Links that can help save your hunger! :)

Here are some of the links that can help save your hunger. I mean, if you have no Idea what to cook for an occasion or in a particular event, then these links may help you solve your problem. I myself search these links for me to share it to you. You're one click away from it! 


PS: All of these links are made by our fellow Filipinos!

• http://www.marketmanila.com/
• http://burntlumpia.typepad.com/
• http://pinoyfoodblog.com/
• http://panlasangpinoy.com/quick-guide/
• http://www.allfavoriterecipe.com/
• http://www.pinoyfoodrecipe.blogspot.com/

Famous Chefs in the Philippines is here! :)

First on my list of Philippines Famous Chef is

Annie Lim. 

Annie Carmona-Lim, popularly known as Chef Annie or Chocolate Queen, is a pastry chef, entrepreneur, and television host in the Philippines. Lim started commercial baking in 1977. She trained in local culinary schools and opened a homebaking business. Later, she took a Wilton Master class in Cake Decorating that includes Gumpaste and Pulled Sugar Techniques at the Wilton Cake Decorating School in Woodridge, Illinois. She also attended the Culinary Institute of America in California, where she studied the making of European pastries, chocolate fundamentals and flavor dynamics. Later, she studied Chocolate Manufacturing and other confectionery skills in Solingen, Germany. Lim was reported to have survived from cancer. Since then, she has made it a mission to share her culinary skills and promote entrepreneurship in her field. In 1995, Lim established Castle of Baking and Confectionery Arts, a culinary school housed in a castle-like edifice in Quezon City, Philippines. She also opened Chocolate Lovers Incorporated, a retailer and wholesaler of baking and confectionery supplies.

Lim opened her first Canadian custom-cake shop, called "Chocolate Lover Cakes", in Richmond, British Columbia. The soft opening of the store was on August 8, 2009 and the official opening of the store will be September 9, 2009.

Lim has hosted Sweet Sense, a cooking show, and Creative Life, a magazine show focusing on cooking, gardening, and interior design. Both shows have been aired in ABC-5 Television Network.

Lim has authored cookbooks. She has also produced and appeared in home videos featuring step-by-step cooking demonstrations. She has expressed satisfaction in having extended her cooking classes to "every kitchen in every home" through her multimedia projects--cookbooks, videos, and pamphlets.

Annie Lim's First Publication is the Baker's Guide for Beginners: Revised Edition. Chocolate Lover, Inc., 2002.

Second on my list of Philippines Famous Chef is

Gene Gonzales

Eugenio R. Gonzalez, popularly known as Chef Gene, is a Filipino chef, restaurateur, educator, management consultant, and author. He is the founder and president of the Center for Asian Culinary Studies. Gonzalez started doing corporate work in a bank when he found his calling in the culinary field. In 1981, at age 23, he resigned and opened his own coffee shop named Cafe Ysabel in the municipality of San Juan in Metro Manila, Philippines. Gonzalez has received numerous awards for restaurant and hospitality management. He is the sole TOYM (Ten Outstanding Young Men) Awardee in Culinary Arts and has been honored by the Hotel and Restaurant Association of the Philippines, the International Food Service Executive Association, and the Council of Hotel and Restaurant Educators of the Philippines.

Knighted by Ordre Mondial Des Gourmets Degustateurs
Knighted by Confrerie de la Chaine des Rotisseurs
Promoted to Charge de Presse (1987)
Promoted to Conseiller Culinaire (1988) Top Male Achiever in the Food Service by 1988
International Food Service Executive Association (Philippines Branch)
Founding Member Alta Cocina Filipina(Philippine Contemporary Cuisine Movement)
Ten Outstanding Young Men Awardee (Culinary Arts 1992)
The Gerry Roxas Foundation Award for Excellence
Book Published Cocina Sulipeña: Culinary Gems from Old Pampanga (1993)
Published Pinoy Classic Series: The Inihaw, Ensalada, Adobo, And Pancit Books (1999)
Promoted to Maitre Rotisseur (1999)
Published Pinoy Classic Series: The Kakanin, Sabaw, Gulay Philippine Bar Book (2001)
National Book Awards for his Little Cookbook Series 2002 Archer Achiever of the College of Liberal Arts (2000- 2001) DLSU, Taft
La Salle Dove Award for Excellence (2000- 2001) DLSU, Taft
Published Fundamentals of Professional Cooking and Baking Textbook (2002)
Knighted by The Confradia de Caballeros de San Miguel de Las Viñas, Spain (2003)
Promoted to Commandeur by Confrerie de la Chaine des Rotisseurs 2004

Gonzalez is the chef-owner of Cafe Ysabel, an upscale fine dining restaurant in San Juan, Metro Manila. He is also the a professior, the founder and president of Center for Asian Culinary Studies, a culinary school specializing in Asian, European and fusion cuisine. He also chairs Supreme Food and Beverage Consultancy, a management consulting firm catering to businesses in the hotel and restaurant field.

Gonzalez has hosted cooking shows on television. He has written books and magazine articles on topics related to Philippine and international cuisine. Gonzalez is a conseiller culinaire of the National Board of the Chaine des Rotisseurs. He is a member of International Wine and Food Society based in London. He is also a founding member of Alta Cocina Filipina, a culinary group which aims to promote and elevate the standards of Philippine cuisine. 

His publications were as follows: 

• Fundamentals of Professional Cooking and Baking. Co-author with Jill Sandique. Anvil Publishing, 2004.
• Cocina Sulipeña: Culinary from Old Pampanga. Anvil Publishing.
• Pinoy Classic Cuisine Series. Anvil Publishing.
• East Meets East. Anvil Publishing.

Trivia's about Gene Gonzales: 

• Chef Gene has a son named Gino Gonzalez. He is also a chef-instructor and television host.
• Chef Gene has competed and won two gold medals in fencing at the Southeast Asian Games.
• Chef Gene is also skilled in painting.He uses the proceeds of his painting sales to fund his charities.
• Chef Gene was a member of Kundirana, LSGH's well-renowned singing group.
• Chef Gene has a daughter named Giannina who is a foreign trained professional food stylist and culinarian.
• Chef Gene is the nephew of Br. Andrew Gonzalez, FSC, former Philippine Secretary of Education (1998-2001) and President Emeritus of the De La Salle University System.
• Chef Gene is the great-grandson of Dr. Joaquin Gonzalez (politician) one of the drafters of the Malolos Constitution, the first Philippine constitution.

Third on my list of Philippines Famous Chef is

Heny Sison

Heny Sison, popularly known as Chef Heny, is a pastry chef, cake decorator, and television host in the Philippines. Sison started working as an economic researcher and financial analyst. She enrolled in culinary classes to cultivate her interest in baking and cake decorating. She eventually resigned and started a business making birthday and wedding cakes as well as teaching baking and cake decorating. In 1985, Sison opened the Heny Sison School of Cake Decorating and Baking. Later, she renamed it to Heny Sison Culinary School after adding cooking classes to her regular baking repertoire to provide a more comprehensive culinary education. Today, her school holds recreational short courses and months-long culinary programs for serious culinary professionals. She has a pool of full-time and part-time chef-instructors specializing in Philippine, Asian, and European cuisine, among others. Sison trained in various elements of cake decorating and baking at the Wilton School of Cake Decorating and Confectionery in Woodridge, Illinois; L'Academie de Cuisine in Bethesda, Maryland; Maid of Scandinavia in Minneapolis under Roland Winbeckler, Marsha Winbeckler and Marie Grainger; the Culinary Institute of America at Greystone, Napa Valley and Draeger's Culinary Center in California. Sison hosts a Sunday cooking show entitled A Taste of Life with Heny Sison aired on IBC-13 Television Network. She writes for culinary magazines and newspaper features. She has endorsed dairy products in television and print advertisements. Sison has also appeared either as a judge, commentator, or host in cooking competitions televised nationwide. She has a new show, "Heny's Kitchen", aired every Sunday on QTV 11 at 8:30 a.m. Sison is a Director of Petal Craft International, a firm which conducts training in the design of sugar flowers for export and local markets. She is also a Director of Cake Art International, a retailer and wholesaler of confectionery, baking and cake decorating supplies. Sison is a member of the International Cake Exploration Society and the Bread Bakers Guild of America. Sison is famous for having baked wedding cakes of actresses Mikee Cojuangco-Jaworski and Ruffa Gutierrez-Bektas.

