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As summer rolls around, everyone starts to care more about getting fit and healthy right in time for heading to the beach. If you think your favorite desserts should be the first items to be dropped from your diet – well, reconsider. By making smart choices, you don’t have to skip the sweet stuff entirely. Take your cues from MAYA with these great tips.

DIY desserts. Preparing your own treats is a good option since you can control both ingredients and portions. Serve your desserts in small containers to help manage your sugar intake during meals.

Go for whole wheat. Instead of regular refined flour, go for whole wheat! MAYA’s ThinkHeart line, for one, is a healthier alternative that still satisfies your cravings. The MAYA Whole Wheat Carrot Cake Mix and Whole Wheat Pancake Mix are quick, easy and delicious desserts packed with dietary fiber from whole wheat to keep you fit and help lower your risk of heart disease.

Less processed the better. MAYA Whole Wheat Pancake Mix uses muscovado sugar, which is considered the purest form of sugar since it’s filled with essential nutritional compounds like calcium, potassium, iron, zinc, proteins, and antioxidants that are often filtered out in the process of making white sugar. If you want something sweet while trying to stay in shape, MAYA’s Whole Wheat Carrot Cake Mix contains zero-gram trans-fat, iron, and no cholesterol.

Learn new guilt-free recipes. Try out different recipes from MAYA’s new Guilt-Free Desserts cookbook, which consists of 30 delicious recipes using healthier alternatives with the same satisfying sweet taste. From substituting fruits for frosting, to adding nuts to your pancakes for extra fiber, this handy guide offers many ways to enjoy your traditional treats without feeling guilty.

Making healthy desserts may seem fancy and intimidating, but thanks to MAYA, it’s now pretty easy to whip up delectable and guilt-free treats in your own kitchen to stay fit and ready for the season.

For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail contactus@themayakitchen.com, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call us 8921185 or 892-5011 local 108 or +63929 679 6102.

Like and follow Maya Kitchen on Facebook and Instagram @TheMayaKitchen1 and follow us on Twitter @TheMayaKitchen.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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Think of this as a lighter alternative to your go-to meals and a perfect meat-free choice for the Lenten season – just as filling, delicious, good for the heart, and sure to be another barkada favorite!

Packed with essential nutrients such as omega-3 fatty acids and a mouthwatering flavor to crave for, Greenwich finally unveils its long-awaited tuna and lasagna combination for the very first time.  Every barkada’s favorite pizza and pasta brand introduces the new Greenwich Tuna Lasagna Supreme for a limited time only—another sure hit recipe loaded with juicy tuna chunks filled between layers of pasta and smothered with an indulgent cheesy red sauce with just the right kick of zing.

#GWithTheBarkada na? Dial #5-55-55 now and order the newest Greenwich Tuna Lasagna Supreme limited offering.

The Greenwich Tuna Lasagna Supreme will be available in all Greenwich branches until May 31, 2019. For more information, visit the Greenwich Facebook page.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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The modern mom does everything. Chief Parenting Officer. Facilities Manager. Lead Laundry Operator. Executive Chef. Director of Transportation. Emergency First Responder. Repair Technician. Director of Supplies and Logistics. Head of Entertainment & Toys.  She’s the all-purpose glue that keeps everything together. She will not crack or shrink. She excels under pressure. She’s the enforcer of the tightest family bonds. She’s Supermom and on Sunday, May 12, 2019, everyone gets the chance to thank their Supermom at The Peninsula Manila on MOTHER’S DAY!

The Peninsula Manila has created special dining and room offers, designed to give “supermoms” the pampering and extraordinary treatment she rightly deserves on her very special day.

