Bring friends:

There’s only one rule for enjoying good food, and that is to share the experience. In order to have the best Wokyo hangout, bring friends in order to soak up and spread more good vibes! For those who love tabletop activities, Wokyo has a selection of cards, board games and origami activities for fun!

Sample it all:

Sweet, sour, and spicy, the Wokyo team brings its travels and adventures across Asia to your bowl. With flavors from Japan, China, Singapore and more, different noodle types, and range of healthy topings to choose from, the combinations are almost endless! Variety is the spice of life, so try them all (and you’ll find a new favorite again and again and again)! For first timers, their Tokyo oyster sauce with Udon noodles and beef or Sapporo style miso Ramen are the perfect introductions to the noodle world. Don’t eat meat? Have no fear, because there’s always something for everyone.

PS: don’t forget to try out their authentic selection of drinks and sides. From Japanese sodas and Matcha lattes, to Renkon (lotus root) chips and homemade spring rolls, they make the perfect additions and contrasts to your meal.

Immerse yourself in the buzz:

Wokyo brings Asian style street culture to Dubai through its Night Market and Yokocho inspired aesthetics – definitely Instagram worthy! You could spend hours just looking around and enjoying the venue as well. Their colorful mood and aura is also reflected within their, curated music, wide selection of food and their ever so energetic staff. At Wokyo, you’re guaranteed nothing else but noodles, music and vibes.

Stay for the Music:

Music always sets the mood, and at Wokyo, it’s Sugoi vibes all day, every day. From carefully selected and quirky Japanese Pop playlists in the weekdays to live acoustic music and energetic Japanese Taiko drumming on the weekends, their musical selection is guaranteed to take away all of that weekday stress and let the good times run through.

Come anytime:

Wokyo has made a name for itself through its hospitality and warmth. Be it on a sleepy Monday evening or a vibrant Friday afternoon, Wokyo extends its friendly greetings to anyone and everyone. No reservations, no fancy dress code, just good old chilling, noodles and fun!

Find Wokyo here:

Cluster J – lake level, Jumeirah Lakes Towers, Dubai

Contact: 800 96596

Website: www.wokyo.com

IG: @wokyo

#warmerwithwokyo

Read more on www.illustradolife.com

Related article: Ramen Etiquette – how to eat Ramen as effectively as possible

The post Noodles, Music and Vibes, 5 ways to maximize the Wokyo experience! appeared first on Illustrado Magazine - Filipino Abroad.

By Alwee Villarosa

While everyone is gushing about the latest food trends in Manila, let’s take a step back and look at the big picture: Filipino food is taking over the rest of the world.

With over 10 million Filipinos overseas, no one has to look too far for a taste of home. But it’s not only us Pinoys who are enjoying our native cuisine.  As the popularity of Filipino food grows, the world’s palate is also acquiring the taste for our beloved dishes like adobo and sisig, as well as the fusion creations designed by some of our maverick Filipino chefs.  Here are some of the best restaurants at the forefront of all this!

Cuisinero Uno by Chef John Buenaventura

2nd Floor Steigenberger Hotel Business Bay Al Abraj St. – Dubai

This cool, urban eatery has industrial-style décor, and even has its own greenhouse for growing veg. The compact menu is based on Emirati, Mediterranean and Asian-inspired tapas dishes, designed to share.  

Highlights on the menu include “fake” carpaccio – watermelon strips with crème fraiche, pine nuts and tarragon; burrattini, burnt leeks, zucchini fries, patatas bravas, beef tartare, chicken parfait, seared duck and hot smoked salmon. Their staff is actually pretty cool and friendly, you could totally picture them in a dance number singing “We’re all in this together”.   Our favorite item on the menu? The sisig tacos. Need we say more?

Bonifacio

35 Kreta Ayer Road Chinatown, Singapore

Named after the revolutionary founder of the Katipunan, Bonifacio offers Filipino home-cooked classics. The restaurant started with a Filipino and 3 Singaporeans who share the same passion for our culture. The restaurant is nothing fancy but it has a certain charm. Its interior is simple enough for a usual family lunch and get together, yet refined enough for a celebration. A lot of celebrities have been to Bonifacio. In fact, they have a “Wall of Fame” at the restaurant. A must try here is their “Bayan Ko” which is their own version of tortang talong.

Maharlika

111 1st Ave, New York, United States of America

Blending Spanish, Malaysian, and Chinese flavors, Filipino food is already Asian soul food at its finest — but sisig takes it to the next level! New York may be a mecca for culturally diverse cuisine, but for those craving truly authentic Filipino fare — the homemade kind that their lola used to cook — the offerings are particularly scarce. Fortunately, there’s Maharlika: a haven of Filipino comfort food in the East Village. Maharlika is the sister restaurant of Jeepney — a Filipino-inspired gastropub just a few blocks north — but offers a much more immersive experience. This isn’t an interpretation of homestyle Filipino fare; it’s the closest you can get to real Pampanga flavors without leaving the country.

Bad Saint

3226 11th St NW, Washington, United States of America

Bad Saint is essentially an open kitchen with 24 seats arranged in the little space that is left over, alongside work by Filipino artists and weavers. The servers are gracious; the tight quarters foster a “we’re-all-in-this-together camaraderie.”  

Bad Saint’s refuses to translate Filipino food into the European-derived idioms of fine dining. When the servers say the dishes are served family style, they mean it. There’s no artfully blank space on the plates, no abstract expressionist smears of sauce. The food goes from the wok to the plate, and it is relentlessly delicious. Bad Saint’s adobo of tender squid is astonishing, its sauce deepened and darkened by squid ink and given a slow, lingering burn by long peppers. The oxtails and bok choi stewed in peanut sauce with an intense undercurrent of shrimp and anchovies is amazing whether this is your first encounter with kare-kare or your hundredth. Some of the cooking has a homey simplicity, like the arroz caldo, chicken in a ginger-laced rice porridge that can be cranked up with a dab of red chile paste or left to its own, soothing charms.

Romulo Cafe

343 Kensington High Street W8 6NW, United Kingdom

Named as “Most Loved Restaurant in Kensington” by Time Out in Love London Awards; Romulo Café provides a showcase for fine Filipino cuisine in London, serving “archly presented heirloom Filipino recipes lovingly preserved by scions of the late General Carlos P. Romulo, the Philippines’ longest serving foreign secretary and his wife Virginia Llamas.”

The 70-seater restaurant is a haven for those in search of a culinary adventure. Foodies will do well to come along and discover why Filipino food is the last word in global cuisine, combining the delicate, fresh flavors of Asia with an American zest and European sophistication. And if you don’t know it already, Filipino cuisine is not just about flavors, it’s the way the food is served — our hospitality, our smiles and the way we take pride in our dishes and how we are very excited to share this whole experience to the rest of the world.

Lamesa Filipino Kitchen

669 Queen St W, Toronto, ON M6J 1E6, Canada

Lamesa has been serving Filipino food since before it became a trend. While the Toronto palate has long been familiar with the cuisines of other Asian countries, somehow the Philippines got overlooked. That all changed when Lamesa began dishing up the flavors of the islands with a modern presentation. Found in the trendy Queen West district, the restaurant offers plates like spring-roll-like lumpia or chicken adobo amped up with chimichurri sauce. The most spectacular meal of the week is the Kamayan Sunday dinner when the food is served directly on tables spread with banana leaves.

Baryo Pilipinas

Fluwelen Burgwal 51, 2511 CH Den Haag, Netherlands

Who knew that you can spot a cool jeepney while you’re vacationing at The Hague? This highly recommended Filipino restaurant specializes in boodle spreads so make sure you’re ready to get your hands dirty. Here are some comments from Dutch diners:

Chris: “Great food, great prices, just overall a good restaurant. Not a place to go for a romantic date, but great if you’re hungry and want good hardy food. Overall good restaurant.”

Andy: Wow! Never had Filipino food before.  Why oh why did I leave it so long?  The food was amazing!  Loved it. We will definitely go back again and again.  Delicious.  Staff super friendly also. Service excellent.

Cafe ‘86

36 W Colorado Blvd, Pasadena, CA 91105, USA

Ube alert! Halo-Halo bread pudding and leche flan cupcakes ahead. The California-based coffee shop already operates in three locations in Chino, Pasadena and Artesia, paying tribute to the owners’ Filipino heritage and also giving familiar favorite desserts a modern upgrade. Locally, the cafe takes over a 2,262-square-foot space at the intersection of Jones Boulevard and Russell Road in the Spanish Palms plaza. Their bestselling ube leche flan cupcake is a common sight on most Instagram pages of tourists and locals alike. Other Filipino-inspired dishes are served like longganisa flatbread and an array of other ube desserts and beverages.

