Sabor Bisaya Culinary Competition 2011: It's not just "piece of cake"

Come Friday and Saturday, all culinary roads lead to Bacolod City for the “SABOR BISAYA - A Culinary Competition and Food Expo”. Organized by Gruppo Uma Food Corporation, in cooperation with “The National Food Showdown” by TV Food Chefs Inc. of ABS–CBN Corporation chaired by Chef Myrna Segismundo, the showdown takes place on July 15-16, 2011, from 9am to 6pm, at the Convention Hall of the Bacolod Pavilion Hotel. This event is dedicated to upgrade the level of standards of the Food Service Industry Professionals and Students in the Visayas Region.

Among the highlights is a Culinary Competition open to students and professionals in the following categories:

Visayas Eliminations of Chef Wars “Modern Western” – Professional Division
Visayas Eliminations of Chef Wars “Modern Filipino Kulinarya” – Student Division
Modern Visayan Cuisine Challenge
Modern Asia Seafood Challenge
Organic Cuisine Challenge
Creative Fried Rice Challenge
On-the-Spot Cake Decorating Challenge
Bartending Challenge
Barista Challenge
On-the-Spot Table Setting Challenge

And yesterday, I had sort of a preview of the line of concocted by one of the participating chefs and culinary school here in Iloilo. For this blogpost, I'll concentrate on their design for the Wedding Cake category.

It may look plain and simple at first glance but upon closer look, the artistry and difficulty of design comes to view. The roses may get your attention at first but the trimmings upon closer look proves to be just a simple design but full of intricate details.

Just look how each line is painstakingly made by hand, with almost uniform distances and thickness. Just looking at one wave proves to be some hard work indeed even for the professionally trained ones who made this one in two days.

Accented by a bouquet roses in every tier, this fondant wedding cake exhibits intricacy in simplicity. Every trimming is edible - but would you eat it if it means "destroying" this beautiful creation? Aside from the skills and talent involved in making this cake, it also needs an ample environment since higher temperature tends to soften the trimmings thus ruining the design.

It's a delicate piece of work magnified even more as the whole cake is filled with these trimmings. So delicate indeed that the flash from my camera caused this damage which I quickly hid from the chef - lol. Just kidding ofcourse.

By the weekend, the results will be in and wishing this piece of cake will be among the 2011 SABOR BISAYA - A Culinary Competition and Food Expo winners.

Information lifted from Sabor Bisaya on Facebook

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog