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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    

ART & FOOD “Oriental Brushstrokes” at Chef Jessie’s Rockwell Club

Savor the good food at Chef Jessie’s and complete the feast with the Lingnam style of master painter Caesar Cheng

Chef Jessie Rockwell Club is a favorite culinary destination but it has more than great food to offer. It also actively supports the arts, a passion and a mission for Chef Jessie Sincioco, the culinary artist behind the fine dining resto.

Chef Jessie is currently featuring “Oriental Brushstrokes” which showcases the one-man exhibit of Caesar Cheng. The painter/teacher presents his masterpieces that echo the essence of the Lingnam School Tradition of Chinese Painting.

His approach is realistic with bold, fluid expressions. Lingnam style dramatically depicts silence, serenity and stillness as experienced in a lotus pond, moonlit scenes, early spring morning and misty mountains.

The artist studied the Lingnam style under master Hau Chiok. Although painting is his passion, he also worked in a pet shop and a pet-related company. It is no wonder then that his affinity for animals is clearly manifested in his paintings.

Painter Caesar teaches Chinese painting at the Confucius Institute of Ateneo de Manila University. He also conducts workshop at Fully Booked in Bonifacio Global City.

Chef Jessie is a restaurateur and a passionate exponent of Filipino cuisine. But her mission goes beyond the kitchen and has opened Chef Jessie Rockwell Club for visual artists. For more details, please call tels. 890-6543/7630.


“Prosperity” by master painter Caesar Cheng at Chef Jessie Rockwell Club

CHEF EDGAR MAYAM-O “Experience Highland Cuisine…”

It may take some time but this young chef is confident more people will appreciate what Banaue has to offer on the dining table.

How do you like to wake up to the chirping of birds, window panes misty with dew and a vast expanse of greenery glistening with the early rays of sunlight? And it is no ordinary greenery for once you look out of your balcony at the Banaue Hotel and Youth Hostel in Ifugao, you will be looking at a portion of the famed Banaue Rice Terraces or Hagdan-Hagdang Palayan ng Banaue.

The hotel, built in 1973 and under the management of TIEZA (Tourism Infrastructure and Enterprise Zone Authority) formerly PTA (Philippine Tourism Authority) is right in the heart of the village of Tam-An. It is supposedly one of the areas where the indigenous people of Ifugao began the construction of the Rice Terraces some 2,000 years ago. Others believe, the terraces could be 6,000 years old, thus pre-dating the Roman Colosseum.

But today, there are other interesting areas to marvel and understand the “terrace culture” of the Ifugaos. There are the amphitheater-like terraces in Batad which is 16 kilometers away from Banaue; there are the terraces of Mayoyao about 41 kilometers from Banaue and Hapao, both known for their extensive stone-walled terraces.

The awe-inspiring Banaue Rice Terraces continue to command attention and make the country proud. It is recognized as the Eight- Wonder of the World, a UNESCO Heritage Site and lovingly honored as the “Stairways to the Sky” and a National Cultural Treasure.

It is no wonder then that there are young professionals like Chef Edgar Mayam-O who prefers to practise, share and hone his culinary skills in Banaue. He is one of the three chefs-in-charge of Banaue Hotel and its F&B outlet, Imbayah. Named after an Ifugao post-harvest thanksgiving festival, the restaurant has a fantastic view of the terraces.

Imbayah offers both international and Filipino cuisines. Foreign and local guests may enjoy different pastas as well as native favorites like adobo and tinola. Savor your American or Continental breakfast with a cup of hot, freshly brewed Benguet coffee. Or go Pinoy all the way with daing na bangus and Ifugao longganisa.

Chef Edgar who says that he is a proud, full-blooded Ifugao would like Banaue Hotel guests to get to know more about the little-known-dishes of his birthplace. One of the items he hopes to include in the hotel’s menu is Inlagim, a chicken dish. He explains that it is a traditional Ifugao dish that takes center stage  during a cañao, a thanksgiving or in a ritual done for someone who is seeking  public office, taking the board exam and opening a business. If the Inlagim is for a ritual, then it has to be prepared by a mumbaki or a native priest.

According to Chef Edgar, native chicken is used for the dish and the blood is allowed to drip slowly and set aside. Over an open fire, the chicken is “roasted” until the feathers are totally burned. Once the chicken skin is exposed, some of its fat is allowed to drip. Remaining feathers are cleaned out and the innards are removed.

