2012 FOOD FESTIVAL IN THE PHILIPPINES

The WOFEX( World Food Expo) have announced their upcoming and much awaited 2012 Food Festivals, Exhibits, Trade Shows and Expo which will be held on August 1 - 4, 2012 as they celebrate their 12th International Expo on Worldwide Food and Beverages. Audience and participants may continuously expect WOFEX in organizing events to jointly bring together different groups of the Food and Beverage Industry.

LIEZEL`S TOCINO SPECIAL

Liezel`s Tocino Special

ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick

3 cloves garlic, crushed

a  pinch of powdered pepper


3 tablespoons soy sauce


3 tablespoons vinegar


2 tablespoon sugar


4 tablespoons sweet blend catsup


3 tablespoons cooking oil


seasoning to taste

SWEET N SOUR FISH (TILAPIA)

sweet n  sour fish

ingredients :


1 kilo tilapia

about 50 gms ginger, finely cut into small  strips

3  cloves garlic, chopped

1 onion, finely chopped

50 grams carrots, chopped into strips and diagonally

2 tablespoon soy sauce

2 tablespoon vinegar

200 grams pack  tomato sauce

1/2 cup  water

1 tablespoon sugar

pepper and seasoning to taste

PININYAHANG MANOK

ingredients :


1 kilo chicken, chopped


3 cloves garlic, minced


1 head onion, chopped thinly into smaller pieces


2 tablespoon soy sauce


1 can ( 250 ml ) pineapple juice


carrots, chopped into small pieces


250 grams pineapple chunks, drained and reserve syrup


1 tablespoon sugar

1/2 cup water


seasoning to taste

MAJA MAIS

 ingredients :

1 can (470 gms.) whole kernel corn

3 cups pure coconut milk

1 can (470 ml.) evaporated milk

1 can (470 ml) condensed milk

300 gms cornstarch

butter

grated cheese

1 cup water

sugar

BEANS GUISADO WITH SOTANGHON

Ingredients  :

3 cloves garlic, minced

1  medium sized onion, chopped into small pieces

250 grams  ground pork

3 tablespoons soy sauce

Ground pepper

1  tablespoon cooking oil

2 glasses of  water

200 grams sotanghon  (Chinese  long rice stick)

500 grams  beans, sliced thinly and diagonally

Salt  and seasoning to  taste

LECHON KAWALI

 ingredients :

1 1/2  lbs pork  liempo (pork belly)

3     garlic cloves, crushed

2     laurel leaves (bay leaves)

1     teaspoon peppercorns or 1/2 teaspoon black pepper

  salt

  water, for boiling

  oil (for frying)

PASTILLAS DE MANI

ingredients:

1 can condensed milk  

1 cup ground nuts

1 tbsp corn syrup

1 tsp flavoring

POLVORON

ingredients:

1 cup toasted flour

1 cup powdered milk

3/4 c sugar

1/2 lb. butter, melted

1 tsp lemon extract

1/3 cup chopped cashews (optional)

WHITE CHOCOLATE RING WITH CREAMY FROSTING

ingredients :

1 cup ( 250 ml ) milk

2 1/4 cups ( 450 g) sugar

5 oz. ( 150 g) white chocolate, chopped

1 cup ( 250 g ) butter

2 cups ( 300 g ) all purpose ( plain ) flour

2 teasepoons baking powder

1 teasepoon extract (essence)

2 large eggs, lightly beaten

Candied orange to garnish

CHOCOLATE CARAMEL FUDGE

INGREDIENTS:

1 1/2 cups (300 g) sugar

1/2 cup (100 g) firmly packed brown sugar

3 oz (90 g) bittersweet (dark) chocolate, chopped

2 tablespoons corn (golden) syrup

1/2 cup (125 ml), heavy (double) cream

1/4 cup (60 ml) milk

1/4 cup (60 g) butter

Mini Chocolate Cupcakes With Cream and Fruit

Ingredients :

5 oz (150 g) semisweet (dark) chocolate, broken into pieces

2/3 cup (150 g) mascarpone cheese

1 tablespoon orange liqueur

16 fresh raspberries

16 fresh blueberries

The JUNIOR MASTER CHEF PINOY EDITION HAD JUST BEGAN

The Junior Master Chef- Pinoy edition  had just began airing last August 27, 2010 Saturday via  the ABS-CBN network. Hosting the show was our very own soap opera queen, Mrs. Judy Ann Santos- Agoncillo and the others are the  three of  the most  world-renowned Filipino chefs Fernando “Ferns” Aracama, Rolando “Lau” Laudico, and JP “Jayps” Anglo in the newest reality franchise from the group that brought you phenomenal hits Pinoy Big Brother, Pinoy Dream Academy, and The Biggest Loser Pinoy Edition.


It was  so  inspiring that kids at  their early age began spending their time  in developing their skills and passion for cooking. 


Let me  just share you a  clip from what happened on the first two episodes...here it goes....

PORK MENUDO

ingredients:


1 kilo pork

3 cloves garlic, crushed

1 medium onion,  minced

3 tablespoon soy sauce

1 tablespoon cooking oil

2  medium sized tomatoes,  chopped  into  small pieces

1 piece red or green bellpepper, chopped into small  square pieces

200  grams potatoes, diced

11/2  glasses  of water

1 piece small sized carrots, diced

3 to 4 pieces regular sized hotdogs,  sliced thinly and diagonally

a pinch of powdered black pepper

50 grams raisins, a pinch of sugar and salt to taste (optional)

JUNIOR MASTER CHEF PINOY EDITION

The JUNIOR MASTER CHEF Pinoy editon will soon be aired over ABS-CBN which will be hosted by non other than the most popular and remarkable best actress in the showbiz industry, the ultimate superstar, and one of the credibly great product endorsers in the Philippines, Mrs Judy Ann Santos-Agoncillo.

Junior master Chef Pinoy edition

The remarkable success of the Master Chef- Australian edition had made  its great impact on the interest of the Filipino audience which ended up as a result to an adaptation of  the said British show, featuring the contestants whose age ranges from 8 to 13.  Kids at their very young age would learn how to cook food very well and advance their skills  to the next level.It was so very adorable because not all the kids has their great skills and passion for cooking. Most of the kids would rather spent their time playing and stralling around the mall if they were not in school.Such  inspiring goals that  captures the heart of the young ones and help them  acquire more knowledge and enhanced their skills in cooking, making them a more responsible being at their early years resulted to a much awaited  upcoming  of JUNIOR MASTER CHEF Pinoy edition which will be aired soon here in the Philippines. So if anyone would like to have a peep of the previously held Master Chef Australian episodes, you can watch on it in Star World during Sundays from 7:00 to 9:00 pm.

2011 PHILIPPINE FOOD EVENTS

DATE : March 31 - April 2, 2011 - by Philippine International Food and Beverage Expo (PIFBEX)
VENUE:  World Trade Center, Metro Manila
OBJECTIVES : To envision the best of International Food and Beverage in the ever changing demand of the industry and meeting new needs in the global market by offering innovative business opportunity to reach potential customers in the latest machinery, equipment and technology related to food processing, handling and packaging.



DATE : May 12 - 14, 2011 - by 8th International Food Exhibition (IFEX) 
VENUE : Halls 1-4 SMX Convention Center, Pasay City, Metro Manila, Philippines
SHOW HOURS : 10 AM. to 7PM, thursday to saturday
FAIR ADMISSION : Exporters & Mindanao Halls : 1st & 2nd Day – Trade visitors only
3rd Day – Open to the Public
International Hall : 1st to 3rd Day - Open to Trade Visitors and Public
Retailers Hall : 1st to 3rd Day - Open to Trade Visitors and Public
OBJECTIVES : To provide gainful business opportunities for importers, exporters, retailers, wholesalers and manufacturers eyeing both the local and international markets 
FEATURE : It will feature shows within a show that highlight fresh ideas, valuable industry information, and exciting competitions and activities. 










 

Pakbet (tagalog)

ingredients:

250 grams pork, chopped into thin cubes

3 cloves garlic, crushed

1 medium onion, diced

2 medium tomatoes, diced

1/2  tablespoon shrimp paste

2 tablespoon  patis (the transparent brown fish sauce) or  ( use 1 tablespoon salt if there`s no patis or no fish sauce available)

2 curve slices of squash, cut into cubes

1 tablespoon corn oil

2 cups water

1/2 teaspoon sugar

150 to 200 grams hyacinth beans

3 medium size eggplant, cut into halves and lengthwise

5 pcs. lady fingers, chopped into halves

1 bundle ( about 10 strings ) string beans, chopped about 2 inches long.

a pinch of ajinomoto seasoning to taste

a pinch of powdered ground pepper

malunggay leaves (moringa)

