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...

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...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

Search This Blog