Rice Toppings by Chef Kathy Sion
Thanks to the Holiday, I was able to attend one of the culinary classes at the Heny Sison Culinary School. (Check here for schedules! Promise super cheap and super sulit!) I attended Chef Kathy Sion’s class on Chinese Rice Toppings. The class was about P1,850 (inclusive of the materials and recipes and certificate! you also can take home what you made!) Like I said, if you want to learn...
Read MoreBagnet: The Pride of Vigan
Most if not all have tried this sumptuous dish brought to us by the Ilocanos from the north! The sweet crispy and yet succelent pork just oozzess fatty goodness. But do you know how it is prepared? Some mistakenly think that Bagnet is just Lechon Kawali or pan seared pork. Oh how you guys are mistaken. They are nothing alike. What makes Bagnet so special is that it is double fried. Yes you read...
Read MoreSide Note: Pasta Do’s and Don’ts
Just because I want to share with you how to cook pasta correctly… here it is. I got this from yahoo. Pasta may be the most fabulously cheap and simple meal, but it’s also the most misunderstood according to chef Scott Conant of the restaurant Scarpetta (locations in both Manhattan and Miami), named one of America’s best new restaurants by Esquire. He shared some secrets with...
Read More5th Competition: Mocktails
HRM/ Bartending students prepare thier own concoctions of mocktails. (Mocktails are cocktails without the alchohol) There were some busts in terms of recipes. (I wonder why they didn’t try it out first before serving it) But there were also winners. One particular winner would be the Coconut drink. I really enjoyed it. It reminded me of buko juice with a hint of cherry. (Maybe...
Read MoreFourth Competition: Pasta Making
The contest focus was more on the pasta making and the integration of it with the dish. I saw some pastas being made out of tomato, pesto, malunggay and kamote. I also saw someone make canton noodles. (no idea why this is what they considered pasta though.) 3 teams made raviolli stuffed with the different local food fares of poque-poque or idago and longganisa. Another team created mango and...
Read MoreFoodiemanila flies to Laoag
We left Manila via Terminal 2 at around 545. Along with our entire group of 17, we had to check in alot of stuff. Since I was travelling with Chefs, they all brought along their own equipment. Even their own pots and pans, as well as mixers, knives, ingredients, flowers, and plates. (talk about being prepared!) Chef Heny was the head of the group. Chef Glenn acted as usher and Chef Kathy was also...
Read MoreQuick Break: Traditional Food of Ilocos
So we took our merienda at around 1030 in between the longganisa cuisine style fusion competition and pasta making competition. Our gracious host Gov. DV Savellano, didn’t hesitate to bring out the goods of the province. The soup he served us first would be Miki. A kind of soup that originates from Ilocos Sur. It has pork and chinese noodles resembling fettucini as well as astuete for the...
Read MoreThe Third Competition: Longganisa Cuisine Style Fusion
The Third Competition: Longganisa Cuisine Style Fusion I thought I wouldn’t like this competition. I am not a big fan of longganisa. I eat only a certain kind of longganisa and I wouldn’t call it even traditional longganisa. But some of the executions made me want to reconsider this resolve. There were Longganisa Lasagna, Longganisa wrapped in gnocchi, a cabbage wrap of longganisa...
Read MoreFirst Competition: Cordillera Fusion Style Cuisine
The first competition was the Cordillera Cuisine Fusion competition. The challenge was for the students to come up with a different twist of Cordillera style cooking. It may be anything using the native ingredients and bringing out the flavors of the region as well as accentuating the local cuisine in various styles. Most memorable for me would be the Igado wrapped in wild boar and bacon...
Read More2nd Competition Ilocano Fusion
Igado Pie Poque-poque Balls in Squash Sauce With the first competition tackling the wider array of flavors that the region has to offer, the 2nd competition delved into a more familiar, more homegrown theme. Challenging students and pro’s alike to come up with a fusion cuisine of their native province of Ilocos. With bagnet, poque-poque, Ibago and other Ilocano dishes, the students came...
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