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Literary Fiesta
Filipino dining in Philippine literature Pahiyas festival, illustration by Manuel Baldemor It’s not Pinoy dining if it’s not a feast. And our Philippine literature has told many stories that illustrate our healthy appetite, traditional palayok (clay pot) cooking, siesta, fiesta, flavors, and fusions. Doña Victorina fans herself amid the smoke of a roasting pig. Her guests are coming, their noses up in the air sniffing the flavors. On the table, adorned with gilded copa de vino (wine glass) and plato, are sinigang na dalag with alibambang leaves, callos, adobo, tinola, and pochero. Everybody was in high spirits. Never mind if the doña is broke (to begin with). At least her guests are full. Jose Rizal drew a perfect picture of the Pinoy fiesta and salu-salo (gathering) culture. Our national hero himself loves to eat. He prefers a hefty serving of champorado and tuyo for breakfast. For dessert, he likes minatamis na santol (sweetened santol) made from boiled santol slices soaked for three days in hugas bigas (water used to wash rice). Before starving in Europe, where he published El Filibusterismo, Rizal would feast in carneng asada (beefsteak with sauce), made from lean meat marinated in olive oil, lime juice, and parsley and served with fried potatoes. Gabriela Silang loved pinakbet. Emilio Aguinaldo listed sardines with tomatoes among his favorites. Marcelo H. del Pilar would die (pun intended) for his apparent favorite, pochero, the local version of the Spanish cocido. Andres Bonifacio got his strength and protein source in nilitsong manok sa zaha (grilled chicken wrapped in sampaloc and banana leaves). The Filipino salu-salo Never mind if some of our celebrated dishes are not “purely” Pinoy. “What is Filipino food and how does food become Filipino?” asks the late food critic Doreen Fernandez. She argued that food only became Pinoy by process of indigenization, like patis (fish sauce) put in a foreign dish. And this is how Pinoy fusion came to life. What we have on our modern plates are many fusions, crazy or ingenious, like paella with lechon, sinigang na steak, adobong tapa, pancit with kangkong. Yes, you get the picture. Could their favorite Filipino flavors be the reason behind the intelligence and nationalism of our heroes Rizal and Bonifacio? Too bad, many young Pinoys nowadays barely know what minatamis na santol is, or any Pinoy traditional merienda for that matter. What replaced maruya, nilagang kamote, turon, kutsinta, and ginataang mais are French fries, burger, pizza, and pasta. You know what they say: You are what you eat. In another table setting, Padre Damaso looks across the dining table. Everybody’s enjoying tinola, a stew of chicken and green papaya, but not him. Who wants chicken neck for lunch? He didn’t finish his plate. And this, people, was how the concepts of degustation and small plates were born. They’re not, after all, a French discovery or New York’s. We can blame our mañaña habit. We’re too slow to grab the credit. And oh, we are pioneers of the culture of not finishing plates, too. Blame these all to Padre Damaso (or Jose Rizal?). The tinola brouhaha scene in Noli Me Tangere started it all. Lechon haus mural by boonsai While it’s rude in other cultures not to devour all the food served on the plate, in the Philippines, it’s not. Pinoy eating tradition tells you it’s okay to have leftovers. Telenovela , movies, and literature are great examples. When a family fights over the dining table, the father (or any member) walks away with an unfinished plate. In Ibong Adarna, over a scrumptious dinner, the brothers were all too busy planning how to catch the elusive bird that they forgot to finish their plate. Besides books, paintings also tell our delicious food experience. Fernando Amorsolo captured Pinoy eating habits in his painting Afternoon Meal of the Rice Workers. It shows Pinoy families cooking meals in a palayok and eating under the shade of a tree, seemingly ready to sleep after an afternoon feast. With all the food trends coming and going on our plates and literature pages flying off to oblivion, what remains steadfast in our eating habit is this: Siesta. –NICKKY FAUSTINE P. DE GUZMAN.....»»
Recipe: Reinventing Cebu s classic Lechon
There is a version of Cebu Lechon that one can prepare at home......»»
Recipe: Classic French bean and sausage stew
If you are looking for a new recipe idea that will provide the same luxurious taste and vibe but is at the same time healthy, you might like Cassoulet Toulousain......»»
Healthy Bruschetta recipe
IN Italy, bruschetta is an antipasto (starter or appetizer). It is served at the start of a meal to get your appetite going for the rest of the meal......»»
Recipe: Moroccan favorite Lamb Couscous
Here is a favorite recipe of the late restaurateur Larry J. Cruz, as featured in one of the cooking classes held at The Maya Kitchen......»»
Recipe: Baby Squid in Garlic and Olive Oil
Capitalize on the squid’s freshness and bring out its natural flavors by cooking a simple dish like this recipe......»»
