The Foodie in Me

Summers in Camiguin were always a good time well spent specially with treats like Torta (center) and other pastry products and kakanins. Yes, that tray of Lanzones (upper left corner) there is a photo bomber.

I hardly can remember the time I became aware with the significance of food. Before, I eat only when I am hungry or when I need sustenance to make it through the day. Meal time was just a matter of stuffing my face without really enjoying the meal being served.

Later, it was a cardinal rule in the family to eat whatever is there on the table and that somehow fixed the problem with me being a picky eater. It’s either I will eat or I will starve. My father had an aversion with fast food. That scrambled eggs with lots of ampalaya? Bring it on. That guisadong string beans? Will dig in. That camote tops salad? Yes please. Our househelp is discouraged from serving processed goods which normally would just require a can opener or a pair of scissors.

Food and the Soul

In my formative years, my summers in Camiguin with my nanay Ende (bless her soul) and tatay Corro Galendez were always a good time well spent because I get to eat to my heart’s content my favorite Torta (a pastry product similar to a muffin or a mamon) baked to perfection by nanay. Torta is best served either with a cup of hot coffee or sikwate.

Food makes me happy. Food makes everyone happy. Food binds us and enhances our relationships. The food joints we frequent to or the hearty meal we share and enjoy with our family and circle of friends make us communal eaters. Coming together to eat is an indispensable ritual ever since man started to appease his hunger.

I eat the food I love if time and chance allows me. I eat for pleasure and with high regard for taste and sensation. I slow down and cherish the food that makes my whole being come alive more often and more consciously because I find that the texture of food combined with flavors and aroma and color are delighful to experience with. I savor every morsel I can because it is both satisfying and nourishing the way a fine piece of bread, a slab of prime meat, a sumptuous soup, or a ripe fruit in season which masticates in my mouth and passes through my esophagus filling my tummy and transporting me to another plane of ethereal existence.

Food Writer Wannabe

As I am yapping about food here, something tells me that I am not credible enough to pull this off since I don’t look the part. My body frame is not round enough to warrant me approval or merit me some credentials. For a foodie to be convincing enough, he or she must at least look the part. One look which woud confirm one’s passion for food and eating. Unfortunately, I have some mad metabolism going on and it was just lately in my thirties that I gained a considerable amount of weight. Still, I would love to put on some more weight though.

My only issue is I do not have the appetite to match the big eaters out there. What I have is this growing fascination with all things food that I seek to read publications whipped out by notable food writers or celebrity chefs. I am not the most qualified person to write about food. I am not a chef nor a professional cook. However, I can cook. I can cook the kind of dish not complicated enough to be consumed by senile senior citizens. I can cook the kind of dish my colleagues would not decline helping themselves with just so I will not harbor feelings of ill will.

Honestly, The only thing i can declare here is my wanting to eat and penchant to write my eating experience in a subjective manner because what might be yummy for me might be considered yucky to others. Case in point is the delectable Durian.

Food and Social Media

Now that I already have an Instagram and Twitter account, my binge ogling and click liking food posts is now heightened. I believe it was in social media that the word “foodie” became popular. As per Merriam-Webster dictionary’s definition:

Foodie (noun): A person who enjoys and cares about food very much. A person having an avid interest in the lastest food fads.

I click like and follow all food-related stuffs on social media. I follow professional cooks, chefs, professional eaters and restaurant critics. I take delight in reading people’s epicurean experience which they share it to the reading public with relative ease. Like the way the venerable Doreen G. Fernandez did. Also, I could at least name nine more celebrity chefs and food gurus I have read or saw on cable TV like Anthony Bourdain, Nigella Lawson, Gordon Ramsay, Nigel Slater, Andrew Zimmern, Padma Lakshmi, Adam Richman, Bobby Chinn and Jamie Oliver. So perhaps, if that makes me a foodie because I love to eat and I love reading food-related articles then so be it.

Food and the Farmer

We all have different opinions and different take about food. Whatever thoughts we have about it should further improve our appreciation to our farmers who laboriously feed us day in and day out.

Farmers are our treasure. As a content developer for the Agricultural Training Institute (ATI), I have personally witnessed the hardships, the challenges, the joys and triumphs that our farmers have experienced. Also, majority of us collective consumers have little or no idea of the hard work, the love and passion that our farmers devote in producing the food that are in our respective tables.

Certainly, food fuels the world and our farmers should get all the recognition and reverence they rightfully deserve. And as long as farmers and food producers are around, the foodie in me would remain happy.

 

 

World Class Rice Toppings Showcased via CIC’s Series of Workshops

Now on its third run, the Pangkabuhayan Food Cart Workshop 2019 of Culinary Institute of Cagayan de Oro (CIC) is quickly making waves among culinary and food enthusiasts. Patrons should know that the institute targets to come up with a workshop at least every two months depending on the availability of its chefs with which mostly are Manila-based.

For this workshop, I get to try and experience Chef Troy’s rice toppings such as Indian Chicken Curry, Chinese Chili Garlic Ribs, Japanese Katsudon with Bulldog Sauce, and Beef Bulgogi Rice. A bonus recipe of Chicken Wings in Buffalo Sauce, Honey Barbecue and Korean Barbecue Sauce were thrown in the mix as well to ensure gastronomical high.

 

Troy Story

“You know the reason why this workshop came around? Because none of the food items I tried before (referring to street food and food cart franchise) taste like or measure up to what they are offering, it’s not even close to what they are claiming.” A clearly frustrated Chef Troy casually told me as I was paying my fee for the workshop at the cashier. I first met Chef Troy during CIC’s Eighth Edition Chef Wars last September at the Centrio Ayala Mall Activity Center. As a co-judge, I have no idea who he is that moment until I was in his class one fine Sunday morning.

Chef Anthony Troy M. Morales is a product of the prestigious Center for Culinary Arts (CCA) in Manila. His foray in the food business wasn’t a walk in the park since he started with zilch knowledge on the matter. Later, at the ripe age of 25, he capitalized on his need to put up a food business of his own in Quezon City which shows no sign of slowing down.

“I don’t rely on recipes as I perceive them as mere guides. I rely much on personal judgement using my sense of smell, sight and taste”. —Chef Troy Morales

Between class discussion and cooking, Chef Troy liberally hurls culinary info, tips and trivia.

Between class discussion and cooking, Chef Troy liberally hurls culinary info, tips and trivia.

During his travel and work in Australia, he used to be a Sous Chef who was responsible for planning and directing food preparation in the kitchen. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise and seizing control of a situation at a moment’s notice. A day in the life there includes prepping up 27 dishes assigned to his station and servicing an average of 245 patrons which covers Saturday to Thursday and 500 patrons during Fridays, all done from 6PM to 9PM. How demanding is that!

It was in a chance meeting with a colleague (see Chef Rowena) at a café which led Chef Troy to discover his passion for teaching. A master of multitasking, Chef Troy has been teaching in CIC for nine years now at the same time managing a thriving food business while doing consultation services on the side.

As an intuitive cook, he approaches the dishes he whips up with heightened senses while still considering cooking as a science. There’s a lot of art in his good cooking since he has an understanding of processes, food combinations, and flavor profiles as he puts his own spin on the different food he prepares.

For Chef Troy, cooking in general involves a lot of applied science, especially chemistry and the physics of heat transfer, and to some extent biology in the availability of raw materials. Cooking is actually a melting pot between art and science.

Beyond face value, Chef Troy’s strict demeanor is his way of preparing his students in the real life demands of a professional kitchen setting as well as to prepare them run a food business. His students from day 1 up to the present batch can thank him later.

 

The Rise of Rice Toppings

While most people in the metro are on the go, a food cart business on rice toppings seems to be a logical move since rice toppings are convenient and are easy to prepare. CIC’s intent in mounting the Pangkabuhayan Food Cart Workshop 2019 is to help retiring employees, university graduates, returning OFWs, and would be entrepreneurs in providing support and know-how in the areas of owning and operating a foodcart business. However, just because it’s quick and easy doesn’t have to be devoid of taste and flavor, Chef Troy’s personal recipes below are quite the opposite!

 

Indian Chicken Curry

Forget about taking a trip to the Land of Kama Sutra, this chicken curry is hot hot hot! Chef Troy amped the heat factor of this dish through a generous helping of minced red chillies. A few pieces of green cardamom were also thrown in along with a teaspoon of turmeric plus coconut cream for that edible yellow and unmistakably creamy curry goodness. The Garam Masala contributed to the richness of the flavor thanks to star anise, a hint of cumin, and the come-hither cinnamon!

 

Chinese Chili Garlic Ribs

 

The rib part is a coveted spot among foodies like me because the meat around it is lean and very lami especially when it has already soaked up stuffing of spices and aromatic herbs. The ribs here are meaty and juicy thanks to the power of a seasoned cornstarch (replete with Ngohiong powder) which were later carefully dredged then deep fried. This is the kind of golden brown I would like to dig in again and again and again. The ribs really goes well with the not so runny and oh so yummy savory sauce!

 

Japanese Katsudon with Bulldog Sauce

Katsudon is one of the most familiar Japanese foods along with katsu, sushi rolls, tempura and of course teriyaki. There is much to consider when frying the thin pork cutlets that it should come out from the pan moist and tender. The batter shouldn’t be so dense to soak up grease. I like how the drizzled sweet and savory sauce is thick but not too heavy on this one. Another delish and winning recipe here from the personal collection of Chef Troy!

 

Beef Bulgogi Rice

 When it was my time to do my dish after Chef Troy’s demo, I particularly picked this rice topping to cook because I like how amazingly flavorful the beef was after being marinated with Kikkoman soy sauce, fruit puree, sugar, salt and pepper. I wanted to capture the delight of nibbling a thinly-sliced beef which is lightly charred on the sides with a smokey flavor to boot! The bean sprouts (tawge), spring onions, julienne carrots with kimchi on the side added a fresh and welcome contrast to the richness and inviting appeal of the beef.

Flaunting our finished toppings with Chef Troy M. Morales.

Surprised and glad to see you Chef Jeff Ayento! Chef Jeff arrived fresh from his culinary stint in the kitchen of Erwan Heussaff in Makati City. Thank you Chef Christian Jko Pupos (middle) for your helping hand.

Special thanks goes out to Chefs Vic Fulache and Tatskie Gopez Daclag for assisting Chef Troy.

 

Chicken Wings in Buffalo Sauce, Honey Barbecue and Korean Barbecue Sauce (bonus recipe)

Chicken wings can be spicy or smokey, with chips or with a side salad, by the plate or by the bucket, to share or all to yourself. Wings are the diverse dinner food we all need and these bonus treat is yum in all caps. As in YUM!!!

 

 

Takeaway Tips:

1. Carry over cooking happens when food retains heat and continues to cook even after being removed from the source of heat.
2. Understanding how to combine and balance flavors is an important cooking concept. The approach how to balance and enhance flavors, as well as develop new ideas on how to add flavor to everyday meals is the key in understanding different flavor profiles.
3. When frying, less and smaller bubbles are one of several signs that the food is already cooked.
4. When grilling, the appearance of moisture appearing on the surface of the meat signals that the meat being grilled is ready to be flipped on its other side.
5. Flavor wise, older meats offer more flavor and tough parts belonging to muscles that are often used is ideal for cooking by moist heat methods and more tender parts are ideally cooked by dry heat cooking methods.
6. Always lightly grease the grilling pan/stove to avoid meats from sticking.
7. For practical reasons, come up with a set of menus first before buying the equipment when putting up a food business.
8. Always buy fresh ingredients over frozen ones.
9. Buy in minimal amount ingredients which are perishable or has short shelf life.
10. By avoiding wastage, we contribute to our food sustainability.
11. Canned coconut milk is as effective as freshly-squeezed coconut, it is also less hassle and fuss-free.
12. A standardized recipe is integral to come up with a consistent and quality product as well as cost and portion size.
13. Factor in wastage when coming up with a standardized recipe.

Happy to receive my certificate as presented by the ever supportive School Administrator Restie J. Garcia and Chef Troy M. Morales.

 

Feel free to reach CIC at these particulars:

Culinary Institute of Cagayan de Oro (CIC)

3^rd Floor, Legacy Building, Antonio Luna Street, Cagayan de Oro City

(088) 852-1808, 0917-5039-786

www.proworld-cic.com

facebook: Culinary Inst CDO CIC

#CIC

#pangkabuhayanworkshop2019

#round3

CdO’s Premier Culinary Institute Showcases Culinary Skills and Talent via Chef Wars 2019

Cagayan de Oro City’s premier culinary school, the Culinary Institute of Cagayan de Oro (CIC) recently mounted the Eight Edition Chef Wars 2019: A Culinary and Baking Inter-Batch Competition at the Centrio Ayala Mall’s Activity Center.

Staging a culinary event on a yearly basis like Chef Wars underscore the gained knowledge of the students, and executing it is a celebration of applied skills reflective of the highly competent chefs in the institution. It is really not a competition per se, but a celebration!

And what a celebration it was because all the senses involved in my waking hours were probably heightened by the mere sight and smell as well as taste of glorious food prepared with such panache by all the competing contestants!

To say that I enjoyed the event is an understatement.

The Phone Call

It was our monthly meeting in the office Tuesday on September 3 when the school administrator of the Culinary Institute of Cagayan de Oro (CIC), Ms. Restie Garcia called over the phone.

In spite of her pleasant and convincing voice, it felt weird when Ms. Garcia asked me if I could be part of their cook-off challenge as their guest judge. That day, I did a quick run through and self-assessment if I fit the bill and deemed worthy. I am not a professional cook myself nor a graduate of a culinary course. I had no proper training either. I cook at home if our hired manang in the neighborhood won’t show up or if I am fed up with her choice of food fare. I cook at home when the rest of the older siblings are out of town and I have hungry young mouths to feed. Luckily enough, none of my nephews and nieces went violent for not feeding them a decent meal or a tasty snack. I also happen to be a blogger about food since I love food—eating and writing, thinking, discussing and reading about it. Although I don’t look the part of a stocky and enthusiastic eater judging from my built with food particles spewing from the corners of my mouth, my growing appetite to devour reading materials about food can easily offset that. However, I would diligently enroll on a culinary workshop whenever I can since the thought of myself gaining some essential skills in the kitchen (and later surviving to write about it!) excites me.

I said YES to the invitation because why not? It would be a pleasure and honor to become part of a yearly event organize by a well-established culinary school. I scribbled down a mental note that read, “gud lak to me!”.

