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Arla pushes organic credentials in new powdered milk product

Powdered milk was an especially important commodity during times of war and famine. Removing most of the water content of the milk enabled it to be transported more easily, but more importantly, give it a longer shelf life. Now, during a pandemic, Scandinavian organic dairy giant Arla is filling in a gap in the shelf-stable organic category with its own powdered milk.

A taste of democracy: South Korea’s 16-year fight for a green...

SEOUL — It is being hailed as a major win for democracy in South Korea. After 16 years in exile, a president this week triumphantly returned to claim his rightful place — on the front of a box of green onion-flavored cereal.

Keep calm and bake on

Staying at home for the past months has brought out the inner baker in many people. Even before the pandemic, baking served as a therapeutic way of managing fears and anxieties. And it isn’t just about enjoying something warm and delicious. Baking involves all the senses and requires one’s full attention, forcing the baker to focus on the recipe and mute their inner dialogues. It gives people a semblance of control.

Facing crisis, Cuba calls on citizens to grow more of their...

HAVANA — In the courtyard of a temple belonging to the Abakua Afro-Cuban religious brotherhood in Havana, Nelson Piloto is pulling up the lawn to plant bell peppers and cassava in the face of Cuba’s looming food crisis.

Order in the good stuff: from Jamaican patties to deadly doughnuts

FOR this week’s delivery food list, we’ve got upscale Filipino, pastries, and uncanned food.

Canned goodness

YOU can’t possibly think you can just get away with serving corned beef and onions seven times a week, can you? We asked for help from restaurateur, cookbook author, and morning show chef Myke “Tatung” Sarthou on how to convert canned goods and pantry staples into dishes that even you can look forward to serving and eating.

Order in the good stuff (or cook Ikea’s meatballs)

Here’s a mix of global and Filipino favorites you can order in or make at home during the quarantine. We really mean global: we’ve got Ikea’s recipe for meatballs, straight from their Twitter account.

When you are tired of home cooking

UNLESS you have the good fortune of living with an incredible cook, canned goods and your own set of recipes can get old and quickly while we’re all under quarantine. Here’s a list of some of your favorite restaurants offering its menu for takeout and delivery (including fast food favorites selling ready-to-cook frozen items!) so you can get a taste of what life was before, and hope for the best for the future (but also keep you satisfied).

DA approves P1-billion loan program amid pandemic

THE DEPARTMENT of Agriculture (DA), through its Agriculture Credit Policy Council (ACPC), has approved an initial P1 billion for loans to help the sector amid threats to food security caused by the coronavirus disease 2019 (COVID-19) pandemic.

Microwaved and one-pot recipes for the quarantined beginner cook

IT must be a challenge to be stuck at home with nowhere else to eat, and all you’ve got are your cooking skills (we’re working under the assumption that they’re not top-tier). We got a few idiot-proof recipes to tide you over during these trying times. Three of these recipes are from San Miguel Foods Culinary Center’s Home Foodie recipes, made using just a microwave and your own two hands. Recipes from restaurateur Myke “Tatung” Sarthou and the late culinary grande dame Nora Daza might sound a bit daunting, but these start with the words “mix all ingredients.” There is no way you could screw this up. The recipes from Mr. Sarthou and Mrs. Daza also have the advantage of keeping well, a true need during times of uncertainty.

Samar gives up its secrets

SAMAR is regularly brought down to its knees thanks to its geographical location, which puts it right in the path of storms, including the long nightmare that was Typhoon Yolanda. And yet, when BusinessWorld spent the last days of February there, it was hard to feel that it was a province that knew hardship. In a carinderia (roadside eatery), a couple feasted on what are considered luxuries in the country’s capital: crabs and upland rice. A member of the tour group, who will not be named, scoffed, “And they call us poor.”

Saving the planet, one dish at a time

How sure are you that your choices when you’re dining out are healthy for the planet?

‘We eat the same things’

CHEF Myke “Tatung” Sarthou, like most people, may well have been content to stay in one place. As it is, however, man has a mandate to move, and despite it being a time of rest for him, he has managed to open two restaurants in less than a year.