The chicken legs and wings are pressed together (not tied) to shape it and then slowly boiled. Only plain salted water is used. The chicken is served as soon as it is cooked and Chef Edgar explains—the legs are given to children, the breast part for women only, the butt section for the elderly and the married ones. He remembers that in the olden times, the rich ate the Inlagim with rice while the poor ate their share with kamote. “But times have changed and everybody eats with rice,” he notes cheerfully.

If the Inlagim is done for a ritual then the vile must be removed first and examined. “If it is covered by the liver and its color is yellow, then it means bad luck but if it is blue and not hidden by the liver, then it means good luck,” remarks Chef Edgar.

Should the Inlagim be part of the hotel’s menu, the chef would need a two-day notice to prepare it properly. “Like  having the healthy, native chicken which is not available all the time,” says Chef Edgar. He would also be recommending more salads on the menu made with local greens like young sayote tops, ashitaba and kamote tops. He is also looking at seafood dishes such as Agudong with Watercress.

Agudong is tasty snail native to Ifugao. “The snails are out after the harvest in August and they are simply sautéed in little oil, garlic, fresh tomatoes, ginger and onions. A little water is added then the dish is seasoned with salt and pinch of pepper (optional). Add fresh watercress (pakhuy in native dialect) and remove from fire.”

Chef Edgar knows that he has a lot of things more to do like doing studies, research, developing recipes and checking out the availability of local ingredients. He believes that more attention should be given to highlands staples like Banaue’s Ginger Tea, Benguet Coffee and Tinawon Rice which is brown, healthy and organic rice harvested from the terraces.

A graduate of Olivarez College ( Parañaque City) and Purisimo L. Tiam College (Bayombong, Nueva Vizcaya), Chef Edgar looks to the future with optimism. He says, “The wonder of the Banaue Rice Terraces is there, it continues to attract visitors from all over the world—let’s keep them interested not just about the Rice Terraces but for every beautiful thing the people of Ifugao has to offer such as its cuisine.”


The spacious Imbayah Restaurant of Banaue Hotel and Youth Hostel with a magnificent view of the world famous Banaue Rice Terraces.



A twin occupancy room of Banaue Hotel which allows guest to wake up to a grand view of the 8th Wonder of the World—the Banaue Rice Terraces.



Chef Edgar Mayam-O  is doing more research to develop highland recipes that will entice guests at Banaue Hotel


For the rainy season, a delicious way of family bonding is to bake bread then have a feast!

The rains and of course, the typhoons kept a lot of families indoors. It is not easy to keep everyone occupied especially those who are accustomed to a busy schedule. What would be a fun thing to do? What would keep the kids out of bed and off the computer for a few hours?

Now, here’s a delicious suggestion from Chef Rory Subida, the manager of The Maya Kitchen, “Bake some easy-to-do and easy-to-prepare breads.” The Maya Kitchen, now celebrating its 50th year of service to the Filipino family, is recommending “unique” breads to keep the baking activity both interesting and exciting.

Challah, Lavash and Naan are three breads on top of the list. If the electricity supply is off because of the strong winds and rains, then go for Naan which is simply “fried” till crispy and puffy. Challah is braided and the kids will love doing the braiding; Lavash is sprinkled with sesame and poppy seeds giving the bread a rare eye-appeal while Naan may be used for scooping other foods or just enjoyed simply with butter.

Make the most of the enforced holidays, bake breads and have a feast!



1 tbsp. active dry yeast

½ tbsp. sugar

1-1/4 cups warm water

4 egg yolks

1 whole egg

¼ cup water

½ cup vegetable oil

½ cup honey

½ tsp. salt

5 cups Maya All Purpose Flour, plus more

as needed for kneading

1 egg (for egg wash)


  1. Dissolve yeast and sugar in half cup of warm water; set aside. In a bowl, combine remaining water, egg yolks, egg, vegetable oil, honey and flour.
  2. Stir in yeast mixture until dough leaves sides of bowl. Transfer to a floured surface for kneading. Add more flour as needed for kneading until dough becomes smooth and elastic.
  3. Place dough in a greased bowl; brush lightly with oil then cover with cling film. Let stand for 1-1/2 hours in a warm area.
  4. Punch down dough when it has doubled in size. Knead again for 5 minutes.
  5. Divide dough into 3 portions and roll into logs. Pinch the ends and start braiding.
  6. Place Challah in baking tray lined with parchment paper. Cover with a towel. Let rest for 1 hour.
  7. Preheat oven to 375 F/191 C. Beat remaining egg and set aside for egg wash.
  8. Bake Challah for 20 minutes; then remove from oven and brush with egg wash. Return to oven and bake for 10 minutes more. Cool on rack before serving.



