Almost on the menu: Pamahaw (The Ilonggo breakfast)

10 entries vie for ‘Pamahaw’ contest
By Maricar M. Calubiran from TheNewsToday

NOTE: Photos are not part of the news article

Ten final entries in the search for typical authentic Ilonggos breakfast will compete in the cooking competition dubbed as “Pamahaw” or Ilonggo breakfast this coming Saturday, July 25. The 10 entries will compete in the two categories, the open category and student category.

In the open category, the cooking battle will center on the recipes, namely,

“Milkfish with Love (Bangus con Gugma)” of Norma Celiz from Barangay Ungka, Jaro;
“Arroz Carrajuevo” of Darrly Jake Enarte from Villa Hermosa Subdivision, La Paz;
“Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)” of Noe Estrella from Leon;
“Umbok-umbok” of Mark Anthony Beup from Fajardo Street, Jaro; and
“Unwrapped Lumpiang Ubod with Peanut Sauce” of Dennis Damasco from Concordia Street, Jaro.

The student category entries areas follows;

“Tulingan sa Gata at Batuan” of Vohn Johber Ticzon;
“Guma-a with Kalkag Rice” of Angel Marie Medel;
“Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink” of Jerrica Bianca Tan;
“Linupak Layered Rootcrops served with Pulot” of Decerre Dy; and
“Bino-otan nga Pangat” of Jason Philip Jacomille

Only five entries per category passed the rigorous selection process. Iloilo City will have its own version of battle of the chefs which aims to come up with a menu distinctly Ilonggo using locally grown ingredients. Pamahaw is an Ilonggo term for breakfast and it also means snack.City Tourism Development Office (CTDO) head Ben Jimena said the participants must observe the rules in the cooking contest. The menu must be healthy, nutritious and comestible. It must also be easy to cook, affordable and low-priced.The menu is easy to cook and affordable without sacrificing its nutritional content. The search for pamahaw, was initiated by the CTDO in cooperation the Iloilo Convention and Visitors Bureau (ICVB), Iloilo Hotels Restaurants Resorts Association (IHRRA), media partners, Robinsons Place Iloilo, schools offering HRM, Tourism, and Culinary Arts subjects or courses.The IHRRA and ICVB members will promote the winning Ilonggo Breakfast in their establishments as part of the menu – but not modified – side by side with the American and Filipino bill of fare. The search for Pamahaw is another tourism related activity for Iloilo City which is known for its delicious food.

The cooking contest will be held at 2 p.m. at Robinsons Place Iloilo.

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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