2 pcs Tahure, salted soy bean cubes (<i>It's like salt/soy sauce cured tofu</i>)</li>
<li>Salt </li>
<li>Pepper</li>
<li>Soy Sauce</li>
</ul>
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<b>Procedure</b><br />
<ol>
<li>In a bowl, combine ground pork, garlic, <i>kusay</i> and <i>tahure</i>. Mix well. <a href="http://flavoursofiloilo.blogspot.com/2009/06/pancit-molo-filling.html">Check out this blogpost</a> for tips.</li>
<li>Season with a bit of salt, pepper nd soy sauce.</li>
<li>In a pan with heated oil, take a take portion of filling mix and fry. This will be your taste test - if the fried patty gets your thumbs up, then you can store the whole mix.</li>
<li>Divide the mix into 1/4 or 1/3 portions and wrapped in plastic for convenience</li>
<li>Store in the freezer for future use.</li>
</ol>
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<ul><i>
<li><i>Aside from making a soup, you can also fry these meat mixture like a patty and become an instant ulam. </i></li>
</i></ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMOnIlN4fNZncsVaAhCqZeI6_7SxmcEeLRiMAcesOlIy6vJiu7OrjTyqDmPgLN_g8HW_NIUIwzI9PlY0ZiK59wZFJxqcYY-3pIa1oP-GDThbRCZHQrCO6RuimI0-g9WJaTFvgX2LQrhsN/s1600/fried+pancit+molo+patties+with+tomato+and+mando+ketchup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMOnIlN4fNZncsVaAhCqZeI6_7SxmcEeLRiMAcesOlIy6vJiu7OrjTyqDmPgLN_g8HW_NIUIwzI9PlY0ZiK59wZFJxqcYY-3pIa1oP-GDThbRCZHQrCO6RuimI0-g9WJaTFvgX2LQrhsN/s1600/fried+pancit+molo+patties+with+tomato+and+mando+ketchup.jpg" width="400" /></a></div>
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<b style="text-align: justify;">Pancit Molo Balls </b><br />
<b>Procedure</b><br />
<ol>
<li>Make pancit molo balls using the meat mix and a Pancit Molo (wonton) wrapper. <i>You can get this from wet markets or groceries. Outside the Philippines, it will be most likely found in Asian stores .</i></li>
<li>To wrap, place a small portion of the meat mix in one corner (quadrant) of the molo wrapper.</li>
<li>Take the corner and fold the wrapper towards the center tucking it under the meat forming a triangle with a wide base</li>
<li>Take the two sides of the wrap and fold it towards the center.Check out this <a href="http://www.tarasmulticulturaltable.com/wp-content/uploads/2014/02/pancit-molo-1024x493.jpg">photo</a>. But be sure that your ball looks like a bishop's mitre or head gear like <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-f9lIVoEyv-H6v_su8b8saHA_ML0Kwm9o_gnmj9JrluyPjOCW7m6Go04Aj4hZ1k69RZXAKUbNYShSLym6wRYzetK3pntcnrfR6uN55V586kePYGvAcMQ8WBeSw-qilzmKUpHWFQlpgE/s1600/294634_2339776453485_1222134499_2949488_8038428_n.jpg">this</a>. </li>
<li>Use water or egg white to "fasten" and secure the wrapped molo balls.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBmGoLvzeVcbBOI7jgDItfpqysfqKl4iYGkGBtLP1B5U4cMsW-CBnohddGX4Du6OsCx59Y3Ci-9SxikDxpFIsHkdFJLLjk5sgT7RKNv1xuVFgOklK9WQlAa3Mss51kQyxsc4CJWRg7ZQm/s1600/fried+pancit+molo+balls+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBmGoLvzeVcbBOI7jgDItfpqysfqKl4iYGkGBtLP1B5U4cMsW-CBnohddGX4Du6OsCx59Y3Ci-9SxikDxpFIsHkdFJLLjk5sgT7RKNv1xuVFgOklK9WQlAa3Mss51kQyxsc4CJWRg7ZQm/s1600/fried+pancit+molo+balls+2.jpg" width="400" /></a></div>
<ul>
<li><i>You can also deep fry these balls for a crunch Pancit Molo balls!</i></li>
</ul>
<b style="text-align: justify;">Pancit Molo Soup</b><br />
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<b>Ingredients</b><br />
<ul>
<li>Pancit Molo Balls</li>
<li>Chicken breast, shredded</li>
<li>Chicken broth and/or chicken broth cubes</li>
<li>Shrimps, shelled</li>
<li>Garlic, minced</li>
<li>Onions, sliced</li>
<li>Kusay,chopped</li>
<li>Salt</li>
<li>Pepper</li>
<li>Oil</li>
</ul>
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<b>Procedure</b><br />
<ol>
<li>In a heated pan, place oil the fry garlic until crunchy. Set aside half for toppings.</li>
<li>Add onions, chicken breast and shrimps. I usually make pancit molo soup with lots chicken.</li>
<li>Season with salt and pepper.</li>
<li>Add chicken broth and or shrimp broth (Place shrimps shells in a strainer and then mash it in a bowl of hot water to bring out the flavour). Adjust flavour using broth cubes and more salt/pepper. But remember the balls will also give more flavour to the broth once added.</li>
<li>Add pancit molo balls and let it boil for 3-5 minutes. Or until the balls start to float.</li>
<li>Remove from heat and transfer in a bowl.</li>
<li>Garnish with fried garlic and chopped kusay.</li>
</ol>
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</script>jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-26466355754780830392024-03-06T01:18:00.000+08:002024-03-10T03:07:30.613+08:00Pinasugbo<div style="text-align: justify;">
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<span style="font-size: large;">I often take<span style="font-weight: bold;"> pinasugbo</span> for granted. Aside that I almost always ended up in a mess, I find it really sweet and often takes a toll on my teeth. But there are certain situations that I don’t wish for; it just comes at the right time.</span><br />
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<span style="font-size: large;"> A pack of <span style="font-weight: bold;">pinasugbo</span> from <span style="font-weight: bold;">Deocampo</span> suddenly appeared at home (who, when, where, etc still a mystery) and it just screamed to be eaten. So loud that in order to shut it up, I have to shove it in my mouth – lol.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhse6e_rTNWWyHnWlDwP4nGn70sDyHuZSDsJSWSCp3kmxc8kXaGjUGeJrYbRyinpXe4NA1_9UVgM1aeSYTLoUz0v1GNICgn_ULF5PC6WBrmeTEkVBoX3oi_4jbmS6jF004YdkoD0gDyz3aa/s1600/Deocampo+pinasugbo+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="482" id="BLOGGER_PHOTO_ID_5554890141333224066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhse6e_rTNWWyHnWlDwP4nGn70sDyHuZSDsJSWSCp3kmxc8kXaGjUGeJrYbRyinpXe4NA1_9UVgM1aeSYTLoUz0v1GNICgn_ULF5PC6WBrmeTEkVBoX3oi_4jbmS6jF004YdkoD0gDyz3aa/s640/Deocampo+pinasugbo+1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><span style="font-weight: bold;">Pinasugbo</span> is made from slices of banana (saba variety) slice length-wise, deep fried and smothered with caramel.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then a number of these slices are packed in paper cones for easy consumption. </span><span style="font-size: large;">But as the caramel hardens, it sticks to the cones and most often one might find himself eating a bit of paper.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But luckily a trick I got from one of blog’s comments solved this problem – just heat it for a few seconds in the microwave and it slides off easily.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdwkkk3ZJfhUMajT86PbFls1SNs37NRDKZnV6VH_8ud-yKDB4ZXpa-fVUjMchm1C0hyphenhyphen7JOy10a-JMHV_8HFrPjstDkBjE0F2t35taDUh8LO14rZS_Ap_2c0iouXNCI-PPDnI8M01vbUcy/s1600/Deocampo+pinasugbo+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="482" id="BLOGGER_PHOTO_ID_5554890149689969778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdwkkk3ZJfhUMajT86PbFls1SNs37NRDKZnV6VH_8ud-yKDB4ZXpa-fVUjMchm1C0hyphenhyphen7JOy10a-JMHV_8HFrPjstDkBjE0F2t35taDUh8LO14rZS_Ap_2c0iouXNCI-PPDnI8M01vbUcy/s640/Deocampo+pinasugbo+2.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>That made me enjoy these <span style="font-weight: bold;">pinasugbo </span>from<span style="font-weight: bold;"> Deocampo </span>that time. Aside from being of the best looking pinasugbos in town (tempting and neatly packed too), the caramel didn’t taste as burnt as others and the bananas were very crunchy not chewy. </span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It was a delight having them that time that for a self confessed non <span style="font-weight: bold;">pinasugbo</span> fanatic – I almost finished half of the pack that time. <span style="font-style: italic;">Which I really did a few hours after – lol. </span></span><span style="font-size: 85%;">
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-64659808806702068532024-03-04T17:29:00.000+08:002024-03-06T23:26:24.865+08:00Kadyos : The Ilonggos' signature beans<div style="text-align: justify;"><span style="font-size: large;">
Now where do I start? I think I have enough feature on <span style="font-style: italic; font-weight: bold;">kadyos</span> (and <span style="font-weight: bold;">KBL</span>) that I find having a new post ... redundant. But there are times I can’t resist taking a photo and making another blog post.</span></div>
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</span><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Like this instance, I chanced upon <span style="font-style: italic;">kadyos</span> being “plucked” from its pod. Never got this one before so it would seem a good photo op. But now I’ve got one what’s next? Of course the perennial <span style="font-style: italic;">kadyos</span> cuisine –<span style="font-weight: bold;"> KBL</span>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg__uRM7HKyt7DCEoT3UOdGZOeWuK5jGOqT477xL6bhvBXhliN0Ma16qJESGsQ5Lwv4XmAp5WwSLlMIL0HJgpEVWRv-kuTS2NmcBfnjnw97jSn72fJRp5B7g99kk35OUHZFU0BXlF5jcI/s1600/kadyos.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557999036566575042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg__uRM7HKyt7DCEoT3UOdGZOeWuK5jGOqT477xL6bhvBXhliN0Ma16qJESGsQ5Lwv4XmAp5WwSLlMIL0HJgpEVWRv-kuTS2NmcBfnjnw97jSn72fJRp5B7g99kk35OUHZFU0BXlF5jcI/s1600/kadyos.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></span></div>
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<span style="font-size: large;"><span style="font-style: italic;">Kadyos, baboy, langka</span> is an Ilonggo favorite, no doubt about it. The beans being endemic almost in the region makes gives it (and the dish) a sense of popularity and a following.</span></div>
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<div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Ilonggos away from home often crave for the dish and it’s often one of the first they request when finally back home.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBk9H4JkDl4e3Gbha7eLMf0_lEkvO9jWzuSahJzvMc6DR-1Vv8-n74yGR0jnig-SYhx4fhIlsFFBNMbe-nrfyK36IbR_8fnj7h12P7P9iaE_Bz8-G9S04I3ilwWAi-1vRvLd6aZ7wruDa/s1600/kadyos+baboy+langka.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557999043704755602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBk9H4JkDl4e3Gbha7eLMf0_lEkvO9jWzuSahJzvMc6DR-1Vv8-n74yGR0jnig-SYhx4fhIlsFFBNMbe-nrfyK36IbR_8fnj7h12P7P9iaE_Bz8-G9S04I3ilwWAi-1vRvLd6aZ7wruDa/s1600/kadyos+baboy+langka.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a>The common yet special dish usually consists of broiled pork leg boiled until tender with <span style="font-style: italic;">kadyos </span>beans, jackfruit and some greens.</span></div>
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<div style="text-align: justify;"><span style="font-size: large; font-style: italic;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large; font-style: italic;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-style: italic;">Batwan</span>, another almost endemic fruit to the region, gives the broth a distinct sourness very different from others like tamarind and others. The pork leg being broiled gives a rather smoky taste to the broth which makes it more appetizing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefECXcmio6-PjJu8oFSuJzwjSU2lZKu7cef3tgcuCvFqQO-kdqN5en2rRVoZoKqO1KftzvQTP3bLsaCRnSMPaFPXmqS8ohDdOhTgoy410LzkIHYYJwzF_pa1AF2lFAhQjQNvMSF8svL20/s1600/KBL+na+lechon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557998038869718274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefECXcmio6-PjJu8oFSuJzwjSU2lZKu7cef3tgcuCvFqQO-kdqN5en2rRVoZoKqO1KftzvQTP3bLsaCRnSMPaFPXmqS8ohDdOhTgoy410LzkIHYYJwzF_pa1AF2lFAhQjQNvMSF8svL20/s400/KBL+na+lechon.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>At times when we have left over <span style="font-style: italic;">lechon</span>, it often ends up is a bowl of <span style="font-style: italic;">KBL</span> – maybe <span style="font-style: italic;">KLL</span> this time for <span style="font-style: italic;">kadyos lechon </span>and<span style="font-style: italic;"> langka</span>. Just the sight of the l<span style="font-style: italic;">echon</span> skin can double anyone’s appetite!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghghfewkUGukIZ-lCJubyhOdqQ4ItQI80QbKl2ItBLVmb2-oU07R3mKD-Z3h9RGQwd3BG13vsF2ZXJXAnRkfCVDD7IO6dBNP21zd2Se2MZf4kWGQvmBJwOjelbL7MJsXXkM11SBscLxWIy/s1600/KBL++lechon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557998032607596082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghghfewkUGukIZ-lCJubyhOdqQ4ItQI80QbKl2ItBLVmb2-oU07R3mKD-Z3h9RGQwd3BG13vsF2ZXJXAnRkfCVDD7IO6dBNP21zd2Se2MZf4kWGQvmBJwOjelbL7MJsXXkM11SBscLxWIy/s400/KBL++lechon.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>And here’s a recently added KBL recipe <span style="font-style: italic;">– forgive my blurry sho</span>t. Yes, it’s still <span style="font-style: italic;">KBL </span>but now its kadyos, <span style="font-weight: bold;">bangus</span>, langka. The pork leg is substituted with broiled bangus (milkfish). </span></div>
