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PHNO TRAVEL & LIFESTYE (FOOD)
(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  LIFESTYLE & FOOD PAGE THIS WEEK

FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

CURRIES OF THE WORLD


JULY 6 -Steamed Thai seabass
 In the 1960s, the only place to go to for an authentic curry dinner in Manila was the Swiss Inn on Roxas Boulevard near the corner of what is now UN Avenue, next door to the swanky jazz joint Cafe Indonesia. Each order was good for four. And the meal itself was more a ceremony than a restaurant dinner. First came a big bowl of sirloin strips braised in thick mahogany curry sauce, followed by a procession of side dishes and condiments in beautiful cups and saucers, to be mixed in individually or in combinations with the curry and steamed rice. Singaporean chicken curry (photo) The list of colorful add-ons was dizzying: chopped hardboiled egg yolks and whites, sultanas, crunchy cucumbers, several spicy chutneys, diced ripe mango, dried fruits, fresh tomatoes, minced red onions, yogurt, and sour cream. It was fun mixing and tasting; every spoonful was an adventure. The side dishes made the meal very healthy. I realized then how convenient and easy it was to entertain a roomful of guests with a good curry bar, which always makes guests interact, comparing notes on their preferred combinations of ingredients.
CURRY WORLWIDE As we grew older, we learned that curry is not one single spice but a mixture of spices, not all necessarily spicy. Some curries are dark as prunes; others are almost yellow. To tame the heat, some cooks add cream, yogurt, or coconut cream. A few dishes call for chopped green herbs or the tangy juice of tamarind, depending on the country of origin. READ MORE...

ALSO: ABOUT THE NEW WORLD MANILA BAY HOTEL


The central location of the New World Manila Bay Hotel makes it easy to explore the many sights and activities of the city. Enjoy a walking tour of cultural and historical points of interest, including Intramuros, Luneta Park, Rizal Park, Chinatown, and the Cultural Center of the Philippines. Or enjoy world-class shopping at the Mall of Asia – the largest mall in Metro Manila and the 10th largest mall in the world, and just a few minutes’ drive from the hotel. Then relax in one of the hotel’s 376 guestrooms and suites. They all feature full amenities and world-class guest services. Guestrooms on high floors have beautiful views over the city of Manila or the Manila Bay, and guestrooms on lower floors have serene views of the hotel pool and landscaped gardens. The hotel is home to three award-winning restaurants: Market Cafe, Li Li and The Fireplace. Guests will also enjoy the Pastry Boutique, The Lounge and the Pool Bar. READ MORE...


READ FULL MEDIA REPORTS HERE:

Curries of the World


Steamed Thai seabass

MANILA, JULY 11, 2016 (MANILA BULLETIN) by Sol Vanzi July 7, 2016 - In the 1960s, the only place to go to for an authentic curry dinner in Manila was the Swiss Inn on Roxas Boulevard near the corner of what is now UN Avenue, next door to the swanky jazz joint Cafe Indonesia.

Each order was good for four. And the meal itself was more a ceremony than a restaurant dinner. First came a big bowl of sirloin strips braised in thick mahogany curry sauce, followed by a procession of side dishes and condiments in beautiful cups and saucers, to be mixed in individually or in combinations with the curry and steamed rice.


Singaporean chicken curry

The list of colorful add-ons was dizzying: chopped hardboiled egg yolks and whites, sultanas, crunchy cucumbers, several spicy chutneys, diced ripe mango, dried fruits, fresh tomatoes, minced red onions, yogurt, and sour cream. It was fun mixing and tasting; every spoonful was an adventure. The side dishes made the meal very healthy.

I realized then how convenient and easy it was to entertain a roomful of guests with a good curry bar, which always makes guests interact, comparing notes on their preferred combinations of ingredients.

CURRY WORLWIDE

As we grew older, we learned that curry is not one single spice but a mixture of spices, not all necessarily spicy. Some curries are dark as prunes; others are almost yellow. To tame the heat, some cooks add cream, yogurt, or coconut cream. A few dishes call for chopped green herbs or the tangy juice of tamarind, depending on the country of origin.

READ MORE...

Whatever the recipe, curry always goes well with steamed rice, flat bread and roti jala, that special lacy pancake made by dripping batter to a hot greased griddle from a funnel with multiple holes. Roti’s lace pattern allows for more efficient absorption of curry gravy.

