Explosion of Flavours from Negros
One has to be fast on one’s feet so as the lines
will get long at the blink of an eye. The choices are innumerable and will
overload the sight, smell and taste senses. It is like a cruel joke when one
can only partake of so much. What am I
talking about? Why, Negros cuisine of course!
How do we start? Why, soup definitely. I stand near
the ubad, its main ingredient is the innermost part of the banana trunk, cooked
with chicken, monggo beans and dried string bean seeds. One is transported back
to Negros upon the first sip of its broth. Then the mandatory Chicken Inasal and Chorizo for the main meal. I will not
mention the family brand but they are all good whichever the brand. It will not be complete without the
side dishes such as pickled vegetables and the binuro nga bilong-bilong. Now that is lunch! One can only eat so much
but one can try the lumpiang ubod for merienda. Good thing the pianonos and
empanadas can be had and taken home for another round of guilty pleasures.
The cuisine of Negros sets it apart from other
regional dishes. The Association of Negros Producers hit it right when they
included foodstuffs from Negros in the first Negros Trade Fair 30 years ago. The
ANP knew that it was not only products that they are offering, but instead they
brought Negros with them for people to experience with all their senses and
that includes the taste buds.
The recipes were refined in the kitchens of the
gracious hacenderos, using the finest of ingredients and lovingly cooked and
prepared by those who were handed down the recipes from earlier generations.
That the ANP continues to create new recipes lends credence to the
innovativeness of the Negrense not only in crafts but in native cuisine as
well.
Come to the 30th Negros Trade Fair at
the Glorietta Activity Center and experience the products and tastes of Negros
from September 16 to September 20, 2015.
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