Kapampangan Chef’s Remastered Buro Dish Is Grand Prize Winner of This Year’s Certified Funlasang Pinoy

Of the 22 mouth-watering dishes presented at the recently concluded Certified Funlasang Pinoy, it was Chef Victor Barangan’s Burong Salmon Adlai that stood out and was named this year’s grand prize winner. Certified Funlasang Pinoy is the nationwide search that promotes the celebration of Filipino cuisine. This delectable cook-off hosted by Unilever Food Solutions is now on its third year.

FILIPINO CUISINE AT ITS FINEST. Unilever Food Solutions names Chef Victor Barangan (third from left) as the champion of the Certified Funlasang Pinoy. This year’s winner receives the P100,000 prize from the distinguished panel which includes (from left) UFS Philippines Senior Sous Chef Carlos Aluning, Aracama Filipino Cuisine Managing Partner and Executive Chef Fernando Aracama, Locavore Chef & Owner Kel Zaguirre, Eastplorations Blogger Mark Tan, Philippine Daily Inquirer Senior Reporter Vangie Baga-Reyes, and UFS Philippines Executive Chef Kenneth Cacho.

Talented chefs from all over the country competed in this year’s Certified Funlasang Pinoy, but it was the surprisingly, satisfying combination of Mindanaoan ingredient adlai and Kampapangan signature dish buro that earned Chef Victor’s Burong Salmon Adlai the highly-coveted P100,000 grand prize.

Chef Victor’s winning dish used adlai instead of rice and introduced salmon cured in Knorr® Rostip Chicken Seasoning Powder for a bowl of buro with richer, umami flavor. He paired this with pork belly marinated in Knorr® Sinigang Sa Sampalok Mix and slices of fresh lettuce and tomatoes. His harmonious plate of flavors won the judges’ hearts and palate.

Burong Salmon Adlai – the winning creation of Eastwood Richmonde Hotel Executive Chef and Certified Funlasang Pinoy Champion Chef Victor Barangan

“I had to process and cure salmon to elevate the humble buro. The result was amazing,” said Chef Victor. Certified Funlasang Pinoy Panelists—Aracama Filipino Cuisine Managing Partner and Executive Chef Fernando Aracama, Locavore Chef & Owner Kel Zaguirre, Eastplorations Blogger Mark Tan, Philippine Daily Inquirer Senior Reporter Vangie Baga-Reyes, and UFS Philippines Senior Sous Chef Carlos Aluning—are all in agreement.

Chef Aracama said, “it takes belief in one’s self and true knowledge of your ingredients to be able to turn and elevate classic dishes into something innovative and modern without disregarding our own traditions and culture.”

Aside from Chef Victor, four other chefs each took home 20,000 pesos in cash to complete this year’s top five. These chefs and their winning dishes are as follows: Chef Belinda Moldez-Evangelista (Stuffed Kimchi Fried Rice in Roasted Chicken Inasal), Chef Gerry R. Austria (Sizzling Bangus Sisig), Chef Striessand Casallo (Ginataang Tortang Dariway), and Chef Wilson Adriano (Beef Serkele).

The top five dishes were selected from the hundreds of recipes submitted by chefs and cooks at the beginning of the search. From there, 22 dishes were shortlisted. All 22 winning chefs received plaques and certificates from Unilever Food Solutions for their “Certified Funalsang Pinoy” entries.

Managing Director of UFS Philippines James Benedict Carreon thanked the participants for helping Filipino cuisine evolve in this age. “We at UFS Philippines recognize that the secret ingredients to our favorite sisig, sinigang, or kare-kare are the passionate chefs and cooks behind these straight-from-the-heart Filipino dishes. That is why it is a pleasure for us to continue creating more platforms for chefs and cooks to take pride in their creations.”

For more inspiring dishes and recipes from Certified Funalsang Pinoy, visit www.UFS.com.

signature
Leave a comment
Posted in Burong Salmon Adlai, Certified Funlasang Pinoy, Certified Funlasang Pinoy 2019, Chef Victor Barangan, Cook-Off, Press Release, Unilever Food Solutions

Bao Today at 313@Somerset, Singapore

We had our first dinner in Singapore at Bao Today located at 313@Somerset. Bao Today offers traditional Chinese food and dim sum delights. Our dinner fare consisted of Spicy Wanton in Sichuan Style, Char Siew Crispy Shrimp Dumpling Noodle, Curry Chicken Rice, and Bao Today XO Think Think Noodle.

