Food Tourism Part 2: Let’s just wait and see

I was invited to be part the Davao Food Appreciation Tour (DFAT) in Davao City this coming May, but a prior commitment made me (regrettably) decline. Now on its 4th year, DFAT invites a number of bloggers from around the country to have a glimpse the best of Davao gastronomy. To most, Davao is (almost) synonymous with durian and pomelo, but there’s more gastronomy than these. It is among the reasons why DFAT was organized – to showcase the best food and drinks as well as restaurants and other food places in the biggest city in the world!

Other places have this kind of tours too like the popular Binondo Food Walk, Pampanga Kulinarya Tours, The Socsargen Experience and most recently that one for Cavite, among others. Most of these projects are organized by private entities but still aim to promote these locales through one of the easiest and familiar ways – food.

What about Iloilo?

For a city whose tourism is tantamount with its gastronomy, it seems odd Iloilo does not have this kind of thing going around. For sometime now, I’ve been guiding tourist (via the internet) around Iloilo and it is food that often highlights their itineraries.

But plans are now on the drawing board for an Iloilo “heritage and gastronomy tour”. It will be exploring Iloilo and having a taste of its flavours. Just like our events last year – the Visayas Blogging Summit and the Philippine Blog Awards, it will give participants (broadcast, print and online media) a glimpse of Iloilo’s rich cultural heritage and traditions as well-experience food nirvana.

Iloilo heritage landmarks featured on Carlo's Bakery and cafe tablemat

On a different but related note, a quick interview with Mr. Ben Jimena, City Tourism Development Officer, he said that food will now be the main focus as a tourist drawer for Iloilo but still complementing the heritage and culture aspect. I couldn’t agree more since gastronomic delights know no time - it’s all year round and it’s just within reach. Besides food is an essential part of any travel - some even travel for food and Iloilo is always a favorite destination. Here’s hoping that this “Iloilo: Food Trip” thrust will soon take off and go places. Let’s just wait and see …

Where’s my “pamahaw?”

A few years ago, I found myself following a much publicized food competition – the Search for the Typical Ilonggo Breakfast. It was a project of the Iloilo City Tourism Office, Iloilo Convention and Visitors Bureau (ICVB) and Iloilo Hotels Restaurants Resorts Association (IHRRA), among others. The purpose was to line a typical Ilonggo “Pamahaw” alongside the American, Continental and Filipino breakfasts fares served in hotels and restaurants.

Arroz carrajuevo, an Ilonggo pamahaw

There were two winners –Arroz Carrajuevo (a rice combo with a local fish called carrajo) and Linupak Layered Rootcrops served with Pulot. But the acquisition and storage of the ingredients plus some complexity in the preparation of the winning entries made it a hard “buy and sell” for the IHRRA members thus falling short of expectation. But Mr. Jimena hinted that another competition is brewing up this year almost in line with “Pamahaw” but totally different. Will it be “Panyaga” or “Panyapon”? Let’s just wait and see …

Who boxed my cheese?

But one project with a silver lining for (food) tourism promotion has already been “krafted”. Last December the town of Guimbal emerged as the over all winner in Kraft Eden’s Sarap ng Pasko 100 Days of Christmas competition. It bested 99 other towns and cities around the country through its winning recipe - Pininyahang Manok infused with Eden Cheese.

Pininyahang manok with cheese

Guimbal won PhP2 million worth of prize and will be featured on special boxes of Kraft den Cheese. But it’s the latter I am more particular of - imagine that’s a lot of cheese boxes featuring Guimbal! Iloilo will surely be a gastronomic toast by then and can greatly boost the tourism potential not only of the town itself for the whole province of Iloilo. Let’s just wait and see …

So I end this column with high expectations for Iloilo’s tourism campaign through food. As an Iloilo food blogger/writer, it is very much in line with the thrust that started me blogging in the first place – the promotion of Iloilo through its gastronomic delights!

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This article was published in The News Today (a local Iloilo daily) last Thursday, March 31, 2011 under my column - FLAVORS.

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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