Traveling to the
North almost every summer of my life, I have a special
bond with northern culture especially their food. I can’t help but
explore more and more of their exquisite cuisine. A few months ago, I
just finished my 4-day food tour of
Pampanga. I’ve also accomplished the
same with
Ilocos and
Baguio. If only I had more time and money, I’d do
those things more ftequently but I can’t. =( Good news has come though because
MarQuee Mall in partnership with
Department of Tourism, Department of Trade and
Industry, Angeles Tourism Office, North Luzon Expressway, Bank of the
Philippine Islands and the
Lifestyle Network will hold the "
MarQuee Mall’s Big Bite! The Northern Food Festival 2014" runnng on its second year. Over 100 famous merchants from the Region I, II, III and the Cordillera Administrative Region will be at
MarQuee Mall on
October17-19,
2014.
Fortunately, I was able to join its preview. It was graced by the
presence of
Angeles City Mayor Ed Pamintuan and his wife who I met before when he
invited me at the
Pamangan Fiestang Kapampangan 2012. Other personalities at the event are
Chef Sau del Rosario, Angeles City Vice Mayor Vicky Kabigting and
Touirsm Dir. Ronnie Tiotuico.
Big Buffet Promo
Even with a fewer spread than the
actual
Big Buffet Promo (
MarQuee Mall shoppers can get free food samples for a minimum 1,000 php purchase from any Marquee Mall merchant), I was overwhelmed by
the offerings. I couldn’t stop myself
from consuming the delightful and masterfully prepared native dishes.
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| Pako Salad |
The
Pako Salad which relied on three simple components: pako fern,
salted egg and tomatoes was one of the most raved dishes.
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| Tuguegarao Longanis |
I’m not much
of a
longanisa fan but I can’t help but fall in love with the
Tuguegarao Longanisa.
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| Pork Sisig |
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| Bangus Sisig |
And, the sisig be it
Pork Sisig,
Chicken Sisig or
Bangus Sisig were so addictive.
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| Swam na Mais |
The
Swam na Mais was mildly sweet and savory. It was also comfortably
warm.
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| Ox-tail Kare-Kare |
The
Ox-tail Kare-Kare kept me munching and licking its rich sauce
skin leaving only the big bulky bones.
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| Fried Lumpia |
The
Fried Lumpia was overflowing
with the flavor and crunchiness from the banana shoots and beans
sprouts.
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| Bagnet |
Of course, the dish that needs no further introduction is the
Bagnet. I don’t think I’ve ever tried one as good as this in my life
time.
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| Ilocos Empanada |
 |
| Ilocos Empanada |
My personal favorite is the
Ilocos Empanada.
I carefully watched
it being made and I’ll share with you the
Ilocos Empanada cooking procedure:
Step 1: Grab the
empanada batter abs slightly dip it into the hot oil
in the deep fryer.
Step 2: Place the batter on the wax paper and kneed
it flat and round.
Step 3: Place the shredded green papaya in a circular
pattern leaving the center space enough for your whole egg.
Step 4: Crack
your egg and place it within the boundary of your shredded papaya.
Step
5: Shred your cooked longganisa into bits and place it in top of your
egg white
Step 6: Close your empanada press the sides to seal it.
Step
7: Use a plastic plate to cut it into a half circle shape.
Step 8: Gently
place it on the hot deep fryer and wait till cooked before picking it
up with a tong to serve with ilocos suka.
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| Stuffed Betute |
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| Stuffed Betute |
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| Catfish |
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| Camaro |
We also had my favorite
exotic Kapampangan dishes:
Stuffed Betute,
Catfish and
Camaro. I’ve tried all these before but I just had to have more
everytime I see them available.
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| Binatog |
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| Strawberry Taho |
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| Cassava Cake |
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| Palitaw |
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| Canonigo |
For dessert, we
tried the
Binatog (
check out my first time story in Baguio) and
Strawberry Taho (check out my first time story in Baguio),
Cassava Cake,
Palitaw, and
Canonigo (crowd's favorite meringue syrupy sweet treat!).
Art Installations
There will also be art installation by award-winning visual artist Leeroy New and the Pampanga Arts Guild on display.
Cooking Demo
 |
| Preview Live Cooking Demo By Chef Sau Del Rosario and Chef Emelita Galang |
Lifestyle Network chefs,
Chef Sandy Daza of
Foodprints and
Chef Sharwin Tee of
Curiosity Got the Chef will have live cooking demonstrations.
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Models for each brand collection had their turn to walk on the ramp.
The shoppers, supporters and fashion enthusiasts all gathered around cheering wildly, photographing non-stop and admiring the style and colors of the fashion rally.
It was amazing to watch as you can feel the rush and synergy of the models and the tide of crowd flowing through the long mall. I found myself immersed in the celebration as I too felt the rush of excitement as I participated and became part of it.
