in partnership with the
Department of Tourism (DOT)
and the
Hotel and Restaurant Management Association of the Philippines (HRAP)
present
“Kulinarya Kalayaan Food Festival”
A food festival to run from June 10 – 20, 2012 in observance of the
114th Anniversary of Philippine Independence
Mga paboritong pagkain ni
Dr. Jose P. Rizal
na ihahain bilang pag gunita sa Araw ng Kalayaan
sa oras ng almusal, tanghalian, merienda at hapunan.
Malugod kayong inaanyayahan sa
Bistro Eleven, 5th floor
AIM Conference Center Manila (ACCM),
Benavidez cor Trasierra Sts., Legaspi Village, Makati City
•
CRISPIN at BASILIO - a combination of grilled native Kesong Puti
sa Dahon ng Saging and Jamon (Traditional Chinese Ham) with freshly
baked (mini) pandesal
•
PADRE DAMASO’S TSOKOLATE E – A traditional Filipino
•
EMPANADA de KALISKIS ni INANG SISA – famous
Holiday Drink made from locally grown cacao beans dissolved in hot
water in a batirol or tsokolatera (special cast-iron pitcher) then whisked
by rubbing a batidor (wooden utensil) between your palms to add froth
and foam
merienda cena from Malolos, Bulacan; flaky and rich with chicken and
vegetables
•
PANSIT ni IROG (Pansit 1913) – Miki Bihon Pansit made popular
by Chinese panciterias in the early days with pork, shrimp in chicken
broth topped with tokwa, boiled egg, wansoy and chicharon (cracklings)
•
JOSE’s SARDENAS SECAS – Rizal’s favorite breakfast meal of
fried Tuyo, steamed rice and side vegetables with dipping sauce of
native vinegar
•
ADOBO ni ELIAS – an exciting and unique dish from Batangas
province made of chicken and pork and stewed in atsuete or annatto
seed for flavor and dark color with lots of toasted garlic
•
SINAMPALUKANG MANOK ni KAPITAN TIYAGO – a sour
soup dish composed of native chicken, vegetables and tamarind leaves
•
TINOLANG MANOK para kay CRISOSTOMO IBARRA –
•
PAKSIW na AYUNGIN ni PILOSOPO TASYO – Ayungin
soup-based dish served as main entrée in Filipino homes; composed of
native chicken, papaya wedges, and dahon ng sili (chili pepper leaves)
or malunggay in broth flavored with ginger, onion and patis (fish sauce)
(Silver Perch) is a fresh water fish and the favorite fish of Rizal. In Noli
Me Tangere, he wrote "the ayungin is good for sinigang; leave the biya for the escabeche,
the dalag and the buan-buan for pesa;" boiled either in tamarind or guava and
garnished with Jalapeno chili and other exotic herbs and spices. Served
best when boiling hot, with a dip of local patis ( fish sauce) and siling
labuyo.
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