Treasured recipes across generations at Marco Polo Plaza

CEBU, Philippines - Marco Polo Plaza, together with culinary consultant Jessica Avila presents Treasured Recipes - Across Generations, featuring a variety of culinary family treasures from two of Cebu's renowned culinary enthusiasts, Teresin Mendezona and Tina Ebrada, ongoing until June 17, at Café Marco.

Mendezona is a distinguished event organizer. She is a sought-after pride of Cebu when it comes to her craft and her culinary expertise is legendary. Her Pancit ala Teresin, Mamol, Bacalao, among others will include the buffet selection. Ebrada, on the other hand, is the brain behind the success of one of the city's most talked about Filipino restaurant, Golden Cowrie. Her Baked Tahong and Bangus in Coco Cream specialties complete the spread.

So come up and enjoy the unique taste of Cebu's treasured recipes only at Cebu City's finest, the Marco Polo Plaza. For inquiries and reservations, call 253 - 1111 or email mpplaza@ marcopolohotels.com. Also, visit www.marcopolo plazacebu.com

Tina Ebrada's Baked Tahong

INGREDIENTS:

500g       Magnolia Quickmelt cheese

1 bar      butter

½ cup    garlic finely chopped

Maggi seasoning to taste

Tahong/scallop

PROCEDURE:

Grate the cheese finely. Add in butter and garlic. Mix well and sprinkle Maggi seasoning to taste. Spread over blanched tahong or scallops and bake until cheese melts.

Teresin Mendezona's Bam-I

INGREDIENTS:

500 g      sotanghon

500 g      pancit canton

500 g      boiled chicken

250 g      boiled pork belly

4 pcs      dried mushroom

1 pc        onion and garlic

1 kg        pork kinupsan (chicharon)

3 tbsp    chopped kinchay

5 tbsp    Kikkoman

1 pc        head small cabbage

Salt and pepper to taste

PROCEDURE:

Soak sotanghon noodles in water. Cut the boiled chicken & boiled pork belly into fine strips. Saute the chopped garlic and onions. Add sliced chicken and pork belly. Add thinly sliced cabbage and chopped kinchay. Season to taste with salt & pepper. Add sotanghon and pancit canton slowly. Let simmer. Mix with small amount of Kikkoman. Serve in a platter topped with onion leaves, fried garlic, pork kinupsan and julienned fried eggs.

Cebu Lechon Wrap

INGREDIENTS                   

4 slices  Gardenia Classic White Bread, flattened               160g       Cebu Lechon Meat, shredded  

2 pieces                Dried mango, cut into strips      

Lettuce leaves  

Tanglad leaves

PROCEDURE:                     

1. Place flatten bread on plate and line with lettuce and dried mango strips.      

2. Divide lechon meat among bread and roll up tightly. 

3. Tie lechon wrap using tanglad leaves.              

Serve.  

Tuna Sinugba Sandwich with Peppered Mayo

INGREDIENTS                   

8 slices Gardenia High Fiber Whole Wheat Bread             

Tuna marinade

300g Tuna belly                

1/3 cup Soy Sauce          

1 Tbsp   Ginger,grated   

2 Tbsp   Calamansi juice               

Sugar, salt and pepper to taste                                 

Sandwich dressing

4 Tbsp   Mayonnaise     

1 tsp      Dried Pepper Flakes

Salt and Pepper to taste              

Sandwich                            

1/2 size Cucumber, sliced

1 piece  Tomato, sliced

PROCEDURE:

For tuna marinade:         Combine soy sauce, ginger, calamansi juice, and other seasoning with tuna. Marinate tuna for at least one hour before grilling. Set aside.

For sandwich dressing: Combine mayonnaise, pepper flakes, salt & pepper in a small bowl. Mix until blended.

For sandwich:

Spread peppered mayo dressing on one side of the bread. Top with cucumber, grilled tuna meat and tomato. Cover with another slice of bread. Serve immediately.