Blogger Buzz: Show off your Followers

Blogger Buzz: Show off your Followers

Spaghetti with beef, mushoom sauce and bits

My mom taught me how to prepare this dish because many people really admire her unique ability to cook and experiment foods as her own recipe. This was the dish that a lot of our neighbors and friend keep on asking us to prepare most of the time because of it`s delicious taste and creamy experience  with  mushrooms and beef that had sinked in to give the pasta its unforgettable saucy and delightful taste with the people.

ingredients :

1 kilo pasta spaghetti

 4 cloves garlic, minced

Pocherong Manok ( Chicken Pochero)

pocherong manok

ingredients:

1 kilo chicken ( mixed parts),chopped

250 gms baguio beans, sliced diagonally into  equal parts

1/2 part medium sized cabbage, quartered

2 stalks celery, chopped

2 piece medium sized eggplant, cut legthwise into halves.

1/2 part pechay baguio, quartered

5 pieces saging na saba, cut diagonally into two

2 medium sized kamote ( sweet potato), quartered

2 medium sized potatoes, quartered

salt to taste

sugar to taste a bit sweet

a pinch of ground pepper

2 cloves garlic, crushed

1 tablespoon vegetable oil

1 medium onion, chopped

100 gms tomato sauce

1/2 cup water

seasoning to taste

I LOVE BREADTALK!

My love for breadtalk started when my brother gave me one of his favorite pasalubong which he bought from the Breadtalk store outlet. I started to have a bit with one of its product which has a sweet, delicious and spicy taste. Its a bread with sweet and spicy cornedbeef filling. I am not a bread lover before but when I started to taste some of the Breadtalk products, I began to like breads specially those you can only buy from the Breadtalk store.

BREADTALK GLOBAL BRANDS

   
BreadTalk, a Singaporean lifestyle brand that has gained international appeal, is widely credited for taking the bread and bakery industry to new heights. Its introduction of the Flosss® bun propelled the brand into consumers' minds and since opening in 2000, BreadTalk has continued to churn out exciting products and offer a unique shopping experience for its customers.

Emphasizing its boutique bakery concept, each BreadTalk store is literally a bread shopping haven where each product tells a story. Be it a chef's or baker's own inspiration, the workings of politics or society's trends, BreadTalk's

THE BREADTALK ORIGINALS
FLOSSS®

FLOSSS®

 I'm a soft, light bread subtly flavored with a special cream and generously covered with pork flosss… a perfect bite!

HOT CHIC®

HOT CHIC®

 Chef Itaru was having a well deserved holiday on a Sunny Greek Island. The blue sky and the lapping waves all had a hypnotic effect on him. He feell into a peaceful slumber on his sun-chair. When he awoke, his cheeks were burning from the sun! Going about with this new glow, Grecian women flocked to his exotic 'toasted' charm! To celebrate his stroke of 'cheeky' luck, he created the Hot Chic. So, the moral of the story? Leave your sunblock at home at your next holiday.


FIRE FLOSSS®

FIRE FLOSSS®

KONICHIKUWA

KONICHIKUWA

"Konichikuwa" is the first Japanese wordI learnt during my travel. Nothing brings a smile faster to other than a simple greeting with a touch of sincerity. Just like this crowd pleaser I created, its flavourful toppings of Japanese fishcakes with cheese will have you smiling.

MY BREADTALK FAVORITES:

APPLE GALAXY

CHICKEN GARLIC SAUSAGE PIZZA

FRENCH RAISIN

HAWAIIAN PIZZA

SPRING IN THE CITY

 RAISIN ALMOND SCONE

SWEET POTATO

 WALNUT RAISIN BUTTER CAKE

 An Pan Cream Cheese

A Pot Of Potatoes

Cures of the Golden Flower

Cranberry Cream Cheeze Mini Toast

Cream Cheese Pound Cake

THE BREADTALK STORE

Distinctive, stylish and so delicious, every one of their baked creations has garnered a loyal following, turning BreadTalk into an award-winning boutique with over 1000 different breads, buns and cakes created, each endowed with its own unique name, personality and flavour. The brand turned eight in 2008 and to celebrate our milestone, we unveiled our new bakery boutique concept at Singapore's City Link Mall.