2-1/2 cups Maya All Purpose Flour, plus more

as needed for kneading

1 tsp. sugar

1 tsp. salt

1/3 cup water

1/3 cup milk

1 egg white

30 grams olive oil

egg whites, as needed

white sesame seeds, as needed

poppy seeds, as needed


  1. Preheat oven to 400 F/205 C.
  2. In a bowl, combine flour, sugar and salt.
  3. Add water, milk, egg white and olive oil. Knead until a smooth dough is achieved.
  4. Divide into 2 equal portions. Roll out onto a floured surface until paper thin. Use flour as needed to prevent dough from sticking.
  5. Place on ungreased baking tray and brush with beaten egg white.
  6. Sprinkle with white sesame seeds and poppy seeds before baking for 10 to 13 minutes or until brown. (Yield: 2 flat breads)



2/3 cup warm water

1 tsp. active dry yeast

1 tsp. sugar

2 cups Maya All Purpose Flour, plus more

as needed for kneading

1 tsp. salt

¼ cup vegetable shortening

3 tbsps. plain yogurt


  1. Dissolve yeast and sugar in warm water; set aside.
  2. Sift flour and salt in a bowl then add to flour mixture; also add vegetable shortening and plain yogurt.
  3. Knead until dough is formed; place dough in a greased bowl. Brush dough with oil then brush with cling film. Let stand for 1-1/2 hours in a warm area.
  4. Punch down dough when it has doubled in size. Divide dough into 10 pieces; roll out each piece thinly.
  5. Cook in a non-stick pan for about 2 minutes on each side or until puffed and browned. (Yield: 10 pieces)


Challah—brown and braided bread



Lavash—with the crunchy goodness of sesame and poppy seeds



Crispy Naan, great as is or for scooping other foods



The Natural Goodness of Cranberry in CranUTI capsule

CranutiThe most common medicinal use of cranberry is to treat urinary tract infection (UTI). The hippuric acid and the antioxidant proanthocyanidins found in cranberries exhibit anti-adhesive activity that prevents UTI-causing bacteria like E. coli from attaching to cells in the bladder.

Furthermore, the powerful antioxidants in cranberries protect your body’s cells from damage due to free radicals.  Studies also suggest that cranberry may help treat peptic ulcer disease and prevent mucous build-up in urine which could reduce the risk of bladder infections.  There are also findings that support the potential of cranberry to prevent certain oral bacteria from sticking to the teeth that could lead to dental plaque formation and gum disease.  Other actions of cranberry include certain anticancer activities against prostate, colon and oral cancer cells.

The cranberry can be taken medicinally in the form of juice or cranberry extract supplement like CranUTI Nature’s Relief available in Mercury Drug outlets and other drugstores nationwide with customer hotlines (632) 524-6549, (632) 354-2208 to 09 and 0947-4890262.

A drawback to cranberry juice is that it often contains large amounts of sugar or sweetener to neutralize the tartness of the cranberry.  This can pose health risks for certain people. All-natural CranUTI dietary supplement contains only the vitamins and minerals of the whole cranberry.  Because it is a herbal remedy, it does not have side effects unlike antibiotics which can affect the liver and kidney.

CranUTI is available in sachet foils of 10 capsules (P100), jars of 60 capsules (P550) and pack 10s of 100 capsules (P1000).  Each capsule contains 350mg of cranberry.  Required dosage is 1 to 2 capsules a day.  Since CranUTI is more concentrated than cranberry juice, it is important to drink lots of water when taking it.

It is FDA-approved and safe for children, pregnant women and senior citizens. For more product information, you may visit the CranUTI facebook page and website  or email

If you are taking blood-thinning medications like Coumadin, consult your doctor before taking cranberry medication. (END)


Innovative Chef Niño Logarta presented a lively cooking demo at the “FRESHtival” of Robinsons Supermarket with his easy-to-do recipes. They are ideal for busy homemakers who want to give their families delicious meals without breaking their budget or putting in an added imposition on their tough schedule.

Chef Niño of the “Ka-Toque” fame is certainly one of the country’s innovative chefs. He showed the audience that everyday meals can go from dull to dazzling with just a little tweak in the seasonings or the ingredients.

For his demo recipes, Chef Nino also emphasized the use of reliable ingredients like the Steggles and Farmer John’s selections to make it easier for homemakers to prepare fantastic meals in a very short time. They are meals which the family can look forward to everyday. Here are two of Chef Niño’s (watch out the opening of his Mariachi Restaurant soon) recipes:


(This is a Cajun dish wherein Chef Niño used Steggles Diced Chicken and Farmer John’s Louisiana Hot Rope Sausage.)


1 pack Steggles diced chicken

200 grams Farmer John’s Louisiana Hot Rope Sausage, sliced

¼ cup olive oil

2 stalks celery, thinly sliced

1 med. green bell pepper, cut into 1-inch pieces

1 med. onion, chopped

2 cloves garlic, minced

1 (28 oz.) can crushed tomatoes with liquid

1 lt. chicken stock

1 tbsp. white sugar

½ tsp. salt

½ tsp. dried Italian seasoning

¼ tsp. cayenne pepper

1 bay leaf

1 cup uncooked orzo pasta or shell macaroni

½ kl. shrimp, cooked, deveined & peeled

lemon wedges for serving

1 bunch flat parsley, chopped for garnish

hot sauce & grated parmesan cheese for serving


  1. Heat some olive oil in a large heavy-bottomed pan. Sear the sliced sausage and chicken cubes for a minute and set aside.
  2. Toss in the garlic, onion, celery, bell pepper and sauté for another minute.
  3. Add the canned tomatoes with the liquid. Simmer for 3 minutes then add the chicken stock; season with salt, pepper and sugar. Add the herbs and spices.
  4. Add the pasta and simmer until al dente.
  5. Put back the chicken cubes and sausage. Transfer to a serving dish, top with grated cheese and chopped parsley. Serve hot with crusty bread.

(Chef’s note: For a real Cajun flavor, use a spice mix of cumin, turmeric, paprika, black pepper and cayenne powder.)




10 pcs. Farmer John’s Dodger Dogs

10 pcs. hotdog buns, 9-inch long each

For the Chili:

5 tbsps. vegetable oil

1 med. onion, chopped

3 pcs. labuyo, chopped

5 cloves garlic, chopped

300 grams lean ground beef

1 (14.5 oz.) can crushed tomatoes with liquid

1-1/2 tsps. salt

2 tbsps. soy sauce

1 tsp. black pepper, freshly ground

1-1/2 tsps. ground cumin

½ tbsp. chili powder

2 tbsps. paprika

2 tbsps. dried oregano

1 tsp. cinnamon powder

1 (15.25 oz.) can red kidney beans, rinsed & drained

1 cup cheddar cheese, grated for serving

10 small individual packs of potato chips for siding


  1. Saute’ the ground beef in a heavy-bottomed pan with the oil, minced chilis, chopped onions and minced garlic.
  2. Season with salt, soy sauce, herbs and spices.
  3. Pour the crushed tomatoes and red beans; simmer for 20 to 30 minutes over low heat.
  4. Steam the Dodger Dogs and buns.
  5. Slice the buns but not through, place the Dogs and slather with cooked chili. Sprinkle with grated cheese and serve with potato chips.


cookout1Chef Niño Logarta with host Angel Jacob at the Gourmet Deli Section of Robinsons Supermarket’s “Freshtival”


cookout2Chef Niño’s Cajun-inspired Shrimp Jambalaya with Steggles Diced Chicken and Farmer John’s Louisiana Hot Rope Sausage, an ideal dish for the rainy days.


cookout3Nutritious and filling–Farmer John’s Chili Dodger Dogs


It’s raining fresh and healthy at Robinsons Supermarket!

This July, we were given a taste of the big rains that could be the mark of the rest of the wet season in the country. However, another “rain” poured in—the “FRESHtival” of Robinsons Supermarket, launched recently at its Galleria (Ortigas) outlet.

