Chef Celina David

17/07/2026

CHILLED KALABASA SALAD

Ingredients:
* ¼ kilo Squash, steamed, cooled and diced
* Half of a small Red Onion, minced
* 1 Egg, boiled, cooled down and chopped
* 1/4 cup Japanese Mayonnaise
* 1 tsp Lee K*m Kee Sesame Oil
* McCormick Salt & Pepper to taste
* Spring Onion
* Black & White Sesame Seeds

Procedure:
1. Remove the pumpkin seeds.
Place the pumpkin and water in a steamer and steam for 30-40 minutes.
2. Once the pumpkin has cooled, cut it into cubes and place it in a chiller.
3. Mix the pumpkin, onion, sesame oil, egg, and mayonnaise,
4. Season with salt & pepper.
5. Sprinkle with spring onion and black & white sesame seeds.
6. Chill the Kalabasa Salad before serving.
7. Enjoy! 😀

17/07/2026

CHILLED KALABASA SALAD

Ingredients:
* ¼ kilo Squash, steamed, cooled and diced
* Half of a small Red Onion, minced
* 1 Egg, boiled, cooled down and chopped
* 1/4 cup Japanese Mayonnaise
* 1 tsp Lee K*m Kee Sesame Oil
* McCormick Salt & Pepper to taste
* Spring Onion
* Black & White Sesame Seeds

Procedure:
1. Remove the pumpkin seeds.
Place the pumpkin and water in a steamer and steam for 30-40 minutes.
2. Once the pumpkin has cooled, cut it into cubes and place it in a chiller.
3. Mix the pumpkin, onion, sesame oil, egg, and mayonnaise,
4. Season with salt & pepper.
5. Sprinkle with spring onion and black & white sesame seeds.
6. Chill the Kalabasa Salad before serving.
7. Enjoy! 😀

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17/07/2026

TamagoTofu Donburi or Rice Bowl

Ingredients:
*1 pack of Firm Tofu, drained
*3 Tbsp Peotraco Cornstarch
* 2 Tbsp Vegetable oil for frying
* 3 tsp of La Española Extra Virgin Olive Oil
* 1 large White Onion, sliced
* ½ cup of Chicken Broth
* 2 Tbsp Mirin or Rice Cooking Wine
* 2 Tbsp Lee K*m Kee Soy Sauce
* 1 ½ tsp Peotraco Brown Sugar
* 3 Eggs, beaten
* Black & White Sesame Seeds for garnish

Procedure:
1. Pat the drained firm tofu dry with paper towels to remove excess moisture. Cut the tofu into squares. Place the cornstarch in a shallow bowl and lightly coat each tofu, shaking off any excess.
2. Heat a generous amount of vegetable oil in a skillet over medium-high heat. Carefully add the tofu and fry until all sides are golden brown and crispy. Remove from the skillet and drain on paper towels.
3. Wipe out the skillet or use a fresh one. Add a splash of extra virgin olive oil and sauté the sliced white onion over medium heat until translucent and slightly caramelized.
4. In the same skillet with the onions, pour in the chicken broth, mirin (or rice cooking wine), soy sauce, and brown sugar. Bring the mixture to a gentle simmer, stirring until the sugar is fully dissolved and the sauce begins to thicken slightly.
5, Return the fried tofu to the skillet, arranging it evenly among the onions. Cook for 2 minutes.
6. Pour the beaten eggs over the mixture in a slow, circular motion. Cover the pan and cook for 1–2 minutes, or until the eggs are just set but still moist and soft.
7. Remove from heat immediately to prevent overcooking. Slide the mixture over a bowl of steamed rice and garnish generously with a mix of black and white sesame seeds.
8. Enjoy! 😀

17/06/2026

TasteSetters Cebu!

Done and dusted! After an eight-year wait since the last Tastesetters in Cebu in 2018, it was fantastic to see the event return stronger than ever, showcasing more products, welcoming more attendees, and bringing the industry together once again.

Daghang salamat to and sa tanan who attended.

06/06/2026

Thank you, kaayo, Mommy Nherlyn, for coming and sharing your delicious cookies! 🥰🥰🥰🥰,

14/05/2026

Its NO-Meat Friday

GULAY HUMBA BISAYA
Ingredients
*900 g UP0, cut into 4 cm (1½-inch) cubes
*120 ml CLARA OLE PINEAPPLE JAM
*120 ml water
*120 ml soy sauce
*60 ml vinegar (cane or coconut vinegar)
*100 g brown sugar or muscovado sugar
*½ cup dried banana blossoms (puso sa saging), soaked and drained
*3–4 tbsp fermented black beans (tausi), rinsed
*1 large onion, chopped
*6–8 cloves garlic, minced
*1 tsp whole peppercorns
*3–4 bay leaves
*480 ml water (or as needed for simmering)
*1 tbsp cooking oil
Procedure:
1. Heat oil in a large pot or wok over medium heat. Sear the UPO cubes until browned on all sides. Remove the UPO and set aside.
2. Using the same pot, add a little oil. Sauté garlic and onions until fragrant and softened.
3. Return the UPO to the pot. Add the soy sauce and pineapple juice. Bring to a boil and let it cook for 5 minutes without stirring to let the soy sauce pe*****te the UPO.
4. Remove the UPO. In the same pot, add water, sugar, bay leaves, and peppercorns. Lower the heat, cover, and simmer for 30 minutes until the sauce thickens.
5. Add the banana blossoms and fermented black beans. Simmer for another 10-15 minutes until the sauce reduces and thickens.
6. Return the UPO into the pot and cook for 3-5 minutes.
Serve with rice.
7. Enjoy! 😀

08/05/2026

Its No-Meat Friday, once more 🌿 Here's an easy high protein recipe for you.

Crispy Fried Tofu Satay

Ingredients:

•500 grams Firm Tofu, fried and cubed
•225 grams Peanut Butter
•3 cloves of Garlic, minced
•1 tsp Chili Flakes
•Cooking oil
•1 stalk of Lemongrass, tied into a knot
•½ cup of Water
•1 can of Sprite
•2 pieces of juice of Calamansi
•Salt & Pepper to taste
•Garnish with Cilantro ( Optional)

Procedure:
1. Sauté garlic and chili flakes in oil.
2. Add the Peanut Butter. Cook for a minute.
3. Add the sprite and water.M
4. Add Calamansi juice and the lemongrass.
5. Lower the heat and cook until thick.
6. Season with salt & pepper to taste.
7. Remove from heat.
8.Toss in the fried tofu until its fully covered with the sauce.
9. Transfer to a serving platter.
10. Enjoy! 😀

04/05/2026

More than just sharing a meal — its savoring simple moments, Cebuano flavors, wonderful stories and the beautiful Filipino tradition of "Mano po".

See you next month, Oldman Teh ☺️🫰

30/04/2026

Enjoy your Summer Vacay and this easy recipe:

Espasol Bites

Ingredients
250g Peotraco Glutinous Rice Flour
63g Peotraco Cornstarch
400g Coconut Milk
100g Coconut/Buco Water
120g Sagay Muscovado Sugar
100g Fresh Young Coconut Strands
3g Rock Salt

Procedure:
1.In a deep pan, toast the glutinous rice flour and cornstarch together over low heat, stirring constantly to prevent burning, for about 10–15 minutes until light brown and fragrant.
2 Set aside 1/2 cup (40 grams) of this flour for dusting later.
3.In a large saucepan, combine the coconut milk, sugar, salt and coconut water.. Bring to a gentle boil, then add the young coconut strands.
4. Gradually add the toasted flour-cornstarch mixture into the pan, stirring constantly to avoid lumps.
5. Cook over low heat, stirring continuously, until the mixture becomes very sticky, thick, and pulls away from the sides of the pan (about 10–15 minutes).
6. Transfer the dough to a flat surface dusted with the reserved toasted flour. When cool enough to handle, flatten it and cut into big chunks..
7. Roll each piece in the remaining toasted flour to prevent sticking.
8. Enjoy ☺️

30/04/2026

Vegetarian Bringhe — my plant-forward take on a traditional Kapampangan favorite. We explored this dish during our workshop with Tastesetters Pampanga, honoring tradition while showing that plant-based cooking can still be comforting, familiar, and deeply satisfying. Simple and manyaman.❤️