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