Globe powers Dinagyang 2012 with FREE WI-FI

FRESH from the success of the Sinulog activities, Globe Telecom gears up for the Dinagyang 2012 Festival in Iloilo this weekend, upping the ante by providing free WiFi and providing telecommunication support for the different committees involved in the celebration.

Globe, the official telecommunication outfit for the Dinagyang festivities, has set up WiFi routers at the Freedom Grandstand for the VIPs and judges; at the Iloilo Sports Complex, and at the Sports Complex’s poolside for the National Invitational Swimming Competition.

No password is needed to enjoy the Globe free WiFi that would run at a speed of up to 3 mbps.

Now being known as the telecommunication of choice in all national festivals, Globe has been making the rounds in Iloilo with bar tours, mall blitzes and on-ground selling of Globe SIM cards and loads.

The Iloilo Globe bar tours have been a hit with its P20 promo for new subscribers. The discounted SIM card, topped up with P50 load, comes with free, ice-cold beer to celebrate the Dinagyang festivities. For existing subscribers, they only need to load up P50 to get a bottle of beer. Globe has lined up the hottest bars in Iloilo for this promo: Langford Place, Hot Shots, B Code, Roadside, Ur Zone, Stuff Ur Face, Tap House, Ven & Ken – all in Paseo de Iloilo, and Smallville Iloilo’s Tuki Bar, Pirates, Mo2, Avenue, and Smallville 21.

Exclusive Globe freebies will also be available in the mall Blitzes and selling Booths along the Dinagyang Festival parade route. Load up P60 and the Globe subscriber will get an Eco bag. For a P200 load, subscriber gets a cool Globe Dinagyang t-shirt and for a P300 load, a Globe umbrella.

Globe is set to do mall blitzes in Gaisano, Marymart, Atrium, Robinsons, and SM City while subscribers could also proceed to the Globe booths at Capitol-Zonta, Lapaz, SM Delgado, Amigo Hotel, and Socorro Drugstore, and along Guanco and Solis Sts to avail of the exciting and exclusive promos for Dinagyang.

Tattoo, the number one most preferred broadband powered by Globe, will rock Dinagyang with the biggest and coolest party to unveil its latest value for money plans, introduce their newest brand ambassadors and launch the much-talked about “Resistance” campaign.

Tattoo brings the Republiq to Dinagyang with its lineup of master mixers for an ultimate party experience happening on Saturday at the Plaza Mayor, Plazuela de Iloilo

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

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 (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

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.

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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