Fourth on my list of Philippines Famous Chef is 

Cristeta Comerford

Cristeta Pasia Comerford (born 1962) is a Filipino American chef who has been the White House Executive Chef since 2005. She is the first woman to be selected for the post, and also the first of Asian American descent. Cristeta Comerford was born as Cristeta Pasia in the Philippines and grew up at Sampaloc, Manila. She completed her secondary education at the Manila Science High School. She attended the University of the Philippines, Diliman in Quezon City, majoring in food technology. However, she left school before completing the degree when she immigrated to the United States at the age of 23. Comerford's first job was at the Sheraton Hotel near O'Hare International Airport. She also worked at the Hyatt Regency hotel. After Chicago, she moved to Washington, D.C., and worked as a chef at two restaurants. She additionally spent six months in Vienna as a rotating chef. Comerford was recruited by White House executive chef Walter Scheib III in 1995 to work in the Clinton White House.

After Scheib resigned in February 2005, Comerford was appointed White House executive chef by First Lady Laura Bush on August 14, 2005. Comerford is the first female White House executive chef and the first person of ethnic minority origin to hold this position.

She reportedly was appointed to this position due to her handling of a large dinner that was held in honor of Indian Prime Minister Manmohan Singh.

She was referred to when George Bush mentioned his "Philippine-American chef" to visiting Philippine president Gloria Macapagal-Arroyo in June 2008.

On January 9, 2009, the Obama transition team announced that Comerford would be retained as the administration's head chef. Michelle Obama stated, "Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families." 

Comerford appeared on a special two hour episode of Iron Chef America, originally broadcast on January 2, 2010. She was teamed up with Bobby Flay and competed against a team of Emeril Lagasse and Mario Batali. Comerford and Flay were triumphant. She lives in Columbia, Maryland, with her husband, John, and their daughter, Danielle.

Fifth on my list of Philippines Famous Chef 

is

Nora Daza

Nora Guanzon Villanueva-Daza, popularly known as Chef Nora Daza, is a veteran gourmet chef, restaurateur, socio-civic leader, television host, and cookbook author in the Philippines. Daza was born into a privileged family as a daughter of Alejandro Jose Villanueva, a high-profile engineer, and Encarnacion Guanzon, daughter of then provincial governor of Pampanga. Daza experienced a sheltered childhood filled with culinary adventures. Daza obtained a Bachelor of Science in Home Economics from the University of the Philippines in 1952. She attended Cornell University in Ithaca, New York, from 1955 to 1956, earning a Master of Science major in Restaurant and Institution Management. At Cornell, she was admitted into the Phi Kappa Phi Honor Society. Daza became a judge of cooking contests held by Manila Gas Corporation from 1957 to 1960. She hosted television cooking shows At Home with Nora and Cooking It Up with Nora to wide popular acclaim and viewership for several years. She was appointed Director of Manila Gas Cooking School where she selected, modified, checked, and kitchen-tested over five-hundred recipes for around three-thousand students who enrolled over a period of four years. Daza authored several cookbooks and became a columnist for several national dailies and lifestyle magazines. She has put up fine dining restaurants, including Au Bon Vivant, reputedly the first restaurant in Manila to offer authentic French cuisine.

Daza was elected Vice President of the Philippine Association of Nutrition, Secretary of the Hotel and Restaurant Association of the Philippines, Adviser-Admiral of the Homemakers Club, Director of Hotel and Tourist Industries of the Philippines, and President of Philippine Home Economists in Business. Once, she ran for a seat in the Philippine Senate but lost. Daza's son, Sandy Daza, is a chef and restaurateur specializing in Filipino and Thai cuisines. He has hosted television cooking shows and has written books and articles on cooking and baking. Daza's other son, Bong Daza, is a food entrepreneur specializing in processed meats and fish. He is the estranged husband of Miss Universe 1969 winner Gloria Diaz. He ran for vice-mayor of Makati City but lost in the elections.

