Watch and Enjoy Our Cooking Shows!



Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to :) SUBO, MGA KAPATID!



Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food

What is Filipino Food

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food    


Amazing things are happening at Watami Japanese Casual Restaurant!

With the restaurant’s “Ishokuya” concept highlighting a balance of three elements—delicious food, great ambience and good service — guests are guaranteed to have “Watamazing” Japanese experience! They will be amazed at the wide variety of authentic Japanese fare PLUS new dishes.

Watamazing new Japanese sensations!

“We regularly update our menu and introduce novelty to our selection.  Variety means more excitement and more reasons for guests to come back to our restaurants,” says Ms. Lisa Ronquillo, AVP-Marketing of The Bistro Group.  “After all, Watami is not just about ramen or tonkatsu, Our menu is extensive – we have different Japanese dishes from sushi, sashimi, skewers, hotpots to stone pots and so much more.  We want to have happy diners who can indulge whatever cravings they may have at Watami.”

Take note of Watami’s   new offerings dishes such as the Chicken and Egg Rice Bowl Set (P235) —a bowl of steaming rice topped with chicken chunks perfectly cooked in scrambled eggs.

Watami’s assorted ramen are a must.  They are made with freshly-cooked broth and fresh noodles. Slurp the flavorful shrimp ramen soup and enjoy its toppings made up of shrimp skewers.  These are all in  Ebi Tonkotsu Ramen (P425), truly bowl of goodness.  The Seafood Sumo Wrestler Hotpot (P395) does not disappoint especially those with huge appetites partial to bold flavors.  Taste the mouth-watering combination of tofu, pork belly, fresh mussels, clams, squid and shrimps simmered in Butechige soup and Tategi paste.

Then there’s the Yakiniku Beef Roll (P295) that has sumptuous layers of Yakiniku beef with sweet Anko paste sushi roll. But if you prefer an alternative to beef, Watami’s Spicy Salmon Tempura Roll (P195)fried tempura-style salmon seaweed sushi roll with Yakitori sauce—is the best option.

Another new addition is Takoyaki. This Japanese snack which first became popular in Osaka  in 1935 by a street vendor named  Tomekichi Endo, has become a favorite in Japanese restaurants, preferred by many for its assorted fillings.

At Watami, there are several Takoyaki flavors. Should you need a quick bite on the road or a light meal, the Omatsuri Takoyaki (coated in a special sauce, sprinkled with Aonori and Bonito flakes and topped with mayo, P165) is ready to please your palette. Munching on the Kansai-style Takoyaki with Mentai Cheese (glazed in a special sauce, drizzled with Tempura flakes and topped with Mentai Cheese, p195) should also  be included in your must-haves.

For the workaholic-foodies, lunch has become more appetizing with new and big flavors at the right price starting at P225, available Monday to Friday from 11a.m. to 3 p.m.

Watamazing authentic Japanese way!

Watami Japanese Casual Restaurant started as a humble dining outlet in Tokyo and has fully grown to be one of the ‘Asian sensations’. With over 700 stores in Japan and in Asia   including those in Hongkong, Shenzhen, Taiwan, Shanghai, Singapore , Guangzhou, Malaysia and the Philippines, Watami opened its doors in Manila in  2012 much to the delight of Filipino foodies who are fond of Japanese cuisine.

Watami sports a casual dining look and ambience enhanced by its laidback and modish interiors.  Because it carries the authentic Bistro Group of restaurant signature service, guests are given the utmost customer care the moment guests are welcomed into its doors.

True to its original concept, Watami continues to provide a variety of delicious and authentic Japanese food in a casual environment, at affordable prices!

Visit any Watami store and enjoy these sumptuous new dishes beginning this October 2014.  Keep on checking their Facebook for updates. Also ongoing in all Watami branches is   #WatAmazingThursdays promo, that offers half- off on some of the bestselling dishes.