DINING

Old Manila

Mother’s Day Brunch Prix Fixe Menu (carving station, fine cheeses and charcuterie station, and a selection of fine French pastries)

11:30 am to 2:30 pm

P 5,500 (adult with free-flowing Champagne)

P 3,500 (adult)

*Children may order from a limited à la carte menu

The Upper Lobby

Afternoon Tea

2:30 pm – 5:30 pm

Afternoon Tea Set

P 1,590

Afternoon Tea Set with a flute of Champagne

P 2,190

Escolta

Sunday Bruch Buffet

12:00 nn – 3:00 pm

P 4,900 (adult with free-flowing Moët & Chandon Champagne)

P 3,900 (adult with free-flowing sparkling wines and local beers)

P 3,400 (adult)

P 1,700 (children below six)

 Spices

À la Carte Lunch

11:30 am to 2:30 pm

 All prices are inclusive of 12% VAT, 10% service charge, and other applicable taxes.

ROOMS

The Peninsula Manila recommends the MomMeCation Package – the perfect pampering package that is guaranteed to rejuvenate moms everywhere. This luxuriously indulgent treat begins with a stay in a Superior Room at P 10,000.

Package Inclusions:

  • Complimentary Breakfast Buffet in Escolta for two adults and two children below 12
  • Daily Restaurant Dining Credit of P 3,000 (non-cumulative and not applicable at The Peninsula Boutique)
  • MomMeCation Welcome Amenity
  • Complimentary use of the outdoor pool and The Peninsula Spa and Fitness Center
  • Complimentary Wi-Fi
  • Complimentary local landline city calls

The MomMeCation Package package is available until May 31, 2019.

The MomMeCation Package rates are inclusive of 22.6% of taxes and service charge.

SPA

Give mom a much-deserved beauty and energy boost at The Peninsula Spa and Fitness Center from May 6 to 20, 2019

 LIKE MOTHER, LIKE DAUGHTER (Two hours; P 7,950 inclusive of taxes)

  • Two Persons
  • Complimentary Welcome Drink
  • One-hour Warm Philippine Herbal Oil Massage
  • Manicure & Pedicure*

TO MOM WITH LOVE (Three hours; P 7,500 inclusive of taxes)

  • Complimentary Welcome Drink
  • Red Rice Body Scrub
  • One-hour Aromatherapy Massage
  • Soothing Facial
  • Bath & Blow*

THE GREATEST MOM OF ALL (Four hours; P 11,290)

  • Complimentary Welcome Drink
  • One-hour private yoga session
  • Sea Salt Body Scrub
  • One-hour The Peninsula Signature Massage
  • Anti-Aging Facial
  • Hair Spa*
  • Foot Spa*

* Treatments to be enjoyed at Le Maquillage Salon, located at the Basement Arcade

For inquiries or reservations, please call +63 (2) 887-2888, extensions 6630 and 6631 (Room Reservations), 6691 and 6694 (Restaurant Reservations0, and 6870 and 6871 (The Peninsula Spa and Fitness Center). E-mail at reservationpmn@peninsula.com or diningpmn@peninsula.com. Visit the website at peninsula.com, like The Peninsula Manila on Facebook, and follow @thepeninsulamanila on Instagram and @thepeninsulamnl on Twitter.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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Word has it that Hard Rock Café Manila is fast becoming the destination of choice for fans of music, live entertainment, good food and a whole lotta fun since its return to the Philippines late last year.  The buzz became even louder when it held its grand opening party on at S’Maison, graced by a huge throng of guests.

The April 30 opening event at S’Maison was no different. It featured Pinoy rock star, Arnel Pineda as the guest performer with talented local band, Ice Bucket, providing additional hype and excitement.

Pineda joined Hard Rock International’s Anibal Fernandez, Vice-President of Franchise Operations and Steve Yang, Area Vice-President of Development and Operations for Asia Pacific and The Bistro Group’s William Stelton, Chairman and CEO; and Jean Paul Manuud, President and COO at the symbolic guitar smash, the traditional way to open Hard Rock Cafés worldwide.

Since 1971 when it was founded at a Rolls Royce dealership in London by two young Americans, Isaac Tigrett and Peter Morton, the launch of every Hard Rock Café anywhere in the world is much-awaited.  Even more so now when famous rock stars and a slew of exhilarating activities accompany each opening gig.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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The Hungry Chef by Uynathanielco - 2w ago

For my travels, I have partnered with Big Sky Nation, the number 1 Travel Solutions Provider in the Philippines. They are committed to providing the best Travel Connectivity Products to their customers. They make sure that all their products and services fit every budget and satisfies every need depending on the customer’s data connectivity needs.

