Olorga: Filipina Food Fiesta-A A +A
By Mimi Olarga
Saturday, August 31, 2013
THE venue: the university gym; the time, 10:45 in the morning; the date, August 29. With the concept of “Filipinizing” or indigenizing food preparation, the 3rd year Mechanical Engineering students of the Technological University of the Philippines Visayas prepared, presented and defended their appetizers, main courses and desserts before a panel of evaluators.
Not so much the certified culinary artists yet the much avowed Art Appreciation apprentice, the junior Mechanical Engineering students try proving their cookery mettle and skill in concocting local recipes in the most affordable and creative way. So who says culinary art cannot meet with Kinematics, Pneumatics, and Mathematics?
Because there is art in preparing and presenting food, the would-be-engineers in the future tried their hands in doing several affordable home- and time- tested recipes.“Like Anida’s “Okra Ensalada, at iba pa” as salad appetizer, this one is an array of steamed veggies, okra and camote tops, with green mangoes, sliced tomatoes, and fresh pineapple as sidings. The toasted small dried fish, “guno” dipped in spiced, home-cured vinegar indeed makes the audience salivate. The crispy and tasty fried veggie spring rolls are Blair’s and ‘Carl’s groups answer for the meat-less, weight-conscious lady classmates. For the main courses, Remy’s “steak a la pobre” and Ramcy’s “hipon-in-oats patties are creative concoctions. The fresh tomatoes, sautéed and dashed with calamansi juice and brown sugar, provides the fried, dried “uga” a mouth-watering experience. Thanks to Jeovirt’s group for such creativity. The lowly “hipon” gets its finery when mixed with eggs and oats, seasoned well with spices, and fried in margarine. Jassel’s group “pasta Filipina” innovates the local “tao sham” or flat egg noodles, cooked al dente, mixed with tuna flakes in white sauce, and complemented with fresh basil leaves garnishing. Rocky’s group innovation of chicken- and cheese shredded noodles and onion rings leaves nothing left on the table. Arriane’s maja blanca with plenty of coconut “lutik” and Randi’s “crema de fruta punctuate with a comma the group’s hearty lunch preparation. I said a comma because the Filipinos way of eating does not totally end with dessert. Our weird palate and stomach cravings make way for some of us to still eat another something solid even after a complete meal. So, Linus’ all-boys group creamy tuna sandwich with plenty of lettuce, cucumber, onions and tomatoes is one choice of an ender. Mae and Windy’s chopped boiled egg and pineapple tidbits filled bread provides another better alternative. Thus, Sir Edcel, Sir Greg, and Ms. Joy really have enjoyable, interesting and yummy time as evaluators for the aspiring young cooks as they pry them with questions about their food wares.
Third’s hearty serving of his group’s cold cucumber lemon ale really caps the festive food galore. So with each of the group mate’s experiential and smart answers to the food evaluator’s questions, and a delightful agape after, the food fiesta activity of the Humanities classes of the 3rd year Mechanical Engineering students of TUP Visayas spells a delectable, enjoyable and sumptuous experience.
Published in the Sun.Star Bacolod newspaper on August 31, 2013.