LOCATIONS:

GLORIETTA 4

ROCKWELL

SM MEGAMALL

ALABANG TOWN CENTER

GATEWAY

ROBINSON`S PLACE MANILA

SM MALL OF ASIA

SM CITY NORTH EDSA

TRINOMA

LANDMARK TRINOMA

SM CITY CEBU

SM CITY MARIKINA

LANDMARK MAKATI

AYALA CENTER CEBU

MARQUEE MALL PAMPANGA

ICE CREAM RECIPIES

CHOCOLATE ICE CREAM WITH MILK CHOCOLATE

 

ingredients :

5 egg yolks,

1 pint (500ml) milk,

1/2 pint (250ml) double/heavy cream,

2 oz (50g) sugar,

150g (6 oz) milk chocolate cut into small squares


Procedure :

• Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. 
• Stir to allow to melt and then leave the custard to cool. 
• Then chill the custard until it's really cold. 
• Once chilled, mix until slushy. 
• Add the cream (whipped) and make sure it mixes in well.
• Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Homemade Ice Cream Strawberry Ice Cream Recipe

ingredients :

3 egg yolks (beaten)

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar

2 cups of strawberries

1 teaspoon of vanilla essence

Procedure :

• Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. 
• Place in the refrigerator whilst making the rest of the recipe.
  In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. 
• Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
  Transfer the mixture into a chilled bowl to cool. 
• When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. 
• When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
  Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Vanilla Ice Cream

ingredients :

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar

1 vanilla pod (scored down the middle)

Procedure :
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar until thick.  Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.  Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

 

PORK SISIG

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

ICE CRAZE RECIPIES

HOW TO MAKE AN ICE SCRAMBLE OF YOUR OWN?

Ingredients for syrup:

sugar

evaporated milk

banana flavor

pink coloring

Procedure:

•  Mix syrup with crushed ice.
•  Top with powdered milk (optional) 

CHOCO ICE SCRAMBLE 

Ingredients:

1 cup Alaska Evaporada

1/2 cup instant chocolate powder

3 tablespoons sugar

1 cup water

1 pc banana, chopped (optional)

3 cups crushed ice



Procedure:

•  Place all ingredients in a blender and process until smooth.
• Place in serving glasses and top with a swirl of Alaska Condensada if desired.

For finer ice:

Mix syrup and evaporated milk with the right amount of water and freeze in a rigid container. Once this freezes, the resulting frozen block is easier to shave (you can even use a spoon). If you want it slushy you can just partially freeze it. Feel free to adjust the ingredients to suit your taste.

Pochero (Beef Shanks with Vegetables)

ingredients : 

1 kg (2 lb) boneless beef shanks

3-4 saba bananas (plantains)

2 tablespoons oil

2 pieces chorizo sliced into 1-cm (½-in) pieces

2 liters (8 cups) beef stock

2 medium potatoes, peeled and quartered

100g (¾ cup) chickpeas

1 cabbage, quartered

2 tablespoons patis (fish sauce)

CHOCOLATE SLAB WITH CREAM AND RASPBERRY

INGREDIENTS : 

14 oz (400 g) semisweet (dark) chocolate

1 1/4 cups (310 ml) heavy (double) cream

4 tablespoon sugar 

14 oz (400 g) fresh raspberries

1 tablespoon coarsely chopped mint, to garnish


1/3 cup (50 g) confectioner`s (icing) sugar, to dust




PROCEDURE :

• Melt the chocolate in a double boiler over barely simmering water.
• Pour the melted chocolate over a large sheet of waxed paper and spread to a thickness of 1/8 inch (3 mm).
• Let stand until set
• Cut the sheet into 18 rectangles of equal size using a sharp knife dipped in boiling water.
• Beat the cream and sugar in a large bowl until stiff.
• Refrigerate until ready to use.
• Place a rectangle of chocolate on each serving dish.
• Top with a spoonful of cream and a few raspberries.
• Cover with another piece of chocolate, more cream and raspberries and finish with another layer of chocolate.
• Decorate with mint leaves and raspberries.

• Dust with the confectioner`s sugar.

