1st SM City Iloilo Culinary Festival

Savor the Flavor at the SM Culinary Festival

courtesy of TheNewsToday

Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition

Chop, mix, stir and dice... a Festival of Flavors await shoppers and mall goers as SM City Iloilo and PPTI-Saladmaster launches the 1st SM Culinary Festival on July 20-26, 2009. Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition.

Elimination rounds will be on July 20-21, 2009 with the top three schools battling it out in the Grand Finals on July 25, 2009. Also, various gastronomical activities are in store for the discerning food connoisseur during this week long event as culinary masters from Manila and Iloilo showcase their fabulous creations in a series of cooking demos. On July 22, 2009, Chef Miguel Cordova serves up his culinary creations of Ilonggo delicacies with a hint of Thai influence in a cooking show dubbed as Asian Fusion. At the same time, Chef Niño Logarta whips up his own versions of Classic Pinoy meals with a twist on July 23, 2009. Chef Emmerson Junn Lim of the Asian Institute of Culinary Arts, Inc. will offer everyone a Taste of Southeast Asia when he takes the stage on July 24, 2009 at 1 PM. On the same day, Chef Daniel Patterson, the Executive Chef of Hyatt Hotel and Casino, Manila invites everyone to experience the exotic taste of Indian cuisine as he showcases his cooking prowess for everyone. On July 26, 2009, the Culinary Festival will be highlighted with a Parade of Chefs, a special cooking demo by PPTI-Saladmaster, and a Celebrity Culinary Showdown between Jose Sarasola of Pinoy Fear Factor and Iloilo’s very own Pauline Banusing.

According to Mr. Ben Jimena, Iloilo City Tourism Officer, “The SM Culinary Festival is a great boost to the local toursim industry since food is an attraction in itself and can make a tourists’ visit more interesting and worthwhile. The partnership with SM City Iloilo has greatly enhanced the capacity of stakeholders in the tourism business to attract tourists to Iloilo City. I am looking forward to a highly successful Culinary Festival.”

Special thanks to Department of Tourism VI, Iloilo City Tourism Office, SM Supermarket, ABS-CBN, Ajinamoto, Breakthrough Restaurant, Escas Garden Restaurant, Afrique’s, Butot Balat Restaurant, Aldente Ristorante, Teds Old Timer Lapaz Batchoy, Mister Labada, Kasanag Well Being Center, Caltex, and Picture City.

>>>> Original article

Ube brazo de mercedes from Lapaz Bakeshop

It was just an impromptu food trip in and around Lapaz market a few months ago when I discovered this ube brazo de mercedes from the Lapaz Bakeshop. I got to taste and take home this ube dessert that later on became a staple at home. Lapaz Bakeshop sits on the corner of Tinda Lapaz right across Grand Dame Hotel. A restaurant named Lapaz Kitchenette was the previous locator of the space and it was famous for it's PhP59 buffet . The bakeshop is among the bigger "small town" bakeshops in the city with it's wide range of breads, pastries and cakes plus shorts snack items. It even has branches in some towns in Iloilo including one in my hometown, Sta. Barbara. It was a quick side trip made by Sir Eugene that time that introduced me to this ube variant of brazos. He bought a few slices of this dessert and brought it inside Madge Cafe inside the market. It was perfect with the cafe's native coffee and the filling is somewhat like ube halaya. The meringue is jus...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Roberto's Queen Siopao

What makes Queen Siopao one of the most sought after food items at Roberto's is more than how the sio pao tastes. Indeed it tastes good and delicious and it's BIG. It has chicken and pork adobo, Chinese sausage, egg and bacon inside that big "pao". But it is only available on certain times - like three days every two weeks. Long before, it was 3 days a month only but as it became more popular, they made it every fortnight. So you ask why a popular item like this be of limited offer? The reason I got before was the availability of the bacon but I didn't buy it. But now with a minimum order of 30 pcs it can be made available at your convenience. It is sold at PhP70 a piece.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

FLAVOURS OF ILOILO

Search This Blog