Reawakening cooking skills during lockdown
It’s June 22, exactly 100 days since the Community Quarantine was implemented last March 15. But we’re not yet off the hook......»»
PBA: LA improves math and plumbing skills during lockdown
Being forced to stay home for three months has allowed PBA players to discover new skills and hobbies. For some, it's finally getting into cooking, while others are finding out more about their artistic side. For Ginebra star LA Tenorio, he's become a "Jack of all trades" during this quarantine period, doing everything from being a master plumber or a math wiz. "I'm a plumber right now, a carwash boy, and professional cleaner," Tenorio said during the PBA's Kamustahan session. "I was so stressed, my drainage in the garage overflowed. Imagine that no? Oh my goodness. Yun boy namin tsaka ako, we did it. We cleaned it," he added. When he's not cleaning his busted drainage system, Tenorio is trying to keep his kids in check. In doing so, LA has recalled all the forgotten math lessons from before. "Gumaling ako sa math by teaching my kids. I'm very good at math right now," Tenorio said. "With regards to family time, ang dami mo naiisip eh. You have to think out of the box, especially sa kids. Doing different things everyday, instead of playing video games or watching on the iPad the whole day. But you can't do anything about it, iPad pa rin. Para tumahimik lang and we can have peace in the house for one hour lang," LA added. — Follow this writer on Twitter, @paullintag8.....»»
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......»»
SM Hypermarket Street Food Festival 2023
Brace yourself for an unforgettable food party at the most delicious street food event of the year, the SM Hypermarket Street Food Festival 2023. This year, it’s all about celebrating delicious street food, featuring street food vendors, event-exclusive promos, live cooking demos from its guest celebrity chef, and exciting activities in the bustling SM Hypermarket Fairview. [caption id="attachment_190800" align="aligncenter" width="525"] Chef Boy Logro dancing with SM Markets mascots[/caption] Celebrity Chef Boy Logro Takes Center Stage! [caption id="attachment_190799" align="aligncenter" width="854"] Chef Boy Logro showing how to prepare SM Bonus Pork BBQ[/caption] Prepare to be amazed as the one and only Kusina Master, Chef Boy Logro, headlines the festival with his exceptional and creative cooking skills. Known for his culinary mastery and captivating cooking shows, Chef Boy Logro will grace the event with live cooking demonstrations that will surely make you crave. Watch in amazement as he showcases SM's finest pre-blanched meats, including the mouthwatering sisig and tender beef tendon, into classic street food creations. But the excitement doesn't stop there! Chef Boy Logro will also introduce the newest SM Bonus Marinated Pork Barbecue on stick – a premium taste sensation that’s delicious, tender, and ready to cook. A Street Food Party Like No Other [caption id="attachment_190801" align="aligncenter" width="854"] Chef Boy Logro cooking sisig using SM’s blanched sisig[/caption] The SM Hypermarket Street Food Festival 2023 is your passport to a world of street food delights, made possible by its partners Nestle Magic Sarap, Nestle All Purpose Cream, Knorr Seasoning, Knorr Cubes, Knorr Soup, Purefoods Hotdog, Purefoods Heat & Eat, Lucky Me, Alaska Crema All Purpose Cream, Joy Dishwashing Liquid, 555 Sardines, 555 Tuna, CDO Hotdog, CDO Tocino, CDO Chicken Franks, Bounty Fresh Chicken & Farm Fresh Liempo. [caption id="attachment_190802" align="aligncenter" width="854"] SM Markets mascots and Customer Assistants at the Street Food Festival[/caption] [caption id="attachment_190803" align="aligncenter" width="525"] Guests and shoppers watching Chef Boy Logro’s live cooking demo[/caption] Explore a diverse range of street food stalls offering an irresistible array of snacks, treats, and bites that capture the essence of street cuisine from around the world. From sizzling skewers to crispy empanadas, it's a street food paradise you won't want to miss. In addition to the delectable street food offerings and Chef Boy Logro's culinary expertise, shoppers can enjoy special discounts, freebies, and fun activities such as our Hook-A-Duck game, plus snap some cool shots with the trending SM Turon and Five Star coffee pillows at the Photo Alley. [caption id="attachment_190804" align="aligncenter" width="525"] Chef Boy Logro with media guests[/caption] Shop to your heart's content and take advantage of unbeatable deals and discounts available only at the festival. Enjoy freebies for every purchase of Street Food Festival bundles, as well as big savings when you buy participating items with your SM Advantage or Prestige card. You can even get free SM Bonus Pork BBQ sticks with a minimum purchase of P1,000 worth of participating items. [caption id="attachment_190805" align="aligncenter" width="525"] Chef Boy Logro at the Street Food Festival photo alley[/caption] [caption id="attachment_190806" align="aligncenter" width="525"] Shopper enjoying the Street Food Festival’s Hook-A-Duck game[/caption] That’s not all. Shoppers may still get the Street Food Festival experience within the comforts of home through the online promos. They can get free SM Bonus lobster balls for a minimum of P1,500 worth of groceries inclusive of Street Food Festival participating items if they use the code FREEILOBYOU at smmarkets.ph. Don't miss the SM Hypermarket Street Food Festival 2023! It's going to be the best street food party. Join us in SM Hypermarket stores from September to October for mouthwatering street food, and exclusive deals. The post SM Hypermarket Street Food Festival 2023 appeared first on Daily Tribune......»»