Flip Sigi (powered by 2nd city)

525 Hudson St, New York, United States

When Chef Jordan Andino was 11 years old, his dream was to open a restaurant in New York City by the time he was 25. At 27, this Fil-Am celebrity chef is seeing his dreams come true. Chef Jordan says “It’s Amasian, meaning American-Asian cuisine. We’re a Filipino taqeria, fast casual concept.” The restaurant aims to introduce unique Filipino flavors using familiar vessels such as tacos, burritos and bowls. While the Filipino food movement is having its moment, so is Chef Jordan. He was featured as one of the “Rock Stars Redefining the Industry” in Zagat’s 30 under 30. This Pinoy celebrity chef was born in Canada, raised in California, and classically trained in Napa and New York.

Related articles:

Filipino Entrepreneurs in the Middle East: Food & Beverage

100 Brands Filipinos Love: Food & Restaurants in the Middle East 

Read more on www.illustradolife.com

The post Filipino Restaurants Taking the World Center Stage appeared first on Illustrado Magazine - Filipino Abroad.

Japanism is taking over as we know it! From the pop culture, music and to the food, all of us are obsessed! Everyone says Sushi is the go to food for Japanese cuisine, but what about Ramen? Here’s a list of rules for all you Ramen first timers and veterans (with all the cultural appropriation to go).

Start by sampling the broth:

The broth is the most vital part of the Ramen! Whether you drink straight from the bowl or use a spoon, have it first before trying anything else. This way, you also prepare your appetite.

To slurp or not to slurp?

Slurp of course, as it’s a sign of appreciation! According to Zak from Wokyo, slurping begins from the back of the lip, and cools the noodles and broth upon entering the mouth. Sacrificing a bit of quiet for a better eating experience? Go for it!  

Consume while hot:

No one likes cold, soggy noodles, enough said!   

Eat fast!

Ramen is generally considered as fast food in Japan, so eat it fast!

Know what to eat and how to eat it:

Ramen usually has meat, vegetables, and Ni Tamago (Ramen egg). Vegetables are meant to be slurped along with the noodles, meat tastes best when soaked into the broth. As for the the Ni Tamago, consider it as a side dish and have it on its own at anytime.

Hold up on the toppings!

Think of ruining a perfectly good scoop of ice cream with rainbow sprinkles (for the purists out there). You may notice a series of toppings and spices on the counter at some point. Adding seasoning without even trying the noodles on the first time might just discredit the chefs hard work! Besides, you never know what you could be missing out on.

With all that said and done, head on down to our funky favorite noodle bar, Wokyo! Their  recent Ramen Festival has made them quite the big hit in Dubai, and they will continue to serve their exclusive Sapporo Miso and Shoyu Ramen to all (rolling in from January 2018). The good vibes, friendly staff and awesome Pan – Asian noodles definitely won’t disappoint!

Don’t forget to take lots of pictures and #wokyo!

Where to find them: Lake Level, Cluster J, JLT, Dubai.

Opening Hours: 11am – 11pm

Contact: 800 WOKYO (96596)

Follow their social media:

–       Instagram: @wokyo

–       Facebook: @wokyojlt

Find out more on www.wokyo.com

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Paolo Gabriel Benitez

A visual communications student, junior contributor Paolo is an aspiring artist, seeking to make his mark in the world of cinematography and the performance arts. When not dancing in the middle of the night, he constantly questions why things are the way they are, learning more about himself and the people around him.

Find more lifestyle articles here on Illustrado Life.

The post Ramen Etiquette – How to Ramen as Effectively as Possible appeared first on Illustrado Magazine - Filipino Abroad.

Who doesn’t like to snack on this mixed nuts pack that is heaven sent? For us at #TeamIllustrado, Ding Dong became our 4PM ritual. There’s something about this chichirya that is so addictive! We don’t know what exactly, but maybe you could tell us? Plus, it’s healthy naman kasi it’s nuts ‘diba?

