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.

Dychauco: Culinary Fusion with Chef Ed (Part 4)

By Chef Ed Dychauco
Pots and Pans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Peotraco joins SouthFoodEx '07

By Chef Ed Dychauco
Of Pots and Pans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fopanormin joins SouthFooDEX '06

By Ed Dychauco

THE first SouthFooDEX was held last September 28-30 at the Atrium of Limketkai Mall. Being the signature food, travel, hospitality show of Southern Philippines, it featured several establishments that cater to good life, food, travel, recreation, fitness and wellness. Several dignitaries were present during the opening on the first day headed by no less than Governor Oscar Moreno. The Atrium was alive with so much food, drinks, presentations, competition, pottery making and live culinary demonstrations

Being a member of FOPANORMIN (Food Processors Association Of Northern Mindanao), we actively participated in the exhibit, which showcases the products of Northern Mindanao. As our commitment to our ever-loyal clients, we gave a lot of food and drinks to the public to taste for three days! Motherland Food Products (Pineapple & Mango juice, Baana preserves & Halo-Halo mixes), nutcracker (assorted peanuts), DARLING Food Products (Longanisa de Cagayan, Chorizo de Cagayan, Sweet Ham), SLERS (chicharon), Pinefoods (Ham), Highland Fresh (different flavored fresh-milk) and POTS & PANS Home Bake & Coffee Shop (mint chocolate fondue with marshmallows & stickbreads).

Needless to say, our booth was a hit among both the guests and exhibitors! "We are not tasting, but we are eating!" screams one of the exhibitor while enjoying what we have to offer. And if I may say so, we were the most visited booth! I also displayed several cakes (weddings, birthdays and christmas themes, using both fondant and boiled icing). Other active members of Fopanormin include Cada, Vitacee, Vjandep, Lwsha, Oroham and many others.

The huge booth also displayed several beautiful and rare plants and ornamentals from the ornamental group and lots of fresh fruits from the fruit growers association. The Department of Agriculture, thru Engineer Edwin Andot of Caffinormin, provided the booth for all of us to share and showcase our quality products and produce.

As part of scheduled activities, I did an hour of cupcake and cookie demonstration using Wilton cake decorating products in the afternoon of the 28th to the enjoyment of the participants. I did another two hours of cooking and baking demonstration on the 30th, highlighting the products of Fopanormin. Several new recipes, which I personally concocted were done and tasted by the delightful audience.

In behalf of Fopanormin, I would like to thank Enzima for the Butane gas and stove and torch, which I used during the culinary show. Also to Equilibrium Intertrade Corp. for the wonderful Torani syrups they gave me. My heartfelt gratitude also goes to Ms. Liz of DTI & Ms. Meriam of DOST for all the help they have extended. Fopanormin have been a part of MinFHEX for the past two years before they change the name to SouthFoodEX this year. To the organizers, congratulations for a job well done! See you next year for another exciting event in July!

http://www.sunstar.com.ph/static/cag/2006/10/05/life/fopanormin.joins.southfoodex.06.html

Let's Cake It with Ms. A. Florendo & Ed a huge success

By Ed Dychauco
Pots and Pans
DESPITE Pacquiao's bout with Morales that day, many cake enthusiasts attended "Let's Cake It with Ms. A. Florendo & Ed (Part IV) at the Grand Caprice Restaurant last November 19, 2006. Participants from as far as Zamboanga, Marawi, Camiguin, Butuan and other neighboring cities and towns were mesmerized by the creativity and innovativeness in the art of baking, cake decorating and flower making of Avelina C. Florendo, Philippine's Cake Queen and ICES (International Cake Exploration Society's 2005 Hall of Fame Awardee and the teacher of Who's Who in the cake industry, Ms. Penk Ching, Ms. Heny Sison, Ms. Sylvia Cancio, Ms. Melissa Lim and many others!) and Ms. Ma-ay S. Florendo, daughter-in-law of "Tita" Avelina, who also teaches at the CCS Bakeshop and Cake Decorating School in Quezon City.
The show started with me and Ma-ay doing several simplified versions of cake and brownie recipes with a twist, which were for both the beginners and seasoned bakers alike. Recipes included Peotraco's special dark chocolate cake with chocolate glaze, fudgy brownie, moist chocolate brownie, honey browns rum pound cake, nutless fruit cake and many others. Florendo did the "Tres Leches Cake" from scratch and frosted it with boiled butter icing (which is really a very, very rich and special cake by itself, having learned the recipe from the US recently).
She then did some petunia flowers using royal icing and decorated the cake with it. Since the yuletide season is just around the corner, Poinsettia flowers were also featured using the same type of icing. The highlight of the show was when Ms. Florendo introduced her latest invention, "Avelina's flower moulder," using "cold porcelain" where more than 10 assorted flowers (the Rose, Carnation, Anthurium, Calla Lily, Cattleya, Stargazer Lily, Vanda, Sampaguita and many others) and leaves can be made from the flower board. Due to time constraint and several minutes of black out, only the Regal Rose was demonstrated together with the exotic Vanda, Double Quick Bloom, Majestic Cattleya, Calla Lily and few leaves.
A wreath made of cold porcelain where all the flowers can be made from the flower board was flown in and displayed prominently in front for everyone to admire, touch and see up close. Cold porcelain is the latest trend in Europe and the US because of its durability, unbreakable quality and ease in the preparation and making of the flowers. Unlike gum paste, it does not dry easily making it easy for beginners to try. However, it is not edible but also non-toxic. Cold porcelain can last for a very long time if displayed. And it is also washable! An excellent idea for those who wants to have a piece of the cake flower and keep it as a souvenir.
All recipes uses Peotraco's premium cocoa powder, Peotraco's honey browns, Peotraco's caster sugar, Peotraco's premium powdered sugar, Peotraco's semi-sweet chocolate chips, Peotraco's sugar decor, Peotraco's coloring gel, Peotraco's corn syrup, Peotraco's muscovado sugar and Peotraco's disposable pastry bags. Marca Leon's corn and vegetable oil were also used in the recipes as well as Royal Miller's whipping cream, a new, easy to use and versatile whipped cream, which was formally introduced during the demonstration.
Cupcakes were decorated using this latest cream, which comes in three flavors (plain, yoghurt and blueberry). Yummy! We also use Royal Miller evaporated and condensed milk, Marville Butter and Marville Margarine in all our recipes. A total of 10 new cakes and brownies recipes, including that of cold porcelain and fondant were given to the participants, who also savored the baked goodies that were prepared. Snacks arranged by the restaurant were also served. Best of all, everyone gets to go home with a certificate of attendance and a little token of appreciation from Pots and Pans Home Bake and Coffee Shop, which incidentally is celebrating its 30th year. Our beloved and distinguished guests from Manila got a gift basket from Fopanormin (Food Processor's Association of Northern Mindanao), an association where I also serve as the vice president, bouquets, plaque of appreciation and most of all, the memories, love and respect of our friends from the baking and cake industry.
A side trip to Camiguin and Camp Philips in Bukidnon highlighted their short but exciting stay in Northern Mindanao. I would like to thank the following sponsors who, despite in short notice, helped me in welcoming our guests: Vienna Haus Cafe, Candy's Cafe and Restaurant, Butcher's Best Barbeque, Sentro 1850, Mc Donalds Divisoria, Grand City Hotel and Bahay Bakasyunan sa Camiguin. My sincere gratitude also goes to Marlou Abejuela of Wolfram Video for helping me with the posters and coverage of the event, Rina Paras of Parasat Cable, Mom's Radio, Mike dela Serna, Carl Ramirez, Goldcrest Marketing, News Express and Abigail of Sun.Star Cagayan de Oro.

http://www.sunstar.com.ph/static/cag/2006/12/07/life/let.s.cake.it.with.ms..a..florendo.&.ed.a.huge.success.html

Dychauco: Culinary Fusion with Chef Ed (Part 4)

By Chef Ed Dychauco
Pots and Pans

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

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

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

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

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

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

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

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

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

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

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

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

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

Let's cake it with Ms. A. Florendo & Ed

By Ed Dychauco
Pots and Pans

WHEN Pots & Pans Home Bake & Coffee Shop celebrated its 25th anniversary in 2001, "Let's Cake It With Penk & Ed!" (Part I) was conceived. Being in the business for more than two decades, Pots & Pans wanted to share its blessings by bringing in well-known culinary artists from Manila.

Penk Ching of Pastry Bin was the first to be invited. She showed her cake artistry skills in a demonstration at the Marco Hotel which was well-attended by many cake enthusiasts from Cagayan de Oro, Butuan, Iligan, Marawi, Bukidnon, Camiguin and even as far as Surigao!

"Let's Cake It With Dorothy & Ed!" (Part II) came in the following year with Ms. Dorothy Ferreria, a baker & writer from Manila who also writes regularly for Food Magazine. This time, we did a lot of baking, from breads to cakes & pastries at the Pryce Plaza Hotel. Again, many participants from all over Mindanao attended and learned so many things from the demonstration, which they brought with them to their businesses & home baking.

Ms. Penk Ching was featured again in "Let's Cake It With Penk & Ed! (Part III). Penk Ching was so in demand that we just have to bring her back to the City of Golden Friendship. New techniques, new trends in baking and cake decorating were again highlighted using Fondant as the medium. Country Village was jam-packed with both professionals and students alike.

On the 19th of November 2006 Kagay-Anons once again will be treated to a grand celebration of baking, cake decorating & flower making. This time, Pots & Pans is celebrating it's 30th anniversary and will be bringing in an excellent teacher, mentor, judge and critique in the person of Ms. Avelina Carbungco-Florendo. Ms. Florendo studied at the famous Wilton Cake Decorating School in Chicago, taking all its courses. She also took lessons with the Cake Lady, Frances Kuyper in the US, attended Sugar School with Nicholas Lodge & Margaret Ford, both respected cake artists from England.

"Tita Avelina", that's how I call her, has been teaching baking & cake decorating at her CCS bakseshop & Cake Decorating School in Cubao City for so many years where many of her students has established themselves and became very popular and in-demand in the same field. To name a few: Ms. Penk Ching of Pastry Bin, Ms. Heny Sison, Ms Reggie Aspiras, Ms. Melissa Lim of CakeWorld, Ms. Teresa Gallardo of Cebu Culinary School, Ms. Encar Galang of Galang Culinary School, Owners of Goldilocks and Red Ribbon Bakeshops, Ms. Mary Kaw and Mr. Evan Kaw of Peotraco Industries and many others. I also personally know a lot of people from Davao, Iligan and Cebu who were Tita Avelina's students before and are doing good, too.

Every time I am in Manila, I would always visit her shop where I get to learn new techniques (for free!) since there are always students around. Guess I am really lucky to have Tita Avelina not only as a mentor, but also as a friend, a Mama and a Tita, all rolled into one! There I also get to see what's new in her shop since she travels extensively to the US and Europe to attend seminars, fairs and conventions every year. Her passion for this art is never ending, searching for new ways, ideas and techniques.

Ms. Florendo has written and published 4 cake books already and I highly recommend all of these hardbound books to all who are serious about their craft. It contains many photos with lots of illustrations, templates, how-to's, patterns and several recipes, which is of great help to everyone. Because of her dedication to this field where she really excelled, she was elevated to the ICES (International Cake Exploration Society) Hall of Fame last year, the only Filipino & Asian to ever reach that status!

Having worked with several of the nation's great culinary artists, I can always say that they have served as an inspiration to me so I can always learn new things and do my best to improve my craft. As a Kagay-Anon, I felt that it is my social duty & responsibility to give back what this City of Golden Friendship has given me for the past 30 fruitful years. If not for my late beloved sister, Gloria Dychauco-Martinez, who taught me & started this business way back in 1976 inside Juan Sia Enterprises, I would not be where I am right now. I am so thankful for Sis Glo for teaching me all the basics in cooking, baking, cake decorating and everything there is in this exciting culinary field!