Last year, when I had the fortunate luck and time to have traveled three different countries, my biggest concern was connectivity. I would need a Pocket Wifi that will work for Bangkok, Hanoi, and Singapore all in one go, without downtime and need to change sim or load.

I tried out Big Sky Nation (https://bigskynation.com/), as suggested by a blog reader and Instagram follower. What I like about the brand is that the WiFi will automatically change depending to what city you are in.

You would get updates on your phone regarding your new WiFi provider for that certain city. I love hassle-free transactions. Also, battery last practically the entire day.

Most days WiFi will already be on around 7am till 5pm, prepare for dinner, and be out again around 6pm till 11 or 12midnight. There is just that 1 hour in between those travels to re-charge the WiFi device.

I strongly use the device for Google Maps, Grab, translation, conversion, emails, and social media updates. Though I don’t take chances, I still have a power bank on hand, but I have never used it except to charge my phone.

If you want to experience the same worry-free travel, do visit their website at https://bigskynation.com/ for more information. Also, don’t forget to use the promo code, thehungrychefEATS, to get 10% off on your initial rent.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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For one night only, Chef Elia Herrera, popularly known for joining Canada’s Top Chef competition, has taken over the kitchen of Hacienda Comida Y Cocteles, and dishes up traditional Mexican fares perfectly suited for the hot Manila weather, and the Lenten season.

Born Cordoba in Veracruz, Mexico, Chef Elia Herrera uses traditional recipes, & draws inspiration from her mother and granmother who are acclaimed chefs in Mexico. Their catering firm has delighted celebrities, presidents, and even the King of Spain.

Chef Elia studied at the Culinary Institute of Mexico, and has worked and trained as a chef in Spain, France, Belgium, and Italy. Chef Elia moved to Toronto in 2003, working in some of the most revered kitchen, before opening Colibri.

The meal started off with Papaloma, made with Don Papa Rum. The said drink (Paloma), contrary to popular belief, is the favored cocktail in Mexico over Margarita. Traditionally, this cocktail is made of Tequila, though a very good Rum was instead use, to give ode to the Philippines.

Next came a raw Chayote Salad, made with Tajin-blend spice & Orange gastric, served with Jicama, Green Apples, and Hibiscus. This salad works sort of an appetite opener for the heavy meal ahead.

Everyone’s favorite, Shrimp Coconut Ceviche, with Basil Oil, Red Onions, Jicama, and Ginger, has that perfect amount of savory, heat, and cream.

Another crowd fave is the Empanada de Tinga de Pollo. Tinga de Pollo is a dish composed of Shredded Chicken, Tomatoes, Chipotle in Adobo Sauce, and Onions. This was then enveloped in a freshly made corn tortilla wrapper, filled with Ricotta, served with Salsa Verde, Crema, and Pickled Onions. The balance of flavors, and textures in this very  dish is outstanding.

A Mexican degustation will not be complete without a Taco, since we had this entering Holy Week, it is just logical to have a Fried Mahi Mahi Taco, Taco de Pescado a la Diabla. Again served with that perfectly made homemade Corn Tortilla, Enchilada Sauce, creamy Avocado Puree, and Pickled Vegetables. The heat from the Enchilada Sauce was perfectly tamed by the Avocado Puree, and Pickled Vegetables.

Our last main dish was Arroz  a la Tumbada, a traditional Mexican dish composed of white rice, seafood, tomatoes, and red pepper.

For dessert, we enjoyed a light Churro served with a lightly flavored lemon Custard or Natilla.

Hacienda Comida Y Cocteles

Unit F121 Forbes Town Road, Forbes Wood Heights Retail, Bonifacio Global City, Taguig, 1634 Metro Manila

Contact Number: (02) 625 4727

Operating Hours: 11:00AM to 12:00AM

It was indeed a meal to remember, cooked by an acclaimed chef, Chef Elia Herrera, and served in my opinion, the best Mexican restau in Manila, Hacienda Comida Y Cocteles.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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Filipinos are in for a sweet treat when Shake Shack makes its debut in Manila at BGC on May 10th, 2019.  The country’s first-ever Shack will serve up one-of-a kind menu items for the Manila community, only found in the Philippines.

