The only heritage and dynamic food festival in Silay
Silay City, Philippines — Need more reasons for a gastronomic getaway in Bacolod? Then this event might pique your interest! Over 30 food stalls offering heritage food in Silay will take part in the upcoming Kaon Ta event to happen on November 2 to 3 at Balay Negrense Grounds.
The venue is the heritage house constructed by sugar baron Don Victor Fernandez Gaston, a famous sugar baron in Negros, and is one of the most popular landmarks in Silay.
Bring the whole family for a 2-day event filled with all things related to food – from cooking demonstration, handicraft demo, and even a heritage photo walk!
Here are some of the dishes you’ll encounter on this exciting festival:
This type of pastry is very much the bestseller at Emma Lacson’s. It came from the Spanish word empanar which translates as “enbreaded”, that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Empanada is either made of chicken or pork. It can also have raisins, garbanzos, potato, and egg for filling. It has a savory and sour taste to it. The wrapper has layers of crust.
Another heritage dish in Silay you should check out is the senorita, a desert made of layered pie crust filled with caramel and topped with crushed crust.
Pili Nut Square
Ask any local what’s one the most famous pasalubong or dessert is in Negros, and they’ll mention a pili nut square.
Another Silay favorite treat is the Piaya (piyaya). It is a muscovado-filled unleavened flatbread made by filling dough with a mixture of muscovado and glucose syrup. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle. During a recent trip Bacolod, some of us got to try baking their own Piyaya at BongBong’s.
If you have been in El Ideal, then you know how delicious Guapple pie is. It’s a perfect pie filled with guava and apple filling where a pinch of cinnamon is interlaced in between. Best eaten with a hot coffee on the side.
This and more when you visit the much-anticipated Kaon Ta Festival on November 2 to 3. For more information, visit their official website at /KaonTaFoodFestival/