A birthday lunch at Natago Beach in Guimaras

Around three weeks ago, I found myself (for the third time this year) on the island of Guimaras. But this time it was a lot farther as it was off my usual track and into Natago Beach Resort.

Natago Beach is another 30 minute banca ride off a jetty port near Alubihod Beach. It is usually along the island hopping and boating route offered by boatment coming from the beach. Its most recognizable landmark is the picturesque beachhouse built on top of a rock jutting out to sea, on high tide.

It is located on a cove and has a private beach that is sheltered from the rough seas. It is still undeveloped and still not fully open to the public as a resort - just a regular stop for family and friends.

The beachhouse offers stunning views and wherever you may maybe, inside and outside it, the sights and sounds of nature beckons. Don't you just love this view right off your veranda into the sea and beach below?

Among the most photogenic part of the resort is the Sunset Deck which offers a great view of the sea and the setting of the sun, as it was named after it. Its perfect spot for an early morning breakfast and late afternoon/early evening food rendezvous. But as the birthday party had us there for lunch when the sun was high up, we took refuge under the shadows of the coconuts and other trees that gives the resort a lush vegetation cover.

Maam Emci, the owner of Natago Beach celebrated her birthday with friends most of whom also live in islands nearby. This invitation was extended to me by Mr Eugene Jamerlan who is now helping in establishing the place into a full fledged resort. We were also joined in by the Camiñas (whose Springbloom Farm and Balay nga Kawayan is fast becoming an attraction on the island) and some foreigners who now call Guimaras their home, having lived here for some time.

Starting off we had freshly made salads - Southwest Style Corn and Cucumber Salads, to whet our appetites.

Then some shrimps is coconut cream. I could vividly remember the delicious smell and taste of this dish just by looking at this photo.

An all vegetable pinakbet for our veggie intake.

For our protein, we had chicken curry and grilled garlic bangus.

Of course, what would a picnicalong the beach be like without the staple - sinugba nga baboy?

And to cap it all off, we had this yummy moist and chocolate overload cake.

Saying goodbye was hard if you had to do this to a very splendid location and even more to very hospitable people.

But with the promise of welcome anytime, it seems but only fitting to echo the famous phrase "I shall return" and see what's in store the next time I find myself in the comforting embrace of Natago Beach Resort in Guimaras.

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 (

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

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

FLAVOURS OF ILOILO

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