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<div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Almost tastes same, given almost the same ingredients, methods of cooking – just with some pesky thorns. A rather "dangerous" dish if I may say given that one cannot easily see the fishbones in the dark broth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhJ-yeEOLolQC_8PvznlbXDqTRe4CTJlW3tqWAxYWiV98sc37iMLirhKHSwtdGbAI47mG7Kz1-hDTSGPmLI2jsZlPc5yyHFekq_OqOo89DwtLEj8sIVCZgCISCMjFjZe4sCfvvGBHC4oe/s1600/KBL+bangus.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-size: large;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557996321727475346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhJ-yeEOLolQC_8PvznlbXDqTRe4CTJlW3tqWAxYWiV98sc37iMLirhKHSwtdGbAI47mG7Kz1-hDTSGPmLI2jsZlPc5yyHFekq_OqOo89DwtLEj8sIVCZgCISCMjFjZe4sCfvvGBHC4oe/s400/KBL+bangus.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a></div><div><span style="font-size: large;"><br /></span></div></div><div style="text-align: justify;"><span style="font-size: large;">Yet a healthier alternative - being fish with a lot of vegetables to go with it.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Another popular in thr healthy angle is Kadyos, Manok kag Ubad which is a favorite rural dish that has reached our urban taste buds.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">It makes use of native/free roaming chicken commonly referred to as Bisaya nga Manok and the pith of the banana tree known as ubad. <a href="https://flavoursofiloilo.blogspot.com/2021/05/an-ilonggo-classic-kadyos-manok-bisaya.html?m=1">Read more</a></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AUJKh59KL3WsMstfgE5Z0YxBTbUsW7DEdF8rFXlTp8o7mIbsx7s4hC9l1GIaIlYTWVqI9n1DwA9_ZEKoGi1HlH3YWtpnz3W2Wca5j2it6SCWLE6HHepS4wLKqqdWqxYcca_exEiwzeFT/s640/FB_IMG_1621952831775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AUJKh59KL3WsMstfgE5Z0YxBTbUsW7DEdF8rFXlTp8o7mIbsx7s4hC9l1GIaIlYTWVqI9n1DwA9_ZEKoGi1HlH3YWtpnz3W2Wca5j2it6SCWLE6HHepS4wLKqqdWqxYcca_exEiwzeFT/w400-h300/FB_IMG_1621952831775.jpg" width="400" /></a></div><span style="font-size: large;"><div style="text-align: center;"><i>Kadyos Manok kag Ubad</i></div></span><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">So, what's your favorite kadyos dish? Or which among these stirs your gastronomic curiosity? </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><center><br />
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-11263268692346170742024-03-02T19:33:00.000+08:002024-03-06T23:26:13.275+08:00Delicious puto from Brgy. Lanag in Santa BarbaraNow who doesn't love puto? One of my favorites before was the puto I christened "<a href="http://flavoursofiloilo.blogspot.com/2012/06/puto-manapala-de-sta-barbara.html">Puto Calaboa</a>" as it was made in Brgy. Calaboa Santa Barbara, Iloilo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBnOb5UtrA8ZUTfCTUE6kAE8ZUhUkUri9OlHnYQFUzexzW0XjIA885T5StWCJdduCGmOOcAH6SP-s8SxgTOK_EnAVBwKv0SbgYTQm4sbGhbjZZWq5ujSqmjcmwswhI4zRTM0nI52M1xE/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBnOb5UtrA8ZUTfCTUE6kAE8ZUhUkUri9OlHnYQFUzexzW0XjIA885T5StWCJdduCGmOOcAH6SP-s8SxgTOK_EnAVBwKv0SbgYTQm4sbGhbjZZWq5ujSqmjcmwswhI4zRTM0nI52M1xE/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+1.jpg" width="640" /></a></div>
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<span style="text-align: start;">But after sometime, they supply stopped coming to town as the maker of the puto had some personal health issues.</span><br />
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Now enter another puto maker from Santa Barbara - this time coming from Brgy. Lanag, an adjacent baranggay to the poblacion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeGeHk6gEakRgq2n3nF8GKLcJaMQCVSAWRBVx7TU7ZjKqPBbkRtrAEeMmQ6nFjbzatBKEGzgVoNv5MfXB4cb883_iec5aau-_PVai2y-0hwRbF11uLr3CP_RgqR5VcEw_36ic6lBO0L4/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeGeHk6gEakRgq2n3nF8GKLcJaMQCVSAWRBVx7TU7ZjKqPBbkRtrAEeMmQ6nFjbzatBKEGzgVoNv5MfXB4cb883_iec5aau-_PVai2y-0hwRbF11uLr3CP_RgqR5VcEw_36ic6lBO0L4/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+4.jpg" width="640" /></a></div>
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Wrapped in 5's using banana leaves, the puto is made fresh daily every morning. The puto-maker just make a limited batch so as to ensure the quality and avoid having oversupply to be sold the following day.<br />
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The puto smells very good as if you are already eating it. Each bite (though I could easily eat it all in one bite) gives a full flavour esp. of the richness of the coconut milk.<br />
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Its the kind of puto that you can't stop eating given its almost dainty size at the same time rich flavour - but it's not "<i>makasalum-od</i>" (<i>nakaka-umay</i>).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJql-8R29X3Ro8cHjSjPUUxtlINdF4fI5qxL0rQ1t3dzQsWKQ7LaMLKip8d4geFqclHF_WYy3hyphenhyphenPpRDpq6OCRlVwON1rxe1-ucPqyFxuJN9GNyZ4HamzcX6SQs6FkbcrU2UVE4N5gmKyA/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJql-8R29X3Ro8cHjSjPUUxtlINdF4fI5qxL0rQ1t3dzQsWKQ7LaMLKip8d4geFqclHF_WYy3hyphenhyphenPpRDpq6OCRlVwON1rxe1-ucPqyFxuJN9GNyZ4HamzcX6SQs6FkbcrU2UVE4N5gmKyA/s1600/puto+sa+dahon+sang+saging+putlo+lanag+santa+barbara+iloilo+3.jpg" width="640" /></a></div>
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A typical 5-piece pack of puto costs around Php15.<br />
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-77324621945745799112024-02-29T19:41:00.000+08:002024-03-01T16:20:57.055+08:00Healthy Okra and Kamote Salad<div style="text-align: justify;">
After all the cholesterol-laden gastronomy this Holiday season, chances are we are looking forward to some fiber enriched diet. And here's a simple vegetable salad made with easy to get ingredient (that is if your based in the Philippines).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS92TBcwedMhywEW_SOhD_uXshDP-7WEAp_mWMVqhr1w-q0cuuWXHX1fR2t3KlQRxzEgYPO8UyZuDNvO4YIUQgaBXAkhztNqUuoXd-BXf9ahyphenhyphenyOY1_WbKRFz5p8OX1U14Bvr33YfMBL5c/s1600/Okra+and+kamote+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS92TBcwedMhywEW_SOhD_uXshDP-7WEAp_mWMVqhr1w-q0cuuWXHX1fR2t3KlQRxzEgYPO8UyZuDNvO4YIUQgaBXAkhztNqUuoXd-BXf9ahyphenhyphenyOY1_WbKRFz5p8OX1U14Bvr33YfMBL5c/s640/Okra+and+kamote+salad.jpg" width="640" /></a></div>
Made with steamed <i>okra</i> and <i>kamote</i> tops with local <i>langgaw</i> (vinegar) with fresh tomatoes, onions and chives as garnish. It was a play of colors, textures and flavours all in one plate. But I may tweak the recipe a bit by adding some <i>guinamos</i> (<i>bago-ong</i>) to the vinegar dressing and/or olive or sesame oil. Now my mouth just waters at the thought ...</div>
jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-59159212621737808142024-02-27T20:59:00.000+08:002024-03-01T16:18:36.920+08:00A native delicacy called Inday-inday<div style="text-align: justify;">
Now you may ask, what is <i>Inday-Inday</i>? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister -<i> baye-baye</i>.<br />
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While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - <i>muasi</i> (<i>palitaw</i>) and <i>bukayo</i>. But the <i>muasi</i> portion is not the the usual <i>palitaw</i> recipe for the it's more firm and gummy (I don't know the English term for <i>kid-ol</i>). Actually its more like a hardened <i>kutsinta</i> and this makes it more to my liking since I'm not really fond of <i>muasi</i> in the first place. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUDxy3eD72teGvYvFHufe2p8-qj7FVxYd-d8B7IepIgWlXS5dmClcGv7oD-PYW-ZKgKdvJNeSMCpr0PaYwqhsi-OOlHrx78GvTwmZhp7hMGsEtcuVQVISghDGWlwvkvRgaHceEYXd-gg/s1600/Inday+Inday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUDxy3eD72teGvYvFHufe2p8-qj7FVxYd-d8B7IepIgWlXS5dmClcGv7oD-PYW-ZKgKdvJNeSMCpr0PaYwqhsi-OOlHrx78GvTwmZhp7hMGsEtcuVQVISghDGWlwvkvRgaHceEYXd-gg/s1600/Inday+Inday.jpg" /></a></div>
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And its not quite easy to find <i>inday-inday</i> in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like <a href="http://flavoursofiloilo.blogspot.com/2013/03/suman-latik.html">suman latik</a> for the based is <i>ibos</i>-like. Ibos is <i>malagkit</i> rice boiled in <i>gata</i> which is called <i>suman</i> in Tagalog.<br />
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Despite the uncertainty for its nomenclature (I've read that <i>inday-inday</i> is just plain <i>palitaw</i>), one thing is sure - it wakes up the foodie in the Ilonggos who have gastronomic memories of this native delicacy called <i>inday-inday</i>.</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-82146440720989434942024-02-25T11:58:00.000+08:002024-02-27T04:44:58.342+08:00Apan-apan<div>
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<span style="font-size: medium;"><span>I never actually dared to try <span style="font-style: italic;">apan-apan</span> before knowing it was a local delicacy made with grasshoppers. I could just hear the crunch of it's legs and other body parts. But now, <span style="font-style: italic; font-weight: bold;">apan-apan</span> is more popular as an apptizer made with <span style="font-weight: bold;">kangkong</span> sauteed in <span style="font-weight: bold;">guinamos</span> (the local term for bago-ong). And I get to enjoy it more and crave for it at times.</span><span><span><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bjmCYcbGWGv-qg0-aFIxzXhc-cDpu6wxmiNkLac-G7Rf-CT1NF4OK9x9wNvksEBl7sWK-rZiX9b3P4mIKV8I49PpBrSPDMOyZ8zIUw0PFG7YvfQHTTxSxCsfcf_l8GKZKuFEmlMwT8xX/s1600/apan-apan+adobong+kangkong+ng+iloilo+4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5660957624213806082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bjmCYcbGWGv-qg0-aFIxzXhc-cDpu6wxmiNkLac-G7Rf-CT1NF4OK9x9wNvksEBl7sWK-rZiX9b3P4mIKV8I49PpBrSPDMOyZ8zIUw0PFG7YvfQHTTxSxCsfcf_l8GKZKuFEmlMwT8xX/s1600/apan-apan+adobong+kangkong+ng+iloilo+4.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></span></span>Cooking apan-apan is like making adobong kangkong only with guinamos. But at times, it doesn't really matter since I almost interchange the method being an experimental cook.
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So it usually starts with the sauteeing of garlic and onions then adding guinamos - I often add chillis for a kick. Then I add vinegar, soy sauce and kangkong leaves and the upper portion of the stalk. Then it's just simmering it until the stalks are soft enough to be eaten. (<b><a href="http://iloilofoodtrip.blogspot.com/2015/02/apan-apan.html">Click for Recipe-style post</a></b>)<span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkrYkrXLh9N001nxWum_YMN8i5FqsB3im4y-cFcGg2fYVCkBZasX4rbnr-nunuyRJC0DPHlVwuFuhufYS_k2OCSQBCoT5av95mT2gGztNfruRg2UvjVdYIY5H08Ek5DpqZD_2gs5ZQMvK/s1600/apan-apan+adobong+kangkong+ng+iloilo+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5660957623886705330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkrYkrXLh9N001nxWum_YMN8i5FqsB3im4y-cFcGg2fYVCkBZasX4rbnr-nunuyRJC0DPHlVwuFuhufYS_k2OCSQBCoT5av95mT2gGztNfruRg2UvjVdYIY5H08Ek5DpqZD_2gs5ZQMvK/s1600/apan-apan+adobong+kangkong+ng+iloilo+2.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></span>I like tweaking the recipe by adding (ingredients I love like) calamansi and sesame oil. The former brings more tang and the latter the different aroma and taste I love. Then would then make this (side) dish into an actual viand as this is often partnered with lots of rice.</span></span></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-72891014014769852722024-02-23T10:00:00.000+08:002024-02-27T04:44:11.991+08:00Inubaran nga Manok Bisaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoPco1xVEp5Gi5maCr0zEx98CUFOGq2nRejZ-VKaQ1eSa_v_2BpOruOAT9irg8WCFXFHRr92XAkbmIkRhM0n3l2WE266n_4NYw-fIjXbCeQ6wvf0lsEBq1IxEp_As-y_tmVYhJ4pWtwQ/s1600/inubaran+nga+manok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoPco1xVEp5Gi5maCr0zEx98CUFOGq2nRejZ-VKaQ1eSa_v_2BpOruOAT9irg8WCFXFHRr92XAkbmIkRhM0n3l2WE266n_4NYw-fIjXbCeQ6wvf0lsEBq1IxEp_As-y_tmVYhJ4pWtwQ/s1600/inubaran+nga+manok.jpg" width="640" /></a></div>
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<i>Inubaran</i> basically means the dish is cooked with <i><a href="http://flavoursofiloilo.blogspot.com/2008/04/ubad.html">ubad</a></i>. No, it's not a typo error, it is really <i>ubad</i> not <i>ubod</i> Different from but practically the same. Confusing?<br />
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Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.<br />
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To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart.</div>
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To make this dish, one has to prepare an <i>ubad</i> for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .<br />
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Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdJErFwb9mbtp6ojeO0-dfvXQ8ivbHOY-MG7dOdxI8JTulHzeDn4Me74WHXmnaR1RzAEcSofyohhsNTGx5vo_pSdfAyG41U8Y8Jdyy3eZoqNLYIDdtRFfT0s-DTc-OuynHbcHt2hEvgI/s1600/Manok+nga+may+Ubad+kag+Dahon+snag+Libas+in+Roxas+City,+Capiz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdJErFwb9mbtp6ojeO0-dfvXQ8ivbHOY-MG7dOdxI8JTulHzeDn4Me74WHXmnaR1RzAEcSofyohhsNTGx5vo_pSdfAyG41U8Y8Jdyy3eZoqNLYIDdtRFfT0s-DTc-OuynHbcHt2hEvgI/s1600/Manok+nga+may+Ubad+kag+Dahon+snag+Libas+in+Roxas+City,+Capiz.jpg" width="640" /></a></div>
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This particular recipe also makes use of (young) <i><a href="http://en.wikipedia.org/wiki/Spondias_mombin">libas</a></i> leaves as a souring ingredient. Just saute pieces of (native) chicken in ginger,garlic, onions and tomatoes.
