It’s different strokes for different folks. Innate interest, adequate preparation, commitment, perseverance and resolve play a big role in ensuring the probability of success. However, it cannot be denied that different people learn in various ways. While some prefer serious, highly academic and lengthy training sessions, others are happier when following a quick approach. The [...]

Rice has been cultivated in China for over 4,000 years and more than half of the world’s population eat it three times a day. The type that we eat is white or polished rice, where the bran is removed to give a creamy color. Regular milled white rice has had the inedible outer hull and [...]

EAT’S EASY By Ernest Reynoso Gala | MANILA Philstar, 12/6/07 — Crab has always been one of my favorites, because it is easy to prepare and, when cooked properly, can put a lot of smiles and a delightful challenge to savor at the dinner table. At the Singaporean Crab Festival where over 500 guests attended, [...]

When I was a young, I would always ask for baby back ribs with pork and beans to be prepared. I loved grabbing the bone, eating the meat, and licking my fingers with the leftover sauce. It was a thrill for me and my friends because it was an informal way to [...]

Onion soup has been around for a long time, dating back to the medieval times where it was eaten for medicinal purposes. Onion itself was an important commodity, used for magical rites and considered as a basis of wealth by the Egyptians. Soupe à l’Oignon or French onion soup was a [...]

Pesto is a versatile recipe that can be used for many things in the kitchen. It is fantastic with pasta, traditionally with trenette, a ribbon shape or bowtie noodle, though today any shape or form is accepted. It’s a great marinade for chicken or pork, a perfect cocktail dip for seafood or [...]

“Those who really know me know that I love pakbet or pinakbet,” reveals Chef Morella Reynoso Gala, daughter of the respected and beloved Ms. Sylvia Reynoso-Gala. She explains that the term pakbet means that the vegetables are overcooked or cooked well. The dish is nutritious and added with bagnet — the Ilocano version of crispy [...]

This November, the San Miguel Pure Foods Culinary Center gives food enthusiasts a special pre-Christmas treat. For the second straight year, Ms. Sylvia Reynoso-Gala is guest chef in 2007 final leg of Mobile Kusina Live! to be held on Saturday, November 17, 2007 at San Miguel Corporation, Head Office Cafeteria, Ortigas, Pasig.
Ms. Sylvia has been [...]

F&B World pays homage to culinary star Sylvia Reynoso Gala who has gained success, not only as an exemplary culinary teacher, but as a true inspiration to her children, Morella and Ernest, who are following in her culinary footsteps.
A love for good food. A practical approach to cooking. And a passion and commitment for teaching. [...]

• Choose the correct banana.
To have a great-tasting banana cake, choose an overripe banana with plenty of black specks. It has more sugar content, which softens the texture of the cake. An underripe banana will give a bitter taste (mapakla). Lacatan, latundan, and bongolan from Davao are the best types to use. Market vendors [...]