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Many Filipinos know it by the name “\u003Ci\u003Ebagoong\u003C\/i\u003E”, but \u003Ci\u003Eginamos\u003C\/i\u003E is a Hiligaynon term assigned to Negrenses and the rest of the Hiligaynon-speaking population. In this article, the Negros Season of Culture presents the \u003Ci\u003Eginamos\u003C\/i\u003E in different forms, i.e.,\u003Ci\u003E ginamos nga hipon, ginamos nga bisaya,\u003C\/i\u003E bottled \u003Ci\u003Ebatitis\u003C\/i\u003E (tiny clams), bottled \u003Ci\u003Esisi\u003C\/i\u003E (rock oysters), and the \u003Ci\u003Etinabal\u003C\/i\u003E.\n\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003ELife’s unfair to the \u003Ci\u003Eginamos\u003C\/i\u003E. It has been the butt of unsavory jokes, particularly, the allusion to the bare feet that stomp on the mounds of \u003Ci\u003Ehipon\u003C\/i\u003E into a flavorful paste.  “Yuck.  Can you imagine that?” a horrified pretty young thing might exclaim while she reaches for a glass of wine processed from grapes trodden by bare feet.  Yuck you, too, Sweetie.\n\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThere’s also the matter about how it smells.  About how one can’t help but wrinkle one’s nose upon catching a whiff of it.  The hard-to-contain odor of \u003Ci\u003Eginamos\u003C\/i\u003E has caused it to be a synonym for “dirty linen”.  \u003Ci\u003ETagu-a ang imo nga ginamos\u003C\/i\u003E means not to air your linen in public.  The smell of \u003Ci\u003Eginamos\u003C\/i\u003E is notoriously sharp, but not to those who are used to its pungency.  The uninitiated may find it disagreeable, though.  So, there’s the problem of Filipino wives married to non-Filipinos and while living outside the country, want to bring Negrense cuisine into their households. Imagine the pungency wafting throughout the rooms, and the gentle breeze spreading the “scent” around the neighborhood.  Aaah, heaven.  Or, hell, depending on the nationalities of the noses.  By the way, has any court of law abroad allowed \u003Ci\u003Eginamos\u003C\/i\u003E to be a ground for divorce?\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n  \u003Cdiv class=\"class\" style=\"display: flex;\"\u003E \n    \u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZGyo5MFeC3PwMgLbdkzJsxH7PMVdrWoad9iw4EUyICFOm8kwGhuBAmkRD2KCqJxiF7etd4TcAuVSd41XNuTPpkUt1GXn_lsQxNSTra3q2TUYe_tCl_hQfkq4aOiOqg-CrCPSfCKngGf0QYE9J2X6G4Yc5n8lg-xGlTPpSLxG6VHMqPcKOJPkVpIBeHGo\/s1600\/NSC_Ginamos_Article_10222023_109.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZGyo5MFeC3PwMgLbdkzJsxH7PMVdrWoad9iw4EUyICFOm8kwGhuBAmkRD2KCqJxiF7etd4TcAuVSd41XNuTPpkUt1GXn_lsQxNSTra3q2TUYe_tCl_hQfkq4aOiOqg-CrCPSfCKngGf0QYE9J2X6G4Yc5n8lg-xGlTPpSLxG6VHMqPcKOJPkVpIBeHGo\/s1600\/NSC_Ginamos_Article_10222023_109.jpg\" \/\u003E\u003C\/a\u003E\n    \u003C\/div\u003E\n    \u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLMWtqkMvTzjqltjb14S7MKopfrZeP0aVdgK1QrL9VPSo0Vdy-EMF4B2AshtzYb3mNvFaM-zIpG3CPgu-lCQiUjnYQQ7YQCgCf9A9YuveOo7zBwKyXX-LD1ItizRbOnQLnHNfHrx1HH9azKc0OxpanoU1Wu5Yh61u7F6u5uL-0hYVV0ubq_yTu7h4-wUE\/s1600\/NSC_Ginamos_Article_10222023_105.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLMWtqkMvTzjqltjb14S7MKopfrZeP0aVdgK1QrL9VPSo0Vdy-EMF4B2AshtzYb3mNvFaM-zIpG3CPgu-lCQiUjnYQQ7YQCgCf9A9YuveOo7zBwKyXX-LD1ItizRbOnQLnHNfHrx1HH9azKc0OxpanoU1Wu5Yh61u7F6u5uL-0hYVV0ubq_yTu7h4-wUE\/s1600\/NSC_Ginamos_Article_10222023_105.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n  \u003C\/div\u003E\n    \u003Cdiv class=\"class\" style=\"display: flex; margin-top: -5%;\"\u003E \n\u003Cp style=\"color: #7a7a7a; flex: 1 1 50%; text-align: left;\"\u003EReach for extra rice when digging into this dish of pork cubes, coconut milk, and ginamos. \u003C\/p\u003E\n   \u003Cp style=\"color: #7a7a7a; flex: 1 1 50%; text-align: left;\"\u003E Sauteed ginamos for your kare kare.  *sigh* \u003C\/p\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n\n\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EFortunately, the \u003Ci\u003Eginamos\u003C\/i\u003E is not one to indulge in self-pity.  After all, without it what is Negrense cuisine?  It is \u003Ci\u003Eginamos\u003C\/i\u003E that flavors the laswa (a vegetable stew); that adds depth to the batchoy; that is an unusual partner to boiled unripe\u003Ci\u003E sab-a\u003C\/i\u003E (cooking bananas); that perfectly goes with green mangoes; that is the indispensable spouse of the kare-kare; that is a meal by itself when, sauteed with garlic, onions, and tomatoes, topped on steaming hot rice.  Well, what do you know.  \u003Ci\u003EGinamos \u003C\/i\u003Ecan end world hunger!\n\u003C\/span\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGZL2WQ1bsZpjjb6NutbJzqQVFLsjoO48EdyffmzbVI2YWQiYTMhqxUc30ojdZaw4xqdnf1OO82jJy6T56VCAUbr6eELLwONnBMhj0n0MBXWwDlOiqF_CkY32SXaUiP_i5kIx2uExeYar1NbCKTcFHhjKoO5LdqBRsfviRsEXpC4f6-YQYw0og4MVAYyM\/s1600\/NSC_Ginamos_Article_10222023_36.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cp style=\"color: #7a7a7a; text-align: left;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGZL2WQ1bsZpjjb6NutbJzqQVFLsjoO48EdyffmzbVI2YWQiYTMhqxUc30ojdZaw4xqdnf1OO82jJy6T56VCAUbr6eELLwONnBMhj0n0MBXWwDlOiqF_CkY32SXaUiP_i5kIx2uExeYar1NbCKTcFHhjKoO5LdqBRsfviRsEXpC4f6-YQYw0og4MVAYyM\/s1600\/NSC_Ginamos_Article_10222023_36.jpg\" \/\u003ETiny, translucent, tasty bubok shrimp\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003EThe Hipon\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003ENegros Occidental is an abundant source of \u003Ci\u003Ehipon \u003C\/i\u003Eor bubok shrimp (acetes spp.) that can be found in towns and cities along the Guimaras Strait and onwards to the Visayan Sea, from the Municipality of Ilog in the south to Cadiz City in the north.\u0026nbsp; Pulupandan has the most abundant presence of these shrimp, thanks to the Bago River that runs through it, taking with it sustenance from the mountains.\u0026nbsp; \u003Ci\u003EHipon \u003C\/i\u003Ecomes in season around September or even as early as June, but it is in November when the shrimp population reaches its peak.\u0026nbsp; The number of \u003Ci\u003Ehipon \u003C\/i\u003Ealso depends on the turbidity of the water; turbid water usually means the presence of plankton on which the hipon feed.\u0026nbsp; It also helps that phosphate-rich waste materials from the island’s sugar centrals allows the planktons and other small aquatic life to thrive.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003EHipon \u003C\/i\u003Ein season has a filled-out rounded body that assures one of its sweetness and succulence.\u0026nbsp; When pan-fried, it turns a delicate shell pink, although, in its molten state, it may look pale and thin.\u0026nbsp; Well, no wonder it’s unflattering to be called a shrimp.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n  \n  \u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n  \u003Cdiv class=\"class\" style=\"display: flex;\"\u003E \n    \u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipKa4iCvZJkVHe_szA0ugM_UFXxlohWTDU0-lRDfVUVxgNtq-tGYzKmVjfMiw55xVxagYggeF9OJ3WnRMWxzdAelRE59pdKIyXxUQH5bQ31KLXJQRUhJJGTFYFxdD5Zz6duaVK1dKisJ3k_oDe6tj3l5oLQtrBr-oZu4Qw47oSuMjnDGATzkLqJFSv_uU\/s1600\/NSC_Ginamos_Article_10222023_34.jpg\" style=\"display: block; padding: 1em 0; text-align: center; \"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipKa4iCvZJkVHe_szA0ugM_UFXxlohWTDU0-lRDfVUVxgNtq-tGYzKmVjfMiw55xVxagYggeF9OJ3WnRMWxzdAelRE59pdKIyXxUQH5bQ31KLXJQRUhJJGTFYFxdD5Zz6duaVK1dKisJ3k_oDe6tj3l5oLQtrBr-oZu4Qw47oSuMjnDGATzkLqJFSv_uU\/s1600\/NSC_Ginamos_Article_10222023_34.jpg\"\/\u003E\u003C\/a\u003E\u003C\/div\u003E\n    \u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwgiywV9yHTJVIZr0oo7wYpQf1TViMs_TaPxmkYNpa-0l-dNXOW4t92wMYa4-nVISY-DjFtzv249KJ28dChVIlO3Dj07RgO4891fNvdStFW23eUoNWgoUTmMnVZkcyFO6PDWgvCyILjnT08lmaLzI4kOxMHLPfAwUF8uEbhra4mCZ-AcVM7zT-siSAXoU\/s1600\/NSC_Ginamos_Article_10222023_35.jpg\" style=\"display: block; padding: 1em 0; text-align: center; \"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwgiywV9yHTJVIZr0oo7wYpQf1TViMs_TaPxmkYNpa-0l-dNXOW4t92wMYa4-nVISY-DjFtzv249KJ28dChVIlO3Dj07RgO4891fNvdStFW23eUoNWgoUTmMnVZkcyFO6PDWgvCyILjnT08lmaLzI4kOxMHLPfAwUF8uEbhra4mCZ-AcVM7zT-siSAXoU\/s1600\/NSC_Ginamos_Article_10222023_35.jpg\"\/\u003E\u003C\/a\u003E\u003C\/div\u003E\n    \u003C\/div\u003E\n    \u003Cdiv class=\"class\" style=\"display: flex; margin-top: -5%;\"\u003E \n\u003Cp style=\"color: #7a7a7a; flex: 1 1 50%; text-align: left;\"\u003EA successful early morning catch at Pta. Taytay.\u003C\/p\u003E\n   \u003Cp style=\"color: #7a7a7a; flex: 1 1 50%; text-align: left;\"\u003E  The net of hipon means food on the table\u003C\/p\u003E\n  \u003C\/div\u003E\n  \u003C\/div\u003E\n\n\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EThe Ginamos Process\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003ETo process \u003Ci\u003Ehipon \u003C\/i\u003Einto \u003Ci\u003Eginamos\u003C\/i\u003E, the shrimps are dried for a day until it has the texture of boiled rice.\u0026nbsp; It is then mixed well with sea salt in a 1:1 ratio (or depending on taste and can be 2 parts hipon to 1\/4 part salt), pounded in a huge wooden mortar with pestle until fine (the \u003Ci\u003Ebinayo \u003C\/i\u003Emethod), and the \u003Ci\u003Ehipon \u003C\/i\u003Estick to each other.\u0026nbsp; This state enables the mixture to be formed into cakes or blocks ready for the market.\u0026nbsp; However, when preparing a big volume of \u003Ci\u003Eginamos\u003C\/i\u003E, the feet are used instead (the \u003Ci\u003Etapak \u003C\/i\u003Emethod).\u0026nbsp; Bare feet…in clean rubber boots.\u0026nbsp; Gotcha!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EAfter pounding into a paste, the \u003Ci\u003Eginamos \u003C\/i\u003Eis fermented at room temperature, and traditionally kept to drain in a \u003Ci\u003Etabungos\u003C\/i\u003E, a square bamboo basket that is hip-high and can even be as tall as the shoulders, or in a concrete trough.\u0026nbsp; The longer the fermentation, the more \u003Ci\u003Emarimis \u003C\/i\u003E(well-blended, smooth, and refined) the flavor as crustacean and salt age together.\u0026nbsp; \u003Ci\u003EGinamos \u003C\/i\u003Ecan be kept up to 3 years or even longer as long as some newly-made batch is mixed in to prevent the old batch from turning bitter. Did you know that shrimp paste that is at least a year old is called \u003Ci\u003E“la-on”\u003C\/i\u003E which is Hiligaynon for “old maid”?\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EGinamos nga Bisaya\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003EGinamos \u003C\/i\u003Eis more known as shrimp paste, which is used as condiment, seasoning, and side dish.\u0026nbsp; For the same purpose, but in a different form, is the \u003Ci\u003Eginamos nga bisaya\u003C\/i\u003E.\u0026nbsp; For this, the unwashed \u003Ci\u003Ehipon\u003C\/i\u003E is picked of shell shards, pebbles, and, perhaps, small fish that were caught along with the \u003Ci\u003Ehipon \u003C\/i\u003Eduring the \u003Ci\u003Epang-tangab\u003C\/i\u003E (trapping of shrimp), or \u003Ci\u003Epanalap \u003C\/i\u003E(the gathering of the \u003Ci\u003Ehipon \u003C\/i\u003Ewith a net or \u003Ci\u003Ehudhod\u003C\/i\u003E).\u0026nbsp; After cleaning the \u003Ci\u003Ehipon\u003C\/i\u003E, mix seven parts of shrimp to one part of sea salt and one part sugar, and pack in glass jars to ferment for a week or so.\u0026nbsp; The \u003Ci\u003Eginamos nga bisaya\u003C\/i\u003E can also be used to flavor \u003Ci\u003Elaswa\u003C\/i\u003E, served sauteed in garlic, or with just a squeeze of calamansi.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3PJ2ExgSjkNV8sDQfKdhU5ZpHbmHdzyb0HctgsTU6wr4X2gYuBSSQXteUgBJBpEPIw3jbhcIrfy3s0AIVsrFY_MUnN62jDd2XI0cQaeaG2kKAS1AQe3BBJTo576-ZC6bVOY3iGxZWrRN4Rh7J0iNaZH-avYu6mb0c0UzAdP-ehp2B4OXypvExzp8DWnrl\/s2048\/NSC_Ginamos_Article_10222023_89.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3PJ2ExgSjkNV8sDQfKdhU5ZpHbmHdzyb0HctgsTU6wr4X2gYuBSSQXteUgBJBpEPIw3jbhcIrfy3s0AIVsrFY_MUnN62jDd2XI0cQaeaG2kKAS1AQe3BBJTo576-ZC6bVOY3iGxZWrRN4Rh7J0iNaZH-avYu6mb0c0UzAdP-ehp2B4OXypvExzp8DWnrl\/s16000\/NSC_Ginamos_Article_10222023_89.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003EA jumble of tinabal nga gurayan can mess up your diet.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EThe Tinabal\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EOne form of \u003Ci\u003Eginamos \u003C\/i\u003Eis the \u003Ci\u003Etinabal \u003C\/i\u003Eand this is the general term for \u003Ci\u003Egamos \u003C\/i\u003Eof small fish, fish fry, or shellfish in a moist state usually in brine.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiUN41x3cBxftFuKUIqpguv_hEEZ3PaEJc9cFrfif8GE4ORK1AZj7p5hus1xmkVPjQGI0ZnCN_NHDZCwztcYps7hcKCIWCMt8O8Uo1J35wiw4ur2iFsaQN5J6tmd9wOe_V2rbJsleDg-ci_C4e7RgTbM5YT-PgZepG8QD7LM-axhuMOW2JiaQkrggESpuG\/s2048\/NSC_Ginamos_Article_10222023_92.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiUN41x3cBxftFuKUIqpguv_hEEZ3PaEJc9cFrfif8GE4ORK1AZj7p5hus1xmkVPjQGI0ZnCN_NHDZCwztcYps7hcKCIWCMt8O8Uo1J35wiw4ur2iFsaQN5J6tmd9wOe_V2rbJsleDg-ci_C4e7RgTbM5YT-PgZepG8QD7LM-axhuMOW2JiaQkrggESpuG\/s16000\/NSC_Ginamos_Article_10222023_92.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003EThe tinabal nga batitis steeping in native coconut vinegar.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EThere’s the \u003Ci\u003Etinabal nga batitis\u003C\/i\u003E (tiny freshwater clams) gathered preferably in Pasil (Victorias City), and Cadiz City, the white flesh bottled in their juices with a little salt and ginger slices.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjYkV_dSO8gpRIi001-auG1Xg0Koe2RACFIP31CGbElq2M5vMAs6N99Tidd9lKr99kiF4Q14lbeKZxi-SgYz24uq8jDRmxyr_jp6ISsYeVkhE_fb4Wm2BJvMp4wRESIpX3DnpxAUL3JUw6XPZ4ul17t-cWBINtg6NpOBFdXVguNuWi5w-S2qd-Mq6clp_6\/s2048\/NSC_Ginamos_Article_10222023_97.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjYkV_dSO8gpRIi001-auG1Xg0Koe2RACFIP31CGbElq2M5vMAs6N99Tidd9lKr99kiF4Q14lbeKZxi-SgYz24uq8jDRmxyr_jp6ISsYeVkhE_fb4Wm2BJvMp4wRESIpX3DnpxAUL3JUw6XPZ4ul17t-cWBINtg6NpOBFdXVguNuWi5w-S2qd-Mq6clp_6\/s16000\/NSC_Ginamos_Article_10222023_97.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003EThe tinabal nga sisi is so good hindi ka magsisisi. You won’t regret it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EThe zinc-rich miniature oysters or \u003Ci\u003Esisi \u003C\/i\u003E(rock oysters, \u003Ci\u003ESaccostrea glomerata\u003C\/i\u003E) sourced around Negros are meticulously shelled, washed, and drained, and mixed with sea salt, garlic, ginger, \u003Ci\u003Epaitan \u003C\/i\u003E(finger chillies), and \u003Ci\u003Etuba \u003C\/i\u003Evinegar before bottling.\u0026nbsp; Favorite sources of \u003Ci\u003Esisi \u003C\/i\u003Eare found in E.B. Magalona, particularly, Pasil, Madalag, Tumontong, and Panawsawon.\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003ETinabal \u003C\/i\u003Ecan include fish less than 3 inches long, usually, ,the small buccaneer anchovy locally known as \u003Ci\u003Egurayan \u003C\/i\u003E(\u003Ci\u003EEncrasicholina punctifer\u003C\/i\u003E);\u0026nbsp; the \u003Ci\u003Elobo lobo\u003C\/i\u003E, fish fry mostly of the \u003Ci\u003EEngraulidae and Clupeidae\u003C\/i\u003E families; and the \u003Ci\u003Eguno \u003C\/i\u003E(silverside fish) of the family \u003Ci\u003EAtherinidae\u003C\/i\u003E.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003EThe versatility of the \u003Ci\u003Etinabal \u003C\/i\u003Eis such that it can be an ingredient, a condiment, and a dish by itself with calamansi, or \u003Ci\u003Esinamak\u003C\/i\u003E.\u0026nbsp; Have it as a side dish, the main dish, or pair it with boiled root crops such as \u003Ci\u003Egabi\u003C\/i\u003E, \u003Ci\u003Ekamote\u003C\/i\u003E, and cassava, or boiled\u0026nbsp; \u003Ci\u003Esab-a\u003C\/i\u003E for an interesting fusion of sweet and salty.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-size: large;\"\u003ESo, anybody who dares turn up their noses at ginamos might be surprised that this common fare can be elevated with the right attitude and presentation.\u0026nbsp; Who knows, a tony bistro’s menu might feature \u003Ci\u003ETinabale de Gouraillane, Tinabale de Cici, or Tinaballe de Battitisse.\u0026nbsp; Vive le Guinamousse\u003C\/i\u003E!!!\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EArticle by: Betsy Gazo\u003C\/div\u003E\u003Cdiv\u003EPhotos by: Bem Cortez\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6003457322893677081"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6003457322893677081"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2023\/12\/give-us-our-ginamos.html","title":"Give Us Our Ginamos"}],"author":[{"name":{"$t":"Negros Season of Culture"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13024698322165459701"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiI-OQ_L2RUdLBV6ZR3bkx9QsgfbvTwYgvO0WLZ1MTtwI5MIOfVL0tSxiJnwEGs0ELzKboWRtZSihprcXAyDPPL59xUbz4BYN1bYP-RPpKzRayDpDev4WQK7aFTc6Ywu5J8fz98fzJwtbAlEpi6jM44gaj20liWJish6e-OlBThdcdYCYSBi8LgEtj0Enc\/s72-c\/Website%20Banner%20%281%29.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-5658072079089728604"},"published":{"$t":"2023-11-17T16:31:00.004+08:00"},"updated":{"$t":"2023-11-19T10:28:57.640+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"The Spirit of Cinco de Noviembre"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiW6urKNt2X1S6veCPw7Se7tg7gv64YlXh_92WbA_ZQpbQRqMH3ZyMVvwll-RER5oJKFmu3sATAX2HxxEUEjHsFL2qfvzfW70zWlIl578eUTEbT5671HV_hIJPTBXmXiw1HEjGd2FH3Ucp9Eh5uEe236rt8mBVKc8TXK1IhMFOph4Yk5N1L_qwN-LzmoQNj\/s5931\/Logo%20-%20with%20background.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"5931\" data-original-width=\"5931\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiW6urKNt2X1S6veCPw7Se7tg7gv64YlXh_92WbA_ZQpbQRqMH3ZyMVvwll-RER5oJKFmu3sATAX2HxxEUEjHsFL2qfvzfW70zWlIl578eUTEbT5671HV_hIJPTBXmXiw1HEjGd2FH3Ucp9Eh5uEe236rt8mBVKc8TXK1IhMFOph4Yk5N1L_qwN-LzmoQNj\/s16000\/Logo%20-%20with%20background.png\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\n\u003Cp style=\"font-size: 12pt;\"\u003E\u003Cspan style=\"font-family: Cambria;\"\u003E\u003Cbr \/\u003ENovember 5, 1898, marked the start of the revolt of Negrenses against the Spanish colonial power in the province. Spain surrendered and the Negros Republic was born. Too bad, a Spanish armada was docked in the port of Manila, and so we were dragged into the Spanish-American War, also happening\u0026nbsp; around that time. Again, Spain surrendered and the Negros Republic was done. The Philippines was ceded to the United States.\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp style=\"font-size: 12pt;\"\u003E\u003Cspan style=\"font-family: Cambria;\"\u003ENovember 5, or Cinco de Noviembre, remains a brilliant facet of Negrense history. In fact, we launched Negros Season of Culture on Cinco de Noviembre, 2020. But after three years of writing about war and bloodshed and revolution, we’re at our wit’s end finding new angles to retell the story of cannons made out of rolled bamboo mats.\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp style=\"font-size: 12pt;\"\u003E\u003Cspan style=\"font-family: Cambria;\"\u003EEven then, we knew the spirit of Cinco de Noviembre will endure. It is one that inspires Integrity, Industry, and Innovation – three characteristics that have stood the Negrense in good stead through the years. Also, the indomitable tripod on which we’ve pegged our choice of stories to tell, here at Negros Season of Culture.\u003C\/span\u003E\u003C\/p\u003E\n\u003Cp style=\"font-size: 12pt;\"\u003E\u003Cspan style=\"font-family: Cambria;\"\u003EBeing true to ourselves. Working hard. And creating something new without losing our identity. Integrity, Industry, and Innovation. We find these in all portrayals of heritage. And in this month, in this particular Cinco de Noviembre occasion, we gather around the table to talk about traditional food. Enough of bloodshed, let’s eat. Heritage Merienda teaches how to make native sweet delicacies. The Wide World of Ginamos maps out the geographical origins of this multi-dimensional Hiligaynon appeteaser. (Warning: Do not watch on an empty stomach.)\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cbr\/\u003E\n\u003Cp style=\"font-size: 12pt;\"\u003E\u003Cspan style=\"font-family: Cambria;\"\u003EIntro article by: Alan Gensoli\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5658072079089728604"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5658072079089728604"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2023\/11\/the-spirit-of-cinco-de-noviembre.html","title":"The Spirit of Cinco de Noviembre"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiW6urKNt2X1S6veCPw7Se7tg7gv64YlXh_92WbA_ZQpbQRqMH3ZyMVvwll-RER5oJKFmu3sATAX2HxxEUEjHsFL2qfvzfW70zWlIl578eUTEbT5671HV_hIJPTBXmXiw1HEjGd2FH3Ucp9Eh5uEe236rt8mBVKc8TXK1IhMFOph4Yk5N1L_qwN-LzmoQNj\/s72-c\/Logo%20-%20with%20background.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-7833318196126744551"},"published":{"$t":"2023-03-20T14:33:00.025+08:00"},"updated":{"$t":"2023-04-15T17:35:45.115+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"BATWAN, our beloved souring agent"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHGCFCzjOTfHLAaARHHkc4CbYCwNLeH8Wb4AasUYWom7y-vaSZeoOun56WciOBldqrtNZbAqPQje5czRJLxAds-OmmwRaoBs9KtuEKsIpZyFF4g7-cFhDRMnrkDrcvy1uGaCIxTzXBNJXSxpe8KvAWjlqaL353hmz2PTvCaJnhzthTQCxa3pRm8zfQCA\/s2048\/NegrosSeasonofCulture_Batwan_6.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHGCFCzjOTfHLAaARHHkc4CbYCwNLeH8Wb4AasUYWom7y-vaSZeoOun56WciOBldqrtNZbAqPQje5czRJLxAds-OmmwRaoBs9KtuEKsIpZyFF4g7-cFhDRMnrkDrcvy1uGaCIxTzXBNJXSxpe8KvAWjlqaL353hmz2PTvCaJnhzthTQCxa3pRm8zfQCA\/s16000\/NegrosSeasonofCulture_Batwan_6.jpg\" \/\u003E\u003C\/a\u003ENVC Batwan Powder\u003C\/p\u003E\u003Cspan style=\"font-size: large;\"\u003EIn the Philippines we celebrate \u003Ca href=\"https:\/\/beta.tourism.gov.ph\/news_and_updates\/dot-partner-agencies-celebrate-filipino-food-month\/\"\u003E\u003Cspan style=\"color: #2b00fe;\"\u003EFilipino Food Month\u003C\/span\u003E\u003C\/a\u003E in April. A time for proud \u003Ci\u003E\u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Filipino_cuisine\" style=\"color: #2b00fe;\"\u003Elutong Pinoy\u003C\/a\u003E\u003C\/i\u003E consumers to promote and advocate for choice gastronomic delights.\u003C\/span\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EFilipino cuisine is a fresh and often underrated cooking on the global scene. Although part of it has been influenced by its colonial past and local Asian cuisines, Filipino support around the world is waking up palates and igniting interest in Philippine gastronomy.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E“(Food) is part of our cultural identity. It’s important that people know where their food comes from, who made it, and where it was made. The Slow Food Movement’s principle is food that is \u003Ci\u003E‘good, clean, and fair,’ [its] traceability... knowing where your food comes from.” ~ \u003Ca href=\"https:\/\/news.abs-cbn.com\/ancx\/food-drink\/features\/07\/25\/19\/slow-food-advocate-jam-melchor-we-need-to-understand-that-in-a-hungry-country-we-dont-have-the-right-to-waste-food\" style=\"color: #2b00fe;\"\u003EJam Melchor\u003C\/a\u003E\u003C\/i\u003E, food ambassador, chef and founder of the Philippine Culinary Heritage Movement (\u003Ca href=\"https:\/\/www.facebook.com\/philippineculinaryheritagemovement\"\u003E\u003Cspan style=\"color: #2b00fe;\"\u003EPCHM\u003C\/span\u003E\u003C\/a\u003E).\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EPhilippine cuisine is the evolution of Filipino culture served up on a plate. A reflection of the various cultural influences - imposed or embraced, traditional or fusion - its impact and domain through time.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EInfluences on an island nation over the course of its history as trading partner and occupied territory. Effects that affected its people - in home grown comfort food, inherited recipes passed over generations, and tweaked or fused variety through migration and mobility.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003E“It would be nice if people reconnected with where their food comes from and what produce actually tastes like.” ~ \u003Ca href=\"https:\/\/www.agriculture.com.ph\/2018\/07\/09\/charlene-tan-changing-the-world-one-bayong-of-vegetables-at-a-time\/\" style=\"color: #2b00fe;\"\u003ECharlene Tan\u003C\/a\u003E, founder and CEO of \u003Ca href=\"https:\/\/www.goodfoodcommunity.com\/\" style=\"color: #2b00fe;\"\u003EGood Food Community\u003C\/a\u003E.\u0026nbsp;\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqAu_sP2OkgfyaMLQ38baylZDo9niW69cWgUCt931A3OUu2DB28u-OBtxVOeN_vX3-OlDgrVkL3LDYU2Nfa7PVTia0VeH-V-D7zUeYSWBz1v8vwTIzdiVRILBtequD7eSzpYHi1_TDl5rDHHt0STAFpeWCi2U9-QxNYDb8NqJPISOeUyRBCjmZe3l2JQ\/s2048\/NegrosSeasonofCulture_Batwan_12.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqAu_sP2OkgfyaMLQ38baylZDo9niW69cWgUCt931A3OUu2DB28u-OBtxVOeN_vX3-OlDgrVkL3LDYU2Nfa7PVTia0VeH-V-D7zUeYSWBz1v8vwTIzdiVRILBtequD7eSzpYHi1_TDl5rDHHt0STAFpeWCi2U9-QxNYDb8NqJPISOeUyRBCjmZe3l2JQ\/s16000\/NegrosSeasonofCulture_Batwan_12.jpg\" \/\u003E\u003C\/a\u003EFresh and powdered batwan fruit\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EIn sustainable support, \u003Ca href=\"https:\/\/www.nvcfoundation-ph.org\/about-us\/\" style=\"color: #2b00fe;\"\u003ENegrense Volunteers for Change (NVC)\u003C\/a\u003E Foundation introduced batwan - a plant native to Negros and Panay islands - in an accessible and convenient powdered form and packaged commercially for sale in \u003Ca href=\"https:\/\/www.nvcfoundation-ph.org\/products\/\" style=\"color: #2b00fe;\"\u003Estores\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.nvcfoundation-ph.org\/product-category\/food\/\" style=\"color: #2b00fe;\"\u003Eonline\u003C\/a\u003E.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ELocals have been using the batwan fruit as a subtler souring agent in native dishes for quite some time. We wanted more people to know about this unique fruit and how it can be included in their favorite dishes as well.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/www.instagram.com\/p\/CaW18E6h7N5\/\" style=\"color: #2b00fe;\"\u003EBatwan or batuan (Garcinia binucao)\u003C\/a\u003E belongs to the genus Garcinia, which includes the \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Mangosteen\" style=\"color: #2b00fe;\"\u003Emangosteen\u003C\/a\u003E. The plant produces fruits that are ovoid and vary in shades from green to yellow and red as they ripen.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EIt is a popular ingredient and culinary icon in the Visayas region - especially in Panay and Negros where it is the preferred souring agent. Batwan is often used in \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Sinigang\" style=\"color: #2b00fe;\"\u003Esinigang\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.negrosseasonofculture.com\/2023\/03\/cansi-chronicles.html\" style=\"color: #2b00fe;\"\u003Ecansi\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.facebook.com\/NegrosSeasonOfCulture\/photos\/185047839746859\/\" style=\"color: #2b00fe;\"\u003Einasal\u003C\/a\u003E, and \u003Cu\u003E\u003Ca href=\"https:\/\/www.negrosseasonofculture.com\/2021\/08\/kbl.html\" style=\"color: #2b00fe;\"\u003EKBL\u003C\/a\u003E \u003C\/u\u003E(kadyos, baboy, and langka).\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPBO1ixVrtTIesxzmhZEbvqgseyrOGko3Tn6qjcVXdw_iz9CT0kpcB4lxNu0MOYJtx0kXYDZVFxnifnv9h-9lIHoNsvJSYHVkum5OQ8zuLCU4LArhaaAW6BC9Ma9UhrJKACYD6zYTDrYfsjxYigDf990KDUhlv9WawsFewymwLW0cYJrZletngBqaS-g\/s2048\/ICA_Cansi_NSC_Day1_43.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPBO1ixVrtTIesxzmhZEbvqgseyrOGko3Tn6qjcVXdw_iz9CT0kpcB4lxNu0MOYJtx0kXYDZVFxnifnv9h-9lIHoNsvJSYHVkum5OQ8zuLCU4LArhaaAW6BC9Ma9UhrJKACYD6zYTDrYfsjxYigDf990KDUhlv9WawsFewymwLW0cYJrZletngBqaS-g\/s16000\/ICA_Cansi_NSC_Day1_43.jpg\" \/\u003E\u003C\/a\u003EBatwan in our beloved cansi\u003C\/p\u003E\u003Cspan style=\"font-size: large;\"\u003EThe growers can now truck in their produce to augment local production and guarantee sustainability as it gains popularity in kitchens around other parts of the Philippines and abroad.\u0026nbsp;\u003C\/span\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ENVC provides their own quality control upon receiving the batwan fruit. Their process involves washing, chopping, dehydration, grinding and pulverizing, for final packaging.