Meeting the Judges

As the guest judge, I was the “odd choice“ in the company of Manila-based chefs Maria Lourdes “Malou” Cruz Caudal and Anthony Troy M. Morales with Jun Rey B. Tunog of Bukidnon. Joining a triumvirate of culinary champions was rather surreal. What’s more surreal was that during the competition proper, I was seating next to Chef Malou, the school’s AVP for Program Development who divides her time jetting from Manila to CdO and back for nine years now. The moment we were introduced, I liked her right away because she’s warm, welcoming and downright chatty. I quickly learned some tips and guidance from her what to observe and take into consideration when judging aside from the pre-furnished criteria. In one category, she discreetly motioned and whispered, “he’s using the wrong chopping board!”. The use of color-coded chopping boards for different ingredients is a great way of preventing cross-contamination. I learned that from my first workshop in CIC with Chef Rency de Jesus. Red chopping boards for meat, green for fruit and veggies, yellow for chicken and other poultry products, blue for seafood and shellfish, with white as the all-around board.

CIC’s AVP for Program Development Chef Malou Cruz-Caudal in her message to the participants said, ” It is only in accepting criticism that we become a better person or better chef. You are here today not to compete with others, but with yourself”. That is very true.

Chef Troy Morales was our chairman and at first I was a bit intimidated by his aura and authority. He was supposed to be my chef instructor had I enrolled in his workshop last month and I heard from a student friend that he has high standards in the kitchen. I would love to be in his class given the luxury of time, schedule and opportunity. You heard of stories that the best teachers are the strict ones right?—strict with high and impeccable standards, I like that. Still, I got some strong Gordon Ramsay slash Anthony Bourdain vibes from him. Heck, bring it on. I will enroll in his class sooner or later. Hahahah!

With Chef Troy M. Morales.

Chef Jun Rey was fresh from his winning streak in the regional and national cooking event sponsored by Solane (the brand formerly known as Shell LPG). At a relatively young age, he shows some strong promise to make it big here in the country or overseas. Amazingly enough, his winning dish entry on adlai piqued my interest since adlai, as an alternative edible crop, is getting popular among health buffs and health enthusiasts. Adlai is a challenge to have in the kitchen since it takes time to cook and the many varieties to cook it is still up and coming with researchers and food scientists finding ways to make it mainstream and become part of our everyday kitchen fare and food lexicon.

With Chef Jun Rey B. Tunog and CIC resident Chef Hannah Lei Tiro.

The Competition Proper

It was a demanding moment for the competitors since they have to make the most of their allotted time, ingredients, work space and ingenuity—in front and around live audiences!!! Doing something before a live audience, I can feel the enormous pressure from that vantage point alone. There were four culinary categories ranging from Beef, Seafood, Plated Dessert and Cake Decorating.

From the get-go, these were some of my early favorites which eventually won:

SEAFOOD CATEGORY:

GOLD – (I-28) GRILLED STUFFED SQUID WITH AIOLI AND CHILI SAUCE by Marianne Jolette Carreon & Rosemarie Gaamil

During the prep time and cooking proper, I had a feeling that this entry would clinch a placement since aside that the mise en place was there, the aroma of sensuous chili clung in the air. The aroma alone seduces me to hover in their station and witness some magic or alchemy unfold before my very eyes. I know that squid is a tricky thing to have in one’s cooking repertoire since it becomes rubbery once it is overcooked, but the two ladies pulled it off and the stuffing in the squid was simply divine! I gave them high points—heavy on taste and delightful presentation.

SILVER – (BATCH 37) COCONUT MALASUGUE FISH IN MARINARA SAUCE by Matthew Denize Velez & Samantha Khristy Ygot

I am a fan of big fish and the fact that it was served before us in bite-sized manner, ready to be tossed in my mouth and devoured in one chomp, made it more appealing. The fish once taken with an ample amount of marinara sauce becomes delish. The sauce on this one was a bit sour for me though. Other than that, it is a good dish.

BRONZE – (BATCH 38) MALUNGGAY PESTO SHRIMP WITH SAFFRON BUTTER SAUCE by Ian Louie Roble & Niko Ishmael Khuta

I love pesto! I put pesto on my toast and it is a perfect add-on for pasta. Honestly, they got some formidable ingredients at their disposal—shrimp, saffron, and butter. The malunggay was a surprise addition in the mix which did them good. I gave them points for their plating skills and eye for good presentation. For my share, I dabbed my shrimp with lots of butter sauce. Guilty!

BEEF CATEGORY:

GOLD – (BATCH 36) PAN SEARED BEEF TENDERLOIN W/ CHARCOALED COCONUT SAUCE by Jeffrey Ayento & Lorenz Waminal

I find beef hard to digest in my tummy that’s why in our household, we prepare it at least once in a month. Between cooking time, I had a quick chitchat with one of its contenders saying that he made a sudden switch from using tenderloin to shank since, according to him, it has high shrinkage percentage during braising. When it was time for the taste test, I couldn’t help but notice that the beef was tenderly done Chef Troy didn’t even need a knife. One pull and strands of fibrous beef would easily cling to the fork. The coconut sauce was there to deliver a delectable eating experience with its coco decadence balanced by the delicate sourness of ensaladang talong. In short, the awesome combo of Ayento and Waminal won me over.

SILVER – (BATCH 38) CHILI COCOLATE STEAK W/ PEANUT SAUCE AND ROASTED VEGETABLES by Hexon Prado & Peter Pusta

What I really like about this dish was that I think it had all the necessary elements to become a runaway hit among resto goers. Presentation and plating wise, I like it. Chef Malou said it was “masyadong rich” and “masyadong masarap” which probably translate to its “umay” factor and I couldn’t agree more. Well, I can always have a glass of red wine to match this dish’s audacity and boldness. A glass of red moscato for me please!

BRONZE – (BATCH 37) PAN SEARED BEEF ROULADE W/ CREAMY CALDERETA SAUCE AND CROQUETTE W/ BUTTERED VEGETABLES by Benedick Doktor & Jenrose Paguia

At first glance, the rolled beef in this one resembled rolls of sushi and I like it! It looked delish and it was presented good but the flavor of the beef here got overwhelmed by the power of mint. Mute the mint and it’s all good.

4TH – (INTENSIVE 28) EURASIA BEEF WITH NOODLES by Bonnito Cedeño & Jan Maghuyop

I like the time-tested combination of beef and noodles since for me, it’s a comfort food. When the two young cooks presented their final dish, I told them I wasn’t a fan of their sauce since I find it “malabnaw” and runny. However, I like how tender the beef was and impressed how the noodles were made out from scratch. Now that is super!

PLATED DESSERT CATEGORY:

Note: I struggled with this category because I have a sweet tooth and declaring which dessert is good, better and best was heartbreaking. 😦

GOLD – (I-28) CHOCOLATE MOUSSE SERVED W/ LIME ICE CREAM by Marianne Jolette Carreon & Joden Kimberly Bañado

Admittedly, I am a chocolate person and serving me this Chocolate Mousse with Lime Ice Cream and indulging it was like giving in—to temptation! The two young ladies were the first to present their dessert and I have to say that I enjoyed the chocolate’s richness and decadence. It was explosive, it was rich and it was decadent. I remember spooning the mousse in slow-mo because I wanted to savor the moment. Then came a thin sheet of peanut brittle at the bottom used as flooring with crushed walnuts littered around. Wicked!!!