“As we spent time exploring the unique and eclectic landscape that is Filipino cuisine, we were inspired by the flavors and artisans we met along the way and by the food that they’re passionate about,” said Shake Shack culinary director Mark Rosati.  “From halo halo, lechon, adobo and garlic rice to calamansi and ube in every imaginable form, Manila is serious about its love for great food and ingredients!  We’re thrilled to introduce our Manila-exclusive menu that features just a few of the flavors and ingredients we fell in love with, and are humbled to become part of this vibrant community.”

Check out the deets on the Manila-exclusive menu!

The Ube Shake, featuring vanilla frozen custard ice cream blended with ube and hand-spun to order,  is a Shack take on the classic flavor found all over the Philippines.

For a local twist on a Shack classic lemonade, the Calamansi Limeade offers the perfect combination of sweet and tart with the beloved calamansi as the star of the show.

The menu will feature three unique concretes (frozen custard ice cream made in-Shack every day, then blended with mix-ins featuring iconic Filipino flavors or local bakers and artisans).  Concretes include:

  • Uuuube-by baby – Vanilla custard mixed with ube, coconut marshmallow, ube cookie, toasted coconut and crispy pinipig. Topped with leche flan.  Oooooh baby baby!
  • Shack Attack – Chocolate custard mixed with Bucky’s original brownie, Auro chocolate chunks, Shack fudge sauce, and chocolate sprinkles. A Manila spin on a Shack classic, this concrete proudly features chocolate brownies from Bucky’s, and 55% cacao chocolate from local bean-to-bar Auro
  • Calamansi Pie Oh My – Vanilla custard mixed with calamansi pie from the local favorite Wildflour Bakery.

In keeping with the company’s mission to Stand for Something Good®, 5% of sales from the Pie Oh My concrete supports Children’s Hour, an organization that supports projects on education, health & nutrition, and child welfare & development for Filipino children in need.

Additionally, Shake Shack has partnered with Hope in a Bottle to offer Shack2O bottled water.  100% of HOPE’s profits go to building public school classrooms.

Finally, to offer treats for those with four feet, Shake Shack has partnered with Whole Pet Kitchen on ShackBurger dog biscuits in both its Bag-O-Bones and Poochini (ShackBurger dog biscuits, peanut butter sauce, and vanilla custard).

The Manila menu will also feature Shake Shack’s signature items including the ShackBurger®, Shack-cago DogTM, classic crinkle-cut fries, craft beer from local Engkanto Brewery and Monkey Eagle, Shack Red and White wine, and frozen custard ice cream.

Are you ready to shake up Manila?  The very first Shake Shack in the Philippines opens on May 10, 11:00am at Central Square in Bonifacio High Street at Bonifacio Global City along Fifth Avenue.  The first 100 guests in line will snag some cool Shack swag, and fun activities are planned starting at 9am before the restaurant opens at 11am.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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Embark on an epicurean sojourn through Thailand with a rare wine pairing curated by the Thai gastronomic trio on May 3 and 4 at Benjarong, Dusit Thani Manila.

Teaming up to bring a one-of-a-kind culinary experience are Thanintorn Chantharawan “Chef Noom” of Michelin-starred Chim by Siam Wisdom, Visootha Lohitnavy “Nikki”, oenologist and winemaker of GranMonte and Watcharaphon Yongbanthom “Chef Ja”, Benjarong Manila’s Thai Chef de Cusine.

From spice to decadence and everything in between, Chef Noom is at the helm of the One Michelin-starred Thai restaurant Chim By Siam Wisdom. Trained in European and modern molecular cuisines, he spent 14 years working in some of London’s hottest restaurants before returning to Thailand where he was recognized for his stint on Iron Chef Thailand. Chef Noom also became known for his discovery of the 200-year-old recipe for Tom Yum Plachon Bo-Larn.