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThey sell the finished product in their showroom and online at Shopee.com and nvcshowroom.com. It is also available in supermarkets and pasalubong centers in Negros (ANP Showroom, Virgie’s). There are also several resellers all over the country.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe batwan powder is 100% natural fruit - pulp, seed, peel - with no additives. Studies prove this fruit is rich in antioxidants and anti-Inflammatory properties, and medical research shows it aids in managing diabetes and weight loss.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThis local batwan project has helped support and sustain livelihood among small farm communities. Proceeds from sales support various \u003Ca href=\"https:\/\/www.nvcfoundation-ph.org\/what-we-do\/\" style=\"color: #2b00fe;\"\u003ENVC projects\u003C\/a\u003E that also provide feeding programs for malnourished children.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EBatwan is endemic not only to the Visayas Region but also exists in other parts of the archipelago. Where it is called by other names - binucao\/kaw, bilukaw, buragris, etc.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0VjTo8yhJ0z2p_626m3pnmwhxXyqPJrOCiieCdUWJdVF8ncUgJ6uhr9WQdagLGKJd3P4sO1LyuHVAEMjis6LWHBfeX-OE_vzY4pw2yvtSF1ULWHIeW6UleuWEkCtuMMRTQ9DFCXOipIDNVoGh6QIpGt2jw2PrmFvZMHyxv0g32oAzOHSLcG1dsExpvA\/s2048\/NegrosSeasonofCulture_Batwan_28.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2048\" data-original-width=\"1365\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0VjTo8yhJ0z2p_626m3pnmwhxXyqPJrOCiieCdUWJdVF8ncUgJ6uhr9WQdagLGKJd3P4sO1LyuHVAEMjis6LWHBfeX-OE_vzY4pw2yvtSF1ULWHIeW6UleuWEkCtuMMRTQ9DFCXOipIDNVoGh6QIpGt2jw2PrmFvZMHyxv0g32oAzOHSLcG1dsExpvA\/s16000\/NegrosSeasonofCulture_Batwan_28.jpg\" \/\u003E\u003C\/a\u003EA batwan tree in Negros Occidental\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EWhere batwan used to only grow in mountainous areas locals now grow it in their urban backyards. Some who have migrated have brought this souring agent with them - propagating its growth in other parts as well. Toboso, Calatrava and Kabankalan are areas where batwan is now cultivated and offered at our local markets.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe species is becoming \u003Ca href=\"https:\/\/mb.com.ph\/2022\/08\/08\/endangered-philippine-indigenous-ingredients-featured-in-food-convention\/\" style=\"color: #2b00fe;\"\u003Erarer in the wild\u003C\/a\u003E due to deforestation and other intrusive or destructive practices. It is currently listed in the \u003Ca href=\"https:\/\/www.fondazioneslowfood.com\/wp-content\/uploads\/2015\/04\/ING_libretto_arca.pdf\" style=\"color: #2b00fe;\"\u003EArk of Taste\u003C\/a\u003E, the Slow Food Movement’s catalog of \u003Ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/batwan-2\/\" style=\"color: #2b00fe;\"\u003Eendangered foods\u003C\/a\u003E from across the globe.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThere are some helpful sites with \u003Ca href=\"https:\/\/www.marketmanila.com\/archives\/batuan-batwan\" style=\"color: #2b00fe;\"\u003Etips for ways\u003C\/a\u003E you can \u003Ca href=\"https:\/\/agraryo.com\/agriculture\/batuan-farming-for-profit\/\" style=\"color: #2b00fe;\"\u003Epropagate the plant\u003C\/a\u003E on your own. For those pining for this unique flavor of home we hope you find these convenient options to feed your palates.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EKa-on na ta!\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EText by: Issa Urra\u003Cbr \/\u003EPhotos by: Bem Cortez\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/7833318196126744551"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/7833318196126744551"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2023\/03\/batwan.html","title":"BATWAN, our beloved souring agent"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHGCFCzjOTfHLAaARHHkc4CbYCwNLeH8Wb4AasUYWom7y-vaSZeoOun56WciOBldqrtNZbAqPQje5czRJLxAds-OmmwRaoBs9KtuEKsIpZyFF4g7-cFhDRMnrkDrcvy1uGaCIxTzXBNJXSxpe8KvAWjlqaL353hmz2PTvCaJnhzthTQCxa3pRm8zfQCA\/s72-c\/NegrosSeasonofCulture_Batwan_6.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-1432104506411767849"},"published":{"$t":"2023-03-05T17:50:00.017+08:00"},"updated":{"$t":"2023-03-27T17:43:56.741+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Cansi Chronicles"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTquVJfnVpEHl6veKNLSspfEkduqqxjUYoCN_aiYl5FVSxxOkAu6k-SnbBexULNwP9WdGOKWXlcGS1v3XtI12VeHYEO0RC5FnQrNvw4Qt49w7pPD8o95XuwA2KsllAlPzPFKGRXH1Jfvh0gSLL6RablgQ4ncjL5p3pCxbr1r-v9t4xzC-GCPERX8nY4g\/s2400\/Cansi.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1351\" data-original-width=\"2400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTquVJfnVpEHl6veKNLSspfEkduqqxjUYoCN_aiYl5FVSxxOkAu6k-SnbBexULNwP9WdGOKWXlcGS1v3XtI12VeHYEO0RC5FnQrNvw4Qt49w7pPD8o95XuwA2KsllAlPzPFKGRXH1Jfvh0gSLL6RablgQ4ncjL5p3pCxbr1r-v9t4xzC-GCPERX8nY4g\/s16000\/Cansi.png\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EFilipino cuisine - locally referred to as lutong Pinoy is a rich and storied blend of cuisines from more than a hundred distinct ethnolinguistic groups throughout the Philippines.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EWith over 7,600 islands and an ever increasing population of an estimated 109 million as per its 2020 census – the variety of food choices, options, and combinations are infinite.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrrwJAU7WYU8V_u2sv6AeAoBkKNGlfTPOILjrUwfzcB6R7O90lZgR608Qp2XLdHov_AjQlFq9aMk6nEpWSfzlNrp75qiCIT2GiZrIVUxp169MGTw3tA7fCABxWvDDBGYkT5xMc_pBP6eFhEb-PMfZ4yTBvR8LrgAfEBSjFLfAv_zn2erLbvj4_tbSuww\/s2048\/ICA_Cansi_NSC_Day1_14.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrrwJAU7WYU8V_u2sv6AeAoBkKNGlfTPOILjrUwfzcB6R7O90lZgR608Qp2XLdHov_AjQlFq9aMk6nEpWSfzlNrp75qiCIT2GiZrIVUxp169MGTw3tA7fCABxWvDDBGYkT5xMc_pBP6eFhEb-PMfZ4yTBvR8LrgAfEBSjFLfAv_zn2erLbvj4_tbSuww\/s16000\/ICA_Cansi_NSC_Day1_14.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ECansi – a popular Bacolod classic stew\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe uninterrupted diaspora of Filipinos to all points around the globe through generations has made it impossible to track, much less claim ownership for mainstream Filipino dishes that now comprise Filipino cuisine.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EAlthough we love Filipino cooking, vehement arguments over native food traditions and practices are a regular staple. Whether to validate or vindicate - our love of good food and beloved dishes are a favorite conversation topic.\u003C\/span\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh05XRqgZXj4kHqtDRjP1XV9OA9pw_POiFH0X9v59hwo6fhwZM7F51hLSeKgp_VpK9u6fRJhF2yEoaLAHL6EClpCAMxcymIDki6Kgc2t9j3cJ6EAC_zOdMgfhMi9mcmrty0uwZxCdl-PUKSkAIseH_zvzkH0wJATDAPZiqbcNn1gLes0AS2EyaVhXZX6Q\/s2048\/ConeesCansi_Sugba_NSC34.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh05XRqgZXj4kHqtDRjP1XV9OA9pw_POiFH0X9v59hwo6fhwZM7F51hLSeKgp_VpK9u6fRJhF2yEoaLAHL6EClpCAMxcymIDki6Kgc2t9j3cJ6EAC_zOdMgfhMi9mcmrty0uwZxCdl-PUKSkAIseH_zvzkH0wJATDAPZiqbcNn1gLes0AS2EyaVhXZX6Q\/s16000\/ConeesCansi_Sugba_NSC34.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA typical roadside eatery\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EOur conversations are richly peppered with what we ate, what we are about to eat, and what we are deciding to eat – all day, every day – it just never grows stale or ever forgotten.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EVarious local residents and home grown inhabitants as well as Filipinos working and living abroad take great interest and pride in Filipino cuisine. Process and preparation, research and history, influences and evolution – all these are avidly monitored and updated.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EMajor waves have impacted and enriched native cultures through the years. Several delicacies have been adjusted and adapted to indigenous ingredients and the local palate.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EAccording to studies, the styles of preparation and coveted dishes have evolved over many centuries. From a largely indigenous base, Austronesian mostly, shared with maritime Southeast Asia.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVk-3pVjUmIdnqvxfcG5g6JQ2Oj0-pKMiW4jIjG-kGpFrgzddOikfcL4kolrQaxywIkDzdKqxvqMvC7yYTyiAYMZUa9Io96EeXimZ8SrXR3DKo3JDLsrmqqv_H9ETrm4WquudY1nh_6L2EUkQJ1_ULxOZh-WUVZosRHDYtKrs-CKeIbqyI9FZM8a0SUA\/s2048\/ICA_Cansi_NSC_Day1_43.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVk-3pVjUmIdnqvxfcG5g6JQ2Oj0-pKMiW4jIjG-kGpFrgzddOikfcL4kolrQaxywIkDzdKqxvqMvC7yYTyiAYMZUa9Io96EeXimZ8SrXR3DKo3JDLsrmqqv_H9ETrm4WquudY1nh_6L2EUkQJ1_ULxOZh-WUVZosRHDYtKrs-CKeIbqyI9FZM8a0SUA\/s16000\/ICA_Cansi_NSC_Day1_43.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIngredients for our beloved cansi\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EStews are a regular staple in our tables mainly because they are filling one-dish meals that can feed a whole household or village. They can easily be tossed in a large pot and left to cook all day long to tenderize ingredients and allow the flavors to steep and the aromas to permeate.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EBeloved among the ruling regions - Ilocano, Pangasinan, Kapampangan, Tagalog,\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EBicolano, Visayan, Chavacano and Maranao – is our very own Negrense cuisine.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe crowning glory and most popular local dish is cansi – often described as the beloved love child of bulalo [beef shank with marrow] and sinigang [sour broth stew]. All homes have their chosen comfort food and here in Bacolod cansi is ours.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5r1eqWCvWYT-rVlawBclOsZ6Nx3kvJQMqAH9vqouda4LmDWVQk6YMP0F7RQ8-lgcHOgIUzEZau_6x0TZmhW9POxxPKQ1CwpiLjyqqItslWavhbzCHlq1X6CzD2TGwG_cE0d2EHXI1wSS1eI7hfxxNHrdwocFbMIcBebhcg73_MB7P1DiNPp9YSIByiw\/s2048\/BILBAO_Cansi_NSC_Day2_6.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5r1eqWCvWYT-rVlawBclOsZ6Nx3kvJQMqAH9vqouda4LmDWVQk6YMP0F7RQ8-lgcHOgIUzEZau_6x0TZmhW9POxxPKQ1CwpiLjyqqItslWavhbzCHlq1X6CzD2TGwG_cE0d2EHXI1wSS1eI7hfxxNHrdwocFbMIcBebhcg73_MB7P1DiNPp9YSIByiw\/s16000\/BILBAO_Cansi_NSC_Day2_6.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBilbao’s cansi\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EIt is customary to exhibit our famous hospitality at the end of a long drawn feast or large fiesta by serving a hefty stew or soup to absorb as much consumed alcohol and sober guests as much as possible before seeing them off safely. Cansi, with its sharp sour flavor, is a decided winner – adding that classic kick to wake us up before we go.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EWhat makes cansi unique is its souring agent – batwan. Or batuan (pronounced bat-wan) is a fruit from an evergreen tree common in Southeast Asia. Abundant particularly in the low altitude forests of the Philippines and Vietnam. In the Visayas, it is used as a souring ingredient for many local food recipes, such as seafood and meat, sinigang, and paksiw.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghP2sCYqXnGJTCXepOup32aZHBUAoIejFhiHR0VRlfqv7a0v6k7UczPbO_UTbTzkbDBeLybcJob4IfkTAq-xEdB8D4sOPSyZZ5o3ZwH6Oz87xAkXcb0t6TkmUmfxfwnP4DfaXMi_lGeMcf8Yv4xXxN9rK_tDLQ653Kz-Q3rRgq5oUV4arazOmpFAUI9A\/s2048\/BUSINESSINN_Cansi_NSC_Day2_22.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghP2sCYqXnGJTCXepOup32aZHBUAoIejFhiHR0VRlfqv7a0v6k7UczPbO_UTbTzkbDBeLybcJob4IfkTAq-xEdB8D4sOPSyZZ5o3ZwH6Oz87xAkXcb0t6TkmUmfxfwnP4DfaXMi_lGeMcf8Yv4xXxN9rK_tDLQ653Kz-Q3rRgq5oUV4arazOmpFAUI9A\/s16000\/BUSINESSINN_Cansi_NSC_Day2_22.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBusiness Inn’s sizzling cansi steak\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ELoyal fans and first timers can explore the various ways this dish is prepared. Soup. Stew. Steak. Sisig. All so super sarap. Filipino kitchens and eateries all over the world serve their own favored recipes of cansi – a classic Bacolod favorite.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EHere are some of the top featured choices from Negros Season of Culture. Bilbao’s. Business Inn. Conee’s. Eron’s. ICA. Sharyn’s.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EAll our local fare have been subject to varied influences – especially Chinese, Spanish, and American cuisines. Not many today recall that the fiesta menu declaring our independence from Spain was French – the global standard cuisine of formal dining and diplomacy of those times.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EToday Filipino cuisine is recognized and sought after by a growing number of admirers. Filipinos who love their good food are too happy to share our bounty with the world. As the Philippines was brokered from one colonizer [Spain] to the next [North America] - it was a telling testament to the resilient Filipino spirit that we did our own conquering of palates and gastronomic delights.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0P9eJL64xW3MgkpAY148m4aXRHWq20kChxq9Vf2-RgxIHnZ4KMuzgHUiNKCtEvjyco_uGWTl4fJfzmiNeEzxkX9tS5XUkFg-6vDvpZHtmmsRvT8CpJTwY6zassfyax4CghYWjR8zgQtojJp-VGmAtmmkHREMlNZOR5D4tng-SZXIEc4cIK9EYuZdOsw\/s2048\/EronsCansiHouse_NSC22.jpg\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0P9eJL64xW3MgkpAY148m4aXRHWq20kChxq9Vf2-RgxIHnZ4KMuzgHUiNKCtEvjyco_uGWTl4fJfzmiNeEzxkX9tS5XUkFg-6vDvpZHtmmsRvT8CpJTwY6zassfyax4CghYWjR8zgQtojJp-VGmAtmmkHREMlNZOR5D4tng-SZXIEc4cIK9EYuZdOsw\/s16000\/EronsCansiHouse_NSC22.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EEron’s cansi house specialty\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ETrue to the adage, the best way to the heart is through our sated stomachs. Back then, to celebrate the solemn ratification of the declaration of Philippines it was de riguer to have a French menu. Although the original inauguration menu is long lost, the Malolos menu for the lunch and dinner served on the 28th of September 1898 survived.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E[I]n 1898 we had to have a French menu to show the world that the Filipinos were civilized and capable of governing themselves. [Today] we are a free and independent nation with a culture and food all our own comparable with any cuisine in the world. ~ Ambeth R. Ocampo, “Much Ado Over A Menu”, 19 November 2021.\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EText by: Issa Urra\u003Cbr \/\u003EPhotos and Video by: Unit A Creatives\u003C\/p\u003E\u003Cp\u003E\u003Cspan face=\"Calibri, sans-serif\" id=\"docs-internal-guid-e577cae4-7fff-0812-da8b-6089f97c08a9\" style=\"font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;\"\u003EYouTube Link: \u003Ca href=\"https:\/\/youtu.be\/FCDM9ikVPes\"\u003E\u003Cb\u003Ehttps:\/\/youtu.be\/FCDM9ikVPes\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1432104506411767849"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1432104506411767849"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2023\/03\/cansi-chronicles.html","title":"Cansi Chronicles"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTquVJfnVpEHl6veKNLSspfEkduqqxjUYoCN_aiYl5FVSxxOkAu6k-SnbBexULNwP9WdGOKWXlcGS1v3XtI12VeHYEO0RC5FnQrNvw4Qt49w7pPD8o95XuwA2KsllAlPzPFKGRXH1Jfvh0gSLL6RablgQ4ncjL5p3pCxbr1r-v9t4xzC-GCPERX8nY4g\/s72-c\/Cansi.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-122488936178245656"},"published":{"$t":"2023-01-20T04:22:00.006+08:00"},"updated":{"$t":"2023-01-20T04:34:23.885+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"A Table of Cultures"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAQLmHVes-xw7iwMB09jx5qz12fl1XAhKpHVXRxXWzQslCKv8_ZZDcJ6-fPR4QTUaoTXH2myJAMZj6t7-RX0ROpuj6F6HWrLid75JEYtSL4UM7VuiuevYPWHIrXyx5YNArE36HZmf9MUD7jCpHd6dA-B2r-2hE0YPJTjXfjA21VafOHfOMX2oCKDHphg\/s2048\/negrenese_food%20(01).jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1487\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAQLmHVes-xw7iwMB09jx5qz12fl1XAhKpHVXRxXWzQslCKv8_ZZDcJ6-fPR4QTUaoTXH2myJAMZj6t7-RX0ROpuj6F6HWrLid75JEYtSL4UM7VuiuevYPWHIrXyx5YNArE36HZmf9MUD7jCpHd6dA-B2r-2hE0YPJTjXfjA21VafOHfOMX2oCKDHphg\/s16000\/negrenese_food%20(01).jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003EKurt Soberano, Jack Triño, Alan Gensoli, Paolo Lindaya, Stephanie Lindaya, Mayee Fabregas, Anya Torre-Robello, Ying Uychiat, Chef BJ Uy, Air Ordinario, and Kenneth Khubchand (L-R)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe Negrense is an avid world traveler. Perhaps, even this aspect of our culture is rooted to sugarcane cultivation, which gives farmers a few months of free time when work in fields are done, and there’s nothing left to do but wait for harvest. In the meantime, we travel. \u003Cbr \/\u003E\u003Cbr \/\u003EIn recent years this has been encouraged by visa-free tourism in Southeast Asia, and the entry of everything and anything budget, from airlines to hotels, to delightful exotic food. And so Negrenses are quite game at trying out foreign cuisine. But this has been made more convenient and accessible by one restaurant in Bacolod City whose owner and chef precisely has the strategy in mind, to bring a selection of Asian cuisines on one table.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd when better to experience such a treat than in late December when, after wrapping up all our projects for the year, we are able to gather the team of Negros Season of Culture to celebrate the holidays. And so we did, with a special dinner menu curated and created for us by Chef BJ Uy of East Bite Asian Restaurant. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUHXmuiQBnkzaiqNdQUlUllShqhIkAz8gLWrD6ZKL-c5hBgNxIKtdBzzBre8aMg2XAlxreUtZo5GHSBwp0w0JS3vShXjSSNj0VLXocLPWhS3Dz5jobof6uPUnvoN_FLD0YwXobbqsESHpK6Gc3bZy9VTGdxq9Mt78WcUbgZ0FBCAfmuHt4E3-Vuw6Jww\/s2048\/negrenese_food%20(02).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1153\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUHXmuiQBnkzaiqNdQUlUllShqhIkAz8gLWrD6ZKL-c5hBgNxIKtdBzzBre8aMg2XAlxreUtZo5GHSBwp0w0JS3vShXjSSNj0VLXocLPWhS3Dz5jobof6uPUnvoN_FLD0YwXobbqsESHpK6Gc3bZy9VTGdxq9Mt78WcUbgZ0FBCAfmuHt4E3-Vuw6Jww\/s16000\/negrenese_food%20(02).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ESeafood Laksa Ravioli\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAcYosE4W2UeDDtaQl1eeAnSNv392V70i3AvvStFYH1z49MyUTf_pP0MMDfS6GxORy_iyto7NrDjf_R74q2fHwGSPQb3OyKtL2a6MENkBwC_d-AR17CwtabnVFihVnYosScDVOmFuV6HY0O-RXKwm5pHXR42T4Xph8HcvwlJCWkXEPGSOviqqzsBXXOQ\/s2048\/negrenese_food%20(03).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1153\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAcYosE4W2UeDDtaQl1eeAnSNv392V70i3AvvStFYH1z49MyUTf_pP0MMDfS6GxORy_iyto7NrDjf_R74q2fHwGSPQb3OyKtL2a6MENkBwC_d-AR17CwtabnVFihVnYosScDVOmFuV6HY0O-RXKwm5pHXR42T4Xph8HcvwlJCWkXEPGSOviqqzsBXXOQ\/s16000\/negrenese_food%20(03).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EArugula Vietnamese Salad with Nuts\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjMJm-rwZvWfc7TpukuNaKCq4dgfghaDHo08xCMmB2ZVKsTd53NIIV0oe3OlamLmnL19LEyBD3teV5bprcvKAsBzCWgrJaITUxmL-TH0sCnNz65hsPsmvBi4_3Mx47VsmtYlE-LYw3A1_JfQTh1kiS2EL6yKt_uSXL8fB53d9Q4Rnx5CWnsHuduOlgUWw\/s1080\/negrenese_food%20(04).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"827\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjMJm-rwZvWfc7TpukuNaKCq4dgfghaDHo08xCMmB2ZVKsTd53NIIV0oe3OlamLmnL19LEyBD3teV5bprcvKAsBzCWgrJaITUxmL-TH0sCnNz65hsPsmvBi4_3Mx47VsmtYlE-LYw3A1_JfQTh1kiS2EL6yKt_uSXL8fB53d9Q4Rnx5CWnsHuduOlgUWw\/s16000\/negrenese_food%20(04).JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EVietnamese Pizza with Sriracha Mayo\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLFXrrUIuBlyd6uwVOPztgBFE_kQG1ehRz5ufXzUQVDjpFZBXXlwPlwlA2ZhwHZRR9d1pu-xsQUomMDkJiM_lB1bt9zUPU0i68rQzrcU43T7OMVo85iKwCE3qXAI4EbOVsXAMdOYEO6_sW7PHT8YB6wL2HlLdjt8XuImGemHf_LE48tMfzrMD5-jbOtA\/s2048\/negrenese_food%20(05).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1153\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLFXrrUIuBlyd6uwVOPztgBFE_kQG1ehRz5ufXzUQVDjpFZBXXlwPlwlA2ZhwHZRR9d1pu-xsQUomMDkJiM_lB1bt9zUPU0i68rQzrcU43T7OMVo85iKwCE3qXAI4EbOVsXAMdOYEO6_sW7PHT8YB6wL2HlLdjt8XuImGemHf_LE48tMfzrMD5-jbOtA\/s16000\/negrenese_food%20(05).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EFresh Mushroom with Truffle Cocotte\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjq-UxpSFH-YRO7_ubVjF1yk-OkNfEeHqMVLBoPqg79_4l5SdEYXjkTgPjzz-PBXYzLqNVEC_xvCiLlCWtNRaK1YKQD8Od5MX4hr5pTM5i5-7Vgzmz0WtItdJfdhGXwLZU22VUIZhQPt7g3I44Aid2LfT9v4IpRpIubrUJWZMZmdZFypaAlMoNtDGa-Zw\/s2048\/negrenese_food%20(06).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1153\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjq-UxpSFH-YRO7_ubVjF1yk-OkNfEeHqMVLBoPqg79_4l5SdEYXjkTgPjzz-PBXYzLqNVEC_xvCiLlCWtNRaK1YKQD8Od5MX4hr5pTM5i5-7Vgzmz0WtItdJfdhGXwLZU22VUIZhQPt7g3I44Aid2LfT9v4IpRpIubrUJWZMZmdZFypaAlMoNtDGa-Zw\/s16000\/negrenese_food%20(06).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBeef Tenderloin with Mashed Squash, Roasted Baby Carrots, Confit of Garlic, and Chimichurri Sauce\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnuI-BKZ3N964eL23wZM1L9BlOYQdigRLz0XOTWpiq-EicUWClt2HSKSePICKyFtYfCJYIdl1m-f1W_tQivnOc7b6KVx0miCMKg2A7UYqyJ3TJe6FHe6o3M6KVJj3M54HBFeN-H932c_sC_Je30faeMo-eGvenvlR43UKau09VkmiipfvuoaPSXYCXnw\/s2048\/negrenese_food%20(07).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1153\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnuI-BKZ3N964eL23wZM1L9BlOYQdigRLz0XOTWpiq-EicUWClt2HSKSePICKyFtYfCJYIdl1m-f1W_tQivnOc7b6KVx0miCMKg2A7UYqyJ3TJe6FHe6o3M6KVJj3M54HBFeN-H932c_sC_Je30faeMo-eGvenvlR43UKau09VkmiipfvuoaPSXYCXnw\/s16000\/negrenese_food%20(07).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBibingka Cheesecake Brulee with Caramel Sauce, Banana Crumble, and Meringue\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EChef BJ went off the grid with offerings not available on the menu, with each of the six courses plated and styled and explained by him. Most, we found out, had been fused with European and American influences. Whatever the pedigree, we agree, we wouldn’t want our holiday treat served any other way. This cuisine tour was a trip-and-a-half.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText and Photos by Alan S. Gensoli\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/122488936178245656"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/122488936178245656"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2023\/01\/a-table-of-cultures.html","title":"A Table of Cultures"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAQLmHVes-xw7iwMB09jx5qz12fl1XAhKpHVXRxXWzQslCKv8_ZZDcJ6-fPR4QTUaoTXH2myJAMZj6t7-RX0ROpuj6F6HWrLid75JEYtSL4UM7VuiuevYPWHIrXyx5YNArE36HZmf9MUD7jCpHd6dA-B2r-2hE0YPJTjXfjA21VafOHfOMX2oCKDHphg\/s72-c\/negrenese_food%20(01).jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-1156099555120202376"},"published":{"$t":"2022-12-31T02:49:00.007+08:00"},"updated":{"$t":"2022-12-31T03:16:06.313+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"People"}],"title":{"type":"text","$t":"Kusinera Diaries"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/jmq-WJ6uNBk\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\n\n\n\u003Cp\u003E\u0026nbsp;\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWhat makes Negros Occidental unique? For starters, the culture of hacienda homes, palatial residences of hacenderos erected in the middle of their sugarcane plantations to afford a 360-degree view of the farms. These estates were a magnet for laborers, male farm workers who did all the tasks from planting to harvesting. The owners provided houses for their families, and the wives were hired to run the hacienda homes taking care of cooking, the laundry, cleaning the interiors, and watching the children.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile scores of these antebellum houses continue to dot the landscape of Negros, very few remain resided. Scions of hacenderos have moved closer to city centers to enjoy modern conveniences. But in the exodus, some brought with them certain heritage benefits that endure to this day. One of them is the culture of having a home cook, or kusinera.\u003Cbr \/\u003E\u003Cbr \/\u003EIt is a luxury that some homes in Negros still have their kusineras living close by or staying in. Three such homes allowed the Negros Season of Culture crew into their kitchens to document and taste family favorites, and honor the home cooks behind them. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EAlicia \u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere was never a time in her childhood that her mother did not cook merienda, says Millie Kilayko, reminiscing the distinct aroma that wafted from their kitchen. The driving force behind the multi-awarded Negrense Volunteers for Change Foundation recalls that they have always had kusineras helping out up and down the generations. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2DaeOhSzl7uq4__KGoRFevPsMBYxrSe3oEVTVHmPScT_9S49E9BO27u-GcgCwRb6U3HceHDBimUAZxeMZ5_KMbFNZ15fwp_7iXAiqk_YpHRP99sUgg0UfTRVrktsWXsDQpZ4y6CCmme6Upd0QADd2H-425UqRqVlM_ahniYVltfTRaMRBgT44jJGXjg\/s3024\/Kusinera_Diaries%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2016\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2DaeOhSzl7uq4__KGoRFevPsMBYxrSe3oEVTVHmPScT_9S49E9BO27u-GcgCwRb6U3HceHDBimUAZxeMZ5_KMbFNZ15fwp_7iXAiqk_YpHRP99sUgg0UfTRVrktsWXsDQpZ4y6CCmme6Upd0QADd2H-425UqRqVlM_ahniYVltfTRaMRBgT44jJGXjg\/s16000\/Kusinera_Diaries%20(2).JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAlicia and Millie Kilayko\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EToday, Millie’s kusinera, Alicia, recreates scenes from Millie’s childhood, enjoying steaming bowls of their grandmother’s Chicken Binakol, chicken cooked in a soup of coconut water. What’s distinct with their binakol is that it’s cooked in bamboo. It was Millie’s mother, “Nyora Carmen”, who taught Alicia how to cook, giving her access to cookbooks and cooking classes.\u003Cbr \/\u003E\u003Cbr \/\u003ENow at 66, and still enjoying her cooking for Millie’s family and guests, Alicia can’t imagine herself elsewhere. For a time, she left to start a family, but later found herself returning to her “Inday Millie” like a homing pigeon. It’s clear how Millie values Alicia’s presence in her own life. “The thought of Alicia telling me she would retire is something that still haunts me,” Millie confesses.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003EMingga\u003C\/b\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EThe imagination of artist Lisa De Leon-Zayco goes beyond her mosaics; her kitchen is very much an extension of her creativity and effervescence. Take, for example, the inventiveness of her signature “pinaksyo” or “paksiw” dish using kikiro, or spotted scat fish, a family favorite. Not particularly fond of vinegar, Lisa replaced her souring ingredient with a Negrense icon, the batwan. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx6S6fRT53SwDOpz7n9AfbpXRDUIrZcIvl6K4w_Xm7ge36U01xny3NplCe6kIBesr93juGfU0TZpwVNRlE7LgY-mYFMWupGLizzg6GhVj-y15STwCKB2nLtOqmV5k9sdTgH14XoFNyPC1uToiAk0iGVs4sHA-mnxKo10FZljZ9NuFuc6TXKT3_CBgGnw\/s6000\/Kusinera_Diaries%20(3).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx6S6fRT53SwDOpz7n9AfbpXRDUIrZcIvl6K4w_Xm7ge36U01xny3NplCe6kIBesr93juGfU0TZpwVNRlE7LgY-mYFMWupGLizzg6GhVj-y15STwCKB2nLtOqmV5k9sdTgH14XoFNyPC1uToiAk0iGVs4sHA-mnxKo10FZljZ9NuFuc6TXKT3_CBgGnw\/s16000\/Kusinera_Diaries%20(3).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMingga with Lisa De Leon-Zayco\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ELisa developed this ingenious take on the paksiw with her trusty kitchen aid, Mingga. For three decades now, Mingga has worked as kusinera to Lisa’s family. “Mingga makes it better than what I imagine it to be, and it’s a special dish for us,” Lisa admits referring to the Kikiro Paksiw. \u003Cbr \/\u003E\u003Cbr \/\u003ELisa’s family has always enjoyed food and cooking, with family members looking forward to Mingga’s versatile viands. Lisa is quick to add that Mingga is “Lola Ming” to her children and grandchildren, and that Mingga and her kin are not just an appendage at holiday get-togethers and special occasions, but are very much a part of it because they are family. Lisa insists upon Mingga, “We will grow old together”.