Jaro History & Food (PDF)

Jaro History of Jaro: Its original name was *Salog* or *Saro*. It was also referred to as \"Ilaya\" or \"mountain/dry land\" together with La Paz which was referred to as \"Ilawod\" or \"sea/wet land\". It had been one of the richer areas of Ilo-Ilo City even during the Spanish colonial period (15...

Jaro History of Jaro: Its original name was *Salog* or *Saro*. It was also referred to as \"Ilaya\" or \"mountain/dry land\" together with La Paz which was referred to as \"Ilawod\" or \"sea/wet land\". It had been one of the richer areas of Ilo-Ilo City even during the Spanish colonial period (1521--1898) and probably the richest town of the entire colony. Historical artifacts indicate that it had once conducted trade with China and Siam (Thailand) due to its port along the navigable river that ran through the town. It was also the center of religious and economic power in the Visayas during the Spanish rule. Fun Fact: Most of the mestizo families from Iloilo came from this town as it was a center of trade and the main port in the region during the Spanish period; many Spanish traders married natives and settled on the island. 1.Biscocho - toasted bread covered in butter and sugar, Biscocho is a famous pasalubong item from Iloilo. Where to try it: Biscocho Haus (a branch in Jaro Plaza area) 2.Kansi - sour beef soup similar to bulalo but with a tangy twist from batwan, a local souring agent. Where to try it: Pat-Pat's Kansi (Jaro Plaza area) 3.Jaro Ensaymada - special buttery and soft bread topped with cheese, often enjoyed with coffee. Where to try it: Taytay Bakery (near Jaro Plaza) PATPAT'S KANSI HOUSE: There are 2 varieties of kansi in Pat Pat's: Laman, which is purely beef chunks, and Kansi Lawas, which has a bone marrow and is true to authentic kansi. Pat Pat\'s Kansi, a growing chain of Ilonggo restaurants whose core offering is a hearty beef soup called Kansi. Cat and I got to visit the BF Homes branch and met owner Enri Rodriguez, who told us Pat Pat\'s story. Pat Pat, it turns out, is an Iloilo lass who as a child kept asking for a particular beef soup from Bacolod. It got to the point that her mom, rather than taking the ferry to Bacolod just to buy the stuff, reverse-engineered the recipe and added her own touches to make the Kansi. What\'s Kansi? It\'s the Ilonggo version of Bulalo, beef marrow soup, but cooked with a sour fruit called batuan plus the secret herbs and spices added by Pat Pat\'s mom. They started the business in Ilo-ilo in 1999 and later on spread to Bacolod, Makati, Rockwell, Taguig, and Pasig. Kansi is a classic Ilonggo dish made with beef shank and sour broth. Many would describe it as bulalo fused with sinigang---a fairly accurate description, except kansi is purely meat and bones, and has no vegetables or other ingredients. Kansi's sourness is made by cooking the broth with a local fruit called batuan. Patpat\'s Kansi House has been serving its famous kansi (a traditional Ilonggo beef soup) for decades. The restaurant originally started in the Jaro district of Iloilo City and has since expanded to multiple locations. Kansi is made with beef shank and bone marrow, giving it a distinct sour and savory flavor thanks to the use of batwan, a local fruit used as a souring agent in Ilonggo cuisine. It is located at the old Ledesma-Causing ancestral house at 125 Seminario Road, Jaro, Iloilo City. Owner: Christine Servando ingredients and how to prepare kansi 1.Rinse 2 pounds beef shanks well. 2.Peel the outer layer of the 2 lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, slightly pound each piece. 3.In a deep pot over medium heat, heat canola oil. Add beef shanks and cook, turning as needed, until lightly seared. 4.Add 4 cloves of garlic and cook, until softened. 5.Add 8 cups of water and bring to a boil, and also add 1 onion, peeled and quartered. 6.Lower the heat,add 1 thumb size of ginger peeled and minced and then cover it, and simmer for about 1 to 2 hours or until meat is fork-tender. 7.In a small bowl, combine 1 tablespoon of annatto powder with about one half cup of the broth. Stir until annatto powder is dissolved and return broth to the pot. 8.Add 1 package of tamarind soup base. Stir to disperse. 9.Add lemongrass, green jackfruit, 8 pcs of batwan( kung di available,you can use kamias) , and 2 Thai chili peppers. And then Continue to cook for about 10 to 15 minutes or until jackfruit pieces are heated. 10\. And the last one,season with salt and pepper to taste. Biscocho House: The original biscocho house began in 1975 as a humble bake shop at the garage of the late Doctor Carlos Guadarama and Teresa Jalandoni Guadarama some of their pioneer products are the famous butterscotch banana marbles galletas and of course the namesake of their store the biscocho their selection of biscochos varies such as the biscocho de cana, biscocho ginikas, biscocho podpod and biscocho principe the term biscocho is derived from the spanish bizcocho however they are not the same pastries the original spanish biscocho refers to a type of sponge cake known as broas in the Philippines. Biscocho is a twice-baked bread with the intention to repurpose stale bread. The original biscocho was actually made from a day-old bread or a bread that was about to expire. Butter or margarine was added together with sugar on top and the bread goes back to the oven. Biscocho haus offers 3 different types of biscocho: 1\. Regular Biscocho which is bread made with both butter and sugar 2\. Biscocho de Caña which is made with a touch of sugar and butter 3\. Biscocho Prinsipe which is made with double baked slices of butter cake.