Spicy Wanton in Sichuan Style (8 pcs.), 7.80 SGD

The menu says this Spicy Wanton in Sichuan Style is highly addictive, and it is! It was hot, hot, hot, and celicious! We ordered this again at Bao Today before we left Singapore. We highly recommend that you try this, too.

Char Siew Crispy Shrimp Dumpling Noodle, 6.80 SGD

What the hubs ordered was the “dry” version of Char Siew Crispy Shrimp Dumpling Noodle, thinly sliced barbecued marinated pork with noodles and fried shrimp dumpling. This is one of Bao Today’s bestsellers. I wasn’t able to taste some of it as I was deeply enamored and heavily preoccupied with my Curry Chicken Rice. Tee-hee!

Curry Chicken Rice, 6.80 SGD

Whoa! That was one big bowl of curry! I love that they gave a generous serving of that flavorful and slightly spicy curry sauce. Sauce pa lang, ulam na, promise! Couldn’t get enough of my Curry Chicken Rice that I ordered an extra serving of rice, would you believe? It was just my first dinner in Singapore, and I was already fattening myself up. Ha ha!

Bao Today XO Think Think Noodle, 4.80 SGD

I couldn’t actually fathom why this Bao Today XO Think Think Noodle is called as such. Like his dad, Justin ordered the “dry” version, instead of the soup version, of this noodle dish. If you noticed, this was the cheapest dish we ordered at Bao Today, but according to the menu, it’s one of the sought-after local delights at Bao Today. . Nothing fancy here as you can see, but the luncheon meat-egg-noodle combination suited our teenager just fine.

We had a very pleasant experience at Bao Today on our first day in Singapore. Food is great but inexpensive, and they don’t have service charges, too.

Bao Today
313@Somerset
Singapore

signature
Leave a comment
Posted in Bao Today, Bao Today XO Think Think Noodle, Char Siew Crispy Shrimp Dumpling Noodle, Chinese Cuisine, Curry Chicken Rice, Family Trip, Family Vacation, Singapore Trip 2019, Spicy Wanton in Sichuan Style

Katherine’s Café, Ayala Malls Vertis North

It took us three visits to Ayala Malls Vertis North before we finally succumbed to the charms of Katherine’s Cafe. This resto’s bright and lively interior is enough to make passersby give it a second look, come inside, and expect something delightful.

This is what you’ll see printed on the paper placemat of Katherine’s Café.

If these words don’t make you excited to savor this resto’s offerings, then I don’t know what will.

Nana’s Beef Tapa, Php398

Hubby had Nana’s Beef Tapa, which consists of sirloin beef tapa, egg, perfect sunny-side up egg, garlic fried rice, tomato salsa, and achara (pickled papaya). He seemed to like it as I didn’t hear him say anything negative about his food. I noticed, however, that the portion sizes of the side dishes were too small.

Roasted Lemongrass Chicken, Php298

This Roasted Lemongrass Chicken is slow-cooked roasted boneless chicken leg, served with herbed rice, sautéed vegetables, and white pepper gravy. My initial thought upon seeing my colorful plate was that one flavor might overpower another, but that didn’t happen. On the contrary, the herbed rice nicely complemented the soft and tasty chicken. I also loved the vegetable combination of cherry tomatoes, young corn and string beans!

Classic Carbonara, Php328

Carbonara is my son’s all-time favorite pasta dish. If a restaurant has this on their menu, he’d most likely prefer it over rice meals. So Classic Carbonara it was for him. This carbonara used linguini, instead of spaghetti, and has cream, bacon, parmesan, and egg yolk. I tried some of what’s left on his plate, and it was good! Creamy and delicious!

Oreos and Cream Milkshake (Php198) and Nana’s Grean Tea Lemonade (Php160)

Our tweener couldn’t say no to Oreos and Cream Milkshake. It’s a thick and creamy milkshake that’s not too sweet. He loved the taste but wished it were less thick so that he could easily sip it with a straw. On the other hand, the taste of the green tea in Nana’s Grean Tea Lemonadewas so subtle you’d actually miss it if you’re not paying attention. I still liked it, though.

Our first dining experience at Katherine’s Café was delightful. We’re definitely going back there again!

Katherine’s Café
G/F Ayala Malls Vertis North
Bagong Pag-asa, Quezon City

signature
Leave a comment
Posted in American Cuisine, Ayala Malls Vertis North, Filipino Cuisine, Katherine’s Café