Hot Soup, Hot Prizes at Green Mango

Rainy days are here again and its the perfect time to be enjoying the hot stuffs at Green Mango. And more good news comes as Iloilo City's home grown fast food chain launches HOT SOUP, HOT PRIZES PROMO for its soupy deals. Here's how to join and enjoy the rainy days at Green Mango...

1. For every purchase of Arroz Caldo or Sotanghon Combo worth Php 65.00, customer will have a chance to join the raffle promo;
2. One (1) receipt that includes the featured products is equal to one (1) raffle entry;
3. Dropping of entries is from August 16 to October 16, 2013, deadline of dropping of entries is on the last day of promo period;
4. Raffle draw is on October 18, 2013, 2:00PM at the Green Mango Valeria;
5. A DTI representative will supervise the drawing of entries together with the company’s authorized representatives;
6. All entries from different Green Mango’s branches will be consolidated and 5 winners of Php 500.00 worth of Green Mango’s gift certificate and 1 lucky winner of Php 1,000.00 worth of Green Mango’s gift certificate will be drawn from all entries;
7. Prizes should be claimed within sixty days upon receipt of notifications, failure to claim within the allotted period will cause the forfeiture of his/her prize with prior approval of DTI;
8. There will be 1 drop box in every branch and all coupons should be completely filled out to avoid disqualification of raffle entries;
9. Green Mango’s employees and its subsidiaries up to the 3rd degree of consanguinity and affinity are not qualified to join this promo;
10. A customer should present two (2) valid IDs when claiming his/her prize. All winners will be notified through his/her registered email address and a phone call;
11. In the event that the winner is a minor, he/she should be accompanied by his legal guardian or parents;
12. This promo is valid for dine – in and take – out transactions.

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

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?"

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 (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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