SM Hypermarket Supersized Cook-Off Batangas

 

I am privileged  to be invited in a recently held Supersized Cook-off held in Hypermarket Batangas. With the theme, Batangas Bulalo Best Tasting and Most Number of Serving, I knew from the start that it will be a festival of bulalo dish.

Batangas has been known with its most delicious Bulalo recipe because of the province quality of cattle.

It was very timely since the weather starts to get colder and all of us wants something hot yet flavorful. I haven’t had Bulalo for quite sometime, this dish needs extra time for preparation and cooking and at home nobody have time to cook bulalo. So when I received the invite, I didn’t think twice.

On November 4, 2011 SM Hypermarket held the second leg of the Supersized Cook-off, the previous one was held in Pampanga and served up a whooping 1,775 plates of sisig.

The event started with a welcoming remarks from the Assistant Officer in Charge of SM Hypermarket Batangas branch Mr. Jun Lozada.

Joining the battle for the Best Tasting and Most Number of Bulalo Serving Categories are:

Ginazel Catering, Siemen’s Catering, Madelyn Dela Pena Lutong Bahay, Hot and Cold Café, Place of Mine Catering, Carlo’s Place, Tapa Kaldereta Atbp., Restaurant El Torro, Le Elegancia and Joel Arceo Catering

After few hours, the smell of Bulalo became noticeable. I was thrilled seeing contestants prepared Bulalo in different versions.

Around 7pm judges chose the winners. Madelyn Dela Pena Lutong Bahay won the Most Number of Servings and Le Elegancia won the Best Tasting Category each winner received P25,000 worth of Gift Certificate and gift packs.

Overall, it was a great experience. Congratulations to all contestants and to the winners likewise to SM Hypermarket Batangas for featuring the province delectable dish. Special thanks to Frances Crisol of SM Hypermarket and Jonel Uy of Nomnomclub.com

Sharing LOVE Through Taste with LEE KUM KEE

 

Another two day cooking demonstration by Master Chefs recently held last September 24 and 25 at the Activity Center, Market! Market! Taguig City as Lee Kum Kee celebrates its 123rd anniversary.

 

Aside from an exciting cooking show and cook off wherein two lucky participants from the audience shared the kitchen with Chef Sandy Daza, there were other activities like interactive booth area called Lee’s Kitchen, gave the participants a hands-on experience of the products, and a deeper appreciation of the brand’s heritage. The area was divided into three main sections. The history wall showcased the heritage of Lee Kum Kee, the tasting area showed the variety of dips and sauces. At the end of the interactive area, Lee Kum Kee fans took home cool prizes from Lee Kum Kee and a lovely photo souvenir.

Not a stranger in giving tips and sharing his kitchen secrets, Chef Sandy Daza amazed the audience with his quick and easy Lee Kum Kee recipes. Each recipes highlighted the use of Lee Kum Kee products like Lee Kum Kee Fine Shrimp Paste, Hoisin Sauce, Chili Garlic Sauce and XO Sauce.

Chef Sandy prepared three sumptuous dishes; Pork Chili Binagoongan, Crispy Chicken with Hoisin Peanut Sauce, and Sandy’s Fried rice.

   

To celebrate their 123rd anniversary, Lee Kum Kee brought you not one but four cooking demos featuring five of the most distinguished chefs in the Philippines culinary scene. After four weeks of successful and well-attended cooking demos, Lee Kum Kee now brings you the Cook with the Masters Grand Cooking Demo featuring Lee Kum Kee’s ambassador for Southeast Asia, Chef Bruce Lim. This time, everything will be grander as not only the audience will get to cook with Master. There will be culinary students, media and celebrities who will cook with the Master. Come and witness this one-of-a-kind cooking demo and show your love through taste in the cooking festival. Catch Chef Bruce Lim as he steps into the kitchen to share with you special Lee Kum Kee recipes on October 9, 2011 at the Glorietta Activity Center. Be a part of this weekend cooking festival and show your love through taste with Lee Kum Kee.

Witness the reunion of the featured Chefs for the Cook with the Masters, Chef Sandy Daza, Chef Sau del Rosario, Chef Eugene Raymundo, Chef Him Uy de Baron and Chef Ernest Reynoso Gala, as they show their love and support for Lee Kum Kee!

Also, catch stars such as Phoemela Barranda, Desiree del Valle, Enzo Pineda, Rocco Nacino and Steven Silva, showcase their culinary skills alongside Chef Bruce in a huge kitchen area!

COMIDA CHINA De MANILA | The Old ChinaTown Cuisine

 

 

Chinese cuisine has always been part of the Filipino table whether in a natal celebration, christening, wedding celebration even holiday feasts like Christmas and New Year there’s always one or two Chinese-inspired menu.

My mom who came from a well-known and big family knows Spanish language and various Spanish even Chinese  cuisine. In fact, when I told her about our Food Tasting Event in this featured blog post, I remember her telling me the meaning of “COMIDA” (which literally means Chinese food in Spanish). She was interested what the restaurant offers and even said that she wished to celebrate her next birthday in a Chinese restaurant.

We arrived just on time around quarter to 12. By the way, this is a Food Tasting Event held lunch time. We (Marge and I) took the Ortigas route and ride a jeepney going Tiendesitas. We thought it was the easiest way going there but we were wrong, we walked about 3-4 blocks going Comida China De Manila (formerly Panciteria San Jacinto-Pasig). Honestly, we’re really not familiar around Pasig area.

 

I was caught in awe as I look into Comida’s interior. When we were led inside the function that’s when I felt much more at home for its cozy and homey, still with class and formal ambience.

It was like a dejavu as I scan into each Torres’ collection and their muebles. I instantly remember my Uncle’s house, the Basa Clan where they used to live in Sampaloc, Manila. We still had this tukador and other stuff that could have high value these days.

It was my first time here at Comida and one thing I love is the wooden flooring which they managed to maintained. We were greeted by Comida China De Manila’s President Mr. Benny Torres and Mr. Chino Esguerra. They shared stories about Panciteria San Jacinto and why they decided to change the name to Comida China De Manila.

Panciteria San Jacinto is one of the favourite restaurants of Manilans in the pre-war and post-war era which has survived to this day – has changed its name to Comida China De Manila. Located along E. Rodriguez, Jr AVe. (C5) in Pasig City, the present-day Panciteria San Jacinto is a favorite destination of Chinese food aficionados. The lure of bountiful lauriats, all-time Chinese favorites and the discovery of new things on the menu (like dimsun and the unique flavorful Comida China Soup) have lured them to Panciteria San Jacinto – Pasig since it opened in 1996.

Comida China Chow Mein – the famous noodle dish served here since Panciteria San Jacinto started many years ago and still the favorite by old customers even the new ones.

 

   We were immediately served with a glass of home brewed Iced Tea. It’s doesn’t have a strong tea taste, it’s semi-sweet and taste even better when put with lemon.

  Comida China Soup is an old favorite says the owner, This savory soup is made with eggs, pork, green peas, carrots and fat choi. It’s a great way to start your meal. I like it’s thick consistency and the richness in flavor. I haven’t tasted a soup like this before.

The first photo is the Fried Rice with Roasted Barbeque Pork and Chinese Sausage and the second one is the Yang Chow Fried Rice. I prefer the Yang Chow Fried Rice, it’s not very flavorful compared to the first one. With that it doesn’t overpower the taste of other dishes.

COLD CUTS PLATTER is definitely one of my favorite. It’s an appetizer platter consisting of roast barbecued pork, lechon Macau, Chinese sausage, pata hamon, seaweed and century egg. Among the cold cuts I love the lechon Macau for its crunchy and tender meat.  The seaweeds has an interesting flavor, it’s a bit salty but taste good.

On the left side is the PINSEC FRITO, a deep fried wanton wrapper with a minced pork of shrimp filling, perfect with sweet and sour sauce. It’s another great appetizer, it’s crunchy and I can recognize the filling whether pork or shrimp.

AMPALAYA CON CARNE a well-know Chinese dish with sliced beef and sliced ampalaya (bitter melon). It has the right degree of bitterness stir-fried in a tasty sauce. The owner told us that this dish has won many “converts” who have discovered the pleasure of eating ampalaya. I eat ampalaya and have tasted this dish from other Chinese restaurants but this one is much better. it’s not too bitter compared to other version of ampalaya con carne.

