Parklane’s Sangka sa Kaha awards best podrida in Oslob

CEBU Parklane International Hotel is staying true to its commitment of being the hotel that stands for Cebu as it continues to hold Sangka sa Kaha, a cooking competition to showcase the diverse culinary heritage of the different towns.

Sangka sa Kaha has been to Ronda to feature its best humba, to Argao to seek the best torta and Dumanjug for the Bisayang Manok or Bisnok.

On its fourth leg, it traveled to Oslob, a municipality in the south of Cebu, to find out who makes the best podrida, its special delicacy.

Masa podrida or podrida, is a flaky flower-shaped cookie with filling, which can be grated young coconut or raisins, or basically whatever the cook fancies. Its basic ingredients are flour, margarine, eggs, milk, sugar and vegetable oil.

On Oct. 6, four local cooks battled it out in a cooking competition while another Parklane initiated activity, the Hunat sa Sugbu Triathlon was going on.

Erlinda Butron, 65, bested three other cooks as her version of podrida was adjudged the winner by the board of judges composed of Parklane executive chef Armando Polon, Innoland marketing manager for retail division Bruce Bollozos, and TV5 Cebu sales and programming head Julienne Eva Guanzon.

Butron’s winnning podrida will be featured in Parklane’s Kan-anan restaurant.


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