By Sol Vanzi Timpla't Sikkim
AROUND THE PHILIPPINES IN 60 SECONDS 

‘Go local!’ is the battlecry of a website that lets people buy local products with just a click of the mouse.

Last weekend was a long feast of unexpected delights from faraway places with strange sounding names: Boalan, Koronadal, Kablon, Tupi, and Ormoc, where natives have been producing tasty snacks, condiments, and wines that used to be famous only within their villages.

Today, thanks to modern technology and individuals concerned for the welfare of the less fortunate, these hitherto unknown treats are within reach of everyone, enriching culinary experiences of Filipinos (and foreign foodies) everywhere while, at the same time, improving the lives of families in far-flung villages.

@ the SARISARISTORE.COM


http://www.sarisaristore.com/1780/index.php


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Around the Philippines in 60 Seconds

‘Go local!’ is the battlecry of a website that lets people buy local products with just a click of the mouse.

MANILA, OCTOBER 20, 2014 (MANILA BULLETIN) by Sol Vanzi - Last weekend was a long feast of unexpected delights from faraway places with strange sounding names: Boalan, Koronadal, Kablon, Tupi, and Ormoc, where natives have been producing tasty snacks, condiments, and wines that used to be famous only within their villages.

Today, thanks to modern technology and individuals concerned for the welfare of the less fortunate, these hitherto unknown treats are within reach of everyone, enriching culinary experiences of Filipinos (and foreign foodies) everywhere while, at the same time, improving the lives of families in far-flung villages.


Jackfruit marmalade Jackfruit marmalade

LOCAL IS BEST

Buying local is a movement that aims to patronize products of one’s own locality to ensure freshness and sustainability as well as to support local farming, fishing, and manufacturing communities.

Finally, it is being appreciated and embraced in the Philippines by picky gourmets and ordinary consumers, who had been raised by a generation that belittled local produce and therefore grew up partial to imported goods.

HOMEGROWN BACALAO [ZAMBOANGA]

A perfect example of outstanding local products is the bottled ready-to-eat Bacalao from Boalan, Zamboanga City.

It has chunks of fresh torcillo (barracuda) simmered in olive oil, herbs, spices, onions, garlic, tomato sauce, and Italian seasoning.

To prove its versatility, we tossed the Bacalao sauce with boiled pasta, spread it over pizza, scattered it on toast, and grilled it under melted cheese. The possibilities are endless, limited only by one’s imagination and hunger pangs.

17 REGIONS, 80 PROVINCES


Bottled Bacalao

Bottled Bacalao is only one of the many food and nonfood artisanal products available through the
e-commerce site www.sarisaristore.com, the marketing arm of the movement 1780 by SariSari, named after the 17 regions and 80 provinces nationwide.

Small communities stand to benefit from this innovative scheme.

The site features everything from local delicacies like the pili-stuffed hopia baked by the Warays of Samar and Leyte to finely woven grass mats crafted by the seafaring Badjaos.


Hopia de Pili is shaped like a small buttery empanada with a sweetened pili.

There are also high-fashion jewelry made from local materials like pearls and semi-precious stones.

TROPICAL FRUIT WINES [COTABATO]


Tropical fruit wine from North Cotabato

We set aside an entire evening for tasting wine, savoring each and every variant from South Tropics Winery of South Cotabato.

The spirits carried the essence of fruits grown organically in the lush highlands, untouched by chemical fertilizers and pesticides.

The mouthwatering list includes guyabano, passion fruit, rambutan, pineapple, marang, lanzones, strawberry, banana, and mango. The guyabano went well with appetizers. Passion fruit was fine with a meat main course. Mango and marang paired perfectly with desserts.


FROM LEFT: Heart of Palm atchara; MIDDLE: organic dark chocolate from Tupi; RIGHT: South Cotabato, and spicy bell pepper sauce from Koronadal,

Heart of Palm atchara, organic dark chocolate from Tupi, South Cotabato, and picy bell pepper sauce from Koronadal, Heart of Palm atchara, organic dark chocolate from Tupi, South Cotabato, and spicy bell pepper sauce from Koronadal.

HEART OF BETEL NUT PALM

We know and love atchara, generally made from grated green papaya. But I bet only a very few have ever tasted atchara from the heart of the betel nut palm (Areca catechu), a plant that’s rarely found in urban areas.

A woman named Evelyn is apparently famous in Boalan, Zamboanga City for her homemade betel nut atchara, which travelers have been buying to take home as pasalubong.

Today, Evelyn produces the atchara dish under the label Bongga, a bestseller for its fresh, tangy taste and crisp texture.


SOL JOSE VANZI'S CORNER
LIFESTYLE COLUMNIST OF THE MANILA DAILY BULLETIN & PANORAMA
'TIMPLA'T TIKIM'


Sol's profile avatar at Manila Bulletin
Lifestyle/Food

http://www.mb.com.ph/author/sol-vanzi/
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Chief News Editor: Sol Jose Vanzi

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