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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Posts Tagged ‘fresh oysters’
Double Japanese Treat in NYC
It was a wonderful weekend stay in New York City and, I have to share with you a very exciting unplanned rendezvous at the Japanese restaurants in the said city. It all started a day before at a Korean restaurant at Queens borough having our Korean shabu-shabu lunch. As if it was the culmination of our gastronomic experience in New York but, it was not. The following day, after our tour of Central Park on a sweltering heat, we were invited to a birthday party at a Japanese/Korean restaurant. That was quite an experience as the party was set in a Japanese garden. What a lovely way enjoying Japanese cuisine in an authentic ambiance! Since we were invited by another New Yorker friends to a dinner that same day, we ate with caution so as to leave extra room for another bout of indulgence. To our amazement, we were invited to have dinner at another Japanese restaurant in Long Island, New York. We were overwhelmed by the amount and variety of Japanese foods they served in that restaurant. Nowhere to be experienced in Canada, just to keep the records straight. It was an exciting experience, indeed…. Japanese cuisine at its best! And, what could be more exciting than posting this entry while I am in Seoul, South Korea, in transit for my flight to the Philippines. ENJOY!!!
Kosmos special which includes chicken teriyaki, California rolls and shrimps & vegetable tempura.
They call this Momo special, consisting of salmon teriyaki, syumai deep fried fluke. A very good alternative for the vegetarians.
The birthday party at a Japanese restaurant, specifically in a Japanese garden. What could be more authentic than this!
Yuraku Japanese/Korean restaurant at Queens borough. Thanks to Viron, Ching and family for inviting us. It was a memorable experience.
This one is from Minado Japanese restaurant in Long Island, New York. My New Yorker friends Danny and Christine treated us to this huge Japanese resto. Thanks to both of you!
Seafoods galore, including this fresh oysters and king crab legs.
We had the chance to taste all kinds of sushis, sashimis and rolls but, this one caught my attention.. it is fish eggs! This fish egg sushi is made of salmon roe.
Oyster, Oyster on the Wall!
March 29, 2010
It seem oysters (talaba in Tagalog) are abundant throughout the world that, if anyone wants to have them (to pacify their cravings for it) , it’s always available. Some places claim to have the best oysters in town (or country!). I would say, in my own personal opinion, are the same. Maybe, some slight variations in the cultivation methods and local pollution (growing environment), makes up some differences in flavor. Yes, I said pollution as oysters are considered “filters” of the ocean’s pollutants. Some of you may not know about this factual information and, may change your attitude towards this delicious sea creature. But, Chinese consider oysters as having an aphrodisiac effect! Now, that may help one re-consider or outweigh the negative side of it. By the way, I heard that European oysters are delicious!
Buying oysters from supermarkets is one way of getting them easy. Or, at Asian stores, or if one is lazy or finds it cumbersome to prepare them, may opt going to a restaurant (and pay the price for convinience!).
These ones we bought from a local supermarket, clean and in a crate. From Nebuac, New Brunswick, one crate costs $19.99 (24 count). They are the ovalish ones, the most common kind of oysters and are cultured. Opening (shucking) is a challenge for the novice as it might hurt themselves while trying. Use an oyster knife instead NOT a regular kitchen knife. I usually start prying mid-hinge (pointed part) and the bill (rounded end). Then work it out towards the bill. Be patient! Take your time.
Normally, we blanch the batch with boiling water to help remove surface bugs (very re-assuring). Then, once opened or shucked, immediately place them on top of ice.
I usually eat it as is because I want to savor the flavor of oyster. But one can squirt some lemon juice to disguise the "fishy flavor" or whatever. Very delicious!
If one is adventurous enough, you can visit your local Asian stores where they sell large Pacific oysters. They are huge and meaty compared to the Atlantic cultured ones. Unfortunately, they are the most difficult to shuck. Just be careful! These ones I bought a dollar each.
Saturday Night Alright!
March 7, 2009
The whole gang went to a Chinese-Vietnamese grocery store here in Hamilton today to pick up stuff as we are running short of them and we’re craving for any fresh seafoods! It’s quite a drive because we live up in the mountain and we have to go downtown where these different Oriental stores are located. These stores are, basically, clustered around one area of downtown Hamilton, so it’s easier for us to navigate around.
But, its’ worth it! For less than $100 we where able to buy our basic ingredients for our Filipino foods and other extra foods we were craving for. Such as “FRESH OYSTERS“! I’ve been craving for this seafood as it was posted in my best friend’s blogsite, Flavours of Iloilo . Speaking of which, the topic was vigorously hailed and criticized! As some of you might have known, during my recent trip to the Philippines, particularly in Iloilo, I chickened out eating fresh oysters or locally know as talaba or sisi. The reason being, I don’t have any inkling where those oysters come from and I’m a bit worried my stomach might not take it quite well. So, I played safe, though I have immunization for Traveller’s diarrhea before my trip.
These fresh oysters comes from the eastcoast, Nova Scotia. My French-Canadian friend related to me recently that in Nova Scotia or New Brunswick, every spring or summer, they have a contest on who’s the fastest shucker of oysters! It’s really a skill to shuck an oyster and one have to be really careful not to cut their hands or fingers with the paring knife (the best instrument) during the process. He said that local people there are quite adept in doing it but the problem is, there’s scarcity in finding volunteers to eat the slimy meat of oysters! Yummy! Some people, they just simply swallow the meat whole! Some, like I do, chew it a bit and savor the taste before swallowing it. A squirt of lemon or some use Tabasco sauce or hot pepper to mask the ”seafoodness” taste. Oyster is considered an aphrodisiac among Chinese. The high zinc content and certain amino acids in it triggers increased level of sex hormones. So, what are you waiting for?
Fresh oysters from the market. Sizes varies. Scrub the shell and wash them thoroughly with running water.
Let a potful of water boil and then add the oysters. Turn off stove and let it stay in there for 2-3 minutes and then drain it in a colander.
Use paring knife to shuck the shell. Be careful not to cut your fingers or hands during the process.
You spruce it up with lemon slices and sprigs of dill or coriander.
One of the biggest finds!
Enjoy! Remember, OYSTERS are considered an aphrodisiac!
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