Meanwhile, Benjarong Manila’s Chef Ja, who also appeared on television as guest chef for Iron Chef Thailand in 2014, collaborates with Chef Noom for this once-in-a-lifetime culinary affair. These two kitchen geniuses showcase the rich Thai flavors by curating the menu of the six-course dinner for the two-day event. Among the dishes to look out for are Seared Scallop with Aubergine Chutney, Geang Phed Gam Moo, River Prawn with Kaffir Lime Spice Curry Sauce and more.

Completing the Thai gastronomic trio is Nikki, the first and only fully-qualified winemaker of Thailand. She is the in-house oenologist and winemaker of her family-owned property, GranMonte, Asoke Valley since 2008. GranMonte’s international award-winning wines are made from finesh and freshest estate-grown produce with the use of innovative winemaking techniques that capture all the important aromas and tastes.

The euphoria of the transcendent Thai cuisine uniquely paired with the refined taste of GranMonte wines is open to public for PHP 6,500 nett/ person. Limited slots available. Book your reservations by calling 238-8888.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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Solane Kitchen Hero - YouTube

Solane is in search for the next culinary whiz. If you are a professional chef, and you want to be hailed the first-ever Solane Kitchen Hero, plus win 100,000php, and a culinary trip to Japan (grand prize), register now!!!

SOLANE KITCHEN HERO CONTEST MECHANICS

A. OVERVIEW:
SOLANE KITCHEN HERO CHEFS’ EDITION is a cooking competition of SOLANE LPG exclusive to Filipino professional chefs.

The challenge is to prepare a dish served as main course using at least one (1) ingredient inherent to the contestant’s province or region of representation.

The dishes must be prepared using only gas stove.

All dishes must be cooked. Ceviches (kilawin), salads, salsa, slaw, dips, that are not cooked can be presented only as side dishes or garnishes and will not be considered as main dish.

The competition is comprised of two (2) rounds:
Round 1: Regional Competition – Contestants from the different provinces of a Region compete to determine who among them will represent their Region at the National Competition.

Round 2: National Competition – All Regional Competition champions will cook-off to find out who among them will be hailed the Solane Kitchen Hero Chefs’ Edition Champion.

B. WHO ARE QUALIFIED TO JOIN:
1. Filipino professional chefs, aged 25-65 years old, residing anywhere in the Philippines.
2. Must have at least three (3) years of professional kitchen experience gained either locally or abroad.
3. Must be currently employed as a professional chef in a hotel, restaurant, or any food service establishment.
4. The entrants or their place of employment or business must be existing Solane LPG customers (upon confirmation of the corresponding local
distributors).

C. HOW TO JOIN:
1. Like the Solane LPG Facebook page at https://www.facebook.com/solane.ph/
2. Like and share Solane’s Kitchen Hero promo post together with the following hashtags: #SolaneKitchenHero2019 #SolaneLPG

3. Contestant will submit their contest entry via courier with the following details and attachments to be considered as official and qualified:
a. Province and Region represented
b. First Name
c. Middle Name
d. Last Name
e. Email address
f. Complete home address
g. Contact number
h. Birthday
i. Occupation
j. Place of employment or business name
k. Complete address of employment or business
l. Contact number of employment or business
m. Story or inspiration behind the recipe
n. Recipe name
o. Local ingredient/s used
p. Full text of recipe
q. Photo of contestant together with entry dish with caption or description
r. Certificate of Employment indicating tenure or Business Registration (if restaurant is owned)

4. Place complete entries and other requirements in a white letter envelope with the following label printed at the back of the envelope:
SOLANE KITCHEN HERO CHEFS’ EDITION
(Province and Region)

5. Send the entries via mail or courier to:
SOLANE KITCHEN HERO CHEFS’ EDITION
Isla LPG Corporation
14/F Citibank Center
8741 Paseo de Roxas, Salcedo Village
Makati City

D. PRE-SCREENING
1. Initial entries will be selected based on the following criteria:
a. Featured ingredient/s used – 50%
The recipe must include at least one (1) local ingredient inherent to the province being represented.

b. Originality and Creativity – 50%
The participant must creatively show a tested recipe which corresponds to the local ingredient/s being used. Photo and caption must contain a personal touch and what inspired them to create the dish.

