Skip to main content

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.

Popular posts from this blog

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 por...

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

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 us...

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by  Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. 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. To prepare an ubad 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.) . 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. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...