An Ilonggo conquers Top Chef Season 4!

The constant teaser in the cable channel 2nd Avenue (about a Filipino making it among the finalist in the fourth installment of the foodie reality show, TopChef) made me curious about the show. What made me more interested was that this chef prepared halo-halo during one of challenges. It ranked among the top 3 and was well praised by the judges.

Even though it was already past the "halo halo" challenge, I still tried to watch the show and got to see this chef make waves in the remaining challenges until he was booted out (he placed 6th among 16 contenders).

Yesterday, while watching an evening newscast, there was this "Good News" portion that featured this chef and his quest to become a "Top Chef". It was only then that I got to know some personal information about him specifically his being Ilonggo. Meet Dale Talde .....

Excerpts from AsianJournal

Dale Talde on Pinoy Cuisine: ‘It’s the next big thing’

by Momar Visaya/AJPress

Part of me thinks it’s [Filipino cuisine] the next big thing that’s gonna catch,” Dale Talde, one of the more famous and colorful contestants on the recently-concluded Bravo reality show Top Chef told the Asian Journal in an exclusive interview Monday, June 23.

“It is the original fusion food, you can’t get more original fusion than that, with the Spanish, Chinese, Malay and the native influences. We just need to put it out there,” he said.

Talde will now forever be known as that chef who introduced halo-halo to mainstream America via the popular show. He is proud of who he is and what his gastronomical influences are. If he had his way, he’d be putting more Filipino food to the forefront.

“I have seen people who do not have any idea what the Philippines is or where it is located. I think it is a very misunderstood culture and it’s a shame,” Talde said, and he is hoping that through food, he will be able to showcase what Filipino culture is all about.

It is Dale’s dream to open a small and cozy restaurant that will serve some of his favorite comfort food.

He considers anything that his mom makes, specially her pancit, pancit molo and batchoy as his comfort food. “I love batchoy, it’s my favorite thing. When I open my restaurant, I want to open a very simple batchoy and barbecue place, something simple and really good,” he quipped.

Dale’s mom hails from Iloilo while his dad is from Negros Occidental. The last time he visited the Philippines was 19 years ago, when his grandfather died. He has been planning to visit and he hopes he can do it in the next couple of years.

He was born in Chicago and was brought back to the Philippines where he was raised for a couple of years until his parents could financially get on their feet. Growing up, he moved back with his family and was raised in a suburb just outside Chicago.

Continuation >>>

Everything you need to know about TopChef Season 4 >>>

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

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...

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...

Flavours of Iloilo 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

FLAVOURS OF ILOILO

Search This Blog