Friday, February 24, 2017

Delicious Baked Mussels at Tahong Island





Tahong Island is a brainchild of the couple, Edward Gutierrez and Trish Aguilar. They sold baked mussels in their offices during holidays. People loved their mouthwatering Cheesy Garlic Baked Mussels that the partners decided to put up a take-out counter in Pilar Village, Las Pinas. The business venture was a bit hit that they decided to further grow the business into a restaurant.

Today, Tahong Island caters to dine-in customers at BF Homes Paranaque and delivers around Las Pinas, Paranaque and Muntinlupa areas.

Aside from freshly baked mussels, they now offer Boneless Stuffed Bangus, Shrimpy Garlic and Shrimpy Shrimpy prawns which are Edward's original recipes.






Tahong Island
440 El Grande, BF Homes Paranaque, Sucat
Phone (02) 5056491

Thursday, February 23, 2017

Flavorful Cooking with Sarsaya Oyster Sauce



Earlier today, Ajinomoto Philippines Corporation launched Sarsaya Oyster Sauce product in a press conference at Madison 101 Hotel with celebrity endorser, Coco Martin.



Primetime King Coco Martin shares the love for cooking with his grandmother. He shared that his grandmother uses oyster sauce in cooking tasty beef steaks and delectable chopsuey.

Chef Mcrhyan Rodrigo did a live cooking demo featuring Ginisarsayang Kangkong with Tonya, plus his take on Thai Style Stir-Fried Chicken. A cook off followed shortly wherein 2 guest competed with their version of Ginisarsayang Kangkong.





Sarsaya Oyster Sauce is made from real oysters, complete with seasonings that provide a delicious blend of savory, sweet and salty taste to enhance any dish and make flavorful. Get it from leading supermarkets in 30-gram packs or 156-gram stand-up resealable pouches.



Sunday, February 19, 2017

It's a Back-to-back win for St. Anne College of Lucena at the 11th Intercollegiate Cake Decorating Challenge



St. Anne College of Lucena bagged the championship at the recently concluded 11th Intercollegiate Cake Decorating Challenge.



For the second time around, their team was declared the overall winner and was awarded a baking showcase worth P 250,000 during the culminating activity at Trinoma yesterday. St. Anne College of Lucena won in the Top Travel Cake and Top Festive Cake categories and received P 20,000 corresponding category prizes.

Western Institute of Technology Iloilo outdid the other teams in The Wedding Cake category, winning for themselves P 20,000 cash prize.

This year's ICDC theme has been set to fusion. "We want to highlight the fact that the intricate and highly expressive art of cake decoration can also be a platform for one's passion and individual expression, much like any other form of art," Goldilocks Marketing Director Cherry Caluya pointed out.





The ten qualifying teams from Western Institute of Technology Iloilo, West Visayas State University, St. Anne College of Lucena, Technological University of the Philippines, Asian College - Quezon City, Pangasinan State University, Lyceum University - Laguna, Calayan Educational Foundation Inc., University of Cebu and Gabriel Taborin College of Davao integrated the art of fashion, painting and sculpture into their cake creations.

Prior to the 11th Intercollegiate Cake Decorating Challenge, the qualifying teams for this year attended workshops hosted by experts in the fields of fashion design, sculpture and the visual arts. "We made sure to equip our competing cake decorators with different perspectives involving different fields of creativity," Caluya further emphasized.








Guests were also treated to a range of activities such as a DYC (Decorate Your Cake) area for children), a Cake Decorating Workshop plus a display of past ICDC entries and Goldilocks Premium Decorated Cakes.
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