If there’s one thing that you should never miss when visiting Max’s Restaurant, apart from their legendary fried chicken, of course, it’s their Caramel Bar. This cute little baked goody is always a perfect dessert after eating a whole classic Max’s fried chicken. You won’t even notice you’ve probably eaten 5 pieces already in one sitting because it’s that good!  Check out in the Middle East

Being healthy is now a trend and for those who are conscious about their health and figure (that’s not us) this Filipino snack is made for you. It’s crispy and healthy and most importantly, it is Pinoy! You gotta taste, promises! If all veggies tasted like this, we’d probably be vegetarian by now.

You’re basically not a real Filipino if you haven’t tried Lucky Me’s Pancit Canton. Let us tell you this, we were SHOOKT as well when this questionably nutritious merienda was overhauled into something that’s more fake-pastang-lasang-pancit. We feel you.

P.S.  We miss you, Lucky Me. You have a special place in our hearts. Forever. Always.

Even when you’re abroad and someone has a birthday or a celebration in your flat, we all still look for the Pinoy style spaghetti mix because it’s not masarap if it doesn’t taste like what we’re used to back home. And even if you’ve tried a thousand versions of your favorite Pinoy style spaghetti, it’s always Nanay who makes the best one!

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More stuff, news and reviews here on Illustrado Life.

Related Articles:

Illustrado Stuff: FindSalt, Akin Barbershop, Lush, Girlboss, Agonist Parfums

The post Illustrado Stuff: Ding Dong, Max’s Caramel Bars, Crispy Mushroom Chips, Lucky Me Pancit Canton, Pinoy Spaghetti Mix appeared first on Illustrado Magazine - Filipino Abroad.

A Review of Pax Ristorante & Lounge by AJ Choleng Marasigan

There’s a piece of Italy hidden in between the iconic tower of Dusit Thani.
PAX is unassuming and quite subtle in its presence. Most of its tables were strategically placed right next to the windows regaling you with the beautiful top view of the majestic Sheikh Zayed Road. The lights are dim and the ambiance cozy. If you ever feel like sweeping someone off his/her feet while feasting on scrumptious Italian food, PAX is the way to do it.

Antipasto

The Rucola came in a deconstructed plating, probably influenced by the Millennial invasion. The Mushroom soup drizzled with truffle oil was a delightful surprise – hearthy and simple but with a kick thanks to the sexy truffle flavor. My all-time favorite was the Campagnola. The tomato based tiny towers of sliced marrows and eggplants baked with mozzarella, capers and artichokes was just so decadent and tasty, enough to introduce your taste buds to a burst of flavor gearing you up for the next level.

Primo

Tortelloni Al Granchio or Crab Tortelloni in white wine and lobster sauce brought our taste buds straight to a sunny tropical holiday. With every bite I could hear the waves crashing through the shore.
I can still taste the subtle yet creamy sauce that cradled the Tortellini. And then there was the pizza. I go gaga over pizzas – so much so I often wonder if I’m part Ninja (Turtle). So since this is an Italian Restaurant, a pizza has to be ordered. And because I’m severely carnivorous, we ordered for a Diavola which is basically a saucy and cheesy piece of heaven topped with spicy beef salami, olives and chili oil.

Secondo

We wanted seconds for the Secondo we ordered. Now here’s a mouthful: Millefoglie Di Filleto Con Salsa Tarftufata, Funghi Porcini e Pure Di Patate. In other words, the best plate of steak I have had in a long time. It’s 3 medium rare Fillet medallions topped with creamy truffle sauce that just melts in your mouth. Or maybe it doesn’t really melt in the mouth; I just savored it so well, I liquefied it in my mouth before it had the chance to travel to my stomach.The Contornos (side dishes) were also a treat with that sauteed mushroom and the fluffy mashed potatoes that taste oh so light and simple and yet you’d pledge allegiance to it soon as it reaches your palate.

Dolce & Caffe

We ordered 2. One was chocolate based and the other’s a Dolce staple. The first one was a Panna cotta Alla Crema Di Cafe which was a bit confusing because it didn’t have the coffee glaze the menu promised. But then Flan Cioccolato Caldo came around and it was like a Chocolate Lava, but even more amazing because it’s genuine Belgian Chocolate flan with dark chocolate center. Paired with black coffee, it was the perfect ending to an amazing Italian treat!
We capped the night off with some Limoncello as Digestivo and we crawled our way out of PAX with a happy tummy!

Rating: 5

Yey!
– All in all, Pax was delightful. It was a piece of Italy hidden in between the iconic tower of Dusit Thani.
– The staff were all very warm and accommodating.
– The view is phenomenal.

Ngwekngwek:
– A little bit of Italian music to set the vibe would have been great.
– The cute chef who came around to say hi could have stayed a little longer

Pax Ristorante & Lounge | Dusit Thani Dubai, 133 Sheikh Zayed Rd – Dubai, UAE | 04 343 3333 |

http://www.dusit.com/dusitthani/dubai/dining/pax-ristorante-lounge/

The post Illustrado Eats: Pax Ristorante & Lounge appeared first on Illustrado Magazine - Filipino Abroad.

By Excel V. Dyquiangco

Her memory dates back to the constant smell of food, remembering how her grandparents who used to own a rice paddy, a fishpond, and livestock in Manila would just bring everything to her plate. Each bit and piece was just right there in the backyard, says White House Executive Chef Cristeta Comerford.

“If you wanted to have chicken for dinner, you had to catch your own chicken and give it to grandma so she could pluck it for you,” she exclaims. “Since I grew up in a big family, there’s always food in the house. Cooking at home was like cooking for banquets. It just never stops. Then with my parents coming from two different regions of the Philippines, we were exposed to different cuisines indicative of the two regions. We became a family of cooks.”

In her early twenties, she decided to leave for the United States to carry on what she started in the country. From her first job as a chef in the kitchen of an airport hotel to a rotating chef in Vienna, Austria for six months, she has grown remarkably in her career – not just trying out different recipes but accommodating the culture and history of everyone she has the privilege of cooking for.

In 1998, her world expanded when she was asked to work in the White House under the Administration of Bill Clinton.

In an interview with Real Simple, she says, “When opportunity knocks, you’ve got to open the door and grab it. The sous chef at the White House was leaving to open a restaurant. Walter Scheib, the chef at the time, said, ‘Hey Cris, are you interested?’ At that time, I had my own restaurant in D.C., The Colonnade, but I knew this would be a great opportunity and honor. So I took the position. That was back in ‘98.”

In 2005, she was appointed to the position of Executive Chef by former First Lady Laura Bush and was reappointed to the same position by Former First Lady Michelle Obama.

Her Journey inside the White House

Her responsibilities as Executive Chef range from taking care of the First Family to executing and designing menus for official receptions, state dinners, and social events, among others. The position also gives her the opportunity to belong to an elite gastronomic society called Le Club des Chefs des Chefs of which only the personal or executive chef of a Head of State fit in.

Working for three administrations now, she shares that each family has different likes and dislikes. But their similarities prevail: all adore healthy foods. For the Obamas, she says it was utilizing whatever they grow in their garden, using items that they have and using natural-fed and grass-fed chickens and beef.

Her most memorable event to date: “For example, it could be a dinner for just the two of them – the President and the First Lady. Just seeing the two of them eat is cool. For me, that is more memorable,” she says.

In spite of her hectic schedule, however, Chef Comerford still treasures her family above all. In an interview with Asia Society, she shares, “I really owe a lot in my career to my husband, John. When I did get the job, he looked at me and said, ‘Cris, you know this job is going to take a lot from you, but I’m going to make it easy.’ And so he took a step back.”

She adds that she is also very protective of Saturday because it is only the day of the week reserved for family. “My daughter Danielle and I try out different recipes. She loves to bake.”

Her future projects include putting up a bed and breakfast when she and her husband retire and helping the underprivileged kids in the community by teaching them how to cook.

Sources:

MsMagazine.com, RealSimple.com, GMANetwork.com

The post ANGAS PINAS: Cristeta Comerford appeared first on Illustrado Magazine - Filipino Abroad.

 Food for the Young, Single, and Hungry

Recipe: Chicken Dumplings

We’ve been told there is no rest for the wicked. I’m saying there is.

But like all good things, it has to be earned – or in the context of this piece, cooked. Because no matter how busy or wickedly ambitious you are, you shouldn’t have to sacrifice something as fundamental as enjoying and preparing your own food. It can be done. You don’t need to have a culinary degree, a great deal of money, or even 3 hours of your day to be pottering about in the kitchen. You just need a wee bit of focus, imagination, and most importantly, commitment. Life is too short to be wasted on lousy food. Eat well, my friend.

