Search Results

Have You Ever Tried Kinilaw na Isda? If you haven’t, you’re missing out on one of the most refreshing and unique dishes the Antique has to offer. Kinilaw na Isda is a kind of raw fish salad in vinegar, onions, ginger, and chili (or simply ceviche), with the acidification from the vinegar "cooking" the fish as if it were heat-treated due to protein denaturation caused by the maceration from recombinant acetic acid on amino acids. This is something every seafood lover should give a try, not just the taste but the overall cultural experience is due.   My First Encounter with Kinilaw na Isda I first tried kinilaw when I was 7 years, I remembered my father and uncle use to love eating this kind of food. The first bite really took me by surprise: You could taste the tanginess of the vinegar as a dressing, with some chili heat, and you also got raw smooth texture fish fatty by oil from tuna itself. If there is one particular ingredient that makes kinilaw it is doing so with fresh ingredients in Nepa, it could be considered a modust extraordinary. Good poké also depends on the freshness of its fish, so it is typically found in coastal areas where the day's catch can be served immediately. Unlike other cooked seafood dishes, kinilaw preserves the raw essence of the fish. In fact, if the fish isn’t of the highest quality, the dish just won’t work. Freshness here is paramount, and it transforms the dish into something truly remarkable. The texture of the fish, soft but not mushy, pairs perfectly with the crunch of onions and the heat from the chili, creating a harmonious balance of flavors and textures that you can’t replicate with other cooking methods. In my opinion, Kinilaw na Isda is one of the best ways to experience Filipino food culture. It’s fresh, bold, and deeply connected to the country’s coastal roots. It may not be for everyone, but for those who appreciate raw fish dishes, kinilaw offers a distinctive flavor experience that highlights the Filipino mastery of balancing simple ingredients.   References   Fernandez, Doreen G. Tikim: Essays on Philippine Food and Culture.  Anvil Publishing, 1994.   Guerrero, Sylvia T. "Kinilaw: The Filipino Ceviche and Its Historical Roots." Culinary Chronicles, vol. 15, no. 4, 2020, pp. 72-89.   Villanueva, Lorenzo. "The Rich History and Tradition of Filipino Kinilaw." Philippine Food and Culture Journal,  vol. 23, no. 1, 2019, pp. 45-60.   Reyes, Claude Tayag. Food Tour: A Culinary Journey Around the Philippines.  Bookmark, Inc., 2006. https://thenotsocreativecook.files.wordpress.com/2015/10/kinilaw-na-isda-fish-ceviche-thenotsocreativecook.jpg

Caluya Island is one of the towns of Antique. it is an island that needs to travel 4-5 hours from the port of Libertad Antique. Although the travel is tiring but you will get the most out of it and you will be impressed by the island because it is one of the richest towns in Antique because of the Carbon that can only be obtained in Semirara Caluya Antique and it has white and beautiful sand similar to that of Boracay. Our island is sparsely populated, with a small community that warmly welcomes visitors. Life here is simple and unhurried if you want to know how seaweeds have been planted you can go to Panagatan Island it is an island rich in tambalang/seaweeds it was 2-3 hours of travel from caluya island, and if you want to see big trucks or see where the carbon comes from you can go to Semirara Island which is a 2 hours travel from Caluya Island and lastly if you are a nature lover and loves animals like horses you can go to Sibay Island it was 1-2 hours of travel and all island that I shared are the things that I wanted you to go and try but also it will depend on weather. As you stroll through the local people of Caluya, you’ll encounter friendly faces and experience the genuine hospitality of the locals, whose way of life is deeply connected to the island’s natural rhythms. Yes Caluya is composed of three big islands of Caluya, Sibay and Semirara and islets of Liwagao, Panagatan I, II and III, Sibato, Sibolo and Nagubat. I will share my experience when I went home last December, this month is the month with strong waves and bad weather, last December when I went home for my Christmas Break I encountered again the most favorite but scary travel home from caluya, yes it was my favorite because I'm going to travel with waves because I'm used to traveling and I've been on a trip where the waves are big and bigger than our house and also I liked the waves that meet us but thankfully I reached Caluya then January 2024 before our class will resume I encountered strong waves again but last January is the most tired trip and I told myself that I will not go home this December but it will depend, maybe I will change my mind because I miss my family. For me if you are not used to traveling with strong waves because of bad weather, I suggest that if you want to visit our island the best for me are in the month of April or May so that you can enjoy and create good memories that you can share with other people but it's better to share your experience of traveling with strong waves because it enjoyable but it was risky. One of Caluya’s most captivating features is its rich marine life like in Bonbon, Sibay , Caluya Antique that has a marine sanctuary that if you are reached or seen entering there, you can pay thousands of pesos. Our surrounding waters are a haven for divers and snorkelers, offering vibrant coral gardens and an abundance of marine species. For those seeking adventure I will offer my island the Caluya because it offers more than just its beaches. From these vantage points, Caluya is nothing short of magical. It’s a place where the simple joys of life come into focus—where a quiet beach walk, a refreshing dip in the sea, or a warm conversation with a local can become cherished memories. In the heart of Antique, Caluya remains a serene sanctuary, inviting travelers to rediscover the beauty of unspoiled nature and the warmth of genuine human connection. For those seeking an escape from the ordinary, Caluya is the island that I want to offer where you can experience traveling happily and come home with good memories.

