Monday, September 24, 2012

QC na




4th QC-NA! KULINARYA, TURISMO, TALENTO, ATBP.

25 to 27 September 2012
Skydome, SM North Edsa, Quezon City

An annual event celebration of Quezon City’s best and finest – from food, tourism, travel,
education, culture, entertainment and talented food service people. On it’s 4th year, the
event will adopt the “Filipino Theme” in all the major competitions being lined up. Some of
the featured activities are: Fashion for Food Passion – a fashion competition presenting
kitchen wastes & recycled materials; Regional Dish Cooking Demo by 3 renowned chefs;
Bartending & Cocktail Mixed Competition; Food for the Heroes Cooking Competition, etc.



SCHEDULE OF ACTIVITIES
9.25.12
Opening Parade
LA LOMA LECHONEROS & BB PILIPINAS TITLE HOLDERS
OPENING CEREMONIES
11AM
***
PIZZA HUT & DAIRY QUEEN
Pizza & Ice Cream Eating Contest
2PM
***
QC-NA FEATURED CHEFS SHOWDOWN- SESSION 1
TATUNG (Chef Myke Sarthou)
IL DUELLO (Chefs Pierre Tan & Rurik Lavina)
4PM
BARTENDING COMPETITION
Amateur / Student Level
5PM 

9.26.12
QC-NA CHEFS SHOWDOWN
Chef Him Uy De Baron (Nomama)
Chef Juan Miguel Adviento (Cucina Juan)
11AM
FOOD OF THE HEROES COMPETITION
(Appetizer * Main Dish * Dessert)
(PROFESSIONAL LEVEL)
130PM
World Class Concepts Corporation
Cooking Demonstration
4PM
KAFFE CAFÉ S QC-NA Signature Blends
Demonstration by
MS. ANJ FERRERIA
5PM 
9.27.12
REGIONAL DISH COMPETITION ( STUDENT LEVEL)
PULUTAN
ULAM
PANG HIMAGAS
11AM
QC-NA FEATURED CHEFS SHOWDOWN!
CHEF ED BUGIA
(PINO/PIPINO/BURGER)
ELBA Lifestyle Cooking Demo
Featuring :
Chef Sau Del Rosario
4PM

QC-NA Recognition of Culinary Icons
QC-NA Awarding of the Winners



Contact Details:

Teresa A. Tirona
Chairman, Quezon City Tourism Council
Tel. #: 352-3187 / 927-7208
E-mail: stram_events@yahoo.com 




Sunday, September 9, 2012

Maja Blanca





Maja blanca is a Filipino dessert made primarily from coconut milk.mix with corn kernels and top with latik. Also known as coconut pudding, it is usually served during fiesta and during the holidays, especially Christmas

Lecha flan



Leche Flan (the local term for the originally spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts.
A heavier version of leche flantocino del cielo, is similar, but has significantly more egg yolks and sugar
so so sweet ang sarap




Halo






Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.[1]
Ingredients include boiled kidney baens,garbanzos,sugar palm fruit (kaong), coconut meat (macapuno), and banana caramelized in sugar,jackfruit (langkâ),gulaman,tapioca,nata de coco, sweet potato (kamote), cheese, pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yum (ubeng pula), or ice cream. evaporated milk is poured into the mixture upon serving.

yummmy enjoy ciao
thanks wiki

Thursday, September 6, 2012

Pinoy Chefs

Chef JP Anglo






Marvin Jay Cuyugan Agustin, better known by his stage name Marvin Agustin (born January 29, 1979 in Peñafrancia, Paco, Manila) is a Filipino Actor and enterprenuer.

Chef Ferdinad "Fern" Aracama




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. 

Regina Patricia Jose is her real name,is an actress,chef and a commercial model 

Engracia Cruz-Reyes (April 16, 1892 — July 6, 1975) was a Filipino Chef and entrepreneur. She was an active promoter of Filipino Cuisine, especially through the restaurant chain she founded Aristocrat Restaurant

Lucia "Lucing" Cunanan (1927 or 1928 – April 16, 2008) was a Filipino restaurateur credited in some quarters as having invented or re-invented SISIG, a Kapampangan dish now popular all over the Philippines.


Tristan Encarnacion, a Filipino chef whose exemplary cooking style earned him his own signature line from the imported cookware brand Sunnex


Nora Guanzon Villanueva-Daza, popularly known as Chef Nora Daza is a veteran gourmet chef , socio-civic restaurateur leader, television host, and cookbook author in the Philippines

 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


 
Eugenio R. Gonzalez, popularly known as Chef Gene, is a Filipino Chef,educator, managment consultant, and author. He is the founder and president of the Center for Asian Culinary Studies.

Gino Gonzalez a chef ,son of chef Gene Gonzalez

Chef Rolando Laudico


no pic avail
Annie Carmona-Lim, popularly known as Chef Annie or Chocolate Queen, is a pastry chef, enterpreneur, and television host in the Philippines

Ma Mon Luk (1896-1961) was a pioneering Chinese Filipino Chef and entrepreneur. He established the popular Chinese restaurant that bears his name, Ma Mon Luk.

Rosebud Benitez is a Filipina celebrity chef and the host of Quikfire a 10-minute television cooking show broadcast several times daily on Gma News TV (formerly known as Q), a subsidiary station of the GMA (Global Media Arts) Network Inc. The show is considered to be one of the most easily recognizable productions of the alternative network, with an offshoot bestselling DVD compilation of highlight episodes.[ Before Quickfire, Benitez was part of the culinary group program Ka-Toque, Q’s first-of-a-kind that spawned a whole new generation of broadcast cuisine productions and chef-hosts. Though wedged within a smorgasbord of equally sociable young chefs in Ka-Toque, Benitez became the first in the group to be given a solo show and the only non-actor to be invited by GMA artist Center to join its register of contract stars.