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Then add<i> ubad</i> and water, bring to a boil until the <i>ubad</i> as are cooked. Add the <i>libas</i> leaves and season with salt and/or broth cubes to suit your taste. Check out the <b><a href="http://iloilofoodtrip.blogspot.com/2015/03/inubaran-na-manok.html">detailed recipe</a></b>. </div>
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Enjoy your <i>Inubaran nga Manok Bisaya nga may dahon sang Libas</i>.</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-61295603454475136572024-02-21T21:45:00.000+08:002024-02-27T04:43:41.632+08:00"White" Adobo nga Baboy<div style="text-align: justify;">
While the most popular Ilonggo recipe for Adobo has <i>istiwitis</i> or achuete / annatto, sometime experimenting on other region's adobo recipes an open up our taste. So what is "white" adobo?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnttKgp8ZNanNH5aIfozANJVi8feLhENoE00nleSEf2-xvcTmSmdBMPbb4ZgRTSTWhKSap5cZ8IIOFvSyJA2HBLop0AXD2KhR3UCJkJlzuZQpvMwXimoD2NgxtfRB9y3bYtpUiNmwkg9t/s1600/pork+white+adobo+no+soy+sauce+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="1128" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnttKgp8ZNanNH5aIfozANJVi8feLhENoE00nleSEf2-xvcTmSmdBMPbb4ZgRTSTWhKSap5cZ8IIOFvSyJA2HBLop0AXD2KhR3UCJkJlzuZQpvMwXimoD2NgxtfRB9y3bYtpUiNmwkg9t/s640/pork+white+adobo+no+soy+sauce+5.jpg" width="640" /></a></div>
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It is basically the <b><a href="http://iloilofoodtrip.blogspot.com/2015/01/garlicky-fried-pork-adobo.html">usual adobo recipe</a></b> minus one major ingredient - soy sauce or <i>toyo</i>. I like it especially when the garlic mixes with the oil and vinegar concoction - a burst of flavorful aroma that you could almost taste.</div>
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Here's a simple recipe for <b>Pork Liempo White Adobo</b></div>
<a name='more'></a><blockquote class="tr_bq">
<b>Ingredients</b><br />
<ul>
<li>1 kilo Pork liempo with fat</li>
<li>1 cup vinegar (adjust)</li>
<li>3 pcs dried Bay leaves</li>
<li>1 large head garlic, crushed</li>
<li>Black peppercorns, crushed (adjust)</li>
<li>1/2 Tbsp Salt (adjust)</li>
<li>1 Tbsp Sugar (adjust)</li>
<li>Water, optional (adjust)</li>
</ul>
</blockquote>
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<br />
<blockquote class="tr_bq">
How to make <b>Pork Liempo Pork Adobo</b><br />
<ol>
<li>Wash then cut pork liempo into 2x2 inches cube or smaller like 1.5 x 1.5 inches. </li>
<li>Mix all the ingredients then "<i>massage</i>" the mixture to the pork cubes.</li>
<li>Arrange pork cubes - fatty part down, in a pan then pour the mixture. </li>
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<li>Bring to a boil then lower heat then simmer for 30 minutes or until pork is tender to your preference.</li>
<li>Make taste adjustments (from time to time) by adding more of the seasonings.</li>
<li>When done, transfer to a serving or storing container (<i>meat adobo dishes tastes more delicious after a few days - </i>agree<i>?</i> )</li>
<li>Enjoy with hot rice.</li>
</ol>
</blockquote>
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Yes, it's done without soy sauce. The pork and vinegar (with pork fat) naturally brown themselves self but not as dark when using soy sauce.<br />
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<br />
The measurements here are just guides since I cooked this white adobo without measuring. I used more than 1 cup of vinegar since I love the resulting (unhealthy, yes) sauce vinegar mixed with the natural pork fat with garlic. Water listed on the ingredients can be used to tone down the sourness of the vinegar but in this particular recipe I didn't use it, instead I added more vinegar. My piece of advice is to taste what you are cooking and adjust the flavor to suit your own. Extra rice, please!</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-90240961784429566922024-02-19T11:38:00.011+08:002024-02-23T12:24:26.845+08:00Santa Barbaranhons embrace the Slow Food Movement<p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 22px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC-2tlQgm-0HH5Jis2zDswvXhpLXyd6h_Nszv4Vv5HRDlvUHCg_95WeZ6TCQ8yyvat-GrQPnrV1lRUDXrvMzomx9tHJMkaWujCHQjNoStWDbvMeVD_dLtRZ6AEw-ijN01pzGn2Z6h7_J1tb9LdkC5WYWQ1sDqP-OkIzT9oeughhZGboX2EcCbUiuJQyjo/s3072/IMG_3323.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2303" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC-2tlQgm-0HH5Jis2zDswvXhpLXyd6h_Nszv4Vv5HRDlvUHCg_95WeZ6TCQ8yyvat-GrQPnrV1lRUDXrvMzomx9tHJMkaWujCHQjNoStWDbvMeVD_dLtRZ6AEw-ijN01pzGn2Z6h7_J1tb9LdkC5WYWQ1sDqP-OkIzT9oeughhZGboX2EcCbUiuJQyjo/w400-h300/IMG_3323.jpeg" width="400" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">The municipality of Santa Barbara, Iloilo embarks on a culinary journey focusing on heritage, traditional and sustainable food.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 22px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW32g3R2gUvCC3CwhhqnJ4t4RwrpMpz8wd5ByftHwXu1ypIaqA22-khxB6n1KNEOcK1ScmwbUKvxE46YJaeE7Z9sotPdPAwHxXmr1A59sIMZ14Hc364a0nJW5VH3oU5-5H4k9J0mnjyQRxJ4xTyNEvd9xibSfeY4HgObWKOncdrB0vTs9d-93ALzhuhBVz/s2048/IMG_3312.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW32g3R2gUvCC3CwhhqnJ4t4RwrpMpz8wd5ByftHwXu1ypIaqA22-khxB6n1KNEOcK1ScmwbUKvxE46YJaeE7Z9sotPdPAwHxXmr1A59sIMZ14Hc364a0nJW5VH3oU5-5H4k9J0mnjyQRxJ4xTyNEvd9xibSfeY4HgObWKOncdrB0vTs9d-93ALzhuhBVz/w400-h266/IMG_3312.jpeg" width="400" /></a></div><br />
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<p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Promoting and utilizing local produce and recipes, the LGU led by the Municipal Tourism Officer Irene Magallon with the support of the Baranggay Nutrition Scholars and department heads held a cook off of local Ilonggo dishes and typical "sud-an" <span class="Apple-converted-space"> </span>with ingredients sourced out from the local market. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 22px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAhYrFK02HWPIQyfTEE32PowdEsMEht_rTbqUnbLdRnNk08xecb9qEpq5qAPOaKPf2I8ABbpLrTGeIfvO_3gCzX7iUD36mCOAVxtM_kMPv5tOca28jCq9VDWXM4jN8w6eA0LtRISqhvhAhNNsUb0kFR-Lu6nlbst5pC4orR8jSrEZY_zca8NmRw7d4yIy/s2048/IMG_3317.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAhYrFK02HWPIQyfTEE32PowdEsMEht_rTbqUnbLdRnNk08xecb9qEpq5qAPOaKPf2I8ABbpLrTGeIfvO_3gCzX7iUD36mCOAVxtM_kMPv5tOca28jCq9VDWXM4jN8w6eA0LtRISqhvhAhNNsUb0kFR-Lu6nlbst5pC4orR8jSrEZY_zca8NmRw7d4yIy/w400-h266/IMG_3317.jpeg" width="400" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Tasked of preparing one dry and one "sabaw", groups prepared assortment of typical "sud-an" favorites and various methods of cooking which includes pinamalhan, tinola, sinugba, sinabawan, ginat-an, relyeno, ensalada, tino-um among others.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 22px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbzpo4RIQLSmYYTm6P6vGGuSq5_tkMyN0B1VL7laPph_xDq-TBkrdLt6qbaDKXIwhyaqawfb1OSqrnibMad6TVoKj_vqwaVcD4bvC0Lumo305cV0TIWO6IzY0-t5x9gXwE0GW6gR_2yKqjKPmCWq8kYBlqdoB2RL_RhIETzBecI25iQNo2cFJfg8rD21s/s2048/IMG_3314.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbzpo4RIQLSmYYTm6P6vGGuSq5_tkMyN0B1VL7laPph_xDq-TBkrdLt6qbaDKXIwhyaqawfb1OSqrnibMad6TVoKj_vqwaVcD4bvC0Lumo305cV0TIWO6IzY0-t5x9gXwE0GW6gR_2yKqjKPmCWq8kYBlqdoB2RL_RhIETzBecI25iQNo2cFJfg8rD21s/s320/IMG_3314.jpeg" width="320" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">On a special note, if the dish involves a souring ingredient, it required the use <span class="Apple-converted-space"> </span>"catmon", a local citrus fruit which was the old name of the town.</span></p>
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<p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxwi24oTG23v_c-P9aVaGpmvv4Vn4e1iwPrFSNb40ZqkfmMRBuphxbLs-xN1sYW-kAITqWu4JPi-Ho_KSY26FLphQBgLy3qGc9dHBC0JLFPek1kBqdD21r1wL1MUWn58gIs9O4vSl3av5n_CwqRN8LcaCtT7rb3fooFl3nIj7QL4BXquvQ4cFJNOje3zY/s2048/IMG_3318.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxwi24oTG23v_c-P9aVaGpmvv4Vn4e1iwPrFSNb40ZqkfmMRBuphxbLs-xN1sYW-kAITqWu4JPi-Ho_KSY26FLphQBgLy3qGc9dHBC0JLFPek1kBqdD21r1wL1MUWn58gIs9O4vSl3av5n_CwqRN8LcaCtT7rb3fooFl3nIj7QL4BXquvQ4cFJNOje3zY/s320/IMG_3318.jpeg" width="320" /></a></div><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Fresh ingredients were sourced out from the town market which is just a few steps away from the venue.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OHnWx-U4ftppsjdbfFOLV5kAYoa1bIYug50mtCVDL0H7U6gAr1AoBZpzgvaXCKDODCqWHxeJKeXWxeoSJwdzCDMsFI8150_aRXktOHcWm8frMHVT5cPKLziFALYP5BrB1PVgDkfhS4PaIM8rLZ_DZlbo206MTFS35nElwMwfSRymuOdTFlUcLV04hif3/s2032/IMG_3310.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1524" data-original-width="2032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OHnWx-U4ftppsjdbfFOLV5kAYoa1bIYug50mtCVDL0H7U6gAr1AoBZpzgvaXCKDODCqWHxeJKeXWxeoSJwdzCDMsFI8150_aRXktOHcWm8frMHVT5cPKLziFALYP5BrB1PVgDkfhS4PaIM8rLZ_DZlbo206MTFS35nElwMwfSRymuOdTFlUcLV04hif3/s320/IMG_3310.jpeg" width="320" /></a></div><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 22px; text-align: justify; text-size-adjust: auto;"><br /><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p>
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<p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">The event was held at the old train station adjacent to the public market. The heritage structure is said to undergo a facelift to restore its former glory and it would be perfect place to jumpstart the town's promotion and embracing the slow food movement with an adaptive reuse of the old train station.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAhEk3NQw6l0Et8PtGsx5mmimEWvxpGDhPkBNu52NJ5Oa9xquZ6f560gWlpeuneAjkEqZW_K6ZUpDqSD69UOecgTWiCAxuk3C3RVbQAUubatGzYEp-9qwASl-lwS0OfrdfZb2SVQbL7HZq7atFvV0t4UK5vJoQpBEPfRaH32aNZQf3X1gmp0JYVToFSii/s2048/IMG_3308.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAhEk3NQw6l0Et8PtGsx5mmimEWvxpGDhPkBNu52NJ5Oa9xquZ6f560gWlpeuneAjkEqZW_K6ZUpDqSD69UOecgTWiCAxuk3C3RVbQAUubatGzYEp-9qwASl-lwS0OfrdfZb2SVQbL7HZq7atFvV0t4UK5vJoQpBEPfRaH32aNZQf3X1gmp0JYVToFSii/s320/IMG_3308.jpeg" width="320" /></a></div><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Here are some of the delicious “sud-an” prepared during the event.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QtWLWv7_2itojh67SG3GvJe7tO-CqiWiFd7y-7BuKvUlVujG3advesFUKAkoP3Z7rdK__hB_bqKQMfYMeiFAmjTyhtMBFF2evs57dv55Abps_ToKpdsVQ3p_eCGxyF4I0kx-M8PhXAvefhtHDkL-Epf9HBlUSwiVViXQ7lPer5QZQYF9mk0orpDUn6kO/s2048/IMG_3344.jpeg" style="font-family: -webkit-standard; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1443" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QtWLWv7_2itojh67SG3GvJe7tO-CqiWiFd7y-7BuKvUlVujG3advesFUKAkoP3Z7rdK__hB_bqKQMfYMeiFAmjTyhtMBFF2evs57dv55Abps_ToKpdsVQ3p_eCGxyF4I0kx-M8PhXAvefhtHDkL-Epf9HBlUSwiVViXQ7lPer5QZQYF9mk0orpDUn6kO/s320/IMG_3344.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ginat-an nga Tambo kag Pasayan</td></tr></tbody></table><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDvViKADKRr86tZYaRsCgHLj4BV9K_ZOINLtr5006iu3QEu5Y7o5qg_pW1ZYpWOYvGmC_R8RgXHhUA6oCv9PfHjFrbjZtOfOSxi1wz5bsiULkGn1uMohyphenhyphenaonX5biJbW2D5FEUquQ9syLi-Yc8ee8ofjY-J_FzojJihQJ2agrKIhfZh8dCS6ryFMrrjygC/s2048/IMG_3324.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDvViKADKRr86tZYaRsCgHLj4BV9K_ZOINLtr5006iu3QEu5Y7o5qg_pW1ZYpWOYvGmC_R8RgXHhUA6oCv9PfHjFrbjZtOfOSxi1wz5bsiULkGn1uMohyphenhyphenaonX5biJbW2D5FEUquQ9syLi-Yc8ee8ofjY-J_FzojJihQJ2agrKIhfZh8dCS6ryFMrrjygC/s320/IMG_3324.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pinamarhan nga Salmonete</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPmFcdlt_IIE52KB9-bzjS6UH1PhxJWh9R-zBysVi0CzDNK3aYnYlSeUbXZyVVvBuBTdBkVhhqZ7G9t48ju4Q7ni3HBQHvGMak4yaWDF6eW15MzEX17CcOqGiBaZZ0hVilp35zEDjBQPA7Ais9MhIxlOeBdF42IFirp3jT6iE1tpGnrp2sqyA2xG7aOI8/s2048/IMG_3327.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPmFcdlt_IIE52KB9-bzjS6UH1PhxJWh9R-zBysVi0CzDNK3aYnYlSeUbXZyVVvBuBTdBkVhhqZ7G9t48ju4Q7ni3HBQHvGMak4yaWDF6eW15MzEX17CcOqGiBaZZ0hVilp35zEDjBQPA7Ais9MhIxlOeBdF42IFirp3jT6iE1tpGnrp2sqyA2xG7aOI8/s320/IMG_3327.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tinola nga Tahong</td></tr></tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYEfCQQNEu9f_DBZUGIgZyxlOnI_F_HYpqU02SPJtCqW5qa_LMyk1dwanESwOZ9J9h6bshyphenhyphen77A31ETNL7pPWRjFdnQFHZjcSJE81O-SRZ4fzmVSb3UN2IYJCz-bsGR7veHP3kVi-klVLq4BGNTF_Ya3TYVAjhzg7T_tqbC_yHZClyNQhDARpBabOrorIt/s2048/IMG_3328.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYEfCQQNEu9f_DBZUGIgZyxlOnI_F_HYpqU02SPJtCqW5qa_LMyk1dwanESwOZ9J9h6bshyphenhyphen77A31ETNL7pPWRjFdnQFHZjcSJE81O-SRZ4fzmVSb3UN2IYJCz-bsGR7veHP3kVi-klVLq4BGNTF_Ya3TYVAjhzg7T_tqbC_yHZClyNQhDARpBabOrorIt/s320/IMG_3328.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and Pork Adobo</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DcbBa1e-GwO1xOYqptXWM2cEY9p8PmKco945GVn8HfvJT7_B_TQ8AhdChKwBBiKTTVibzkvk8JJsDQlWNEuYTtjrtOsMNeqpkcavLmRcraCouRUVluJV4mrBGAFop4jCC36ILeF4Sug4SIdGQFMjLCc5emMpu7GiaOIp0eGJfB10DK7YkwinGvxSQa1Y/s2048/IMG_3329.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DcbBa1e-GwO1xOYqptXWM2cEY9p8PmKco945GVn8HfvJT7_B_TQ8AhdChKwBBiKTTVibzkvk8JJsDQlWNEuYTtjrtOsMNeqpkcavLmRcraCouRUVluJV4mrBGAFop4jCC36ILeF4Sug4SIdGQFMjLCc5emMpu7GiaOIp0eGJfB10DK7YkwinGvxSQa1Y/s320/IMG_3329.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tinola nga Bangrus</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzQGcBr09Mzps_3QVDkJJC93ZJVzbxTujnjbXh-7It5yW-rVIHRj963rIic_wlkorohMo4J8XHu9WFckHMx9H3HEYHLSejsA-6OCtoRho480Ofu-4u-ien9lcE8TW2gpdDtgdYiAPU37T-WbTm31VQRjFHCt-o8zax0OsNroQcWX2vgGKOvI9vbDcQ-On/s2048/IMG_3330.