Karan Con Rampa

🔥 Karan Con Rampa 2023: 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻𝘀

Are you experiencing post-Karan Con Rampa sadness? 🤧 Same, buddy! But worry no more, because we've got you!

Here are some photos taken prior to the event. 📷 Together, let us reminisce about the fun times we shared and the days and nights we dedicated to making the convention successful. ✨ In the upcoming days, we will be sharing some photos from the Karan-unon Convention and the ramp modeling, so be sure to like and follow us.
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If you have more photos taken during the event that you would like to be featured, send them to us via Messenger. We can't wait to share them!

Namit gid ang aton! ✨

𝗔𝗿𝘁𝗶𝘀𝗮𝗻 𝗙𝗲𝗮𝘁𝘂𝗿𝗲 | 𝗞𝗮𝗹𝗮𝗺𝗮𝘆 𝘀𝗮 𝗕𝘂𝗿𝗶
RONEL TANGENTE 🔥
Tigbauan, Iloilo

𝗔𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗔𝗿𝘁𝗶𝘀𝗮𝗻
Ronel Tangente is one of the local artisans behind the arduous creation of Tigbauan’s rare kalamay sa buri. The process behind the making of this sweet treat is passed down from their Tangente elders who had been making this delicacy for over 50 years.

Kalamay sa buri is a seasonal treat. It can only be made during the summer when the makers can harvest the sap of the buri tree. This collection takes place every 4 to 5 hours. The juice is then cooked until it reaches the correct consistency and turns into a kalamay.

𝗞𝗻𝗼𝘄 𝗠𝗼𝗿𝗲
Kalamay sa buri is sweet with a nutty flavor and has the consistency of hard candy when cooled. Its flavor is sometimes likened to bukayo/bocarillo without the coconut strips. This sweet treat is often enjoyed with rice or as a pangyam-is (akin to dessert) after a meal.

Text by Francis Javier III; Layout by Clark Naces

Namit gid ang aton! ✨

𝗡𝗲𝘄 𝗣𝗮𝘁𝘁𝗲𝗿𝗻 𝗥𝗲𝘃𝗲𝗮𝗹? 🔥

We are ecstatic to announce that we are now using a new patadyong pattern element for all our upcoming posts!

Namit gid ang aton! ✨

Patadyong Image courtesy of Ma'am Marie Joy Sumagaysay.