According to Jody Gadia, general manager, Robinsons Supermarket, the month-long festivity is a continuation of the supermarket’s campaign to provide healthier options to improve Filipinos’ lifestyle  by expanding its nutritious and healthy food products. “We want customers to have access to products that offer the best value for their money and are good for their health. And since we have a strong commitment to wellness, we figured that it would of great service to bring in products that are in line with this thrust.”

The supermarket’s Fresh Category offers customers a wide array of the freshest vegetables, fruits, meat,  poultry and seafood. It has also opened a new and expanded Gourmet Deli Section and food-to-go selections, all at affordable prices. High quality local and global brands are featured in the month-long “FRESHtival.”

At the opening of the month-long festival, Robinsons Supermarket revealed its tie-up with the iconic Australian brand, Steggles. Clients of the supermarket chain can now enjoy safe and healthy chicken tenders, southern style burgers, tempura crackles, breast pops and premium fingers from Steggles under its Meal and Snack Lines categories.

On the other hand, meat lovers can delight in local Southern California brand Farmer John’s fresh and tender meat selections. The supermarket’s Gourmet Deli Section also boasts of a superb selection of cheeses, cured meats, sausages and steaks.

For the duration of the “FRESHtival,” guests may enjoy various daily and weekly food samplings and promos such as buy 1-take-1 offers to half-priced deals and more! Promos vary from day to day.

To get updates, visit

freshtival1At the opening of “Freshtival” recently at Robinsons Galleria, from left: Jody Gadia, General Manager, Robinsons Supermarket Corp.; Lyn de Jesus, AVP for Fresh, Robinsons Supermarket Corp.; Dada Hu, General Manager for Group Export, Baiada Poultry (Steggles); Anthony Weymouth, Minister Counsellor & Trade Commissioner, Australian Trade  Commission and Mark Freemantle of Steggles.


freshtival2There’s a wide array of fresh produce and ready-to-cook items at Robinsons Supermarket’s “Freshtival” including Australia’s popular SunGold Kiwifruit by Zespri. This kiwi has 3x the vitamin C of oranges and 10x the nutrition of apples.


freshtival3CDO’s Highland brand offers its premium line of Ham Franks, Jamonado and Beef Patties.




A Commitment to Health,

Wellness & Nutrition Needs

The two-day “Wellness Expo 2014” of Nestle’ Philippines drew a huge crowd from all walks of life.

It could have been another weekend but the first weekend of July turned out to be a milestone. The seventh month of the year has been designated as “Nutrition Month” and Nestle’ Philippines led the July celebration with its annual Nestle’s Choose Wellness Expo.” The two-day event affirms “Nestle’s long-term commitment to serve the nutrition, health and wellness (NHW) needs of Filipino families,” says John Miller, Nestle’ Philippines chairman and CEO.

“We believe it is our responsibility to help consumers address health issues caused by lifestyle practices and have adverse implications to the quality of life and socio-economic productivity of the country through strategic approaches,” adds Mr. Miller.

In addition to the above, Sandra Puno, Nestle Philippines Director of Communications, points out, “The  Choose Wellness Expo shows how Nestle brands can help consumers when they choose to tread the road to wellness, at whatever stage in life they may be.” Ms. Puno reveals that last year’s event drew a crowd of 30,000 and they are expecting more this year. It was evident with the long and winding queue that indeed, Filipinos have become more wellness-conscious. Men and women of all ages, children and health buffs were at the queue hours before the Megatrade Hall opened. Threats of typhoon Florita did not deter the crowd from coming to the Expo.

The Nestle Wellness Expo began in 2009 and ever since, it has always been well-attended. Each brand has an interactive booth that offers guests experiential activities to boost awareness as well as practical NHW knowledge. The Expo features a huge Wellness Center with registered nutritionist-dietitians (RNDs). They provided visitors with personalized nutrition counseling for free. Counseling included fostering awareness of body mass index (BMI), body fat analysis and recommended wellness tools. Apart from the Expo, Nestle’ also deploys RNDs in various trade channels nationwide.

According to Ms. Puno, an average of 900,000 consumers are provided nutrition counseling by Nestle every year, with more than 7 million reached thus far.

Five Practical Ways To Choose Wellness

Leslie Go-Alcantara, Nestle’ Philippines Corporate Wellness Head recommends five practical ways to stay on the path to wellness which she says is “a balance of good nutrition and exercise.”

>Choose to be active. Exercise at least 30 minutes a day and maintain your proper weight.