Singapore’s Nine Fresh is here

BECAUSE of its popularity among Filipinos in its native Singapore, dessert shop Nine Fresh has decided to take a chance and expand outside its home country and into the Philippines.

What to do with holiday leftovers

AS WE leave the old year behind, we’re entering 2020 with a little bit of baggage: holiday leftovers. For the first week of this new decade, we’re giving you a few recipes using things you might have left in your fridge after the holiday rush.

Flavors to please an empress

WHEN YOU think of the empresses who ruled China, one name immediately comes to mind: Dowager Empress Cixi. A former concubine plucked from obscurity when she bore the Emperor a son, the woman shaped the last years of Imperial China. Cold and imperious, she eliminated all competition to the throne, even going as far as usurping the throne from her own son — the sanitized story is that she served as regent when her son was taken ill and eventually dying.

Bill eyes health warning for products with high sodium content

TWO LAWMAKERS have filed a bill requiring a health warning for food products with high sodium content.

Urban crocodile

HUMANS are arguably the world’s most successful predator, occupying a space atop the food chain. On this pedestal, we have been made free to consume every type of animal there is.

Playing with your food

WERE WE really born just to eat, mate, then die? How about having a little fun? A two-time World Champion of Pizza Acrobatics (in 2001 and 2002) shows us how we can play with our food, have fun, and live well at the same time.

Illustrated book on PHL food launched

RPD PUBLICATIONS launched Káin Ná!: An Illustrated Guide to Philippine Food on Aug. 31 at Shangri-La at The Fort’s High Street Lounge. The book was written by veteran culinary historian Felice Prudente Sta. Maria and Singaporean cookbook writer Bryan Koh and illustrated by Mariel Ylagan Garcia. Káin Ná! — which means “Let’s Eat” in Filipino — explores the diverse variety of cookery and dining essentials from around the country.

Raw Honesty: Found In Sashimi

THE WORD “raw” can capture an image of boorishness. We humans think that something is only worthy of attention when it has been touched by our numerous complications. It takes a certain elegance and skill to present food safely and tastily in its rawest form, for example, sashimi. In sashimi, there is a communion between nature and humanity, the tongue getting a taste of what the universe has created in its truest, most honest, and yet proudest form, aided with minimal intervention by the human hand.

Deceptively simple food

THAILAND’S CLIMATE — social and meteorological — makes for perfect culinary theater. Spices and herbs grow in abundance, while influences are gathered from high and low, from different regions like China, India, and Portugal through trade; to different classes: from the royal family itself down to the common people.

Authentic Chinese flavors mixed with Filipino-Chinese favorites

DUE to market demand for an “upscale Chinese dining experience,” Seda Vertis North in Quezon City is introducing Chinese menu items in their banquet facilities and opening a Cantonese restaurant by year-end featuring authentic Chinese flavors mixed with Filipino-Chinese favorites.

Vegan sea urchin will soon start showing up on sushi counters

THE meat-free movement is finding its way into strange and exotic dishes.

Artisanal bakeshop offers hybrid pan de sal and baguettes in Quezon...

SOMEONE ONCE told me that a good breakfast was a sign of a good life: someone has spent time, money, and care to make sure you’re properly nourished in the morning. Of these three options, Manu Mano, a small bakery in Banawe, Manila, chooses to occupy the space carved out by love.

New in the Metro: giant turon, showy pizza, and smoothies

IF YOU’VE ever had a turon (a fruit-filled fried spring roll) from SM, which people apparently line up for, then you’re bound to be excited over a giant version of it.

M Bakery offers cupcake icing classes

M BAKERY will begin offering special cupcake icing classes with a hands-on, in-store experience beginning Aug. 17.

Ordering coffee through Bo’s chatbot on Messenger

SKIP the line at Bo’s Coffee with a chatbot called Botty.

Shaken or stirred: robotic bartender serves up cocktails for clubbers

PRAGUE — For revelers at one Prague megaclub, gone are the days of being squashed at the bar waiting to get a watered-down cocktail.

