Cooking
Francisco “Frank” Reyes : The King of the Grill
FRANCISCO “Frank” Reyes belongs to a huge family and his culinary roots span more than 140 years.
The grandson of the founder of the famous The Aristocrat restaurant, Reyes has 70 first cousins—but he is the only one in the clan to go into the barbecue business with the opening of Reyes Barbecue in 2002.
Culinary Roots
Frank’s maternal great grandmother was Luisa Gracia Cruz, who was born in the 1870’s in Navotas, Rizal. Luisa, though unschooled, was a highly-skilled cook who ran a small carinderia in front of their house.
Her specialty, kare-kare—a meat and vegetable stew with a peanut-based sauce—was so delicious, it earned her the nickname “Luisang Kari” in their neighborhood.
Luisa passed on her talents, skills and taste buds to her daughter, Engracia Cruz Reyes, who eventually became the pioneer restaurateur of the Phillipines, and the founder (in 1936) of one of the longest surviving restaurant in the counrty–The Aristocrat. #OpinYon #Business #ReyesBBQ Reyes Barbecue
read cont | http://bit.ly/19Uo60W
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No to Pork! Yes to Hainanese Chicken!
by: Ramon M. Borromeo
MY wife and I received a last minute invitation from our dining partners to join them at what is practically a hole-in-the-wall restaurant called Happi Hen on Aguirre Avenue in BF Homes Paranaque. I forget the corner street it is on but it is right beside Panaderia Pantoja.
When we got there rather late, thanks to traffic, our hosts and their granddaughter had already ordered ahead. Since we tend to eat a lot more collectively, my wife and I ordered an additional order each of what was already on hand.
On hand was the house specialty, Hainanese Chicken (a whole quarter for P130.00), which is a complete meal in itself. Hainanese Chicken is simply simmered in initially boiling water with salt and ginger for a little less than 30 minutes. Thereafter the chicken is removed and plunged in ice water until it is no longer hot. Around 12 to 15 minutes should be adequate time. The chicken is then removed and hung to drip dry. Later on, the chicken is to be served at room temperature with hot flavoured rice and soup. #OpinYon #Living #food
read cont | http://bit.ly/19CJHuB
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