>Choose to eat healthy every day. Follow the “Wellness Plate”—half of the food on your plate should consist of vegetables and fruits, a fourth of proteins and a fourth of carbohydrates.

>Choose to eat fruits and vegetables which are rich in vitamins and minerals. They contain fiber and antioxidants.

>Choose to have breakfast. It provides the body with energy to start your day.

>Choose to drink milk. People of all ages need to drink milk for healthy and strong bones. Milk calcium enhances, as well, the body’s various metabolic activities.

2014 marks the seventh year of Nestle’s Choose Wellness Expo and guests are already looking forward to the next Expo. Apart from making the event exciting, the organizers made sure that getting in was not a hassle like: there are a number of registration terminals for walk-ins, PWDs and the elderly; those who can may register ahead of time on-line (, a number of staff has been deployed to assist guests. Admission to the two-day event was free and premium souvenir items were given away as well as endless free-tasting of Nestle’s brands like Nescafe’, the Maggi product lines, Bear Brand, Nestle’ Milk,  Milo, Nido, Nestea, and  Nesfruta among others.

nestle1Nestle’ Philippines top executives and staunch exponents of wellness (the balance of  good nutrition and exercise) welcome guests at the two-day 2014 “Nestle’s Choose Wellness Expo,”  from left: Leslie Go-Alcantara, Head, Corporate Wellness Group; Aurora Alipao, AVP for Marketing Communications; Sandra Puno, VP for Media Relations and Kaths Sarmiento, Corporate Nutritionist.

nestle2Under its Choose Wellness program, Nestle Philippines has deployed 500 registered nutrition-dietitians (RNDs) nationwide to provide personalized nutrition counseling to clients for free. During the Wellness Expo, guests trooped to the Wellness Pavilion for nutrition counseling. Now on its 7th year, the Wellness Program serves an average of 900,000 consumers each year.



The Koko Crunch mascot excites the kids at the Expo.


nestle4People from all walks of life and ages attended the two-day Nestle’ Wellness Expo. A favorite hub for young guests was the Nido milk booth.


nestle5Guests can’t help but have a cup of Nescafe’s 3-in-1 variants: Original, Creamy Latte, Brown ‘N Creamy, Creamy White as well as its premium Cappuccino


His culinary innovations continue to amaze the public.

“He is very hands-on” says Chef Rory C. Subida, the manager of The Maya Kitchen and Culinary Arts Center, referring to Chef Ariel Manuel. Now celebrating its 50th anniversary, the well-loved Maya Kitchen recently featured renowned Filipino culinary artist, Chef Ariel. “We know that Chef Ariel has so much culinary treasures to share and it’s only fitting that we invite somebody like him to grace our special Saturday classes as part of our anniversary celebrations,” adds Chef Rory.

Chef Ariel immediately warmed to the idea of sharing his recipes and Chef Rory reveals, “He even did the marketing as well as the food prep.” True enough, the class was one of the most well-attended and everybody left the room filled with delicious recipes and how-to’s only a confident and generous culinary authority can provide.

Chef Ariel admits that he took up Architecture in college but ended up designing restaurants and developing recipes as well. He is behind Lolo Dad’s Café’ and Lolo Dad’s Brasserie which are culinary landmarks in the country’s culinary scene. But not to worry for according to Chef Ariel, he is not hanging up his apron yet. Just wait for his next culinary project. Prior to putting up Lolo Dad’s, Chef Ariel sharpened his culinary prowess in the kitchens of The Peninsula Manila, Mandarin Oriental Hotel Manila, Shangri-La Hotel in Makati City and Westin Philippine Plaza.

The soft-spoken chef points out that there is actually no secret to cooking that’s why he believes in sharing his recipes. He says, “If you have the passion for cooking, you will always work at improving your craft.” Chef Ariel exhorts his students, “Use your instinct, use your gut-feel and innovate as you go along learning more about food.” On recipes, he says, “Use recipes as guidelines, do not be totally dependent on recipes, put in your touches and continue to learn.”

The award-winning chef practices what he preaches and takes up courses when he can. He attended classes at the Culinary Institute of America. Chef Ariel has also participated in the toughest culinary competitions both here and abroad thus strengthening the Philippines’ esteem in the international culinaryscape.

In 2007, as Team Captain of the Les Toques Blanches Philippine Culinary Team, Chef Ariel brought home the Highest Gold honor, Gourmet Buffet Challenge at the Hong Kong International Culinary Classic Best of the Best Awards. The Filipino team won the Highest Silver award in the same tilt in 2009.

The year 2008 was simply memorable for Chef Ariel—he was named Chef of the Year and Lolo Dad’s Café as the Best in Continental Cuisine in Manila. Then during the food and Hotel Asia in Singapore, Chef Ariel once more led the Philippine team to a glorious win—silver medals in the New Asian Cuisine Category and Plated Dish Category plus a bronze medal in the Plated appetizer Category. In various culinary tilts in Australia and the Middle East, Filipino chefs led by Chef Ariel have given the country outstanding recognition.

Despite his fame, Chef Ariel does not keep his immense know-how to himself. For his Maya class, he  unveiled some of his techniques which made Lolo Dad’s menu unique and memorable. Among them: for his Caesar Salad, he cooked the dressing which keeps for at least a week when properly stored; he showed how to make gruyere cheese topping for the onion soup and how to make prawns head oil that he used to finish his Shellfish Open Lasagne.

Here are some of Chef Ariel’s recipes:



3 pcs. eggyolk

270 ml. corn oil

90 ml. olive oil

10 grams garlic, chopped

juice of 1 lemon

20 ml. local anchovy

180 grams parmesan cheese

200 grams bacon, crispy

3 heads Romaine lettuce (medium size)

2 pcs. whole egg, soft-boiled

4 pcs. French baguette, thinly sliced

3 tbsps. white wine

cured ham (optional)


  1. Whisk eggyolks and white wine in a metal bowl until mixture is thick and double in volume. Placed the bowl over a saucepan containing barely simmering water or use a double boiler. (The water should not touch the bottom of the bowl.)
  2.  Continue to whisk rapidly and be careful not to let the eggs get too hot or they will curdle.
  3. Remove from heat and continue to whisk until the mixture is thick. If it’s too thick, whisk in a few drops of warm water to adjust consistency.
  4. Add in garlic, lemon juice, local anchovy (from Ilocos) and half the amount of parmesan cheese; whisk a little more to blend. (Transfer to a tightly covered container until use. Store in ref; may keep for a week.)
  5. To prepare bacon: arrange slices on a metal tray and cook in the oven until they are brown and crispy. Set aside.
  6. To prepare lettuce: Cut the Romaine lettuce into quarters then clean in running water; trim and drain.
  7. Boil water in a pan, add whole eggs and cook for 7 minutes. Transfer to a bowl of ice water, sit for a few minutes and peel

To assemble: Place lettuce on a salad plate; arrange bacon slices on one side and the soft-boiled egg on the other. Drizzle with dressing.



salmon fillet, cut in cubes (8 grams/cube)

salt & pepper to taste

20 grams fresh garlic, sliced

pinch of pimenton (Spanish paprika)

olive oil

4 pcs. mini French baguette, thinly sliced

bouquet garni (parsley, thyme, lemon peel, dill & peppercorns)

fresh garlic for rubbing

tomatoes, onions & chives combined, brunoise cut

fresh basil for garnish


  1. Season fish with salt and pepper, set aside.
  2. In little oil, sauté garlic and pimenton to sweat. Add remaining oil and increase heat to medium. Add the bouquet garni, let steep for about 20 minutes (do not boil; keep in pan just long enough for oil to absorb the flavors of the bouquet garni).
  3. Pour over the fish just enough to cover the surface then cover right away with foil.
  4. Bake croutons till golden brown; rub with garlic; season with salt and pepper.
  5. When serving the sardines, garnish with vegetable brunoise and fresh basil. Serve with croutons.



8 pcs. lasagna noodles

200 grams prawns, shelled, leave tails intact

150 grams mussels

40 grams garlic, sliced

300 ml. olive oil

white wine for deglazing

40 grams breadcrumbs

100 grams scallops

100 grams mixed mushrooms

40 ml. prawns’ head oil

120 grams tomatoes, peeled, seeded & diced


peppercorns, freshly crushed

2 sprigs parsley, coarsely chopped



  1. Cook lasagne noodles aldente. Drain and set aside.
  2. Saute prawns in garlic and olive oil.
  3. On a heated stockpot, cook mussels in garlic an d olive oil; deglaze with white wine (about ¼ cup); cover and wait until the shells open. Drain but keep the juice; discard the shells.
  4. Put the mussel juice back to the pan and thicken with breadcrumbs.
  5. In a large skillet, sear both sides of the scallops.
  6. In another pan, sauté mushrooms, add the shellfish, fresh tomatoes and season with salt and pepper. Bring to medium heat then add the mussel stock.
  7. Arrange lasagna noodles and shellfish sauce alternately. Apply prawns’ head oil and chopped parsley in between.

