The Tibiao Fish Spa experience

I was invited to be part of the grand opening of the new Tibiao Fish Spa branch at the Lower Ground Floor of SM City Iloilo last October 20, 2010. The simple program began with a ribbon cutting ceremony then blessing of the area followed by short speeches by the founders, a prayer of dedication, and cocktails. Guests then were given the chance to experience the all-new fish spa services such as the VIP fish spa and full-body fish spa which are the firsts in the Philippines.

Tibiao Fish Spa is one of the pioneers of fish therapy in the Philippines where small fish nibbling on the dead layers of a client’s skin are used to massage and exfoliate the feet. Unlike other fish spas which use imported Dr. Fish, Tibiao Fish Spa stands out because it uses local fish proudly sourced from Tibiao, Antique enabling it also to offer much more affordable rates. This is also the first of its kinds located inside SM Supermalls throughout the country, in fact in the only one that is mall based. That's why bigger SM Supermalls like SM City Cebu and SM North EDSA are hinting they also want a branch of this very affordable fish spa.

Tibiao Fish Spa Company is a new enterprise established and operated by young entrepreneurs from the University of the Philippines Visayas. Its first branch is in Tibiao, Antique which opened in mid-2009. The company aims to provide a unique venue for recreation and relaxation at affordable prices while simultaneously promoting tourism in the town of Tibiao and province of Antique. The fish spa is part of a bigger tourism thrust of the town - Katahum Tours which is also operated by the same group of entreps.

The young entreps and a representive from the City Gov’t officially opened the new and better Tibiao Fish Spa

The regular spa area with fish tanks that can accommodate 8-10 persons. One can choose the small fishes or the big ones that gives a more challenge experience.

The VIP spa has leather sofas and posh pillows plus warm and regulated water plus soft lighting and complete privacy from the mall crowd.

Cocktails treats from an apt source, the famous Tibiao Bakery.

Because of frequent requests by guests from Iloilo, the company decided to establish a branch in Iloilo City. The company also hopes the Iloilo City branch of Tibiao Fish Spa will complement the growing tourism industry in the city and make the fishspalaxing lifestyle available to a wider range of customers.

It will soon launch it's mobile fish spa facility and will go rounds around schools in Iloilo City. Furthermore, Tibiao Fish Spa is a proud sponsor of the 1st Visayas Blogging Summit and Philippine Blog Awards 2010 - Visayas on Nov. 27. Participants to these two events will surely enjoy the the "Tibiao Fish Spa" experience.

Portions of the article lifted (plus more photos) from TFS Facebook
More at http://www.tibiaofishspa.com

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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