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzQGcBr09Mzps_3QVDkJJC93ZJVzbxTujnjbXh-7It5yW-rVIHRj963rIic_wlkorohMo4J8XHu9WFckHMx9H3HEYHLSejsA-6OCtoRho480Ofu-4u-ien9lcE8TW2gpdDtgdYiAPU37T-WbTm31VQRjFHCt-o8zax0OsNroQcWX2vgGKOvI9vbDcQ-On/s320/IMG_3330.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sinabawan nga Isda</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs4fynqJnExn2aUlnktzJWdNExlD4We9ra8sH3896uwAtGvtOlEYu0UEw-GrMxPOQw-n1SPe__4IplvXgjQzuyNaZOwOhtRZMps589jawk0K_YsQvH0GHOT8Pm3eKBmwQhFmlVPkX6JlXhFZYeZaGKisNO4S7aCuDf_urZCjQUPGfrB2bIEHx9NrFxl63/s2048/IMG_3336.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs4fynqJnExn2aUlnktzJWdNExlD4We9ra8sH3896uwAtGvtOlEYu0UEw-GrMxPOQw-n1SPe__4IplvXgjQzuyNaZOwOhtRZMps589jawk0K_YsQvH0GHOT8Pm3eKBmwQhFmlVPkX6JlXhFZYeZaGKisNO4S7aCuDf_urZCjQUPGfrB2bIEHx9NrFxl63/s320/IMG_3336.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ginat-an nga Bagongon nga may Gabi</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQ-szJ7GTfZpzypFAecultyC7IEqnbP7ub4JoKUNxEevdASgARwt2SMzDMyL0PeHUh5wOFpuHs_6em4PR4rkVFE7qkOdddLg9K5T18kUzab-cqZTC5SWVIXqlosC7zULeWWkYzhsnljliDowSXVcx1UUUYGnRU6TVeCXM_uSTsYik5R3bYRzmpJN0Qff-/s2048/IMG_3337.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQ-szJ7GTfZpzypFAecultyC7IEqnbP7ub4JoKUNxEevdASgARwt2SMzDMyL0PeHUh5wOFpuHs_6em4PR4rkVFE7qkOdddLg9K5T18kUzab-cqZTC5SWVIXqlosC7zULeWWkYzhsnljliDowSXVcx1UUUYGnRU6TVeCXM_uSTsYik5R3bYRzmpJN0Qff-/s320/IMG_3337.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ginat-an nga Kalabasa, Hantak kag iban pa</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcKNXo7L_0uxIAAMa3iLS3ENncQi05bOjtWI0X-tKJEKw-DNKCAwXSQr2TgoxGjYutoLq_RfZLSVNtEq0B9xyWZJMEwWcuiawG3_pscIT0Qh58rc3cnCzZ3rWoDwowRDv0BbPxDnL_n2zqygQ6MwAYt_BxsSr_ERkZqmJoh3g899aEJBGZUksB0v_wRSf/s2048/IMG_3338.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcKNXo7L_0uxIAAMa3iLS3ENncQi05bOjtWI0X-tKJEKw-DNKCAwXSQr2TgoxGjYutoLq_RfZLSVNtEq0B9xyWZJMEwWcuiawG3_pscIT0Qh58rc3cnCzZ3rWoDwowRDv0BbPxDnL_n2zqygQ6MwAYt_BxsSr_ERkZqmJoh3g899aEJBGZUksB0v_wRSf/s320/IMG_3338.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pasayan sa Ahos</td></tr></tbody></table><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnqJDjLWh_W3OGPASnUUDKotIlQPHiUfpHTpSUEugAHmWTUo47hXB0nEV-0fPSfHmSxPWpuJp1RDV_9eE5I86_BLNH9aAP3DC2_Q1IacM5zSpZjYFHYdn7nbbhvUZlpjoZm9CoPsVk9EUyWsHfGBoozYC07Mue5Q2J15kqjxXNtiTq9izKeQmTeXq42RG/s2048/IMG_3339.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnqJDjLWh_W3OGPASnUUDKotIlQPHiUfpHTpSUEugAHmWTUo47hXB0nEV-0fPSfHmSxPWpuJp1RDV_9eE5I86_BLNH9aAP3DC2_Q1IacM5zSpZjYFHYdn7nbbhvUZlpjoZm9CoPsVk9EUyWsHfGBoozYC07Mue5Q2J15kqjxXNtiTq9izKeQmTeXq42RG/s320/IMG_3339.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEYuQPK8WGNSSpnwaYc-jaCvrwA16a-_7sraxYXk_RfbXAts8_0fiSy6Q8RAbBIVuEtQls3OOJNomxhgfnk3JCrxsC9Y6kg6Wl8su3ndlmgAUuemPb3Qj8ofhkPwBEU4fZnktN9wE96JpkzVoN-CgmEa2YXxmpbcaJ9SeFjhjDBbjFOQSnM_bNU1rGfAT/s2048/IMG_3340.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEYuQPK8WGNSSpnwaYc-jaCvrwA16a-_7sraxYXk_RfbXAts8_0fiSy6Q8RAbBIVuEtQls3OOJNomxhgfnk3JCrxsC9Y6kg6Wl8su3ndlmgAUuemPb3Qj8ofhkPwBEU4fZnktN9wE96JpkzVoN-CgmEa2YXxmpbcaJ9SeFjhjDBbjFOQSnM_bNU1rGfAT/s320/IMG_3340.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFAH02ARaXgUhc1HdNKduWBWrLyLgxVgRBDoaBKum3ttiPebyGiNG317Ei-3rXeG9njTcwhJHIztJU2KZ6Bn3gsRcDttp96EdS73DJBvzu-2a4K691-EnDjMNv0-sTMXGbQB0oFncmENI6J6AzHoG5ysLsvsFsSDvPAZQIPANg-_6uiJIx9OPz_rRjcp9/s2048/IMG_3341.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1340" data-original-width="2048" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFAH02ARaXgUhc1HdNKduWBWrLyLgxVgRBDoaBKum3ttiPebyGiNG317Ei-3rXeG9njTcwhJHIztJU2KZ6Bn3gsRcDttp96EdS73DJBvzu-2a4K691-EnDjMNv0-sTMXGbQB0oFncmENI6J6AzHoG5ysLsvsFsSDvPAZQIPANg-_6uiJIx9OPz_rRjcp9/s320/IMG_3341.jpeg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNerZPYzovdNWrVGgznChr0E11zAjNrvG5fQUcUQKu9O7BUVcMuatDK7LEFzk5GaxS_zFXdkn6CwnmEbuBCfTjeFoekWSuYzJxg7plVDyUdaIovQytzaCKjMFltKbqRD-I6bl9o7A4E5PiH1cpyNGTZRCgsa2JJhy4XIt6ikZp53Hu72POhTK1plkQX7jc/s2048/IMG_3342.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNerZPYzovdNWrVGgznChr0E11zAjNrvG5fQUcUQKu9O7BUVcMuatDK7LEFzk5GaxS_zFXdkn6CwnmEbuBCfTjeFoekWSuYzJxg7plVDyUdaIovQytzaCKjMFltKbqRD-I6bl9o7A4E5PiH1cpyNGTZRCgsa2JJhy4XIt6ikZp53Hu72POhTK1plkQX7jc/s320/IMG_3342.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sinugba nga Bukaw-bukaw </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhuROFBJ84DLGURj9bp5sjbwhD8ITazWFMS5k-TO8RkSRh9EoJmcAIaZPNjy99Kv0uhRWEkFNtF1ZAn2H-ExujTt4hr97r8pYX2NCYIEWQVp_BKh71iIXz9Ky32Iz1EAY8UkUBhGKz2M0d_lIoAjfx9hbUXJnLz1jcUJ4mLVANohvmOpZ5zg9rUWker-_/s2048/IMG_3343.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1335" data-original-width="2048" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhuROFBJ84DLGURj9bp5sjbwhD8ITazWFMS5k-TO8RkSRh9EoJmcAIaZPNjy99Kv0uhRWEkFNtF1ZAn2H-ExujTt4hr97r8pYX2NCYIEWQVp_BKh71iIXz9Ky32Iz1EAY8UkUBhGKz2M0d_lIoAjfx9hbUXJnLz1jcUJ4mLVANohvmOpZ5zg9rUWker-_/s320/IMG_3343.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hinanggop</td></tr>
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</tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5lNF58Da0GddAjnExGeltTbvNw8ghuL0X3xCX5wh7gzQ9AccVHcfM0DSsEv0cH50ZmromJunMj_9ovLkGjfwJLzyaJFVW0klIoRTUPgnyCMjf1tSejGKz0QSY_Dbc-waL_P7wK-7vYYz-GfWFLT0P0qEkPeKwT3wunjwwjOpeWVJo-jZzcQdCCbdu52j/s2048/IMG_3345.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1377" data-original-width="2048" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5lNF58Da0GddAjnExGeltTbvNw8ghuL0X3xCX5wh7gzQ9AccVHcfM0DSsEv0cH50ZmromJunMj_9ovLkGjfwJLzyaJFVW0klIoRTUPgnyCMjf1tSejGKz0QSY_Dbc-waL_P7wK-7vYYz-GfWFLT0P0qEkPeKwT3wunjwwjOpeWVJo-jZzcQdCCbdu52j/s320/IMG_3345.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laswa</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzZHz2Rp06LLot7eQGj4J7uOKdkQiW8ygaSejZuEK8OGQTdy2D7vr6fj0bPl4iZS7WISk-ZXggqKS9AKqKxNQ5MKysDYyWxNy4Y4yyTgXYNPXAIHJ17r3y1wl1NHEagYwpEYqDJJdF-c14jjC_YDqoAaSjsjfbDOUOp8ZMlP8hBa3wBXn2mU25xvTN8WU/s2048/IMG_3346.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1425" data-original-width="2048" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzZHz2Rp06LLot7eQGj4J7uOKdkQiW8ygaSejZuEK8OGQTdy2D7vr6fj0bPl4iZS7WISk-ZXggqKS9AKqKxNQ5MKysDYyWxNy4Y4yyTgXYNPXAIHJ17r3y1wl1NHEagYwpEYqDJJdF-c14jjC_YDqoAaSjsjfbDOUOp8ZMlP8hBa3wBXn2mU25xvTN8WU/s320/IMG_3346.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Relyeno nga Bangrus</td></tr></tbody></table><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: justify; text-size-adjust: auto;">📷 Photos by Rosie Moscardon of the Santa Barbara Tourism Office</p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p>
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</center>jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-6365062362988804522024-02-17T23:34:00.000+08:002024-02-27T04:43:20.551+08:00Bites of Serafina<div style="text-align: justify;"><span style="font-size: large;">
One of the favored treats when I was a kid was this deep-fried dough clustered balls rolled in sugar crystals called <i>serafina</i>.
</span><center>
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<div style="text-align: justify;"><span style="font-size: large;">
You probably know thay serafina look exactly like goat's poo - just with a different color!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Vp7mfH7x04u6yrpr9aacqwdGpsDhaPN20WxhWAfdK5wL3C3vZAPfrcNB9IFOQRqZ6nkTfoU9l4OyRVgdxpfbtNXPdRt6nsZBlSUkVVRDfOCr1r-rRv3ND0RR32EeDK0trYVUD4VuEnkr/s1566/20210319_223140.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1174" data-original-width="1566" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Vp7mfH7x04u6yrpr9aacqwdGpsDhaPN20WxhWAfdK5wL3C3vZAPfrcNB9IFOQRqZ6nkTfoU9l4OyRVgdxpfbtNXPdRt6nsZBlSUkVVRDfOCr1r-rRv3ND0RR32EeDK0trYVUD4VuEnkr/w640-h480/20210319_223140.jpg" width="640" /></span></a></div><span style="font-size: large;"><br /></span><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div>
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Actually, it's nothing spectacular but for kids, food that appeals to the eyes is already considered delicious. And of course, sugar works well with kids, I must add.</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNaSnkN415e6oGDD0IB6kC_8i7nYerNwGqumXd4Tp0Mbc4iIRfVmA7e2d_G99y6fAPZ1BHoMb1YNVgmrqWLIADWfGHkK1B22Jp6QoRr9XvfhQmjrvbelAfPMP9OP7FGUl5seBG3uAxZE/s1600/serafina+iloilo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNaSnkN415e6oGDD0IB6kC_8i7nYerNwGqumXd4Tp0Mbc4iIRfVmA7e2d_G99y6fAPZ1BHoMb1YNVgmrqWLIADWfGHkK1B22Jp6QoRr9XvfhQmjrvbelAfPMP9OP7FGUl5seBG3uAxZE/s1600/serafina+iloilo.jpg" /></span></a><span style="font-size: large;">I remember one particular incident during my kiddie years when were we enjoying a pack of this treat while strolling around backyard of a neighbor. We suddenly came to the goat's pen and suddenly stopped eating them. </span></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-80036035803952556812024-02-13T01:06:00.000+08:002024-02-13T18:55:19.348+08:00Muasi<div style="text-align: justify;"><span style="font-size: medium;">
A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip.<br />
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_V4OZnG_M9dUCcoc0ALIX2r2ByBgPZGDnh0XEd9AOh0j4x5NyfAsGAgWSDjocB4-4Nuya9U5MXsnG8NlPqBIrweDxCvqxbsNHGG7NHG5APQW_pzVLuA8W9aBz-kRN1U3YL1MiPi2dbHPU/s1600/FB_IMG_1567702621337.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_V4OZnG_M9dUCcoc0ALIX2r2ByBgPZGDnh0XEd9AOh0j4x5NyfAsGAgWSDjocB4-4Nuya9U5MXsnG8NlPqBIrweDxCvqxbsNHGG7NHG5APQW_pzVLuA8W9aBz-kRN1U3YL1MiPi2dbHPU/s640/FB_IMG_1567702621337.jpg" width="640" /></span></a></div>
<span style="font-size: medium;"><br />
But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all.</span></div>
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<span style="font-size: medium;"><br /></span></div>
<div style="text-align: justify;"><span style="font-size: medium;">
Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds.</span></div>
<div style="text-align: justify;">
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</span><div style="text-align: justify;"><span style="font-size: medium;">
So let's make some MUASI</span></div>
<span style="font-size: medium;"><br />
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<div style="text-align: justify;"><span style="font-size: medium;">
Ingredients:</span></div>
<span style="font-size: medium;"><br />
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</span><div style="text-align: justify;">
<ul>
<li><span style="font-size: medium;">2 cups glutinous rice flour</span></li>
<li><span style="font-size: medium;">1/2 cup muscovado sugar</span></li>
<li><span style="font-size: medium;">3 tbsp sesame seeds roasted</span></li>
<li><span style="font-size: medium;">1 cup water for dough</span></li>
<li><span style="font-size: medium;">Water for boiling</span></li>
</ul>
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<div style="text-align: justify;"><span style="font-size: medium;">
How to cook Palitaw</span></div>
<div style="text-align: justify;">
<ol>
<li><span style="font-size: medium;">Boil water in a pot.</span></li>
<li><span style="font-size: medium;">Mix rice flour and water in a bowl.</span></li>
<li><span style="font-size: medium;">Blend well to form a dough. </span></li>
<li><span style="font-size: medium;">Form the palitaw by flattening balls of dough.</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKouvTguq5eOqVQ-_HsJk9tGl9tMR76bEXBq1URC_2eEU5jiNfXJ8JpokCbDyiU1nPmFk9yKBI4Zhy364FrfLIu01QXzXuQAaOVd64yzOYAbag2ujh3mpS1UiuUa_RQJjXRjrCB6vy5r1M/s1600/20190528_122129.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKouvTguq5eOqVQ-_HsJk9tGl9tMR76bEXBq1URC_2eEU5jiNfXJ8JpokCbDyiU1nPmFk9yKBI4Zhy364FrfLIu01QXzXuQAaOVd64yzOYAbag2ujh3mpS1UiuUa_RQJjXRjrCB6vy5r1M/s400/20190528_122129.jpg" width="400" /></span></a></div>
</li>
<li><span style="font-size: medium;">Drop the palitaw in the pot of boiling water.</span></li>
<li><span style="font-size: medium;">When the dough floats, remove and arrange in a plate.</span></li>
<li><span style="font-size: medium;">Serve with muscovado sugar and sesame seed mixture. </span></li>
</ol>
</div>
<div style="text-align: justify;">
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The measurements are just guides in this recipe. You can make tweaks along the way according to ingredients availability and taste preference. </span></div>
<div style="text-align: justify;">
<span style="font-size: medium;"><br /></span></div>
<div style="text-align: justify;"><span style="font-size: medium;">
You can also serve palitaw with grated mature coconut. Enjoy!</span></div>
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<span style="font-size: medium;"><br /></span></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-19859238964886379942024-02-11T14:58:00.000+08:002024-02-13T18:55:38.247+08:00A fish called managat<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzetgNTUdS4n-Xbs86pIlS0EXY7qk4Q8yPCqwiVXlU_O7COWhymcmvfRpSngNx6wuCjkDEKkNtxneVqLoVylj8zmQLoivmP_Na8fsu58j2sDpKMi_WLt_SEzBsKu7UfNCZpQQE6WSwSC1x/s1600/Christmas+Party+Luncheon+at+Camp+Alfredo+-+grilled+managat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="769" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzetgNTUdS4n-Xbs86pIlS0EXY7qk4Q8yPCqwiVXlU_O7COWhymcmvfRpSngNx6wuCjkDEKkNtxneVqLoVylj8zmQLoivmP_Na8fsu58j2sDpKMi_WLt_SEzBsKu7UfNCZpQQE6WSwSC1x/s640/Christmas+Party+Luncheon+at+Camp+Alfredo+-+grilled+managat.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: justify;">