The joy of eating
There is almost always a restaurant opening in the metropolis — either to excite the taste buds or simply elevate the Filipino dining experience. Yes, from Filipino dishes to American-Italian fare and specialty steakhouse, there will always be something for everyone to discover, relish and enjoy. LOCAVORE AT ESTANCIA MALL A cozy, contemporary space ensconced inside the Estancia Mall in Pasig City, Locavore is given true Filipino touches with its warm woods, rattan chairs, rustic pendant lights and an expansive glass window that provides an exceptional view of the surrounding environs. [caption id="attachment_192645" align="aligncenter" width="771"] OLIVE Garden’s Herb Roasted Chicken.[/caption] Opened last May, Locavore at Estancia Mall is the seventh branch of the restaurant, which catapulted to prominence in the culinary arena in 2014 after it opened its first branch at Brixton Barrio Kapitolyo, also in Pasig City. It then opened at Forbestown in Taguig City, Valero Street in Makati City, S’Maison in Pasay City, Eastwood Mall in Quezon City and SM City Bacoor. With the talented chef Mikel Zaguirre and his team at the helm, Locavore takes the homey heartwarming flavors of Filipino cooking gives a more sophisticated interpretation. And with the newly opened branch comes an expanded menu and new dishes exclusively in the Estancia outlet. For starters, have the crisp BBM or Bagnet, Buro and Mustasa — a platter filled with thinly sliced, crispy pork bagnet chips that you wrap in mustasa leaves (Samgyup style) seasoned with burong (pickled) hipon and burong mangga with gochugaru (Korean chili flakes). Follow it up with Bistek Pintxos, toasted bread decked with bistek-style beef tenderloin, grilled quesong puti, truffle aioli and red onions. [caption id="attachment_192646" align="aligncenter" width="525"] OLIVE Garden’s Purple White Cocktail.[/caption] “The new dishes are presented on slate plates because they are mostly bar chows,” says Alejandro Pahan Jr., operations manager. “That’s our new concept. We were thinking of madaling kainin (easy to eat) and something fun. Because samgyup is trending, we came up with pintxos.” The resto also has Bulalo Pintxos, roasted bone marrow with pickled labanos and pares jam; Yakitori Platter, grilled skewered chicken wings, chicken thigh meat, gizzard and liver served with annatto aioli, tocino butter, miso butter and spiced suka; Bagnet Chips, housemade bagnet chips served with spiced vinegar; and Inasalitos, inasal chicken with salsa, labuyo aioli served in lumpia taco shell. All these dishes are paired with seven new signature cocktail drinks, crafted by its in-house mixologist. Pahan says the new refreshing drinks heavily relies on the food being served at the restaurant. They complement the taste of the meals. Locavore serves alcohol and spirits. The drinks include Hardin, a hybrid between gin tonic and Tom Collins, with tonic water and botanicals and floral notes like blue pea and elderflower (which has a similar taste notes of lychee), garnished with rosemary and black pepper; Kinilig, a combo of Disaronno amaretto, honey, lemon juice and rum, with rice paper art design on top; Diwata, a blend of Bombay Sapphire gin with Giffard Lychee liqueur, sugar syrup and lemon juice, dressed with basil sprig and forget me not flower; and Antibayotiko, a whiskey-based mix of bourbon, ginger liqueur, honey and lemon juice. Locavore at Estancia Mall has a seating capacity of 120 people and targets bar goers in the area. It’s open until 1 a.m. from Wednesday to Saturday. The rest of the week, it follows the mall hours. OLIVE GARDEN AT THE VERVE A visit to the newly opened third branch of Olive Garden at The Verve in BGC, Taguig City, is a journey of discovery into a world of delicious and affordable pasta, bread, salad, chicken and pizza sensibilities. The menu is broad and touches base with all the departments of classic Italian-American fare. Upon arrival, diners are swiftly delivered a basket of freshly baked breadsticks, which are widely popular in all 900 Olive Garden stores all over the world, including the Philippines. They are buttery, a bit garlicky, moist and chewy. The unlimited breadsticks, including the never-ending soups and salads, come free with every order of an entrée. What a treat! [caption id="attachment_192647" align="aligncenter" width="525"] LOCAVORE’S BBM (Bagnet, Buro, Mustasa).[/caption] The refreshing salad is a merry mix of healthy greens, tomatoes and olives with a light house dressing, while the soup selection includes Pasta E Fagioli, Zuppa Toscana, Minestrone and Chicken & Gnocchi. Olive Garden first opened at the Mall of Asia on 12 September 2022 and at Glorietta 3 in Makati City on 9 January 2023. “It is, more or less, the same menu that we have for our first branch in MOA and also the same menu all over the United States,” Rechele Tiongson, chief operating officer of The Bistro Group, the company responsible for bringing in Olive Garden which was founded in 1982 in Orlando, Florida. “We never changed anything aside from modifying some of the portions that would fit the Filipino market, but the taste and flavor are the same. We use the finest ingredients like imported cheeses.” She adds: “Just to be clear, we did not reduce the portions but we introduce the smaller ones like solo version for those will smaller appetites. The big portions remain the same.” Browsing the menu uncovers more inviting dishes, such as the signature item, Tour of Italy (a huge platter of everything good — Chicken Parmigiana, Lasagna Classico and Fettucino Alfredo pasta), Amazing Alfredos (made from scratch using imported cheeses, not just heavy cream) and an Italian classic, Shrimp Scampi. Just recently, four new dishes were introduced — Mediterranean Chicken, Chicken Tuscany, Roasted Herb Chicken and Italian Braised Short Ribs, all served with a choice of mashed potato or steamed rice. “We are happy with the response of the public to Olive Garden,” shares Tiongson. “It was extremely unexpected when we first opened in MOA. We were busy for the next six months of the restaurant. The queue was really long. People had to wait for 30 to 45 minutes, which we felt bad for our customers, but that was how they responded to the first opening of Olive Garden in the Philippines.” Olive Garden’s vibe is casual, light and bright yet it is warm and comforting with olive green accents. The design of the interiors is an allusion to the Italian countryside through earth tones and natural textures. It can accommodate 150 people. Olive Garden at The Verve in BGC is open from Monday to Thursday, 11 a.m. to 10 p.m., and Friday to Sunday, 10 a.m. to 11 p.m. [caption id="attachment_192648" align="aligncenter" width="525"] LOCAVORE’S Sizzling Sinigang.[/caption] ASTON’S SPECIALITIES AT ARCOVIA Tron Ng, Astons business development executive based in Singapore, flew to Manila last, 22 September, in time for the opening of the third branch of Astons Specialities, a Singapore-based restaurant chain renowned for serving affordable steaks and Western cuisine, at Arcovia City in Pasig City. Astons is a casual steakhouse which first opened in the Philippines last year on the 4/F of Mega Atrium in SM Megamall. The second branch was at Trinoma Mall in Quezon City early this year. Silver Lush Food Corporation brought in the Singapore brand to satisfy the cravings of steak lovers and those who enjoy more seafood, chicken, sausages, burgers and pasta dishes. “This is our third outlet in the Philippines in a span of 16 months,” says Ng. “We have been around since 2005 when it was founded by Aston Soon. We started as a very small coffeeshop in Singapore. Eventually, we managed to draw a lot of attention because we offer quality food at affordable prices.” He adds: “Within a year, we opened our own restaurant and we continue to grow and expand. We have introduced many different brands under Astons and we have over 40 restaurants only in Singapore alone.” [caption id="attachment_192649" align="aligncenter" width="525"] OLIVE Garden Pasta Twirl. (From left) Zachary Reams of Darden Int’l Learning and Development partner; Marc Buencamino, Fort Bonifacio Development Corporation operations director; RC Tiongson, The Bistro Group chief operating officer; Lourdes Reyes, FBDC chief financial officer; and Lisa Ronquillo-Along, The Bistro Group chief marketing officer.[/caption] Aside from the Philippines, Aston Specialities can also be found in Myanmar and Malaysia. It was also recognized by the AsiaOne’s People Choice Awards and Asian Enterprise Brand Awards for its service and offerings. “I believe Astons will do well in the Philippines because the locals lean more on western food,” Ng says. Of course, the piece de resistance of Astons revolves around its steaks and meat, as it should be. The different cuts of meat from prime sirloin and New York strip to prime ribeye steak do not disappoint. Each has wonderful marbling with the juiciness of the meat, coating your tongue with every bite. The perfect grill marks immediately excite one’s appetite and invite you to dig in with your own side dishes — potatoes (baked, mashed, wedges or fries), Mexican nachos (chicken or beef) or Mac & Cheese. Other items on the menu are also a treat, such as Surf & Turf and Chargrilled Salmon Fillet, Grilled Porkchops and Honey Bourbon Ribs. Cocktail drinks are also aplenty — Piña Colada, Tequila Sunrise, Daiquiri, Orange Margarita and Sangria, to name some. With its industrial chandelier, brick accents and dark wood touches, the place takes on the air of an upscale roadhouse, but softened by the muted walls and expansive glass windows. Astons Specialities at Arcovia City is open daily, from 11 a.m. to 9 p.m. All told, a trip to any of these newly opened restaurants guarantees a truly gratifying dining experience. The post The joy of eating appeared first on Daily Tribune......»»
How to best enjoy olive oil
The generous use of olive oil, according to many medical studies, appears to be a key contributor in making the Mediterranean diet one of the healthiest. That’s because the oil extracted from the fleshy part of the ripened fruit of the olive tree has antioxidant and anti-inflammatory properties that help lower risks of cardiovascular disease, some types of cancer and even dementia. Additionally, olive oil is prized in countries bordering the Mediterranean Sea, including major producers Spain and Italy, for giving dishes an extra layer of flavor with its nutty and fruity notes. It also helps balance the other ingredients in a dish with its velvety texture, either while cooking, giving a finishing touch, or making a salad dressing. [caption id="attachment_183424" align="aligncenter" width="525"] Presa Ibérica de Cerdo[/caption] To showcase the delicacy and versatility of olive oil, the Doña Elena local brand sourced from Spain has teamed up with Terraza Martinez, a restaurant located in the Bonifacio Global City that specializes in Spanish and Mediterranean cuisines. Chef Luis Martinez has come up with a special four-course menu using the three types of olive oil: extra virgin (first cold pressed, unrefined), pure (combination of extra virgin and refined oils) and pomace (extracted after the first press). The menu is available this whole month of September for only P1,950 at Terraza Martinez (Ground Floor, The Arcade, Shangri-La at The Fort, 5th Avenue, BGC). [caption id="attachment_183425" align="aligncenter" width="525"] Manchego Cheesecake.[/caption] “It’s a balance of the dishes,” the Valencia native told DAILY TRIBUNE at the launch of the culinary collaboration. “In Spain, with a Mediterranean diet, we start with a cold soup, gazpacho.” He whipped it up using pure olive oil, canned diced tomatoes, anchovies, garlic prawns, tomato tartar, capers and croutons. The result was an exquisite unitary blend of the ingredients that will excite even the strictly hot soup-loving Pinoys. “You can continue with a salad,” Martinez said of his next dish. “In this case, I use cured snapper carpaccio as a kind of salad.” It consisted of thinly sliced snapper fish, which is marinated in extra virgin oil, along with crushed tomato, fried capers and lime zest. It then teases the taste buds to enjoy more the culinary journey. [caption id="attachment_183426" align="aligncenter" width="821"] Terraza Martinez Special Menu.[/caption] “Then you have a main dish of meat or fish,” he pointed out on what they usually have in Spain. For the special menu, he used presa Ibérica, or the meat cut located slightly below the pork tenderloin. His own recipe of Presa Ibérica de Cerdo was glazed and charcoal-grilled. It’s then served with truffle mashed potato, shallots caramelized in olive oil, wild fresh mushrooms and demi-glacé sauce. (The pescatarians at the event were served with Bacalao instead.) “For dessert, I made cheesecake because I know a lot of people like cheesecake,” he explained, grinning. “But in this case, I’m using Manchego cheese from Spain.” His Manchego Cheesecake was tangy and smooth with a light touch of pomace olive oil. It’s topped with blueberry jelly and mango slices that add a bit of sweetness and some juicy flavor. [caption id="attachment_183428" align="aligncenter" width="525"] Chef Luis Martinez.[/caption] Martinez also gave a few reminders in using what he calls “liquid gold,” such as extra virgin oil is not for cooking. It’s best used in salads, where its flavor can be tasted to its purest form. Pure and pomace olive oil are ideal for cooking, especially deep frying, as they can tolerate high temperature. The post How to best enjoy olive oil appeared first on Daily Tribune......»»
Robot fried chicken: entrepreneur seeks to improve S. Korea’s favorite food
In fried-chicken-obsessed South Korea, restaurants serving the nation's favorite fast-food dish dot every street corner. But Kang Ji-young's establishment brings something a little different to the table: a robot is cooking the chicken. Eaten at everything from tiny family gatherings to a 10-million-viewer live-streamed "mukbang" -- eating broadcast -- by K-pop star Jungkook of BTS fame, fried chicken is deeply embedded in South Korean culture. Paired with cold lager and known as "chimaek" -- a portmanteau of the Korean words for chicken and beer -- it is a staple of Seoul's famed baseball-watching experience. The domestic market -- the world's third largest, after the United States and China -- is worth about seven trillion won ($5.3 billion), but labor shortages are starting to bite as South Korea faces a looming demographic disaster due to having the world's lowest birth rate. Around 54 percent of business owners in the food service sector report problems finding employees, a government survey last year found, with long hours and stressful conditions the likely culprit, according to industry research. Korean fried chicken is brined and double-fried, which gives it its signature crispy exterior, but the process -- more elaborate than what is typically used by US fast food chains -- creates additional labor and requires extended worker proximity to hot oil. Enter Kang, a 38-year-old entrepreneur who saw an opportunity to improve the South Korean fried chicken business model -- and the dish itself. "The market is huge," Kang told AFP at her Robert Chicken franchise. Chicken and pork cutlets are the most popular delivery orders in South Korea, and the industry could clearly benefit from more automation to "effectively address labor costs and workforce shortages", she said. Kang's robot, composed of a simple, flexible mechanical arm, is capable of frying 100 chickens in two hours -- a task that would require around five people and several deep fryers. But not only does the robot make chicken more efficiently -- it makes it more delicious, says Kang. "We can now say with confidence that our robot fries better than human beings do," she said. Investing in 'foodtech' Already a global cultural powerhouse and major semiconductor exporter, South Korea last year announced plans to plough millions of dollars into a "foodtech" fund to help startups working on high-tech food industry solutions. Seoul says such innovations could become a "new growth engine", arguing there is huge potential if the country's prowess in advanced robotics and AI technology could be combined with the competitiveness of Korean food classics like kimchi. South Korea's existing foodtech industry -- including everything from next-day grocery delivery app Market Kurly to AI smart kitchens to a "vegan egg" startup -- is already worth millions, said food science professor Lee Ki-won at Seoul National University. Even South Korea's Samsung Electronics -- one of the world's biggest tech companies -- is trying to get in on the action, recently launching Samsung Food, an AI-personalized recipe and meal-planning platform, available in eight languages. Lee predicted South Korea's other major conglomerates are likely to follow Samsung into foodtech. "Delivering food using electric vehicles or having robots directly provide deliveries within apartment complexes, known as 'metamobility', could become a part of our daily lives," he said. "I am confident that within the next 10 years, the food tech industry will transform into the leading sector in South Korea." 'Initially struggled' Entrepreneur Kang now has 15 robot-made chicken restaurants in South Korea, and one branch in Singapore. During AFP's visit to a Seoul branch, a robot meticulously handled the frying process -- from immersing chicken in oil, flipping it for even cooking, to retrieving it at the perfect level of crispiness, as the irresistible scent of crunchy chicken wafted through the shop. Many customers remained oblivious to the hard-working robotic cook behind their meal. Kim Moon-jung, a 54-year-old insurance worker, said she was not sure how a robot would make the chicken differently from a human "but one thing is certain -- it tastes delicious". The robot can monitor oil temperature and oxidation levels in real time while it fries chicken, ensuring consistent taste and superior hygiene. When Kang first started her business she "initially struggled" to see why anyone would use robots rather than human chefs. But "after developing these technologies, I've come to realize that from a customer's perspective, they're able to enjoy food that is not only cleaner but also tastier", she told AFP. Her next venture is a tip-free bar in Koreatown in New York City, where the cocktails will feature Korea's soju rice wine -- and will be made by robots. The post Robot fried chicken: entrepreneur seeks to improve S. Korea’s favorite food appeared first on Daily Tribune......»»
Recipe: Chef-approved homemade Blueberry Potato Crackers
Try your hands and dabble with cooking, and you will end up with this great snack by Chef Alvin Ong......»»
The seven-day juice cleanse
Juice is definitely one of the best ways to detoxify the body, lose weight, diminish bloating, clear up the complexion and improve bowel movement, among others. While the world’s interest in health and wellness increases with every new virus that mutates, some of the simplest (and yet the most ancient) of practices are becoming more popular like juicing. There is a clamor to go back to the old traditions, thus a resurgence of time-tested practices which include organic farming, vegetarianism, slow-food movement and the like. Should it interest you to try out this seven-day juice plan, you can expect basic changes in your body -- from your daily lifestyle to food choices and, of course, to a more energetic you. Day 1: General Cleanse [caption id="attachment_178353" align="aligncenter" width="2560"] CARROT-LEMON-GINGER juice increases serotonin. | PHOTOGRAPH COURTESY OF UNSPLASH/louis hansel[/caption] Carrot-Lemon-Ginger Nutrients: Beta-carotene, vitamin B-6, C and magnesium. Benefits: Anti-inflammatory, may increase serotonin and dopamine levels in the brain that could provide benefits to reduce depression and anxiety, may treat nausea and indigestion and could improve skin quality. Recipe: 4 stalks carrots 1/4 lemon slice 1/4 fresh ginger Day 2: Liver Cleanse Carrot-Sugar Beets [caption id="attachment_178355" align="aligncenter" width="2560"] BEET juice may help lower blood pressure. | PHOTOGRAPH COURTESY OF UNSPLASH/nick collins[/caption] Nutrients: Carbohydrate, vitamin C, calcium and iron Benefits: May slow down the growth of cancer and could cleanse the liver. Known for its anti-inflammatory properties. Recipe: 5 stalks carrots, 2 whole sugar beets Day 3: Energy Drink Apple-Cucumber Nutrients: Vitamin C, vitamin K, potassium, carbohydrate, water Benefits: Hydration, may improve heart and bone health, may increase vitality and could improve gut health Recipe: 2 whole green apples 1 whole cucumber Day 4: Green Booster Romaine Lettuce-Sprouts (of any kind, radish, alfalfa)-Green Pepper (optional)-Green Apple Nutrients: Vitamins A, B and C, calcium, phosphorus, magnesium potassium Benefits: Anti-inflammatory, may cleanse the blood and lower blood pressure Recipe: 10 leaves Romaine 1 cup sprouts 1 whole green apple 1/2 green pepper Day 5: Red Helper Beet-Celery-Lime Recipe: 2 beets 4 stalks celery 1/2 lime Nutrients: Vitamins A, B and C, natural sulfurs and potassium Benefits: Relieves and prevents constipation, may improve heart, kidney and eye and healthy liver. Day 6: Immune Booster Lemon-Ginger-Orange Nutrients: Vitamin C and potassium Benefits: May dissolve kidney stones, may address anemia and digestive issues and strengthen the liver Recipe: 1 lemon 6 slices ginger 2 oranges Day 7: Kidney Flush Coconut Water- Cucumber-Sayote Nutrients: Vitamin C, magnesium and potassium Benefits: May improve a hangover and cleanse the kidneys, good for hydration and blood cleansing Recipe: Water from one fresh coconut One whole cucumber One whole sayote Note : All ingredients must be washed, peeled and seeded, preferably organic. Procedure: All ingredients should be ideally juiced in a slow juicer like the highly acclaimed Hurom brand. Affirmation: “I claim perfect healing for myself beginning today.” Love and Light! The post The seven-day juice cleanse appeared first on Daily Tribune......»»
Chef Valery Anthony’s secrets: Time and Intention
Valery Jane Anthony grew up watching shows on the Food Network, which was ultimately noticed by her nurturing and caring mom, an amazing cook herself. “As she noted that I grew fond of watching the ongoings in the kitchen, she bought me cookbooks which I would continuously read day in and day out,” she shared. “And I presume that’s where my love for food and cooking started. Besides, I would feel myself the most when I’m in the kitchen,” she admitted. [caption id="attachment_168047" align="aligncenter" width="960"] Valery Anthony (rightmost, standing) at her college graduation[/caption] Chef Valery, 24, was raised within an encouraging family. “I believe that’s one big factor as to why I kept persevering through my career. They’ve always been so supportive on whatever I did. And whenever I did make mistakes, they also pointed it out and helped me fix it so I could be better.” Prior to graduation from the Culinary Arts program of the De La Salle-College of Saint Benilde, she was the sole Philippine delegate to the Young Chefs Olympiad in India, one of the largest culinary gatherings worldwide, where she clinched fifth place. She likewise garnered silver at the lauded Philippine Culinary Cup. [gallery size="full" columns="2" ids="168049,168057"] During her internship at the Italian Culinary Institute for Foreigners in d’Asti and in the Michelin-star restaurant Il Picolo Principe in Luca, Tuscany, both in Italy, her main takeaways were organization, ingredients, techniques and, most importantly, resilience. “My highlight would definitely be the traveling and the food most especially. There’s really a certain charm when you get to experience another country’s food and culture. I would say it’s a core memory and a lifelong memory of mine,” she imparted. With a culinary degree in hand, her first foray into the professional world was at the award-winning Italian pizzeria a mano Restaurant, where she worked her way up to become a chef de partie. Today, she has joined the ranks of sterling chef Margarita Fores’ Sostanza Corporation as a chef de partie and menu planner. When asked on her favorite ingredient, she approached the question with the intangible — time and intention. “Excellent food may still be done quickly even on a rush. But as with a lot of great dishes, it requires time and patience. Cooking and creating food has to be intentional. It makes it more personal and honestly affects the overall product,” she revealed. [gallery size="full" ids="168081,168080,168079"] Meanwhile, her sharp and trusty knife is her favorite kitchen tool. “Sometimes that’s all a chef needs in a busy kitchen.” When pressured, she tends to remain calm and laugh it out after service. “However, I recalled I started as a really terrible crybaby,” chef Valery divulged. “During my first job, I would cry over the smallest matters. But I eventually learned to manage my thoughts and emotions better under pressure by taking it positively and not to dwell over it.” During her free time, she loves to read and write, being a bookworm back in high school. “Now I enjoy reading articles about food, fashion and art. In addition, I relish going on self-dates! I’m quite comfortable in my own company and I love going to malls, cafes and restaurants by myself. It’s a way for me to unwind and destress.” Looking into the future, she wishes to continue with research and development in the food industry and hopes to be included in more collaborations — fingers crossed, she said. One day someday, she prays for a project she can call her own. [gallery size="full" ids="168078,168077,168076"] We had a chat with chef Valery as she shared her thoughts on values, words of inspiration and working with chef Margarita Fores: On modesty “One lesson that I always carry, even until now, is to keep my feet on the ground and my head held high. College and competitions have humbled me in a lot of ways through mistakes and failures. I emerged as a stronger and wiser person. Keep on pushing! I don’t believe in giving up. I advocate perhaps to take a break, step back. But never give up.” Hardest to master recipe “This is actually quite funny! A little backstory, I am in love with chocolate chip cookies. And I’ve been trying to make my own version since God knows when — I’ve always been left unsatisfied. Only until recently, I made a batch that I was genuinely happy with! I’m not the best with baking, but I do have the patience with testing recipes here and there, every now and then.” Working with Chef Margarita Fores “It still feels so surreal! I’ve been a huge fan since I was in high school. Even before she won Asia’s Best Female Chef, I’ve already had a big admiration for her. She’s extremely kind and fun to be with. She has also opened up a lot of doors for me and I must say that she is one of the catalysts in my career.” Latest projects “I’m currently handling menu planning and research and development in chef Margarita’s catering company. I recently also did a collaboration in Singapore with chef Margarita, chef Miko Calo and chef Johanne Sy. I used to only dream of these. I’m extremely grateful I get to have my passion as my job!” Culinary motto “Never stop learning. I’ve always believed that it is an everyday experience. We always have the chance to gain new knowledge and improve ourselves, through small or big ways. And wherever we go, there will always be those who will have our weaknesses as their strengths and vice versa. So keep on learning.” Advice to aspiring chefs “Take notes of everything, even if you think you won’t need it. One day you will. Always initiate to help. Because that’s one step to learning.” The post Chef Valery Anthony’s secrets: Time and Intention appeared first on Daily Tribune......»»
Myrna Segismundo: Chef to ABS-CBN stars, bigwigs
All showbiz stars and talents, as well as journos and v/bloggers, who have attended a media conference at the ABS-CBS compound in South Triangle, QC, most likely may have done so at the cozy and classy restaurant on the 14th floor of the building there. But were they ever aware that the building is called the Eugenio Lopez Jr. Communication Center and the restaurant goes by the mysterious name 9501? If they knew those two names, would they also know the name Myrna Segismundo? Most likely, no unless the journos and v/bloggers who cover showbiz also go to lifestyle media events. Segismundo is one of the country’s foremost chefs of international renown. She was managing director of 9501 for almost 20 years,with the rank of vice president. Security Bank, the Zonta Club of Makati and a group known as Environs recently cited her among their Bravo Empowered Women Awards recipients. [caption id="attachment_166629" align="aligncenter" width="666"] CHEF Myrna Segismundo | Photograph Courtesy Of Relaxlangmom.com[/caption] First project The private 9501 restaurant was conceived in 1995 as the first project of the year, which is why it was given that name by then ABS-CBN head Gabby Lopez, a son of “Kapitan Geny,” who sat on top of the broadcast empire almost up to the time it lost its franchise (Gabby is legally Eugenio Lopez III and is now the chairman emeritus of ABS CBN). The 9501 corporate dining facility produced everything from weekday lunch buffets, formal haute cuisine dinners and board meeting meals to celebrity-studded press conferences. It was never opened to the public, only to ABS-CBN employees and their guests. In August this year, the restaurant ceased operations but went on to be a venue for media conferences with goods catered by other suppliers. That was where Hori7ons (the number stands for “s”) was launched as a K-pop-inspired boy group managed by ABS-CBN with a Korean company. The contract signing of transwoman talent KaladKaren was also held at 9501 weeks ago. Frequent diner Monchet Olives, Gabby Lopez’ s former chief executive, said in an interview that he has never forgotten the very first meal served at 9501 in 2001, with just Gabby Lopez and himself seated at table 001 in the corner: rack of lamb, potato purée reminiscent of Alain Ducasse, gazpacho and the famous quezo de bola cheesecake — prepared by Chef Miguel Yadao who was one of the chefs Segismundo took along with her to 9501 from another private restaurant, PCI Bank’s the Sign of the Anvil. “Sitting there in the corner, window glass on both sides, overlooking Quezon City… It was a sunny day, you could see Manila Bay. I said, wow, this is ABS-CBN,” Olives said. Gabby Lopez was a frequent diner at 9501, usually entertaining guests or meeting with company executives in the wine room. Segismundo, in another interview, remembered Lopez as a “flexible” diner who loved good wine and enjoyed Japanese, Italian, French and especially Mediterranean fare, and occasionally Filipino. The 9501 chefs could prepare any kind of cuisine, but Segismundo was most proud of the prominence of Filipino food there. Many of its most famous dishes came from the Sign of the Anvil, including the bestselling Turon, Quezo de Bola Cheesecake, Potato Bread and Adobo Paté. In fact, 9501’s bestsellers were almost all Filipino, including its Chicken and Pork adobo and Beef Tapa — “in the service of Filipino food,” she recalled in one interview. Segismundo started “dissecting and deconstructing” traditional Filipino dishes with her chefs during her Anvil days, creating her iconic Lechon Roulade (using suckling pig, not liempo) in 1995, years before the lechon roll trend came about. Lecturer on Filipino cuisine The Christmas parties of ABS-CBN executives and employees were held at the restaurant, all the parties of the bigwigs like the birthdays of Gabby Lopez and ABS-CBN top executive Freddie Garcia, and “birthdays ng lahat ng mga sikat,” as Olives once put it. A graduate of Hotel and Restaurant Management of the University of the Philippines, Segismundo began her professional career at the Waldorf Astoria Hotel in New York City, USA. After several years, she went back to Manila and headed Sign of the Anvil. Under the sponsorship of the Department of Foreign Affairs, she has held demonstrations and lectures abroad to promote Filipino cuisine in countries like Spain, Portugal, France, Netherlands, Japan and more. She became the first ever Filipino lecturer on Filipino cuisine at the Cordon Bleu in Paris and Filipino presenter in the prestigious Madrid Fusion in Spain. She has written several books such as the The Party Cookbook and Philippine Cuisine – Home-cooked Recipes Wherever You May Be and co-authored Kulinarya (A Guidebook to Philippine Cuisine). She is known for promoting heritage recipes while also transforming them into contemporary interpretations without losing their authentic taste. She was editor of Food Magazine of ABS-CBN and the founder of the Doreen Fernandez Food Writing Awards, an annual food writing competition which aims to encourage food writing and research in the country. Most importantly, she developed the Kulinarya Program of the Department of Tourism to teach the rural folk basic cooking, service and accounting concepts to help uplift their lives and their families. Tastes and flavors Instead of saying certain Filipino dishes are “like” a particular dish from a different country, Segismundo encourages Filipinos to describe them through tastes and flavors. “Talk about our vinegars, our citruses — ingredients that are indigenous to us. Dishes that are truly Filipino that will have a universal appeal.” Meanwhile, the other awardees of Security Bank and Zonta are Celia Baltazar-Elumba for Arts, Culture and Heritage; Lourdes Delos Reyes for Business and Entrepreneurship; Jennie Jocson for Education; Cheryll Ruth Soriano for Media and Public Affairs; Rebecca Angeles for Social Services; Maria Caterina Cristina Lopa for Sports; and Rose Maria Mendoza for STEM. Segismundo received her award for Tourism and Hospitality. A special recognition was also given to the Philippine women’s football team during the awards ceremonies held 27 July at the Security Bank Center in Ayala Avenue, Makati. The post Myrna Segismundo: Chef to ABS-CBN stars, bigwigs appeared first on Daily Tribune......»»
DA, Nestlé intensify urban agri efforts
Nestle Philippines and the Department of Agriculture-Bureau of Plant Industry on Tuesday announced the sealing of its partnership that will advance efforts to promote urban agriculture as an easy and practical way to help Filipino communities achieve food self-sufficiency while improving their access to and consumption of more plant-based food. Through a memorandum of agreement signed earlier this year, the three-year partnership will enable DA-BPI and Nestle’s brand MAGGI to jointly conduct skills-building activities that demonstrate sustainable ways of growing vegetables in the home, or under-utilized areas of communities, schools, and other urban spaces while enriching families’ abilities to create nutritious, delicious and balanced meals using their own homegrown produce. With the agreement, MAGGI will be responsible for creating programs to engage with communities, which include on-ground and online workshops featuring expert agriculturists from DA-BPI who will teach science-based methods of vegetable crop production in limited spaces. “Nestlé Philippines believes in a collaborative approach to building communities, and we are proud to stand alongside the Department of Agriculture in inspiring a farm-to-fork movement among Filipino families and communities. We believe that food security is key to the health of all and that there’s no better way to build a strong nation than by ensuring that healthy food is accessible to everyone,” said Joey Uy, Corporate Affairs head, Nestlé Philippines. Everyone has a role For his part, DA-BPI director Glenn Panganiban stressed that it is the government’s task alone but everyone has a role to play in food security, and the key to ensuring that Filipinos will always have FAITH — or Food Always in The Home — is to work together. “Through this partnership, we can teach more Filipinos to grow their own food by providing proper mentoring and assistance, as well as other forms of support from the government and private partners like MAGGI,” he said. Also under the agreement, MAGGI will produce and distribute learning materials on vegetable production and affordable plant-based recipes, as well as starter kits that contain planting essentials such as seed trays or basic implements; along with compost and various vegetable seeds produced by DA-BPI. Last July, the 2023 MAGGI Sarap Sustansya Advocacy kicked off as part of the brand’s celebration of Nutrition Month. The various initiatives under the advocacy during this month-long observance were anchored on the theme, “Healthy Diet Gawing Affordable for All.” Accessibility of good nutrition The advocacy emphasized the accessibility of good nutrition, beginning with the Nestlé Kasambuhay for Good Festival at the Quezon City Memorial Circle where DA-BPI conducted a urban gardening lecture and MAGGI held a live cooking demo. MAGGI is also committed to continued cooperation with the Food and Nutrition Research Institute, or FNRI, and the National Dieticians’ Association of the Philippines sharing data resources on the prevailing nutrient deficiencies in the Philippines and working closely with them to enhance fortification of MAGGI products. The post DA, Nestlé intensify urban agri efforts 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......»»
Always busy? Here are 7 quick, healthy cooking hacks you should try now
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Food and the Chief Executive Hail to the ‘Chef’
What is served during the State of the Nation Address and other official banquets is a statement about the kind of signal an administration wants to send to the public. Usually, it’s along the lines of “We want to showcase our culinary identity.” For President Bongbong Marcos’ SONA last year, the menu was sago’t gulaman, bam-i guisado, grilled pandesal, palitaw, bibingka and puto bumbong, which seemed as much to virtue signal themselves away from the ostentation associated with their name… supposedly, but what leaders eat in private is a different matter altogether. There are certain food (and wine, ahem) we’ve come to associate with certain presidents, some more well-known than others. If you say Erap, the chorus of Petruses will be faster than you can shake a stick at. It was what he was known for, as was the quality of the food at meetings afternoons or, indeed, midnights. According to veteran journalist and foodie Teddy Montelibano, Erap had a black book for food. “It was just the best of everything…the best lechon….etc.” [caption id="attachment_161364" align="aligncenter" width="1080"] Chateau Petrus, said to be former president Joseph Estrada’s favorite wine.[/caption] Fewer presidents were known for their cooking, if at all, and President Cory Aquino is famous for her mastery of a very difficult dish, the Peking Duck. President Noynoy Aquino, too, was a hearty eater and very fond of good Chinese food, according to Montelibano. When PBBM won last year, a slew of features regarding his cooking skills and favorites have been well-documented. Bongbong is reportedly an avid cook listing sinigang, pinakbet, osso buco as some of his specialties. Among his listed favorite things to eat, on the other hand, the kanduli sinigang sa miso often mentioned as something he looked forward to coming home to. He prefers a light breakfast of muesli, honey and yogurt. His spirit of choice is cognac. In an interview with culinary personality Reggie Aspiras, who is also a cousin of the current President, it was revealed that he had gone to El Bulli in Barcelona, Spain, which in the 2000s was known as the greatest restaurant in the world — and predictably the hardest to get into. El Bulli is much acclaimed for its modernist and cutting-edge cuisine, a brainchild of the godfather of molecular gastronomy, chef Ferran Adria. Adria decided to shut the doors on El Bulli in 2011, still very much at the top of his game, and it had been rumored that the restaurant still had a wait list of over 30,000 people. As for President Ferdinand Marcos Sr., the usual Ilocano fare like pinakbet is often mentioned. “I don’t think Marcos Sr. was a foodie,” said Montelibano. “I mean he’s Ilocano, you know,” Marcos Sr. did have a fish preference, an expensive one that’s nearly extinct. Agence France Press in 2010 reported that Marcos Sr.’s favorite fish, the lobed river mullet, known as ludong or banak, was facing extinction. Its identity had been so tied to Marcos Sr. that it’s still referred to as “president’s fish.” It is a rare fish that is only found in a handful of countries, and even in the Philippines. It only swims in a few rivers in the north. Thirteen years later, the state of ludong has not improved; it is still near extinction despite the fisheries bureau calling for a five-year ban on catching it. “It is a threatened species and we have to do something about it before it goes extinct. If we don’t stop the indiscriminate catching, in a short while, it could vanish,” the AFP quoted Jovita Ayson, then a regional director of the fisheries bureau. Back then, it sold for P5,000 ($114) a kilogram, “which only the wealthiest can afford, making it the most expensive fish in the Philippines.” To date, it is still the most expensive fish in the country. The post Food and the Chief Executive Hail to the ‘Chef’ appeared first on Daily Tribune......»»
Kathryna Yu-Pimentel’s success recipes: ‘Good partners, location, products, service’
There are no shortcuts to success, says entrepreneur Kathryna Yu-Pimentel. At the start of her career, the self-taught culinary artist was pushed into the extremes while running her now-defunct food services. Humbled by the lessons she’s learned from her initial ventures, she has moved on to team up with other partners for her current businesses and has been reaping in it with the Singaporean casual dining restaurant chain Tiong Bahru Hainanese Boneless Chicken Rice and Alpina Lounge and Wellness. Entrepreneurship came naturally to Kathryna who started earning money in her elementary and high school days by making and selling polvoron and cookies. In college, she supplied 500 packed cookies a week to a classmate who owned a coffee cart in the school. After graduation, they became suppliers to lobby coffee shops and school canteens. Likewise, she ran her own catering business and an Italian restaurant. Shifted careers Kathryna shifted careers when she worked at the law firm of her future husband Aquilino “Koko” Pimentel III and at the Senate office upon his election. Six years ago, she came upon Tiong Bahru Hainanese Boneless Chicken Rice restaurant while on a trip to Singapore. Its long name distinguishes itself from Tiong Bahru, Singapore’s oldest neighborhood and tourist destination. Located in the hawkers’ area, the restaurant attracted long queues of office workers. The come-on was the bite-size pieces of succulent Hainanese chicken on fragrant turmeric rice with ginger, chili and hoisin sauces. “It was a hearty meal yet you didn’t feel the guilt because the chicken was not fried,” says Kathryna. Chicken rice Whenever she visited in Singapore, she kept returning to Tiong Bahru Hainanese Boneless Chicken Rice. In 2019, Kathryna and several partners, including the Singaporean owner established the local corporation, Tiong Bahru Philippines, which aims owns and manage its restaurants here. The restaurant opened at MET Live Mall in Pasay City followed by a branch at Easton Place in Makati. Lockdowns notwithstanding, the businesses flourished with its healthy offerings and efficient delivery. The famous chicken rice dish clicked because it offered top quality and value for money for less than P300 for a solo serving. Some customers kept ordering daily. Post-pandemic, Tiong Bahru Hainanese Boneless Chicken Rice now has seven outlets in the metropolis. The flagship restaurant was recently inaugurated at the Eastwood Mall. The eighth branch is slated to open at the Greenhills Shopping Center later in the year. Aside from the poached and roasted chickens, with their tender and juicy meat, the restaurant chain is also known for its tofu appetizer with sweet chili sauce, the sausage-like kikiam Singapore, and the beef and fish head curries. Cooked on-site A major advantage is that the food is cooked on-site to guarantee freshness. Before each restaurant opening, the Singaporean principal, Andrew Koh, trains the kitchen staff to ensure authenticity in taste. Customers seek fresh taste and healthy meals at pocket-friendly prices. Kathryna attributes Tiong Bahru’s success to her harmonious relationship with her partners. The investors, who come from diverse fields, offer their expertise. Kathryna and two other partners are foodies who conduct taste tests and visit the different branches to check consistency in quality. She adds that the location in malls and high-traffic areas help bring in customers. Meanwhile, Alpina Lounge and Wellness, a nail and brow salon cum spa, at Uptown Parade in Taguig City has been thriving. Kathryna is joined by her sister, Stephanie Yu Chua and Russian brow expert Maria Zhukova, as managing partners in this business. Aside from offering minimally invasive services, specialized blood tests and massages, Alpina doubles as a party place at night. Business is flourishing because it uses top quality machines and products executed by professionals who follow international standards in nail art, semi-permanent makeup and aesthetic procedures. Kathryna says her earlier ventures taught her to be resilient. Maturity, location and timing are important to success. Learning from her lessons, she follows the classic recipe for success, that is: “Good partners, good location, good products and good service.” The post Kathryna Yu-Pimentel’s success recipes: ‘Good partners, location, products, service’ appeared first on Daily Tribune......»»
