Days Hotel Iloilo offers 60% off for VBS-PBA participants

Great news! Discounted room rates for only PhP1,599 await participants to the Visayas Blogging Summit and Philippine Blog Awards-Visayas 2010. Days Hotel Iloilo cuts down its published rates by 60% to accommodate delegates to these two events on November 27 and 28, 2010.

This promo rate is subject to the following conditions

Reservations must be handled solely by the Iloilo Bloggers Inc. for proper confirmation and documentation. Bookings done outside the organization will get the regular rates of PhP 4,000.
All in for only PhP1,599 but on a first come, first served basis.
A maximum of four (4) persons is allowed for each room having two beds.
Free use of internet but limited to one user per room at any given time
Breakfast not included. (PhP 1,899 with breakfast for two persons only)

Those planning to come earlier and/or stay longer than the duration of the summit can still avail of these discounted rates under the same conditions.

Situated on the top floors of the The Atrium Mall, this first class hotel is conveniently located in the heart of Iloilo City.. Its first-rate interiors are superbly maintained, and complemented with unmatched hospitality-the signature Ilonggo smile, courtesy, and care. For an escape from the hustle bustle, whether traveling for business or pleasure. Days Hotel Iloilo is the choice for that luxurious yet relaxing getaway. The Promenade restaurant is the perfect place for business or romantic meals where casual yet elegant dining is at its best. Experience total well-being at Wellness Club Spa and Gym including yoga sessions.

Venues for the two events are around 15 minutes away by public transportation.

Details on how to book and avail of this discounted rate will be posted soon in the Visayas Blogging Summit website and Facebook events page.

Photo courtesy of drafkn of SSC

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

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.

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

Kefir making at home

I've been making kefir at home for the past few months, thanks to the kefir grains I got from Mr Eugene Jamerlan. And I've been consuming kefir almost daily- first thing every morning. Unlike yogurt or Yakult we buy in groceries which are more "ready to drink', home made kefir takes sometime in getting used to. You get the real taste of fermented milk in every drop. Kefir is a fermented milk drink made with kefir grains and is believed to have its origins in the Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. The process is very simple - just add the kefir grains to liquid milk of choice (I tried many brands and finally settled with Alaska), let it stay around 24 hours and "harvest" it (just strain the grains) to have yo

FLAVOURS OF ILOILO

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