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EDalla\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor someone who, in her younger years, swore never to dabble in the world of food, Reena Gamboa finds herself leading the Slow Food Community Negros and curating the foremost Negrense experience in Casa A. Gamboa. This is her grandparents’ home that Reena turned into a bed and breakfast, and an events place. Here, guests are served authentic Negrense dishes. A challenge, no doubt. But Reena has great help.\u003Cbr \/\u003E\u003Cbr \/\u003E“Mommy is in charge, she’s the creative one,” Reena shares proudly about her mom, Lyn. “She can turn a simple dish into something special.” One such dish that their friends and family rave about is the Adobo Stuffed Chicken. It’s a recipe that needs deft hands: whole deboned chicken filled with sticky rice and pork adobo, sewn back and roasted in the oven. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinST2rsFVUChHg8jwkf5ruLMYHmrd17WQCCgw3RD49lMni87Vwsj9UyDfq_jis9twpqg4_Rp1R44xb6azLQhUXJNUqPW9ADeUffLbcMx0kau4OCfcQUr-Sd7M5DdosF3sl5HyuEqcYBglyHLOW3uHsd2zYqxeWJT_DPQGz8pU1_98b4TKYP8WtFq3Lyw\/s6000\/Kusinera_Diaries%20(1).jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinST2rsFVUChHg8jwkf5ruLMYHmrd17WQCCgw3RD49lMni87Vwsj9UyDfq_jis9twpqg4_Rp1R44xb6azLQhUXJNUqPW9ADeUffLbcMx0kau4OCfcQUr-Sd7M5DdosF3sl5HyuEqcYBglyHLOW3uHsd2zYqxeWJT_DPQGz8pU1_98b4TKYP8WtFq3Lyw\/s16000\/Kusinera_Diaries%20(1).jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EDalla with Reena Gamboa\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAnd then, there’s Dalla, the Gamboas’ kusinera, who has since become an expert in making this complex dish. Dalla has been the family’s home cook for over two decades now. She believes she has been destined to work in the hearth: “Na destino sa dapog”. She has learned to make dishes with the trickiest of techniques, and often Reena turns to her for food research. \u003Cbr \/\u003E\u003Cbr \/\u003EMore than the recipes they have mastered, Alicia, Mingga, and Dalla have found their place in the lives of these Negrense families. They are loved and valued so that they’re no longer just servants or household staff. They are as indispensable as family. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Kimee Santiago \u003Cbr \/\u003EPhotos and Video By: Unit A Creatives\u003Cbr \/\u003EYT Link: https:\/\/youtu.be\/jmq-WJ6uNBk\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1156099555120202376"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1156099555120202376"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/12\/kusinera-diaries.html","title":"Kusinera Diaries"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/jmq-WJ6uNBk\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-676870139307355714"},"published":{"$t":"2022-12-27T19:07:00.006+08:00"},"updated":{"$t":"2022-12-27T19:23:11.917+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Heritage"}],"title":{"type":"text","$t":"A Heritage of Giving"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcYFcMEO7moqEniLJ15GGTpoWWwXaAfYfAERKAO-MHaiEPDXkWPFURB_BcPBWqt8LMyNRMhFwGVKsks7Psfivm0g1EQMtpiNraNrUSVZa1bp-d_yxduiuCi24E6fQCXBMDaWzZF3fDMkoarCZ7yj7NxQ0XYwVHOd4IC7HPfVt-VMhR2fEZbPeX4aB_kw\/s2401\/o_senyor_tagbalay.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1351\" data-original-width=\"2401\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcYFcMEO7moqEniLJ15GGTpoWWwXaAfYfAERKAO-MHaiEPDXkWPFURB_BcPBWqt8LMyNRMhFwGVKsks7Psfivm0g1EQMtpiNraNrUSVZa1bp-d_yxduiuCi24E6fQCXBMDaWzZF3fDMkoarCZ7yj7NxQ0XYwVHOd4IC7HPfVt-VMhR2fEZbPeX4aB_kw\/s16000\/o_senyor_tagbalay.png\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA0EyhM6UGl8LIByO71SkRZRfe8WTGL1epDvn3l3QBFdWnQXp9LpaNNR7RoxCryQzkmSvgUKB9HW4achLYdeKh3LSVYfaA6Hf9QYdXAw3xvBhl0rq0htePEcvRHcmQNqN8jy2UA3U5qebKh8JGBR_jQBOMF04hbbOBnpgnhEZeFVMwn8pNlH8s8HGpuA\/s2400\/Logo.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2400\" data-original-width=\"2400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA0EyhM6UGl8LIByO71SkRZRfe8WTGL1epDvn3l3QBFdWnQXp9LpaNNR7RoxCryQzkmSvgUKB9HW4achLYdeKh3LSVYfaA6Hf9QYdXAw3xvBhl0rq0htePEcvRHcmQNqN8jy2UA3U5qebKh8JGBR_jQBOMF04hbbOBnpgnhEZeFVMwn8pNlH8s8HGpuA\/s16000\/Logo.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis month’s design features dishes made by three Negrense kusineras. Carolers show how Negros Occidental continues to make traditional caroling thrive during the holiday season. Jewelry made by local artists adds whimsy. All together, they give a vibrant and joyful message perfect for the Christmas season.\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThe history of Negros Occidental is replete with occasions to help fellowmen. What may have started as a logical act of a farm owner taking care of a farm worker has, in time, rooted itself to a psyche that leans to help wherever possible. This holiday month, the Negros Season of Culture brings to the center of celebrations the works of NGOs whose missions have become modern-day conduits of this heritage of giving.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjklZmERhSJPRKYc0r1iCFxLvgk-4Ej-YFSDwcwgLClzt1SIW7mBJyEZdx0kqTY301BGqCtku1d6omGPDtHv7voTQRkaWBp80fjmv4jMiEWrmFoeRAsip3_Ya1U8zRElhHJfWVN14rlspIY6aLIM1MpzXxffW-dtZJ46pnWqgeiuEk51QByMKu87p_7bA\/s2048\/o_senyor_tagbalay.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjklZmERhSJPRKYc0r1iCFxLvgk-4Ej-YFSDwcwgLClzt1SIW7mBJyEZdx0kqTY301BGqCtku1d6omGPDtHv7voTQRkaWBp80fjmv4jMiEWrmFoeRAsip3_Ya1U8zRElhHJfWVN14rlspIY6aLIM1MpzXxffW-dtZJ46pnWqgeiuEk51QByMKu87p_7bA\/s16000\/o_senyor_tagbalay.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EO Senyor Tagbalay!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWe welcome good tidings with a reenactment in song of the story of the birth of Christ. In Hiligaynon musical tradition, the daigon or caroling opens with the song, \u003Cb\u003EO Senyor Tagbalay!\u003C\/b\u003E, echoing Joseph’s plea for a room for Mary.\u0026nbsp; Against the majestic façade of the Provincial Capitol of Negros Occidental, the singers of the De La Salle Chorale lend their voices to beseech all to open their doors to love and the Christ child. Joining the chorale are singers from Kalipay Negrense Foundation and Suntown Camp Foundation. Suntown comforts children with cancer and serious illnesses. Kalipay is a home for abused and abandoned children. We hope you think of them this Christmas.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitEDDIs32sbs5Uj_W5mf-16BGk1hlbRqhNo8aC3qKnVWKklNmZSGwUaglfsiotvuHzL9PnNRmEdBpJogNNAsXClD3ddsGuFouPq-5uDvks-Ect638uNpdkf0-rQDrwjr_2SvxyPLnl4w9og5XqRh2K8CiFW-69djYipMdR8C0nyTJqOkhDtY_ZnwjwvQ\/s3024\/negros_volunteers_for_change.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2016\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitEDDIs32sbs5Uj_W5mf-16BGk1hlbRqhNo8aC3qKnVWKklNmZSGwUaglfsiotvuHzL9PnNRmEdBpJogNNAsXClD3ddsGuFouPq-5uDvks-Ect638uNpdkf0-rQDrwjr_2SvxyPLnl4w9og5XqRh2K8CiFW-69djYipMdR8C0nyTJqOkhDtY_ZnwjwvQ\/s16000\/negros_volunteers_for_change.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003EMaking Artisans of Hope\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn recent years, our Christmas trees have been decked less with imported stuff and replaced with ornaments created by a group of homegrown handicraft artists. Their works are boldly artistic, intent on wooing shoppers and giving artists a chance at sustainable livelihood, while helping fund feeding and educational programs. Trained and encouraged by the Negrense Volunteers for Change Foundation, these “artisans of hope” mirror our collective mission to give, in turn making all of us creators of hope for others who have none. See what Santa’s elves have been busy with in \u003Cb\u003EMaking Artisans of Hope\u003C\/b\u003E.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcdxQttm0EwT34qcoihKHglQ-QOujaZ6T_zwYF0td5MFmpk41Spv4U8L-wXKH98LWgK0WDx4vexZb9m_OjOkNxTkzKMVCm9BALR5JuWanP2zELnIDXPAd3cWr7O1m5n7fLOSBW2JgWtyArhTLB-RulcG9Iav5ipeT2Z6AG60K-Vul_VbRd6Qifd4pOiQ\/s6000\/namit_namit_food.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcdxQttm0EwT34qcoihKHglQ-QOujaZ6T_zwYF0td5MFmpk41Spv4U8L-wXKH98LWgK0WDx4vexZb9m_OjOkNxTkzKMVCm9BALR5JuWanP2zELnIDXPAd3cWr7O1m5n7fLOSBW2JgWtyArhTLB-RulcG9Iav5ipeT2Z6AG60K-Vul_VbRd6Qifd4pOiQ\/s16000\/namit_namit_food.jpg\" \/\u003E\u003C\/a\u003EKusinera Diaries\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EOften we forget who puts the “happy” to our New Year’s celebration. Not this time. As we approach 2023, we celebrate one particular person who has been part of our heritage, from the kitchens of our old hacienda homes to the kitchens of our modern subdivision dwellings. Kusinera Diaries is a three-part documentary giving tribute to one of the most influential characters in the traditional home of the Negrense, the cook. For sure, this story is also about favorite holiday family food. But more significantly, we recognize the contributions and the place of the kusinera in our kitchens. Many of them have given all of their productive years to us. Many more have foregone marriage to devote their time to our families. And so, meet Dhalia, Alicia, and Dominga. Let them take you to a Happy New Year. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Alan Gensoli\u003Cbr \/\u003EPhotos By: Unit A Creatives and Bem Cortez\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/676870139307355714"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/676870139307355714"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/12\/a-heritage-of-giving.html","title":"A Heritage of Giving"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcYFcMEO7moqEniLJ15GGTpoWWwXaAfYfAERKAO-MHaiEPDXkWPFURB_BcPBWqt8LMyNRMhFwGVKsks7Psfivm0g1EQMtpiNraNrUSVZa1bp-d_yxduiuCi24E6fQCXBMDaWzZF3fDMkoarCZ7yj7NxQ0XYwVHOd4IC7HPfVt-VMhR2fEZbPeX4aB_kw\/s72-c\/o_senyor_tagbalay.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-5322381830015061258"},"published":{"$t":"2022-11-26T21:29:00.005+08:00"},"updated":{"$t":"2022-12-02T06:31:24.425+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fashion"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Heritage"}],"title":{"type":"text","$t":"Old World Charm into the Holidays"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWtKQnsKlR7lCGZnvnsRM8v4wLpalBUgwuZDMKc8rGhY84aidTMAhuUGdLgHXm2_iebFtAYSzAtfpcposn91idXe0IG-ePltiPgKFkpr0i9Vy-9XgBDHW-jVi-aRTtJ1cSF10pycxiWw1qiWgStrHPgyH2e5NQ6DGg-pwbfI8QN46hf8EGdY2zM135jQ\/s2592\/Logo.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2400\" data-original-width=\"2592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWtKQnsKlR7lCGZnvnsRM8v4wLpalBUgwuZDMKc8rGhY84aidTMAhuUGdLgHXm2_iebFtAYSzAtfpcposn91idXe0IG-ePltiPgKFkpr0i9Vy-9XgBDHW-jVi-aRTtJ1cSF10pycxiWw1qiWgStrHPgyH2e5NQ6DGg-pwbfI8QN46hf8EGdY2zM135jQ\/s16000\/Logo.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis month’s design features the two old houses as one. Each house’s most defining features are displayed, such as the balcony of the Yulo Residency and the stairs of the Pitong Ledesma Residency. They sit atop a colorful bowl to symbolize the work of featured fashion designer, Greg Urra, whose designs make use of abstract shapes and vivid figures.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe magnetism of a bygone era is not primarily defined by a physical space, like an antebellum structure, or an object to be seen and felt. What draws Negrenses to a love affair with the past is the sense of style that the period reawakens in us. It’s not the tangible thing that tugs at our heartstrings, but the charm about it. And as we approach the holiday season, the Old World charm of Negros shimmers even more.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqdF38Bpp7hgdzYKEvRaSZ2DicTiIoidAvI8J2_g6hIai_ByZ4IgL9Cn90svsKg2yLb-MfckH8XPPDQOXtVBlbnRpGBrP7u_a4Yl07x_tKKAr8m3zxA33g-HdCaPRqNT3bPfllxBqSUWryKWN1DvdPL3136rEH8TBQChC1v3sF_s3mxd9cloK3gfVdWQ\/s400\/Greg%20Urra.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"398\" data-original-width=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqdF38Bpp7hgdzYKEvRaSZ2DicTiIoidAvI8J2_g6hIai_ByZ4IgL9Cn90svsKg2yLb-MfckH8XPPDQOXtVBlbnRpGBrP7u_a4Yl07x_tKKAr8m3zxA33g-HdCaPRqNT3bPfllxBqSUWryKWN1DvdPL3136rEH8TBQChC1v3sF_s3mxd9cloK3gfVdWQ\/s16000\/Greg%20Urra.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EOld Culture, Pop Culture\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ENegrenses instinctively take that penchant for heritage wherever they go, beyond time and space. Greg Urra, born and raised in Bacolod City, embraces fashion from old cultures and turns them into pop. That’s Greg’s super power – to be able to reimagine a faded scarf and worn denim jacket into vogue. Or, an aged quilt into a trench coat that mirrors the colors of year-end holidays, from Thanksgiving to Christmas. Greg’s creations, under the brand name Vintage Black Label, is a regular feature at the Manhattan Vintage Show held in the Chelsea District of New York City. In our story, \u003Cb\u003EOld Culture, Pop Culture\u003C\/b\u003E, Negros Season of Culture spotlights Greg Urra who fluently, effortlessly shows how Negrense high style remains rooted in the soul, only to find a larger stage in a larger global world.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBack home in Negros Occidental, two American colonial homes offer examples of adaptive reuse.\u003Cbr \/\u003E\u003Cbr \/\u003EAmong heritage destinations in the country, Silay City stands out with over 30 ancestral homes recognized by the National Historic Institute and the National Commission for Culture and Arts. One of them turns heads with its front entrance double staircase and, at this time of the year, the string of dainty white Christmas parols tracing its roof line. This is the house of Jose “Pitong” Ledesma and wife, Anita Locsin. \u003Cbr \/\u003E\u003Cbr \/\u003EThat the house sits on J. Pitong Ledesma Street speaks volumes of the man. His vast sugar land holdings cannot capture his persona completely. Pitong loved music, too. And he loved his faith. Pitong Ledesma provided the funds to bring Silay’s San Diego Pro-Cathedral to its present-day grandeur. All these contribute to the charm of the man and the house he built.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIytVzsTA4hqhgkezfOENiZD3cVvVeDOJEJtOPEXpeQk9w9FeAIGS3hnrDqFiHpXF1GfWvCm4bKeh7u7YHydIu27wwMo-0xS3GIp2SgCdC35OTQyQJO0meFXOzME1Fo0ymfA-E7lMSoOz8MY7Kzp2q6ELN08aOyyUvU-U1Dh0M4xZsgBIM_pxi4EyFjg\/s6000\/Old%20World%20Charm%2002.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIytVzsTA4hqhgkezfOENiZD3cVvVeDOJEJtOPEXpeQk9w9FeAIGS3hnrDqFiHpXF1GfWvCm4bKeh7u7YHydIu27wwMo-0xS3GIp2SgCdC35OTQyQJO0meFXOzME1Fo0ymfA-E7lMSoOz8MY7Kzp2q6ELN08aOyyUvU-U1Dh0M4xZsgBIM_pxi4EyFjg\/s16000\/Old%20World%20Charm%2002.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EFaith, Family, Food\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBeyond the historical evidences in its 1917 architecture and interior design, it is the Old World charm of the Pitong Ledesma house – described by granddaughter Maggie Jalandoni as one “filled with food, faith, love, music, and family” – that caught the eye of Negrense restaurateur Tony Boy Escalante (of Tagaytay’s Antonio’s and Balay Dako) to work out a long-term lease on the property. This set into play restoration work undertaken by Tony Boy Legaspi, an architect rooted to Silay, rooted to the storied charm this city evokes. In \u003Cb\u003EFaith, Family, Food\u003C\/b\u003E, the Negros Season of Culture chats with Maggie as she takes us through the process of rediscovering this house, blessed by faith, warmed by family, and now adapted to serve delectable cuisine. Just in time for the holidays!\u003Cbr \/\u003E\u003Cbr \/\u003EDriving down south, in the town of Binalbagan, we chance upon the ancestral house built in the 1930s by Carmen Yulo and husband Sabas Locsin. “Chance upon” is appropriate, for this colonial structure, properly standing on Carmen Street, is hidden from the main highway. Careful research led us to this address. It is surrounded by the campus of the Binalbagan Catholic College. Still stunning in its American Commonwealth glory, the house is the hidden jewel of the BCC.\u003Cbr \/\u003E\u003Cbr \/\u003EDesigned and built by the couple’s son, Angel, a civil engineer who also constructed the town’s San Isidro Labrador Church, the ancestral house’s form followed function, as it were. By day, a towering balcony allowed the hacendero a bird’s eye view of sugarcane fields. And at dusk, the bandstand in the main courtyard came alive. There lies the Old World charm of the place, going beyond the structural design and romancing a way of life that thrived at a particular period in history.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCaLdS55BLClSTpd2DiV02dln4E6X11AitwB1_VMjws7p2V-BxJdh_MlUDcl5b36C1a6mr0kEGwydLYTYs2bjyUyi7xCMNMmnWZ4W0R5DBNhh2AH-l0s8KRj-lArIGC40fUMMpWiP-6frcuVOzxu21c-bIBgYQcQCO5l3yUsl5S66y-xNdniP_QyaNrA\/s2048\/Old%20World%20Charm%2001.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1367\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCaLdS55BLClSTpd2DiV02dln4E6X11AitwB1_VMjws7p2V-BxJdh_MlUDcl5b36C1a6mr0kEGwydLYTYs2bjyUyi7xCMNMmnWZ4W0R5DBNhh2AH-l0s8KRj-lArIGC40fUMMpWiP-6frcuVOzxu21c-bIBgYQcQCO5l3yUsl5S66y-xNdniP_QyaNrA\/s16000\/Old%20World%20Charm%2001.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EOver Fields of Dream\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn \u003Cb\u003EOver Fields of Dream\u003C\/b\u003E, the Negros Season of Culture shares how the Sisters of the Presentation of the Blessed Virgin Mary, the congregation that runs BCC, has chosen to restore the old ancestral house and refit it to the school’s present needs. Instead of fields of sugarcane, now the tower looks over fields of students with dreams of a good education. Who would have thought that decades later, the humble Servants Quarters will become the influential Registrar’s Office? And computers in the IT room happily whirr under the gaze of neoclassical columns and art deco cornices?\u003Cbr \/\u003E\u003Cbr \/\u003EAs the holiday season approaches Negros, we readily allow ourselves to be caught in the nostalgia of family and home and tradition. To our kababayans in the United States, a Happy Thanksgiving, and to all, a Merry Christmas indeed.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Alan S. Gensoli\u003Cbr \/\u003EPhoto Courtesy: Unit A Creatives and Isang Urra\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5322381830015061258"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5322381830015061258"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/11\/old-world-charm.html","title":"Old World Charm into the Holidays"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWtKQnsKlR7lCGZnvnsRM8v4wLpalBUgwuZDMKc8rGhY84aidTMAhuUGdLgHXm2_iebFtAYSzAtfpcposn91idXe0IG-ePltiPgKFkpr0i9Vy-9XgBDHW-jVi-aRTtJ1cSF10pycxiWw1qiWgStrHPgyH2e5NQ6DGg-pwbfI8QN46hf8EGdY2zM135jQ\/s72-c\/Logo.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-8295053165631386083"},"published":{"$t":"2022-11-21T19:04:00.008+08:00"},"updated":{"$t":"2022-11-22T14:27:07.862+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Seafood"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/OVIxNdMzs30\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\n\u003Cp\u003EEditor's Note: The writer, Chaela Ruth Mirano, is a features story producer.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRFO_buPVowtpnmHrZIJPcVPNnO05zw7daR2BZibBbIPcNhJnk3TgrKgIYFOaWuw-87EVkHanEvmUztVGcOnrLgVi62QeirGQf9xbmU7tTHGyW1l15GowgL5OuqodmHZFjys_V31Rk_aN65sYRiStr91gAntT5j1_sOxJqt8DIg2EkiQhBhBxmoK9MoQ\/s5568\/Negros_Seafood_01.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRFO_buPVowtpnmHrZIJPcVPNnO05zw7daR2BZibBbIPcNhJnk3TgrKgIYFOaWuw-87EVkHanEvmUztVGcOnrLgVi62QeirGQf9xbmU7tTHGyW1l15GowgL5OuqodmHZFjys_V31Rk_aN65sYRiStr91gAntT5j1_sOxJqt8DIg2EkiQhBhBxmoK9MoQ\/s16000\/Negros_Seafood_01.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ELocal prawns with fresh and fermented green tomatoes, prawn sauce, garlic pureé, and sunflower sprouts\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWhen people think of Negros, three things tend to come to mind—sugar, seafood, and smiles. As Negrenses, this trifecta is the foundation of our culture and is woven into the thread of our daily lives. It should be no mystery that here, the most popular dishes involve seafood; whether it’s preparing milkfish for dinner or slurping oysters by the beach, seafood brings us tight-knit Negrenses even closer together. Just ask Chef Gabriel Melocoton, an emerging talent in the culinary world. \u003Cbr \/\u003E\u003Cbr \/\u003EDuring one of my first conversations with him, he talked bright-eyed about food’s unique ability to gather people from all walks of life and create a shared, meaningful experience. He also expressed his respect for provenance, a term used to describe the origins of food, such as where it has been grown, raised, or caught. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbqv72O2eViOR5Op3PHhJMN4DqrXZBIwiF_yxBTZ04nfKt8eny02Kh-Suv8Fi2Csv9g2upktnNOv3wOYQ0AOgUEsnlTopyWmGtRepbIN4ZN8TKjIb13lG4v9ZSSZjlfb4xXB_cXMq5efswqCIYAkBN3WGElp_jIw2ff4vUywae3EutqEfT3-7UG-dglg\/s5568\/Negros_Seafood_02.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbqv72O2eViOR5Op3PHhJMN4DqrXZBIwiF_yxBTZ04nfKt8eny02Kh-Suv8Fi2Csv9g2upktnNOv3wOYQ0AOgUEsnlTopyWmGtRepbIN4ZN8TKjIb13lG4v9ZSSZjlfb4xXB_cXMq5efswqCIYAkBN3WGElp_jIw2ff4vUywae3EutqEfT3-7UG-dglg\/s16000\/Negros_Seafood_02.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EInspired by the plentiful sea and local restaurants, Chef Gabriel Melocoton creates a dinner menu that spotlights three kinds of shellfish found in Negros. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EEager to learn about Chef Gabriel’s own roots, I asked about his childhood and early memories linked to food. Recalling his frequent time at his family-owned fish farm in Himamaylan, he said, “As a child, I loved spending time there because it was like an adventure to me. Every harvest season, I enjoyed waking up at either 4 am or earlier to accompany my dad. My young brain was so transfixed by the process of harvesting prawns and milkfish.”\u003Cbr \/\u003E\u003Cbr \/\u003E“These people, the farmhands, were all so incredibly knowledgeable about their catch. As I grew older and had more mentors in the culinary world, I realized how important it is to talk to the people who grow, catch, and harvest our food.”\u003Cbr \/\u003E\u003Cbr \/\u003EChef Gabriel started his career at 21 years old by studying at Enderun Colleges in Manila and then attending pastry school at the William Angliss Institute in Melbourne, Australia. In his earlier years, he worked at esteemed establishments, such as the Michelin-starred Michael Mina restaurant in San Francisco, California. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4E2AJgNAcIAGkarkNCG3-C3rpHDdHXKy65ZIN4paZuj6cUCLLgoSuu669eiFrnqzm2KDEsUrrAhLM5C4F7bMtzZeahjg1ngEWzD4URTNwTlQxHhKHXgwM_mcu_NVDQGVpeiYfuU1AKQiccOcpdZe72vygljFnc4Ctg1jSNXx8ZhAHJzt27ksmmiVo0Q\/s5568\/Negros_Seafood_03.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4E2AJgNAcIAGkarkNCG3-C3rpHDdHXKy65ZIN4paZuj6cUCLLgoSuu669eiFrnqzm2KDEsUrrAhLM5C4F7bMtzZeahjg1ngEWzD4URTNwTlQxHhKHXgwM_mcu_NVDQGVpeiYfuU1AKQiccOcpdZe72vygljFnc4Ctg1jSNXx8ZhAHJzt27ksmmiVo0Q\/s16000\/Negros_Seafood_03.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ERoasted scallops with strawberry relish, lemon crumb, and pak choi.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAfter a few years abroad, Chef Gabriel is enthusiastic to be back in Negros, where he can source virtually all the ingredients he needs within a few kilometers of wherever he’s cooking. In nearly every town in every city here, there’s a wet market that abounds with a variety of seafood, including prized catches, such as litog (scallops), lukon (local prawns), and diwal (angel wing clams). \u0026nbsp;\u003Cbr \/\u003ESetting up kitchen at a private resort in Talisay, Chef Gabriel took these three kinds of shellfish and created a modern, fresh-forward menu that we got to enjoy together. \u003Cbr \/\u003E\u003Cbr \/\u003ERoasted scallops with strawberry relish, lemon crumb, and pak choi\u003Cbr \/\u003EScallops are sweet, delicate, and juicy clams. They are predominantly found in Northern Negros in the coastal waters of Cadiz, Sagay, Escalante, and the nearby islands in their jurisdiction. Grilled scallops are usually served in seafood restaurants, topped with melted cheese. \u003Cbr \/\u003E\u003Cbr \/\u003EWith the backdrop of the sea, Chef Gabriel highlighted the fresh and plump scallops by preparing them with strawberry relish (diced strawberries dressed in a light vinaigrette) and a dash of pak choi (a type of Chinese cabbage) to showcase and elevate their natural beauty and taste. To add a textural component to the dish, Chef Gabriel created a lemon crumb using bread crumbs, toasted nuts, and lemon zest.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhV9NWa1-DxEWRLb_ocOxASraTVDFvb-NN_4PcteLAqy78fjUlL9PQPQ9jyM61hKLGbLz-bmrWN27AsF9LBzDXFKn46-MAwN5YMLKEm9wB84S28JTUVgdQ-z7qhx5FI7fAVTO7h0cWTvVtiHnSfss13khj02WvVxNhO7cZ64x3yZ4HcSePVCnUsy4s2vQ\/s5568\/Negros_Seafood_04.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhV9NWa1-DxEWRLb_ocOxASraTVDFvb-NN_4PcteLAqy78fjUlL9PQPQ9jyM61hKLGbLz-bmrWN27AsF9LBzDXFKn46-MAwN5YMLKEm9wB84S28JTUVgdQ-z7qhx5FI7fAVTO7h0cWTvVtiHnSfss13khj02WvVxNhO7cZ64x3yZ4HcSePVCnUsy4s2vQ\/s16000\/Negros_Seafood_04.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EChef Gabriel prepares a romantic seafood dinner for himself and partner Chaela Ruth Mirano.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ELocal prawns with fresh and fermented green tomatoes, prawn sauce, garlic pureé, and sunflower sprouts\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EA prawn's mild and sweet flavor makes it extremely versatile to pair with a variety of ingredients. They are generally found and cultured in ponds all over the island. Negros is actually the top prawn producer in the country, with at least 500 hectares dedicated to prawn production. Traditionally, local prawns are used for sinigang na hipon (a type of sour Filipino soup), or simply steamed and lathered with local vinegar or garlic butter.\u003Cbr \/\u003E\u003Cbr \/\u003EFor his version, Chef Gabriel used every part of the prawn to demonstrate that one of the best ways to respect ingredients is to not waste them. The prawn meat was cooked and used as the main component of the dish, while the head and shells were grounded into a paste and used as the base for the sauce.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EBeer battered diwal with green onion powder and preserved dalandan (sweet orange) aioli\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAlso known as Angel Wings Clam because of how its shells look when fully opened, the diwal is a highly seasonal shellfish in the Philippines, prized for its delectable and succulent taste. In Hiligaynon, diwal literally means “sticking out the tongue.” This shellfish thrives in the sandy-muddy bottoms of intertidal areas in the coastal waters of Iloilo, Capiz, and Negros Occidental, particularly Valladolid and Pulupandan. Negrenses enjoy eating diwal either grilled, cooked as laswa, a vegetable soup, or baked with cheese and garlic. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEuvxoqYH00HipFprd5eAa1DoAEcqvGhf0QK6k5ZS2rsTI4od9UrJFBrDwGWXwD2xVW-DK6xUJm03i8l2D8MrGJ-HVvcR0e9Qf3t2EEsWwTDM_BiaZ0SgVwDPQbwlqHMPLFLTwp1XBsjIp-ft9qGPiVN6Ap0rRP32JVL03gMrDuPxF_AhxEwAH0C8UTw\/s5568\/Negros_Seafood_05.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEuvxoqYH00HipFprd5eAa1DoAEcqvGhf0QK6k5ZS2rsTI4od9UrJFBrDwGWXwD2xVW-DK6xUJm03i8l2D8MrGJ-HVvcR0e9Qf3t2EEsWwTDM_BiaZ0SgVwDPQbwlqHMPLFLTwp1XBsjIp-ft9qGPiVN6Ap0rRP32JVL03gMrDuPxF_AhxEwAH0C8UTw\/s16000\/Negros_Seafood_05.