Showing posts with label inasal. Show all posts
Showing posts with label inasal. Show all posts

Friday, May 1, 2020

Fiestas in Bohol in time of COVID-19

The bigger the inasal, the better. Contributed Photo

The community quarantine imposed in localities as a precaution against the new coronavirus (COVID-19) has snuffed out the fiesta atmosphere in Bohol.

May is a special month for Boholanos because it is during this month when every sitio, barangay, town and city in Bohol has a fiesta everyday.

But this year, the fiestas are being celebrated in isolation, as strict coronavirus lockdown measures remain in place around the province preventing social gatherings.

Tagbilaran City was silent on Friday, May 1 even as it celebrated its fiesta and transitioned to more relaxed measures against COVID-19.

The city was under a one-day “lockdown” to make sure there wouldn’t be too much merrymaking and to prevent people from converging.

In Tagbilaran City, residents have been advised to avoid gatherings with friends and family and are being told to celebrate in private.

May 1 marked the city’s fiesta in honor of St. Joseph the Worker, and starts the merry month of May, where there is a fiesta in every place in Bohol every day.

Fiestas in Bohol, which are very much embedded in the psyche of every Boholano,  are characterized by an abundance of food, plenty of beer and tuba and mass gathering. 

What made Bohol fiesta unique is that anyone can roam around the province for the entire month without having to pay money for food because everyone is putting up a feast to celebrate the fiesta.

Fiestas in Bohol are characterized by an abundance of food, plenty of beer and tuba and mass gathering.  File Photo

But since the city was placed on lockdown on Friday, all was silent when the mood was supposed to be festive, colorful, and bright.

There were few vehicles along its thoroughfares. There were also no banderitas and fanfare or any indications of the fiesta celebration.

“It doesn’t really feel like fiesta,” said Booy resident Nita Niluag who was looking forward to continuing the tradition of celebrating fiesta with her children. Then the coronavirus disrupted life.

"Normally, the stores are opened and crowded. The house is full with friends and family with the joy and excitement of fiesta," she added.

Churches were still closed and Holy Masses were still held in private.

Friday's Pontifical Mass, for example, tend to bring in more parishioners

This year, it’s just Bishop Abet Uy, some priests and a four-person camera crew.

The sermon was shorter, without the “amens” from the pews.

It was different when parishioners have to type “amen” in the comments of a livestreamed service or shout “Hallelujah!” alone at home.

Sister Precy was one of those who came to the cathedral on Friday to pray before the closed doors of the St. Joseph the Worker Cathedral in  to celebrate the saint’s feast day on May 1.

She said it was so different to watch Holy Mass online. She felt like she was just observing a show instead of participating in a worship.

“Here, you can feel the presence of the Lord. You can hear His voice through the bishop and priests who are officiating the mass,” said the 56-year-old visionary.

“It’s the music, it’s the people, it’s the Word that moves you,” she said. 

Sister Precy said she prayed for the end of the pandemic.

“It’s important to remember that a quarantined fiesta does not detract from the holiday. It strengthens its messages of G-d’s love, helping and praying for other people in this moment of darkness and doubt,” Sister Precy said.

Many residents hooked up with the online mass of the diocese because it is better that way than not having observed religious practices at all.

The good of the pandemic, it has renewed  spritual ties with the Lord with the nightly family rosary with special intention for protection against COVID-19, said Cogon resident Fiel Angeli Araoarao.

Sister Precy on quarantined fiesta: “It strengthens its messages of G-d’s love, helping and praying for other people in this moment of darkness and doubt.' LPU

The realities of the fiesta season, Boholanos really roll out the best for their visitors — at all cost to the point of borrowing money from " loan shark".

Pigs were bought a month and others raised a pig three months before the fiesta. The bigger the pig, the better.

Others would slaughter additional pig for "bring house."

Inasal (roasted pig) is the center piece of fiesta. Some have biggest "inasal" you’ll ever see - 80 to 90 kilos.

There is also a practice of "bandihay" wherein the "sangga" (partner) would support each other financially during fiesta. The first to celebrate the fiesta will be the first to use the money and return the favor in time he/she is celebrating fiesta.

Due to the coronavirus pandemic, the fiesta celebrations in Bohol are going to look different for thousands of families.

Some residents still prepared food in their homes in thanksgiving to their patron and G-d.

“We have prepared a small feast just for the family,” said Hilda Vertulfo, 38, and a resident of Barangay Cogon.

“However, visitors and friends are not invited at this time," she said.

The world is changing, but fiesta is here to stay.

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Sunday, November 11, 2018

Crispy and tasty lechon belly? Try Tijan’s


Wake-uppers:
Seen: Boholano Cooperative Development Authority (CDA) administrator Benjie Oliva received the Pillars of Youth Leadership Award 2018 from the National Youth Parliament at Grand Men Seng Hotel in Davao City.

