Tinuom

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Early this month, I found myself checking in at Iloilo airport, about 4:30 PM. Being alone, and seeing that it was still too early for my 7 PM flight back to Manila, I went for a walk outside the airport in search for a carinderia. In other words, looking for something interesting to eat (or something interesting to see), as generally, I find airport restaurants in the country dull.

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No other passengers. I guess, no one would venture out of the aiport anymore after securing one's boarding pass - except me

Walking past the airport gate, a little past the flying school’s some kind of an aircraft laboratory, I reached the doorstep of this tinuom carinderia. Tinuom is chopped native chicken that is boiled mainly with tomatoes, onions, salt (and maybe lemongrass), inside a banana leaf. It must be carefully wrapped so the stock won’t leak, else it wouldn’t be as richly flavored as it’s supposed to be.

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Cooked with banana leaves which makes the broth flavorful in a bukid way. No sautéing done with the native chicken which makes it healthful than tinola, I suppose

Tinuom is said to be Cabatuan’s specialty, a town that has recently become an airport town. More than 2 decades ago, I was playing by the river, by the mango tree in barrio Tiring of this town. Never did I thought that Iloilo airport will be relocated in this countryside (bukid).

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Tied and wrapped during cooking, the one on the left side. That whole wrapped thing (with water inside) was boiled in a caldero

Tinuom is a kind food I can identify with eating in a nipa house in the middle of a bukid. It tasted like bukid, my kind of flavor, my kind of interesting meal before boarding.

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Flying school just beside the tinuom carinderia. From afar, the lab looked like a sari-sari store. I guess Coca-Cola doesn't limit its signage sponsorship to stores only, for in this case, an aircraft lab

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A sari-sari store by the road leading to the gate of the airport. Everything is surrounded by ricefield

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