FRIED LAPU-LAPU WITH SWEET and SOUR SAUCE a deep fried Lapu-lapu topped off with sweet and sour sauce. A must try here in Comida.

BEANCURD with FISH with cuts of fresh tofu and battered fish fillet that are topped with a tasty brown sauce prepared with sautéed garlic, tomatoes and yellow beans.

CAMARON REBOSADO CON JAMON is a classic Binondo dish, it is deep fried battered shrimp with ham. All I can say is that this is really delicious. It’s flavorful inside and crunchy outside.

FRIED SHRIMP BALLS –  the best dish I had that day. I love it’s generously filled-shrimp balls served hot and freshly fried. It’s tender inside. Though I’m allergic to seafood I can’t help but taste this one and finish two pieces. Well, I don’t have to worry I have my meds with me and the best thing is that I didn’t even felt any allergic reaction the whole time even the next day.

Who wouldn’t want to try SIOPAO – Comida’s siopao is big in size and generous on pork filling.

ALMOND JELLY a semi-sweet cold dessert.

After a delightful and stomach filled lunch, we were allowed to look at some of the Torres’ collection located in another function room. It’s filled with coca-cola products and collectibles from way back.

With Mr. Benny Torres and Blogger Lyn

 

Catering and in-house feasts are all still part of the Comida China De Manila offerings. Younger generations who may not have even heard of the term “Comida China” are suddenly discovering the charm of experiencing Chinese food with Spanish titles.

“It’s part of our mix culture. The food itself and the names of the dishes are all part of our history. Perhaps through our new name we will be able to make younger generations become more aware and proud of our colorful past and the interwoven influences in our history.” – Mr. Benny concludes

Visit Comida China De Manila and discover the all-time Chinese cuisine you were looking for. Their dishes totally differs with other Chinese restaurants, aside from the delightful dish that’s light on the pocket you’ll surely enjoy looking at some interesting items inside their restaurant. I am very thankful that I was included to be part of the Food Tasting Event.

For more information, visit Comida China De Manila on Facebook or call (02) 671-5942, (02) 914-0832, (02) 914-0830

FOOD Kitchen Series held at Enderun Colleges

Sometime in June, Marge saw on Facebook about the FOOD Kitchen Series, a cooking demonstration presented by the FOOD Magazine and Enderun Colleges. The event is free, we just presented the latest FOOD Magazine August issue which we (Marge and I) bought for only P120.

Just before the event, they prepared a delicious dessert. I''m excited to try the dessert and had a glass of cold Iced Tea. After that, we were ushered to the Culinary Theater were Chef Chalopin was preparing his materials and other ingredients.

The event was originally set on July 25 but due to heavy rain it was rescheduled on July 9. The event started with a welcome remarks from Ms. Nana Ozaeta, Editor in Chief The FOOD Magazine. The kitchen was set and  it was Chef Marc Chalopin, ADF's and Enderun's Executive Chef who did the first cooking demonstration. He make two delicious recipes, first is the Shrimp Tartar Burgers followed by Riso Nero Ala Fiorentina (Black Rice with Cuttlefish). I think it's not easy to make it, very meticulous indeed.

 Shrimp Tartar Burger

 

 Riso Nero Ala Fiorentina (Black Rice with Cuttlefish)

Chef See Cheong Yan also presented two different dishes using Fly Ace products like Dona Elena Olive Oils and Catelli Lasagna Sheets. Chef See Yan is a Culinary Head of Enderun Colleges and has worked more than 20 years in different hotels here and abroad.

Canneloni

After the morning session, we were advised to proceed at the Restaurant 101 for a scrumptious lunch.It was a fine dine-in experience with complete meal from entree, main dish to the dessert.

Salmon Fillet Mi Cuit with caper herb dressing and potato salad 

Chicken Basquaise, stwed sweet peppers, Bayone Ham 

The famous Chocolate Cake with gold leaf Louis XV

After our awesome lunch we went back to the culinary theater for the afternoon session. Chef Andreas Gillar made one of my favorite cake, Black Forest Cake.

Thanks to Enderun Colleges and the FOOD Magazine for this wonderful event. We didn't only learn new recipes, we also had a delightful meal at Restaurant 101 and all of us took home a gift pack from Fly Ace.

Photos outside Enderun Colleges