Skip to main content

Tanum-Lagaw sa Tibiao in Antique

Or as our host, Flord Nicson Calawag, said "Tanum, lagaw kag pamahaw sa Tibiao". Indeed our visit to this municipality in the province of Antique last weekend was filled with adventure and gastronomy - all for a cause.The town's 1st Agri-Enviromental Tourism Tree Planting program dubbed as Tanum-Lagaw sa Tibiao was foremost a tree planting activity organized the office of Congressman Paolo Javier & the Provincial Government (through the initiatives of SP Victor Condez, Committee Head on DENR) in cooperation with the local government Unit of Tibiao (through the leadership of Mayor Walden Lim). It aims to promote environmental awareness on the value of forests that serve as carbon sink, enriching nutrition through planting fruits trees and providing employment opportunities through tourism development. This is also in line with Tibiao's thrust of becoming the adventure capital not only of the province but for the whole island of Panay as it hosts an international kayaking tournament next year. The activity covered three baranggays namely Importante, Tigbaboy and Tuno, all of which are part of Tibiao's tourism belt. Around 1000 jackfruit and other fruit bearing trees were planted last July 31 participated in by University of Antique- Tario Lim Memorial Campus (UA-TLMC) National Service Training Program (NSTP) Students, UPV Antiqueno, UPV Partido sang Mainuswagon nga Bumulutho (PMB) and supported by Katahum Tours, Tibiao Fish Spa Co., Tibiao Bakery Inc. among others. As part of the media invited the witness and feature the event, members of the Iloilo Bloggers Inc and GMA TV 6 Iloilo's morning show, Arangkada, were also given the chance to experience and appreciate the natural wonders and cultural aspects that makes up Tibiao's tourism potentials.
First stop was a trip to Manlamon Cave through a 30-minute downhill trek and walk across the rural sceneries of Tibiao - rice fields, lush forests. A big balete tree guards the entrance to the cave which was a few minutes off the main road through a snaking trail. To give respect to the "tag-lugars" (enchanted beings), each was requested to tie a leaf - just take a branch and bring it to a knot. It was just a small cave but big in surprises for despite it's distance and the seclusion, one can still see the remnants of human invasion "etched" on the walls. Flord shared some interesting tales about the cave among them is that, folktales say, it has a connection to a nearby island (that's at least 5kms away) where one meets "someone" along the way and gets older as one nears the enchanted island. There's also the "rock from nowhere" (outlined) as that piece of rock literally appeared on the scene without traces of it fitting in the puzzle pieces the cave formed. Then someone smelled something fragrant as we were about to go out - a sign of some enchanted being they say. But all I smelled was a product called "eau de bat toilette" - the smell of guano (bat droppings used as fertilizer)!
Early morning the next day, after some hot choco and pan de sal, we had our Lambaklad Fishing Experience. Contracted from the words, lambat and baklad, this is Pinoy adaptation of the Japanese fishing technique “otoshi-ami”. A fish trap net which is literally translated as a drop-in net – a stationary and passive fishing gear that acts as buffer against the incursion of a large commercial fishing vessels in municipal waters. (courtesy of Hazel Villa's article on the Philippine Daily Inquirer).

Our group (around 50 people) floated to the sea aboard a two layer bamboo raft as excitement rushed in to see our catch of the day. Flord says there are days when the whole craft is filled with tons of fish while at times they have no catch at all).
But we were in luck that time as our lambaklad tour yield around two dozen of mamsa fish. A fleshy fish good for kinilaw, fried or sinabawan (we had for our dinner later than day). I'll have a separate feature for this Lambaklad experience soon, for the meantime enjoy more photos here.

