15 menus compete for "Lutong Garbo sa Oriental Negros"
by Jennifer C. Tilos
Duamaguete City (24 October) -- A total of 15 menus from each towns and cities in the province will be competed in the 1st grand cook fest dubbed as “Lutong Garbo sa Oriental Negros” on October 26-27, 2006 at Negros Oriental High School Gymnasium, this city.
From the set of choices of Nilabog na Isda of San Jose; Ginataang Steamed Chicken of Bacong; Ginataang Binuro, Basay; Tugnos Delight, Dauin; Chicken Coco Cream, La Libertad; Ginataang Pabong Con Mais, Canlaon City; Ticoco of Ayungon;
Layered Solanium Melongina with tokwa of Dumaguete City; Buco Pancit Guisado, Sta. Catalina; Spicy Cardisona, Sibulan; Chicken Halang-Halang, Bayawan City; Ginataang Pasayan, Amlan; Steamed Chicken in Vege-Mushroom of Valencia; Tilapia with Adobong Kangkong of Tanjay City; and Malunggay na Puso sa Saging Roll of Mabinay.
All participants of the cooking contest must wear appropriate cooking attire and provide his/her own cooking utensils and equipment.
This two-day Lutong Garbo competition is open to all residents from the municipalities and cities of the province, however, the contestants must be duly endorsed by the Mayor as the official representative of the locality.
The main dish or recipe entry must feature ingredients indigenous to the area represented as part of the criteria of the contest; and the use of ingredients such as monosodium glutamate, canned goods, imported products, and artificial seasonings are disallowed.
Vice-Chair Sylvia Uy of ONTC said, this activity is designed to encourage households to cook palatable and nutritious food with the use of their native recipe. This is also to find out food available everyday in the areas that could be promoted and identified as Oriental Negros’ fine cuisine.
The competition banners the theme,: “Discovering Developing and Promoting Oriental Negros Culinary Heritage.”
The contestants are given 45 minutes to cook per main dish, nevertheless, one point will be deducted from the final rating of the participant for every minute exceeded.
Food preparation will be judged according to the following criteria: palatability, 50 percent; 30 percent for originality; and 20 percent for presentation.
Those who got the highest points will receive P10,000, gift pack and a trophy as the first prize winner; while for the 2nd placer will accept P5,000, gift pack plus trophy; and P3,000 plus gift pack and a trophy for the 3rd placer. For non –winners, consolation prize of P1,000, gift pack plus certificates of participation will be awarded by the Lutong Garbo Competition committee.
After the competition, all recipes will become the property of the Lutong Garbo sa Oriental Negros Organizing Committee. (PIA) [top]