Skip to main content

My City, My SM, My Cuisine goes to Iloilo

It all started with an almost non stop talk about food while traveling all the way up north in Luzon. In conversation were Ms. Corazon Alvina of the Metropolitan Museum of Manila and Ms Millie Dizon, VP for Marketing of SM Group of Companies, among others. And when they arrived at their destination, the idea for My City, My SM, My Cuisine was born as the project complements the retail giant's thrust of showcasing the best of the regions and food is among the highlights of travel to most parts of the Philippine archipelago.

Thus, a week before Dinagyang 2012, the event centre of SM City Iloilo was transformed into regal showcase of Ilonggo gastronomy and culture as the mall welcomed the arrival of My City, My SM, My Cuisine into it's fold. With replicas of the symbols of Iloilo like the Arroyo Fountain (below) and the Molo Bandstand (above) with the Miag-ao Church as background to the (almost) aristocratic buffet set-up, it was a fusion of history, culture and gastronomy - all magnets of Iloilo tourism.

No less than Iloilo City Mayor Jed Patrick Mabilog welcomed the guests and VIPs including SM's Millie Dizon, Ms Corazon Alvina, Dept. of Tourism Region 6 OIC Atty. Helen Catalbas and writer Jessica Zafra among others. It was also a show of support from both the private and public sectors for events promoting the city of Iloilo.

A cooking competition was held hours before the launch with 10 Ilonggos battling it out in preparing the best Pancit Molo and Mango Dessert. Given less than two hours to prepare their specialties, the contestants made them all from scratch - that is making the pancit molo ball filling. the broth and everything right then and there.

For the dessert category, it was a galore of mangoes as five concocted special recipes that includes Mango Pastillas, Crazy Herbed Mango, Mango Cathedral Window, Mango Crema and Cheesy Mango Puto. In the end it was the Cheesy Mango Puto made by Analye Padilla, who works in a school canteen that got the judges vote both in taste and the presentation.
Pancit Molo contestants also showed different styles and ingredients in making the best Pancit Molo. While others used pork, beef and shrimps, surprisingly one contestant infused hotdogs in her recipe. All were noteworthy especially given the fact that they had to start from scratch, do it inside a mall with those prying eyes and come up with their recipe in less than two hours. In the end it was a shrimp based Pancit Molo of Maria Zaide Bastintin that tickled the tastebuds of the judges and was adjudged the winner.
Judges for the said competition included Ilonggo culture and heritage expert Eugene Jamerlan, Ms. Cora Alvina, Heather Maloto of Panaderia de Molo and Ms Reina Donesa, Asst. Brand Manager of SM. Dept Store, among others. They had the enjoyable at the same time difficult task of choosing the best pancit Molo and mango dessert during that gastronomically exciting afternoon.

In each of the city's featured in the My City, My SM, My Cuisine event, the organizers choose notable personalities from each place to share a dish they have in their families and demonstrate the way they were prepared. (But it was just all in video during the launch and I will share some behind the scenes during the shoot of these videos soon plus some recipe if I can get hold of them).
Mr Eugene Jamerlan shared his family's long time recipe which is also a typical fiesta fare. His Estofado nga Pato sa Tuba calls for duck to be slowly boiled/stewed in tuba for at least five hours to really soften the duck meat and to let the flavours seep in. It was also notable that he never used some seasonings like soy sauce to flavour his dish. It was a concoction of tuba, onions, ginger, peppercorn, garlic, brown sugar and bayleaves among others garnished with fried saba.
Photo c/o Rosmar Villalon

Ms. Maridel Uygongco, whose pastry and dessert shop is now making waves in Iloilo prepared two of her favorite recipes - Potato Praline Torte (right) and YSL. The former is a potato based cake, you'd really taste the potato flavour in each bite topped with pralines and nuts. YSL has quite an interesting story as she narrated and yes, it is YSL as in Yves Saint Laurent. She has been making this dessert - from fried and sugar coated ibos (suman) then placing it on top of butter cream and adding fresh fruits like mangoes and kiwi on top - but still haven't found a name for it. Then a friend suggested to call it YSL with the Yves sounding like Ibs or ibos then the rest is history.

And finally, a dish using lengua. But it isn't the usual ox tongue dish, those with brown butter sauce and the likes. The recipe, called Lengua con Setas con Olivas, has been in the family since then and has tomato sauce as base with spanish chorizo, shitake mushrooms, olives and a lot of other herbs and spices. Resulting was a melange of new flavour for a lengua dish - familiar yet seem special, plus the lengua melts in the mouth added quite a new dimension to this particular delicacy.
The snack buffet was catered by Chef Miguel Cordova of Esca's Garden Restaurant. It showcased Ilonggo delicacies like valenciana, pancit molo, pancit efuven, fresh lumpia, panara, pan de sal ni Pa-a with adobo pate and quezo de bola filling, vegetable okoy and turoncito con halo halo.
It was indeed an afternoon reflective of Iloilo's best foot forward - food, culture and heritage and with support from the private sector like SM Supermalls. Projects like My City, My SM, My Cuisine will surely become a boost to the the tourism potentials at the same time a chance to showcase the gastronomic and cultural heritage of Iloilo. Not only for the tourists for the Ilonggos themselves - to rediscover, to appreciate more and share with pride to the rest of the world!

Popular posts from this blog

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