SILVER – (BATCH 38) SPICED PEACH W/ CARAMEL by Reyleen Raterta & Paolo Nave

To say that I didn’t like and enjoyed this dollop of delight here would be lying. I like how the taste was simple, light, fresh and invigorating that’s why I wanted to get more than a spoonful of it. If only I can declare this sweet light dessert tie with the gold clincher above, I will. They also made this delish dessert out from scratch. Actually, this one also has a special place in my heart…and palate.

BRONZE – (I-28) MANGO FRUIT PANNA COTTA by Maeri Incillo & Mary Jane Apostol

I like the plating on this one since it is dainty and that it reminds me of a potpourri. I like the way it presented lots of colors and that it is vibrant and gave off a hint of summer. Taste is good. A bit soggy for me but it’s good!

4TH – (BATCH 38) PANNA COTTA W/ BERRY SAUCE by Pythagoras Pabillore & Jessa Mae Corpin

Another Panna Cotta here. I like the brashness of this one and how it manages to translate in the plating that they mean serious business. The sultry red berry sauce screams war in the kitchen and I like it! As to the Panna Cotta itself, I find it a bit “matabang” but it’s not something that can’t be remedied by its fruity and flamboyant berry sauce.

CAKE DECORATING CATEGORY:

 

GOLD – EUROPEAN WINTER WONDER LAND & CENTRIO MALLERS’ CHOICE AWARD by Mirassol Luzano & Novena Flor Flores

The moment I saw the final cake design, I liked it right away. I love it for its element of delight and for its sophistication and intricacy. It was really executed well given the time constraints. I am so proud and happy that this was one of my early favorites. Their final cake design came in clean, classy, dainty and delightful. Luzano and Flores succeeded in transporting me somewhere in Europe on a winter wonderland. I need my jacket and scarf ASAP!

SILVER – WINTER IN NORWAY by Joden Kimberly Bañado & Dana Shane Salao

I understand that this cake fell short to show its full glory and potential because of the time limit. Had it been given more time, I think their effort of capturing the nostalgia, night magic and northern lights (aurora borealis) in Norway would have been great. I gave an “A” for the effort of hand painting the cake though.

BRONZE – WINTER IN THE WOODS by Angelou Beth Casiño & Kharene Comia

I like the wire works done on this one and the log cabin (I hope that’s a log cabin), I want to cozy up inside and stay warm by the fireside. Plus, I like the details on the wood I feel like knocking on it.

4TH – WINTER IN PARIS, FRANCE by Marianne Atienza & Reyleen Raterta

Who doesn’t want to go to Paris? This cake sure did attempt to remind us to dream of a vacation getaway in the City of Lights. I like all the shapes and sizes of the snowflakes.

 

And of course, it can’t get any better since the Culinary Arts Batch Intensive- 28 was declared the OVERALL CHAMPION, a big congratulations to ALL you guys!!!

My heartfelt thank you and congratulations also to the team who made Chef Wars 2019 a resounding success, you guys are the best!

The Culinary Institute of Cagayan de Oro (CIC) is located at the 3rd Floor of Legacy Building, Antonio Luna Street, Cagayan de Oro City.

They can be reached at these numbers: (088) 852-1808 / 0917-5039-786

Official website: www.proworld-cic.com

facebook: Culinary Inst CDO CIC (https://www.facebook.com/cic.cdo188/)

 

Not Your Ordinary Banana Chips

Banana chips are crisp slices of banana plantains which are usually eaten as a snack. Most banana chips are thinly sliced in bite-size servings and deep fried while some are baked and others dehydrated via drying or dehydrator machines.

Deep frying the bananas will make it crisp and crunchy. When the deep fried banana slices are drained and are in room temperature, one can eat them right away. Others enjoy banana chips by quickly dipping the fried chips in sweet syrup or dusted with flavored powders and seasonings.

Banana chips are nutritious as well since they provide fiber to our body along with Potassium and Vitamin C. The presence of fiber on it keeps the digestive system healthy, while potassium ensures the proper functioning of the muscles.

The organic banana chips of GreenMinds Incorporated however are a much needed munch whenever I happen to have some. Surprisingly, there are now five new flavors neatly packed in a resealable pouch with a fresh new look. Added to its classic variant are the savory flavors of Bagoong, Salted Egg, Sweet & Spicy, Honey Butter and Bananacue. I personally liked Bagoong and the Salted Egg! Sweet and salty but not “sumo” to the taste.

Named as “gourmet” banana chips, the new line of flavors highlights unique but familiar Filipino flavored banana chips using homemade, locally-sourced, and all-natural ingredients. No preservatives, no additives and no MSG!

Honey-Butter

This a perfect mix of sweet & salty! According to proprietor and home-based processor Rose Mary B. Lomarda, they use top quality ingredients like butter from Manolo Fortich and honey from Camiguin Island to create a yema-like treat. The sweetness is contrasted with organic sea salt and organic tarragon from their Umanika Farm.

Sweet & Spicy

With various spices and herbs also available in their farm, this sweet and spicy treat is infused with cayenne pepper and garlic to create that much added kick. Also as a palate pleaser, they blended in other ingredients like tomato and oregano to create more depth in its flavor. It’s a battle between sweet and spicy actually. Sweet? Or Spicy? It’s for you to decide but why not have them both?

BananaCue

This happens to be one of the Filipinos’ favorite meriendas, but only in chips form! It is infused with pineapple juice, rum, and langka essence into the coating to create a familiar yet unique flavor. Coconut sugar is used to sweeten the coating with a dash of sesame seeds to achieve that nutty yet subtle flavor profile. This bananacue chip delight is a hybrid combo of classic Filipino banana snacks: Bananacue, Turon, and Pinasugbo!

Salted Egg

The salted egg-flavored chips are way different from the others because it is one of my personal favorites. What makes it unique is the presence of cured, toasted and powdered chicken egg yolks. It is then infused with more flavors like tomato and oregano to create a play of salty flavors which is a direct reminder of that classic salted egg and tomato ensalada “pampagana” as a side dish. And this variant can’t be simply sidelined since it is really good.

 

Bagoong

This is their best-selling variant ever! The Lomardas always get that funny feeling to see patrons and customers getting a surprise of their life with this quirky flavor. Surely, this one is the most classic and the most Filipino of flavors out of the five. The idea popped-up when Rose Mary and Datu Makadingding wanted to replicate the experience of eating boiled bananas with bagoong. And now, one can enjoy the same flavors in a more convenient way. They also had in mind the homesick OFWs who crave for this kind of treat and can enjoy anywhere they can while overseas.

 

When buying some or placing an order, patrons get to help the livelihood and support the farming community of the Higaonon Tribe in Bukidnon.

