Foodie Manila » Cooking Adventures: Tips & Tricks

Inaugural Day Lunch

The Chubbychef — Wed, 30 Jun 2010 08:36:14 +0000

Since the Foodie club has been on hiatus lately, some of the founding members decided to just have a quaint little lunch at Richard‘s place. We decided on having a time old tested classic of HCR. (Hainanese Chicken Rice for the uninitiated. Check out old post here)

Between Bites and I have been talking about this lunch for quite some time not only for the food, but also for the kwento and chi-chi that comes with the meal. It was a good time to get to know cute cute little Lauren as well! It was also a good time to teach Richard and Jane some photo tips as well.

On the table was of course, Stevie’s HCR and for Dessert, Costa Brava’s Caramel Cake, Jane brought some wine as well as Irene bringing out some. Coffee was served afterwards.

HCR

Yummy Yummy Wine

Costa Brava Caramel Cake

Coffee by Irene

I enjoyed the coffee actually. Being an avid coffee drinker, I am slowly inching my way to convincing myself to buying an espresso machine for my room or maybe the office. I wonder how much that would set me back by. But for the taste of absolute good coffee, how can I say no?

Secret Taste Test (Guest Photographer)

The Chubbychef — Tue, 29 Jun 2010 15:49:51 +0000

Every now and then I would have guest writers write entries for me regarding a particular restaurant and/or dining experience. I find this a thrill because it offers up a different point of view, in terms of the experience itself. I offer up a refreshing new perspective. For this series, I brought along a guest photographer! Surprise surprise right? Garry G. Angeles has been a friend for quite some time now. He has contributed his years of experience as Pro-photographer in various fields into helping me become the photographer I am today.

To be honest dear readers, I think I’ve fallen into a rut. I was taking the same type of photos, just different types of food. But with the advent of this fresh shooting with someone who’s photos I quite respect, I have gained a new fire. As you saw with my previous post, I have developed new angles, composition, and lighting techniques which I would typically not be able to see before. Like I promised, here is Garry G. Angeles, guest photographer on Foodie Manila! Enjoy!

Garry Angeles Photography

Garry G. Angeles Photography

I hope you enjoyed!

Cheers,
Carlos

The Secret Taste Test (2nd Series)

The Chubbychef — Sat, 26 Jun 2010 15:01:53 +0000

Its been a week since the initial taste test was conducted, and based on the comments I got last week, we have improved the recipe as well as variety of burgers. This time around I came prepared as well. With the right equipment as well as right lighting techniques. I knew I was going to be styling the food.

With each dish being prepped for my styling skills (or rather whatever I thought looked pretty and yummy!) I washed my hands and got down to it! It was raining burgers galore and at the end of the day was proud of how I did.

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Burgers looked plump and juicy and rightfully so because they were. The task for me was to capture the moment. I had my doubts on whether I did have the skills to do so. What do you think? Do you think I did the food justice?

The Secret Taste Test Rd.2

The Burgers got bigger and bigger, and more complicated by the minute. The sauces, toppings, and variety just kept rolling off the grill and I had to pick up the styling as well as the shooting.

The Secret Taste Test Rd.2

I am proud to say that every burger on this blog post is something I can come up with on my own as well. I promise to do this for my friends, (FAB 5 I mean you guys when you are free!) and my online friends as well. It does take some time to come up with each burger so better that I prepare ahead of time!

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Secret Taste Test Rd.2

Expect the resto to open within the year! And I just got word that YES I WILL BE GIVING AWAY GCs on this blog for this place. As to how much, that is yet to be discussed. Also, I am giving away a prize to the reader who can give me a creative name for each burger found on this blog. The person we choose with the best name that best describes that burger will get that burger specially made by me! How about that! Just leave your email underneath in the comments section and we will inform you if you won!

Cheers,

Carlos aka. The Chubbychef

Secret Taste Test

The Chubbychef — Sun, 20 Jun 2010 15:23:34 +0000

Every now and then blogging does have its perks. The other day a friend of mine invited me to be the official taste tester for his upcoming project. I took up the burden (yes the burden!) of having to go through the burgers, fries, buffalo wings, and a beers for his up-coming resto. Since I can’t really name who my friend is, where his resto will open up, when, what the concept is, and the different burgers and the toppings, I’ll just let the photos speak for itself.

