A showcase of Pampanga’s best

Pampanga is known for many things – Mt. Pinatubo, which created a vast sand dune-like desert when it erupted in 1991, furniture and wood carvings, tocino and Kapampangan. The province, located in-between cosmopolitan Manila and poetic Bulacan down south and the historical Bataan and Tarlac farther north, is not only one of Luzon’s rice bowls, but also a source of would-be celebrities, supermodels, beauty queens and politicians.

Pampanga produced such names as President Gloria Macapagal-Arroyo, Maricel Morales, Abbygale Arenas, Marina Benipayo, Cher Calvin, Ace Espinosa, Gardo Versoza, Danilo Barrios, Baron Geisler, Donita Rose, Sen. Lito Lapid and son Gov. Mark Lapid and Sharon Cuneta (on her mother side).

Pampanga is also famous for its sumptuous food and delicacies.

The saying, "The easiest way to a man’s heart is through his stomach" applies to Pampanga. So, if you have a problem about capturing your man’s fancy through the dishes you prepare for him, you know where to head to: up north.

Clark Development Corp. (CDC), with the help of Tourism Department and the Governor’s Office of Pampanga recently presented the Manyaman Festival, the first Clark food expo, at the Bayanihan Park in Clark Special Economic Zone in Clark Field Pampanga. Manyaman means masarap in the Kapampangan vernacular.

CDC was created in 1903 by the US Cavalry as Fort Stotsenberg. In 1917, it was converted into an air field and renamed Clark Air Field two years later. The air field became the largest air force installation of the US outside its territory and the home of its 13th Air Force. After 72 years, Clark Field was turned over to the Philippine Government upon the expiration of the RP-US Military Bases Agreement in November 1991.

Now, the former military base houses the top-notch Mimosa Fontana Resort and Country Clubs, the Holiday Inn Clark, the Mimosa, Montevista and Fontana Villas. It also boasts of the Macapagal International Airport, plus a number of business establishments. It is in these places that business and pleasure can go together.

The two-day event, held from July 29 to 30, was participated by local municipalities showcasing customary items and unique pieces their locality is known for.

The park with a big salakot roof was surrounded by booths selling Pampanga’s best offerings like food, furniture, designs and culture.

More than the contrasts, rich heritage and diversity it showcased, the event kicked off year-round activities on this side of Pampanga.

As CDC director Narzalina Lim puts it, this is one way of making Clark a tourist destination. Events and festivals are the latest offerings Clark can give to tourists other than the usual scenic spots.

The festival was graced by Kapampangan from different walks of life and professions. One of them was Philippine STAR food writer Claude Tayag, who showcased his culinary expertise through a cooking demonstration. This was to complement the contests participated by the locals like vegetable and fruit carving, table setting, napkin folding, cocktail mixing and eating contest of exotic food.

Before Claude whipped up his dishes, guests feasted on traditional Kapampangan food fare which are staples during baptisms, wedding or fiestas. Topping the list are spicy B-B-Q chicken on stick, fish paired with sweet and salty buro, mustasa, ampalaya, tomatoes; kinlayin; sisig; longanisa; tibuk-tibuk, a version of maja blanca but concocted with fresh milk.

Tayag, who believes that "a recipe is just a guide and (it’s important to) play with the ingredients," prepared only one dish, ginisang baboy with potatoes, green peas and chili, that could be used as a base ingredient for another dish. This is a sure-hit especially when belt-tightening is required.

Tayag came up with different viands like pandesal with ginisang baboy as toppings served with coffee on the side; bringhe, a local version of paella, by adding quail eggs, chicken liver and gizard and chorizo. (one can wrap it individually to look like tamales); tortang talong; imbutidong ampalaya; arroz ala cabana by putting egg and banana on it.

Tayag added one more tip: "There’s no fixed rules in cooking. Just adjust it to one’s taste."

Events like this – Happening on the Green from Sept. 23 to 25, and Clark Night Market in December – are manyaman, indeed.