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PHNO SCIENCE & INFOTECH NEWS
(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  TRAVEL & LIFESTYLE PAGE THIS WEEK

FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

EXOTIC IN THE CITY
[Agri fair at BGC ends 40-year wait for best and rarest 'kinilaw']


JUNE 2 -FRESH HARVEST All-natural and rare indigenous fruits and organic products, many produced by SMEs
Images by NOEL PABALATE 'Kinilaw' is what Filipinos call a dish of seasoned raw fish which is also claimed by many countries as their very own. Hawaiians call it poke. A variant called ota ika is found in various Polynesian islands. Its French name is poisson cru or “raw fish.” The best known raw fish dish in China is probably yusheng, often served during Chinese New Year celebrations. It’s an elaborate salad made up of strips of raw fish, tossed with everything from vegetables to herbs, to seeds and nuts and drenched with a vinegar-based dressing. Ceviche has spread to most of Latin America and even up to North America. It consists of raw seafood, marinated in strong citrus juice. The variety of seafood, type of citrus, length of marination, and garnishes (often herbs, vegetables, and chilis) vary considerably. Types of seafood often include shrimp, squid, white fish like sea bass, and shark. In Peru, the marinade itself is incredibly acidic, salty, and spicy, and is sometimes served in a shot glass before the meal. This is called leche de tigre, which mean’s tiger’s milk. My own love affair with raw fish began with the Ilonggo kinilaw na dilis from Villa de Guia Granada, wife of nationalist journalist Ernie Granada. She stirred in pure coconut cream at the last minute. Conchita Yap, mother-in-law of congressman Toby Tiangco, prefers large tuna sliced into cubes with calamansi juice poured on when everyone is ready to eat. READ MORE...


READ FULL MEDIA REPORTS HERE:

Exotic in the City: Agri fair at BGC ends 40-year wait for best and rarest kinilaw


FRESH HARVEST All-natural and rare indigenous fruits and organic products, many produced by SMEs

Images by NOEL PABALATE

MANILA, JUNE 6, 2016 (MANILA BULLETIN) by Sol Vanzi June 2, 2016 (updated) - 'Kinilaw' is what Filipinos call a dish of seasoned raw fish which is also claimed by many countries as their very own.

Hawaiians call it 'poke'. A variant called ota ika is found in various Polynesian islands. Its French name is poisson cru or “raw fish.”

The best known raw fish dish in China is probably yusheng, often served during Chinese New Year celebrations. It’s an elaborate salad made up of strips of raw fish, tossed with everything from vegetables to herbs, to seeds and nuts and drenched with a vinegar-based dressing.


CEVICHE -COURTESY OF MODERNFARMER.COM

Ceviche has spread to most of Latin America and even up to North America. It consists of raw seafood, marinated in strong citrus juice. The variety of seafood, type of citrus, length of marination, and garnishes (often herbs, vegetables, and chilis) vary considerably.

Types of seafood often include shrimp, squid, white fish like sea bass, and shark. In Peru, the marinade itself is incredibly acidic, salty, and spicy, and is sometimes served in a shot glass before the meal. This is called leche de tigre, which mean’s tiger’s milk.

My own love affair with raw fish began with the Ilonggo 'kinilaw na dilis' from Villa de Guia Granada, wife of nationalist journalist Ernie Granada.

She stirred in pure coconut cream at the last minute. Conchita Yap, mother-in-law of congressman Toby Tiangco, prefers large tuna sliced into cubes with calamansi juice poured on when everyone is ready to eat.


Laing on crackers -Images by NOEL PABALATE

READ MORE...

But the best and rarest 'kinilaw' for me was served at the home of ballet teacher Cynthia “Joji” Francisco in Davao City, a place I visited often in the 1970s for business and romantic reasons.

The marinade had native vinegar from nipa tuba and the juices of “sua” (local lime), spiked with extracts from the grated pulp of rare 'tabon-tabon' fruit.

After a 40-year wait, I, again, had my fill of the best raw fish dish in the world. I found sua and tabon-tabon where I least expected—at the Central Square in the heart of Bonifacio Global City (BGC) in Taguig.


FRESH HARVEST All-natural and rare indigenous fruits and organic products, many produced by SMEs Images by NOEL PABALATE

There was a time when only a handful of really avid ecologists knew where to find artisanal chocolates and goat cheeses, free-range chickens that have never been confined in coops or cages, and handpicked coffee grown on the slopes of Mount Apo where Philippine Eagles still roam.


Award-winning artisanal chocolate from Davao -Images by NOEL PABALATE

It was, thus, a delightful surprise to be at BGC and find 30 or so exhibitors from all parts of the country offering organic products that include coco sap sugar, adlai grain, heirloom rice, artisanal chocolates and dairy products, wild honey, cacao, coffee, and organic meat.


FRESH HARVEST All-natural and rare indigenous fruits and organic products, many produced by SMEs -Images by NOEL PABALATE

These and similar products were available last weekend to city folks, thanks to the combined efforts of the Department of Agriculture (DA) and the SSI Group, Inc. which put together Philippine Harvest, an organic, artisanal, natural, and indigenous agri food fair.


SSI president Anthony Huang -Images by NOEL PABALATE

“SSI is proud to promote the best of what the Philippines has to offer.

This is another way of enriching the lives of our customers—by offering them the opportunity to experience and appreciate varieties of Philippine food products as well as meet the men and women behind them,” explained SSI president Anthony Huang.


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim" EVERY THURSDAY OF THE WEEK.
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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