Watami Japanese Casual Restaurant is located at the Second Level, Veranda/Bayside section of the Mall of Asia, Level 6 East Wing Shangri-La Plaza Mall Mandaluyong City and at the Ground Floor of The New Glorietta Mall Ayala Center, Makati City.  For inquiries and reservations, call (02) 836 7141.


Takoyaki Mentaicheese





Sumo Wrestler







Shrimp and Pork Bone Soup Ramen







Spicy Salmon Tempura

Hamilton Beach Blenders Beauty, Brawn and Precision Blending

You know you have a good blender when you can make a hundred and one delicious things with it – and not just smoothies.

One of the more popular brand of blenders used in many coffee shops, bars, hotels and restaurants around the world is Hamilton Beach, known for its commercial-grade blenders equipped with technologically advanced features that encourage creativity behind the bar.

Thanks to HKR Equipment Corporation, local food businesses have easy access to a many high-quality international equipment brands specially designed for the food service industry. A leading and trusted distributor since 1993 with headquarters in Makati City, HKR carries a portfolio of kitchen solutions for commercial purposes, including fryers, rotisseries, heated displays, blast chillers, chopper grinders, meat saws, granita and gelato machines as well as blenders and mixers.

When it comes to blending drinks, Hamilton Beach enjoys a long history of creating the perfect concoction and HKR carries two of the brand’s high performance blenders loaded with intelligent features – the Hamilton Beach HBH750-CE (Eclipse) and HBH550-CE (Fury) models.

Ideal for handcrafted drinks, shakes and smoothies, the Hamilton Beach HBH750-CE (Eclipse) produces consistently smooth results each time. This brawny blender is outfitted with the Wave~Action System which continually forces mixture down into the blades for a super smooth texture while another smart feature called QuietBlend technology reduces noise to conversation level.

Meanwhile, baristas can cut prep time in half by selecting from over 100 pre-progammed blending cycles with the One-Touch Blending Function, while the built-in Easy-To-Remove Quiet Shield feature allows for faster clean-up.

A refreshing cocktail, while it may look simple, demands precision to concoct. The Hamilton Beach HBH550-CE (Fury) ensures no ice chunks end up in your party drink with its powerful precision blending feature with pulse action. Made with an all-metal drive coupling to keep up with the demands of the busiest bars, the Fury blender also features the Wave~Action System as well as 2 speeds plus a pulse button, a powerful 3 HP motor, a break-resistant container with easy-to-read measurement marks and a timer with automatic shutoff so the operator can do other things while the concoction blends perfectly.

Both blenders are backed by company warranty but HKR Equipment Corporation also offers reliable after-sales service to ensure customers get the most value and mileage from their purchase.

Included in the company’s post-purchase service are genuine parts supply, preventive maintenance, installation, testing, commissioning, overhauling and refurbishing, warranty coverage of parts and labor, maintenance and repair cost analysis, training on equipment care and use, pull-out and delivery of equipment, parts and service advisories.



HBH750 (Fruit)—Ideal for handcrafted drinks; it consistently produces smooth results. Its QuietBlend technology reduces noise to conversation level.








 HBH550—a high performance blender with intelligent features that provide 100 percent assurance of great cocktails all the time with its powerful blending feature coupled with pulse action.

At Bulgogi Brothers 3 ways to enjoy Shabu-Shabu

A mixture of thinly sliced meats and vegetables in bubbling broth is what typically comes to mind when thinking of Shabu-Shabu. But there’s more to this time-honored culinary tradition than blanching ingredients in hot soup.

Bulgogi Brothers, a Korean BBQ restaurant that has successfully brought the authentic flavors of Seoul in the country with its soulful Korean dishes, introduces 3 ways to enjoy the popular hotpot with the launch of its Korean-Style Shabu-Shabu.


Bulgogi Brothers Mixed Seafood Hot Pot



Bulgogi Brothers Mixed Seafood Hot Pot



Bulgogi Brothers Galbi Tang Large Bone Hot Pot

            There are numerous speculations as to the origins of Shabu-Shabu but one widely-held theory links it back to the Genghis Khan period in the 13th century. It is believed that the leader of the Mongolian Empire conceived this form of cooking as a time-saving and nutritious way to feed his army while conserving their limited resources at that time. The name Shabu-Shabu, it is said, was coined after the sound produced when meat is “swished” in boiling water.

Over at Bulgogi Brothers, guests are transported back to a cooking ritual imbued with the concept of sharing comforting and filling food by gathering around a large pot of steaming soup with family and friends.  Korean-style Shabu-Shabu follows a certain ceremony, similar to a degustation of different tastes and flavors as the meal progresses.

The feast begins with the server pouring a tasty broth onto the pot, bringing it to a brisk simmer by cranking up the heat on the metal hot plate. Guests can savor the stew with an additional order of rice.

Next, a plate of Ramyun noodles arrives on the table. Because shabu-shabu encourages guests to be their own cook, they can toss the noodles together with the meat and other vegetables for a distinctly flavorful pot of Ramyun noodles.

Towards the end of the meal the server creates tasty rice porridge (juk) from the same shabu-shabu broth with Korean rice topped with seaweed, vegetables and egg for a truly filling meal.

For a unique flavor that’s suited to their liking, diners have the option to choose what meat goes into their hotpot. There’s Beef and Veggies, beef bulgogi on a garden of leeks, peppers, cabbage, bean sprouts and mushroom; Ham and Sausage, a marriage of American and Korean flavors with ham, sausage, cabbage, bean sprouts, mushroom and gochujang (Korean hot chili paste); and Mixed Seafood, a plate of fresh and plump clams, blue crab, mussels and squid cooked over a spicy broth.

Say “Ahn-nyung-ha-se-yo” to Bulgogi BrotherS’ NEW BRANCH IN GLORIETTA 2

Bulgogi Brothers, which celebrates the multi-faceted cuisine of Korea, was brought to the country by The Bistro Group of Restaurants. Opening its first branch in the Philippines in 2011 at Greenbelt 5, the restaurant franchise from Korea has since aggressively pursued expansion following the enthusiastic response of the local market.

Coinciding with the opening of its Glorietta 2 branch is  the  launch of the latest additions to the menu that include new bulgogi variants like  Beef Belly BBQ, Mushroom, Beef Brisket, Pork Bulgogi  and King Galbi Tang.

Bulgogi Brothers has branches in Greenbelt 5, Alabang Town Center, Mall of Asia  and Glorietta 2.  Opening soon is a new outlet in Newport Mall, Resorts World.


Here are three super suggestions from The Maya Kitchen that are guaranteed to make meriendas at home especially on weekends something to look forward to.

      Make in-between meals more exciting particularly the afternoon snacks more exciting with savory treats from The Maya Kitchen. Homemakers may prepare any of the three delicious treats below—Bacon Broccoli Quiche, Spicy Tuna Croquettes and Biscuit Burger ahead of time. They may be kept frozen for a few days, thawed then cooked just before serving.

     With the many incidences now of tummy discomforts, liver concerns and other health issues cropping out and particularly targeting the young, it’s wise to have snack treats at home. That way, parents can have greater peace of mind knowing that their kids are at home enjoying their savory snacks with non-soda, healthy beverage.




