Deadline for submission of entry for Pamahaw – Culinary Search for Ilonggo Breakfast has been moved to July 7, 2009.

This is a search for a typical Ilonggo Breakfast which shall become a regular fare of the local restaurants and other food outlets. To make it distinctly Ilonggo, it must be an original concoction of or mix of food intended as the day’s first meal making use of locally grown raw materials and locally processed foodstuff. It must be affordable and low-priced and easy to cook – a short-order menu. It must be healthy, nutritious, and comestible.

The members of IHHRA/ICVB shall promote the winning Ilonggo Breakfast in their establishments as part of the menu. The Ilonggo breakfast shall be offered side by side with the American and Filipino fare.

For entry forms, please visit the office of Iloilo City Tourism and Development Office.

* text from CTDO flyer

July 4th, 2009 | Category: General | Leave a comment

Last Friday our group was treated with a sumptuous Japanese buffet dinner in Emilion, a posh hotel restaurant in the busy locale of Lapaz District. It specializes in Japanese and International cuisine. It was a post-birthday celebration of one of our friends and the the gang were all there so it was again a night of eating binge and endless conversations.

Grand Dame Hotel - home of the famous Emilion Specialty Resto

Among the restaurants that offer buffet lunches and dinners at this price range, Emilion is one of the best places to go in Iloilo City. It has earned reputation for serving Ilonggos and visitors alike with delicious food at an affordable price and elegant ambiance. 

Japanese Buffet lunch and dinner for only Php300 – every Tuesday to Friday

 International Buffet lunch and dinner for only Php275.00 – every Saturday to Monday.

an array of delectable and visually appealing sushi

They have a delectable array of appetizers that compose of sashimi, many kinds of sushi, kimchi, vegetable salad. Last Friday’s special was gyoza – a dumpling made of fruit salad.

sushi with raw tuna

attractive kaizen rolls

tuna sashimi

strong-flavored wasabi

spicy kimchi

gyoza - dumpling made of fruit salad

different kinds of appetizers are yours for the taking

dish tags with Niponggo translation are placed in transparent card holders

The entrée includes seafood tepanyaki, niko naro, tori sarada yaki and shrimp filo among others. Shrimp filo is made of deveined large size shrimp coated with flour and rice noodles which are best seller and very popular among Korean diners.

tori sarada yaki - chicken fillet with mashed potatoes

shrimp filo - tempura with fried rice noodles

seafood tepanyaki

niko naro

For dessert, they serve halo-halo, leche flan, slices of local fruits and different kinds of cakes made by JD Bakeshop.

No sharing. No leftover. This guideline is strictly emphasized by the management. They will charge Php600.00 per person for Japanese Buffet with leftover. Php550.00 per person for International Buffet with leftover. Drinks are not included but you can ask for a service tea. Children below four feet are given discounts. All major credit cards accepted. Emilion Specialty Restaurant is located at the third floor of Grand Dame Hotel, corner Rizal and Huervana Streets in front of Lapaz Public Market. 

cake by JD

halo-halo station

July 4th, 2009 | Category: General | Leave a comment

“Bitin kami, balik ta liwat”, that’s what most of my companions said as soon as our boat touched the shore of Sto. Niño Resort after two exciting hours of sightseeing along the coast of Nueva Valencia, Guimaras. In fact it was more than what we have expected. Our destination was supposed to be Mystic Island (Berberi) only but Maam Fel wanted to go to Taklong Island because her cousin who is connected with SEAFDEC has already called up their station to allow our visit.

There was a miscommunication, however, with the head boatman so instead of dropping us at the famous government protected island, we just encircled the territory and went back. We found out later that their boats were not registered to anchor on Taklong Island. Nevertheless, we have seen the islands from afar and if we have set foot on Taklong Island and swim a bit in its pristine waters, our trip going home may have been delayed. Anyway, we’ll schedule another trip next time and we’ll spend a day for this island alone. I’m sure there is so much to see and discover.

a closer look at Sto. Niño Island Resort's neighboring islands

We rented two medium sized boats and the boatmen were instructed to go to Mystic Island which Maam Vicky, the owner of Sto. Niño Resort suggested. Her eyes sparkled when she told us, perhaps remisniscing her unforgettable experience in that island. According to her, it has the finest sand and lucid water even during rainy season. From the resort we circled the island of Paluit (Sto. Niño Resort) a bit then we headed straight to Isla Miguel. Isla Miguel is a private resort with a two-storey concrete lodging that stood at the edge of a rock and has a stair going down to a small patch of white sandy beach. Then we passed by La Puerta (Talisayan), a first class resort with air-conditioned rooms and a swimming pool. The thatch roofs of the cottages give a stunning view from a distance.

you can't be lost with Isla Miguel's attractive green roof

La Puerta - the most expensive resort so far this side of Guimaras

The most interesting part of our trip was when our boat navigated through a forest of dense and lush mangroves. The water beneath us was turquoise and placid and the floating leaves scattered like yellow petals as if welcoming our presence. The breeze was cool and soothing despite the blazing sun. We turned right and there we saw the Mystic Island! We were disappointed at first because we didn’t see the fine white sand Maam Vicky was talking about. It’s white but not as powdery white as I imagined but the beauty of the place reminded me of paradise where Brooke Shields was stranded in Blue Lagoon. I asked Maam Vicky about it later and she told me that the place covers several acres and we may have docked on the other side of the island. Maybe next time we’ll bring her along to show us where she used to play and swim when she was a teenager. The water was tempting but nobody took a plunge since we were just stopping by. We found a shade under the pandan tree and ate our sandwiches. I expected to see some starfishes but we saw instead a lump of bivalves growing on an empty bottle of Tanduay Rhum. Quite an interesting find, really. I can’t imagine a used bottle of alcoholic drink, the cap still intact, has reached this remote island.

maneuvering through thick growth of mangroves

a natural barrier in front of Mystic Island

sandwhiched between the blue sky and the deep blue sea is the place called Mystic Island

a brief respite under the pandan trees

unusual find in the coral stone-covered seashore

unspoilt beach and fantastic view from the shore of Mystic Island

From Mystic Island, we traveled for less than ten minutes and we saw several nice looking, uninhabited island and islets. Painted signs posted in strategic areas to give a kind of warning to poachers and fishermen but it somewhat destroy the natural look of supposed to be a marine sanctuary. I can’t read the words clearly because the boat was moving fast and the boards in which the signs were painted is only as big as my towel. We were told later that those are part of Taklong Island Marine Reserve. In one of the bigger islands, we saw a concrete building painted with ivory and a lighthouse protruding from trees and bushes.

part of Taklong Island's Marine Reserve. take note of the signboard on the left side

We have reached the area facing Sulu Sea and the waves began to slap the sides of our pumpboat. We have no option but to outline the side of a huge rock and cross the turbulent water to go to the other side. On our left, we saw a strip of white sand with boulders of rock covered with greens on its opposite ends. It’s a flat sandbar that may disappear when the tide rises to its highest level. How I’d like to tell them that we stop and we’ll explore the island but we have no more time. As we moved towards the open sea, the current became stronger and the waves grew bigger. The girls shrieked out loud every time the boat is rocked by the big waves. The water splashed and entered the boat and some of us got wet. I secured my camera and enjoyed the bumpy ride. My hands gripped tightly at both sides of the boat because I’m afraid I’ll be thrown out. I was sitting in front and I saw how the boat slid up and down into the raging water. We were thankful to have an experienced boatman, he knows when to slow down and increase the speed and he was very careful not to go against the force of the big waves.

moving towards the open sea

sandbar connecting two tree-covered rocks

group of government protected islands

We passed a different route going back to the resort which took us less than twenty minutes. Along the way, we were surprised to see a house or cottage in a small island, just near Sto. Niño, partly hidden by trees and rocks. They call it Margarita Island Resort.

