“The most rewarding part of my job is to see children with a smile on their faces,” says candy chef Chua Wee Hao of Made in Candy, a Singapore-based candy store that specializes in 100-percent handcrafted sweets.
AHA Team Manager Charlene Golding and student Gem shows how to prepare Grilled Chicken Panini. Royalty-free music courtesy of Kevin Macleod
AHA Chef Byron de Lemos shows how to prepare Virgin Piña Colada. Royalty-free music courtesy of Kevin Macleod
Many people have their stash of junk food. I have been nursing mine for weeks—between guests, my resident grandson and junkie me, it is diminishing daily.
On Saturday night when Singaporean Bryan Koh launched his book, “Milk Pigs and Violet Gold (Philippine Cookery),” Filipinos, including heritage-food chef Lilian Borromeo, were profuse with thanks.
The future is here. Home appliances just got smarter. No longer are they mere machines whose sole purpose is to help people with their daily rituals. The innovative minds behind Samsung Electronics have come up with units that are so smart they almost do the thinking for their users.
Gisa(sauté), kulob (cover), pakuluan (slow cook by continuous boiling) are three of the techniques of Filipino cookery said to be derived from the ancients.
Memories of Spain have me dreaming of Spanish food lately. The paella, churros, gazpacho and turrones that I’ve had on previous trips were unlike any I’ve ever tasted, and I’ve tried since then to recreate some of these dishes in my own kitchen.
I have always loved pancit, cooked any which way, so long as it is delicious.
The Maya Kitchen offers Cupcake Baking and Decorating on June 11, with recipes for peanut butter and chocolate chip, strawberries and cream and cinnamon with cream cheese frosting. Class fee: P2,000.