 Makes 6 servings


preparation 35 min + 2 hours to set

TEN COMMANDMENTS OF GOOD FOOD HABITS

1. Eat slowly, chewing food thoroughly. Food should be eaten slowly, and should be thoroughly masticated.
2. Eat regularly. Regularity in eating is of vital importance. The stomach cannot properly handle a delayed meal.
3. Eat nothing between meals. Never should a morsel of food pass the lips between the meals.
4. Eat in cheerful surrounding and with pleasant table conversation. A merry heart does good like a medicine.
5. Drink water abundantly between meals. Drink freely, it (water ) helps to supply the necessities of the system, and assist nature to resist disease. Drink freely of pure soft water.
6. Use simple methods of food preparation. If you regard your life, you should eat plain food, prepared in the simplest manner.
7. Use mainly natural sweets instead of sugar. Be moderate in the use of all sugars. The free uses of sugar in any form tends to clog the system, and is not a frequentlu cause of disease.
8. Use natural foods. Grsins, fruits, nuts and vegetables constitute the diet chosen for us by our Creator. These foods prepared in a simple and natural manner as possible, are the most healthful and nourishing.
9. Cook to preserve food values. There is a way of combining and preparing food that will make it both wholesome and nourishing. There is such a thing as robbing the body of nutrition.
10. Be sure fruits and vegetables are in good condition. More die by eating decayed fruits and decayed vegetables which ferment the stomach and result in blood poisoning, than we have any idea of.

POINTERS TO ENSURE MEAL PLANNING SUCCESS

1. Avoid preparing foods of the same food group in one meal, such as starches-pancit, spaghetti and rice, or proteins-baked beans, gluten minudo and fried tokwa.
2. Have a good balance between soft and solid foods. A meal of arroz caldo, guinataang kamote, and macaroni soup is far too soft. Likewise a meal of fried tolwa, pancit bihon, and cuchinta is intolerably dry.
3. Avoid preparing high seasoned foods in one meal. Seasonings should be used sparingly.
4. Serve only a few varieties of food in one meal. Two or three kind is enough.
5. Consider the cost of the food. Food not in season is always more expensive.There is enough variety among the inexpensive ones.
6. Observe food color harmony as much as possible.
7. Plan for a substancial breakfast.A good diet for the day begins with a good breakfast. The body is in greater need of food then than at any other time. If one is not hungry at breakfast, the cause should be sought out and corrected.
8. Supper should consist of the simplest meal of the day. If a hearty meal is planned, it should be served as early as possible.

TIPS ON MAKING MENU

1.Use the Basic Six as your guide in making menu.
2. Try to plan weekly menus. Avoid having the same menu on the same day of the week, week after week.
3. Make use of foods in season. They are fresh, wholesome and inexpensive.
4. Menus should be flexible to adjust to the availability of food supply.
5. For variety, serve foods which have good flavor combination and meals that catch the eye and whet the appettite.
6. When planning for a meal, select dishes which do not make use of the same cooking utensil.
7. Plan meals which allow precooking and use of leftovers.
8. Use perishable items first before using those which have longer keeping utilities.
9. Make sure that a meal does not consist of all hot or all cold foods.
10. Fried foods and rich pastries are hard to digest. they should not be served together ina a meal.
11. Milk and fruit juices are more nutritious than and should be given to children instead of, tea, coffee or soft drinks.

TIPS IN COOKING VEGETABLES

• Choose the best vegetables. Cheap ones are not always the best buy.
• Wash the vegetables thogroughly before paring or cutting.
• Don`t soak potatoes, kamote and other vegetables in water and then throw the water away
• Cook vegetables until tender; don`t undercook or overcook.
• Use just the right amount of water; too much of it is a waste.
• In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
• Cover most of the vegetables while cooking; exceptions are the strong flavored ones such as cabbage, onions, raddish, etc.
• Acids such as kalamansi and kamias should be added when vegetables are almost done; if added too early, vegetables will not become tender and the green color will brownish green.
• Should vegetables be pared, be sure to remove the skin as thin as possible.
• Serve vegetables as soon as they are cooked. Don`t cook vegetables long before serving time.

GUIDEPOSTS IN COOKING

"The one who understands the art of properly preparing food, and who uses this knowledge, is worthy of higher commendation than those engaged in any line of work."

guideposts in cooking....

• Don`t use too much oil in sauteing. Oil is better than solid fat. Among the vegetable oils, corn oil is the best.
• Don`t overheat oil when sauteing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that cause irritation  to the mucus membrane of the gastro-intestinal tract. Avoid too much frying as much as possible.
• In cooking dried beans or legumes: Wash beans very well then add enough water, bring to boil, remove from fire and let stand overnight for  3 to 4 hours. Continue boiling until beans are done( This method lessens the length of ooking time.) Beans cook faster also in soft or rain water.
• condiments and spices should be used very sparingly.