All about Filipino Cuisine :)

SOUPS

Pork Sinigang

Pork Sinigang is one of the most Popular Filipino Cuisine that every Filipino loves to eat. Not only that, but even the foreigners who came to visit our country had learned to love Pork Sinigang. Because of it's souring taste, the Pork Sinigang is even well known outside our country.

Ingredients:

2 Lbs of Pork Belly cut in 2 in. cubes (Liempo)

1 Small radish cut in 2 in. small pieces (Labanos/Daikon)

1 Medium Onion sliced thinly

1 Small tomato diced

1 Eggplant cut diagonally

1 Cup of Sitaw cut in 2 in. length (String Beans)

3 Cups of Kangkong (Water Spinach)

2 Pcs. Of Siling Mahaba (Finger Peppers)

1½ Packet of Knorr Sinigang Mix

1 Tsp. MSG (Vetsin)

Salt to taste

1½ Quarts of water

Directions:

In a large pot add water and bring to a boil. Next add pork, cover, and let it simmer for 3 minutes. Remove scum from the broth and then add onions, tomatoes, siling mahaba, (finger peppers) msg, (vetsin) and the sinigang mix and let cook for 10 minutes. Then add the Labanos, (radish) cover, and let it simmer for another 10 minutes. Add eggplant and cook it for an additional 10 minutes. Finally add the water spinach (Kangkong) and add salt if needed. Let it cook for three more minutes and it’s ready. Serve with rice. Enjoy!

Nilagang Baka

Nilagang Baka is one of my favorite Filipino Cuisine. It's tenderness and the savoring taste of meat is awesome. Most, Filipino enjoy this cuisine when it's in the rainy season or when it is in lunch time. The hotness of this cuisine gives us sweat while eating this. Btw, there are alot of Nilagang Baka version since Filipino's are creative when it comes to cooking.

Ingredients:

3½ Lbs. Boneless beef chuck roast cut in 2 in. cubes

2 Medium onions sliced thinly

1 Small Cabbage de-cored and cut in wedges

3 Medium carrots peeled and cut in 2 in. pieces

4 Medium potatoes peeled and quartered

Water for braising (boiling) don’t use beef broth*

8 Whole peppercorns

1 Tbs. Salt

½ Tbs. MSG (vetsin)

Note: * It will alter the taste.

Directions:

In a large pot place beef and cover with water about 2 inches above the meat. Bring it to a rapid boil. Remove the scum as it rises, add the onions, and lower the heat to medium high. Cover and let simmer for 15 minutes. Next add salt, msg, and whole peppercorns. Cover and let it cook for 1½ hours or until beef is very tender. Add water if necessary maintaining the 2 inch water level above the meat. At this time you may add the carrots and potatoes. Cover and let them cook for an additional 15 minutes or until carrots and potatoes are tender. Add cabbage, cover, and let it cook for 3 more minutes. Adjust the taste by adding more salt if necessary. Serve with white rice and the fish sauce condiments. Enjoy!

Translation:

Nilaga = Braised or Boiled

Thai Peppers = Siling Labuyo or Birds Eye Chili

Baka = Beef

Chicken Sopas

Another Filipino Favorite Cuisine is the Chicken Sopas. Chicken Sopas is always present in Rainy days or Cold weather. It is also present in burial gatherings or family gatherings since it is easy to cook and prepare. With its strong Chicken savoring, it also taste good because of it's creaminess and the vegetables in it.

Ingredients:

1 Boneless chicken breast

2 Cups macaroni shells (elbow is fine if you prefer)

12 Cups chicken stock

1 Cube chicken bouillon

1½ Cups milk

¼ Cup shredded carrots

1 Cup shredded cabbage

2 Hotdogs cut into matchsticks pieces

4 Garlic cloves

½ Tsp. Ground black pepper

2 Tbs. Patis (fish sauce)

7 Cups water

3 Cans chicken stock (6 cups)

Start by boiling the chicken breast with 7 cups of chicken stock. Have six (three cans) more cups ready for the rest of the ingredients.

Cooking Process:

Brown garlic with 4 tbs. of cooking oil, then add onions, and let it cook until softened.

After the onions are ready, add your shredded chicken breast, and season it lightly with salt and pepper. Let the chicken breast cook for about 2 minutes, add the hotdogs, and allow it to cook for two minutes also.

After the hotdogs are ready go ahead and season it with 2 tbs. patis. (fish sauce) At this time you may go ahead and add the 12 cups chicken stock.

Bring the stock to a boil and let it simmer for two minutes, then add the 2 cups of macaroni shells. At this point, it is very important that you stir it constantly to avoid the macaroni from sticking to each other.

Time it from this point. See the cooking instructions of your macaroni for how long you should cook it. Normally, it should take anywhere from 7-9 minutes.

The idea is that you want to get all your ingredients in and cooking at least two minutes under the time that is required to cook your macaroni. Do not, I repeat, do not cook it the full 7 or 9 minutes before removing it from the heat. If you do, you will over cook your macaroni every time.

Your macaroni will continue to cook after you turn the heat off, therefore you have to give it time for that.

Okay let’s get back to cooking: After three minutes, add the milk and let it cook for 2 minutes. Then add your carrots and let it cook for another minute. Adjust the taste by adding more salt, ground pepper, or patis if needed and add your final ingredient, which is the cabbage. Stir it good, put the cover back on, and remove it from the heat. Let it stand for five minutes before serving.

Stews

Pork Adobo

OMG! One of my favorite Filipino Cuisine! Pork Adobo is well known all over the world. Not only here in the Philippines but also in other Foreign Country. With it's well balance taste because of its rich ingredients, Pork Adobo is a crowd favorite. Chicken, fish, vegetables etc. can be also cooked into Adobo. 

Ingredients:

2 Lbs. of Meat (Chicken or Pork or combination of both)

1 Tbs. oil (optional) if you choose to cook Chicken only

1½ oz. Soy sauce

½ oz. Vinegar

6 oz. Water

6 Cloves of Garlic, smashed

3 Bay leafs

8 Whole black peppercorns

½ Tbs. Ground black pepper

½ Tbs. MSG

2 Medium size potatoes peeled & quartered

Liquid Mixture 1 Cup:

1½ oz. of soy sauce

½ oz. of vinegar

6 oz. water

How Much Mixture?

The rule of thumb is to put enough mixture just below the meat level. The measurement above is for one cup of liquid mixture. Only make one cup of mixture at a time to pour onto the meat and if one cup is not enough just make another cup and pour it on there until you reach the right level. (Just below the meat level) Discard the rest of the mixture, if there’s any left. Do not use too much mixture or you will end up with a very salty Adobo.

Cooking Directions:

In the pot add the Meat, Garlic, Ground Black Pepper, Whole Peppercorns, Bay leafs, and MSG. Bring to a boil, lower the heat to medium low, and let it simmer for 30 minutes. Then add the potatoes and let it simmer for another 10 minutes. At this point you need to increase the heat to high and keep checking in 2-minute increments until the liquid is almost or totally evaporated if you prefer a dry Adobo. Serve with rice and enjoy!

Personal Note!

I learned from trial and error when cooking Adobo. The key part is getting just the right measurements for the liquid mixture, otherwise your Adobo could end up way too salty. This is also one of the reasons the common version of Adobo is prepared dry with no gravy. What most recipes suggest is to take the meat out of the liquid mixture about half way through the cooking process and frying it after that.

In this recipe I will show you the proper measurements of a soy sauce, vinegar, and water combination to achieve the true finger licking taste of Adobo without wondering whether it’s going to be salty or not. With these measurements you can either cook it until all the liquid totally evaporates or you can have a little bit left for the ones who like the gravy. Either way you can’t go wrong.

For best results prepare this dish a day ahead, let sit in the fridge overnight, and re-heat before serving. It gives the flavors time to blend in. This process also works well for Caldereta’s.

The Oops:

If your liquid dried out by accident, don’t panic just add ¼ cup of water, agitate the pot, and taste it. You might have to add a pinch of salt.

Tip One:

When stirring avoid using a spoon, it will break the meat and potatoes apart as it tenderizes. Use the method below when stirring!

