Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
With seven grams of protein per serving, peanuts turn this parfait into an energy-packed dessert. Read more
Delicious cranberry cookies
HerWord columnist Dolly Dy personally enjoyed the cookie demonstration of Chef Carla Leopoldo Valencia for Kitchen Aid during the FLAVORS Culinary Challenge 2013. She made delicious Cranberry Cookies and Dolly shares with us its recipe. Read more
Deck the halls with combs of honey
Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. Read more
A hearty salad
With basic ingredients you can easily find in your kitchen, Electrolux celebrity chef endorser Chef Bruce Lim shares his own Prawn and Grilled Pineapple Salad with Dalandan Vinaigrette that is sure to please your taste buds and satisfy your cravings. Read more
The upside down dessert
Pineapple Upside Down Cake may have first become popular in the 1930s, but a more healthful version is a treat today. Read more
Shrimp are big on nutrition
Experts recommend that people consume at least two servings of seafood such as shrimp each week. Read more
Cheesy, corn-y treat
Binake should be a good baon idea for schoolkids because it has cheese and corn in it and is definitely a lot healthier than chips. It's also easy to pack inside a lunchbox. Read more
We're right in the middle of the Lenten season, which culminates with the observance of the Holy Week come last week of March. Since the Philippines is a predominantly Catholic country, most of us are already observing regular fasting, especially on Fridays, which, to most of us, are 'Meatless Fridays' for the duration of Lent. This means no pork, no beef, no chicken—just fish, seafood and vegetables.
This is why I think one of the recipes that I picked up from the Stopover Aklan regional food promotion which is ongoing at InterContinental Manila's Café Jeepney until March 24, 2013, comes in very handy. It's Fish Kinilaw, which is a specialty appetizer in Western Visayas, where Aklan (home to the world-famous Boracay Island) belongs. Different places have different versions of the kinilaw, also known as kilawin or the Filipinos version of Fish Ceviche. The one of Aklan really capitalizes on freshness of ingredients, particularly of the tanguingue fish.
A collaboration of InterContinental Manila, the Provincial Government of Aklan and the Provincial Tourism Council of Aklan, Stopover Aklan brought to Manila very talented Aklanon chef Arlyn Conanan, who unselfishly shared this recipe. I'm sharing it with you in time for the season of Lent.
250 grams fresh tanguingue fish
1/4 cup vinegar
1 tsp. salt
1/4 tsp. sugar
1 tsp. chopped ginger
2 tbsps. calamansi juice
1 pc. medium-sized red onion, diced
onion leeks and hot peppers for garnish
1. Peel off skin of fresh tanguinguie fish, and cut fish into cubes. Set aside.
2. Combine vinegar, salt, sugar, ginger, calamansi juice and onion. Mix well.
3. Add vinegar mixture to the cubed fish. Mix and make sure the cubed fish is marinated well.
4. Garnish with onion leeks or hot peppers.
5. Serve chilled.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.