Although our trip went well and the weather cooperated with us, I’ve noticed a few important things we should have done, so I’d like to share some tips and reminders with you. Surely, island hopping is fun and exhilarating if you go out there prepared.

1. Safety should always comes first.
2. Choose a vessel that’s new and a crew that is capable enough to bring you to your destination.
3. Avoid overloading.
4. Wear a lifejacket before you leave and be sure you know how to swim or at least know how to stay afloat. Dress appropriately.
5. Anticipate things like buying a transparent protector for your cellphone and camera. Sunblock lotion, sunglasses and hats should be in your list.
6. A first aid kit comes in handy in case one of you get stung by a jellyfish or had stepped on a sea urchin.
7. And lastly a prayer for a safe trip could always make things better.

Happy island-hopping!

the low tide could only reveal the passage underneath

crocodile shape rock

June 27th, 2009 | Category: General | Leave a comment

When we like the place, we always come back to visit. Just barely four months ago when I first stepped on this beautiful island, I’m back again to Sto. Niño Resort at Comian Sur, San Roque, Nueva Valencia, Guimaras which I featured earlier here. This time I brought nine people with me who are close to my heart and who have the same passion – “lagaw” (travel) and nature lovers like me. 

Our ferry ride to the island was quick and easy because we took the short cut by passing through a shallow and winding river with thick growth of different species of mangroves and other marine plants. Unlike before, we walked a mile to reach the water. 

boat ride to the island resort starts in the narrow winding river of Comian Sur

newly constructed cottages welcome visitors

the main guest house and the cottages for rent

sea breeze billowing inside the bedroom overlooking the front beach

Roofs painted with red lead against the backdrop of trees and blue sky caught our eyes as we approached the island. From the looks of it, the resort is now back in business. The main building was refurbished and two more bungalows were added. The beaches were cleaned of fallen leaves and debris. The tall trees that once stood in front were cut down to give more space and sunlight. The wide open space was flattened and landscaped for volleyball and other beach sports. Maam Vicky revealed to us that there are plans to bring in spring water and electricity from the mainland and install an antenna for cellphones. I’m happy with the improvements but I sorely missed the island I felt in love with several months ago. The island was in its natural state - wild and deserted. It was a very quiet place except for the occasional sound of the birds above the trees and the soft murmur of the waves that can lull you to sleep. Anyway, it’s not the end of the world. There are more paradise waiting to be discovered in Guimaras. 

boneless bangus grilled in the charcoal stove

tasty palabok ordered from Jeeplocs

kinilaw na blue fin tuna in green mango juice

hungry and exhausted after a swim

grilled pork garnished with slices of red onions and tomatoes

mouth-watering salted eggs with tomatoes

The visit surprised me with the discovery of the third beach which was secluded and inaccessible the first time we visited because of wild bushes that had grown robustly on the pathway when the island was closed after the oil spill. The small beach is facing the open sea and the water is a little rough during that time because of the wind “amihan” but clean and the depth is just ideal for adults who would like to swim. We almost forgot the time swimming and playing in the water. To go there, we have to climb up several steps and pass through a trail hidden by bushes and trees that would take us on the other side. 

group picture with Maam Vicky in her island's version of Boracay

afternoon dip at the secret beach

the main beach that also serves as docking area for pumpboats

white sand covered path to the secret beach

We agreed to eat our lunch early because we have already negotiated with two boatmen to take us to Mystic Island (Berberi) and the surrounding islets. Everybody seemed to be very excited about it and how exciting that was! Please come back again because I’ll be posting the pics later. 

