Yuletide Holidays in New York

By Chef Ed Dychauco, RN

Tuesday, December 21, 2010

THE very first time I was away for Christmas was way back in ’87. No. Make that the 2nd time. I was in another country the first time but it was where Christmas is not celebrated. So, it didn’t matter I guess.

Spending my very first Christmas in New York City was both awesome and terrible.

It was actually an ambivalent feeling of love and hate, feeling of excitement and loneliness, feeling of ecstasy yet there is that emptiness inside of me.

Yes. That was how I felt the first time I had my Christmas in the United States!

Back when I was a kid, I would be dreaming of a “white” Christmas! Touching and feeling the snowflakes, enjoying the extreme cold of the weather wearing thick jackets with those scarves, head gears and all! Because I can only dream of them then. But the time came finally for me to experience all of it. And what a truly unforgettable feeling it was for me!

It was in the month of September when I left for the Big Apple for a nursing job. The wind was chilly, yet very soothing. A light jacket is what was needed to keep me warm since it was just the Fall (Autumn) season. The view was splendid and spectacular, the changing of the colors of the leaves, from green to yellow, to pink, to brown. It was just amazing to see all of these and finally, experiencing it. In fact, I still got the leaf I kept as a souvenir in one of my countless photo albums somewhere.

Then came Winter season. I thought snow would fall as winter starts. But then I was disappointed because the snow did not appear till almost the last week of December. It wasn’t really what I expected because it didn’t even cover the grounds. A few more days and then it started snowing in the middle of the night.

I was euphoric and thrilled! With my new found friends, we went outside and started taking pictures! There were no Facebook then to upload to show to friends, unlike now. It was indeed my first snow fall! Just like kids, we started making snow balls and started hitting each other like crazy. It was so much fun.

I thought I would be better off working on Christmas day since I can then visit my friends and bring with me my home-baked goodies. But I was wrong. I couldn’t get a cab. So I spent the next 24 hours in my room, listening to Christmas Carols and feeling sorry for myself. It was terrible. Being away from home, and friends.

What made it more bitter was that Christmas carols were played all day and all night on the 25th of December, that reminded me so much of home. All alone in my room for the whole day. How bad can it get? All I can do was just watch TV (thank goodness I have one in my room) and feel the coldness (literally) and feeling empty, away from my family. I would be a hypocrite if I don’t say I cried and cried till I just went to sleep that day.

The following day was better because I get to go back to work. Surrounded with co-workers and new found friends, we talked about our Christmas experiences and of course, we did brought some food with us. So we had a little party in our nursing quarters after all. And this reminded me of my best head nurse of all time, the funny, beautiful and gorgeous Ms. Lynda Hunter.

Since most of us (Filipino nurses) stayed at the “nurses residence,” which is actually on a 12th floor of a huge building within the hospital’s (Bronx
Municipal Hospital Center) premises, we also celebrated our little Christmas party with much food, dance and laughter which temporarily eased out our homesickness. We had our exchange gifts and of course, we had tremendous fun shopping for our presents.

I cannot remember how many times it snowed during that winter. But I do remember every time a huge snow fall comes, we would take on our heavy coats and jackets and get out of our rooms so we can spend it outside!

A few blocks from where we stayed, there was a house that is transformed into a Christmas wonderland, heavily decorated with Christmas decors like moving life-sized Santa Claus, snow man and many more converting it into a “huge” Gingerbread-like house, complete with blinking lights that amazes everyone who pass by. Of course, the place would look a lot better at night with all the lights on!

What is New York City if one doesn’t get to go to 5th Avenue or 34th Street? Or downtown New York in general? Well-known department stores like Macy’s, Sac’s Fifth Avenue, Bloomingdale and several others try to outdo each other with their glamorous, magnificent and fantastic window displays. So many things are on sale and we just have to control ourselves or else we will end up working all day and night just to pay off our debts.

After my initial visit to Rockefeller Center, it was just the place to go anytime of the year. They change their decorations and “scenery” of the area depending on the season. On Christmas, it’ll be filled with lighted trumpeting angels and poinsettias. The ground is turned into an icy skating ring. What about the tallest Christmas tree? Whew! That was awesome! And since St. Patrick Cathedral is just a block away, I would attend the mass if there’s one. If not, it would be a visit and saying a prayer or two for me, my family and friends.

Radio City Music Hall is also within the vicinity and that is the time of year when they get to show exciting performances. However, sad to say, I haven’t been to any one of them. Poor me! Maybe next time.

I had the chance to visit my “2nd” family in Rockland, about an hour drive North of the Bronx during my days off. There I have spent some fond memories with the Hildalgo Family: Nelson (a child psychiatrist), Garcenia and their lovely kids.

Garce (for short) is the elder sister of a student of mine before. And unknowingly, her parents were my parent’s friends too. And I only got to know it after I told my mom about them.

The drive to their place is spectacular specially if it is covered with snow because I get to see well-decorated houses covered with snow, the trees, the shrubs, the roads…it was just picture perfect! And listening to Christmas music makes it more exciting.

Lately I have been seeing a lot of pictures of friends in Facebook with snow-covered sceneries and that terribly brought back a lot of memories. Again, it is an ambivalent feeling of wanting to be there yet wanting to spend the yuletide season with my family here. I always tell myself, there’s always a next year. And so, I’ll just patiently wait and hope that soon, I would once again spend a cold, chilly, icy winter in New York.

A very merry and exciting Christmas to all! (Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on December 22, 2010.

Dychauco: Nostalgic Christmas!

By Chef Ed Dychauco, RN

Pots and Pans

Wednesday, December 8, 2010

I GOT the chance to get around the city and I should say, Christmas is really around the corner. How time flies!

The major malls and hotels, houses and business establishments here have decorated and has been transformed into a holiday wonderland. Large and tall artificial Christmas trees decked with huge & colorful plastic decorations and flickering lights, giant lanterns that glows, artificial snowflakes in various colors, shapes and sizes, Santa Claus, fat or thin. Name it, interesting and multi-colored decorations, from reds to greens to blues to pink to almost all shades imaginable!

Back then it was just a few basic colors, red, yellow, green and a few others. Christmas trees were Pine trees or Norfolk Pines. And it brings out that woodsy scent from within. Decorative balls were made of breakable and delicate materials, lights were just plain and simple that changes every so often. And underneath the tree was the Nativity scene made of hard cardboards and a few "real" but meaningful gifts, wrapped with festive wrappers and bright, vibrant colored ribbons that weren't opened until the Christmas Eve. Hand-made parols adorn our bare windows but gives life at night when the bulbs are turned on.

And Christmas doesn't start till the 16th of the month when early dawn mass begins. Waking up to the church bells ringing and changing to our best clothes even if we are still half-awake! And during those early morning masses, it was always a treat to all of us since we would get the chance to have an early breakfast of suman, puto, bibingka, suman-latik, cassava cake, torta, cheesy enzaymada and other native produce, gobbled up with a cup of warm thick chocolate drink despite waking up so early and sometimes, dozing off during the Holy Mass.

The early dawn was chilly. We have to wear something warm and thatÆs when our thick jackets are finally taken out from the ôcabanö. The church was a walking distance from our house, so we normally hike and spend time enjoying the sights along the way. Simple yet very meaningful yuletide decorations adorn the houses and some shops that elicit the ooohs and ahhhs in the kid in us.

We get to listen to old, reliable but wonderful Christmas carols by well-known artist like Johnny Mathis, Andy Williams, Ray Conniff and his Singers, Benji to name a few over the "phonographs" until it was time to let go and change them to cassette tapes and eventually to CD's. Some old Tagalog and Visayan recordings of Susan Fuentes, Pilita Corrales, Mabuhay Singers and a few others would add nostalgia, especially when listened and enjoyed at night sitting and just watching the flickering lights of the Christmas tree and have the benefit of the cold breeze.

Christmas carolers were far much better and real, in the sense of the word. They would come and sing, dressed up to the nines! Aside from the "donations", we would invite them for some light snacks. Unlike today, especially the kids, they don't even know the lyrics of the songs they're singing! Want an example? "And never let you sing, and never let you sing, and never, never let you sing (to the tune of àand heaven and nature sing, and heaven and nature sing, and heaven and heaven and nature sing!)." Do I hear a chuckle?

Christmas Parties were shared with families and a few closed friends. Good foods that includes lechon (if we're lucky), roasted chicken, ham, humba or adobo, macaroni salad, spaghetti and several desserts like decadent and rich chocolate cake, soft and airy brazo de mercedez, sinful sans rival, delicious ube roll, fruit salad and many others. There would be group singing of Christmas songs, minus the videoke machine of course, for the entire family. And finally, opening of gifts, which marks the highlight, of which we truly treasure and look forward to, because we tend to receive the best gifts during this season from our family, godparents and friends.

Christmas was meant to be a time for love, for sharing, for caring. This is the time when we get to enjoy the togetherness of our family. To thank God, for His blessings, and to live for others.

Hoping I would be the first to greet everyone a very Merry Christmas and a joyful and prosperous New Year to all! God Bless Us All!

Website: www.potsnpans1976.weebly.com email: potsnpans1976@yahoo.com

Published in the Sun.Star Cagayan de Oro newspaper on December 08, 2010.

Food Trip ... Ciudad de Zamboanga

By Chef Ed Dychauco, RN

Friday, December 3, 2010

ANYONE who goes to Asia's Latin City, Zamboanga would not only enjoy the exotic place where century old acacia trees abound, the historical place, the beautiful and friendly people, the sceneries which includes the lush mountains and the sea and the barter trade, but the delicious, the scrumptious, the freshest catch from the sea's bounty.

The most popular of course is the "Curacha" (also known as spanner crab or red frog crab), a chavacano term for this sea crab species which is found in
Zamboanga. It is red in color and remains red even when cooked either by boiling or steaming. To maintain its exotic flavor, it should be cooked minimally.

However, I have tried the curacha prepared in two different ways. One, plainly steamed and the other cooked the "Alavar" way which I also find very interesting because of the sauce which is a bit on the sweet and spicy side. Guess that is why when I was told to "lick" it, I was quite hesitant but ended up doing it anyway and savoring the full flavor of the crab!

Other mouth-watering seafoods would include the large prawn, either steamed, baked or deep fried. They are all oh-so-good! There's also the smaller shrimps which when mixed with spices and deep fried made the whole thing crunchy without wasting any part of the shrimp!

Squid. Fried calamari, grilled, stuffed, sizzling, stir fried. Cooked in all methods, it still would come out good! No doubt about it.

Fish. Fresh, small, medium or large. Plainly fried, whole or fillet, with or without sauce (usually, escabeche or sweet and sour sauce), steamed, grilled, soup, dried. Name it. It's available almost everywhere!

Sea shells, clams, mussels, etc. seaweeds (lato, guso), jelly fish and many others. And of course, there is the all-time favorite chicken, deep fried, or bar-b-que.

I had a good dinner after my arrival in Zamboanga City at Alejandra's, courtesy of Mr. Marlon Alaba of Altus Communications. I ordered their special which was served in a native square plate with a variety of fried vegetables and seafoods: eggplant, calamares, shrimps, daing na bangus and a chunk of fresh green mangoes with a delicious blend of sweet and spicy bagoong. Their version of java rice topped with seafood was really good!

Quick breakfast was at their famous Jimmy Satti. A very unassuming place full of customers eating their share of satti. Satti, as what they call it is actually a reddish sweet and spicy "soup-like" dish with a chop up puso (hanging rice).

Usually, the people would order a piece of chicken to go with it. I was informed that they open from about 4 a.m. and closes at about 10 a.m. or 11 a.m.

Lunch time was sponsored by Mr. Henry Ang of Shoppers Plaza at Abalone
Restaurant, a Chinese restaurant. Together with Ms. Mac Dang, Marlon and a few others, we had a feast of fresh seafoods (what else?) of Steamed Curacha and Crabs, Sea cucumber stuffed with meat in its Chinese sauce, finger-licking good deep fried prawns, abalone, clear clam soup. And if this would make anybody feel better, we devoured everything!

Had dinner with another Henry. This time, it was Mr. Henry Luy of Zamboanga Carrageenan Manufacturing Corporation. And not only once, but twice!

