VISMIN Schools to compete in the Ajinomoto Umami Culinary Challenge National Showdown

Two (2) schools from Visayas and two (2) schools from Mindanao were recently cited as representatives for the much-awaited National Cooking Showdown of the Ajinomoto® Umami Culinary Challenge (UCC). Apart from cash prizes and medals, said winning school teams will each get a chance to win more prizes and showcase their masterful culinary skills as Ajinomoto® flies them to Manila for the National Cooking Showdown set in the year 2015.

Rows of umami goodness!

Contenders for the Best Filipino Umami Dish Competition Category are Hercor College from Roxas City and Green Valley College from Koronadal City. Benedicto College from Cebu City and The Holy Cross of Davao will compete for the My Own Umami Creation Competition Category.

Competition Director Nancy Reyes-Lumen (middle) together with Ajinomoto® Umami Culinary Challenge – Visayas School Teams

The Ajinomoto® UCC is an interschool competition organized by AJINOMOTO PHILIPPINES CORPORATION (APC) that aims to help students realize the delicious potential of umami, the 5th basic taste. Since UCC was first launched in 2009, the event continues to grow in size and coverage, gathering the most creative and innovative foodies, culinary professionals and aspiring chefs in the Philippines.

The Ajinomoto® Umami Culinary Challenge - Visayas Cooking Arena showcased the culinary prowess of hundreds from 22 competing schools.

In the first 2 legs of this nationwide roadshow this year, the event already reached 34 universities and colleges, equivalent to 235 HRM or Nutrition student-competitors from Western and Central Visayas and Northern and Southern Mindanao. More schools from Luzon are expected to join making the Ajinomoto® UCC one of the biggest interschool culinary competitions in the country.

Delicious victory for the winning teams of the Ajinomoto® Umami Culinary Challenge – Visayas.

Ajinomoto® endeavors to bring this event to more people as it advocates culinary nutrition embodied in its slogan Ajinomoto® Eat Well, Live Well. The company works with leading technical experts in food, nutrition and medicine to facilitate the Eat Well, Live Well® Cooking Class and Discover Umami lecture to educate people about umami and its role in health and nutrition. Umami, the scientifically recognized and proven 5th basic taste alongside sweet, sour, bitter and salty, was first identified and isolated by Dr. Kikunae Ikeda of Tokyo Imperial University in 1908.

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Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJINO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, Ajinomoto® Brand Chicken Powder, PORKSAVOR™ All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® Seasoned Crumbs, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix, Ajinomoto® Brand Sinigang and FRES-C® Concentrated Powdered Drink Mix.

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 pork broth cube (

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 usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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

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