This will be a cooking demonstration with Chef Richard Hao to show participants how to cook Rompe Kandado (barracuda fish) wrapped in Kolis leaves and served with a Kabog Millet brown hash.
Two Ark of Taste products will be used to prepare this Filipino dish: the Kolis and the Cebu Kabog Millet.
Kolis (pisonia alba), known in English as the lettuce tree, is a small tree that originated on the Andaman Islands. It is unknown when this plant was introduced to the Philippines, but it is grown in household gardens and landscaped areas throughout the country. Its pale green to greenish-yellow leaves are used to wrap fish to give it a distinctive flavor.
Paniki Kabog is the name in Cebuano dialect for what is called paniki in the rest of the Philippines and millet in other countries. Kabog was a native cereal staple food of Cebuanos long before the Spanish colonizers came into the Philippines, and it is the only known millet existing there. Every year, locals celebrate the Budbud Kabog Festival on February 10.
The aim of this cooking demo is to showcase the diversity of the locally grown foods of Cebu.
Free digital event. Click here, to watch the live broadcast. Event organized by Aurora Esther B. Perez, Teresa D. Ruelas, Anna Liza Dala and Melissa Lagat.
Event languages: EN