Pastry Crust:

1-3/4 cups Maya All Purpose Flour

¼ tsp. salt

¾ cup cold butter

4-5 tbsps. cold water


½ cup spinach leaves, blanched

1 med. sized onion, sliced

½ cup yellow bell pepper, sliced

1 cup broccoli florets, blanched

100 gms. bacon, half-cooked

½ cup cream

¼ cup milk

½ cup gruyere cheese, grated

¼ cup parmesan cheese, grated

salt & pepper to taste


  1. Preheat oven to 375F.
  2. Prepare crust: In a bowl, combine flour and salt. Cut in the butter until the batter resembles coarse crumbs. Add enough water to form a ball of dough. Divide dough into 2 portions and press evenly on the bottom of two 14×5-inch non-stick quiche pan with removable bottom. Blind bake the crust for 10 to 15 minutes. (Blind bake is a process of baking the crust without the filling.)
  3. Prepare filling: Combine all ingredients. Set aside.
  4. To assemble: Pour filling into the cooked crust. Put in the oven and bake for 30 minutes or until set and golden brown.





Rice Base:

2-1/2 to 3 cups Japanese rice, cooked

1/3 cup vinegar

½ pc. Konbu

2-3 tbsps. sugar

1-2 pcs. Nori sheets, cut into strips

Tuna Filling:

250-300 gms. fresh tuna*

1/3-1/2 cup Japanese mayo

2 tbsps. spring onions, finely chopped

½ tsp. Togarashi (Japanese pepper spice)

La-yu (Japanese chili oil, as needed)

salt & pepper to taste

*(fresh salmon or canned tuna chunks in brine may also be used)


Maya All Purpose Flour, as needed

eggs, beaten, as needed

fresh panko, as needed

oil for frying


  1. Rice base: Put rice in a wooden or glass bowl. In a pot, boil together vinegar, salt, konbu and sugar. When done, pour vinegar mixture over cooked rice and gently mix in cut nori. To mix the rice grains without damaging them, mix the rice by using a slicing motion. Remove moisture by using a hand fan or an electric fan. Keep rice covered with a damp cloth, set aside.
  2. Tuna filling: Mix gently all ingredients in a bowl. Set aside.
  3. To assemble: Scoop about 80 to 100 grams of prepared rice and spread onto the palm of your hand. Place a small amount of tuna filling at the center and enclose with rice, creating a small log. Dredge croquette in flour then dip into beaten eggs; cover with panko. Repeat procedure until all ingredients are used up.
  4. Refrigerate for 20 to 30 minutes before frying.
  5. Best served with mayo-wasabi or soy sauce-wasabi dip.






2 cups Maya All Purpose Flour

1 tbsp. baking powder

¼ tsp. baking soda

1 tsp. salt

1 tbsp. sugar

2 tsps. parsley, finely chopped

2 tbsps. shortening

2 tbsps. butter

½ cup milk

1 cup yogurt

Burger Patty:

500 gms. ground beef

1/3 cup raisins, chopped

1/3 cup onions, finely chopped

¼ cup Dijon mustard

liquid seasoning to taste

¼ cup Maya All Purpose flour

1 tsp. salt

1 tsp. ground black pepper

slice cheese of your choice (optional)

lettuce (optional)


  1. Prepare biscuit: Preheat oven to 425F. In a bowl, combine flour, baking powder, baking soda, salt, sugar and parsley. Cut in the shortening and butter until the mixture resembles coarse crumbs. Combine milk and yogurt. Pour gradually into the dough until it starts to pull away from the sides of the bowl.
  2.  Knead the dough on a floured surface and roll until 1-inch thick. Cut the biscuit with a large cutter and place on a greased baking sheet. Bake for 10 to 15 minutes or until golden brown. Cool.
  3. Prepare patty: Combine all ingredients in a bowl. Form burger patties and cook using a non-stick pan.
  4. To assemble: Slice the biscuit crosswise and remove the top part. Place a burger patty at the center. Put cheese and lettuce, if desired. Top with the other piece of biscuit.
  5. Yield: 4 to 5 servings

AMY BESA – Chef with a Huge Mission

Believe it or not, she has won thousands of palates in the Big Apple with adobo, sinigang and even the unique, kinagang.

Amy Besa (left)—chef, book author, restaurateur and advocate of Filipino cuisine with Chef Joseph Galvez and Chef Patricia Benedicto at The Maya Kitchen cooking demo.

       The Philippines with its 7,100 islands has a very exotic cuisine. Put in the influences that came from the Chinese, Spaniards and Americans and Juan dela Cruz’s cuisine gets more exciting. However, Pinoy cuisine did not easily win global approval; some say it’s because the food lacks cosmopolitan appeal, the range is limited and very often, the presentation does not attract the eye nor the palate.

Thanks to the dedicated efforts of Amy Besa and Romy Dorotan who did not scrimp on efforts to tell the world what a wonderful cuisine Juan dela Cruz has. The husband-and-wife chefs opened their first restaurant, Cendrillon in Manhattan some 13 years ago. When real property expenditures became too much for their pockets, the dynamic duo moved to Ditmas Park in Brooklyn. Their restaurant with its wealth of Filipino culinary treasures, is now called Purple Yam, yes after every Pinoy’s favorite root crop—ube.

      The move to a new location did not diminish Amy and Romy’s followers. Peter Kaminsky, food critic and author of numerous books on cooking said, “ Brooklyn has become the ‘It’ borough, the place where food energy reaches critical mass. Amy and Romy are right on the crest of the wave. It’s great to have them.”

       The couple do not only cook and win palates, they also present the distinct circumstances in Philippine history which contributed to the uniqueness of our cuisine. Their continuing research on Pinoy food and their unrelenting commitment to promote it resulted not only to Purple Yam’s sought-after menu. The couple has written an extraordinary book, “Memories of Philippine Kitchens” which should be a part of every serious culinary student’s readings.

       The book, available in the Philippines through National Book Store, won the International Association of Culinary Professionals (IACP) 2007 Jane Grigson Award for scholarship. It has been cited for its “quality of research and writing.” The book was also a finalist for the Julia Child First Book Award.

       When Amy did a cooking demo at The Maya Kitchen, she shared that they wrote the book and chose dishes that would make “Filipinos experience the many ingredients in our environment that are unknown, unappreciated and ignored. These are the flavors of our cuisine and culture and that is what Filipino food is all about.”

The renowned Filipino food advocate was not only here for a cooking demo, she is happy to invite everyone to Purple Yam in 603 Nakpil corner Bocobo streets, Malate, Manila. (However, dining is by reservation only, so please call 523-3467.) It’s a great way to rediscover Filipino cuisine, savor its unique deliciousness and celebrate the flavors that are truly Filipino.

      Amy presented 5 dishes during The Maya Kitchen demo; here are 2 very unique delights you might want to try in your kitchens.




Burnt Coconut Cream:

2 (16 oz .each) packages frozen,

grated coconut

1 cup coconut sap or rice vinegar

2 cups canned coconut milk

5 cloves garlic, peeled

1 pc. fresh ginger (about 1-inch), peeled & sliced

2 shallots, peeled & sliced

2-3 bird’s eye chilies (optional)

8 pcs. Chinese eggplants

sea salt to taste


  1. 1.      Preheat oven to 400F. Defrost the coconut and mix with the coconut sap or rice vinegar, kneading to extract as much cream from the coconut as possible. Wrap the coconut-vinegar mixture in cheesecloth and squeeze the coconut milk into a bowl until all the milk has been extracted (this should yield approximately 2-1/2 cups of liquid). Set aside.
  2. 2.      Spread the squeezed, grated coconut evenly on a baking sheet and bake, stirring every 15 minutes, until it is dark brown, about 50 minutes. Turn on the broiler, and place the baking sheet under it for another 5 to 10 minutes to slightly char the coconut—but be careful not to burn it too much.
  3. 3.      In a saucepan, combine the extracted coconut milk, half the pan of burnt coconut, the canned coconut milk, garlic, ginger,, shallots and chilies (if using). Bring to a boil, then lower the heat and allow the mixture to simmer for 10 minutes. Strain through a very fine mesh sieve, using the back of a spoon to squeeze as much liquid as you can. Return the liquid to the saucepan and keep warm while grilling the eggplant.
  4. 4.      Place the eggplants on a stovetop grill or under a broiler and cook until the skin is charred and the interior is soft. When just cool enough to handle, peel the eggplants and use a fork to spread and flatten the flesh a little. Season to taste with sea salt.
  5. 5.      Arrange the eggplants on a serving dish and pour the warm, burnt coconut cream over them. Top with Romy’s White Bitter Melon, Guava and Nectarine Salad or Pomelo, Watermelon and Papaya Salad.

