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Personal thoughts on the “PAMAHAW” entries


Tomorrow the 10 entries for the search for a typical authentic Ilonggo Breakfast dubbed as PAMAHAW will take center stage at the Robinson’s Place in a public cooking competition. Whether the winning entries will be announced or not by then, I’ll be giving on my thoughts on them BASED ONLY on the entry name. So some of these are just assumptions and what I only imagine them to be.

I’ll based these thoughts in (but not limited to) the following:
  • “To make the menu distinctly Ilonggo, it must be an original concoction or mix of food intended as the day’s first meal making use of locally grown raw materials and locally processed foodstuff,
  • “It must be affordable and low-priced and easy to cook a short-order menu. It must be healthy, nutritious, and comestible,”
  • The IHRRA and ICVB members will promote the winning Ilonggo Breakfast in their establishments as part of their menu – but not modified – side by side with the American and Filipino bill of fare.
Open Category
“Milkfish with Love (Bangus con Gugma)”
So how’d you make bangus as a distinctly Ilonggo breakfast item? Personally, I’d say, pinamalhan. I mean, frying, sinabawan, and relleno wouldn’t look that distinct. So I’ve zeroed this entry as pinamalhan. Stewed with love (lol) in vinegar and soy sauce with ginger and garlic. Or maybe using batwan for souring. It could do well in the all the criteria but I’ m having second thoughts of selling stewed fish for breakfast in hotels and restos in the city.
Another Ilonggo way of serving bangus is linagpang which I'd be more partial to if ever.
Again thiese are just assumptions.
“Arroz Carrajuevo”
I have no idea what is this but I’m sure it involves rice.
“Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)”
I assume this could be hardboiled egg in adobo sauce with bago-ong rice. Let me focus on the bago-ong rice, I’m sure they’ll use guinamos since the one with the native distinction. I think not only sugar will be used in this one since local guinamos is very different from the bago-ong used for this type of rice especially in Luzon.
“Unwrapped Lumpiang Ubod with Peanut Sauce”
This would seem familiar and rides on the popularity of those little fresh lumpia sold everywhere. But basing on the title, there is no distinctly Ilonggo character with entry even though it may use local produce. And I think this has already made it to the menu of some restaurants in the city like that of Markim’s My Kitchen along Diversion Road.
“Umbok-umbok”
I am totally blank with this entry. But by Googling, the best info I got is umbok is the local term for quail. So I assume that this would involve quail meat and/or eggs. Maybe local quails cooked as adobo, fried or whatever the contestant thought of.

Student Category
“Tulingan sa Gata at Batuan”
This one’s the same as the supposed bangus pinamalhan. Obviously only the batwan qualifies this as Ilonggo, imo. Tulingan is not really a distinct fish for the Ilonggos not like bilong bilong or managat. Plus I don’t think this is fitting for breakfast but would be good for other meals of the day. Unless the taste of this one is really spectacular plus its presentation then the judges would not think of which meal they will be having this one.
“Guma-a with Kalkag Rice”
A truly typical breakfast indeed though not really 100% Ilonggo I should say. This can look like just daing and fried rice mixed with small hipon to non-Ilonggos. But using the local “terms” for these two is the one giving this distinction. I'm happy that the lowly guma-a and kalkag were given this importance. I’m sure this entry would have some veggies like cucumber, tomatoes, etc as sidings. Or even egg which ever way it’s cooked. The presentation of this simple combo could make or break it for the well loved Ilonggo breakfast fare.
(I’d would have wanted an entry in this category (salted/dried seafood) to have included fish tocino, fish tapa, fish bones, boneless dilis or even salted “lison”. The latter would look like a piece or two of “meat” but actually a very fleshy and thick portion of a salted and dried fish)
“Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink”
A blatant play of popular brands to make it score high in the first criteria and it really worked for me. Not only that, it also fits to a tee with the other criteria and this menu would really look good in hotels and restos breakfast menu offering. The only downside is that this menu calls for specific brands for pan de sal, guava jelly and mangoes (which should really come from Guimaras). I have no problems with this but restos and hotels might have one since they may have their own present sources or even have their own bakeshops. But I think this has a big chance of winning
“Linupak Layered Root crops served with Pulot”
Imagination comes to play again. Saging na saba is often the most associated with linupak but this entry could surprise us. Maybe using cassava, kamote, tam-is, ube, etc. And what a play of colors this would become if ever, white-purple-yellow-orange layers. I’m envisioning this would be presented like “layers of pancakes” but with pulot oozing just like syrup. Another entry to watch out for.

“Bino-otan nga Pangat”
Just another assumption post. Pangat involves coconut milk and some green leafy vegetables. Bino-otan I think roots from the word bo-ot which means to suffocate and to relate it to cooking, I can only think of one way, to smoke it.

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