Chef Pablo Boy Logro is the second child in the brood of eight of fisherman Justaniano Logro and wife Consorcia , Chef Boy had very humble beginnings.  The family lived in a small house by the sea, where the young boy could hear – and even feel – splashing of waves. 
Chef Boy did get to study, but he never got to high school because his parents could no longer afford to send him to school.  Nurturing the dream of going back to school and somehow improving the quality of his family’s life, he at the age of 13, went with his uncle to Manila to work and earn living.
His first job was a houseboy in a Chinese Restaurant in downtown Quiapo.  He did not know how to speak Tagalog.  His salary was P50 a month for cleaning all three floors of his master’s house  and for going to Quinta  Market Daily.
 
Chef Boy is industrious and creative, he did not waste the opportunity to learn.  After cleaning the house, he would go down to the restaurant and help out in the kitchen, kneading dough’s for siopao and assisting the chef cook lechon kawali.  Since he was only learning to speak in Tagalog, he would at night, get a notebook and draw the vegetables that he saw in the kitchen, give them his own names to them, and make illustrations on how to cut and cook them.



Judy Anne Lumagui Santos; May 11, 1978) is a Filipino film and television actress, product endorser, film producer and renown chef

Steven Joseph Lao Silva (born on November 27, 1986 in Sacramento California) is a Filipino footballer from Team Socceroo FC in the UFL Second Division. He is also an Actor, Singer,Chef and the Ultimate Male Survivor of the fifth season of StarStruck V. He is half-Portuguese, one-fourth Chinese and one-fourth Filipino

Heny Sison, popularly known as Chef Heny, is a pastry chef,cake decorator, and television host in the Philippines


thanks wiki and yahoo



Wednesday, September 5, 2012

Pinoy Street Foods Part 3


Maruya - Sliced saba bananas arranged in a fan shape, held together with a flour-and-egg batter, deep-fried, and sprinkled with sugar


Nilagang mani - Boiled peanuts in the shell


Pwet ng manok - Fried chicken ass


Samalamig - Prepared beverages that contain sago (tapioca pearls) and gulaman (gelatin), and are usually flavored with syrup from a wide variety of fruit extracts


Taho - Soy bean custard with a caramel syrup and sago (tapioca pearls)



Turon - Sliced saba bananas (plantains) and sometimes nangka wrapped in lumpia wrapper, sugared and fried



OTHERS

Helmet - grilled chicken head


Batitcolon - grilled chicken gizzard


Oneday old - chick deepfried served with vinegar


Binatog - boiled white kernels top with sugar and grated coconut


Tokneneng - smaller version of kwek kwek quail egg is used instead of chicken egg


Kamote cue - sweet potatoes fried with sugar


Adobong mani - deep fried peanut season with salt and garlic/chillis



Kakanin - native rice cakes




thanks wikipilipinas

and to yahoo

Tuesday, September 4, 2012

Pinoy Street Foods Part 2

Dirty icecream - Light ice cream in flavors like ube, keso (cheese), and chocolate served from a colorful cart. Also known as sorbetes.


Fishball and Squidballs - Balls formed from flaked fish or squid mixed with flour, deep fried and served with sweet-sour, spicy vinegar, or sweet thick brown sauce.


Fruits in season - Depend on the locality as well as the season, but favorites include green mango on a skewer served with bagoong, chunks of pineapple, and watermelon slices


Ice candy - Fruit juices, milk or chocolate drinks placed in plastic bags and frozen. The usual flavors are chocolate, buko with milk (with or without red beans), avocado, melon and orange


Ice drop - The local version of popsicles


Ice scramble - Sweetened shaved ice served in a paper or plastic cup, drizzled with milk and chocolate syrup, and eaten with a wooden popsicle stick


Isaw - Skewered chicken intestinest are grilled and served with vinegar



Kikiam - Chinese in origin, a mixture of ground pork and vegetables rolled in thin bean curd wrapper (tapwe) that is deep fried and served with sweet-sour sauce



Kwek kwek - Boiled chicken or quail eggs dipped in a flour-and-egg batter then fried.

Pinoy Street Foods Part 1


Here are the A to Z's  of Pinoy Street Foods. Which we enjoy while walking sa kanto hehehe. enjoy


Adidas- Grilled chicken feet


Balu - Boiled fertilized duck eggs.



Banana cue - Skewered saba bananas sprinkled with sugar and deep fried. Another version involves grilling the skewered saba bananas, which are then brushed with margarine or butter and rolled in sugar



Barbecue - Skewered pork or chicken strips marinated in soy sauce and calamansi and cooked over charcoal. In Luzon, it is often dipped in vinegar; in Visayas and Mindanao, the dip is a special sauce




Betamax - Dried chicken blood that are shaped into cubes and then grilled

Buchi - Mashed sweet potatoes coated with batter, deep fried and sprinkled with sugar

Calamares - Fried breaded squids usually dipped in vinegar

Chicken skin - Deep-fried chicken skin breaded with flour, usually dipped in vinegar

Corn on the cob - Boiled or roasted corn, either the cheaper starchy local white corn or the more expensive sweet yellow corn.