Drinking water that "burns"

While most towns and places take pride on native delicacies and dishes, Sta. Barbara, Iloilo has a drink that can actually do more than quench one's thirst.

It doesn't stop flowing even during summer, it is colored like tea and it "burns".

But before you take out your white hankies and start waving it; or line up, bathe or take a sip in the hopes of curing physical pains, it's not actually that "miraculous" in that sense.

Known as "poso", this has been the drinking water of most Sta. Barbaranhons since time immemorial. There are around five poso "water stations" around the poblacion and the most popular and the biggest is known as Sulbod just behind the Sta. Barbara public market.

Others are found along Montinola Street, near the elementary school, one known as "Licup" (bearing the name of the family where it is found) and (an already defunct one) near the municipal hall. There are also poso wells in baranggays as far/near as Guno among others.

A few days ago, I got a sample of this poso water that came all the way from Brgy. Guno and it's hue alone is most interesting. With just one look and it can be mistaken as (iced) tea or even whisky but one sip of this odorless liquid despite it's hue, one can sense how smooth it is as it effortlessly slides down the throat.

Soft and smooth is typical description of the poso water when asked. Compared with distilled or even mineral water, one can actually taste/feel how soft it is that is likened to silk.

It may have a somewhat minute aftertaste, after all it comes from a natural source deep underground, much deeper they say than most water tables.

So today I set out to one of the posohans in our and naturally I had my sights at Sulbod. Arriving there, there were lots of townsfolks doing their chores so I decided it was off limits for me then. Good thing I follow my instincts and just a minutes I found myself in one posohan just a few steps away from the town market.

There I met Manong Norlito, a father of three, busy washing and filling some "galunan" and earns extra by delivering poso water to various households through his pedicab.

Most households still prefer drinking poso and requests pedicab drivers like Manong Norlito to have them delivered at the doorstep. The poso water itself is free for all as one finds a queue of plastic containers lining up to have their fill. I found out that one big plastic container only gets around PhP10 for people like Manong Norlito who washes, fills and delivers them.

As the queue got longer, more "water boys" lined up and one of them shared what I was waiting for - how it burns. He just got his lighter out and placed it near the mouth of the tube and instantly it caught fire.

An amazing sight to see indeed to see water actually "burning". But of course, it's the gases that catch fire and burn. Like geysers, it takes a while for the gases to build up and after a few minutes, say around five, this water burning "miracle" can again be witnessed.

Just click the embedded video below

Instinctively, I checked out the back of the wall where the tube protrudes and found just a cemented block where a pump might have be installed but as gravity or anti gravity works, there is no need for pumps as the water flows freely up and out of the tube.

It takes a while for me to get use to the fact that there's now open/close contraption for the posohan. It could even be more dangerous if it will have since it might cause gases to build up and could blow up. And that wouldn't be much of a miracle then ...

Those interested to witness and even taste Sta. Barbara's famed poso water can visit this particular poso station near the Sta. Barbara Public Market. Just take any Sta. Barbara jeepneys from Iloilo City and request to be dropped near the market. Just ask around for the poso and you'll be pointed to this one. The nearest one from "here" is at the back of the market known as "Sulbod".

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

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

FLAVOURS OF ILOILO

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