Let's Cake It With Ms. A. Florendo & Ed! (Part IV) will be held at the Grand Caprice Restaurant on November 19, 2006 from 1:00pm - 5:00pm where skills will be shared by Ms. Florendo & Ed and new techniques will be learned by eager participants. Cold Porcelain will be introduced, which I am sure will be a hit! Recipes demonstrated and Certificate of Attendance will be distributed. Snacks will be served and there will also be a lot of food tasting. Ms. Florendo's books will be on sale, so with her newest invention, "Avelina's Flower Mold."

For more info, please call Pots & Pans at 08822-72-46-74, 088-858-4209 or mobile # 0921-752-3371. Please register early since there are limited seats available.

http://www.sunstar.com.ph/static/cag/2006/11/18/life/let.s.cake.it.with.ms..a..florendo.&.ed.html

Culinary Fusion goes to Ozamis City

By Chef Ed Dychauco

AFTER several culinary shows done here in Cagayan de Oro City, it was about time to "invade" neighboring towns and cities. As a start, Ozamis City was chosen because of its accessibility and the availability and freshness of their produce, be it sea foods, meats, vegetables or fruits.

"Culinary Fusion with Chef Ed (Part 5)...Goes to Ozamis" became a reality last November 15, 2008 at the White Plains Hall along Ledesma Extension. With almost 200 participants in attendance, it was, according to the locals, one for the books. I was told that there were several cooking shows before but never with such a big crowd.

Nevertheless, the show started at a little past 1 p.m. since many were still coming in. A total of 12 sumptuous, elegant and simple to prepare dishes, ranging from appetizers to soups to main courses, were demonstrated. Having a camera focused on the presentation made it more well-defined to the audience. Pat and Jonas of WMST were very professional and efficient in assisting me all throughout the activity.

Curried Pasta Salad with Shrimps, Tomatoes and Jicama was the first recipe to be tackled. Several recipes using sea foods like shrimps and squids were demonstrated because of the fact that Ozamis is well known for them. Soup included Corn Chowder; Rice dishes were Paella Negra (using fresh squids) and Tropical Holiday Rice Ring; Pasta Dishes included Spicy Shrimp Pasta in Tomato Sauce, Ham and Pasta in Creamy Poppyseed Sauce, Vegetarian Spaghetti (for those watching their diets); plus the very spicy Garlic Chicken, Mango Pork Stir-fry, Savoury Pork and Mushroom Crepes, Stir-Fry Squid with Dried Red Peppers and Beef Steak (Chinese Style).

Participants from as far as Jose Rizal Memorial State College of Dapitan City headed by HRM dean Wilfredo Carreon and faculty members: Ms. Merason Empeynado, Ms. Grace Sabanal, Ms. Blanca Sy and students; Medina College with HRM dean Janet de Leon and Students; Faculty members of North Mindanao Colleges, Misamis University College of Law (Mr. Graciano Galay Jr. and company), Medina College of Law (Ms. Daisy de la Cruz and company); Ms. Marivic Quilo and company of Molave, Zamboanga del Sur; Ms. Breezy Jimenez and company of Tubod, Lanano de Norte; Bombom Alas and company of Aloran, Misamis Occidental; and of course participants from Ozamis City.

The finished dishes were displayed and later on delightfully savored by everyone. Needless to say, everyone had a grand time learning new recipes and techniques.

The show was ably emceed by Ms. Breezy Jimenez. Christmas carols were played throughout the presentation and made the activity more joyful. Mr. Kevin of JRMSC rendered a wonderful song during the break and was cheered well by the participants.

We would like to thank our sponsors for their invaluable help: Zuluz Shell Station (gas stove & LPG), Jal Printers (recipes printing), Bernal Bakery (sliced bread), Crown Paper & Stationary (envelopes and pens), IMT Meatshop (meat products), and Dignos Poultry Farm (dressed chicken) of Ozamis City, Sentro 1850 Restaurant (plates), Culinary Connection (pasta and canned tomatoes) of Cagayan de Oro City, and Peotraco Industries (Manila).

