Halo-halo, a Pinoy All-Time Favorite

Chef Ed Dychauco, RN

Everyone has a favorite comfort food. Be it a dish or a dessert. Be it sweet, sour, bitter or salty. And not only does this generates or evokes childhood or adult memories, but it also pave the way for more future memories into our more mature years.

This week, I felt like it is about time that we try to look deeper as to what is it in our Pinoy all-time favorite treat that makes Halo-halo a hit among the young and old alike.

Simple and traditional halo-halo would just have the following (but not limited) key ingredients: mongo beans, kidney beans, nata de coco, kaong, banana, langka and ube. Topped either again with ube ice cream or mango ice cream. Nata de coco & kaong comes in different colors that also makes the serving glass very colourful.

But then again the abundance of local and native produce can include more than a dozen of well-loved ingredients like: corn, camote, garbanzos, macapuno or fresh coconut, papaya, mangoes, and any other fruits that are in season, leche flan, pinipig or corn flakes for that crunch, chocolate malt powder, barquillos as added decoration/topping.

Served in a tall glass or a wide-open shallow glass, these ingredients can be placed on the bottom of the glass and covered with finely shaved ice, or the other way around (for better presentation), then added with milk, be it carabao’s fresh milk or evaporated milk. Sometime sugar is no longer necessary since all the ingredients are already sweet by it self.

But for a better tasting serving, a scoop or 2 of ube or mango ice cream is added. I personally like ube ice cream in my halo halo but then again, having ube halaya as one of the major ingredient makes the halo halo even better, plus of course the ube ice cream. To each his own.

With the influx of new ways of presenting the traditional halo halo, it has gone upscale. Remember when the price then was just a measly P5.00 for glass and maybe a peso or two more for the ice cream? It has gone to about P30.00 in regular shops to as high as P200.00 or more in luxurious hotels or restaurants. Abroad, this is already a specialty in the menu.

Funny but I always loved the halo halo in small shops where they really cook and prepare their different ingredients the “old” way. Beans are cooked with syrup, just like the banana and langka (but again, sometimes, fresh sweet langka is a lot better!), while the rest of the fresh fruits are just included as it is. Ube is mashed, cooked with milk and sugar until it becomes ube halaya.

But then again, it doesn’t mean that because there are more ingredients, the halo halo would taste better than the others. One should always remember that it is in the blending and the harmonious relationship of the ingredients, be it 3 or 4, or maybe 5 or 6 that makes the difference. The correct combination of the right ones, cooked and prepared well can make it a stand out by itself.

What about the ice? The thinner it is the better, but there are times I would like to have some big chunks in it because then I get to have it melt in my mouth, especially on a hot summer day. Or at any particular day when it is really, unreasonably warm.

Fresh carabao’s milk would taste really and absolutely great in halo halo, but evaporated milk will do if there is none. Which is what is normally used in most shops now. Fresh milk in boxes doesn’t give the “kick” to it, if you know what I mean. It just doesn’t taste right.

Prepared simply or lavishly, halo halo is here to stay…forever.

Why not have it now? Remember to always leave some room for dessert after a meal. It always give us that smile and twinkle in the eye!

Website: www.potsnpans1976.weebly.com Email ad: potsnpans1976@yahoo.com

Well-Loved Pinoy Dishes

Chef Ed Dychauco, RN

Great foods. Great taste. What else do we find in a dish? Simplicity? Ease of preparation? Visually appealing? Different spices to perk up our senses? And maybe more.

That I know is all found in Pinoy foods. Be it sweet, sour, salty, bitter, spicy and of course, the “umami” taste. And luckily, we do get to find all these in several of our local mouth-watering dishes.

I am pretty sure everyone has their own favorite dish. Philippines is blessed with so much produce and depending on where one is located, there will surely be a unique blend of culture included in their gastronomic delights.

Luzon, Visayas, Mindanao. Each has its’ own cuisine that really stand out. But whether the food come from one region or another, we can always boil it down to some very exciting & delicious few. Or should I say many?

Number one on the list would be Letchon. A celebration is never complete without this crispy roasted pig. And again, there are many different ways of doing it. But normally, it is stuffed with some lemon grass, onions, garlic, and other aromatic herbs before it is roasted in an open fire. While cooking, some baste it with oil, soda (coke!), soy sauce and the like. Letchon is like the “star” in every occasion. And goes very well with Sarsa (letchon sauce) or just plain garlic/soy sauce/vinegar dip.

And if there is letchon, then surely there will be “Blood Stew” (Dinuguan) or Paklay. I grew up with Dinuguan made with all the pig’s internal organs. But I noticed that in the northern region, they add pork cubes on it. Which I think is perfect! Paklay is prepared simply by sauteeing it with some garlic & onions in vinegar. And of course, dinuguan goes well with puto, another Pinoy delicacy. No wonder snacks can also include dinuguan & puto!

What about Humba and Adobo? These two delectable dishes need no further introduction. With soy sauce, vinegar, garlic, sugar & different spices, they are normally simmered till cooked, which means, soft & gooey because of the oil coming out from it as it is cooked. Just wonderful!

Pancit! Be it pancit canton, bihon, bam-I, sotanghon, and the like, this is always present in celebrations. For long life in birthday celebration, this will always make its’ present felt! Prepared with meat, seafood, and assorted vegetables, this is another staple in big or small parties.

Funny, but Spaghetti is always present too. I would presume because this is what the children love. And if there is spaghetti, Fried Chicken would not be far behind. Prepared in several ways, fried chicken with or without gravy is always another dish that is sure to go first!

Menudo and Caldereta. Another duo that always have a place in the table. Supposedly, Menudo is made of pork while caldereta is made of beef with carrots, onions & potatoes in tomato sauce and different spices. Lumpia Shanghai, made with ground meat & some vegetables, wrapped in lumpia wrapper & deep-fried, is another well-liked dish.

Embutido, made with ground beef and sometime ground pork or both, (somewhat like beef loaf) with raisins, cheese, Vienna sausage, and quail eggs wrapped in foil is steamed or cooked in the oven. This is one dish that can be served hot or cold, sliced. And usually with accompanying catsup for added flavor & taste. I can also remember having meat-filled Empanada in get-togethers.

For Seafood, it is always Escabeche or Sarsiado. Served always in one or two as whole big fishes (Lapu-Lapu), fillets are also being served which I also believed is a lot better and easier to serve to guests. Squid is normally served fried, hence Calamares. Although sometimes they are stuffed and served grilled. Shrimps are usually just sauteed with some oil and garlic. If not, they are stuffed or wrapped with ground meat & deep-fried.

And for the finale, the desserts! Almost always there is the creamy fruit salad, buko salad or the flavored buko pandan. Leche Flan or custard is well loved. Made with egg yolks & milk then steamed or baked, this is heaven!

Native Kakanin like Suman, Bibingka, Palitaw, Biko, Kutchinta, and Maja Blanca will complete the table. Although fresh fruits in season will also be prepared and most often, banana, pineapple, mango, or watermelon. But because of the availability of “imported” fruits, we also get to see apples, oranges and grapes nowadays.

Cakes like Chocolate, Chiffon or Custard is sure to add weight. Although once in a while, other desserts are also available like Mango Float, Brownies, Coconut Macaroons, Cake rolls and Brazo de Mercedes.

Whew! After writing this, I think I am getting really hungry myself and have to grab something to eat! So till then, happy celebrating and eating!

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

Amazing Adobo!

Chef Ed Dychauco, RN

One ultra all-time favorite dish among Filipinos is Adobo. Be it chicken, pork or a mixture of the two. It has become almost like a “national” dish to everyone, if I may say so. And that everyone has their own version of preparing & cooking it and I am also pretty sure, also has a story to share behind this delicious dish.

I remember getting excited everytime I go on my yearly vacation in Mambajao, Camiguin during summer when I got to visit my maternal grandma. And since there were no electricity then, it was a “regular” dish that they would prepare. Meat like pork and beef were bought in the market once a week, during early Sundays, right after the Holy Mass. And one has to be early to get the best part, because of limited availability.

Once home, the pork is washed thoroughly, marinated and left for a few hours before it is then simmered slowly in a big “bandehado” in the “dirty” kitchen using chopped woods to perfection! Oh! The sweet and fragrant combination of the aroma of garlic, bay leaf, soy sauce & vinegar would fill the air. It was just heavenly.

And while the adobo is cooking, the rice is also being prepared and the table set. We used to have this large wooden table with long wooden slab chairs where we get to sit side by side with my brothers & sisters. My grandma would sit at one end of the long table whole my mom would sit near her. The rest of us would sit near where the cooked dishes are placed. Need I explain the reason?

We have that screened wooden cabinet where foods are stored after it is cooked (if it was done early) or the left over which we will be having later or the day after. And I can always vividly recall when the adobo is reheated, which make it more “sticky” and delicious if done many times. And towards the last few “fat & skin” that is left, my mom would slice them and use them for another delectable dish, Pancit Bihon!

It was a dish that I would always look forward too. Not because it tastes well alone but taste a lot better when paired with eggs, scrambled or sunny side-up! And because there were no refrigerator to keep dishes that would spoil easily, Adobo is always “it”! Well, other favorites I can recall would include “Humba” & “Inun unan”. But that is another story.

It wasn’t after I became enticed in the culinary world that I learn to do the adobo, my way. I know I love to pan-fry my meat pieces after marinating them for a few hours. That is to keep the “juices” sealed in. I would use a head of crushed garlic, with lots of peppercorn & black pepper ( I like it spicy!) and brown sugar (that caramelizes as it is cooked, leaving very little thickened sauce & lots of oil (which I used to cook fried rice in before), aside from the other ingredients like bay leaf, soy sauce & vinegar. Cholesterol here I come!

I would simmer it slowly to really cook & soften the meat pieces so that it will just fall off from it’s bone and when it eaten would practically “melt” in your mouth. Served as it is or top it over warm steamed rice, it is a dish I am sure everyone will enjoy. Lately, because of “fusion” and the changing scenario in food, it is also shredded and used as “adobo flakes” (over rice, etc.), used as a siopao or meat roll filling, but I do know I would also love this on my pasta!

Below, I am sharing my version of my chicken adobo recipe.

CHICKEN ADOBO
1 kilo chicken legs or thighs, cut into pieces
¼ cup vinegar
¼ cup soy sauce
¼ cup sugar
¼ tsp black pepper

¼ tsp black peppercorn
2 tablespoons MARCA LEON CORN OIL
8 cloves garlic, crushed
4 pcs bay leaves

Come & join the fun…cook some adobo today for your friends & family! They will surely love you as well as the adobo!

Happy Cooking!

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

Café Volere in Cebu City

By Chef Ed Dychauco

Wednesday, June 29, 2011

CAFÉS are the in thing. And it won't be surprising to see small and large scale cafés and coffee shops mushrooming all over. Each and everyone have their specialties and offerings. Be it simple and basic drinks or desserts.

One of the newest and trendiest café to hit the Queen City of the South is Café Volere, a friendly modern coffee shop that is nestled on the basement of Rustan's Supermarket at Ayala Mall.

Have something to report? Tell us in text, photos or videos.

