From the Class H37A by Chef Pam Obieta
Sinaing na Tulingan- is a Mackerel Tuna staple dish in Batangas made with souring agent (tamarind or dried kamias), soy sauce and sometimes with garlic... simmered until the fishes are tender.
It is traditionally cooked in banana leaves and eaten a day after it was cooked for a better taste.
Final Project for Filipino Cuisine 2
Section: H37A with Chef Pam Obieta
An instructional video on how to make Sisig.
Created by Amethyst Jude Olonan and Neil Jericho Ong
Music: tune_entertainer from Blackberry Ringtones
This serves as a final project for our FILCUI2 class under Chef Pam Obieta.
The phrase "en papillote" means wrapped in paper. In this video, we used foil which could also be used as an alternate for paper. By Myron Nicholas and Karen Anunciacion
This serves as a final project for our FILCUI2 class under Chef Pam Obieta.
The phrase "en papillote" means wrapped in paper. In this video, we used foil which could also be used as an alternate for paper.
Tinutungang Manok is one of Bicol's indigenous foods. Bicol is known for using coconut milk and cram, as wells as chillies (that adds spiciness in the dish). Burning the shredded coconut with the use of charcoal gives the disha smokey taste.
This video is Claurine Laurena & Ria Magno's final project in FILIPINO CUISINE under chef Pam Obieta. Try this dish! :)
ENJOY! :)
A recipe for rellenong bangus. This dish is good for pulutan. This dish is very easy to make. Dagupan is very famous for their 100ways of cooking bangus.
A Filcui2 final project by Briar Arguelles and Ian Buenaventura
Kinilaw na Marlin:
Many cultures have their own versions of fish cured/ cooked in vinegar, for example the Spanish ceviche, and the Scandinavian gravlax. Final project in Filcui2 H31a created by Miguel Dumandan and Howie Remetio