Note: Freeze small portions of the burnt coconut cream for future use. Burnt coconut cream may also be used for Chicken Adobo instead of canned coconut milk.

       For The Maya Kitchen demo, Amy used a veggie mix of carrots, lettuce and singkamas. She recommends other greens like talbos ng sayote, Baguio watercress, alugbati, pansit-pansitan and saluyot. In Quezon Province where she discovered Kulawo from pottery artist, Ugu Bigyan, Amy said that he used puso ng saging. Her friends from Laguna provided the talong version. To get more familiar with other Pilipino ingredients, she also suggests the use of vinegar from kaong and mango instead of the vinegar we have been used to.

       At Purple Yam, Kulawong Talong is served as a salad with the burnt coconut cream as dressing.




1 lb. pack of fresh banana leaves

½ cup lime juice

1 or 2 pcs. red or green chilies, chopped

2 cups crabmeat

4 (about 1 lb. per pack) unsweetened buko, shredded

coarsely chopped & drained

2 pcs. shallots, thinly sliced

4 pcs. scallions, white & green parts, thinly sliced

1 tsp. salt

½ tsp. freshly ground black pepper

2 stalks lemongrass, cut into 2-inch pieces then cut lengthwise


  1. 1.      Cut out 8 pieces size 10 by 12 inches of banana leaves. Cut off the tough rib at the top of the leaves. Cut out ¼-inch widthwise strips of banana leaves to use for tying the kinagang—you’ll need to tie  2 or 3 of them together to make them long enough to fit around the kinagang.  (Alternatively, you can use kitchen strings.)
  2. 2.      Combine the lime juice and chilies in a small serving bowl; set aside.
  3. 3.      In a large bowl, combine crabmeat, buko, shallots, salt and pepper.
  4. 4.      Place 1 cup of the crabmeat mixture in the center of each banana leaf section. Flatten to create a square shape about 4-inches. Place 2 lemongrass sections over the mixture.
  5. 5.      Firmly wrap the kinagang in the banana leaves by folding over the sides, first lengthwise, then widthwise. Place seam side down and tie together on either side with the banana leaf strips or kitchen strings.
  6. 6.      Place the kinagang in the steamer basket placed over simmering water. Cover and steam for about 5 minutes, just to heat through. Unwrap the kinagang and serve with lime-chili mixture.

Notes:  A. The above mixture makes 8 pieces of kinagang which is like a tamale. Kinagang originated from Bicol; seafoods are used instead of rice or coconut. Aside from crabmeat, talangka may also be used as well as scallops and shrimps or a mixture of seafoods.

              B. The above version is from Irosin and is served as a special appetizer at Purple Yam.

C. Pass the banana leaves over flame to make them more pliable.

Bulgogi Brothers Shabu Shabu Invite – September 10, 3 pm Greenbelt 5


‘Scattered Nebulae’ at Chef Jessie Rockwell Club

This whole month of September ‘Scattered Nebulae,’ an art exhibit by dermatologist cum artist Dr. Monina Macam is on show at Chef Jessie Rockwell Club, Amorsolo Square, Rockwell Center, Makati City.

This is the third exhibit by Macam whose first two series Flowers in Bloom Part 1 and Part 2 depicted flora not in their natural form but with distortions in vivid colors.

This time, in Scattered Nebulae, the form is completely removed with free, energetic strokes and drips running across the canvas drenched in bold dramatic shades.


            Macam’s foray into art started in 1997 when she played the role of muse for masters Cesar Legaspi, Onib Olmedo, Solomon Safrid and Efren Samson.

Almost a decade would pass for Macam to pick up the brush herself taking up art courses and learning how to play with charcoal, water color, acrylic and oils. Her effort did not remain unnoticed. Noted artists Ramon Olazo, Al Perez and William Chua gave her encouraging feedbacks. In 2010, Mar Bongalon tutored her to further her study in abstractions.

Macam remains a dentist by profession but has found a true calling in the arts. For her, science and art need not be completely at odds but rather can compliment each other. One is logical, the other imaginative. Together they can create something uniquely beautiful.

For more information, call Chef Jessie Rockwell Club at 890-6543 or 890-7630.


In 1984, Paul Izon Reyes and his classmates frequented an unassuming hole-in-the-wall eatery at the corner of Kalayaan and Salamanca streets in Makati during their grade school days in front of their school. That place was Rufo’s Famous Tapa, one of the first restaurants that opened 24 hours, seven days a week.


After three decades, Reyes is now its proud owner and president, expanding the brand and making it a household name.

Looking back.

Back then, Rufo’s was also a favorite post-party refuge where people would meet after a night of partying, have midnight snacks or early morning coffee.

Everyone who wanted freshly-cooked, real food (not fast food), who enjoyed the simple wooden seats and open-air dining 24/7, would come together at Rufo’s.

“It was like a ‘best-kept secret’ for people”, like me, who knew where to go for budget-friendly Filipino comfort food with the best tapa to match its no-frills ambience,” Reyes said.

He loved the place so much and ate there so often it was like his second home. So when he returned from taking care of a US-based family business after college, he did the next best thing.

“I bought the brand in 2003,” Reyes smiled

30 Years and More

“I grew up seeing my parents open up businesses, closing some and opening others again.  And so I wanted to do my own thing as an entrepreneur,” he said. When Reyes took over Rufo’s Famous Tapa, he ensured that serving delicious, affordable and freshly-cooked Pinoy food 24 hours a day, 7 days a week was his top priority.

Reyes relocated Rufo’s original store last year when the lot owner decided not to renew the lease contract after 29 years.  Rufo’s Makati’s new home in A.Venue Mall, Makati Ave. is a two-storey restaurant that continues to serve the much-loved saucy Tapsilog—signature fried beef strips, garlic rice and egg (which goes by the popular tagline, “Sauce Pa Lang, Ulam Na!”) —plus an array of Filipino comfort food that people have come to love since the ‘80s.

There is nowhere for Rufo’s to go but up. Today, Reyes is the founder of Rufo’s Famous Franchise Corporation (RUFOCORP) which has been awarded twice as “The Fastest Growing Franchise” and the “Best in Franchise Support” by Entrepreneur Magazine. Rufo’s goal is to continue to expand aggressively through franchising a chain of restaurants nationwide, pleasing customers with its round-the-clock dine-in, delivery and take-out services. Rufo’s has 21 branches, half of which are franchisees.

“A Rufo’s Famous Franchise is easy to operate,” explained Reyes. “All products are prepared and packed in the Central Commissary. We operate 24/7 so the restaurant earns while you sleep.  Our collaboration with Francorp (The World Leader in Franchising) guarantees a well-designed franchise system that benefits both the franchisor and franchisee. In addition, our partnership with Chinabank Savings helps us to continue expanding our back office and manufacturing facility.”

On its 30th anniversary this year, Reyes promises more stores, new items on the menu (“Like french fries that with a famous tapa sauce dip!”) and further expansion outside Metro Manila. Plans to open in the provinces and even in the US are underway.  The company is gunning for 30 stores this year to mark its 30th year.

