SUMAN SA CLARIN MADRID FUSION 2017

SUMAN NG CLARIN, FEATURED FOOD ITEM AT MADRID FUSION 2017

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April 6-8, 2017 was a busy day for all foodies and food entrepreneur as Madrid Fusion 2017 took place at the SMX Convention Center in Pasay City. The whole place was like a hive, buzzing with activities and people.

Part of the Region 10 contingent was the product from Clarin, Misamis Occidental – the various sticky rice cakes or suman ng Clarin. Nearly all 17 flavors were displayed for tasting and sold in the 3-day event. ASEC Fredrick Alegre, along with some visitors, was wowed with the number of flavors that Clarin was able to showcase during Madrid Fusion, knowing that this is the first time that the said municipality has joined in this kind of event. The flavors of Clarin’s suman were as follow:

Mango – sticky rice with ripe mango slices, cooked in coconut milk and sugar.

Pinya – sticky rice with ripe pineapple slices, cooked in coconut milk and sugar.

Durian – sticky rice with durian slivers, cooked in coconut milk and sugar. The durian’s strong scent is not present, making this a delightful way of enjoying the fruit.

Tsokalate – sticky rice with tablea made into a spread, cooked with coconut milk and sugar; making this rich in local flavors.

Tsokolate with Mani – similar to tsokolate with added with peanut flavor coming from processed peanut spread. Also cooked in coconut milk and sugar.

Moron – a classic suman in the Visayan region.

Balintawak – created in honor of a place where it was made, this sticky rice goodness is with coconut meat made sweet by cooked coconut milk/oil (latik).

Classic – this is your standard sticky rice, wrapped in leaves and cooked using coconut milk and sugar.

Carrot – with shredded carrots made into a slightly sweet paste, this is mixed into the sticky rice and then wrapped in leaves before being cooked in coconut milk and sugar.

Ube – another root crop common in the area, the purple yam is made into a semi-sweet paste that is mixed with the sticky rice before being wrapped in leaves. Cooked with coconut milk and sugar.

Keso/Queso – slices of cheese are added into the sticky rice mix and then cooked with coconut milk and sugar. The cheese melts into the sticky rice making it more creamier in each bite.

Choco Moron – the classic suman of the Visayas region with chocolate jame added into it. Cooked in coconut milk and sugar mixture.

Buko – sticky rice with strings of young coconut meat added into the mixture. It is also cooked with coconut milk and sugar, making it slightly sweet and delicate.

Peanut – this is your locally processed peanuts, finely grounded and made into a near paste in texture then added into the sticky rice mixture before being wrapped in fresh banana leaves. Cooked with coconut milk and sugar, this suman creation is both delicate and with a crunch.

Latik – the sweetened form of the coconut milk, cooked till dark in color and then added into the sticky rice mixture before being cooked in coconut milk and sugar.

Adlai – two types of rice mixture was used in this suman. One is your standard sticky rice and another is one that is high in fiber. This suman creation can be considered healthy because of the high fiber content that helps in the digestion of food.

Langka/Nangka – slivers of ripe langka (visayan: nangka), is place into the sticky rice and then wrapped in fresh banana leaves before being cook in their standard coconut milk-sugar mixture.

People can’t have enough of this sticky rice mixture that some even came back to buy more of it. They can’t believe that you can have that many variations of sticky rice creations and still be delicious and true to the nature of suman. Such were the feedback given especially during the 3 rd -day Regional Lunch, which was attended by all the delegates present in the event.

As of the moment, this sticky rice cake creation can be bought in the House of Suman in Clarin, Misamis Occidental. For further inquiries regarding the product, you can reach the PR/Social Media team of TBDC thru 09778400606 (Kezia Noblia – Account Director).

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Liquido Maestro Kalel Demetrio

DREAMS ARE MADE BY LIQUID GOLD

by Arnold Alesna

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When a dream is driven by passion, there is no reason for it not to come into reality. Such is the case of known liquid chef, Chef Kalel Demetrio – the man behind the name Liquido Maestro (Liquid Master).

