Visayas Blogging Summit 2010 in Iloilo City

The Visayas Blogging Summit 2010 & Philippine Blog Awards 2010 - Visayas will be the very first and biggest event of its kind to be held in loilo City. These two events will gather bloggers from all over Visayas, invited guests from other parts of the country and experts to speak on different fields. The goal of the Visayas Blogging Summit (VBS) is to gather ideas and explore the potential impact of blogging on society, business and politics. The Visayas Blog Awards, on the other hand, aims to recognize notable Visayan-owned and Visayan-related blogs in their respective niches.

The Visayas Blogging Summit 2010 & Philippine Blog Awards 2010 - Visayas will be hosted by the Iloilo Bloggers Organization, with the support and endorsement of Philippine Blog Awards Inc. The Iloilo Bloggers Organization is a diverse group of people who have gathered with the mission to promote blogging in Iloilo, because blogging is becoming more and more a socially relevant phenomenon. (Text and graphics courtesty of VBS 2010 Facebook account)

8:00 - 9:00 Registration
9:00 Philippine National Anthem/ Welcome Remarks Mayor Jed Mabilog / Dinagyang Festival Performance
9:00 - 9:20 Blogging 102: I have a Blog, Now what? Aileen Apolo
9:20 - 9:30 Q&A
9:30 - 9:50 Blogging for Advocacy Flowell Galindez
9:50 - 10:00 Q&A
10:00 - 10:15 SPONSOR TALK 1: Yehey! Laszlo Lim
10:15 - 10:30 BREAK 1
10:30 - 10:50 Social Media and Citizenship: Elections and beyond Tonyo Cruz
10:50 - 11:00 Q&A
11:20 - 11:40 Role of Bloggers as New Media Ria Jose
11:40 - 11:50 Q&A
11:50 - 1:00 LUNCH / NETWORKING
1:00 - 1:10 Paraw Regatta Performance
1:10 - 1:25 Blogging Ethics: What's Hot and What's Not Jayvee Fernandez
1:25 - 1:35 Q&A
1:35 - 1:55 Selling th Best of the Philippines through Blogging Estan Cabigas
1:55 -2:05 Q&A
2:05 - 2:20 SPONSOR TALK 2 RESERVED SLOT FOR EAGLE CREEK
2:20 - 2:40 How can we protect our Intellectual Property Rights? Anton Sheker
2:40 - 2:50 Q&A
2:50 - 3:05 BREAK 2
3:05 - 3:25 Impact of Blogs and Social Networking Sites to Businesses Janet Toral
3:25 - 3:35 Q&A
3:35 - 3:55 101 Ways of Earning Money through Blogging Fitz Villafuerte
3:55 - 4:05 Q&A
4:05 - 4:25 Internet Governance: Implications & Opportunities Blogie Robillo
4:25 - 4:35 Q&A
4:35 - 4:55 Why Visayans Should Blog? Lloyd Tronco

Visayas Blogging Summit 2010
8am Nov. 27, 2010 Saturday
Cinema 2, SM City Iloilo,
Mandurriao, Iloilo City

Philippine Blog Awards 2010 - Visayas
7pm Nov. 27, 2010 Saturday
The Venue at The Avenue Complex

Mandurriao, Iloilo City

Iloilo City and Province Tours
8am November 28, 2010
Assembly Area - Museo Iloilo grounds

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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