1st SM City Iloilo Culinary Festival

Savor the Flavor at the SM Culinary Festival

courtesy of TheNewsToday

Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition

Chop, mix, stir and dice... a Festival of Flavors await shoppers and mall goers as SM City Iloilo and PPTI-Saladmaster launches the 1st SM Culinary Festival on July 20-26, 2009. Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition.

Elimination rounds will be on July 20-21, 2009 with the top three schools battling it out in the Grand Finals on July 25, 2009. Also, various gastronomical activities are in store for the discerning food connoisseur during this week long event as culinary masters from Manila and Iloilo showcase their fabulous creations in a series of cooking demos. On July 22, 2009, Chef Miguel Cordova serves up his culinary creations of Ilonggo delicacies with a hint of Thai influence in a cooking show dubbed as Asian Fusion. At the same time, Chef Niño Logarta whips up his own versions of Classic Pinoy meals with a twist on July 23, 2009. Chef Emmerson Junn Lim of the Asian Institute of Culinary Arts, Inc. will offer everyone a Taste of Southeast Asia when he takes the stage on July 24, 2009 at 1 PM. On the same day, Chef Daniel Patterson, the Executive Chef of Hyatt Hotel and Casino, Manila invites everyone to experience the exotic taste of Indian cuisine as he showcases his cooking prowess for everyone. On July 26, 2009, the Culinary Festival will be highlighted with a Parade of Chefs, a special cooking demo by PPTI-Saladmaster, and a Celebrity Culinary Showdown between Jose Sarasola of Pinoy Fear Factor and Iloilo’s very own Pauline Banusing.

According to Mr. Ben Jimena, Iloilo City Tourism Officer, “The SM Culinary Festival is a great boost to the local toursim industry since food is an attraction in itself and can make a tourists’ visit more interesting and worthwhile. The partnership with SM City Iloilo has greatly enhanced the capacity of stakeholders in the tourism business to attract tourists to Iloilo City. I am looking forward to a highly successful Culinary Festival.”

Special thanks to Department of Tourism VI, Iloilo City Tourism Office, SM Supermarket, ABS-CBN, Ajinamoto, Breakthrough Restaurant, Escas Garden Restaurant, Afrique’s, Butot Balat Restaurant, Aldente Ristorante, Teds Old Timer Lapaz Batchoy, Mister Labada, Kasanag Well Being Center, Caltex, and Picture City.

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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 (

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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

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FLAVOURS OF ILOILO

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