I would like to share my experience eating tirik or sea urchin for the first time while visiting Tingib Beach, located at Baranggay Tingib in Pandan. Last year, along with my friends, we planned to visit this Tingib beach. As we arrive at the location, the first thing that really caught my mind is the scenery of the beach; it reminds me of Boracay with its white sand. After settling in, we gather to eat to ease our hunger. After that, along with my two friends, we decided to explore the beach. While exploring, a local fisherman named Mang Bado approaches us carrying a bucket full of sea urchins, or what they called tirik in their term. “You ever try Tirik?”Mang Bado asked. As a response, I said no while starring with my friends. “Ila kamo? ,” he asked, walking over to a bucket filled with spiky sea urchins. He opened one out as if it were the most natural thing in the world, split it open, and handed me a spoon. “Here, fresh from the sea. ”Tirawi ayy? Mang Bado said while smiling. Out of curiosity, so I took a deep breath and scooped up a small portion. The first thing that hit me was the texture imagine jelly with bits of sand. Then the flavor, the flavor tastled like the ocean itself had crawled into my mouth, but not in a refreshing way. More like it brought all the seaweed and mystery flavors of the deep with it. Salty, slimy, and somehow a bit fishy, but not in a good way. I tried to look polite while I sputtered and coughed, but my taste senses were rebelling mightily. When Mang Bado saw my expression, he started laughing, and my friends Well, of course, I forced my friend to try it well. After taking a small portion, they coughed and sputtered as well. “Ah, first-timer! Maanad man kamu karan Mang Bado said while he had a grin on his! After that, Mang Bado walked away holding his bucket full of tirik while smiling. Of course we thanked him, and we continued exploring the beach. And that's how I survived my first encounter with Tirik sea urchin, with my dignity somewhat intact and my taste buds... well, still in recovery. After all, it was indeed a memorable experience.

Last June 2024, I got an invitation to play volleyball as an import for the Semirara Island volleyball league. I had only heard rumors of this coal-mining town in Antique, Philippines, which is better recognized as one of the wealthy municipalities in the province. It wasn't what I expected to be a major tourist attraction. But as I soon discovered, Semirara delivers a unique beauty that really amazes me. It reminds me of Boracay Island. I had no idea that my trip to Semirara would combine stunning landscapes, the people of the area, and intense sports to create an experience I would never forget. On June 29, my journey started in Semirara with a ride on a ferry for 4 hours from Libertad port to Caluya port. As we approached Caluya Island, I was greeted by powdery white sand beaches bordered by clear turquoise waters. After 4 hours of stopover in Caluya Island, it's another ride of ferry from Caluya to Semirara Island. As I set foot on Semirara Island, I was greeted by a warm breeze and a view that instantly made the long trip worth it. I stayed in my teammate's house near the volleyball venue, where the owner, a long-time resident of the island and a friend of mine, shared stories about Semirara’s history and its transformation over the years. After settling in, I took a quiet walk along the beach with my teamates. As we walked, it reminded me of Boracay Island with its powdery white sands and its view. For almost one month of stay on the island, since I already visited the three beaches, I was eager to explore more of the island. With my local teammates, they invited me to experience finding and eating tirik (sea urchin) and sikad-sikad (sea shells). The water was so clear that I could easily see the coral formations below. It was peaceful, and I could feel my excitement not just for the games but for exploring what this island had to offer. I visited different villages on the island and met a lot of people, and I was able to witness their daily lives. It was refreshing to see that despite the island’s reliance on mining, many locals still depended on traditional livelihoods like fishing. But some of the products and goods are from Mindoro and transported to the island, just like the sack of rice it delivers through the ferry. Since the island is far away from the city because the Semirara Island is only a barangay in the Antique and their municipality is the Caluya, from which the island was separated, it's expected that the price of the products or goods in the islands is pricey. I also met the barangay captain of Semirara, who's very kind, generous, and hands-on, and she shared with us that the people of Semirara are from different places in the Philippines and are now living and working in the company, which is the Semirara Mining and Power Corporation (SMPC). She also told us that not all of the people on the island speak in karay-a, so they use Tagalog to communicate and are easy to understand each other. Playing volleyball on Semirara Island was a surreal experience—where else could I play a sport I love? More locals gathered to watch every game supporting different teams; the shout of the crowds makes the game intense; seeing them cheering every player makes us motivate and enjoy the game; and I really appreciate their efforts, especially those people cheering to us with tarpaulins and their giving. As I boarded the ferry on my last day, leaving Semirara behind, I realized how special this trip had been. It wasn’t just about volleyball, though the games were incredible. It was about the island itself—the way its natural beauty made me slow down and appreciate the moment, the warmth of the local community, and the unique experience of playing a sport I love in such an extraordinary place. I wish I could go back to this island. Well for those planning to visit this island well I assure you that this island well exceed your expectations.