Max’s Restaurant launches new TV ad, loyalty card, and dining promos

IN THE early days, animals in the forest bullied the sun for producing unbearable heat. When the sun disappeared for quite a long time, the animals apologized daily by writing “Sorry” on stone, smoke, and fire, and spelling the word out with their bodies. In desperation for sunlight, the chicken unceasingly chuckled until the sun rose. Unfortunately, when the chicken and the sun gave each other a high five upon rising, the chicken turned into fried chicken. Thus is the legend, according to Max’s Restaurant.

The Good Gin

GIN IS a drink that transcends classes and space. It could be found in the hands of cosmopolitans sipping classic G&Ts, or spilling on the streets from shots taken after work. A new gin called Archipelago by Full Circle Craft Distillers Co. shows off the full breadth of the Philippines, from all classes and spaces, distilled in a single bottle.

Japanese cuisine two ways

TAPPING into the Philippines’ big market for Japanese cuisine, a new restaurant has opened in Makati which seeks to introduce to the local market more ways of enjoying dishes from the “Land of the Rising Sun.”

Top chefs say you shouldn’t grill these foods — especially burgers

IF THERE’S a food that epitomizes summer more than a grilled burger, name it.

The fluidity of Glenfiddich

FLUIDITY, as a term, expresses the ability to change. Fluids take the shape of their containers; and can be seen in various forms, either in a liquid state, or as a solid or gas. Glenfiddich, as a single-malt whisky (and thus a fluid), is expected to do the same.

Have some not-so-great red wine? Add Coke

AS THE weeks wear on, and the comedown from Memorial Day, Pride Month, and the Fourth of July starts to settle in, there’s no better cure for summer ennui than a movie in the park. Thanks to inflatable screens and digital projectors, you don’t necessarily need to be in a big city to catch a classic with hundreds of your neighbors (although it helps). But you do need something to sip on as the late-evening sun slips below the horizon, and Back to the Future II starts rolling.

A choice of wine openers

OPENING wine bottles with cork closures can be quite challenging. And breaking a wine cork could be one of the most frustrating — and...

Milky Way stays true to its roots

HOME COOKING has a way of connecting us with a purer version of ourselves. Before the world left us all scratched, somebody loved us and prepared food for us. We guess that’s the magic of Milky Way Café, where each dish brings us back to our mother’s table, when nothing yet could go wrong.

South Africa slings back the f ynbos-f lavored gin

JOHANNESBURG — Last year, gin consumption in South Africa grew by an astonishing 50%, to half a pint for every man, woman, and child. No wonder that distilleries are mushrooming, trying to give a colonial tipple a distinctive flavor of the fynbos.

Nestlé starts delivery service for its milk, which includes recycling of...

THERE IS not question that by nurturing the planet, you nurture your kids. Nestle’s subscription service, with the help of goodfood.ph — think of it as having milkmen like the days of yore — makes it easier for parents to do the same.

Romulo Café keeps up to date

VIRGINA LLAMAS was a homemaker who prepared impeccable signature dishes. Her husband, Carlos P. Romulo, was appointed as the Philippines’ permanent delegate to the United Nations with the rank of Ambassador the day after Manuel Roxas was sworn as the first president of the Philippine Republic. In 1946, the family settled in Washington D.C. — their home for the next 14 years. It was at that time that Virgina introduced Filipino cuisine to American guests and foreign diplomats. Her recipes served as inspiration for Romulo Café’s home-cooked dishes.

La vie française

WHEN YOU eat too much, you’re called a glutton. When you eat too much French food, however, you’re a gourmand.

Vaya offers new drink and storage containers

CONTINUING with its push of coming up with innovative products for people on the go, Vaya has introduced its latest products in the country — the Drynk and Preserve.

Robinsons Galleria is now a foodie destination

AFTER a major makeover last year, one of the first shopping malls along EDSA — Robinsons Place Galleria — is this year highlighting its many restaurants as it positions itself as one of the city’s foodie destinations.

When the winemaker wore a wet suit: Spain’s $100 subsea tipple

BAY OF PLENTZIA, Spain — For many discerning drinkers, the walk down stone steps into a cool, dark cellar is an essential part of visiting a winery, but with one Spanish winemaker such an inspection is more likely to involve an oxygen tank and flippers.