A SLU Lab Boys High Batch 81 mini 25th year anniversary reunion to remember

Its 2:30 Am July 8, 2006. Our SLU Lab Boys High Batch 81 mini reunion for us lads based in Northern America is officially over.
Men aren't supposed to be emotional as the stereo-type goes, but I get that sentimental feeling about faring goodbye to batch mates after spending two nights and a day to celebrate our reunion.
James Lapid who flew in to Las Vegas from Florida, Larry Flores from Vancouver, Eric Luna and Mauro Arellano from Chicago, Ricky Sajonas from Toronto, Alvin Lansang from New Jersey, Tony Rulloda from the Philippines and all the California boys who drove out here in this piece of desert estate called Las Vegas. Thanks to all batch mates for getting out of your way to travel out here to be with each other and to celebrate our Batch 81 - 25th year anniversary Saint Louis Lab Boys High reunion.
Thanks to batch mate Munch Padilla who arranged and reserved much of the reunion venues.



I ponder to myself and realize the value of recognizing those people who influenced and molded our past specially our years of youth. I think it is when we recognize and understand our past will we be able to move forward and understand and conquer our futures. No puns intended though, I know a lot of batch mates couldn't make it to the mini-reunion for one reason or another.
During the reunion, we did a lot of catching up to know what each batch mate has been up to all these years, about our families, our dreams, aspirations, our careers, reminisce the funny moments of our High School yesteryears, jokes.We had a great time, Thanks to all batch mates who were present.
Here's a sample of our reunion pictures. I'm sure more pictures will published and shared by Mel Pabustan when he makes them available at our SLU Boys High Batch 81 website.To all our batch mates based in the Philippines and various parts of the world, we wish more power and perseverance to you all, as you organize the main 25th year anniversary Saint Louis Lab Boys High reunion.


Hoorah !! Here's a toast to us all SLU Lab Boys High Batch 81 batch mates 

Cook Kalding Kilawin, How-To

Definitions:
Kalding - Ilocano term for Goat livestock
Kambing - Tagalog term for Goat livestock

I'm joining my High-School classmates celebrate our 25th AnniversaryHigh School Reunion at Las Vegas Nevada on July 7, 8, and 9.

I come from a Northern city of the Philippines called Baguio and Kaldingdishes are considered delicacy in this region of our country, reserved for those special occasions.

Naturally, my classmates had a craving for Kalding dishes such asKilawin, Kaldereta, Sinampalukang Kambing asan appetizer accompaniment to Beer, Whisky, Tequila, etc., and requested it be present during our reunion.

Unfortunately, since we butchered the goat 3 days in advance, Pinapaitan couldn't wait that long, so it was ommited from the list.

Charles B. , myself, and Alfred B. obliged accordingly and promised our batchmates a range of Kambing dishes to be present during the reunion.

Well, to cook good Kalding dishes, you have to get a goat fresh from the farm. Charles and myself, with my three kids, and my brother-in-law drove to Fallbrook ( a town north of San Diego County) at an Ilocano Farm to buy Kalding.

Based on my years growing up in Baguio, I've never heard about the practiceof butchers in Slaughter House let the Kalding drink Vinegar to remove the bad odor inherent in Goat meat but that's what we did. From what I hear from batchmates, this could be an Ilocano or Pangasinanpractivce, and not necessarily done at the highland regions of Northern Luzon.I guess the vinegar neutralizes the odor in the intestines.

I'm not an authorityon this practice but I followed along.
For extra US $10 , the farm hand was kind enough to torch and clean the goat's hide,take out the internal organs, and cut it up. All we had to do was load the cutup meat in our cooler and away we went.

Next we had to cook up the dishes.

Here's a Kilawin Kalding (Goat Appetizer) Dish

Ingredients :
4 lbs. of Goat Rind
Ginger Root
5 cups of Soy Sauce
10 tbsp of brown sugar
Labuyo or Habanero Pepper
Salt to taste
Pepper
5 pieces of lemon
15 pieces of Kalamansi
1/4 cup of cane vinegar
4 peices of Onion bulbs
3 cloves of garlic

