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 Festival. 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 Dinagyang 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 1st Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt to dominate major streets in the city on January 20-23, to showcase international dishes for the festival revelers and visitors.

Similarly, members of the Iloilo Hotels, Restaurants and Resorts Association (IHRRA) will also hold a food festival on the same date on top of food festivals hosted by other beverage and wine companies and shopping malls.

Not to be outdone, the Iloilo Provincial Government will hold yet another food festival at the capitol grounds, where the city's and the province's restaurants will compete with one another.

Organization-sponsors for the food festival will try to outdo each other with their best menus, according to city tourism officer Ben Jimena. This way, the food festival areas will augment the food strips along the major streets in downtown Iloilo.

Meanwhile, the City Council approved the city tourism office's request to close off the food festival sites. From the original site on Delgado Street beside the Amigo mall, the expanded food festival area will now cover other streets considered as routes of the Dinagyang parade.

The ICVB, headed by former tourism undersecretary Salvador Sarabia Jr., will hold the first international food festival at the half-lane of Ledesma St., starting from the corner of Valeria to the corner of Quezon St.

Meanwhile, IHRRA, headed by Dr. Sandra Sarabia Gomez, will hold its festival at the half-lane of Ledesma from Iznart to Quezon St.

Road closure will also be implemented at Delgado St. from Iznart to Quezon for the food festival and from Ledesma to Valeria St. until Gen. Luna to accommodate the participating restaurants' kiosks.

A food strip will also be in place at the long strip of Iznart from Ledesma to the provincial capitol area.

Jimena said the food festival area is a testament to the Ilonggo hospitality and love for good food, which visitors need to taste. (Lydia C. Pendon)

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 (

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

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