Mindanao Culinary Festival 2010 (Part 2)

By Chef Ed Dychauco

Pots and Pans

Wednesday, September 15, 2010

THE first part of Mindanao Culinary Festival (MCF) 2010 was held last June during the Food Packaging and Processing (WOFEX Mindanao) at the Bangko Sentral in Davao City where I served as a culinary judge. From then on, I have been to Davao City every single month until this September.

I did a baking seminar for Zeelandia Philippines in July at the Linmar Suites. Then in August, I was given the privilege again to serve as judge for the annual search for the Ginoong Kadayawan. Once more, last Thursday, I was back again in the “Durian, Mangosteen, Rambutan, Lanzones and Pomelo” City of Davao for the 2nd part of MCF 2010! Amazingly “fruitful” indeed!

Despite my busy schedule, I made a commitment to the organizers of this year’s competition and I made it! I arrived in Davao just in time for breakfast. I was billeted at the newest hotel in town, the Pinnacle Hotel and Suites located in Sta. Ana, in the heart of the city. I was told they had just opened last July and not all the floors were occupied yet. Nevertheless, it was a spacious and nice hotel with ample parking spaces, a huge lobby and a grand staircase that leads to the 2nd & 3rd floors where the ballrooms and restaurants are located.

By 9 a.m., I was picked up by Mr. Angel and we went straight to SM Mall where the activities were held. Table setting, Napkin Folding, Skirting and a few other events had already been done the previous day. I missed the first day but had a truly wonderful time judging the Nestea Mocktail Competitions. I was one of the front judges together with Mr. Gatchi of Blu Gre Cafe and Ms. Tess of Claude’s for the Coca Cola Mocktails while it was Mr. Jun Sy of Nestle Phils for the Nestea Mocktails. Although, I missed all the “tasting” since I was assigned as one of the “front” judge.

It was remarkable to see these young, energetic and aspiring HRM students working hard but at the same time, enjoying the friendly competition. I could already see and pick a number of these good looking hopefuls who are sure to succeed in their endeavor. Given a few more years and with proper guidance and training, they are sure to do well.

The afternoon competitions ended early and awarding ceremonies were held at the SM Event Center immediately after. Contingents from different schools all over Mindanao were present to cheer and shout for the awards they received. It was both wonderful and astonishing how much energy and stamina these young people have! After every award was given, there was always a “picture” taking for posterity’s sake.

I still had time to go around SM Mall for half an hour and it was then back to the hotel for some needed rest. By 7pm, I was on my way to Marco Polo Hotel for MCF’s 10th year Anniversary Celebration dinner. Entitled “A Dinner with the Chefs”, it was a formal sit-down dinner at the ballroom with the who’s who in Davao! It was ably hosted by Chef Gene Gonzales and the General Manager of Marco Polo Hotel. There was music in-between and overflowing wine to go with the food being served.

The dinner was prepared by well-known chefs like: Paddy Lascano, Ed Tuazon, Penk Ching, Rhea Castro, etc. The Menu included: Multi-colored breadsticks with Tuna and Shrimp Pate and Spicy Tamban Dips, Smokes Market Shrimps, Ostrich Prociutto, Crisp Crocodile Bacon, Ostrich Pate on the Table, (Wine: Spumante Brut), For Appetizer, it was Kaffir Scented Tuna Carpaccio and Sprout Salad with Davaoeña Ensalada, Absinthe Perfumed Saang Chowder (soup), Fish Course was Curry Streaked Meuniere of Cream Dory with Seafood Cakes (wine: La Boschetta) which was followed by Lemon Sorbet with Essence of Sweet Potato Tops. Main course was Braised Crepinettes of Guinea Fowl with Exotic Rice and Mixed Grains (wine: Le Blanchette), Cheese included Vintage Blush Malagos Cheese with Crisp Lavosh and Poached Pineapple Hearts in Spiced Red Wine (wine: Nero D’ Avola), and finally Ylang Ylang Ice Cream and Tablea Cheesecake, Orchid Chiffon with Custard Sauce and Cashew Tartlets as desserts.

