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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)

COOKING LIKE A CHEF MADE EASY
[FEATURING SALTED DUCK EGGS]


SEPTEMBER 15 -Cooking like a chef made easy mb2 Knorr salted egg poboy on charcoal buns with Sriracha hoisin aioli by Chef Kimberly Solejon (Manila Bulletin)
 The world’s fascination with Singaporean and Malaysian cuisine predated the discovery of Filipino food by international celebrity chefs. As close as we are geographically to those two neighbor states, Filipinos became more familiar with Hong Kong cuisine than the food prepared by ethnic Chinese in ASEAN countries. Thus, Manila went through periods marked by discovery of Singaporean dishes such as bak kut teh and Hainanese chicken rice, both originally from mainland China and spread by migrating ethnic groups. Also building a cult following were Singapore’s chili crab, fish head curry, and black pepper crab. The latest food trends in Malaysia and Singapore, now offered by classy Chinese restaurants in Manila are dishes cooked in salted duck eggs and main courses coated with rock sugar honey sauce. So enamored are diners with salted duck eggs that it is found enriching soups, filling croissants, oozing out of steamed dumplings, coating prawns, saucing crabs, clinging to chicken wings, and pulling pork ribs to gourmet level. READ MORE AFTER POTOS...

By CHEF FERNANDO ARACAMA

Pancit luglug by Chef Fernando Aracama (Manila Bulletin)

By CHEF CARLOS ALUNING

Fried squid balls with ginger nizo glaze by UFS Sous Chef Carlos Aluning (Manila Bulletin)

By CHEF MIKO ASPIRAS

Salted egg entremet by Chef Miko Aspiras (Manila Bulletin)

CONTINUE READING, MORE PHOTOS...


READ FULL MEDIA REPORTS HERE:

Cooking like a Chef made easy

MANILA, SEPTEMBER 19, 2016 (MANILA BULLETIN) TIMPLA'T TIKIM by Sol Vanzi September 15, 2016 - The world’s fascination with Singaporean and Malaysian cuisine predated the discovery of Filipino food by international celebrity chefs.

As close as we are geographically to those two neighbor states, Filipinos became more familiar with Hong Kong cuisine than the food prepared by ethnic Chinese in ASEAN countries.

Thus, Manila went through periods marked by discovery of Singaporean dishes such as bak kut teh and Hainanese chicken rice, both originally from mainland China and spread by migrating ethnic groups.

By CHEF MIKO ASPIRAS

Malu gula batu verrine by Chef Miko Aspiras (Manila Bulletin)

Also building a cult following were Singapore’s chili crab, fish head curry, and black pepper crab.

The latest food trends in Malaysia and Singapore, now offered by classy Chinese restaurants in Manila are dishes cooked in salted duck eggs and main courses coated with rock sugar honey sauce.

So enamored are diners with salted duck eggs that it is found enriching soups, filling croissants, oozing out of steamed dumplings, coating prawns, saucing crabs, clinging to chicken wings, and pulling pork ribs to gourmet level.

READ MORE...

By CHEF KIMBERLY SOLEJON

Cooking like a chef made easy mb2 Knorr salted egg poboy on charcoal buns with Sriracha hoisin aioli by Chef Kimberly Solejon (Manila Bulletin)

TEDIOUS, METICULOUS

I wanted to cook prawns with salted duck egg yolks at home, but gave up the idea when I found out that preparing the eggs alone meant hours of work, especially when using Chinese salted eggs coated with black mud.

First step is to scrape off the mud carefully without breaking the shell. Next, the shell is scrubbed clean with brush and lots of water. Pat the eggs dry with a towel, break open, separating the yolks from the albumen.

Steam the egg yolks for 20 minutes. They will turn oily and become deep orange. Cool the yolks and mash until powdery with bits of grain. After all that work, you are rewarded with the most sought-after ingredient in today’s Oriental kitchens, salted duck egg yolk powder.

AT LAST, A SHORTCUT

In light of the demand and buzz for this new flavor that has made Southeast Asians crazy over salted egg chips and salted egg-filled custard buns, Unilever Food Solutions Philippines (UFS), the maker of Knorr, Lady’s Choice, Best Foods, and Lipton, is bringing to Manila the key ingredient in the latest trend taking over the commercial kitchens in Manila: Knorr Golden Salted Egg Powder.

This product will enable Filipino chefs to stay ahead of the game and face the growing demand for more creative and gastronomic dishes sophisticated diners are looking for.

By CHEF FERNANDO ARACAMA

Pork humba binalot by Chef Fernando Aracama (Manila Bulletin)

Another advantage of this convenient product is: it stores without refrigeration. One no longer has to deal with fluctuating supply or quality of salted eggs; it is consistently available and in uniform quality.

A second new product is also being introduced in the Philippines: Knorr Rock Sugar Honey Sauce, a premium one-step honey sauce that can be used on its own or as a base sauce. Made from premium yellow rock sugar and real honey, it saves time and labor. It is perfect for dishes like roast chicken, glazed spareribs, or any new dishes created by brilliant chefs and homemakers alike.

By CHEF KIMBERLY SOLEJON

Five spice pork belly by Chef Kimberly Solejon (Manila Bulletin)

We had the fortune to be present at the launch of these ingredients and sampled dozens of easy-to-prepare creations that I had previously thought were too difficult to try at home.

By CHEF JOSHUA BOUTWOOD

Beetroot-cured salmon served with an emulsion of salted egg powder and dill oil and powder by Chef Joshua Boutwood (Manila Bulletin)

By CHEF ALAN WONG

Seventh Heaven pork belly cooked twice by UFS Chef Alan Wong (Manila Bulletin)


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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