La Union Cook-Off features local products and ingredients

La Union Cook-Off features local products and ingredients

SAN FERNANDO CITY – Thirty-four local chefs brought to spotlight the income generating products of the city’s 59 villages in a cook-off held in front of the City Hall here.

Dubbed “IGP Fusion Cook-Off,” the innovative cooking competition featured famous Ilokano dishes using locally- sourced and food products, and was held as one of the special events in the city’s 19th Foundation Anniversary.

The products used were tamarind, peanut butter, papaya pickles, dragonfruit, mango vinegar, brown rice, ube (purple yam), lemon grass tea, ginger tea, bagoong (fermented fish paste), smoked bangus (milkfish), cassava, malunggay (horseraddish) and monggo (beans).

COOKING CONTEST WINNER – Princess P. Mangaoang and Daisy J. Pejo, show their winning dish during the IGP Fusion Cook-Off in front of City Hall of San Fernando City, La Union. ERWIN BELEO/ Northbound Philippines News

The entries included grilled tuna with tamarind sauce; peanut butter palabok (peanut rice noodle snack); nakigtot, nagbessag, danum ti manginginum – Kilawen (raw fish in vinegar marinate); dinakdakan (grilled pork meat innards) ala pickled papaya; dragon fruit chiffon cupcake with juice and butter icing; tubbog iti langit – Inulesan (brown rice cake wrapped in banana leaf); ube carbonara linguini with bread and appetizer; sizzling crunchy dinakdakan; and porkchop marinated in lemon grass and honey lemon grass with mint juice.

Others were grilled coated pork medallion with salabat (ginger ale) tea puree; bangus and tuna processed food in Asian appetizers; creamy chicken with coated peanut, mani con yelo (peanut on ice); artisan bagoong cordon bleu with mango salsa and mango puree; bagoong complete meal appetizer; bangus steak; tiniritir (local Ilocano snack) and creamy Santiago Norte’s malunggay pasta with monggo balls.

Seventeen barangays competed and were partnered with representatives from different universities and colleges in the city.

The cooking tandem of Barangay Pao Norte’s Daisy Pejo and LORMA Colleges’ Princess Mangaoang won the grand prize of P10,000. Their winning entry was called tiniritir, made of cassava cheese dough glazed with chocolate and lemon yema (egg yolk, lime and sugar batter) and topped with cashew nuts. Anne Hazel Flores/PIA – northboundasia.com