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ETo open the diwal, pry open the shell with a knife, slice the meat inside, and then wash it with water to remove the sand. \u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EAs diwal is only available for a few months a year, Chef Gabriel wanted to emphasize the importance of cooking in season. This allows him to have the very best produce in optimum condition. Using unique components, such as green onion powder made from dehydrated green onion tops, and preserved dalandan aioli (fermented dalandan mixed into a mayonnaise base) that complement the now-crunchy diwal, this dish is a hyper-local take on a crowd favorite at pubs.\u003Cbr \/\u003E\u003Cbr \/\u003EThese three dishes are proof that Chef Gabriel approaches new recipes like a puzzle. During his Research and Development (R\u0026amp;D) process, he always asks himself repeatedly, “What is this dish missing? What works and what doesn't? What can I do to elevate this?\" His process is long, tedious, and methodical but no less creative. \u003Cbr \/\u003E\u003Cbr \/\u003ESince every region in the country has its own flair, Chef Gabriel takes advantage of local seafood and seasonal ingredients to create a plethora of tastes and flavors that pay homage to his home—Negros.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Chaela Ruth Mirano\u003Cbr \/\u003EPhoto and Video By: Bakunawa Films\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8295053165631386083"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8295053165631386083"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/11\/negros-seafood.html","title":"Negros Seafood"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/OVIxNdMzs30\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-1113770466924056257"},"published":{"$t":"2022-11-18T14:44:00.003+08:00"},"updated":{"$t":"2022-11-18T14:53:19.831+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Peanut Gang"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZXPsRVqmzb0vqZWKtUOrF_bX94sicZMgrnkII8Ojr00hgvlXSmu9MGI__Fhv0sETbS1OhcEA5_uRhzKnqrNbQb2zTGRx-RLIrZhK1_fKQRJ_ApDLVRQmUrUSy6f5m7QZBTa6-48PIdXqM2FC0oz5zjS-a37XqDbHfKb2xYnqfp3pZKb9yNDQJB0kMiw\/s6720\/Peanut_Gang_01.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4480\" data-original-width=\"6720\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZXPsRVqmzb0vqZWKtUOrF_bX94sicZMgrnkII8Ojr00hgvlXSmu9MGI__Fhv0sETbS1OhcEA5_uRhzKnqrNbQb2zTGRx-RLIrZhK1_fKQRJ_ApDLVRQmUrUSy6f5m7QZBTa6-48PIdXqM2FC0oz5zjS-a37XqDbHfKb2xYnqfp3pZKb9yNDQJB0kMiw\/s16000\/Peanut_Gang_01.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAssorted nuts from Shiena’s Homemade Products\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ELife can get a bit nuts from time to time. And though many of us would agree from a figurative standpoint, for registered nurse-turned-entrepreneur extraordinaire, Sheina Mae Becaro Pobleto, this statement is as literal as it gets.\u003Cbr \/\u003E\u003Cbr \/\u003EGrowing up with a sister and five brothers while being raised by hardworking parents who owned a modest sidewalk peanut stall, Shiena’s childhood consisted of more work and less play. Spending a chunk of her younger years manning their stall along the intersection of Araneta and Luzuriaga streets in Bacolod City meant missing out on the usual mall hangouts with schoolmates. Yet, she and her siblings understood what it took to ease the burden off their parents who were doing all they could to put seven children to school. Their sacrifice eventually paid off as their humble business produced a college degree for each of the Becaro siblings.\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJj_oX0QkN_vzSB8cvzRhRADN2J6rq6f12R8Y1WxaMx3iK--72ASvurUCNFtMqpM8W9r-2wTFGwBxgTDl3ekNUpCZ3idR0WlbfuiLkhuXEekcnysstx_b49Z9ejTeV2D6Z6-UglAqGJyY0H9mYNMHchNs-PzUTcmqPsRRgqJh9-KQERYQCZv6R5P7IQA\/s5952\/Peanut_Gang_02.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"5952\" data-original-width=\"4480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJj_oX0QkN_vzSB8cvzRhRADN2J6rq6f12R8Y1WxaMx3iK--72ASvurUCNFtMqpM8W9r-2wTFGwBxgTDl3ekNUpCZ3idR0WlbfuiLkhuXEekcnysstx_b49Z9ejTeV2D6Z6-UglAqGJyY0H9mYNMHchNs-PzUTcmqPsRRgqJh9-KQERYQCZv6R5P7IQA\/s16000\/Peanut_Gang_02.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EProud owner, Shiena Mae Becaro Pobleto with her source of livelihood.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EShiena graduated as a nurse and started work fervently, taking on many shifts in various hospitals and health institutions around the city. Though the hours were grueling, landing her dream job and looking forward to a hopeful future all made up for it. A few years later, the dream was just about to get better.\u003Cbr \/\u003E\u003Cbr \/\u003EShiena fell in love with, and eventually married Joven Pobleto, and soon had their first daughter. The child was born with a double cleft-palate condition that required more care and attention during the developmental years. Being no stranger to life’s curveballs, Shiena took on the herculean task of working as a nurse while nursing her own child upon getting home, all the while selling packed peanuts to everyone she comes across. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_BdrRQnwCy7ezI0ru62x-leeNRn9pWagPJzz29rHSq7M87TgsVdsAE_1rcXJ5tj7s1RRfOSY5eoqwxM7hMKdZEa6Py-7QNxthxrFfJMf6OGGaH4f6Efwr4JWj-i_oY9EVthOHH-6Jz7nOoxmKWzh7x-jL6f_B7xgPsSyRuCH296yfOBw5INBU1C14Ow\/s4176\/Peanut_Gang_03.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2784\" data-original-width=\"4176\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_BdrRQnwCy7ezI0ru62x-leeNRn9pWagPJzz29rHSq7M87TgsVdsAE_1rcXJ5tj7s1RRfOSY5eoqwxM7hMKdZEa6Py-7QNxthxrFfJMf6OGGaH4f6Efwr4JWj-i_oY9EVthOHH-6Jz7nOoxmKWzh7x-jL6f_B7xgPsSyRuCH296yfOBw5INBU1C14Ow\/s16000\/Peanut_Gang_03.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EVariety of nuts offered by Shiena’s Homemade Products\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ESeeing how she’s worked practically her entire life, the question of sustainability loomed over Shiena. There had to be a better way to make more time for her family while earning more. After planning it out with her husband, Shiena gave up being a nurse to take the leap into her first entrepreneurial endeavour, selling packed peanuts. It was such a nutty idea, but nutty enough that it just might work.\u003Cbr \/\u003E\u003Cbr \/\u003EThe Pobletos were both nervous and excited when they opened Shiena’s Peanut Products, with Shiena supervising the cooking while Joven handled the packaging process. Starting small, they used all of Shiena’s experience and connections, eventually finding traction in the reputation they were building for the quality of their products. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguhiyr414h8s-DG7XfWYG6lTh-waaHIjlPM0rKzY9dFdkYzXXUHBmPm7PRrxUNCY_VA0t1PzzO2eC3K9N5TOIOS9SaqIB2N-EmehM0wb9Jo7kJEwKqT2E_SxPDTI9M7c1IoxFlPfKjR40jla-XGDjs9ep7KuhqHpXu-E_YQ2wQ-r8AtNQ0rMgJIVTiGA\/s6720\/Peanut_Gang_04.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"6720\" data-original-width=\"4480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguhiyr414h8s-DG7XfWYG6lTh-waaHIjlPM0rKzY9dFdkYzXXUHBmPm7PRrxUNCY_VA0t1PzzO2eC3K9N5TOIOS9SaqIB2N-EmehM0wb9Jo7kJEwKqT2E_SxPDTI9M7c1IoxFlPfKjR40jla-XGDjs9ep7KuhqHpXu-E_YQ2wQ-r8AtNQ0rMgJIVTiGA\/s16000\/Peanut_Gang_04.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMasskara 2022 Trade Fair held at SM City Bacolod in October 2022.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn 2009, Shiena and her husband joined the Association of Negros Producers, hoping to take their products to the next level. The ANP is known to elevate the quality of local businesses by helping small and medium enterprises develop and market their products nationally. Shiena initially had reservations but looking back now, it was her best decision to date. ANP members welcomed her with open arms and drew inspiration from her story. With help from the organization, her products made their way from street stalls to malls, restaurants, and tourist gift shops all over the province. Shiena also became a regular participant in the ANP’s annual trade fair in Manila. \u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGFy759ZXS5kTd9fQbd3l3F893Px6BmgEcAaQGKTunCKU_6P7jjKYpOdKg_ffFWhkxbT_6JXJfirULb9X4ESbMbcgEK66M9CzfVXtJcJSIun_YfvFAh0uEX2E0lUo7gEio2ToW4L3TF0KjyevshRvdmeiEs6iw0GLp3iDjIqz5C0aZD9lAqxt5ghYz8g\/s6720\/Peanut_Gang_05.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4480\" data-original-width=\"6720\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGFy759ZXS5kTd9fQbd3l3F893Px6BmgEcAaQGKTunCKU_6P7jjKYpOdKg_ffFWhkxbT_6JXJfirULb9X4ESbMbcgEK66M9CzfVXtJcJSIun_YfvFAh0uEX2E0lUo7gEio2ToW4L3TF0KjyevshRvdmeiEs6iw0GLp3iDjIqz5C0aZD9lAqxt5ghYz8g\/s16000\/Peanut_Gang_05.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EShiena’s Homemade Products took part in the Masskara 2022 Trade Fair held at SM City Bacolod. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EExpanding her product line from baked and skinless, to sugarcoated peanuts, all the way to making her brand of creamy and crunchy peanut butter, Shiena felt more prepared going into the Negros Trade Fair in September 2022. The outcome felt surreal to Shiena and Joven. They closed out the event not only by tallying one of the highest sales among exhibitors, but also went home with a multi-million-peso deal from a company eager to distribute their products.\u003Cbr \/\u003E\u003Cbr \/\u003EShiena and her siblings were all given opportunities through the diligence of their parents. While all seven of them had their stint as professionals, life came full circle as they are now all entrepreneurs in the peanut industry. Shiena and Joven have expanded to producing and packing nearly two tons of nuts per month while still being very hands-on with the operation.\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003EText By: Mayumi Espina\u003Cbr \/\u003EPhotos By: Bem Cortez\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1113770466924056257"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1113770466924056257"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/11\/peanut-gang.html","title":"Peanut Gang"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZXPsRVqmzb0vqZWKtUOrF_bX94sicZMgrnkII8Ojr00hgvlXSmu9MGI__Fhv0sETbS1OhcEA5_uRhzKnqrNbQb2zTGRx-RLIrZhK1_fKQRJ_ApDLVRQmUrUSy6f5m7QZBTa6-48PIdXqM2FC0oz5zjS-a37XqDbHfKb2xYnqfp3pZKb9yNDQJB0kMiw\/s72-c\/Peanut_Gang_01.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-4539404585900452523"},"published":{"$t":"2022-11-09T16:54:00.003+08:00"},"updated":{"$t":"2022-11-09T16:54:43.499+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Namit Namit Food Festival"}],"title":{"type":"text","$t":"Food Negros Food"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsXQzUvqk0FzyNOcieCP4-cMbVY57m_3zwMeB9DG5MnpK2Pjn_71lTxkfTbzrmtPEg5INm5a_9dWvrJ2BTW5asN6MIIWCyZJ4aA5vRmvau9sxKcXQ2MuLXWzVzWFH52nqVLugT9HHMHQT0z5pYXIWz2stMDhRf1Lc1NXiKHdHiTDS0jL1MB1YD12FApg\/s2401\/food_negros_food_1.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1350\" data-original-width=\"2401\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsXQzUvqk0FzyNOcieCP4-cMbVY57m_3zwMeB9DG5MnpK2Pjn_71lTxkfTbzrmtPEg5INm5a_9dWvrJ2BTW5asN6MIIWCyZJ4aA5vRmvau9sxKcXQ2MuLXWzVzWFH52nqVLugT9HHMHQT0z5pYXIWz2stMDhRf1Lc1NXiKHdHiTDS0jL1MB1YD12FApg\/s16000\/food_negros_food_1.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0qYw7YO73UYDv8EIZ-yKEqfqPZnY9Bq7InucK88YptpNmYy2rrbGOK_IxHa1HnR3MKRtnr04jl91eGGXQvPEGjoLHTquJP1qT9dLFPmXr83YYWWy2gt4AFoqpcZ83i07IWWkozUoM4wFJrOyQLhsyldc5iiN6BtdRiRE61cwpRWmchC3QqkkowN7HaQ\/s2004\/food_negros_food_2.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1856\" data-original-width=\"2004\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0qYw7YO73UYDv8EIZ-yKEqfqPZnY9Bq7InucK88YptpNmYy2rrbGOK_IxHa1HnR3MKRtnr04jl91eGGXQvPEGjoLHTquJP1qT9dLFPmXr83YYWWy2gt4AFoqpcZ83i07IWWkozUoM4wFJrOyQLhsyldc5iiN6BtdRiRE61cwpRWmchC3QqkkowN7HaQ\/s16000\/food_negros_food_2.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis month's design spotlights Negrense culinary fare and talent. Elements of the design include ingredients of the Lumpia, such as ubod, cabbage, garlic, and onion. Seafood and peanuts are also featured this month. A chef’s knife and spatula ties everything together as they sit atop a wooden bowl to symbolize the abundance of Negros culinary arts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EFood, Negros Food!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003EVisitors to Negros Occidental always take away happy memories about their gastronomic discoveries. From iconic pastries to Bacolod City’s branded chicken inasal, to hearty, steaming, extraordinarily rich bowls of kansi, Negros has become the new food destination. In the last decade alone we’ve earned the moniker “Organic Food Capital”. We’ve also taken a seat among seafood farmers, Negros being the leading prawn producer in the country. We’re graduating a record number of culinary arts professionals from our colleges and universities. Our chefs are second to none. And most recently, Negros Occidental has become the bedrock of the slow food movement in the Philippines. No wonder then, Negros Season of Culture celebrates Negrense Food. That’s how we’re rooted. And that’s how we’ll take on the world.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiTRmh_CqqUCdA28iRMZ3fsGm_UJy7y58ZDdPyJB1VS_il5vzR_0vS-v2cZpOydw4NIjLh8cuGgaXsC41CGyXzjy4PxP7_jciJQN78xzn3A7tc_dqJLgqClEvNkbmS528RhSFfSzapcl6ld6sUgHpZdM-kfoLF7FC5BooHT_AvlVyknH1QzdKnlULXhQ\/s4176\/food_negros_food_3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2784\" data-original-width=\"4176\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiTRmh_CqqUCdA28iRMZ3fsGm_UJy7y58ZDdPyJB1VS_il5vzR_0vS-v2cZpOydw4NIjLh8cuGgaXsC41CGyXzjy4PxP7_jciJQN78xzn3A7tc_dqJLgqClEvNkbmS528RhSFfSzapcl6ld6sUgHpZdM-kfoLF7FC5BooHT_AvlVyknH1QzdKnlULXhQ\/s16000\/food_negros_food_3.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EPopular Lumpia Ubod Versions: Can You Tell the Difference?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EFirst on the table is \u003Cb\u003ELumpia Ubod\u003C\/b\u003E. To be clear, our version is different. Our wrapper is not made from eggs, but ground rice. We don’t put sauce outside. We put it inside where it can suffuse well the filling of palm heart and choice meat. The lumpia ubod (or, as Tagalogs would say, lumpiang ubod) is a traditional snack hereabouts. It even lists among the esteemed “mahjong merienda” fare. Families known for special cuisines take pride in their version of the lumpia ubod. In ages past home kitchens used special ingredients, like the tahure paste made with tofu, sugar, and ginger, spread inside the lumpia wrapper to give every bite heat. But with time, the lumpia ubod has evolved to delight modern palates. In Lumpia Ubod, Negros Season of Culture spent a day with Chef Richard Ynayan of the Institute of the Culinary Arts of\u0026nbsp; the University of St. La Salle for a chat about these innovated offerings.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrw6KjO0FkoJYoez3Pa0mO2q7TwuiUsr0o5lPfquTbWAmAXC3JWBZztE25Vs1SMFoTkhZ0MFn0W-TVlIAUO8gW1iCtWbMYZOPKupOJuHOHX83Spo0CSaopdyZ5u8XqdRgHjFCsxh0GXoKfqXNGgUogsxk50G3cj6LJZXRUiNjZdiLAFewmZCeICpAxyg\/s5568\/food_negros_food_4.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrw6KjO0FkoJYoez3Pa0mO2q7TwuiUsr0o5lPfquTbWAmAXC3JWBZztE25Vs1SMFoTkhZ0MFn0W-TVlIAUO8gW1iCtWbMYZOPKupOJuHOHX83Spo0CSaopdyZ5u8XqdRgHjFCsxh0GXoKfqXNGgUogsxk50G3cj6LJZXRUiNjZdiLAFewmZCeICpAxyg\/s16000\/food_negros_food_4.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ENegros Seafood\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn addition to being a big player in the country’s prawn and fish pond industry, Negros Occidental has many fish ports throughout the province. Outside the capital, three easily come to mind, the Tagda Fish Port in Hinigaran, the Tabao Fish Port in Valladolid, and the Sagay Fish Port in Sagay City, each one fetching over five tons of harvest daily. Seafood has always been a major food group in the Negrense’s daily menu. In \u003Cb\u003ENegros Seafood\u003C\/b\u003E, we set up kitchen at a private resort in Silay City to create the perfect setting for Chef Gabriel “Gab” Melocoton and Chaela Ruth Mirano to take us on a seafood cooking show that re-issues three popular delicacies into five-star dishes. Beyond steaming, beyond smothering them with chili garlic sauce, Chef Gab tweaks the \u003Ci\u003Elukon\u003C\/i\u003E, \u003Ci\u003Ediwal\u003C\/i\u003E, and \u003Ci\u003Elitog \u003C\/i\u003Eto surprise you.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2f2VgZE6gdOJlJnyt7VVgiM7RvLuQ-xJHlzn0Xrs5xOPl9iOv_n2gmwNpb9RTid_yI6hz8xbosfNyNEoMjps4ZT32WSF3DHyq4zTpHidRokxh63g9JWfNXWvl9GNIKrY4pWNkGXo9KhuYJuSzk__Wp5PJ8Vb3Y8yJ4qFBGfyXXbAIV1K4tNk4WhXPXw\/s6720\/food_negros_food_5.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4480\" data-original-width=\"6720\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2f2VgZE6gdOJlJnyt7VVgiM7RvLuQ-xJHlzn0Xrs5xOPl9iOv_n2gmwNpb9RTid_yI6hz8xbosfNyNEoMjps4ZT32WSF3DHyq4zTpHidRokxh63g9JWfNXWvl9GNIKrY4pWNkGXo9KhuYJuSzk__Wp5PJ8Vb3Y8yJ4qFBGfyXXbAIV1K4tNk4WhXPXw\/s16000\/food_negros_food_5.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EPeanuts Gang\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003Cb\u003EPeanuts Gang\u003C\/b\u003E is a story of MSME success, one of many uplifting entrepreneurial stories in Negros Occidental. At the recent Negros Trade Fair in Manila, Negros Season of Culture met Shiena Becaro Pobleto, a young mother who has pushed the peanut business started by her parents beyond what they ever dreamed of. There in Glorietta, within her two-by-three booth, she wooed the world with her branded peanuts. Now we know, it’s not all about selling. One of her siblings has integrated farming into the picture to ensure the supply chain. This is not so “MSME” anymore, it seems, but that’s exactly what happens when MSME turns big.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile in the subject of food, the Negros Season of Culture looks forward to celebrating an upcoming event at the Power Plant Mall in Rockwell Center, Makati City. Happening from November 4-6 is \u003Cb\u003ENamit Namit Food Festival\u003C\/b\u003E, Best of Negrense Favorites. Negros Season of Culture ambassador, actor Joel Torre, is the man behind JT’s Manukan. Fancy meeting him and savoring his famous chicken inasal at the Power Plant. Mark your calendars.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Alan S. Gensoli\u003Cbr \/\u003EPhotos By: Bakunawa Films, Unit A Creatives and Aries Abdon\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/4539404585900452523"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/4539404585900452523"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/11\/food-negros-food.html","title":"Food Negros Food"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsXQzUvqk0FzyNOcieCP4-cMbVY57m_3zwMeB9DG5MnpK2Pjn_71lTxkfTbzrmtPEg5INm5a_9dWvrJ2BTW5asN6MIIWCyZJ4aA5vRmvau9sxKcXQ2MuLXWzVzWFH52nqVLugT9HHMHQT0z5pYXIWz2stMDhRf1Lc1NXiKHdHiTDS0jL1MB1YD12FApg\/s72-c\/food_negros_food_1.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-6049720883944233872"},"published":{"$t":"2022-08-26T10:15:00.029+08:00"},"updated":{"$t":"2022-08-27T07:13:45.745+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"There Is Always A Better Way"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirHnYCnC0jK_bddEUKtYgK85RHsB_7mL-bkS8kaKHBcjOu4oV5isEN_m-3XTLEEK8ued_tFDkH93pNm1pVEwq274Cl2SFkOARXJ6IK4Hn8xe6RBRmT6EbWzrCajO_siSicdNCEP-OdqdBcP-np0wDEcPNUWm0NFXDSludS_DCOHep8iuqlb-DgVv9y3w\/s1024\/Herbanext%20First%20Photo.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"576\" data-original-width=\"1024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirHnYCnC0jK_bddEUKtYgK85RHsB_7mL-bkS8kaKHBcjOu4oV5isEN_m-3XTLEEK8ued_tFDkH93pNm1pVEwq274Cl2SFkOARXJ6IK4Hn8xe6RBRmT6EbWzrCajO_siSicdNCEP-OdqdBcP-np0wDEcPNUWm0NFXDSludS_DCOHep8iuqlb-DgVv9y3w\/s16000\/Herbanext%20First%20Photo.png\" \/\u003E\u003C\/a\u003EHarvesting of Tawa Tawa\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIf we really take a closer look at our world today, much more has changed in the past 20 years compared to the previous hundred. Now, with cars that drive themselves, pocket devices that contain unlimited information, and a plethora of pills for even the slightest bothersome ailment, it’s clear that we’ve covered more space in less time during this dawning age of technology. \u003Cbr \/\u003E\u003Cbr \/\u003EFor Philip S. Cruz, founder and President of Herbanext Laboratories in Bago City, Negros Occidental, 20 years was just about enough time to turn a backyard operation into a fully integrated enterprise that is now leading the way towards a healthier future. The impetus of its upward trajectory has been continuous improvement.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLVhjKzfIraUdKtco3hFuqf6JlVmMWv5zUlb15l0SCHxVn4OIMZcsZsJQpWu5BehPWYumbBBP2-kap8AJasHqDhOTuSdIvRPCnCc3hZu2PGPCXBvLxqGGvNk204mMBxyCmUbQUX_Z2ru_EIKnBhkSBg1jzPZzVZp8Qo-Am9POq-tmhOs-vQwb4DgD_KA\/s4032\/april.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3024\" data-original-width=\"4032\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLVhjKzfIraUdKtco3hFuqf6JlVmMWv5zUlb15l0SCHxVn4OIMZcsZsJQpWu5BehPWYumbBBP2-kap8AJasHqDhOTuSdIvRPCnCc3hZu2PGPCXBvLxqGGvNk204mMBxyCmUbQUX_Z2ru_EIKnBhkSBg1jzPZzVZp8Qo-Am9POq-tmhOs-vQwb4DgD_KA\/s16000\/april.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: small;\"\u003EPhilip Cruz with his dedicated team during the company’s 2020 Applied Research and Innovation Laboratory (ARIL) launching event. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EGetting his start as an aquaculturist in a struggling business industry, Cruz turned to his then-hobby of growing medicinal mushrooms as his next venture. One species, Ganoderma lucidum, better known as lingzhi mushrooms in traditional Eastern medicine, was of particular interest to him as it seemed to have eased his personal battles with high cholesterol and gout. Spending the next few years collaborating with natural product researchers and medical practitioners, he was finally able to develop the mushroom into a nutraceutical product, eventually founding Herbanext Laboratories in 2001. The company initially focused on different Ganoderma-based products for various health problems. The start-up operation was indeed humble, but it had very big dreams.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiIxFMvFzHFXN-AT2GdLDK18mrABpkcZ_a_Y2yF7NUf8exTb5rrDQqVQFZuUC2JV-gnGP4Kk6AkK-KycgbhmcXnO9fcoK7z1iIpRsV-E8O8TRHadF4N7izTiu09oIuY44nmtq8D5zTcJYsFL9FxJ_tVF9KaTIWliECQ9lMayDzDSH3COu9k_M6w6Mjwuw\/s4032\/Washing.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3024\" data-original-width=\"4032\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiIxFMvFzHFXN-AT2GdLDK18mrABpkcZ_a_Y2yF7NUf8exTb5rrDQqVQFZuUC2JV-gnGP4Kk6AkK-KycgbhmcXnO9fcoK7z1iIpRsV-E8O8TRHadF4N7izTiu09oIuY44nmtq8D5zTcJYsFL9FxJ_tVF9KaTIWliECQ9lMayDzDSH3COu9k_M6w6Mjwuw\/s16000\/Washing.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ETawa tawa plant is washed before processing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn 2006, with the help of the Department of Science and Technology (DOST), Herbanext began expanding its research and development into other medicinal plants like banaba, ginger, bitter gourd, cat’s whisker, green chireta, and roselle, to name a few. After establishing a few hectares of farmland for the cultivation of raw materials, it quickly became necessary for Philip Cruz to expand his source. He partnered with local farmers and indigenous tribes, providing them sustainable livelihood opportunities while ensuring adequate supply of medicinal plants for Herbanext. Galvanizing an entire community into a winning team, where success is shared and cherished, became the bailiwick of the company’s growth. Quickly, the product line of Herbanext swelled. As it did, Cruz\u0026nbsp;\u0026nbsp;\u0026nbsp; established Daily Apple Distributions to serve as marketing arm, furthering the vision of a closed-loop supply chain.\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiD0nWAJBAn6MvugDd980CWEaYUTp3OVjRsNPrIa1Euj5CmqpaMre9Xs1J4eEBbt5Y2ahAY4nehsHXrJIXqbQNSETPGaN_Kq8Da1D5d7llbiZFNLdoP7BR-qhzldovVIXAtk_VFADaucHTcvuDvUtoXMudvRSvDvpZJciF8igPNCRRgLnhNHlq4Y-zaXw\/s4032\/juice1.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiD0nWAJBAn6MvugDd980CWEaYUTp3OVjRsNPrIa1Euj5CmqpaMre9Xs1J4eEBbt5Y2ahAY4nehsHXrJIXqbQNSETPGaN_Kq8Da1D5d7llbiZFNLdoP7BR-qhzldovVIXAtk_VFADaucHTcvuDvUtoXMudvRSvDvpZJciF8igPNCRRgLnhNHlq4Y-zaXw\/s16000\/juice1.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EDaily Apple Herb Coolers made with natural fruit extracts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAnother five years saw the company’s most significant transformation as Herbanext, again in collaboration with the DOST, invested in state-of-the-art manufacturing equipment. This led to the country’s first Good Manufacturing Process (GMP) certified, purpose-built extraction and spray-drying facility. Through technology advancement, Herbanext Laboratories once more innovated its operations to produce instant granulated beverages, tablets in strip foil, capsules in blisters, herbal syrups, shampoos and soaps, creams and ointments, and a wide array of herbal products. With this, Herbanext swayed an industry shift from the use of herbal poweder to the more potent and effective herbal extracts. \u003Cbr \/\u003E\u003Cbr \/\u003EIn over 20 years, Herbanext achieved what most then said was impossible. What started as a hobby has now blossomed into a 2,500-square-meter plant housed in an 18-hectare farm that grows over 200 medicinal plants and provides sustainable employment to food technologists, pharmacists, chemists, and chemical engineers. The company also furthers its scientific commitment by working side by side with the government on projects like the “Tuklas Lunas” program, dedicated to the study of Philippine medicinal plants for safety, efficacy, and potential application for drug development.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC3GsyGbwDuqDCCFh6u-GU30ABPRFA7KioFWD8bKtoHGSRymoqpAWoRnRKB5xYZ0urxrhT6ijj3gqFK_Q3KVR4fHpwzv7rGH849Y2xR4ja59kPYd_QVcIi_MK6BPzjOU0_gQlZLwthZTpH2sOMx0wdDV5oJsgDv6hIpdQ-eyAnevj8LL_1ZixHyFYrvQ\/s4608\/juice.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3456\" data-original-width=\"4608\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC3GsyGbwDuqDCCFh6u-GU30ABPRFA7KioFWD8bKtoHGSRymoqpAWoRnRKB5xYZ0urxrhT6ijj3gqFK_Q3KVR4fHpwzv7rGH849Y2xR4ja59kPYd_QVcIi_MK6BPzjOU0_gQlZLwthZTpH2sOMx0wdDV5oJsgDv6hIpdQ-eyAnevj8LL_1ZixHyFYrvQ\/s16000\/juice.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThirst-quenching herbal drinks by Herbanext marketed under the Daily Apple brand.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe staggering rise of Herbanext Laboratories in a short period of time is an amazing story in itself.\u0026nbsp; But what leaves one breathless is the realization that the innovations Herbanext pursued did not come from external difficulties that commonly push businesses to change or else. The innovations Herbanext embraced were sought out by Philip S. Cruz, believing that there is always a better way even when life is good. Theirs was not about fending off challenges. Theirs was about seeking opportunities. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Mayumi Espina\u003Cbr \/\u003EPhoto Courtesy: Theon Cruz\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6049720883944233872"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6049720883944233872"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/08\/herbanext.html","title":"There Is Always A Better Way"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirHnYCnC0jK_bddEUKtYgK85RHsB_7mL-bkS8kaKHBcjOu4oV5isEN_m-3XTLEEK8ued_tFDkH93pNm1pVEwq274Cl2SFkOARXJ6IK4Hn8xe6RBRmT6EbWzrCajO_siSicdNCEP-OdqdBcP-np0wDEcPNUWm0NFXDSludS_DCOHep8iuqlb-DgVv9y3w\/s72-c\/Herbanext%20First%20Photo.