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Who wants a ‘tindesal?’
There really is no stopping chef Myke “Tatung” Sarthou. After opening four restaurants of different concepts with business partners — Chef Tatung’s Private Dining, Lore, Azadore, and New York Cubao — he is finally launching his very own on 26 October. It is called Tindeli, and you can find it at Gateway 2 mall, Araneta City, Cubao, Quezon City. Glazed barbecue. Not exactly a restaurant, Tindeli is more of a deli shop and café with a Pinoy touch. It actually got its name from “neighborhood tindahan” and “upscale specialty deli.” It combines a dining area that can accommodate a maximum of 80 people and serves quick meals, salads, sandwiches, noodles, coffee, freshly baked breads and pastries, and a deli that sells homemade sausages, particularly his smoked hamon, wood smoked bacon, tapa, tocino, paté, local cheeses, chicken galantina, longganisa and other charcuterie. It also sells bottled products, such as salad dressings, sauces and drinks. The Galantina they sell in whole chicken form at P1,600. They also slice it and use it for a sandwich or rice meal. Chef Tatung shares that “the food we serve and sell at Tindeli is custom-made for the store, thus giving it a very personal touch. We bake our own breads and pastries, we make our own sausages, longganisa and other charcuterie.” Chori Quezo with salad. All these delicious goodies are, yes, familiar and homey, yet expertly cooked and prepared for the best dining experience ever. One of the highlights of the Tindeli menu is the Tindesal sandwich, which are oversized pandesals with different fillings that remind you of your childhood baon, the kind moms used to make, such as Chicken Salad Sandwich and our longganisa in bread. “Tindesal is our way of celebrating the pandesal as a great bread for delicious sandwiches. Our Chicken Salad Tindesal, for one, is made into an open-faced sandwich topped with a generous dollop of chunky chicken, béchamel sauce and melty cheese to create a delicious blend of flavors and textures that bring back memories and at the same time create new ones,” says Chef Tatung. Galantina. Tindeli, says Chef Tatung, is “not meant to be a fancy place but a cozy spot where one can relax and chill with good homemade food and good coffee or tea — alone or with friends and family.” Chef Tatung personally handpicked the colors and the design of Tindeli. He had modern Filipino interiors done, using traditional elements of Filipino design, such as an oversized solihiya, or thin rattan woven into sunburst patterns, to give the place a homey vibe. So, with the use of terra cotta tegula roofing as wall treatment. The lively hues and elements of modern art, on the other hand, gives the Filipino deli and café a contemporary and relaxed ambiance. Lechon Baka Tindesal. From this first store at Gateway 2 mall, Chef Tatung is looking to open more Tindeli outlets in key cities around the metro and provincial areas in the next two to three years. The post Who wants a ‘tindesal?’ appeared first on Daily Tribune......»»
Ninong Ry on giving A twist to popular dishes: Preference over authenticity
At the recent launch of Ninong Ry (real name: Ryan Reyes) as the first-ever celebrity endorser of the food seasoning brand Knorr Professional, the chef and YouTuber showcased his culinary skills and sense of humor that have endeared him to his over two million online followers. He gave an interactive cooking demo on how he puts his own twist to the universal favorite food, fried chicken, and the Pinoy specialty dish, sisig, using the brand’s liquid seasoning and chicken powder. While doing his tasks, he also dispensed some tips and answered a few questions from media representatives and other guests from the foodservice sector. For the fried chicken, Ninong Ry used the brining process of soaking proteins in a solution of salty water and spices overnight to infuse flavor and tenderize the meat. He then deep fried the already prepared chicken parts to golden brown perfection. To the question about using an air fryer instead, he replied, “Puwede naman, although kailangan mo s’yang i-turn. Kailangan mo s’yang i-thermometer talaga (It’s possible, but you need to turn the meat over. You need to use a thermometer.) Meaning, you have to be mindful of uneven cooking. “Ultimately in the end, mas matrabaho pa s’ya at mas magastos pa s’ya sa deep fryer (It takes more effort and money).” In making his own version of sisig, Ninong Ry incorporated his current fascination on curing and smoking meat to come up with a type of bacon. He confessed being inspired by the Three-Way Sisig of JP Anglo, the chef and owner of Sarsa restaurant. “Technically Knorr seasoning is a flavorful liquid na meron kang asin (there’s already salt),” he pointed out. “Dadagdagan ko na lang ng curing salt. Dadagdagan ko lang ng asukal para sweet cured. Kasi ’yun naman ang gusto natin sa bacon (I’ll just add curing salt. I’ll just add sugar to make it sweet. That’s what we like in bacon.).” He then showed the cured meat, which he had already smoked for four hours, and cut into sisig-sized pieces. “Ang tingin ko sa sisig (I look at sisig as), salad,” he quipped. construction n’ya ay parang salad. Ang ingredients and’yan na, just mix them all together. (Because the construction is like in salad. The ingredients are all there.) It’s the salad that I want. “Kung salad s’ya, dapat ang tingin natin, madali lang gawin. Hindi s’ya magtrabaho, pang-restaurant lang. Kung kaya n’yong gumawa ng salad sa bahay, kaya n’yo gumawa ng sisig (If it’s salad, we have to see it something easy to do. It’s not labor-intensive, just for restaurants to do. If you can make a salad at home, you can make sisig).” [caption id="attachment_192641" align="aligncenter" width="525"] Pork sisig.[/caption] He then added the other ingredients, such as red and white onion, green chilies, liver spread (or mashed chicken liver, if it’s your preference), crispy garlic and a dash of black pepper. “Kung gusto n’yong maglagay ng mayonnaise, labas ako d’yan, (If you want to put mayonnaise, I’m out of it,” he said, laughing. “Maglalagay ako ng konting sugar.” (I’ll put a bit of sugar.) “This is very far from the original. But I like it,” he explained. “Pero hindi na pinagpipilitan natin. (What we’ll not force it) For me, preference over authenticity.” Here’s another piece of advice for aspiring chefs: “Huwag tayong balat-sibuyas. (Don’t be onion-skinned) Minsan, pag di nagustuhan ang luto natin (Sometimes when our dish is not liked), we take offense. Kasi parang ang sakit-sakit no’n. (Because sit seems hurtful.) But it’s nothing personal. Talagang kailangan mo lang tigasan ang mukha mo minsan (Sometimes you just have to be thick-skinned).” He then shared a realization that has helped him deal with online bashing: “Nagtrabaho kasi ako sa isang (I worked in a) restaurant before moving to social media. So nakita ko ang parallel do’n, e. (I saw the parallelism). Pag may kumain sa restaurant n’yo at hindi nagustuhan ang pagkain, susuntukin mo ba? (If a diner didn’t like the food, will you punch him?) Hindi naman, e. (Not really.) Tatanggapin mo ang sinabi n’ya (You’ll accept what they said), but at the same time, tatanggapin mo pa rin ang pera n’ya (You’ll still accept their payment.) Nagbigay lang s’ya ng hindi magandang (They only gave a not-so nice) comment. Negosyo ’to, e. (It’s a business.) “Ngayon, nasa (Now, I’m in) social media ako. Technically speaking, hindi ako nagse-serve ng pagkain, pero ang produkto ko, videos. (I don’t serve food, but my product is in video form.) ’Yung mga viewers ko, hindi sila nagbayad (My viewers don’t pay), but gamit ang pinakamahal na (but they use the most precious) commodity, which is your time. So kapag nagbayad s’ya, puwede s’yang magsabi ng bagay towards sa ’yo, at kailangan mong tanggapin ’yun.” (If they pay you, they can say things to you and you need to accept it.) The post Ninong Ry on giving A twist to popular dishes: Preference over authenticity appeared first on Daily Tribune......»»
Invasive species on the menu at London restaurant
A London restaurant is exploring whether eating invasive species such as grey squirrel, American Signal crayfish and Japanese knotweed could help fight their spread, but scientists remain skeptical. The idea behind several "invasive species supper clubs", the last of which was served on Tuesday at "zero waste" Silo restaurant in east London, is to "creatively popularize species that are detrimental to the environment", chef Douglas McMaster, who runs the establishment, told AFP. The omnipresent grey squirrels, signal crayfish and Japanese knotweed are all "forces of destruction" that squeeze out local populations, but all are edible and "delicious", he added. The invaders are the subject of a recently published report under the aegis of the UN, which gave rise to calls from experts to "wake up" to the "scourge". McMaster would like a legitimate supply chain and for the species to become "an accessible resource" for chefs. But the idea "isn't to popularise these invasive species so there's so much of a demand that we allow them to become more invasive", he stressed. "That would be a terrible thing to occur." He hopes instead to "bring back balance within the ecosystem and then we stop eating them". - 'Out of control' - But experts fear that the remedy will simply aggravate the problem. "Consuming invasive non-native species isn't something that I would encourage," Karim Vahed, professor of entomology at the University of Derby, told AFP. For Signal crayfish, which were imported in the 1970s for human consumption before escaping to colonize waterways -- to the detriment of the native white-clawed crayfish -- "there's a potential that people will even introduce them themselves if they think that they can then be collected as food". The invasive specimens also transmit a fungal infection, "crayfish plague", to which the American species are immune. And their few predators -- otters and herons -- are too few to stem their spread. "At the moment, the Signal is just spreading out of control," warned Vahed. The smaller, native crayfish, which have seen an 80-90 percent decline, are now at risk of extinction. In a small stream flowing through a park in Derby, central England, visitors can easily see the swarms of American crayfish. One of Vahed's students found the first specimen there 16 years ago and within five years the invasive species had completely replaced the native one. Simply taking the largest ones does not help contain the spread. "You're just helping the young American Signal crayfish to survive," explained Vahed. "So removing them and eating them isn't a solution." - 'Very human response' - The picture is more nuanced for Japanese knotweed, an invasive plant which can be eaten or used to brew beer. "It could potentially be a good idea," said knotweed specialist Karen Bacon, who found humor in the "very human response" of thinking "this plant is causing a problem, it is edible... let's eat it!". "But on the other hand, there are risks," added the professor, who is based at the University of Galway, western Ireland. Disturbing the plant can actually enhance its growth, she told AFP, adding that any project would need to be undertaken with experts "who understand the plant". "There is some potential in there, but it needs to be done carefully," she said. spe/jwp/bp/leg The post Invasive species on the menu at London restaurant appeared first on Daily Tribune......»»
Filipino fiesta fare Chef Reggie’s way
Of the many good things they love about this country, foreign tourists always mention our food as the top three or five of their list, next only to our warm people and our white-sand beaches. Whether these are food sold on the streets, made at home in the simplest to the most sophisticated kitchens, all the way to gourmet offerings of Michelin-cited establishments, they occupy a special place in our visitors’ hearts and palates. One chef of long-standing fame and outstanding reputation is Reggie Aspiras, whose recipes are compiled in a number of best-selling cookbooks. A dear friend of mine, along with the other Aspiras girls, Aida Cristy and Babot, daughters of the late popular couple, Secretary of Tourism Sunshine Joe and his Marian devotee better-half Amparing, a staunch Cabinet lady of the Marcos years circa 1960-1980s, Reggie has been the subject of my features through the years. Being close to each other, we have collaborated on a number of projects highlighting her many accomplishments in the culinary arts. [caption id="attachment_165873" align="aligncenter" width="2560"] Aspiras sisters - Reggie, Aida and Cristy.[/caption] Recently, Chef Reggie prepared and hosted a special Sunday lunch in the Aspiras La Vista home as her contribution to the first Manila Food and Wine Festival, which was founded by Kate Dychangco - Anzani, a passionate food aficionado and wife of famed Italian chef Marco Anzani. According to Reggie, herself a prolific writer-columnist, the festival was “conceived to bring life to the food industry in Cebu after Covid, and it has been adopted by Manila, Ilocos and Davao.” In partnership with the regional offices of the Department of Tourism, this series of regional events aims to establish the Philippines as the emerging premiere culinary destination in Asia. Hence, the event showcases traditional and regional cuisines, local chefs and restaurateurs. “The festival is meant to highlight our food culture; as well as fuel the fire of innovation to elevate our food culture by establishing the Tatak Pinoy food stamping program,” Reggie shared. The first cook in Metro Manila to showcase her culinary specialties in the festival, she came up with an interesting mix of festive dishes to which she added her personal touch, a garnishing here and an indigenous flavoring there, mostly original Ilocano since the Aspiras family comes from the north in La Union. Reggie explained, “Filipino Done My Way, in Reggie’s Kitchen’ is the first of a series of events specially curated for the MFWF. " “Being a staunch believer in the possibilities of Philippine Cuisine, there was no other food to cook but our own, to which, of course, I added some touches. It was a very personal menu, as the dishes were created for a purpose that stem from my roots, a happy memory, which is to simply share the way I cook Pinoy food and how I like to eat.” Taking after her father Sunshine Joe’s inimitable way of promoting the Philippines, which highlighted Philippine crafts, music and dances, Reggie gave her guests, led by Senator Loren Legarda and television personality Korina Sachez Roxas, along with DoT Undersecretary Verna Buensuceso and DoT Regional Director Jeff Ortega, a sense-surround spectacle featuring dancers who welcomed the guests right from the gate, rondalla music, kiping ornaments hovering over the individual tables, table settings of local handwoven fabrics and fresh tropical flowers. I was honored with a place in the main table, along with Reggie’s sister Aida. All the while, her other sister, Cristy, hopped from table to table to help entertain everyone. [caption id="attachment_165867" align="aligncenter" width="1708"] With fiesta revelers Sen. Loren Legarda and television personality Korina Sanchez Roxas.[/caption] [gallery columns="2" size="full" ids="165871,165868"] Let’s hear it from Chef Reggie who gave us her annotation of the delicious dishes she served us. “For appetizers, I had my rendition of Chicharon Bulaklak, large ruffled flower-like fat that are 250 grams each. To cut through the fat, I served the chicharon with seasoned vinegar and an assortment of achara: radish, corn, chilies and papaya. “I also recreated the Kilawing Hipon with a trio of Mangoes. This was one of the dishes I presented during the Food and Wine Festival in Cebu, paying tribute to their famous mangoes. To the kinilaw I added the famous Cebu dried mangoes, some fresh mangoes and a pickled green mango relish to cap the kinilaw that sat on kaykay (cassava chips from Cebu) or fried fish skins. “Being the Ilocana that I am, bagnet had to figure prominently in my spread, and it did -- in the form of Sisig; drizzled with Sriracha Aioli and crowned with Arugula Ensalada. [caption id="attachment_165870" align="aligncenter" width="2008"] Bagnet Sisig and Arugula salad.[/caption] “Salad was Fried Chipirones (Baby Squid) on a mixed bed of Pako Ferns and Chef Reggie’s hydroponically grown Salad Greens Mix. It was served with a vinaigrette made from Bugnay Balsamic Vinegar from Ilocos Norte that I turned to a creamy vinaigrette. [caption id="attachment_165869" align="aligncenter" width="1004"] Salad of Fried Chipirones (baby squid) on a bed of Pako ferns, and Chef Reggie's hydroponically grown salad green mix served with vinaigrette from Bugnay Balsamic Vinegar.[/caption] “Soup was presented in Coconut Shells, where buko juice, chicken, oyster mushrooms and aromatics were left to steam for hours before serving. It was a good way to refresh the palate, before the main course. It made a refreshing start to the meal. “Badjao Lumpia is made of bangus tossed in blue pea-soaked vermicelli. It is presented with sweet garlic vinegar and vegetable confetti “The Seafood Malabon is a spin-off, and my tribute to Aling Nene who, in my opinion, makes the best Pancit Malabon. [caption id="attachment_165875" align="aligncenter" width="641"] Seafood Pancit Malabon, a tribute to Aling Nena.[/caption] “Pistachio Kare-Kare had with Dried Fruit Bagoong was a dish that I put together for a cooking class that was designed to serve dishes that are new and exciting to Filipino diners here and abroad. And so was Salmon Wrapped in Pechay Leaves Served with Smoked Bacon Laing. [caption id="attachment_165874" align="aligncenter" width="641"] Pistachio kare-kare with dried fruit bagoong.[/caption] “There is no hiding my pride in being 100 percent GI, genuine Ilocana, that is. As such, my Kurobuta lechon was served stuffed with Ilocos Garlic, Ilocos Shallots and Karimbuwaya (a succulent endemic to the north with an innate tartness traditionally used to stuff lechon with). It was paired with seasoned Sukang Iloco inspired by the suka at Dawang’s -- the favorite karinderya of President Bongbong (Marcos). The lechon was accompanied by pandan infused puso, as lechon is enjoyed in Cebu. [caption id="attachment_165872" align="aligncenter" width="641"] Kurobuta lechon stuffed with Ilocos garlic, shallots and Karimbaya (succulent traditionally used as lechon filling).[/caption] “Of course our Lechon must be served with Dinuguan. In my kitchen I call it Silky Dinardaraan - stirred for hours until the sauce is thick and glistening…just as mom did hers, La Union style- growing up. It is scooped with Okilas -- huge pig skin chicharons -- a delicacy in the north. “For dessert, a warm cronut base held a freshly churned house-made Coconut Cream Ice Cream served with ube coulis, sweetened beans, jackfruit and bananas. “It was a feast cooked from my heart. One that, happily for me and my family, everyone enjoyed.” The post Filipino fiesta fare Chef Reggie’s way appeared first on Daily Tribune......»»
Feel like royalty at Tivoli’s Royal Lounge
When you’re starving, you want to wolf down on great food. You crave the familiar, the basic but lip-smacking delicious. You naturally pick your comfort food and wish to be satisfied, happy and full. [caption id="attachment_156739" align="aligncenter" width="525"] country burger.[/caption] [caption id="attachment_156741" align="aligncenter" width="525"] Pot roast beef braised in red wine.[/caption] [caption id="attachment_156742" align="aligncenter" width="525"] BBQ Pork Ribs.[/caption] That’s the idea behind the Royal Lounge, Tivoli Royale Country Club’s banner restaurant located on Yakal Street, Tivoli Royale Subdivision, Quezon City. It understands the concept of great food in a way that it does not need to impress. It just wants to make you happy. The al fresco poolside restaurant is unpretentious. Right next to a glistening turquoise pool, aesthetically pleasant dining tables and chairs are invitingly open to the hungry, or to big families with little kids, or to corporate yuppies for a hearty lunch meeting. The atmosphere at Royal Lounge is chill and friendly. The menu consists of familiar Filipino favorites but upgraded to an edgy hotel experience. Their chicken pork adobo, for example, has boiled egg and pickled papaya. They have pancit canton, beef nilaga, sinigang na sampaloc (pork or salmon, your choice) and even beef and ox tripe kare-kare. Their free-range chicken inasal with java rice is finger-licking good. At P580, it can serve up to three people. This popular Visayan dish of marinated chicken grilled over hot coals is mouthwatering, perfect for lunch after a dip in the pool. For shrimp enthusiasts, I highly recommend the Po’Boy — Louisiana-inspired crispy chunks of deep-fried freshwater shrimp sandwiched between Pistolet buns (all their yummy bread is baked in-house!), but made even more deliriously good with the Cajun spice blend, topped with pickle relish and remoulade sauce. Sous chef Jomhar Marcial’s Nasi Goreng is perhaps the ultimate breakfast meal. Inspired by Indonesia’s national dish, the rich and flavorful fried rice is cooked in a wok and served like a surprise underneath a perfectly concocted omelet and served with a side of chicken satay. Just opened a little over a year ago, the restaurant revamped its menu. Since then it has become quite popular not only among the country club members, but a favorite venue for social and corporate events for its pleasant and spacious area — and the scrumptious food. Thanks to executive chef Emmanuel “Jonnel” Roxas who specializes in Mediterranean cuisine and backed by experience in both hotel dining (the Sheraton Manila Bay, Pan Pacific Hotel Manila) and casual American dining (TGI Friday’s), the restaurant experience at Royal Lounge has elevated ever since his arrival. Chef Jonnel shared that he is collaborative, allowing his chefs in the kitchen to be creative and imaginative in putting their signature twist to already well-known dishes. But chef Jonnel says that he still makes sure that the food served to the members and guests is still familiar, because familiarity brings comfort. “Siyempre po, sa country club, normally, the families would want to have a place where they can relax and unwind, to bond,” he said. “Yung tema kasi dito is: ‘I want to eat something I can eat, and my family can eat’. The concept is familiarity.” “The guests are not going to spend a lot of time thinking what to eat, so they will get a burger, club sandwich, pizza — the familiar, humble and simple everyday favorites,” he further explained. But chef Jonnel’s creativity in these “simple” dishes is notable. His European taste, for example, is evident in his pot roast beef, braised in red wine sauce, as if you are tasting Julia Child’s recipe of Beef Bourguignon — designed for family dining. It is a savory delight, the beef melts in the mouth and you are suddenly transported to east-central France, in Burgundy. For young kids, the menu does not disappoint with a wide selection of meals that will keep them coming back: beef and bacon sliders, cheesy macaroni, mozzarella sticks and chicken tenders and fries, spaghetti and a lot more. The country club burger, meanwhile, is a sight to behold. Towering and crammed with cheese, caramelized onions, lettuce, bacon and a fat, juicy patty in the center of it all, which is so thick it’s like meatloaf. I had to break it down just so I can fit every single layer in my mouth. The BBQ pork ribs with a side of corn is another memorable experience — fall-off-the-bone tender. But what truly made an impact on me was the new experience: Chef Jonnel’s Tapa Don Galo, a recipe close to his heart as he grew up in the coastal town of Don Galo in Paranaque, where tapas are the specialty. One spoonful of the Tapa Don Galo is like eating the complete tapsilog experience with fried garlic sprinkled on top. It is heavenly. It comes with four kinds of dipping sauces: banana ketchup, white vinegar, chopped chili and rock salt. Mix, match, ignore, you can customize your dipping sauce. But, personally, the tapa alone is a winner. Believe me, you will dream about it for days. If you are on the hunt for afive-star hotel dining experience of your all-time favorites and more, the Royal Lounge is the ideal place. Sure, you can get a burger anywhere, or a gising-gising, or a country-fried chicken, but what the Royal Lounge does is that it adds a magic sprinkle of specialness to every dish, making it still comfortable but deliciously unique. The post Feel like royalty at Tivoli’s Royal Lounge appeared first on Daily Tribune......»»
The metro’s best heirloom ham
When Cocina Murriel joined the Ultimate Taste Test 2022 in November last year, its signature product, the heirloom smoked ham of the Murriel family, made it to the winners’ circle and even took home the honors of being the Best Heirloom Smoked Ham in the Metro. It’s an honor that was well-deserved, considering how much care the Murriel family has put into the preparation of their heirloom smoked ham. “I believe that our dedication as a family to share our family tradition with everyone is the key ingredient that makes our heirloom smoked ham special. Quality is really at the very top of our priority. We use only fresh pork from our local supplier. It is never frozen and is always NMIS certified. Smoking is always done for eight to 10 hours using a local blend of wood chips. The whole process would take at least a week to finish,” explains Catricia Murriel, president of Cocina Murriel. [caption id="attachment_117831" align="aligncenter" width="669"] PHOTOGRAPHS BY DOLLY DY-ZULUETA FOR THE DAILY TRIBUNE | Cocina Murriel's signature Smoked Ham.[/caption] The heirloom smoked ham recipe actually came from Catricia’s grandmother, Lola Mada, who made the ham for special occasions. The ham was always the most awaited dish during Christmas gatherings, but Catricia’s dad, Alvin, was not contented with just enjoying the ham during such occasions. Having a knack for cooking, Alvin, when he was younger, was constantly in awe of his mom’s cooking, particularly when she was preparing bone-in ham during the holidays. So, he happily served as her sous chef, and Lola Mada responded by gladly teaching him how it was done. For the next 10 years, he would improve on the recipe until he was able to reinvent the process, perfect the recipe and make it his own. He saw the potential of the ham as a family business, but he could not give up his office job to concentrate on it. Catricia and her three siblings were still in school, and he needed a steady source of income. So, what he did was start making it in small batches. He gave some to close friends for them to try. He got very good feedback from those who had tried it, and orders started coming. [caption id="attachment_117832" align="aligncenter" width="567"] Cocina Murriel's Whole Smoked Ham.[/caption] Heirloom When Catricia graduated from college in 2018, they started seriously selling the heirloom smoked ham. They sold it online, with Catricia’s elder sister Charisse starting a Facebook page for the ham and then joining food groups. She was able to tap the right target market for Cocina Murriel, and before they knew it, they were selling like crazy through social media. They made sure, though, that the quality did not suffer. [caption id="attachment_117830" align="aligncenter" width="582"] The Murriel family (from left) dad Alvin, mom Imelda, Charisse and Catricia.[/caption] “Because of the tedious process involved in making the smoked ham, it was all done by us, no staff. We made sure that we all stuck to the tradition of making it with quality ingredients, no shortcuts,” says Catricia. She adds: “When we started, all preparations were done in our tiny home kitchen in small batches. Our smoker was custom-made by Papa using a small steel drum that he had welded to become a smoker. Now, we are building a commissary for Cocina Murriel. We were also able to acquire a smoker that could fit in 100 kilograms meat in one smoking session.” Cocina Murriel’s heirloom smoked ham comes in Whole Smoked Ham at P1,000 per kilogram, in Smoked Bone-in Ham at P1,400 per kilogram, and in 500-gram Sliced Smoked Ham at P580. The menu now also carries Smoked Bacon, Imperial Sausage, Smoked Daing na Bangus, Hampanada, and Crab in a Jar, from recipes developed by Alvin Murriel himself. The post The metro’s best heirloom ham appeared first on Daily Tribune......»»
Kaspersky Shares Cybersecurity Tips for a Peaceful Getaway during the holy week
As the holiday season approaches, the urge to unwind and kick back is natural. And it’s all too common for people to let their guard down completely when connecting to the Internet too– but shouldn’t. Recently, the Philippine National Police (PNP) Anti-Cybercrime Group shared its findings on identity theft cases in the country. Between November […].....»»
MLB season begins
Shohei Ohtani and the Los Angeles Dodgers take center stage on Thursday as Major League Baseball’s new season gets under way on US soil against the backdrop of a gambling scandal that has engulfed its brightest star......»»
‘Danger’ level heat index recorded in 9 areas
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UAAP volleyball enters break amid wide-open semis race
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Holy Week 2024: A peek into 7 Metro Cebu churches for Visita Iglesia
The Lenten Season is also about reflection and prayer about the passion of Christ. There are days to fast and during the Holy Week on Maundy Thursday and Good Friday, the Catholic faithful usually practice the Visita Iglesia or the tradition to visit 7 or 14 churches, where they pray and reflect and do.....»»
Live your faith
‘Tis the season to be holy, to contemplate matters of the spirit and repent for one’s sins in hopes of redemption......»»
MPL PH Season 13: Smart Omega stays winless; AP.Bren takes solo lead
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Greenwich Inspires Filipinos to Create More Authentic Meaningful Connections, Launches ‘Sarap to Feel G’ Campaign
Greenwich, one of the country’s leading homegrown pizza and pasta makers, is embarking on a massive campaign this year to inspire millions of Filipinos to create more genuine, meaningful connections with each other. The campaign is anchored on having more experiences inspired by authenticity and real “feel-good” togetherness made possible by incredible, great-tasting food. This […].....»»
Big 4 Volleyball tilt marks successful inaugural season, eyes bigger tourneys soon
CEBU CITY, Philippines — The Big Four Volleyball Tournament wrapped up last weekend successfully at the Warehouse Sports Lab in Mandaue City. This grassroots volleyball tournament saw inaugural champions being crowned. The Subangdaku Trojans emerged as champions in the 13-under and the girls 14-17 divisions, while Cabancalan National High School ruled the 14-17 boys division. .....»»
Blazers emerge as masters of NCAA lawn tennis
College of St. Benilde flexed its muscle in lawn tennis after it mightily swept both the men’s and women’s division of the recently concluded NCAA Season 99 edition at the PCA courts in Paco, Manila......»»
eTravel pains
You know it’s a popular season for traveling when television news outlets are already reporting live from the Ninoy Aquino International Airport to check if there are already hordes of passengers preparing to leave town or the country during the Holy Week break......»»
Avoiding the play-in
The NBA regular season ends on April 14, meaning only 20 days are left to determine which teams from the East and West will figure in the dreaded play-in tournament......»»
Volleyball MVPs Belen, Ybanez named UAAP Players of the Week
Leaders are expected to be counted upon when their teams need them the most, and that is exactly the role Bella Belen and Josh Ybañez filled as the crucial second round got going in the UAAP Season 86 volleyball tournaments......»»
China s Yuan enjoys top-5 finish at Valspar Championship, thinks he has found secret to success
China’s Carl Yuan thinks he may have unlocked the secret to finding more success on the PGA Tour after finishing tied fifth for his second top-10 of the season at the Valspar Championship......»»