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Heritage Filipino recipes gathered in one cookbook

OLD Cebuano recipe called perdis (chicken soup)

Will these recipes be in a book? The recipes were from a cooking competition that was part of a project called “My City, My SM, My Cuisine.”

Posted: March 27th, 2014 in Columns,Food | Read More »

Humba (Pork Stew)

Yield: 6 persons   1 kg pork belly 200 g azucena (dried banana blossoms) 125 ml soy sauce 50 g garlic, pounded 10 g bay leaf Salt, to taste 10 g peppercorn 50 g brown sugar 250 ml native vinegar 500 ml water (or until tender)   Cut pork belly into large cubes (2 x [...]

Posted: January 15th, 2014 in Food,Headlines | Read More »

Culinary showdowns, new food books–and a lending hand from kitchens all over

WOMEN and kids partake of rice, fried luncheon meat and hot soup during a feeding program in Concepcion, Iloilo, after Supertyphoon “Yolanda.”

Year 2013 was a busy one for the culinary scene, with lots of culinary competitions, food festivals, celebrity chef cook-offs, food and wine pairings, degustations, book launches and the coming together of food companies, establishments and foodies to extend help to survivors of Supertyphoon “Yolanda.”

Posted: January 1st, 2014 in Editor's Pick,Food,Headlines,Photos & Videos | Read More »

Skillet pasta with tomatoes and mushrooms

SKILLET Pasta with Tomatoes andMushrooms

It was great to finally meet Michelin-star chef Nicolas Isnard during his recent stint at The Tivoli, Mandarin Oriental’s fine dining restaurant. Previously we had only “met” him while he was still in France, via Skype, when we interviewed him before his arrival in Manila.

Posted: December 12th, 2013 in Food,Headlines | Read More »

Savory tour of Western Visayas heritage cuisine

Hinanggop nga balinghon ngamay rabanos kag marguso

Attending a traditional cooking competition is very instructive as it affords one the chance to learn about local cooking procedures. This was the case with the third Tabu-an Western Visayas Ilonggo Heritage Cooking Competition in Iloilo City.

Posted: December 5th, 2013 in Columns,Food | Read More »

New generation of appliances suits varied cooking styles

WOLF has enhanced its cooktops for more range in controlling heat. “The true simmer goes down low enough where the heat doesn’t dip and rise again. You can melt chocolate over an open flame. You can make butter sauces without scorching.”

Today’s kitchen trends are also on a cook’s wish list: convection steam ovens with gourmet cooking features; burners that simmer and sear without burning; induction cooking tops; minimalist-designed appliances with smart features; and refrigeration that keeps food longer.

Posted: December 4th, 2013 in Editor's Pick,Headlines,Home and Entertaining | Read More »

Filipino winner of Food Network cook-off improvises in the kitchen

Fuentebella (right) getting ready to rumble in Food Network’s “Cutthroat Kitchen.” CONTRIBUTED PHOTO

Merrin Mae Fuentebella made it look easy when she found ways to hurdle the surprise challenges in Food Network’s new cooking competition “Cutthroat Kitchen,” but she learned the skill of improvising during an uncertain but pivotal time in her life.

Posted: November 30th, 2013 in Food,Lifestyle Stories | Read More »

Mana Pat, my best source on Waray cooking, survives ‘Yolanda’


Three days after Supertyphoon “Yolanda” wreaked havoc across the country, we waited for any word from my husband’s family in Tacloban. We scanned the news channels, local and foreign, to know the situation in Leyte. And because the news was grim, we worried about my sister-in-law, her husband, their children and grandchildren.

Posted: November 21st, 2013 in Columns,Food | Read More »

Michelin-star chef coming to Tivoli

SOUPE à l’oignon contemporaine

To his credit, chef Nicolas Isnard doesn’t feel a need to conform to the trends deemed politically correct in the culinary world. He dismisses the use of organic products, for instance, as more of a marketing tool. “I don’t use organic (products) just for the sake of using organic,” he says.

Posted: November 7th, 2013 in Food,Headlines | Read More »

The flavors of Quiapo

HOPIA from Kim Chong Tin Hopia Factory

All my life, I have been in awe of Quiapo and its sights, sounds, flavors… To me, Quiapo best exemplifies who we are—blessed with a glorious past, culturally rich, colorful, diverse, timeless.

Posted: November 7th, 2013 in Columns,Food | Read More »

How foodie put up a kitchen arsenal

KUHN Rikon’s cool products for cutting, grating and peeling

After studying economics and finance in Sydney and taking up virtual cooking lessons, Vhonne Yao found it challenging to build up his kitchen arsenal in Manila.

Posted: November 5th, 2013 in Headlines,Home and Entertaining,Photos & Videos | Read More »



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