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.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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

An Ilonggo favorite - Valenciana

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

Takway

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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