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Mar 11, 2010
We start the list with the very entertaining Celebrity Chef from Singapore: Chef KF See Toh and his very intriguing Chak Kway Teow or Singaporean Stir Fried Noodles! If you want a taste of this, run to Makansutra at the Ocean Park in Manila!
Ed Quimson's Paella Valenciana has a distinct flare that only the master chef can whip out. Its conglomeration of flavors and ingredients is nothing you have ever tried before! You almost feel like you're in Paris with the French master Marc Chalopin's Fillet Mignon! Chef Jill Sandique's delectable Chorizo Tomato Quiche is an ingenious creation that became everyone's favorite. One of the country's most celebrated chefs, chef Reggie Aspiras brought out her Cochinillo that is absolutely to die-for!
Halfway through the countdown of the best entrees on the Secrets of the Masters stage as we continue the list next week! Keep watching Secrets of the Masters on Q.
March 14, 2010
Secrets of the Masters has been the venue for the culinary display of the country's finest chefs and we take pride in the fact that on the show we have been privileged to have tasted the best gourmet entrees ever conceived. This Sunday, Secrets of the Masters picks out ten of the best entrees we've had on the show.We start the list with the very entertaining Celebrity Chef from Singapore: Chef KF See Toh and his very intriguing Chak Kway Teow or Singaporean Stir Fried Noodles! If you want a taste of this, run to Makansutra at the Ocean Park in Manila!
Ed Quimson's Paella Valenciana has a distinct flare that only the master chef can whip out. Its conglomeration of flavors and ingredients is nothing you have ever tried before! You almost feel like you're in Paris with the French master Marc Chalopin's Fillet Mignon! Chef Jill Sandique's delectable Chorizo Tomato Quiche is an ingenious creation that became everyone's favorite. One of the country's most celebrated chefs, chef Reggie Aspiras brought out her Cochinillo that is absolutely to die-for!
Halfway through the countdown of the best entrees on the Secrets of the Masters stage as we continue the list next week! Keep watching Secrets of the Masters on Q.
Feb 25, 2010
We start the list with the country's top caliber chef, Gene Gonzales as he rocks the house with his party perfect appetizer Ditak Ditak!
The Englishman and now Pampanga based Chef Philip Golding puts together his Breaded Oyster, Sauteed Baby Scallops and bacon with walnut dressing! It definitely took our heart away!
Chef Hubertus Cramer's Kalibo Oyster Cappucino was so good that it can actually pass for the main dish.
Chef Jill Sandique's Mesclun of Greens with kamias vinaigrette was a salad of the most complex flavors and texture that you get full satisfaction minus the guilt!
Chef Norbert Gandler shows us why he is given the name "Guru" with his Salad of Pan seared Duck Foi Gras!
The list of the most memorable appetizers that jumpstarted our meals on the Secrets of the Masters stage continues next week. Keep it glued here on Secrets of the Masters every Sunday on Q.
February 28, 2010
A perfect meal should start with a great appetizer and on Secrets of the Masters, undoubtedly, we have been privileged to have tried the best appetizers this side of the planet. This Sunday, we give you a rundown of the best Appetizers we've had on the show!We start the list with the country's top caliber chef, Gene Gonzales as he rocks the house with his party perfect appetizer Ditak Ditak!
The Englishman and now Pampanga based Chef Philip Golding puts together his Breaded Oyster, Sauteed Baby Scallops and bacon with walnut dressing! It definitely took our heart away!
Chef Hubertus Cramer's Kalibo Oyster Cappucino was so good that it can actually pass for the main dish.
Chef Jill Sandique's Mesclun of Greens with kamias vinaigrette was a salad of the most complex flavors and texture that you get full satisfaction minus the guilt!
Chef Norbert Gandler shows us why he is given the name "Guru" with his Salad of Pan seared Duck Foi Gras!
The list of the most memorable appetizers that jumpstarted our meals on the Secrets of the Masters stage continues next week. Keep it glued here on Secrets of the Masters every Sunday on Q.
Feb 19, 2010
He left the world of blue prints and building for kitchen knives and cutting boards and by some stroke of fate indeed, he must be destined to be in the kitchen. He mastered what is called "Strait Cuisine", a fusion of Chinese, Malay, Indian Portuguese cooking and introduced this to Filipino dining. He is the culinary genius behind some of the metro's remarkable food places such as Porcelain, Mint, Denilli Deli Shop and Resto and Hotel Rembrandt among others. He is also one of the finest culinary instructors for the Asian Discovery class at the Center for Culinary Arts. This Sunday, on Secrets of the Masters we have Chef Ojie Reloj!
Chef Ojie jump starts with a masterful throwing and flipping technique to put together a special treat for the Secrets of the Masters host Issa Litton: his signature Roti. At first look, you'd think this is the usual appetizer you get in your Indian restaurants but take our word for it, this roti is almost addictive! Issa couldn't help munching on it the whole evening.
An exhibit of the Strait Cuisine he has mastered, Chef Ojie puts together Mild Spiced Sambal Prawns. Juicy and really spicy... that was the cuisine that invigorated everyone's energy and kept everybody awake! For the first time, our audience diners requested for more water!
Chef Ojie caps the evening with his Napoleon Pisang Goreng ala Mode. Pisang Goreng is a popular snack food mostly found throughout Indonesia, Malaysia and Singapore. This is their version of banana fritters. Chef Ojie plays with it in his finale recipe and adds more twists to it with palm sugar and coco cream, conceiving a dessert that is absolutely sinful!
Get a brand new culinary journey this Sunday on Secrets of the Masters and savor our array of exquisite cuisines!
February 21, 2010
Our chef this Sunday has a quite interesting story. Unlike other chefs whose culinary careers are without a detour, this master finished his education with a degree entirely different from culinary. He is in fact, an architect!He left the world of blue prints and building for kitchen knives and cutting boards and by some stroke of fate indeed, he must be destined to be in the kitchen. He mastered what is called "Strait Cuisine", a fusion of Chinese, Malay, Indian Portuguese cooking and introduced this to Filipino dining. He is the culinary genius behind some of the metro's remarkable food places such as Porcelain, Mint, Denilli Deli Shop and Resto and Hotel Rembrandt among others. He is also one of the finest culinary instructors for the Asian Discovery class at the Center for Culinary Arts. This Sunday, on Secrets of the Masters we have Chef Ojie Reloj!
Chef Ojie jump starts with a masterful throwing and flipping technique to put together a special treat for the Secrets of the Masters host Issa Litton: his signature Roti. At first look, you'd think this is the usual appetizer you get in your Indian restaurants but take our word for it, this roti is almost addictive! Issa couldn't help munching on it the whole evening.
An exhibit of the Strait Cuisine he has mastered, Chef Ojie puts together Mild Spiced Sambal Prawns. Juicy and really spicy... that was the cuisine that invigorated everyone's energy and kept everybody awake! For the first time, our audience diners requested for more water!
Chef Ojie caps the evening with his Napoleon Pisang Goreng ala Mode. Pisang Goreng is a popular snack food mostly found throughout Indonesia, Malaysia and Singapore. This is their version of banana fritters. Chef Ojie plays with it in his finale recipe and adds more twists to it with palm sugar and coco cream, conceiving a dessert that is absolutely sinful!
Get a brand new culinary journey this Sunday on Secrets of the Masters and savor our array of exquisite cuisines!
Feb 15, 2010
Born and raised in Switzerland, she is married to a Filipino and for over seventeen years now has been the leading chef, advocate and proponent for organic cooking in the country. Returning on the Secrets of the Masters stage to give us the same tasteful, gourmet culinary journey prepared the healthy way is Chef Jacqui Alleje!
On her menu is an interesting line up of cuisines that will almost surprise you. For starters, she prepared a Bagoong Mousse! Yes you heard it right. The Filipino favorite bagoong or shrimp paste is what we are talking about. Believe it or not, it is in fact a healthy ingredient that is readily available in our local markets and the good news is, it is not only your perfect partner to manggang hilaw it can be transformed into Chef Jacqui's extraordinary mousse.
From the bagoong mousse she whipped out a crepe batter using the healthy whole wheat flour. As soon as everything is ready, Chef Jacqui moved on to assembling her cocktail crepes with the bagoong mousse and crepe batter she earlier prepared. At the end of it all, are beautiful savory crepes with ingredients you couldn't almost recognize Chef jacqui's Bagoong Mousse Cocktail Crepe and Basil Pesto Mozzarella Crepes!
Don't we all like salads that are fresh and healthy? Of course, we all do. Chef Jacqui believes that with the Philippines' bountiful produce of fruits and vegetables we can put together the freshest and healthiest salads almost everyday. A mix of organic greens, carrots,fresh pineapple tidbits, tomatoes, parsley and our very own singkamas makes for a crisp, garden fresh salad that is good for you. To pair with our Organic Mixed Salad are dressings that are equally as healthy -- Oil free Creamy Mustard Yoghurt Dressing and Mango Vinaigrette.
A healthy gourmet dining experience awaits you this Sunday on Secrets of the Masters! 7PM on Q. Don't miss it!
February 14, 2010
This Sunday on Secrets of the Masters, we meet the woman who revolutionized the Philippine culinary scene and pioneered the healthy cooking movement!Born and raised in Switzerland, she is married to a Filipino and for over seventeen years now has been the leading chef, advocate and proponent for organic cooking in the country. Returning on the Secrets of the Masters stage to give us the same tasteful, gourmet culinary journey prepared the healthy way is Chef Jacqui Alleje!
On her menu is an interesting line up of cuisines that will almost surprise you. For starters, she prepared a Bagoong Mousse! Yes you heard it right. The Filipino favorite bagoong or shrimp paste is what we are talking about. Believe it or not, it is in fact a healthy ingredient that is readily available in our local markets and the good news is, it is not only your perfect partner to manggang hilaw it can be transformed into Chef Jacqui's extraordinary mousse.
From the bagoong mousse she whipped out a crepe batter using the healthy whole wheat flour. As soon as everything is ready, Chef Jacqui moved on to assembling her cocktail crepes with the bagoong mousse and crepe batter she earlier prepared. At the end of it all, are beautiful savory crepes with ingredients you couldn't almost recognize Chef jacqui's Bagoong Mousse Cocktail Crepe and Basil Pesto Mozzarella Crepes!
Don't we all like salads that are fresh and healthy? Of course, we all do. Chef Jacqui believes that with the Philippines' bountiful produce of fruits and vegetables we can put together the freshest and healthiest salads almost everyday. A mix of organic greens, carrots,fresh pineapple tidbits, tomatoes, parsley and our very own singkamas makes for a crisp, garden fresh salad that is good for you. To pair with our Organic Mixed Salad are dressings that are equally as healthy -- Oil free Creamy Mustard Yoghurt Dressing and Mango Vinaigrette.
A healthy gourmet dining experience awaits you this Sunday on Secrets of the Masters! 7PM on Q. Don't miss it!
Feb 8, 2010
Educated in the most prestigious schools in the United Kingdom, he came to the Philippines more than 12 years ago and put up one of the most popular restaurants in the metro, Azurro.
Currently he is the general manager and executive chef of the Yats International Group of Companies in Clark, one of the biggest and most prolific wine cellars in the whole of Southeast Asia today.
Gracing the Secrets of the Masters kitchen once again is the very handsome Chef Philip Golding!
Chef Philip's first offering is an ultimately delectable appetizer, the perfect head start for the evening. Breaded Oysters, Sauteed Baby Scallops and Bacon with Walnut Dressing became everyone's instant favorite.
Our much loved fish varieties salmon and mackerel were given a rebirth with Chef Philip's next dish, Salmon and Mackerel en Papilotte Saffron Broth! He also brings in a bonus, the ultimate partner to the dish, Margarita Sorbet.
As heavy loaded as his other masterpieces...Chef Philip whips out the main dish, Pan Seared Soya Protein Fed Ostrich Noisette with stuffed Arguette and Spinach Risotto. The juicy tender richness of the ostrich meat went perfectly with the brilliantly concocted risotto giving savory, heavenly goodness!
And of course he capped it all off with a beautiful dessert. The White Chocolate Raspberry Creme Brulee was just as sinful as the rest of the evening's masterful cuisines.
Don't miss this Sunday's English dinner with our guest chef Philip Golding! Only on Secrets of the Masters on Q!
February 14, 2010
An Englishman in Pampanga. People wonder what brought him to the Philippines in the first place. When Secrets of the Masters had him on the show, we stopped asking. We knew he fell in love and we are more than fortunate that he calls the Philippines his home now!Educated in the most prestigious schools in the United Kingdom, he came to the Philippines more than 12 years ago and put up one of the most popular restaurants in the metro, Azurro.
Currently he is the general manager and executive chef of the Yats International Group of Companies in Clark, one of the biggest and most prolific wine cellars in the whole of Southeast Asia today.
Gracing the Secrets of the Masters kitchen once again is the very handsome Chef Philip Golding!
Chef Philip's first offering is an ultimately delectable appetizer, the perfect head start for the evening. Breaded Oysters, Sauteed Baby Scallops and Bacon with Walnut Dressing became everyone's instant favorite.
Our much loved fish varieties salmon and mackerel were given a rebirth with Chef Philip's next dish, Salmon and Mackerel en Papilotte Saffron Broth! He also brings in a bonus, the ultimate partner to the dish, Margarita Sorbet.
As heavy loaded as his other masterpieces...Chef Philip whips out the main dish, Pan Seared Soya Protein Fed Ostrich Noisette with stuffed Arguette and Spinach Risotto. The juicy tender richness of the ostrich meat went perfectly with the brilliantly concocted risotto giving savory, heavenly goodness!
And of course he capped it all off with a beautiful dessert. The White Chocolate Raspberry Creme Brulee was just as sinful as the rest of the evening's masterful cuisines.
Don't miss this Sunday's English dinner with our guest chef Philip Golding! Only on Secrets of the Masters on Q!
Feb 1, 2010
For twenty four years, this Filipina has been creating multi-layered, exquisite and elaborate life-sized cake designs for clientele here and abroad, whether it be celebrities or royalty! In fact, she is one of our multi-awarded cake designers. Her beautiful array of marvelous cake creations amazed all of us when she guested on the show. Proving that she is indeed a master.
Returning on the Secrets of the Masters stage is the Philippines' Premiere Cake designer: Penk Ching!
She begins the show with a colorful exhibition of a cake she calls the Rubix Cube! After carefully handcrafting gumpaste and sugarpieces into various designs, the end product is a beautiful work of art. Host Issa Litton felt like she was a kid again doing her arts and craft homework!
A very interesting masterpiece follows suit. Penk Ching creates a one of a kind Chocolate Pizza!
If you think airbrush can only be applied on apparel for t-shirts or on your paper for that art project think again. Believe it or not, the airbrush technique can also be applied on cakes! Penk Ching shows us how she does this and after which produces a three dimensional Cake Card that you can give your loved ones this Valentine season.
To cap the evening, the premiere cake designer brings out her signature cupcake creations and this time she does something in time for Chinese New Year. Her Yin and Yang Cake was just scrumptious!
Only Secrets of the Masters showcases the exhibition of the country's top chefs and this Sunday is a perfect example! Watch out and be amazed as beautiful works of art in the kitchen fascinate you. Don't forget your Sunday habit, 7PM on Q.Only on Secrets of the Masters.
January 31, 2010
For most occasions, cakes are just desserts. But this Sunday, we will witness once again a grand display of artistry that aren't just sweet masterpieces but are magnificent works of art.For twenty four years, this Filipina has been creating multi-layered, exquisite and elaborate life-sized cake designs for clientele here and abroad, whether it be celebrities or royalty! In fact, she is one of our multi-awarded cake designers. Her beautiful array of marvelous cake creations amazed all of us when she guested on the show. Proving that she is indeed a master.
Returning on the Secrets of the Masters stage is the Philippines' Premiere Cake designer: Penk Ching!
She begins the show with a colorful exhibition of a cake she calls the Rubix Cube! After carefully handcrafting gumpaste and sugarpieces into various designs, the end product is a beautiful work of art. Host Issa Litton felt like she was a kid again doing her arts and craft homework!
A very interesting masterpiece follows suit. Penk Ching creates a one of a kind Chocolate Pizza!
If you think airbrush can only be applied on apparel for t-shirts or on your paper for that art project think again. Believe it or not, the airbrush technique can also be applied on cakes! Penk Ching shows us how she does this and after which produces a three dimensional Cake Card that you can give your loved ones this Valentine season.
To cap the evening, the premiere cake designer brings out her signature cupcake creations and this time she does something in time for Chinese New Year. Her Yin and Yang Cake was just scrumptious!
Only Secrets of the Masters showcases the exhibition of the country's top chefs and this Sunday is a perfect example! Watch out and be amazed as beautiful works of art in the kitchen fascinate you. Don't forget your Sunday habit, 7PM on Q.Only on Secrets of the Masters.
Jan 21, 2010
Who could forget that Mango Meringue Torte she made? But she is not only a flag carrier in the sweets department, she is an all around chef that can transform not only pastries but gourmet entrees into marvelous culinary creations. No wonder, by popular demand she is brought back on the Secrets of the Masters kitchen. She is no other than the lady and the master, Chef Jill Sandique!
Chef Jill brought a very special English Tea Party on the show that the host Issa Litton immensely enjoyed. She begins with a delectable exhibition of one of our favorite pastries, Scones. As you begin to devour on the masterpiece, every piece of its beautifully crafted disk gives a crunchy jumpstart on the outside yet a soft and gooey luscious flavor inside making you finish every bit in a minute.
She then moves on to sharing some of baking's most inventive techniques as she shows us how to do Marble Pound Cake. Chef Jill displays not only art but science as she expertly maneuvers every step to conceive the masterful creation which is to become the highlight of the evening's tea party.
For the finale, Chef Jill whipped up Orange Cranberry Streusel Cake. With this astounding creation, as well as the rest, you definitely understand why she is called a master chef!
Sweets lovers or not, don't miss this Sunday's menu of sweet, sinful offerings on Secrets of the Masters. Chef Jill Sandique returns with a vengeance! Give in to your Sunday habit and be sure to be home at 7pm and tune in only on Q.
January 24, 2010
Having earned the highest grades in Peter Kumps Cooking School in New York and other prestigious baking masters in Europe and America, Secrets of the Masters were more than convinced she is a world class pastry chef when she graced the show a few months ago.Who could forget that Mango Meringue Torte she made? But she is not only a flag carrier in the sweets department, she is an all around chef that can transform not only pastries but gourmet entrees into marvelous culinary creations. No wonder, by popular demand she is brought back on the Secrets of the Masters kitchen. She is no other than the lady and the master, Chef Jill Sandique!
Chef Jill brought a very special English Tea Party on the show that the host Issa Litton immensely enjoyed. She begins with a delectable exhibition of one of our favorite pastries, Scones. As you begin to devour on the masterpiece, every piece of its beautifully crafted disk gives a crunchy jumpstart on the outside yet a soft and gooey luscious flavor inside making you finish every bit in a minute.
She then moves on to sharing some of baking's most inventive techniques as she shows us how to do Marble Pound Cake. Chef Jill displays not only art but science as she expertly maneuvers every step to conceive the masterful creation which is to become the highlight of the evening's tea party.
For the finale, Chef Jill whipped up Orange Cranberry Streusel Cake. With this astounding creation, as well as the rest, you definitely understand why she is called a master chef!
Sweets lovers or not, don't miss this Sunday's menu of sweet, sinful offerings on Secrets of the Masters. Chef Jill Sandique returns with a vengeance! Give in to your Sunday habit and be sure to be home at 7pm and tune in only on Q.
Jan 15, 2010
She is a popular name in the Philippine culinary scene with the reputation of bringing only the most delectable cuisines for the most discerning palettes. Whatever it is this master chef puts her hand into it will definitely turn out to be a top caliber dining experience. No wonder we wanted her back on the show!
On Secrets of the Masters this Sunday, we bring you once again, Chef Jessie Sincioco.
Chef Jessie's culinary trademark has always been touched by the flare of French cuisine and the night's line up mirrors exactly that.
She jumpstarts with a healthy however astoundingly appetizing and flavorful Salmon Nicoise Salad in Choux Puff Ring. The plate boasts of oozing fresh vegetables and salmon chunks enveloped in beautifully shaped bread rings drizzled in vinaigrette. You get a loadful of gourmet mouthwatering flavors without counting the calories!
Chef Jessie moves on to another healthy number with her Bangus Pasta using the newest and smartest kitchen breakthrough the vacuum packed and ready to eat whole Bangus fresh fillets from the farm that you conveniently can get in the frozen sections of nearby groceries.
