News

Recipes

  • Bigorot

    9 February 2013 no comments

    BIGOROT (Igorot+Bicolano fushion)   Ingredients   Young goose or benggala (chinese goose or atguinea fowl) meat (breast and leg) *It is crucial that instead of using hot water to take out feathers, it should be burnt - as a tradition done in Mt. Province) ETAG or inasinan – cured pork meat ETAG (smoked pork meat) Tapuy [...]

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  • Adobong Tuna at Kaning Dilaw

    9 February 2013 no comments

    Adobong Tuna at Kaning Dilaw By Carla Marcaida Ingredients: Tuna (sashimi grade) Tuna egg (bihod) Chicken liver Tuna liver Kikoman soy sauce Datu Puti (spice tuba vinegar ) Filippo Berio Balsamic vinegar Cornstarch Garlic powder Bay leaf Mc cormick Oregano Mc cormick Thyme Extra virgin Olive oil Garlic Butter Red onion Tomato Red bell pepper [...]

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  • Palabok Finale

    9 February 2013 no comments

    PALABOK FINALE By Ivory Yat INGREDIENTS: Adobong pusit: Baby squids (as in baby, the smaller the better.. about the size of 5 peso coin) Garlic red onion 1 piece Dried chilli 2 pieces laurel olive oil Soy sauce vinegar worcestershire sauce (lea and perrins) Palabok sa taba ng talangka: 1 bottle of Taba ng talangka [...]

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Judges

  • Chef Ferns "The Maestro" 17 comments

    Chef Ferns “The Maestro” Chef Fernando F.C. Aracama graduated from the University of the Philippines with a Bachelor of Science degree in Hotel & Restaurant Administration in 1990 and New England Culinary Institute in Vermont, USA where he finished with an Associate’s degree in Culinary Arts in 1993. Chef Fernando is the Executive Chef & [...]

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  • Chef Lau "The Rebel" 12 comments

    CHEF LAU  “THE REBEL” Chef Rolando Laudico is one of the most recognizable names in the local culinary scene today. His culinary journey is one that spans many years and cuts across different continents. At the age of 24, Rolando landed a job at the La Primavera restaurant. Far from being glamorous, his tasks included [...]

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  • Chef Jayps "The Traveler" 16 comments

    CHEF JAYPS “THE TRAVELER” Chef Jayps acquired most of his culinary expertise while working as an apprentice both in and out of the country.  He obtained a Diploma in Culinary Arts and Technology Management from the Center of Culinary Arts in Manila and also in Sydney, Australia. With his vast experience in the food industry, [...]

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  • HOSTED BY Judy Ann Santos-Agoncillo
    27 comments

    Although Juday is not formally trained in the culinary arts, she’s started cooking even as a little girl, mostly what Filipinos like to call “lutong bahay.” Just recently, Juday took culinary courses to widen her knowledge in cooking. More than hosting the show, she also represents the nurturing, caring mother and housewife everybody is familiar [...]

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