LESSONS FROM MASTERS


Cooking class participants

To broaden our understanding of curries, feature writer Rose dela Cruz and I joined classes conducted by two masters of curry and other international dishes at the New World Manila Bay Hotel.

The featured cooking class recipes were Sri Lankan pork curry, Singaporean chicken curry, Thai steamed sea bass, and roti jala, all of which we had never before prepared.

Our classroom was a hotel function room with wide windows looking out to Manila Bay.


CURRY COOKS : Curries of the World Class picture with Chef James William, and F&B Dir. Azmi Dahlan (6th and and 7th from left)

Executive chef James Williams and food and beverage director Azmi Dalan made sure there were enough burners, chopping boards, steamers, and roti jala pourers for the two dozen participants.

Nearby, our lunch tables were set, ready for our meal, which would feature the dishes we ourselves were to cook.

EASY AND FUN


Preparing roti jala

The roti looked like a challenge, but we were pouring, turning, and rolling like pros after a few attempts.

The batter was just like for pancakes with the addition of coconut cream and turmeric powder. It was important to use a real roti pourer, which the hotel made available to participants at cost.

The basic pork curry involved stirring chopped ginger, lemon grass, and onions in hot oil until golden, then adding pork, tamarind juice, water, curry powder, crushed peppercorn, cloves, cinnamon stick, and salt. Simmer, covered, until pork is tender and gravy is thick. Serve with roti, flat bread, or rice.


Sri Lankan pork curry

The New World Hotel cooking classes had previously featured Chinese classic dishes. Plans are afoot for more cooking sessions, which have become so popular that advanced reservations are necessary.


PERFECT COMBINATION: roti jala

1588 Pedro Gil corner M.H. Del Pilar, Manila; 02 252 6888; 63 917 8438138


New World Manila Bay Hotel (Formerly Hyatt Regency Hotel & Casino)

Hotel Overview

New World Manila Bay Hotel is a 5 star, deluxe landmark hotel overlooking Manila Bay in the Malate district of Manila in the Philippines. New World Manila Bay Hotel is host to Club Oasis Spa, a sanctuary of calm in Manila, Philippines. Then relax in one of the hotel’s 376 guestrooms and suites. They all feature full amenities and world-class guest services. Guestrooms on high floors have beautiful views over the city of Manila or the Manila Bay, and guestrooms on lower floors have serene views of the hotel pool and landscaped gardens.

The hotel is home to three award-winning restaurants: Market Cafe, Li Li and The Fireplace. Guests will also enjoy the Pastry Boutique, The Lounge and the Pool Bar. For special occasions, the hotel offers event venues that are ideal for business meetings, weddings, and a wide range of social and corporate events. The Spa puts guests at ease with a variety of treatments and therapies, while games of skill and chance are available in the adjacent Casino Filipino–Manila, the largest hotel gaming facility in the city.


MANILA BAY NEW WORLD HOTELS WEBSITE

NEW WORLD MANILA BAY HOTEL

The central location of the New World Manila Bay Hotel makes it easy to explore the many sights and activities of the city.

Enjoy a walking tour of cultural and historical points of interest, including Intramuros, Luneta Park, Rizal Park, Chinatown, and the Cultural Center of the Philippines. Or enjoy world-class shopping at the Mall of Asia – the largest mall in Metro Manila and the 10th largest mall in the world, and just a few minutes’ drive from the hotel.

Then relax in one of the hotel’s 376 guestrooms and suites. They all feature full amenities and world-class guest services. Guestrooms on high floors have beautiful views over the city of Manila or the Manila Bay, and guestrooms on lower floors have serene views of the hotel pool and landscaped gardens.

The hotel is home to three award-winning restaurants: Market Cafe, Li Li and The Fireplace. Guests will also enjoy the Pastry Boutique, The Lounge and the Pool Bar.

READ MORE...

For special occasions, the hotel offers event venues that are ideal for business meetings, weddings, and a wide range of social and corporate events.

The Spa puts guests at ease with a variety of treatments and therapies, while games of skill and chance are available in the adjacent Casino Filipino–Manila, the largest hotel gaming facility in the city.

+63 2 252 6888 1588 Pedro Gil cor. M.H. Del Pilar Manila, Philippines, 1004


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim" EVERY THURSDAY OF THE WEEK.
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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