Issue of October 6, 2019
     
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The  Edralins

Stella Maria L. de Guia
Beatlemania may have been a thing of the 60s, but its genre never left the music scene.

There is a certain kind of magic that ignites nostalgia for songs like: I Want to Hold your Hand, Yesterday, A Hard Day’s Night, Hey Jude, and Let it be, among other songs. Expectedly, one sees their lolos and lolas (baby boomers) and generations X, Y (millennials) American sociologist Kathleen Shaputis calls them the “Peter Pan generation” and Z (technoholics) singing and swaying to the Beatle tunes.

The Edralins present members (left to right): Janrome Galimba,  Bong Manansala, Japp Esplana, Pot Quiambao and Jeng Nufable. -- photo by Edralins


It is no wonder one sees old and young people flock to 18BC at Legarda Road in Baguio to listen to “The Edralins” from 9:30 p.m. to 1 a.m. every Monday and Friday or at Gilligan’s Island Restaurant from 10 p.m. to 12:30 a.m. every Saturday to listen to Beatles music. The band members have a repertoire of Beatles music that get one swaying, singing and drumming till their set is over. They also sing their own compositions. One can see more of them in Facebook, just look for The Edralins.

The band composed of Bong Manansala (vocals), Jeng Nufable (lead guitar), Japp Esplana (bass guitar), Janrome Galimba (keyboard), and Pot Quiambao (drums) toured Baguio and different places in Luzon playing at schools and gigs. Their usual ensemble is coat and tie reminiscent of the Beatles era. The Edralins launched their albums at the 70’s Bistro in Manila and at SM Baguio. The albums launched were “Friends and Lovers” in 2012 as the first album; “Wow Kalabaw” in 2016 as second album, and “Pop All U Can” in 2018 as the third album. Watch out for the fourth album to be launched this 2019. On Oct. 19, 2019 they will do the front act for the “Wild Swans” at Okada Manila .

The Edralins old members (left to right) Jeng Nufable,  Janrome Galimba, Jowi Almoete,  Toper Bustos and Bong Manansala. -- Photo by Edralins


The former drummers of the group were Buda Mina (2012-2014), Ruzzel del Prado (2014-2016) and Toper Bustos (2016-2019). These young men also do their share of corporate social responsibility when they do concerts for-a-cause for the sick.

Did you know that The Edralins used to be known as Space Flower in 1994? They were renamed Space Flower Show in 2001 and finally adopted the name The Edralins in 2009. Coincidentally, this is their 10th year anniversary.

In 1994, they started as a nine-member band who played and sang Ska music dressed in colorful get ups. Their music was fun and enervated. As Yniong Geslani would say of the Edralins, “they have showmanship.”

The  second  album  of  the Edralins, Wow Kalabaw.


Ska music was popularized by the legendary Bob Marley. Marley and the Wailers famous for SKA music like Get Up, Stand Up, No Woman, No Cry and Jamming, etc. I remember my children dancing, jumping and bumping other dancers and having fun to the tune of Ska by the Spaceflower at the Victor Oteyza Community Art Space at La Azotea.

Ska music genre originated in Jamaica in the late 1950s and was the forerunner to rocksteady and reggae. It combined Caribbean mento, calypso American jazz, rhythm and blues. It went thru several changes from traditional Jamaican ska to second-wave two tone ska and finally American third wave ska.

The Space Flower, the small big band with nine members, went on with their music until its lead singer Bong Manansala suffered a heart attack in 2009. The band had to disband as the lead singer was recuperating. After three months, Bong was back on his feet and started to look for his band members again, but only four came back. They had to void their 10-year contract. With a membership of four, they could not use the Space Flower name anymore. The change of name and repertoire happened spontaneously.

“We were going to call the band, ‘The Bong,’ medyo hindi magandang pakinggan”, recalls Bong. “Kinuha na lang namin sa second name ko. My full name is Joseph Edralin Manansala.” Thus was born The Edralins. “We sang Beatles songs with a twist. We had our own version. Sort of educating na rin the millennials with this kind of music.”

I asked him kung related siya sa Edralins ng Ilocos? “Our genre was 60s to the 80s, time ni former President Marcos. It was also the Beatles generation. In fact, my nickname Bong was taken from Bongbong Marcos.”

The Edralins performing at 18BC. -- Photo by Reggie de Guia


Jeng Nufable, one of the original members since Space Flower group said “ Nag focus na kami sa Beatles, rock and roll and the 80s new wave. Our genre became alternative and college rock and jungle pop.”

“Ganado kaming tumugtog pag masaya at ganado din ang audience”. The band lives by the saying, “One of the most beautiful qualities of true friendship is to understand and to be understood.” Hooray Edralins! Your music lives on.

The Rough and Deadly also plays on Thursdays and Fridays at 9:30 p.m. at 18BC. One can also try the Kikan Resto Bar at Gov. Pack Road, the Manor’s Piano Bar at Camp John Hay and the Venus Parkview Hotel Olive Café, on Fridays with the North Sound Ensemble and on Saturdays with The Blend.
 

