Reduced-sauce, no-sugar adobo–just the way her mom and grandma did it
For chef Bambi Sy Gobio, the adobo should be extra tender and simmered until very little oily sauce is left in the pan.
For chef Bambi Sy Gobio, the adobo should be extra tender and simmered until very little oily sauce is left in the pan.
A Filipino culinary student will join the Young Chefs Olympiad (YCO) in India this February. Jasmin Buensalida of the School of Hotel, Restaurant and Institution Management (SHRIM) at De La
Trust renowned chef Jessie Sincioco to create an exquisite selection of dishes using homegrown ingredients like cacao.
Now that the Christmas season is in full swing, many of us will be in the kitchen preparing feasts for our family celebrations. One of the essentials of food preparation is the use of a good knife.
Any Indian food festival, hosted by a hotel, will always have dishes that are part regional and part familiar—to foodies and seasoned travelers at least.
Anticipation for the opening of Shangri-La at the Fort Hotel in Taguig has been building up since word got out.
Twenty-fifteen is the year Filipino cuisine went global, thanks to Madrid Fusión Manila. The three-day event in April ultimately put the humble but distinctive Pinoy food at the international forefront.
Steak may appear easy to cook, but it is really difficult to make perfect. The first thing one must do to achieve perfection is to have the best beef, one that requires provenance papers like the Japanese Matsusaka. Then it’s the cut, what it’s cooked on, and “doneness.”
As promised, here are more kitchen treats you can give as gifts for the fast-approaching holidays.
HEY, culinary graduates and experienced restaurateurs: Try whipping up a restaurant-quality dish in 30 minutes or less under blinding studio lights and the constant scrutiny of TV cameras and three of the world’s most successful chefs.
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