A zip line escapade in Guimaras

I just had my first zip line adventure and I’m surely going to do it again. A perfect calorie burning activity and good thing it’s just 20 minutes away from Iloilo City, on the island that fits your taste – Guimaras. Now aside from the usual beach-combing, island hopping and all the mango appreciation, there’s something new and exciting what-to-do and where-to-go in the island.

Yesterday, I was invited during the blessing and soft opening of the first ever zip line this side of the region. On an envisioned nature-adventure park named Camp Alfredo, communing with nature brings in a lot of fun and excitement amidst the serene and lush backdrop.

No less than the Governor of Guimaras, Felipe Nava (in red) and and his wife Lally (zipping at the time), graced the occasion and pledging support for the latest tourism venture in their turf.

After the blessing of the zip line and some parts of the whole property, I had the chance to tour the Camp Alfredo despite all the on going works. This 2-hectare parkland of lush greens, gentle slopes and gushing creek (but it was dry that that- hey it’s summertime), has all the makings of a one stop family adventure destination. It is expected to go full blast by Manggahan Festival next month (April 10-17) with more amenities and facilities.

The 300-meter zip line is the main attraction and a slide through it gives one a bird’s eye view of the up and coming facilities. A flight of stairs brings one to an al fresco dining area where guests can also have a gastronomic adventure.

Further down the line, one can see some good camp site where, in the future, it will be developed as one. During rainy season, a creek will add more sight as it gushes down from the main road passing between the bridge connecting the restaurant and the kitchen.

At the end of the zip line, another adventure awaits as a hanging bridge that can also be considered a canopy walk as the tall mahogany trees flank the way. At the end, on top of the biggest mahogany tree, is another hanging bridge with a great view of the restaurant and those who slide down the zip.

Then another zip line awaits, though shorter but offers a more challenging course as three quarters along the way the “zipper” stops and has to propel himself the remained of the line. A climb down the ladder completes the whole zip-walk adventure.

Camp Alfredo is located in Brgy. Ravina, Sibunag, Guimaras and is along the highway going to the popular Alubihod beach. It’s a few minutes after the OLP Trappist Monastery. The The top of the zipline can be seen from the road and a grotto dedicated to St. Hannibal Mary Di Francia also marks of the property.

More photos here.

Please check out CAMP ALFREDO on Facebook for the latest updates.

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