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

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 por...

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

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 us...

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

Search This Blog