The Pinoy Food Photo Blog combines my family's love for eating and amateur photography.
Photography is also a hobby which I enjoy but am still learning. read more?
I don’t know my way around the kitchen at all, but every now and then I feel inspired to learn how to cook certain dishes that strike my fancy. A couple of weeks ago I was able to replicate the pajeon at Kaya through a recipe I found on the Internet, but my early attempts at cooking involved following recipes from Yummy Magazine. This inexpensive, idiot-proof guide to kitchen noobs and not-quite noobs made cooking a lot less intimidating and complicated with its easy to follow recipes, mouthwatering food photos, and informative articles. Last night, I got the chance to dine with editors from Yummy Magazine at Tosca in Dusit Thani Hotel while they showed us the magazine’s new and exciting offerings.
Posted by Lauren | Under Events, Supplies with 859 views
Monday Oct 26, 2009
Last Saturday, I was invited to attend the Dona Elena Cuisinera Club Celebrity Cook-off at Annabel’s Restaurant, Tomas Morato. For those of you who haven’t heard of it yet, the Dona Elena Cuisinera Club is a free weekly cooking class that teaches moms and other interested individuals how to incorporate olive oil and other healthy ingredients into everyday meals. The past couple of Saturdays were spent teaching club members healthy, simple, and tasty recipes, but this Saturday was different. Four members of the Dona Elena Cuisinera Club, two members of the media, and two celebrity guests would be divided into two teams and take part in a one-hour cook-off. The objective of the competition is to make creative use of Dona Elena olive oil and incorporate them into a tasty dish made on the spot. Little did I know that I would have a rather interesting role in this competition.
Before the cook-off began, we were given a short talk by Prof. Luchie Callanta, the official nutritionist of the Dona Elena Cuisinera Club. It seemed as though the members of the club had already heard this lecture before, but a lot of the things discussed were new to me. For instance, I didn’t know that extra virgin olive oil should be used to toss salads and for other dishes that don’t require cooking. Extra virgin olive oil goes through a cold-pressed refining process that doesn’t introduce heat, meaning that its nutrients and flavor is still intact. Pure olive oil, on the other hand, contains a mixture of extra virgin olive oil and refined olive oil. This type of olive oil can be used to deep-fry meat.
I expected to be a member of one of the competing teams, but it turns out that I was going to be one of the four judges for the cook-off! The criteria for judging included the taste and texture of the dishes, its physical appearance, creative use of Dona Elena Olive Oil, and overall professionalism. I couldn’t wait to start tasting the food.
Posted by Noemi | Under Supplies with 5,255 views
Wednesday Apr 29, 2009
I’ve been hearing a lot about the Selecta Gold Series’ ice cream flavors and how these luscious confections are a true dream for chocolate and strawberry lovers. Crafted by three of Manila’s finest chefs (Rolando Laudico of Chef Laudico Bistro Filipino, Sau del Rosario of Chelsea Market and Cafe, and J Gamboa of Cirkulo) and made of nothing but the finest ingredients, these extra creamy ice cream flavors are one of the most luxurious offerings available in the local market. They’re even packaged like Hagen Dazs and other high-end ice cream brands but at only P170 for 800ml, you don’t have to go broke in order to experience these ice cold treats.
The Selecta Gold Series line is made out of three flavors – Chocolate Truffles, Berry Strawberry, and Hazelnut Brownie. Of all the three, Chocolate Truffles has been getting a lot of word-of-mouth buzz but after trying them all, I ended up having an unexpected favorite.
Posted by Lauren | Under Supplies with 2,562 views
Friday Feb 6, 2009
The effort, preparation process, and safety measures that go into creating the food we eat on airplanes is something we never think about. I know this never crossed my mind until I got a behind-the-scenes tour at Miascor Catering, a Philippine-based airline catering service that specializes in ethnic and halal cuisine. Halal is an Arabic term for the food that can and cannot be eaten according to Islam law, as well as the proper methods for slaughtering an animal. Some of the foods that cannot be eaten are pork, donkey meat, all carnivorous animals (except most fish), blood, and animals slaughtered in the name of anyone but Allah.
As I saw during the tour this afternoon, Miascor Catering takes halal, and other sanitary ways of preparing food, very seriously. We could not enter the premises until we put on hairnets, lab gowns, and washed our hands.
Posted by Lauren | Under Supplies with 3,235 views
Friday Jan 9, 2009
Asia is a very diverse region and Asian cuisine is one of the best and most popular around the world. The sad part about it is that Asia’s best chefs and restaurants don’t receive the recognition they deserve. But all this changed after The Miele Guide to Asia’s Finest Restaurants was released on October 30, 2007. If you’ve always wanted a definitive guide to the best restaurants in Asia written by nothing less than Asia’s best food writers and restaurant critics, then this is the book for you.
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