Lamb ‘rendang’
If there’s any chef who can rightfully say he does things his way, it’s Marco Legasto. As executive chef of the recently opened 22 Jupiter
December 11, 2014
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If there’s any chef who can rightfully say he does things his way, it’s Marco Legasto. As executive chef of the recently opened 22 Jupiter
During a cooking class held recently at the Makati Shangri-La hotel, Turkish chefs Harum Imre and Ramazan Edrem showed us how to prepare some of their country’s popular dishes.
Recently while we were eating in a restaurant, my husband made a comment that really perked me up. Tasting the French fries that came with the meal, he said the fries we had at home were much better and mas masarap (more delicious).
For someone who’s been labeled a “Rude Boy,” chef Aaron Craze is very polite. He smiles a lot, says thank you and even does a children’s show in London where he’s based.
During my sister Cory’s recent visit to Manila, she told me about this recipe which she often makes for her grandchildren, Vanessa and Santi, back in Sydney where they live. It’s so easy and tasty, and the kids simply love it.
After I was able to cook Señor Anastacio de Alba’s recipe for croquetas de bacalao (see Inquirer Lifestyle, March 28), I felt challenged to try his recipe for fabada, which his son Miguel Angel demonstrated at the Maya Kitchen Culinary Center a few weeks ago. Challenge is the word because it takes a lot of time and patience to cook this Spanish bean stew.
On a recent trip to Baguio City, my friends and I had, for our first meal, a dish of wild rice. With its variety of textures and flavors, the dish was not only a real palate tickler, it also became a conversation piece.
In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.
When Ferdinand Magellan set out on his voyage in search of the fabled Spice Islands, he should perhaps have landed in Indonesia. For in this archipelago of 17,508 islands, spices and herbs grow abundantly.
After the first spoonfuls, Jenny Peña, Hotel InterContinental’s PR consultant, and I looked at each other. We both exclaimed: “Wow!”
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