TOTAL – 100%

2. A maximum of ten (10) shortlisted participants will be accepted per Region.

3. Qualified entrants will be notified via SMS, phone call, email and registered mail by Isla LPG Corporation’s official representative.

4. In the event that a Region has only one (1) contestant, that contestant automatically qualifies for the National Competition by default.

5. Deadline for submission of entries is on April 30, 2019.

E. THE COMPETITION
1. Prior the Regional Competition proper, contestants must present all of the following documents or requirements for validation purposes:
a. Two (2) valid IDs (driver’s license, passport, company ID, school ID) with picture, address and signature

b. Original copy of the registered mail

c. Print out of their submitted recipe

2. General Guidelines on Food Preparation and Presentation
a. Contestants are given sixty (60) minutes to prepare their dishes:
• Mise en place – 15 minutes
• Cooking and plating – 45 minutes

b. Dishes must be prepared using only LPG stove/s to be provided at the venue.

c. Contestants will prepare one (1) fully plated main course for photograph and display purposes.

d. They must also prepare two (2) smaller portions for the judges’ tasting.

e. While presenting their dish, contestants will brief the judges of their choice dish and answer further questions from judges.

3. Overall Criteria for Judging for all competition legs
a. Taste 40%
Flavor, balance, mouthfeel, texture, perfect sauce

b. Creativity & plating 20%
Unique cooking technique, creative plating and garnishing, use of required ingredients, visual appeal, balance in plating, portioning

c. Mise en place 10%:
Orderliness, cleanliness, no-waste policy

d. Cooking technique 25%
Safety, sanitation, time and space management

e. Judge’s discretion 5%
Personality, professionalism, grace under pressure

The judges’ decision is final. In case of a tie, the head of the panel of judges will break the tie.

4. Regional Competition
a. Contestants must prepare a main course using at least one ingredient inherent to the province being represented.

b. All competitors are required to bring their own kitchenware, utensils, towels, and ingredients needed for the preparation of their dish.

c. Before the competition starts, each work station will be checked by the committee to ensure that no item (e.g. ingredients, condiments, beverage) not listed in the official recipe entries have been brought in.

d. All preparation and cooking of dishes, including garnishes, must be entirely edible and crafted on the spot. Each contestant should provide their own show plates plus 2 serving plates for the judges. Sauce bowls and condiment saucers if needed, should also be provided.

e. There will be only one (1) winner per Region.

f. Regional Challenge winners will represent their respective Regions at the National Competition to be held on SEPTEMBER 07, SATURDAY, 2019 in Circuit Makati.

F. National Competition
The National Competition is composed of two segments: Semi-Finals and Grand Finals. Both segments will take place in one event.

SEMI-FINALS
a. A kitchen staff assistant will be provided for each contestant

b. Each finalist will be given a mystery box containing ingredient/s which they are required to use and incorporate into their food creations.

c. The mystery boxes will be opened at the same time.

d. Recipe making will be done on the spot.

e. A shared pantry will be available which all finalists will have access to. A list of these items will be given to the contestants to help them in their recipe making.

f. No-waste policy will apply, where all items that the contestants get from the shared pantry must be used in their dishes.

g. The top five (5) contestants with the highest scores will move on to the Grand Finals.

GRAND FINALS
a. A kitchen staff assistant will be provided for each contestant

b. Each contestant will be given a mystery box containing ingredient/s which they are required to use and incorporate into their food creations.

c. Recipe making will be done on the spot.

d. The mystery boxes will be opened at the same time.

e. A shared pantry will be available which all finalists will have access to. A list of these items will be given to the contestants to help them in their recipe making.

f. Upon returning to their stations, the finalists will be asked to swap their groceries / ingredients with the contestant to their right.

g. No-waste policy will apply, where all items that the contestants collected from the shared pantry must be used in their dishes.

h. The chef with the highest score will be declared the Solane Kitchen Hero 2019 Champion (Chefs’ Edition)