The thing is, I came into this tasting with pre-conceived notions. (Yep just like we discussed in Philo Class) I knew what I wanted to taste, what I didn’t want to taste. Another positive side again is learning and relearning stuff I knew from way back. Ever hear about Brunoise? I learned how to do it! (despite almost chopping a finger off! My blade work needs polishing!) Without further ado, I give you, THE SECRET TASTE TEST.

The Secret Taste Test

I call it a secret taste test because the recipes for this one are all secret and will be essential to the success of an up and coming resto. Don’t worry I’ll be blogging where and when the resto opens. I might even give away some GCs. (working on it!) But the best part for me was the Buffalo Wings. They were exactly what I wanted in terms of what I expect from Buffalo Wings. The Taste, the texture, the exact amount of spicyness, the explosion on your tongue when you first make contact, the lingering hotness in your mouth, and the line it draws in your throat when you swallow. They all burn and yet some how very very tasty. It was soo good, I had to take more than 1 picture!

The Secret Taste Test

We made the dip. The dip we made was Bleu Cheese. Again we used and did something different to the sauce to perfectly compliment the taste. And it worked beautifully. It was like a little symphony of taste and hotness in my mouth. I was literally hearing angels with bells and trumpets singing “allelujah” with every bite. (Ok so I’m exaggerating! But they were damn good!)

The Secret Taste Test

It was a great afternoon. Filled with cooking, learning, shooting, and even styling. I wish I could spend more afternoons like these. Maybe I should open up sign-ups for some readers to come over and eat.

The Secret Taste Test

Whatcha guys think? Leave a comment please! I would love to hear from you guys!

Heny Sison Culinary School Schedule for June

The Chubbychef — Mon, 07 Jun 2010 09:10:33 +0000

Hi Guys sorry this came late. But better late than never right?

Click Here to download Heny Sison’s Culinary School Class List

CLICK!

Cheers,
Carlos

Aglio e Olio Pasta (The Secret!)

The Chubbychef — Sat, 05 Jun 2010 03:01:20 +0000

Aglio e Olio is a traditional Italian pasta dish. Identifying it with countrified home cooking, cucina rustica, for it is made without seasonal or store-bought ingredients, many attribute its origin to the poverty-stricken and traditionally isolated region of Abruzzo; however it is quite popular elsewhere in the country. In keeping with its casalinga quality, it is traditionally made with fettuccine, which, unlike fancy pasta shapes, could also be prepared from scratch in the kitchen. The robust fragrance of the olive oil, the crisp freshness of the garlic, the quality of the grated cheese and the pasta itself are all essential in a dish where nothing can be masked.

The sauce consists entirely of minced or pressed garlic lightly sauteed in olive oil, plus hot pepper flakes (dried red chili peppers). Finely chopped parsley is added as a garnish. Antonio Pinto, a Neapolitan cook, recommends to add a couple of fresh tomatoes to the boiling oil after frying the garlic. When made alla milanese, bread crumbs are added to the sauteed garlic and permitted to color slightly, to give the sauce a light liaison.

*Source Wikipedia

Aglio e Olio Pasta

Ok there are a few simple things regarding Aglio e Olio Pasta that I do like. The ingredients to this great pasta can be found in any cupboard or pantry just as easily as the simple tomato sauce pasta. The taste and aroma of the pasta is just simply divine. The symphony of garlic, oil, butter, and basil/parsley is just mind bogglingly good. Now there are a couple of secrets to making good aglio e olio pasta.

And secret number one is? As Julia Child would say: BUTTER.

Yes. BUTTER.

Add some olive oil in a skillet, then add the butter (a half a stick) then bring to a boil with some chopped garlic. When its boiling, add the chopped tomatoes. Let it simmer in low heat for awhile. Toss the noodles to evenly coat it.