From humble beginnings, he worked his way up and be where he is now. From a simple restaurant staff, to a bartender, to a name and status he desired now, he never forgets his humble beginning.

As a liquid chef, Kalel has never strapped himself down to simply creating cocktails – which is common to most mixologist, he pushed himself in creating innovative infusion and drinks suitable to all ages.

From simple juice or iced tea with a twist, to cleverly mixed smoothies and satiny smooth cocktails, Kalel will show you what he can do and what his mind can create. An advocate of the farm-to- glass principle, he believes that nature has given us a lot of things to use and enjoy as a consumable item.

Not only can he create drinks of wonder but also food of delights. He has collaborated with other restaurants creating flavors that are tongue-talizing to one’s senses. He also now have a restaurant where in shows his kitchen and bar skills. Like any other chef’s, he believes in stimulating the senses of people to enjoy the bounty coming from Earth. Not only are his drinks visually and taste bud-dancingly good but also has texture and scent delight. He likes to explore the local market of a certain place to know the community and see what unknown goods he can harvest and try in his laboratory. Part of the long list of bars and restaurants wherein his creations are featured are: Big Bad Wolf, Gorda and Green Pastures.

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He is a man of duty and obligation. Kalel knows how to balance his personal life with that of this work demand; a caring individual to those who are close, important and of value to him. Despite his tight work schedule, he still manages to give time and space to himself and those he love.

Liquid may be his working craft but Kalel delivers with a punch to remind you of the experience you had with his creative concoction.

Press Release*

Apag Marangle: Authentic, Kapampangan Themed Restaurant in Makati City

What is Apag Marangle?

Apag is a term of Kapampangan origin which means “handaan” or where a food is laid down/ served. Marangle in the other hand means “bukid” in Kapampangan. So ‘Apag Marangle’ means kind of like “hain sa bukid” in Tagalog.

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*photo grabbed from google

Makati city, Philippines.

Kapampangan food is one of the local cuisines here in the Philippines that is very much known to us. From its bold and savory dishes to its one of a kind dishes such as Camaru or crickets every Filipino is surely enamored by it.

And Apag Marangle will surely tickle your taste buds without traveling outside of Manila for it! Located at the metro’s business hub – Makati city, they offer great deals good for the whole family.

You can choose from the variety of boodle fights which is great for 5-6 people And prices would start at 1,100 pesos. They have four offerings which are

ASIKAN (Bukid) (1,100 php)

Ensaladang Paco (Fiddle head fern salad with salted eggs and special apag marangle dressing)

Sale Manuk (Chicken and lemon grass soup with corn)

Ningnang Liemp (Broiled pork belly)

Pritung Tilapia(Fried Tilapia)

Plain Rice

Nasing Marangle (Apag Marangle’s version of paella)

DAYAT MALAT (Dagat) (1,700php)

Ensaladang Manggang Bubot(Green Mango Salad)

Sigang Paro King Sampalok(Shrimp cooked in fresh tamarind juice)

Pritong Bangus (Fried Milkfish)

Minantikilyang Ema(Buttered Crab)

Ningnang Pusit (Broiled squid stuffed with herbs, tomato and onions)

Tabang Talangka Rice (Crab paste rice)

Plain Rice

MANANGU (Biyahero) (1,600 php)

Ensaladang Ampalaya (Bitter Melon Salad)

Balatung (Mongo beans soup with peeled shrimps)

Pelutungan Manuk (Fried Chicken)

Pepalasing Paro (Drunken Shrimps)

Sisig

Nasing Marangle(Apag Marangle’s version of paella)

Plain Rice

KABALENAN (Bayan) (1,500php)

Chicharong Bulaklak

Suam Mais (Corn soup in clay pot)

Humba (Pork belly braised in yellow bean paste)

Kare-Kare (Filipino stew of beef oxtail and tripe on a creamy peanut sauce)

Chicken Barbecue

Plain Rice

Garlic Rice

So make sure to head over at Apag Marangle with your friends and family and have a boodle fun time!