World Class Chefs
-
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.
SUBSCRIBE TO MY BLOG
Seed Newsvine
Baby Bangus (Milkfish)
Bangus or milkfish is one of my favorite fishes and, most probably every Filipino from around the world! Before the advent of boneless or deboned bangus, consuming this kind of fish requires skill to dodge fish bones from lounging into one’s throat. A very uncomfortable predicament. Now a days, boneless bangus are available worldwide, be it in daing form or relyeno format. Bangus are now spawned in fishponds at a larger scale in the Philippines, Taiwan and Indonesia.
Obviously, I like baby bangus as one can virtually eat everything, including its head!
To make the whole baby bangus or milkfish crunchy, one has to deep fry it. Nothing is wasted when this fish is cooked this way.
To make baby bangus more palatable, one can prepare fresh tomato salad. Now that summer is here, fresh field tomatoes are abundant at your local market. One has to add to sliced tomatoes the following: red onion, chives and ginger, then drizzle it up with fish sauce or patis. Get your rice ready!
Recent Comments