Carabeef takes center stage in Ecija feast

SCIENCE CITY OF MUÑOZ —“Caratoulli,” “pigar-pigar” and “carabeef” patties in Hawaian salsa with buttered potatoes.

Those were slices from the menu of carabeef (carabao meat) prepared by dairy cooperatives during the “Pistang Kalabaw” (Carabao Fiesta) held at the Philippine Carabao Center (PCC) compound here on Wednesday.

“We [mounted] this carabao fiesta to showcase advances in carabao research and innovations,” said Dr. Arnel del Barrio, acting PCC executive director.

“This is the innovation part of the fiesta; the other is about the gains in biotechnology and its application in the livestock industry,” he added.

Thirteen teams (each composed of two cooks) worked their culinary magic in the spacious covered court inside the 20-hectare complex of the PCC.

Other recipes prepared during the fiesta carried names such as Creamy Carabeef, Carabeef Steak, Carabeef Mushroom, Sweet Carabeef, Thai Chili Pepper Carabeef, New Season’s Carabeef, Carabeef Broccoli and Creamy Carivera.

“The name ‘caratoulli’ came from ‘carabao.’ which is the Philippine term for the swamp water buffalo, and the Italian word, ‘toulli’ (cooked),” said Princess Somero, who prepared the recipe on behalf of Eastern Primary Multipurpose Cooperative in San Jose City.

Among the ingredients she used were pineapple juice, curry and chilli powder, sugar, oyster sauce, soy sauce and kesong puti (white cheese).

Guests milled around decorated booths of various cooperatives and establishments engaged in producing various kinds of milk products. They were offered free tastes of the best-known milk products, as well as those newly introduced in the market.

Marita Carlos, a representative of the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development, said her agency cosponsored the event in keeping with the Fiesta project of the agency.

“Fiesta” stands for “Farms and Industry Encounters through the Science and Technology Agenda.” It is a strategy to push the commercialization of science and technology-based products to their target markets, Carlos said.

As the dairy farmers intensify their participation in the carabao development program, Del Barrio noted an increasing volume of local carabeef in the market.

“It is on top of the main product of carabao dairying by our local farmers. Carabeef production has gone up from 11 percent to 16 percent while carabao milk production has increased to 34 percent or about 6.2 million liters a year. This means big income for our farmers,” he said.