The company which has successfully tagged tuna as "The Supermeat" launched the competition recently, with two divisions–Amateur and Student. The themes are, for Amateur, "Tuna Pasta Tuna" or "Century Tuna Rice Toppings" and, for Student, "Century Fun Tuna Dining". We can foresee a lot of response from the latter group, considering our recent experience with a similar competition we participated in. One would be amazed at how many young men and women aspire to be good cooks, looking forward to gainful employment. Records will show that not a few of them have made a mark.
Contestants are required to submit original recipes, using any of the Century Canned Tuna varieties (in water or oil) and any of the specified products of the co-sponsors–Hunts, Kraft, Pilsbury, Home Pride and Jolly. Application forms are available in various supermarkets. For inquiries call telephone number 811-1352. Student entries must be received on or before 24th February while the Amateur submission deadline is 7th March. Cash and product prizes will be awarded to the best recipes. Okay, summon all your creative juices, think tuna and win a prize!
And while we are on the subject of recipes, we just got a copy of a very interesting cookbook courtesy of a good friend, Nita Kabayao Mapua, who has more than 2,000 cookbooks in her library. This one is entitled "Inday Genius". A work by the father-and-son team of Obi, architect and gourmet and Waco, a budding cook, Mapua, with two other collaborators, Kristin Lim and Albert Roa, this culinary guide is written in pure Filipino, and therefore is targeted at those who are just starting to cook. Inday can be the mistress of the house, the young daughter or the ever faithful kitchen helper. All of them will benefit from the many helpful tips (illustrated) on basic chores, "lahat ng sikreto ng kusina, lasa at luto, inumin, pulutan, baon, kanin at noodles", atbp. Likewise "kung paano maghanda ng lamesa, at gumawa ng menu". We were actually ‘aliw’ when we went through the pages of this book; you will be, too.
We were frantic for self-rising flour which was specified by a cake recipe we were experimenting on. Normally we can find this at SM but of late it has disappeared from the shelves. Thanks to friends like that one we have at Killion in Quiapo who sent us this recipe: In a large bowl measure 6 cups of flour, add 3 tablespoons of baking powder and 1 tablespoon of salt. Sift together and beat with a wire whisk until well combined. If not using the whole lot, store in an air-tight container. We did get good results from this mixture.
The Mediterranean Dining Club is bouncing back into the culinary scene with a Mediterranean Food Festival from 12 to 21 February at the Rotisserie of the Holiday Inn on UN Avenue, during which Executive Chef Martin Kohler will resurrect the ancient flavors of the Middle East in his gourmet interpretation. We foresee him using a lot of olive oil, in this case Pietro Coricelli from Italy. We were also told that he’ll come up with delightful pasta fare from the Federici brand.
For want of a more gourmet way of serving bisugo, we came up with this recipe. Clean and drain two giant bisugo, set aside. Mix 1/4 cup olive oil, three strips of anchovies (flaked with a fork), 1 small green pepper (cubed), green onion (chopped) , 2 tsps balsamic vinegar, a sprinkling of thyme, and a dash of salt. Marinate fish for about 2 hours or overnight. Fry when ready to serve. Delicious!