No other meat dispenses comfort as much as the trusty, ever-reliable chicken. When you come home from work well and properly knackered, it’s not a t-bone steak you long for – you long for a bucket of hot fried chicken. When your soul is down and troubled, you don’t ask for beef bourguignon – you ask for chicken soup. And chicken soup this is: the richer and more velvety kind, almost like a stew. The kind that heals all ails and makes the world a better place. I can’t write about this and not sound dreamy and googly-eyed, because this is more than just a complete meal to me: this is world peace in a bowl.

FOR THE CHICKEN STEW/SOUP YOU’LL NEED:

3 tbsps of butter or olive oil

1 medium onion, diced

2 cloves of garlic, minced

2 carrots, peeled and diced into sizeable chunks (or use those cute little baby carrots. That’ll save a lot of time. You don’t even need to peel those)

2 stalks of celery, diced

1 tsp. dried thyme (double the amount if using fresh)

4 cups of chicken stock (or water + a stock cube. Add more liquid if you want it soupier. Add less if you like it stewier. Just take note that you need enough liquid to cook the dumplings)

 2 tbsps. all purpose flour

1 kilo of chicken thigh fillets (or bone in thighs and legs. This is not the time to try and be healthful by using chicken breast.)

2 cups of frozen peas

salt and freshly milled pepper

FOR THE DUMPLINGS YOU’LL NEED:

3/4 cup all purpose flour

1 and a half tsps. baking powder

2 tbsps. chopped parsley

1 tbsp. chopped dill

1/2 + 2 tbsps. of milk

salt and freshly milled pepper

HOW TO PREPARE:

1.) Make the stew. In a nice big pot over medium heat, sauté the garlic, onion in the butter until the onion has become slightly translucent. Bung in the celery and carrots, season with salt and pepper, stir the lot around a bit, then put the lid on and allow it to sweat for a minute to a minute and a half. Add the flour and stir around for 30 seconds. Then add the chicken stock and dried thyme and bring to a simmer.  Once the stock is simmering, lay the chicken pieces and cook over gentle heat for 15-20 minutes.

2.) Make the dumplings. Combine all the ingredients and whisk till you get a lovely goo that’s slightly thicker than pancake batter. If the batter’s too stiff, add a few more tablespoons of milk. You should be able to slide the batter off a spoon.

3.) Now bring it all together. Drop spoonfuls of the batter into the simmering chicken stew, keeping them spaced well apart. These babies will swell and blossom as they cook, so you want to give them enough leg room. Add the peas. Put the lid on and simmer for 10 to 15 more minutes to cook the dumplings. Serve with a few more cracks of black pepper and a scattering of parsley and dill.

Don’t want to bother with the dumplings? That’s alright. Just make the stew and serve it with crusty bed – or better yet, in a bread bowl.

The post REST FOR THE WICKED: Chicken Dumplings appeared first on Illustrado Magazine - Filipino Abroad.

Photography By Chef Mico Galligues

Illustrado challenged chefs from prestigious hotels and restaurants in Dubai, Abu Dhabi and Manila to come up with delectable and innovative dishes that’s definitively Filipino.  The result is an amazing selection of three course meals that feature tradition, fusion and nouveau Filipino cuisine that’s sure to keep your palates wanting for more.

Chef Happy Ongpauco

CEO – Happy Concept Group of Companies

& Vice-President for Operations – Barrio Fiesta Company

The daughter of restaurateur Rod Ongpauco and actress Liberty Ylagan, Chef Happy comes from the third generation of full-blooded restaurateurs giving Filipinos great tasting native dishes for decades.  She earned a degree in International Business at the Assumption College, a diploma in Hotel and Restaurant Management from the HRAP and the Shatec Singapore Hotel, and studied Culinary Arts at the Culinary Arts Institute of America.  Chef Happy went into her own food enterprise in 2000 and opened World Topps, a “hole in the wall” restaurant serving the yuppie crowd in Timog Avenue, Quezon City.  That venture eventually grew into the Happy Concept Group of Companies which now has 15 restaurant branches and two catering companies including World Topps, Bento Box, Hawaiian Bar-B-Que, Lechon Express, Pamana, I Love Backyard BBQ, International Food Concepts Catering Group, and My Happy Carts Co.  This creative and hardworking young lady is also on top of the family business as Vice-President for Operations of the Barrio Fiesta Company.