To make Prawns’ Head Oil: Put prawns head in a baking tray; drizzle with olive oil and sprinkle with paprika. Put in the oven and sweat. When done, pres and strain the prawns’ head to extract the flavor and oil.

Serving tips: Top lasagna with more of the sauce; top with parsley. Finish with prawns’ head oil. (No need to add cheese.)

Award-winning Chef Ariel Manuel of Lolo Dad’s at The Maya Kitchen special class for its 50th Anniversary


Romaine Caesar Salad with cooked dressing


Salmon Sardine with Fresh Garlic Crouton

Shellfish Open Lasagne


July is marked as “National Nutrition Month” and Robinsons Supermarket leads the celebration with a “Wellness Festival.”

Robinsons Supermarket with the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) launched the “Wellness Festival” at Robinsons Magnolia. Now on its 7th year, the “Wellness Festival,” featured a three-day program of fun activities.

Part of the program was a showcase of booths that enabled people to try out healthier options and practices. Some of the booths were Unilever’s Dove consultation booth, Nestle’s General Wellness booth, San Miguel Pure Food’s Magnolia brown eggs and free-range chicken, Del Monte’s Fit & Right juice. Nestle’s booth offered fat analysis check, BMI check and nutrition counseling among others.

According to Ayet Bernardo-Quimpo, Robinsons Supermarket’s marketing services manager, the “Wellness Festival aims to encourage Filipino families to eat healthy and make more educated nutritional decisions.” She added that the supermarket’s wellness offerings do not end with the Festival, rather, “it’s a year-long service to our clients.” The supermarket chain achieves that objective with its all-year round Healthy You section.

Jody Gadia, general manger of the supermarket, said that their “Shop Smart” tags help customers to make educated purchases.” Grocery products are marked white—to identify regular items; orange—for items with discounts or other offers; yellow—for Robinsons in-house brand and green—for all items that have been validated and approved by FNRI as “healthy” based on nutrition and health claims. The items tagged as “green” are often low in fat, sodium, calorie, cholesterol-free and sugar-free.

Apart from Robinsons Magnolia, a “Wellness Festival” is also scheduled at Robinsons Ermita from July 18 to 20 and Robinsons Imus from July 25 to 27.

Guests and mall visitors at the launch were surprised with the appearance of Team Kramer—Doug Kramer with wife Cheska Garcia-Kramer and their three lovely children Kendra, Scarlett and Gavin. Team Kramer, a picture of health and over-all wellness, is definitely a concrete testimony of what good eating choices and exercise can do for everyone. Dough revealed that they do not deprive their children but there’s a good balance, “there’s junk food at home but there are plenty of fruits to choose from.” On the other hand, Cheska explained that she tells the kids why they have to eat, fruits, vegetables, seafoods and not just meat and chicken. “For instance, I tell them that fish is good for the brain, yellow vegetables are good for the eyes…”

Check out to get more details about Robinsons Supermarket’s Wellness campaign.

Special guests at the launch of Robinsons Supermarket’s “Wellness Festival” held at Robinsons Magnolia was the family of basketball star Doug Kramer (left, holding his youngest son Gavin), his wife Cheska Garcia-Kramer (3rd from left with daughter Scarlett), in front of her is eldest child, Kendra. With them are the executives of Robinsons Supermarket.


To celebrate “Nutrition Month” this July, Robinsons Supermarket recently launched a “Wellness Festival” which was started some years back. But throughout the year, the supermarket has a “Healthy You” section that features mostly low-calorie, low-fat, sugar-free, cholesterol-free and organic items.


Nestle’ Philippines booth at the Robinsons Supermarket “Wellness Festival”


The booth of San Miguel Pure Foods featured Magnolia’s fresh brown eggs.


The Food & Nutrition Research Institute of the Dept. of Science &  Technology (DOST)exhorts parents to include more fresh fruits and vegetables in their children’s diet.