Volere is an Italian word, which means, "I like," according to their store supervisor, Ms. Grace Moronia. A simple but very elegant place to have freshly ground special coffee using only the finest Arabica beans, meaty Lasagna (best-seller), scrumptious sandwiches (beef pastrami, tuna, chicken, and ham and cheese) in whole wheat, French or soft sweet bun, delicious and sinfully-rich desserts, cakes and pastries that includes deep-dark chocolate-based cakes and decadent cheesecakes. It is a place not only for coffee lovers but also to those who have a passion for something sweet!

Their well-trained female barista, Ms. Maricel Manaba, has been with Café Volere since they started and has served countless and various simple cappuccinos, lattes and espresso to the more sophisticated hot and cold concoctions to numerous well-known clients and celebrities that include prominent politicians, businessman, basketball players and the like.

Noticeably, there are also a lot of foreigners enjoying their cup of coffee together with their friends and family.

Right in front of Café Volere is another sister company, Oven-Fresh by Kate, a bakeshop that sells all kinds of breads but also concentrates on Artisan Specialty breads on weekends like Sourdough, Polish Baguette, Rye Bread, Whole Wheat, French Bread, Bagels, Rosemary, Foccaccia and many more.

What started as a small, home-based entrepreneurship way back in the late 2000, their first venture in the baking industry, Baker Bob became a hit among bread connoisseur. Regular, day to day hot breads are sold out fast as soon as it comes out fresh from the oven.

From one branch, it ventured into six more branches within Cebu City that includes Robinson's (Fuente Osmena), Robinson's (Mactan), Robinson's (Talisay), Banilad Town Center, Rustan's Banilad and Basement of Rustan's (Ayala Center) in a short span of time.

Soon after, there was a clamor for more "specialty and health" breads, which prompted the owners to start and venture into the more complex but "good for the body" type of baked products.

Hence, Oven-Fresh by Kate was born. And it didn't take long for the consumer to realize that these types of breads are now available and can be bought in their several branches within the city.

Katherine Go-Ching, the lady behind the success of these establishments, is a graduate of several prominent baking schools in Thailand and other well-known institutions here and abroad. She really has the passion in making the best bread, cakes and pastries.

Ably assisted by her husband, brothers and parents, these family-owned establishments are already making waves not only in Cebu City but nearby towns and cities as people crave for more of her baked goodies.

So, when in Cebu City, try to visit one of their branches and enjoy what Baker Bob, Oven -Fresh by Kate and Café Volere had to offer. Relax and enjoy!

(Email add: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on June 30, 2011.

Mindanao Barista Cup Eliminations

Chef Ed Dychauco, RN

A yearly event where a Barista winner is chosen to represent Mindanao in the annual National Barista Cup in Manila, this year, the elimination was held at the Gloria Maris Function room at the LimKetKai Mall last June 9, 2011.

7 screened competitors from Cagayan de Oro City, Iligan City, Bukidnon, General Santos City & Davao City were present to show their skills and mastery in the art of coffee making using world-renowned Italian-made Rancillo Espresso Coffee Machine and only the finest locally-grown Benguet & Cavite Robusta & Arabica Beans. World-class Torani Syrups were also used to enhance their own-concoctions which further made the coffee taste better and the aroma truly heavenly.

In competition like this, each participant has to do 3 coffees. First is a cup of Espresso, 2^nd is Latte and the 3^rd is their own blend or concoction, and it can be hot or cold. And they are graded according to PBCA standards, which is quite strict in terms of preparation, taste, skills and many more.

Emerging as the Champion was the good-looking Bryan Silvaro, 21 years old and has been a Bartender/Barista for only more than a year. A soft-spoken lean guy who started as a part-time waiter/bartender nearby during his high school days, Bryan has become engrossed in the art of Latte art in coffee making. He sees the excitement and fun in this unique art and eventually enrolled at Jamaican F & B. because of his love & passion for this, he was hired instantly by Mr. Rey Sumania, Instructor/owner of Jamaican F & B after graduation.

Having traveled extensively all over Mindanao (Zamboanga del Sur & Norte, Surigao del Sur & Norte, Butuan City, Davao City, etc.) he became an assistant to Mr. Rey as they conduct classes & seminars to students & professionals alike. It was during these travels that Bryan developed more of his skills in the hands-on preparation of different type of coffees. Aside from being a bartender, it also helps him in the development of new drinks. He also works free-lance as a barista for Slick Café.

Single and available, Bryan comes from Carmen, this city. He had 4 other siblings, 3 girls and another boy. And being employed makes a lot of difference in his life. He is able to help support his family. And like any other skilled employee, he sees himself working in a cruise ship or a hotel in the years to come.

Winning this competition is a lot of pressure, he said. Because he has to outdo himself if he wants to win the national title come August in Manila. He believes he needs to practice more and be more confident in himself. His own mixture, Pride de Oro is a blend of Espresso with freshly squeezed pineapple juice, hint of Torani green apple syrup & vanilla. Bryan used pineapple because he wants to showcase locally produced fruits in his unique coffee blend.

1^st Placer (or 1^st Runner-up) went to Mr. Lyndon Recera, 21 years old is originally from Dipolog City but now employed at Celine’s Coffee in Valencia Bukidnon. Already in his 3^rd year HRM course, Lyndon has to stop schooling but sees a very good & bright future of himself in the coffee business.

His love for coffee started when he was exposed to coffee seminars conducted by Jamaican F & B in Dipolog City. But first and foremost, his passion was in bartending. Having represented and won a couple of student divisions in flair tending, Lyndon wanted also to try his luck in the art of coffee-making.

And sure enough, he did pretty well in the competition with his unique blend of “OMG-Over My Guts” coffee mixture using lemon grass as one of his major ingredient. He believes that there should also be some “medicinal” properties concocted in the coffee to make one truly enjoy that cup! Other ingredients include: steamed milk, watermelon habanero syrup & vanilla.

Like Bryan, he sees himself traveling the world while making use of his barista & bartending skills in the very near future and thereby, helps his family financially.

2^nd runner-up was also a student of Jamaican F & B who now works professionally in one of the coffee shops here in CdOC.

All winners received a trophy, gift packs from Torani and a certificate. This event was sponsored by Equilibrium Intertrade, distributor of Rancillo Coffe Machines, Torani Syrups T Dilmah Teas.

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

Remembering My Dad…

Chef Ed Dychauco, RN

My dad came from a big family based in Manila in the early 1900’s. My grand parents migrated from Mainland China and became successful businessmen in Chinatown. Out of the many children, only 9 of my dad’s brothers & sisters survived the cruel realities of life. Some succumbed to childhood diseases, some I really don’t know what happened.

Being the 3^rd son, (there were 5 daughters & 4 sons), he didn’t get t finish his studies because as far as I can remember, they have to make sure their sisters get to finish college instead of them. And with that, he went to work at an early age, helping out in their general merchandise business.

Eventually, my dad married my mom and was blessed with 6 siblings, 3 girls & 3 boys. We lived in our place along Concepcion Street in Ermita , Manila for a few years more before we were transferred to our aunt’s place. We were left to stay with them because my mom has to move back to Camiguin to be with my grandma. My dad suddenly became a “probinsiyano” after being a Manila boy since birth.

But while we were under one roof, my dad worked as a sales agent and he travels a lot. Sometime we don’t get to see him for days because of the nature of his work. So, it was always a welcome sight when he is home, especially on weekends when we get to go out and have fun with my other brothers & sisters.

I always look forward to having great lunch or dinners when he is around or just plainly going to Luneta Park if the “budget” does not allow us. With a balloon in one hand and an ice cream cone on the other, it was already very special for me.

My father was strict, but kind. He makes sure we studied hard and make good in class. It was only later in Camiguin when I get to study there for 3 years that I got to know him better. A small town with few people. He earned his ranks. He became president of so many socio-civic organizations. Soon he was elected as a councilor in Mambajao and not only once, but for several terms.

He plays the harmonica well. He loves music, but specifically “marching band” music, since he used to be a member of his elementary and high school band. He always talks about his friends and how they did well in their band. He can play simple melody on the piano, too.

He was well-liked by the people because he is generous. Either with advices, “fung shui” tips, and many others. In fact, he is also good in traditional Chinese medicine that he also became known as “Doctor Dy”. I remember having a cabinet full of Chinese herbal remedies in our house then. And he would give away those medicines for free to those who came to see him for “treatment”.

He can read Chinese characters very well and was a wide reader, be it in English or Chinese. A lot of words of wisdom he can share, not only to me and my siblings but to others as well. And I noticed that every time he can’t seem to understand something, he has a dictionary ready. Both in English & Chinese. Guess that’s where my love for books started.

He was very proud of our achievements. We all finished college with different college degrees. But when business is in your blood and runs in the family, nobody can ever take that away from you! That is exactly why all of us are now entrepreneurs. I particularly recall the time when I graduated from my Biology degree and my proud parents were there to attend. Never did I realize that they had never attended a single graduation rite from my other 4 older siblings, since they all graduated in Manila. No wonder they were so excited, proud and very happy during that day.

When my elder brother, Bob, died of a drowning accident in White Island Camiguin in 1987, he was devastated. Being the first male born of the family, he was my dad’s favorite. I can see the pain, the grief and the anguish in his face. I’ve never seen my father cried. It was just terrible seeing my dad in that state for sometime. But life must go on. He went back to his normal routine and eventually seemed to be okay. But not for long.

The year 1989 was another tragic year for our family. I brought my parents to the United States for a vacation but another disaster struck. My elder sister, Gloria died due to ecclampsia. When I told him of the news he was totally devastated. It was just 2 years when he lost a son, now a daughter.

Sad to say, we have cut short their trip and I have to accompany them back home. It was unbearable to see both my father & mother in distressed. But I have to be strong for them. I heard my dad asked God, Why? He was overwhelmed with 2 loses in 2 years. And that was hard, even for me. But then again, everything happens for a reason, although we really don’t know the reason.

I continue to work in the United States and when my dad became really ill, I flew all the way from St. Thomas, Virgin Islands to come see him. But since I have only a weeks’ leave, I can only talk to him on the phone after my trip home. That was on April of 2006.

He celebrated his 70^th birthday on August on the same year which unfortunately was his last. All members of the family attended, his brothers & sisters from Manila came. Many of his close friends were around. I missed this one since my leave was not approved. I really felt bad.

Now, I can only look back and reminisce the time we were together. Remembering his words of wisdoms, his laughter and love for his kids and grand kids. He was really fond of children.

Now that I am a father myself, everything seems to be coming back to me. Not just being a dad, but a nurturing dad, a friendly dad, being around for my children when they needed me.

Dad, wherever you are, I know you are my guiding light and you continue to shower me with your love & wisdom and be the best dad ever. We love you and we miss you!

A wonderful Happy Father’s Day to all dads!

Email ad: potsnpans1975@yahoo.com website: www.potsnpans1976.weebly.com

My Most Cherished & Treasured Encounters at The World Food Expositions

Chef Ed Dychauco, RN

If my memory serves me right, I had been invited to grace, judge & conduct culinary demonstrations during the annual World Food Expositions (WOFEX) for the past several years all over the country. Luzon, Vizayas & Mindanao. And in doing so, I was given the opportunity to meet several exciting & diverse group of well-known personalities like Chefs, writers & editors, TV & movie stars, etc.