I got to sit in the same table where Ms. Olive Puentespina, her hubby and son were seated. I also got to connect with a distant relative of my wife, Mr. Albert Casenas. What a small world indeed! It was a great and magnificent night to enjoy good food, wonderful wine and the company of new and old friends alike.

I was really tired when I got to the hotel and after freshening up, I found “bonding” with my “queen-size” bed irresistible and didn’t wake up until I got a wake-up call the following morning! It was time to leave but not after a hearty breakfast and more “picture-picture” in the hotel!

To the organizers, Konkordans, and the Davao Tourism Association headed by Ms. Jean Bangayan, and to all her staff, my heartfelt thanks and warmest congratulations for a job well-done! Till next year!

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

Published in the Sun.Star Cagayan de Oro newspaper on September 15, 2010.

http://www.sunstar.com.ph/cagayan-de-oro/lifestyle/mindanao-culinary-festival-2010-part-2

Chinese Moon Cake Festival 2010

By Chef Ed Dychauco

Wednesday, September 22, 2010

ON THE 15th day of August every year on the Chinese Lunar Calendar, which falls on the 22nd of September this year, it is said to have the biggest and roundest full moon of the year, which is a sign of abundance.

And once again, people from the Chinese community all over the world will be celebrating Zhong Qiu Jie (Mid-Autumn Festival).

Like the Western “Thanksgiving” celebration, the Harvest Moon is a day for family reunions. In other parts of the world, children and adults as well enjoy the sight of the Full Moon by staying outside their house, while some would even parade multi-colored lanterns along the streets, hence also known as “Lantern Festival,”

As for lovers, it is a night that is full of romance while moon-gazing!

This exhilarating festival dates back to the Tang Dynasty in 618 A.D. and like many other celebrations, there are exciting ancient histories and legends surrounding or closely associated with it. However, in this modern world, people are more thrilled in the game associated with this festival than any other things. This, of course, aside from the fun, camaraderie and bonding with family members and friends.

Traditionally, relatives and friends also give Special moon cakes as presents. Packaged nicely and quite expensive, these delicious hopia are made of lotus seed paste, red bean paste, black bean paste with salted egg yolks, representing the full moon. Some would also have nuts and seeds in them like pumpkin, sesame or watermelon seeds, almond, peanuts and walnuts. Chinese characters are also imprinted on top for longevity or harmony. Moon cakes are considered a delicacy. Producing them is labor-intensive, that is why most people prefer to buy them than making it themselves.

I grew up in a typical Chinese family in Chinatown, Manila and in doing, we always celebrate this festivity by playing the dice game with Moon cakes as prizes. Whoever wins the 1st prize is considered to be lucky and would have a great and fruitful year ahead.

It is the time of the year where "Hopia" maker make the most money because of this festivity. Since I come from a big family, we would normally have two sets of moon cake for the dice game, one for the elderly (meaning those who are married) and one for the kids (children and singles).

As the years passed, the traditional hopia as prizes evolved into more practical items like school supplies. However, we would also have other special food items as prizes. And as we play, we would also start devouring our edible winnings.

Usually, we kick start it with a sumptuous dinner of fresh Chinese Lumpia (a very delicious and nutritious meal by itself!). But since kids would normally eat less of the "veggies", an array of meat, chicken and other mouth-watering dishes would also be served. Technically, the hopia becomes our "dessert" as we drink tea with it while playing.

And since we live in the heart of Chinatown where tall buildings covers the moon, we would just imagine and therefore, celebrate it in the dining table and enjoy the food, the game and the laughter instead.

When I moved here to CDO, we continue the tradition of getting together and playing. But this time, we have to have our moon cakes shipped from Manila. We also have a second set for the kids which they enjoy tremendously. We also get to see the full moon from our windows! A much better view than the one in Manila I should say!

I also get to enjoy this yearly celebration with my family with the Misamis Oriental Filipino-Chinese Chamber of Commerce, Inc (MOFCCCI). In fact, everyone looks forward to this event since this is one-of-a-kind of festivity where one not only get to have fun, but to bring home lots of prizes (if one is lucky)!
I was born on this “special day” many, many years ago. That is why I always look forward to this occasion because it seems like everyone is celebrating my Chinese Lunar Natal Day! And that makes me very special! In fact, my Chinese name is Zhong Qiu, which literally means, Mid-Autumn!

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

http://www.sunstar.com.ph/cagayan-de-oro/lifestyle/chinese-moon-cake-festival-2010

Pots & Pans Home Bake & Coffee Shop’s 33rd Anniversary

When my sister, the late Gloria Dychauco came to Cagayan de Oro City more than 30 years ago, she envisioned herself owning a “little” cozy bakeshop. Armed with a degree in Home Economics from University of Santo Tomas and having studied in various well-known and recognized culinary schools and culinary experts in Metro Manila, she started Pots & Pans Home Bake & Coffee Shop inside Juan Sia Enterprises in 1976.

It was a comfy little place but very pleasant and homely. Nothing much and very unpretentious. Just six little square tables which can fit not only four but at times six to seven customers. Why? Well, let me bring you back to the 70s. It was a time when people were a lot friendlier and nicer then. And people made friends by sharing tables and even get into a conversation to a total stranger, sharing and getting into a process of “getting-to-know-each other” which made the shop eventually a place to enjoy simple comfort foods with new found friends, friends and families. I can still vividly recall the long lines of familiar faces outside the shop waiting patiently to be seated inside.

However, with the changing time & needs of the people, Pots & Pans also evolved and changed. And as our way of saying “Thank You” to our ever-loyal clients and friends, Pots & Pans Home Bake & Coffee Shop, on its 33rd year, is offering HUGE discounts on ALL remaining WILTON CAKE DECORATING Items which include decorating tips, character pans, separator plates, gel paste coloring, cake toppers, books and many other accessories. Prices on many other items are also reduced like decorative resin toppers, selected cake boxes, plastic containers and many more. Hurry all while supply lasts.

And for the whole month of SEPTEMBER, a soft and airy home-baked chiffon cake (with seven delicious flavours to choose from), can be enjoyed at a special rate of P400 only completely decorated with a figurine topper, back drop, candle and flowers!

Incidentally, culinary classes are still being offered at Pots & Pans Home Bake & Coffee Shop.

Call 858-4209 for more information or visit us at Velez-Hayes Streets, Cagayan de Oro City.

Email us at potsnpans1976@yahoo.com. Check also our website: www.potsnpans1976.multiply.com

“Delicious Breads, Cakes & Pastries at Affordable Prices.....Since 1976!”

http://www.goldstardailynews.com/content.php?sectionid=4&id=5917

Lahoy Oil

WE are all in search of perfect health. Well, at least something that will make us feel better, look younger and improve our lives. And in doing so, we try to eat healthy, drink healthy, stay healthy and act healthy.

During the trade fair held recently in the city, I chanced upon a product which I remember my uncles and aunts were using a long time ago. A product that smells terrible and tastes horrible (well, blame it on my being a kid then!), until it was improved and came out in capsulated form which is said to do wonders on one’s health. It wasn’t as expensive then but became costly as the demand grows.

I am talking about squalene, a natural treasure from the deep and cold water of the South Pacific. It was discovered by a Japanese doctor in1906 but didn’t get enough attention until 1930 when researchers found out that sharks do not develop tumors and cancers. Squalene is an extract of shark liver oil whose natural habitat is found in the unpolluted ocean of the Pacific with a depth of about 3,000 feet in 35 degrees water.

Lahoy, on the other hand comes from the liver of deep sea dog fish shark (squallus SPP) and is believed to be not included in the endangered species list. This type of shark stays deep and can be seen or caught only at 600 feet to 10,000 feet deep, near the sea bed. They can grow to as big as three feet and can weigh as much as 13 kilos. And the liver where the oil is extracted can be about 30 to 45 percent of the total weight of the fish! Such a huge liver I should say! No wonder they stay very healthy!

Mr. Robert P. Vicente, married with three kids, is originally from Davao City but transferred to Aloran, Oroquieta City in 2007 to be with his 73-year-old mom. Although he has an Accounting degree from University of Mindanao, he felt there is a need for some food supplement in the community that can also become a source of income for him and his family. He first heard of squalene as an ingredient from a neighbour who owns a herbal supplement company in Davao and became interested, particularly in squalene itself.

Being in Oroquieta City and surrounded by the vast seas, he soon found out that Lahoy (la-from lami/lasa & hoy- as a way of calling people) flourished in the clear seawater of the area and made further research on it. Having all the necessary know-how, he then made contacts with the fishermen since they have been catching these sharks and cooking them fresh with coconut milk or as kinilaw. Also believed to be an “aphrodisiac”, Robert then worked with the fishermen to provide him with the shark’s liver where he then processed them into “oil”, removing the dirt and sediments and sells them. Aside from the area, Robert also acquires other raw materials from Camiguin, Cotabato and Ozamiz. In August, 2008, he started exporting these “oil” to Japan, one of the world’s biggest consumers of squalene.

Squalene is actually a nutrient that is produced in our body and also found in nature. It belongs to a class of antioxidants called isoprenoids that helps neutralizes harmful effects of free radicals in the body. In other words, it helps repair cells of the human body as an anti-oxidant. It also carries oxygen that helps maintain a healthy body. It also helps in fighting common diseases like colds to cancer.

The fisherman and seaside folks used lahoy oil as an immediate medication to treat minor cuts/wounds, skin scratches, skin burns and irritations like pimples and insect bites. They even use it as an aphrodisiac/fertility oil. Also works well for dry skin and as a sun block and skin whitening agent. It can also be taken internally with about 5ml per day to achieve the maximum effect of the oil. Many of his clientele who has been using the oil for sometime swears it has helped their skin and sexual functioning.

Report of analysis has been done by the Department of Science and Technology

Lahoy Oil is manufactured by RPV & Sons Enterprises in Oroquieta City and can be reached through their email add: robertsqualene@yahoo.com or 0905-918-5886 or 0918-743-0457. It is available in natural and lemon and biasing flavor and comes in 70 ml plastic bottles.

http://www.goldstardailynews.com/content.php?sectionid=4&id=6088

Birthday Celebrations & Memories

AS far as I can recall, I was already eight or nine when I had a real birthday celebration.

It was because I saw a couple of photos and I was dressed “nicely”, blowing candles on a cake I shared with my younger brother, Sonnie, who was also born in the same month I was born. Guess it is because I don’t remember having one prior to it or it was totally a very simple “family affair”, meaning we just had dinner in a restaurant or something to that effect. Or maybe because I don’t see any old photos of me blowing candles in a cake that would prove that I had one. Or maybe I never had one!

One way or the other, having birthdays parties or not doesn’t make one a better person. I guess it is from within that makes a person what he or she is. All I can remember is that we (my parents and some of my siblings) would attend mass and light a candle on my special day (and theirs, too). What I can’t remember is what happens afterwards. Did we go out to eat to celebrate my birthday? Or did I have ice cream (that was really a BIG treat before!)? Or did I receive a toy? Or money in a red envelope? Whatever it is, I just can’t seem to have any idea at all! Poor me!

Having a cake and ice cream was already considered grandiose for a child and I am sure this hold true to the many young kids of today. Having a great party complete with mascots, fun and games is truly exceptional. But I never have those and I don’t think I ever will. Well, except if I intend to have a “kiddie” team party when I turn a year older next year and would also request all my guests to come in their most ridiculous kiddie get-ups!

Before, having a roasted pig in a party is considered “wow”. But nowadays, it seems to be very ordinary. Somehow, we still look forward to it but it has somewhat lost its extraordinary “touch”! Most of the food items then during the party would consist of big noodles (for long life) or spaghetti, macaroni salad, fried chicken, bar-b-que, “humba” or “adobo”, rice and some desserts like fruit salad, jelly roll, ice cream and of course, the wonderful birthday cake! Nothing fancy. All home cooked. And also, upon waking up, my mom would already be very busy in the kitchen preparing “misua” with meatballs and hardboiled eggs which we still do until today. Don’t ask me why, but I do remember we have been doing this since my grandparent’s time!

As we grow older, my late sister, Gloria would prepare foods for everyone’s birthday in the family. And that is where I come in, helping her out in the chores. It is just so natural and easy for her to prepare a “lauriat” meal with several desserts. Sometimes it is all Pinoy foods, sometime it is Italian, sometimes, just plain grilled sea foods. It seems that there is always a celebration every month and we always look forward to Gloria’s gourmet dishes! Something new and of course, always mouth-watering!

I also got the privilege to bake and decorate one-of-a-kind birthday cakes for my nephews and nieces then, who are mostly married now and have kids of their own. My sister Gloria and me used to do a lot for their parties like preparing all sorts of “kiddie” foods, games & giveaways since party organizers were unheard of before.

The only time my children had a “big” party was when they turned one. The cake was always bigger than the celebrants, of course! But as they aged, the cake gets smaller. How ironic! After that, the party became a “close” family affair. Blame it on the economy!

Two of the most memorable birthday celebrations I had were the ones I celebrated together with my passing the local nursing board exams 30 years ago. I had friends and classmates and of course, family members in attendance. We had so much fun. That marked a milestone in my colourful life, finally as a registered nurse. The second one was when I passed my New York nursing licensure board examinations which coincided also with my birthday. Since I was staying in the nurse residence of Bronx Municipal Hospital Center in New York, all of my co-nurses were around to help me in the preparations.

http://www.goldstardailynews.com/content.php?sectionid=4&id=6517

Rapha touch therapy

By Chef Ed Dychauco

SO MANY revitalizing and restorative spas and clinics can be found in the city and yet, many are still to come. We, on the other hand always look forward to something new, something stimulating and invigorating, to help restore and maintain our health.

It is “trial and error” for some of us, trying something new, to find something where we can finally say: “This is what I have been looking for all these years!”

As we age, so does our body. When we are stressed our body's defenses break down and we become more susceptible to illness and disease.

Reflexology reduces stress by generating deep tranquil relaxation, helping the body balance itself and allowing healing energy to flow.

It has been proven that proper and regular reflexology and massage help us in so many ways. It relaxes our mind, relieves us from stress, increases blood flow, and loosens those tired and aching muscles. It has also been said to “treat and heal” some illnesses thereby restoring health and well-being.

The newest “clinic” to open is Rapha Touch Therapy Reflexology & Nails Spa, conveniently located in the heart of Divisoria, Cagayan de Oro City. This relaxing place is owned and managed by Vince Pimentel Amora, a graduate of Computer Engineering at Liceo de Cagayan and a businessman at heart. It offers the following therapeutic services:

Reflexology Massages: Head acupressure, hands and arms reflex, foot reflexology and back massage.

Whole Body Massages: Shiatsu massage -- This traditional Japanese oil-free shiatsu massage involves fingertip pressure on vital energy points of your body. It increases your flexibility, relieving muscular and joint tension. Stimulating and energizing, yet magically relaxing, it restores the body’s natural balance and harmony.

Swedish Massage: Imagine your mind adrift in a world of tranquility where you discover a renewed self. Mixing pressure with pleasure, this harmonious combination of oil-free Shiatsu massage and Swedish back massage stimulates metabolism, improves skin tone, and promotes cell renewal.

Aromatherapy Massage: This massage uses essential oils that are believed to be therapeutic by nature. Peppermint and lavender oil easily relieve stress.

Nail Care services like manicure and pedicure. They use imported polish brands like Revlon, Orly, and Maybelline brands that lasts and shines longer than local brands.

Plus, they also provide Hand and Foot Spa Therapies that’s truly pampering and relaxing.

Rapha Touch Therapy is definitely worth your money and time for they have an ambiance that’s truly relaxing but rates that are just affordable. They also boasts of 10 professional massage therapists and nail technicians that are all TESDA/ALS trained.

Rapha Touch Therapy is located at Hayes-Velez Sts., Cagayan de Oro City, and is open daily, between 11am-2am. They also accept hotel, home, and office services.

For reservation call them at 0917-741-89-89 or 72-93-51. You could also visit their website at www.raphatouch.multiply.com for more information on their services. (potsnpans1976@yahoo.com)

Veegee instant energy powder mix

WE ARE now in search of anything that can make us healthy. Be it food, drinks, supplements, health products, and services. And what I’ve noticed is there is really so much to choose from.

Availability wise, one can find them even in small sari-sari stores to big malls. Prices can range from a few pesos to thousands of pesos.