Sky Garden’s Ryu, Hiro and Iwa break into music SCENE
There are now two full-blooded Japanese young men bidding for adulation from the multitude of Pinoys as members of a band signed up recently by AltG, a sub-unit of GMA Music. The boyband is known as Sky Garden. The two are Hiro and Iwa, who have been living here for more than a year now upon the invitation of the band’s founder Ryu (pronounced as Rio), who is a Pinoy-Japanese brought up in Japan, finished college there and worked for a few years at Toyota in Japan. Ryu’s mother is from Isabela. When the pandemic unsettled the world, he decided to move to the Philippines where he easily landed a work-from-home job. He also landed a scholarship for a one-year course at the Ateneo de Manila University. Ryu, Hiro and Iwa (for easier recall they use their very short nicknames as their showbiz names) are very close friends from Nagoya, Japan. They have another friend -- but he took his own life sometime after he lost his job due to the economic constraints and contractions brought by the pandemic virus. Ryu was already in the Philippines when he learned about the tragedy. As casually and as briefly as he could at the launch of Sky Garden in Quezon City, Ryu revealed that he got very worried Hiro might fall into depression, too, since the latter eventually lost his job, too, and so did Iwa. Ryu convinced Hiro and Iwa to join him in the Philippines and he would take care of them until the pandemic subsides, and new jobs and financial opportunities open in the Land of the Rising Sun. To make it easy for the two guys to come to the Philippines, Ryu told them he would buy plane tickets for them. The boyish Ryu, who seems to be a well-disciplined young man who graduated cum laude in college, soon managed to raise money for the plane fares. Happily, their parents were willing to support them for a few months in the Philippines, hoping they’ll find their financial bearings on a short stretch of time. They got here just early last year. Ryu admitted that his parents, too, we’re partially supporting him which is why he is able to rent a pad in Metro Manila where all three of them stay together. Getting ‘Filipinized’ Hiro and Iwa have college degrees, too, which equipped them with enough English vocabulary to get by in the Philippines. They also find it easy to pick up a foreign language, such as Tagalog. Warm and extroverted, they do not hesitate to break into a conversation with anyone in a mixture of Tagalog and English. Or it could be that Ryu is a very good language teacher. Hiro and Iwa have picked more than enough Tagalog words to enable them to do hilarious contents for their vlog of jokes and how-tos. The two had been vlogging individually in Japan but were easily persuaded by the voluble Ryu into forming themselves into a trio of clownish characters who can also sing and dance and act and do covers of K-pop, P-pop and Japanese pop, of course. Iwa and Hiro even ventured into the streets singing to passers-by with Hiro strumming his guitar. They once found their way in Murphy in Cubao, Quezon City, sang to some kids hanging out on the street one of whom happened to be celebrating his birthday. Iwa offered to buy a cake for the boy on condition that he would take them home to their parents, and let them eat with the family -- including partaking of food that Iwa himself would buy ingredients for and cook in the family pans and stove. “Iwa has very passable cooking skills,” blurted Ryu at the presscon. The middle-class family accepted them. They ate, danced, sang and caroused with the family, including the middle-aged father of the birthday boy. Sky Garden has amassed 17 million views in less than a year for their vlogs, one of which was a gag about “first circumcision.” They also have a series of gags comparing Japanese antics with those of the Pinoys. They are at home playing an assortment of Japanese and Pinoy characters in a variety of situations. Even their covers of hit pops are well-followed to the tune of hundred thousands of views. At the presscon, they easily broke into snippets of the Voltes 5 theme and SB19’s “Gento.” They are completely un-shy in sharing themselves to the people. They seem serious at becoming “Filipinized” Japanese. Jap-Pinoy talent on the rise Their success at entertaining themselves and people prompted Ryu to offer Sky Garden to GMA Music to become a talent group of the company. He sent them email offers since he had figures to show from the video-sharing apps. He also sent the company videos of the three of them performing rock compositions of Hiro with Tagalog lyrics mainly put together by Ryu whose mastery of Tagalog is amazing. He could really pass for a Pinoy who just happens to look like a Japanese. “I’ve been vacationing in the Philippines every school break since my childhood years.That’s how I slowly grew a tongue for Tagalog with no Japanese twang,” confided Ryu. The boys were signed up by AltG just last July, although long before that they have acted as guests in the Vic Sotto-Maine Mendoza sitcom on GMA 7, Papa’s Gurl, and on Family Feud. They’ve also found a manager, Ruby Gomez, who has been a talent supplier for the Kapuso network and for ABS-CBN for some years. Their first single, “Kokoa,” was launched in all the video-sharing apps on 1 September. The boys have vlogged that the song ranked 10th on iTunes 100 on the day it premiered. They’re praying that when the music video for Kokoa is launched on 8 September, it will do well, too. The forthcoming music video may show in fleeting seconds the well-toned upper torso of Ryu and Hiro who do gym workouts. Their chest and abs may peek from unstrapped kimonos which the boys love to wear to signal to people their being Japanese. Iwa has gone a little chubby although pics of them on their FB and Instagram accounts show that Iwa looked the handsomest of them when he had less poundage. AltG will surely find exposure for Sky Garden in their weekly musical-variety All Out Sunday and in the network’s new talent competition shows one of which is hosted by the network’s hottest star for some time now, Dingdong Dantes. We recently intoned in this corner that a wave of Jap-Pinoy talents is upon the entertainment industry. The Sky Garden is one more manifestation of that wave. Sky and garden are iconic images in classic Japanese paintings. Those are images in our subconsciousness over centuries. Ryu, Hiro and Iwa surely know how to connect to the world at large. The post Sky Garden’s Ryu, Hiro and Iwa break into music SCENE appeared first on Daily Tribune......»»
Vikings buffet partners with top culinary school to offer full culinary studies scholarships
Dreaming of carving a career path in the culinary field? You know you have the talent, the cooking skills, yes, but just how do you make that dream come true when enrolling in a culinary course which is the best entry point costs a fortune?.....»»
SM and TESDA to elevate education and employment collaborations
SM Supermalls affirmed its commitment to providing learning and upskilling opportunities to Filipinos during the 29th founding anniversary celebration of the Technical Education and Skills Development Authority held at the SM Megamall Event Center last 22 August. TESDA has planned a series of events that emphasize the value of Technical Vocational Education and Training in boosting the socio-economic standing of Filipinos, including an orientation on labor education for graduating students and employment coaching; skills demonstrations on cooking, basic life support, and first aid for vehicular accidents, and smart farming; and a symposium on Gender and Development. The celebration is also in accordance with Republic Act No. 7796 which declares every 25th of August as "National Technical-Vocational (Tech-Voc) Day," which highlights job linking, TVET enrollment, and product displays and trade fairs from different regions across the country. [caption id="attachment_175743" align="aligncenter" width="525"] Kalinga coffee, taro chips, dragon fruit wine, and other products from the Cordillera Administrative Region are sold at the TESDA trade fair.[/caption] “TESDA remains at the forefront of modern and innovative technical vocational education and training. Let us serve with a heart, and continue to provide quality programs and projects that will uplift the lives of our kababayans. As symbolized in our new slogan, tunay ngang ‘Sa TESDA, Lingap ay Maaasahan’,” shared TESDA Secretary Suharto Mangudadatu in his anniversary message. [caption id="attachment_175744" align="aligncenter" width="525"] TESDA Secretary Suharto Mangudadatu[/caption] SM and TESDA’s holistic approach to education and employment has transformed lives and strengthened local communities in the Philippines. Among its collaborative work includes the expansion of the Kabalikat sa Kabuhayan Program which helped empower farmers, and the SM Asensong Pinoy Program which opened livelihood opportunities by giving enterprise-based National Certificate II certification training. “At SM, we recognize the profound impact of TESDA on our country. Your unwavering dedication has equipped individuals with the tools they need to excel in various fields, and this has helped bring forth a positive influence to different communities across the country,” said SM Supermalls’ President Steven Tan in his message of support. [caption id="attachment_175745" align="aligncenter" width="525"] SM Supermalls’ President Steven Tan[/caption] [caption id="attachment_175746" align="aligncenter" width="525"] Senate President Pro Tempore Loren Legarda[/caption] [caption id="attachment_175747" align="aligncenter" width="525"] (L-R): Sultan Kudarat 1st District Congresswoman Princess Rihan Sakaluran, Pasig City Councilor Angelu De Leon, Mandaluyong City Councilor Charisse Abalos-Vargas, and Maguindanao Governor Mariam Mangudadatu[/caption] The post SM and TESDA to elevate education and employment collaborations appeared first on Daily Tribune......»»
