Watch out for ‘Taptocilong-silog’
Tapsilog, tocilog and longsilog move over, “Taptocilong-silog is here!
That’s tapa, tocino and longanisa with sinangag and itlog (fried egg) for you, Dagupan style!
While this concoction may not be on any Dagupan restaurant’s menu yet, expect it soon now that the best tapa, tocino and longanisa producers have come forward for the 1st Dagupan’s Best competition as part of this year’s Bangus Festival at the Malimgas Market here.
The winners are Marcela Barrozo for the best tapa, Celia Guiao for the best tocino, and Lourdes Embornal for the best longganisa.
In other categories, Belinda Natividad created the best processed fish; Rowena Bancod served the best sweets and Soledad “Ising” dela Cruz prepared the best fruits. The six winners received P8,000 each.
Barrozo, who has been in the food processing business for many years now, also won a surgical stainless steel cookware set worth P12,000, which was raffled out to the six winners by InosPhil Corp.
In congratulating the winners, Vice Mayor Alvin Fernandez, Dagupan’s Best chairman, said the result of the competition and the enthusiasm shown by participants is an indication that the city should now start looking at these processed food products as another source of income for the people.
“We will soon promote these recipes for the different products,” Fernandez said.
He said the winning entries will be adopted as official recipes for the different Dagupan food products and will be produced by women’s groups of the city as part of their livelihood projects.
“These products will then be promoted as Dagupan’s Best for local and international market,” he added.
Ma. Sylvia Reyes, director and manager of Aristocrat Restaurant and chair of the board of judges, said she was impressed at the quality of the entries.
“We had a hard time judging because they were all good,” she said.
Other judges were: Walter Tabu, dean, College of Tourism, Lyceum Northwestern University, Lorna Reyes, Aristocrat Restaurant bakeshop department; Gigi Soroza, technical assistant, Aristocrat Restaurant, Florencia Altura, retired chef of Four Seasons Hotel In Hawaii, Michelle Lioanag, chair of the 101 Ways to Cook Bangus, Danny Maramba, BFBS food and beverage consultant, and Regalado Magat, marketing assistant, InosPhil Corp.
Fernandez thanked the Rotary Club of Dagupan, Malimgas-Aliguas Dagupan Vendors Federation, Dagupan Jaycees Inc. and the Dagupan City Government for their support to the activity.
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