I am so honored to meet “big shots and big names” in the culinary industry. Getting to know them personally, talk to them and in return, remembering me, not as someone from Cagayan de Oro or Mindanao, but as Chef Ed! Incredible, isn’t it?

Well, the climb up was not that easy I should say. I was nobody then trying to create a niche in this wonderful industry of food & drinks. Not that I am a somebody now, but I remember just being me and trying to get to know these people, have pictures taken with them and asking for their business cards so I can always say, “Hey! I have met so and so” and when I get back to CDO, I have lots of stories to tell.

With the gracious help of the late Ms Mary Kaw of Peotraco Industries, she paved the way for me to be known, acknowledge & be heard during the Filipino-Chinese Bakery Expo at the World Trade Center way back in the early 2000. I was asked to “emcee” all her events & demonstrations at the main stage. I also had my very first national baking demonstration then, to a jam-packed live audience showcasing my delicious version of Camiguin Pastel, which was also known as the “Queen of Breads”.

Eventually, I get to attend more food expos like Asia Food Expo, PhilFoodEx, MafBex, Mindanao Culinary Expo, MinFHEx, Kadayawan Culinary Expo, Cebu Goes Culinary and many others. Which turns out to be very educational and eye-popping for someone like me. And finally, my doors were widely open for endless possibilities..

Ultimately, I was invited to serve as a culinary judge in food shows, HRM schools, and many others all over the country and in different competitions like Flairtending Competitons, Cooking & Baking, Cake Decorating Competitions, Ice Carving, Barista, and many, many others. Which again, gave me a better insight of what it is to be, and what to look for in a contest. Although, modesty aside, I had won several Regional & National baking & cake decorating contests myself during my younger days. God-given talent and genes runs in the family, I should say. I was also invited several times by local TV stations to handle culinary segments of their variety/talk show.

Then, finally, a few years back I was tasked by some of my national suppliers to help them promote their products, be it cookware, ingredients, or equipment through a live cooking or baking presentation. Guess they all saw the potential and positive demeanor in me and my “surprising hidden talents” that should be shared.

And as the saying goes, the rest is history. I became a “regular” presenter (these, in my own words) in the several WOFEX all over the Philippines. Last year marks a milestone in my career as a Chef because I get to be a part in all the 3 World Food Expos! And being a Kagay-anon, I felt very proud and honored to be the only one form the city of golden friendship to be given the magnificent opportunity to do something I really enjoyed & be an inspiration to the future “Chefs”.

Those amazing exposures really gave me the much- needed confidence to face many people and still do things that I think I do best. To teach, to nurture & to guide my fellow “bakers & cooks” in my own little way. Meeting wonderful & remarkable award-winning chefs also gave me a fantastic and insightful perception in this changing world of globally competitive food & cuisine.

And of course if it’s not for these creative and willing people who gave their trust & confidence in me, I would not be where I am right now which continue to challenge me in my quest for new exciting trends, superb ideas and fantastic ways to improve my craft in this ever changing breathtaking culinary world. And before I forget, I would like to thank the wonderful people behind Premier Events Plus (PEP) Group Inc, Mr. Joel Pascual, President, and his equally admirable staffs: Ms. Ria & Ms. Chari, Stab and Paolo for having been always so kind and supportive of me through the years in their annual food expositions.

On the other hand, most of the culinary personalities, proprietors, exhibitors & sponsors of WOFEX became my friends & allies. I learn & continue to learn from them. And it is much easier now to “ask” questions and get great answers from them! That’s what friends are for, right?

It was during these past exposition’s that I get to upgrade also my skills and see new trends and exciting products. And that is exactly why I am encouraging and inviting all enthusiasts, businessmen and the like to attend this event. By the way, entrance is FREE! And will last till Saturday, the 11^th of June.

The 6^th World Food Expo (Mindanao) is being held here in Cagayan de Oro which started last Wednesday, June 8^th, for the very first time after being in Davao City for the past 5 years. Isn’t it wonderful? We are now all given the privileges to join, participate & be a part of the Philippines’ most exciting Ultimate Food Show!

Come one, come all and be amazed! Earn & Learn!

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

The Perils (and effects) of baking

By Chef Ed Dychauco

Thursday, June 2, 2011

LAST week was all about the joys and the pains of baking.

Baking, when made from the heart, full of love and passion, makes one totally ecstatic especially when one gets to hear positive comments like: "this is so good!" "This really tastes great!" But it is much more gratifying when one gets to hear..."Can I order?" or "Can you make one for me?"

I always hear people say "I will bake it for my family." That is very typical for an upcoming baker who attends culinary demonstrations, culinary schools or classes. I have met and seen many who eventually went into business since it all started as a hobby anyway. And with the cash coming in, they start to accept orders. Well, there will always be room for more bakers I always tell my students. Besides, if there is truly that "passion," then they are guaranteed a 100 percent mark to succeed!

Learning new skills, new methods, new recipes and upgrading them as we go along is such a time consuming process but it is worth all the time and effort once we succeed. It is worth all the blood, sweat and tears once we get "paid" and of course, the accolades from our family, friends and customers.

Doing these things by oneself is really impossible because of the complexities of baking. Well, I am talking about accepting many orders and doing all of these alone. Alone, meaning no assistant, no help. But if we are talking about a layer or just a few cupcakes or bars, then by all means, anyone can do it in no time!

So, what happens after years and years of doing the same thing over and over again? For one, one get burned out. Of course, we need some variety, don't we? Or maybe, it doesn't pose a challenge anymore to the same everyday life. It gets boring, well unless one is kind of schizophrenic who doesn't want changes in their lives! Ouch!