Special thanks to: Mr. Jun and Ms. Jing of JunJing Pawnshop (ticket outlet), Ms. Irene of Country Lodge and Asian Hotel (for room accommodations), Ms. Marivic Quilo, Ms. Daisy de la Cruz, Ms. Bernie Mae Bingoy, Mr. Melvin Cabbeth and company of Y96 FM, and of course to Andres Eligan Jr. and Orville Quillo of AEJr Productions in bringing this Culinary Event to Ozamis City.

By the way, I would like to invite everyone to join us in Dipolog City come December 6, 2008 at the Dipolog Medical Center Auditorium for another delightful event entitled "Culinary Fusion with Chef Ed...Goes to Dipolog." Chef Meka, CCA graduate and faculty member of DMC will be my partner in this undertaking. See you all there!

http://www.sunstar.com.ph/cagayan-de-oro/culinary-fusion-goes-ozamis-city

Mom’s Treasured Recipes at SM City!

By Chef Ed Dychauco

ONCE in every year in the month of May, we celebrate Mother’s Day. Normally, we treat our mom to a sumptuous brunch, lunch or dinner. We shower her with flowers, stuffed toys and other material things to brighten her on this special day. Or else, we take over her normal routine on that day so she can rest, enjoy and relax. We shower our mom with much love and attention for all she has done for us. But I sincerely wish that we, as children, will try to do that not only on that day but all the days of the year and all the years to come! Remember, we only have one mom and they are definitely irreplaceable!

Last year, I was one of the judges during the “mother and daughter” cooking contest. It was participated by six very talented pairs showing off their skills in preparing and cooking their specialty dishes which we tasted and judged. Later, the viewing public also got to taste their cooking which of course, they all savored with much gusto. It was a hit since everyone got to witness how to stay cool under pressure and still come out with delectable dishes!

Fortunately this year, I was tasked to do a cooking demonstration instead. Entitled “Recipes ni Mama, with Chef Ed Dychauco,” I was at the same venue where I did the judging last year, at the Activity Centre of SM City Mall.

On my part, it is always a pleasure and a challenge to come up with new, delicious and easy to prepare recipes for everyone. I always try to make cooking easier, enjoyable and pleasurable and in doing so, I hope to encourage kids and parents to get into the culinary arts and maybe become entrepreneurs themselves in the near future. If not, at least be able to prepare delicious foods for their families and friends!

Attended by the young and the not so young alike, the following kitchen-tested, simple to prepare, mouth-watering recipes using Kraft Eden Cheese were demonstrated, tasted and enjoyed by the audience. Fettuccine in Spicy Creamy Sauce with Pine Ham and Hotdog, Easy Pizza (using different toppings), Baked Macaroni and Cheese with Chicken, Crunchy Cheese Sticks, and Chicken and Mushroom Soup.

Here, I am sharing with our avid readers two of the featured recipes to try at home. Happy Cooking!

Baked Macaroni & Cheese with Chicken

2 cups elbow macaroni, cooked
½ cup sliced button mushroom, drained
1 cup chicken, cooked & cubed
½ cup bell pepper, chopped finely
3 tbsp onions, chopped
1 cup Kraft Eden Cheese, cubed
1½ cup milk
1 tsp iodized salt
1 tsp Worcestershire sauce
¼ tsp black pepper

Mix macaroni, mushroom, chicken, bell pepper & onions. Spread in a deep dish. Simmer milk together with cheese, salt, Worcestershire sauce and black pepper till cheese is almost melted. Pour mixture over macaroni and mix well. Top with more shredded cheese if desired. (Macaroni mixture can also be baked at 350 degrees for about 10-15 minutes or till cheese are melted.

Mom’s Chicken & Rice Soup

1 pc chicken broth cube
6 cups water
½ cup uncooked rice
½ cup carrots, cubed
½ cup whole corn
1 cup Kraft Eden Cheese, cubed
1 cup chicken, cooked & cubed
½ cup sliced mushroom

Boil water with broth cube and rice. Cook till rice is almost done and add the rest of the ingredients and adjust seasonings if necessary.

inhttp://www.sunstar.com.ph/cagayan-de-oro/mom%E2%80%99s-treasured-recipes-sm-city