BALON DAGUPAN NEWS

MORE than 30 different bangus recipes influenced by different cultures were featured in the Bangusine or Bangus Cuisine Showcase, another exciting event of the 2016 Bangus Festival, at the city plaza on April 21.

This year’s participants were from the different schools and universities including some international organizations and some restaurants in Pangasinan and Dagupan City like the Senior Tesoro of Calasiao; Pangasinan Colleges of Science and Technology in Calasiao; University of Pangasinan PHINMA; Colegio De Dagupan of Dagupan City; Pangasinan State University-Binmaley Campus; Nena’s Garden and Restaurant of Dagupan City; Raon-Atti of Korea; Nippon Skilled Volunteers Association (NISVA) of Japan; Lyceum Northwestern University of Dagupan City; University of Luzon of Dagupan City; Virgen Milagrosa University of San Carlos City; and the Divine Word Academy of Dagupan City.

Each participant prepared appetizing cuisines like Bangus Okonomiyaki (nutritious pizza Japanese version); bangus kakiage; bangus norimaki (sushi rolls); Egyptian bangus pate; Egyptian bangus balls; milkfish German sausage; German bangus smitchzels; Italian bangus steak; Italian bangus croquettes; spicy Thai fish with lemon butter sauce; smoked Thai bangus croquettes; bangus ala king with fetuccini (Canada); bangus amok (Cambodia); bangus fillet roll with lemon sauce (Canada); bangus taco (Mexican cuisine); bangus stick with tartar sauce (Italian cuisine); Jamaican salty bangus fritters; Jamaican bangus patties; bangus jerk sandwich; bangus alcapurrias (Puerto Rico); bangus Puerto Rico pasteleon; Puerto Rico bangus bacalaitos; Cuban pizzadillo; papas bangus rellenas; bangus  fajitas ala Cuba; England beer battered fish and chips with spicy tartar sauce; England fisherman’s stew; Malaysian bangus nassaman; and Malaysian bangus otak otak.

Since Bangusine is a showcase and not a competition, each participant was provided with a subsidy of P12,000 to P15,000 by the organizing committee per nationality and booth per nationality, and  a plaque of appreciation to each of them.

Each participant prepared 300 serving pieces of their recipes and served these to the guests in their national costumes with a ‘hello’ and ‘thank you’ in the language of the nation represented.

2016 Bangusine was chaired by Fe Vidal, Dagupan’s “bangus queen” who owns the famous CBN Bonuan Boneless Bangus business in Bonuan Gueset with Mayor Belen T. Fernandez; Kristoffer De Venecia, son of former House Speaker Jose De Venecia and Congresswoman Manay Gina De Venecia and Jerome Jay Manalo, sales director for distributive trade of Unilever Philippines as guests. In her message, Mayor Belen T. Fernandez expressed her gratitude to the participants for their support and participation, and Unilever Philippines for the sponsorship.

“Bangusine is a good avenue for anyone to learn the many ways of cooking bangus using the different international recipes and not just the traditional Filipino way of cooking it. In this way mas maapreciate ng ating mga bisita ang pangunahing produkto ng ating lungsod which is the Dagupan bangus. Please continue to support our bangus Industry as this will help our small fisher folks,” said Mayor Fernandez. (Joseph C. Bacani/CIO)

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