Cavite Food Fest

by Carmelita Cochingco Ballesteros.
October 1, 2012
Have you heard of “Pansit Choco?” “Kabuteng Sisig?” “Lihim ni Lola?”
These were the three intriguing dishes which I discovered when I attended my first food fest called, “Taste of Cavite,” at Gourmet Farms on August 28, 2012. In addition, I found out that some dishes and delicacies are quite similar to the ones I grew up with in Batangas and Nueva Ecija.
“Pansit Choco.” A traditional dish in coastal areas of Cavite, it consists of rice noodles (“bihon”) with squid adobo, instead of the usual pork, chicken or shrimps. “Choco” is the Tagalog word for squid in my hometown of Nasugbu. In most other places like Metro Manila, nobody understands “choco” as squid. City dwellers think you’re asking for chocolate when you order “choco.”
The squid used is the black-ink type so “pansit choco” is also called “pansit negra.” The noodles are blackish and the squid is really black. Appetizing it doesn’t look at all. But to someone like me who grew up with tasty black squid adobo, the mere mention of “pansit choco” made me crave for it. It tastes like squid adobo and pansit in one dish.
By the way, there isn’t a dish called “pansit choco” in my hometown. That’s why it’s a discovery for me.
“Kabuteng Sisig.” Developed by Gratchi’s Getaway, it is the same “sisig” recipe which is said to have originated from Pampanga. The new twist is that it uses mushrooms, instead of the usual pork, for the health-conscious.
“Sisig” is a dish in which the meat or fish is marinated in “calamansi” juice, then seasoned with salt, pepper, and other spices.
“Lihim ni Lola.” What is Grandma’s Secret? It has a very interesting name so I made sure that I had a sample in my huge dinner plate.
I’m not sure if I remember right. Sampling around 20 dishes while chatting and meeting some 50 people at the same time was too much on my plate.
An exhibit of the Republic of Cavite, a museum-and-restaurant in Trece Martires City, “Lihim ni Lola” is a sticky rice delicacy with a secret filling. It’s a top secret so you must go grab one yourself. It’s a secret which will die with this grandma. Ha-ha-ha!
“Longanisang Imus” and “Tamales de Cavite” are quite similar to the pork sausage and tamales from Cabanatuan City, my mother’s hometown. My mother’s love for tamales has been inherited by a brother of mine. I don’t crave tamales but when it’s served on the table, I definitely go for it.
“Longganisang Imus.” If there’s anything I crave, it’s “longganisang Nueva Ecija.” I don’t buy it anywhere else but in Cabanatuan City. Since I don’t go there too often, eating this garlic-spiced pork sausage for breakfast is a divine treat in the morning.
Inhaling its aroma while it’s being fried makes me feel energized for the whole day.
My sister Carol and brother-in-law Jun who came with me were delighted with the dishes and the give-away loot bag of olive oil and a champagne-like beverage. We were welcomed very warmly by Miss Reigne Dimdam, President of the Cavite Restaurant Association.
“Taste of Cavite” was organized by the Cavite Restaurant Association , together with the Cavite Provincial Tourism Office, to preserve and promote the culinary heritage of Cavite. It was held at the elegant Dining Room of Gourmet Farms in Silang, Cavite.
Miss Reigne Dimdam, a graduate of the Philippine Women’s University, is Executive Assistant of the COO at Gourmet farms. You can e-mail her at reignedimdam@yahoo.com
Participating Restaurants. Chefoo in Cavite City, Servando’s in Rosario, The Dining Room (Gourmet Cafe) in Silang, D’ Banquet in Tagaytay, Gratchi’s Getaway in Tagaytay, and Republic of Cavite in Trece Martires City.
Pictures by Photographers Kenneth Latayan and Reynaldo Tiedra.