Buwan ng Wika: Filipino cooks share recipes to allow you to journey by the tongue 

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MANILA, Philippines – Cannot travel due to quarantine restrictions?

Then when you start this Buwan ng Wika why not travel through your taste buds?

Take a culinary journey right from home. Explore different cultures through the different flavors presented by the following top Filipino chefs:

Oyster omelette from Chef JP Anglo

Chef Bjorn added that the oyster omelette gets really puffy and fluffy when cooked in lots of oil.

STB / Approved

When it comes to Singaporean food, Hainanese Chicken, Chili Crab, and Laksa come to mind. There’s a dish that’s popular at many hawker centers too, and sarsa owner and chef JP Anglo is so in love with it that he spends extra cash every time he’s in Singapore.

Oyster omelette is a simple dish that consists mainly of batter, egg and oysters and is served with the typical Singaporean seasoning, chilli sauce and lime. It’s deep-fried and makes Chef JP salivate over it on his many trips to the city-state. His good friend and beloved Singaporean chef and owner of hip Artichoke restaurant, Chef Bjorn Shen, shared how his friend is going crazy.

“This guy’s crazy. I think he can eat like five oyster omelets. One day he ate it in three or four places. Crazy,” said the “MasterChef Singapore” judge.

“I think what makes it all is the lard,” JP answered when asked what makes a good oyster omelette. “It’s the lard you cook the batter with and the egg. There are two doughs, the starchy dough, almost like a pancake, and then there’s the egg. If you cook this with lard, that gives it the taste, because fat is taste, fat is good. The oysters are what give it finesse. “

Chef Bjorn added that the oyster omelette gets really puffy and fluffy when cooked in lots of oil.

The long-time friends will share more secrets on Sunday, August 29th at 6 pm on the Facebook page VisitSingaporePH, in order to make the street vendor a favorite in the “Boyster Omelette” master class from the comfort of their own home. They will present their own interpretations of the oyster omelette.

The master class is just one of the many activities scheduled for the 28th edition of the Singapore Food Festival (SFF) from August 27th to September 12th.

Presented by the Singapore Tourism Board (STB), this year’s edition is twice as large as last year with over 50 physical and online dining activities.

Those who yearn for their favorite Singaporean dishes can pick up their phone and order using the online food delivery app Pick.A.Roo. You can order from any of its 11 partner retailers – Putien, Hawker Chan, Babu, Marriott Cafe, Shang at Home, James & Daughter, Banana Leaf, Your Local, Char Express, Nanyang, and Wee Nam Kee. You can also get a discount voucher worth P150 for a minimum purchase of P1,000 using the code PICKSFF.

Curious foodies can delve deep into Kok Fah Farm’s plant growing business. In a documentary function, the SFF takes the audience on a virtual tour of the family’s own soil and hydroponic farm, where they can find out about the technologies behind high-quality local products.

You can also see “Kitchen Insider: Sustenir”, which provides information about modern agriculture and the use of own products in everyday dishes.

Stroll through Singapore’s popular neighborhoods as renowned food host Nikki Muller takes viewers on a virtual tour of foodie destinations Little India and Tiong Bahru.

Beet feta dip from head chef Waya Araos

Believing that everyone can develop their creativity in the kitchen with the right tools, Chef Waya shared how “we need to teach our children to eat better and healthier by giving them interesting things to try” like the colorful dip.

Breville Philippines / Released

Breville Philippines recently added color to every kitchen with its virtual event that also featured its newest product, the Fresh and Furious Blender. The meeting, broadcast live from Manila and Baguio at the same time, gathered some of the greatest personalities in the restaurant, film, music and theater industries to share their favorite recipes with the latest addition to the brand’s premium home appliance collection.

Under the motto “Celebrate Your Colors”, the event taught the Breville Bunch how to create exciting and healthy recipes from starters to healthy drinks. Chef Waya Araos from Gourmet Gypsy Cafe and Gypsy Baguio led the pack by sharing their beet and feta dip recipe, which is the perfect, nutritious snack for kids and adults alike.

ingredients
400g beets
2T olive oil
1T salt
1t pepper
1 clove of garlic, unpeeled, cut in half crosswise
Juice of 1 lemon
300g yogurt
50g feta cheese

procedure
1) Peel the beetroot and cut into slices. Sprinkle the beets and garlic with olive oil, salt and pepper. Wrap the garlic in foil. Roast the beetroot and garlic in the breville oven at 180 ° C for 25-30 minutes until tender.
2) Put the garlic (peel first), beetroot, lemon juice and yogurt in the blender and puree until smooth. Place in a serving bowl and sprinkle with crumbled feta cheese. With pita, toast, crackers and crudités. serve

Dirty Ube Latte by Margo Flores

Margo Flores from the Coffee Home Brewers Facebook community and the new owner of the Tagan Cafe have created a Dirty Ube Latte with Baguio’s infamous Ube Halaya. As one of the brains behind the growing caffeine-loving group on Facebook, Margo has first-hand access to current trends in the coffee market. “A lot of people really start making their own coffee at home, so something like this blender – which makes making beverages easy – is very helpful,” he said.

