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).

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

Currimao Tupig, gone in 60 seconds…

On a dune bashing adventure with visitors from the Tourism Infrastructure Enterprise Zone Authority (TIEZA), former Philippine Tourism Authority (PTA), we dropped by the Currimao municipio for a merienda prepared by the Municipal Tourism Officer. I had to call someone on the phone and I almost didn’t catch their buttery tupig loaded with heavenly flavors. Only one was left argh! Super bitin na bitin and my photo didn’t even turn out well:(

According to the pretty lady at the office, their tupig is a community livelihood project. Special boxes are made by the LGU to help the makers with better packaging and marketing of the food products.

Pugon (kiln) -baked traditional Ilocos tupig is made with glutinous rice flour, grated young coconut, coconut cream, toasted sesame seeds and molasses. Modern tupig makers have improved the art by incorporating butter into the recipe. Conventional ovens are now also being used by many.

The best tupig ever… as if made in heaven!!

Call these numbers for special orders. 77-773-1905/ 77-793-6930/ 77-793-6800
Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

Diket Overload: Paridusdos and Tupig

Ilocano special merienda revolves around sticky rice, or diket, an Ilocos agricultural crop. Paridusdos and tupig are just two of its by-products.

Paridusdos is like ginataan, a cousin of halohalo, which is a reflection of the colorful Filipino culture. Diket balls, coconut milk, sago (tapioca balls) and other local produce such as saba (plantain), camotig (kamote), and tugi are the most preferred ingredients. Langka (jackfruit), peanut, and corn, popular in other regions, are sometimes included.

Tupig, always on the wish list of every Ilocano balikbayan I know, might be the  oldest Ilocano merienda next to inkalti. It is made from milled diket, milk, coconut, sugar and black sesame seeds. Tupig can be found in the market, while special tupig are made to order. Butter and cheese make special tupig so irresistibly sinful. It gets me to forget the word restriction.

Photo by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED