Iloilo Dinagyang 2011 - A festival of faith and food

Weeks from now, Iloilo City will again dance to drum beats and get into a frenzy as it welcomes everyone to Dinagyang 2011. A top tourism event and among the most popular festival in the country, Dinagyang is a 3-day of non stop fun, activities, events and it's one of the best times to eat, drink and be merry in Iloilo City.

Apart from the ati-ati contest and cultural presentation, among the highlights of the festival is the annual Dinagyang Food Festival held along Delgado St. Here, everyone can savour the best of Ilonggo cuisine as more than 40 participating hotels and restaurants showcase their best dishes in tune with the celebration. Two years ago, I wrote this article for a local daily and it can still serve as guide of what and where to eat for Dinagyang 2011.

So mark your calendars now an get ready to experience on of the best festivals in the country. See you in Iloilo City for Dinagyang 2011.

Dinagyang Festival 2011 Schedule of Activities:

October 14, 2011, Friday
2:00 P.M. LOCAL LAUNCH Iloilo Dinagyang Festival 2011 Freedom Grandstand

Tribu Pan-ay from PAMUKAW held last Monday, Dec. 20.

December 20, 2010, Monday
2:00 P.M. PAMUKAW Assembly Area: Promenade passing Iznart, J.M. Basa to Freedom Grandstand

January 4, 2011, Tuesday
2:00 P.M. Model Ati Dinagyang Warrior 2011 Presentation

January 7, 2011, Friday
2:00 P.M. Model Ati Dinagyang Warrior 2011 Talent Competition

January 9, 2011, Sunday
1:00 P.M. Model Ati Dinagyang Warrior 2011 Finals

January 14, 2011, Friday
2:30 P.M. Mass for Opening Salvo of Tribe Dancers San Jose Parish Church
3:00 PM OPENING SALVO Judging Area

January 14-16, 2010
Iloilo Dinagyang Golf Competition 2011 Sta. Barbara Golf Club

January 15, 2011, Saturday
7:00:00 AM SQUEAK Parade Route

January 16-23, 2011
Dinagyang Photo Exhibit

January 16, 2011, Sunday
10:00AM – 3:00PM DRESSING UP DAGOY

Scenes from the Dinagyang Food Festival

January 19-23, 2011
2:00 P.M.-12 MN Iloilo Hotel Resort & Restaurant Association (IHRRA) Food Festival Delgado St., Iloilo City

January 21, 2011, Friday
8:00:00 AM TAMBOR TRUMPA MARTSA MUSIKA Freedom Grandstand
7:00 PM LUCES IN THE SKY Part I

January 22, 2011, Saturday
7:00:00 AM Mass for Kasadyahan San Jose Parish Church

Tribu Kasag - 2010 Kasadyahan Champion (from ExploreIloilo)

8:00 A.M. 2011 KASADYAHAN Competition Freedom Grandstand and other stages
2:00PM SPONSORS MARDI GRAS Judging Area #4 to Freedom Grandstand
7:00 PM LUCES IN THE SKY Part II
7:00 PM Religious Sad-sad to Sr. Sto. Niño San Jose Parish Church

January 23, 2011, Sunday
6:30 a.m Concelebrated high mass for devotees, Tribes, Gov’t. Officials, LOMAS in attendance San Jose Parish Church

Dinagyang Street Dance along the main streets of Iloilo City (c/o Google)

8:00 A.M. 2011 Dinagyang Ati CONTEST Freedom Grandstand and other stages
7:00 P.M. Awarding Ceremonies Freedom Grandstand

January 24, 2011, Monday
5:30 P.M. Thanksgiving Mass with all members of 2010 Iloilo Dinagyang Festival Working Committees

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

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.

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

FLAVOURS OF ILOILO

Search This Blog