Provincial Government of Bulacan

Bulakenyos experience time traveling in Bulacan Food Congress

BULACAN FOOD CONGRESS. Bulacan Food historian Benjamin Basilidez Bautista as he shares to hundreds of Bulakenyos the history of Bulacan food before the country was colonized during the “1st Bulacan Food Congress” held at Mariano Ponce Hall in Hiyas ng Bulacan Convention Center, City of Malolos, Bulacan yesterday.

CITY OF MALOLOS – As if traveling back in time when the Philippines was not yet colonized until the era when Filipinos won back their sovereignty, the Provincial Government of Bulacan through the Provincial History, Arts, Culture and Tourism Office took the participants back to those years through the first “Bulacan Food Congress” held at Mariano Ponce Hall in Hiyas ng Bulacan Convention Center in this city yesterday.

Food expert and historian Benjamin Basilidez Bautista, one of the speakers who walked the participants back on the pages of history, talked about the food history of Bulacan that he had personally tasted.

“Iba ang luto nung araw, iba ang lutong antigo, atay-atay, hindi pwedeng minamadali. At noon marami tayong pang-asim na pwedeng pagpilian, may dahon ng alibambang, catmon at palapat,” Bautista said.

He also shared the origin of leche flan, which was the first dessert ever prepared by the Filipinos back then when egg whites were used primarily for cement making mixed with powdered talaba shells and they don’t want to waste the yolks.

Another speaker, Nicanora Teresa Hernandez, niece of the late Bulacan Food Icon Milagros Santiago-Enriquez, who coined the term “Kaluto” which is the Bulacan-Tagalog direct translation of recipe, presented the book that her aunt authored and was awarded the Best Cook Book in 1995, the “Kasaysayan ng Pamanang Kaluto ng ating Bayan”.

The book was divided in different chapters including the Spanish Era where the list of the favorite foods of the country’s heroes can be found including “Tinola and Ginisang Monggo” of Jose Rizal, “Pinalundag na Bulig and Pochero” of Marcelo H. del Pilar, and “Arros ala Cubana and Puto Caramba” of Gregorio del Pilar among others.

Others chapters include the American Era where they introduced their pies and pastries, the Japanese Era that introduced and shared cookeries like “Laing”, “Binatog”, “Nilaga” and “Adobo” and the Hello Joe Recipes where foods like “Picadilyong Sausage”, cheese and hotdogs in blankets were introduced during the liberalization period.

Also, Adobo Queen Nancy Reyes Lumen from the family that owns Aristocrat and Atching Lillian Borromeo, a Pampanga food icon, shared some tips on how to further promote the Bulacan cuisine.

“Ang weapon n’yo ay mga cellphone n’yo. Make your food instagrammable,” Lumen said.

“Magkalapit lang tayo, alam n’yo sa tingin ko kung ano ang pinagkaiba natin? Mahinhin kayo, mayabang kami, siguro lagyan din natin ng yabang ‘yung mga pagkain ninyo,” Borromeo said.

Bianca dela Cruz, a tourism student from Bulacan State University, said that the event was an eye opener for her.

“Bilang isang millennial, na-realize ko na marami pa pala talaga kong hindi alam at hindi natitikman na nandito lang sa paligid ko nagmula. Ang sarap bumalik sa nakaraan,” dela Cruz said.

The event was made possible in partnership with the Bulacan Restaurant Owners Association.