Kadayawan: Makati Version (Part 2)

The second day of the Kadayawan festival at Market! Market! was allotted for another series of cooking competitons. This time the main ingredient for the contest was TUNA. Unlike the previous day's challenge, this one has a milder flavor and a more substantial protein content.

As opposed to durian, tuna seems rather bland... its flavor profile depends on the herbs and spices that the chef  includes in the mix. For the tuna culinary competition, there were eight contestants who took on the task of giving tuna dishes their own unique twist.

There were promising dishes that were creatively presented. Apart from the usual grilling and frying techniques, the panel of judges was looking into an unorthodox way of giving tuna a "new" taste. There is a right way and a wrong way of cooking tuna. The longer you cook it, the tougher it gets. On the other hand, if it is under-cooked then it has a fishy and slimy after-taste that lingers in the mouth.

Seared tuna with radish and sweet potatoes

Most of the contestants fried their dishes. Ergo, we, the judges had our work cut out for us. It was all a matter of technique in frying. The pan has to be really hot and the oil has to reach its smoking point. You'll know when the tuna is cooked. It's easier to turn it over in the pan when that happens. So a cook doesn't flip a tuna steak until one side has turned golden brown.

Tuna with spicy mango salsa

Searing it on the other hand takes only a few minutes. It doesn't even require cooking oil if one is using a wrought iron skillet. The proper way to sear is to make sure that the outer layer is thoroughly cooked and the inner flesh retains its pink color. Like a steak, it onget an even sly takes only five to seven minutes to sear  on each side.

Sweet and sour Tuna

The puzzling thing for us judges was that, most contestants picked up some wrong information from cooking shows that proliferate the local airwaves. One contestant when informed that her tuna did not absorb the flavors of the sweet and sour sauce was defensive when given a tip by Chef Lorraine to infuse some of the flavors of the sauce while the tuna was being prepared prior to cooking. She averred that  what she learned from a cooking show she watched was to drench the tuna steak in the sauce after the cooking. Her sweet and sour tuna ended up tasting like two different dishes: a sweet and sour sauce and a bland tuna steak! Needless to say she didn't win the top prize.

Tuna steak with coconut milk

Another contestant made a tuna dish in coconut milk. Her idea would have been perfect. Except that she didn't cook the coconut milk well enough so that the curdled coconut milk ended up a soggy, sour sauce that didn't meld with the leeks she put into it. Hers could have been the "different" stand-out dish.

The winning dish: Tuna fingers with durian aioli

The winning chef came up with a breaded tuna with a durian aioli sauce. Initially, the judges thought breading the tuna would make it chewy. However, he fried the tuna fillets until they were the perfect golden brown and the meat retained its moisture and freshness.

Kadayawan: Makati Version (part1)

I was busy with Giselle... and also a little tight with my liquidity... so a trip to Davao for the annual Kadayawan Festival was out of the question. I was blessed nonetheless, to do the next best thing. I got invited to be a part of the Kadayawan festivities at Market!Market! as judge for the culinary challenge.

It was a weekend event that featured two iconic ingredients that Davao is known for. The 17th of August was the competition to whip up delectable desserts with Durian as the main ingredient. There were 6 contestants who were given 30 minutes to whip up their desserts. I was just so excited to see what the contestants would come up with, I started snapping photos of the dishes they came up with.

There were three of us who served as judge. Myself, my dear friend Lorraine who is a chef and food stylist and Kathleen Tan who is Brand Manager for Dowell home appliances. All three of us noticed how well the dishes were plated. However, all three of us were unanimous in that above everything else in a cooking competition it's flavor that counts most.

Ist place: Durian crepe with durian infused syrup

Therefore,some of the more complicated platings did not merit a prize. We observed that some contestants had garnished their desserts with ingredients that were either unpalatable or had no bearing whatsoever with the dessert they concocted. So a simple crepe won the top prize.

2nd place: Durian bar with strawberry durian mocktail

At the end of the day, it was justified that even the most aesthetically pleasing manner in which to serve a dessert doesn't stand on its own if you can't eat everything on the plate.  So the durian bar with a strawberry and durian mocktail that looked really tempting only placed second because the rose petal was included purely for visual effect.

Third place: Durian bar crumble with dragon fruit and spun sugar and blueberry streak

Third place was a durian bar crumble with dragon fruit and spun sugar and blueberry streak which looked tempting except that the durian bar was mushy. It wasn't a bar at all but more of a pudding. It would have been nice to be able to lift it up and take a bite out of it if it had the texture of a granola bar.

Durian pudding with orange slivers

Some of the photos are entries which didn't quite make it. But I'm including them here for pure visual delight. The thing with durian is that is has a strong aroma and a distinct taste. It either grows on you or you can completely try to mask it. some flavors were pretty complementary to durian but sadly, some flavors just don't go well with it.

Durian tapioca with mint 

So for the not so lucky contestants, they have more time to experiment until next year...

Durian with raspberry syrup, orange marmalade and sugar tuille

Raffles and Fairmont: Trademarks of Oppulence

A few months ago, Ayala Land was host to the opening of two new spanking hotels. Both have been known for luxury and service beyond the ordinary... Raffles and Fairmont hotels have finally opened its doors as Manila's bespoke hotels.

The first one I visited was the Fairmont. Situated right beside the Landmark, it is one of the more modern hotels I have visited. Sparsely decorated... almost spartan in its interiors, the hotel breathes a minimalist design. Huge Vats decorate the front desk while vibrant tribal installation art line the foyer.

Fresh flowers adorn niches and a cascade of crystals offer an imposing site in the lobby that precedes the grand staircase. There's also a bowl of juicy red delicious apples on the vestibule, which from time to time, are snatched by the hotel's guests.

The coffee shop offers a wide array of cocktails for the weary traveler or for the thirsty visitor up for a tall drink at the end of the day. The bakeshop has an interesting array of cakes and pastries. And for the piece de resistance... macaroons! There's a whole assortment of them!!! And if foodies are to be believed, they're supposedly the best of them all...

On another occasion, i was able to pick up guests who were billeted at the Raffles Hotel. It is situated beside the Fairmont on a corner block along Palm  and Arnaiz avenues. The difference between the two is that the Raffles is geared towards expats who are expecting to stay longer than the average tourists.

Ergo, the Raffles is  designed more as residences rather than a hotel. A few settees are strewn about the lobby that has groupings of all sorts of mirrors and a crystal chandelier cascading down the center. It is where expats can feel the comforts of home away from home as they spend their days in Manila while on assignment. The hotel boasts of valet service 24/7. The lobby is clearly not a place to gather and chill out in unless you have a meeting with the guests at the coffee shop.

On my visit here, I chanced upon Rick Harrison of Pawnstars fame. Yes, he was in Manila for a spell with son Cory. I managed to shake hands with the celeb and even managed to infom him I watch his shows. He managed to smile and thank me for being a fan... and that was that!

Realizing Giselle

Months ago, I posted a blog on the designs of Giselle. I was in the process of making the costumes for Ballet Philippines' Gala presentation to open the 44th season of the company.

I'm so honored to have been a part of the production. It was not without its trials, however, I feel the difficulties far outweigh the rewards. At first I thought the project was going to be easy-breezy. How difficult could it be to spruce up Badong Bernal's costumes? Little did I know the costumes were in total disrepair...

With Nonoy Froilan's visual peg, I started over in making the costumes from scratch. A few weeks later, some costumes came into realization. They weren't perfect, as some prototypes are expected. But they weren't bad...

With that conceptual direction down pat things got underway. The sourcing of materials, the contracting of suppliers, the scheduling of measurements and fittings had to be done in the span of barely two months. Add to that the constant changes from panicking re-stagers and choreographers and the unsolicited opinion of those who think they know how to make dance costumes were incessant irritants to my usual calm composure.

But come Gala night, the costumes were ready. Up to the very last minute, capes were being sewn and beads were being added to headresses. After all the hardwork Giselle had a successful run this weekend. After the heart aches and disappointments, all's well that ends well. =)

Giselle Open Rehearsals

Katherine Trofeo as Giselle

20, July, 2013 was a busy day for the staff and dancers of Ballet Philippines. They have decided to show excerpts of the company's season opener for its 44th season.

The Willis

Giselle is the tragic story of a naive peasant girl who falls in love with Albrecht, a nobleman who pretends to be "one of the guys". He stays in a village in the guise of being a simple man with no rank nor power. However, his ruse is found out when a royal party wanders into the village headed by the prime minister and his betrothed, Bathilde.

The Willis

Giselle is distraught over the deception, loses her sanity and dies. The villagers believe in a myth that unmarried maidens who die ahead of their  time haunt the forests and grave sites at night exacting revenge on hapless men who cross their territory at night. Hilarion, who wooed Giselleearlier on, becomes the first victim. He is haunted by the Myrtha, Queen of the Willis, and the spirits of the unmarried maidens and dances himself to exhaustion. 

Katherine Trofeo as Giselle in a pas de deux with JM Cordero

Albrecht, beside himself with grief and remorse, visits Giselle's grave in the dead of night. He falls prey to Myrtha and the Willis. He, however, is saved from doom by Giselle who appeals to Myrtha for Albrecht's life. She dances in his behalf and attests her undying love for Albrecht and he is saved when dawn sets in and the Willis must return to their graves. Giselle and Albrecht dance in a haunting pas de deux and Giselle bids Albrecht goodbye forever...

Carissa Adea as Giselle

Giselle will be portrayed by Katherine Trofeo, Carisa Adea and Denise Parungao. Jean Marc Cordero  Richardson Yadao and EJ Arisola take turns to essay the role of Albrecht. Tim Cabrera and EJ Arisola alternate for the role of Hilarion. Madge Reyes, Rita Pinder and Macel Dofitas alternate for Bathilde/ Myrtha. Actors Bembol Rocco and Shamaine Centenerra-Buencamino portray the roles of Wilfred (Albrecht's friend)  and Berthe (Giselle's Mother), respectively. 

JM Cordero as Albrecht

Giselle's play dates are on the 16th, 17th, 18th of August, 2013 at the CCP Main Theater.

CERVESERIA

Salad with Pecorino cheese, arugula, grapes etc.*

I do not drink! I am allergic to anything with alcohol in it. But what am I to do when friends invite you to a restaurant with a name like this? You just take it is stride and show up for lunch.I was relieved though, that no alcoholic beverages were served with the food. You'll find CERVESERIA at the promenade on Greenbelt 3 right where the nice casual restaurants are.

Papas Bravas*

With a name like CERVESERIA, you would expect it to be a watering hole of sorts, wouldn't you? Yeah, you might. And it is, once the sun starts to set. But their take on Spanish food is quite close as far as authenticity is concerned. The flavors were surprisingly Iberian. I came a little late as I had forgotten about the lunch date so I missed out on the salad greens with Pecorino cheese. Can't give you a review on that one, sorry!

Gambas al Ajillo*

The Gambas al ajillo was superb, though. I love the taste of roasted garlic and the hot, sweetish taste of the pepper that flavored the olive oil it was cooked in. The shrimps were cooked rather well. And they were plump and juicy as they should be.

Calamares Fritos*

The Calamares, a perennial favorite, was crispy on the outside. The batter was light and not the usual oily breading that most of us have gotten accustomed to. They were tender and not rubbery, which means the right amount of temperature and time were used in creating the dish. The dip was creamy and had just the right hint of herbs and lemon juice to flavor it with... no, not your usual mayonnaise dip! I was relieved...

Lechon de Leche*

I thought all the servings were done Tapas style like they do in Spain but the Lechon de leche was a pretty  big serving for four people. The skin was crispy and the meat was tender and succulent as it's supposed to be. I only had to taste a bite of it so i won't over eat. It was delicious and not overpoweringly greasy. Still, i was careful not to over indulge on this one. It was good enough though, so i couldn't pass on this lechon. And there was plenty to spare so we had it doggie-bagged...

Paella Cerveseria*

Their take on Paella wasn't too bad either. They did not scrimp on the saffron nor the seafood in the dish. The rice was well seasoned and well-cooked. and the beans were crisp but not raw. Perfectly balanced flavor and color. What I missed though was the slightly overcooked rice that settles in the bottom of the paellera... TUTONG! I was sort of looking forward to scraping it off with my fork, but hey, the meal was near perfect... why fret?

*photos courtesy of Sarita Jovellanos

Modern Shanghai

Before you even think it... No, I wasn't on a trip!!!

I was with my friends. Mama June, Fides, Jojo and Sarita. It was Sarita's idea that we have lunch here.  And it wasn't a bad idea either. Modern Shanghai is a nondescript, well-appointed restaurant that serves updated Shanghainese food for the finicky diner of Chinese cuisine. 

You'll find it on the third floor of Glorietta 2. It's owned and operated by George Yang of McDonald's. I guess, it's their way of adding a new spin on their food empire. This one is a nice departure from burgers, though. Tastefully decorated and lit in amber tones, the restaurant looks really classy from outside. 

cold seaweed starter

Their food, needless to say, is GREAT! If you're not up on your Chinese cuisine... here's a little backgrounder. There are four types of Chinese cuisine: 1)Shanghai, 2)Beijing, 3)Cantonese and 4)Hainanese. Each cuisine has a specific quality that comes out when you try them. 

silken tofu in vinegar dip

Shanghai cuisine tends to be spicy as the region lies at the end of the silk road. Most of the travelers to China from the time of Marco Polo ended up in Shanghai where traders heaped up mounds and mounds of spices for trade or for sale. 

sweet and sour pork

Beijing cuisine has more of the herbs and aromatics mixed in their cuisine The region lies on the northeastern part of the Chinese continent where the climate is cold for most of the year. The food they cook up is mostly created from livestock and scented and flavored with lots of coriander and basil and garlic and ginger. Tasty, soupy cuisine and most of them has for the most part, warms the body on a cold day.

tofu in black vinegar sauce

Cantonese cuisine lies somewhere in the middle of the continent. There's more produce in this part of China. It only follows that the cuisine will include more vegetables and fruits. This takes into account the ingredients in most meals specially in the summer time when the produce is at its best quality.

shanghai fried rice

Hainanese cuisine is unique in that the region has a more temperate climate than the rest of the Chinese continent. The area lies at the southern portion of China's land mass. The cuisine therefore, includes a lot of sub-tropical ingredients... mostly peanuts.

steamed dumplings

Needless to say, the food in Modern Shanghai falls under the first category. But this restaurant makes it different in that the food is familiar but updated. No fusion here, though. It's Shanghai food with a modern slant. The menu offers a wide selection of viands from veggies to meats to seafood. Just look at the photos and you'll get an idea of what they have cooking in the kitchen. I enjoyed the food priced a little higher than the usual family restaurants down the halls. The servings are not too big but just right for five people to share. Worth a try... 

beef with leeks