Tupig: Oldie But Goodie

On December 26, the Convento Ruins right across the St. Augustine Church in Paoay was transformed into an arena for the first ever TUPIG COOK-OFF in Norte. The best tupig makers in a showdown! What better way to honor this old-age tradition than by staging the convergence in the Christmas Season when tupig-making gets busiest — for carolers, noche buena, presents, pasalubong, etc.?

A variety of tupig was showcased, from heritage to new. The different towns  and cities of Ilocos Norte were represented.

One among the recipes on display.

New-age tupig ingredients: margarine, condensed milk and cheese.

Tupig ladies in festive dresses.

Matching table covers and aprons.

Perhaps, muscovado sugar was added to this one.

Strange but novel tupig with gamet (local nori seaweeds) from the Burgos group.

Ready to bungon (wrap).

tupig
The wrapped raw tupig mixture.

Pre-dug abot (hole) with live coals and stones over the galba sheet.

Tuno (grilled) –the traditional way to cook tupig, before pa-urno at bakeries and conventional ovens were invented.

Bacarra represented by RIC.

The sold-out mountain rice from the Nueva Era group. Mixing business with pleasure:)

Binagkal samples were shared. Also from Nueva Era.

Karioka aka binuelos and baraniw tea as well.

The event turned out to be an attraction to walking tourists.

Manila tourists.

More Manila tourists enjoying the samples.

Manang Imee got to award the winners, Currimao, 1st, Banna, 2nd, and Paoay, 3rd.

My personal favorite was Pinili’s, a sticky traditional tupig with black sesame seeds.

Congratulations to each and everyone!

Photos by Blauearth  Copyright © Blauearth™ ALL RIGHTS RESERVED