If the first two cuisines were both extraordinarily sumptuous the main dish will surely take your breath away! Chef Jessie concocts a beautifully put together main course she calls Beef Bourguignonne in the Classic Way.
rnTo cap the evening... our master chef comes up with a delectable treat for kids and kids-at-heart. Mango Tarte Tatin ala Mode takes centerstage!
Don't forget your Sunday habit. Continue to join our roster of masters every Sunday as we bring you the best of Filipino food and the masters of Philippine Kitchen. Keep it here on Secrets of the Masters.
January 17, 2010
She was the first female chef to ever the grace and indeed, we were wowed!She is a popular name in the Philippine culinary scene with the reputation of bringing only the most delectable cuisines for the most discerning palettes. Whatever it is this master chef puts her hand into it will definitely turn out to be a top caliber dining experience. No wonder we wanted her back on the show!
On Secrets of the Masters this Sunday, we bring you once again, Chef Jessie Sincioco.
Chef Jessie's culinary trademark has always been touched by the flare of French cuisine and the night's line up mirrors exactly that.
She jumpstarts with a healthy however astoundingly appetizing and flavorful Salmon Nicoise Salad in Choux Puff Ring. The plate boasts of oozing fresh vegetables and salmon chunks enveloped in beautifully shaped bread rings drizzled in vinaigrette. You get a loadful of gourmet mouthwatering flavors without counting the calories!
Chef Jessie moves on to another healthy number with her Bangus Pasta using the newest and smartest kitchen breakthrough the vacuum packed and ready to eat whole Bangus fresh fillets from the farm that you conveniently can get in the frozen sections of nearby groceries.
If the first two cuisines were both extraordinarily sumptuous the main dish will surely take your breath away! Chef Jessie concocts a beautifully put together main course she calls Beef Bourguignonne in the Classic Way.
rnTo cap the evening... our master chef comes up with a delectable treat for kids and kids-at-heart. Mango Tarte Tatin ala Mode takes centerstage!
Don't forget your Sunday habit. Continue to join our roster of masters every Sunday as we bring you the best of Filipino food and the masters of Philippine Kitchen. Keep it here on Secrets of the Masters.
Jan 7, 2010
He comes from Paris, France and he brought the wonders of the French cuisine to the Filipino palette. Today, he is in charge of Makati's newest boutique hotel, Hotel Celeste and you definitely should try his restaurant, Cicou (pronounced see-sue) which was named after his nickname. Previously, he is the only chef in the Philippines to have ever taken two simultaneous executive chef posts in two major hotels, the Crowne Plaza and Holiday Inn.
Taking centerstage on Secrets of the Masters kitchen this Sunday, is the French chef with a Filipino heart, Chef Cyril Soenen!
He begins the evening's display of mastery with an extraordinary appetizer which he simply baptized Sardines. In this first dish, he shows us how intricately detailed his cuisine is. Beautiful arrays of sardines, keenly deboned and filleted, then mixed with cheese, sundried tomatoes, shallots and some mesclun salad takes us to a heavenly start. Actually, you almost forget it's an appetizer.
For the main course, Chef Cyril puts together another masterpiece Red Mullet wrapped in Phylo Pastry. He then caps the show with an amazingly put together dessert which he simply calls Pineapple. Golden pineapples soaked in syrup rubbed with muscovado sugar and flambed in rhum drizzled in extraordinary goodness of cream and sweets are a luscious, sinful finale for everyone.
Don't miss another culinary master to spice up your Sunday evening. Keep it here, on Secrets of the Masters. 7PM on Q.
January 10, 2010
As a young boy, our chef this Sunday dreamed of opening up his own restaurant. Today, he has not only realized that dream he has traveled the globe and become the chef of some of the most prestigious hotels in the world.He comes from Paris, France and he brought the wonders of the French cuisine to the Filipino palette. Today, he is in charge of Makati's newest boutique hotel, Hotel Celeste and you definitely should try his restaurant, Cicou (pronounced see-sue) which was named after his nickname. Previously, he is the only chef in the Philippines to have ever taken two simultaneous executive chef posts in two major hotels, the Crowne Plaza and Holiday Inn.
Taking centerstage on Secrets of the Masters kitchen this Sunday, is the French chef with a Filipino heart, Chef Cyril Soenen!
