SKD ( School of Knowledge and Development ) academy is founded in 2007 by sir Jefferson C. Camba, SKD academy is a top ranked leader in hospitality and culinary arts education and scholarly activities in the Philippines, they aim for promptness in providing services to their students. the well being of their students is their foremost priority. they align their goals with the right attitude which comes in three letters - F.U.N. They are adopting an upbeat working environment to ensure that their team members enjoy serving their students and that their students are having fun while learning.one good example for that is our Culinary tour in Bulacan and Pampanga last Nov. 22 2014 which i enjoyed and being treasured every moment from the time of our assembly to the time our group returned to point of
disembarkation. Our assembly took placed at Somethin Fishy Eastwood Q.C, call time is 3:30 0'clock and registration started at 4:00 o'clock in the morning.
3:30 a.m waiting for registration to open
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at the registration table managed by ma'am Evita Epanag, i registered my attendance, checked my assigned bus number ( Bus no. 1 ), collected my tour coupon, after that i proceeded to the reception table at the 2nd floor wherein sir Jaspher MOmo and sir Blake Marquez are in charge, they gave my tour pack ,after that i handed the page 6 of the tour guidelines to Chef Grace Cabasal who is in charge of it
going up to 2nd floor of Somethin Fishy buffet restaurant
submission of page 5 of the culinary tour guidelines to chef Grace Cabasal
collecting my tour pack
I entered the buffet table to start my breakfast meal as scheduled, but before that i had a chance to take a picture of all the dishes that where serve on the buffet table, what i have tasted most and love eating was their beef tapa, the shredded beef meet is so tender , not too sweet but not so salty, it was the exact taste of my palate, next, is their version of burger steak, the brown sauce w/sliced mushroom is awesome and tasty, as if they were cooked in a low heat at a long period of time. After we finished our breakfast meal, sir Jefferson camba and ma'am Evita held a raffle draw which surprises all of us. Lucky winners were given prizes, after the raffle draw we are advised to proceed and aboard our designated buses
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. After we finished our breakfast meal, sir Jefferson Camba and ma'am Evita held a raffle draw which surprises all of us. Lucky winners were given prizes, after the raffle draw we are advised to proceed and aboard our designated buses
breakfast time....
ma'am Evita & sir Jef Drawing our breakfast meal stub
my designated bus, time to start our journey to Bulacan and Pampanga.
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stop over ( for those who wants to pee...)
First destination : Lugaw ni Abel
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our 1st destination Lugaw ni Abel. At 8:30 a.m i had a chance to taste their famous congee with eyes and brain of a cow together with tokwa ( fried tofu) serve with dipping sauce sweet and spicy sour vinegar. the brain of a cow taste exactly as the yellow part of balut, while the eyes of the cow had a crisp texture and taste like pig tail. Lugaw ni Abel was named after the mother Maria Isabel were the name Lugaw ni Abel come from. It was all started in 1989 with a small bahay kubo ( nipa hut ). Beside their place is the Santisima Trinidad church wherein i grab the chance to visit and say a lil' prayer before i headed back to my designated bus. The origins of Barangay of Santisima Trinidad goes back to the Spanish colonial period when it was called Barrio Santisima Trinidad. The 1903 Census of the Philippines Islands listed a Barrio Santisima Trinidad under Barasoain, Bulacan with a population of only 299, the smallest among all the barrios (compared with population of 6,111 according to 2007 Census)
lugaw ni abel MENU
lugaw ( congee ) w/ tokwa ( fried tofu ) sweet and spicy sour vinegar
Santisima Trinidad Church
there are four devotional images of the Santisima Trinidad in this community. During the fiesta of Santisima Trinidad, processional images of the Santisima Trinidad are paraded starting from the bisita of Santisima Trinidad until Trinity Sunday this 2012, three images can be found in one place as a rare exception to the rule that these images should be taken cared of by separate hermanos.
