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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Pinaputok na Tilapia sa Gata
October 31, 2009
I got intrigued by my niece’s recipe, the Pinaputok na Tilapia sa Gata, which she posted in Face Book just recently. My niece, Elgin, is presently taking up Culinary Arts in Manila and is busy learning the art. She got a handful of exciting recipes which I think is very innovative and fits my theme which is fusion. So, for the next couple of posts, I will be preparing some unique Pinoy recipes that are somewhat new and provocative.
Elgin the Chef
Fresh tilapia is unheard of here in North America a decade back. But just recently, people here likes tilapia that 50% of the people you asked knows about this fish. Unfortunately, the fillet form as they don't eat fish with head intact. This tilapia came from the tank alive at the Chinese store. The fresh water prawn (right side) will be featured tomorrow.
The other ingredients needed are: 10 ripe tomatoes, mustasa (mustard leaves), garlic, shallots or onions and ginger.
Coconut milk is called for this recipe.
Grill tilapia first before preparing the dish. Then wrap grilled tlapia with the mustasa leaf. You may need 2-3 large leaves to cover the fish (depending on the size of the fish). Set aside. In a large skillet, sautee garlic, onion and tomatoes. Then add wrapped tilapia, ginger, hot pepper and 1 can of gata. Let it boil until gata turns to oil consistency. Adjust taste with patis.
My version of Pinaputok na Tilapia sa Gata. Check it out, it tastes so good that the coconut milk is tamed by the bitter taste of the mustard leaves.
Elgin's version of Pinaputok na Tilapia sa Gata. Looks yummy!
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