Pamangan Fiestang Kapampangan 2015 - Part II
In the first part of this blog post, I featured some dishes served during the Pamangan Fiestang Kapampangan that topped my personal preferences. As promised, I will be sharing more pictures to make you drool and make you want to come to Pampanga for a culinary experience.
Pampanga undoubtedly is a perfect place for both gastronomic adventure and historical tour. Hence, guests during the Pamangan Fiestang Kapampangan enjoyed eating the Kapampangan dishes while appreciating the town's rich history at the same time.
The dining area was at the second floor of the Museo ning Angeles where the Culinarium is. From there, you get a nice view of the Santo Rosario Parish Church, the plaza and Holy Angel University.
Kuliat Foundation (the organizer of Pamangan event) established the Culinary Museum in the Philippines, at the Museo ning Angeles building, to preserve and perpetuate the traditional Kapampangan culinary arts.
Hence, at the Culinarium, you will find exhibits of old Kapampangan kitchenwares.
The Culinarium's Chef Richard Morales, whom I got the chance to talk to before dinner time, said that he usually perform cooking exhibits for Kapampangan food enthusiasts.
Mayor Ed Pamintuan firm decision in making the area (where Museo Ning Angeles is located and its immediate environs) as Heritage District slowly materialize, wiping out that lingering reputation of the city being the center of the sex tourism industry.
Starvation is excruciating. But what I realize lately is, being full is too; and forcing yourself to eat more is worse. I felt that during Pamangan--the pangs of overeating.
All the dishes laid on the buffet table looks so delicious. As much as I wanted to taste them all, my tummy hurts big time. I almost left the museum crawling because I felt I doubled in size in a short amount of time. Since me and my friend arrived earlier than everybody else, we were also first to leave. Hence, were not able to catch other food that came in later. But even if were there, I don't think we are still capable of eating even a morsel.
by Toll House
Located near the vicinity of my alma mater Holy Angel University, Toll House is strategically located to cater budget-conscious students. They serve comfort food such as this tropical chicken (creamy chicken topped with mashed potatoes) that is both affordable and delicious.
Check this blog post too: TOLL HOUSE, ANGELES CITY
Bringhi or bringhe is Kapampangan's version of the Spanish paella. It is made of glutinous rice cooked in coconut milk with turmeric, typically mixed with chicken, hard boiled eggs, chorizo and bell peppers. Kapampangans create this dish perfectly with pork in it and it is very well made by Delyn's.
Paella is said to have originated in Spain. It is a mixture of various ingredients and flavors. This one from Dos Mestizos is a seafood-filled paella with all the mussels, squid and shrimp. It is very filling dish that you can eat it on its own.
Embutido is a Filipino meatloaf typically stuffed with eggs, bell peppers, pickles, raisins and sausages. As a proud alumni, I was happy to see that it was from Holy Angel University.
Betute tugak is another Kapampangan exotic dish. It is fried frog stuffed with ground pork. It may look unappetizing but it taste the other way around. It tastes like chicken but leaner.
Unlike beef tapa, pindang damulag (carabao meat jerky or tapang kalabaw) is a little bit sour or tangy that will make you think it has some orange juice in it. Jerzel's version is shredded and tender, making it easy to eat.
This is an Italian-inspired pasta making use of simple ingredients including oil, toyo (dried fish) and herbs. It may look dry, so the secret would be to dig and mix it well as to coat the pasta with the oil again. When everything has been mixed well, then all its flavors will do so too.
You might be interested with this blog post too: 5 QUICK AND EASY FILIPINO PASTA RECIPES FOR A DELIGHTFUL DINNER
Pancit canton is a Filipinized noodle dish often cooked with some veggies, seafood and meat. Most Filipinos prepare it during important celebration especially birthdays for long life. But what if you just eat those vegetables and meat, not the noodles, then you might get disqualified for the wish for long life?
Beef caldereta is a Filipino all-time favorite dish. We may cook it in different ways or variations but often, we cook this beef stew with some standard ingredients: potatoes and carrots. What's going to break or make this dish is the tenderness of the beef. Nobody loves tough meat in the caldereta.
Adobo is a household dish cooked in our own family recipe, personal preference or regional variations. Unlike the typical recipes we used in our own homes, which we generously mix it with soy sauce, this version is white.
This is an elegant version of the Filipino adobo. No matter how we cook it though, we love it the same.
You might want to check this out too: CHICKEN PASTIL: A CULINARY JOURNEY INTO THE HEART OF MUSLIM CUISINE
Pastel de lengua in pastry crust is an ox tongue pie that seems perfect for the holiday seasons. It
is a comforting and savory dish that goes along well with rice.
by Cabalen Restaurant
Filipinos apparently love to eat barbecue. We patrionize barbecue being sold by street hawkers to fancy restaurants. This chicken barbecue is prepared with generous amount of sauce that looks delicious but taste even better.