our next destination is at Ocampo Lansang delicacy, wherein I personaly seen and observed there production and preparation of turrones de casoy and sanz rival. As i entered there house i smell the aroma of their products, it all started in the early 1920's wherein dominican sister taught Mrs. Lansang, Mrs. Aguilar, and Castro sisters the making of turrunes de casoy and sanz rival petit fourtune and other delicacies, from then on they started their own small bussines, years had passed, they died and only the family of Mrs lansang continued the recipe, at present Ocampo lansang delicacies is located at Sta. Rita Pampanga. Turrunes de casoy is a spannish word and is made out of honey bee, sugar, egg white and casue nuts.Sanz rival is an Itallian word meaning "walang kapantay" made out of butter, egg yolk,egg white and cashew nuts.
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preparation of barquillos (waffer roll).and is made out of flour, cows milk,sugar and lemond rind,finely crushed.
Our next destination is at Apag marangle located at Bacolor Pampanga. Apag means a setting in which food is laid out ( handaan ). Marangle is a field ( bukid ) the set up of the restaurant is built of nipa hut on top of a small fond. They serve stuffed frogs, "batute".Crablets, Sauteed camaru ( crickets ) Buro,paksiw ng demonyo, Adobong manok sa puti, Adobong pugo, pendang damulag ( tucinong kalabaw ), Blanched assorted vegetables with shrimp paste, Buam mais ( corn soup ) Sinigang sa bayabas, Tamales, Maja blanca
Silk worm when eatin raw has a nutty flavor.
silk worm ingredients and procedures :
Ingredients for the paste:100g onions,50g garlic 50g chilli,50g ginger blend untill paste form.In tha pan pour vegetable oil,sautee 50g finely chopped garlic until aromatic add the spiced paste,add the silk worm,add
50ml rice wine and sesame oil,add kimchi mixed spring onion seasoned with ground pepper and soy sauce sprinkled with sesami seeds and serve....
Buro ( pictured above ) is a Tagalog word which also means sealed in salt, pickled or salted. It is always served as an addition for fried or grilled fish and some vegetables like okra, sitaw, and ampalaya
Recipe and procedure:
1. cooked Rice ,
2. Fish (tilapia)
3. Salt
Cooking procedure :
- Saute Garlic and Onions
- Add Tomato Sauce and stir for 2 minutes
- Pour in Fermented Buro and simmer for 15 minutes
- Serve with fried dishes, boiled eggplant and/or ampalaya or mustasa..
Procedure:
Fermentation:
Fermentation:
1. Combine Fish and Rice
. Add Salt
2.Cover tightly with Plastic Wrap
3. Let stand for 4-5 days
Next destination Kabigting Halo Halo Marque mall. recipe of the Kabigting Family of Arayat Pampanga started as a small family enterprise in the 70’s emerged to be one of the signature halo-halo’s of Pampanga. They have several branches in different areas in the province and also a couple in Metro Manila. Kabigting’s Halo-halo has only three delicious main ingredients which are sweet beans (cooked halaya style), cream corn, and pastillas.
Next destination Bale Dutung ( Hause of wood ) at Angeles, Pampanga. residence of chef claude and wife Maryann Tayag, Chef claude is also an artist and an archetict, he designed Bale Datung himself together with his wife Maryann, the place is really welcoming despite it is inside the subdivision, there are lots of wooden furnitures inside made by chef tayag himself.They serve typical Kapampangan dish.
chef Tayag having an educational talk to the students of SKD academy
Tsokolate Baterol with rice pinipig on top(made of carabaos milk,tablea, ground peanut )
Tamales of Bale Dutung is more flavorful than Apag Marangle because of its unique adopted ingredients , ground rice,salted egg,chicken cooked in banana leaves.
our last destination is at Partyland wherein everyone enjoys the dinner buffet, live band, raffle draw, lots of prizes like, free externship to malaysia worth P128.000 each, free enrollment to mastery of sauces and the rest where awarded to lucky winners by our school SKD academy owner mr. mel
Thank you for reading my 1st blog
