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Bongga sa Kusina Recipes from Sarap Diva: A peek into Regine Velasquez-Alcasid’s kitchen and more

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Get your copy of Bongga sa Kusina Recipes from Sarap Diva! *Available at National Bookstore branches nationwide | SARAP DIVA airs every Saturdays, 10:30am on GMA Network | All rights reserved

In Sarap Diva, Regine shows a side of her persona that is most real. At home, she is the queen in her own kitchen, where she turns cooking into an art and leaves friends and family in awe of her delicious dishes.

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At present, SARAP DIVA has been awarded the Anak TV seal for two consecutive years in a row

The cooking and lifestyle show is nearing its fifth year wherein the Asia’s Songbird and Cooking Diva candidly shares her kitchen adventures on and off cam since she took to heart how to cook, “Para ma-impress ang asawa (Ogie Alcasid) ko.”

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SARAP DIVA Staff’s surprise birthday party for Cooking Diva Regine a couple of years ago.

Aside from Regine’s recipes, the show’s resident Chef, Jonah Trinidad works with her to come up with dishes that are affordable, easy to cook and DIVAlicious for the Kapitbahays.

Uploaded every week after airing on its official Facebook Page, the popularity of the recipes generously shared and cooked by celebrities during the show eventually gave birth to the cookbook, ‘Bongga sa Kusina Recipes from Sarap Diva.’ 

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Michelle Van Eimeren’s ‘Hainanese Chicken,’ Alden Richards’ ‘Paksiw na Lechon’ and Marian Rivera’s ‘Talaba Tempura’ are some of the recipes featured in the cookbook. The recipes are a breeze to follow since they are indexed according to course and occasion along with its preparation time, cooking time and serving size.

At present, the show has been awarded the Anak TV seal for two consecutive years in a row. Also worth noting that recently, internationally-acclaimed Philippine Chefs like Chef Claude Tayag (Bale Dutung) and Chef Sau Del Rosario (Cafe Fleur) generously shared their recipes straight from the kitchens of their restaurants. Regine in turn, made her versions drawing inspiration from said dishes which were a hit. Who knows, with such positive response, a second cookbook might just be in the works!

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Want to know more? Get your copy of Bongga sa Kusina Recipes from Sarap Diva (available at National Bookstore branches nationwide)

SARAP DIVA airs every Saturdays, 10:30am  on GMA -7.

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Café Fleur : Cooking its way to your heart through Chef Sau’s travels

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Café Fleur’s facade | All rights reserved

Café Fleur‘s facade, landscape and exterior design by Jay del Rosario.

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Crispy Pork Belly Macadamia Truffle Kare-Kare | Cafe Fleur | All rights Reserved

Crispy Pork Belly Macadamia Truffle Kare-Kare is their signature dish. Café Fleur sold 50 orders of this in one night a few weeks ago. That’s almost 50 kilograms of pork belly!

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Tamales Capampangan | Café Fleur | All rights Reserved

According to Chef Sau, Tamales Capampangan or bobotu is a dish we learned from the Mexicans. Its is made of rice flour, peanut and coconut milk topped with choices of chicken, ham, nuts and egg.

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Truffled Tinapa Mousse and Bulanglang | Cafe Fleur | All rights Reserved

Café Fleur’s Truffled Tinapa (Smoked fish) Mousse and Bulanglang (Guava Sinigang)

Tinapa or smoked fish is a popular native delicacy usually made from Black fin scad or Bangus (Milkfish)

Bulanglang is a Filipino vegetable stew with fish. It is different from Pinakbet becasue its has more soup and has dark leafy vegetables.

Sinigang or singgang (Malaysian) is a savory and sour Filipino soup or stew which uses tamarind as souring ingredient. There are also different ingredients being used like kamias, guava, tomatoes, etc.

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Sisig Foie Gras, Tamales Pampamgueña and Ukoy | Cafe Fleur | All rights Reserved

Café Fleur serves simple food with extraordinary flavors like Sisig Foie Gras, Tamales Pampamgueña and Ukoy above and Rellenong Bangus (Stuffed Milkfish) below. Continue reading “Café Fleur : Cooking its way to your heart through Chef Sau’s travels”

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Chef Sau: Twenty Years of Love + Cooking ‘The Homecoming’ book launch

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Chef Sau del Rosario book launch on April 18 is more of a ‘homecoming,’ to be held at Cafe Fleur in his native Pampanga.

Cafe Fleur is his newest ‘baby’ which has drawn flocks of foodies to Angeles to have a taste of Chef Sau’s Avant-Garde take on Kapampangan dishes.

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About the Author:

Chef Sau del Rosario took up Hotel and Restaurant Management at University of the Philippines Diliman before migrating to Las Vegas to join his family.

After two months he went to France to study, trained at Restaurant L’universe in Nice and then transferred to Le Divellec in Paris.

He recalled that in France (2007), he experienced all the ‘maltrato’ which in hindsight was a real learning experience which helped him grow. His colleages at Le Divellec made fun of him by throwing the fish and Chef Sau will catch it using his apron. It would at times (intentionally) hit his face or they would long throw it so he would run after it. Continue reading “Chef Sau: Twenty Years of Love + Cooking ‘The Homecoming’ book launch”