By Jorry Palada
FLAVOURS

It all started with an almost nonstop talk about food during a long travel. In conversation were Corazon Alvina of the Metropolitan Museum of Manila and Millie Dizon, VP for Marketing Communications Group of SM, among others. When they arrived at their destination, the idea for My City, My SM, My Cuisine was born. The project, in cooperation with The Philippine Star is a perfect complement with the retail giant’s on-going thrust of showcasing the best of the regions.

And in time Dinagyang 2012, the event centre of SM City Iloilo was transformed into regal showcase of Ilonggo gastronomy and culture as it welcomed the arrival of My City, My SM, My Cuisine. With replicas of the symbols of Iloilo like the Arroyo Fountain and the Molo Bandstand with the Miag-ao Church as background to the (almost) aristocratic buffet set-up, it was a fusion of history, culture and gastronomy.

COOK OFF

The event also celebrates the flavors of Philippine regional cuisine through a culinary contest featuring two signature recipes from Iloilo - Pancit Molo and Mango Dessert.  For desserts, it was a galore of mangoes as five contestants created special recipes that include Mango Pastillas, Crazy Herbed Mango, Mango Cathedral Window, Mango Crema and Puto Cheese with Mango Pudding. In the end it was Analye Padilla’s different take on puto that got the judges nods.

On the other hand, the entries for the Pancit Molo competition were all noteworthy given the fact that they had to start from scratch and come up with their dish in less than two hours. It was the Pancit Molo of Maria Zaide Bastintin that tickled the taste buds of the judges and was adjudged the winner.

Judges for the said competition were Chef Rafael "Tibong" Jardeleza, gourmand Eugene Jamerlan, Heather Sanson Larraga-Maloto of Panaderia de Molo and Reina Donesa, asst. branch manager of SM. Dept Store and Corazon Alvina.

A REGAL LAUNCH

No less than Iloilo City Mayor Jed Patrick Mabilog welcomed the VIPs and delivered keynote speech during the formal launch. Guests include SM's Millie Dizon, Corazon Alvina, Dept. of Tourism Region 6 OIC Atty. Helen Catalbas, councilor Perla Zulueta, Civic Leader Ma. Luisa Segovia and writer Jessica Zafra, among others.

In each of the cities featured in the My City, My SM, My Cuisine, the organizers chose notable personalities to share their families’ heirloom recipes. On video, hosted by food writer and researcher Corazon Alvina, they showed how these dishes are prepared together with some interesting stories on the side.

Eugene Jamerlan shared his family's long time recipe - Estofado nga Pato sa Tuba. Shot at the Camiña Balay nga Bato in Arevalo, he shares how the duck is slowly boiled in a tuba concoction (with onions, ginger, peppercorn, garlic, brown sugar and bay leaves, among others) for at least five hours to really soften the meat and for the flavours to seep in. It is a regular fiesta fare in the Jamerlan household especially during the feast of Jaro.

Maridel Uygongco prepared two desserts - Potato Praline Torte and YSL. The former is her winning recipe inspired by banana cue while YSL has quite an interesting story as she narrated and yes, it is YSL as in Yves Saint Laurent. She has been making this dessert - from fried and sugar coated ibos then placing it on top of butter cream and adding fresh fruits like mangoes and kiwi on top - but still haven't found a name for it. Then a friend suggested calling it YSL with the Yves or Ybs sounding like ibos, then the rest was history.

And finally, Chef Tibong Jardeleza made a dish using his favorite ingredient - lengua. His recipe, called Lengua con Setas con Olivas, has been in the family ever since and has tomato sauce as base with Spanish chorizo, shitake mushrooms, wine, olives and a lot of other herbs and spices. The resulting dish is a melange of new flavours for a lengua dish - familiar yet special; plus the lengua melts in the mouth added a new dimension to this particular delicacy.

A spread of Ilonggo specialties was catered by Chef Miguel Cordova of Esca's Garden Restaurant and showcased delicacies like valenciana, pancit Molo, pancit Efuven, fresh lumpia, panara, pan de sal ni Pa-a with adobo pate and quezo de bola filling, vegetable ukoy and turoncito de halo-halo.

It was indeed an afternoon reflective of Iloilo's best - food, culture and heritage and with projects like My City, My SM, My Cuisine, it will surely boost the tourism potentials at the same time a chance to showcase the gastronomic and cultural heritage of Iloilo. Not only for the tourists but for the Ilonggos themselves - to rediscover, to appreciate more and share with pride to the rest of the world!*

(The author blogs and shares more gastronomic delights of Iloilo and beyond at www.flavoursofiloilo.blogspot.com. Check out past articles at www.iloilonewstoday.com - flavors)