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Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes

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Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
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Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
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Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved
blog_chef tatung book_sinuglaw n kilawing kambing_recipe
Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved

About the Author:
Michael Giovan Sarthou III, popularly known as Chef Tatung, is a chef, writer, and culinary heritage advocate. He developed his love for cooking while growing up in Cebu where his grandmothers would let him help cook in the family kitchen. In 2010, he burst onto the restaurant scene with the popular Chef Tatung’s, which explored Philippine regional specialties in all their diversity. Since then, Chef Tatung has become a jovial, engaging media presence. Continue reading “Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes”

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Chef Tatung: Philippine Cookery From Heart To Platter book launch

From Heart to Platter Cover
Philippine Cookery: From Heart To Platter by Chef Myke Tatung Sarthou | Book design by Ige Ramos | Photography by Paulo Valenzuela

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Chef Tatung Sarthou is one of the Philippines’ most sought after chefs, well known for his passion for Philippine cuisine and his many social and culinary advocacy. Today, his love for Filipino cooking finds fruition in his first book, Philippine Cookery: From Heart to Platter.

In all his endeavors, Chef Tatung champions indigenous cooking methods, supports small farmers around the country, and promotes Philippine cuisine.

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Chef Tatung believes that, in order to cook Filipino, one must cook out of love, honestly and simply, without pretension.
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Elated with this signed copy of Chef Tatung’s book.

Chef Tatung’s many years of research around the country explores ingredients like vinegar, coconut, rice, as well as traditional kitchen tools like the palayok or claypot, and bamboo tubes used for boiling.

His book has ten engrossing chapters which includes basic cooking methods and techniques for readers to understand Philippine cuisine’s historical roots as well as how to learn to cook it at home, with 71 recipes of basics like tinolang manok, kare-kare, adobong pusit and more unusual fare like bulanglang, piyanggang, pinaupong manok sa asin.

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Hand-painted cake by Chef Edward David Mateo

About the Author: Continue reading “Chef Tatung: Philippine Cookery From Heart To Platter book launch”

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Food Tastings Summer Picnic Eats: Chilled Summer Spaghetti recipe

Summer Salad | www.urmajestysire.wordpress.com | All rights reserved
Chilled Summer Spaghetti | http://www.urmajestysire.wordpress.com | All rights reserved

INGREDIENTS: *Recipe shared by Chef Myke Tatung Sarthou using ARLA diced feta cheese
2 cups Greek yogurt
1 onion, minced
1 cup cucumber, seeded and diced
1 cup pineapple tidbits, drained
1 cup fresh rpe mango, diced
1 cup boiled or grilled chicken, diced
4 tbsp honey
ARLA diced feta cheese
500 grams spaghetti noodles, cooked al dente
salt & pepper to taste

PROCEDURE:
– Cook pasta and drain. Toss with a little olive oil and chill in the fridge

– Season yougurt with the honey, onion, salt and pepper

– Toss the yogurt over the pasta and then mix the otehr ingredients

*Best served chilled

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Food Tastings Summer Picnic Eats: Coffee Bubble Cooler recipe

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Coffee Bubble Cooler | http://www.urmajestysire.wordpress.com | All rights reserved

INGREDIENTS: *Recipe shared by Chef Portia Baluyot using ARLA Full Cream Milk 
1 cup ARLA Full Cream Milk
2 shots espresso
3 tbsp condensed milk
ice cubes
vanilla ice cream
cocoa powder
black tapioca pearls

PROCEDURE:
Continue reading “Food Tastings Summer Picnic Eats: Coffee Bubble Cooler recipe”

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Food Tastings Summer Picnic Eats: Chicken and Dried Mangoes Baguette Sandwich recipe

Chicken and dried Mangoes Bagutte | www.urmajestysire.wordpress.com | All rights reserved
Chicken and dried Mangoes Baguette Sandwich | http://www.urmajestysire.wordpress.com | All rights reserved

INGREDIENTS: *Recipe shared by Chef Eau Lautriso using Bakers Maison bread

1 Bakers Maison Baguette Parsienne (14″)
1/4 cup diced red bell pepper
1/8 cup mayonnaise
1/2 tsp salt
1 tsp minced garlic
1 tsp ginger
1 tsp cayenne pepper
4 thick slices of chicken breast
4 slices of dried mangoes
2 leaves of lettuce
1/4 up of water

PROCEDURE: Continue reading “Food Tastings Summer Picnic Eats: Chicken and Dried Mangoes Baguette Sandwich recipe”