WANTED BORDER: An indie film about "the other" flavours of Iloilo

An indie film starring erstwhile TF queen Rosanna Roces is set to take the "flavours of Iloilo" to a new level. Wanted Border was shot partly in Iloilo and Bacolod with the leads talking in Hiligaynon - the Ilonggos melodious dialect. This dark-comedy will be shown next week in Metro Manila during a film festival for independent movies. As of now I'm worried about how it would affect my blog! - LOL. Here are some snippets taken from the PHILIPPINE DAILY INQUIRER.

Osang as maneater
By Hazel P. VillaPhilippine Daily Inquirer, Inquirer Visayas

MIAG-AO, Iloilo — For a change, Rosanna “Osang” Roces does not bare flesh. This time, she eats it, and with gusto, in “Wanted: Border”—a dark comedy by award-winning Ilonggo director Ray Defante Gibraltar.

The film is one of five competing finalists in the 2009 Cinema One Originals Digital Movie Festival on Nov. 13-17 at Gateway Cinemas in Cubao, Quezon City.Osang, star of the 1990s-era sex-oriented flicks branded as “titillating films” (“TF”), was getting cozy with the independent film circuit after appearing in “Baklas” and “Manila,” when Defante’s script came along.

Osang plays Mama Saleng, a 60-year-old religious fanatic who owns a boarding house-cum-eatery. In her younger years, Saleng and her grandmother were accused by the townsfolk of being aswangs (nocturnal flesh eaters). Saleng meets her human counterpart in Jessie Beltran, an undercover agent whose task during the martial law years was to assassinate activists on Panay Island. What do they have in common? A thirst for blood and brutality.

Tawo, indi? .... Tawo, indi?

The film takes on many twists and turns, mostly focusing on how Saleng butchers and cooks her boarders. It then segues into an unexpected interpretation of the Bible’s “Seven Last Words”—with Saleng being nailed to the cross and spewing words that would probably make the religious want to flog her and the director.

The shock factor of ‘Wanted: Border’ is part of the cycle of violence. It’s in our system, we have to stop it,” said Gibraltar. On the set of the film in Miag-ao, locals ogled the modestly dressed Osang, who showed off by flawlessly delivering Hiligaynon lines, before blurting out a word best reserved for the men’s toilet.The kibitzers were taken aback for a while, then broke into laughter. >>>> Read complete article

DAMN How will my readers react to this? LOL

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

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 (

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 usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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.

FLAVOURS OF ILOILO

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