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!

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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.

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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.

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!

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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

World Food Expo in Cebu

By Chef Ed Dychauco

Wednesday, April 27, 2011

ONCE again, I was invited to conduct a couple of culinary demonstrations during the World Food Expo-Visayas (Wofex) 2011 held recently at the Cebu International Convention Center (CICC). This was my very first out-of-town demo for the year and I should say it was exciting as ever.

Last year, I also played an active part in the 3 Wofez's activities (Cebu for Visayas, Davao for Mindanao and at the World Trade Center in Manila) as a culinary demonstrator and as a guest judge in the regional and national Barista Competition sponsored by Equilibrium Intertrade (distributor of Torani Syrups).

This year's event were participated by both local and national companies that include machineries, packaging materials, ingredients for food and bakeries, local delicacies and several "health" products from Taiwan ranging from massager to medicinal soaps and ointments, cutters, knives and many other exciting new products.

My first culinary demonstration was held on the first day, right after the opening ceremonies. It was entitled "Simply Pasta...an easy primer to a complete meal using basic and readily available ingredients in the market."

I did six recipes with a few focused on seafoods in time for the Lenten season.

The second demonstration was held on the second day and this time, I made use of fresh fruits in main courses or meals. Special mention to Global Pacific for their support in my demonstration: cheese, butter and cream! It was delicious!

Incidentally, they also had a booth during the expo where lots of people enjoyed their "free-flowing" Beryl's chocolate fondue! And of course, to Mr. Lindel for being my "sidekick" during those two demonstrations.

Penk Ching did a Cake Decorating demonstration on the third day of the exhibit, while Chef James Antolin talked on preparation in joining a culinary competition. Several other Chefs from Cebu also showcased their recipes.

The event lasted for four days and several trade people from neighboring towns and cities were present to attend the seminars, lectures and demonstration and of course, getting around the venue for all the equipment and gadgets. I personally met and made new contacts with several suppliers and individuals who are into the food industry.

I would like to thank Joel Pascual, president of Premier Events Plus Group, together with his staff and Chef James Antolin at the Light House Restaurant for a wonderful dinner.

And since Park Mall is just across the street, I get to check out the place. It is always nice to go "window" shopping, although shopping is a lot better! I was thinking of my "excess" baggage, paying more for items which is not practical. Anyway, I had feasted my eyes on what is new and what is available and that is more than enough.

I got to stay at Pier Cuatro Hotel for two nights courtesy of Mr. and Mrs. Rod Ngo who insisted that I spend a few nights there. Rod was a "dorm-mate" during college and we got to meet only last year, after more than 30 years! Good thing he went to the expo!

The hotel was very spacious and clean with very accommodating and hospitable staff. I didn't get to ask their rates, but I was told it is very affordable. It has more than 80 rooms total and an "eat-all-you-can" breakfast of scrambled eggs, native chorizo, crispy fried danggit, sweet ham, rice, fresh fruits, juice and coffee is inclusive! What a breakfast!

My trip to Cebu won't be complete without visiting my Ninong Samson Ong and his family. Kumpare Dave was always there to show me around. It was only during this trip that I had the chance to stroll around the "food" area of Ayala. And I realized we don't have even a third of the food establishments here compared to Cebu! And I am just talking about one mall!

Because of time constraints, I just have to call two of my co-teachers who are now based in Cebu City, namely: Emma Amores and Ida Santiago. I just have to see Cora because my friend Diody from New York City, who is her sister, left a box of Chocolate Truffles a week ago for me. Cora looks a lot like Diody and I would say, well, they are sisters aren't they?

Coming back after five days in Cebu was refreshing. It was a much needed "vacation."

By the way, Wofex Mindanao will be held in Cagayan de Oro at the Atrium of Limketkai Mall on June 8 to 11, 2011.

See you there for another exciting food and beverage exposition!

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

Published in the Sun.Star Cagayan de Oro newspaper on April 28, 2011.

Bye, Mama Mary!

Chef Ed Dychauco, RN

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

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

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

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

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

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

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

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

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

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

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

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

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

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

article was published in sunstar cdo November 5, 2010

Thieves, Robbers, Burglar et al…..