Bistro Lokal : Gastronomy with advocacy

Nonnette C. Bennett
Baguio City is turning into a food capital with restaurants popping up everywhere to satisfy all kinds of foodies. We came across Bistro Lokal by word of mouth and delightfully endorsed by Philippine Information Agency-Cordillera Director Helen Tibaldo. And true to its advertising by word of mouth, Miko Dy and his bistro have become a destination for lunch, snacks or dinner using local market ingredients efficiently. Nothing is wasted in Bistro Lokal.

Double treat kwek kwek & pork siomai with shrimp on a potato nest with sweet vinegar sauce.


A chef who has deconstructed heirloom recipes into fine dining fare, Miko and partner Reden Molina are churning out Filipino favorites in elegant servings.

Appetizers while one waits is a platter of bread rolls and slices of red rice sour dough with their version of butter from the Baguio Dairy Farm. The flour used in the rolls and sour dough are from local materials like red rice and sweet potato. The textures of the bread differ from the commercial counterpart but are still better.

We ordered the kwek-kwek– pork siomai and shrimp which is just an appetizer as well. Miko explains the quail eggs are fried in a siomai batter with shrimp. When served, the kwek-kwek is halved and placed on a potato nest. The potato nest is made of chips of fine long strands of potato like the twigs in a bird’s nest. This is the apt presentation of the egg dish with a few arugula leaves and pickled onions to add a crunch to the bite. As this popular street food is supposed to be dipped in sweet vinegar sauce, the vinegar is poured over the halved soft - boiled quail eggs and pork with shrimp siomai together.

Mansanas at pepino in chunks with vinegar, salt , pepper, red raddish pickles and  dilis.


The salads are surprises in their composition and presentation. The squid salad is made from grilled squid that is marinated in vinegar with salt and pepper just like kilawen. With fine slices of sweet pickled red radish and arugula leaves, the Pinoy kilawen dish becomes elegant. The red radish gives the salad a little bite of chiliwith the chewy squid. Mansanas at pipino is another delightful change to the ordinary cucumber and apple salad dish. Chef Miko cuts the cucumbers and apples into bite size chunks with little fried anchovies or dilis. This has a sweet vinegar sauce just like the sliced cucumber salads we enjoy with salt and pepper. I must say that the fruity flavor of the apples and the crunch in the cucumber skin with the dilis as salty touch and fine slices of pickled red radish for a bite is perfect.

Here, kaldereta melts in your mouth with three cheeses in its sauce. The creamy sauce with grilled carrots, potatoes and tender beef with a cup of rice is just right. Bulalo lokal has a split beef bone with the marrow intact served with some bok choy or pechay, carrots and a slice of grilled yellow corn. The soup was less the fat common in most bulalo dishes. The portions of these main course dishes with a cup of rice are not enough to make one feel full.

The desserts are the most delightful experiences. They totally reinvented the saba con yelo into saba at kondensada. The banana was slow cooked in raw sugar (panotsa) for six hours to give it a dark and chewy candy texture. Then the ice and milk are instead ice cream made from condensed milk with butterscotch syrup and a little patis as the salt to make the Pinoy version of salted caramel. Hardly is the taste of patis evident. This is garnished with crumbled Sky Flakes crackers. Eaten together it gives the same adventure of saba con yelo with a different experience. Suman at mangga is Latik suman with Guimaras mango ice cream. This is not just suman and mango but the sugar and salty flavor comes from the reduced coconut milk topping on the suman. Added to this is a merengue biscuit made from duck egg whites, says Reden.

Chef Miko Dy explains that the straw he uses is made from wheat stalks for his Bistro Lokal tea and tandang Aquino.


The mango ice cream can be a trite sour because mangoes are not in season. Black rice ice cream is made from balatinao rice which is the dark rice used to make wine and other rice dishes. Although the ice cream is pink with dark specks, the ice cream comes with a crisp black rice brittle and a sayote sorbet. The sayote sorbet isn’t a hint of sayote at all.

Even the drinks are made from local and available materials. The Bistro Lokal tea is made from boiled camote or sweet potato leaves and fermented calamansi while the Tandang Aquino is made with coconut water and lacto - fermented ripe mangoes. Refreshing but less the sugar.

Miko sources vegetables from organic farmers which are used within the day. The food preparations have no waste as discards from one dish are used in another dish. Miko says that some customers in the late evenings may find out that most dishes are already out of stock because all dishes are freshly made daily. Most of all, there is no parking at Bistro Lokal along Upper Magsaysay Avenue infront of Baguio Central University. They encourage you to walk, ride the Trancoville jeepneys or cabs to get there.

Bread rolls and red rice sour dough with creamy butter made from Baguio Dairy Farm milk are meal starters while you wait.

 

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