For bulk orders, you can reach GreenMinds Incorporated at these contact details and particulars:

 

GREENMINDS INCORPORATED

Farm Location: Impalambong, Malaybalay City, Bukidnon

Main Establishment: Turquoise St., Golden Village, Carmen, Cagayan de Oro City

Cooperator: Reynaldo Gil Lomarda

Land Area: 8,000 Square Meters

Date Established: June 2013

Farm Products: Garden-variety vegetables, medicinal and culinary herbs, livestock, tropical fruits, processed goods such as culinary herbs & salt blends, organic dried herbs, organic peanuts, banana chips, organic turmeric granules

Services Offered: Farm Development, Farm Accommodation, Camping, Technical Trainings, Advocacy Projects, Consultancy Services

Social Media Page: https://www.facebook.com/Umanika-Eco-Cultural-Farm

Website: www.greenmindsinc.com

Contact Details: (088) 858-4976 / 0998-869-0648

E-mail: info@greenmindsinc.com

 

 

The World-Class Products of Umanika Eco-Cultural Farm

Known as the farming component of GreenMinds Inc., Umanika Eco-Cultural Farm has been making waves in the local agritourism scene as well as overseas. They may have showcased more on the agripreneurship side than tourism as attested to their various value-added products ranging from GAP-certified peanuts to commercially-raved dried herbs and savory salts.

Datu Makadingding at his Umanika Eco-Cultural Farm.

 

Umanika Unveiled

Established in June of 2012 at Malaybalay, Bukidnon, Umanika is a 3,200 square meter organic “Learning while Earning” farm that offers hands-on learning on organic agriculture. It intends to (1.) utilize relevant Indigenous  Knowledge and Systems, (2.) provide a doable and replicable model of maximum land utilization and (3.) integrate Climate Change Adaptation measures in agriculture. Umanika means “You harvest”, “Come here,” “Uma ni Kalinaw” and “Uma ni Kalipay” according to Datu Makadingding aka Reynaldo Gil G. Lomarda, horticulturist and founder of GreenMinds Inc.

From the get-go, Datu Makadingding believes that the world should be green and the environment should be preserved and protected through eco-friendly agriculture technologies. He also hoped that there be a widespread implementation of fair trade for the Filipino farmers and that local products get patronized first.

The Higaonon Tribe of Bukidnon is a recipient of ATI and GreenMinds Incorporated’s Climate Resilient Agriculture (CRA) Project.

The Republic of Vanuatu through its farming community partners with GreenMinds Incorporated in developing their peanut production and enterprise. So far, their finished products have invaded the shelves of cruise ships abroad and international airports.

In a nutshell, when visiting Umanika on a scheduled farm tour, one can expect the following features and amenities:

Farm Features

• Soil Painting – a mural made of 15 different colors of soil depicting prehistoric to present day state of the environment.
• Garden of native Philippine vegetables focuses on food security and the Bahay Kubo
• Poultry Production – a free range 60 heads chicken designed for egg layering.

Facilities and Amenities

• A farm accommodation that offers dorm-type facility for 30 persons and an amazing view of the sunrise.
• Tent-pitching area that can accommodate 3 four-person tents as well as a venue for an intimate bonfire.
• A training hall complete with training amenities that can accommodate 30 persons.
• Utilities that are powered by renewable resources such as rainwater catchments and solar powered lights (1 Kw).

 

Notable Products

Culinary Herbs and Salt Blend – Their culinary herbs and salt blend series use the sea salt from coastal communities of Misamis Oriental as a base and then extend the flavors using only the finest ingredients and certified organic herbs from tribal elders of Malitbog, Bukidnon and Umanika Eco-Cultural Farm. Freshness and flavorful herbs are guaranteed since it is a savory blend of Tarragon, Mints, Greek Oregano, Chilli, and Thyme. These blended salts tap into nature’s most delicious bounty. The herb and salt product line is currently supporting two different communities (coastal and hinterland) in Misamis Oriental and Bukidnon when you buy a jar from them.

 

Dried Organic Herbs – Although spices and herbs have been used since ancient times, they are playing an important role in modern food preparation. They not only add unique flavors to our food, but contribute color and variety as well. Certain spices and herbs which can be used alone, or in blends, can enhance the salt (or sugar) in foods. Umanika Eco-Cultural Farm in partnership with the tribal elders of Malitbog took advantage by using the plant powers of Roselle, Stevia, Java Mint, Lemon Balm, Rosemary, Sweet Basil and Thyme, Tarragon all of which are neatly and beautifully-package in one eco-friendly resealable packs.

 

Pilipinut Organic Peanuts – Peanuts straight from the ground are nearly translucent and white. When eaten raw, they taste more like peas than nuts but overall, before roasting, salting, grinding or honey glazing, peanuts are fairly bland. When processed, these organic nuts got a fragrant character with a woody aroma and the taste is as peanutty as one can get. As GreenMinds Incorporated’s value-added flagship product, Pilipinut Organic Peanuts come in Roasted, Salted, and Chili variants. Their organic peanuts are sourced from Umanika and their partner farmers in Malitbog, Sumilao, Kitaotao and El Salvador. Clearly, GreenMinds Inc. is an equal opportunity provider!

 

Organic Banana Chips – Directly sourced from Malitbog, Bukidnon, these organic banana chips are some of a foodie’s favorite go-to snack. Once opened, one keeps on tossing in an open mouth the well fried slices of bananas coated with sugar or honey. From its edges to the center, eatability is guaranteed as you enjoy eating these yummy chips. Banana chips are nutritious as well since they provide fiber to our body along with Potassium and Vitamin C. The presence of fiber on it keeps the digestive system healthy, while potassium ensures the proper functioning of the muscles.

You can reach Umanika at these contact details and particulars:

GREENMINDS INCORPORATED

Farm Location: Impalambong, Malaybalay City, Bukidnon

Main Establishment: Turquoise St., Golden Village, Carmen, Cagayan de Oro City

Cooperator: Reynaldo Gil Lomarda

Land Area: 8,000 Square Meters

Date Established: June 2013

Farm Products: Garden-variety vegetables, medicinal and culinary herbs, livestock, tropical fruits, processed goods such as culinary herbs & salt blends, organic dried herbs, organic peanuts, banana chips, organic turmeric granules

Services Offered: Farm Development, Farm Accommodation, Camping, Technical Trainings, Advocacy Projects, Consultancy Services

Facebook Page: https://www.facebook.com/Umanika-Eco-Cultural-Farm-147742026252083/

Website: www.greenmindsinc.com

Contact Details: (088) 858-4976 / 0998-869-0648

E-mail: info@greenmindsinc.com

 

 

A Mediterranean Diet is Good for Us

Considered as one of the healthiest diets in the world, my latest cooking workshop with the world-renowned Culinary Institute of Cagayan de Oro (CIC) via Manila-based Chef Jericho Chua taught me that the foundation of the Mediterranean diet includes legumes, nuts, fruits, and vegetables.

Chef Jec Chua (center) leads the cooking demo as chefs Elmo Miguel Aquino and Hazel Manguiran and CIC School Administrator Restie Garcia looks on.

The Mediterranean diet started in Greece then later spread out to Italy, Spain and to the South of France. We usually associate pasta and paella with some of the aforementioned countries and there are other healthy delicious ways of using Mediterranean ingredients in our everyday meals. We start by eating more plant-based food, such as fruits and vegetables, as well as whole grains, legumes and nuts. Then use heart-friendly olive oil as often as possible. Consume fish at least twice a week. And yes, we can drink wine in moderation too!

In the following mouthwatering treats, Chef Jec showed us how we can use these key ingredients to cook soul-satisfying dishes that adhere to the spirit of a Mediterranean diet.

