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Catanduanes Government

COOKING VICTORS. Winning team Julie Estrada and Eleanor Rojas of the Provincial Health Office claiming their prize together with judges (from left to right) Ms. Edna Bagadiong (Philippine Information Agency), Ms. Noemi Xoyen Tablizo (Catanduanes National High School), Dr. Ponciano Catipon (TESDA-Catanduanes), Jr., Ms. Arlene Bagadiong (Radyo Pilipinas-Catanduanes) and Acting Governor Shirley A. Abundo.

 

Out of 12 competing pairs, the Provincial Health Office (PHO) team bagged first prize over the different provincial departments and agencies in the “Luto ni Nanay” Cooking Challenge on July 29, 2019 at the Provincial Capitol Lobby.

Winners Julie Estrada and Eleanor Rojas’ dishes appealed to the judges’ taste in a unanimous vote; serving Ukoy Canapés (spicy crunchy squash “ukoy” with malunggay on top a potato) as appetizer, Soya Sap Steak (with stir fry vegetables and pineapple) as entrée, and Soya Sap Crepes with Pineapple Jam (served with hot soya milk) as an additional dish for dessert.

In an interview, Estrada said they used the scraps of soya bean as inspiration in preparing their main dish.

“Kasi parang patapon na yun eh (yung sapal ng soya). So naisip ko baka pwedeng makagawa ka ng maganda saka masarap out of that,” Estrada added.

(It’s because it’s already the waste material of soya. So I thought it might be feasible to make something good and delicious out of it. )

A TOTAL TREAT. Each dish was adjudged based on the following criteria: taste – 30 points; originality and creativity of the recipe – 30 points; overall presentation – 20 points and hygiene and sanitation (proper attire) – 20 points.

 

Prior to the 1 kilo soaked soya beans as main ingredient, contestants were now only required to use a half kilo of those beans in cooking their main dish. Other stated guidelines, mechanics and criteria of judging, however, remained unchanged.

BACK TO BASICS. Contestants were challenged to prepare one appetizer meal composing of 1 kl. squash and malunggay leaves and one main dish with ½ kilo soaked soya beans in a span of three hours to be presented to each five judges for final verdict.

 

Furthermore, the top three winning teams received the following cash prizes: 1st place – Php 17,000.00; 2nd place – Php 16,000.00 (Juan Memorial Alberto District Hospital) and 3rd place – Php 14,000.00 (Bato Maternity and Children’s Hospital.

Each of the following participating teams also received Php 6,000.00 as consolation prizes: Gigmoto District Hospital, Provincial Veterinary Office (PVET), Provincial Engineering Office (PEO), Eastern Bicol Medical Center (EBMC), Provincial Budget & Management Office (PBMO), Office of the Provincial Agriculturist (OPAg), Provincial Planning & Development Office (PPDO), LGU Pandan and Provincial Accounting Office (PAO).

This contest is in consonance with the 45th Nutrition Month celebration with the theme “Kumain nang wasto at maging aktibo… Push natin to.”

BEANY FLAVOR. Chief of Judge Resadel O. Santonia, CSU professor from College of Health Sciences – Nutrition & Dietetics Department, explains the use of freshly boiled water as the best technique in eliminating the inherent flavor of soya bean for more acceptable consumption to children.

 

Contenders Maria Asuncion Yvonne Somido and Ma. Cecila Toledo of Juan Memorial Alberto District Hospital placed second with their Crispy Kalabasa and Malunggay w/ Mayo Dip Appetizer and Baked Soya Beans Main Dish in the “Luto ni Nanay” cooking challenge.

 

Third placers Mian Regalado and Babylinda Posada of Bato Maternity and Childrens’s Hospital wowed the judges’ approval in their Squash Malunggay Muffine Pie Appetizer and Crispy Soya Balls con Chopsuey Main Dish.

 

Participants hailing from different government offices pose alongside the contest’s Board of Judges shortly before the announcement of winners.



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