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-2207172998575663006"},"published":{"$t":"2022-08-22T16:34:00.015+08:00"},"updated":{"$t":"2022-08-22T22:48:02.626+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"In Search of Heritage Cacao"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/sYuMgy3RW_k\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ENegros may forever be known as our country’s sugarbowl, but Chris Fadriga’s cacao farm in Bago City could very well be the reason why it would soon be famous for having the best chocolate in the Philippines. In 2021, Chris reached the totem of the artisanal chocolate world as his entry made the list of the Top 50 cacao beans, earning a gold rating in the prestigious International Cocoa Awards of the Cocoa of Excellence Programme. Out of 235 samples from the top producing regions around the globe, his heirloom Criollo cacao variety clearly stood out from the pack. The secret to its complex flavors and aroma is locked deep in its genetics, which could be traced as far back as 400 years ago when the Spanish Galleon Trade brought in the first seeds to be planted on Philippine soil.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvpv7mrsYC8X7MKV67FfDPv5F41oIBzXryEAP_2f8xnKnp2Deezeg5gLX5gEploGFRIL4-gfZ7WDvi3z9owLvJYPvpoMRCV_etz5hicC9FnLOasx3KGDFrL5yaJaGqkREEz-ITRYT7gHuo7031zmep62f1tNGuqBQg82IuyfjyA0PVZlfvHldjKyTfcg\/s5568\/DSC_8642.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvpv7mrsYC8X7MKV67FfDPv5F41oIBzXryEAP_2f8xnKnp2Deezeg5gLX5gEploGFRIL4-gfZ7WDvi3z9owLvJYPvpoMRCV_etz5hicC9FnLOasx3KGDFrL5yaJaGqkREEz-ITRYT7gHuo7031zmep62f1tNGuqBQg82IuyfjyA0PVZlfvHldjKyTfcg\/s16000\/DSC_8642.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHeirloom cacao farmer, Christopher “Chris” Fadriga inspecting a Criollo cacao fruit. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ECriollo is considered the rarest and most valued variety of cacao, with its distinct white beans known to be flavorous rather than bitter, less acidic, and containing more of the flavonoids that promote holistic effects. Ancient civilizations like the Olmecs, Aztecs, and the Mayans specifically cultivated this variety to make a thick beverage sometimes mixed with mushrooms and chilies to be used in religious sacraments, served as a delicacy on royal occasions, and even as a currency that could be traded for gold. When the Spanish conquistadors made it into Mesoamerica, they immediately took note of the reverence given by the natives to these almond-shaped beans and soon enough started shipping them back to Spain. This was where sugar was first added to counter the bitterness before making its way to the rest of Europe, where they formulated it with milk and eventually molded it into bars to evolve into the chocolate we know today. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgschlxuiAW5-2nsSq7EsZ3UsNfneKV9chL8Aro5kbd8Rhy7hoPLgaKsehg3QE6gC5kEfRrg3pESROQT4Jusn_AvtQdeuoUIki1W2wuK4P_W_GMigph7i93-wr-_jZ4cgTAdMLibEJaZk2Ssh7Fvc6n6xZd1GLxfceQEmb--qFsBjY-tzmnzkrPNcdAtw\/s5568\/DSC_8724.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgschlxuiAW5-2nsSq7EsZ3UsNfneKV9chL8Aro5kbd8Rhy7hoPLgaKsehg3QE6gC5kEfRrg3pESROQT4Jusn_AvtQdeuoUIki1W2wuK4P_W_GMigph7i93-wr-_jZ4cgTAdMLibEJaZk2Ssh7Fvc6n6xZd1GLxfceQEmb--qFsBjY-tzmnzkrPNcdAtw\/s16000\/DSC_8724.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EChris Fadriga’s tablea pods made from the farm’s heirloom Criollo. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThrough the centuries, demand for chocolate exponentially increased, causing commercial farmers to start favoring hardier varieties like Forastero and Trinitario which, compared to Criollo, provide higher yields and are less susceptible to natural diseases. This move drove Criollo cacao trees to near extinction. Despite many efforts these past few years by advocates like Chris Fadriga, Criollo still only makes up 5% of the world’s cacao production and is rarely used in commercial chocolate production. His search for heritage cacao began around a decade ago while working for a Japanese farmer who pointed him in the right direction. His passion brought him to the different corners of Negros, hunting for wild cacao pods in the hopes of finding the elusive white beans that signify the Criollo’s purity.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3arr0OIxzUafVRCI3NM3tPdAToTw2FvIp9lDoZvjKmbqhE-RYhALoIQL_l-dP78SiQV74cKNQan0EgUP-lRnwUQx0ELFLFS4Y94vG-cu7nFs1x8BGg2xiUz_qJ9CSbXx3zv07T39DNWLdxxS0mKBR3hcuTrJnQXdoXkwWvsIurgdghwJizUqmv47kqg\/s5568\/DSC_8591.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3arr0OIxzUafVRCI3NM3tPdAToTw2FvIp9lDoZvjKmbqhE-RYhALoIQL_l-dP78SiQV74cKNQan0EgUP-lRnwUQx0ELFLFS4Y94vG-cu7nFs1x8BGg2xiUz_qJ9CSbXx3zv07T39DNWLdxxS0mKBR3hcuTrJnQXdoXkwWvsIurgdghwJizUqmv47kqg\/s16000\/DSC_8591.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EInternational award winning cacao farmer Chris Fadriga conducting a “bean cut test” to determine the variety of the cacao bean. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn time Chris was able to collect different cultivars from neighboring towns like Silay, Murcia, Don Salvador Benedicto, San Carlos, and La Castellana. Still unsatisfied, he took his search across Negrense waters to the Davao region, considered the country’s cacao mecca, with 81% of our annual production coming from here. As he hauled back the samples to his farm in Bago, Chris proceeded to graft and cultivate before anxiously awaiting the results of the harvest. As the pods were picked and the beans were cut to reveal their white centers, Chris knew he held in his hands a piece of our history compressed into this Criollo cacao bean, which is now recognized as one of the world’s best. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGG5rkuN_4dKi-We2Q67zRg2utIuCDdQlMKHz2_kMF6NEm5c5e5r4BSGW-u2DgfVpZX-xQTUhRVSVX6lDqkWJEoRcKrAY80f2riCTdAyio6gSerXg1fT878Zr_rQMnJ5l4CskJ_qKM7iXWAu9fG7xhqPPP5J8_YKamDRNFy6TXPGk7BgUp7_PoZcxEnQ\/s5568\/DSC_8360.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGG5rkuN_4dKi-We2Q67zRg2utIuCDdQlMKHz2_kMF6NEm5c5e5r4BSGW-u2DgfVpZX-xQTUhRVSVX6lDqkWJEoRcKrAY80f2riCTdAyio6gSerXg1fT878Zr_rQMnJ5l4CskJ_qKM7iXWAu9fG7xhqPPP5J8_YKamDRNFy6TXPGk7BgUp7_PoZcxEnQ\/s16000\/DSC_8360.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe Cocoa of Excellence Awards is a global competition that recognizes outstanding quality beans in terms of flavor, aroma, and appearance.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EHis international victory turned out to be bittersweet as Chris’s farm was struck by tragedy when super typhoon Odette ravaged his nursery, destroying most of his crops. Fortunately, some survived the worst of the storm and are now housed in strengthened structures to ensure their history pushes on. Though the Philippines is far from being on top of the global cacao industry in terms of quantity production, we have seen great strides in the areas of quality to put ourselves on the map. With people like Chris Fadriga, who continue to push the boundaries by scouring through the lineages of our heritage, it would only be a matter of time before the world takes notice of the richness of Philippine cacao.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Mayumi Espina\u003Cbr \/\u003EPhotos and Video By: Bakunawa Films \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/2207172998575663006"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/2207172998575663006"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/08\/in-search-of-heritage-cacao.html","title":"In Search of Heritage Cacao"}],"author":[{"name":{"$t":"Tech Support 2"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/09169055690971817520"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/sYuMgy3RW_k\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-3813793103462804237"},"published":{"$t":"2022-08-15T05:56:00.008+08:00"},"updated":{"$t":"2022-08-16T14:40:21.981+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Environment"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"The Teaching Farm"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/mHlHl6LeURE\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\n\u003Cp\u003E\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWhen the Roman goddess of agriculture, Ceres, blessed the land with abundance, it seemed that she spent a little more time on the island of Negros. Always renowned for its bountiful blooms and endless fields, much of the Negrense culture is rooted in its plentiful soil. But with development globally progressing at exponential rates, it was only a matter of time before big businesses started swooping in. Farms and pastures became the foundation for bigger highways and megalithic structures to cater to the influx of tourism. Anticipating that this rapid transition would soon be a problem, both Governors of Negros Occidental and Oriental signed a memorandum in 2005 to pursue the vision of being the \"Organic Food Bowl of Asia\" by empowering farmers with technology and information to meet the demand of this growing niche. This move sought to bring a compromise between progress and preservation, paving the way for the rise of the agri-tourism industry.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbTQnIzOztr7_yTIM4zjYfW6w3hOjI7UZSAgwthxRTQiQin6ndW1SKwtXbeIeYPRmrCL4nOy2mtbVs43N2-_zGsXDmuxGXvj77GhrSGrC75Dla3X6LJ-YgzgK3hopm1igVlmXlQzQtFHmeI8EgQ5lucfrACf_mvnf1T_mdded9WT-iGwM5ySZAF09MKw\/s5045\/IMG_0164.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3363\" data-original-width=\"5045\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbTQnIzOztr7_yTIM4zjYfW6w3hOjI7UZSAgwthxRTQiQin6ndW1SKwtXbeIeYPRmrCL4nOy2mtbVs43N2-_zGsXDmuxGXvj77GhrSGrC75Dla3X6LJ-YgzgK3hopm1igVlmXlQzQtFHmeI8EgQ5lucfrACf_mvnf1T_mdded9WT-iGwM5ySZAF09MKw\/s16000\/IMG_0164.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EExtra care for sensitive plants is helped along by a greenhouse.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAgri-tourism is an industrial fusion between farming and leisurely travel. It establishes farms as tourist attractions with the aim to educate as they accommodate. Aside from providing farmers with a diversified revenue stream and an added platform for selling their produce, the industry also allows them to retain rural lands and preserve cultural traditions. Negros Occidental has been a trailblazer for Western Visayas in this field, with nearly half of the region's accredited agri-tourism sites found here. Among the list is the Twenty-Six Herb Garden and Store that sits right in the heart of the busy streets of Bacolod.\u003Cbr \/\u003E\u003Cbr \/\u003EIn 2012, Anabel Villanueva, who practiced Internal Medicine in the U.S., came home to the Philippines to care for her mother. As she was settling in, she took up gardening as a hobby to keep her occupied during her extended stay. Making use of their family's property on 6th Street, Anabel started planting different herbs, lettuce, spinach, and other local greens for her family's consumption. With her lush garden obscurely placed amidst the busy city traffic, passersby couldn't help but take notice. Long-time friends eventually started dropping by to admire and sample her produce, which then encouraged Anabel to officially open it up to the public. Word spread like wildfire as everybody was talking about the quaint little garden nestled between all the enormous fast-food joints. The store also then began supplying greens to many restaurants in Bacolod.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBW9ZgVhiLepBnIyK9ja_JUvl5TycQspfDLvtyP08WPxiyTaIi1trRvjGTtSYldmdZwn_5dyRx0SCD3LiEtAPo2awg4pY2p-CIc59MK5VbG6rGs8hkdUF1EnxVkF2RGFiu4hw4Aq7gkWtHbgRS76DPbMCXMJBEsodHK055eWIKkJWdxAF9p2B7r6khWw\/s3456\/IMG_0062.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3456\" data-original-width=\"3456\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBW9ZgVhiLepBnIyK9ja_JUvl5TycQspfDLvtyP08WPxiyTaIi1trRvjGTtSYldmdZwn_5dyRx0SCD3LiEtAPo2awg4pY2p-CIc59MK5VbG6rGs8hkdUF1EnxVkF2RGFiu4hw4Aq7gkWtHbgRS76DPbMCXMJBEsodHK055eWIKkJWdxAF9p2B7r6khWw\/s16000\/IMG_0062.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EPaksiw na bangus (milkfish stewed in vinegar, soy sauce, and local spices), one of the “heritage dishes” served at Vientos de la Granja.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBy 2015, Anabel teamed up with Chef Joeri Arro to launch their restaurant, which specializes in home-cooked meals that Chef Joeri refers to as \"heritage dishes\". Among these are dinuguan, ensalada, paksiw na bangus in batwan, chicken adobo, and ginisang monggo. Most of the ingredients used in these dishes come straight from the garden, giving customers a more direct farm-to-table experience. This concept appealed especially to health-conscious diners who were more than appreciative of the convenience the garden offered their chosen lifestyle. The next few years, though, started posing challenges as buildings invaded the area, blocking the natural path of sunlight. And along with the city's expanding population, demand for their products reached astronomical heights causing Anabel to re-strategize in order to cope with these changes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn 2021, after the height of the Covid-19 pandemic, Anabel decided to take the giant leap and relocate her garden to a four-hectare property in Murcia town, which they named Vientos de la Granja. In English, the name translates to \"winds of the farm\". Now afforded more space, she scaled up her operations and incorporated new techniques that were not feasible back in the city. Regardless of the progress, Anabel and Chef Joeri were keen on maintaining what they call \"good agricultural practices\" by growing the plants naturally without using artificial fertilizers and pesticides.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgtlbDWxe_WqpVxDeE3yT0tvcyAugtCz1kCd_lZ6RASv9fi8ufOnH2dhhuvgFm3rhj1m_Ekt0iyj0vH54OrgdI7sp5jNs1R3MS7K3y-7mrFYY_nRzFytz81xt_hlGsiuVIK656VtTAH6SONL9BKwM1hmCXHgaHfqsYK-WVvEZ5tzSLFME6XFLc6A4FlQ\/s5184\/IMG_0340.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3456\" data-original-width=\"5184\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgtlbDWxe_WqpVxDeE3yT0tvcyAugtCz1kCd_lZ6RASv9fi8ufOnH2dhhuvgFm3rhj1m_Ekt0iyj0vH54OrgdI7sp5jNs1R3MS7K3y-7mrFYY_nRzFytz81xt_hlGsiuVIK656VtTAH6SONL9BKwM1hmCXHgaHfqsYK-WVvEZ5tzSLFME6XFLc6A4FlQ\/s16000\/IMG_0340.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EJason Gepilgon, farm manager at Vientos de la Granja, gives a quick tour of the farm and its operations.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EJason Gepilgon, farm manager at Vientos de la Granja, gave us a quick tour of the farm and its operations. Aside from the rows of lettuce and the different varieties of edible herbs, which constitute the majority of their business demand, Jason showed us the area where they plant the more common household vegetables, which we usually find at the market. From eggplant, okra, tomatoes, chilies, nettle, and radishes, everything you need to make a hearty bowl of laswa (famous Negrense vegetable soup) could be found here. He also reiterated that everything here is grown chemical-free through in-house concoctions. \"We don't use pesticides. But we make our own natural pesticide, what we call OHN (Oriental Herbal Nutrient.) It's a mixture of ginger and garlic, and that's what we spray as an insect repellent. We use chicken manure and vermicast as fertilizers. We don't use synthetic fertilizers because it is against our rules,\" he shares with us. And though the process is more tedious than conventional methods, this style of farming has been proven to be more sustainable for the environment and produces more nutritious food.\u003Cbr \/\u003E\u003Cbr \/\u003EThe far end of the farm was sectioned exclusively for citrus fruit plants like lemons, dalandan, and calamansi, which also act as natural pest repellents. And finally, to surround the property were hardwood trees that are endemic to the Philippines, like Narra, Bagtikan, and Talisay. Aside from providing future shade for the garden, they hope to propagate these kinds of trees to preserve the land’s heritage. This, Jason says, is one of Anabel's main advocacies.\u003Cbr \/\u003E\u003Cbr \/\u003EFor Chef Joeri, aside from the proven health benefits, supporting locally-grown natural produce also ensures the sustainability of our region's food basket. With the pandemic shaking up the world's supply chain, it became a wake-up call to everyone that investing in ways to ensure sustainability within our own areas should be a priority. \"The ultimate goal is to make people see that we can grow our food,\" says Joeri, \"Food that is healthier, and we are willing to teach people how to do that.\"\u003Cbr \/\u003E\u003Cbr \/\u003EAs an accredited agri-tourism site, Vientos de la Granja is continually trying to innovate ways for guests to maximize their farm experience so they can head home with new insights to go along with their bag full of fresh veggies. Aside from the regular farm tours they offer, Chef Joeri hosts a pop-up restaurant every Saturday from 7am to 2pm. Customers also get extra value as the farm is open for harvesting in their \"pick and pay\" program, which Jason and other farm staff facilitate. They also have scheduled workshops that teach participants basic life skills like growing lettuce in your own backyard, the different ways of preparing harvested crops, and even the identification of edible plants that can be found growing wildly around the city. As part of his vision, Chef Joeri aims to organize a cooking class exclusively for mothers and their children to impart the essence of traditional cuisine while strengthening the bonds within the household.\u003Cbr \/\u003E\u003Cbr \/\u003EThe stories of Vientos de la Granja and the people behind it prove that it is never too late to learn something new, as every day is a chance to improve upon the old. As Negros continues to pave the way in this booming agri-tourism industry, we can only hope that this trajectory carries on for future generations to improve upon.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Mayumi Espina\u003Cbr \/\u003EPhotos By: Aries Cortez\u003Cbr \/\u003EVideo By: Grilled Cheese Studios\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/3813793103462804237"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/3813793103462804237"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/08\/the-teaching-farm.html","title":"The Teaching Farm"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/mHlHl6LeURE\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-5587229847928362814"},"published":{"$t":"2022-08-08T12:41:00.009+08:00"},"updated":{"$t":"2022-08-09T13:15:44.188+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Bounty"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgl70BgY8bIGSVQr0ylEyUVB5ZEOX49dCjGzHYK7rVidelj0tLp7g4AcaDXw9bsTOZ6MDOje6W762C8QVq_ZJBBXB85GktNniY9AUrLzwt-fgX28_V2kpaPfqp0r5s5nRqfg2p2mxmt_L5Cc5Cqk9LKq5f0mE2gsZo1t3HMJITCE8NfvsKcnK4RdwG3Zg\/s1024\/Logo%20First%20Photo.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"576\" data-original-width=\"1024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgl70BgY8bIGSVQr0ylEyUVB5ZEOX49dCjGzHYK7rVidelj0tLp7g4AcaDXw9bsTOZ6MDOje6W762C8QVq_ZJBBXB85GktNniY9AUrLzwt-fgX28_V2kpaPfqp0r5s5nRqfg2p2mxmt_L5Cc5Cqk9LKq5f0mE2gsZo1t3HMJITCE8NfvsKcnK4RdwG3Zg\/s16000\/Logo%20First%20Photo.png\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EFor the month of August, we show a bountiful basket of fruits and vegetables to symbolize agriculture. A chocolate is added to emphasize our documentary on cacao, as well as a pill bottle to represent our story on medicinal plants. All together, they evoke an abundance of greenery that Negros Occidental has.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAt Negros Season of Culture we anchor our stories on three values: Integrity, Industry, and Innovation. It is rare that all three are talked about in a single month. Thankfully, we are able to do that in August. \u003Cbr \/\u003E\u003Cbr \/\u003EAugust is at the peak of the country’s wet season, and here in Negros Occidental, when it rains, we dance. We dance to celebrate the bounty of the land which, in these times, includes naturally grown vegetables, the star food group in every “farm to-table” conversation.\u003Cbr \/\u003E\u003Cbr \/\u003EBut farm-to-table doesn’t only mean eating naturally grown food that’s harvested and cooked quickly to preserve freshness. Farm-to-table also means making sure you reduce your carbon footprint in the process. Exigencies of the time have made us cut corners, though, and so we relied on fresh-looking vegetables in the supermarket, or healthy-sounding food on a home delivery menu. While these are well-intentioned, the integrity of farm-to-table requires we complete the loop. Alas, picking vegetables from one’s own garden and schlepping them over to the kitchen is not always accessible, even inconvenient for city dwellers, and quite a task for the uninitiated gardener and cook.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgG83K5Tb_iY9HM5lZWZW25bLL2bfhiaIpvXzE9Dm_5jk_rYjUexvECqMc7nnU0xBMzGtmhHm8DQNG_7ynHzFqbnCvgFc6Tw_1wXd4Mn6ZdRhQvkawV8XDi4iLw-P9SDET5JE7TuRxq3FeHy8poDlbIX8_1BInRYyfLmDD-5OCXlcm_AsRGMn6IXxnShQ\/s4323\/negros_bounty_02.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2432\" data-original-width=\"4323\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgG83K5Tb_iY9HM5lZWZW25bLL2bfhiaIpvXzE9Dm_5jk_rYjUexvECqMc7nnU0xBMzGtmhHm8DQNG_7ynHzFqbnCvgFc6Tw_1wXd4Mn6ZdRhQvkawV8XDi4iLw-P9SDET5JE7TuRxq3FeHy8poDlbIX8_1BInRYyfLmDD-5OCXlcm_AsRGMn6IXxnShQ\/s16000\/negros_bounty_02.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe Teaching Farm\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn Murcia, a town so blessed with rich soil and cool weather, we find a farm of naturally grown vegetables. Buoyed by its main enterprise of selling fresh produce, it recently opened its doors to Saturday diners. Vientos de la Granja by Twenty-Six Herb Garden is the advocacy of Dr. Anabel Villanueva. In “The Teaching Farm”, visitors come to pick vegetables from the garden and right there have them prepared for healthy meals. By buying at source, cooking at source, and dining at source, we complete the experience of farm-to-table. While waiting for the stock to boil, there’s learning to be had, about how to grow vegetables naturally in ways that are practical so we can grow them at home, in our own garden plots, or window pots, and so further live by the integrity of farm-to-table dining.\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBI9jkaDROi12KpwlYLwOQh8weOE33gla1NmD5ISinFGEWlvSFP_kklLeUUPwy7-7G7SvM3Vb_ApQJz6fUBC2aROUPdTily7wevk0UEMIPULS1rsy-xRb67eI2Xk85qxgSIT1w1lTW8vFepIplOvIz24xMG8TLyP4oIEpL6J8dtgkuDNdhCeW87Fo2Lw\/s5568\/negros_bounty_03.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3712\" data-original-width=\"5568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBI9jkaDROi12KpwlYLwOQh8weOE33gla1NmD5ISinFGEWlvSFP_kklLeUUPwy7-7G7SvM3Vb_ApQJz6fUBC2aROUPdTily7wevk0UEMIPULS1rsy-xRb67eI2Xk85qxgSIT1w1lTW8vFepIplOvIz24xMG8TLyP4oIEpL6J8dtgkuDNdhCeW87Fo2Lw\/s16000\/negros_bounty_03.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIn Search of Heritage Cacao\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EFor heritage to be heritage, it requires human industry to preserve it and pass it on through years, nay centuries. Heritage is central to the work of NSC. And while it readily brings up images of Augustinian churches, there’s more in store. The Galleon Trade between Manila and Mexico City (1565-1815) was started by Fray Andres de Urdaneta, an Augustinian friar and popular circumnavigator. On several of these trips, cacao was brought from Mexico to the Philippines, for sure to be propagated here so the Spanish colonizers who had settled in may chill over cups of cocoa.\u003Cbr \/\u003E\u003Cbr \/\u003E“In Search of Heritage Cacao” is a rare chance to sit down and learn from one of the world’s leading cacao farmers, Cris Fadriga. From his farm in Bago City here in Negros Occidental, he has relentlessly sought to find specimens of the rarest type of cacao dating back to the galleon trade. His patience and industry to scour the islands for sample trees paid off with national and international recognitions. Deservedly so, now he wants his farm to be a learning center. Why not start here? Let this be Cacao 101, or Cocoa 101, whichever end you’d like to dip into first.\u003Cbr \/\u003E\u003Cbr \/\u003ENothing can restrain a creative mind. From the dusty roads of agricultural Negros, it can venture far afield, beyond food and into health and wellness, for so long as it does not rest from innovation. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYwpxJEZ1jG_v7WbVLZjodYTcDXQGHMEK-kx_w7v50vzaYYTiSSGrOOM03V5ECLuJ8Exxu-0jqqOu0Wj2IGsnDPqkwqlET7sqmgPWy6l7c8UE_3phimgPfPttWCDk3FcHpdTqNBVtp7Az0NOpXSMQG_wgO7l9xqGKWhODKaMZzjcArs5JSPArcqdyWiQ\/s728\/negros_bounty_04.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"485\" data-original-width=\"728\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYwpxJEZ1jG_v7WbVLZjodYTcDXQGHMEK-kx_w7v50vzaYYTiSSGrOOM03V5ECLuJ8Exxu-0jqqOu0Wj2IGsnDPqkwqlET7sqmgPWy6l7c8UE_3phimgPfPttWCDk3FcHpdTqNBVtp7Az0NOpXSMQG_wgO7l9xqGKWhODKaMZzjcArs5JSPArcqdyWiQ\/s16000\/negros_bounty_04.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThere is Always a Better Way\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn Bago City, a botanical garden showcasing hundreds of Philippine medicinal and aromatic plants is at the heart of the innovative work of Herbanext Laboratories. Several satellite organic farms provide the company its arsenal of raw materials – including banaba, bitter gourd, cat’s whisker, five-leaf chaste tree, ginger, green chireta, roselle, wild tea, and turmeric. Herbanext works with various research institutions to develop herbal extracts for the manufacture of health supplements, functional foods, fitness beverages, even cosmetics. \u003Cbr \/\u003E\u003Cbr \/\u003EIn our story “There is Always a Better Way”, Philip S. Cruz, the visionary leader of Herbanext Lab, shows how he is driven by innovation, always moving past the recognitions he achieves. Consequently, he has not only changed the course of his company, but even that of the industry his company leads. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6ZvMiUu8E6T25Xpj8z1TVqQBcfQL0deRcESFHEHq8TinzB8SOlAXKshHAFeJhBtgQ1VMo3443ch4rawH8OIjDScyR4FLddXH9s9NaLhnEDKZ7z_BS3kGG3-y_5u4WAj_-GikIRKqVPOJ9js5IO-f61X8_bEawhSQnFR5Pxfmpf_wWRYUA26ZCUP9rDQ\/s1201\/negros_bounty_01.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"675\" data-original-width=\"1201\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6ZvMiUu8E6T25Xpj8z1TVqQBcfQL0deRcESFHEHq8TinzB8SOlAXKshHAFeJhBtgQ1VMo3443ch4rawH8OIjDScyR4FLddXH9s9NaLhnEDKZ7z_BS3kGG3-y_5u4WAj_-GikIRKqVPOJ9js5IO-f61X8_bEawhSQnFR5Pxfmpf_wWRYUA26ZCUP9rDQ\/s16000\/negros_bounty_01.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Alan S. Gensoli\u003Cbr \/\u003EPhoto By: Aries Abdon Cortez, Bakunawa Films, Theon Cruz\u003Cbr \/\u003ELogo By: Thea Torres\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5587229847928362814"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5587229847928362814"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/08\/negros-bounty.html","title":"Negros Bounty"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgl70BgY8bIGSVQr0ylEyUVB5ZEOX49dCjGzHYK7rVidelj0tLp7g4AcaDXw9bsTOZ6MDOje6W762C8QVq_ZJBBXB85GktNniY9AUrLzwt-fgX28_V2kpaPfqp0r5s5nRqfg2p2mxmt_L5Cc5Cqk9LKq5f0mE2gsZo1t3HMJITCE8NfvsKcnK4RdwG3Zg\/s72-c\/Logo%20First%20Photo.png","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-3579565817121218330"},"published":{"$t":"2022-05-26T20:42:00.007+08:00"},"updated":{"$t":"2022-05-27T10:47:37.851+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cultural Experience"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Design and Architecture"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Heritage Homes"}],"title":{"type":"text","$t":"Balay Puti Sizzles Back to Life"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/EuA8_u7kR-s\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe stately alabaster elegance of Balay Puti (White House) brings new energy to the quiet Calle Ledesma, a heritage lane in Silay City, Negros Occidental. Balay Puti has reopened as a restaurant, Stephen’s at Balay Puti. A brave new venture while the world still reels from the pandemic, Stephen’s at Balay Puti relishes the refurbished mansion’s immaculate white interiors as a fitting canvas for Chef Stephen Escalante’s delectable, comforting creations.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEja7svfhaHeJRpu76W2nZjMKL6idmPkknHPKBWZdjxZx44GwttCYYyeY7MITlVx9_19xR-TT6QVBknTwdix1tN5nSnnir17zNyhTdSJCtMz3510x96tSJh64nN_4SzVZGeXMxAjrt_UCfVHFCz2K7kg2NOpAsmzX_-jdzqExon5KlT1YhpQkGfLeuasTg\/s3929\/1.