COOKING DEMONSTRATION & LECTURE on
AUSPICIOUS &
CELEBRATORY FOODS AMONG THE CHINESE
(Second event for 2016)
Saturday, February 20, 2016, 1:30-4:30 p.m.
Maya Kitchens
Liberty Flour Mills Building, 8th Floor
835 Arnaiz Ave. (formerly Pasay Rd.), Legaspi Village
 |
The CHOP Board presenting its gift of appreciation to Mr. Ernie Fajardo of Maya Kitchen.
(L to R: Nanette Medina, Regee Newport, Pia Lim-Castillo, Ernie Fajardo, Alvin Reyes Lim, Ige Ramos) |
 |
| The audience -- the room was full. |
 |
| Part of the audience, from the rear. |
 |
| The emcee, Ivan Man Dy, of Binondo Wok fame. |
 |
| Alvin Reyes Lim demonstrates his CHA MISUA. |
 |
| Alvin's finished dish: CHA MISUA. |
 |
| Susie Fong teaches how to make KEKIAM and CUA PAO. |
 |
| Susie's dishes: CUA PAO (left) and KEKIAM (right). |
 |
| Pia Lim-Castillo demonstrating her CANTONESE STEAMED FISH. |
 |
| Nice pose of Pia with her wok and bamboo steamer. |
 |
| Pia's finished dish: CANTONESE STEAMED FISH |
 |
| Emily Yu showing how to make the CHINESE VEGETABLE LUMPIA. |
 |
| The many toppings for the LUMPIA. |
 |
| The finished LUMPIA filling being kept warm in a giant rice cooker. |
 |
| The sisters in tandem, EMILY YU (right) and VICKY YU (left). Emily is now cooking the PEANUT BALLS IN PANDAN & GINGER SYRUP. |
 |
| The participants had fun rolling their own LUMPIA. |
 |
| The plate: Cha Misua; Steamed Fish morsels; Cua Pao, Kekiam, and a half-eaten Lumpia. |
[The rest of the photos to follow.]
No comments:
Post a Comment