June 20th, 2009 | Tags: blue fin tuna, grilled bangus, grilled pork, kinilaw, palabok, salted eggs | Category: Appetizer, Food, Pork, Seafood, Travel | Comments (3)

Not many of us have actually experienced how corn are being harvested especially the young ones we grill for “sinugba nga mais” or boil for “tinanok nga mais”. We can’t just pluck any ear of corn we find in the field or our “tinanok nga mais” will be hard as “Boy Bawang” – a junk food made of corn bits. There are signs to observe and farmers can teach us a lot. They know when the corn should be harvested or not depending on what we are going to do with it. That’s what we’ve learned when we found ourselves one Saturday afternoon at the cornfield of Maam Regie’s friend. We managed to arrive at Bgy. Buhang, San Isidro a few minutes before the caretaker showed up. So while waiting in front of the cornfield, we we’re discussing which ear of corn shall we get and how shall we do it. I had experience harvesting corn but that was ages ago. The rest of my companions were neophytes but they were excited to pluck their first ear of corn. The weather was quite gloomy that afternoon. In fact it rained while we were going there but it didn’t dampen our desire to experience harvesting corn. It was fun and we learned something.

Maam Tess and manang, the caretaker busy themselves with harvesting young corn

Before harvesting we should take note the texture of the hair and the color of the leafy covering that protects the ears. When the hair turns red and the covering is still green, it is suited for grilling or boiling; but when the hair becomes dry and brittle and the covering has already turned brown, the grain could be hard and matured. Once the ears are taken, the plant will not grow anymore and it will soon die and so the stalk can be cut down as feeds for the animals. A corn plant can produce two or four ears the most in its lifetime.

the manangs seemed to enjoy doing different tasks

a basketful of young sweet corn

And now the moment that we’ve been waiting for: eating the corn. First we removed the thick leafy covering that protects the grain to check which one should be for the grill or for the pot. For the grill, we left the innermost part of the leafy covering intact so when we grill it won’t get burned easily. While waiting for the boiled corn, we grilled the ones we set aside. After the boiled corn was cooked, we had a feast of sweet, soft, white pilit nga maize. For our hot drink since it was raining hard that night, we served the water we used for boiling the corn. I call it corn tea – natural, sweet, light and invigorating. The brew is said to have a therapeutic effect on people suffering from kidney problems. 

pearly white grains of young sweet corn

After the corn is harvested, I overheard Manang saying that she is going to plant peanuts comes next planting season. Hmmm, we’ll see if pulling peanuts from the ground is fun too!

corn grilled on the charcoal stove

corn of "pilit" variety ready to be eaten after an hour of boiling

I call this "corn tea" from the water used to boil the young corn. Said to have therapeutic effect on people suffering from kidney trouble.

June 11th, 2009 | Tags: boiled corn, boy bawang, corn, ear, grilled corn, harvesting, pluck, sinugba, tinanok | Category: Carbo, Food | Leave a comment

As far as I could remember, I’d been eating linagpang since I was a kid. That was probably in the early 80’s. It was a very popular dish back then because every time there is a celebration or during planting and harvest season, linagpang is always served.  It’s easy to prepare because people would simply catch their young “tarin” or rooster, boil water in their soot-blackened “takuri” (kettle) and gather the rest of the ingredients in their backyards.

grill chicken and tomatoes first

spices that make linagpang truly hot!

My uncle seemed to be an expert on this because he could cook linagpang in a few minutes. I found out he has a different style in cooking linagpang. He grilled the tomatoes together with the chicken and all the ingredients were sautéed in onion and garlic. He only got three red kutikot or “siling labuyo” (pepper) considering I had with me my nephews and niece when we went to their house. He can throw in more kutikot if he wanted to but only him could bear the “anghang” of the mighty kutikot. Linagpang without the spicy pepper could not be called linagpang. He added the gizzard and the blood to the flaked chicken meat so nothing was wasted except the liver. The liver is the tastiest part of the chicken so it must have been reserved to his favorite “apo”. I know how grandfathers are. They wanted to spoil some of their “apos”.

flaked chicken meat with slices of grilled gizzard; bones included

Linagpang Na Manok

Native Chicken

Onion

Garlic

Tomatoes

Chili Pepper (Siling Labuyo or Kutikot)

Spring Onion

Grill chicken, gizzard and tomatoes. Meanwhile slice onion and grilled tomatoes; mince garlic and pepper. Use back of spoon and add pinch of salt when crushing pepper.  In a separate pan, fry chicken blood. Flake grilled chicken and slice gizzard. Sauté onion and garlic. Add tomatoes, pepper and the rest of the ingredients. Add boiling water and let boil for a few minutes. Salt to taste. Garnish with spring onions. Serve hot. 