 

Moussaka

This is a Greek dish of ground meat (one can use beef or lamb) and sliced eggplant often topped with a seasoned sauce, in this case, béchamel sauce (tip: add egg once béchamel sauce is already cool).

Chef Jec recommended to use lean meat and not the fatty kind. Any veggies added like carrots or potato should be blanched first so that it would take lesser cooking time. The eggplant (or aubergine) should be baked or grilled and not fried since it absorbs oil like crazy. If it’s up to me, I would place the eggplants in an open flame and let its skin charred off until it is easy to peel and naturally falls off in one pull. I personally like the aroma of a burnt eggplant—musky, smoky and earthy at the same time.

This dish can be mistaken for a lasagna and it sure tastes like one with its decadent white sauce since it has milk and parmesan cheese on it.

 

Mediterranean Zoodles

For those who dig pasta or anything that resembles a long strand of spaghetti, this dish is delightfully easy to prepare with the help of a sturdy Spiralizer to make the strands by using a whole peeled medium-sized zucchini. One can opt to peel all of the green skin so that once the cucumber-lookalike went through the machine, the “zoodles” by then looks like a real pasta albeit a bit crunchy. Blanch the zoodles for at least three minutes then top it off with tomato sauce garnishing it with a thinly sliced lemon and a fragrant herb of your own choice.

 

Spiced Cauliflower Rice

Use a fine grater when grating the cauliflower. In a mixing bowl, pat and dry out grated cauliflower with a paper towel to get rid of moisture. A watery cauliflower would result to a soggy dish. And who likes a soggy dish? You can then add chopped almonds, cashew nuts, pine nuts into the mix.

Chef Jec sautéed the onion first since garlic burns quickly than onions. The last to join the mix should be the tomato since heating tomato more would mean tampering with its nutritional value and flavor.

 

Fish en Papillote

In this particular dish, one can use cream dory, tuna, or salmon. Pat the fish dry with paper towels to remove moisture. Baked fish for about 12 to 15 minutes with the heat set in 375 degree Celsius. Once the parchment paper balloons, it means the fish inside is already cooked.

 

Souvlaki

For souvlaki, we used plain and unflavored yoghurt for the sauce so that it will fully complement with the flavor of the chicken. It is best to soak skewers in a basin of water so that it won’t get easily burned in the grilling process. I took the cooking technique into motion to throw salt sideways to the grilled chicken meat as opposed to the “salt bae” technique to even out salt distribution. And I think I did it and seasoned the chicken meat well since I haven’t heard a bad word from my culinary classmates.

 

The Cooking Session 

I also had a great time during the workshop with chefs Elmo Miguel Aquino and Jeff Ayento since they were awesome in the kitchen sharing (and demonstrating)  every now and then some culinary tricks up their sleeves!

 

 

 

 

 

Takeaway Tips:

1. Pick Extra Virgin Oil and Virgin Oil for the monounsaturated fats since they are good fats. Opt for the pricey and quality stuff, the cheap ones are of low quality of course.
2. Oils with polyunsaturated fats are the ones easily spoiled and go rancid.
3. Saturated fats are considered bad fats.
4. Thyme is best use with egg-based dishes.
5. It is best to use dry herbs at the start of cooking.
6. Put fresh herbs at the end of cooking as garnish.
7. Rosemary is best paired with chicken-based dishes.
8. Cilantro is best use in fish-based dishes (then add lemon).
9. Dill is best paired with salmon.
10. The power of cumin is heightened if mixed with peanut or cashew then added with a dash of salt.
11. If a dish calls for it, use cinnamon and brown sugar combo liberally for that “amoy pasko” aroma. Chef Jec associates cinnamon with Christmas, and it makes perfect sense.

 

Note: Aside from a fabulous cook and a bonafide toy collector of Marvel and DC superhero busts, Chef Jec Chua grows his own food in his organic farm. How COOL is that?

 

Spectacular SOCCSKSARGEN: Your Next Agri-Tourism Destination

Mornings in South Cotabato make one’s waking moment grand and awe-inspiring.
When you see the sun’s rays hit the ground and chance to witness a blanket of fogs creeping down below, there’s nothing more inspiring than that. Admiring the vastness of Lake Sebu from a distance. 

Joining the 10th Bloggers’ Event in SOCCSKSARGEN along with bloggers/vloggers, print media writers and popular influencers was an experience to revel and rave about since it reminded me of a great summer well spent. Aside from the visited farms and the company with great conversation, it was the food that piqued my interest the most.

Visiting South Cotabato for the third time was as good as experiencing it for the first time. The southern hospitality is always there and my admiration of the place is heightened by the fact that South Cotabato is teeming with lots of fruits—lots of very affordable fruits!

SEBUL FARM

The first farm we visited was Sebul Farm in Lake Sebu, South Cotabato. South Cotabato, with its bounty and natural resources is spectacular. I truly enjoyed the company of farm owners William Sy and Mayette Sy. The power couple’s company, as we were regaled by their farming stories were all enhanced by the sumptuous food fare served before us.

 

 

 

 

 

Their homemade sinamak makes a perfect dip for ulam just like inihaw na isda and halabos na hipon. Palate pleasers such as guinataang manok na may ubad, kalderetang kambing, tinolang baka, and adobong hito also made its way to our plates and into out eager mouths. The boiled purple corn (or tapol corn), sweet potato of orange and yellow kind and rice with blue ternate, all of which organically-grown, were served as our source of carbo.

 

 

 

 

 

 

 

 

 

It was during the farm tour when I knew (call it a lightbulb moment!) that the rich sikwate I savored in every cup was of PR-25 variety which is ideal for making chocolate and tableya. The processing facility of the Sy Family has a roaster with cooler, a cracker, nibs grinder, a tempering machine and a shaker with molder. All of which contributed to the rich hot chocolate whisked and frothed to perfection. Each cup was a moment of bliss for me since sikwate is a personal favorite, each slurp eliciting warmth and comfort experienced right at the heart (and hearth) of one’s home.

 

 

 

 

Other than having various garden variety veggies and fruit trees, Sebul Farm is also into processing which are produced and sold in the farm like ground coffee, salt blends, pure honey, dried herbs and spices, turmeric powder, dried stevia leaves, cacao powder as well as herbal teas.

 

 

 

 

 

Meanwhile, the T’nalak of the Tiboli tribe is probably the reason why the likes of Loren Legarda and Gina Lopez frequent the place. SOCCSKSARGEN in general is a melting pot of culture and tradition and their T’nalak fabrics are a cultural expression of its own. According to our wonderful farm host, travel enthusiast and veteran flight stewardess Mayette Sy, no T’nalak fabric is the same or identical. All these and more while I enjoyed and downed again several mugs of “sikwate” along with a freshly-baked bibingka!

 

 

 

 

 

GERNIL’S FARM

Farm number 2 visited was Gernil’s Farm. This certified School for Practical Agriculture (SPA) is owned and managed by a former extension worker and award-winning farmer Mr. Gerardo “Boy” Cordero. Located in Barangay Tupi, Koronadal City, Gernil’s Farm is an integrated and diversified farm with coconut, cacao, rice and banana as champion commodities.

 

 

 

 

Mr. Cordero took full advantage of the many uses of coconut by processing other coconut-based products while the sap is fermented into vinegar. The husk and coco shell are saved for fuel or as soil enhancer.

