A bigger and better AURA Club beckons

It was just fitting to usher in a new AURA CLUB with something new on their menu and it was the Aura Fries that caught everybody's gastronomic attention when a bigger and better club was blessed and had it's soft opening last April 20, 2012.

But it is no ordinary serving of French Fries but seemingly it's their own version of a French Canadian dish called poutine. Rooting from Montreal, Quebec, Canada, poutine is made with French Fries and cheese topped with brown gravy or sauce. The result is a melange of flavours and texture; fatty goodness of the fried potatoes and the creamy melted cheese made delectable by the signature brown gravy sauce. Now that's a good start of better things to come.

After several weeks of extensive renovation, a bigger and better Aura Club at The Avenue Complex reopens to bring the Ilonggo clubbing experience to new heights. With 50% more space than before, the Aura Club expansion includes a much wider space for the main room with blue reflective glass walls to harbour the party with within while giving hints of an on going party to the outside world.

The main room boasts of several new features and among these is the brand-new elevated seating area along the entrance. The new seating area has 100% consumable tables or bottle-service-only tables that give guests a very extensive view or sight line of the whole club. Majority of the area of the previous open-air balcony has also been enclosed to make it part of the main room giving additional space for 80 more clubbers.

But the major part of the renovation is the addition of an al fresco portion known as the Terrace Bar. Acting like an ante room to the main club, the Terrace Bar also boasts of its own state of the art design. LED lights adorn the seemingly weaved wall, a ceiling that mimics the clouds gives a truly open air ambiance. It also has its own bar and DJ station too.

But despite the use of decorative lighting, the new Terrace Bar extension is a study in green design. In fact, all lighting during operating hours in its guest area is 100% LED. It uses fresh air exclusively, through its open-air design, enabling wind to ventilate the whole area. Smoke is also naturally filtered out in a very efficient manner without need for a costly exhaust system. For this brand new space, energy use is put to a minimum.

A grand launch is scheduled on May 5, 2012 as AURA is set to unleash a big Hawaiian Party Weekend!

Aura’s Terrace Bar is now open Mondays-Saturdays, 7PM to 3AM on weekdays, and 7PM-5AM on weekends. Guests must be 18 years old or above to gain admission.

Some photos and text were sourced from Aura Club on Facebook

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 (

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.

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

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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