Aglio e Olio

Tossing the Noodles

Add some chili flakes and top it off with some green. Some add Basil, some add parsley or oregano, whichever way you go the garnish is there for fragrance and color. You can use some grilled chicken or pan-seared chicken to top it off, bacon bits, or even Bangus! (Milkfish) to the recipe. Which ever way you go, I’m sure this dish will be quick and easy to make!

The Finished Product

Eggs, Cravings, and Lazy Saturday Mornings

The Chubbychef — Sun, 30 May 2010 13:50:01 +0000

It was just one of those days every foodie dreads. As soon as one wakes up, the unmistakable grumbling of the tummy makes itself felt and even before you touch the floor with your bare feet you know you it was one of those days. “What to eat?” It sounds to benign and innocent. It seems as if the problem of what to ingest after an hours of sleep would matter less just as long as the daily nutrition is met. And yet the question has started some of the most important pieces of art/history/wars, and whatnot you can think of. (Ok ok, I’m overreacting, but one has to admit that it is a very very important question in our lives.)

The other day, I woke up. The air was as usual cold and dry due to the A/C unit and I knew. I knew what I wanted to have for breakfast. I wanted SPAM and eggs. Yes so much drama for SPAM and EGGS, but you have to understand where I am coming from. Waking up and expecting a good/awesome breakfast is not usually the case (unless mom wakes up early and makes it before she leaves!)

Life’s one of greatest pleasures I think is getting exactly what you want at the time you want it. It may be as simple as SPAM and Eggs but hey I was happy! I like my SPAM cut thinly, and fried to a crisp!

Spam and Eggs

I usually have my SPAM w/ 2 eggs but since I am trying to cut down I decided to just have one. Such a simple meal and yet I was so happy! Crispy Spam (actually it was Ma-ling, but it was still good!) perfectly cooked egg and garlic rice. I wish life was this simple!

Easter Lunch

The Chubbychef — Sun, 04 Apr 2010 09:56:57 +0000

Easter Lunch has always and will always be a tradition for most of us Christian and Catholics of joyous celebration. It is said that on this day, Jesus is resurrected making true his promise and completing the 2nd part of the redemption of man from sin. Veering away from the theological basis, it is also said to end the season of Lent as season of fasting and sacrifice, hence the copious amounts of food and celebration. Traditionally celebrated with our relatives, this year we decided to just stay at home and celebrate in our own way.

Today’s menu consisted of chicken and crabs. We had buffalo chicken wings, grilled and served on a platter. We also had crabs, steamed and served as is. For dessert, we had the buko pandan, and an array of fruits from mangoes, bananas, and pineapples. Our guest also brought Contis’ cake called Mango Bravo.

Steamed Crabs

Grilled Chicken Wings

It took awhile before the crabs were cooked since we got them alive. The chicken took some time too since the griller we have isn’t that big! (Note to self: must have a bigger griller made!) But luckily we calculated the time perfectly that by 12Noon the food was done. We all sat down for a sumptuous meal. Of course, I had to steal away some food to take pictures of!

Crab Claw

Chicken Wings

The Spread

Easter Lunch

HAPPY EASTER EVERYONE! GREETINGS FROM THE CHUBBYCHEF!

Black Saturday Dinner

The Chubbychef — Sat, 03 Apr 2010 13:11:18 +0000

I’ve always loved food. When people find out that I blog about nothing but food, the first question they always ask me is “So what’s your favorite type of cuisine?” I find myself staring out into space in search of the answer to this oh-so-simple question. My love affair with food started way back when I was young, hence the rather large figure I have. I can’t just have one cuisine. Its exactly like asking a fashionista to pick just one kind of design for a shirt or dress. But if absolutely necessary I think I would have to go with Chinese. There is just something about Chinese cuisine that is just absolutely divine. I love pastas and Italian food in general as well, I’m also a sucker for Mediterranean food, and Japanese cuisine, but Chinese food takes the cake. Not only because of the ease of use, but the aroma, the flavors are just simply divine.

So tonight on the dinner spread, we had Beef Tenderloin Tips w/ Brocoli and Hakaw.

