{"id":221124,"date":"2019-07-01T22:34:19","date_gmt":"2019-07-02T02:34:19","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=221124"},"modified":"2019-07-01T22:34:19","modified_gmt":"2019-07-02T02:34:19","slug":"pansit-kalabuko-forest-wood-gardens-very-own-delicacy","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/07\/01\/pansit-kalabuko-forest-wood-gardens-very-own-delicacy\/","title":{"rendered":"Pansit Kalabuko: Forest Wood Garden&#8217;s very own delicacy"},"content":{"rendered":"<figure id=\"attachment_221128\" aria-describedby=\"caption-attachment-221128\" style=\"width: 415px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/07\/kalabukoco-myrna-katigbak-frago.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-221128\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/07\/kalabukoco-myrna-katigbak-frago.jpg\" alt=\"\" width=\"415\" height=\"260\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/07\/kalabukoco-myrna-katigbak-frago.jpg 415w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/07\/kalabukoco-myrna-katigbak-frago-768x481.jpg 768w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><figcaption id=\"caption-attachment-221128\" class=\"wp-caption-text\">FILE: COOKING KALABUKO. A guest tries out cooking pansit &#8220;Kalabuko&#8221; at the Forest Wood Garden Farm in San Pablo City, Laguna. The kalabuko is a healthy stir-fried noodle dish made of organic vegetables and fruits. (Photo courtesy of Myrna Katigbak Frago via PNA)<\/figcaption><\/figure>\n<p><strong>SAN PABLO CITY, Laguna<\/strong>\u00a0&#8212; A unique delicacy that you can only find at the Forest Wood Garden Farm located in Sta. Elena village here is the pansit &#8220;Kalabuko,&#8221; a healthy stir-fried noodle dish filled with organic vegetables and fruits.<\/p>\n<p>Joselito &#8220;Joel&#8221; Frago, owner of Forest Wood Garden Farm, said the name &#8220;kalabuko&#8221; is derived from its ingredients: organic mushroom (or kabute in Filipino, the &#8220;Ka&#8221;), squash (or kalabasa stands for &#8220;la&#8221;) mixed with coconut (buko) meat, and seven other vegetables and two fruits.<\/p>\n<p>Frago said the dish that is unique to their farm was concocted on a rainy day when it was impossible for them to go out and buy food.<\/p>\n<p>&#8220;I have children, a family to feed, so what I did is to make use of whatever ingredients I have in the farm, mix it up with noodles and came up with my own version of noodle dish,&#8221; he said.<\/p>\n<p>Due to its unique taste, especially the crispy coconut meat, his family and children liked the dish, which has health benefits because the ingredients are organic.<\/p>\n<p>His friends and relatives started to order Kalabuko, so he decided to make it as one of the main dishes of his restaurant&#8217;s menu.<\/p>\n<p>Aside from the farm, Frago also owns a restaurant in the town&#8217;s busy area where &#8220;kalabuko&#8221; can be ordered for dine in and take out.<\/p>\n<p>Forest Wood Garden is accredited by the Department of Tourism as an agri-tourism farm site, and by the Department of Agriculture-Agricultural Training Institute (DA-ATI) as a learning site.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SAN PABLO CITY, Laguna\u00a0&#8212; A unique delicacy that you can only find at the Forest Wood Garden Farm located in &hellip;<\/p>\n","protected":false},"author":44,"featured_media":221128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-221124","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-gladys-pino","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/221124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=221124"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/221124\/revisions"}],"predecessor-version":[{"id":221129,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/221124\/revisions\/221129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/221128"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=221124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=221124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=221124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}