It was my first time to attend the patronal fiesta of the Villa Arevalo district, last Sunday, paying homage to the Sto. Nino. And it was at the Camiña Balay na Bato where I tasted one of the tastiest roasted turkeys and it was so good that I remembered taking a photo when it looked like this - already stripped to the bones. Actually, we were among the last ones to arrive Mr Eugene Jamerlan and I were stalled by the fireworks competition along the way coming from another food event at SM City Iloilo.
Going back to this turkey, I heard that this was marinated in butong (coconut water) with salt and other spices. And using a technique called "cold fusion", the flavour was able to penetrate the turkey better as the cool temperature softens the meat thus making it absorb more. Okay I just made up that term - lol but it seems to be like that (thanks Natie for reminding me it's called brining). Prior to it being roasted, it was stuffed with tanglad (lemon grass) and ugbos sang bayabas (guava leaves) and other spices. The result especially on the belly part was a burst of delicious flavours complementing the appetizing aroma. So addicting you forget it's turkey!
I also had a very good linagpang na manok experience - spicylicious best descriibes each spoonful of the spicy yet flavourful soup. Made with grilled native chicken then sauteed with ginger and chilies it could be a perfect starter for any meal, but we had it ending our meal and it was better. It tend to wash away what we ate earlier thus eliminating the very full feeling in our stomaches. I heard the owner of the house, Ms. Luth Camiña, talking about the preparations of this dish and among the main points I got was that the grilled chicken should be almost be burned black - to bring smokiness and rich flavour in the soup. Of course you have to remove those almost charcoal part of the chicken when you cook linagpang na manok.
A perfect ender to our meal was this light leche flan. It has the subdued sweetness I usually prefer for this dessert and one can't be as guilty having spoonfuls and more spoonfuls for it is not a guiltily rich as others are. Well to each his own, anyway ...
There were around 20 other dishes to choose from - lechon baboy, hamonado, pato, afritada, pasta, cheeses, fruits and salads among others. And it ended with (almost free flowing) wine - a perfect setting for this heritage rich Bahay na Bato in Arevalo. It shows how this house is also and functions as a home contrary to what others think of it as a museum of sorts. It proves how the remnants of the past can be still be of very good use after so many generations have gone by.