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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Century Tuna Sisig & Baked Scallops
December 11, 2009
Since it’s Friday today, I will follow through with my usual post of the day, seafoods. Tuna is quite a popular kind of fish that is available either, fresh or canned. Experts would say that, nutritional-wise, there is no huge difference between the two. Well, let’s try one of the most popular brand from the Philippines, Century Tuna. I have been wanting to prepare this canned tuna as it has been sitting in my cupboard for a while now. The other material would be baked scallops.
Century Tuna Sisig & Baked Scallops
Century Tuna comes in different flavors and imported from the Philippines. This tuna was on sale for 99 cents per tin.
Fresh frozen scallops are available at your local Asian food stores.
One can try using other ingredients for sisig such as tuna. Squirt some lemon or lime after baking it with eggs on top.
Make sure that you bake fresh scallops very briefly (about 15-20 minutes) and taken out of the oven right away.
two of my favorites!
recently had scallops at breakthrough.i was very glad that they were very big compared to their usual ones. but still the timpla of tatoy’s is way better sicne it’s like butter-calamansi
and of course century tuna – nothing beats century tuna and the usual recipes i make. in fact im on top of google search for CENTURY TUNA RECIPES hahaha
i love to eat asian foods because they are tasty and spicy.-’: