Tuesday, September 15, 2009

Dychauco: Culinary Fusion with Chef Ed (Part 4)

By Chef Ed Dychauco
Pots and Pans

THE last time I organized a culinary show was Let's Cake It....With Mrs. Avelina Florendo & Ed! two years ago to a very active and participating audience. It's been a while.

I've been busy with many out of town culinary demonstrations, judging, doing consultancies, speaking engagements (both culinary and nursing side) that have brought me all over the Philippines. So this time, I decided to do another one and came out with Culinary Fusion with Chef Ed (Part 4) last August 2, 2008 at the Grand Caprice Restaurant & Convention Centre at the LimKetKai Complex.

Actually, I have established two types of shows, LET'S CAKE IT...., being a baking and cake decorating event while CULINARY FUSION is more of the cooking endeavor. These two shows were launched way back in 2001 when Pots & Pans Home Bake & Coffee Shop celebrated its 25th anniversary. And since then, I have brought in Philippine's distinguished & famous culinary artists like Ms. Penk Ching, Ms. Dorothy Ferreria, Chef Dennis Hipolito, Ms. Heny Sison & Mrs. Avelina Florendo to Cagayan de Oro to showcase their extra-ordinary talents in cooking, baking and cake decorating.

We started late because of the long line outside the venue. Was I surprised to see a lot of people joining the affair! Excited and eager participants, friends, customers, teachers and students, aspiring culinary artists and what-have-you were patient enough to wait and were seen exchanging pleasantries and making new friends. A lot of new faces emerged as I welcome everyone at the start of the show. Modesty aside, the venue was jampacked to the max and I was so overwhelmed with the response of everyone present!

For this, I started the cooking workshop with a very simple yet delicious creamy squash/pumpkin cream corn soup. Next, came the upgraded Kevin's sardines with mushroom pasta, nutritious pasta Pomodoro with Pine ham, healthy Emerald rice, nourishing baked bihon with nuts, authentic Spanish chicken with rice, the hearty beef casserole with fruits and nuts and the favorite chili con carne.

A short appreciation of coffee showcasing latte art was brought out by Mr. Rey Sumania of Jamaican F & B Training Center using World-Class Rancilio coffee machine and Torani syrups.

A song number was also presented by the dashing and good-looking Mr. Stephen Elumba who sings at Zax Music Lounge to the delight of the audience during a short break.

A little baking came in next with the rich bread dough mixture of milk rolls or Fantans. Desserts included cornmeal pancakes and cornmeal muffins using Marca Leon's Polenta (actually a very first for the product since they have not really formally launched the Polenta yet), the favorite nutty glutinous ball, but this time, I used ube halaya instead of the usual taro or mongo filling. Pre-baked goodies were also presented like the 32nd Anniversary chocolate cake, baked corn puto, fruited chocolate muffins, and many more. A total of almost 30 easy-to-prepare but sumptuous recipes were given to the motivated & thrilled participants during the registration process.

Everyone, I guess, got to try most of the dishes and baked items that were prepared. Most of the participants also got to bring home a thing or two, as a sign of my appreciation for their enthusiastic presence, like Cook magazines, cake toppers, recipe cards, etc. But most of all, I could surely say, they brought with them a lot of unforgettable memories and new learning techniques & terminologies that will surely help them in their daily life, household kitchens, classrooms and jobs.

There were "question and answer" portions. Anyone who gets to give the right answer was given a prize! Certificates of participation were distributed to everyone right after the show.

Before I forget, I would like to thank a lot of people who helped me in one way or the other for making this grand event a success! Radio spots (Papa Ardie of Campus Radio), distribution of posters and ticket selling (Mr. Andy Eligan Jr.), actual preparations of the ingredients (Mr. Rommel Surposa & Mr. EJ Naliponguit), ran errands for me (Pots & Pans staff), assisted me during the live event (Mr. Samuel Velez & Mr. Roel Adino), live video coverage (Mr. Allan Alejandrino & his assistant of MVP & Mr. Atoy Martinez), digital photography (Ms. Grace), Grand Caprice Restaurant (Ms. Sheila Ching), newspaper ads (Ms. Liezel Deloso of Sun.Star Cagayan de Oro) and of course, my mom, wife and daughters for their unending and unwavering support.

Many thanks also to the following wonderful sponsors for helping out: Peotraco Food Ingredients, Kevin Enterprises, Revive Trading, Marca Leon, King Dnarmsa Coffee, Jamaican F & B Training Center, Valmarce Food Ingredients, Darling Food Corporation, PineFoods-TGO, DCTech Internet Connection, Petronas, Ink All You Can, Laundry Stop, Mama's Choice Meatshop, New Pag-Asa Pawnshop, Nutcracker Peanuts, Rainsoft, Tropics Best Cashew, Sentro 1850 and Party Mascot for the beautiful balloon decor.

Pots & Pans Home Bake & Coffee Shop continues to offer individualized or group culinary classes at its new location, Apolinar Velez St. corner Hayes St. and can be reached at telephone numbers: (08822) 724-674 or (088) 858-4209. Email at potsnpans1976@yahoo.com and website: www.potsnpans1976.multiply.com

http://www.sunstar.com.ph/static/cag/2008/08/21/life/dychauco.culinary.fusion.with.chef.ed.(part.4).html

Dissecting the Man of Himologan 2008

By Chef Ed Dychauco
Pots and Pans

A VERY first in the City of Golden Friendship in this year's list of activities is the search for the Man of Himologan 2008 (a.k.a. Mr. Cagayan de Oro City 2008).

Anchored on social responsiveness and personality development, this competition aims to bring together confident, intelligent, socially motivated and talented young men from all over Cagayan de Oro City in the search for a youth icon that would serve as the role model for Cagayan de Oro's youth sector.

A group of 15 young fine, good-looking men were introduced to the public recently through a press conference last Monday (August 4, 2008) at Brewberry Cafe along Velez and Chavez Sts., this city. Several press people from all media were around to cover the event, which started around 4 p.m. with a short prayer followed by a brief history of the name Himologan (Huluga Cave).

Himologan, being the original settling place of the first settlers in Cagayan de Oro, is featured to make the new generation be aware of its glorious past and contribute to its improvement. Needless to say, I got to learn something new again about our city's history!

These gorgeous and magnificent male species epitomizes and personifies the young male generation of our time. With ages ranging from 18 to 25, most of them are college students and stand 5'7" to 6'1" tall! When asked why they joined this competition, most of them said they want to help contribute changes in the society, in their own little way. Some of them wanted to develop their self-confidence, some expect to have doors open for them for a better future and of course, promote tourism in the city. Others just wanted to have fun, be an inspiration, and leave a legacy to the future generations.

Problems they have seen affecting the society today include poverty, ignorance, poor or no education, hunger, pre-marital sex, drug addiction and pollution. And the candidates wowed the press with their charming and witty answers of course.

The 15 stunning candidates include: Niel Enteria (18 years old, 6'0"), Gringgo Bayang (19 years old, 6'1"), Patrick Jose Chua (20 years old, 5'11"), Jonard Suan (21 years old, 5'91/2"), John Paolo Galolo (20 years old, 5'8"), Ben Arian Tan (18 years old, 5'71/2"), Reynaldo de la Cruz (18 years old, 5'7"), Ralph Rafael Navarro (18 years old, 5'7"), Richard Vacalares (20 years old, 5'8"), Abdul Sadat Saripada (21 years old, 5'10"), Marlone Nagac (22 years old, 5'101/2"), Nyl Popera (19 years old, 5'101/2"), Jay Buot (23 years old, 5'9"), Jeymar Aparici (25 years old, 5'9") and Michael John Amper (21 years old, 6'1").

Organized by Metro K Events headed by Eric Abaday and accredited by Promote CDO as part of the calendar of activities for the city fiesta, this year's search for a young Kagay-anon man should embody the ideal traits of the Cagayan de Oro Man, a modern man of Himologan: God-fearing yet courageous, wise yet with a heart for others, and self-disciplined yet fun-loving and friendly.

In connection with Metro K's advocacies and The Man of Himologan's objective, all the finalists will undergo training for capacity building, environmental education, reproductive health awareness, tourism, culture and heritage immersion, media buildup and exposures, thus opening up opportunities for them to fully utilize their leadership potentials not only for their own development and welfare but also for the benefit of the other youth groups in the city, most especially the young male group.

Calendar of activities will include the following: Fun Wear Competition on August 13 at the Ghana, The Site, Rosario Arcade, LKKS at 8pm, Monologue Competition on August 15, Feeding Program and Health Talks and the Boy's Town Foundation in Lumbia, Fashion Competition on August 20 at the Gaisano Mall, Pre-Pageant Competition and Sponsor's Night on August 21, Motorcade around the city on August 23 and finally, the Pageant Night on August 24 and the Rodelsa Hall, Liceo de Cagayan University at 7 p.m.

http://www.sunstar.com.ph/static/cag/2008/08/12/life/dissecting.the.man.of.himologan.2008.html

Big Rocks Diner: Lava Rocks-Grilled Burger At Its Best!

By Chef Ed Dychauco
Pots and Pans

MY RECENT pursuit for some new food joints brought me to Xavier Square, Upper Carmen. A well-kept secret to me and many others I would presume because after my initial visit to the place, I kept on talking about "The Rock" but not everybody seem to have heard about it yet... until now!

Situated at the back of Right Stop Mini Mart, this new diner is owned and co-managed by two young entrepreneurs, Robert Allen Punzalan and Mark Anthony Cruz, both from Metro Manila. First thing that came into my mind was to ask how these two good-looking gentlemen came to Cagayan de Oro and decided to put up a business here in the city.

Robert is a graduate of BS in Management of Financial Institution and Masters in Information Technology from DLSU. He had several years of excellent experience in leasing and banking institutions. Even while as a kid, Robert has been engaged in "buy and sell" business. While assigned as Vismin's manager for corporate account with Toyota financials, he met and befriended Mark in Davao.

With an AB Economics diploma from Ateneo de Cagayan (Xavier University), Mark worked with Chinatrust Bank in Davao City when he met Robert. And as they say, the rest is history.

Business is what drew both of them together. Both are certified foodies. Robert grew up in a family where food always takes center stage and having been there, knew food really by heart! And Mark, having spent his high school years in San Francisco area, grew up to love and appreciate food away from home!