Scene: GUGMA charity concert and album launching at Coclea Lounge Bar on Nov. 12. Ticket price: P200.

Scene: "Stick to the truth even it hurts you," said retired Judge Helen Cabatos during the necrological Mass for her husband human rights lawyer Artemio Cabatos on Sunday afternoon, Nov. 4.  in Valencia town, Bohol. Atty. Tim was tagged as a "rebel" for fighting against extrajudicial killings and the rights of farmers in Visayas. Cause-oriented and progressive groups such as Hugpong sa mga Mag-uumang Bol-anon (Humabol), Karapatan, Gabriel-Bohol gave their “labing taas nga pagsaludo” (highest salute).

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In almost any occasion in the country, lechon is a must. It is the star during fiestas, Christmas and other major celebrations. Famous chef and TV host Anthony Bourdain had rated our lechon the best in the world.

Luckily we no longer have to go to Cebu, home to tastiest and excellent lechon, boneless or otherwise—for delicious boneless pork roast. We can have a taste of Cebu’s lechon since businesses in the city are now serving flavorful slabs of lechon belly.

   Pork lechon belly like of Tijan’s Boneless Lechon Inato
is slowly becoming part of Bohol’s special occasions.
Photos Courtesy: GMA News
Food experts, foodies and certified lechon lovers can recommend where to find the best “lechon” in the province.

One is “Tijan’s Boneless Lechon Inato,” run by couple Tina and Jan Dumas in Tagbilaran.  Jan, whose passion is cooking, created the boneless lechon belly recipe stuffed with herbs and spices.

“I was inspired to start Tijan’s because lechon here is a bit expensive,” says Jan.

Tijan’s lechon belly is similar to the traditional Cebu lechon, which is roasted slowly over a pit of smoldering charcoal. The only difference is that the whole boneless belly, not the entire pig, is roasted the old fashion way to yummy perfection.

“I wanted to make lechon which is affordable enough that the whole family and barkadas can enjoy the traditional lechon we love to eat,” he says.

Jan coined the name “Tijan’s” from his wife’s name Tina, and his name, “Tijan’s” as a reference to the Cebuano term for belly—“tiyan or “tijan” if you are really a Boholano.

In Nov. 2016, Jan started Tijan’s Boneless Lechon Inato with just a little investment, one brick oven and a few printed delivery boxes.

Instead of delivering a whole lechon, Tijan’s delivers boxes of lechon with all the aromas and flavors of lechon, utilizing his favorite part—the belly.

The business started with an offering of just three sizes: family, which could feed 3-5 persons; barkada, good for 8-10; and party, good for 15-20.


Couple Tina and Jan Dumas of Tijan’s Boneless Lechon Inato.
Photo by Leo Udtohan
Jan would sometimes personally deliver the lechon to pork lovers in the city.  Soon, from offering primarily in the city, they started also delivering to Panglao, Jagna, Ubay, up to Cebu and Manila.

Jan had to stop his work at the Department of Transportation and Communications (DOTC) to concentrate on their business. Tina, who is a guidance counselor at Dr. Cecilio Putong National High School in Tagbilaran, is helping him during free time.  

The lechon is cooked fresh every day, flavored with salt and pepper, spring onions, garlic and lemongrass, among others. Roasted until the skin is bright-gold and very crisp, it has an aroma that fills the air and makes one gulp in hunger and anticipation.

It took Jan almost a year to perfect the taste. He points out: “No sauce needed because the flavor is sealed in the meat.”

You can choose between original and spicy. One slab of the lechon belly, usually two kilos, is good for eight to 10 people. A kilo is P500.

“You’re getting your money’s worth because you can eat it up to the last piece,” says Tina.

Orders must be made one day in advance.  Customers may call for delivery, or they may pick up.

“Best of all, Tijan’s lechon is very affordable,” adds Tina. It is only P1,000 (small or for the family size), P1,500 (medium or for the barkada size) and P2,000 (large or for the party size).

What keeps the Dumas’ couple inspired to continue the business is the positive feedback they get from their satisfied customers.

Since Boholanos are food lovers, Tijan’s boneless lechon is easy to market,” Tina says.

Tina and Jan shared the different ways to enjoy the boneless lechon: Eat with rice (the lechon is rich, crunchy and tasty that you don’t need a sauce), with a cold beer (make sure your beer is extra cold) and with bread (pan Bohol, pan de sal and slice bread). The bread goes great with the tender and juicy meat and the crunchy laced with sinful fat—the explosion of textures and flavors will leave you wanting more.

Kagumkum (Crunchy)!!

Tijan’s Boneless Lechon Inato, Palma Street, Tagbilaran City. Text/call 0907-799-2983/0909-891-3770.


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Thanks for your letters, all will be answered. Comments welcome at leoudtohan@yahoo.com, follow leoudtohanINQ at Twitter /Facebook.