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.