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2210\" data-original-width=\"3929\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEja7svfhaHeJRpu76W2nZjMKL6idmPkknHPKBWZdjxZx44GwttCYYyeY7MITlVx9_19xR-TT6QVBknTwdix1tN5nSnnir17zNyhTdSJCtMz3510x96tSJh64nN_4SzVZGeXMxAjrt_UCfVHFCz2K7kg2NOpAsmzX_-jdzqExon5KlT1YhpQkGfLeuasTg\/s16000\/1.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe Adela Locsin Ledesma Mansion now known as Balay Puti commands attention on Calle Ledesma, Silay City. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EOriginally built around 1920 as the family home of Emilio Ledesma and his wife Rosario Locsin, the house was bequeathed to their only daughter Adela who lived here, unmarried and without heirs, until her death in 2012. Since then, the property has changed hands twice, but still bought and sold well within the Ledesma-Locsin clan. \u003Cbr \/\u003E\u003Cbr \/\u003EThis neo-classical mansion was erected in the pre-war era when Silay families had a penchant for having their homes and commercial buildings done by European architects. Both the neighboring San Diego Pro-Cathedral and the Ledesma-Locsin mansion were designed by Italian architect Lucio Bernasconi. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiz0iIpf4fAm8pSDyQWcJW5g6rs8mLy8ZMfBkFzX4EngbpJA0mnyG_CbWzPhRBlvxZIf2dIKHI-w910OIX7bDVww649eDepEoXR0_ahWBqvmu50UlUiqAGtpwwfAG6c3ca-987UqkprMlhacCaFA0vKWIpP_PhKECDiEPAJeYJV-tNFwQiISKmtnVCCOg\/s6000\/2.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiz0iIpf4fAm8pSDyQWcJW5g6rs8mLy8ZMfBkFzX4EngbpJA0mnyG_CbWzPhRBlvxZIf2dIKHI-w910OIX7bDVww649eDepEoXR0_ahWBqvmu50UlUiqAGtpwwfAG6c3ca-987UqkprMlhacCaFA0vKWIpP_PhKECDiEPAJeYJV-tNFwQiISKmtnVCCOg\/s16000\/2.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe white-hot Balay Puti reopens with a fine dining restaurant. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe heritage house has recently undergone a makeover with Balay Puti as its moniker. Balay Puti is a notable benchmark for adaptive reuse, a conservation strategy introduced in the mid-70s. This concept encourages owners of heritage homes to find new functions for their properties. It caught on in the Philippines much later, a necessary rescue from shortsighted attempts at bulldozing heritage and paving paradise, if you will. \u003Cbr \/\u003E\u003Cbr \/\u003EBalay Puti is refurbished with sleek design details that deliberately speak of the Negrense lifestyle. For one, the glass door at the foyer that leads to the restaurant has decals in sugarcane patterns.\u0026nbsp; The indoor wooden floors were acquired from an old house. Meanwhile, at the balcony, the designers retained the original flooring of black and white diamond Machuca tiles. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjs9dbxbpOLPTJyoC8kqaS_BJPlbGMaNbgYKB70ynXW1WFF3VvFCkrxvbIFKlnPwYzG8lGng0aCe2iYAbHFkpi8nioAlqeo0VBqZGlrJEVkJmik-OSANDx6cM2UrRCD8_9JGlEqzO36Ls7X7bKkQ3f6BMxhlWsyJ-367A06gI_2QJtmQHmDuY0a-Ay0yQ\/s6000\/3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjs9dbxbpOLPTJyoC8kqaS_BJPlbGMaNbgYKB70ynXW1WFF3VvFCkrxvbIFKlnPwYzG8lGng0aCe2iYAbHFkpi8nioAlqeo0VBqZGlrJEVkJmik-OSANDx6cM2UrRCD8_9JGlEqzO36Ls7X7bKkQ3f6BMxhlWsyJ-367A06gI_2QJtmQHmDuY0a-Ay0yQ\/s16000\/3.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA palatial staircase and brilliant design details like the sugarcane decals on glass doors greet you at the Balay Puti foyer.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAn iconic feature of Balay Puti is a palatial staircase that leads to a now non-existent second floor.\u0026nbsp; This used to be a roof deck with a garden and a laundry area, says Solo Locsin, who led the Balay Puti restoration team before the pandemic. The original occupants, Solo shares, would seal the drain so the roof deck becomes a large swimming pool. Solo collaborated with his cousin, Ar. Eduardo Locsin Ledesma, who designed the new Balay Puti with fresh and subtle Negrense sensibilities. \u003Cbr \/\u003E\u003Cbr \/\u003ESave for a few paintings and the chartreuse accents of its restaurant chairs, the design aesthetic of Balay Puti matches Chef Stephen Escalante’s kitchen philosophy that favors the Japanese way of cleanliness and simplicity. Chef Stephen insists on serving food that is flavorful, fuss-free, and downright delicious, more than the affectations of say, molecular gastronomy. This conviction comes from his training at the American Hospitality Academy in California and the International School for Culinary Arts and Hotel Management in Manila. Chef Stephen has also had a breadth of experience in the kitchens of the Hotel Intercontinental, Crowne Plaza, Mandarin, and Sala, a classic European fine dining restaurant.\u003C\/span\u003E \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfshjuDq03yIodw-29dP7eD2BcWIoEfFMdkpcWDcQw0k0lKm3omnluW02xZPg3ya_snzANnFdWEKodzmqgvQ3-f8yDEifd4TkelB-A-2Uybp9azJlwi_no4VrXlOxJaaJ4BaL8P5It-fenqwnGoOm33ba9AuwjzAb9YPDylKiMtNwxDgPv6YpA5HhIkg\/s5863\/4.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3909\" data-original-width=\"5863\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfshjuDq03yIodw-29dP7eD2BcWIoEfFMdkpcWDcQw0k0lKm3omnluW02xZPg3ya_snzANnFdWEKodzmqgvQ3-f8yDEifd4TkelB-A-2Uybp9azJlwi_no4VrXlOxJaaJ4BaL8P5It-fenqwnGoOm33ba9AuwjzAb9YPDylKiMtNwxDgPv6YpA5HhIkg\/s16000\/4.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAl fresco dining at Stephen's at Balay Puti.\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EStephen’s at Balay Puti then is positioned as a dining destination one wouldn’t mind hieing off to, because of the promise of good food and great ambiance. This combination has arguably become rare, with the mushrooming of Instagrammable spots that only serve fried forgettables on the menu. \u003Cbr \/\u003E\u003Cbr \/\u003E“Ang picture malimtan mo, pero ang namit nga pagkaon, indi (You’d easily forget photos of food, but delicious food, not so),” the 36-year-old chef quips. \u003Cbr \/\u003E\u003Cbr \/\u003EPrior to leasing Balay Puti to run the restaurant, Chef Stephen had found good opportunity at the height of the pandemic, with his food delivery business called “Low and Slow”.\u0026nbsp; This came as a blessing in disguise for the young gentleman whose career as a chef had been stalled when an accident brought a severe injury on his spinal cord, causing his paralysis. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBut with the encouragement and guidance of two uncles, one of whom is a life coach to Nike’s Phil Knight and Apple’s Tim Cook, along with the full support of his family, Chef Stephen gained the courage and mind shift to re-launch himself. \u003Cbr \/\u003E\u003Cbr \/\u003ECommanding from his wheelchair in the slick, modern kitchen set-up at Balay Puti, Chef Stephen instructs his cooks and assistants to prepare classic entrees inspired from his travels. Some of the must-tries are the steak sandwich, empanadas, tacos, Peruvian chicken, and truffle pasta. His fries and breads are home-made, and most of his ingredients are locally sourced. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp558QxtNU6rfs3IOW2vf5CM92xWuqikis6ZMO3R1av9MYR50IL0I8PtwkiicOg1rs1T_Aq8WyylBUDrdVUkdLIJsrFuY895WyHCGVQ9qh1uZW9j3dSoDONEAeNprD49g887gRkqS9bkWHnXPTUIxunR6HLn02HddW1k9U14tv5Ni2r1qkTOnXQzXKjA\/s5184\/5.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3456\" data-original-width=\"5184\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp558QxtNU6rfs3IOW2vf5CM92xWuqikis6ZMO3R1av9MYR50IL0I8PtwkiicOg1rs1T_Aq8WyylBUDrdVUkdLIJsrFuY895WyHCGVQ9qh1uZW9j3dSoDONEAeNprD49g887gRkqS9bkWHnXPTUIxunR6HLn02HddW1k9U14tv5Ni2r1qkTOnXQzXKjA\/s16000\/5.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EChef Stephen Escalante runs the fine dining restaurant at Balay Puti.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBut as eclectic as his menu is, Chef Stephen asks the Negros Season of Culture crew: “Kabalo ka ano favorite ko nga food? (Do you know what my favorite food is?)”\u003Cbr \/\u003E\u003Cbr \/\u003E“Adobo!” He then issues a litany of other favorites: uga (dried fish), pangat (taro leaves cooked in coconut milk), among other simple fare best heaped with rice. \u003Cbr \/\u003E\u003Cbr \/\u003ELooking back, when Chef Stephen first scouted the white-walled property in August 2021, he felt that his dream kitchen comeback and Balay Puti are a “match made in heaven.” Even his no-nonsense favorites mirror the sensible simplicity of Balay Puti. \u003Cbr \/\u003E\u003Cbr \/\u003EAs his eponymous restaurant steadily gains ground, Chef Stephen has much to teach. To those who are stuck or starting, he says, “Always go to the place which scares you the most.... (then) you will not live life half-heartedly.” Take that from someone who, suffering from a bad spine, is hardly ever spineless. \u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Kimme Santiago\u003Cbr \/\u003EPhotos and Video By: Unit A Creatives\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/3579565817121218330"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/3579565817121218330"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/05\/balay-puti-sizzles-back-to-life.html","title":"Balay Puti Sizzles Back to Life"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/EuA8_u7kR-s\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-8890306334897177397"},"published":{"$t":"2022-03-27T09:18:00.032+08:00"},"updated":{"$t":"2022-03-30T09:56:35.493+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Food Crawl: Bacolod Coffee \u0026 Sweets"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/7NzxvGDc-n8\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003EExploring the new coffee and pastry scene in the City of Smiles\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWelcome to Negros Occidental, a province with an emerging coffee and pastry scene that is worth travelling for. And where else do we start but in the charming and capital city of Bacolod? From pastry shops to coffee shops, to a mix of both, it’s not easy to eat and sip our way through a long weekend here. That’s why we invited travel and food blogger Debbie Oca to lead us through a food crawl across seven innovative cafés in this smiling city. \u003Cbr \/\u003E\u003Cbr \/\u003ELike a backstage pass to Bacolod’s growing coffee culture, Debbie introduces us to the passionate and dynamic entrepreneurs who opened their shops during the pandemic and in-between lockdowns. These individuals share their stories, values, and aspirations in line with their respective cafés. They may have come with different motivations, but they’ve all turned obstacles into opportunities because of two laudable traits: creativity and resilience.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003ECeramicaf\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9mTP6ir0kCVVXapcDpExOJBTRNFz45ChILlsIB_-PrmsPKyp1XAsWIsc9VF-Qssf2dN7BcfREpqRPFwVOkZ_DYDpi3kPQLthtjzWCKXbzO6AnEoAPSavjw9JCCz5fUc1dwwUUujW1O1M_6nHruaMeDwWNDI-rndE7ilB9w5AjX0fXyp8CRwIxzgjtkg\/s4032\/Ceramicaf%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9mTP6ir0kCVVXapcDpExOJBTRNFz45ChILlsIB_-PrmsPKyp1XAsWIsc9VF-Qssf2dN7BcfREpqRPFwVOkZ_DYDpi3kPQLthtjzWCKXbzO6AnEoAPSavjw9JCCz5fUc1dwwUUujW1O1M_6nHruaMeDwWNDI-rndE7ilB9w5AjX0fXyp8CRwIxzgjtkg\/s16000\/Ceramicaf%201.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ENestled in a quiet community, Ceramicaf is the neighborhood café that feels like home.\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAIB7W48p9y8pqDLPp90UpTtF06ZK9AbClGR-gVg22kYvDwck7-lXu8Zln5bJ2aJllVdrLGZxqNHK0uE01tdxDQCgC2GydzseMl1Fuk4vZb2VdcVDcWvdJc-0AOQLwall8saXXEMImLNCBTb1MvIp8Kx73jA6O_OgWsNuhi9OfFjRH29OEO0vJM0sSPQ\/s2880\/Ceramicaf%202.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAIB7W48p9y8pqDLPp90UpTtF06ZK9AbClGR-gVg22kYvDwck7-lXu8Zln5bJ2aJllVdrLGZxqNHK0uE01tdxDQCgC2GydzseMl1Fuk4vZb2VdcVDcWvdJc-0AOQLwall8saXXEMImLNCBTb1MvIp8Kx73jA6O_OgWsNuhi9OfFjRH29OEO0vJM0sSPQ\/s16000\/Ceramicaf%202.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA crowd favorite at Ceramicaf, this is their iced white chocolate mocha.\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003ELocation, location, location! That is never truer than here. The uniqueness of Ceremicaf\u0026nbsp; begins in its address, a peaceful neighborhood nestled in a quiet subdivision where homeowners often walk their dogs, bike around, and stroll with their families. Ceramicaf used to be a family-owned ceramic store, hence the name. This café is an ideal place to grab mid-day coffee or enjoy rice bowls with family and friends, even co-workers. It’s a getaway for city folk needing a breather from the fast-paced workings of the day. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003EMOSS Coffee and Juice Bar\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiFXNTDe41s0cXPaLUwzjbwryqXFagoR07bImQ-TouLmR1nox0Tz4oAao6rdU12ltcqYzH3OvIRUpEr0I3kwf9UC-XQCl_BD0-VoiaaqFWjCBldn4cFON7L8FSAmaUK4O-O7M0U_TcR2sMlAY-RcBicFqA5GfUx4iGFal2ZERO84NWc9ByhTSsx21K7Hg\/s4032\/Moss%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiFXNTDe41s0cXPaLUwzjbwryqXFagoR07bImQ-TouLmR1nox0Tz4oAao6rdU12ltcqYzH3OvIRUpEr0I3kwf9UC-XQCl_BD0-VoiaaqFWjCBldn4cFON7L8FSAmaUK4O-O7M0U_TcR2sMlAY-RcBicFqA5GfUx4iGFal2ZERO84NWc9ByhTSsx21K7Hg\/s16000\/Moss%201.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAt Moss, hearty meals and refreshing drinks go hand-in-hand\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXMOG3YZhfG01zrLkVMqItBVfFNoM55kFh6K9PulagTPKRjRerKEbnvBxPUiNtBwdKVUlCKk1TIj82zf1rN6W9eLHBZBNS3VS8goaS6W8GbAS3nHgXQtBfdlRqAEM-5o8PVl2jaNh3foeLe26Xt5t0nQYHAaVxvGIoLhuRpYgmrptg2qr4KLzRaJi8xg\/s2880\/Moss%202.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXMOG3YZhfG01zrLkVMqItBVfFNoM55kFh6K9PulagTPKRjRerKEbnvBxPUiNtBwdKVUlCKk1TIj82zf1rN6W9eLHBZBNS3VS8goaS6W8GbAS3nHgXQtBfdlRqAEM-5o8PVl2jaNh3foeLe26Xt5t0nQYHAaVxvGIoLhuRpYgmrptg2qr4KLzRaJi8xg\/s16000\/Moss%202.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHealthy doesn’t have to mean boring with cold-pressed juices and hearty meals at Moss\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EBecause not all coffee drinkers want to drink coffee all the time, Moss makes sure it’s got the ground covered. This shop provides your daily caffeine and health juice fix. With a convenient takeaway window, Moss has been a recent favorite among those who like to grab-and-go refreshing drinks and appetizing eats. Beyond their coffee options, it offers cold-pressed juices that serve different purposes: for maximum health, for skincare, detox, and anti-inflammation. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003EAlso \u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLA7sU9FAuyosRbCdYezjFKoD8bqmobjAymwksir-wxczsgVyRgWzIKXhatDFJSCKwxR2soYUF4w9rhYT71mm1_kUVkg2NPezZnsfReg0MkxfzdVvesfQuVIUdVZD4t5BVEb5MJ67-3lk99Aofp-RP0THJuSZn4UXGMNwV5IhU4JMdH4p0jJBCwZUMrA\/s4032\/Also%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLA7sU9FAuyosRbCdYezjFKoD8bqmobjAymwksir-wxczsgVyRgWzIKXhatDFJSCKwxR2soYUF4w9rhYT71mm1_kUVkg2NPezZnsfReg0MkxfzdVvesfQuVIUdVZD4t5BVEb5MJ67-3lk99Aofp-RP0THJuSZn4UXGMNwV5IhU4JMdH4p0jJBCwZUMrA\/s16000\/Also%201.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ECome for the coffee, but stay for the laid back and calming vibes at Also.\u003C\/p\u003E\u003Cp\u003E \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhe_-wfJPirzjzN2SotasE9u0al0XRfFoeqQidNANdIXbHAhMKOZ_gbJDc-rYyxHOvei1l3_LWq60tQsUs7xxSczYj0w7W5RfoDEUo7BN1qyesLrlUZfErkpgbGk7PmMQzFKFsa21vrNuiHWmtXQ6w96SHwrWrUsL9WzAan4E90r36MehAB8Rs8dvlmcA\/s2880\/Also%202.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhe_-wfJPirzjzN2SotasE9u0al0XRfFoeqQidNANdIXbHAhMKOZ_gbJDc-rYyxHOvei1l3_LWq60tQsUs7xxSczYj0w7W5RfoDEUo7BN1qyesLrlUZfErkpgbGk7PmMQzFKFsa21vrNuiHWmtXQ6w96SHwrWrUsL9WzAan4E90r36MehAB8Rs8dvlmcA\/s16000\/Also%202.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA unique range of whole coffee beans are available at Also, where they can grind them to any size you want.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAlso entertainment – from time to time, Also hosts events and partners with local talents, from DJs to tattoo artists, when health alert levels allow, of course. It’s fun to stop in this new café and chat with the young couple who owns it. This duo took a chance when they opened Also, a café that proudly uses local beans in their handcrafted beverages. With a unique aesthetic curated by the owners and their friends, Also banners creativity and collaboration. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003E19th Street Coffee\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgc3-pvyCXNHtPUbqMwHvIwM_dzMz7XUin8HA6bfoSNnh7-LYd8CX_STm-icsyRNnBQVzX3gfeXXAjknH19t5Sum_PeLqm016L2pnWLqKtqslRNbDBcKKbwY3LUB0SFSc05AYpYMnmOz3EZl-tR_Dqm0Sv3tay4sD0DVPRxlAyig9nXu_nmK0euFFUk9A\/s4032\/19th%20Street%20Coffee%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgc3-pvyCXNHtPUbqMwHvIwM_dzMz7XUin8HA6bfoSNnh7-LYd8CX_STm-icsyRNnBQVzX3gfeXXAjknH19t5Sum_PeLqm016L2pnWLqKtqslRNbDBcKKbwY3LUB0SFSc05AYpYMnmOz3EZl-tR_Dqm0Sv3tay4sD0DVPRxlAyig9nXu_nmK0euFFUk9A\/s16000\/19th%20Street%20Coffee%201.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAt 19th Street, good coffee is made convenient through their takeaway window. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgi3lIwhDyQasDP42uxC3SBjmiPkIvLZ9gN6VFf7RSSACWimaIM1Jz9iiC8okmCn6ispzHuTXMxqP4XASv7OvNT9UJa2IoQiVQmJ5Z0PhgiICRcevkdIWvWjsllH0ohwZL0fpfVafSHyWBjG0CdGEORkX3fpjQl6b3pJgxy6RNn6Xkk6JZACxIYDB8cdQ\/s2880\/19th%20Street%20Coffee%202.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgi3lIwhDyQasDP42uxC3SBjmiPkIvLZ9gN6VFf7RSSACWimaIM1Jz9iiC8okmCn6ispzHuTXMxqP4XASv7OvNT9UJa2IoQiVQmJ5Z0PhgiICRcevkdIWvWjsllH0ohwZL0fpfVafSHyWBjG0CdGEORkX3fpjQl6b3pJgxy6RNn6Xkk6JZACxIYDB8cdQ\/s16000\/19th%20Street%20Coffee%202.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHola from 19th Street Coffee’s Spanish latté, their beloved take on this espresso-based drink\u003C\/p\u003E\u003Cp\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThe nostalgia of drive-in service is not lost. Just as the name implies, 19th Street Coffee is conveniently located along the side of the road where you can order their espresso-based drinks curbside. Or, you can park in front of the café, order from your car, and then wait for your coffee to be brought to you – what a way to enjoy your favorite brew at a time of social distancing. And not just coffee, 19th Street also serves up variants of iced tea to boost your energy and really kick start your morning.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003EGit-go\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3C9b61GdNFpRxmhHTAL2N8DohGmxPW4ukgXgSItiya0YYBd-P36ey4OPhtnI-oFxNJw8tYvtJxR4gNyvijSIl55jKBhZf_phJqAClOcsy00AN6cw9niyuH038ftaVBNB4sI98pZhkM9252va8m64WworD58DEomOiIZ1JtQGV8URpqpyuAEIyqQtq5g\/s2880\/Git-go%201.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3C9b61GdNFpRxmhHTAL2N8DohGmxPW4ukgXgSItiya0YYBd-P36ey4OPhtnI-oFxNJw8tYvtJxR4gNyvijSIl55jKBhZf_phJqAClOcsy00AN6cw9niyuH038ftaVBNB4sI98pZhkM9252va8m64WworD58DEomOiIZ1JtQGV8URpqpyuAEIyqQtq5g\/s16000\/Git-go%201.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHave a slice of something sweet and custom with Git-go’s frozen cheesecake bar.\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-QJ_hPpieJzLRaGG0A3VlG7nqnt0QTNAQ12wYD4bR07mOZTF-hFw97D_yndYwEtIVmRHrTQC8UK_57Pm-xjsGsb9GBox44AcCzXN0wlP6YLqODhxKGGUFuBXQUQLICB5rlIuqUiqW_iFl8V1Gyu_VjQZj5OPocz20SxV5eM6YvA8BmAA-7iTxxD8F3g\/s2880\/Git-go%202.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-QJ_hPpieJzLRaGG0A3VlG7nqnt0QTNAQ12wYD4bR07mOZTF-hFw97D_yndYwEtIVmRHrTQC8UK_57Pm-xjsGsb9GBox44AcCzXN0wlP6YLqODhxKGGUFuBXQUQLICB5rlIuqUiqW_iFl8V1Gyu_VjQZj5OPocz20SxV5eM6YvA8BmAA-7iTxxD8F3g\/s16000\/Git-go%202.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAt Git-go, you’ll feel right at ease with their comfortable and welcoming setting.\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EA frozen cheesecake bar dares a city with its share of brownouts. That speaks volumes of the owners’ commitment to their brand. Git-go transforms the average cheesecake into a decadent dessert with endless options. It puts creative flair and a sincere love for desserts on full display with toppings customers can choose and combine. Sit awhile, much like a laid back lounge, Git-go hits the sweet spot when it comes to getting the decor, mood, and music just right to make you feel at home.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EKetoMom\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi67l56fobNYQsVGY1iMYQynQ17_5g1oA17qMYIB087WwSam6PV5ZKHIoZWZLC5o2xJHToEWJpITecp0_kO45LZ5WIB1ORYncPDNneULsA2fSDeZ5G6IGQwEtHtqiHm7uNLGv7vJ_6-jC-gxYwl9jYj4Ql5uj3_1pfuXLEWsEUx4EraoLHjKLGMXfjs4Q\/s2880\/KetoMom%201.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1800\" data-original-width=\"2880\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi67l56fobNYQsVGY1iMYQynQ17_5g1oA17qMYIB087WwSam6PV5ZKHIoZWZLC5o2xJHToEWJpITecp0_kO45LZ5WIB1ORYncPDNneULsA2fSDeZ5G6IGQwEtHtqiHm7uNLGv7vJ_6-jC-gxYwl9jYj4Ql5uj3_1pfuXLEWsEUx4EraoLHjKLGMXfjs4Q\/s16000\/KetoMom%201.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ELook no further than KetoMom for freshly baked ketogenic\/low carb treats in Bacolod.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgstFcOO5E_UGuoGd8blWhgc6wgwXmt4XB_7CnFOM-JOozrBaHHd9yPLU970ujozabNhX4U90rAk7xoYDgfMMcjljuISKYDOpvSdnxY_JYOYhBs_O73UNfpK_VvqQCeqoThcRCJhBzUy7jVZV-QVnmaBFYsoHsHY_iFRsvTaNO_ovgmSggLGBD1zCcMvg\/s4032\/KetMom%202.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgstFcOO5E_UGuoGd8blWhgc6wgwXmt4XB_7CnFOM-JOozrBaHHd9yPLU970ujozabNhX4U90rAk7xoYDgfMMcjljuISKYDOpvSdnxY_JYOYhBs_O73UNfpK_VvqQCeqoThcRCJhBzUy7jVZV-QVnmaBFYsoHsHY_iFRsvTaNO_ovgmSggLGBD1zCcMvg\/s16000\/KetMom%202.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ELose the sugar, not the taste with KetoMom’s ketogenic and diabetic-friendly meals and desserts.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIn the land of diabetes, the sugar-free is king. Amid a mushrooming of health food choices in the city, KetoMom stands out with its menu of sugar-free desserts, This café promotes the ketogenic diet, which is low in carbs, with a broad range of meals and baked goods, even pizza! But the sugar-free dessert is the best value that KetoMom\u0026nbsp; brings to the table. Meanwhile, their exciting mix of cold and hot beverages will feel like a warm and comforting hug to perk up your morning.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EOrigami Café\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOrdKNMSEQmsmRnfImiOqoofngihcmWy74JrHas6ny7zynpqlDJzRLP1KbYUP7YI-uXIxVkla3bheDa4XPRu5VmUfKEY02pWe1P7_xV8fAk_3TCXcWiII87fFNHIul6vbN99YqytjERTmnCxbdYH1JxlpoWY0QxfGzgqz2zDQmP7ESaLQpQSRFExJIAQ\/s4032\/Origami%20Cafe%201.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOrdKNMSEQmsmRnfImiOqoofngihcmWy74JrHas6ny7zynpqlDJzRLP1KbYUP7YI-uXIxVkla3bheDa4XPRu5VmUfKEY02pWe1P7_xV8fAk_3TCXcWiII87fFNHIul6vbN99YqytjERTmnCxbdYH1JxlpoWY0QxfGzgqz2zDQmP7ESaLQpQSRFExJIAQ\/s16000\/Origami%20Cafe%201.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EA symbol of good fortune, sit and enjoy a cup of coffee under the colorful paper cranes at Origami Café.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDJoYTMQ4aBtB8Bn2J8Sd4G0uh8ElaxdDbzu4FWzSp2QCJ0zh6-iIb3QXJaskhuxxMJuhSg3Wxl1QVWnUCiAHDAmSLlzpibnyqd6qKujFwDbeWE5k6R-N3YvpCme8BL55qx3xNjuVe7UsdlIGBtvRTf4s0aYv6AuKigvqjBAdpa3Jy81V2nerB71X7rQ\/s4032\/Origami%20Cafe%202.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDJoYTMQ4aBtB8Bn2J8Sd4G0uh8ElaxdDbzu4FWzSp2QCJ0zh6-iIb3QXJaskhuxxMJuhSg3Wxl1QVWnUCiAHDAmSLlzpibnyqd6qKujFwDbeWE5k6R-N3YvpCme8BL55qx3xNjuVe7UsdlIGBtvRTf4s0aYv6AuKigvqjBAdpa3Jy81V2nerB71X7rQ\/s16000\/Origami%20Cafe%202.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ERelax and unwind while you reminisce your happy campfire memories with a hot cup of campfire latte.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ESo Zen! Instagram-worthy, Origami is a Japanese-inspired café encased in a modern glass house. This coffee shop aims to immerse people in the Japanese culture of coffee-making and other art forms. With handcrafted menu items as calming as their minimalist and chill interiors, Origami offers a “Campfire” series that features their own take on drinks, like matcha latté. They also have bungeo-ppang or “carp bread”, a fish-shape pastry that originated from the Japanese taiyaki. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText By: Chaela Ruth Mirano\u003Cbr \/\u003EPhoto and Video By: Debbie Oca and Neil Pelongco\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8890306334897177397"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8890306334897177397"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/03\/negros-food-crawl-bacolod-coffee-sweets.html","title":"Negros Food Crawl: Bacolod Coffee \u0026 Sweets"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/7NzxvGDc-n8\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-8767039891682616524"},"published":{"$t":"2022-03-16T21:11:00.025+08:00"},"updated":{"$t":"2022-03-29T11:55:26.595+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Food Crawl : Butong-Butong"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/Jux1zHpP3VE\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe pride and identity of Negros Occidental is exquisitely captured by its moniker, “Sugar Bowl of the Philippines.” Boasting an endless list of native delicacies, Negrenses have truly banked on the region’s primary produce, kalamay (sugar), through the years. Today, we’re in for a sweet treat as we explore the process of making a special Filipino candy called Butong-Butong. One of the last few remaining producers of this confection is Rosalinda Tan, who comes from a long line of Butong-Butong makers in Silay City. Since 2000, this confection has been her source of bread and butter. What makes it unique is the distinct sweetness that muscovado sugar brings to the fusion, along with gata (coconut milk), and lunga (sesame seed). \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEguh7L84sF4zlbkSTUgYiA7F2gKJnIsXJsHtEG1KwHSnbDp8SVhsEgdg5CXGj_7K26d3rDqFbe_gSgDuWSsvoyIQg8eICyj5MHPR6qI56G2eo-AGP8DBJREceZMK3ysfdDf5RUyeS3m_AkAl-hiPJhrBgATiqizai-QYugLQOpFbZlY2sdNSd-gVk3wFQ=s2048\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1364\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEguh7L84sF4zlbkSTUgYiA7F2gKJnIsXJsHtEG1KwHSnbDp8SVhsEgdg5CXGj_7K26d3rDqFbe_gSgDuWSsvoyIQg8eICyj5MHPR6qI56G2eo-AGP8DBJREceZMK3ysfdDf5RUyeS3m_AkAl-hiPJhrBgATiqizai-QYugLQOpFbZlY2sdNSd-gVk3wFQ=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAlthough selling Butong-Butong became her trade only in 2000, Rosalinda Tan actually comes from a long line of Butong-Butong makers.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiC1YQunIbAYRHka_XiAvHXDdcyAzP4-oC28i9Depm72YpS8Pn-7GR_ndhbZfcFC1UYr8CojNzTV1_7nRiGc3G2CwtrSM4ST_hOoC1KZZcLfmLSceOqBe-3LK8L4_QxDWkfvVdd7M-tCxwtB5-jGsx2fQdCd7OIr9SuvjiIupZX-cVFUcGpaRpuOkGw9Q=s2048\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1364\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiC1YQunIbAYRHka_XiAvHXDdcyAzP4-oC28i9Depm72YpS8Pn-7GR_ndhbZfcFC1UYr8CojNzTV1_7nRiGc3G2CwtrSM4ST_hOoC1KZZcLfmLSceOqBe-3LK8L4_QxDWkfvVdd7M-tCxwtB5-jGsx2fQdCd7OIr9SuvjiIupZX-cVFUcGpaRpuOkGw9Q=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWe\n begin the thorough process of making Butong-Butong by melting muscovado\n sugar in water. Rosalinda notes that the purity of muscovado will \ndictate the result of the candy.\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWe begin the thorough process of making Butong-Butong by melting pure muscovado sugar in water. Rosalinda notes that the purity of muscovado we use will dictate the result of our candy. Once the mixture boils, we add gata and stir until we get the desired gooey consistency. We then remove it from the fire and pour it on the countertop to cool down. Afterward, we roll batches of logs and coat them in lunga. Cut the logs into nugget-size pieces and wrap the candy immediately before it melts. This way, it stays fresh and intact. Voila! Enjoy your very own Butong-Butong!