Balbacua (Oxtail Soup)- Pinoy Recipe

This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking.

This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking.

Continue reading “Balbacua (Oxtail Soup)- Pinoy Recipe”

Mushroom Soup Recipe

Mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed can soup.

Mushroom soup

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Siopao Business Rags-to-Riches Story – Video

Teddy Sarmiento inspires us with his rags-to-riches story that led him in the siopao industry.

Teddy Sarmiento inspires us with his rags-to-riches story that led him in the siopao industry.

Information Pieces and Video By MyPuhanan

They may have been so poor as to eat field mice for lunch most days when they were young, but they would never put cat meat in their steamed buns to cut costs, a local siopao magnate said.

As far as he knows, the rumours that steamed buns were made with cat meat started in Manila, Terza Siopao Factory founder Teddy Sarmiento told ABS-CBN’s “My Puhunan.” However, he assured the public that they use only pork to fill buns at his family’s factories in Marikina.

Sarmiento has gone a long way from catching mice in his family’s rice field in Victoria, Tarlac—he now owns a rest house there complete with a bonsai garden and swimming pool, thanks to his earnings from producing and selling steamed buns.

Before becoming successful, however, he and his family had to go through hardships.

At 19 years of age, Sarmiento had to leave Tarlac to get a job in Manila to support his family. Luckily, he got a job at a siopao cookery with a kind-hearted boss.

“Namasukan ako sa siopaoan ng halos 5 taon [bago ko] naisipang magsarili…nagsikap ako magmasa, magluto, maglagay ng palaman,” he said.

He eventually got the idea to start his own business because of an inspiring message from his “master”.

“Nagkaroon ako ng idea, iyong master namin, sabi nya, mga bata pa kayo. Pagbutihin niyo trabaho niyo, magpakasipag kayo, malayo pa mararating ninyo. Iyon ang pumasok sa isip ko, parang, ‘Oo nga ano, kailangan maging masipag,’ kaya tiyaga talaga,” he said.

Aside from hard work, Sarmiento said that prayer helped him a lot, especially when it was time to risk all his family had to start a business.

“Sinangla namin ang lupa [namin sa Tarlac] ng P40,000, medyo kinapos ng konti. May 2 kalabaw, ang bisero, binenta namin ng P6,000,” he said.

With P46,000 in his pocket, he bought a dough roller, freezer, and cooking implements such as a steamer, gas range, and pots.

From making about 100 steamed buns a day, his factory now produces over 1,000, sold at P14 each, he said. It was a family effort—while he took charge of everything, his siblings helped find customers in Manila.

“Unang mga customer namin, mga East Ave. Medical Center, BIR, Lung Center, magkakatabi po iyon,” Sarmiento said.

His business eventually grew to the point that his siblings were also inspired to put up their own siopao shops in Marikina—Siopao Factory ng Bayan, Big Z Siopao Factory, The Original Patrick and Lhen Siopao Factory, and D’Original E.M.M. Siopao Factory.

However, the Sarmiento family never forgot their roots. Aside from building a house for their mother where their old “bahay kubo” used to stand, they helped fund repairs for their barangay’s parish church in Tarlac.

Their advice for budding entrepreneurs? According to Loida Sarmiento, the owner of Siopao Factory ng Bayan, the key to success is determination, hard work and perseverance.

“At higit sa lahat, unahin ang Diyos,” she said.

Continue reading “Siopao Business Rags-to-Riches Story – Video”

Special Siopao Asado – Bisaya Style Recipe

While it is a distinctively Chinese dish, the siopao has become a part of the diet of cebuanos. There are many places where you can find siopao in Cebu.
Siopao, literally meaning “steamed bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. Introduced in the Philippines by Ma Mon Luk, a Chinese immigrant, during the 1920s.

Special Siopao Asado – Bisaya Style

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Puto Flan Recipe – Video

This delightful dessert combines two Filipino favourites, leche flan and puto,  a combination of egg yolks and condensed milk. The puto or steamed bun balances the flavour.

This delightful dessert combines two Filipino favourites, leche flan and puto,  a combination of egg yolks and condensed milk. The puto or steamed bun balances the flavour.

Continue reading “Puto Flan Recipe – Video”

Leche Flan Cake Recipe – Video

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

leche flan cake lucelle

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Singapore Foods That Will Be Big Across The Globe

The Singapore’s top chefs give us their predictions on what’s going to heat up the dining scene in the coming year 2017-2018

Singapore’s Food That Will Be Big across The Globe

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