He begins the evening's display of mastery with an extraordinary appetizer which he simply baptized Sardines. In this first dish, he shows us how intricately detailed his cuisine is. Beautiful arrays of sardines, keenly deboned and filleted, then mixed with cheese, sundried tomatoes, shallots and some mesclun salad takes us to a heavenly start. Actually, you almost forget it's an appetizer.
For the main course, Chef Cyril puts together another masterpiece Red Mullet wrapped in Phylo Pastry. He then caps the show with an amazingly put together dessert which he simply calls Pineapple. Golden pineapples soaked in syrup rubbed with muscovado sugar and flambed in rhum drizzled in extraordinary goodness of cream and sweets are a luscious, sinful finale for everyone.
Don't miss another culinary master to spice up your Sunday evening. Keep it here, on Secrets of the Masters. 7PM on Q.
Dec 23, 2009
This Sunday is our lucky day! We not only get to witness once again his display of culinary expertise, he shares with us how he celebrates the Holidays. We get to sample his Holiday recipes and bring home some secrets and tips from the master himself! We are talking about none other than the legendary Chef Gene Gonzales!
Chef Gene brings to our table an exciting array of not only cuisines but cocktails to boot, perfect for those New Year parties!
He starts the evening with a very intriguing Ditak Ditak dish. "Ditak Ditak" is the Kapampangan term for "a little of everything" which is basically, what the masterpiece is about. Our master chef brings out a little of everything in each of the ingredients he puts together: from the sesame seeds, cashew nuts, watermelon, shrimps, camote chips to the tamarind puree and chili garlic paste, he conceives an interesting, exceptionally tasteful appetizer that at the end of the day, you find yourself grabbing a beer. Chef Gene moves on to Smoked Fish and Minced-Meat Wantons with Salted Egg and Green Mango Salad. As colorful as the dish is its layers of flavors that will definitely take you to gastronomic heaven!
To cap the night, Chef Gene gives us a refreshing healthy number perfect to accompany your favorite cocktail... Fresh Tuna Tartar is a guaranteed hit among your guests and loved ones during your New Year party.
From his version of Long Island Iced tea which he calls Thong Island Iced Tea to his Boracay Moonglow, Kiss My Toes and the rest of his exciting cocktail concoctions, Chef Gene also brought on the show his very own mini bar to excite us all!
rnThe Holiday season isn't about to fold as the party continues on Secrets of the Masters this Sunday, 730pm on Q.
December 27, 2009
Definitely a big name in the Philippine culinary scene, he was the first master to ever grace the Secrets of the Masters kitchen. He headed our roster of masters and by popular demand, we are bringing him back!This Sunday is our lucky day! We not only get to witness once again his display of culinary expertise, he shares with us how he celebrates the Holidays. We get to sample his Holiday recipes and bring home some secrets and tips from the master himself! We are talking about none other than the legendary Chef Gene Gonzales!
Chef Gene brings to our table an exciting array of not only cuisines but cocktails to boot, perfect for those New Year parties!
He starts the evening with a very intriguing Ditak Ditak dish. "Ditak Ditak" is the Kapampangan term for "a little of everything" which is basically, what the masterpiece is about. Our master chef brings out a little of everything in each of the ingredients he puts together: from the sesame seeds, cashew nuts, watermelon, shrimps, camote chips to the tamarind puree and chili garlic paste, he conceives an interesting, exceptionally tasteful appetizer that at the end of the day, you find yourself grabbing a beer. Chef Gene moves on to Smoked Fish and Minced-Meat Wantons with Salted Egg and Green Mango Salad. As colorful as the dish is its layers of flavors that will definitely take you to gastronomic heaven!
To cap the night, Chef Gene gives us a refreshing healthy number perfect to accompany your favorite cocktail... Fresh Tuna Tartar is a guaranteed hit among your guests and loved ones during your New Year party.
From his version of Long Island Iced tea which he calls Thong Island Iced Tea to his Boracay Moonglow, Kiss My Toes and the rest of his exciting cocktail concoctions, Chef Gene also brought on the show his very own mini bar to excite us all!
rnThe Holiday season isn't about to fold as the party continues on Secrets of the Masters this Sunday, 730pm on Q.
