Last November 23, Tagum City celebrated its fiesta, the feast of Christ the King. It was also the blessing of my mom’s lying-in center and Ob-gyne clinic. It’s named after her and it carried her initials, GS. It was indeed a very busy day but it was fun. A lot of guests came and celebrated with us.
I started the day at 8am and helped cook the fish fillet. I helped prepare the fish, mix the batter and fry it. We also made a sweet and sour sauce to go with it. We used “malasugue” for this dish. It’s a kind of fish that’s similar to tuna but has softer and whiter meat compared to tuna. It’s a relatively easy dish. You just season the fish and dip it in batter and fry it and then top it with sauce. The sauce is made up of pineapple juice and chunks, carrots and spiced with bell pepper, garlic and onion. Vinegar is also mixed in to achieve that sweet and sour taste. Voila! below is the finished dish!:)
I finished cooking at 10am and then prepared for the blessing which was at 11am. The food started coming in a little while after the blessing. Tasty and well-known Filipino delicacies were served first. There were cuchinta, palitaw, and suman malagkit. All of these are rice-based, just cooked in different ways to achieve different types of “kakanin” and flavours.
This is the cuchinta. It is made from rice flour that’s mixed with water, lijia and brown sugar. It is served with grated coconut.
The palitaw is also made from rice particularly “malagkit rice” (sticky rice). The rice is ground and cooked in boiling water. They are dropped and they rise to the surface when done. They float thus they are called “palitaw” which roughly means let it float. It is then coated with grated coconut and served with a dip that’s made up of sugar and toasted sesame seeds.
In Filipino celebrations and special gatherings like this the lechon (roasted pig) is truly the one that makes the feast complete. For me no special occasion is ever complete without the lechon. 😀 It is very much-awaited for, the moment it is opened guests immediately go to it to be able to get a piece of its tasty crunchy skin. It is not unusual to see a lechon that is still intact but already has no skin left. Indeed it is a first-come, first served basis. hehe 🙂
Other dishes that were served were butter chicken, chicken cuts dipped in batter and deep fried. Sotanghon guisado, a noodle dish similar to bihon guisado, main difference is that the sotanghon guisado uses “sotanghon” (glass noodles made from mung bean flour) instead of bihon noodles (made from rice flour). The sotanghon noodles is clearer than bihon noodles, softer and more chewy.
Filipinos are also known for their resourcefulness and this trait is very evident when it comes to food. One evidence of this is the famous Filipino dish “dinuguan” (pork blood stew). It is a tasty dish made from a pig’s internal organs, blood and other spices. It is also sometimes known as chocolate meat. Dinuguan is usually served and eaten with puto.
No matter what the occasion or meal is, dessert is really a must and should be served! hehe They make the meal more satisfying and filling especially if they are as delicious as these bite-sized moist chocolate and carrot cakes. Wheew. What a way to top the meal off! 🙂
The event was a successful one and at the end of the day we were all exhausted but it was all worth it because we were all full and satisfied. hehe Needless to say it was a fun day. There’s a part in me that wishes that everyday is fiesta but I know that’s not possible. hehe Oh well I’m now looking forward to the next one. Until the next fiesta!:)