The real "fireworks" last Dinagyang

ILOILO City Mayor Jerry Treñas recommended to the City Council to place Barangay Nabitasan in La Paz district under a state of calamity following Saturday’s devastating fire.

The City Council will have to pass a resolution to allow the City Government to use part of the calamity fund to help the victims of the January 24 fire.

The City Social Welfare and Development Office estimated the damage to property at P24 million. The fire gutted 142 houses.

The fire that started around 12:30 in the morning, affected 185 families, 862 persons, with one casualty and 13 injured.

The lone casualty was identified as Trinidad Formacion, 48, a physically handicapped person. Her charred body was recovered by firemen following a clearing operation.

Most of the affected families are temporarily housed at the Nabitasan Elementary School mini gym. Others stay in the house their relatives who were not affected by Saturday’s fire.

The mayor is appealing for more donations such as used clothing and kitchen utensils such as pots, pail, plastic basins and others. He is also requesting for more tents for displaced families from soft drinks companies.

Treñas also directed the city engineer's office to construct a temporary comfort room, bathroom and kitchen for the fire victims housed inside the school campus.

The city mayor is endorsing the passage of a resolution declaring a barangay under a state of calamity following an early morning fire last Saturday.

Mayor Jerry P. Treñas is endorsing to the City Council a resolution that declares Barangay Nabitasan, La Paz district under a state of calamity after the fire hit the place last January 23, 2010 that left more than P24 million damage.

The resolution will allow the city to use part of the calamity fund for this year for the rehabilitation of families of the fire victims, including financial and housing material assistance.

A Monday report from the city social welfare and development (CSWD) office showed a total of 142 damaged houses, 134 of which were totally damaged and eight partially damaged.

Article courtesy of Sunstar Publications

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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