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When it comes to Filipino food, one of the things that comes to mind is how Filipinos are capable of making almost everything taste great!...

Monday, April 17, 2017

FEATURED AT MADRID FUSION 2017: SUMAN NG CLARIN

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 follows:

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 3rd-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).

REGION 10 GOES MADRID FUSION 2017 FEATURING THE BEST OF THE BEST

Madrid Fusion 2017, the biggest food event of the year, went into a spin as Region 10 brought in the best of the province in a variety of kakanin.  With Regional Director Marie Elaine S. Unchuan of the Department of Tourism (DOT) leading the way, Region 10 aimed to win the heart and stomach of all attendees of the event, local and foreigner alike.

With this year’s delivery of the best delicacies from the region, RD Unchuan aimed to let people knew that there is gastronomic wonder of the region.  The delegations are as follow:  RD Marie Elaine S. Unchuan - DOT10, Josephine H. Roque – DOT 10 Focal Person, Leonila S. Arguelles – Kitchen Focal Person, Chef Benzar Aradani , Camille Ambalario – Chef’s Assistant , Nelia B. Lee (Food Sponsor), Agnes Garcia Sue (Food Sponsor – Clarin, Misamis Occidental), Mayor Clive Quino and Mrs. Rina Quino (Food Sponsor -Manolo Fortich, Bukidnon) with other DOT 10 personnel.  


People were won over by the delicious suman from Clarin, Misamis Occidental, the crunchy peanut brittle, the delicate pastel by Vjandep from Camiguin, that grated young corn delicacy called binaki  and chicharon from CDO, the peanut goodness of Cheding’s from Iligan City and the sweet pineapples of Manolo Fortich, Bukidnon.  Paired off with it were the various coffee goodness of the region.  Not only are delicacies featured but also the Humba de Oro and Ostrich Salpicao; two dishes displayed during the regional lunch last April 8 under the careful hands of Chef Benzar Aradani.

A good number of gastronomic wonders are to be expected and seen at this year’s Madrid Fusion.  Region 10 was all set to give and serve their own tongue-wonder creations and win the hearts of people to come and explore and taste what they have to offer as a region, as a province and as Mindanao.

Truly more than what is known about Region 10.  From point to point of the region, the whole Region 10 DOT was ready to wow those in the event with what they were presenting in the 3-days event.  From Bukidnon to Misamis Occidental, a good selection of delicacies was presented as part of the


Sunday, March 26, 2017

Novuhair Salutes All Women

In celebration of International Women’s Month this March, Nutramedica Inc., encourages women to speak their mind and know their rights. Be it in society or otherwise, women have excelled over the years, creating a sense of socio-equality that every female across the globe shall be proud of.



This years’ theme is “Be bold for change”, a very subjective manner of approach to the present era where women are called to lead and influence. Novuhair calls for the same thrust.

Novuhair empowers the female population by improving their appearance thru self-help ideas on social media. Channeling their self-esteem and confidence to exude.

Nutramedica Inc. itself is being led by a formidable woman, Sheila Mae Velilla, CEO & President. Ms. Velilla built the company from scratch, exerting much effort in product development and exemplary business & marketing acumen. Founded in 2004, Nutramedica was one of the first companies to market virgin coconut oil (VCO) in the Philippines. Today it is known for its comprehensive range of oral and injectable pharmaceutical lines, food supplements and cosmetic products.


At present, Novuhair has been awarded by Watson’s as the leading Medicated Hair Care Brand in the country for five consecutive years. The effectiveness of the product speaks for itself.

Novuhair is made with 19 natural ingredients that include moringa oleifera, panax ginseng, virgin coconut oil and the natural essences of rosemary and peppermint and almost 100% natural.

Novuhair nourishes the scalp and hair by increasing the flow of nutrients and improving blood circulation to the scalp. Novuhair also helps hydrate the scalp, maintain the hair’s natural luster and prevent early hair graying, hair dryness and itching. It also penetrates deep to rejuvenate the hair follicles, provides optimum nutrition to help combat hair loss and/or thinning of hair, improves blood circulation in the scalp which contributes to the stimulation of hair growth.

Novuhair Topical Scalp Lotion, Shampoo and Conditioner are available in all Mercury Drug Stores and other leading drug stores nationwide. 

For more information visit www.novuhair.com, like the brand’s official Facebook Page at Novuhair Official, follow it on Twitter at @NovuhairNatural and on Instagram @novuhairofficial. You may also call the Novuhair hotlines at 4136570 and 09228830575 and order online at Lazada and regaloservice.com



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Wednesday, March 22, 2017

Foodtrip Finds: Pickup Sticks opens at Pioneer Centre!

When it comes to Filipino food, one of the things that comes to mind is how Filipinos are capable of making almost everything taste great! We're very practical and resourceful. You name it, almost every part we can manage to create a great dish out of it.


One of my favorite grilled street food is chicken and pork isaw (intestines). To others, the idea of eating street food isn't as enticing since you don't even know where it came from or if it's safe to begin with. I even remembered sneaking out with my cousin at night just to eat some of those since she's not allowed to eat street foods by her parents.

I can't blame her though, who couldn't resist those chewy flamed grilled cholesterol induced goodness? Right?

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