These are the basic ingredients and style of cooking which my uncle has been sharing since the old days. Others would add evaporated milk, sugar and ginger to make linagpang “muy saboroso”.

everything is mixed here

hot water is added last for a spicy and authentic linagpang

June 4th, 2009 | Tags: hot water, kutikot, linagpang, native chicken, siling labuyo | Category: Food, Poultry, Share a Recipe | Comments (3)

Last month, during a very long holiday, I spent two days in Sitio Baybay, Bgy. Lawi, Jordan, Guimaras together with my niece and two nephews. Pastor Titus invited me again to document their annual Bible Camp. Bgy. Lawi is a fishing village situated in a beautiful cove where the water is remarkably still especially during summer. 

sunrise at Sitio Baybay

We set up our tents in the spacious and grassy yard of Manong Luis. He rents his place for campers and he plans to develop it as a resort later on. At the back of his house are fully-grown mahogany trees that cover a good portion of a rocky hill which according to him it helps increase his water supply.

spacious grass-covered lawn for campers

After resting a bit, we rented a small pumpboat to take us around. We went to Alubihod, Baras Beach Resort and swam at the beach of Ave Maria. We spent the rest of the afternoon sightseeing and swimming and the kids enjoyed it very much.

moon gazing at the cove

a relaxing walk under the canopy of tall mahogany and coconut trees

Early the next day we took a short walk to Sitio Lusay passing through a rugged trail bordered with bushes and trees. Sitio Lusay is one of the sitios of Bgy. Lawi which is situated at the western side of Guimaras. It has a private beach which the owner charges a very minimal entrance fee of P5.00 per person. The beach has a brown sand with a fantastic view of Ave Maria islet. There are no picnic shades or cottages which for me is better because once the place is improved and have some kind of facilities, it will become expensive and the natural beauty will be taken over by man-made structures like what is happening to most beach resorts. Sad to say, a few houses has already been built near the beach. Despite the growing number of houses, it has preserved its tranquil and clean environment. 

Sitio Lusay used to be the turtle sanctuary but it was transferred to a much better facility in Bgy. Lawi. If you want to go to Lawi, now I’m promoting it, ride a jeepney from Jordan going to Alibhon. From Alibhon, ride a tricycle going down to Lawi. It will cost you around P50.00 for both the jeepney and the tricycle. Ask somebody to guide you if you want to go to Sitio Lusay which is 15-20 minutes walk.

rugged sandy shore of Ave Maria facing Lusay Beach

Ave Maria bathe in the early morning sunshine as seen from Lusay Beach

calm and refreshing waters of Lusay Beach

the view from inside the cave

May 29th, 2009 | Tags: Ave Maria, camping, cove, Lawi, Lusay, tent | Category: Travel | Comments (2)

We never expected to have a special dinner that night. Our minds were all set to see the Century Tuna Superbods that evening at Pearl of the Pacific in Boracay and we planned to eat near the venue. 

unobstructed view from the roofdeck - the islet between Baling Hai and Club Panoly

We came back to freshen up after a day-long leisurely walk at white beach when Bob, our host, invited us to have dinner with them. He took out the marinated chicken from the refrigerator and while gathering the rest of the ingredients he preheated their glass-door oven. I showered immediately because I wanted to see how he cooks his specialty: spicy chicken wings. He was telling me this since the other day when he knew I’m interested in food!

the view from inside the house

Spicy Chicken Wings

Chicken Wings

Soy Sauce

Olive Oil

Ailes Buffalo Wing Sauce

Frank’s Red Hot Cayenne Pepper Sauce

baked chicken wings

Marinate chicken in soy sauce and olive oil. Bake chicken until brown. Transfer to a medium-sized non-stick pan and cook in slow fire. Pour Ailes Buffalo Wing Sauce and Frank’s Red Hot Cayenne Pepper Sauce as desired. Serve hot.

