Ox brains and the Iloilo Zombie Run

The Persian Kitchen in the vicinity of Jaro Plaza is among the newest food establishment around. I'[ve been there twice but haven't blogged about it because of my very busy schedule especially now that we're preparing for the first-ever Iloilo Zombie Run. But there's actually a connection as the popular game Plants vs Zombies, clouds our minds that zombies crave for brains - which is among the specialties served at The Persian Kitchen.

But of course, they're ox brains and they come in steamed (topmost photo) and grilled (above). Either way its an acquired taste as others may find it yucky and gross. Others might be curious (as in my case) while others dig for it just like zombies. I personally prefer steamed ox brain as i find it more appealing to my taste buds than the grilled one.

But don't fret, The Persian Kitchen serves more than that as they have grilled kubideh or minced meat kebabs. They come in rice combos or "wrapped" in naan bread. Other kebabs specialties include chenge, morgh, jojeh and their combinations. They also have Biryani rice meals which includes chicken, mutton and beef plus back ribs. They also have shawarma, burani, mast yoghurt and hummus on the side.

The Persian Kitchen is located along Libertad Street in Jaro, Iloilo City behind UCPB and a few meters from SM Jaro.

Now here's a primer about the Iloilo Zombie Run ...

Are you ready for the IIoilo ZOMBIE RUN?

The Iloilo Zombie Run organized by the Iloilo Bloggers Incorporated and co-presented by SM City Iloilo is the first of its kind in this part of the country. Its obstacle course within a race and runners will have to navigate rough terrain and obstacles while trying to escape “zombies” and come out of the race alive.

It will have a “horror theme” in which participants will be competing to finish the course in the fastest time as possible while trying to retain their “health flags”. Several “zombies” will be stationed throughout the course to try and eliminate the runners by grabbing their health flags. Participants will run on rough terrain, amongst tall cogon grass on rocky, uneven ground - no smooth, paved roads!

They’ll will get dirty, scratched and bruised. Even their manicure and pedicure will get destroyed, as well as their pretty hairdo. THEY. WILL. FALL. DOWN. But the question is... can they get back up and running? Can they survive?

The Iloilo Zombie Run is going to be a tough race, and there will be zombies. Lots and lots of them. They will be looking for victims, and they will be more than happy to take the runners out of the race. The Iloilo Zombie Run has been met with great interest and enthusiasm by the Ilonggos through its Facebook Community Page and Event Page.

The event will happen on October 20,2012 at the vacant lot at the back of SM City Iloilo. This is also in accordance to the organization’s desire to help promote an active lifestyle, as well as create a new and unique sports event. A portion of the proceeds will go to the group’s beneficiary, Special Olympics Philippines – Iloilo Chapter. This is also a fund-raising event for the organization which for years has been promoting Iloilo online … one blog at a time.

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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