Ginisang pugang panas, bringhe (Filipino-style paella), buro, pindang damulag (carabao tocino), sisig and putung babi (pork bread) are just some of the Kapampangan heirloom dishes that tickled guests’ curiosity and palates at the first “Manyaman Festival,” which was held recently at Capital Town in San Fernando, Pampanga, Megaworld’s first...
At the launch of Manyaman Festival 2024: Gerald Goton, DOT 3 regional director Richard Daenos, board member Fritzie Dizon, Provincial Tourism officer of Pampanga Michael Castaneda, special assistant to the governor Angelina Blanco, First District board member Krizzanel “Wyn-wyn” Garbo and Slow Food Youth Network head and chef Jam Melchor at the first “Manyaman Festival"Ginisang pugang panas, bringhe , buro, pindang damulag , sisig and putung babi are just some of the Kapampangan heirloom...
“There’s this theory that it came about because it is made with day-old pandesal, and at the end of each day, the unsold bread was normally fed to the pigs, hence stale bread fit only for pigs. Just leave it to the creative Pampango cooks to turn this day-old bread into a wonderfully delicious snack,” Tayag explained.
Four tents were set up at the Capital Town and each featured a five-course meal — from appetizer to dessert — in a buffet setting. And no two dishes were the same. The dish went well with tsokolateng batirul. We were told that Pampanga’s version doesn’t use tablea. Instead, they grind the dried cacao seeds and peanuts together to make this rich and nutty chocolate drink.
“We’ve gathered here today to celebrate not just the flavors of our past, but the legacy we leave for future generations — the vibrant and diverse Kapampangan food culture,” enthused chef Jam Melchor, founder of the Philippine Culinary Movement, a non-profit movement dedicated to the preservation of the Philippine culinary heritage and gastronomy.
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