The tongue is always an interesting component to a dish. It is meaty without a hint of fat. Using it as main ingredient would be perfect for asado. This very tasty dish makes you want to eat more rice really.
Begukan is Kapampangan's version of pork binagoongan. It is pork meat cooked with shrimp paste. It is a good appetizer.
You may want to read this too: HUNGRY PINAY COOKS PORK BINAGOONGAN (PORK WITH SHRIMP PASTE)
Inside that crispy and sweet lumpia wrapper is sweet banana. It is eaten with its delicious langka sauce.
I am a little bias here because not only is K Cafe my fave but I love cheesecake very much. I always love that creamy texture and that little tartness.
You may want to read this: CIOCCOLO, ANGELES CITY: ROMANTIC AIR, RENAISSANCE AND RELAXING DINING
This pastillas with all its creamy goodness is simply lovable.
Some assorted goodies...
More food were served amidst the dining frenzy. It is unfortunate though that I wasn't able to take more pictures.
With my first ever memorable Pamangan experience, I am looking forward to the next year's event. I am hoping that more Kapampangans will join so they too will be able to appreciate and value their culture and heritage; and I am hoping that more food enthusiasts like me will visit Pampanga because this is such wonderful and worthwhile food experience.
Also read: PAMANGAN FIESTANG KAPAMPANGAN 2015 - PART I
Pamangan Fiestang KapampanganPampanga undoubtedly is a perfect place for both gastronomic adventure and historical tour. Hence, guests during the Pamangan Fiestang Kapampangan enjoyed eating the Kapampangan dishes while appreciating the town's rich history at the same time.
The dining area was at the second floor of the Museo ning Angeles where the Culinarium is. From there, you get a nice view of the Santo Rosario Parish Church, the plaza and Holy Angel University.
Kuliat Foundation (the organizer of Pamangan event) established the Culinary Museum in the Philippines, at the Museo ning Angeles building, to preserve and perpetuate the traditional Kapampangan culinary arts.
Hence, at the Culinarium, you will find exhibits of old Kapampangan kitchenwares.
The Culinarium's Chef Richard Morales, whom I got the chance to talk to before dinner time, said that he usually perform cooking exhibits for Kapampangan food enthusiasts.
That's the Culinarium chef right there. Sadly, I wasn't able to get a good picture of him. The lechon was distracting me.
In Manila? Here's where you can find the best lechon: MANILA'S TOP 5 LECHON PICKS TO ELEVATE YOUR NOCHE BUENA
 |
In Manila? Here's where you can find the best lechon: MANILA'S TOP 5 LECHON PICKS TO ELEVATE YOUR NOCHE BUENA
Mayor Ed Pamintuan firm decision in making the area (where Museo Ning Angeles is located and its immediate environs) as Heritage District slowly materialize, wiping out that lingering reputation of the city being the center of the sex tourism industry.
 |
| plaza at night |
 |
| outside Museo ning Angeles during the Pamangan event |
FOOD ON THE BUFFET TABLE
Starvation is excruciating. But what I realize lately is, being full is too; and forcing yourself to eat more is worse. I felt that during Pamangan--the pangs of overeating.
All the dishes laid on the buffet table looks so delicious. As much as I wanted to taste them all, my tummy hurts big time. I almost left the museum crawling because I felt I doubled in size in a short amount of time. Since me and my friend arrived earlier than everybody else, we were also first to leave. Hence, were not able to catch other food that came in later. But even if were there, I don't think we are still capable of eating even a morsel.
Tropical Chicken
by Toll HouseLocated near the vicinity of my alma mater Holy Angel University, Toll House is strategically located to cater budget-conscious students. They serve comfort food such as this tropical chicken (creamy chicken topped with mashed potatoes) that is both affordable and delicious.
Check this blog post too: TOLL HOUSE, ANGELES CITY
Bringhi
By Delyn'sBringhi or bringhe is Kapampangan's version of the Spanish paella. It is made of glutinous rice cooked in coconut milk with turmeric, typically mixed with chicken, hard boiled eggs, chorizo and bell peppers. Kapampangans create this dish perfectly with pork in it and it is very well made by Delyn's.
Paella
by Dos MestizosPaella is said to have originated in Spain. It is a mixture of various ingredients and flavors. This one from Dos Mestizos is a seafood-filled paella with all the mussels, squid and shrimp. It is very filling dish that you can eat it on its own.
Embutido
by Holy Angel UniversityEmbutido is a Filipino meatloaf typically stuffed with eggs, bell peppers, pickles, raisins and sausages. As a proud alumni, I was happy to see that it was from Holy Angel University.
Betute Tugak
by 19 Copung CopungBetute tugak is another Kapampangan exotic dish. It is fried frog stuffed with ground pork. It may look unappetizing but it taste the other way around. It tastes like chicken but leaner.
Pindang Damulag
by Jerzel'sUnlike beef tapa, pindang damulag (carabao meat jerky or tapang kalabaw) is a little bit sour or tangy that will make you think it has some orange juice in it. Jerzel's version is shredded and tender, making it easy to eat.
Pasta Con Spicy Tuyo
by Claude TayagThis is an Italian-inspired pasta making use of simple ingredients including oil, toyo (dried fish) and herbs. It may look dry, so the secret would be to dig and mix it well as to coat the pasta with the oil again. When everything has been mixed well, then all its flavors will do so too.
You might be interested with this blog post too: 5 QUICK AND EASY FILIPINO PASTA RECIPES FOR A DELIGHTFUL DINNER
Pancit Canton
by Dainty Tea House & CafePancit canton is a Filipinized noodle dish often cooked with some veggies, seafood and meat. Most Filipinos prepare it during important celebration especially birthdays for long life. But what if you just eat those vegetables and meat, not the noodles, then you might get disqualified for the wish for long life?
Beef Caldereta
by Juan Sebastien CateringBeef caldereta is a Filipino all-time favorite dish. We may cook it in different ways or variations but often, we cook this beef stew with some standard ingredients: potatoes and carrots. What's going to break or make this dish is the tenderness of the beef. Nobody loves tough meat in the caldereta.
Pork and Chicken Adobong Matua
by iLead Institute for LearningAdobo is a household dish cooked in our own family recipe, personal preference or regional variations. Unlike the typical recipes we used in our own homes, which we generously mix it with soy sauce, this version is white.
Chicken and Pork Adobo
by Maranao GrillThis is an elegant version of the Filipino adobo. No matter how we cook it though, we love it the same.
You might want to check this out too: CHICKEN PASTIL: A CULINARY JOURNEY INTO THE HEART OF MUSLIM CUISINE
Pastel de Lengua in Pastry Crust
by Uni-ChefsPastel de lengua in pastry crust is an ox tongue pie that seems perfect for the holiday seasons. It
is a comforting and savory dish that goes along well with rice.
Chicken BBQ
by Cabalen RestaurantFilipinos apparently love to eat barbecue. We patrionize barbecue being sold by street hawkers to fancy restaurants. This chicken barbecue is prepared with generous amount of sauce that looks delicious but taste even better.
Asadung Dila
by Howard Dizon Catering ServicesThe tongue is always an interesting component to a dish. It is meaty without a hint of fat. Using it as main ingredient would be perfect for asado. This very tasty dish makes you want to eat more rice really.
Begukan
by Gloan'sBegukan is Kapampangan's version of pork binagoongan. It is pork meat cooked with shrimp paste. It is a good appetizer.
You may want to read this too: HUNGRY PINAY COOKS PORK BINAGOONGAN (PORK WITH SHRIMP PASTE)
SAVE THE BEST FOR LAST: DESERT TIME
A meal without dessert is not a complete meal. Pamangan alloted a table for dessert. By that time, I almost feel like not eating anymore. Yeah, what I did was forced-feeding myself, and I didn't appreciate it at all. Though, all the dessert looks yummt, I really had to choose. Most were served in slices and in bite-sizes yet I still had to share it with my friend.Turun with Langka Sauce
by Juan Sebastien CateringInside that crispy and sweet lumpia wrapper is sweet banana. It is eaten with its delicious langka sauce.
Pastillas Cheesecake
by K CafeI am a little bias here because not only is K Cafe my fave but I love cheesecake very much. I always love that creamy texture and that little tartness.
You may want to read this: CIOCCOLO, ANGELES CITY: ROMANTIC AIR, RENAISSANCE AND RELAXING DINING
Pastillas de Leche
by Carreon'sThis pastillas with all its creamy goodness is simply lovable.
Some assorted goodies...
More food were served amidst the dining frenzy. It is unfortunate though that I wasn't able to take more pictures.
With my first ever memorable Pamangan experience, I am looking forward to the next year's event. I am hoping that more Kapampangans will join so they too will be able to appreciate and value their culture and heritage; and I am hoping that more food enthusiasts like me will visit Pampanga because this is such wonderful and worthwhile food experience.
Also read: PAMANGAN FIESTANG KAPAMPANGAN 2015 - PART I
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