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- Follows the flirtation between Manuel and Lourdes, two Negrosanon whose lives revolve around food. Along the way, we are treated to the full panorama of Negrosanon cuisine and the idiosyncrasies of Negrosanon eating.
- 2011–TV Episode
- 2011–TV EpisodeRound 1 is squeezing of oranges. Round 2 is tomato blanching. Final round is to make a salad dressing.
- 2011–TV Episode
- The bottom 6 cooks create chocolate kasuy caramel tart as their pressure test. The four pressure points are filling, crust, cooking time, and coulis. Two cooks are eliminated.
- The top 16 cooks create a vegetarian dish out of 4 ingredients. The mystery box contains tomatoes, sayote, eggplant, mustasa, basil, pinipig, chestnuts, honey, kesong puti and silken tofu.
- The child cooks are grouped into teams of 3 members. Being the winner of the recent mystery box challenge, Philip Amarillo chooses baby back ribs as the main ingredient among lamb rack, baby back ribs and spare ribs.
- For this off-site team challenge, cooks are grouped into green and yellow teams. They will cook lechon baboy. Also, the teams will cook two other dishes from the innards of the piglet.
- The super 12, starting with a clean slate, uncovers the mystery box with keso de bola, hamon, pineapple, lapu-lapu, elbow macaroni, marble potatoes, egg, orange juice, pili nuts, star anis, pandan, and tablea (chocolate) and will make use of at least 4 of these ingredients to cook for their "super merry dish."
- 2011–TV EpisodeCatch-up challenge is called watch, cook and learn. First 7 kiddie cooks will qualify if they are able to create 3 50g Moroccan meatballs as their skill test. The 7 qualifying kids will cook the Moroccan meatballs with tomato sauce and couscous as demonstrated by Chef Ferns. Third, second and first place will get 2, 4 and 6 points respectively. The bottom 6 will undergo to the pressure test to cook the herb and nut buttered crusted chicken with mushroom risotto, sautéed spinach, roast garlic and basil oil. The 4 pressure points are: the crust must be crunchy and flavorful; chicken breast should be exactly cooked; risotto's consistency must be correct and the plating. Three kiddie cooks are about to be eliminated.
- 2011–TV EpisodeFor the invention test, the main ingredients are halaan, alupihang dagat and squid. Miko Manzano chooses halaan (clams). The team challenge has a theme of local gone global wherein local dishes are prepared with foreign techniques. Bianca De Vera, being the winner of the invention test, will have to choose between two set menus - green and yellow set menu. Green menu includes bulalo cabbage wrap, pinoy burrito, and banana chocnut brownies whereas the yellow menu includes bagoong sushi, adobong pusit pasta, and buko pandan shots. Bianca chooses the green menu and the kiddie cooks are divided into two groups.
- The team challenge win will be determined by the Treston Community. In the first round of the catch up challenge, kiddie cooks should name each herbs, spices and vegetables and after qualifying, they will cook a dish whose taste is determined by a roulette.
- 2011–TV EpisodeThe bottom 8 kiddie cooks are up for elimination. They will make a variant of sans rival called Princess Carmen, a recipe by Chef Jessie Sincioco. The pressure points that must be noted are: meringue must be crunchy; the filling must be light and fluffy; assembly; presentation and plating; and the coulis. For the team challenge, green and yellow teams are led by Chefs Carlo Miguel and Hasset Go, respectively. The kiddie cooks will create the recipe called Asian Surf and Turf which consists of dumplings, beef tenderloin, potatoes, grilled asparagus, and miso soup.