Chinese New Year 2013 Dinner Buffet at La Tolda, Plazuela de Iloilo

Mga Kaibigan Ng Mga Kabataang may Kanser (KKK, Inc.) is a non-stock, non-profit corporation formed in 2007 in iloilo by a small group of doctors and other concerned citizens, with the objective of providing financial support for chemotherapy to cancer-stricken children, who come from indigent Filipino families that can even barely feed their members. These poor families never had a budget for medical needs, more so for expensive chemotheraphy and/or radiotherapy. In fact, most of these children with cancer die because the necessary treatments were not availed of, due to financial constraints. Costly cancer treatment forces many children and their families to drop their plans for the future and just focus on surviving in the present.

KKK was formed not to fight against children’s cancer, but to fight against the hopelessness that the kids with cancer and their family feel. I guess that’s the most important intangible contribution that KKK gives. We try to help them financially for the chemotherapy of the kids, and hopefully emotionally by letting them feel that they are not alone and that they can turn to us for support. “Never, never, never give up”… And that says it all…that there’s always hope.

The mission of KKK, Inc. is to ease the financial burdens that many indigent Filipino families face while pursuing quality healthcare for a child with cancer.

The KKK, Inc. raises its own funds to help provide and improved quality of life to indigent children with cancer and their families by supporting their medical treatment and through enhancing their emotional, social and physical well-being.

This will achieved by granting financial assistance by supporting their chemotherapy and other medical needs, providing counselling, setting up support groups, educating the families and promoting public awareness.

On February 10, 2013, in celebration of Chinese New Year, KKK will welcome the Year of the Snake with a fund-raising DINNER BUFFET,in cooperation with Hamada, Hong Kong Kitchen and Red Corner restaurants, top restaurants in Iloilo, which will serve the best of Cantonese and Japanese cooking for that evening. Proceeds from this event will help KKK to sustain the chemotherapy of our children beneficiaries. Tickets will be sold at 550 pesos each.

For inquiries about tickets or sponsorship, please contact Carol Deduro at 0999-8809336 or

0916-5635935; Araceli Parrenas Abria 0922-8182888.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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 por...

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 us...

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. ...

FLAVOURS OF ILOILO

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