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Tag: Chef Tatung Sarthou

  • SIMPOL Dishkarte is your Kitchen BFF

    Do you know that there are 2 ways of “gisa” or sauteing? One is Chinese-style and the other one is Spanish-style. And how about choosing the right type of oil when deep-frying, sauteing, or preparing a salad dressing? How about marinating the meats or “babad” – before cooking – as one of the best ways to make meats juicy and delicious?

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    Welcome to Simpol DISHKARTE by Chef Tatung Sarthou! This is not your ordinary cookbook but a comprehensive guide for Pinoy cooking that will make kitchen time enjoyable and stress-free. Our goal is to provide you with the much-needed kitchen basics, hacks, tips, and tricks, easy-to-follow recipes, step-by-step photos, and illustrations so that you can have a happy & enjoyable cooking experience, whether at home for the family or a home-based business.

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    The book is divided into three (3) parts: Dish Is It, Dishkubre, and Dishkarte + Recipes.

    • Part 1: Dish Is It, focuses on simple but basic cooking rules such as choosing the right ingredients, knowing what works with the dish to be cooked, and using the right cookware & knives (do remember using a blunt knife is an accident waiting to happen), the correct way of chopping the ingredients, defrosting tips and others.
    • Part 2: Dishkubre, tackles the basic cooking techniques like boiling, steaming, sauteing, frying, deep-frying, thickening, or thinning the sauce, preparing the ingredients, and so much more.
    • Part 3: Dishkarte is all about the different types of beef, pork, and chicken cuts. Also includes the list of flavor enhancers or pampalasa, herbs and spices, noodles, and rice paper, measuring units, and color-coding chopping boards for food safety.
    • Part 3.5: Recipes. This is where we put the techniques and the basic kitchen concepts into action. Leveled-up Sinigang na Baboy, Molo Soup, Crispy Pata, Adobo cooked 4 ways (with gata, puti, pula and classic), Chicken Inasal, Laing, and different kinds of sauces from Chimichurri to Asian Barbeque Sauce to Classic Pinoy Barbeque Sauce.

    Chef Tatung Sarthou, celebrity chef, restaurateur, and award-winning book author, says “Dishkarte was written to bridge the skill gap of home cooks to satisfy the discriminating tastes of people who frequent restaurants when served with home-cooked dishes. It is also written for non-English speakers by providing technical and practical know-how in the kitchen to function in a home or even commercial setting.” Chef Tatung also confirms that “the book is a perfect primer for non-cooks who want to venture into the kitchen. Mga naghahanap ng ibang career or hanapbuhay. Suitable for entry-level or community-based food businesses.”

    On a more personal note, Chef Tatung wrote Dishkarte with his household staff in mind as well. “Ang hirap mag explain ng paulit-ulit, not to mention, time-consuming as there is much to cover and clarify.” says Chef Tatung. The book, initially published in 2018, is well-loved by Filipinos all over the world as evidenced by it being awarded as one of the top winners of the Filipino Readers Choice Award in 2022.

    With our complete guide for Pinoy cooking in a language that most Filipinos can understand, we hope that everyone can learn how to cook delicious Pinoy dishes, understand the nuances and reasons why certain cooking techniques are done and without spending too much time or effort.  So, let’s get started on your culinary journey today. Dapat sa kusina, Ma-Diskarte!

    Simpol Dishkarte (Php 390.00) is available in all National Bookstore and Fully Booked outlets, and online on Amazon, Simpol stores in Shopee https://bit.ly/SimpolDishkarteBookShopee, and Lazada https://www.lazada.com.ph/shop/simpol-store/.

  • Premium European Beef from Ireland showcased in Chef Tatung Sarthou’s Online Masterclass

    Bord Bia – the Irish Government Food Board, with co-funding from the European Union, organized this event for a select group of professional chefs and media on March 17th. 

    In 2019, the European Union selected Ireland to implement a co-funded campaign promoting European Pork & Beef in the Philippines. Ireland, being the largest net exporter of beef in the European Union, exports exceptional pork and beef around the world. Dedicated producers are fully invested in producing the highest quality food in harmony with nature, producing natural and sustainable food is their passion. Ireland is a small island on the edge of Europe, with a population of just 5 million people, yet it produces enough food to feed 40 million. The Irish people are passionate about the food they produce and they want to share them with the world.  As such, it is widely endorsed by over 90 Michelin-starred chefs across the globe primarily because of the meat’s tenderness and rich flavor, making it the top choice for chefs looking to satisfy the healthier and environmentally-conscious consumers while maintaining great taste and texture.

    Mr. Jack Hogan, Bord Bia Market Specialist, said, “We are very pleased with this year’s Chef Masterclass, which is the latest activity under our European Pork & Beef campaign in the Philippines.  This activity, working with the renowned and respected Chef Tatung, demonstrates the compatibility and versatility of our high quality meat to the Philippine cuisine.” He also added that “Ireland’s trading relationship with the Philippines can be traced back many decades ago. In fact, Ireland is one of the largest suppliers of beef to the Philippines. We have developed a strong long-lasting relationship with our local partners and are fully focused on growing our exports of quality meats to the market. The Philippines is Ireland’s number one destination for our beef exports outside of Europe and is our pork exports to the Philippines grew by 60% last year, making it an increasingly important market. We look forward to continued growth and providing opportunities for the public to try our quality meat from Ireland.”

    Chef Tatung

    This year, Chef Myke Tatung Sarthou, best known for his revolutionary “Simpol” on-line cooking series, teams up with Bord Bia and the European Union. His books, Philippine Cookery: From Heart to Platter (2017) and Simpol: The Cookbook (2021), both won the prestigious Gourmand World Cookbook Awards. He was also one of the highlights in the Asian Madrid Fusion, Spain 2017, where he introduced the Mindanao cuisine. For this masterclass, he took consideration of the Filipinos’ love for their meats and developed two (2) recipes using European beef from Ireland, Herb-Crusted Beef Striploin Steak and Beef Short Ribs Piyanggang. The Herb-Crusted Beef Striploin Steak was cooked rare and looks like an appetizer that any international guest would be excited to try. While the Beef Short Ribs Piyanggang is a regional saucy curry that anyone could imagine to be flavorful with its curry and smoky features with fall-off-the bone meatiness from the European beef from Ireland. Surely, one can’t help but salivate while watching them on a zoom webinar.

    Chef Tatung Beef Short Ribs
    Beef Short Ribs Piyanggang 
    Chef Tatung Herb Crusted Beef Striploin
    Herb-Crusted Beef Striploin 

    The online Chef Masterclass was sure to excite and inspire the professional chefs and media to get their hands on cooking the recipes while developing their knowledge on taste, texture, and quality of the beef from Europe which they received in a cooking kit a few days prior to the event. European beef from Ireland is currently available at several high-end restaurants and hotels in Metro Manila. It is also becoming more prevalent in premium stores and supermarkets such as Landers. Bord Bia, the Irish Food Board, will continue to work in partnership with Filipino traders and importers to help deliver high quality meat to the Philippines.

    For more details of the European Pork and Beef Campaign in the Philippines: Visit the website www.europeanporkbeef.com/ph