Cooking procedure :
1. In a Pyrex bowl, mix the Soy sauce, Brown sugar, and vinegar. Blend the mixture until the brown sugar is dissolved.
2. Chop the ginger in small cubes in 1/32 inch size.
3. Chop the Labuyo pepper in small cubes.
4. Chop up the cloves of garlic. Cut the Onion bulbs in circular strips.
5. Heat up a barbecue grille on low fire setting. Lay the peices of Kalding rind on the grille to cook the rind in 'Rear' consisitency. Flip over the rind When one side is done
6. Lay the cooked rind in a tray and scrape off any burned areas of the griled kalding rind if needed.
7. Cut the kalding rind into small strip pieces about 1/4 inch length.
8. In a separate bowl, squeeze lemon and kalamansi to extract its juice.
9. In a large ractangular pyrex tray, mix the kalding rind strips, chopped Onion and garlic, chopped pepper, chopped ginger, and toss with thongs to mix the ingredients.
10. Drizzle the mixed ingredients with the citrus juice.
11. Dash with Salt and Pepper.
12. Taste the blended kalding kilawin mixture and adjust the taste by adding more juice, salt, and pepper as needed. The objective is to attain a kilawin mixture that is slightly spicy.

Julius, Charles and the kids helping out to chop up the ingredients




 

Cook Kalding Kilawin, How-To

Definitions:
Kalding - Ilocano term for Goat livestock

Kambing - Tagalog term for Goat livestock

I'm joining my High-School classmates celebrate our 25th AnniversaryHigh School Reunion at Las Vegas Nevada on July 7, 8, and 9.

I come from a Northern city of the Philippines called Baguio and Kalding dishes are considered delicacy in this region of our country, reserved for those special occasions.

Julius and Charles helping out the buthcher

Naturally, my classmates had a craving for Kalding dishes such as Kilawin, Kaldereta, Sinampalukang Kambing as an appetizer accompaniment to Beer, Whisky, Tequila, etc. My batchmates requested it be present during our reunion. Unfortunately, since we butchered the goat 3 days in advance, Pinapaitan couldn't wait that long, so it was ommited from the list.

Charles Balmaceda , myself, and Alfred Bajet obliged accordingly and promised our batchmates a range of Kambing dishes to be present during the reunion.

Well, to cook good Kalding dishes, you have to get a goat fresh from the farm. Charles, I, the three kids, and my brother-in-law drove to Fallbrook ( a town north of San Diego County) at an Ilocano Farm to buy Kalding. Its also a good field trip for the kids to experience the farm and learn that not everything comes from the supermarket.

Based on my years growing up in Baguio, I've never heard about the practice of butchers in Slaughter House let the Kalding drink Vinegar to remove the bad odor inherent in Goat meat but that's what we did. From what I hear from batchmates, this could be an Ilocano or Pangasinan practice, and not necessarily done at the highland regions of Northern Luzon.

I guess the vinegar neutralizes the odor in the intestines. I'm not an authorityon this practice but I followed along. For extra US $10 , the farm hand was kind enough to torch and clean the goat's rind, take out the internal organs, and cut up the meat. All we had to do was load the cutup meat in our cooler and away we went.

Next we had to cook up the dishes. Here's a samle Kilawin Kalding (Goat Appetizer) dish.

Ingredients :
4 lbs. of Goat Rind
Ginger Root
5 cups of Soy Sauce
10 tbsp of brown sugar
Labuyo or Habanero Pepper
Salt to tastePepper
5 pieces of lemon
15 pieces of Kalamansi
5 tbsp of cane vinegar
4 peices of Onion bulbs
3 cloves of garlic

Cooking procedure :

1. In a Pyrex bowl, mix the Soy sauce, Brown sugar, and vinegar. Blend the mixture until the brown sugar is dissolved.

2. Chop the ginger in small cubes in 1/32 inch size.

3. Chop the Labuyo pepper in small cubes.

4. Chop up the cloves of garlic. Cut the Onion bulbs in circular strips.

5. Heat up a barbecue grille on low fire setting. Lay the peices of Kalding rind on the grille to cook the rind in 'Rear' consisitency. Flip over the rind When one side is done

6. Lay the cooked rind in a tray and scrape off any burned areas of the griled kalding rind if needed.

7. Cut the kalding rind into small strip pieces about 1/4 inch length.

8. In a separate bowl, squeeze lemon and kalamansi to extract its juice.

9. In a large ractangular pyrex tray, mix the kalding rind strips, chopped Onion and garlic, chopped pepper, chopped ginger, and toss with thongs to mix the ingredients.

10. Drizzle the mixed ingredients with the citrus juice.

11. Dash with Salt and Pepper.

12. Taste the blended kalding kilawin mixture and adjust the taste by adding more juice, salt, and pepper as needed. The objective is to attain a kilawin mixture that is slightly spicy.

Charles cutting up the Goat Meat

Charles and Julius, and the kids chopping up the ingredients.