What about getting physically "burned", from time to time, because of being reckless or something. Oven is hot and it hurts. Not just your hands or skin, but also your face and the whole body! I remember some horror stories about bakers getting burned and losing their hairs, eyebrows, and of course, 1st and 2nd degree burns. All because of a malfunctioning oven. Or just being plain irresponsible or thoughtless about the dangers in using and operating an oven.

Carelessness plays a major part in burning accidents in bakers. One word of advice: if the fire or the flame of the oven seemed to be off, but with the knob still "on," let the oven "breath" for a few seconds or minutes before turning it on again. This is because of the accumulated "gas" inside the oven that can burst into flame when lighted.

What about pains in the hands, fingers, wrists, arms, back, neck, legs and feet? Due to over use? Arthritis perhaps? Or what we would normally call "panuhot," "pasma" or "pasmado? Whatever it is, it shows and we feel and experience it once we age. One thing is for sure, we normally don't have hot and cold running water in our kitchen so the tendency for us is to wash our hands at any point during the baking process unmindful of the long lasting effect in the years to come. Well, I still listen to the elderly once it comes to this prevention. As they say, prevention is worth more than a pound of cure.

I have seen and talk to countless friends in the baking industry complaining about all this pains and aches. And some of them have some stopped or have at least minimized doing these things because of it. Lucky for them, because they have many, many assistants to do things for them! What about the "home bakers" who is making a living out of this? Would this be worth all the medications and treatments one would be spending on when they grow old?

I have some people complaining of wrists joint pains. Some have been taking medications, while those who can afford have some kind of "steroids" injected on the area to relieve the pain. But for how long? Maybe we should have our hands "insured"? Just a thought though.

Leg pains. Oh! That happens a lot because of the long hours of standing and walking around. Believe me, after years of doing these things, many people can't stand too long because it really hurts, even if one is on comfortable shoes or slippers.

Assistants that "moonlights" It happened to me. And it sure would and have happened to all of us. Employees would make some alibis to be absent on a particular day, especially when they know you are not busy that day. And where do they go? They go to your "competitors," of course where they get paid more for that day. Maybe not to all, or all the time. But they do. Believe me. That is why, I have well-trained employees all over the city. I wonder if the word "delicadeza" is still alive! Sometimes, little knowledge is also dangerous, if you know what I mean! But no regrets on my part, whatsoever. At least, I was able to share my knowledge to them.

"Give them fish and they eat for a day, but teach them how to fish and they eat for a lifetime!" God is good. "When He closes the door, somehow he opens another door." But I like it this way better. "When He closes a door, somehow, He opens a BIGGER door!" Cool, isn't it?

And many bakers (and of course, cooks or chefs as you might want to call them), get to grow a lot. Sideways, that is. And what comes with that? High blood pressure? Increase in cholesterol levels? Diabetes? Fatty liver? Heart diseases? Musculoskeletal problems? Renal problems and so on and so forth. Whew! Quite a lot, huh? We didn't even get to talk about physical, mental & physiological exhaustion yet! Lack of rest and sleep, perhaps? Especially on peak seasons!

Let's just say, one is lucky if they have all these people working for them. So, technically there is less manual labor to the "baker/owner", right? But what about the purchasing, ordering, delivery, payables, stock inventories, product returns and B.O's, to mention a few? One should also consider "pilferages", wasting of ingredients (that should also include electricity and water), "inside jobs", and many more.

And I am not even done yet. So, let's say everything is going smoothly as planned. Everything is under control and everything is done as it should be. And when some awful things happen, the owner is always the last to know. And what would you do? Would you be able to have those "items" or "money" lost returned to you? How? Would that make you feel better or bitter? Think about it!

Again, don't get me wrong. I still and will continue to love baking where ever I am. That is exactly why I choose to do business in a smaller scale now. Been there, done that. And I am not getting any younger. I want to live. I want to enjoy life. I want to be free. I want to do things, my way, on my own terms. Not anybody's. Now, I also get to go out with my family and friends more. No more pressures or stress. No, I guess I should say there is less pressure and less stress. I also get spread my wings, to travel more and teach others the art of baking. At my very own pace. How can you beat that?

I will be conducting two back-to-back culinary demonstrations next week (June 8th) starting at 10:00am during the World Food Exposition (WOFEX) Mindanao at the Atrium of the Limketkai Mall. Entrance is free and I am inviting all culinary enthusiasts to come and join us! See you there!

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on June 02, 2011.

The joys (and pains) of baking

By Chef Ed Dychauco

Thursday, May 26, 2011

LEARNING how to bake is one thing I learned formally from my late sister, Gloria in the mid-70’s. I had been her "side-kick" when she opened Pots & Pans. I learn a lot of things, from marketing, to budgeting, to preparation, to kitchen management and many more.

I wasn’t into baking nor cooking then but I knew I have an inclination in it because I have been doing a little baking and cooking on my own if I felt like it. You know, when you’re young and carefree, one doesn’t take things seriously. But on the other hand, I knew I had a knack on it because most of the time, everything will turn out right. Gene’s perhaps? Or God-given talent?

At any rate, after all these years, I have realized that being in the bakery industry is not all bed of roses. Usually, everyone starts small. Homebake. For friends and relatives. Then we start accepting orders. Then if one is lucky, the homemade business is turned into a “bakeshop.”

Wow! That really sounds great! Successful entrepreneurs. One gets to do things slowly but surely. Orders are personalized. Designs are unique. Taste is excellent. And there is always a craving for more new ideas. New trends. New techniques.

Which eventually would mean new investments in almost everything like a bigger oven, a professional heavy duty mixer, more ingredients, more man power, more space, bigger earnings and bigger over head expenses. Whew!
Starting small is a good idea. Because as one goes along, he/she gets to know the rigor of everyday life in the kitchen or bakery.

Having all these modern amenities helps bakers in so many ways. Can you imagine mixing egg white with manually hand-spinning mixer like the “olden” times? Good if one is just doing a layer of cake. But what about if one has to make 10 or 20 layers all at the same time? What about the oven? If anyone can still remember the square green-colored stove-top oven, how many of those would one need to make several cakes all at the same time?

A small kitchen can eventually turned into a bigger one by either making use of the “living-room” or any other rooms in particular to accommodate more utensils and equipment. Good if one has a bigger vacant space where one can do extensions for another bakery area, right?

After mixing and putting the mixture into the oven, the anticipation of having a great baked product is the next step. I know when I started way, way back, I keep on opening the oven door to peep if everything is alright. Old ovens don’t have a see-through glass. And in doing so, I always ended up with a bake product that flops! Learning experience for me this way taught me how to be patient, to wait and be more resourceful.

Now, it is always pleasing to all our senses when we get to successfully finish a bake goodie, be it a layer of cake, cookies, brownies, bread or pie. And what a feeling it is if one gets accolade for a job well-done! It’s all worth the effort and energy poured into making such a wonderful creation.

As we go along, we try to learn more, acquire more in all aspects and we become better bakers. We learn new recipes, new variations, new techniques, and also, learning some acceptable “shortcuts” to hasten the process. It takes years of practice (well, maybe weeks or months for some super extra talented aspiring bakers!). But then again, is still takes time to really make oneself be called a Super Baker!

Me, for one, when I get positive feedbacks from clients and the “thank you’s” for their orders, there is always that sense of accomplishment. However, there are also times that it doesn’t come out well I should admit. That is why I try to start all over again. Which would very well drain your pockets. But personally, I don’t mind because I always believe in “customer satisfaction.” Remember the “golden rule?

Then, where will the “pains” of baking come in? Well, for one when the baked product didn’t come out as expected. Or it got over-baked or burned and one doesn’t have the ingredients anymore. Or the baked product accidentally fell. And you have to purchase the ingredient by yourself at some grocery far from your place. It also poses a problem when family member don’t know that it was an order form the customer and they ate it all! Worst is, when there are no available ingredients anywhere in the city!

Sometimes, orders are miscalculated. Either done on the wrong day or totally forgotten! All because of some stupid mistake in the accepting of orders done by your assistant (or maybe yourself!) Horror of all horrors! What would you say to your client? On the other hand, what if your client didn’t pay for her orders?

One has to be a super baker to do all the bakings and decoratings and portionings of the finished product all by themselves. What about making the boxes for those baked goodies? Good if one has readymade, ready-to-fold boxes available on hand. What if it was an off-size order? And your staplers don't work at all!

What if your assistant, (well if one has been baking for quite some time, I am 100 percent sure that there would be an assistant!) fails to work on that particular day of the order? And nobody else can help you? Would you still be cheerful and happy doing all the chores by yourself and with a deadline to catch? Plus, you have to wash all the pots and pans, all by yourself after baking!

Either way, if you “grow” big, you don’t get to see and talk to your customers anymore because you are busy doing a lot of things! And therefore you lose that “personal” touch!

These are just some of the few things one might want to know before venturing into this “business.” The realities of life. But don’t get me wrong. I still find baking a welcome respite for everyday stresses. It relaxes me and like I have always said before, I love baking! Despite the hardships and all! After all, we need to eat!

(Email address: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on May 27, 2011.

Start them young

By Chef Ed Dychauco

Wednesday, May 18, 2011

NOW that everybody seems to be interested in the culinary world, more and more people are now engaging in cooking and baking businesses. And I salute these individuals who learn through their own efforts, mostly through self-learning. I, for one, learned it "my" way.

I can proudly say I took quite a lot of knowledge from my late sister, Gloria, since I was always her "critic." But as I get to know more about the field, it sparks more interest in me. I should say the "gene" was inherent in me. My maternal grandma, Maria Tuante, was a good cook (as what I have been told by my mom's friends in Camiguin) and my mom Pacita excels in home cooking. And take note, they never went to "cooking" schools! These were unheard of in the "olden" times!

Through the years, I get to hone my skills in a lot of ways. Through books, practice, observation, attending seminars and lectures. Before I knew it, I am now the one giving demonstrations and classes to individuals who are eager to learn the art of cooking, baking and more.

And in my humble existence, I should say, all these years I have grown to intimately love the culinary arts and trying to nurture it and give my mature culinary life more meaning. I have made mistakes, I must admit, but every time I make one, I take it as a challenge and try to do my best the next time and learn from it.

I love my craft and I make a lot of people happy. And now, it is my turn to share my God-given talents to willing people who wants to know more about this art.

The last few weeks I conducted a few classes, usually on a one to one basis. I did this because it was kind of hard to group people together for a certain class. Guess I also try to make this learning very personalized and individualized. And so far, I noticed that they do indeed absorb better and are able to duplicate what they have learned, at home almost exactly the way it should be. Although I told them that it is perfectly alright to make some changes as long as they still turn out to be "edible." The students are not ashamed to ask questions and I am glad they do ask because that means they are learning!

One of the challenges I faced last week was when I did a hands-on cooking and baking class to a group of seven to 18 year olds who are children of Nestle Employees in Baloy, Cagayan de Oro City as part of their summer learning program. Young, eager and fresh, these kids were amazingly and extremely interested. I kind of taught them the proper way of measuring ingredients, how to tackle recipes, substitutions, etc. on the first day so they can then work on their own the following days.

