TASTE THE LOCAL DELICACIES: PAMPANGA

What comes to mind when you hear the name of your place? Last March 21 to 22, the 1st International Conference on Kapampangan Cuisine and Food Tourism was held at Holy Angel University (HAU). One of the highlights was the Cooking Demo Sessions, held over two days. Each municipality represented their best food, not only food for the stomach but also food that showcases the culture and values of their places. On the first day: Sta. Ana, Minalin, Guagua, Porac, and Angeles. On the second day: Sta. Ana, Sasmuan, Bacolor, Magalang, and San Fernando. The Department of Trade and Industry (DTI) was proud to present our successful event, together with Holy Angel University (HAU) and other organizations, featuring remarkable people from different municipalities presenting their valuable and mouth-watering delicacies.

Panera Bread and Enseladang Tulud Mangga (Mango Salad) of Sta. Ana were proudly presented by Robbie Dela Cruz, Jesa Mae Quiambao, Emilyn Miranda, and Patricia Mangulus. This can also make a good combination: bread with Enseladang Tulud Mangga (mango salad) with ingredients such as tomatoes and onions.

Minalin also presented their Buldit Silyo (rice cake with grated coconut). They also call this Christmas Rice Cake, which makes it more special to have during special occasions like Christmas. Although some people also make it even without any special occasion.occasion.

We also have Patcu, a delightful kakanin loved by Kapampangans. It is a little sweet crepe made from rice and cassava flour, with freshly grated mature coconut filling, from Guagua. This was presented by Rhoda Mercado and Reynolds Salas. This is also known as a childhood dessert, holding memories and tradition.

Uraro of Porac was presented by Rufina Mercado. Uraro are Filipino cookies made from arrowroot flour with a dry, powdery texture, usually flower-shaped. They are best enjoyed as dessert after meals and may also be partnered with tea or coffee. You may also find this during fiestas, and holidays.

Sisig Aling Lucing’s Style was also there to represent Angeles. Aling Lucing offered a reinvented variant of sisig, which soon turned into a nationally well-known dish. The popularity of Cunanan's sisig helped establish Angeles City as the "Sisig Capital of the Philippines," earning her the sobriquet "Sisig Queen."

The second day also served the best and most remarkable food from five municipalities. Galletas and Tsaang Baryu of Sta. Ana were featured. Galletas are not only ordinary biscuits but also symbolize each place in Sta. Ana. They use molds to shape and mark the biscuits before baking them. Galletas are best paired with Tsaang Baryu, a very healthy tea that claims to aid stomach acid and contains different kinds of leaves, like mango leaves. This was presented by Aljon Pangan, Jerick Kalaw, and Dustin Biando. Pituklip was presented by Jennifer Panlaqui Mercado.

"Food connects people, fills the mouth, mind, and heart. With one or two dishes on the table, guess which municipality they came from."--Clau Meril Blanco