Giant Philippine Flag made with baye-baye

Ilonggos celebrated the 115th Philippine Independence Day with much history and more baye-baye at SM City Iloilo!

The Jaspe family and their gigantic gastronomic creation!

Measuring 8x16 feet, more than 100 kilos of baye-baye were made by D' Original Jaspe Special Baye-Baye from Bgry. Cabugao Sur in Santa Barbara, Iloilo to create this gastronomic masterpiece.

Baye-baye is among the most popular native delicacies in Iloilo. It is made from pinipig, which is pounded rice and mixed with coconut and sugar, among others.

It was among the highlights of the mall's Freedom Day celebration that had cultural, musical and gastronomic components.

Santa Barbara Mayor Doc Dennis Superficial (left) and Gilbert Domingo, Asst. Mall manager of SM City Iloilo led the ceremonial slicing of the giant baye-baye.

Afterwich mall goers had the chance to partake of the popular native Ilonggo delicacy.

Here are the SM ladies donning their Filipiniana attire overseeing the distribution of the delicacy.

The Philippine flag colours with just on the wrapper of each of the 120 pieces 1-square foot and a little more than 1 kilo baye-baye.

The baye-baye were on their natural hue and besides putting some coloring on the baye-baye itself will have some effect on the taste. Plus Ilonggos might be apprehensive to eat red, blue or yellow baye-baye, if ever.

There were so much baye-baye then that I thought how can it all be distributed. But I soon realized I was overly worried that after a few minutes everything was just disappearing like hot cakes and the queue doesn't seem to end

It only shows how popular and delicious this native delicacy is. And Mayor Doc simply just approves!

See more photos of this baye-baye attack 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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