Vina nagbebenta na rin ng tuyo, daing, bagoong at suka
PINASOK na rin ng singer-actress na si Vina Morales ang pagbebenta ng tuyo, daing at peanut butter. Nagdesisyon si Vina na pasukin na rin ang food business para dagdag kita na rin ngayong panahon ng pandemya. Ibinahagi ng aktres sa kanyang Instagram followers ang mga ibinebenta niya ngayong pagkain kabilang na nga riyan ang tuyo, […] The post Vina nagbebenta na rin ng tuyo, daing, bagoong at suka appeared first on Bandera......»»
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......»»
Jewels in the Palace kitchen
Power and food. These are not usually spoken in the same sentence, but hey, they go hand in hand. Last September, First Lady Liza Araneta-Marcos posted on her official Facebook page a photo showing her at the groundbreaking ceremony of the new catering area in Malacañang. No other details of the project were released. The post got mixed reactions from netizens. However, despite the praise and criticisms of said post, it somehow got us into thinking — who are the people behind the important functions of each and every chief executive living in the Palace? Hands down, Glenda Rosales Barretto comes to mind. The one and only doyenne of Philippine cuisine. She of the Via Mare fame. From Ferdinand Marcos Sr. down to Ferdinand Marcos Jr., Barretto presided over numerous state dinners in Malacañang. The most recent was the inaugural ball of the 17th president of the Philippines, Ferdinand “Bongbong” Marcos Jr. Barretto is caterer extraordinaire well-known for reinventing and refining Filipino dishes fit to be served at the highest tables in the land. During PBBM’s inauguration, she served savory chicken soup with ginger, lemongrass and green papaya (more like a deboned chicken tinola), prawn in roasted coconut cream, seared prime beef tenderloin with kaldereta sauce and guava-basil sorbet. Barretto is also popular for her humba (a Visayan braised pork similar to the classic adobo), crispy adobo flakes (ultra crunchy and extra flaky dish using chicken, beef or pork), pancit luglog, puto bumbong and bibingka. Via Mare, founded in 1975, has a well-established and long-standing reputation of being the choice concessionaire to do banquets for heads of state and international guests in the Palace serving traditional flavors. It can be recalled that Barretto rose to prominence when she catered the silver wedding anniversary of President Ferdinand and Imelda Marcos, and soon after became the official caterer of the Palace. [caption id="attachment_161357" align="aligncenter" width="1137"] MARGARITA Fores | PHOTOGRAPH COURTESYOF www.theworlds50best.com/[/caption] Margarita “Gaita” Fores Gaita Fores has also been trusted in handling the country’s most delicious affairs, hosted by the Palace for visiting chiefs of state. “I started catering only during Presidents Gloria Macapagal-Arroyo and Benigno “Noynoy” Aquino’s time,” said Fores in a text message to Daily Tribune. Fores recently catered the state dinner for Czech Republic Prime Minister Petr Fiala, the first European prime minister to visit the country under the new administration to discuss trade relations and mutual cooperation. The Asia’s Best Female Chef also served a delectable Filipino spread before the men and women of the diplomatic corps during the last vin d’honneur in Malacañang to celebrate the 12 June Independence Day. In 2016’s vin d’honneur, the last major function of the Aquino administration, Fores’ Cibo presented a Filipino buffet of three kinds of longganisa, toasted adobo flakes and corned beef flakes. Fores, who’s been in the food business for more than 30 years, has also prepared presidential dinners for King Juan Carlos and Queen Sofia, US Presidents George Bush and Barack Obama and Prince Albert of Monaco in Malacañang state dining room. Fores is the first cousin of former senator and interior secretary Mar Roxas, who is the second cousin of First Lady Liza Araneta-Marcos. Chef Jessie Sincioco Jessie Sincioco, dubbed the “Papal Chef,” is still the most in demand chef for fine dining and fine catering