After 30 years and thousands of saucy tapas served, Rufo’s dream has just begun.

For more information on the Rufo’s Famous Franchise Program call  U-Franchise at 0917-881-6999 or 634-0586, email, visit or follow “Rufo’s Famous Tapa” on Facebook, Twitter and Instagram

GOUTRITIS fights Gout with natural nutrients from tart cherries


Think gout and what comes to mind is pain.

Those suffering from this condition know all too well the severe, debilitating pain that emanates from a joint – often the one at the base of the big toe – where uric acid crystal deposits have formed because of the build-up of uric acid in the bloodstream.

Thankfully, relief is in sight with GOUTRITIS, an all-natural food supplement that contains tart or sour cherries, which have a high content of anthocyanins, antioxidants and potassium.  All these natural nutrients combine to effectively and safely reduce inflammation and contribute to alkalizing the body, which is helpful in reducing pain associated with gout.

It is available at Mercury Drug stores nationwide in blister packs of 10 capsules (P100) and pharmacist packs containing 10 blister packs (P1000).  It also comes in jars of 90 capsules.  GOUTRITIS, is FDA-approved and 100% organic. It has no side effects commonly associated with prescription drugs such as drug-induced liver disease.

Three capsules of GOUTRITIS, taken daily before breakfast, will help the patient manage his gout on top of doctor’s orders to take the prescribed medication, maintaining a healthy and  balanced diet low on Purine-rich foods, drinking plenty of water to rehydrate the body and flush out excess uric acid, exercising regularly and maintaining a healthy body weight.

Gout affects mostly men between the ages of 40 and 50. The disease seldom occurs in premenopausal women and children.  It is caused by the build-up of high uric acid in the blood. Uric acid comes from the breakdown of substances called Purines.  Purines are found in all of the body’s tissues and in foods like liver, dried beans and peas, asparagus, meat gravies and broths, mussels and sardines and anchovies, among others.

Normally, excess uric acid passes through the kidneys and out of the body in urine. People with gout, however, either overproduce or fail to excrete the substance which then accumulates in their blood.  As a result, some of the uric acid gets deposited in joints and sometimes, even in organs like the skin and kidneys.

Gout is characterized by attacks of severe joint pain and swelling that are sometimes accompanied by fever. The most commonly affected joints are those of the foot especially the big toe, the ankle, and the knee, although gout can affect any joint of the body.

GOUTRITIS can help ward off these painful attacks because its main ingredient, tart cherries (Prunus ceranus), contains a lot of healthy substances that combine to ease this painful affliction.

Included is Quercitin, which prevents swelling by inhibiting the release and production of histamine, which causes inflammation.   Tart cherries also contain a subclass of flavonoids called anthocyanins that can block pain and reduce levels of uric acid. The anthocyanins in tart cherries inhibit xanthine oxidase, an enzyme involved in the production of uric acid.

Tart cherries are high in antioxidants, which are important to gout patients because of their ability to fight free radicals that are responsible for damaging cells and slowing down the repair and recovery mechanism of the human body.

Other substances in tart cherries are potassium, an important electrolyte which helps the body excrete excessive amounts of uric acid.  Potassium helps provide fluid balance and maintain proper kidney functions.  It helps gout patients by turning the hard painful crystals into a liquid form that the kidneys can process in order to eliminate it during urination.

Tart cherries also contain Vitamin C and fiber.  Studies show that consistent intake of Vitamin C can help reduce uric acid levels by up to 50 percent, and control inflammation of gout-ravaged joints, which is a primary cause of severe gout pain. Although an average serving of tart cherries offers only 2g of fiber against the recommended daily dose of 24g, it is a start in the right direction for gout patients who are advised to maintain a healthy weight.

With GOUTRITIS, all these natural benefits of tart cherries are readily made available to gout patients.

For additional product information, contact consumer hotlines 524-6549, 354-2208 to 09 and 0947-4890262.  You may also email or visit and