Tinapayan at Iloilo Supermart celebrates World Bread Day 2019

In celebration of World Bread Day 2019 on October 16, Tinapayan at Iloilo Supermart brings a week-long bread fair at The Atrium.

The celebration of bread at the mall's lobby features games booths, selfie corner and lots of delicous bread from Tinapayan bakeshop.

Evelyn Que, Managing Director of Tinapayan, led the ribbon-cutting ceremony last Oct. 11.

Also present were the members of the Philippine Society of Baking headed by its president Royce Gerik Chua.

"This will be the first time that Tinapayan will be celebrating World Bread Day with activities and events at The Atrium" says Que.

She shares that for the past few years Tinapayan, together with Philippine Foremost Milling Corporation, celebrate World Bread Day with a bread-giving program in various schools around Iloilo.

And for 2019, more than 6,000 students from eight elementary schools in Iloilo became recipients of this bread-giving program.

" This annual activity (of bread-giving) will still continue complementing the bread fair at The Atrium" Que says. "And starting this year, our loyal customers will become part of this annual activity every October"

She says customers can purchase selected breads that come with special discounts that can enable them to give back and help as certain amount goes to the "Tinapayan bread-giving activity" fund.

Making this celebration of bread possible are Filipino Chinese Bakery Association Incorporated, Philippine Society of Baking, Nescafe, Unicomm Ingredients, Philippine Foremost Milling Corporation, Magest, Ferna and Asco Marketing Corporation.

World Bread Day is annually observed every October 16 to commemorate the founding anniversary of the Food and Agriculture Organization of the United Nations in 1945.

With its mission to defeat hunger, FAO adapted the phrase "fiat panis" as its motto meaning "Let there be bread".

And Tinapayan shares this vision and support this thrust - one bread at a time!

Treat your family and friends to a deliciously fun and spooky buffet
at The Promenade at Days Hotel Iloilo

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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.

FLAVOURS OF ILOILO

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