And was I surprised to see them measure, mix, stir, beat, fold and bake their first cookies, bars, cupcakes and pizza in their own simple but correct ways. Well, there were a few flops, but that was acceptable since most of them were first timers. I had the "older" ones "guide" the younger ones and they did pretty well. It was really so astonishing and wonderful to see these "future" chefs do their things! And remarkably enjoying every minute of it, too!

Guess the fun part was sampling their finished baked and cooked products. I can see how thrilled they were and added to that, they also get to bring some home. I heard that their parents and siblings, to their delight, got to taste them, too! And some has already tried making them at home. And in doing so, I can positively say I was successful in sharing my skills to them.

For those who are still interested to study and learn culinary arts, please check out our website for more class modules & information.

By the way, World Food Expo (WOFEX) Mindanao will be held here for the first time in Cagayan de Oro City come June 8 to 11, 2011 at the Atrium of the Lim Ket Kai Mall.

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on May 19, 2011.

Aloha….Hawaiian Memoirs!

Chef Ed Dychauco, RN

Way back in the summer of 1989, I, my dad & mom and a niece went to tropical Hawaii for a week’s vacation. It was a week well spent at the beautiful island of Honolulu.
This was my very first trip with my parents out of the country and Hawaii was our first stop over. I can see the excitement of my mom & dad since this was also their first trip to the United States of America. We were met by my mom’s best friend from elementary & high school in Mambajao, Camiguin, Ms. Tita Bollozos-Perlas at the Honolulu International Airport.
Being also my initial visit to this tropical island, I was amazed at how beautiful their airport was. It was clean and spacious with lush tropical plants. They really wore “Hawaiian” shirts and they do give “leis” to their visitors. All the while, I thought they were only done…in the movies!
As we step out of the airport, the cool fresh wind was a welcome respite after a long trip. It was a place I envisioned it to be. A place full of tropical flowers & foliage, palm trees and definitely a tourist destination!
Tita “Tita” is married to Dr. Danny Perlas, a pediatrician who hails from Luzon but they have called Hawaii their home for the past 50 years or more. They are blessed with a lovely daughter who was just a teenager when we went there in ’89. Now, the family has grown with the addition of 2 grandchildren.
We stayed at their lovely house with an impressively great view of the Pearl Harbor. It is located on the hilly side of the Island where we get to enjoy the fantastic vista with a beautiful natural landscape of the area.
While there, we also get to meet some other Camiguingnons like the Corderos. I am sure Tita has to go on leave for a couple of days in order to show us the place. I did a little driving myself along the highway enjoying the view of Waikiki Beach. The coconut trees that lines the highway was well-trimmed. I was made to understand that they have to make sure nothing falls on the pedestrian accidentally, that is why one can’t see the trees bearing coconuts.
Some of the major highlights of our trip include the visit to Dole Plantation (similar to our Del Monte Plantation) but if my memory serves me right, we visited the Polynesian Cultural Center which was within the area. It was a night of fun, music & laughter. We tremendously & immensely enjoyed the live cultural performances showcasing the many facets of Hawaiian culture through songs & dances. The authentic, sexy & enchanting hula dancers, the spell-binding macho & six-packed abs fire-dancers, the elderly but graceful muumuu-clad ladies and the exceptionally & wonderful stage with a pool in the center were all fired up during that night’s entertainment.
I truly remember the enthralling & captivating performance of “the Hawaiian Wedding Song” in a raft and the several exciting, delightful & remarkable Polynesian dances & dancers! It was a night to remember!
We visited the USS Arizona Memorial, the sunken submarine along Pearl Harbor. Until today, oil can be seen from the wreckage to the surface of the water and is sometimes referred to as “black tears”.
I was impressed with the service of a restaurant crew when we had our brunch one time. She was taking care of at least 10 tables but she was very efficient in her services. Fast & on time. She made sure all customers get their orders right. I just can’t seem to remember the name of that place.
It was in Hawaii also where I got to experience the dreamlike “Stereo Mass” for the very first time. The mass started at about 5:30pm and the sun was just setting. All lights were turned off except for a few “blue-colored” bulbs that were behind the priest in the altar. So what one can see was just the silhouette of the celebrant. The sound system was superb and the ambiance perfect because it gives everyone that feeling of “holiness” while attending the mass.
There was a film clip of what the homily was about for the attendees to relate to before the priest talked about it. It was during this mass that I started to like the songs “Honesty” by Billy Joel & “Eternal Flame” tremendously because Eternal Flame was shown during communion and Honesty during the recessional.
Why did it take me almost 22 years after to write about this “Hawaiian Rendezvous”? Well, it is because after 22 long years we finally get to meet Dr. Danny & Tita again! That is more than 2 decades! They were here recently for a short-vacation and despite of that short visit, we were invited (me & my mom) for a dinner with the Bollozos clan. The only “outsiders” but considered to be “family”. It was so nice to see my mom & Tita happily bonding and reminiscing their past! They graduated way back in 1948 in Camiguin Institute (now Fatima College of Camiguin).
The time was too short but surely enough, we all had a great time. And according to Dr. Danny, it was an unending “goodbyes” because the chit-chat just doesn’t seem to stop in every “corner” of the place. As he said, there were “stations” for saying goodbyes.. at the restaurant, outside the restaurant, at the lobby of the hotel and until outside the building. Well, that’s what we are. We always longed for our friends and looking back, my mom and Tita is in their 80’s now, so it might be safe to say that their friendship has gone a long, long way…60-70 years?
My mom just turned 82 a few days ago and we had a little celebration for her. But I can surely say her meeting with her “best” friend was the best gift she could get this year not only as a birthday present, but also as a mother’s day gift!
And to all the beautiful mothers out there…a Wonderful & Happy Mom’s Day to all!
Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com