After a sumptuous breakfast at the Mayor's residence, we were given the privilege to tour one of the most popular bakeshops not only in Antique but for the whole island of Panay. Tibiao Bakery named after the town is owned by the family of Mayor Walden Lim and has been baking a lot of goodies since 1953. Eventually, it became big, expanded and became even more popular outside the town especially in Iloilo City where it has around 10 branches. Another separate feature is coming for our trip inside Tibiao Bakery, meanwhile enjoy more photos here.
Then the highlight of any trip to Tibiao is a trip to Bugtong Bato falls. But you'll have to walk and work your way here since it's requires an adventurous spirit, a strong physical and even an stronger emotional "will". Off the main highway, its around a 30 minute ride through curves of paved and dirt road up the mountain though its only around 5kms to the main habitation of Brgy Tuno. From there, it'a about an hour's walk through mountainside trails, rice fields, riversides, makeshift bridges and lush forest covers. We even passed by a mountainside pineapple plantation!

Can you spot the falls?Find out here.

Then you'll hear the gush of water cascading as one nears Bugtong Bato Falls. Depending on the the time of the year is the "amount" of water through the falls, luckily for us that time, it had been a rainy week so there was a great display of waterworks from the falls. But wait there's more for the falls actually has 7 tiers or cascades that if you feel adventurous enough, you can climb up the steep mountainside steps with ropes as support. By then you'll have a sort of deja vu as a familiar torrent of water greets you.
But seeing a double cascade brings you back to reality as these cascades create a more dramatic backdrop and attracts braver tourists to even take another climb. Obviously I wasn't among them since this time there were no steps to guide your feet, just some jagged mountainside with the aid of the rope. Then a narrow mountainside trail brings you to a bigger and much better pool (they say) between the two cascades. See that rope on the photo above? It's your way down but you can opt to jump ..... I think (lol).
Spend another hour tracing back your steps to Brgy. Tuno and give it a few steps down brings you to another adventure in Tibiao - Kayaking!. Operated by Tribal Adventures, this spot along the Tibiao River is starts the kayaking adventure. It has calm flowing portions where basic kayaking can be lessons can be made then a few meters it turns into a more challenging course. This part was particular unforgettable for me since I had one great adventure - 15 seconds underwater ... gasping for air! My kayak capsized as I "braved" the churning waters of the river .....
Photo courtesy of www.katahum.com

That signaled the end of my kayaking career that day that I opt to pass to go downstream. I then instead headed back, up and soothed myself to a very relaxing and soothing Kawa Hot Bath. That ain't me on the photo but that's exactly it is. No need to further explain. There are kawa that are good for 2-3 persons, perfect for sharing the experience of being cooked - I wish to be sinigang if ever (lol).
And speaking of sinigang, that day ended on a debate whether the mamsa fish we caught that morning was cooked sinigang or plain sinabawan. I opted for the latter even though it looks like the former. When I tasted it it surely tasted like sinabawan but the master of the house said it was sinigang - and it remained unsolved until now.Finally no one goes to Tibiao, Antique without passing by it's foremost man-made yet natural attraction - the Tibiao Fish Spa. Operated by Flord Nicson Calawag (with friends Rex Delsar Dianala and Noel Ferriols), the most affordable fish spa in the world had its humble beginnings in the Calawag home that has been slowly transformed into an accommodation to house guests for the spa and Katahum Tours.Slowly but surely their efforts are now being paid off as after it's very successful SM City Iloilo branch, it now has clients in Boracay, Roxas City and currently on exhibit in Cebu City. And there are more for more in Manila and even abroad!
From the fish spa and the lure of lambaklad fishing to the majestic cascades of the falls plus the kayaking adventures and the soothing kawa hot bath, there's a lot to do in Tibiao, Antique.And there's more to come as plans are now on the drawing for a giant waterslide from the mountainside directly to the sea to the "mouth opening" 1 kilometer zip line!

Now that's an adventure, only in Tibiao, Antique!


Youtube Videos courtesy of GMA TV6's morning show Arangkada










------------
Acknowledgment:
BIG thanks going to Flord Nicson Calawag for the all opportunities he has extended to the members of the Iloilo Bloggers Inc., to the welcoming accommodation provided by his family, to the family of Mayor Walden Lim for hosting our meals and for the look inside Tibiao Bakery, to Arangkada of GMA TV 6 for some of the screencaps above and for the future videos I will be linking here, and to everybody who I might have forgotten - again thank you very much!

Popular posts from this blog

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places.  Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes  a good partner in  sinabawan na isda recipes. It has hints of bitterness  but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .