1 cup White Sugar
1/2 loaf White Bread, sliced and lightly toasted
3/4 cup Unsalted Butter, melted
1/2 cup Toasted Nuts (walnuts, cashews, hazelnuts or peanuts)
3 cups Fresh Milk
3 cups Fresh Cream
1 1/2 cups White Sugar
3/4 cup Cocoa Powder
4 pcs Whole Eggs
2 jigger Brandy or Whiskey
1. Preheat oven to 350F
2. Butter the pan, so that the pudding won’t stick. Line the bottom of the dish with a layer if toasted bread. Drizzle the top with half of the melted butter, whiskey or brandy and nuts. Arrange a second layer of bread and pour the remaining butter, nuts and raisins. Set aside.
3. In a mixing bowl combine the fresh milk, cream, 1 1/2 cups sugar, cocoa powder, eggs and whisk to incorporate the ingredients properly. Pour the mixture over the bread layers and bake in the oven for about 1 hour or until golden. Pudding is done if a knife poked into the dish comes out clean. Serve straight from the dish either warm or a room temperature.
1.2 kilos Ham, fat scored with a knife in a shallow crisscross pattern
8 – 12 pieces cloves
1/2 cup White Sugar (for glazing Ham)
1 cup White Sugar (for sauce)
1 tbsp Butter
1 cup Apple Juice
1/2 cup Apple, peeled, cored and cut into cubes
1/4 cup Raisins
1 tbsp Cornstarch
1 tbsp Water
1. Preheat oven to 400F.
2. Stud the ham with cloves. Brush the ham with 1/2 cup sugar and bake in the oven until the sugar caramelizes and fat is rendered from the ham.
3. In a preheated sauce pot, caramelize the 1 cup sugar over medium flame, then add the butter. Once it is golden in color add the apple juice, apples and raising. Gently boil for 5 minutes.
4. Dilute cornstarch in water and add to the sauce to thicken the mixture. Allow to cool down and serve on the side.
8 eggs (eggwhites only)
1 tsp. cream of tartar
pinch of salt
2 cups sugar
3 small baskets ripe strawberries
2 cups heavy cream
2 – 3 tbsps granulated sugar
1 tsp Ferna vanilla flavoring
1 – 2 tsps Ferna strawberry flavocol
powdered sugar for garnishing
1. Line 3 cookie sheets with aluminum foil. Preheat oven to 225F (up to 300F)
2. In a small bowl, beat together eggwhites, cream of tartar and salt. Gradually add sugar and beat till stiff peaks are formed.
3. Fill pastry bag (fitted with a 1/2″ star tube) with meringue. Pipe out 1 1/2 inch star, about 2″ apart. Bake for 1 hour or until dry and crisp. Cool.
4. Meanwhile, rinse strawberries. Pat dry. Hull and cut into slices.
5. In a bowl, beat together heavy cream, sugar and strawberry flavocol. Whisk until stiff peaks are formed. Set aside in the refrigerator.
6. To assemble, arrange 8 to 10 meringue pieces in the center of a large round plate to form an 8 inch circle. Spoon about1/3 cup of whipped cream on top of strawberries this time using 6 to 7 pieces. Repeat process. 1- 2 times, gradually decreasing the number of meringue kisses to create a cone. End with a single meringue on top.
7. Decorate with strawberries and top with powdered sugar.
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Presidential Trophy Over-all Winner LYCEUM OF BATANGASGolden Plate Trophy – Battle of the Experts
ST. THERESE – MTC COLLEGES, ILOILO
Ultimate Chef Warrior Trophy – Chef Wars Classical
ST. THERESE – MTC COLLEGES, ILOILO
Ultimate Chef Warrior Trophy – Chef Wars Filipino (Kulinarya)
ST. THERESE – MTC COLLEGES, ILOILO
Ultimate Chef Warrior Trophy – Chef Wars Freestyle
MAGSAYSAY INSTITUTE OF HOSPITALITY & CULINARY ARTS
Overall All Trophy for Sweet Revenge
LYCEUM OF BATANGAS
CLASS 1 – CHEF WARS CLASSICAL
St. Therese – MTC Colleges
Vincent Uy / Earl Auric Grate / Rommel Salarda
Gold
Magsaysay Institute of Hospitality & Culinary Arts
Robert Sanchez / Paolo Molina / Hazel P. Lopez
Bronze
Lyceum of the Philippines University
Richard Tabuena / Randelle Soriano
Diploma
University of the Philippines
Erica Tria / Carla Laxamana / Noreen Gamayo
Diploma
CLASS 2 – CHEF WARS FILIPINO (KULINARYA)
St. Therese – MTC Colleges
Vincent Uy / Earl Auric Grate / Rommel Salarda
Silver
Lyceum of Batangas
Marie Zia Frances Magtibag / Jhan Allen Cariño / Gianina Borbon
Bronze
Patani Lyceum of the Philippines Univ.
Dan Chrisitan Aguila / Don Samaniego / King Frederick Sanchez
Bronze
University of Santo Tomas
Monica Salalla / Ida Doloiras / Kehnalin Balabbo
Diploma
Polytechnic University of the Philippines
Jehiel Regidor / Julyanne Erika Marqueses / Charmaigne May Rastrata
Diploma
CLASS 3 – CHEF WARS FREESTYLE
Magsaysay Institute of Hospitality & Culinary Arts
Jose Mari A. Medrano / Jim Munasque / Danilo Hicaro
Gold
St. Therese – MTC Colleges
Earl Auric Grate / Vincent Uy / Rommel Salarda
Silver
Colegio de San Lorenzo
Alex Rey Albano / Charina Marie Dy Lim / Katrina Soriano
Bronze
St. Paul University Manila
Marionette Paz / Koreena Mores / Rennelynne de Leon
Bronze
CLASS 4 – THE FINE DINING CHALLENGE
Lyceum of Batangas
Jan Derek Peña / Melvert R. de Leon / Joyce B. Cantos
Silver
CLASS 6 – THE PICNIC BASKET
St. Therese – MTC Colleges
Aldrin Troy Cachero / Marigold Comodero
Gold
St. Jude College Manila
Maria Valerie Ceredon
Bronze
Angeles University Foundation
Ma. Abigail Basa / Roselle Anne Cervantes
Bronze
University of Santo Tomas
Vincent Rocha / Nikolai Salvador
Diploma
CLASS 7 – CUISINE RAPIDE
St. Therese – MTC Colleges – Benedict Benedicto Bronze
Lyceum of Batangas – Amado Toleyos, Jr. Bronze
Magsaysay Institute of Hospitality & Culinary Arts
Jose Mari A. Medrano
Diploma
CLASS 8 – FLAIRTENDING
University of Regina Carmeli – Eduardo C. Zamora Silver
Lyceum of the Philippines University – Femi J. Pisan Silver
Lyceum of the Phil. Univ. – Paolo Angelo A. Dolar Bronze
University of Regina Carmeli – Michael Joseph Montehermoso Diploma
CLASS 10 – MOCKTAIL MIXING
St. Paul University Manila – Camella Joyce Malana Silver
St. Jude College Manila – Alexis Nicole Francisco Silver
Lyceum of the Philippines Univ. – Flora Jaravata Silver
Angeles University Foundation – John Jeremy Dizon Silver
Lyceum of Batangas – Joyce Cantos Bronze
The National Teachers College – Joan T. Jordan Bronze
Colegio de San Lorenzo – Enrico Felipe Tuazon Bronze
Lyceum of Batangas – Romnick Maranan Bronze 83
University of Regina Carmeli – Gerardo Cruz III Bronze
St. Jude College Manila – Rommel Buenavista Diploma
Lyceum of the Philippines Univ. – Jonathan Tuyor Diploma
University of Santo Tomas – John Ryan Maddatu Diploma
St. Scholastica’s College – Hanna Larrios Diploma
Angeles University Foundation – Jefferson Sibal Diploma
University of Regina Carmeli – Rachelle A. Santiago Diploma
CLASS 11 – THE CAFFEINE FIX BARISTA CHALLENGE
Lyceum of Batangas – Lemuel Quijano Diploma
St. Jude College Manila – Eduardo Tayag, Jr. Diploma
CLASS 12 – BARCHOW PLATTER
St. Therese MTC Colleges – Aldrin Troy Cachero Gold
University of Santo Tomas – Lea Juego Bronze
Angeles University Foundation – Marvin C. Mendoza Diploma
CLASS 13 – COLD FILIPINO DESSERTS
St. Therese MTC Colleges – Jim Bobis Bronze
Magsaysay Institute of Hospitality & Culinary Arts Albert Misola Diploma
CLASS 14 – PETITS FOURS OR PRALINES
Lyceum of Batangas – Marie Zia Frances Magtibay Bronze
Lyceum of Batangas – Alvin Tolentino Diploma
CLASS 15 – PASTRY SHOWPIECE
Lyceum of Batangas – Lyndon Lubis Bronze
CLASS 16 – FERNA CREATIVE CAKE DECORATION
Lyceum of Batangas Madelaine M. Garcia / Ryan C. Abejero Gold
University of Santo Tomas Melissa Jane Binuya / Maebelle Tadeo Bronze
St. Paul University Manila Cherry Anne Amiyan / Laarni Ayessa Anaviso Bronze
Lyceum of the Philippines University Joepet Gallego / Mabelline Pural Diploma
CLASS 17 – BABY CAKES
Lyceum of Batangas – Jeninah Crishia Borbon Bronze
Lyceum of Batangas – Rhonette Angelie P. Comia Diploma
CLASS 18 – WEDDING CAKE
Lyceum of Batangas – Erwin Gamboa Gold
Lyceum of Batangas – Rhonette Angelie P. Comia Silver
Lyceum of the Philippines University – David Socrates Bronze
University of Santo Tomas – Diorelle See Bronze
St. Paul University Manila – Kimberly Jo Tampos Diploma
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Presidential Trophy Overall Winner - LOLO DAD’S CAFÉ
Golden Plate Trophy – Battle of the Experts - LOLO DAD’S CAFÉ
Ultimate Chef Warrior Trophy – Chef Wars Classical - LOLO DAD’S CAFÉ
Ultimate Chef Warrior Trophy – Chef Wars Filipino - LOLO DAD’S CAFÉ
Ultimate Chef Warrior Trophy – Chef Wars Freestyle - LE SOUFFLE
CLASS 1 – CHEF WARS CLASSICAL
Lolo Dad’s Café
Ruel Tiquis/Jeffrey Reguindin/Maria Virginia Villena
Silver
Le Souffle – Mendelsohn U. Garcia /
Mary Abigail G. Sincioco / Riche Velasco
Bronze
CLASS 2 – CHEF WARS FILIPINO (KULINARYA)
Lolo Dad’s Café
Ruel Tiquis / Daryl Manaban / Sebilita Maximo
Silver
Ibarra’s Party Venues & Catering
Ronnie S. Cabinbin / Charlito Anuñuevo / Crisostomo O. Tambalque
Bronze
CLASS 3 – CHEF WARS FREESTYLE
Le Souffle
Cristina Cabuslay / Mamerto Embestro / Ronald Esponga
Silver
Lolo Dad’s Café
Jeffrey Reguindin / Maria Virginia Villena / Daryl Manaban
Silver
The Bellevue Manila
Ramon Palacio / Rey Aranquez / Noemi Ozemia
Bronze
Renaissance Makati City Hotel
Dennis Torres / Anthony Guy Demaluan / Ramil Pedere
Bronze
Baguio Country Club
Rodrigo Orinion / Antonio Dispo / Dennis Baldino
Bronze
CLASS 5 – THE GOURMET COLD BUFFET CHALLENGE
Lolo Dad’s Café
Ruel Tiquis/Maria Virginia Villena/Sebilita Maximo
Gold
CLASS 6 – THE PICNIC BASKET
Diamond Hotel
Deo de Guzman / Tese Maristela
Silver
Lolo Dad’s Café
Jessie Riveral / Maria Virginia Villena
Bronze
CLASS 7 – CUISINE RAPIDE
Lolo Dad’s Café – Ruel Tiquis Bronze
Lolo Dad’s Café – Jeffrey Reguindin Bronze
The Bellevue Manila – Joyce M. Mendoza Diploma
CLASS 8 – FLAIRTENDING
Diamond Hotel – Kelvin V. Angeles Diploma
Baguio Country Club – Melinda Borillo Diploma
CLASS 9 – COCKTAIL MIXING
Baguio Country Club – Bryan Clemente Bronze
Shangri-La Mactan – Candice Kae L. Dahino Bronze
Manila Diamond Hotel – Kelvin V. Angeles Diploma
CLASS 12 – BARCHOW PLATTER
Lolo Dad’s Café – Francis Azuelo Gold
Lolo Dad’s Café – Nilo Degamo Bronze
CLASS 13 – COLD FILIPINO DESSERTS
Le Souffle – Noreen de Guzman Diploma
CLASS 14 – PETITS FOURS OR PRALINES
The Bellevue Manila – Noemi Ozemia Diploma
CLASS 17 – BABY CAKES
Baguio Country Club – Art Nucaza Bronze
Le Souffle – Rella Magnaye Bronze
CLASS 18 – WEDDING CAKE
The Bellevue Manila – Anna Marie Armado Gold
Ibarra’s Party Venues & Catering – Reinald A. Andaya Silver
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Baguette
Hoisin Sauce
Roasted Chicken Breast, sliced thinly
Bell Pepper, cut into strips
Parmesan Cheese
Cheddar Cheese
Sesame Seeds
1 Slice baguette into 1/2 inch thick and brush with hoisin sauce.
2. Top with sliced chicken, bell pepper and grated parmesan and cheddar cheese
3 Garnish with sesame seeds.
4. Place the bread in a pre-heated oven for 5 to 10 minutes or until cheese is melted.
Wonton wrappers
cooking oil
1/2 tsp garlic, minced
1 tbsp onion, chopped
2 tbsps carrots, julliened
2 tbsps green beans, sliced
1/4 head of cabbage, shredded
2 tbsps bean sprouts (togue)
Salt and Pepper to taste
Plum Sauce
1. Deep-fry wonton wrappers in hot oil until crispy and drain in paper towels. Set aside
2. In a pre-heated pan saute garlic and onion in oil. Add vegetables and stir to cook.
3. Season with salt and pepper.
4. Arrange cooked vegetables between layers of wonton wrappers.
5. Serve with plum sauce
1/2 tsp garlic, minced
1 tsp onion, chopped
1 pc bird’s eye chili
2 tbsps peanut oil
3 tbsps peanut butter
1/2 cup water
1/4 kilo spaghetti noodles, cooked
3 sprigs, wansoy (coriander), coarsely chopped
1 tbsps peanuts
1. In a pre-heated pan, saute garlic, onion and bird’s eye chili in peanut oil.
2. Add peanut butter and water. Let it simmer until sauce is reduced
3. Add the cooked noodles and coat with the peanut sauce.
4. Garnish with wansoy leaves and peanuts.
sponge cake
strawberry jam
simple syrup
rum
whipped cream
ripe mangoes cut into cubes
grated chocolate for garnish
1. Slice sponge cake in halves, spread strawberry jam on one slice and cover with another slice of sponge cake. Cut into cubes
2. Spoon the sponge cake into a glass container.
3. Drizzle with simple syrup with rum
4. Add a dallop of whipped cream and a tablespoon of jam.
5. Add in the diced mangoes
6. Repeat the layer and spoon over a dallop of cream on top
7. Refrigerate for 2 to 4 hours
8. Garnish with grated chocolate before serving
Yield: approximately 480 ml
5 ounces / 140 grams All purpose flour
2 tbsp / 24 grams Baking powder
1 egg
12 ounces / 360 ml Beer
Salt and pepper
1. Sift together all dry ingredients.
2. Add the egg and beer, mix until smooth.
3. Season with salt and pepper
4. The batter is now ready to use to coat shrimp, clams, oysters, fish or squid.
To prepare the fish and squid season it with juice of calamansi or lemon with salt and pepper.