Both resigned from their respective lucrative jobs and started this joint food venture last April 11, 2008. I was surprised and astonished when I got inside "The Big Rock", mainly because of its atmosphere and setting. To me, it is a place where one can appreciate and delight in the food without being stressed, and a place where one can take time and spend it leisurely without the hustle and bustle of the city.

Several fascinating and captivating personal belongings are decorated on the walls with a few from close friends. There is a little makeshift stage where one can play the acoustics and sing or just relax. There are several tables and benches that are reminiscent of an authentic diner from the 50s and 60s. A collection of memorabilia and souvenirs can be seen in one corner where I noticed three signed plates from their recent VIP guests: Senator Chiz Escudero, who had his press con there when he came a few weeks ago, Christian Bautista and the Gasulina Band. There is also a VIP room that can accommodate 24 people comfortably where they can enjoy playing Nintendo Wii or Play Station, watch a movie or sing to their hearts' content with their videoke machine or just hang out.

But what about the food? What makes their food a cut above the rest? Well, personally I was able to try their lava rocks-grilled burger on my first visit (on the house!). My verdict? It was delectable and mouth-watering! The almost two pounds of tender, juicy quality 100 percent ground beef, smoked bar-b-que flavor sauce with lots of sliced button mushrooms and several strips of bacons in a soft bun was just truly amazing! Plus a mouthful of French fries that is crunchy on the outside yet so soft on the inside! Just scrumptious! Truly delightful! A meal by itself!

And that is just a sampler. Because they have nine international flavors to choose from! As a start, they are offering Italian, Japanese, English and Arabian flavors where eventually, they will be serving the rest like American, Mexican, Korean, Brazilian and Filipino burgers. And these, I have to try very soon! These wonderful and yummy burgers come in three pleasing sizes: Riders (as snacks) at P29.00, Cruizer (hungry) and Sports (very hungry!) at P259! Other appetizing cuisine includes: flame-grilled sausages (Frankfurters, Bratwurst, Hungarian), pastas, exotic juices (durian, orange, strawberry, etc.), very rich signature milkshakes (Oreo, M&Ms, Hershey's, etc.) and many more at very affordable prices.

The Big Rock Diner can accommodate about 70 people at one time and is open for private parties or functions. So, the secret is out now! Come and visit them for their tempting and irresistible food while spending quality time with your friends, family or loved ones, or call 088-3090882 for orders or reservations.

http://www.sunstar.com.ph/static/cag/2008/06/21/life/big.rocks.diner.lava.rocks.grilled.burger.at.its.best!.html




Saturday, September 12, 2009

World Food Exposition (Wofex) 2008

AN ANNUAL event organized by Premier Events Plus Group (PEP Group) Inc., Wofex 2008 (8th International Exposition on Worldwide Food & Beverage, Technologies and Machineries), was held at the World Trade Centre from August 6 to 9, 2008.

Having joined and done several culinary demonstrations on food expositions all over the Philippines the past several years, this was a first for me because I presented not just one but two exciting shows during the first 2 days of the exhibit.

I was invited by PSG Home Products Distribution Corporation to do basic chocolate molding using CK Products on the first day using Dutche Chocolates.

PSG has been a distributor of various bakeware products in the Philippines for the past 10 years. ONEIDA is one of them and quality CK Products from the USA another.

Having done a similar demo during last year's Mindanao Culinary Festival in Davao City, I found out that several new products have been added to their repertoire of quality products recently.

The presence of Ms. Jocelyn, Ms. Beth, & Mr. Mike made my experience with them more unforgettable! They were truly one of a kind!

The chocolates from Dutche were delicious, many thanks to Mr. Ricki of Valmarce Foods.

Marca Leon Oil (of Limketkai & Sons, Inc), c/o Ms. Tina, also invited me to do a four-hour cooking and baking demonstration at the main stage again the following day.

It was again a wonderful experience showcasing Marca Leon's quality corn and vegetable oil, shortening, margarine, vinegar, soy sauce and polenta, their newest "baby"!

Having just done Culinary Fusion with Chef Ed (Part 4) four days earlier at the Grand Caprice Restaurant and Convention Center in Cagayan de Oro City, it was easy for me to pull out recipes and do the same thing, but in a bigger venue!

Marca Leon being one of my passionate and devoted sponsors of the exhibit the past many years, I am so overwhelmed by their unending support for all my culinary activities.

Dishes and baked goodies prepared on the spot were tasted by the enthusiastic audience.

Several quality products from participating companies were also raffled off and these include Marca Leon, Mega Sardines & HoBe Bihon.

I would also personally thank Mr. Fermin of Uniforms@Work for the fantastic & marvelous chef's uniform and apron he gave me (!), Mr. Navin of Gurnamal & Sons together with Mr. Jason & his delightful friends for lending me their superior and excellent cookware, bakeware & plates, Mr. Nelson of Sweetlink for the incomparable Silicone Zone spatula, spoonula, chopping boards and bakeware, Mr. Mario & Mr. Winnie of Unicomm for their dark and aromatic cocoa powder, fantastic vivid whipping cream (their newest product!) and nuts, Mr. Tony of SinMag for the heavy duty mixer and cookware, Ms. Letty of New Hong Lee for the bakeware, the staff of Melawares for their colorful plates, PSG staff specially Mr. Mike and Chef Rodel for their invaluable assistance in the preparation of all the ingredients and materials used during my demo.

With such a short time, I was able to visit all the booths in the center but couldn't really admire all that was displayed because aside from being busy making new friends, I also exchanged pleasantries with a lot of old acquaintances who I haven't seen for ages! Mr. Eric and Ms. Cherry of Equilibrium Intertrade Corporation was so nice in offering me delicious blended coffee during the fair.

Ms. Nancy Lumen Reyes of Cook's Magazine was busy doing a hands-on workshop so we just waved at each other!

Mr. Richard and Mr. Roger of Enzima International gave me samples of their healthy green and brown rice teas to drink and to take home!

I engaged in small talks with Mr. Manito of Actron, Mr. Benson of Prestige Plastics, Ms. Tan of Penco, Chef Antolin of CCA, Ms. Tess and Betsy Dilla, Ms. Tina of Davao City and many others.

I also met a lot of Kagay-anons during the trade fair enjoying small talks with the exhibitors.

The main exhibit area was not even enough since they have an extension area for the other exhibitors. Foods, beverages, packaging materials, culinary schools, food machineries and manufacturers, name it...they were all under one roof for the past four days! It was virtually a heaven for food processors, manufacturers, foodies and what-have-you!

Food sampling was all over the trade fair! From hopia to breads, from noodles to chocolates, from teas to coffees...there was just so much to eat and drink! No wonder this event is always jam-packed to the max! If only I can take home all of these, then I would probably just not take lunch and dinner anymore for a day or two!

Several talks, seminars, demonstrations, workshops, and the like were held all day at the different venues. Chefs, cooks, bakers, students, housewives and husbands, traders were seen enjoying and appreciating almost everything! I also noticed a lot of HRM students accompanied by their instructors attending most of the seminars and demonstrations.

But since I have to fly back home on the third day of the exhibit, I sorely missed the exhibitor's night, which was a blast, according to some of my friends! So much fun and with so much food! Well, maybe next year I would be able to join them!

To the organizers from Premier Events Plus Groups Inc., congratulations for a job well done! Kudos! And see you next year for another for fun-filled & tummy-filled days!

http://www.sunstar.com.ph/static/cag/2008/08/14/life/world.food.exposition.(wofex).2008.html

Wednesday, September 9, 2009

Aroma Cafe

By Chef Ed Dychauco
Pots and Pans

WE HAVE come to an age where cafes are emerging in almost all corners of the city, be it Internet cafes (did you ever wonder why they are called "cafes" in the first place?), or the real cafes in the genuine sense of the word.

Guess we are now in a world where time is so precious, that we don't even have time to prepare our own meals or drinks that we just have to buy them elsewhere. Besides, don't store-bought foods and beverages always seem to taste better than the ones we prepare at home?

Well, there is a place where we can now enjoy, a place where we can spend time leisurely, minus the hustle and bustle of the city noise and pollution. A cozy place for people who just wanted to spend quality time and have good food and drinks altogether. A place we call Aroma Cafe at Cagayan de Oro City. It is owned and operated by Michelle Pizarro-Jose, who is originally from Manila but has numerous relatives here in Cagayan de Oro City.

A stunning and gorgeous-looking lady who doesn't look her age, Mitch, as she is fondly called, is married to John-John Jose, also of Manila and has two lovely kids.

Aroma Cafe started operation way back in April of 2007 with four employees serving superior and excellent coffee (hot, cold and blended), smoothies and teas. Using only the freshest imported coffee beans (60 percent Arabica and 40 percent Robusta), one can be assured of superb drinks that are sure to make you go back for more.

Sellable products include their very own aromatic brewed coffee, cappuccino, cafe latte, blended caramel frappe and their version of mango, strawberry and banana smoothies.

What is coffee without food? Aroma Cafe serves not only drinks but also tasty and mouth-watering foods like chili con carne, pasta puttanesca, spaghetti Bolognese, fettuccine Alfredo, pasta with three Mushrooms in cream sauce and tuna pasta. For sandwiches, they serve grilled meaty sandwich, grilled tuna, grilled cheese and of course, the all-time favourite Clubhouse Sandwich using whole wheat bread and only the freshest ingredients available. For the health conscious, don't worry, because they only use olive oil in all their cooking!

Since they open at 7:30 a.m., one can also delight in their breakfast offerings like Hungarian-Potato Meal, complete with a sunny side-up egg, toasted Wheat bread, a slice of fresh fruit and a delightful cup of brewed coffee! They also have waffles and other regular breakfast items to choose from.

Most of their customers are from nearby neighboring subdivisions, business offices and students, although they also get a lot customers coming from downtown area and from people who are on their way to the airport to catch their plane.

As one enters the friendly and appealing cafe, one can notice the soothing Bossa Nova music playing, with the fragrant smell of coffee. A fine-looking tiny "working" motorcycle hanging on one of the walls and several fine paintings as decors complete the ambiance! There are also several magazines for those who enjoy reading the good stuffs in life.

It can seat about 40 people inside and more outside for those who enjoy al fresco, breathing the fresh uptown air. They are also open for meetings and the like. Several artists have visited the place and these include Martin Nievera, Dennis Padilla, well-known politicians and who's who in the city.

So, what are you waiting for? Come, enjoy, chill, relax and unwind at one of the newest and "in" places in the uptown area, Aroma Cafe.

Aroma Cafe is open from 7:30 a.m. till 12 midnight and is located at the ground floor of Stonestown Building (besides Xavier Square), Upper Carmen, Cagayan de Oro City and can be reached at (088) 859-2348.

Elorde Boxing Fitness Gym

By Chef Ed Dychauco
Pots And Pans

ASIDE from good foods & good eats, I figure out that we should also be very concerned with our body, our health and well-being. And one place I got to visit lately is exactly what I have in mind for a long time, a boxing and fitness gym rolled into one!

Located on the second floor of Stonestown Building is Elorde Boxing Fitness Gym, an Elorde-franchised business. For those who are unfamiliar, Flash Elorde is a well-respected and bemedalled boxer in the 60s. This is a place for everyone who is into fitness, whether trying to lose weight, gain weight, tone their muscles or just plain exercise.

John-john B. Jose of Paranaque City, Metro Manila opened this franchised business last June of 2007. Being sports-minded and having much adrenaline to utilize, John-john is into several outdoor sports like basketball, swimming, running, jogging, hiking, thrill biking, and boxing. So it is not surprising for him to open a fitness gym here in the city of Golden Friendship. At 42, he looks really young for his age!

Aside from the regular cardio work outs, Elorde Boxing Fitness Gym also offers muay Thai boxing and boxing. Several well-trained instructors (gym: RJ Racines and Marlon Mandonahan), muay Thai (Ronald Ocangas, Jay Malubay, Lars Ampit), boxing (Felix Estremos Jr. and Donnie Mabao) are available to teach and assist. Here, one learns how to do proper elbows and knees punching and kicking, the Thai boxing way.

For cardio workout, the gym boasts of electric thread mill machines, stationary bicycles and cross-trainers while free weights include Smith machine, leg machine, lat machine, leg press, chest (Picdic) machine, cable cross-over and dumbbells (2 lb to 60 lb).

Boxing and the like promote self-discipline, self-esteem, create skills in self-defense and can burn up to 1000 calories per session (about an hour), according to John-john. Not bad. Not bad at all! No wonder a lot of people now are into this type of sport. I also found out that more women are engaged in this activity, both for boxing & muay Thai!

For the record, all of their muay Thai & boxing instructors have won in several regional and national (gold and silver medalists) like Philippine national championship Olympic Games, 1st Universiad competitions, national boxing tournaments and have also represented the Philippines abroad. And mind you, all these skilled boxers are native Kagay-anons! Wow!

Having talked to a few of these guys and knowing more about these contact sports, I should say this is THE place to be for everyone who wants to learn and even excel in this kind of sports. With professional trainers like them, one is sure to get to do the right thing, in the right manner and of course, have fun minus the potential injuries that might occur.

One year registration is P1,000 plus a monthly fee of P1,500 for combination fitness, P1,000 for muay Thai or boxing and P750.00 for fitness gym. They also offer special rates for those who come in between 12 noon to 4 p.m. The front desk clerks, Ms. Carmen Megalbio or Ms. Cherry Mae Pangan would be too glad to help you once you get inside.

Elorde Boxing Fitness Gym is located on the 2nd floor of Stonestown Building, Upper Carmen (besides Xavier Square), Cagayan de Oro City and can be reached at (088) 8591435.

So, what are you all waiting for? Come, enjoy and get fit now!

http://www.sunstar.com.ph/static/cag/2008/07/24/life/elorde.boxing.fitness.gym.html

Turquoise: A unique and authentic Turkish restaurant

By Chef Ed Dychauco
Pots and Pans

AS A chef, I am in a quest for new food, new finds, new tastes, and new places to visit. I want to appreciate the good things life has to offer.

Most people tend to shy themselves away from too exotic or not so familiar food, hence it takes a lot of nerve to enter a new place and spend money on untried and foreign foods.

Needless to say, I wasn't so sure what to expect when I entered Turquoise Restaurant recently.

But I got to meet the charming and wonderful owners, the handsome Mahamod Delkilic, 35, and his equally beautiful wife, Banu and Rizal Delkilic, 28, (Mahamod's equally good-looking younger brother), who helped in explaining to me not only about their restaurant but also their amazing and magnificent culture and religion as well!

Mahamod is the Director of Social Hizmetler (equivalent to our DSWD) back in Turkey while his wife, Banu, worked as a social worker in the same office. Rizal on the other hand, has been in the Philippines on several occasions. In fact he took up Asian Studies at the University of the Philippines. Having visited almost all the major cities in the Philippines, he fell in love with Cagayan de Oro City and decided to invite his brother and his wife to join him here.

Both husband and wife own a restaurant back in Turkey and decided to do the same here. They opened Turquoise Restaurant last November 20, 2006 to the public. Why Turquoise? Well, it is because turquoise is a beautiful and lucky stone with religious implications (after Moses came back from Mt. Sinai, he was asked by God to make an altar out of turquoise, what else?). This I didn't know and now, I am sharing this bit of religious history with all of you!

It was not easy at first because most people are not accustomed to their distinctive cuisine, a fusion of Mediterranean and Middle Eastern cookery.

But perseverance and determination paid off after a few months because it is now patronized by many who enjoy delicious and delectable foods prepared simply where dishes are supposed to bring out the flavors of the main ingredients rather than hiding them under sauces & spices. And with that, we can say that Turks are purists in their extraordinary cuisine!

As a starter, I got to taste Abagannush, a delightful yet very light appetizer made of grilled eggplant mixed with olive oil, tomatoes, bell pepper, garlic and salt then wrapped with soft Pita bread -- a healthy yet delicious dish.

Ayran, homemade yogurt drink in its purest form served cold, was what I had as my drink. I decided to try the authentic drink myself (that is, with little salt added, instead of sugar) and I find it really refreshing. Yoghurt is good for our health, too!

Kebab or kebap is basically their way of cooking meat in a skewer, just like our own barbeque. The difference lies in the preparation. True kebabs use meat (beef, chicken, lamb, etc.) marinated for 24 hours or more in olive oil, milk, powdered bell pepper, thyme and other spices. It is done in this manner so that the meat is well infused with the flavors but not overpowering it.

I got to taste the mixed kebab, a mix of four different kinds: castle kebab (grilled spicy marinated ground beef wrapped in Pita Bread - just yummy!), Adana kebab (ground beef with different spices and is named after a city in the Mediteranean - so tasty!)), Alexander Kebab (shawarma beef - mouthwatering! This is another scrumptious food item I would definitely recommend to everyone!) and chicken cutlets - simply delicious! Turkish rice was also served and I find it really soft and delectable!

We ended up the sumptuous meal with yogurt in mango jam. It was very light and made more special with homemade mango jam.

Guess some of you might have also heard of Baklava, a rich dessert made of thin sheets of dough and filled with hazelnuts, walnuts, pestachios, butter, and sugar syrup.

Another Turkish origin is of course Turkish delight, a sweet dessert that uses an ingredient that only grows in Turkey!

Needless to say, I learned not only about Turkey's exquisite and exotic cuisine but also a lot of historical and religious landmarks in Turkey. All courtesy of Rizal, the other good-looking guy behind Turquoise Restaurant. One, they grow more olives than any other country in the world!

I also got to befriend quite a few sociable Turks while at the restaurant who were accommodating and friendly.

Turquoise Restaurant is located at the ground floor of SM Mall, Upper Carmen, Cagayan de Oro City.

They also have a bigger branch at SM Davao.

http://www.sunstar.com.ph/static/cag/2008/07/17/life/turquoise.a.unique.and.authentic.turkish.restaurant.html

Search for Best Videoke King si Papa '08 at SM City

By Chef Ed Dychauco
Pots and Pans

AS AN annual tribute to all the daddies in Cagayan de Oro City, who have what it takes, Home Radio 93.5 FM conducted the Annual Search For The Best Videoke King Si Papa '08 this year at the Event Center of SM City last June 14, 2008.

With more than 30 aspirants, the number of daddies was trimmed down to only the best 10 during the elimination round at the office located between Hayes and Velez Streets a week before the show for the final showdown.

Being one of the judges together with Peter Bacaling, AMA Computer College school director and Retired Colonel Dodong Amora (known as Aguila ng Mindanao), we all had a good time listening to all the contestants singing songs from the 50s to the present. We were all surprised to hear how good these daddies could belt out those beautiful melodies and hit really good high notes, giving justice to the songs they sang!

The 10 lucky contestants and their entry pieces included: Henry Yosures (My Love Will See You Through), Rey Vidal (Make Believe), Jose Rajal Jr. (Kahit Isang Saglit), Bobby Lascuna (Lumayo Ka Man), Rodel Flores (A One In A Million You), Randy Padlos (Through The Years), Samuel Bolo (One More Chance), Lloyd Cortez (My Prayer) and Audie Cabancan (The Warrior is A Child).

All the contestants got to receive gift packs from Rogemson and Del Monte, gift certificates from Pizza Hut, Waffle Time and Butcher's Best Bar-b-que. The second place went to Lloyd Cortez who received P500, gift certificate from Pizza Hut and one-night stay at Grace Residence Suite. The grand prize winner went to Rodel Flores who was awarded P1,500, gift certificate from Candy's Cafe and a two-night stay at Grace Residence Suite who sang A One In A Million You to the delight of all the audience!

A pizza-eating contest joined by nine daddies was conducted by Pizza Hut during one of the breaks in the show. Having eaten the pizza the fastest, the winner was awarded to Henry Yosures with a gift certificate from Pizza Hut.

Aside from the daddies singing, we were also entertained by Energetic Dancers, a group of very young talented girls dancing to a medley of modern tunes.

Hosted by DJ and manager of Home Radio, Jennifer Aubrey Yting and ably assisted by her staff: account executives Mary, Marlou Siose, Marjorie Estomo, finance and administration officer Alfred Beoyo and technicians Edilberto Sinadjan, Lito Vitudazo and Arnold Boniel. The event went smoothly with the audience enjoying every minute of the activity. So for all the daddies out there, start practicing now for next year's Search for the Videoke King si Papa '09!

Home Radio 93.5 also wants to extend their gratitude to Bigby's Cafe, Quantum Amusement, Picture City, and SM City.

http://www.sunstar.com.ph/static/cag/2008/07/10/life/search.for.best.videoke.king.si.papa.08.at.sm.city.html

Alfon's Grill (KTV Bar and Restaurant)

By Chef Ed Dychauco
Pots and Pans

TUCKED in one of the newest and hippest places in town is an unpretentious but sophisticated joint in the "uptown" area of the city. A place where one can enjoy the simple yet elegant ambiance with delectable and appetizing foods. A place where one can just truly sit and dine without being stressed, communicate without being bothered by the outside world, hang around and idle away the hours.

Alfon's Grill KTV Bar and Restaurant was opened last March 2007 by Mr. Alfon Catarman. Originally from Bontoc, Southern Leyte, Alfon is quite familiar with the city of Golden Friendship since he has been here a few times visiting relatives. It was during one of those visits that he was introduced to his future bride, Dr. Brenda Grace Gonzales, an anesthesiologist.

With a Bachelor in Elementary Education from Divine Word College of Tacloban, Alfon decided to pursue another course, this time finishing BS in Marine Transportation. While waiting for his initial trip, Alfon decided to apply and work as a kitchen helper in a restaurant in Manila named My Place, which was frequently visited by actors like Jimmy Santos, Herbert Bautista, Larry Mumar and many others. Incidentally, he comes from a family of cooks. His grandma used to own a restaurant in Leyte, and his father and sister are also good cooks.

Having traveled the world for ten years in worldwide cargo ships, he was able to hone his cooking skills with international cooks and chefs aboard during his free time. There, he was exposed to food preparation, cooking and even food presentation.

Eventually, Alfon got married and decided to stay put and since he wanted to put up a business, it was not a surprise to see him open his own restaurant.

Celebrating their first anniversary last March, Alfon's Grill continues to serve good foods to the public. Sellable items include their juicy grilled Pork Ribs, Chicken and Pork Barbeques, Sizzling Squid and Gambas, Kinilaw and Calamares. I personally liked the Petchay-wrapped Fish in Gata and the Korean Barbeque with Mongo Sprouts. One should also try their Tropical Fruit Salad with Latik - a refreshing mix of fresh fruits that is drizzled with homemade sweetened coconut sauce. For the budget conscious, they also offer budget meals at P75 only!

Aside from the mouth-watering food, they also serve refreshing and thirst quenching drinks, shakes and cocktails. Mr. Naren Lavictoria, a seasoned bartender who had won several competitions in bartending and cocktail mixing does this job with gusto. Most requested cocktails include: Margarita, B52 (a flaming drink...this I still have to see and try!), Tequila Sunrise and their very own concoction, Alfon's Cocktail.

The too well equipped KTV bar is just beside the restaurant and has a very good, if not excellent state-of-the-art sound system. I have tried it myself and was astounded and amazed at the acoustics!

It can accommodate about five to ten people comfortably. They charge P500 (consumable) for the first hour and P200 per hour thereafter. Truly a place to enjoy and sing your heart out till the wee hours!

With two other establishments inside Stonestone and Alfon's Grill, they also offer live acoustic music on weekends from 9 p.m. to midnight. Customers can delight in the air-conditioned room or al-fresco while enjoying their foods and drinks.

Well-known celebrities like Martin Nievera, Bayani Agbayani, Rowell Santiago and Andrea del Rosario have visited the place and I hear they sincerely liked the place because here, they can be "themselves" without being bothered while enjoying their foods or drinks.

Alfon's Grill, KTV Bar and Restaurant is open from 11 a.m. to 2 p.m. then 4 p.m. to midnight on weekdays and until 1 a.m. on weekends. It is conveniently located inside Stonestown, Upper Carmen (next to Xavier Square), Cagayan de Oro City.

They are open for private parties and meetings. For reservations, they can be reached at (088) 859-2334.

http://www.sunstar.com.ph/static/cag/2008/07/03/life/alfon.s.grill.(ktv.bar.and.restaurant).html

Jamaican F & B Training Center

By Chef Ed Dychauco
Pots and Pans

HAVING attended and judged several barista, bartending, and flair tending competitions nationwide, I must say that we have come a long way when this little known skill have now flourished into a big business. A lot of our local and national winners and competitors have landed good jobs as such all over the world.

It is a known fact that aside from making money, these baristas and bartenders have the opportunity in meeting new people, traveling and honing their skills while at work. Blame it on the movie Cocktail several years ago!!! Because of the said movie, this type of job became so much in-demand!

And do you all know that we don't have to travel to Manila or Cebu to learn these skills? Located at the ground floor of Caballero-Briñas Building along JV Serina St., Carmen, Cagayan de Oro City is the Jamaican Food and Beverage Training Center, a school for baristas and (waiting for approval as of this writing) bartending with Mr. Rey Sumania as TVET School Administrator and Ms. Pamela Sumania as registrar.

The school started a year ago, May 15, 2007, to be exact when Mr. Sumania came back to the city after working as a barista in Metro Manila for the last ten years. Sensing a need for a training center with the vision of helping fellow Cagayanons to excel in this field and with the advice of Tesda, Rey finally decided to open its doors for all Tom Cruise wannabes.

Originally from Surigao de Norte, Rey worked in Cagayan de Oro City as a bartender for about seven years before trying his luck in the big city of Manila. After which in 1998, he was accepted at Starbucks at Robinson's Place in Malate. Being a fast learner, he went up the ranks to become a barista. And wanting to expand his horizons, Rey went on to work with the following shops and thereby sharpening his skills eventually: Ciaf Coffee at Tomas Morato, Key Coffee at Ortigas and Timbuktu Cafe in Malate (owned by the late Rico Yan, Diether Ocampo, and Senator Migs Zubiri).

Along the way, Rey got to meet and befriend people who became not only his friends but also his mentors. To name a few: Philip Boe (an Australian-American coffee connoisseur), Hiroyuki Hojo (Japanese coffee expert) and Carlo Lamperte (an Italian espresso machine expert from Roncillo Company in Italy).

Presently, Rey serves as the president of Philippine Bartenders League (Northern Mindanao chapter), is the founder of Philippine Bartending Academic Society, a member of the Barista Guild of the Philippines and International Bartending Association. He also serves as a consultant for CoffeeWorks, Coffee and Company, WheelMart Care Center and Cafe, PJoe's, Hotel Guillermo in Pagadian, D'Azure Cafe Valencia and Coffe at Yellow House in Davao City.

At the Jamaican F & B Center, one can learn to become either a barista and/or a bartender. To get a certificate on barista, one has to spend 119 hours (with 50 hours lecture). Lecture includes: coffee appreciation and familiarization, calibrating machine, maintenance, the art of coffee extracting, tamping, grinding, steaming, latte art and many others. Students get to practice making the art of coffee personally since the school is equipped with a top-of-the-line Roncillo coffee machine from Italy, Mauro Coffee Beans and Torani Syrups.

For the bartending part, 286 hours is required with 100 hours for lecture. It is a hands-on training (just like the barista course) where one is also taught the art of flairtending by the following experts from the city: Armando Molo of Pueblo Sports and Country Club, Tedwin Kamahalan of E-Blue Holdings (sister company of Equilibrium), Tito Redoble (a freelancer), Naren LaVictoria of Alfon's Grill and Jono Sumaylo of VIP Hotel.

For P3,500 only, one can become a barista or bartender in a month or two. Classes are limited to ten students and are available in the morning or afternoon. Special classes can also be arranged for those needing special considerations. So far, graduates from this center had landed good jobs in the Middle East, Macau and cruise ships. They also accept Tesda PGMA Scholars for baristas.

Jamaica F & B Center is also working closely with Equilibrium Corporation, exclusive distributor for Roncillo machines, Mauro beans and Torani syrups.

(For more information: visit Jamaican F & B Center in Carmen or call them at (088) 858-7324, or email them at: Jamaican_iso9000@yahoo.com.)

http://www.sunstar.com.ph/static/cag/2008/06/12/life/jamaican.f.&.b.training.center.html

Tips for A Practical, Smooth and Economical Wedding 6

By Ed Dychauco
Pots and Pans

(Part 6)

NOW that you have practically read all about what you need to know and do for your wedding, let me ask you this question again... Do you still need a wedding coordinator? If your answer is still yes, then go for it but just make sure you are getting your money's worth!

Then, what should you be looking at when you get the services of a coordinator? Professional coordinators should be your friend & your confidante. They should be there to help you, assist you and run errands for you (if needed).

Tips:

1.) Look for a decent, reputable, trustworthy, dependable, respectable & of good standing coordinator.

2.) Shop around for comparisons.

3.) Don't be persuaded by "sweet talks". Ask as many questions as you can (although some would charge you for an appointment or just by merely asking. So be upfront, ask if talking to them entails money!).

4.) Make sure they have a shop where you can have the meeting (unless you want it somewhere else or it is a home-based business).

5.) Check out couples they have coordinated & ask the couples for feedbacks (especially for negative ones so it can be corrected!).

6.) Ask the couple if they would recommend the coordinators they hired (some probably won't either because they were not satisfied or they charge too much.).

7.) When we say coordinators, they are just PLAIN coordinators. And they MUST be plain coordinators! Meaning, if they do flower arrangements and other stuffs, then, one way or the other they might not be able to deliver their goods satisfactorily because they also have to attend to other details other than coordinating (you don't want your coordinator to disappear in the church because he/she is at the reception area checking the flower, do you?).

8.) Flowers, cakes, music, video, photos, etc. should be done by others other than the coordinator to ensure proper flow of activity & avoid mishaps.

9.) Coordinator should definitely NOT be wandering and roaming around during the events thereby attracting unnecessary attention, especially when videos & photos are taken (they are not part of the entourage, are they?).

10.) The coordinator(s) should be absolutely & properly dressed for the occasion.

11.) Having "walkie-talkie" or cell phones would be an advantage rather than screaming, making gestures or worst, walking & travelling often (thereby catching unnecessary attention again!).

12.) Have a contract ready. Ask for the COMPLETE list of what is included in the package (a lot of "so-called" coordinators would DEMAND for extra payments after the event which is definitely a NO-NO!).

13.) Make sure that whatever is written in the contract be followed (and fee deducted if not carried out!).

14.) Check out other suppliers yourself (some coordinators tend to add or charge more for the services from the suppliers without your knowing it!).

15.) Be wary if the coordinators REFUSE to divulge their suppliers (something must be going on in here!). Besides, you HAVE the right to know who is "servicing" you on your special day!

16.) If some decorations are requested, other than that of the florist and you are charged by the coordinator, make sure you get the items back and in good condition! (you PAID for it, didn't you?).

17.) If your coordinator have his/her own suppliers, ask them to accompany you so you can talk to them personally so your questions can be answered directly. Besides, you can also cancel and change suppliers if there is a need (if your coordinator refuse, you should be ALARMED!).

18.) It is your right to REFUSE or CANCEL any services or suppliers if you don't feel comfortable about it. Follow your instinct!

19.) It is imperative that you SHOP around and COMPARE before signing any contract, either with a coordinator or supplier.

20.) Was there a repeat or referral for the coordinator you have chosen? (Some would name-drop well-known personalities to enhance their portfolios! But would these well-known people refer this coordinator to you if you ask them?).

21.) Make sure you have a very good relationship with the coordinator. You want to have good memories of your wedding day, right?

22.) A proficient, qualified, well-trained & expert coordinator should go an extra mile in helping you out instead of CHARGING you for those extra minor services!

23.) Having a licensed & certified coordinator would be your best choice.

24.) For "on the day" coordinating, fee is between P2,000 - P5,000 (remember, you just need somebody to look after some MINOR details since majority of the things to done already).

25.) "Full" coordination entails everything and EVERYTHING means things you need to do (like planning, ordering, etc.) and would cost from P10,000 and up. Personally, I feel that paying P20,000 and above is just a bit too much (basing CdeO charges).

26.) Payment is done after signing of contract and that is about 50 percent while the rest is paid after the reception (so you can deduct some amount or do some changes if there is a need).

By the way in Manila and other major cities in the Philippines, the couples are NOT OBLIGATED to include meals for ALL the suppliers before or during the celebration. Why? Because first and foremost, you are PAYING for their services and that should have been included in their charges! Remember, if you have 20 suppliers and you are paying P300 per head for the food, that is P6,000 already! Weren't you trying to cut down on your guest list in the first place so you can save? But if you are feeling generous, you can buy some packed food for them. Just a thought for you to think about!

Again, a peso saved is a peso earned! To sum it up, take time to enjoy in the preparation of your "once-in-a-lifetime" affair and take the experience from it. Who knows? You might end up being a "supplier" in the near future! Good luck to all the couples!

http://www.sunstar.com.ph/static/cag/2008/05/08/life/tips.for.a.practical.smooth.and.economical.wedding.html

Tips for A Practical, Smooth and Economical Wedding

By Ed Dychauco
Pots And Pans

(Part 4)

WEDDING gowns are ideally chosen by the bride sometimes with the help of the fiancé, parents, close friends or relatives. With so many designs to choose from, one can just have them made to order or have a specific design made especially for them.

White is the universal color, but ecru, off-white, beige and some light colored materials are also gaining popularity.

Some who are bolder might prefer darker and bright colors like red, gold, silver, etc.

Having a gown made by a designer can be a bit expensive compared to ready-made or first-user gowns.

Choosing from a simple design to a fully-beaded gown is something that the bride might want to consider before having it tailor-made.

With the advent of themed weddings, one can choose to have a princess design or a Filipiniana design and so on and so forth.

Tips:

1.) Choose among the designs from available catalogues or websites and trim it down to a few (3-5 would be acceptable).

2.) Have a theme in mind so as to narrow down the available choices.

3.) Choose whether one opts for a designer or a ready made gown.

4.) Have a budget in mind (Big weddings usually includes dresses & attires for the whole wedding entourage). You might consider first-user gowns for the others instead of buying them.

5.) If one chooses a designer to make her gown, sit down with the designer & tell him/her what you prefer or like. Get opinions from them, too.

6.) Again, ask for a list of satisfied clients or check out their photo albums (the designers usually keeps photos of their bride in their wedding gown sometimes together with the groom if they also made the attire for him).

7.) The designer would do a few sketches for you to choose (2-3 designs). Make sure you also have a hand in making some changes in the design, if needed.

8.) Tell the designer your budget.

9.) Try to have a fitting of your inner lining (of your gown) to make sure it fits you well once the gown is made.

10.) The designer can also help you in choosing your shoes and accessories to go with your wedding dress.

11.) The accessories like ring and coin bearer's pillow, the veil, cord, etc. should also be included in the package.

12.) The designer is normally present when the bride is changing (during her big day) so as to do some last minute changes or alterations, if needed).

13.) An order form with the design is already your contract.

14.) Have your wedding gown dry cleaned and store them properly.

http://www.sunstar.com.ph/static/cag/2008/04/24/life/tips.for.a.practical.smooth.and.economical.wedding.html

Coffee after workout

By Ed Dychauco of Pots & Pans

I WAS back in the cool and beautiful city of Malaybalay and again, I had an extra wonderful time. I got to meet new people and see new places. I noticed that everybody is busy preparing for the annual "Kaamulan Festival" which is scheduled sometime next month. Seems like this would be a bigger and better event this year!

My gracious host, Ms. Raquel Odulio -- a great and in-demand baker and cake artist, together with sociable and outgoing Ms. Grace Sanchez, showed me around.

This time, I was able to check out more establishments because I had more time and wasn't really in a hurry. And one of the wonderful places I got to visit is Bukidnon Brew Cafe.

BBC (its other name) is nestled along Bonifacio Drive, a simple yet appealing coffee shop. At a first glance one would think it is a gym because of the lighted signage it has outside. No one would ever suspect that it also houses a wonderful cafe inside if one does not stop to take a closer look.

Opened way back in October 2005, Bukidnon Brew Cafe or BBC as it is fondly called, is the only cafe in Malaybalay city that uses a coffee espresso machine.

It is owned and operated by the energetic Mr. Norenz Gamo and his charming wife, Ms. Eileen Ortega-Gamo, both from Quezon City. However, Eileen's grandparents are originally from Malaybalay but have since migrated to Luzon.

Lorenz is into rubber farming and found this to be an excellent place to be when he arrived in Malaybalay in 2001. Eileen eventually followed in 2004. Armed with a degree in community development from UP Diliman, it wasn't hard for Eileen to land a job. She does organizational development trainings, airport emergency preparedness and the like.

Currently, Eileen serves as HRD Consultant for the City Government of Malaybalay. The couple has three kids, Nicole, 21 (taking her Masters in Political Economics at the University of Asia & Pacific), Coby, 18 (currently at ISCHAM taking up Diploma in Pastry Arts), and Joaqui, 9.

A coffee connoisseur by heart, Eileen started to look for coffee shops around and was disappointed when she found none in the area. So, together with her partner, they decided to open one, which eventually paved the way for the local people to feel, taste, and enjoy great coffee at very affordable prices. And since Lorenz also does a lot of workouts, they both decided to open the cafe with a gym. A perfect combination at that!

With an area of 100 square meters for the shop, the cafe has a good view of the mountain range especially when one opts to sit outside to enjoy the cool mountain breeze.

However, the main cafe is air-conditioned and can sit 20-30 people comfortably at one time. Bukidnon Brew Cafe only uses fresh coffee beans from locally produced and harvested Arabica and Robusta beans. So, in other words, they use Monks Blend, now a nationally recognized coffee brand!

To ensure freshness, they only purchase coffee beans when needed and ground them before making them into a freshly brewed cup of coffee. As one enters the cafe, one can smell the wonderful aroma of coffee surrounded by great books and magazines, be it fiction or non-fiction, ranging from inspirational to management to interior decorating books.

Music that fills the air are soothing to the ears and other senses as well as they play bossa nova and standard music, which is a welcome respite from the loud music we have been exposed lately! Here one can talk without screaming to be heard or read books without being annoyed by the sound of music.

Best selling coffees includes: Cappuccino, Mochacchino, Cafe Mocha, and Espresso while the iced concoctions include Cookies and Cream, Vanilla Frappe, Strawberry Smoothie (seasonal) and many others using World-class Torani Syrups. Not to forget, their specially concocted BBC Coffee using a vacuum flask in making this smooth and rich-tasting coffee.

To go with the coffee, BBC also has several mouth-watering desserts and foods like Cinderella Pie (made of squash), sinful chocolate moist cake, banana slice, chocolate chip cookies, baked macaroni, spaghetti, tuna, chicken sandwich and many more.

Several political and well-known personalities have visited BBC like Senator Ping Lacson, the honorable Israeli Ambassador & Consul, Hale Band, and many others. People who have visited BBC tremendously enjoyed the place and have since brought more friends. Word of mouth advertising as they say is the best advertising one can get.

As to their gym, they have an instructor from Monday to Saturday that oversees the clients working out and enjoying the thread mill machine, bench press, bicycle, biceps & triceps machine, boxing bag, etc. in an air-conditioned room adjacent to the cafe. At P300 a month, where else can you get more than your moneys worth?

The cafe is handled full-time by Lorenz and is opened 8am-10pm, Mondays to Saturdays and 3pm-10pm on Sundays. They have three well-trained baristas that works at different shifts. BBC also has some part-time students working for them during peak hours, which is normally in the late afternoon till closing time.

So, if ever you're in Malaybalay, drop by trendy Bukidnon Brew Cafe and savor a great tasting cup of freshly brewed coffee as you enjoy the nippy and fresh air of the city!

http://www.sunstar.com.ph/static/cag/2008/01/31/life/coffee.after.workout.html

Car servicing and cozy shop in one

By Chef Ed Dychauco of Pots & Pans

TODAY marks the beginning of a new business venture in the city of Golden Friendship. A new addition to our growing need for a more modern and sophisticated car care service in Cagayan de Oro. But with a twist, because it's not only a car care service center but also a chic cafe to serve the ever-growing population of Kagay-anons and its neighboring towns and cities as well.

Businessman Nixon Go and his partner for life, Eden S. Go, both from Davao City, came to Cagayan de Oro City way back in August 2005 and started FCN (named after their 3 kid's initials) Marketing along Osmena St., selling tires, rims, batteries, lubricants, and car accessories.

Back in Davao City, Nixon has been exposed to this kind of business since 1990 when their family opened their very first car servicing center that eventually paved way for a bigger, better, and more modern Mega Wheels, a complete auto shop located along Quimpo Avenue, not far from SM Davao, which has become one of the most established auto servicing company in the city.

Sensing a need for a center where his products can be put to good use, Nixon decided to open WheelMart Car Care Services and Cafe, a one stop auto servicing shop, plus a cozy cafe where one can enjoy world-class coffee, sinful and delectable pastries, cakes and breads while waiting for their cars to be fixed. A wholesome place not only for the husbands or wives who drive but also for the kids to enjoy the food!

Here, one can find imported and local items ranging from Magwheels (Silver Wind, Concept One, AMS, ARE), rims, tires (Sime Tyres), batteries (FB from Japan), car accessories like car alarms, horns, fog lights, car stereos, hood visors, etc. They are also the exclusive distributor of Enoc Lubricants for Northern Mindanao, as well as Sime Tyres. Quality automotive services would include wheel alignment, tire balancing, computerized engine diagnosis, installations, change oil, nitrogen air, and many more.

Not just a cafe

The cafe, located inside the glass-enclosed air-conditioned room adjacent to the service center area, can seat 20-30 people comfortably. One can see what is being done to their cars while sipping delicious hot or cold coffee, teas, shakes and other concoctions or just enjoying any of their superb desserts.

To give the best and quality coffees to their beloved customers, they only use Cafe Mauro Coffees from Italy and uses the best coffee machine, Rancillo, also from Italy. Coffees beans are freshly grind upon ordering to ensure freshness and excellent aroma.

As a start, the cafe will serve the usual and most in-demand coffees like Café Latte, Cappuccino, Espresso, and Flavored coffees using world-class Torani Syrups. Cold conconctions include: Chocolate Macadamia Delight, Caramel Breeze, Frusia Mixed Berries Smoothies and many more. Premier's Continental Selection Teas from exotic India are also available, either hot or cold.

Mouth-watering desserts, cupcakes, cookies, pastries and bread are also available. They include, to name a few: Deep Dark Chocolate Muffins, Brownie Muffins, Cheese Muffins, Hawaiian Muffins, Almond Brittle Brownies, Rocky Road Brownies, Double Chocolate Chip Cookies, Nutty Oatmeal Cookies, Chocolate Crinkles, Coffee-filled Chocolate Cake, Cheesy Ham Enzaymada, Coconut-Pineapple Macaroons, Meat Pies and many others. More offerings will come very soon, which would include sandwiches and other short orders like pastas and pancakes.

WheelMart Car Care Services & Cafe is sure to give you hi-tech quality and excellent service with the newest technology at its very best at a reasonable and affordable price. Get your money's worth! Come visit and have your car serviced at the newest and most modern car servicing center in the city while also enjoying your coffee, tea, pastries and more. Feel the difference. Feel the warmth and friendly atmosphere where everyone is treated like a royalty!

http://www.sunstar.com.ph/static/cag/2008/01/24/life/car.servicing.and.cozy.shop.in.one.html

Growing up with tikoy in Chinatown

By Chef Ed Dychauco of Pots & Pans

EVER since I was a kid growing up in Manila, I can still vividly remember having Tikoy as part of our food preparation during the Chinese New Year
.
Having spent many years in Chinatown with my aunts, uncles and cousins, it was normal for me to see colorful Chinese festivities and lavish foods displayed on the tables.

Not to forget, all the shops along Ongpin St. buzz with people buying Tikoy and other Chinese delicacies. In fact, vendors along the streets also sell tikoy, which comes only in the regular white and brown colors. White because they use white sugar and brown, well you'll figure that out.

It was a time when there were fewer people and safer to roam the streets (being a kid) window shopping and checking what shops and vendors have to offer.

We have our "suki", of course, who assure us of the freshness of the items we buy. Sometimes, there are also peddlers who go from one house to the next, which of course makes our buying a easier and faster, although not much cheaper.

I remember we live only a couple of blocks from Ongpin, but there are also equally good bakeries, restaurants, Chinese drugstores, dress shops, barber shops and many other establishments along Benavidez Street, which is just a stone's throw away from where I stay, Piedad Street.

The place I enjoyed visiting and spending most of my time would be the bakeries, of course. Not knowing I would become a baker myself when I grew up! That kind of exposure paved the way for me to become one, I guess. Well, of course I also have to thank my late sister, Gloria Dychauco-Martinez, for showing and guiding me in this endeavor.

What is tikoy?

During the Chinese New Year, a lot of baked and cooked products are displayed and sold more than the regular days, except for some other festivities like Autumn Moon Cake Festival and other special occasions.

The best selling item would be tikoy or sweet malagkit rice cake. Nowadays, different flavors have emerged like ube, pandan, mango, strawberry and corn.

Tikoy is made from glutinous rice flour, wheat starch, lard, water and sugar and needs to be steamed for at least two hours. It would be nice to try making them at home but why bother when you can buy them readily in stores?

Now that I am here in Cagayan de Oro City, I continue to enjoy tikoy as part of my Chinese New Year tradition. I also see an increase in the fondness of tikoy among my friends and customers here and this was what encouraged me to sell tikoy in my shop during this time of year.

Tikoy for good luck?

But what is it in Tikoy that makes it special? Or why should Tikoy be a part of the Chinese New Year celebration? Being of Chinese descent and growing up in Chinatown, I can always say that having tikoy and eating tikoy is a tradition and that it will always be a tradition!

Well, aside from that fact that it is said to bring good luck and counteract negative energies or chi!
Besides, I have always loved tikoy, be it white, brown, yellow, violet, green or pink! On the other hand, if we try to analyze and dissect the tikoy, well I guess we can start with it's shape. It is round (it will always be round!), and it kind of represents money or wealth. It is sticky and it means togetherness, closeness, being one and that should represent our family.

It is sweet and being sweet means being nice, being friendly, being close either as a family or as friends. As for the colors, I guess it would depend on your preference. For me, as long as it's edible I don't care! I just love tikoy!

How to prepare tikoy

Tikoy, eaten as it is (when fresh), is not as sticky as when it is fried. It is less greasy, too. However, to prolong the shelf life, Tikoy should be refrigerated and it will keep for a long time. Sometimes, when kept too long, molds begins to appear. Fear not! Because according to the "oldies", this tikoy when eaten, taste better! Why? Because they said it has been "seasoned" and that it brings out flavors better. However, the molds have to be removed by wiping them away with tissue paper dipped in a little oil. Let us say that I have tried it and well, it still tasted great!

How does one prepare tikoy aside from frying them? Well, the usual way is to cut or slice them into about 1" x 3", ¼" thick (refrigerate them so they are firmer when sliced), and dip them into scrambled eggs and fry. I personally would recommend using a non-stick pan to decrease the need for oil. On the other hand, it tastes a lot better when wrapped in lumpia wrapper, fried & eaten while still warm and crunchy. To add some crunch, one can also add some chopped or ground nuts before wrapping. This tastes oooh so good!

One can also add some jelly or jam, I prefer langka (fresh or bottled) because it gives that sweet aroma and taste! Whether served hot or cold, Tikoy still is good to eat. I like eating them with a cup of hot tea. One word of caution though. Don't eat too much!

It is also a tradition before to give tikoy as presents to friends and family for good luck. But with the economic situation we are in now, it is wiser to buy and keep the goods for yourself! Well, it's not a bad idea to cook them before sharing them so it could be sliced and many people can have a taste of the delicacy, right?

Tikoy or no tikoy, I guess what makes one lucky is how they look at life, how they live their life, and manage their relationships with people around them. Being truthful, nice, and helpful and knowing what is right is very important.

Treating people with due respect and going an extra mile would be wonderful. Fear God, do good and love what you do! And remember the Golden Rule!

Buy tikoy

Tikoy comes in five delicious flavors (white, brown, mango, ube & pandan) and in four sizes (tiny, small, medium & large). It is sold at Pots & Pans Home Bake & Coffee Shop along Don Apolinar Velez St., Cagayan de Oro City. Contact numbers are: 724-674 and 858-4209. Email is potsnpans1976@yahoo.com
Hurry! Buy or reserved your Tikoy now!

Incidentally, culinary classes (baking, cooking, cake decorating, etc.) are going on. Feel free to drop by the shop for updated schedules.


http://www.sunstar.com.ph/static/cag/2008/01/17/life/growing.up.with.tikoy.in.chinatown.html

Peotraco joins SouthFoodEx '07

By Chef Ed Dychauco
Of Pots and Pans

PEOTRACO Industries, a leading name in the bakery and cake decorating industry in the Philippines, recently joined the SouthFoodEx '07 events held at the Atrium of the Lim Ket Kai Mall last November 15 to 17, 2007.

A Fondant On-the-spot Cake Decorating Contest was held on the first day with participants coming from as far as Bukidnon & Marawi City. Theme for the said contest was Christmas.

The participants had their own design and uniqueness in bringing out the holiday cheers in their cakes. Red was the color motif of most of the cakes, sprinkled with green, yellow & gold.

Ingredients like Premium Powdered Sugar, Gummix, Glucose, Glycerine, Basic Colorings, Macy’s Cornstarch, Décor Sugar were provided by Peotraco Industries while Shortening was provided by Marca Leon.

The contestants (two in a group) were given two hours to complete their creations.

Eventually, the finished cakes were displayed for all to see for the succeeding days.

A formal awarding ceremony was done on the last day where the winners get to receive a big, nice medal!

Gold Medal went to Ms. Raquel Lopez-Odulio & Ms Claire Lopez of Malaybalay City, Silver Medal to Ms. Rhodora Stella Aleman & Ms. Regina Joy Lomongo of Cagayan de Oro City and the Bronze Medal to Ms. Sahrozida Dianalan of Marawi City. Together with this, the top three winners were also given Gift Certificates from Pots & Pans Home Bake & Coffee Shop (Culinary Classes), Sentro 1850 Restaurant, Butcher's Best Barbeque, Cake Molds from CK Molds courtesy of PSG Home Distribution Corporation, Gift packs from Marca Leon, Nutcracker’s Peanuts, Darling Food Products, Oro Ham, Ato Kini Barquillos, Pocholo's Delicacies & of course, Peotraco Industries.

A certificate from Reno's Photography for a photo shoot was also given to all participants.

Non-winners also get gift packs from Peotraco Industries, Marca Leon & CK Cake Molds and Certificate of Participation. Smiles were evident in the winners & non-winners alike, together with their friends and families who attended the ceremonies and bringing home with them exciting prizes and the experience!

On the second day, I did a 2 hour demonstration on Chocolate Baking & Chocolate Moulding entitled… Chocolate Wonderland! Several recipes using Peotraco Quality Products like Peotraco Premium Cocoa, Peotraco Honey Browns, Peotraco Caster Sugar, Peotraco Semi-sweet Chocolate Chips were demonstrated. As for the Chocolate Moulding & Candy Making, I made use of Selbourn Chocolate from Peotraco.

It is a delicate sweet dark chocolate that is not too sweet yet sinfully-rich. Aside from the chocolate candies & chocolate lollipops, I also made a chocolate Christmas Tree, a 3-D 10" and 5" Santa Claus to the amazement of the participants present! The beautiful Chocolate molds used were courtesy of PSG Home Distribution Corporation. By the way, Pots & Pans is the Sole dealer of CK products which also includes several European Cake Decorating items.

A cooking demonstration was done on the 3rd day entitled "Pamaskong Pagkain" where I prepared several Pasta & Rice Dishes (Pasta Pomodoro with Ham, Tapa Lomi, Ham & Chicken Rice, Tomato-Pepper Sauce with Lonagganisa Pasta, Hotdog Waffle in time for the Yuletide Season, using quality Hams from Oro Ham & Slers, Chorizo de Oro from Darling Foods, Mekeni Hotdogs, Peanuts from Nutcrackers, Highland Fresh Milk, Amoren Coating Mix, De Oro's Best Beef Jerky & Barquillos from At Kini. Needless to say, everyone had their fill tasting all the prepared dishes!

At the Peotraco/Pots & Pans Booth, a free-flowing Minty Chocolate Fondue Fountain attracted hundreds of visitors, young & old alike, dipping their stick breads, galletas & patatas unto the chocolate! Selbourn Chocolate Blocks were melted for the fountain. One of the newest product line that was displayed and sold during the exhibit was Peotraco's Gelatin, which comes in 100gms, 250gms, & 500 gms. packing. Incidentally, all of Peotraco's products are Halal-certified and ISO 9001-2000 certified.

PSG Home Products like CK chocolate molds (at discounted prices) and Oneida cutlery sets (at 15 percent discounts) were also displayed & sold.

http://www.sunstar.com.ph/static/cag/2007/11/22/life/peotraco.joins.southfoodex.07.html

On becoming a chef

By Ed Dychauco
Pots and Pans

DURING the last 10 years or so, I have notice an increase in the demand for "culinary artists." Having been in the culinary industry for more than three decades now and having taught countless of enthusiasts and aspiring chefs, cooks and bakers, I can still say that there is always room for more.

I always believe that if one has the inclination and talent, one should go for it. No matter what. For those who can afford, then going to a culinary school would be the best thing to do. But what about those less fortunate? Worry not, because I firmly believe that if one has the talent, enthusiasm and the time, then he or she can work on it through his/her own efforts. The question is how?

Well, there are so many ways. And in no particular order, let's try to check your options.

First. OBSERVATION

a) at home. Like at home. I am sure some one does the cooking and baking, be it your mom, dad, lola, lolo, helper, or even your brother or sister. It is one great way of learning through observing what is being done. Not only does it taste good always, but it is always foolproof! That I think is what makes a lot of young people go into culinary arts. Encourage them, start them young!

b) through culinary demonstrations. Where? In television, computer, live demonstrations (at supermarkets, fairs, trade exhibits, product launchings, etc.), etc. one need not pay to see what is being prepared, baked & cooked. In television and computer, one get to see what is being done up close and in vivid colors! Drawback only is that, one can never tell if it tastes good or not! But in live demonstration, one gets to see the procedure & even get to taste the finished product! Not only that, one gets to get a copy of the recipe for free & can even ask questions! Now, the other question is how will one know that there is a free culinary demonstration? Well, several ways. Through newspapers, television, radio and of course, word of mouth. Speaking of which, I am inviting everyone to attend my free baking & cooking demonstrations during the SouthFoodEx 2007 at the Atrium of the LimKetKai Mall this coming November 16, from 1 to 3 p.m. entitled "Chocolate Wonderland." A baking and chocolate candy-making showcase!" and on November 17, from 10 a.m. to 12 noon entitled "Pamaskong Pagkain, Handog ng Fopanormin!"

c) through culinary contests. There are always culinary contests and exhibits all over the country through out the year. One gets to see what is being done, how it is being done and how long it can be done. Students and professionals alike try to outdo each other so they can come up with the best looking and best tasting creations. The public gets to really scrutinize the finished items because they get to display them for judging and for the public to see. Incidentally, there will be a Peotraco Fondant Cake Decorating Contest on the 15th of November, still during the SouthFoodEx '07. I am inviting interested participants (students and professionals) to join this exciting contest. There is NO registration fee. Ingredients will also be provided FREE. Winners get to win fabulous prizes in time for the Christmas season! Also, there will be a student (November 16) and professional (November 17) Cocktail and Mocktail Flairtending competitions sponsored by Destileria Limtuaco.

Second. ATTEND "FREE" CULINARY CLASSES. Several government agencies provide livelihood trainings for free. But of course, one has to dish out money for the ingredients used in the preparation. Try asking the Department of Trade & Industry, Department of Science & Technology, city government, private and public schools, socio-civic organizations and many others.

Third. USE OF COOKBOOKS, MAGAZINES, JOURNALS, NEWSPAPERS, LABELS AND OTHER PRINTED MATERIALS. With unending supply of reading materials found all over, be it in a library, at home, supermarkets or in bookstores, one can get millions of recipes and ideas. There are also many "how-to's" cook and bake books where one can do research.

Fourth. TRIAL & ERROR METHOD. Whether there are written or just "memorized" recipes, one can try to duplicate them at home. Unless they get burned, which is unlikely (they are more likely to be undercooked because one gets too excited and keep on checking), the food would still turn out "edible." It might not come out one expect it to be, but at least, it can still be eaten and enjoyed! Plus, you get to try and try again. Which means, you get to eat and eat! How hard can that be?

Fifth. FRIENDS & RELATIVES. Surely, one would have a friend or a relative who is into cooking or baking. And it doesn't hurt to ask or observe. I know of several friends who got into this "activity" because they got to try and taste the food and goodies of their relatives or friends. And because the other party is willing enough to share their "secrets," and might end up being a good cook or chef themselves!

Having said all of these, I guess we won't be running out of ideas or ways to learn and master "culinary arts" for free!

http://www.sunstar.com.ph/static/cag/2007/11/08/life/on.becoming.a.chef.html

Beringer vineyards & winery...Napa Valley, California

By Chef Ed Dychauco
Of Pots & Pans

ONE of the several wineries I visited in Napa Valley in California, USA when I went there a couple of months ago was the 131 year old Beringer Winery. Being one of Napa Valley's most historic vineyards, Beringer Vineyards was established in 1876 and has the distinction of being in the National Historic Register, which features the Rhine House Victorian Home, wine-aging tunnels, and an old 1800 Stone Winery.

I was there with a friend, Ibing, also a US licensed RN, who was my "driver" for the day. The weather was cool and the sun was out. It was a perfect time to visit Napa Valley. The long and winding road leading to St. Helena Highway from Concord was just a sight to behold. Several wineries and vineyards can be seen along the way. There were a lot of tourists, just like me, enjoying the sights of grapevines filled with fruits!

Beringer Wines have the honors of having more their wines named to Wine Spectator's "Top 100" list than any other wineries in the whole world! They also have the honor of being the only on to win both Red & White Wine as Wine of the Year!

While I was there, I tried to savor the sight, the smell and the taste of the wines. Some of the more famous wines they have are as follows: Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Chardonnay, Zinfandel, Sauvignon Blanc, Pinot Grigio and many other wonderful tasting wines. For those who are into wines, well I am happy to inform you that they are available in leading supermarkets and wine shops in the city!

Beringer Vineyard & Winery is open to the public, 7 days a week and offers regular daily tours. However, they also offer tours by appointment for those who have a time schedule to follow. They are open for wine tasting, of course. The winery itself, as mentioned before is a historical landmark. So visiting the place means not only enjoying the wines but also learning about some history! It also has a beautiful garden where flowers were in bloom when I went there.

Just like any other wineries and vineyards, they also have a shop where they sell souvenir items, wine glasses, shirts, books, and many others. Not to forget of course, their famous wines! Truly a fantastic place to enjoy! Beringer Vineyard is located at 2000 Main Street, St. Helena, California, USA.

http://www.sunstar.com.ph/static/cag/2007/10/25/life/beringer.vineyards.&.winery...napa.valley.california.html

Mindanao Culinary Festival on its 7th year!

THIS year marks another milestone in the culinary industry in the fruitful city of Davao! Now on their 7th successful year, the Davao Tourism Association (DATA) has staged the biggest and most prestigious culinary event in Mindanao, the Mindanao Culinary Festival back to back with the 4th International, Hotel, Restaurant and Home Expo last October 5-7, 2007 at the NCCC Convention Center.

Some of the participants included (Professionals): Apo View Hotel, Casa Leticia, DMMA Culinary School, Garden Oases, Grand Regal Hotel (Over-all Champion, Professional Category), Merco Quality Cakes, NCCC Foods, Royal Mandaya Hotel, The Venue, Villa Margarita, Waterfront Insular Hotel, etc. (Students): Assumption College od Davao, Bronkenshire College, Davao Doctors' College, Davao Merchant Marine Academy, Gabriel Taborin Technical School, Goldenstae College, MATS College of Technology, Mindanao Polytechnic College, Notre Dame Of Midasayap, Philippine Womens' College (over-all Champion, Students Division), Polytechnic College of Digos, Samson Institute of Technology, St. Joseph Technical Academy, St. Mary's College-Tagum, University of the Immaculate Conception, University of Mindanao, University of Mindanao-Tagum and others.

For the Professional Category, there were eighteen (18) competitions, namely: Nestle Foodservices Market Basket, Unilever Food Solutions Market Basket, Table Setting, Coca-cola Bartending, Nestea Mocktails, Flavors of Mindanao Espresso Challenge by Monin, Wedding Cake Decoration, Centerpiece Arrangement, Cold Dessert Platter, 3-Plated Cold Appetizers, Tuna Platter, Unilever Food Solutions 3-S, Waiters' Relay, Fruit and Vegetable Carving, URC Globe Flour Artistic Bread Display, URC Globe Flour Durian Bake-off and Pastry Showpiece. As for the Student Category there were thirteen (13) contests such as: Nestle Foodservices Market Basket, Tanduay Bartending, Coca-cola Mocktails, Nestle Ice Cream Desserts, Table Skirting, Table Setting, Goldilocks Cake Decoration, URC Globe Flour Durian Bake-Off, Centerpiece Arrangement, Napkin Folding, Waiters' Relay, Fruit and Vegetable Carving, and Unilever Food Solutions 3-S Competition.

A great number of visiting chefs acted as judges for the competitions. The judges are respected chefs known in their own culinary field from Manila, Cagayan de Oro and Cebu namely: Andreas Katzer (Le Souffle), Anson Ng (Malacañang), Dorothy Ferreria, (Dorothy Cooking School), Ed Tuazon (The Marco Polo Hotel), Gene & Gino Gonzalez (Center for Asian Culinary Studies), J Gamboa (Cirkulo and Milkyway Restaurants & Director, Les Toques Blanches Philippines), Joanne Limoanco (Unilever Food Solutions), Lawrence Erfe (Center for Asian Culinary Studies), Norbert Gandler (Director for Culinary Arts, ISCHAM), Norma Chikiamco (Editor, Food Magazine), Paul Tee (Café Breizh), Penk Tan (Pastry Bin), Ritchie Mearns (Boyds Pizza House), Thomas Wenger (Mandarin Oriental), Wilfredo Quilatan (Philippine Airlines), Paddy Lascano (The Venue/Holoiday Spa), Marissa Te-Eng Fo (Columnist), Gatchi Gathcalian (Bluegre), Arlene Puentespina (Puentespina Farms), and many, many others. It was also a humbling experience serving as a judge together with some fellow Cagaya-anons like Ingrid Agudo & Eileen San Juan.

Several culinary demonstrations were also held in the demo room. I personally did a "Chocolate Candy making using CK Molds" for PSG Corp., a company based in Manila that also sells Oneida quality products. The attendees also had their share of the finished products which we have prepared ahead of time. Because a group of students failed to attend my demo, I had to do it again in the afternoon at the PSG booth to the delight not only the students, but also the other participants as well.

Several booths showcased their products ranging from processed foods to dry goods. The Indigenous Food Pavilion and the Mango Pavilion by DAREMCA are specially featured. The Indigenous Food Pavilion showcased specialty cuisines of the different cultural communities while the Mango Pavilion displayed all sorts of mango products from fresh produce to processed food and beverages.

I would personally like to thank the organizers, the whole group of DATA for inviting me and for the warm hospitality. To Ms. Baby Montemayor, Councilors Susabel Reta, Gene Bangayan, Susan Palad & Art Boncato and also their secretary, Ruby. As usual, I made a lot of new friends in Davao. Many thanks also goes to PSG Corp for the beautiful Oneida cutlery they gave me. Till next year! Congratulations for a job well done!


http://www.sunstar.com.ph/static/cag/2007/10/11/life/mindanao.culinary.festival.on.its.7th.year!.html

My birthday cakes

By Ed Dychauco
Pots & Pans

WHEN I was young and growing up in Manila, I can only remember a few times when I celebrated my birthday. My dad was a sales representative for a tobacco company while my mom stayed at home taking care of us. Having six siblings in an apartment was just crazy, but fun. There was a lot of screaming, running around, fighting & of course, eating!

My mom doesn't bake. But my sister, the late Gloria Dychauco-Martinez was a wizard in the kitchen! Even when she was in high school, which makes me an elementary student then, she has been experimenting on cakes, pastries & dishes!

Me and my other brothers would spent a lot of time just "helping out" so we get to eat either the first batch or the left-over! I guess because of that early exposure, it kind of influenced & ignited my passion for the culinary arts.

My sister would beat the egg whites on a manual hand-mixer. By manual, I mean the one that you rotate your hands with and not the electric mixer. It was hard work, but it was well-worth every minute of it. No pain, no gain? She would mix everything and place the batter in a pan that would fit a small green-colored stove-top oven! I wonder how many people still remember or at least have seen an oven like that! Having one of those old ovens was already considered a luxury then! She would then decorate the cake with "white" icing, which is made up of egg whites & sugar syrup.

There was a time when I had a birthday party together with my brother when we were still in Manila. We had cousins and family members as guests. There was a roasted pig (lechon), noodles, ice cream & birthday cake, of course! The chiffon cake was a small one but with lots of frosting & cake sprinkles! And that was what matters to me! Cake & ice cream! That was one of my most memorable birthday party I ever had!

September is here once again. And September is my birth month. With my wife, my youngest daughter, my younger brother, a niece, 2 aunts, an uncle, a cousin and several of my friends, too. Gee! I wonder if this has to do with the cool months of December! I know I am going to have a little party for my daughter because she has been asking for one many weeks ago. Maybe we will have a little get-together for my wife & daughter because their birthdays are just one day apart.

Me? I might also have a little celebration because I felt that I owe my life & my blessings to the people around me. I would go to church first thing in the morning and thank God for all the blessings. I would pray for peace and good health. I would probably bake a lot of cakes and give them away to those dear to me. I would frost & decorate them, just like what my sister did many, many years ago. But I know I am giving it a different twist this time!

Here, I would like to share to our readers 2 easy-to-bake delicious cakes as a way of saying thank you for being a part of my wonderful life!

Dark Chocolate Cake

3/4 cup unsalted butter, softened
1 cup Peotraco Caster Sugar
3 pcs large eggs
3/4 cup water
1/2 cup milk
2 1/4 cups flour
3/4 cup Peotraco Premium Cocoa Powder
2 tsp baking soda
1/4 tsp salt

Cream butter with sugar. Add egg one at a time till fluffy.

Mix together water and milk.

Sift all dry ingredients together and fold into egg mixture

Alternating with milk mixture in 3 batches, starting & ending with flour mixture.

Pour batter into a greased and floured pan. Bake at 350 degree oven for 30-40 minutes or till done.

***

Mango Chiffon Cake

1 1/2 cup cake flour
1/2 cup Peotraco Caster Sugar
1/2 tbsp baking powder
1/4 tsp salt
1/4 cup Marca Leon Corn Oil
1/2 cup Fresh Mango Puree
1/2 tbsp vanilla extract
4 pcs large egg yolks
1/2 cup chopped fresh mangoes
4 pcs large egg whites
1/4 tsp. cream of tartar
1/4 cup Peotraco Caster Sugar

Sift all dry ingredients in a bowl.
Make a well & add in the oil, mango puree, vanilla & egg yolks.
Mix well until smooth. Stir in the chopped mango
Beat eggwhites with cream of tartar till soft peak forms
Add sugar gradually till stiff but not dry.
Fold the egg yolk mixture into the eggwhites
Pour into a paper-lined pan.
Bake at 350 degrees for 30 minutes or till done.

For culinary classes, visit or call Pots & Pans Home Bake & Coffee Shop, Don Apolinar Velez St., Cagayan de Oro City with telephone numbers: 724-674 or 858-4209 email ad: potsnpans1976@yahoo.com


http://www.sunstar.com.ph/static/cag/2007/09/20/life/my.birthday.cakes.html

Cookie Bars...Bar Cookies...what's in the name?

By Ed Dychauco
Pots & Pans

ALSO known as Bars, cookie bars or bar cookies, with their moist or cake-like texture & very rich flavor, have long been very popular either as snacks or desserts after a meal.

But today, they are becoming more of a favorite because a lot of homemakers appreciate their ease of preparation, either from scratch or from store-bought pre-mixes. Always a fool-proof thing to do because one just have to mix all the ingredients, with or without a mixer, turn the batter into a baking pan and in a very short time, one can enjoy them already! One can even bake them in a toaster oven!

Bars travels well, whether left in their baking pan or packed. No wonder everyone wants to bake them, eat them or give them to family or friends! Baked plain and/or decorated with frosting, nuts, raisins, fruits or chocolate, one would surely enjoy munching them till there's none left!

Following are some irresistible & delicious but easy recipes one can enjoy baking, eating or sharing it with your loved ones.

Banana-Chip Bars

3/4 cup unsalted butter, softened
2/3 cup Peotraco Caster Sugar
2/3 cup Peotraco Honey Browns
1 pc egg
1 tsp vanilla
2 pcs bananas, mashed
2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup Peotraco Chocolate Chips

Stir flour, baking powder & salt. Set aside.
Cream butter & sugars till fluffy. Add egg & vanilla; beat well. Stir in banana.
Add flour mixture & beat well. Stir in chocolate chips.
Spread in a floured & greased baking pan. Bake at 350 degrees for 20-25 mins.

***

Pineapple* Preserve Bars

3/4 cup butter, softened
1 cup Peotraco Caster Sugar
1 pc egg
1/2 cup Pineapple preserves
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 cup chopped nuts

Cream butter & sugar till fluffy; beat in egg & preserves.
Stir together flour, soda & salt; stir into creamed mixture. Fold in nuts.
Spread into a greased baking pan. Bake at 350 degrees for 25-30 mins.
*other types of preserves can also be used

***

Butterscotch Bars

1/2 cup butter
2 cup Peotraco Honey Browns
2 pcs eggs
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup desiccated coconut
1 cup chopped walnuts

Melt butter, add the honey browns. Stir well.
Add eggs, one at a time. Beat well. Stir in vanilla.
Stir together flour, baking powder, salt and add to brown sugar mixture.

Mix in the coconut & nuts. Spread into a greased pan.
Bake at 350 degrees for 20-25 minutes.

For culinary classes, visit or call Pots & Pans Home Bake & Coffee Shop, Don Apolinar Velez St., Cagayan de Oro City. Tel # 724-674 or 858-4209 email ad: potsnpans1976@yahoo.com

http://www.sunstar.com.ph/static/cag/2007/09/13/life/cookie.bars...bar.cookies...what.s.in.the.name..html