Feature: IGP Fusion Cook-Off: Local products hit the spotlight

  • March 16, 2017
  • Anne Hazel Flores

SAN FERNANDO CITY, March 16 (PIA) – Thirty-four chefs brought to spotlight the income generating products (IGPs) of the 59 villages of this city in a cook-off held on March 13 in front of the City Hall.

The innovative cooking showdown dubbed as “IGP Fusion Cook-Off” featured famous Ilocano dishes using the locally sourced and food products of the residents here.

Tamarind, peanut butter, papaya pickles, dragon fruit, 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) were the products used.

The IGPs took the center stage when 17 barangays competed and were partnered with school representatives from five different universities and colleges in the city with their respective products infused in the preparation of sumptuous and mouth-watering food choices.

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 munggo balls.

At the end of the cookfest, Barangay Pao Norte’s Daisy Pejo paired with LORMA Colleges’ Princess Mangaoang won the grand prize of P10,000 with tiniritir, made of cassava cheese dough glazed with chocolate and lemon yema (egg yolk, lime and sugar batter) and topped with cashew nuts, as their winning entry.

“This activity helps in value-adding to the city’s IGPs, that products must not only concentrate on the produced commodity but also it can be enhanced and used for other purposes,” said Xavier Mercado, the president of the Association of Tourism Industries and Networks (ATIN) and one of the board of judges.

“It also improves the skills of the community and students to be innovative in preparing different cuisines that will promote the city as a whole,” Mercado, also the owner of the famous Halo-halo de Iloko, added.

IGP Fusion was initiated by the City Government of San Fernando in La Union in partnership with the ATIN.

The event was also part of the various, exciting events lined up for the 19th foundation anniversary celebration of the city on March 20.

The judges include experienced top chefs Glenn Obillo and Steven Pascua. (JNPD/ AHF/PIA-1).


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