Tikanlu (Tinubong Kankanen Lubi-lubi) Festival is one of the main events during Tagudin’s town fiesta. The reason why this yearly festival was created was to promote and preserve the tradition of making these native delicacies that are commonly made in this part of the country. It draws big crowd mainly because everyone can partake of the food prepared by the folks in Tagudin for the festival and there is a big involvement of the different communities in Tagudin. Kudos to the folks in Tagudin for creating this event. Keep it going. Perhaps someday it will even get bigger and more famous which would attract tourists to come to Tagudin.
DOT lauds, cites potential of Tagudin’s Tikanlu Festival
Published May 3, 2017, 10:01 PM
By Zaldy Comanda
Article courtesy of The Manila Bulletin
ONE HUGE RICECAKE IN TIKANLU FESTIVAL — Tourism Secretary Wanda Corazon Teo, Tagudin, Ilocos Sur Mayor Roque Verzosa Jr. , municipal agriculturist Jocelyn Lamadrid marvel at the giant rice cake made of tinungbo, kangkanen and coconuts, the main attraction of the town’s annual Tikanlu Festival. (Zaldy C. Comanda)
Tagudin, Ilocos Sur — Department of Tourism (DOT) Secretary Wanda Corazon Teo on Tuesday lauded the municipal government headed by Mayor Roque Verzosa for staging the 10th Tikanlu (tinungbo, kangkanen and lubi-lubi), festival, which she said has the potential to be a major Philippine festival and tourist draw.
She likened it to international historical, cultural and religious events which were made feasible with the unity and cooperation of the people from small towns like Tagudin.
“I did not have second thoughts when I received an invitation to grace the Tikanlu festival,” she told Tagudin residents.
“Tikanlu has a big potential to become a major festival. We just need to improve it and I give my commitment to help,” Teo said.
Festival organizers and local folk prepared a giant glutinous rice cake measuring 10 meters in diameter to further spice up festivities.
It was made using 15 50 – kilo sacks of glutinous rice produced by the farmers, 1,500 coconuts and 7.5 sacks of muscovado sugar.
It was simultaneously cooked by 50 persons and is estimated to be good for 10,000 persons.
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Atty. Romeo J. Somera, Esq.,CPA on June 27, 2017 Permalink |
This reminds me of my primary and elementary days when they were peddling empanada on the streets of Tagudin. Ilalaaw da diak lacoda nga empanada. “EMPANADA, EMPANADA APO”. And they are freshly done because they are still hot.. “Agayamoom ti banglo da”. I thought those empanadas were the best tasting that I ever came across. But then, everything would taste good to a hungry child whose palate was tickled by the aroma of the food. Besides, I love “balatong”, one of the ingredients of empanada.
lv on June 28, 2017 Permalink |
Balatong (mung beans) sounds like a good ingredient for an empanada. I am not sure if they still make empanadas with balatong. It would be nice if they would bring back some of the original ingredients they used to put in the Ilocos empanadas. The crust of Ilocos empanadas is made out of rice flour but I guess the folks in Ilocos could either use wheat or rice but in order to make it different from the other empanadas they use rice flour.
lv on July 2, 2017 Permalink |
The dough is made out of rice flour. There are many variations on the ingredients for the filling but it would not be an Ilocos empanada if there is no longganisa in it.