Joshua Garcia sharpens cooking skills
Joshua Garcia proves then and again that he is not all about good looks as he sharpens his cooking skills with the Center for Asian Culinary Studies Manila. In his Instagram Stories, Garcia is seen prepping scrumptious gourmet dishes. Recently, netizens point out similarities in the setting of Garcia's photos of him cooking to his rumored girlfriend Emillienne Vigier's Instagram stories of food photos. The post Joshua Garcia sharpens cooking skills 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......»»
Must-do’s before buying a condo
Many urban-dwelling young professionals, commonly referred to as “yuppies,” often ponder their readiness for property ownership. This is particularly common among those who prioritize home ownership and prefer living close to their workplaces, leading to a noticeable surge in online searches for condominiums. However, moving into a new home is a significant milestone in adulthood that calls for thorough mental, financial and emotional preparedness. [caption id="attachment_163897" align="aligncenter" width="5333"] UNIT Studio at Sierra Valley Gardens.[/caption] Karen Cesario, chief integration officer of Robinsons Land Corporation Residences, said that the process of finding one’s first home can be “daunting,” emphasizing the importance of minimizing the “risk of regrets.” Aspiring homeowners should keep these things in mind as they work toward their goal: 1. Set a moving-out date. The process of moving out can be challenging and time-consuming. Thus, it is essential to set a date for the move while considering tasks like cleaning, packing and obtaining necessary permits. Buyers eyeing the newly launched fourth building of Sierra Valley Gardens in Cainta, Rizal, have until the targeted turnover date in 2028 to plan their move. This allows them to develop skills like cooking, laundry and budgeting before the transition. 2. Emotionally prepare your family. Transitioning away from the family home requires emotionally preparing one’s family, considering the tight-knit bonds you have made through the years. It is essential to allocate enough time for open discussions and explanations about the decision, providing reassurance to the family that the individual will continue to visit and invite them to the new home. 3. Build a budget. Budgeting is essential for successful independent living, ensuring that homeowners do not exceed their income and can manage daily and monthly expenses effectively. Sierra Valley Gardens offers flexible payment schemes, including monthly amortizations, to provide ease for millennials. Moreover, RLC Residences is offering a five percent launch discount for the new fourth building, enabling future homeowners to purchase their dream home. 4. Develop eating habits. Living with family often provides the convenience of prepared food. However, when moving out, individuals must learn to plan meals, explore recipes and shop for groceries and essentials. Sierra Valley Gardens, situated within a “destination estate”, offers convenient access to an upcoming mall and various retail stores and restaurants. Its direct access to Ortigas Ave. Extension also ensures easy movement outside the estate when needed. 5. Keep an administration and maintenance directory. Keep a directory of emergency service providers like hospitals and police stations. Moreover, condominium residents should keep a directory of administration and maintenance offices. Taking the big leap Moving out is one big leap that one must take. It signifies a transition into independence, adulthood and the pursuit of personal growth. However, this journey is not without its challenges. “This is why we have been extremely thoughtful in designing Sierra Valley Gardens such that it caters to modern needs and aspirations — from installing upgraded smart home facilities, a work from home nook in our units, to providing abundant green spaces and a multitude of amenities for young professionals to enjoy,” Cesario said. Sierra Valley Gardens, an 18-hectare mixed-use development by the RLC Residences, offers a spacious residential area that cultivates a “thriving and independent community.” It caters to young professionals, start-up families and investors seeking a place to establish their lives and form lasting relationships. With a wide range of amenities and a dedicated residential district, Sierra Valley Gardens provides the perfect setting for personal growth and new adventures. The post Must-do’s before buying a condo appeared first on Daily Tribune......»»
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......»»
Master Pinoy home cooking
The country’s leading culinary school CCA Manila launches its groundbreaking course, Fundamentals in Filipino Cuisine. As a pioneer in the culinary arts industry, CCA Manila takes the lead in owning the narrative of Filipino cuisine education, offering students a comprehensive program that celebrates the rich heritage and flavors of Filipino gastronomy. The Fundamentals in Filipino Cuisine Course is a comprehensive 16-day short course designed to provide students with a deep appreciation of Filipino gastronomy, cuisine and heritage. Through hands-on training, students will gain essential skills in ingredient selection and preparation, cooking and plating techniques, and palate calibration of basic selected Filipino dishes. The course covers the culinary traditions of all 17 regions of the country, showcasing the diverse flavors and techniques that make Filipino cuisine unique. To celebrate the launch of this exciting course, CCA Manila will host a kick-off event on 26 June, featuring John Sherwin Felix, a young food and agricultural heritage advocate and founder of Lokalpedia. Felix will share his insights on popularizing Filipino Food Heritage Ingredients, and students will have the opportunity to sample some of the ingredients he has brought from his research trips. “With this program, we aim to train a new generation of culinary professionals who will showcase the unique flavors and heritage of Filipino cuisine. By offering this course, we take pride in our leadership in owning the narrative of Filipino culinary education,” said Chef Kerwin Funtanilla, CCA program manager. The course curriculum focuses on developing key competencies in food safety and sanitation, knife skills, cooking methods, food presentation, and techniques specifically applied to Filipino cuisine. By the end of the program, students will be proficient in preparing and cooking a wide array of Filipino dishes using appropriate techniques. They will also learn to present these dishes in a way that incorporates internationally acceptable techniques, allowing them to showcase the beauty and richness of Filipino cuisine to a global audience. As part of the course, students will have the incredible opportunity to go beyond the classroom and embark on two field trips to renowned culinary establishments that truly embody the essence of Filipino cuisine. These immersive excursions offer firsthand experiences, giving students the chance to deepen their appreciation for the intricate artisan culinary techniques and exceptional culinary products that define Filipino cuisine. The post Master Pinoy home cooking appeared first on Daily Tribune......»»
Surfin’ in Siargao
If everybody had an ocean, then everybody would be surfin’ like a Siargaonian. It’s very easy to fall in love with Siargao, a small, tear-drop-shaped island in the southern part of the Philippines. For years, the island has been attracting surfers from across the world, and more recently, honeymooners. Indeed, we met several couples spending their post-wedding bliss in Siargao. I visited Siargao in May upon the invitation of Kenneth Shaw, the owner of Siargao Town Center, to chronicle the redevelopment of the island after the twin devastations from the December 2021 super typhoon “Odette” and more than two years of strict lockdown brought by the Covid-19 pandemic. The visit was supposed to be all work, butt, no, no, no way. On our last day in Siargao, the Daily Tribune team — with me were Spaces editor Pauline Songco and creative director Alvin Kasiban — dipped into the waters and tried, of course, surfing. Rising a wave The term surfing refers to a person riding a wave using a board, regardless of the stance. It dates back to 2,000 B.C., according to research by the University of Hawaii, although the first evidence of bodysurfing event was recorded in 1899 when Australian Fred Williams learned of the sport after receiving training from Polynesian islander Tommy Tana. The Moche of Peru would often surf on reed craft, while the native peoples of the Pacific surfed waves on alaia, paipo and other such watercraft. Ancient cultures often surfed on their belly and knees, while the modern-day definition of surfing most often refers to a surfer riding a wave standing on a surfboard; this is also referred to as stand-up surfing. From a pastime, it gained popularity as a sport in the Western world and evolved significantly. It was originally called “Heenalu” by the Hawaiian natives. Courage and a board The sport of surfing involves riding waves in an upright or prone position. You need a breaking wave, courage and a board. Although the concept is simple, the practice is not. Surfers need to catch the waves and glide across the surface of the water until it loses energy or break. Often, surfers are towed in the surf line or paddle in the area of open water to catch the waves’ break. There, you have to sit on your board and take the opportunity when the waves roll into the shore. In Siargao, the best surfing spot is, of course, Cloud 9. The best time of the year to go there is between September and November or during the rainy season when waves can go as high as 12 feet. You will need to hire an instructor. Word of advice, listen to your instructor. Just listen and follow everything he teaches you. For P500, the instructor will teach you the basics of surfing, tow you to the surf line and guide you for an hour of in-person skills training. If you want to document your surfing experience, you have to shell another P500 to hire a “videographer/photographer” to capture your moments on the board. Truly, there is no word to describe the magic and beauty of Siargao. The island has so much more to offer than surfing. The wealth of serene beaches, crystal clear Maasin River, beautiful mountain landscape and some of the friendliest and most accommodating people. I can’t wait to book my next trip. The post Surfin’ in Siargao appeared first on Daily Tribune......»»
Jodi Sta. Maria learns fundamentals to back up her cooking skills
Jodi Sta. Maria has added another feather to her cap when she recently enrolled in a special culinary course at the Center for Asian Culinary Studies (CACS) in San Juan......»»
Jodi Sta. Maria Enrols at CACS, Learns Fundamentals to Back Up Her Cooking Skills
Jodi Sta. Maria, one of the stars in the GMA and ABS-CBN milestone collaborative TV series Unbreak My Heart to air this 2023, has added another feather up her cap when she recently enrolled in a special culinary course at the Center for Asian Culinary Studies (CACS) in San Juan......»»
Jodi mala-‘Masterchef’ sa bagong ganap sa life: ‘I’m learning new skills in cooking and baking’
MAY bagong skills na pinag-aaralan ngayon ang award-winning actress na si Jodi Sta. Maria! Siya ngayon ay abala sa kanyang cooking at baking classes sa isang culinary center. Proud na ibinandera ni Jodi ang pagiging culinary student at inisa-isa pa sa Instagram post ang ilan sa mga natutunan niyang gawin. Saad pa niya sa caption, […] The post Jodi mala-‘Masterchef’ sa bagong ganap sa life: ‘I’m learning new skills in cooking and baking’ appeared first on Bandera......»»
Oscar winner H.E.R. proud of Kare-Kare cooking skills
Apart from being the first Black Filipino Disney Princess, H.E.R. is proud of many things, and among them, to be good at cooking Filipino dish Kare-Kare......»»
Paolo Gumabao bares skin, shows off acting skills in gripping drama & lsquo;Lockdown& rsquo;
Young actor Paolo Gumabao is headlining the timely and relevant feature film, Lockdown, which tackles the reality of the pandemic and how it affects the people, their overall well-being, and livelihood. The film is written by Troy Espiritu and directed by Joel Lamangan......»»
GMA 7 finds perfect chemistry in Kim & Lexi
With film and TV production work temporarily put on hold March of last year due to the nationwide COVID-19 lockdown, Kim de Leon and Lexi Gonzales said they spent their work-free days improving their acting skills at home......»»
Tuesday sa lockdown cooking: Yung sinigang walang sabaw, yung adobo walang toyo
SA halip na mabalot ng kanegahan ang kanyang buhay noong kasagsagan ng lockdown, umisip ng paraan si Tuesday Vargas para labanan ang iba’t ibang epekto ng pandemya. Naniniwala ang singer-comedienne na may magandang rason kung bakit nangyayari ang mga challenges na ito sa buhay ng mga tao. Bukod nga sa araw-araw niyang kasama ang pamilya, […] The post Tuesday sa lockdown cooking: Yung sinigang walang sabaw, yung adobo walang toyo appeared first on Bandera......»»
Lockdown fallbacks: Cooking and gardening
Not everyone who ventures into cookery can hope to turn out easy-peasy CroNaps (part croissant, part Napoleones) or the Breton cake Kouign-amman.An enforced change of lifestyle has made us all adapt to novel ways or fall back on familiar ones for which the vacuum of social interaction has opened up time and space......»»