A VEGETABLE recipe using indigenous ingredients bested 14 other entries during this week’s Master Gulay Chef Showdown, a prelude to the 2012 Nutrition Month activity highlighting the importance of consuming vegetables.
Patricia Lirios and cooking partner Trixia Dumaguet of Barangay Canramos, Tanauan, Leyte said their recipe is easy to prepare and affordable for poor families who want to eat nutritious food.
Tagged as Linaw-ag na Gulay (boiled vegetables), Lirios’s recipe is a mix of onions, tomatoes, squash, malunggay, patola, okra, and eggs. What makes the recipe unique is that it is savored with “lawlaw” sauce instead of patis and lemon grass locally known as “tanglad.”
“I encourage mothers to patronize the menu. I used eggs instead of meat because it is more affordable. This will pass the taste of both young and old,” Lirios said after receiving the medal and a cash prize of P10,000.
Criteria for judging were palatability or taste (25%), use of nutritious ingredients (25%), originality (20%) visual appeal (15%), and ease of preparation (15%).
Their recipe, along with other five winning entries, will be compiled in a book scheduled for launching by the National Nutrition Council (NNC) on Nutrition Month this coming July 2012. The compilation will be distributed to beneficiaries of the Pantawid Pamilyang Pilipino Program (4Ps).
Copies of recipe will also be given to local nutrition workers as information and education material to teach families to improve their meals and food intake.
Other winning entries are Ginataang Gulay na Kamway, Pako at Alugbati (2nd place) by mothers from Calbiga, Samar; and Ginataang Gulay na may Buko (3rd place) of Maasin City local government.
Consolation winners were Tempura Vegetables by Richard Elardo of Tacloban City, Easy Vegetable Fritters by Joan Deramayo of Tacloban City, and Napoles Salad by the Eastern Samar State University in Borongan City.
NNC Regional Program Coordinator Carina Santiago said their office has released P30,000 cash to all winning entries in addition to tokens given to all participants.
“Through this contest, we want to showcase different ways of cooking vegetable using indigenous ingredients. We have to promote recipes like this because many people prefer meat and oily foods,” Santiago said. (Leyte Samar Daily Express)
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