Bob adds sauce to baked chicken wings

Bob's secret ingredients

According to Bob, he makes it all the time when his friends visit him. It’s perfect pulutan for San Miguel beer. For us, it’s more than perfect for a candle-lit dinner in a stormy night! Heavy rains started to pour down after our dinner so we decided to stay and watch Taken instead.

Thanks to Bob and Judy for their warm hospitality. Bob is a Canadian married to an Ilongga. 

spicy chicken wings become special with the glow of two candles and a glass of white wine

May 18th, 2009 | Tags: chicken wings, Frank’s Red Hot Cayenne Pepper Sauce, iles Buffalo Wing Sauce, spicy | Category: Food, Poultry, Share a Recipe | Comments (3)

Guintubdan is no doubt one of the major tourists attractions of La Carlota in Negros Occidental. The first time I was there was during their Pasalamat Festival eight years ago. I’d been there five times already since then and each visit was incredible!  I know a family who lives in this famous city so it’s almost a second home to me.

a rooster shows off its form in one of the manokans we passed by

flowers grow abundantly in rich soil like this one

Guintubdan is 40 minutes from La Carlota City and along the way you can see hectares and hectares of sugarcane, several manokans and a vast orchard owned by the Cojuancos. It is a home to rare species of plants endemic only to soil with volcanic origin.  There are six waterfalls that surround this area. On the upper level, a waterfall named Busay Oro, where the movie, Oro, Plata, Mata was filmed megged by Peque Gallaga in the early 80’s. Its deep tunnel with greenish blue water  gives a mysterious aura to this secluded waterfall.

the mysterious Busay Oro

Down below is Busay Abaga. “Abaga” means “shoulder or shouldering” in Ilonggo. Children like to swim here because the water is only waist-deep. It’s the most accessible waterfall from the main road.

Busay Abaga shallow pool is naturally made for kids

From Busay Abaga you can see Busay Mag-Asawa or Twin Falls if you go near the ridge where the water falls down. Busay Mag-Asawa has two waterfalls cascading from both sides. Going down is quite difficult because you have to navigate through steep slopes and narrow passages which are sometimes slippery but when you’re already there the trip is really worth it.

the magnificent Busay Mag-Asawa

Another waterfall which you will pass before going to Busay Mag-Asawa is Busay Gamay. People usually take a plunge here before proceeding to the next waterfall.

people can't resist without taking a dip at the cool, crystal clear water of Busay Gamay

Going down is Busay EZ. They call it EZ because the descending water forms into a letter Z. It’s really amazing! Wait until you see it.

the captivating Busay EZ

There’s another waterfall just below the pavilion. However, there are 200 steps or more to get down there but this is nothing compared to the difficulty of going to Busay Mag-Asawa! The Guintubdan Pavilion offers rooms at an affordable price for those who wanted to spend the night. Another facility which offers dormitory type accommodations is Rafael Salas which is found on the border of Bago.

view from inside of Guintubdan Pavilion

Guintubdan is a jump-off point for mountain-climbers going to the crater of Mt. Kanlaon.

If you divide the height of Mt. Kanlaon into four parts from the foot to its peak, Guintubdan is located somewhere just above the first part of this active volcano. So there’s more to climb if you want to see the crater. How I wish I could see it myself.

May 14th, 2009 | Tags: Guintubdan, Kanlaon, La Carlota, waterfall | Category: Travel | Comments (2)