Breville Philippines / Released

ingredients
Ube puree:

1. 2 cups of Ube Halaya
2. 1 cup of coconut milk
3. 1 cup of condensed milk
4. 1 tbsp ube extract

Iced Dirty Ube Latte:
1. 1 tbsp Ube Halaya
2. 2 tbsp ube puree
3. Ice cubes
4. 1/4 cup of milk of your choice
5. 2 shots of espresso

procedure
1. Prepare your Ube puree. Combine Ube Halaya, coconut milk, condensed milk and Ube extract using the puree function of the Breville Fresh and Furious Blender. Put aside.
2. Put 1 tablespoon of Ube Halaya in your glass
3. Pour 2 tablespoons of the prepared ube puree
4. Add 60-80g ice
5. Pour 1/4 cup of milk of your choice
6. Finally, add the 2 espresso shots to your drink

Omurice by Chef Boy Logro

If you have kids at home and are looking for a tasty recipe, try Logro’s Omurice. Kids can be picky, but this recipe has been tried and tested by Logro’s eight grandchildren. It’s also a fun way to get the little ones to eat their vegetables and proteins.

Solane / Released

While eating in your favorite restaurants is out of the question with the current lockdown, coveted pinoy chefs Boy Logro and Aileen Conde share a variety of easy-to-cook recipes on the Solane Kitchen Moments cooking show. Discover recipes for healthy eaters, those with a sweet tooth, and even the kids, along with a handful of tips and tricks from these professional chefs.

If you’re frying too much and want to opt for something healthier, try Logro’s Pinaisang Isda. This recipe uses fresh ingredients that you can easily find in your local Palengke or supermarket – a fish and a colorful selection of vegetables. Hailing from the beautiful island of Biliran in Leyte, the renowned chef chooses Maya Maya as his fish of choice, although you can definitely eat any fish you prefer. Either way, this homely dish sourly prepared by Kamias will be a staple on your dining table.

If you have kids at home by now and are looking for a tasty recipe, try Logro’s Omurice. Kids can be picky, but this recipe has been tried and tested by Logro’s eight grandchildren. It’s also a fun way to get the little ones to eat their vegetables and proteins.

Dulce de Leche cheesecake from pastry chef Aileen Conde

Opt for the Dulce de Leche Cheesecake if you miss this international classic. A two-layer cake, a generous bite guarantees you the perfect balance of seasoning, cream and fluff with a layer of cheesecake with a dulce de leche flavor and a simple cheesecake. And just like Conde, you can top it with pecans or any other nut you prefer for extra crispness and texture.

Solane / Released

Another hit with children (and adults too) is dessert. And Conde, pastry chef and patisserie owner of Honey Glaze Cakes, shares delicious desserts that are baked to perfection. As a successful baker, Conde has served people like Sam Pinto and Ruffa Gutierrez.

Vuco Fye. by Chef Sau Del Rosario

The buttery Vuco Fye pastry is a kapampangan pun on Buko Pie and the result of his attempt in baking to cope with his pandemic-induced depression. His secret for this filling goodness? Quality and fresh ingredients.

Solane / Released

Le Petit Café Fleur’s owner, Chef Sau Del Rosario, and Mesa ni Misis’s founder, Juana Yupangco, reveal the recipes and secret ingredients behind some of their most coveted dishes on Solane Kitchen Moments, Solane’s one-of-a-kind cook-slash talk show, which is anchored in fond memories through great food hosted on their Youtube page.

Del Rosario’s traditional dishes can be found at Le Petit Café Fleur, one of the newest gems on the bright streets of Poblacion, Makati. For most, the name Café Fleur is not new – the restaurant first appeared in Pampanga, where people went all the way to try Chef Sau’s dishes. While the Makati branch Manileños and Southies make filling easier, Solane Kitchen Moments shares the latest recipes with the bestsellers: the Crispy Pork Belly Kare-Kare, Boneless Pollo a la Plancha and of course the famous Vuco Fye.

Juana Yupangco’s Upo Lasagna

“Plant-based cooking is slowly becoming mainstream and the support from iconic brands really shows that they believe in what I do and that plant-based cooking can be brought to a wider audience,” said Yupangco. One of her first original, plant-based dishes is the famous, cheesy Upo Lasagna, which is a huge hit with family and friends during the potluck.

Solane / Released

“I think that preparing food is my love language,” said the plant lawyer Yupangco in an interview. “When I want to reach a friend or a loved one, I often cook something for them because I really take the time to do something that gives them comfort and joy while they eat.”

Yupangco now has a few healthy, plant-based tricks up its sleeve: their famous Upo lasagna and their favorite travel find, Chiang Mai Salad.

Yupangco began her plant-based journey in an attempt to get healthier when her husband was fearful of health due to high cholesterol. Now, with a nonprofit advocating plant-based nutrition and a cookbook published last year, Yupangco is doing their best to share the magic of healthy eating through their recipes – which is much appreciated amid an ongoing pandemic.

TIED TOGETHER: Love local: Various offers for Buwan ng Wika