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Heirloom rice in focus at Philippine Harvest

September 12, 2019

Agri-tourism became the focus in the sixth edition of Philippine Harvest, with the Department of Tourism highlighting artisanal products and organic produce from all over the country.

Held from August 30 to September 1 at the Central Square, Bonifacio Global City, this year’s edition was aimed to attract more visitors to appreciate the diversity of local agriculture.

Grain varieties used in Heirloom Rice Champorado (clockwise from top to bottom): Kalinga Jekot, Balatinaw, Minaangan and Ominio CONTRIBUTED PHOTO

In support of local farmers and the larger agricultural industry, food brand Mama Sita’s indulged guests with a taste of heirloom rice champorado along with other plant-sourced boutique products Labuyo Hot Pepper Sauce (made with organically-grown bird’s eye chilis) and All-natural vinegars (made from naturally-fermented fruits and crops).

Sourced from the northern part of Luzon, Minaangan (from Ifugao), Balatinaw and Ominio (both from the Mt. Province) grains bring out a distinct texture to the breakfast and merienda favorite.

Known for the traditions that come in producing them, these hued grains are harvested on ancestral lands, using time-honored techniques that are passed on from generation to generation.

Each kit contains a special variant of heirloom rice and pure cacao tableas that cook for about 40 minutes in a rice cooker, or in a pot over medium to low heat.

Tip: Stir occasionally as it cooks to prevent champorado from sticking to the pot.

Credit belongs to : www.manilatimes.net


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