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| | MARINA BRINGS ILONGGO COOKING TO GLORIETA 4, "Ma kaon ta" |
 | | "Ilonggo cuisine does not rely too much on garnishes or sauces," Gorriceta observes. |
 | | Our culinary vocabulary was expanded once more with the addition of appetizing Ilonggo words, such as sisi (little oysters pickled in brine), apan-apan (kangkong stalks), kansi (nilagang baka), batuan (a souring ingredient for sinigang), sinugba (grill) and KBL for a stew made of kadios, baboy and langka. |
 | | And to demonstrate how Ilonggo culture and cuisine are so closely intertwined, the lunch guests during the Marina opening were entertained with a mini-fashion show featuring creations by Iloilo-born young designer Eric de los Santos, who used native hand-woven hablon fabric, made from jusi (banana fiber) and piña (pineapple fiber). |
| www.newsflash.org /2004/02/tl/tl012444.htm (688 words) |
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