We had a great dinner at Alavar, another very well-known sea food restaurant that serves Spanish-influenced dishes. The menu was in Spanish/Chavacano but with English translations. Again, it was seafoods! But this time, cooked and prepared the Alavar way. Baked clams with a sugary sweet topping that blends very well with its meat, large sautéed prawns, grilled malasugui fish to perfection, fresh fish kinilaw and curacha! Another feast fit for a senor!

We had another great dinner with Henry and his family, Jude Garcines and his girlfriend, Lara at the famous Hai San Seafood Market and Restaurant the night before I left for Cagayan de Oro. As promised, another truly unforgettable great Chinese sea food dinner! We had jelly fish for appetizer, refreshing seafood soup, mixed sea foods vegetables, sweet and sour fish, crispy tempura, sliced prawns in a sweet sauce and steamed lapu-lapu fish in black bean sauce. Another tummy-filled evening!

What is food without desserts? Of course, Zamboanga is proud of its very own
Myrna's Bake House. It has about four branches, if I am not mistaken. But the one I get to visit was the one in Pasonanca Road. A very cozy, yet friendly place for friends and family. I got the chance to meet the owner, Ms. Myrna Inocencio, and her unica hija, Ivy Simbajon and was treated to their famous and sinfully-rich cakes and pastries. I even got to bring home some goodies, courtesy of Ms. Myrna. Having a sweet tooth really helps.

So, the next time I get to go back to Zamboanga City, I would definitely visit these exciting and delicious places again and enjoy as much as I can! These are the places to be! (Website: www.potsnpans1976.weebly.com; email:
potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on December 04, 2010.

Bienvenidos, Zamboanga City!

By Chef Ed Dychauco

Pots and Pans

Friday, November 26, 2010

For so long a time, I wanted to visit Zamboanga City. Even when I was a kid then, Zamboanga City was like so far south that it seems so impossible to reach. I can still remember the song that goes like this, "Don't you go, don't you go too far, Zamboanga!" as to the reason why, I can't remember. I can't even remember the next lines of the song. That's how long it has been!

At any rate, I finally got the chance to visit and spent a few days there last weekend. Thanks to Ms. Mac Dang. Marketing and Business Development Manager of Altus Communications Inc. (Nokia), and Mr. Henry Ang of Shoppers Plaza, who initiated this one-of-a-kind activity.

I got a call from Ms. Mac a few weeks ago (who got my contact details from my friends, Chari and Ria of PEP Group Events in Manila). After a short negotiation, I was already in for such a wonderful and exciting trip and activity in Zamboanga City, Asia's Latin City!

I was asked repeatedly if I wanted to travel by plane or by land. Being adventurous myself, I took the long land trip. It was quite exhausting but truly breath-taking and scenic. More long and winding roads than the trip to Davao City! Passing through Iligan City, and Pagadian City, it was Ipil and Sibugay and finally to Zambo City! As I saw the welcome sign (to the city), it took me about another hour to finally reach the city proper. I was quite apprehensive because I got into the city past 7 p.m. And since it was my first time, there was an ambivalent feeling of fear and excitement.

I finally got to my destination, Grand Astoria Hotel with the help of a friend, Mr. Henry Luy of Zamboanga Carrageenan Manufacturing Corporation whom I met here in CDOC several months ago. And from there it was Mr. Marlon Alaba, Mindanao Regional Sales Manager of Altus Communications who was my guide until my culinary demonstration the following day at Sky Park Hotel.

It was a very intimate demonstration where I did a few dishes (rice, chicken & pasta) and a few baked goodies (cupcake, cake and brownie) to the delight of the participants. All finished products were tasted and recipes were handed out, too. And just like any other activity, there were picture-taking after the event for posterity's sake.

I purposely stayed for another day, since it was a Sunday anyway, so I can spend some time for some rest and recreation around the beautiful city. I got to visit the famous Pasonanca Park which I have only read in the books during my school days. Went up the famous tree house and checked out their Aviary where different species of exotic and colorful birds and fowls were seen. It was raining that day but it didn't hamper me from visiting the place.

I also got to visit the well-liked & historic Fort del Pilar (named after Nuestra Senora Virgen del Pilar) where an open chapel/church is constructed and mass held regularly, Plaza del Pilar (a revived area and newly constructed open edifice where shops selling various items can be seen against the back drop of century-old giant Acacia trees which give a very picturesque view of the place) and Paseo del Mar which is just right in front. A very well-developed, modern and clean area by the sea with restaurants and shops, illuminating the area well with those same lights we have in our own Divisoria area. There were so much people when we went there on Saturday night and then again on Sunday, being a family day.

Contrary to reports and news that we hear, Zamboanga City is a peaceful and lovely place. Police visibility is seen around the city. And that really makes a lot of difference. I find the people to be very friendly, too. They would smile at you and you just have to do the same! A city of Smiles!

Several well-known restaurants and eateries can be seen within and even outside the city proper area. Some of the restaurants I got to indulge includes: Abalone restaurant of Grand Astoria Hotel where they serve really great-tasting Chinese Seafoods. Alavar Restaurant is another upscale restaurant that serves Spanish-influenced Seafood dishes. Hai San Seafood Market and Restaurant also serve delicious Chinese-influenced foods. Jimmy's Satti is a very simple restaurant that serves chicken, puso (hanging rice) in a very good and spicy sati sauce that literally is more of a soup than a sauce. Will do another article on food find Zamboanga's food trip next week.

Visited also Myrna's Bake House along Pasonanca Street, the very best in the city in cakes and pastries. A soft-spoken lady who has been in the baking business for 25 years! She is also ably assisted by her unica hija, Ivy, a graduate of CCA, Manila.

My guide for those exhilarating & stimulating tour was none other than the tall, dark and good-looking Mr. Jude Garcines, also of Zam Carr, together with his girlfriend Lara. Of course, what is Zamboanga without visiting the Barter Trade? A shopaholic area for beautiful and colorful Batik, candies, food items, and many more. But since we went there on a Sunday, many of the shops were closed unfortunately. But I still had a lot of fun buying some batik shawls, shirts and pants, imported coffees and chocolates. I swear I could have bought more if I just have more to spend!

Many thanks to Mr. Henry Ang (who also gave me a more-than-a-kilo crab!) and Mr. Henry Luy for those wonderful & mouth-watering seafood lunch and dinner! Truly memorable and calorie-enriching diets. Looking forward to more Sea Food Diets!

Now, I should say, Hasta la Vista, Zamboanga! Till we meet again!
Website: www.potsnpans1976.weebly.com. Email: potsnpans1976@yahoo.com

Published in the Sun.Star Cagayan de Oro newspaper on November 26, 2010.

Street Foods

By Chef Ed Dychauco

Pots and Pans

Wednesday, November 17, 2010

Food. What can I say about food? Well, it is THE thing that we need to survive. It is THE thing we need to nourish our body. It is THE thing that can be good for us or can do harm to us. It is THE thing that we look forward to upon waking up in the morning, THE thing that we eat at lunch time and again, at dinner time. Well, aside also from the other in-between feedings we call snacks!

We practically eat anything and everything that is edible. But this article would dwell on the foods that we devour mostly as "fill-in" while waiting for the BIG mealtime, or shall I say foods that we eat anytime of the day? In any other way, these are the foods that we enjoy alone or with company, eaten straight from the pot or wok, be it in hot, cold or rainy weather, but more importantly, the foods that we like to munch on or gobble on the streets, hence it is called Street Foods!

And in no particular orders, here they are:

It was banana cue/banana turon and camote cue at one time and one can find this in almost all corners of the city. Because of the stiff competitions, entrepreneurs would outdo each other by either lowering their prices, making their banana cue or turon bigger, or adding more sugar syrups in their items which was really a big come on for the buyers. From a few centavos, the price has gone up to P5 or even more.

Shakes, whether fresh real fruit or powdered, also made a mark in the market, ranging from the very popular fresh tropical mango to watermelon and other fruits in season to artificially flavored juices, mixes and the like. Depending on the "concentration" and the "freshness" of the juice/shake, prices can range from P5 (street vendors) to as much as P100.00 or more in plush restaurants. Not to forget also the "lowly" buko juice, sago at gulaman and other coolers. Just make sure "real" sugar is used in the mixture!

Remember the times when we use to buy popcorns at P1.00 per pack? And it was only at the park, near the church or in movie houses where they can be bought, until such a time when this very affordable snack food was repackaged and sold in supermarkets or malls at a higher price. Now it is priced at P20.00 and up.

What about sweet, tender golden, yellow corn on the cob, binaki and "sinugbang" corn? The aroma of these delicious treats is so enticing and is available seasonally. In Bukidnon where it is being produced, corn can be bought along the highway at a cheaper price, of course. A healthy option, I must say.

How can anyone forget artificially colored "kwek-kwek," fish balls, shrimp balls, tempura, and everything that is "on a stick"? And remember, the one thing that makes it taste so much better is in the "sweet, sour, salty & spicy sauce" that one dips in before putting that fried item in the mouth. They mushroomed lately and can be seen all over, especially at night. Wonder what kind of oil is being used here!

Lumpia, be it fresh (ubod or the typical Chinese style) or fried also got a niche in the market but because the ingredients spoil easily, it is not seen as much. But I have seen this being peddled from one place to the other rather than being sold in the streets.

Oh, chicken! Fried Chicken. Deep golden Fried Chicken. Flour-coated, spicy or plain, thighs, legs or wings, chicken "proven" (whatever it is!), crunchy cholesterol- laden chicken skin is another fad and preferred food the old and young likes very much. How can one resist the "crunch"?

What about fried peanuts, be it plain or spicy, sugar-coated, roasted peanuts or "boiled" peanuts? An all-time favorite of everyone I must say. It goes very well with soda while having short talks with friends, watching a movie, or just munching them alone! Here's one for our arthritis! Cashew is quite expensive so mostly available in supermarkets.

How about the truly Pinoy food? Balut. Does that ring many bells? Balut is sold mostly at night which is said to contain "aphrodisiac" qualities? From a few pesos it has increased to about P15 each. Now, how many can one devour in one sitting? Also pork and chicken barbecue, isaw, and so many more. And these are also eaten with what we call as "hanging rice" (puso, as we fondly call them).

Dirty Ice Cream! How can I almost forget this one? I grew up with this. And every time I hear the bells ringing, I would run outside to meet "Mamang Sorbetero" for a scoop and if I am lucky, 2 scoops of mango, ube or chocolate ice cream during my childhood days! This is becoming a novelty since I can see this mostly during "kiddie" parties only, well except if I go the more rural areas. By the way, why is it called dirty ice cream? Nowadays, we see commercially prepared ice cream being peddled in a bicycle and with their music loud and clear!

There's also pizza. Well, a far cry from the real Italian pizza that is being sold in stalls all over. With a little tomato sauce, a few slices of pineapple and ham and sprinkling of cheese, this is what we get for about P5-10 or a bit more. But lately, I have noticed the increase in the number of establishments selling pizza. And the sizes are getting monstrously large! And with more toppings to choose from!

This list can still go on but I thought I'd just write about the more common and much loved foods that can evoke not only childhood memories but can also become something to remember and eventually we talk about once we grow old and share these fond memories to our younger generations to come.

http://www.sunstar.com.ph/cagayan-de-oro/lifestyle/dychauco-street-foods

Ajinomoto holds get-together for retailers

this is an article by Ms. Terry Betonio..... Thanks Terry!

AJINOMOTO, the company known to offer products that can satisfy one's appetite for good food, gathered together its partners from the two biggest public markets in Cagayan de Oro - Carmen and Cogon - in an afternoon of fun and food-tasting sessions at the ballroom of Hotel Conchita over the weekend.

Dubbed "Aji Partners Sama-Sama Together," the activity drew together around 150 retailers of Ajinomoto products from the two public markets who were treated to an enriching cooking session by one of Cagayan de Oro's famous chefs, Chef Ed Dychauco of Pots & Pans.

Chef Ed, a regular columnist of SunStar Cagayan de Oro, showed off the perfect way of cooking three common Filipino recipes - "Ginisang Sayote," "Pinakbet" and "Pancit" - using one of Ajinomoto's saleable products, Aji Ginisa.

In between jokes and a series of question-and-answer with Ajinomoto umbrella as prize, Chef Ed offered tips on how to cook the three simple recipes deliciously.

For "Ginisang Sayote," he cooked it in three ways - traditionally using onion and garlic, using a competitor's brand, and using Aji Ginisa.

The Aji retailers were then given three samples of cooked "Ginisang Sayote" for them to differentiate which tastes better.

During the activity, the retailers were also given a dose of information about Ajinomoto and its retail products by Maxim Gacho, Ajinomoto Philippines Corporation station manager for Cagayan de Oro.

Gacho said among the retail products of Ajinomoto are Ajinomoto Umami Seasoning, Ajinomoto Ginisa Flavor Seasoning Mix, Aji-Shio Seasoning Mix, PAL Sweet Calorie-Free Sweetener, Crispy Fry Breading Mix, Fres-C Powder Drink Mix, Ajinomoto Sinigang and Tasty Boy All-Purpose Breading Mix.

He said most people don't really have enough information about the different products of Ajinomoto and its benefits to people.

One retailer said the activity had widened her knowledge on Ajinomoto products, citing the common belief that monosodium glutamate (MSG) is "bad for the health".

"Now I know that MSG is not really bad. If it is, then we could have died a few years ago," the retailer said.

Vener Paragili, Ajinomoto Regional Trade Manager, said globally, Ajinomoto has been in existence for over 100 years while it has been available in the Philippines for over 50 years.

Roann Co from Ajinomoto Central Office in Manila said "Aji Partners Sama-Sama Together" is a nationwide activity of the company that aims to gather all their partners as a way of thanking them for all their support through all these years.

She said the activity is done in all 34 Ajinomoto stations in the country.

"This is the first time that we conducted this kind of activity. So far, around 20 stations have already held their respective gatherings," Co said.

She added that hopefully, they would make the activity a yearly event to give tribute to all their partners in the country.

Wrapping up the get-together was a raffle draw, where lots of prizes were given away.

Taking home the major prize of 21-inch LG Electronics television set is Sina Dimasimpan Noron, a retailer at the Carmen Public Market under the Rice and Corn section, while Marivic Decena, a retailer at the Cogon Public Market under the Food Condiments section, grabbed the second prize of American Home Microwave Oven.

Marife Galarpe, a retailer at the Cogon Public Market under the Food Condiments section, got a rice cooker for winning the third prize.

Published in the Sun.Star Cagayan de Oro newspaper on November 12, 2010.

Cupcakes Craze!

By Chef Ed Dychauco

Pots and Pans

Thursday, November 11, 2010

EVER since I can remember, cupcakes have been in fad for the longest time. Growing up as a kid, it was always a layer of birthday cake. Cupcakes would play second-fiddle to the cake! It will always be just on the side, just a part of the total package.

However, in the recent years, whether it is because of the ease of preparation, financially cheaper or just more artistically and visually nice to look at, cupcakes has made a major comeback! And not just major, but of great significant change in the way we look at celebrations like birthdays and weddings!

Contrary to what most people believe, any cake mix, cake recipes or quick bread recipes can be made into cupcakes. Sometimes, these are interchangeably also called muffins. Cupcakes are baked in crimped paper or foil cup. Muffins on the other hand can be sweet or savory. It can be leavened with baking powder or baking soda or yeast-raised like the English Muffin. It’s a cake-like bread that usually includes fruits and nuts.

In cupcakes, it can be plain, like chiffon or chocolate. However, we can bring it a notch higher by filling it with cream, chocolate ganache, jam or jelly. And to make it look festive, it can be topped with fancy color boiled icing, whipped cream, butter icing and the like. As a finishing touch, assorted sprinkles, glittering dragees, chocolate chips, cocoa powder, powdered sugar, or other toppings can be used.

To make the cupcake more “personalized,” anything from candies to fruits, edible photos or picks to plastic ornaments can also be decorated on the cupcake. The choice is endless. As long as there is the “budget,” then anything & everything a customer wants can become a reality!

The simplest would be frosting on the cupcake with some cake sprinkles. Candy flowers would be next in line. But because the availability of edible and non-edible items can be found, and with endless designs one can make with the cupcake, everything is possible! From baptismal themes to birthdays or weddings, cupcake can be done in such a way that it can almost “personify” the celebrant(s)! Just make sure you have a “theme” in mind when you order! And with the different colors and designs of cupcake liners, one is sure to find that would suit their needs.

I would believe people tend to go for cupcakes because it is a lot cheaper. And with the number of guests in mind, one can already calculate the number of cupcakes needed for an occasion. It is also easier to distribute, compared to a layer of cake which would need a knife, plates and forks. Cupcakes can serve as the centerpiece for the dessert table depending on the arrangements. Several cupcake holders are now available in the market. Some can accommodate 5-6 cupcakes to as much as 50-60 pieces and as tall as 3 feet high or even more. Some are disposable (but can actually be used several times as long as they are cleaned and well-maintained) made of Styrofoam or cardboards, some are made of plastic and metal which makes them sturdier and lasts longer.

I know of some people who would have their cupcake stands made into their specifications and that makes the presentation a lot different form the usual ones we see. Some would even use wine glasses as “pillars” to hold the layers of cupcakes placed in a plate. Adding some flowers or fruits would even make the “cupcake tower” look a lot nicer, of course.

Some people would like their cupcake placed inside a “cupcake” box, then tie it with a colorful and fancy ribbon. It truly makes the cupcake even much prettier, but not cheaper. Some would have it in plastic containers or domes. Reason is because having them in individual containers can serve the purpose as “giveaways.” The trend right now is more on edible gifts to give away rather than ceramics or anything that can accumulate dusts in the long run. Guess this is more practical and makes a lot of sense. I have made “eatable” personalized gifts that is given away by the hosts after the party and this includes but not limited to: brownies, chocolate candies or bars and cookies in different sizes, shapes, flavors and designs, popcorns, mini cakes and of course, the ultimate cupcakes and muffins.

Some would still consider the cake as the main “centerpiece,” but with several cupcakes surrounding it. And this definitely makes the table full and cheerful! So, whatever the occasion is, cupcakes now play a big part in our parties and merriment!

Cupcakes are truly universal and much-loved by everyone. Be it a simple chiffon cupcake to the more elaborate and more expensive chocolate or “fruit and nuts”-laden cupcakes. It will always be treasured and remembered by everyone. Cupcakes have been a part of our lives and will continue to do so as long as there is that “child” quality in all of us!

Website: www.potsnpans1976.weebly.com email: potsnpans1976@yahoo.com

Published in the Sun.Star Cagayan de Oro newspaper on November 11, 2010.

Bye, Mama Mary!

Chef Ed Dychauco, RN

“When I find myself in times of trouble, Mother Mary comes to me…speaking words of wisdom, let it be! And in my hours of darkness, she is standing right in front of me, speaking words of wisdom, let it be…..” a song that constantly reminds me of Mama Mary (Ms. Mary Kaw of Peotraco Industries).

It was way back in the late 90’s (1997 to be exact) that I get to finally meet and talk to Ms. Mary during one of those food expositions held at the world trade center. It was a casual “hi & hello” meeting which I never thought would end up this far. Being in the food industry, it wasn’t hard to see & meet people in the industry during activities like this.

The following year I got to join and win the regional competitions for the very First Van den Berg Live Cake Decorating Competitions here in Cagayan de Oro City. Which eventually brought me to Manila for the National Contest at the Heritage Hotel. It was here that I finally caught Ms Mary’s attention. I made a wedding cake, entitled “Kasalan Sa Nayon” and what I guess attracted her was the assorted sugar flowers I used in decorating the base of my cake entry. Ranging from the exotic roses to wild orchids, it was one cake I will always be proud of.

After the competitions, I was given a business card by Ms. Mary. The rest, I should say, is history. It was a start of a very close friendship that was bound beyond business. She became someone I looked up too. She was not just a friend, she was more than a friend.

Our friendship grew deeper as the years passed. I have been using Peotraco Products for so long that I know everything and can use & talk about everything even with my eyes closed! Every time I go to Manila, I would never fail to give Ms Mary a call. She would get upset if I don’t!

And in doing so, I got to know more about Peotraco & her family. I became like a family member to them. I guess she wouldn’t mind me saying this. I was an “adopted” son to them. Later, I got to meet Mr. John Kaw, the better half and a few of their children. Evan used to be active in their business until he left for abroad. Lately, it was Ms. Abigail. A really nice lady, who, just like her mom is one of a kind!

The turning point in my life as a culinary artist came in 2001, during the 2^nd Filipino-Chinese Bakery Expo again at the World Trade Center. I was tasked by Ms Mary to be an emcee for all her culinary demonstrations, together with Chef Dennis Hipolito at the main stage. During this event, I finally got to meet up-close big names in the industry & they eventually became very close friends and to name a few: Ms. Avelina Florendo (Philippines Cake Queen), Ms. Penk Ching, Ms. Dorothy Ferreria, Ms. Melissa Lim, Ms. Emelita Galang and her daughter, Ms. Reggie Aspiras and many, many more. I also get to showcase my fondant cakes all over Peotraco’s booth during the duration of the event. It was such an unforgettable experience for me.

And for the succeeding food expos, I was invited by Ms Mary to do demonstrations, be an emcee or serve as a judge in culinary contests in Manila. From then on, I attended activities like this regularly and made lots of friends in the industry. Most often, it will be me & Ms Mary who would go around and check out events like this.

On the other hand, here in Cagayan de Oro I also became active in staging culinary shows and demonstrations which have brought me to various parts of Mindanao. Be it in HRM schools, government or NGO’s I have been doing my share of teaching and of course, Peotraco is always and will always be my partner. I also had the priviledge of Ms Mary’s presence here in CDO during one of my previous culinary activities. The 2^nd time she came over was with her husband, Mr. John after when they went to Camiguin to turn-over a school building with then Secretary Angelo Reyes.

So many a time, Ms Mary would lend me her car so I can go around Manila easily. Oftentimes, she would let her “sidekick” come along with me just to make sure I get to my destination on time. Eventually, she became Mama Mary to me.. a Mama in the real sense of the word! I would spend time in their office & factory in Caloocan City where there are times I would have lunch with them, just like a family member.

We would talk about business, about food, about cakes, pastries, health and even religion. In fact I got the privilege to visit the temple where she goes. It was so serene and beautiful. She would introduce me to her friends (who eventually became my friends, too), specially cake bakers & owners. I also had the honor of working with the late Mama Els (Aurelia Yap) who serves as their consultant and was a mentor of the owners of Goldilocks, Red Ribbon and other well-known bake shops in the country.

It is only more than 10 years that I got to know Mama Mary but it seems like I have known her all my life! I can still remember her laughter, her zest for life! I talked to Mama Mary a few days after she arrived from the US last September. She was in her usual self, funny and full of life. There were no signs of illness. That was Mama Mary. We talked and we laughed. I never knew it was going to be our last conversation. If I only knew! I should have called her more often, I should have visited her. I should have..but I never did!

Last Tuesday, I got a text message from her daughter, Abigail, informing of Mama Mary’s departure. I was devastated. I was in shock. I couldn’t believe she was gone. But one thing I am sure of, Mama Mary is happy where she is now. Free from pain, free from everyday stresses. She is at peace with Him.

Mama Mary, thank you for the wonderful memories, friendship, laughter and most specially, your words of wisdom. I will surely miss you but in my heart and in my prayers, you will always be there!

article was published in sunstar cdo November 5, 2010

Mga Lutong Bahay ni Chef Ed

By Chef Ed Dychauco

Wednesday, October 27, 2010

IT'S been quite a while since I did a culinary show here in Cagayan de Oro City. And if I am not mistaken, that was way back in 2008, entitled "Culinary Fusion with Chef Ed Part 4." Since then, I have traveled around Mindanao (Malaybalay, Dipolog, Ozamis, etc.) for the succeeding Culinary Fusion Activities.

Aside from the culinary shows that I have been doing, I am also busy with culinary classes that have brought me to HRM schools like Dipolog Medical Center in Zamboanga del Norte and St. Columban College in Pagadian City recently.