Turon Ala Mode with Ripe Mango

*1 portion

1 pc saba banana

1 pc spring roll wrapper

60 grams vanilla ice cream

¼ tsp white sugar

10 ml chocolate sauce

100 grams green mango (garnish)

Preparation: Cut the saba banana into 4 pcs lengthwise. Wrap each piece in spring roll wrapper and coat with white sugar. Fry till golden crispy. Serve in a dessert bowl with vanilla ice cream, top with chocolate sauce and green mango on the side.

Filipino Food – The Grand Chef Challenge

Chef Mico Galligues

Demi Chef – Radisson Hotel, Dubai

Chef Mico is a junior member of the Emirates Culinary Guild who has joined quite a few competitions in Dubai, including the Salon Culinaire Competition, Junior Chef of the Year, George Foreman Cook Off Challenge, to name a few.

Monumento Duo

Deep-fried crusted quail egg and grilled beef with mayo and spices set on balsamic reduction

Ingredients

*Serves 4

Kwek-Kwek

1 dozen peeled hard boiled quail eggs (or chicken eggs)

1 cup flour

1/2 cup water

A few drops of food coloring (orange)

Salt and pepper to taste

Cooking oil

Dinakdakan

½ grams leftover roasted striploin

1 thumb sized ginger, finely chopped
4 medium size onion, finely chopped
3-4 pcs siling labuyo, finely chopped
1/4 cup vinegar
1 tbsp peppercorn
3 pcs bayleaf
1/2 cup mayonnaise
Coarsely ground pepper and salt to taste

Balsamic Reduction

3 cups chicken broth or fish broth

2 tbsp chopped dried porcini or shiitake mushrooms

2 tsp chopped fresh rosemary

1 large garlic clove, chopped

1/3 cup balsamic vinegar

1 tbsp butter

Salt and freshly ground black pepper to taste

Preparation:  Kwek-Kwek – Put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour. Shake them until eggs are evenly coated. Mix all remaining ingredients except cooking oil. Mix into a smooth batter with a whisk or fork.

Put eggs to the batter.  Put enough cooking oil for deep frying in a shallow pan. Heat it.  Spoon out the eggs from the batter and drop into the hot cooking oil.  Cook for about 1 minute or so until the coating is crispy. Dinakdakan – Combine all ingredients and correct the seasoning. Balsamic Reduction – Combine broth and next 3 ingredients in a saucepan over high heat. Bring to a boil. Cook over high heat until reduced by half. Stir in vinegar. Cook until mixture has reduced to about 1/2 cup and has the consistency of a light sauce.

Remove from heat, strain and return to pan. Whisk in butter. Season to taste with salt and pepper.

Chef Roland Garcia

Junior Sous Chef, Shangri-La Hotel – Dubai

Chef Roland Garcia is in-charge of garde manger and butchery at the Shangri-La Hotel Dubai and has lead the Room Service Kitchen for almost three years. Chef Roland gained his culinary skills when he travelled and worked with the finest chefs from all over the world.

Winter Chicken Tinola with Spanish Courgette, Lemongrass, Bokchoy and Fried Ginger

Ingredients:

80 grams chicken breast

250 ml chicken stock

50 grams zucchini/courgette

1 piece lemongrass

2 stalks bokchoy

40 grams ginger

20 grams spring onions

1 piece rice paper

15 ml fish sauce

10 grams red chilli

Salt and pepper to taste

Preparation: Make a clear chicken stock in a sauce pan with lemongrass, ginger, spring onions and chicken bones.  Cut the chicken breast in cubes and use the lemongrass stick as the skewer. Strain the stock and transfer in another pan. Simmer the stock and poach the skewered chicken together with the bokchoy. Season to taste and add the julienne courgette wrapped in rice paper like a pouch, securing it by spring onion knot. Serve piping hot with fried julliene ginger on the soup and fish sauce with chopped red chili and chopped spring onion as condiments.

The post Filipino Food – The Grand Chef Challenge appeared first on Illustrado Magazine - Filipino Abroad.