With a large amount of food that is accessible for everyone, one tends to overeat and over drink to the detriment of our health. I always believe in the saying “we are what we eat” and that we never get to experience and see the results until we get to a ripe age when all our systems starts to fail.

But it is never too late to start and be healthy again. And one product that interests me was displayed during the trade fair here in Cagayan de Oro City during last week’s fiesta celebration. Guess because there were many people in the booth and there was “free sampling,” too! I was then offered a small cup with this “energy” drink which I found surprisingly delicious.

Ingredients

My curiosity was made even more intense when I get to meet the owner/producer by the name of Emmanuel B. Balaron. Originally from Oroquieta City, he always believes that soya is really one of the “world’s healthiest food.”

And with that conviction going in his head plus a sample drink that he had tried, Emmanuel finally decided to formulate his own energy drink with the assistance of his R&D (Research & Development) team using the following healthy & energy ingredients: malunggay (moringa), mangosteen, ampalaya (Momordica Charantia), Psyllium, rice & corn but with a more pleasing & acceptable taste.

Now, let’s try to dissect the ingredients. A.) Rice & corn were added because it is a staple food item that we all love to eat, plus the carbohydrates that we get from it. B.) Psyllium because it is a soluble fiber that acts as a bulk-forming laxative which swells when in contact with water thus helps in the transport of wastes. It relieves constipation, relieves diarrhea, soften stools to reduce pain in associated with hemorrhoids, and is said to help lower heart disease, lower blood sugar, lower cholesterol & high blood pressure. C.) Ampalaya (bitter melon) helps in the treatment of diabetes, cough, skin diseases, and many others. D.) Soya is a vegetable protein that contains beneficial compounds which help in cancer prevention, cholesterol reduction, and prevention of cardio-vascular diseases. It has anti-oxidant properties and is low in saturated fats and cholesterol free. E.) Mangosteen neutralizes free radicals, supports a healthy cardiovascular system, cartilage & joint functions, strengthen immune system & respiratory system. Whew! That’s a lot packed in that one small packet!

No wonder it is packed full of energy producing substances that is really good for our body!

Business venture

With the help of his equally talented mechanical engineer brother, Julius (a Mapua Institute of Technology graduate) they were able to come up with a machine that would make the components of the drink more fine which eventually made the drink smoother & tasty.

Business started as a home-base activity in 2006 and was eventually registered in 2007 as BMAN Foods Phils., producing 2 health drinks: Veegee - Instant Energy Wellness Powder Mix Drink (Coffee & Chocolate Flavors) and Zoya - The Soy for Heart (All Natural Non-GMO Soy Beans in powdered drink).

The way up wasn’t a bed of roses, according to “Manny”, a ship captain by profession (having a degree in B.S. in Nautical Studies from PMI Colleges in Manila) who have tried other business ventures but wasn’t so lucky.

However, his supportive wife, Dr. Cheryl Acaac-Bularon, and his family were always by his side and this time, he finally made it.

The very first test market was in Clarin, Misamis Occidental as an Otop (One Town, One Product) display where customers finally get to taste and like the product. Advertising was through “word of mouth” and needless to say, it opened doors for this exciting drink where it finally reached Manila during the IFEX (International Food Expo) in May 2009.

People who tasted the product swear that it gives them that “extra” kick of energy. Some take it as a breakfast drink and feel full till lunchtime; not an awful way to reduce those extra inches and pounds! And personally, the coffee variant tasted really good. I still have to try the chocolate flavor, though!

Veegee Instant Energy Drink Wellness Powder Mix comes in 23 grams per sachet with 15 sachets in a box. Zoya Drink is available in 180 grams pack. It is now available in Ororama Cogon and Carmen, all Gaisano branches (CDO, Bukidnon, Butuan and Iligan) and Pots & Pans Home Bake & Coffee Shop. Very soon, it will also be in major CDO malls like Limketkai, Robinsons, & SM Mall.

Achieving good health and additional energy need not be expensive. Try one today and be convinced. Enjoy life to the fullest. Be healthy!

http://www.sunstar.com.ph/cagayan-de-oro/veegee-instant-energy-powder-mix