Dinner Spread

Inspired from LadyIronChef’s blog, I vowed to improve the quality of my blogging. I am still happy with how my images use and testing out the 35mm 1.8 as much as possible since I have it for only a short time. I love this lens and I’m sure I’ll be buying one soon.

Hakaw or Shrimp Dumplings

I’ve always loved Shrimp Dumplings and for some odd reason these are damn expensive! We also had some Tenderloin Tips w/ Brocoli.

Tenderloin Tips w/ Brocoli

Well that’s it and since it is Black Saturday I won’t go on rambling about food food and more food. This is the Chubbychef signing off for this week! Thanks for the visit guys! Happy Easter!

Foodie Manila

*edit: We also had Buko Pandan for dessert! More on this next time! Time to nom-nom!!

Buko Pandan

Buko Pandan

Bacalhau, Traditions, and Good Friday

The Chubbychef — Fri, 02 Apr 2010 06:11:55 +0000

Taking a break from the usual restaurant tours, I decided to add something that has somewhat become a tradition for this blog; our traditional meals in our family. Although we trace our lineage from the Kapangpangans or Cabalens and have that inculcated with our daily meals, it is during the special holidays do we really roll out the good stuff. Last New Year I featured, Callos on this blog and how we made it, our own family recipe I presume. And since Holy Week has just dawned upon us here in the Philippines, we have a tradition of having a HUGE SEAFOOD spread on Good Friday. But over the years it has been watered down to 2 basic dishes: Bacalao and Fresh Oysters in onions, ginger, all soaked in vinegar and left to “cook” for awhile. We call it Kilawin.

I won’t go into details about the Kilawin since most, if not all of you know about this dish already but basically just DON’T EAT IT ON AN EMPTY STOMACH.

Bacalao or Bacalhau on the other hand is a different story. It is a completely foreign dish which traces its history all the way back to Spain.Bacalao is the Spanish term for dried salt cod. The dried fish is white, delicate, and tender once it’s re-hydrated. Lomo is the best cut; avoid the chewy end pieces.

Pronunciation:

[bah-kah-LAH-oh]

Tomatoes! Tomatoes! and more Tomatoes!

Stripping the Meat by Hand was a chore!

Stewing the Bacalao!

Although it is a staple in Spain, we only have it in our family once a year. (Mostly because it is a very very expensive fish which doesn’t yield too much meat costing about P800/ half a kilo) Our preparation includes, tomatoes (and lots of it), potatoes, garbanzos, red bell pepper, oh and did I mention tomatoes? The most time consuming part of the dish would be the preparation of the fish. It takes 2-3 times to completely wash the fish meat. After which you need to strip off the meat by hand to ensure that no bones go along with the mushed up meat in the stew.

According to Wikipedia:

Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the codfish; drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier.

The Portuguese tried to use this method of drying and salting on several varieties of fish from their waters, but the ideal fish came from much further north. With the “discovery” of Newfoundland in 1497, long after the Basque whalers arrived in Channel-Port aux Basques, they started fishing its cod-rich Grand Banks. Thus, bacalhau became a staple of the Portuguese cuisine, nicknamed Fiel amigo (faithful friend). From the 18th century, the town of Kristiansund in Norway became an important place of producing bacalhau or klippfish.

This dish was popular in Portugal and other Roman Catholic countries, because of the many days (Fridays, Lent, and other festivals) on which the Church forbade the eating of meat.Bacalhau dishes were eaten instead.^[1]

Bacalhau is also popular in Sfax where this dish is eaten in the first day of Eid ul-Fitr with charmoula.

Finally! Stew is OVER!

More Bacalao Please!

I’ve always loved this dish and always will. Drizzle some olive oil on it, toast some bread, and voila, you’ve got a dish fit for royalty! Although it differs with preparation every time since some are better at stripping bones than others, this is something I would choose to continue as a tradition. Not because of its religions implications, but rather because of the tradition that comes with it. The memories, the feeling of belonging to a tradition laden family is something I’ve always aspired too. Along with Lengua, and Callos, Bacalao I’m sure is something my kids will be eating someday.

Photography and Food Styling by: Carlos Palma