Anhawan Beach resort

My beach memories when I was still a kid would always center on Anhawan beach. We frequented it almost every summer then. Fast forward today, it is almost a forgotten one. But thanks to the internet and we are updated with the latest wherever we maybe and it was through this that I got to know that Anhawan has now been developed. It is unrecognizable from its past of just having native cottages and little amenities. Now it's really a classy resort but still reaches out to the common people.

At first I thought it was a member's only resort but it was Lee who told me that it’s open to anyone on any given day. An entrance fee is required in the form of a 100-pesos coupon that can be used to buy food items or pay rents inside. Not bad at all.
So after taking a break at Punta Villa, fellow SCC forum member Hardball and I decided to check out Anhawan which was only around 30minutes from where we were. An imposing gate greeted us and we had a minor misunderstanding with the guard admittedly our own fault. It was then we found out that it was more than a beach resort. It had residential house in the area making it like a beachfront subdivision.

Facilities really are a far cry from what it used to be. Accommodation now ranges from small private cottages to many tables under one big roof good for small groups. Also they got big function halls for seminars and company outings. They have a canteen and a restaurant that do not only serve the usual food but something out of the ordinary. I swear we heard an order for pizza. They even have this two storey structure serving a restaurant and bar complete with a glass walled second floor and a veranda overlooking the beach.

Strolling around is a great exercise. The beach may not be as white or a powdery, but it still is inviting as it stretches long and wide. They have equipments and facilities for both beach and sea activities like volleyball and football plus jet ski. It was very tempting that time since the sea was very calm though the wind was a bit strong. If one is tired of the salty waters, then he can retire to the swimming near a skating rink. Though the pool's not really a big one.... hey the sea is endless here, it's another welcome facility especially for the kids. One thing I've noticed is that they don’t have many trees that would provide shade to those who would prefer to stay away from the heat of the sun. Hopefully there will be more, not only trees and facilities but surprises that will make any visit a truly remarkable one.

An Ilonggo favorite - Valenciana

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

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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

Easy Century Tuna Recipes

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

Takway

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

FLAVOURS OF ILOILO

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