Recipe: Healthy Tokwa Bites
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Marita Tan Gaddi: Beautiful, energetic and carefree at 94
An amazing lady! That’s how I would describe the nonagenarian Marita Tan Gaddi whom I recently met when her daughter Susan Gaddi Campos, not surprisingly as gorgeous and svelte as she, invited me to a merienda at the Valle Verde Clubhouse. I first became aware of Marita — if I may dare call her by her first name — when I saw Susan’s post about her mom joining the Zumba session at the Valle Verde Country Club, her stomping ground. Realizing she is “young” at 94 and dancing like anyone from 18 to 28 to 48, I could not help being both bewildered and impressed. I told myself: “I have to meet her.” If anyone had found the fountain of youth, it had to be this lady. Rustan’s Young VIP Our introduction to each other came easy because I had met her daughter Susan more than a year earlier. A columnist in the social set section that I edit, Agile Zamora, and Susan are Facebook friends. When I saw Susan’s name on Agile’s friends list, I sent her a friend request. Hers is a familiar name from the mid-1970s when I often saw her pictures on the covers and inside pages of the iconic Women’s Journal, a lifestyle magazine that was the number one reading fare of Filipino women from the 1950s to the 1980s, among other lifestyle magazines. Susan, during her cover girl days, was a member of the Rustan’s Department Store’s Young VIP Council. These were young ladies who belonged to good families, studied in exclusive schools and typified the image of the trendy and personable young Filipina. They modelled clothes designed by Rustan’s in-house designers and well-known European couturiers. Having come across Susan again via FB, it wasn’t long before I featured her as a well-dressed do-gooding young matron — she being the founder of the Ladies of Manila, a group engaged in philanthropic projects. When I finally met Susan in person, she was, of course, with her mom, the foremost reason for our meeting. With us was Susan’s businessman husband, Bunny Kretzschmar Campos. In our conversation, Marita shared that she enjoys walking and dancing. At home, she exercises by going up and down the stairs by herself. To my surprise, she revealed that she loves crispy pata, lechon kawali, sans rival, bibingka, halo-halo and ice cream. She also drinks Coke every day. Other than dancing, she also loves to sing — both passions dating back to her youth. Daughter’s wedding gown I asked her how she had been able to overcome the challenges that she undoubtedly faced through the years. Her reply? “I just adjust to a situation. If I can do something about it, I will do my part. But if it requires something beyond my capability, I make the most of the situation.” While mother and daughter are both lovely and light in complexion, Susan pointed out, “We’re very different in temperament. She’s feisty and I’m the exact opposite.” Expectedly, their bonding moments have been memorable. “She sewed my wedding gown,” Susan said. They also counsel each other. “Her best advice to me is ‘Use your God-given talents,’” Susan confided. Of her mom’s kindness and generosity, Susan related her unforgettable story. “I was in Grade 4. The day before our class excursion, my mom asked me what I wanted to bring for snacks and, without batting an eyelash, I told her I would love to have pancakes. The following day, I wondered why my lunch and snack bag was heavy. During snack time, I was surprised to see several layers of pancakes. I shared them with some classmates but still had a lot of untouched and uneaten pancakes. While we were enjoying our break, an old woman approached us. She was begging for food so I gave her the remaining pancakes. She looked inside the bag, immediately found a place to sit and started devouring the pancakes. “When I got home, my mom asked me if I shared the pancakes with my classmates. I told her I did but I gave the rest to a pitiful old woman who was begging for food. She smiled at me and said, ‘I did the right thing,’ and that she was so pleased that a small act of kindness could go a long way.” [caption id="attachment_133786" align="aligncenter" width="525"] MARITA Gaddi[/caption] An only child According to Susan, her mom Marita “grew up in Manila. She’s half-Chinese. Her father came from mainland China, while her mother was mestiza Filipina. She was an only child. When her father suddenly passed away in Samar, they moved to Manila.” Susan related: “My mother spent most of her childhood as an intern at Sta Isabel College. She was a consistent honor student and she wrote for their school paper. During her free time, she would practice new dance steps with her friends. She enjoyed singing too. She had a beautiful voice, and they fondly called her the Jo Stafford of the Philippines. After high school, she married a pre-med student, Rodolfo Gaddi, who eventually graduated fourth place in the dental board exam. They had five children, four girls and a boy. It has been years since Marita was widowed. To this day, she has remained physically sound, mentally alert and capable of independent action, whether walking, dancing to the tune of lively music or going up and down the stairs. She also loves doing crossword puzzle. But of her many traits, her being prayerful and grateful tops the reasons for her joyful life. Fortunate woman A living testimony to the positive results of joie de vivre, Marita can openly say that even if she has defied certain rules of healthy living, she has kept her youthful strength and vitality. But on the other hand, she has always been an “action woman” in the literal sense of the word, not one to stay put and let things pass her by. “I have also been always optimistic and grateful for life’s blessings,” Marita told me with her eyes glowing and full of sincerity. If Marita is a fortunate woman, her children and grandchildren are even more fortunate for they continue to enjoy her caring and gentle presence. If at all, she is the best reminder to the younger generations that there is life beyond the usual 60 or 70 or, in this case, even 80 and 90. The Lord, indeed, has blessed her with so much grace. The post Marita Tan Gaddi: Beautiful, energetic and carefree at 94 appeared first on Daily Tribune......»»