 

 

 

 

As to the mouthwatering food we had in the afternoon, I got a second helping (or was it third?) of their lechon “baboy ihas”‘or wild pig which definitely more than just teased my taste buds. The prized pig’s savory skin was crispy and shatters in one bite just like a sheet of glazed candy while the layer of fat is wafer-thin. Pig out food to the max!

And once again, the farm’s super potent “sikwate” made an impression on me which time-displaced me for a while. So that’s a “wow cacao ” moment for me there, and going loca for cocoa is understandable specially when the bev served before me is a childhood favorite of mine.

 

 

 

 

 

FELICIDAD ORCHARD & GARDEN ORGANICS

This farm is probably the most jaw-dropping. Not only the farm is fully integrated and diversified with other commodities, it boasts a number of practical inventions which the owner uses for his farm operations with ease and much efficiency!

In the morning during our stay there, we were with farm owner slash scientist now retired pilot Captain James Reamon of Felicidad Orchard & Garden Organics along with ATI-RTC XII Center Director Abdul Daya-an for the farm tour and farming activities like rice planting and identification of some garden vegetables, herbs and other high value commodities.

 

 

 

 

 

 

 

 

The Felicidad Orchard & Garden Organics in Barangay Katangawan, General Santos City is both a home and haven of fruit trees. It’s been a while that I haven’t enjoyed freshly-picked “Lomboy” or Duhat (Java Plum or Black Plum) and it was my first time as well to try their Peanut Butter fruit. Peanut Butter fruit tastes like a cross between a boiled sweet potato and…peanut butter. Lami sad!

 

 

 

 

Also, I was amazed by their Iba or Kamias because I thought I was having balingbing since it’s not sour at all! The Longkan Lanzones, although it’s not season yet showed strong promise to give more sweet fruits in the months to come.

 

 

 

 

By harnessing the power of the wind, amazing display of aerodynamics awaits you at Felicidad Orchard & Garden Organics. The Giselle Windmill which was awarded the Invention of the Year in 1984 generates water for the farm. It also got the nod of other scientists and inventors abroad in Europe such as in Germany and Bulgaria.

Also making his farm life easy is his invention of the Jimbo Ventilation System which nabbed a Best in Engineering Design and a worthy recognition in Geneva, Switzerland.

Right now, his most sellable item to date is his compost tea brewer which makes potion that both fertilizes and prevents plants from disease.

And since sir James is a retired pilot, I took the opportunity to ask him between farm tour relating to aeronautics since I have this irrational fear of flying. I am deathly afraid with anything which involves heights and altitude! And much to my relief, he assured me that it is safe to fly around in our local flights with their flight control system.

Meanwhile, sir James’ wife and wonderful home cook Gilda treated us with mouthwatering meals after meals we can never say no to.

One of the dishes that stood out was her own spin of kinilaw (ceviche) with chopped gabi stalks! And mind you, dili sya katol sa dila. I thought for a while that maybe it would sting our tongue a bit but to my surprise, it didn’t. Maybe some kitchen alchemy was involved after all. 😉

Other delectable dishes include healthy helpings of fresh fruit and veggie combo, sautéed green beans with tofu, braised duck in decadent savory sauce, tinolang manok (native chicken), and tender beef afritada.

 

 

 

 

Also among my favorite dessert is their lust-worthy leche flan which I can say is mapapa-leche ka sa sarap because they use carabao’s milk for the creamy rich custard. Another rice-based delicacy which scored high up in my list of got-to-eat treat is their pugon-baked rice cakes or bibingka which is rather otherworldly for its yummy to the tummy taste, soft spongy texture, golden brown crust and slivers of grated young coconut meat to complete its wow factor. Later that day, I felt succumbing to a self-imposed food coma!

 

 

 

 

 

THE TAKEAWAYS

ATI-XII has a strong linkage with the LGUs, the Department of Tourism and other government entities. As for the Department of Tourism, the very likable Richielyn Delos Santos serves as focal person to all the Learning Sites which she promotes and make known to the public with verve and equal measure of enthusiasm.

 

 

 

 

The 10th Bloggers’ Event in SOCCSKSARGEN as organized and attended by fellow colleagues from other RTCs, the Information Services Division (ISD), ATI Headquarters and ATI-XII Info Team ran from June 17 to June 20.

#ATIiNspire #ishareknowledge #atifotos #OABloggerAko #GoOrganic #FarmTourism #itsmorefuninphilippinefarms #ati12 #atisox

Taking a Big Bite at this year’s 5th NorthMin Food Fest

Experience epic pinoy summer flavors in one event!

This year’s 5^th Big Bite Food Fest kicked off by showcasing street food and homegrown flavors dished out by local producers and processors. To date, it’s the biggest celebration of food and culture in Region X as it also showcased delicacies and savory treats from Cagayan De Oro City, Bukidnon, Camiguin Island, Lanao and Iligan.

Big Bite, in its annual festivity, intends to discover new and innovative food entrepreneurs and food enthusiasts to bolster the region’s dynamic local food industry. Taking a cue from the first Big Bite event held in Marquee Mall in Pampanga, Mindanao followed suit with Cagayan de Oro’s Centrio Ayala Mall as the venue. The said food fest form part of Ayala Mall’s institutionalized support for local food business and concepts.

Foodies and food connoisseurs alike had the opportunity to experience bouts of pleasure in their palate by partaking some of the familiar and home-grown food items displayed by food exhibitors, food artisans and food industry insiders as they convened in this one of a kind gastronomical event at the activity center of Ayala Centrio Mall.

 

 

 

Earlier during its opening day, we were treated to a boodle feast, the longest table I have seen by far, as shared by invited dignitaries, media personalities, food bloggers, chefs, culinary students, as well as the Professional Organizers Inc. which managed to stage another crowd-pleaser of an event. The long table boodle feast was prepped up with a medley of grilled meat, savory seafoods and fresh fruit-veggie combos for us foodies to feast on. Lami kaayo and I was so full I think I later turned to a rock!

Meanwhile, there were culinary competitions held at the mall’s activity center participated in by schools offering culinary courses like the Culinary Institute of Cagayan De Oro (CIC), Liceo de Cagayan University, and Pilgrim Christian College.

Good to see again my Culinary Inst Cdo Cic family with Chef Hannah Lei Tiro (foreground second from right) leading the team before the big cook off! 

Here’s my entry of the said food fest (culled from my FB post) inclusive of the two-day festivity I was invited to attend to:

Rounding off Day 1 of this year’s 5th Big Bite Food Festival are the food displays which are ready for the taking! Thanks to our homegrown food exhibitors and processors, we were able to taste what’s in store for Gat’s Garden, La Favorita and Raypon’s Puto.

Gat’s Garden’s green mango yogurt holds so much promise to become a best-seller once it hits shelves (or in this case, fridge) since it is so creamy and has the right balance of sour and sweet.

La Favorita’s indulgent ice creams are becoming a favorite since it is rich and naturally tasty. I found myself spooning again and again and again. More of these frozen delights please!

Raypon’s Puto are perfect for kakanin enthusiasts since their puto comes in fun bite sizes and most of all, it is pillowy-soft topped with a little slab of cheese. Also making its round among eaters is their puto topped with Ube Halaya. 

In Day 2, I stopped by and watched celebrity Chef JP Anglo demonstrating his version of our very own Sinuglaw by using roasted chicken instead of pork, and grilled fish with coconut milk and anchovies (guinamos).