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEip8CHdprnHaOTRetyGoPhvkRjCz8yTV7sEOvizaQzsgScjRt6JyB0gkAYYrTSwr5unQZ1gByoxDoWUzAYUvgEmYCytL1-oz4CxU4dCLzacRY4JmVNRAZ-iLpVL-yufG8vKCJmNVoYZk4GSm96ELbto3ZlDdG4h8xGWMY7okq666IEZ3EdXNWo4zqWl0g=s2048\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1364\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEip8CHdprnHaOTRetyGoPhvkRjCz8yTV7sEOvizaQzsgScjRt6JyB0gkAYYrTSwr5unQZ1gByoxDoWUzAYUvgEmYCytL1-oz4CxU4dCLzacRY4JmVNRAZ-iLpVL-yufG8vKCJmNVoYZk4GSm96ELbto3ZlDdG4h8xGWMY7okq666IEZ3EdXNWo4zqWl0g=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ETo allow it to cool down, we then remove it from the fire and pour it on a sterile smooth surface, such as a countertop or a plywood. Afterward, we roll it into batches of logs and coat them in lunga (sesame).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAsxACZUZkr2TMHDLD6zPlAYj5QSda3nTbon5FB1V2Zu3ikSKKeJ0autYxZuCFuFcUIhD5sCBVmSVp3zvqrd1-L2MBT02AVtMml9XpScOqkVKpSnfzSgZgFS1DS-7IRdVhRlI1asEN5OJih6XCAE7QIQiC7e7kmKYEsJI_wi3CML_PGGJOsG4LUA5HrA=s2048\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2048\" data-original-width=\"1364\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAsxACZUZkr2TMHDLD6zPlAYj5QSda3nTbon5FB1V2Zu3ikSKKeJ0autYxZuCFuFcUIhD5sCBVmSVp3zvqrd1-L2MBT02AVtMml9XpScOqkVKpSnfzSgZgFS1DS-7IRdVhRlI1asEN5OJih6XCAE7QIQiC7e7kmKYEsJI_wi3CML_PGGJOsG4LUA5HrA=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ECut the logs into nugget-size pieces and wrap the candy immediately before it melts. This way, it stays fresh and intact.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cspan style=\"font-size: normal;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan class=\"tojvnm2t a6sixzi8 abs2jz4q a8s20v7p t1p8iaqh k5wvi7nf q3lfd5jv pk4s997a bipmatt0 cebpdrjk qowsmv63 owwhemhu dp1hu0rb dhp61c6y iyyx5f41\"\u003EText by: Mayumi Espina\nPhotos and Video by: Bakunawa Films\u003C\/span\u003E\u003Cspan style=\"font-size: normal;\"\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8767039891682616524"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/8767039891682616524"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/03\/butong-butong.html","title":"Negros Food Crawl : Butong-Butong"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/Jux1zHpP3VE\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-5771874534313516498"},"published":{"$t":"2022-03-12T14:33:00.016+08:00"},"updated":{"$t":"2022-03-29T11:55:54.950+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Food Crawl : Ang Manuglibod"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/Zw60VDCHgIc\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiVZ6QoaFen0zYbEEDAsUFU2T0181f2KmfFlc0E3RbNOD6BDT3bhJcDpgcZ9LaPN6kWB0HIdHB99t6iL40LLCgbbo2kcawdQZzInp2kL748TWP-grnBKwLg76TZr54eKLyVwK2Xbw3oXbtZIBB5SUYexYiGltrz1QWLJq2fBb0tx3eszwng8SfVO1a2mg=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiVZ6QoaFen0zYbEEDAsUFU2T0181f2KmfFlc0E3RbNOD6BDT3bhJcDpgcZ9LaPN6kWB0HIdHB99t6iL40LLCgbbo2kcawdQZzInp2kL748TWP-grnBKwLg76TZr54eKLyVwK2Xbw3oXbtZIBB5SUYexYiGltrz1QWLJq2fBb0tx3eszwng8SfVO1a2mg=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EPiaya is a baked flatbread stuffed with muscovado sugar. Panara is a deep-fried turnover pastry filled with mung bean sprouts and vegetables. Lumpia Ubod is a Filipino version of a spring roll with shredded coconut palm hearts as its main ingredient mixed with ground meat and tossed in a special sauce.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003ESince the dawn of civilization, street vending has been around not only as a means of livelihood but also as a defining point of a specific region’s culture. In our native Hiligaynon, the act of selling goods on foot is called \u003Ci\u003Epaglibod\u003C\/i\u003E, and those who do this are affectionately referred to as \u003Ci\u003Emanuglibod\u003C\/i\u003E. Tightly knitted to Negrense food and culture, though noticeably fewer, they are still found in most corners of the Negros region.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the romantic city of Silay here in Negros Occidental, this form of trade is barely survived by \u003Ci\u003Emanuglibods \u003C\/i\u003Ewho pass on the generational torch, as well as the few who happen to stumble upon it as a profession. This leads us further to wonder, how much longer will we see them around?\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg80ETMk5cQqIBceGAAoNdYxTVlNOL66grXcm_-cjSd2JghIHj2lLmnjLi8UZlxafMHvPAMGquW3tnWIV9sxPf8RBEUx1vBPhwP4oSHZiNPrsNSRJ0nMGqL5y2PAfEn6wAE-wl-BTfnOgGqASZjuyNWXQp1BioO6odbh5E7LnGuDN0g52B0AImPEZMlnQ=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg80ETMk5cQqIBceGAAoNdYxTVlNOL66grXcm_-cjSd2JghIHj2lLmnjLi8UZlxafMHvPAMGquW3tnWIV9sxPf8RBEUx1vBPhwP4oSHZiNPrsNSRJ0nMGqL5y2PAfEn6wAE-wl-BTfnOgGqASZjuyNWXQp1BioO6odbh5E7LnGuDN0g52B0AImPEZMlnQ=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIbus is glutinous rice cooked in coconut milk and wrapped in coconut leaves. Puto is a steamed rice cake that comes in different varieties like ube, cheese, and good old regular. Kalamay Hati is a native dessert made with ground glutinous rice, coconut milk, and muscovado sugar commonly wrapped in banana leaves.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EOur curiosity led us straight to the heartwarming story of Maricar.\u003Cbr \/\u003E\u003Cbr \/\u003EA \u003Ci\u003Emanuglibod \u003C\/i\u003Ein Silay City since 2009, Maricar recalls the instances that led her to this life’s calling. Having just given birth to her second child and struggling to make ends meet, she ventured aimlessly through the city, searching for work with the hopes of aiding her husband with their needs. With limited opportunities for anything sustainable, Maricar turned to food and \u003Ci\u003Epaglibod \u003C\/i\u003Efor refuge. Sitting in a corner, she was brought to the realization that the contents of her basket would matter only as much as where she sells it. With this in mind, she familiarized herself more with the myriads of local delicacies that Negrense cuisine offers. Little did she know that this endeavor would soon serve as her ticket to finding her niche in the community.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj1r1CxHkQmQbvsPa-MYZabvDfvJf_yonRGJ3QKM39hLJEHd8rVkbxBR0BN_X1CH_mLtNzkeRbqtvEciom4SiwkmsrxUFkRJeTFJtGhhfN9zTR8KR6CM8yahI03x8gYJK369-QO2zn-UBlu_i7_yeXZjTZjCXeBfKGm_Uqa_lcOSkduJP50As_CbFbq7Q=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj1r1CxHkQmQbvsPa-MYZabvDfvJf_yonRGJ3QKM39hLJEHd8rVkbxBR0BN_X1CH_mLtNzkeRbqtvEciom4SiwkmsrxUFkRJeTFJtGhhfN9zTR8KR6CM8yahI03x8gYJK369-QO2zn-UBlu_i7_yeXZjTZjCXeBfKGm_Uqa_lcOSkduJP50As_CbFbq7Q=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EKutsinta is a steamed rice cake made with rice\/tapioca flour, lye water, and brown sugar infused with annatto coloring that gives it its orange appearance. Suman is a sweet native snack which is glutinous rice with minced ginger cooked in coconut milk with brown sugar. It comes in different varieties, like pandan and ube.\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThe enormity of seeing this venture through proved to be quite the challenge. It meant getting up every day no later than five in the morning to start her routine of making breakfast, preparing her children for school, and getting herself ready to travel to the market. Once there, she fills her basket with assorted native delicacies from the local retailers. However, the real test was taking her business out to the streets without knowing how accepting people would be, both of her and her products.\u003Cbr \/\u003E\u003Cbr \/\u003EMaricar recalls meeting her first customer. Upon opening her basket, the lady asked on cue if Maricar’s food was any good. That instant, all of Maricar’s worries faded and turned into a sales pitch straight from the heart, assuring the customer that everything was made with love. From then on, Maricar knew she was born to do this.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEisYvqpjokqzE7CfJ9hEt9yhILzv66WQizFOvLn6ishnYGMpVzORuMhBqGff_iLragzfjbo-z9b3h1R-3alyyJLPdFtm99XybllrGg-fnGw69K5fOyjVgZ3fXvvqxlBlicVS5gZdrXxhJ-Bvh3aq1xZESYY3YbAWg_rBAsEKm6c2_Zba7O53_ne-YNwQw=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEisYvqpjokqzE7CfJ9hEt9yhILzv66WQizFOvLn6ishnYGMpVzORuMhBqGff_iLragzfjbo-z9b3h1R-3alyyJLPdFtm99XybllrGg-fnGw69K5fOyjVgZ3fXvvqxlBlicVS5gZdrXxhJ-Bvh3aq1xZESYY3YbAWg_rBAsEKm6c2_Zba7O53_ne-YNwQw=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E“Inday” is a Hiligaynon term of endearment for a beloved daughter or sister. Inday-inday is a chewy poached rice flour treat that is taken with either muscovado sugar, or topped with coconut shreds and muscovado sugar. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThe origins of the \u003Ci\u003Emanuglibod \u003C\/i\u003Eparallel that of Maricar in more ways than one. Former Silay Tourism Officer Ver Pacete recounted that it all started back in the mid-1800s when hacenderos were lulled into the temptations of gambling, much to the chagrin of their wives. Like Maricar, the women in the family were guided by food through hard times. Finding a silver lining, they decided to cook native treats and sell these to their husbands, who were too preoccupied to leave the betting tables. They introduced numerous beloved kakanins, such as \u003Ci\u003ESuman, But-ong,\u003C\/i\u003E and \u003Ci\u003EBaye Baye,\u003C\/i\u003E to name a few, which they soon began selling in the streets arranged in their native baskets. These women would become the first generation of \u003Ci\u003Emanuglibods\u003C\/i\u003E in Silay. Avid patrons, fondly called suki in the vernacular, routinely await their arrival. Their number grew as recipes were passed along, and more people turned to \u003Ci\u003Epaglibod \u003C\/i\u003Efor livelihood. They have since kept up with changes, as did their products. Although their menu has evolved along with their customers’ demands, the classic Negrense kakanins remain the star of the show. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEix9hVZ-EHgl4Dq3_f1S2P5_qdQ0WR15aQTV3K-pbTFSF3qXpMlYy-q7PC_8TzJwuMkuRfFTACfORiQ-RNwnBEU_y4q_OwEeiKWLu-aNX_Wh3G6K9zyix75vuDsv0o-mAlXxWF3iM4GDfuM2o47iezQqC6mZSfJPeNz8tIWQ0Xen6ER-7WmqOWKoZ66mA=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEix9hVZ-EHgl4Dq3_f1S2P5_qdQ0WR15aQTV3K-pbTFSF3qXpMlYy-q7PC_8TzJwuMkuRfFTACfORiQ-RNwnBEU_y4q_OwEeiKWLu-aNX_Wh3G6K9zyix75vuDsv0o-mAlXxWF3iM4GDfuM2o47iezQqC6mZSfJPeNz8tIWQ0Xen6ER-7WmqOWKoZ66mA=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBaye-Baye is a kakanin made by combining ground toasted pinipig, young coconut meat, coconut water, and sugar and is known for its distinct chewy texture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EMuch like what happened to other \u003Ci\u003Emanuglibods\u003C\/i\u003E, patronizing products from local merchants in the market to peddle has its advantages for Maricar. Buying from different vendors unlocked a network of new customers and tricks to the trade. She handpicked the Silay City Hall as her regular spot, and to this day, she sells out daily. Her patrons have become family to her, while their business has supported Maricar’s own, paying for her children’s education and their home improvements.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter 13 years of \u003Ci\u003Epaglibod\u003C\/i\u003E, Maricar now understands that there are no set paradigms to a \u003Ci\u003Emanuglibod\u003C\/i\u003E’s life. She flashes back to a stormy day where she carried on with her routine against her judgment, doubtful if anyone else was doing the same. To her surprise, sheltered under City Hall were dozens of people all waiting to be fed. She sold out in minutes and spent the rest of her work day sharing stories with the people stranded in the rain with her. Indeed, every trial births an equal opportunity. This was especially true with the unforeseen length of the Covid-19 pandemic, which caused her to miss months' worth of income due to strict lockdowns. Being the optimist that she is, Maricar and her husband spent time doing repairs on their home to save on labor costs. Thankfully, things have started to open up, and Maricar’s business seems to have found its footing once more.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjEXg0HVg6D-m8LVHGGelNac36sRiYGLgz5DewUHJD_pC2mR3uuCorzqp674yMFHNNpfy78VGFNRt7vudUv0zejPyiCDYifIEVosMAzvIbb-d2a9F5UY2cPjMC1vAtgBRavbueP6sxr_QGNZxP3V5H4uq61L73KyRX9R5kC_jGUBPfpfirI9grytQHY5Q=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjEXg0HVg6D-m8LVHGGelNac36sRiYGLgz5DewUHJD_pC2mR3uuCorzqp674yMFHNNpfy78VGFNRt7vudUv0zejPyiCDYifIEVosMAzvIbb-d2a9F5UY2cPjMC1vAtgBRavbueP6sxr_QGNZxP3V5H4uq61L73KyRX9R5kC_jGUBPfpfirI9grytQHY5Q=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBut-ong is a sticky rice snack, much like Ibus but conical in shape, wrapped in banana leaves, and usually paired with brown sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EHowever, reality bites as \u003Ci\u003Emanuglibods \u003C\/i\u003Ehave become sort of a novelty nowadays. Hungry? Swipe through a plethora of restaurants on your phone, pick out what you fancy, and wait for your delivery. It’s that basic – the new basic. But remember the good old days when you used to run down the street with coins jingling in your pocket? Can you still feel the warmth from that cup of \u003Ci\u003Etaho \u003C\/i\u003Ein the morning? Do you still recall that frozen grin while waiting for your “dirty” ice cream? Do these still ring any bells?\u003Cbr \/\u003E\u003Cbr \/\u003EWoven deeply into our culture, the dwindling number of \u003Ci\u003Emanuglibods \u003C\/i\u003Ereflect the current state of our society. The more we tighten our belts, the less we see them around. And when they finally cease to exist, so will the workers who gallantly strive to make these culinary treasures the traditional way. Imagine how hard it would be then to find authentic versions of our favorite native snacks. The thought of an end to this part of Negrense culture is unnerving.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi70unadwC1cGyEUGmAvhqDkerE-_jKcaKxnp3D_-HGOG4LYZGeUK1nEfEE8Cp_nlspn04QOAz7vfMHXvKyn0RaZzqokaAEWaNe3v0nViksQKW0DHfPwFUp817kc64WFz2Kb8EUyN9xvhPcOBsoYW3SYau4-H2tiS7Jo6UcspqKzMvxE9hIOqRF4ew7dQ=s1080\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi70unadwC1cGyEUGmAvhqDkerE-_jKcaKxnp3D_-HGOG4LYZGeUK1nEfEE8Cp_nlspn04QOAz7vfMHXvKyn0RaZzqokaAEWaNe3v0nViksQKW0DHfPwFUp817kc64WFz2Kb8EUyN9xvhPcOBsoYW3SYau4-H2tiS7Jo6UcspqKzMvxE9hIOqRF4ew7dQ=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBitso-Bitso is a crunchy deep-fried sticky rice treat dipped in caramelized muscovado sugar then sprinkled with sesame seeds. It is known to have a lingering coconut aftertaste.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EDespite realizing that she is part of a dying breed, Maricar still hopes to go the distance as a \u003Ci\u003Emanuglibod\u003C\/i\u003E. She joyfully tells us that she will keep on doing this until the day that she can no more. She hasn’t lost hope and believes the only way to keep the tradition going is by paying it forward. In her case, Maricar passed down some native recipes that she learned along the way to three of her \u003Ci\u003Esuki\u003C\/i\u003E, one of whom has now become a \u003Ci\u003Emanuglibod\u003C\/i\u003E.\u003C\/span\u003E \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText by: Mayumi Espina\u003Cbr \/\u003EPhotos and Video by: Bakunawa Films\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5771874534313516498"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5771874534313516498"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/03\/manoglibod.html","title":"Negros Food Crawl : Ang Manuglibod"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/Zw60VDCHgIc\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-6857238515170699850"},"published":{"$t":"2022-03-03T07:23:00.006+08:00"},"updated":{"$t":"2022-03-05T12:50:32.381+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Negros Food Crawl"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/dwL3L755VCA\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgG7bkb74xvizoXuGwvOLmOXDIl7eS0D7QD8YkfQEiSDz_hqKBtnEKMydB4h3kNUiYWx7iHPlm1zpme7E1tKzFUlyYjjIuhn7IKaAy62R2ANCvLEORS-wPvAGsr6DCkLLE8mTtSrfnwlny6I90bZ-1DNARmwlqhfP4gLeIEXGyYA6FDO8w7-BavzzH38w=s2400\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2400\" data-original-width=\"1602\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgG7bkb74xvizoXuGwvOLmOXDIl7eS0D7QD8YkfQEiSDz_hqKBtnEKMydB4h3kNUiYWx7iHPlm1zpme7E1tKzFUlyYjjIuhn7IKaAy62R2ANCvLEORS-wPvAGsr6DCkLLE8mTtSrfnwlny6I90bZ-1DNARmwlqhfP4gLeIEXGyYA6FDO8w7-BavzzH38w=w428-h640\" width=\"428\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ELocal manuglibod, Maricar, replenishes her basket daily with an array of native delicacies from Silay Public Market\u003C\/div\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThe “merienda culture” of Filipinos pervades all social classes and eras. And in Negros where sugar is everyone’s middle name, merienda fare can easily become a feast. And so, the piaya is just icing on the cake. The breadth and depth of Negrense delicacies, both sweet and savory, parallels the Negrense’s imagination to create new ones and tweak the old. The iconic lumpia ubod has versions so many and distinct, each has to be identified by the creator’s name. Or, its place of origin, as in the case of “lumpia sang Silay”.\u003Cbr \/\u003E\u003Cbr \/\u003EAhh Silay, the Paris of Negros, cradle of genteel living and refinements, is also the undisputed repository of Negrense native snacks. How explain why, to this day, many delicacies continue to be whipped out of this city’s colonial homes? But this is not a story about Silay, though Silay is where we begin our story. \u003Cbr \/\u003E\u003Cbr \/\u003EThe concept of a food crawl may even have started here, with the manuglibod, the traditional itinerant vendor in her traditional patadyong skirt and kimona top, balancing a round native tray on her head laden with delicious food. Today, wearing hardy jeans, cool cotton shirt, and matching face mask, the manuglibod has traded the tray for an updated bayong or woven tote. Video story teller Kurt Soberano and writer Mayumi Espina are hot on the trail of the manuglibod, from sourcing at the public market to knocking on doors. What’s in the basket? Come see for yourself before the day’s delicacies are sold out. Watch Ang Manuglibod on \u003Ca href=\"http:\/\/www.negrosseasonofculture.com\"\u003Ewww.negrosseasonofculture.com\u003C\/a\u003E starting March 10.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgi3GnPmYvtURyN17K2lO3CnbNQjN6Gns16NjGEsh4_eItEvOuztbhxg28D7GLTp7r65KZXJAY9-h9EBzMUbCcbk5ZnhlJ6xi9xtuoByOBjznGxNjjuENDcQ8usIGvJaS9GTuA9yBL_wHnJDuZAm2ZYfy3QIKpiLiQKFFu3cVyErENRt1F-tcyHRGEw0Q=s2048\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1364\" data-original-width=\"2048\" height=\"213\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgi3GnPmYvtURyN17K2lO3CnbNQjN6Gns16NjGEsh4_eItEvOuztbhxg28D7GLTp7r65KZXJAY9-h9EBzMUbCcbk5ZnhlJ6xi9xtuoByOBjznGxNjjuENDcQ8usIGvJaS9GTuA9yBL_wHnJDuZAm2ZYfy3QIKpiLiQKFFu3cVyErENRt1F-tcyHRGEw0Q=s320\" width=\"320\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EButong-Butong is a local candy made from muscovado that is among the many products of Negros \nOccidental.\u003C\/div\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThis month, the Negros Season of Culture launches its year-long devotion to Negrense food under the campaign banner, Negros Food Crawl. That is exactly what we’ll do, through several months in 2022, crawling as it were from plate to plate, kitchen to kitchen. This is an exciting project that has been simmering on top of our stove. It’s a one-pot stew of delicacies, culinary traditions, culinary tours, the Negrense entrepreneurial spirit, up-and-coming chefs and the innovative kitchens that they run, heritage ingredients, and how-to cooking instructions.\u003Cbr \/\u003E\u003Cbr \/\u003ERight away, we roll out the first of these how-tos, spotlighting a classic Negrense candy. We challenge viewers to try their hand at making this nostalgic takeaway from when baby boomers were just booming. Young boys and girls of that period were never caught without these sweets, relentlessly sucking on them while digging in for a bragging bout, or sharing campus crush gossip. Butong-Butong will bring back childhood memories among the old, of sticky fingers and sticky lips and sticky school uniform sleeves. And then, it will let today’s millennials wonder what the fuss was all about. Wonder no more as you click into \u003Ca href=\"http:\/\/www.negrosseasonofculture.com\"\u003Ewww.negrosseasonofculture.com\u003C\/a\u003E starting March 17. \u003Cbr \/\u003E\u003Cbr \/\u003EThe fun doesn’t end there. At this time of still-limited and still-challenged travel options, the Negros Season of Culture brings more of Negros to the world with a series of virtual tours. We have a list lined up for the entire year, taking on sundry interests, but there is no better place to start than what matters most in a lockdown: Food!\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgQu84_cJr6GrBddJ7PcfziCQjTSgV2NBNrNMvj9VRaAo-a5VDLa5KDWiChK8ECXgrPg2COXn8RfoXLIKt0ccVd-61eSUTivLGAAr5LpUjKDfEfqOp3406i7WpaXU-rjptsKiD61oTLLe77lVC8E5pM4VqxsH6v1pLZEVfQPYv_Fs_7IHoY97DjTX6oaA=s4032\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" height=\"320\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgQu84_cJr6GrBddJ7PcfziCQjTSgV2NBNrNMvj9VRaAo-a5VDLa5KDWiChK8ECXgrPg2COXn8RfoXLIKt0ccVd-61eSUTivLGAAr5LpUjKDfEfqOp3406i7WpaXU-rjptsKiD61oTLLe77lVC8E5pM4VqxsH6v1pLZEVfQPYv_Fs_7IHoY97DjTX6oaA=s320\" width=\"240\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIt's a sweet and savoury time as guest vlogger Debbie Oca takes us on a pastry and café crawl across seven new spots in Bacolod.\u003C\/div\u003E\u003Cp style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EAnd so, this month, we deep-dive into what some enterprising millennials have been up to in recent months, nay recent years. Vlogger Debbie Oca takes us on a virtual tour in Bacolod Coffee \u0026amp; Sweets as she hops from one pastry shop\/coffee shop to another, all within the city. We chose seven based on strict criteria. It must be local. It must have a differentiating element from the rest of the picks, whether in menu, location, interior design, even experience. And the place must have opened just before the lockdown or right in the middle of it. The latter, we believe, reaffirms the values Negros Season of Culture is rooted on: integrity, industry, and innovation. Especially when the going gets tough.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, which pastry shop\/coffee shop made it to our final seven? Oh, wouldn’t you want us to spill the coffee beans. Hang tight until March 24, then crawl into \u003Ca href=\"http:\/\/www.negrosseasonofculture.com\"\u003Ewww.negrosseasonofculture.com\u003C\/a\u003E for the great reveal.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText by: Alan S. Gensoli\u003Cbr \/\u003EPhotos by: Bakunawa Films, Debbie Oca\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6857238515170699850"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/6857238515170699850"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/03\/negros-food-crawl.html","title":"Negros Food Crawl"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/dwL3L755VCA\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-45756483534375064"},"published":{"$t":"2022-01-18T07:55:00.030+08:00"},"updated":{"$t":"2022-01-18T09:07:26.635+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Piaya Bonbon is namit-namit"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/QCSxK8qbPuU\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EKalamay’s most liked Facebook post shows gilded trays of what looks like white chocolate truffles, or some cookies and cream confection. But at first bite, brows furrow, like when something is too good, one can’t put a finger on it: “Is this chocolate?”\u003Cbr \/\u003E\u003Cbr \/\u003E“Wait, it’s piaya!”\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi9gftTgRT4d6TF5H-Y0Y9QYfDdyAHc020RtZOTp1qot2qDvLl4hCxkPlZTuQsbzAytqHPUmI62E-LDAn-G4UNKoLz4nxd2yLlOCrM1nVEw9ihBIQsvMblxcJgvbCmmXkltZu0qyM8LWZaiTOKxCnku0obZs69a9FOZcCg3IKu65t7APrpYruTozEiF-g=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi9gftTgRT4d6TF5H-Y0Y9QYfDdyAHc020RtZOTp1qot2qDvLl4hCxkPlZTuQsbzAytqHPUmI62E-LDAn-G4UNKoLz4nxd2yLlOCrM1nVEw9ihBIQsvMblxcJgvbCmmXkltZu0qyM8LWZaiTOKxCnku0obZs69a9FOZcCg3IKu65t7APrpYruTozEiF-g=s16000\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003EA bonbon is any piece of chocolate that has a non-chocolate center like liqueur, fruit, nut, or in this case, muscovado!\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThis intriguing speckled mound of candy is, ladies and gentlemen, the Piaya Bonbon, available only in Kabankalan’s most exciting dessert stop, and only when pre-ordered for special occasions.\u0026nbsp; The artist behind the Piaya Bonbon is pastry chef Kaye Bello who, armed with a decade of Michelin-star training, makes magic daily at the Kalamay Artisan Pâtisserie. \u003Cbr \/\u003E\u003Cbr \/\u003EChef Kaye’s Piaya Bonbon is finely molded chocolate encasing a soft center of muscovado and a light piaya dough.\u0026nbsp; The first bite is a velvety chocolate flavor, and as teeth sink into the filling, a warm, piaya sweetness oozes out to remind you of home. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg68sBZuxG1zjag4skZTncV_aNETEVY0Ctv9tERzjmeRHH_xmaweeJlHZO3VaJgxL_YVpQhvuTe780tB2IsHGXEBYqbzUZwdJnsUIkitOKjRvUIPlfHvq1XbpOMi2xEswLOxrvkJC4S9JeECaR09Zh2BwSzECeatyeU8O4YVVbbnLEBg0wfkIGe4bdf2Q=s4418\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2943\" data-original-width=\"4418\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg68sBZuxG1zjag4skZTncV_aNETEVY0Ctv9tERzjmeRHH_xmaweeJlHZO3VaJgxL_YVpQhvuTe780tB2IsHGXEBYqbzUZwdJnsUIkitOKjRvUIPlfHvq1XbpOMi2xEswLOxrvkJC4S9JeECaR09Zh2BwSzECeatyeU8O4YVVbbnLEBg0wfkIGe4bdf2Q=s16000\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003EWatch Chef Kaye Bello’s video of making the Piaya Bonbon and see how her talent marries art, science, creativity, and technique.\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EIt’s like that moment-of-truth scene in the film, Ratatouille: the most formidable, scrawny, and scathing food critic in all of Paris takes a condescending sniff of the lowly vegetable dish, tries a forkful, and is transported to vivid memories of childhood, the warmth of home, and a mother’s cooking that can comfort any heartbreak and soothe any restless soul. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgoGXIRSM96mCAPo9auLZplyC7ahwVXbkGcx6XEwLA16c8VzouDvkMrQIyK47X1UJOp7MCIOkBFEgiqLJs3tagXQYVkiPN68pITs_SjQm2TZmN8Xrhm0pQO7GxV304wVYGi4RSgjihjIlUrQSvPlOi5KeuoBluUgF-t4RnLr_8bhzHz5rqCeM4PQxhsgw=s4418\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2943\" data-original-width=\"4418\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgoGXIRSM96mCAPo9auLZplyC7ahwVXbkGcx6XEwLA16c8VzouDvkMrQIyK47X1UJOp7MCIOkBFEgiqLJs3tagXQYVkiPN68pITs_SjQm2TZmN8Xrhm0pQO7GxV304wVYGi4RSgjihjIlUrQSvPlOi5KeuoBluUgF-t4RnLr_8bhzHz5rqCeM4PQxhsgw=s16000\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003EAt Kalamay Pattiserie in Kabankalan City, Negros Occidental, you are assured of the highest food safety standards, from hygiene to proper temperatures\u003C\/span\u003E.\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EChef Kaye’s creative take on the piaya is very much an ode to her heart and home. When the Negros Season of Culture team challenged her to recreate heritage food, the piaya struck her first. “This is my dad’s favorite pasalubong and we would buy boxes of them to bring with us over to the UK!”\u003Cbr \/\u003E\u003Cbr \/\u003EBut Chef Kaye knew that coming home to the Philippines wouldn’t be all pleasant and sugary sweet, and there would be days as bland as dough.\u0026nbsp; This patisserie owner has been ready to face that, including deviations like the recent typhoon Odette that ravaged Kabankalan. “I practice non-attachment in my daily life. When things happen, it is what it is and some things are just not in our control and not worth stressing about.” Thus, part of the poetry of the Piaya Bonbon is the toasty and sober piaya dough that balances out the sweetness of muscovado and chocolate. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMaking the Piaya Bonbon\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E“I have a ground rule in my kitchen,” Chef Kaye reveals. “If you don’t want to eat it, do not assume the customers would. Simple as that.”\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgBVnF_6zTfYdX_OXqFEckvC02r89COThXGVhiZouWh93T2wdGEFeyXKzOf1WrPG8BpR4Tp5Wl1wx9AtngwjhQZvG6Osm0ID4B_ywJHXuB7ozH1NpI_zAMaeJTZEHH1ZvxlRSGbfjTN9BsMd9feZLgFk2mHGAbVKiva5ncOWsxdyOXCHZdQGOCekBwhEw=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4528\" data-original-width=\"3016\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgBVnF_6zTfYdX_OXqFEckvC02r89COThXGVhiZouWh93T2wdGEFeyXKzOf1WrPG8BpR4Tp5Wl1wx9AtngwjhQZvG6Osm0ID4B_ywJHXuB7ozH1NpI_zAMaeJTZEHH1ZvxlRSGbfjTN9BsMd9feZLgFk2mHGAbVKiva5ncOWsxdyOXCHZdQGOCekBwhEw=w426-h640\" width=\"426\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: small;\"\u003EThese coin-size discs of toasty piaya dough complete the Piaya Bonbon experience. \u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThat’s why it’s not enough that Chef Kaye’s desserts are delicious. Trained and tried in the United Kingdom’s top-rated restaurants, Chef Kaye upholds the highest food safety standards. Her workspace is spic-and-span, and there is a method and precision to her cleaning and her every move. “It’s a bare minimum.” \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgfjbCOrYcA49HGkaP9AHSMU64Fql519TgX_Ar2WZsA7GmEU0vukyGO1i93tpdfKzTzWLSYvA0lgvSH49U0l7y1ab5MRbt31L1xUzGazjt8s9RWNrpYLBYDEsojo34nTE6FN2-KnYyJ2wEOWBJmKf3nXYZRa8koOUC7Aais72EfkEKoGBPT-cc4-ClHXw=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgfjbCOrYcA49HGkaP9AHSMU64Fql519TgX_Ar2WZsA7GmEU0vukyGO1i93tpdfKzTzWLSYvA0lgvSH49U0l7y1ab5MRbt31L1xUzGazjt8s9RWNrpYLBYDEsojo34nTE6FN2-KnYyJ2wEOWBJmKf3nXYZRa8koOUC7Aais72EfkEKoGBPT-cc4-ClHXw=w640-h426\" width=\"640\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EThe Piaya Bonbon's pearlized finish is achieved through the delicate process of tempering chocolate, quite a challenge in the tropics.\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EShe starts by wiping each crevice of the chocolate mold with a lint-free pad soaked in food-grade ethanol.\u0026nbsp; Once the mold is dry and squeaky clean, the sorcery of Chef Kaye’s Piaya Bonbon begins. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EPrepare the ingredients.\u003C\/i\u003E\u0026nbsp; To make the bonbons, Chef Kaye’s ingredients seem to be pretty basic: white chocolate, flour, muscovado sugar, glucose, sesame seeds, cocoa butter, oil, and salt. But the secret that distinguishes this dessert lies in the techniques, tools, and culinary science that Chef Kaye has mastered through the years. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh8iJMOtQ7i-HeNWxb5klT1qPbQ4ZxcJ59bw5Zz0LLDC7m2xs8HW1xPIHCRROuMLtXxbSiFxoSoVOQnYiZ7ut0J5rs_9nNan4awRdT8uiWbH0olXgNKDzLm47dwpa7WgN1vxKQj1INpamMh0vLol2rm41Ue_Exb_YIdLVmVvvlEUODPhIfv4EemLNT40w=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh8iJMOtQ7i-HeNWxb5klT1qPbQ4ZxcJ59bw5Zz0LLDC7m2xs8HW1xPIHCRROuMLtXxbSiFxoSoVOQnYiZ7ut0J5rs_9nNan4awRdT8uiWbH0olXgNKDzLm47dwpa7WgN1vxKQj1INpamMh0vLol2rm41Ue_Exb_YIdLVmVvvlEUODPhIfv4EemLNT40w=s16000\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ERibbons of white chocolate drop from Chef Kaye's candy mold.\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003Ci\u003ESpray the chocolate mold with colored cocoa butter in Eclipse Black.\u003C\/i\u003E\u0026nbsp; Airbrushing is quite a novel technique in chocolate-making, and Chef Kaye, seasoned in pastry competitions, has it in her arsenal.\u0026nbsp; This is done with black cocoa butter on the empty mold to achieve the speckled effect on the smooth white chocolate dome. These, Chef Kaye says, “represent the burnt bits of the piaya”. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EMake the bonbon filling.\u003C\/i\u003E While the airbrushed mold is set aside, Chef Kaye combines muscovado sugar, glucose, and water in a pan, bringing the mixture to a boil, until it reaches the “soft-ball stage”.\u0026nbsp; In candy making, the soft-ball stage is achieved when boiled sugar is gooey in texture. \u003Cbr \/\u003E\u003Cbr \/\u003EThe soft-ball muscovado mixture then goes to a piping bag, and is set aside to cool down. \u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003Ci\u003EKnead the piaya dough.\u003C\/i\u003E The piaya dough, after kneading, frying, and cutting, will serve as a thin, textured layer lodged between the muscovado and white chocolate medley. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ELightly fry and cut the piaya dough.\u003C\/i\u003E Chef Kaye flattens the mound of dough she just kneaded until it resembles the typical piaya disc. She fries the dough in a pan until it obtains the burnt, toasty spots characteristic of the piaya. \u003Cbr \/\u003E\u003Cbr \/\u003EWhile the cooked piaya is still warm, tiny circles the size of the chocolate mold are cut out of it. \u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ETemper the chocolate.\u003C\/i\u003E Tempering, the crucial process of heating and cooling chocolate so it becomes a firm but silky-smooth shell, is where Chef Kaye displays her prowess as a pastry chef.\u0026nbsp; She melts chocolate to a certain temperature, and, straight off the pan, pours chocolate on her stone table. With the grace and power of a Wushu artist, Chef Kaye works the hot white blanket with a chocolate spatula, constantly moving and folding on the cold surface. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjLNlerT9gcdPeTVjMoXfDuRIKjb8iM-kvvv6ErGEqymQiNCB7776QIVR2bh04l9R4GLl7LCh9jT5Lj1ghh_3AwmQa6xmDMq_F0QDqgO-BKGvoQOewm2c5aVEcimI3j9LM-wlnzAHVVI5VHdk-Y_-SmCudb4rjXE82Ko_dbu6-LyKTTBQ61eF1ExcZ9dg=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjLNlerT9gcdPeTVjMoXfDuRIKjb8iM-kvvv6ErGEqymQiNCB7776QIVR2bh04l9R4GLl7LCh9jT5Lj1ghh_3AwmQa6xmDMq_F0QDqgO-BKGvoQOewm2c5aVEcimI3j9LM-wlnzAHVVI5VHdk-Y_-SmCudb4rjXE82Ko_dbu6-LyKTTBQ61eF1ExcZ9dg=s16000\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003EPastry Chef Kaye Bello spoons sesame seeds on top of the muscovado filling, making the Piaya Bonbon an interesting play of texture, taste, and structure.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003Ci\u003ECast shells on the chocolate mold.\u003C\/i\u003E\u0026nbsp; Chef Kaye transfers the cooled chocolate from table to bowl, and once the desired temperature is achieved, she casts the creamy white shells on the airbrushed chocolate mold.\u0026nbsp; As each mold is filled, she then taps on the tray to get rid of air bubbles and ribbons of excess chocolate.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EPipe in the muscovado and piaya filling.\u003C\/i\u003E This is how the heart of the Piaya Bonbon is filled: Chef Kaye pipes in the dark, elegant muscovado to occupy three-fourths of the chocolate mold, sprinkles sesame seeds, and tops this Negrense section of the bonbon with the small coin-sized piaya discs. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ECap the bonbon molds with chocolate.\u003C\/i\u003E\u0026nbsp; Finally, the whole Piaya Bonbon enterprise is sealed with the remaining tempered white chocolate and is set aside for cooling.\u0026nbsp; By now the drooling intensifies. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh1ia0jtpw-clnxHZG5aPcYnmm6PglMnU0wmt32CScu6P4HFRkkZVn5Op7ilNhUVvxlHYqbMlHSytE-jlcombE54NazEjG3qiKnpmwZ2oXhgQX_dPeaD1vbJ1-ETX-jEmWUZO2GIqvWqBZ_cL4ZYpGuaiZPftlABA8PC630OjpAWbbjT9qwcoOtHRuTtw=s4528\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh1ia0jtpw-clnxHZG5aPcYnmm6PglMnU0wmt32CScu6P4HFRkkZVn5Op7ilNhUVvxlHYqbMlHSytE-jlcombE54NazEjG3qiKnpmwZ2oXhgQX_dPeaD1vbJ1-ETX-jEmWUZO2GIqvWqBZ_cL4ZYpGuaiZPftlABA8PC630OjpAWbbjT9qwcoOtHRuTtw=s16000\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003EThe dark speckles on the bonbon's white spherical chocolate dome are the charred parts of the piaya dough - definitely a conversation starter! \u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E“Is it chocolate? Is it piaya? It’s chocolate, and then it’s piaya again!”\u0026nbsp; Chef Kaye Bello is amused, recalling the pleased but confused reactions of people after trying her impressive Piaya Bonbon. \u003Cbr \/\u003E\u003Cbr \/\u003EBut the confusion doesn’t matter.\u0026nbsp; Just like how “bonbon”, the confectionery term for molded chocolates filled with a non-chocolate center, is the French word for “good” said twice, the Piaya Bonbon of Kalamay Artisan Pâtisserie is simply namit-namit.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText by: Krystel Marie Santiago\u003Cbr \/\u003EVideo by: Bakunawa Films\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/45756483534375064"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/45756483534375064"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2022\/01\/piaya-bonbon.html","title":"Piaya Bonbon is namit-namit"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/QCSxK8qbPuU\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-903000345897077661"},"published":{"$t":"2021-12-26T07:09:00.009+08:00"},"updated":{"$t":"2021-12-26T08:04:31.560+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Featured"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"People"}],"title":{"type":"text","$t":"Home Sweet Home"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/N1HJt1yMGyw\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EAfternoon tea and dreamy Christmas pastries in Kabankalan? You bet! \u003Cbr \/\u003E\u003Cbr \/\u003EKabankalan City is right at the ankle of the sock-shaped Negros island, connecting the sugar-rich provinces of Negros Occidental and Negros Oriental. It's just the right spot for Chef Kaye Bello's pastry shop called Kalamay, the Hiligaynon word for sugar.\u003C\/span\u003E\u003Cbr \/\u003E\n\n\n\n\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiAc4MApR81e4u8N5Q5-NLEwKTS-RM6oKml5wADUQk2Uj8IbEaz43iINqfqw7YlXPaqeMJr1kH4KRMCws7BcHcenF3j07B0k8Q5jfDwX5L4joHtIlcloDaO4RLj73jbjFFUdIrIacKBm1txobhSQhlya_6V5LVMxebb13KM-utntZrg5RYklQ2ZRKcOsA\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"2927\" data-original-width=\"4394\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiAc4MApR81e4u8N5Q5-NLEwKTS-RM6oKml5wADUQk2Uj8IbEaz43iINqfqw7YlXPaqeMJr1kH4KRMCws7BcHcenF3j07B0k8Q5jfDwX5L4joHtIlcloDaO4RLj73jbjFFUdIrIacKBm1txobhSQhlya_6V5LVMxebb13KM-utntZrg5RYklQ2ZRKcOsA\" \/\u003E\u003C\/a\u003EPastry\n Chef Kaye Bello, 31, brings home to Kabankalan her magic with desserts \nand fine sweets, the fruit of a decade of training in the UK’s most \nillustrious kitchens.\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EWatching the UK-trained Kaye Bello mold chocolate bonbons is already a treat in itself. With a deft hand, she tempers the chocolate to a velvety finish, casts the bonbon shells, and pipes in a special filling. For today, Chef Kaye is making something so special they're not on the menu: chocolate piaya bonbons with a muscovado center exclusively for the Negros Season of Culture.\u0026nbsp; A major ingredient is couverture chocolate, a type that is processed to contain more cocoa butter so it achieves a high-gloss coating for truffles, bonbons, and similar confections. Bite into Chef Kaye’s piaya bonbon, and it reminds you of the classic Negrense delicacy, this time enrobed in fine chocolate. \u003Cbr \/\u003E\u003Cbr \/\u003EOn ordinary days that don’t call for piaya bonbons, Chef Kaye starts early in her immaculate white pastry shop and makes cupcakes, which she tops with swirls and peaks of botanical buttercream icing. Scones, cucumber sandwiches, and blondies served on a three-tiered cake stand adorn the counter, and one cake on the menu, the dark chocolate entremet, is a conversation piece. It is no less than Chef Kaye’s own recipe that was once her entry in the International Chocolate Chefs’ Competition, popularly known among bakers as the C3, in France. \u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjRaVqGew-094S9ZecZEw0BUX9877a92Y0P-uQ-K7X35VU8MM0N74PdpMaZC-6dVk4ofbQ89O43q_7DN9hMcGELeq1pTmeWi_as55Xkx3G-mn2HCX9hlRN7RMxLVCuw6-2kiF8yTY-duOGXd6bVh_1VvrLL7cI_PmnD0MihiINgv-jiFR7iLvmp7Y9QuA\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"2959\" data-original-width=\"4442\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjRaVqGew-094S9ZecZEw0BUX9877a92Y0P-uQ-K7X35VU8MM0N74PdpMaZC-6dVk4ofbQ89O43q_7DN9hMcGELeq1pTmeWi_as55Xkx3G-mn2HCX9hlRN7RMxLVCuw6-2kiF8yTY-duOGXd6bVh_1VvrLL7cI_PmnD0MihiINgv-jiFR7iLvmp7Y9QuA\" \/\u003E\u003C\/a\u003EKalamay is located on Lirazan Street, right at Chef Kaye Bello’s family home in Kabankalan.\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EAll these treats that you wish for on a Christmas morning are available in Chef Kaye's quaint Kalamay Artisan Patisserie – in Kabankalan, in its quiet confidence, which the chef vowed to come home to since she was young. She moved to the UK with her parents when she was 10, but would constantly spend summer breaks in the laidback city in southern Negros Occidental, and realize that her fondest childhood memories “were surrounded by my grandparents”.\u003C\/span\u003E \u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi443qLP2voATpIfFVQTkZCJPCP5lOZ41ZMY-JdIwk3VBbiykIk7-wIu9lmBl2W_3p4MX8x4fpLUsLpGSDDqoKHT9Jdy08Y7L6rZ4vWq-7fa1OgSFFHLUgEEND_esqtHvPhmvcqFuxu4STnEYb02a2aj4AdS6QOTapDJ24S8ErCTL_8Gucs6I6vO6DNfA\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"2941\" data-original-width=\"4415\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi443qLP2voATpIfFVQTkZCJPCP5lOZ41ZMY-JdIwk3VBbiykIk7-wIu9lmBl2W_3p4MX8x4fpLUsLpGSDDqoKHT9Jdy08Y7L6rZ4vWq-7fa1OgSFFHLUgEEND_esqtHvPhmvcqFuxu4STnEYb02a2aj4AdS6QOTapDJ24S8ErCTL_8Gucs6I6vO6DNfA\" \/\u003E\u003C\/a\u003EHaving her dear cousins help out at the café makes Chef Kaye relive her happiest childhood memories in Kabankalan.\u003C\/div\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EThe 31-year-old courageously steered her life to open up shop here in the midst of a pandemic – quite an unusual decision while everyone else scrambles to work abroad; and certainly mind-boggling, what with her impressive track record of apprenticeships in some of the most illustrious, Michelin-star restaurants in UK. \u003Cbr \/\u003E\u003Cbr \/\u003EHer career as a pastry chef had been accidental. Back in Oxford where they live in the UK, she decided to buy time while waiting for medical school to open by applying in a two-week course at the culinary school just right across. But the path to being a doctor got sidetracked when Kaye discovered that her experience at the culinary school became “the best two weeks” of her life.\u0026nbsp;\u003C\/span\u003E \u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiQhc5hQFoom0FSrEe39sgLMho85vN-JUeb8pHkMyX0jMUrHYZ43pMEz4d4U4Co3B7akps2INs6yH0d6aTg2QJ7eplGC6f0EXdnC-yYXwaQu6Pxyp7UdaP-U8w85w3RNZFUGibobRPWKyKNZsyJH5ip5cIA64rVjNlFIWgx1XF-uS49ytbtiCJXLHJiqA\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiQhc5hQFoom0FSrEe39sgLMho85vN-JUeb8pHkMyX0jMUrHYZ43pMEz4d4U4Co3B7akps2INs6yH0d6aTg2QJ7eplGC6f0EXdnC-yYXwaQu6Pxyp7UdaP-U8w85w3RNZFUGibobRPWKyKNZsyJH5ip5cIA64rVjNlFIWgx1XF-uS49ytbtiCJXLHJiqA\" \/\u003E\u003C\/a\u003EChef\n Kaye’s botanical cupcakes. Take a deep breath, and slowly savor the \nrich buttercream, the fluff of the cake, the sweetness of Negros sugar, \nthe blessing of home, bit by bit.\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EHer dad would drop her off thinking she was still attending medical school, until he found out she had been crossing the street, eyes peeled for her deepest culinary passions. Despite her parents’ initial hesitation about her going off the beaten path of Medicine or Law, Kaye stood by her decision. Admittedly stubborn, she has since she was 16. \u003Cbr \/\u003E\u003Cbr \/\u003EChef Kaye’s grit seems to have been the thread that runs through and strings together the spate of good luck she has had, from her stints as a pastry chef in the kitchens of Gordon Ramsay, Heston Blumenthal, Waldorf Astoria Hotels, among others.\u0026nbsp; In these busy, humid kitchens that are oftentimes filled with hotheads, Chef Kaye shares that the gift that she brings as a Filipino is her optimism, and a ready smile on her face. As Filipinos, “we don’t take everything seriously in a positive way; I think we always try to find ways to make the best out of any situation.”\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjv-AG_6ilq6Eu8XM380jT2-7nU2dFTPi4IGgQNoNbyQBViYQCottE8vZl_VfmK2GmahIarlXAzfo1oJpQUMe_lUD9-zypcyAbdUEk1wOo2sqOkX_MVK7lKcjTo4STxreKkmS5p_i2a4F79E4LUxOUbqcwWymw7hn7d1y9IP-sdHfFL2eodSIlpLSvlkA\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"4528\" data-original-width=\"3016\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjv-AG_6ilq6Eu8XM380jT2-7nU2dFTPi4IGgQNoNbyQBViYQCottE8vZl_VfmK2GmahIarlXAzfo1oJpQUMe_lUD9-zypcyAbdUEk1wOo2sqOkX_MVK7lKcjTo4STxreKkmS5p_i2a4F79E4LUxOUbqcwWymw7hn7d1y9IP-sdHfFL2eodSIlpLSvlkA\" \/\u003E\u003C\/a\u003EChef Kaye is pretty pleased with her Basque Burnt Cheesecake, a top favorite among her repeat customers.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EOnce, the Negrense pastry chef emailed William Curley, a prestigious chocolatier, if she could work in his shop for free. She did for a year and a half, and she would get chocolate as payment – contentedly.\u0026nbsp; Chef Kaye would also hold on to the advice that her former boss, acclaimed UK pastry chef Raymond Blanc, had imparted to her: with passion and enjoyment in the job, money will just flow. \u003Cbr \/\u003E\u003Cbr \/\u003EEven with all these years of world-class experience under her belt, the allure of Negrense culture still pulls Chef Kaye closer to Kabankalan. Her parents were quick to instill this, with the Hiligaynon language as their currency of exchange in their Oxford home, and KBL, a heritage Negrense soup dish, as their weekly staple. Her older siblings back in Kabankalan also deliberately check on her, lest she gets “whitewashed” by British culture.\u0026nbsp; In fact, her favorite pastries in the Kabankalan of her childhood were boat tarts, which she would remember every time she made frangipane tarts as a pastry chef. The frangipane filling is a pasty mixture of butter, eggs, ground almonds, sugar, and a bit of flour, but take it from Chef Kaye – “boat tarts are 10 times better!”\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh1QaJXmTaM0y5tRaAmzYQhWp3X7TCFZl4SsbfDDEKhvWAD6ZeWQ0ksFZyCM6kf6rq4sqiT0buc7xeuk2-cBhlrVd58Vhhhy07aZIPosOifpGecnd9iK3ruWM0psnweVOo9dsYrDPGKgEzdLyNpTw8kl319o56S0l0vHpru3BUYEbK8m6IZ6FE5YvO9Jg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEh1QaJXmTaM0y5tRaAmzYQhWp3X7TCFZl4SsbfDDEKhvWAD6ZeWQ0ksFZyCM6kf6rq4sqiT0buc7xeuk2-cBhlrVd58Vhhhy07aZIPosOifpGecnd9iK3ruWM0psnweVOo9dsYrDPGKgEzdLyNpTw8kl319o56S0l0vHpru3BUYEbK8m6IZ6FE5YvO9Jg\" \/\u003E\u003C\/a\u003EChef Kaye prepares the muscovado for her chocolate piaya bonbons.  Too bad, these are not on the Kalamay menu.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThis new pastry shop on Lirazan Street is thus named “Kalamay”, because Chef Kaye wants it to sound proudly Ilonggo, even as her menu is filled with British and European treats. “Kalamay is the core ingredient of pastry,” she explains. “It’s humble, easy to say, easy to remember; if it’s something English or French, it’s just not me.” She also wants people in Kabankalan to feel comfortable in the café while enjoying the best of the world, especially at a time when it’s difficult to travel about. The last thing she wants is for people to feel intimidated by a fancy name. \u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgj7qJIdbqLMQObFUwxXF5Z-RWOVI4oAxb3MRDpwtpU6c3syQQPC2EQge9GCuRbx8mZsnF4F3pevSTSgp14UOMn-30Jnp6oe998VGi03fgNAQbCeS9yXRzqwrGjpe4AcgQ5NCo-8j3gDb1FdXKXeEVdimf7lB4jmLbjuNZchLwfcz0cina__o7_-nGPZw\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"3016\" data-original-width=\"4528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgj7qJIdbqLMQObFUwxXF5Z-RWOVI4oAxb3MRDpwtpU6c3syQQPC2EQge9GCuRbx8mZsnF4F3pevSTSgp14UOMn-30Jnp6oe998VGi03fgNAQbCeS9yXRzqwrGjpe4AcgQ5NCo-8j3gDb1FdXKXeEVdimf7lB4jmLbjuNZchLwfcz0cina__o7_-nGPZw\" \/\u003E\u003C\/a\u003EBlame it on Bridgerton, but if you’re craving some crumbly scones and butter dribbling down your chin, head straight to Kalamay.\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: large;\"\u003EEvery day, Chef Kaye adds something new to the menu, exploring and recreating heritage sweets and European classics.\u0026nbsp; She is always on the lookout for produce of local farmers and small sellers, and has also started to grow her own fruit trees, like avocadoes and golden coconuts. This, she expresses, is not just for a steady flow of fresh ingredients, but for the solace she finds in the “mindful, slow, and meditative process” of planting. \u003Cbr \/\u003E\u003Cbr \/\u003EChef Kaye plans to keep Kalamay small-scale, focusing on quality and never on mass production, so this artisan pastry shop doesn’t lose its personal touch.\u0026nbsp; She came home well prepared anyway, armed with a business plan, her dual citizenship secured, and a vision for Kalamay to be known in Asia someday, as the distinct Hiligaynon term for sugar, and as that pastry shop in Kabankalan. In all her gentle boldness, Chef Kaye maintains that Kalamay “is for Kabankalan.” When asked if they deliver, the Kalamay’s Facebook Messenger chatbot breaks it to you gently: “Unfortunately, we don't have deliveries and we don't see possibility of deliveries in the future.”\u003Cbr \/\u003E\u003Cbr \/\u003EAnd rightly so, lest Kalamay lose its character, like the fate of many shops that decided to branch out. “If people want to experience Kalamay, they have to go to Kabankalan.” For chocolate piaya bonbons (if you're lucky!) and that prize-winning pastry, who wouldn’t?\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgFTb9Z9LUSPoS5G8LJTgEUQAN_Aac3DHiYYskft08EGc5x_Oh1XQejYjdgvxgGVkrl4u-5hKT4h66YBjRLfRWCU3OfbITmolOT43Hnhx73s_PiFSeh13OAzcVGPFciGZFBXzYzTW3T4JtzLkGpl1ajp_1F-bDJ3wshuVY4AhgNPIkoV7hKNt-_6eiOwQ\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"3834\" data-original-width=\"5751\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgFTb9Z9LUSPoS5G8LJTgEUQAN_Aac3DHiYYskft08EGc5x_Oh1XQejYjdgvxgGVkrl4u-5hKT4h66YBjRLfRWCU3OfbITmolOT43Hnhx73s_PiFSeh13OAzcVGPFciGZFBXzYzTW3T4JtzLkGpl1ajp_1F-bDJ3wshuVY4AhgNPIkoV7hKNt-_6eiOwQ\" \/\u003E\u003C\/a\u003EThanks to UK-trained pastry chef Kaye Bello, the closest you can get to an authentic English afternoon tea experience is at Kalamay. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EText by: Kimee Santiago\u003Cbr \/\u003EPhotos \u0026amp; Video by: Bakunawa Films\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/903000345897077661"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/903000345897077661"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2021\/12\/home-sweet-home.html","title":"Home Sweet Home"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/N1HJt1yMGyw\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-5495555595055694878"},"published":{"$t":"2021-10-05T06:55:00.004+08:00"},"updated":{"$t":"2021-10-05T06:55:51.192+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Linutik with Malunggay Chimichurri Sauce by Chef BJ Uy"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/O05OzpNm6FQ\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u0026nbsp;\u003Cbr \/\u003E“Fusion is confusion,” his two mentors would say about merging cuisines from disparate cultures. And to think that they were German and Austrian, practically next-door neighbors. Meanwhile, Negrense Chef BJ Uy knows, the Filipino is the expat Latino in Southeast Asia, and bridging that wide cultural divide is next to impossible. Thankfully, Chef BJ is a good student. His inquisitive mind has inspired him to find home-grown dishes in Negros that have yet to see the light of day. Unearthing these, knowing their ingredients, securing their authenticity, and then and only then, modifying them into something for the world to delight on, is at the heart of Chef BJ’s kitchen philosophy. Take the Negrense heritage dish, Linutik. To it, Chef BJ adds Chimichurri Sauce. Nothing can be more Negrense-Latino, but Negrense first.\u003C\/span\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5495555595055694878"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/5495555595055694878"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2021\/10\/linutik-with-malunggay-chimichurri.html","title":"Linutik with Malunggay Chimichurri Sauce by Chef BJ Uy"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/O05OzpNm6FQ\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-2540160422766750710"},"published":{"$t":"2021-09-28T20:31:00.003+08:00"},"updated":{"$t":"2021-09-28T20:38:47.062+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Pancit Molo Raviolo by Chef Don Colmenares"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/NnMlmWSjcR4\" width=\"480\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u0026nbsp;\u003Cbr \/\u003EPresentation is paramount, so it is to Negrense Chef Don Colmenares. To be sure, no chef would even touch the topic of food presentation unless the intrinsic qualities of the dish are in place. To Chef Don, that runs the gamut of culinary cares, from picking fresh vegetables in his garden and selecting meats raised in his family’s farm, to knowing the point about the dish, its place in local family histories, and the heritage that it continues to keep for a people. That is why, when Chef Don’s plate is finally presented to the eyes, it is like watching a play poetically paced in acts. This artistic flair is in plain view when Chef Don reinterprets the classic Pancit Molo by ravishing the senses with a robust raviolo. \u003C\/span\u003E\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/2540160422766750710"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/2540160422766750710"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2021\/09\/pancit-molo-raviolo-by-chef-don.html","title":"Pancit Molo Raviolo by Chef Don Colmenares"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/NnMlmWSjcR4\/default.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-451227842527151727.post-1773362401498332695"},"published":{"$t":"2021-09-15T14:24:00.008+08:00"},"updated":{"$t":"2021-09-20T10:07:42.595+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food"}],"title":{"type":"text","$t":"Sous vide ballotine of Chicken Binakol"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" height=\"270\" src=\"https:\/\/youtube.com\/embed\/tae79iEPXwE\" width=\"480\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003EThe palpable passion of Negrense Chef Nico De Asis Millanes is traced to a bloodline steeped in food. Born to a fishing business and raised among relatives who knew their way around the kitchen, Chef Nico has grown relentless about stoking the fire of culinary creativity that just doesn’t give up on work, nor give in to pressure. He apprenticed in a 3-Michelin Star restaurant in Paris because it was the hardest option available to him. That instantly brings to mind the words of JFK, “we do these things not because they are easy, but because they are hard.” And just like that, Chef Nico takes the Chicken Binakol to the moon and back. Watch Chef Nico reissue this Negrense heritage soup with French technique and panache. The result? Voila!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan id=\"docs-internal-guid-dbb85cfc-7fff-43f7-a71a-56cf60b675d2\" style=\"background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n  \n  \n  \n  \u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bZ5j8HIMZvQ\/YUGXdZU58bI\/AAAAAAAAALE\/t4-NwwLE9poFl2EJ8ew-ZGBZOKcCrnbiwCLcBGAsYHQ\/s0\/729x80adbar3.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"80\" data-original-width=\"729\" src=\"https:\/\/1.bp.blogspot.com\/-bZ5j8HIMZvQ\/YUGXdZU58bI\/AAAAAAAAALE\/t4-NwwLE9poFl2EJ8ew-ZGBZOKcCrnbiwCLcBGAsYHQ\/s0\/729x80adbar3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1773362401498332695"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/451227842527151727\/posts\/default\/1773362401498332695"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.negrosseasonofculture.com\/2021\/09\/binakol-by-nico-millanes.html","title":"Sous vide ballotine of Chicken Binakol"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/tae79iEPXwE\/default.jpg","height":"72","width":"72"}}]}});