Chef Ed Dychauco, RN

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Email: potsnpans1976@yahoo.com

published on sunstar cdo october 14, 2010

Wofex Visayas 2010 Chef

Ed Dychauco, RN

Pots and Pans

ONE annual event I wouldn't dare miss is Wofex (World Food Exposition). This is a yearly affair that takes place in three major cities in the Philippines. Wofex is held at the World Trade Center in Manila in the month of August, Wofex Visayas at Cebu International Convention Center (CICC) in April and Wofex Mindanao in the month of June, at the Bangko Sentral in Davao City.

I was invited to conduct a demonstration by the Premier Events Plus Group, Inc. which is skilfully chaired by the youthful-looking Mr. Joel Pascual and his two equally pretty "angels", Ms. Ria and Ms. Chari. This year, the event took place from April 15-18 at CICC. I flew to Cebu on the third day instead of the usual first day because of prior commitments. Besides, my demo was scheduled on Saturday, April 17 in the afternoon.

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CICC was packed with so much people who are either in the food industry or planning to be in it. This year was a lot better than last year (although I attended only the first day) in terms of exhibitors, participants and activities. It was also held back to back with the Dairy Congress on the second floor of the center. I also got to meet Ms. Wilma of Highland Fresh manning the booth, whom I haven't seen for ages.

Entitled "Simply Blooming Edibles...An Exciting Introduction To Basic Gumpaste Flower-Making", the live "hands-on" demo was well-attended by several baking and cake decorating enthusiasts. The basic fundamentals and major discussion was on the making of Philippines gumpaste (the medium for making sugar flowers), the things to consider like preparation, storage, coloring, etc.

Bringing with me several basic flower cutters and moulders, the participants eagerly had their share of fun in creating their own "edibles". They were also taught to make flowers "free-hand", meaning without the use of cutters. Several variations and varieties of daisies were made. Other flowers include: calla lily, gerbera, Easter lily, assorted leaves and roses.

Nino Tello Lazo of Darling Food Products was also invited to do a demo on Basic Meat Processing in the afternoon of April 18th. With him was his beautiful wife, Lourissa who actually served as our "official photographer" during our presentation. A short lecture on the "ingredients" was done prior to the actual Chorizo, Longganisa and Tocino-making. Freshly cooked processed meats as mentioned were also delightfully tasted by the participants.

After my demo, I was able to take time to visit the booths. I also get to meet suppliers and friends from the industry. I had a good time talking with them, tasting their products...for free of course! Again, it was an eye-opener for new me to see new trends, products & services in the culinary industry.

I would like to thank Mr. Tony of Sinmag Bakery Machine Corporation for the new baking equipment and utensils, Mr Jack of Equilibrium Intertrade Corporation for the delicious coffee, Mr. Marvin of Virginia Foods for the Hungarian Sausage and Hotdogs, Ms. Ria and Ms. Chari for making my short stay in Cebu remarkably enjoyable and also for the fantastic "token of appreciation"!

Of course, I would also like to thank all our "official" drivers and tour guides (friends of Nino and my new found friends): Mr. Jude del Rio of Judphilan Corporation who picked us up at the airport and treated us to a hearty and delicious breakfast at Inaputi, a restaurant located at Cebu Business Park, Mr. Tata Yap of Aromatise Corporation who pampered us to a sumptuous late lunch at the newly-opened Classic Savoury Restaurant(a restaurant we frequently dine with my family in Manila during my younger days) in SM Mall, Mr Roel Gallo, and my Kumpadre, Mr Dave Ong and his sister, Gracie for the many exciting dinners and sinful-desserts treats (will feature my food finds and escapades in my future write-ups) and Ninong Samson Ong for making my stay always a memorable one at their abode.

And last but not the least, to Mr. Pascual and his staff for believing in me and inviting me to participate in this prestigious event. See you in Davao City!

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

Published in the Sun.Star Cagayan de Oro newspaper on April 23, 2010.

http://74.124.194.219/cagayan-de-oro/wofex-visayas-2010-chef

My Food Trip in Cebu City

By Ed Dychauco, RN

I WAS in Cebu City last week for Wofex Visayas where I did a Gum Paste Flower Making demonstration at Cebu International Convention Center.

While I was there, I had the opportunity of visiting and took the pleasure of treating myself to quite a few new restaurants and food shops. And this is from a lot of my “sponsors”. And by sponsors, I mean my “new-found friends” (Thanks to Nino Lazo of Darling Foods) and my Kumpare, Dave Ong and sister, Gracie.

After our (Nino and wife, Lourizza) arrival in Cebu, we was treated to “Ilaputi”, a cozy restaurant at the Cebu Business Park. I ordered Chinese Chicken Jambalaya, a big bowl of rice mixed with Hungarian Sausage & Chicken slices. It tasted so good that I consumed the whole bowl while chatting with Mr. Jude Del Rio of Judphilan Corporation, who was our host that morning. The others had the usual breakfast fare, cornsilog and hamsilog.

We were treated to the newly-opened “Classic Savory Restaurant” at SM Mall. It was truly a blast from the past! I used to frequent Savory Restaurant along Escolta St. in Manila when I was a kid. It was there where we had our very special meals during very special occasions like birthday celebrations. I can still recall the times when we would go there for the BEST Fried Chicken in town! It was always a big treat for us. When I saw the black and white picture collage of the “old Manila” on the wall, I just have to take some photos, for posterity sake. It really brought back a lot of pleasant and wholesome childhood memories. What about the food? What can I say? The chicken tasted like the chicken I remembered. The noodles? Just great! Again, this late lunch was a treat from Mr. Tata Yap of Aromatise Corporation.

The following food trips were made possibly by my good looking Kumpadre and his equally beautiful sister. First stop was at a restaurant that serves native foods, Tsiboom and is located at the Parkmall, just across Cebu International Convention Center. We had pinakbet, bicol express, sizzling bangus and baby back ribs. A very satisfying meal indeed!

The following night, we decided to have Pizza and Pasta at Giuseppe, a well-known Italian Restaurant that serves real authentic foods, made the Italian way. The pizza and the pasta were so good that I forgot to write down the names of the two dishes. Thin crust with lots of Prosciutto, sausage and mozzarella cheese that practically melts in your mouth! Just writing about this is making my mouth water!

What is “real” food without desserts? Well, we visited La Marea Pastry Shop and Lavazza Café and had our share of their ice cream-topped brownie dessert. Just delicious. Another yummy dessert was the very famous “Razon’s” Halo-halo which is conveniently located across SM Mall. I can’t believe they only have three major ingredients in the mixture: macapuno, banana and leche flan. At first glance, I wasn’t really impressed with it because it looks so “bare” and I had the mistake of eating the leche flan which was on top of the thinly crushed ice. I was given a few more slices by Ms. Emilie de Vera, the owner and was told to include the leche flan in the mixture. So, I did. It was delightful & heavenly! Not too sweet, just right! I can have more if not for my bulging “tummy”!

After all these good food finds, it was time to relax. And we just had that at Thewi Spa, a traditional Thai Massage and Spa Center. The back massage was really soothing for my tired and aching muscles and did wonders to my system.

Coming home after four short days would not be complete without “pasalubongs” from the Queen City of the South: Titays Rosquillos, Shamrocks Otap, and La Fortuna’s Masi! I have to pay excess luggage for all of these but it paid off when I saw how my family enjoyed all of these goodies!

For all the good times we shared and the times to be shared in the very near future, I would like to thank my Ninong Samson Ong, Kumpadre Dave and Gracie for a wonderful time again. And looking forward to our “eating”sessions ahead!

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

Published in the Sun.Star Cagayan de Oro newspaper on April 29, 2010.

http://74.124.194.219/cagayan-de-oro/my-food-trip-cebu-city

Dychauco: Oriental favorites cooking demo at SM

By Chef Ed Dychauco

Thursday, February 18, 2010

It was indeed another exciting and stimulating experience for me to conduct a live Chinese cooking demonstration at the SM Atrium last February 13, 2010, eve of the Chinese Lunar New Year of the Metal Tiger and Valentine’s Day.

Having done so many culinary demonstrations before, this time was a bit different because this was the very first time that I was asked to do an entire menu featuring easy to prepare “Chinese Dishes.”

The stage was beautifully decorated with two large red-colored fans with Chinese characters that made the encounter more delightful and authentically Chinese! Wish I had brought with me my oriental CD music to complete the theme.

At any rate, the presentation started at a bit past five with several participants raring to write down the ingredients and procedures which I was about to dictate. But since it was also Valentines* day the following day, I decided to make it a *Chinese dishes with a Valentine twist*, so as to celebrate these two special occasions together. Shooting two birds with one stone, as the saying goes.s

I did the Shrimp Toast first, using heart-shaped bread that I cut out from sliced bread instead of the usual rectangular or triangle cuts. Using a toaster oven, it was done in less than 5 minutes. Second recipe was *Oriental Spa Salad* which was really a healthy dish using fresh broccoli florets, cooked rice, pineapple chunks, carrots and baby shrimps.

Another oriental favorite, Corn soup was next using ground pork (one can also use chicken or beef) and cream corn. Fresh corn can be used, if preferred. For the main course, it was Spicy Bean Curd while Rice Patties served as the carbohydrate meal.

As for the dessert, it was the sweet, delicious and sticky Tikoy. Wrapping a slice of Tikoy with a dab of ube halaya or bukayo inside, it was deep fried to a golden, crunchy treat to the delight of the audience. Very soft and chewy on the inside with a very crunchy texture on the outside, it was drizzled with another favorite dessert, chocolate ganache. It was just heavenly!

Below are some of the recipes that were prepared. I hope you would try and enjoy this at home as much as I enjoyed sharing this with you. A fruitful and prosperous year to all of us!

RICE PATTIES ORIENTAL SPA SALAD

4 cups cooked rice 1 cup pineapple tidbits
cup shredded carrots 5 cups cooked rice
cup chopped green onions kl baby shrimps, cooked
cup chopped bell pepper 2 cups bean sprouts
3 pcs eggs, beaten 1 cup broccoli florettes

1 tbsp soy sauce cup sliced green onions
tsp garlic powder 1 cup sliced carrots
tsp black pepper
tsp sesame oil
Sweet chilli sauce cup pineapple juice from tidbits
cup vinegar
cup sugar
1 tbsp soy sauce
1 tbsp sesame seeds

SHRIMP TOAST

kl shrimp, peeled & chopped CORN SOUP
2 tbsp green onions, chopped 1 can creamed corn
2 tbsp jicama, chopped 1 pc bouillon cube
2 tbsp soy sauce 4 cups water
1 pc egg cup ground pork (beef or chicken)
8-10 pc sliced bread 1 tsp salt
Corn starch mixture, to thicken soup

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

http://www.sunstar.com.ph/cagayan-de-oro/dychauco-oriental-favorites-cooking-demo-sm

My exciting Dipolog rendezvous

By Chef Ed Dychauco

Friday, February 26, 2010

AFTER a half day trip to Dipolog City passing through Ozamiz and Oroquieta cities, I am finally back to the “City of Orchids” again. This time, I was invited by the dean of Shrim (School of Hotel and Restaurant Institution Management), the energetic, smart and beautiful Atty. Diana Concha, to take part in their first ever grand celebration of Shrim Days.

On my way, I just have to stop by Ozamiz City to visit and give my pasalubong of “Tikoy” to my cousin and his wife, Jun and Jing. I also have to spend some time and give my “pasalubong” to my co-worker and good friend, Mae Gallardo’s mom in Oroquieta whom I haven’t seen for quite some time.

Having been in Dipolog so many times in the last few years, I always look forward to my trips there. Not only because I love the Spanish sardines and Spanish Chorizo of Montano and Urquiaga, the fresh catch from the seas (you should try their “labtingaw,” not too salty dried fish), fresh fruits (especially Marang) and the beautiful sceneries (it is so near Dapitan, the place of exile of Dr. Jose Rizal and Dakak) but most of all, the beautiful, hospitable and wonderful people of Dipolog.

I got to see my friends also in Dipolog like Rudy Uy of Dipolog Classic Bakery, Chef Meka, her aunt and her grandma from the US who is here for a brief vacation, Ranie Carreon, and my cousins, Lydia Tiu and hubby Val, Merlyn Uy , Domingo Dy Jr. and of course, the Montanos.

Arriving late Monday night, we had a lovely dinner at the cozy Big Joe’s Diner (you should try their oh so crunchy “Crispy Pata”, juicy and succulent Baby Back Ribs!), courtesy of Dr. Gerald Concha, AVP for Academic Affairs of Dipolog Medical Center, who’s in-laws owns this cozy and comfy place.

Being their initial celebration, a motorcade around the city with the staff and students kicked of the affair early in the morning of the first day. Because of the presence of a senatorial candidate, the venue was used which kind of delayed the activities for the day. However, right after the campaign, “Star of the Bar,” an electrifying and thrilling non-alcoholic flair tending competition commenced. It was joined by several 1st year students and ultimately won by Hannah Florence Nasala with Mark Jim Ochitorena as the runner up. It truly made a mark in the day’s festivities with the audience screaming and clapping for their bets. The judges include Nikki Cuevas, Mr. Oscar Perey of Tesda and Mr. Jose Miguel Daymiel.

In the afternoon, “Iron Chef,” a different and unique version of a mold, dropped and bar cookie competition was held, with me as the chair of the judges. With me were Ms. Cuevas and Mr. Jaffy Lim. Having a sweet tooth, it didn’t bother me at all ingesting all those appetizing and scrumptious desserts! I guess I just have to skip some sweets in the next few days! The winners eventually went to Team 2, “d’ Amazing Chefs,” and is composed of Lyndon Recera, Nikko Arancon, Erly Iren Patagoc and Rhoderick Asentista with their Banana Chocolate Chips Softies, Double-dipped Chocolate Peanut Butter Cookies and Choco Cheesecake Squares. Both activities were ably emceed by Ms. Katrina Jane Tulang and Mr. Robert Michael Buchholz.

Other activities include seminars and workshops. I did two sessions of “Basic Cake Decorating” classes on the 2nd day of the festivities to the students and a couple of “outsiders” (not students of DMC) using Peotraco Cake Ingredients and D’Chef’s Cake Decorating products. The participants were very enthusiastic and were having the time of their lives learning and decorating their “first” cakes! It was truly amazing to see all of them creating their own designs using their newly-acquired skills!

We had coffee and cakes (again!) at Cafe Isabelle, a very classy and elegant coffee shop owned by Cathy Montano-Lim. It serves mouth-watering pastas, yummy sandwiches, delectable cakes and pastries and of course, gourmet coffees and shakes. Recently, they added more meal selections like Fried chicken, Letchon Kawali, Callos, Pork Barbeque, Crispy Sisig and more! In fact, they also added an adjacent dining area to better serve their ever-growing clientele.

Two days was just not enough to explore the other wonderful places of Dipolog, but having met and seen my relatives and friends was enough for my brief stay. It was truly quality time spent. In fact, I had a nice and wonderful dinner with Val, Lydia and Domingo Jr. at Valdia Gardens, a multi-function party venue located a few minutes away from the city owned and operated by Lydia and Val. The Fried Chicken and Crispy Pata were extremely flavourful and crunchy. I also had my share of “labtingaw’! Wonderful night, indeed!

But one thing for sure, I brought with me several bottles of Montano Sardines, Bangus, and Bagoong, Spanish Chorizos to last me till I get back to Dipolog.

