Bontoc, Mountain Province – Owners and staff of hotels, cafés, and restaurants in this capital town are looking forward to incorporating at least one snack or meal featuring local products or ingredients into their menus.
This is expected from the participants following the conduct of a one-day training workshop on local cuisine preparation on April 19, 2024, in celebration of the Filipino Food Month or BuwanngKalutong Filipino with the theme “Flavors of Tradition: Elevating Bontoc Cuisine in Hospitality”, spearheaded by the Bontoc Local Government Unit (LGU) through the Municipal Tourism Office.
Municipal Administrator Eric Fulangen Sr., who represented Mayor Jerome ‘“Chagsen” Tudlong, Jr., warmly welcomed the guests and participants from the food and beverage industry of Bontoc, urging them to absorb new ideas while having fun in the activity.
Chef Ruben Fattarao, a native of Barangay Maligcong and the event’s guest speaker, showcased four of his local recipes to inspire culinary creativity among participants.
His cuisine, including Wading Chili Paste, Finuterng Burger, Tilapia Floss, and Honey Lemon Pork, utilized locally sourced ingredients and exotic materials that are produced or found within the municipality.
In an interview, Fattarao revealed that he started creating his recipe after noticing that the food establishments here in town served the same taste when it comes to the usual dish on their menu. He explained that the reason for this homogeneity is our preference for the conventional cooking method and the reluctance to innovate, which is why he gave a twist to the usual chili paste.
The Wading Chili Paste was made from small fish found in our rivers or “Wading” as we call it, with the fiery intensity of chili peppers harmoniously balanced by the aromatic nuances of garlic, onions, lemon grass, and pandan leaves.
Embracing creativity in culinary traditions, Chef Fattarao gave a new twist on the classic burger, featuring the Finuterng Burger with ‘Kalabasa’ or squash serving as the uncommon “Pitta Bread”. This innovative culinary creation combines the rich and savoury flavours of the native rice wine or ‘Tapuey’ infused into the burger patties with the subtle sweetness of Kalabasa pitta bread.
The chef noted that the local food industry overlooks ingredients that are abundant in flavour, choosing artificial flavours over natural ingredients, which are plentiful in Bontoc. When he made his own toppings recipe with what he called ‘Tilapia Floss,’ he utilized turmeric as the primary flavouring agent. This savory garnish, made from shredded or flaked tilapia fish, crisped and seasoned with onion and garlic, is often used to add texture to dishes such as salads, soups, rice bowls, or as a topping for bread, and other snacks. He later used the Tilapia Floss as toppings for the Finuteng Burger, adding a new touch of seafood taste to the dish.
The final fusion cuisine presentation featured a new way to serve the traditional pork dish by incorporating lemon and honey as the main ingredients. “Honey Lemon Pork” is a delicious combination of tender meat with a zesty and slightly sweet flavor. To prepare this dish, thinly sliced pork is marinated in a mixture of honey, lemon juice, soy sauce, garlic, and ginger to infuse it with sweet, tangy, and savoryflavors. The marinated pork is then stir-fried or grilled until cooked through and caramelized, while the sauce thickens to a glossy coating.
In his closing remarks, Sangguniang Bayan Member Glenn Bacala acknowledged the expertise shared by Chef Fattarao and expressed hope that the participants would integrate what they learned into their culinary business endeavors.
Filipino Food Month is celebrated every year in the month of April by virtue of Presidential Proclamation No. 469.** Shannon Anthea S. Pagaduan, Bontoc LGU
