DAGUPAN CITY –Barangay Herrero-Perez’ recipe of bangus roulade and deconstructed mango salsa with beurre blanc caviar was adjudged as the “best family recipe” during the 2018 Bangusine, family recipes with a twist, at the city plaza on April 25.

Bangusine, one of the highlights of the Bangus Festival Celebration this year, featured traditional family recipes that brought fond memories of families who love to dine together.

The winning recipe, prepared by Aracel Carl Bondoc, Mark Arvin Reyes and Dave Joseph Pasaoa, garnered a general average of 91 percent from the board of judges led by Nancy Mejia, president of the Nutritionist-Dietitian Association of the Philippines-Pangasinan Chapter; Jackie Lana Tan, finance manager of BMF Gasul and Epee Rafanan of the Bangus Festival Committee.

Bondoc disclosed that being in the family whose members are chefs, maitre d hotel, bartender and waiters from the fine dine world, they were able to create a childhood favorite into the class of their work.

“Our recipe was developed way back 2016 when we decided to try and elevate the fish using the ideas from our field of work. We decided to cook it in an elegant yet simple way just so our family members could enjoy bangus in a different approach and it became a favorite dish in our household since,” said Bondoc.

The team received P5,000 as cash prize for their winning recipe while non-winners received P2,000 each as consolation prizes from 2018 Bangus Festival executive chairman Marcelino Fernandez and Mayor Belen T. Fernandez.

The four other barangays who participated in the bangusine were Barangays  2 and 3, IV, Tebeng and Mayombo.

Barangay Tebeng’s recipe was a spicy creamy bangus (dinakdakan); Brgy. IV – bangus curry; Brgy 2, and 3 – bangusine; and Brgy. Mayombo – tortang bangus.

Bangusine was facilitated by the City Nutrition Office under Anna Mariel Lopez with Unilever Philippines and Petron Gasul as partners.

Macoy De Leon of ABS-CBN entertained the participants as well as the audience who also took part in the free food tasting portion of the event. (JCB/CIO/April 26, 2018)