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Angeles City’s ‘Sisig’ to be showcased in DOT’s Flavors of the Philippines
Sizzling Sisig (Shutterstock)
ANGELES CITY, Pampanga — The famous Angeles Sizzling Sisig, is set to be showcased in the Department of Tourism’s (DOT) month-long cultural and gastronomic feast which presents the country’s culinary prowess and interest worldwide.
Mayor Edgardo Pamintuan said that the dish had paved the way for Angeles to be recognized and take part in some activities such as DOT’s Flavors of the Philippines, an event that serves as a prelude for Madrid Fusion Manila 2015.
“This will not only make Sisig an intangible heritage for us Angeleños. It will also widen participants’ culinary perspective in cooking best versions of Sisig while still paying tribute to that original taste that stirred their cooking prowess,” the mayor said.
Apart from this, Dr. Richard Daenos of the Angeles City Tourism Office has revealed various activities lined-up for this month-long celebration.
Highlighting Angeles’ celebration of Flavors would be “Sisig Fiesta of Angeles City”, an exhibit of the world renowned pork dish to be held on April 14, 10 a.m. at the Museo ning Angeles.
Part of the event would be a city heritage walking tour and a cooking demonstration by Chef Claude Tayag.
A summer cooking lesson for kids, dubbed Maglutu Tamu, will run from April 8-24, while a seminar-workshop dubbed as “Culinary Tourism: Designing Tour Packages vis-à-vis Local Cultural Assets on April 10 will both be held at the Museo ning Angeles.
Facilitating the seminar-workshop will be Tracey Santiago of International Council on Monuments and Sites (ICOMOS) Philippines and National Commission for Culture and the Arts (NCCA).
Various food merchants boasting the flavors of the world will also be at Marquee Mall from April 1-31.
Meanwhile, currently ongoing during the April weekdays is Junior Chef’s League: Essentials of Culinary Arts, a summer class cooking program at the International School for Culinary Arts and Hotel Management (ISCAHM) – Angeles.
On April 22, the Hotels and Restaurants Association of Pampanga (HARP) will hold a Cook-off Challenge at the SM City Clark while Chef Sau Del Rosario will launch his book, “20 Years of Love + Cooking” on April 30.
Mike Pangilinan
April 16, 2015 at 6:45 AM
Your stock photo is an insult to the event, to our heritage and to the Kapampángan palate. We don’t put raw egg on top of Kapampángan SÍSIG BÁBÎ. We find this truly disgusting. Sorry.
Gabrielle Canlas
April 16, 2015 at 9:39 AM
malanam yapin pag tin yang ebun sagiwa, lalu na itang atakman ku dati tin yang ebun pugu sagiwa ya, dininan de pa mayonnaise lol
Arnel Tacazon Maniego
April 16, 2015 at 10:43 AM
sisig ebun! yapin ing amanwan ku yan! mebastus ne ing salitang “sisig” karing karakal a lulwal a version na niti, atin ng sisig bangus, sisig tuna, sisig seafoods, etc. ing sinikat a sisig metung yamu! pag sinabi meng “sisig” yapin ing sizzling sisig pisnging babi na pepasikat ng Aling Lucing. aliwa ya ini keng generic a salitang kapampangan na manyisig o sinisig. ing “:SISIG’ kaybat ng pepasikat Aling Lucing atin neng sariling character at meging proper noun ne! Balamu metung neng brand.
Albin
April 21, 2015 at 2:22 PM
The above photo with eggs is called NACPUTANG BINABING Sisig.