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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)

KARE KARE, KALO KALO, KALKAG, SINUGLAW

[The winning teamís winning menu]


SEPTEMBER 1 -MPH Philippine Culinary Cup 2016 winners(Manila Bulletin) MPH Philippine Culinary Cup 2016 winners(Manila Bulletin)
 It is refreshing to see Filipino chefs going back to their roots for inspiration instead of focusing their sight on foreign lands that had for years been considered the ideal models in culinary arts. Cooking competitions are still awash with plated dishes that dazzle with color and artistry, too pretty to be real. Often, the chef gets lost in the artistry and forgets the most basic requirement: the food must taste good. On the right track to success are the chefs of the Waterfront Hotels & Casinos who won three medals in the recent Philippine Culinary Cup 2016 last Aug. 3 to 6. This internationally recognized culinary competition has been growing and now on its seventh year allowed our local chefs to be innovative in their dishes while showing off their kitchen talents and skills. It was an honor and a great experience to sit down with a few friends in media to partake of the Waterfront Dream Teamís winning entries. We began with crispy crepe around foie gras foam highlighted with stuffed baby squid, port wine jelly, chorizo Pamplona, and truffle beets cream. The combination of textures and flavors awakened our taste buds. READ MORE...

ALSO: Congratulations To The 2016 Philippine Culinary Cup Winners


http://pcc.wofex.com/2016-winners/ The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. A collaboration of the LTB Chefs Association Philippines, the Pastry Alliance of the Philippines and PEPGroup, Inc., it is a successful partnership that has clearly established the new standards in Philippine culinary competitions. READ MORE...


READ FULL MEDIA REPORTS HERE:

Kare kare, kalo kalo, kalkag, and sinuglaw
[The winning teamís winning menu]


MPH Philippine Culinary Cup 2016 winners(Manila Bulletin) MPH Philippine Culinary Cup 2016 winners(Manila Bulletin)

MANILA, SEPTEMBER 5, 2016 (MANILA BULLETIN) by Sol Vanzi September 1, 2016 - It is refreshing to see Filipino chefs going back to their roots for inspiration instead of focusing their sight on foreign lands that had for years been considered the ideal models in culinary arts.

Cooking competitions are still awash with plated dishes that dazzle with color and artistry, too pretty to be real. Often, the chef gets lost in the artistry and forgets the most basic requirement: the food must taste good.

On the right track to success are the chefs of the Waterfront Hotels & Casinos who won three medals in the recent Philippine Culinary Cup 2016 last Aug. 3 to 6.

This internationally recognized culinary competition has been growing and now on its seventh year allowed our local chefs to be innovative in their dishes while showing off their kitchen talents and skills.

It was an honor and a great experience to sit down with a few friends in media to partake of the Waterfront Dream Teamís winning entries.

We began with crispy crepe around foie gras foam highlighted with stuffed baby squid, port wine jelly, chorizo Pamplona, and truffle beets cream. The combination of textures and flavors awakened our taste buds.

READ MORE...

The pasta dish that followed was rustic, unusual, and rich: Caserecce with octopus ragu and roasted bone marrow. The unusual rolled pasta had ridges that caught the thick seafood-flavored sauce, dotted with pieces of young octopus whose shape and bite match the pasta. Spooning the marrow into oneís mouth was almost wonderfully sinful.

Confit pork belly was the main course for the Western portion of the meal, poached at a very low temperature in duck fat for hours until the flesh loses its texture and the fat is spreadable like butter. Caramelized pear cut the grease, cipollini onion, and balsamic vinegar provided contrast.


CULINARY INNOVATORS From left: Chocolate mousse;Pork humba;Vegetable kare-kare(Manila Bulletin)

And then came what I was waiting for: the winning Filipino Cuisine menu, including dishes that sounded strange, unfamiliar, and very exotic.

Take the appetizer, sinuglaw, whose name is a combination of two Visayan words: sinugba (grilled) and kinilaw (raw fish pickled in vinegar). The diced pork sinugba was layered with fish kinilaw and presented like a molded masterpiece of freshness and pure delight. I craved for frosty beer, its natural companion.

Pork belly made another appearance in the Pinoy main course: humba with caramelized pineapple. The belly was simmered in the juice of fresh pineapple then roasted to render the fat. Crisp onions and candied pineapple slivers struck the right balance.

For greens, there was vegetables kare-kare presented in a novel way. Pechay leaves were wrapped around eggplants and other vegetables. The cigar-like products were then boiled in seafood kare-kare sauce and topped with bagoong upon plating. Thick peanut sauce was served alongside.


Kalkag for ilonggo people are dried tiny shrimps (Acetes sp). I got a pack from cubao farmers market last friday. There several ways we use kalkag.

Rice was another unusual-sounding dish: Kalkag kalo kalo, another Visayan dish. Its main ingredient is kalo kalo, bright pink dried baby shrimp that is a staple ingredient in most southern Philippines kitchens. Garlic, onions, sausages, meats enrich the kalkag (fried rice), which is dished in a large deep bowl. I would have been happy with just that for a meal.

That lunch of winning recipes proved once again that inside every Filipino is a gourmand yearning for Pinoy food.


Congratulations To The 2016 Philippine Culinary Cup Winners


http://pcc.wofex.com/2016-winners/

PHILIPPINE CULINARY CUP

The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines.

Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field.

A collaboration of the LTB Chefs Association Philippines, the Pastry Alliance of the Philippines and PEPGroup, Inc., it is a successful partnership that has clearly established the new standards in Philippine culinary competitions.

READ MORE...


co-organized by : Les Toques BlanchesPastry AlliancePep Group Inc Where -The Best Meet To Compete

WORLD ASSOCIATION OF CHEFS SOCIETY

We are now the only WACS endorsed Continental Competition in the country

Having established the highest standards in competition guidelines, utilizing only WACS accredited judges (both local and foreign), and using quality kitchen stations, the Philippine Culinary Cup was given the seal of approval of the prestigious World Association of Chefs Societies Ė providing even more prestige to this annual culinary competition.

PCC 2016 Winners

Congratulations to the winners of the recently concluded 2016 Philippine Culinary Cup! We hope to see you all again next year!

Check the full list of winners here:

READ MORE

PCC Competition Schedule

Philippine Culinary Cup Competition Schedule

READ MORE


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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