Most of the classes that I am asked to handle ranges from basic cooking techniques to baking breads, cakes and pastries, and to cake and cupcake decorating. I always believe that the students should learn very well the basics before going on to a higher degree of learning for a better understanding and applications of each area learned.

For the past culinary shows, I have included different type of cuisines and almost always tried to simplify everything using readily available ingredients and equipment in the market. I am also not a proponent of artificial flavorings, colorings or additives because I would always like my food to be "real" as much as possible. However, there are times that one should be using them to enhance or prolong the food's shelf-life which I can agree but to a minimum. We are actually blessed with so much and most of them are just within reach, so why use something synthetic, which can be harmful to our bodies?

There are fresh vegetables, meat and fish, fruits and so much more that again, we can make use of. And hopefully, this should be the trend now. Heard of "organic" produce?

For this particular event, I would be showcasing delicious straightforward and uncomplicated Filipino recipes and dishes with a twist that would entice everyone to try, whether for the family or business. Entitled "Mga Lutong Bahay ni Chef Ed (Culinary Seminar Part 1), I hope to upgrade and uplift the basic standards of preparing well-loved Pinoy dishes to a level where even beginners can do at home.

In this busy world, I always wanted to make use of recipes that would evoke childhood memories. Those that make us remember and savor the dishes we use to enjoy while we were growing up. And mostly, these are our comfort food like adobo, lugaw, caldereta, pinakbet, pancit and many more.

Aside from the easy-to-do dishes, I would also include a few all time favorite snacks and kakanins which are again gaining much popularity among the foodies. I remember as a child waking up in the morning with Hot Sikwate (hot chocolate) paired with pandesal. And if we are lucky, it will be bibingka, puto or suman of any variety! We eat these kakanins anytime of the day, either for snacks or even as desserts. Who cannot forget suman with sweet mangoes and thick chocolate to go with it?

Mga Lutong Bahay ni Chef Ed will be held on October 30, 2010 at Tita Fannie's Restaurant located along Corrales Avenue. Seminar starts at 2:00 pm and include recipe hand-outs, certificate, meals, food-tasting, freebies and gift packs to the lucky attendees. Tickets are available at Pots & Pans Home Bake & Coffee Shop and at Tita Fannies Liempo & Chicken Haus. You can also call or text 0917-717-0785 for tickets. Proceeds of this show will be for the feeding project of Kagayhaan Eagles Club.

This event is organized by Papa Ardie's Concept and brought to you by Tita Fannies Liempo & Chicken Haus, Link2Print Digital Creations, Pots & Pans Home Bake & Coffee Shop, Kagayhaan Eagles Club, Peotraco Food Ingredients and Beryl's Chocolates. Minor sponsors include Ororama Superstore, Mervin & Catalina Carretas, Pack & Go Travel and Tours, 1st Rafting Adventure, D & G Realty (courtesy of Medard Gaa), DXN Furog Service Center, Body Treats Spa, DLA Naturals and Zamboanga Carrageenan Manufacturing Corporation, (Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 28, 2010.

Congee, Arroz Caldo, Lugaw

Chef Ed Dychauco, RN.

Any one in any part of the Philippines, or even abroad would definitely have tasted or eaten this particular “dish” that is so popular, from the poorest of the poor to the riches of the rich.

I should know. Because I grew up eating this many times, especially when I am sick. So many a times, I am served this hot dish whenever I don’t feel like eating. I saw this being served also to my family members and relative when they don’t feel good. I could very well say that this is our counterpart for the very well-liked chicken soup in the United States.

Congee or lugaw or arroz caldo, whatever it is called is a staple among the Filipinos. Why? Because it can be prepared & served in a variety of ways. The simplest would be just the mixture of water & rice with a little salt for taste. The rice is cooked with a lot of water until it is soft and sometimes, mushy in consistency. Then, served hot.

However, as it evolved, many other exotic & interesting ingredients are added or can be added to make the porridge or lugaw more appealing to the taste buds. Some would add ginger for flavor (which I find very soothing to the throat!) and chicken pieces that is sautéed before adding the rice & the liquid. This is one dish I can still remember very well.

I underwent surgery in Connecticut many years ago due to diverticulitis (an inflamed out pouching (diverticula) of the colon). And the first solid food I got from my co-employees was a “get-well soon” card, a mylar balloon & a big nice warm cup of delicious chicken soup, what else! And when I went home to my Kumpare Nowell Emano & Kumare Cherrie Caylo-Emano’s house for recuperation, my kumpare made a big bowl of lugaw, complete with ginger & chicken! And that started my love affair with ginger flavored lugaw!

On the other hand, in most Chinese families, we eat plain lugaw (meaning it was cooked with water & rice only!) with what became a favorite of mine…”Bahoo” (meat floss). This meat floss is full of flavor and makes the lugaw taste so much better. Bahoo is basically dried, flaked meat which comes in 4 different varieties (pork, beef, chicken & fish). Incidentally, I also sell “Bahoo” in my shop.

Having been brought up in a typical Chinese manner, it is not unusual for me to see the elders enjoying lugaw with salted eggs, soy pork or chicken, pickled vegetables, and youtiao, (fried bread just like the shakoy we have).

When I went to mainland China with my dad & relatives way back in the early 90’s, I saw most Chinese people eating a big bowl of congee with some picked vegetables, either during the early morning as breakfast (which is what we got most of the time in the hotels), lunch or dinner. No wonder I didn’t see any obese people there. Maybe this would be a good way of slimming!

Back here in the Philippines, I see congee being served with scallions or fried garlic. And instead of the usual water, a tastier broth is used to add taste & flavor. It goes very well with tokwa’t baboy (tofu & pork), goto (beef tripe), and other meat products that is served with soy sauce, calamansi & patis.

Then we have arroz caldo (which is actually Spanish-influenced) using saffron & black pepper, on top of the ginger & scallion. This is yellowish in color as compared to the plain white color of the lugaw. It is also often eaten with other meat products.

All over Asian countries, they have their own version of the congee, especially those rice-eating countries.it is just prepared “their” way with the addition of what is more suitable to their tastebuds and what is traditional to their cuisine.

Now, how do we cook this comforting food? It is so easy that anybody can prepare this dish the way they wanted it done. But personally, to simplify this dish, I would just boil a lot of water with the rice and add some bouillon cube or powder plus some black pepper (I like it spicy!) and of course, some chicken or pork or beef slices for accompaniment. And Voila! I have a complete meal already. And the good thing about this is that I can refrigerate the left-over and heat it up the following day without much fuss in the kitchen!

And of course, this would really be an exceptionally and exciting dish during this rainy season of the year! Again, having some meat floss (Bahoo) to go with the congee or lugaw would make this a remarkable comfort food for people of all ages, be it for breakfast, lunch, dinner or snacks! And maybe, help us lose some weight, too!

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

published in sunstar cdo Ocotber 29, 2010

Thieves, Robbers, Burglar et al…..

Chef Ed Dychauco, RN

It’ll never happen to me… I told myself. I am careful. I try to be very careful. And vigilant. But sad to say it happened. And not only once, not twice but a few more times in the last few years.

I practically spent more than 30 years of my life here in Cagayan de Oro City (better known as the City of Golden Friendship!) and way back in the 70’s, it was totally different. I can still vividly remember houses with doors wide open, large windows (minus the grills), gates ajar and yet, it was so safe. Nobody bothers anybody. Almost everyone knew everyone and was a friend in one way or the other. It was such a peaceful existence then.

In stores and shops, movie theatres and any public places anyone can enter the premises without being searched, being scrutinized. Without being humiliated. There was respect. There was dignity. It was safe.

Why am I writing this piece, instead of my usual food finds, activities and the like? Beause I am angry. I am extremely furious. I am very disappointed. I feel devastated and exploited, abused, violated and manipulated against my will. And I am sure a lot of people will agree with me or at least, can relate well with what I am going through at this time.

I lost several cellphones already to thieves. Once, I left it in the taxi cab. After which I tried to call my phone. It rang but after the 2^nd call, it went dead… lesson learned? Make sure you check everything before you get out of the cab. Although it was a cheap cellphone (I don’t even want to buy another one after I lost my 2^nd China-made cp!) I think it is what is IN the cp that is important…the contacts, the numbers. Another lesson learned? Make a hard or soft copy of the numbers and contacts. Keep them in a safe place.

The other time I lost my cp was when 2 guys (one about 8-10 years old, the other about 17-18 year old) came to the shop pretending to buy some foodstuff. Since they were talking in a different dialect that I don’t understand, I really didn’t mind them. They were somewhat arguing… maybe to distract our attention (a modus operandi perhaps?). And when they left the shop, my cp went out with them. And when I called, they just gave a swishing and giggling sound! The nerve! Lesson learned? Keep “valuable” items away from prying eyes!

Then last Wednesday, October 6, 2010 at exactly 8pm, my HP laptop was stolen from my shop. It was my very first laptop which I paid in 6 months installment plan with my hard-earned money. I thought having a laptop will help me in my business, in my keeping abreast with what’s going on in the society. And it did, until that fateful night. I never thought of buying a laptop for flaunting purposes. I bought it because I have to. I need to. That’s where I get to write my articles for my regular contributions to our local newspapers here in CDOC like SunStar CdO, Mindanao Goldstar Daily, News Express, and The Daily Corridor.

But after losing them to 2 guys (not again!), one about 15 and the other about 18-20 year old, I had the incident blottered at the OKK in Divisoria. I called up also to inform the police about the incident. A patrol car with about 4 uniformed policemen came to the shop in less than 5 minutes (that was fast!) and they said they’ll drive around to check. That was the last I heard of them. No updates whatsoever since.

As to the OKK report, I went to ask them 3 times already. They said they’ll call us for any updates. But it has been 6 days now and I haven’t heard from them since. And because of the blotter report, the robbery was televised over TV Patrol the following night, Thursday and simultaneously over MOR radio station. Friends of mine as far as Bohol heard the news. People from around the city heard the news, too. I got calls, text messages and emails from concerned friends & acquaintances regarding the robbery. It was really awful. It was devastating. What can I say? I can just offer this to God. But I still firmly believe there was just no acceptable purpose for HIM to have the laptop stolen!

I informed my Kumpare who is also in the Police force for help. Another frantic call also to an NBI friend. And I am still in a limbo. Waiting & hoping for my laptop to be returned in one piece!

Upon my own investigation, I found out that these 2 guys have been hanging around the vicinity of the shop for sometime and has been peeping inside. And as soon as they find the right timing, that piece of item was gone… faster as lighting as they say. Lesson learned? Be weary of “strangers”, even if they are properly dressed (anyway, these 2 guys were wearing shorts and shirts). Lesson learned? Don’t leave the premises unattended. And maybe, install CCTV cameras!

Incidentally, my next door neighbor (ink refilling shop) was robbed of a bag pack containing a laptop & some cash less than a month ago in front of many customers by 2 well dressed guys! Another holdup/robbery incident happened to my other neighbor (computer shop) a week after. Prior to these incidents, my other neighbor (jewelry shop) was robbed, too. Looks like the area where we are located is not getting any safer! Actually, long before I transferred to this new location a few years ago, many robberies, hold up, snatching occurrences has been heard of already. And I guess it is not only within our vicinity, but other places, too. Shouldn’t the police or the government do something about this? Can we just let this untoward incidents happen?

Questions. Why would people steal? Is it due to poverty? Is it due to greed? Is it due to loss of respect to people & property? Is it due to psychological incapacity? Do they still believe in God?

And what happen afterwards? I am very sure they don’t keep the item(s) they robbed. They would either a.) sell it cheap (that is why one should be careful when buying cheap goods. It might be stolen and the buyer can be in big trouble!), b.) trade it with something, or c.) pawn them (as in going to a pawnshop for cash). Whatever it is, I wonder if this ever happen to them, how would they feel? Won’t they feel the same way?

And then what? Would that make them happier? Better off? Richer? I am urging our government, the police force, and to all concern citizens of the city (so-called City of Golden Friendship) to help make our place a place where we can have peace, trust, love & happiness just like the way it used to be.

As of this writing, I still have not gotten my item back. Nor do I have any idea what the authorities has done.

Email: potsnpans1976@yahoo.com

published on sunstar cdo october 14, 2010