Traditional Filipino massage at Kasanag Wellbeing Centre

It was a very relaxing and soothing experience when I availed Kasanag Well-being Centre's Traditional Filipino Massage. Known as hilot, this hour long massage is perfect to end a very tiring day as it calms and relaxes your body through it's five-step process.

From their website:

Hilot stimulates the systems of the body, encourages improved circulation, aids digestion, waste removal and neural communication, invigorates and relaxes muscles, speeds up skin exfoliation and promotes cell regeneration.

TUOB/BANYOS. In the old days, this was a very effective way of curing fever or regulating the body’s temperature so that it will achieve normalcy. Experience this kind of pampering. Be wrapped in a fine white cloth and have your feet soaked in a basin of lukewarm water that is infused with a herbal decoction, fresh herbs, flowers and fruits.

HINGUT-AN. This head and shoulder massage is derived from the traditional `kuto-kuto alis’. This was influenced by the rural lifestyle of Filipinos having a relaxing afternoon by sitting on bamboo-made stairways and helping each other kill hair fleas with their two thumbs.

PATTING THE FEET DRY. This concludes the tuob process, preparing the guest for the hilot session.

FILIPINO MASSAGE HILOT. This is an ancient Filipino massage that uses banana leaves to promote wellness for the guest. Banana leaves are known for protecting the body from external factors like wind and cold. Enjoy the massage as the staff applies virgin coconut oil with ylang-ylang scent all over your body.

TEA RITUAL. The experience does not stop there. Be relaxed as you sip lemon grass tea or ginger tea. The ritual lets you enjoy the taste and warmth of these natural detoxifiers.

The hilot itself lasts for around 45 minutes and after that very invigorating massage, a cup of tea (had ginger that time) ends your session in high spirits. I don't like ginger but that time, I learned to appreciate ginger more than its nutritional value, it did taste good that time.

It's really not that expensive to pamper yourself with their individual services or better yet their packaged services which aside from pampering you "to the max", also saves you money. So enjoy and relax at Kasanag Well-being Centre, your sanctuary of healing and enlightenment.

Kasanag Well-being centreand Bluejay Coffee and Deli offer this promo.

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 (

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.

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

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog