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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Tinolang Bisayang Manok
July 9, 2010
In the past decade, North Americans were trying to revive the value of free running chicken in the culinary scene. I suspected, it has something to do with the exquisite flavor of free-running chicken compared to the ones that are cooped. Well, not in Iloilo, where local people there has been using native chicken or Bisayang manok in their cooking since time immemorial. We have not lost that discerning palate for native chicken. Furthermore, I was lucky enough to savor the Tinolang Bisayang Manok prepared by my sister-in-law last January and again, few weeks ago.
Tinolang Bisaya na Manok (Native Chicken Stew). One of my favorites especially prepared the Ilonggo style with lemongrass and malungay leaves.
The star of the show, Bisaya na manok (native chicken). Popular among Ilonggos, this chicken is more flavorful that the cooped chicken. Albeit, the meat is tougher so, one has to cook it longer or pressure-cook it.
Green papaya or cooking papaya is always added to tinolang manok. One might noticed that the papaya my sister-in-law used in her latest cooking was half ripe.
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