Perfect Christmas giveaway from Afrique's - Labahita in Oliva and more

Two Sundays ago, I got samples of Afriques' latest offering - Labahita in Oliva, which is among the special goodies collection Chef Miguel Cordova has released in time for the upcoming season of gift giving. Indeed, Christmas is just around the corner and if you're a gourmand then this is something you'd likely to be interested in.

I chanced upon Chef Miguel at Esca's Garden Restaurant finalizing his concoction which is made with dried and salted labahita fish (can't be sure if it's what locals call as lison - that big type of pinakas one sees at the markets), garlic, peppercorns, bay leaves and chili flakes among others, all drowned in quality olive oil. (Sorry for the candid shot, Chef).

From the looks of it with this angle, it looks like pork adobo swimming in oil since it has big chunks of labahita and flakes at the same time. the aroma of the olive oil is very evident plus with the spices and herbs mixed into it, the smell alone is enough reason to raise curiousity that would end up into craving.

Now, I have to "blame" Chef Miguel since he ruined my planned diet (lol) since even the herb and spices infused olive oil packs in the flavour with a subtle hint of saltiness of the labahita. It's the flakes that I always get first since they easily mix well with rice and I save the chunks for the indulgent last bites. Just like most Spanish style bottled fishes, this Labahita in Oliva gives every bite a lingering taste of the of olive oil mix and the salted and dried labahita gives a better texture and taste.

And I just made a Labahita con Oliva Pasta and it tastes so good. In fact, I'll be making a bigger batch very soon.

And did I mention that it comes in a stylish bottle that makes it a perfect Christmas gift of giveaway or even a nice pasalubong with a brand that is popular in Iloilo City. Each bottle costs Php250 and also included in the Afrique's bottled goodies selection are the Chorizo and Cheese Spread (PhP285), Adobo Cheese Spread (285), Smoked Bangus Spread (PhP250) and Quezo de Bola Tartufo (PhP345). Now a perfect lineup of giveaways this Yuletide season!

These goodies are available at Afrique's Restaurants in Castilla Street in Jaro (509-2811), Robinson's Place (336-3421), Valeria Street (509-6092) and Smallville (509-4900) plus at Esca's Grden Restaurant in Aurora Subdivision ( 3383477)

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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