<span style="font-size: 85%;"></span><span style="font-size: 85%;">A visit to </span><span style="font-size: 85%; font-weight: bold;">Breakthrough Restaurant</span><span style="font-size: 85%;"> along Villa beach is always filled with gastronomic memories - from their extensive line up of the freshest seafood to mouth watering meat dishes like lechon baboy. And of course there's this fish called </span><span style="font-size: 85%; font-weight: bold;">managat</span><span style="font-size: 85%;">.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjDRQeDZYoTWrexu9DYvgw5bms6l1fa1mu1bT_GZDzKD6U6pqUzxdLLrxg3hP-lIqtoND4JMU91qHUsxwjTWaw3OO3ZpFfHF8faocNWmaGp05yg82lxTB8rKJq0P_bPBhGwn6k_17PbfQ/s1600/managat+fish.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5630643167908822258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjDRQeDZYoTWrexu9DYvgw5bms6l1fa1mu1bT_GZDzKD6U6pqUzxdLLrxg3hP-lIqtoND4JMU91qHUsxwjTWaw3OO3ZpFfHF8faocNWmaGp05yg82lxTB8rKJq0P_bPBhGwn6k_17PbfQ/s400/managat+fish.jpg" style="display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-size: 85%;">Usually it is sold by the kilo, as guests can choose from the display of fishes they have at the counter. Tucked in a corner are these managat which you can choose according to size and price per kilo.</span><br />
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<span style="font-size: 85%;"><br /></span>
<span style="font-size: 85%;">They are usually served in two ways; the head and upper body part usually is </span><span style="font-size: 85%; font-style: italic;">sinabawan</span><span style="font-size: 85%;"> (cooked in broth with vegetables) and the tail and lower body part </span><span style="font-size: 85%; font-style: italic;">sinugba</span> <span style="font-size: 85%;">(grilled).</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7RTNEQc6uVXMpn9I-Vxwt2qfkptAW3rDJMgzURYC5Pg8AgysnlTGXhaI22G8M2azBISoT1Sk1NdE1bJiw1TrhaT3Wl6FPEbkg37OwhYofxLEih1ABr4eT0LFZe9Xyr5VBeszkZ-QJPLL/s1600/A+table+for+three+at+Breakthrough+-+sinabawan+nga+managat.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-size: 85%; margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5630643935570426226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7RTNEQc6uVXMpn9I-Vxwt2qfkptAW3rDJMgzURYC5Pg8AgysnlTGXhaI22G8M2azBISoT1Sk1NdE1bJiw1TrhaT3Wl6FPEbkg37OwhYofxLEih1ABr4eT0LFZe9Xyr5VBeszkZ-QJPLL/s400/A+table+for+three+at+Breakthrough+-+sinabawan+nga+managat.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7RTNEQc6uVXMpn9I-Vxwt2qfkptAW3rDJMgzURYC5Pg8AgysnlTGXhaI22G8M2azBISoT1Sk1NdE1bJiw1TrhaT3Wl6FPEbkg37OwhYofxLEih1ABr4eT0LFZe9Xyr5VBeszkZ-QJPLL/s1600/A+table+for+three+at+Breakthrough+-+sinabawan+nga+managat.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-size: 7px;"><br /></span></a></div>
<span style="font-size: 85%;">Though it is not only Breakthrough that serves </span><span style="font-size: 85%; font-style: italic;">managat</span><span style="font-size: 85%;">, but I have to highlight this popular restaurant since most online articles mentioned this seaside restaurant.</span><br />
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<span style="font-size: 85%;"><br /></span>
<span style="font-size: 85%;">And most of the photos I have for this fish came from Breakthrough, a testament of it's popularity, both the resto and the fish.</span><br />
<span style="font-size: 85%;"><br /></span></div>
<span style="font-size: 85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmZjuJrLb8kLyeACqpCiIZJw6OlRST_dV9R-tYwpHNah-NmicOftAM_VgwqYGHqrklbzy92PxxgzCR3Cfkfs2WPMJKqSA0_IK5M4DnS7eynJiL7bBsyhva63EpSIu4rLwR0NBpVvuJCU9/s1600/Red+Paprika+Restobar+at+the+Riverside+Boardwalk,+Iloilo+City+-+grilled+managat.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5478219786972485186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmZjuJrLb8kLyeACqpCiIZJw6OlRST_dV9R-tYwpHNah-NmicOftAM_VgwqYGHqrklbzy92PxxgzCR3Cfkfs2WPMJKqSA0_IK5M4DnS7eynJiL7bBsyhva63EpSIu4rLwR0NBpVvuJCU9/s400/Red+Paprika+Restobar+at+the+Riverside+Boardwalk,+Iloilo+City+-+grilled+managat.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></span><br />
<div>
<div style="text-align: center;">
<span style="font-size: 7px;"><u><br /></u></span></div>
<span style="font-size: 85%;">Anyway here are excerpts of some online features I found about this fish called </span><span style="font-size: 85%; font-style: italic;">managat</span><span style="font-size: 85%;">.<br /><br />From the article entitled</span><span class="fontheadline" style="font-size: 85%;"> <a href="http://services.inquirer.net/print/print.php?article_id=20090513-204859"><span style="font-weight: bold;">Country Cooking : Iloilo’s prized fish and specialties</span></a></span><span style="font-size: 85%;"> by Micky Fenix published in the </span><span style="font-size: 85%; font-weight: bold;">Philippine Daily Inquirer</span><span style="font-size: 85%;">.</span><br />
<div style="text-align: justify;">
<blockquote style="font-style: italic;">
<span style="font-size: 85%;">The restaurant name seems odd for a Filipino place fronting the beach. But the “breakthrough” is how the owner introduced fish to the menu. Raymundo Robles said that the managat (mangrove jack) was considered a pest because it ate bangus fingerlings. But Robles, working then as a marine biologist with Seafdec (Southeast Asian Fisheries Development Center), said he liked the taste and texture of the managat and encou</span><span style="font-size: 85%;">raged fish farms to culture it. The managat’s milky quality, whether cooked as sinigang or grill</span><span style="font-size: 85%;">ed, has made it the prized fish it is today.</span></blockquote>
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<blockquote style="font-style: italic;">
<span style="font-size: 85%;">The managat was extra fatty and everything we ate was fat, actually. The imbaw, huge clams, had the fat blown like a balloon. And then the diwal or angel wing clam had more meat and a lot more fat. At least I know now when the season for fatty shellfish is in Iloilo. When I used to ask before, everyone would answer this and that month. I never suspected it to be in the summer.</span><br />
<span style="font-size: 14px; font-style: normal; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7RTNEQc6uVXMpn9I-Vxwt2qfkptAW3rDJMgzURYC5Pg8AgysnlTGXhaI22G8M2azBISoT1Sk1NdE1bJiw1TrhaT3Wl6FPEbkg37OwhYofxLEih1ABr4eT0LFZe9Xyr5VBeszkZ-QJPLL/s1600/A+table+for+three+at+Breakthrough+-+sinabawan+nga+managat.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-size: 7px; text-align: justify;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5630643936176371314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXzbb4wsBEx09URFzN_BXUCTun0YxCiY4RM4TYCzwjzzlV78wH_QKDIHHFyemItyz1Kzg95ZaSaFaQAthxdqFIk3xJjXeveGsD6Fkhs24lqBy5vLAuSS-UCkQBSarviZFYarQzkHl7Z_t/s400/A+table+for+three+at+Breakthrough+-+grilled+managat.jpg" style="cursor: pointer; display: block; height: 302px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></span><br />
<div style="font-style: normal; text-align: left;">
</div>
</blockquote>
</div>
<span style="font-size: 85%;">From the article entitled </span><span class="fontheadline" style="font-size: 85%;"><a href="http://business.inquirer.net/money/topstories/view/20090705-213915/Marine-biologist-dives-into-food-venture"><span style="font-weight: bold;">Marine biologist dives into food venture</span></a> </span><span class="fontbyline" style="font-size: 85%;">by Hazel P. Villa</span> published in the <span style="font-size: 85%; font-weight: bold;">Philippine Daily Inquirer</span><span style="font-size: 85%;">.</span><br />
<div style="font-style: italic; text-align: justify;">
<blockquote>
<span style="font-size: 85%;">Breakthrough claims to be the first to make the local managat (red snapper) a favorite among diners with its meaty, soft and fat flesh.</span></blockquote>
<blockquote>
<span style="font-size: 85%;">The managat was once considered a pest because it ate precious milkfish fingerlings in fishponds, but the marine biologist in Robles decided it was time for diners to consider the flavorful fish – now an expensive delicacy that he cultures.</span></blockquote>
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<blockquote class="tr_bq">
<span style="font-size: 85%;">The managat experience becomes unforgettable when one dips the fish in the Ilonggo vinegar-based sauce called sinamak – a tangy concoction of ginger, garlic, the ginger-like langkauas (scientific name Alpinia galangal Swartz), and kutitot (Philippine jalapeno or siling labuyo)</span></blockquote>
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<span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><span style="font-size: 85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGC0utiFYgF_ZLH_s0fWDmKTNviQ61axpJTEy319SZMaPwtFgUKfjc_u7JJ_PZLP6ZBWVa8CFgJW_HV45F_RrDVB_7PrsidCC6N5XniI8xwt3a-lhuher-DIZBMywxGhzACEcH3LMo3f6/s1600/live+managat+fish+at+pixie%2527s.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5630648087135774674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGC0utiFYgF_ZLH_s0fWDmKTNviQ61axpJTEy319SZMaPwtFgUKfjc_u7JJ_PZLP6ZBWVa8CFgJW_HV45F_RrDVB_7PrsidCC6N5XniI8xwt3a-lhuher-DIZBMywxGhzACEcH3LMo3f6/s400/live+managat+fish+at+pixie%2527s.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: 85%;"><br /></span></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-15732881397874996282024-02-09T21:35:00.000+08:002024-02-16T12:14:25.452+08:00Lauya nga Pata sang Baboy<div style="text-align: justify;">
It was a typical fiesta scene in a barrio that I got to taste this <i>cholesteroliffic</i> and delicious pork dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr470Zxp3STZx8eXZi9ICbMQCLkYAM6fxk3BXowr3ryVNxxwN1T8duoLpJnfIl5Q4Fnyp1UA7b1_PaWVgNXyMfNNOyAfPPcnEfeHxfwlrCqD3_wz1wztI8w1QPeZ14aPNc-pQsmMEEi6cW/s1600/pata+kansi+style+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr470Zxp3STZx8eXZi9ICbMQCLkYAM6fxk3BXowr3ryVNxxwN1T8duoLpJnfIl5Q4Fnyp1UA7b1_PaWVgNXyMfNNOyAfPPcnEfeHxfwlrCqD3_wz1wztI8w1QPeZ14aPNc-pQsmMEEi6cW/s640/pata+kansi+style+4.jpg" width="640" /></a></div>
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<span style="text-align: justify;">I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe </span><i style="text-align: justify;">langka; </i><span style="text-align: justify;">all in one big large </span><i style="text-align: justify;">kaldero</i><span style="text-align: justify;">! </span><br />
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<div style="text-align: justify;">
And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try.</div>
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Here's my simple recipe for Pata Lauya<br />
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<b>Ingredients</b><br />
<ul>
<li>2 kilos pata (see notes below)</li>
<li>Unripe Jackfruit, large chunks/cubes, just proportion it with the <i>pata</i></li>
<li>1 table spoon Achuete powder, adjustable </li>
<li>6 pcs Batwan or any souring fruit or broth cubes/powder</li>
<li>2pcs Siling <i>pansigang</i></li>
<li>Water,enough for boiling</li>
<li>1/2 table spoon Salt, adjustable</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnQrx8GmhB2SUgI9_ba66acdi2ywyWfJZl2MAL72OaT149UyzdFMIutcq7GBKQBpHkv8CvoBZXUX_NuAOvyvdjQBhgdpcfNfMSl8deWVz_O2Z8YPfiD4J2R2hu8TBIMMs_t1ap5UmSrZw/s1600/pata+kansi+style+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnQrx8GmhB2SUgI9_ba66acdi2ywyWfJZl2MAL72OaT149UyzdFMIutcq7GBKQBpHkv8CvoBZXUX_NuAOvyvdjQBhgdpcfNfMSl8deWVz_O2Z8YPfiD4J2R2hu8TBIMMs_t1ap5UmSrZw/s640/pata+kansi+style+5.jpg" width="640" /></a></div>
<b>How to make Pata ala Lauya</b><br />
<ol>
<li>Wash and clean<i> pata</i>. </li>
<li>In a large pot, place<i> pata</i>, salt and enough water then boil until tender. It may take 45 minutes to an hour for regular boiling and less time when pressured cooked.</li>
<li>When tender, add jackfruit and boil until the<i> langka</i> becomes tender too. Make sure the <i>langka</i> is tender before adding souring ingredients.</li>
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<li>Add <i>batwan</i> and boil it under the broth becomes sour enough according to your taste.</li>
<li>Add <i>achuete</i> powder and mix thoroughly, You can add more to get the desired hue of the broth.</li>
<li>Add siling<i> pansigang</i> and make adjustments (souring, saltiness, color, etc) and remove from heat</li>
<li>Serve with rice.</li>
</ol>
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<span style="text-align: justify;">If you prefer, you can make this dish using choiced pata slices (those in the upper part of the leg -bone encirclred with meat then the fat and skin ). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIYjtmZBdpPZ8A40_21REPh0ZG1ESVwlYBfmDrx67O1v6qxO7pJViP32hbZ8sgZBIA7lEnXSQT0ERmQpjKbNtKvi49zQ1PLxRIYwsiG8xYSpoh72lIwA9_VTjHPRNbrJmB1_7rvQe2Rsa/s1600/pata+kansi+style+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIYjtmZBdpPZ8A40_21REPh0ZG1ESVwlYBfmDrx67O1v6qxO7pJViP32hbZ8sgZBIA7lEnXSQT0ERmQpjKbNtKvi49zQ1PLxRIYwsiG8xYSpoh72lIwA9_VTjHPRNbrJmB1_7rvQe2Rsa/s640/pata+kansi+style+6.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br />
For the remaining <i>pata</i> parts, you can make it into P<b><a href="http://iloilofoodtrip.blogspot.com/2015/07/paksiw-na-pata.html">aksiw na Pata</a></b>.</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-17173477989771552522024-02-07T21:54:00.000+08:002024-02-16T12:14:37.655+08:00Century Tuna, Ampalaya and Pineapple Salad<div style="text-align: justify;">
<span style="font-size: large;"><br /><br />
<span>My posts about my <i>mix and match</i> <a href="http://flavoursofiloilo.blogspot.com/2010/08/century-tuna-recipes.html">Century Tuna recipes</a> are among my blog's most viewed entries. There, I share my experiments on how to make the canned tuna more special - though I also love having it straight from the can.
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<span>I've had Century Tuna<a href="http://flavoursofiloilo.blogspot.com/2009/03/century-tuna-sisig.html?q=tuna+sisig"> </a><i><a href="http://flavoursofiloilo.blogspot.com/2009/03/century-tuna-sisig.html?q=tuna+sisig">sisig</a>, <a href="http://flavoursofiloilo.blogspot.com/2009/08/century-tuna-recipe-adobong-sisig.html?q=tuna+sisig">sisig-adobo</a>, sinigang</i>, fried rice,<i> ala king</i> and <i><a href="http://flavoursofiloilo.blogspot.com/2008/07/healthy-adobo-flakes.html?q=tuna+sisig">healthy adobo flakes</a></i>, among<a href="http://flavoursofiloilo.blogspot.com/2009/07/centura-tuna-recipe-collection.html?q=tuna+sisig"> others</a>. But I haven't experimented for quite sometime now ... </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwH0rSyhyphenhyphendIJb1Our9WLF6kQcTB1_qOSTKltI9FdHV1c0p11BuO8BKwJTCODyqPgRGX1j_cA25brQ8tWMdTULridIFdXaoCw08XNQEgqPR7-tZLW3DCOoRe9CikNklAt-48bFrqjEVJQ/s1600/century+tuna+recipe+-+tuna+amplaya+pineapple+salad+1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwH0rSyhyphenhyphendIJb1Our9WLF6kQcTB1_qOSTKltI9FdHV1c0p11BuO8BKwJTCODyqPgRGX1j_cA25brQ8tWMdTULridIFdXaoCw08XNQEgqPR7-tZLW3DCOoRe9CikNklAt-48bFrqjEVJQ/s1600/century+tuna+recipe+-+tuna+amplaya+pineapple+salad+1.jpg" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span>Until this new recipe came right into my "doorstep". This isn't my recipe but I found this being served at home for quite sometime now.</span><br />
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<span>It's gonna be the first salad in my Century tuna recipe collection - <b>Tuna flakes Ampalaya and Pineapple salad</b>. <span style="color: red;"><b>The reci</b></span><span style="color: red;"><b>pe's quite simple - just mix tuna flakes, pineapple tidbits with some juice, white onions and thinly sliced ampalaya.</b></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsTWo4LewWFTU1yXgW-qP2Dj1UIO6dYPTbO3CC03aFA2yvRTXVIdEDfW9t8U-DMCE-qrLfC6WCj5ZxqVefGVwqNK7alH0UohnW38ou0TEcXA1bXYd7XDjwbOOsPZGabl6MwKMcp0ufkA/s1600/century+tuna+recipe+-+tuna+amplaya+pineapple+salad+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsTWo4LewWFTU1yXgW-qP2Dj1UIO6dYPTbO3CC03aFA2yvRTXVIdEDfW9t8U-DMCE-qrLfC6WCj5ZxqVefGVwqNK7alH0UohnW38ou0TEcXA1bXYd7XDjwbOOsPZGabl6MwKMcp0ufkA/s1600/century+tuna+recipe+-+tuna+amplaya+pineapple+salad+2.jpg" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span>It is recommended to use canned pineapples to be assured of the sweetness, but if fresh pineapples do come sweet, then its a go. The pineapple makes much of the flavour then the ampalaya gives hints of its signature bitternes but is often lost in the sweetness.</span><br />
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<span>I would recommend to soak the ampalaya in the pineapple juice to lessen its bitter taste. The tuna gives the salad texture and some saltiness to balance the sweet and bitter taste. This is one healthy recipe that would surely make ampalaya more appealing to those who detest it...</span><br />
<span>So make one now!</span></span></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-44277061628411236062024-02-05T09:18:00.000+08:002024-02-16T12:14:48.233+08:00Tino-um nga Uhong nga may Patola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuwhqXGzOqhWQX5ChNU-cP6JQ1BqkLnMQC8gnvHID6AKRU4KeeBKN1hFF0P3CQn-hGLjcjTFbFewKaG9mCRp5jbI2XEhXxBoENaWDNgkPKs8e9GbnKeOHK51s8Eouggsh6vHcsdhy9fo/s1600/1st+Tabu-an+Dinner+sa+Esca's+-+tino-um+nga+uhong+nga+may+patola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuwhqXGzOqhWQX5ChNU-cP6JQ1BqkLnMQC8gnvHID6AKRU4KeeBKN1hFF0P3CQn-hGLjcjTFbFewKaG9mCRp5jbI2XEhXxBoENaWDNgkPKs8e9GbnKeOHK51s8Eouggsh6vHcsdhy9fo/s640/1st+Tabu-an+Dinner+sa+Esca's+-+tino-um+nga+uhong+nga+may+patola.jpg" width="640" /></a></div>
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<i>Tino-um</i> is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked.<br />
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Among the most popular<i> tino-um</i> dished is the<i><a href="http://flavoursofiloilo.blogspot.com/2008/07/cabatuans-tinu-om-na-manok.html"> tino-um nga manok</a></i> of the town of Cabatuan. You can also <i>to-um</i> other ingredients including shrimps and vegetables. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPgEBKTWne049dfxgAqfuWMYOqxUKWsusUL8qm5Ej5IT8QoHiYYf8yYVjKvWH4uNseKmaCdXtDd_XAMdsKuVr3CSVQM9Mp6MK2G76lucMeaVe167tIJ7d0ldzPPG96950BVxjEiQMpNc/s1600/native+nga+uhong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPgEBKTWne049dfxgAqfuWMYOqxUKWsusUL8qm5Ej5IT8QoHiYYf8yYVjKvWH4uNseKmaCdXtDd_XAMdsKuVr3CSVQM9Mp6MK2G76lucMeaVe167tIJ7d0ldzPPG96950BVxjEiQMpNc/s640/native+nga+uhong.jpg" width="640" /></a></div>
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Here are some uhong or native mushrooms which can be bought in the wet market or at times at the grocery. After washing and cleaning, its just layering them together with the other ingredients.<br />
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So you put a little oil in the pan then place the banana leaves with layers of tomatoes, onions patola and mushrooms. Just season with <b>a little</b> salt, pepper, soy sauce and more oil. Fold the banana leaves, tie them and cover the pan and cook in medium fire.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yJXbHncbKR8mFqInusY9khi7S2XYqPgC1gR3wT2CNFEfY4zw5A6hAbSA3XDJw9S-BgIXsZ6Y2YuLa_oxvDnlMt9NWGu1VSVt-n4cxIvaosfQ-3bw4lo95G4w_6_Jwvn8RPu-tndk2CY/s1600/tino-um+nga+uhong+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yJXbHncbKR8mFqInusY9khi7S2XYqPgC1gR3wT2CNFEfY4zw5A6hAbSA3XDJw9S-BgIXsZ6Y2YuLa_oxvDnlMt9NWGu1VSVt-n4cxIvaosfQ-3bw4lo95G4w_6_Jwvn8RPu-tndk2CY/s640/tino-um+nga+uhong+1.jpg" width="640" /></a></div>
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After around 10 minutes or so, remove from heat, let it cool for a minute or two then serve. The juices from the vegetables will serve as broth.<br />
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You can also experiment this basic recipe by adding shrimps or <i><a href="http://flavoursofiloilo.blogspot.com/2010/03/kalkag.html?q=kalkag">kalkag</a></i> to have additional flavour and texture to your <i>tino-um</i>. As this is just a cooking technique, the possibilities are endless of what you can eat, cooked<i> tino-um</i> style.</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-58267898024313874662024-02-03T22:26:00.000+08:002024-02-16T12:15:08.173+08:00Baye-Baye Loaf from Santa Barbara, Iloilo<div class="separator" style="clear: both; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1PqBc-WiRIhdhEN8mP0wKpkwYqhrmyRMZg2tnsp7O8xyz5VDqTSbllz4rZ6R62a4Sj-03zzfBNB_iJifmsTv2aB3vxL1u6EJqVxWBVZFn-WP64wBmvC3JpfRDBc771nS2kQti3aCUwDv/s1600/20200602_131857.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1PqBc-WiRIhdhEN8mP0wKpkwYqhrmyRMZg2tnsp7O8xyz5VDqTSbllz4rZ6R62a4Sj-03zzfBNB_iJifmsTv2aB3vxL1u6EJqVxWBVZFn-WP64wBmvC3JpfRDBc771nS2kQti3aCUwDv/s640/20200602_131857.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">My sudden craving for this Ilonggo native delicacy had me contact my "suki" baye-baye maker - D'Original Jaspe Baye-Baye based in Brgy. Cabugao Sur in Santa Barbara, Iloilo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadA6VwcEqQhYWlHRO2gKsKHp-Ae7G0naw_ElTELgCUi5RmQfIJCHd33_ngtWVbqOuN7KmihD78sjSBh1St6H0yUrpy1a_LzY0aVMkLjUJaxsovGEeOKM53Jp-LgNICIZGfcZnmiFppBt0/s1600/20200602_131746.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadA6VwcEqQhYWlHRO2gKsKHp-Ae7G0naw_ElTELgCUi5RmQfIJCHd33_ngtWVbqOuN7KmihD78sjSBh1St6H0yUrpy1a_LzY0aVMkLjUJaxsovGEeOKM53Jp-LgNICIZGfcZnmiFppBt0/s640/20200602_131746.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Baye-Baye is an Ilonggo favorite native snack usually made with ground toasted rice aka pinipig, coconut meat and white sugar. </span></div>
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<div style="text-align: justify;">
<span style="font-size: large;">But some makers also use corn and brown sugar giving it a distinctive taste from the original</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jLdgdF3In1MXxdNEm35eoOUXnjCZSHSyE85tOD3vdnjU4Jxy3oMRSDKon9wS_i8qVgjsc-6VLEKa1dykftqkEPgv9rPVncoHpOdoyvZOh2O2xdhuWyaf2KSkIKNj9jKN5jddJcf2YKIx/s1600/20200602_150953.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jLdgdF3In1MXxdNEm35eoOUXnjCZSHSyE85tOD3vdnjU4Jxy3oMRSDKon9wS_i8qVgjsc-6VLEKa1dykftqkEPgv9rPVncoHpOdoyvZOh2O2xdhuWyaf2KSkIKNj9jKN5jddJcf2YKIx/s640/20200602_150953.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">The mixture is then pounded altogether then rolled into finger size bites and finally wrapped in plastic.</span></div>
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<div style="text-align: justify;">
<span style="font-size: large;">It is usually packed in 5s and sold for around PhP 20 to PhP25 per pack. Expect the price to be 2x when you buy it in stores in thecity.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUaOObYHMMjq9Lw_mS6uprM4WaRrfj-WPrqYLIc51UV50sXwG1JvwTq3ZyaPrc8XZan9DbDE5z1wTrTO0Q1cPhXLjHlX_8DCiO48U3P8YRIKk8U0NlUlV-Cn1FMo6nfo7GuAj_M5y6Hli/s1600/FB_IMG_1593007817179.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUaOObYHMMjq9Lw_mS6uprM4WaRrfj-WPrqYLIc51UV50sXwG1JvwTq3ZyaPrc8XZan9DbDE5z1wTrTO0Q1cPhXLjHlX_8DCiO48U3P8YRIKk8U0NlUlV-Cn1FMo6nfo7GuAj_M5y6Hli/s640/FB_IMG_1593007817179.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">But bigger cravings are not usually satisfied with a pack of 5s, so bigger orders are welcome too. You can have them by the kilo or per plate in some makers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4uZo3C8LXjLEdlJy2OZIEdk2IriaJydJR1j3uF35LHH7UEkdB29njJbTCnOSswHjY6EcScEVsgzg4DkrwusXEYClTrDLorfyhye0l2-LDY0pF9ciuFpyVTbwWkrx1T37zm1ApK4DVsp_/s1600/20200602_131646.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4uZo3C8LXjLEdlJy2OZIEdk2IriaJydJR1j3uF35LHH7UEkdB29njJbTCnOSswHjY6EcScEVsgzg4DkrwusXEYClTrDLorfyhye0l2-LDY0pF9ciuFpyVTbwWkrx1T37zm1ApK4DVsp_/s640/20200602_131646.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">For baye-baye lovers like me, having them in almost unli serving like this loaf-style serving is a gastronomic dream come true. Just slice and enjoy every forkful of it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wX4vNPDVRQRMZjmx6RkMU2g0LuD_u4zNk6y4iHIrojdwv2XugLy6TUtRuAnHc3WhLA5mc7W9d0uhHJcuNWZVwbvOfMJaeFFGgfR4KlsxFGQPG_zgpLxr0r4gO4UyT1u1PcnzbuAtNOq1/s1600/20200602_150450.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wX4vNPDVRQRMZjmx6RkMU2g0LuD_u4zNk6y4iHIrojdwv2XugLy6TUtRuAnHc3WhLA5mc7W9d0uhHJcuNWZVwbvOfMJaeFFGgfR4KlsxFGQPG_zgpLxr0r4gO4UyT1u1PcnzbuAtNOq1/s640/20200602_150450.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">D'Original Jaspe Baye-Baye sells their 1 kilo Baye-Baye for PhP 190 (as of March 2022) . You may contact them via 0910-227-2729. Please give at least one day for orders.</span></div>
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<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">You can drop by their stall along the "Baye-Baye Lane" (an area with a number of stalls along the highway going to the airport) in Brgy. Cabugao Sur in Santa Barbara. <i>Landmark is Uratex showroom around 200 meters</i></span></div>
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</center>jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-91950691838621604802024-02-01T01:00:00.000+08:002024-02-01T07:57:18.417+08:00Celebrating the gastronomic grandeur of Jaro Fiesta<div style="text-align: justify;">
<span style="font-size: large;">Every February 2, all roads lead to Jaro, Iloilo as Ilonggos celebrate the feast of Our Lady of Candles in different aspects - religious, gastronomic, enterprising, and more. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegh31yhKeHs7fv1jBdl3mDjeOtwz8MW9hXazcbPyd5CyPhEHC4LWVtdg8Zzwl46nm4P0WXoYcskH1_DmydsppUV015quV5YaH_yZf8LtA80dm_1KfWorb6SlZOTlqBoO5e9Tr40oOQKaS/s1600/jaro+fiesta+2019.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegh31yhKeHs7fv1jBdl3mDjeOtwz8MW9hXazcbPyd5CyPhEHC4LWVtdg8Zzwl46nm4P0WXoYcskH1_DmydsppUV015quV5YaH_yZf8LtA80dm_1KfWorb6SlZOTlqBoO5e9Tr40oOQKaS/s640/jaro+fiesta+2019.jpg" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">It is the biggest fiesta in this part of the country characterized by the pageantry and the grandeur of the occasion paying homage to <b><i>Nuestra Señora de la Candelaria</i></b> - the patron saint of Western Visayas. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xVNYMjjM9CXlqZcn3yxsQ4lJyBBJg23c08ZA1tXGjvic-FhZaKBskDivsnF0L9eQju_KwrEae_vwqF6g6mcyNZ4J-sXu1QwVMsKv7JrD24QYUg_fiIjguGn0nhYlDXQ06H0oXOOTraHo/s1600/jaro+fiesta.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="452" data-original-width="640" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xVNYMjjM9CXlqZcn3yxsQ4lJyBBJg23c08ZA1tXGjvic-FhZaKBskDivsnF0L9eQju_KwrEae_vwqF6g6mcyNZ4J-sXu1QwVMsKv7JrD24QYUg_fiIjguGn0nhYlDXQ06H0oXOOTraHo/s640/jaro+fiesta.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">As early as December the Jaro Plaza is teeming with the Jaro Grand Carnival with activities like carnival games, food stalls, fruit stands and ukay-ukay, among others. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55zrj-JWfgt3WsESyKX9kcjWr7LO_NBGpSLfKnaYWCcUi6ShmiqPJBB9zFtpSecEcpVdmmccBRO1S4x1sQfB9Lp4B333n4MBnTpKsM3eQN6KgPRGMR0TVJAlU02VTQZZEzIbKFRWVjtzN/s1600/0-02-08-b3ec5de9ca1221481f4fec8487585aaf035c8844b96d275425418105a1ae4afc_a587d386.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55zrj-JWfgt3WsESyKX9kcjWr7LO_NBGpSLfKnaYWCcUi6ShmiqPJBB9zFtpSecEcpVdmmccBRO1S4x1sQfB9Lp4B333n4MBnTpKsM3eQN6KgPRGMR0TVJAlU02VTQZZEzIbKFRWVjtzN/s640/0-02-08-b3ec5de9ca1221481f4fec8487585aaf035c8844b96d275425418105a1ae4afc_a587d386.jpg" width="640" /></a></div>
<span style="font-size: large;">It culminates on fiesta day with the coronation of the Fiesta Queen, chosen among the lasses of Jaro families. But it was rather different this year though without the latter...</span><br />
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<span style="font-size: large;">But what is/was consistent is that for the past 7 years, I was at the Jamerlan household (thanks, as usual Sir Eugene) to celebrate the gastronomic part of the Jaro Fiesta. And the gastronomic grandeur of the Jaro Fiesta is ever present in one of the district's most prominent families...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU0YjOUxp2qsLLjeDjgWpveqT5rWpFwWn6LAh4K9-UmdCUYN4pZaMWcMGgNYiIixd_C0Ea5DHOfPJHxuWt7zZD8_xpsgGZTXNuXtTJIGy4d2jAV00UHuRwuP4WQu2JlidtuyPXLy4wK8T/s1600/jaro+fiesta+2019+1+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU0YjOUxp2qsLLjeDjgWpveqT5rWpFwWn6LAh4K9-UmdCUYN4pZaMWcMGgNYiIixd_C0Ea5DHOfPJHxuWt7zZD8_xpsgGZTXNuXtTJIGy4d2jAV00UHuRwuP4WQu2JlidtuyPXLy4wK8T/s640/jaro+fiesta+2019+1+%25282%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">So let's the fiesta food trip begin with these very Ilonggo specialties -<i> fresh lumpia </i>and e<i>mpanada</i>. One can have it as a snack or side dish but I like it as an appetizer or a pre-buffet eat to start my appetite on what's to come.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSKfAGeb6lOXdMjhn68TgqcxBoxLKGRbPN6IYwCZ32zcegV2AAep4JE7naauYm7kq7izi_T5TDQhkTachxphwKxkD0T9tsS4s4h68Z-g5954xNDRxKQoVzx0LromkgfjAKqfRiBMFzE_X/s1600/jaro+fiesta+2019+1+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSKfAGeb6lOXdMjhn68TgqcxBoxLKGRbPN6IYwCZ32zcegV2AAep4JE7naauYm7kq7izi_T5TDQhkTachxphwKxkD0T9tsS4s4h68Z-g5954xNDRxKQoVzx0LromkgfjAKqfRiBMFzE_X/s640/jaro+fiesta+2019+1+%25281%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">The ever-present <a href="https://flavoursofiloilo.blogspot.com/2012/01/kapitan-isings-pancit-molo.html"><i>pancit molo</i> from Kap Ising</a>, is more than enough reason to be in the fiesta.
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I think I had three bowls teeming with lots of pancit molo balls and I still think I didn't have enough LOL.</span></div>
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<span style="font-size: large;">Another crowd favorite is the <i>chicken galantina</i>, which is can be simply compared to chicken relyeno ala morcon. I enjoyed the embutido style stuffing as well as the chicken meat itself in every bite.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TtLIsRwPTFkQi2aEaLxgndvrKhheQGd6WfUzWC7I7C8deBYT1gKmpQ_dPBVomDyQgF-DUWrQ_EdMyh2sxrBG247YCJWb39XIyK268eZohf85PGOf9AVuoPdzXLpkGQeMuO_9rXJTLn95/s1600/jaro+fiesta+2019+1+%25289%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TtLIsRwPTFkQi2aEaLxgndvrKhheQGd6WfUzWC7I7C8deBYT1gKmpQ_dPBVomDyQgF-DUWrQ_EdMyh2sxrBG247YCJWb39XIyK268eZohf85PGOf9AVuoPdzXLpkGQeMuO_9rXJTLn95/s640/jaro+fiesta+2019+1+%25289%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">While the ham of the holidays is still in my system, I couldn't resist a slice of this tempting meaty goodness waving at me. Maybe, I had two or even three slices then...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTIoMCmf3lj935w_xMAkLZQC6oR_Q3VjBr9Wr4u3MO6x9nq-pYncdGBQLBTED74FoECVu-CDrwT5UP76YatnGhny1sFHp-QagtHMF_0VxveZEGjZU0MfA6KkYCj_5A7CmittJBnjj7Y9o/s1600/jaro+fiesta+2019+1+%25288%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTIoMCmf3lj935w_xMAkLZQC6oR_Q3VjBr9Wr4u3MO6x9nq-pYncdGBQLBTED74FoECVu-CDrwT5UP76YatnGhny1sFHp-QagtHMF_0VxveZEGjZU0MfA6KkYCj_5A7CmittJBnjj7Y9o/s640/jaro+fiesta+2019+1+%25288%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">And the specialty of the house - <i>Lamb Caldereta</i>. It is a staple on the fiesta table eversince I joined in the celebration more than 5 years ago.
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It is <i>fresh from the farm</i> lamb as the Jamerlans domesticate a number of sheep in their farm in Santa Barbara, Iloilo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeMjsgFWpFCgwA3tiOiZ4tLo9LDmi0AlOmd67PImHLSkqz4XoLZosvx5u1DPUo1smj6xm_bBUHtKcTQ9lDa9r55Gi4Nf_by1tH4fwT2rux_CffTsqlfkNzpI1JU8ALwSP8AStYMZzBjbH/s1600/jaro+fiesta+2019+1+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeMjsgFWpFCgwA3tiOiZ4tLo9LDmi0AlOmd67PImHLSkqz4XoLZosvx5u1DPUo1smj6xm_bBUHtKcTQ9lDa9r55Gi4Nf_by1tH4fwT2rux_CffTsqlfkNzpI1JU8ALwSP8AStYMZzBjbH/s640/jaro+fiesta+2019+1+%25284%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">A new-on-the-fiesta-menu but very familiar to our tastebuds is the <i>kare-kare</i>. Supervised in the kitchen by Sir Eugene's friend, Ms. Sarah Baviera, this authentic Kapampangan-style version was easily the talk of the table. And it made me throw my so-called diet away...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTp1eTb3jQ5TJVy1ucfijTrDWNgJHw4uLlD4urzueMoMdTHyOrQE9Ffb79a_T6CKfalgvl5vRCnC-zzFgjHzNV8caBPMP9q9rG9aUUXvCcPgb3Nd-46eWVXk9RFvDLkA8KiifvxkyEpdJ/s1600/jaro+fiesta+2019+1+%25286%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTp1eTb3jQ5TJVy1ucfijTrDWNgJHw4uLlD4urzueMoMdTHyOrQE9Ffb79a_T6CKfalgvl5vRCnC-zzFgjHzNV8caBPMP9q9rG9aUUXvCcPgb3Nd-46eWVXk9RFvDLkA8KiifvxkyEpdJ/s640/jaro+fiesta+2019+1+%25286%2529.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">The sauce was really thick - thanks to the combination of real ground peanuts and ground rice (malagkit?).
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You can actually taste the labor of love and no shortcuts on this classic Filipino recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7x7tkJhdcQcT_Fd53AopKG-uQ0ceCidEaLxnfq7V0c9PnArn3j-MClRtrWn3jB8ZUxumu3X8RDHjWbkGJceOOGtbv6BUaSWBm7uy6aeNbCpD9oZJcgw585w1c5Z-iZrJyV33FKyW11Jm/s1600/0-02-08-d61cd0f702593849d23f2dd2fc963b147b6b9ce518a06ef14b999783bae651cf_f34a3251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7x7tkJhdcQcT_Fd53AopKG-uQ0ceCidEaLxnfq7V0c9PnArn3j-MClRtrWn3jB8ZUxumu3X8RDHjWbkGJceOOGtbv6BUaSWBm7uy6aeNbCpD9oZJcgw585w1c5Z-iZrJyV33FKyW11Jm/s640/0-02-08-d61cd0f702593849d23f2dd2fc963b147b6b9ce518a06ef14b999783bae651cf_f34a3251.jpg" width="640" /></a></div>
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<span style="font-size: large;">And what's a fiesta without Lechon Baboy? Here it is in its chopped glory revealing all the works inside out. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6i6T0Eom1ABX-c4_mOrhl2ABIrGVIkmNK74jF_vE_e1W2czHeOUX2wW6gF1ZMGLVDf3g1_y6Z2SytMoKpsQzN0NynpKW83iRlI6Ocd_tmTxtEiGObyqLO0wE6uiYVIRRoCUIu1IzXhKN/s1600/jaro+fiesta+2019+lechon+baboy.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="722" data-original-width="722" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6i6T0Eom1ABX-c4_mOrhl2ABIrGVIkmNK74jF_vE_e1W2czHeOUX2wW6gF1ZMGLVDf3g1_y6Z2SytMoKpsQzN0NynpKW83iRlI6Ocd_tmTxtEiGObyqLO0wE6uiYVIRRoCUIu1IzXhKN/s640/jaro+fiesta+2019+lechon+baboy.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">And the skin, so crunchy that despite my so-called diet, I had to take a piece. Okay two or maybe three... haha</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBJPLduBR7OLQnDfa46mn61_-xbWejg98gzrdLZ_9jbR8OCI2UEZ2dRsFtk_b0wTARgrsyR2ZhYNRg-Km1cH1QXMr4fk2gH4laB3nX1wh7Ro6OE9P5HdXCvhPwHWVd1oKbZbiPfWOFJLx/s1600/Jaro+Fiesta+2019+Feast+of+Our+Lady+of+Candles+-+puto+manaplan+and+erning%2527s+dinuguan+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBJPLduBR7OLQnDfa46mn61_-xbWejg98gzrdLZ_9jbR8OCI2UEZ2dRsFtk_b0wTARgrsyR2ZhYNRg-Km1cH1QXMr4fk2gH4laB3nX1wh7Ro6OE9P5HdXCvhPwHWVd1oKbZbiPfWOFJLx/s640/Jaro+Fiesta+2019+Feast+of+Our+Lady+of+Candles+-+puto+manaplan+and+erning%2527s+dinuguan+2.jpg" width="640" /></span></a></div>
<span style="font-size: large; text-align: justify;">Speaking of the works, how about some Dinugu-an, which always comes with an order of lechon. Have some puto manapla too!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo7W4Ing1btb4gohz-6g3_27pUDDoSJ99D6GsJXJFrkiMb4un4VNKyS-8GbfqDeiDMrJvA-EW5s6LmmJVCcjKPLJA3-BBHpt2rOZ7lQ7SbJ1jP3zKX7DNF25Whj4GHjZIWqyHwTpyZ2mb/s1600/Jaro+Fiesta+2019+Feast+of+Our+Lady+of+Candles+-+macaroni+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpo7W4Ing1btb4gohz-6g3_27pUDDoSJ99D6GsJXJFrkiMb4un4VNKyS-8GbfqDeiDMrJvA-EW5s6LmmJVCcjKPLJA3-BBHpt2rOZ7lQ7SbJ1jP3zKX7DNF25Whj4GHjZIWqyHwTpyZ2mb/s640/Jaro+Fiesta+2019+Feast+of+Our+Lady+of+Candles+-+macaroni+salad.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">Macaroni salad and ube brazo de mercedes complete this gastronomic celebration of Jaro Fiesta.</span></div>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwrK1YcGJTUCJAKCDHfSvmTto8LR1T6ze9v6Afv-hc6d8_CplMm2lmrpPFBIfFqXf9qDh-Mnh7Q-eCYjDjX8QZklpvOC-5afQW2CNQ2JO3AjWN5CoFkEIiOnBpiGk31Nuw4ayluGP7Qqe/s1600/Ube+Brazo+de+Mercedes+from+Lapaz+Bakeshop+in+Lapaz%252C+Iloilo+City.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwrK1YcGJTUCJAKCDHfSvmTto8LR1T6ze9v6Afv-hc6d8_CplMm2lmrpPFBIfFqXf9qDh-Mnh7Q-eCYjDjX8QZklpvOC-5afQW2CNQ2JO3AjWN5CoFkEIiOnBpiGk31Nuw4ayluGP7Qqe/s640/Ube+Brazo+de+Mercedes+from+Lapaz+Bakeshop+in+Lapaz%252C+Iloilo+City.jpg" width="640" /></a></span></div>
<span style="font-size: large;">And like I always say it - 'til we eat again! Burp!</span><br />
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<b><div style="text-align: justify;"><b><i>NOTE This blog post is a reposting of a previous article.</i></b></div></b>
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</center>jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-29530814873632534512024-01-30T02:24:00.000+08:002024-02-01T07:58:09.945+08:00A native Ilonggo delicacy called alupe<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvXiX9P4HWhIdWITQgF5kdd7SuYk8zgHxTuLaU88A9KTIkWCaApbDmRuC4JElEW2XwQa-gnSWaawPt5CEU8qWCOnK2wvHF6LPPNtVb5XkPOGnaPuAp1SYaKRD12csZBDzAyJdhT7O9kE/s1600/Ilonggo+delicacies+during+Undas+or+Pista+Minatay+-+alupi+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvXiX9P4HWhIdWITQgF5kdd7SuYk8zgHxTuLaU88A9KTIkWCaApbDmRuC4JElEW2XwQa-gnSWaawPt5CEU8qWCOnK2wvHF6LPPNtVb5XkPOGnaPuAp1SYaKRD12csZBDzAyJdhT7O9kE/s1600/Ilonggo+delicacies+during+Undas+or+Pista+Minatay+-+alupi+2.jpg" /></span></a></div>
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<span>Other places in the Philippines have their own version of this cassava-based delicacy. In most parts of Western Visayas, this native delicacy is called alupe (or alupi). It is made with ground balinghoy (cassava) mixed with </span><span>coconut milk and meat plus sugar and other flavorings. It is then wrapped in banana leaves and steamed.</span></span></div>
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<span style="font-family: helvetica; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnkGcMC5_RU4MDQywTS7pdoliUmWg_1oqJkoVRn1qyrJoyVuOCNzwIDCbcF7expu6kejEb3Y78IGkhIAL2uWzlcD9OEx4koWxk4Y73xjQtSze6bRLbACtJ5TORhLiz8miyj-AJo2ujTCt/s1600/A+galore+of+native+delicacies+-+alupe.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624220475519061138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnkGcMC5_RU4MDQywTS7pdoliUmWg_1oqJkoVRn1qyrJoyVuOCNzwIDCbcF7expu6kejEb3Y78IGkhIAL2uWzlcD9OEx4koWxk4Y73xjQtSze6bRLbACtJ5TORhLiz8miyj-AJo2ujTCt/s400/A+galore+of+native+delicacies+-+alupe.jpg" style="cursor: pointer; display: block; height: 302px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span>What looks like an unappetizing mixture before (steaming) becomes a pleasure to both the sense of smell and taste as it results to a flavourful snack that would surely bring back memories. Or will surely make one for those tasting it for the first time.<br /><br />Now only if it ain't that sticky and messy to eat!</span></span></div>
jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-1364997213230858822024-01-15T09:46:00.000+08:002024-01-16T19:29:56.979+08:00Ilonggo Cuisine : Ginat-an nga Tambo kag Pasayan<div style="text-align: justify;">
A favorite of many Ilonggos, <i>ginat-an nga tambo</i> is heaven to them and fans of Ilonggo cuisine.</div>
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With coconut milk and greens like saluyot, takway and okra plus subak like shrimps or crabs – this would automatically induce a lot of cravings. </div>
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Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with.<br />
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Even so, it is more than enough one's craving for this Ilonggo cuisine, no matter where you are in the world.</div>
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Here's a recipe for <b>Ginat-an nga Tambo</b><br />
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<a name='more'></a><blockquote class="tr_bq">
<b>Ingredients</b><br />
<ul>
<li>1 kilo tambo or bamboo shoots, thinly sliced</li>
<li>1/2 cup pure coconut milk </li>
<li>Diluted coconut milk (1/2 cup pure cocomilk with 3/4 cup water )</li>
<li>1 onion (<i>sibuyas</i>), thinly sliced</li>
<li>Salt and other seasoning</li>
<li><i>"Subak"</i> (meat or seafood add-ins)</li>
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</ul>
<blockquote class="tr_bq">
<i>- bago-ngon</i> (local snails)<br />
<i>- pasayan</i> (hipon or shrimps)<br />
<i>- kasag</i> (alimasag or crabs)</blockquote>
<ul>
<li>1 bundle of <i>tagabang</i> (<i>saluyot</i>)</li>
<li>10 pieces okra </li>
<li>1 bundle of <i>takway </i>(if available and optional)</li>
<li>1/2 cup fresh corn kernels (optional)</li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<b>How to cook Ginat-an nga Tambo</b><br />
<ol>
<li>Blanch tambo. Squeeze until dry. You can also squeeze it with salt.</li>
<li>Cook tambo with diluted coconut milk.</li>
<li>Add the “subak” of choice (bago-ngon or crabs only) </li>
<li>Season with salt and/or seasoning mixes plus add onion. Stew for 2-3 minutes</li>
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<li>Add <i>okra</i>, <i>takway </i>and corn kernels. And if you're using shrimps, you can add it here. </li>
<li>Stew for 3-5 minutes or until the vegetables are tender.</li>
<li>Mix-in the pure coconut milk and stew it for another two minutes.</li>
<li>Remove from heat and serve with rice.</li>
</ol>
</blockquote>
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The measurements are just guides for you can actually cook this dish just by throwing-in the vegetables and others without measuring.</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-9004859897547219272024-01-13T01:32:00.000+08:002024-01-16T19:29:25.559+08:00Budyawi<div style="text-align: justify;">
<i>Bujawi (budjawi, budyawi)</i> is what Ilonggos refer to the fruit of the<i><a href="http://en.wikipilipinas.org/index.php?title=Buri_palm"> buri or century palm tree</a></i>. Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-LN3Sp1PasOuFKhUjH3oKaUWaCQNt7e4rjbfs_w6ApwsV1NBVuYWEOInxDjrM3XiY7MxCF6piFgltEkcqrmEh9Y56KdNA9VytAu85YtJG6aJ3IZNqnm-kh_4Da3M7lwmJL91SUGEtXU/s1600/budyawi+bujawi+fruit+of+the+buri+palm+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-LN3Sp1PasOuFKhUjH3oKaUWaCQNt7e4rjbfs_w6ApwsV1NBVuYWEOInxDjrM3XiY7MxCF6piFgltEkcqrmEh9Y56KdNA9VytAu85YtJG6aJ3IZNqnm-kh_4Da3M7lwmJL91SUGEtXU/s1600/budyawi+bujawi+fruit+of+the+buri+palm+1.jpg" width="640" /></a></div>
<i>It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch.
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The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbBmvcADCO-3CQM9AjaZ0nnd_dSC-zutCRIxi5VftYWq-d6Xfp-YCbsbrZNrI-b9ZzZUOzAqT6yuIFAOMc10eeh0AH_OFwhhgd7qGjYtqdt_kF_j0M7-cXVHpNeIehHf3P8eSnnJEqlo/s1600/budyawi+bujawi+fruit+of+the+buri+palm+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbBmvcADCO-3CQM9AjaZ0nnd_dSC-zutCRIxi5VftYWq-d6Xfp-YCbsbrZNrI-b9ZzZUOzAqT6yuIFAOMc10eeh0AH_OFwhhgd7qGjYtqdt_kF_j0M7-cXVHpNeIehHf3P8eSnnJEqlo/s1600/budyawi+bujawi+fruit+of+the+buri+palm+2.jpg" /></a><i>The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope.
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Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms.
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From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers secured from the ribs of the unopened leaves are extensively used in the manufacture of the so-called Pototan hats. Strips of the unopened leaf are made into hats, mats, bags, sails, basket, and other articles. (<a href="http://en.wikipilipinas.org/index.php?title=Buri_palm">Source</a>)</i><br />
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Among the most interesting though is the "fruit". Boiled budjawi are sold (around PhP10 per cup) at the Iloilo Central Market but I had been unlucky everytime I went there since there wasn't even a single vendor selling them.