I would like to thank Nadelle Gaylan, assistant of Atty. Diane, and Jean Mangubat, executive secretary to the President of DMC, for facilitating and making my stay at Dipolog really memorable and unforgettable. And of course, to the all the DMC family and Staff. I shall return....soon! (Email: www.potsnpans1976@yahoo.com, website: www.potsnpans1976.multiply)

http://www.sunstar.com.ph/cagayan-de-oro/my-exciting-dipolog-rendezvous

Culinary Show with Chef Ed and Bartending Show down

By Chef Ed Dychauco

Thursday, March 4, 2010

I RECENTLY took a trip to Tubod, Lanao del Norte for a culinary show. It is about three hours drive from Cagayan de Oro going east, about an hour or so from Iligan City. Passing through several coconut, mango and nipa plantation, “siriguelas” trees, and the pristine beaches along the way, it was a smooth and exciting drive.

It was my very first trip to Tubod and my very first culinary demonstration to be held at one of the buildings of the huge, modern and spacious Mindanao Civic Center. Though I never got the chance to “tour” the grounds, I was amazed at the place. I am sure it would be bustling with activities during the week but since the culinary show was held on a Sunday, last February 28, we had the entire place practically to ourselves!

Students from Iligan Medical Center College (IMCC) accompanied by their instructor Aiza Abatayo, Misamis University (MU) accompanied by their instructors Melitza Martinez and Apple Paraiso, Medina College (MC) accompanied by Dean Janet de Leon, North Central Mindanao Colleges (NCMC) accompanied by Elmer Salimbangon and several baking and restaurant owners were present. I got to meet some participants from my previous culinary show in Ozamis City and it was so really nice to see them again.

Most of the recipes I demonstrated used chocolate (who doesn’t like chocolate, anyway?) and apples (they are everywhere!) as main ingredients because I felt that using these two ingredients, it is sure to put a smile in everyone’s face! Plus the fact that the recipes presented can be used as future business endeavors. Finished products were tasted and enjoyed by the participants. Simple plating technique was also highlighted. Recipes showcased includes: Chocolate Cream, Apple Nut Bars, Apple Crepe Cake, Apple Cinnamon Muffins, Hot Fudge Sundae Cake, and many others.

Intermission numbers were presented by selected students and towards the end, a bartending showdown was held to the delight of everyone. The “bartenders” showed their smooth movements and skill and if I may say so, given a few more months or years, they can very well compete with the very best there is in the entire country or even the world!

Driving home was an entirely different scenario because I just have to stop & buy some pasalubong. It is always fresh crabs, shrimps and, “Dayok”, “Amahong”, at Mucas, where the port is located if one is to travel to Ozamiz City. Then it was time to buy some fresh fruits at Laguindingan. It is always “sirguelas” (good thing it is in season now!), caimito (star apple), banana, watermelon and other tropical fruits. Looking back, I always wonder why the drive seems to be longer when we are going to a new place but seem to be shorter when coming back? Maybe because we are excited and tend to spend more time looking at our watches when going to our new place of destination? Or is it because we tend to relax and feel relaxed that we have all the time in the world when coming home?

Many thanks to AEJR Productions for making the show possible, Nature Spring Water, to Julius (our official “driver and videographer”), Breezy, and most especially to Jonas, who assisted me during my entire demonstration, my staff and everyone who have helped in one way or the other in making this activity a success.

I am also sharing some of the recipes I demonstrated in Tubod for our beloved readers and baking enthusiast to try.

* Apple Cinnamon Muffins

1 cup all-purpose flour
1 cup peotraco caster sugar
1 tsp. salt
2 tsps. baking powder
1 tsp. cinnamon
1/3 cup vegetable oil
1 pc egg
1/3 cup milk
2 cups apples, peeled and chopped

* Chocolate cream brulee

3 cups all-purpose cream
1/3 cup peotraco caster sugar
225 gms selbourn chocolate, finely chopped
6 pcs egg yolks
* Cup peotraco caster sugar, for caramelizing

Culinary Classes are available at Pots & Pans Home Bake & Coffee Shop. Visit us at Don Apolinar Velez St corner Hayes St., Cagayan de Oro City. Tel Number: 858-4209. Email: potsnpans1976@yahoo.com website: www.potsnpans1976.multiply.com

http://www.sunstar.com.ph/cagayan-de-oro/culinary-show-chef-ed-and-bartending-show-down