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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Shabu-Shabu at Queens
No doubt this post can not past the pages of Ilonggo Living without getting recognition. Shabu-shabu is a unique way of cooking practiced among Koreans and Japanese, as well. If one get the chance to visit an authentic Korean or Japanese resto, it is easy to recognize they offer shabu-shabu cooking. The presence of a stove built in to the table and a smoke hood over it will ensure one will enjoy shabu-shabu cooking. For us, it was our first and for sure, not the last to enjoy such way of preparing food.
This soup is prepared the healthy way, without the use of cooking oil.
The raw materials are basically vegetables and fish paper. One has the option of adding fish sauce (patis), soy sauce, sesami oil and chili oil.
A huge stainless steel bowl with water and added spices is all that is needed. Once the soup base simmers then one can add the rest of the ingredients.
Rice noodles (sotanghon) is an option for making shabu-shabu.
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