World Class Chefs
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Ramilo (Ram) Villaluna
Ram is a budding chef from Iloilo City (Molo). He gained his training in Culinary Arts at the Center for Asian Culinary Studies under food guru Gene Gonzalez, Institute of Culinary Education (formerly Peter Kumpps) in New York. He took up bread making, and he studied food styling under Delores Custer of the Culinary Institute of America. It all started in Antique where his father owned a restaurant many Antiquenos learned to love. He continued the culinary legacy of his father and now, Ram owns a catering business, Cindy\'s Catering. Food is Ram\'s life, seriously speaking. I am short in saying that he is married to the food industry that, he spends most of his time teaching and mentoring at the Department of Culinary Arts at the University of San Agustin in Iloilo. If one cannot find him in the classroom, Ram will be on the road crisscrossing Iloilo and Antique having first hand in the management of his thriving businesses from both provinces. He also has a once-a-week TV show in GMA 7 \"Food Trip\". I met with Ram once before and he exudes perfectionism, the character that will beam him up to the limelight of culinary arts. At present time, Ram is extremely busy in Manila. I believe he is one of the finalists in The National Food Showdown 2010 sponsored by ABS-CBN. We wish you all the luck, Ram! Maybe, after this showdown, Ram will have the opportunity share favorite recipe here at ILONGGO LIVING.
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Archive for May, 2010
Fernbrake.. the Korean Way
May 31, 2010
I was surprised to find FERNBRAKE, a kind of fiddleheads, at a Korean store here in Hamilton lately. In East Asia, they are called bracken fiddleheads. Comparatively speaking, fernbrakes are way smaller than the North American counterpart fiddleheads. Since this is my last installment about fiddleheads, I took the liberty buying some of this wonderful vegetable and try prepare it the Korean way. I already have an inkling as to how Koreans prepare their food so, no surprises at all. The preparation is way much simpler compared to Gulai Paku (which is very elaborate). Let’s check it out, if you may.
Sauteed Fernbrake, Korean style. This is usually a side dish entree but, one can eat it as it is.
The fronds of Asian fernbrake are way smaller than the ones we have here in North America.
This East Asian variety is also known as bracken fiddleheads comes pre-cooked in a bag from South Korea. Just drain the fluid that comes with it and then soak it in water for another few minutes. Drain and then cut it up into 2-inch pieces.
The ingredients for cooking is so simple. Sesame oil, soy sauce, roasted sesame seeds, chives or scallion, ginger and garlic.
Pour all the seasonings, except the sesame seed, into the drained and cut-up fernbrake. Sautee it in vegetable oil for 5- 10 minutes and, then add the sesame seeds. serve hot.
Gulai Paku
May 29, 2010
Since fresh fiddleheads are abundant only in spring, I decided to prepare a special dish of Indonesian origin. Such an exotic name Gulai Paku is basically cooking fiddleheads or paku in a conundrum of Asian spices laden with creamy coconut milk. Some of the spices I have no idea where to get it from so, I have to modify the recipe a little bit. Incidentally, I found out the difference between East Indian way of preparing the spicy paste versus Thai-Indonesian. The former uses the distinct cardamom & anise, whereas, the latter utilizes its signature kaffir leaves & lemongrass. Each of these spices have their own distinct aroma and flavor but, basically, the paste is the same. Let us check out this spicy dish.
The interplay of various spices in conjunction with coconut milk makes Gulai Paku very appetizing. This can be eaten solo or as side dish with rice and grilled fish or meat. The coconut milk was cooked until it becomes oily in consistency.
Preparing the paste requires various spices or condiments. One has to prepare in advance the necessary ingredients before attempting to prepare this wonderful dish.
From left to right: lemongrass, galangal root, turmeric root, ginger root, Red Thai chiles. At the back is the Kaffir lime leaves. Wash them thoroughly with water and peel off skin of tubers.
All of the tubers were grated finely. Dare to guess which one is which now that they are all grated up? Starting at the bottom left to right: ginger, lemongrass, turmeric roots, garlic and galingal. At the center : Kaffir lime leaves and, behind it is the Thai red chili.
A parade of other ingredients such as Thai shrimp paste, tamarind paste, coconut cream, cumin and coriander seeds. The latter is grounded finely in a mortar and pestle. I enjoyed the aroma of freshly grounded coriander!
And of course, the last but definitely not the least, the main character of the show... fiddleheads or paku. They SHOULD be washed a couple times to remove dirt and scales. A kitchen spray will simplify the task.
For the rest of the procedure on how to prepare Gulai Paku, follow the link below: http://www.chow.com/recipes/10091-gulai-pakis.
‘Tis the Season for Fiddleheads (Paku)
May 26, 2010
I always look forward savor this unfurled fronds of ferns every late spring. There are about six varieties of edible ferns. Here in North America, we enjoy the popularity of ostrich fern as source of fiddleheads (paku). My chef used to remember going early spring with friends to forage on fiddlehead in open fields in the rural areas of Dundas for free. For the busy urbanites, fiddleheads are available at your local grocery stores.
The uninitiated palate may find fiddleheads “earthy” in flavor. I never understood the allure of fiddlehead until I tasted it myself. It is a cross flavor between okra and saluyot (jute) or green beans. Don’t take my words for it, one has to taste it first-hand to appreciate this fantastic vegetable.
DID YOU KNOW THAT? Fiddleheads contains more antioxidants than blueberry does? A word of caution though… eat fiddleheads in moderation as some people find it “toxic” if consumed in excess to take advantage of the antioxidant property.
Some people, they harvest the fiddlehead way down from the base of the fern plant. But mostly, they just utilize the tightly woven "heads", sparing the stem.
Let's start with the most simple way of preparing fiddlehead. Wash them thoroughly with running water. Boil them for about 5 minutes, drain right away and, serve it with butter, or with vinegar or plain patis (fish sauce). Among Filipinos, they love adding ripe tomatoes and drizzle it with bagoong! It's your choice!
On a cool afternoon or evening, one can add fiddleheads to their chicken noodle soup and let it cook for 5 minutes.
Since wild mushrooms are in abundance, as well, my chef sauteed the fiddleheads with shiitake and button mushrooms with butter and white wine!
Just the Basics (Victoria Day)
May 24, 2010
Nothing much satisfying in life than to have a dinner with just the basic meal among close family friends. And, the best part of it all, the guests prepared the meal for us! One does not get this kind of a treatment all the time so, my chef and I tried to relax and enjoy while the guests cooked dinner for us. Hey, is there something wrong with the picture here? Should not be the host prepares the food for dinner and try to entertain the guests? Actually, no! I mean, yes, the guests prepared the dinner for us alright. Really! Check out the foods they prepared for the Victoria Day celebration… just the basics!
Seafoods Sinigang was quite a variation as they added okra and eggplant (we usually don't). Shrimps and salmon head was the main ingredient.
Would you believe that this fried chicken was fried on its own with no added salt, as well? What a fried chicken it was!
Who would have guessed after adding shredded apples, cucumber and two kinds of cabbages becomes a sumptuous coleslaw loaded with fibers and antioxidants?
Special pancit with combination of pancit sotanghon and pancit canton. If you are lucky to find it, they added potatoes as well. Interesting!
HAPPY VICTORIA DAY to one and all! Thank you very much to our guests, Elma, Jay, Melissa and Eddie for preparing our Victoria Day dinner.
Delectable Native Delicacies
May 21, 2010
Over the years, my craving for native delicacies such as bingka and puto is cloaked with memories. It will always remain in a suspended animation awaiting to be refreshed every time I visit our dear country. Nonetheless, that memory is still intact and, sinking my teeth to the actual native delicacies and a wisp of the sweet aroma surely awakens my slumbering taste buds. I always look forward for this encounter with delectable native delicacies. All of the shots shown here were taken during my last trip to the Philippines (January 2010).
The banana leaves maintains the freshness of suman latik and puto lanson and, at the same time, adding a subtle aroma and flavor.
Suman latik, one of a kind and only in Iloilo. This is comparable to suman sa liheya but without the moist bucayo (grated young coconut) toppings. The toppings makes a world of difference to the suman.
Puto Lanson. Another exclusive native delicacy from Iloilo. Nowhere in the Philippine one can find this aromatic cassava specialty. As one eats this puto, the texture and sweetness of the cassava wants you to crave for more, especially when eaten warm.
This kind of bingka or bibingka can be found anywhere in the Philippines. They are particularly served during town fiesta and Christmas season.
RCJ bingka from Banate, Iloilo. The people of Iloilo gets this special treat during Jaro town fiesta. It comes in two sizes: small regular size and, the large 8-inch size.
What makes RCJ bibingka yummy is the amount of coconut they added in it. One can easily notice the difference of this bingka.
Lugaw/ Arrroz Caldo (Rice Porridge)
May 19, 2010
It is still spring here in Southern Ontario, though we get some odd days of summer-like temperature. Not to be overly excited about summer as most times temperature havor in the low teens to single digit at night. And that is where Arroz Caldo or Lugaw (rice porridge) comes in handy. Preparing them is very easy and, it is safe to assume that most Filipinos knows how to make basic rice porridge. Then, to a more discriminating palate, one can add an elaborate array of ingredients. That’s exactly what my friend Eric did with his lugaw. I was pretty amazed by his concept of a lugaw with all the “bells & whistles” unheard of before. Aside from the usual ingredients, he added saffron to bring out the flavor of rice and give a hint of yellow coloring to the porridge. Did you know that saffron is the “queen of spices” especially the Spanish kind of ? You’ve got to try this one.
A big potful of arroz caldo will surely warm ones' cold day. Thanks to Eric for preparing this wonderful porridge.
A load roasted garlic, chopped green onions and slices of hard boiled eggs will add to the character of the lugaw.
To add more flavor, one can add some lemon and soy sauce/ patis (fish sauce).
One will notice the saffron (redish orange). Saffron is a dried crocus flower that when added to any rice dish will enhace its flavor and a lingering yellowish color.
Menagerie of Native Desserts
May 17, 2010
After a grueling two-hour drive to Scarborough yesterday to attend a birthday party, we were rewarded with an uncompromising array of native desserts. We almost gave up going to the party halfway through as we got rerouted to downtown Toronto due to road construction. For some reason, I dislike driving around Toronto, not to mention driving parallel to the rail-tracks of streetcars. My stereoscopic sense prefers smooth driving surface as opposed to uneven surfaces such as rail-tracks. I out-rightly despise it! No regrets, albeit, pursuing our way to the party despite of the driving challenges as enticing desserts awaited us. Check this one out!
As soon as we went inside the house, my eyes was taken by this big server-full of native desserts. Never mind the main dishes, native desserts captured me!
Up close, can you name them one by one? I bet this is a good test for Pinoys!
Tropical fruits galore!
First round of desserts, one of each kind: (left-right) cassava cake, ube halaya, espasol, biko and bibingkang sapin-sapin. The one at the bottom is the irresistible buko pandan salad!
Now, who can refuse for another load of desserts, this time with colored puto, chicken macaroni salad, brazo de mercedez, biko with toppings, leche flan and some fresh fruits to balance it out.
Finally, as if those rounds of dessert were not enough, my chef cooked Vigan royal bibingka later that night as she has the cravings. Whew! What a day of desserts it was, indeed!
Eye for a Fish
May 14, 2010
Traditionally, among Filipinos, Friday is a time for fish at the table. A nice break from red meat and the like. But, one good reason for eating fish is that it is free from trans-fat and bad cholesterol. Indeed, fish like mackerel, salmon and tuna are good sources of “good” or healthy oil (omega3 & 4). One should be leery not to overdo eating fish especially the canned tuna as it might contain high levels of mercury and dioxin. Today, my chef prepared one of the Filipino’s favourite called ESCABECHENG MAYA-MAYA (RED SNAPPER). This is an easy-to-make fish recipe.
Fresh lapu-lapu or red snapper could be found at your local Asian stores. To make things very convenient, ocean fishes sold are cleaned and gutted. There are three major dishes one can make using fried red snapper. First one is with black beans (taosio), then followed with eggs (cardillo) and, the last one which my chef prepared, sweet & sour (escabeche).
Escabecheng maya-maya (red snapper), a very delightful dish on a Friday.
Since my family are not too keen with fish (particularly with head and tail intact), John who just came from London tried first-handedly prepared Szechwan Chicken with mixed vegetables. WOW! Spicy hot I would say but, it's an appetizing dish.
Aftermath..Mother’s Day Lunch
May 10, 2010
Everyone was busy during Mother’s Day finding a gift or a place to treat their beloved moms. And most people will try beat the odds finding a spot the last minute, thereby defying the rule of advance reservation during special occasions such as Mother’s Day. That’s what we exactly did! John is home from London and I tactfully delegated that responsibility to him. Since everyone voted for a Japanese restaurant, off we went to this place called Atami Sushi Bar. Actually, this place is in our hit list for our supposedly upcoming Japanese food adventure. Come, check this one out.
This is the aftermath of a Mother's Day celebration at Atami's. Five voracious eaters of Japanese foods will surely looked like a war zone!
Okay, let me back track a bit here. We had a four-hour notice at this restaurant so, we were able to get a private room good for 6 eaters. At the very far end was our room. Otherwise, we could have had ended up out in the "general public" eating zone.
A refreshing green tea with a hint of roasted almonds dominated our drink. I tried to initiate my boys having this healthy choice of a drink as opposed to soda pop.
Rainbow Sashimi with fresh salmon and white mackerel fish. On the background were hand rolls.
Shrimps & Crabs Tempura. Very tempting combination!
Beef terriyaki and Japanese odun noddles.
Salmon belly, probably our equivalent for Bangus belly in the Philippines.
Atami Sushi Bar, along Rymal Road East in Hamilton.
Passion for Indian Foods
May 7, 2010
Over the past few years, my propensity towards Indian foods has been growing strong steadily. This is because I totally respect Indian foods: the way they are prepared and, the unique spices being utilized in their culinary. Indian cuisine are mystical in nature with added excitement as different flavors interplay with each other in one’s palate. To say the least, I enjoy savoring Indian cooking.
My journey with Indian foods started few years back with a flopped chicken tandoori from a local Indian restaurant here in Hamilton. But that unfortunate experience did not deter me from my quest. Then, my succeeding journeys has gotten more intense as I expanded my quest for Indian foods from Toronto to Montreal in Canada to New York city in the US. Those experiences sharpened my taste buds for Indian foods and made me more confident in preparing them at home myself. My chef is quite reluctant to prepare them as she’s unsure of the outcome but, I am more daring than her. I always take up the challenge where my chef left off!
Just recently, a French-Canadian friend of mine recommended a small Indian restaurant in Ancaster as he was impressed by my passion for Indian foods. I was adamant initially to go because, there is always a big question of authenticity that crops into my mind when a small restaurant of any kind is being recommended to me. But, again, I proved myself wrong. Let’s go check it out, you will be amazed!
I always pay close attention to the chicken tandoori an Indian restaurant prepares. It seems to me that this dish measures up the rest of the Indian foods being served. Most times, a good chicken tandoori will equate good Indian foods being served for the rest of the meal. So far, I am right at this juncture.
To my amazement, this particular dish came out sizzling! A totally different experience and my first.
If one peers closely, you will notice pieces of freshly chopped green pepper on top of the chicken tandoori. Not to mention it comes in a skewer. This tandoori is the best so far I have ever tasted.
As I have said earlier, once the chicken tandoori is perfect, the rest of the foods served will be good as well. One healthy Indian food we love is saag paneer. It's made of spinach cooked in spices and topped with white cheese. It is served as an "antipasto" to the spicy Indian foods.
This is a quilt blanket made in India transformed into a ceiling centerpiece. The name of the restaurant is India Village in Ancaster, Ontario. The lady owner took good care of us during our dining experience. She meticulous explained to us why their cooking is different from most of the local Indian restaurant. Her unique style of cooking is totally based from the northern part of India. Southern Indian cuisine is quite different. Just like in the Philippines.
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