{"id":239668,"date":"2019-12-09T23:01:48","date_gmt":"2019-12-10T04:01:48","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=239668"},"modified":"2019-12-09T23:01:48","modified_gmt":"2019-12-10T04:01:48","slug":"antiques-famous-dish-featured-at-dots-kain-na-festival","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/12\/09\/antiques-famous-dish-featured-at-dots-kain-na-festival\/","title":{"rendered":"Antique\u2019s famous dish featured at DOT\u2019s Kain Na! festival"},"content":{"rendered":"<figure id=\"attachment_239669\" aria-describedby=\"caption-attachment-239669\" style=\"width: 415px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/12\/ilo-pasta-porbida.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-239669\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/12\/ilo-pasta-porbida.jpg\" alt=\"\" width=\"415\" height=\"260\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/12\/ilo-pasta-porbida.jpg 415w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/12\/ilo-pasta-porbida-300x188.jpg 300w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><figcaption id=\"caption-attachment-239669\" class=\"wp-caption-text\">FILE: ANTIQUE\u2019s DISH. Chef Jose Ramlo Villaluna of Antique Province demonstrates how to cook his creation &#8220;Pasta Porbida&#8221; or chicken adobo, which was presented with a modern twist. The Antique Provincial Tourism Office also promoted the native lechon (roast pig) during the Kain Na! Culinary and Travel Festival of the Department of Tourism Regional Office 6, held in Iloilo City last Dec. 7, 2019. (PNA photo by Annabel Consuelo J. Petinglay)<\/figcaption><\/figure>\n<div dir=\"auto\"><strong>SAN JOSE DE BUENAVISTA, Antique<\/strong>\u00a0&#8212; Antique\u2019s famous dish \u201cPasta Porbida\u201d was introduced to the public during the Department of Tourism (DOT) Kain Na! Culinary and Travel Festival held in Iloilo City on Saturday.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Antique\u00f1o Chef Jose Ramlo Villaluna, trainer of the DOT Kulinarya Training Program, said the dish is upgraded from the old Spanish version of Porbida (chicken adobo) by adding pasta, chili flakes, and coconut wine or biti-biti to make it more flavorful.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">\u201cPorbida is a special dish introduced by the Spanish colonizers to the locale people in Sibalom and San Remigio towns which they served to their guests,\u201d he said in an interview Monday.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Villaluna said with the addition of more ingredients, the dish is presented in a more modern way.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">He said Pasta Porbida is cooked by saut\u00e9ing onion with achuete oil, garlic, native chicken cutlets, and adding chicken broth and Alupidan leaves (Tetrastigma harmandii) that are abundant in the municipalities of Sibalom and San Remigio.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">\u201cCoconut milk is also being added towards the end of the cooking process to make the dish creamy and tangy for people to love eating it,\u201d he said.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Villaluna added the Antique Provincial Tourism Office is planning to step up the culinary scene in Antique by having the dish served in restaurants.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Meanwhile, the provincial government, through the Antique Provincial Tourism Office (APTO), had a ceremonial chopping of the native lechon, or roasted pork suckling, which the province is promoting during the Kain Na! last Dec. 7.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Antique Vice Governor Edgar Denosta and the provincial board members with DOT Regional Director Helen Catalbas joined in the ceremonial chopping of roasted pork.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Last November, Antique was launched as the Native Lechon Capital of the Philippines.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SAN JOSE DE BUENAVISTA, Antique\u00a0&#8212; Antique\u2019s famous dish \u201cPasta Porbida\u201d was introduced to the public during the Department of Tourism &hellip;<\/p>\n","protected":false},"author":44,"featured_media":239669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,79],"tags":[],"class_list":["post-239668","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-travel","mauthors-annabel-consuelo-petinglay","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/239668","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=239668"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/239668\/revisions"}],"predecessor-version":[{"id":239670,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/239668\/revisions\/239670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/239669"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=239668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=239668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=239668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}