today. She has served the dining pleasure of Presidents Corazon Aquino, Fidel V. Ramos, Joseph Ejercito Estrada, Gloria Macapagal-Arroyo, Noynoy Aquino and Rodrigo Duterte. She catered the inauguration lunch of PBBM for the diplomatic corps at the National Museum, serving smoked milkfish on toast with bihod, mini croissant sandwiches of smoked salmon or chicken salad, mini pandesal stuffed with chicken adobo or grilled kesong puti, lemongrass chicken, brochette of beef lamb ball with potato and ensaimada balls with ube halaya, to name some. A frequent caterer to Malacañang, Sincioco shares with us some of the favorite food of each president that she has served through the years. “Tita Cory loved spinach mushroom soufflé,” said Sincioco in a text message to this writer. “FVR, pan-fried Chilean seabass. Estrada, roast beef. GMA, chocolate durian souffle. PNoy, US black angus bistek. Digong, pan-fried Chilean seabass. BBM, brochette of lamb and beef ball with potato (pica-pica).” [caption id="attachment_161361" align="aligncenter" width="730"] millie and Karla Reyes. |PHOTOGRAPH COURTESYOF www.flavorsoflife.com[/caption] The Plaza The Plaza Catering, another reputable food and catering service run by the mother-and-daughter team of Millie and Karla Reyes, also has the privilege of serving the head of state and official banquets. “We have catered all presidents from Marcos Sr. to Duterte,” said Karla. “Not yet with PBBM.” The Plaza has been in the business since 1965 and is well-known for its piece de resistance — The Plaza premium baked ham and corned beef which Millie and Karla include in the menu whenever they cater to the Palace banquets. The Plaza has played host to foreign heads of state, such as Pope Paul VI, US Presidents Lyndon B. Johnson and George H.W. Bush, Indian Prime Minister Indira Gandhi and Premier Li Hsien Yen of the People’s Republic of China. They also shared their version of the presidents’ favorites. “Marcos Sr., fish and Ilocano food. He had his own cook preparing his meals,” said Karla. “Imelda, steaks and she’s a very good cook. Erap, lechon and our boiled Angus corned beef and baked ham. GMA and husband Mike, The Plaza ham. PNoy, barbecue and angus tapa.” She added: “For Duterte, we didn’t get to serve him up close and personal. We catered an event at Malacañang but he came like five hours late to his own event so he didn’t eat anymore.” [caption id="attachment_161358" align="aligncenter" width="900"] Bulak Bustaliño at the Arlegui Guest House in 1996. | PHOTOGRAPH COURTESY OF kusina ni maria[/caption] Kusina ni Maria During the time of Cory Aquino and Fidel Ramos, Kusina ni Maria would also cater to Malacañang events, including special occasions at the Arlegui Guest House, where Cory and FVR lived during their time while holding government affairs in the Executive Building. Among their favorites were lengua con setas, chicken relleno, callos a la Madrileña, zarzuela de mariscos, grilled blue marlin, sarsiadong bias, paksiw na bihud, asadong curacha, tostadong alimango, kare-kare oxtail with bagoong, lao-ya, minaisang kabute and pancit buko. “Same dishes as what we have now,” said Ding Bustaliño, who now runs Kusina ni Maria founded by her late mom Bulak Bustaliño in 1984. “I used to join my mom in Arlegui when she would check the table setting, flowers and those were the food she would serve.” The real jewels in the Palace — made up of the virtual who’s who in Philippine cuisine — are in the kitchen. The post Jewels in the Palace kitchen appeared first on Daily Tribune......»»
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PINASOK na rin ng singer-actress na si Vina Morales ang pagbebenta ng tuyo, daing at peanut butter. Nagdesisyon si Vina na pasukin na rin ang food business para dagdag kita na rin ngayong panahon ng pandemya. Ibinahagi ng aktres sa kanyang Instagram followers ang mga ibinebenta niya ngayong pagkain kabilang na nga riyan ang tuyo, […] The post Vina nagbebenta na rin ng tuyo, daing, bagoong at suka appeared first on Bandera......»»
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