5. Prizes
a. Regional Competition
• 17 Regional Winners
o Cash: Ten Thousand Pesos (P10,000.00)
o Gift Pack worth One Thousand Pesos (P1,000.00)

• Consolation Prize
o Cash: Five Thousand Pesos (P5,000.00)
o Gift Pack / GC worth Five Hundred Pesos (P500.00)

b. National Competition
• 1 Grand Prize Winner
o Cash: One Hundred Thousand Pesos (P100,000.00)
o Japan Culinary Tour inclusive of airfare
o 5 days / 4 nights hotel stay with 4-Star accommodations
o Gift Pack worth Five Thousand Pesos (P5,000.00)

• 4 Grand Finalists
o Cash: Twenty Thousand Pesos (P20,000.00)
o Gift Pack worth Five Thousand Pesos (P5,000.00)

• 12 Consolation Prizes
o Cash: Ten Thousand Pesos (P10,000.00)
o Gift pack worth Three Thousand Pesos (Php 3,000.00)

Stay hungry,

thehungrychef

Nathaniel C. Uy

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The Peninsula Manila welcomes to the team Chef Radhey Shayam, who will be heading the kitchen of Spices. Spices is known for their Thai and Indian dishes, having someone from Northern India, the restaurant will forefront this regional cuisine in their menu.

To celebrate this occasion, The Peninsula Manila dished out a sneak peak of the new items Chef Shayam had introduced into the menu.

The night started off with an Indian Thali, served with Garlic Naan, a recipe Chef Shayam learned from his mother.

The Thali is composed of dishes that can be enjoyed “a la carte”.

1.) Papadum, a tandoor-baked thin, crisp, disc-shaped bread using seasoned dough.

2.) Indian Salad, made of ripe tomato, cucumber, red onion, fresh coriander.

3.) Murgh Makhani, Chef Shayam’s specialty also known as butter chicken, made from roasted Pamora Chicken, and best eaten with Naan or Basmati Rice.

4.) Chili Paneer, this “Indian-Chinese” dish is very reminiscent of Northern India cooking, imploring the flavors of Central Asia into their dishes.

5.) Malai Kofta, instead of meat, uses grated paneer, potatoes, nuts, and dried fruits.

6.) Goat Rogan Josh, a braised goat curry aromatic spices such as cardamom, cloves, and cumin.

7.) Dal Makhani, the very first dish Chef Shayam learned how to cook in his hometown of Rishikesh, a small town in Uttarakhand state near the Himalayan foothills that border Nepal and China.

8.) Matar Pulao, a basmati rice pilaf Chef Shayam made specifically for Spices in Manila.

9.) Raita Yoghurt, dahi or yogurt with cucumber, onion, and lemon juice.

At this point, it is important to first note that Northern Indian dishes are tad less spicy than what our connotation of Indian cuisine is in general. Also, they don’t use coconut milk that much, though they use nuts instead, as thickener to their sauces. This would be a great place to introduce people to Indian cooking, especially for people who are not used to eating tons of heat.

Aside from the humongous servings of Thali, we also got to try the Crispy Chicken Samosa, which again uses Pamora Chicken. This is a must have appetizer when in Spices.

Salmon Filet Tikka Masala, a definite first for me to try a tikka masala that uses Salmon Filet. This is a crowd fave for the night!

Last for our main course was Tandoori Jumbo Prawns served with coriander yogurt, and fresh mint.

For dessert, we were able to try the Mango Kulfi with Pistachio Cremeux, Cardamom Crumble, and Mango Jelly. A perfect way to end such a filling night.

The dinner was paired with creations made by Rico Deang, their new Beverage Manager.

The Mango Dawn, is Macaruya or local Passionfruit and Mango, with green-tea infused Vodka, Fresh Lime, and Sugarcane. Something refreshing and sour to soothe Manila’s heat.

For inquiries or further information, please call +63 (2) 887 2888, extension 6694 (Restaurant Reservations), email diningpmn@peninsula.com or visit the website peninsula.com.

Stay hungry,

thehungrychef

Nathaniel C. Uy

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