16 local cuisines vie in NegOr’s Lutong Garbo Buglasan fest

By Jennifer Catan-Tilos

NEGROS ORIENTAL (PIA) —  A total of 16 recipes from the towns and cities in the province are set to vie for best local cuisine in a battle of culinary talents dubbed “Lutong Garbo” Buglasan festival on October 17at 9:00 a.m. at the Provincial Agriculture Office (PAO), Dumaguete City.

Contest culinary entries include tinap-anang pasayan sa ohonh with papaya chili sauce of Tanjay City; crab chipunaw with vegetables of Sta. Catalina; moringa patty in hot squash sauce of  Ayungon; ginataang manok with mushroom and gulay of Valencia; laing con carne ala Negros , Pamplona; and chicken in squash, Manjuyod.

From Canlaon City, chicken ‘n veggies; kabibutog meatballs of Jimalalud; tinunuang hito of San Jose; crustacea ala takway of Sibulan; 3G of Amlan; spicy steamed fish of Bindoy; KKK meatless patty with K sauce, Mabinay; adobong talabasa sa lunok, Bais City;  ginataang tuna sa gabi, buko at pechay of Dumaguete City; and cassava grated with shrimp of Zamboaguita.

Lutong Garbo Committee Chair Sylvia Uy said this food festival promotes Negros Oriental’s native cuisine in celebration with the Buglasan Festival which showcases what the province has to offer to tourists.

Entries come from the cities and municipalities of Negros Oriental endorsed by the local chief executives.

Uy said the local chefs will prepare main dishes or recipes that must feature ingredients indigenous to the area represented as part of the criteria of the contest.

The use of ingredients such as monosodium glutamate, canned goods, imported products, and artificial seasonings are not allowed.

All participants of the cooking contest must wear appropriate white cooking attire with hair bonnet and provide his/her own cooking utensils and equipment.

These will be inspected including the ingredients before the cooking time.

Contestants are given 30 minutes to prepare, marinate, and set up ingredients and an hour to cook and present per main dish and required to cook a recipe good for ten persons.

Food preparation will be judged according to the following criteria: palatability, 30 percent; 40 percent for originality; 10 percent for texture; 10 percent for dish presentation; and  10 percent for cost of dish.

Uy said winners for this competition will receive in addition to tropies the following cash prizes: P10,000 for 1st  prize;  P7,000 for 2nd prize; and P5,000 for 3rd prize.

For non-winners, a consolation prize of P2,5000 and certificates of appreciation will be awarded by the Lutong Garbo Competition committee. (rmn/jct/PIA7-Negros Oriental/This article was first published at PIA Website on Oct. 13, 2015)


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