DAGUPAN, PANGASINAN — Stove ablaze and elements seasoned to perfection, Pangasinan cuisine took over the limelight at Baybay Bites, a digital culinary showcase held today, April 29, at Kiku San, Dagupan City.
In honor of Filipino Food Month and Pista’y Dayat, the Pangasinan Provincial Tourism and Cultural Affairs Office (PTCAO) sought to promote the seafood and coastal dishes of Pangasinan in partnership with local company Akxel Gas, and Kiku San—an authentic Japanese restaurant with a developed affinity for seafood local to the province.
With PTCAO Head Ms. Malu Amor-Elduayan as host, a live cooking demonstration was led by Kiku San Executive Chef Hanz Feliciano who skillfully prepared seven (7) Pangasinan dishes made of products native to the province—but with a unique, Japanese twist.
One dish incorporated the staple product of Lingayen—the bagoong (fermented fish or shrimp paste)—in its fried rice and crispy pork belly recipe. Meanwhile, Dagupan’s iconic bangus (milkfish or ‘sabahi’ in Japanese) served as the defining ingredient of the six remaining dishes.
The sabahi ceviche took the famous kilawén recipe to a new level by incorporating rice wine. Making the sabahi abura shoyu introduced a distinct way of preparing bangus by marinating and then pouring a boiling oil mixture over the fillet. The sabahi croquettes and sabahi aonori showed different ways of turning crispy fried bangus into spherical and tempura-like dishes with hondashi (Japanese powder made from bonito fish) and aonori (edible seaweed). Meanwhile, the sabahi curry and sabahi soba proved that products local to Pangasinan can blend perfectly with global recipes.
For the opportunity to expand their culinary expertise, seven local food and tourism-related establishments attended the event. Namely, these are: Abong ni Tio Berto, Mesa de Amor, El Jardine, Jem’s Cuisine, Tummy Teasers Food House and Bakeshop, and Ragtime Villas through Ms. Michelle Lioanag.
Not only did these establishments gain valuable culinary insights in elevating the ways through which local products are used, prepared, and presented in dishes; they were also given the opportunity to establish and foster professional relationships.
Exclusively for Baybay Bites, the PTCAO also partnered with Regional News Group (RNG)-Luzon to document and broadcast the event on public television. The event will be featured in an episode of ‘Ganda Mo, Pangasinan!’ which will air next week.
Baybay Bites was also done in partnership with Mr. Rodolfo Manandeg Jr.—widely known online for highlighting the province as The Pangasinan Nomad. Alongside Manandeg was social media influencer Ms. Emmy Rozaine Estrada or Emi Emis, to further promote the gastronomic experience that only Pangasinan can offer.
In an interview by RNG-Luzon, Ms. Amor-Elduayan invited people from within and outside the borders of Pangasinan to visit the province and experience its flavors first-hand. “… have a taste of our famous, tastiest bangus [and] other local goodies.”
Baybay Bites is evidence of the capacity of Pangasinan to connect with its Southeast Asian neighbors, and expand its culinary horizons into the international scene—fully honoring this year’s Filipino Food Month theme: ‘Connected by Taste: The Filipino Food in the Flavors of ASEAN.’
