Performance

Task #1
PRESENTATION BY: GROUP 3
 Presentation Outline
REGION 6: REGION 8:
Pinasugbo Cassava Chips

REGION 5: REGION 7:
Bicol Express Otap
 Region 5:
Bicol Region
BICOL EXPRESS
(BICOL REGION)
 Bicol Express
1. Name of the tourist product?
Bicol Express

2. Where region/place/destination is it known for?

Region 5 or Bicol Region. It is a known

delicacy in the Bicol Region.

3. What are the contributions of the Tourist product

to the local, to the community and to the economic

development of the area?

Bicol Express – despite its name being specific to the Bicol

region–is popular almost everywhere here in the

Philippines. It is a common dish you’ll find from the local

karinderya to some fancy restaurants. And with this,

everyone has their own variation of the dish usually

adjusted to their own liking.

 Ingredients:
Bicol Express, known natively in Bikol as sinilihan, is a popular
• 1 kg pork belly, cut into small slices Filipino dish which was popularized in the district of Malate,
• 1-2 tbsp fresh bagoong alamang
Manila but made in traditional Bicolano style. Bicol express is a
(shrimp paste), spicy Filipino stew consisting of bite-sized pieces of pork with
• 2 cups coconut milk (gata), chilies, coconut milk, shrimp paste (bagoong), onions, tomato
• 1 cup coconut cream (kakang gata), and garlic. The dish is named after the train in the Bicol region
• 2-3 cloves garlic, minced of the Philippines, known for its spicy food.
• 1 pc small-sized onion, chopped
• 3-6 pcs siling haba (green/ finger
Cely Kalaw is a native of Laguna and an owner of a restaurant
chilis), thinly sliced located in Malate, Manila. She is believed to have been the
• 4-8 pcs siling labuyo (bird’s eye/ Thai
woman behind this spicy and appetizing dish. She went to
chili), thinly sliced Naga when she was three years old and was exposed to the
• black pepper, to taste palatable dishes of Bicol. When she grew up and returned to
• 1 tbsp cooking oil Manila, she created Bicol Express. She named the dish after
the train that travels from Paco Station to Bicol.
 Region 6:
Western Visayas
PINASUGBO (ILOILO)
 Pinasugbo
1. Name of the tourist product?
Pinasugbo or Consilva

2. Where region/place/destination is it known for?

Region 6 or Western Visayas. It is a known

delicacy in Iloilo.

3. What are the contributions of the Tourist product

to the local, to the community and to the economic

development of the area?

Pinasugbo is a common pasalubong item among the sugar

producing places in the Visayas and Iloilo being one of them

has a number of bakeries having their own version. Pinasugbo

is a common Ilonggo pasalubong item usually sold in Iloilo

and Bacolod. It is one of the favorite delicacies in Western

Visayas particularly in IloIlo, Bacolod, Aklan and Roxas.

INGREDIENTS:
5 raw bananas (Saba) peeled
Oil for deep frying
1 tablespoon Vanilla flavoring
1/2 cup Brown sugar (or 1 cup

Mollases syrup/karo

syrup/maple syrup)
1/2 cup Water
Toasted Sesame seeds

Pinasugbo, also known as consilva, is a Filipino banana

chip dessert made from thinly sliced saba bananas that

are deep-fried and coated with caramelized sugar and

sesame seeds. It originates from the Hiligaynon people

of the Western Visayas islands. It is traditionally sold in

white paper cones.

 Region 7:
Central Visayas
OTAP (CEBU)
 Otap
1. Name of the tourist product?
Otap

2. Where region/place/destination is it known for?

Region 7 or Central Visayas. It is a known

tourist product in Cebu.

3. What are the contributions of the Tourist product

to the local, to the community and to the economic

development of the area?

The key benefit of OTAP is the ability to change a radio's

features from afar. Without OTAP, changing a police radio's

features involves a technician making the changes during

radio downtimes.
INGREDIENTS:

For the First Dough

1 cup warm milk (105-115 F)
2 1/4 teaspoons active dry yeast
1/2 cup sugar
1/2 teaspoon salt
1 egg
1/4 cup vegetable shortening, very soft
2 tablespoons butter, melted
3 cups all-purpose flour (plus up 1/4 cup for rolling)
sugar for rolling

For the Second Dough

1/4 cup butter, softened
1/4 cup vegetable shortening, softened
3/4 cup flour
The otap is an elongated puff pastry that is about four to six
inches long and about two inches wide. It has a flaky, brittle and
crumpled surface that is sprinkled with sugar. Eating this pastry
would entail a lot of cautiousness, as fragments and bits of sugar
may fall on the floor as you take a scrumptious bite.

The native delicacy is especially common in the province of Cebu

where it originated. However, the otap is also a popular snack in
other provinces in the Visayas region, like Negros Oriental and
Negros Occidental.

There are many otap makers in Cebu City, but the most famous
are Shamrock, La Fortuna and Masterline. All of them have
specialty bake shops in Cebu that sell otap and other native
snacks.

Whether you are a Filipino or a tourist visiting Cebu, people who

eat otap for the first time will love its flaky and sweet taste that
will make them want to eat more of the native delicacy.
 Region 8:
Eastern Visayas
CASSAVA CHIPS

(LEYTE)
 Cassava Chips
1. Name of the tourist product?
Cassava Chips

2. Where region/place/destination is it known for?

Region 8 or Eastern Visayas. It is a known tourist

product in Leyte.

3. What are the contributions of the Tourist product to

the local, to the community and to the economic

development of the area?

Cassava is produced mostly by smallholders on marginal or

submarginal lands of the humid and subhumid tropics. It soon

became a staple food in many of these places because of its

tolerance to drought, poor soil conditions and generally difficult

crop environments. Cassava will spur rural industrial development

and raise incomes for producers, processors and traders. Cassava

will contribute to the food security status of its producing and

consuming households.
 Ingredients:
2 fresh cassava
1 quart water, iced, or more or less as needed
Vegetable oil or canola oil, for frying
Garlic or Malunggay flavor, to taste

Cassava (Manihot esculenta Crantz) is a native of Brazil and during the sixteenth and
seventeenth centuries it was dispersed widely by the Portuguese in tropical and subtropical
areas of Africa, Asia and the Caribbean.
Cassava is able to tolerate drought and grow in poor soil, and naturally resists pests and
plant disease. It can be stored for two years in the ground without rotting! Cassava is known
by many names including yuca, manioc, mandioca, yucca root, casabe, and tapioca.
Cassava chips made from finely grated cassava tubers processed into bite-sized cassava
wafer and crisply fried in oil. It comes with garlic and malunggay flavor.
Thank you
FOR LISTENING!
Don't hesitate to ask any questions!
 Group 3 Members:
Estabillo, Zarah

Araba, Jencky Echano, Rosemarie Malenab, Eliza

Butial, Mariella Gonzaga, Andrea Pecaña, Alyssa

Celmar, Shankyla Magalona, Erwin Tigson, Jovelyn

Vargas, Charlene