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But good thing, there was this peddler in Molo Plaza that didn't only sell the usual native delicacies but also a plastic-ful of budyawi. When she called out her "wares" then and at the mention of budyawi, I almost jumped toward her to get them. She sold them for PhP15 plastic and I got three bags. <i>The second photo from the top shows two plastics.</i> </div>
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To enjoy bujawi, just pop the boiled fruit to reveal its white and chewy contents. Its likes eating a tougher or gummier version of sago or to some extent boiled corn. So when was the last time you had budyawi?</div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-12036603982292593572024-01-11T23:44:00.000+08:002024-01-16T19:28:47.987+08:00Ilonggo-style Beef Tapa called "Kusahos"<div style="text-align: justify;">
<span style="font-family: times; font-size: medium;"><i>Kusahos</i> is my favorite way of enjoying beef. it is basically sun-dried beef strips marinated <i>adobo </i>style - that is with vinegar, garlic and soy sauce, among others. After an overnight marination, it is then sun-dried for a few days - watch for flies as this is a fly-magnet!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gY9yxCJoUQLDy9_o5aQg6bqUKGGOic_X1M8S_jzkOEz02bfID2RuZWDsWzUT0LEONKlfP0f7-AkSFFgo-xWVUW17PzlQK18-fgELuuQ2yFA_q1oZXVbJ508I4nTIeWNXphsPlEZwnkoz/s1600/kusahos+sundried+beef+tapa.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times; font-size: medium;"><img border="0" data-original-height="542" data-original-width="722" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gY9yxCJoUQLDy9_o5aQg6bqUKGGOic_X1M8S_jzkOEz02bfID2RuZWDsWzUT0LEONKlfP0f7-AkSFFgo-xWVUW17PzlQK18-fgELuuQ2yFA_q1oZXVbJ508I4nTIeWNXphsPlEZwnkoz/s640/kusahos+sundried+beef+tapa.jpg" width="640" /></span></a></div>
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The drier it becomes, the better tasting it will become. It is then deep fried or at time placed directly over charcoal, for a crunchy-lious local beef gastronomic experience. </span></div>
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<div style="text-align: justify;"><span style="font-family: times; font-size: medium;"><br /></span></div>
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Here's the recipe for Kusahos<br />
</span><a name='more'></a><blockquote class="tr_bq">
<span style="font-family: times; font-size: medium;"><b>Ingredients </b><br />
</span><ul>
<li><span style="font-family: times; font-size: medium;">1 kilo beef tenderloin (thinly sliced or long half or 3/4 inch "cubes")</span></li>
<li><span style="font-family: times; font-size: medium;">1 cup vinegar</span></li>
<li><span style="font-family: times; font-size: medium;">1/2 cup soy sauce</span></li>
<li><span style="font-family: times; font-size: medium;">1 table spoon Black Peppercorns</span></li>
<li><span style="font-family: times; font-size: medium;">1 head garlic, <i>each clove crushed with teh flat side of a knife</i> </span></li>
<li><span style="font-family: times; font-size: medium;">Calamansi, optional</span></li>
</ul>
</blockquote>
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<blockquote class="tr_bq">
<span style="font-family: times; font-size: medium;"><b>How to make Kusaho</b>s<br />
</span><ol>
<li><span style="font-family: times; font-size: medium;">Combine all ingredients in a bowl and marinate overnight.</span></li>
<li><span style="font-family: times; font-size: medium;">Remove the marinade and sun dry the marinated beef. Be sure to keep away the flies and other insects. One day is enough but I usually make it 2-3 days until it is almost "cooked" under the sun.</span></li>
<li><span style="font-family: times; font-size: medium;">Fry the sun-dried <i>kusahos</i> until cooked and crispy. You can also broil it directly over charcoal.</span></li>
</ol>
</blockquote>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: justify;"><span style="font-family: times; font-size: medium;">
The measurements are just guide for this recipe as you can let your own taste and preference create your own.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6nP-i_DX8H8bxUSoiqEHWVEFrtdCuaJU_wKddaK-LrKLU92NtifW7rgfBy8JtMSAZQCgmnqMS0NT_jYrgM3IOkpC6l0mdGRHGPXJuA1tApWu9L9dQrD9_nlpyNP87NEa2XD7Wua1VC5V/s1600/Kusahos+in+the+making.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: times; font-size: medium;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6nP-i_DX8H8bxUSoiqEHWVEFrtdCuaJU_wKddaK-LrKLU92NtifW7rgfBy8JtMSAZQCgmnqMS0NT_jYrgM3IOkpC6l0mdGRHGPXJuA1tApWu9L9dQrD9_nlpyNP87NEa2XD7Wua1VC5V/s640/Kusahos+in+the+making.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times; font-size: medium;">One day old sundried kusahos. Not totally though since sunlight was limited</span></td></tr>
</tbody></table>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-54104489095464287582024-01-09T20:39:00.000+08:002024-01-11T01:57:11.061+08:00It's not makopa. It's tambis<div style="text-align: justify;">
People unfamiliar with these would often mistakenly refer to <i>tambis</i> as <i>makopa</i> - for its shape and color are almost identical. That's until you you see it up close and bite into its flesh. <i>Tambis</i> has a smoother skin, tends to be more translucent and a lot juicier.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyos1nHsGbk6I4U5LBpSw1VcOSNodPaKMfRTCJPAXsT_b01jvU3lJo78CUShfStPuvI5NpmkBkINuxql_EqWwoZ_Hrh51OZ5vkGM073apR6WqUYiZIxQQh44IOOobupCjRogD_lFOF4yE/s1600/Tambis+from+Iloilo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyos1nHsGbk6I4U5LBpSw1VcOSNodPaKMfRTCJPAXsT_b01jvU3lJo78CUShfStPuvI5NpmkBkINuxql_EqWwoZ_Hrh51OZ5vkGM073apR6WqUYiZIxQQh44IOOobupCjRogD_lFOF4yE/s1600/Tambis+from+Iloilo.jpg" width="640" /></a></div>
<div style="text-align: justify;">
On the other hand, <i>mangkopa</i> (<i>makopa</i>) has a more velvety skin, more opaque and is drier. Both come from the same <b>genus</b> - <a href="http://en.wikipedia.org/wiki/Syzygium">syzygium</a> and just differs on the <b>specie</b> - <i><a href="http://en.wikipedia.org/wiki/Syzygium_aqueum">aqueum</a>,<a href="http://en.wikipedia.org/wiki/Syzygium_samarangense"> samarangense</a> or <a href="http://en.wikipedia.org/wiki/Syzygium_malaccense">malaccense</a></i>. I really cannot point out which is which though...
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It was one rainy Saturday afternoon while having a meeting at<a href="http://flavoursofiloilo.blogspot.com/2012/05/sooo-pinoy-in-iloilo-tsokolate.html"> Camiña Balay nga Bato</a> in Arevalo that I curiously gazed outside the window. It was a <i>tambi</i>s tree teeming with its fruits - lots of it. And before I knew, we were served this basket of tambis which appreciatively devoured...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf6EGTble4itJGjgqzkbrV77EQx2KgCctDWp46aiEuNVmcCEnJj01OYhyEGbo5NsWN0o9sQVM1cjj3iAs4hhkvryd5jeCa8jwvLm0ZtojJMxkSyUqGJl7YRoTEEj-CCDgSlsDmf1L6r8/s1600/Tambis+fruit+iloilo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf6EGTble4itJGjgqzkbrV77EQx2KgCctDWp46aiEuNVmcCEnJj01OYhyEGbo5NsWN0o9sQVM1cjj3iAs4hhkvryd5jeCa8jwvLm0ZtojJMxkSyUqGJl7YRoTEEj-CCDgSlsDmf1L6r8/s1600/Tambis+fruit+iloilo+2.jpg" width="400" /></a></div>
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It brought a lot of memories then - of afternoons climbing our neighbours tambis tree, of having a tambis party, and even experimenting if tambis would yield a good jelly like guava (we all failed).
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It also brought learning that even though I grew with this pink tambis, there's also a <a href="http://flavoursofiloilo.blogspot.com/2008/04/tambis.html">yellow green</a> one which is like the other side of a color wheel. Nonetheless, both are just as good - juicy, fleshy and crunchy to every bite. And sweet, if you add salt to it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-sCXo-Z8QmYRp3VDgHu0j4DLhXTNUd5fw0vbNlnBKPu1U9hlaNS6FH2su2sRUY6lw-Sd9CVa7tZhDy2DCZI61zPw_H6toCm9VpPbnYhaSNvg02fjcdBcK2L9V7xx-1y9u4pWvp9JCJVT/s1600/green+tambis+iloilo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-sCXo-Z8QmYRp3VDgHu0j4DLhXTNUd5fw0vbNlnBKPu1U9hlaNS6FH2su2sRUY6lw-Sd9CVa7tZhDy2DCZI61zPw_H6toCm9VpPbnYhaSNvg02fjcdBcK2L9V7xx-1y9u4pWvp9JCJVT/s1600/green+tambis+iloilo+2.jpg" width="640" /></a></div>
<span style="text-align: justify;">A final look at the tree that day wasn't saying goodbye - for I know I will certainly be back in Arevalo.
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Among the first things I'd do is to look out the window and wish for more tambis. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO9e5wIH_BpJIn4c279uR1cmGcC9aSMqAeCZOmt8KqlSoRg_RRStecFu6haP84vGx_zMV2ly2ImuHkIKJCA4WocBZIBJyu0UXEVXZW1P2hRx7LqNI9r-BIH6m6a4PcS3MB2wwArjzjzc/s1600/Tambis+fruit+iloilo+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO9e5wIH_BpJIn4c279uR1cmGcC9aSMqAeCZOmt8KqlSoRg_RRStecFu6haP84vGx_zMV2ly2ImuHkIKJCA4WocBZIBJyu0UXEVXZW1P2hRx7LqNI9r-BIH6m6a4PcS3MB2wwArjzjzc/s1600/Tambis+fruit+iloilo+3.jpg" width="640" /></a></div>
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Maybe, I'll bring a long pole with me - so I can have them fresh off the tree!
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-68719244176193870622024-01-07T00:30:00.000+08:002024-01-11T01:57:34.846+08:00Adobo nga Takway<div style="text-align: justify;">
<b><i>Tak</i> what? </b></div>
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<b><i><br /></i></b></div>
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<b><i>Takway</i></b> is what Ilonggos refer to the part of the <i>gabi</i> plant that grows <a href="http://farm4.static.flickr.com/3011/2791862469_80f5819bf4.jpg">sideways</a>, termed as tendrils.<br />
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When scraped off of its outer skin and thoroughly cleaned, <i>takway</i> is often a key ingredient in vegetable dishes like<i> <a href="http://flavoursofiloilo.blogspot.com/2013/06/laswa.html">laswa</a></i> and the<i><a href="http://flavoursofiloilo.blogspot.com/2011/06/ginata-ang-bago-ngon-takway-kag-dagmay.html"> ginat-an dish</a> </i>consisting<i> </i>of the <i>gabi</i> tendrils and tubers with coconut milk and local snails know as <i>bago-ngon</i>. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhZs_79BDCn9jBEfJjchm7i4zKkss8a5OR0XCDNzUB0-VJpijB1UGn7FacILKOL64gHLAhHgUiK0lP_B-d_ZKSLNm4gjzBlds_kJhCZp7iTNtmgCTclqLDp47JKRb8JgJ_J8VO8__ao8/s1600/adobo+nga+takway+iloilo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhZs_79BDCn9jBEfJjchm7i4zKkss8a5OR0XCDNzUB0-VJpijB1UGn7FacILKOL64gHLAhHgUiK0lP_B-d_ZKSLNm4gjzBlds_kJhCZp7iTNtmgCTclqLDp47JKRb8JgJ_J8VO8__ao8/s1600/adobo+nga+takway+iloilo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Spicy Takway Adobo</span></i></td></tr>
</tbody></table>
<div style="text-align: justify;">
It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked. And the most popular <i>takway </i>dish is adobo style with <i>guinamos</i>, the local <i>bago-ong</i>.<br />
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Local restaurants like Bauhinia Filipino Cuisine and the buffet offering at Camiña Balay nga Bato offers <i>inadobo nga takway</i>.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSMp21w-foplq22lVt_xqZVM9WlisCO6BurUhzBjQ4IgUnOTHTPBI8_OtyBciCf_NkDElxHricJc5y8igm0kJvsVNS5tkWlUJ1OdMWn4OLjgcEaa2afWtWi8MZrgg6JAAF9M8DHLXcq4/s1600/Fresh+Takway.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSMp21w-foplq22lVt_xqZVM9WlisCO6BurUhzBjQ4IgUnOTHTPBI8_OtyBciCf_NkDElxHricJc5y8igm0kJvsVNS5tkWlUJ1OdMWn4OLjgcEaa2afWtWi8MZrgg6JAAF9M8DHLXcq4/s1600/Fresh+Takway.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Takway sold in the groceries</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it.<br />
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If you have an adobo recipe you are frequently using, just substitute pork/chicken or <i>kangkong</i> with <i>takway</i> and add bago-ong alamang then you're ready to go. <span style="text-align: justify;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgbC50jmtehxDMsSmdH0dNtirqDRMHKXU-pSqpgEyXH-ak3m-c01LM1yp5S-CcjtcqpnTxvYu5zyHiJTXOW5W-iZOQZA8JC8KcrPCheVWM3AKG05S8F1ULv_jjxf3tO38qUqFUDD-8X8/s1600/Ilonggo+Cuisine+at+Bauhinia+Filipino+Cuisine+at+The+Avenue+-+adobong+takway.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgbC50jmtehxDMsSmdH0dNtirqDRMHKXU-pSqpgEyXH-ak3m-c01LM1yp5S-CcjtcqpnTxvYu5zyHiJTXOW5W-iZOQZA8JC8KcrPCheVWM3AKG05S8F1ULv_jjxf3tO38qUqFUDD-8X8/s1600/Ilonggo+Cuisine+at+Bauhinia+Filipino+Cuisine+at+The+Avenue+-+adobong+takway.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Adobo nga Takway at Bauhinia</i></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
At home our recipe starts with sauteing <i>guinamos</i> (<i>bago-ong</i>) in garlic and onions.<br />
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Then the takway (thoroughly cleaned since it will be very itchy when not) is added together with vinegar and then boiled until soft and tender. At times, we add pork cutlets and chilies (for a kick). And that's <i>adobo nga takway</i> - simply yet delicious!<br />
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See RECIPE >>> <b><a href="https://iloilofoodtrip.blogspot.com/2015/01/spicy-adobo-nga-takway.html?m=1">ADOBO NGA TAKWAY</a></b></div>
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jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.comtag:blogger.com,1999:blog-2202595294972326180.post-6021179854006912552024-01-05T14:51:00.000+08:002024-01-11T01:58:10.277+08:00An Ilonggo favorite, KBL - Kadyos Baboy Langka <div style="text-align: justify;">
K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos.<br />
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It is also one of the most missed native dishes as <a href="http://flavoursofiloilo.blogspot.com/2011/06/kadyos-and-kbl.html">kadyos</a> and the souring ingredient,<a href="http://flavoursofiloilo.blogspot.com/2015/01/fruit-of-day-batwan.html">batwan</a>, are hard to find when outside of the Ilonggo region.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHduPZNkO3bTLoc9UuJh3EsHtgg8M3VyLI0g8oVgfELaA3KcaP4WxEvXC4YmypFlqhRfCQKFC7f6_j6D_85Q-cbPZK7jmrueJ_Ap8z8IZLjw7m0csRWqDBcYkilLbhExbwv-dhevH98QW/s1600/ilonggo+cuisine+dish+KBL+kadyos+baboy+langka+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="705" data-original-width="940" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHduPZNkO3bTLoc9UuJh3EsHtgg8M3VyLI0g8oVgfELaA3KcaP4WxEvXC4YmypFlqhRfCQKFC7f6_j6D_85Q-cbPZK7jmrueJ_Ap8z8IZLjw7m0csRWqDBcYkilLbhExbwv-dhevH98QW/s640/ilonggo+cuisine+dish+KBL+kadyos+baboy+langka+4.jpg" width="640" /></a></div>
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<span style="text-align: justify;">Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of </span><i style="text-align: justify;">batwan</i><span style="text-align: justify;"> and the </span><i style="text-align: justify;">malinamnam na sabaw</i><span style="text-align: justify;">.</span><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">One of the "secrets" of the <i>malinamnamn na sabaw</i>, 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..</span><br />
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Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with this recipe.</div>
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<b>Ingredients</b><br />
<ul>
<li>1.5 kilos Pata (pork hocks) or pork cubes, <b><span style="color: red;">GRILLED</span></b> then sliced into bite size pieces </li>
<li>1/2 to 3/4 kilo unripe Jackfruit, cubed</li>
<li>2 cups pigeon pea (kadyos)</li>
<li>6-8 pieces<a href="http://flavoursofiloilo.blogspot.com/2015/01/fruit-of-day-batwan.html"> batwan</a> fruit (or tamarind powder)</li>
<li>1-2 pieces pork broth cube (optional)</li>
<li>6-8 cups water </li>
<li>Kamote tops, malunggay (optional) </li>
<li>Salt </li>
</ul>
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<b>How to cook KBL (Kadyos, Baboy, at Langka) </b><br />
<ol>
<li>In a pot with water, boil GRILLED pork for 30-45 minutes or until it becomes tender. Notice the emphasis on the "grilled" as cooking the pork over fire or charcoal gives the broth more flavour.</li>
<li>Add kadyos beans and langka cubes and boil for another 10-15 minutes or until tender. For the langka, if you have big cube slices you can boil it together but if its thinner/smaller you can place it later.</li>
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<li>When the three ingredients are soft, add <i>batwan</i> (and broth cubes if desired). Make sure that the jackfruit is already tender before adding the souring ingredient of choice. Make adjustments with the quantity of water if needed. </li>
<li>Season with salt and make flavor adjustments especially the sourness.</li>
<li>If desired, add kamote tops and cook for 1-2 minute/s. </li>
</ol>
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There many variations with KBL too. One is using leftover lechon (complete with the skin) for a more indulgent KBL - no need to grill the lechon. You can also bake the pork instead of grilling. And we usually make a big batch, in a big kaldero, at home for we cannot get enough of KBL. It's truly an Ilonggo's ultimate favorite. </div>
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</div>jorphttp://www.blogger.com/profile/08392361837215421108noreply@blogger.com