“I always invest in eating out. The more experience you have eating out, the more equipped you will be.”—Chef JP Anglo

Later that day, we were treated to a food sampling session and I have to say that I went straight to foodie heaven and suffered a major FOOD COMA! My senses went raw and overwhelmed and in haywire at the same time. I have never been flooded and assaulted by so much food to take in and assimilate. To say that we have reached epicurean bliss is an understatement.

I was grateful for the exclusivity and for making me part of such awesome event as I enjoyed that night’s food sampling session with the rest of the CdO Bloggers who happens to be a mixed bag of scribes and shutterbugs. Amazing peeps!

We got “hammered” tonight by the food sampling session mounted by the organizers headed by the amazing Ayala Centrio Mall General Manager Hammer Roa! A toast and here’s to more Big Bites in the years to come! (shoutout also to marketing meister Itos Felesedario for that “life-changing” email. LoL)

More palate pleasers of the recently concluded Big Bite 2019:

healTHYself (text stylized as such) offers sumptuous Smoothie Bowls. Their Chia Pudding is also one of my go to comfort foods.

This Veggie Spring Roll with savory Green Chili Sauce is to die for. The Green Chili Sauce is just superb!

A sample of Nenecitas Sorbetes’ bestselling Avocado frozen delight.

Fusion cuisine via Crispchon wrapped in Malunggay Crepe. Uniquely good!!!

Always a personal favorite, Nanay Choleng’s Muron is among the top pasalubongs favored by suman enthusiasts.  

Bower Brew uses choice coffee beans from Bukidnon. Its new flavor variant, Matcha Bower Brew, will be introduced very soon.

Echo Café’s special entree like this pesto pasta with garlic bread on the side was also yum yum yum!!!

Cakeistry’s latest creation, Ube Lata Cake makes a perfect pasalubong since it has a molten ube halaya at the very core of the cake.

Top View Bar concocts this killer of a cocktail blended with pineapple juice and a dash of liquor. The desiccated pineapple slice as garnish completed its exotic tropical appeal.

Gat’s Garden stood out from the rest of the food entries since they went savory by putting together in one nigo or bilao this bunch of mixed appetizers like anchovies, smoked fish, okra and eggplant salad complementary with black rice. Indeed, a very Filipiniana salad platter treat! (the bread with a generous helping of their popular pesto was a bonus!)

The 5^th Big Bite Food Festival guest featured the Philippines’ Idol sa Kusina Chef Boy Logro, celebrity Chef JP Anglo, and former VJ and TV host Joyce Pring who was in the middle of the stimulating culinary competitions and other cooking events all throughout the 4-day event. Rounding off the roster of celebrity guests was “The Pickiest Eater in the World” food blogger Ritchie Zamora.

The 5^th Big Bite Food Fest transpired on March 14 to 17, 2019 at Ayala Centrio Mall.

#BIGBITE2019AtAyalaCentrio

 

 

The 5th Big Bite NorthMin Food Fest

Experience epic pinoy summer flavors in this year’s 5th Big Bite Food Festival! 🍹🍹🍹

Join the biggest celebration of food and culture in the region by exploring your favorite homegrown food exhibitors and processors at the Activity Center in Ayala Centrio.

Catch celebrity chefs and TV personalities during the event as food bloggers troop in for mouthwatering treats on March 14 to 17, 2019.

See YOU there!!!

#BIGBITE2019AtAyalaCentrio

Creamy Champorado de Canituan

Spooning and indulging in something chocolatey brown, sticky and sweet is really satisfying. Champorado is a staple Filipino comfort food best served hot!

Champorado is a rice porridge variation which uses unadulterated chocolate known as tableya. I like having champorado for breakfast, I grew up pairing it with buwad (dried fish) or buwad bolinao (anchovies). I know a lot of people like that odd sweet-salty combination teasing the taste buds but nevertheless palatable.

While the National Rice Awareness Month celebration was in full swing which took place in Valencia, Bukidnon last November 9, cacao champion Bernandino “Jun” Cagampang and family of JunLyn Farm in Canituan, Bukidnon was around to show support and showcased his tableya product and also his culinary prowess.

 

He prepared a potful of champorado at the Rescuer’s Stop by the Engallado’s using his tableya which were processed from organically-grown cacao beans. His cacao beans plus organically-grown rice grains by the Engallado’s would later result to a sumptuous bowl of the comfort food we have all grown to love. What makes his champorado extra special was the inclusion of an all-around traditional ingredient—coconut milk.

Creamy Champorado de Canituan

Ingredients:

6 to 8 cups water
1 cup uncooked glutinous rice
1 cup uncooked red rice (Engallado Red)
4 pieces of Tableya de Canituan
2 cups coconut milk
2 cups coco sugar
1 cup condensed milk

Procedure:

1. In a cooking pot, bring water to a boil.

2. Gradually add glutinous rice and red rice.

3. While waiting for the rice to be cooked and tender, dissolve the tableya using hot water in a separate bowl.

4. Add the dissolved tableya into the mix then stir occasionally to avoid scorching.

5. Add coconut milk and stir until the mixture thickens. Set the flame to medium low. Simmer for 10 minutes.

6. Add brown sugar and condensed milk to taste.

7. Transfer the champorado in individual serving bowls (makes 4-6 servings)

8. Serve, share and enjoy!

Rice to the Occasion at Rescuer’s Stop

A day before celebrating this month’s Rice Awareness Month in Valencia, Bukidnon, we were privileged enough to enjoy a meal with the Engallados at their Rescuer’s Stop. Rescuer’s Stop is a one-stop shop and food hub rolled into one to cater rice-based products to patrons on the go and foodie on the road conceptualized and managed by Nick Jay Arr Engallado (son of rice king Nicasio “Nick” F. Engallado) of Engallado’s Nature Farm.

Inspired by Nick Jay Arr’s travels abroad specially in Cambodia, Rescuer’s Stop was established with the idea in mind that it will offer respite to tired, hungry and weary backpackers.

 

So when we arrived with our tummies mumbling for something filling (and fulfilling), there were two house specialities available which is their Batchoy and Arroz Caldo. I ordered Arroz Caldo and it turned out it is served in Grande, Extreme, Amare, and Felix.

Of course, I went for Felix since it has all the goodies mixed in one enormous bowl! I can’t believe at first that such size of a steaming hot rice porridge existed, topped with a generous helping of pork cracklings and chopped leeks let alone scooping a whole egg, a well done liver and a huge tender chicken meat at the mercy of my appetite!

Sensing that the big bowl of Arroz is something surreal and not that ordinary, I learned from their cook that one of the ingredients is turmeric which was finely chopped and ground along with a miscellany of home grown spices.

I feel like giving the bowl of a treat a Gastronomica Award or something because it made me happy and filled (and fulfilled) but most of all, it packs a considerable amount of “ulam” or “sud-an” on it that you don’t want to take the next meal. Talk about a real deal combo meal!

 

Several chit chats later, dinner came and the Arroz I had was about to shoot out from my nostrils.

The Rescuer’s Stop is located along Mabini Street in Valencia, Bukidnon. I intend to bring my family of foodies (my nephews and nieces specially) here on our next road trip—to see if they are up for the challenge of downing a drumload of Arroz Caldo. Syaro!