Aliwan Fiesta 2010 Winners: Dinagyang reclaims title

After 3 years of being the bridesmaid, Iloilo City once again claimed victory in the recently concluded Aliwan Fiesta 2010 held at the Cultural Center of the Philippines complex from April 22-24, 2010.

Aliwan Fiesta is an annual event that gathers different cultural festivals of the Philippines in Star City Complex in Pasay City wherein contingents compete in dance parade and float competitions, as well as in a beauty pageant. Organized by Manila Broadcasting Company (MBC) together with Cultural Center of the Philippines (CCP) and the cities of Manila and Pasay, the event is dubbed as "The Mother of All Fiestas," with prizes totaling to P3 million (roughly US$70,000). Aliwan Fiesta, which began in 2003, aims to showcase the richness of different Filipino cultures and heritage not only to the people in Metro Manila but also to the rest of the world.^[1] The contingents, meanwhile, aim to promote their respective regions both economically and tourism-wise. It was originally organized as a visual extravaganza for the Christmas season, but it has since been held during the summer months of either April or May.^[3] Aliwan is a Tagalog word for "entertainment" or "amusement." (From Wikipedia)

Eventual champion Dinagyang's Tribu Paghidaet performing at the SM Mall of Asia (top)
while fellow Ilonggo contingent Tribu Kasag of Banate Iloilo (for Kasadyahan Frestival)
wows the same crowd (below) with the gastronomical performance.

Aliwan photos courtesy of OBOI of SSC Forum

Here is the list of winners

ALIWAN FIESTA 2010 STREET DANCE COMPETITION

Champion
Tribu Paghidaet for Dinagyang Festival, Iloilo City

2nd Place
Zamboanga Hermosa Festival, Zamboanga City

3rd Place
Tribu Kasag (of Banate, Iloilo) for Kasadyahan Festival, Iloilo City

Runners Up (no particular order)
- Samba de Regatta, Iloilo City
- Padang Padang Festival, Parang, Maguindanao
- Pakalog Festival, Pasig City
- Halamang Dilaw Festival, Marilao, Bulacan
- Lapay Bantigue, Masbate City
- Pasaka Festival, Tanauan, Leyte
- Buklod Festival, Parang, Maguindanao

REYNA NG ALIWAN ( ALIWAN FIESTA 2010)

Festival Queen 2010
Rizzini Gomez – Cebu City Sinulog Festival

1st Runner Up
Angelie Joy Golingay – Iloilo City Dinagyang Festival

Runners Up (no particular order)
Shihan Go - Caloocan City Pajotan Festival
- Pampanga
- South cotabato

Special Awards

Best in festival costume - South Cotabato
Best in Swimsuit - Rizzini Gomez – Cebu City Sinulog Festival
Best in Long Gown - Rizzini Gomez – Cebu City Sinulog Festival

ALIWAN FIESTA 2010 FLOAT COMPETITION

1st Place
Newel T’nalak of Tampakan, South Cotabato *

2nd Place
- Pasaka Festival, Tanauan, Leyte

3rd Place
- Shariff Aguak, Maguindanao

Runners Up (no particular order)

- Boling-boling Festival, Catanauan, Quezon
- Sinulog Festival, Cebu City
- Ipat Festival of Cotabato *
- Buklod Festival , Parang, Maguindanao
- Halamanan Festival, Guiguinto, bulacan
- Panagbenga Festival, Baguio City
- sorry I missed one festival

* - I may have interchanged these two

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

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 (

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

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.

FLAVOURS OF ILOILO

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