Tip Two:

If you decide to use Pork, use pork butt and bring the liquid mixture just above the meat (not below) and let it cook for 2 hours on medium low in order for the meat to be very tender.

Tip Three:

If you use Chicken only, add 1 Tbs. of oil into the pot.

Warning!

After increasing the heat to HIGH stir frequently to avoid scorching. The best way to stir it is to agitate the pot GENTLY in a CIRCULAR motion while HOLDING the lid firmly. Cook safely and enjoy your Adobo!

Afritada Chicken

Chicken Afritada is one of my Favorite Filipino Cuisine. Its taste gives me a ticket to the moon. 

Ingredients:

2 Large chicken breasts cut into 2 in. cubes

5 Beef franks hotdogs cut in 1 in. diagonal pieces

1-15 oz. can of tomato sauce

1-8 oz. can of tomato sauce

1 Medium sized onion sliced thinly

4 Garlic cloves peeled and smashed

2 Medium potatoes peeled and quartered

1 Large carrot cut in 2 in. long pieces

1 Red bell pepper seeded and cut in 1 in. strips

1 Bay leaf

1 Tsp. Ground black peppercorns

½ Tsp. MSG

½ Tbs. Salt

Note:

You can substitute the hotdogs with chicken liver if you prefer. I have also combined chicken and pork belly before with great results.

Directions:

In a large pot combine chicken, garlic, onion, ground black pepper, msg, tomato sauce, (both cans) and bay leaf. Stir and bring it to a simmer. Cover pot and let it cook for 12 minutes on medium low heat. Add hotdogs, carrots, and potatoes. Stir and cover pot and let it cook for another 15 minutes or until potatoes and carrots are tender. Adjust taste by adding more salt & pepper if needed. Finally add the red bell peppers and cook it for another 5 minutes. Serve rice and top with chicken Afritada and patis for dipping sauce. Enjoy!

Fried/Grilled

Pinoy Pork Barbecue

Barbecue is Famous to all filipinos. Barbecues are always present on parties and gatherings. It is also present on streets and even in the Restaurants, in fact there is a Restaurants which there main dish is Barbecue or Grilled Pork, fish etc.

Ingredients:

2 Lbs. of Pork butt or belly (if using pork belly remove the skin)

1 Cup of soy sauce

1 Whole garlic peeled & smashed

1 Small onion minced

2 Lemons

½ Cup of 7UP

1 Tsp. Ground black pepper

5 Tbs. Dark brown sugar

1 Cup of Banana sauce (ketchup)

1 Tsp. MSG (optional)

Directions:

Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1 inch wide x 1 ½ inch long pieces. Slide pork onto skewers and set aside.

In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ. 

Tip:

Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.

Lumpia

Lumpia is one of my favorite finger foods. Me and my cousin always do this at home, for miryenda or even for dinner. It is easy to cook and prepare!

Ingredients:

2-3 cups fresh bean sprouts

2 cups shredded cabbage

½ cup shredded carrots (matchsticks)

1 Lb. Ground pork

½ Teaspoon ground black pepper

4 cloves Garlic, smashed

1 Medium onion, diced

1 Tbs. Fish sauce (patis)

¼ Tbs. Salt

6-7 Stalks green onions (chopped)

Vegetable oil for Deep-frying

Lumpia wrappers

Cooking Process:

Start by pre-heating your wok and then adding the garlic and frying it until golden brown. After the garlic browns, then you can add the onions and cook until soft.

Next, add the meat to the wok and brown it while stirring constantly. When the meat is done, you can add the carrots and let it cook for about a minute. Then add the cabbage and let it cook for about a minute also.

Season your vegetables with fish sauce, ground black pepper, and after a minute go ahead and add the beans sprouts and green onions and let it cook for half a minute while stirring it. Remove the wok from the heat and let it cool off a bit before you start wrapping it.

After the stuffing mixture has cooled down, begin wrapping it immediately and then deep fry over medium high heat for about 1-2 minutes per batch. That’s  it, you’re done.

Dipping Sauce:

Mix together finely diced onion, smashed garlic, 1:1 vinegar/water mixture, pinch of salt & pepper and several Thai peppers into a bowl.