Tender Braised Beef Short-Rib, Tamarind Pickled Aubergine and Peanut Butter Cream with Baby Bok Choy and Anchovy Bagoong Jelly

Photo by: Chef Mico Galliguez

Ingredients:

*4 Portions

Tender Braised Beef Short-Rib

1.8 kg beef short-rib with bones

2 pcs carrot, chopped

½ pcs celery, chopped

2 pcs onion, chopped

3 pcs bay leaves

2 pcs star anise

2 cloves garlic

5 pcs black peppercorn

10 grams sea salt

50 ml fish sauce

Tamarind Pickled Aubergine

2 pcs large aubergines

50 ml white vinegar

50 grams sugar

100 ml tamarind extract puree

Peanut Butter Sauce

5 ml vegetable oil

50 grams onion, finely chopped

5 grams garlic, finely chopped

100 ml stock from beef short-rib

25 grams roasted peanut, blended finely

25 grams peanut butter

Peanut Butter Cream

150 grams peanut butter

50 ml cream

50 ml milk

1 egg yolk

25 grams sugar

80 ml double cream

Anchovy Bagoong Jelly

5 ml vegetable oil

10 grams onion, finely chopped

2 grams garlic, finely chopped

2 grams green chili, finely chopped

80 grams anchovy

40 grams bagoong

10 grams sugar

50 ml fish stock

5 grams textura agar

Garnish:

8 pcs young bokchoy

1 pc red chili, sliced finely

chives

Preparation:

Tender Braised Beef Short-Rib – Preheat the oven at 180C. Sear the beef short-rib on a hot frying pan. Place all the ingredients in a deep roasting pan together. Fill up the pan with water until well covered. Cover with aluminum foil and place in the oven. Braise it in the oven for 2hours. Remove from the oven once meat is tender braised. Remove the bone from the meat and cut it into the portion sizes. Strain the stock and keep it for the sauce. Tamarind Pickled Aubergine – Boil vinegar with sugar and reduce it into half. Add tamarind extract puree and remove from heat. Slice aubergines into portion sizes. Deep fry until lightly browned. Marinate with tamarind puree. Peanut Butter Sauce – Sauté onion and garlic together with oil. Add stock and bring it to boil. Add peanut butter and roasted peanuts together. Simmer for 5minutes. Peanut Butter Cream – Whisk egg yolk and sugar together in a mixing bowl. Bring cream and milk to boil in a pan and pour it into the egg mixture. Place mixture in a double boiler and stir it until thick. Melt peanut butter over low heat, remove from the heat and mix with thickened egg mixture. Fold mixture with double cream and set aside in the fridge. Anchovy Bagoong Jelly – Sauté onion, garlic, chili with oil until golden brown. Add anchovy and sauté for 5min. Add bagoong and sauté for another 2 minutes. Add sugar and fish stock, and bring it to boil. Combine with agar and remove from the heat. Pour it into a mould and set aside until firm. Remove from the mould and cut into portion size.

The post Filipino Recipes: A New Spin on Classic Kare-Kare appeared first on Illustrado Magazine - Filipino Abroad.

Photo by Chef Mico Galliguez

Try Chef Roland Garcia’s – Oven Roast Turkey Breast with Foie Gras and Truffle, Manila String Beans, Brussels Sprouts, Sweet Potato and Cranberry Sauce.

Ingredients:

350 grams turkey breast

1 piece turkey bacon

60 grams goose liver

10 grams truffle

60 grams string beans

60 grams Brussels sprouts

80 grams sweet potato

60 ml cranberry sauce

Salt and pepper to taste

1 sprig thyme

1 sprig rosemary

Preparation: Pre heat the oven at 200C. Marinate the turkey breast with salt, pepper, chopped thyme and chopped rosemary. Sear the turkey breast on both sides in a skillet, then oven roast for 15 minutes at 180C. Steam or boil the sweet potatoes, then mash it. Set aside. Blanch the Brussels sprouts and beans and immerse in ice water to retain the color. Wrap the goose liver with the turkey bacon and sear in the skillet. Set aside. Remove the turkey breast from the oven and let it rest for 2 minutes before cutting. Spoon the mashed sweet potato in the middle of the plate and arrange the thinly sliced turkey breast like a fan shape. Place the turkey bacon wrapped foie gras on the top of mashed sweet potato, then truffle on top of the foie gras. Sweat the Brussels sprouts and beans in melted butter. Season to taste. Pour the warm cranberry sauce and garnish it with fried crispy sweet potato and rosemary sprig. Serve immediately as the turkey breast quickly dries up.

The post Filipino Recipes: Chef Roland Garcia’s Oven Roast Turkey Breast appeared first on Illustrado Magazine - Filipino Abroad.