Best Food Forward 2014 Sneak Peek and Giveaway

Half the fun of eating is in discovering new things to eat. With over a hundred merchants vying for your attention at Best Food Forward, you can count on a lot of new discoveries and old favorites to fill your shopping bags. Now on its fourth year, this food fair will take place on October 11-12 at the Rockwell Tent in Makati.


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Pepi Cubano: The Solution for Chef-induced Cubano Cravings

So, you watched Jon Favreau’s Chef? I can guess what your biggest movie takeaway was, and I don’t need three guesses to do it. It’s probably something about getting yourself one of those Cubanos, coupled with a lot of desperate swear words. Close? Welcome to the club. Like you, I ended up with an insane craving for Chef Casper’s career-changing Cubanos—despite not having tasted them before. It was so wonderful in my imagination: roasted pork, buttery pressed bread, oozy cheese, a smidgen of mustard. It was perfection in my mind. I HAD TO EAT IT.

Unfortunately, staring at the screen did not make the Cubanos come to life.

Turned out that a lot of my friends shared the same sentiment, so it was only a matter of time that the existence of Pepi Cubano, a sandwich delivery service that claimed to serve the best Cubanos you’ll ever eat, showed up on my Facebook feed.
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DIY Tofu Sisig

Sisig, that traditional Kapampangan dish of chopped pig cheeks and ears served on a sizzling plate, has been adapted into most any protein you can think of. I’ve heard of chicken and beef sisig, and have tasted bangus, squid, tuna, and the unforgettable lechon kawali sisig. But one version that is quickly becoming as popular as the original is a surprisingly vegetarian-friendly one: tofu sisig.

Sizzling Tofu Sisig

Best with rice, as pulutan, or scarfed as it is from the serving platter.

While a lot of local restaurants now include sizzling tofu sisig on their menus, it never occurred to me to try cooking it, mostly because it sounded difficult to cook. So when Kate from It’s All About the Meow shared how easy it was, I knew I had to try it.
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