One of the best quality of moms are being 'madiskarte'. And as a mom of two I need to be innovative in our kitchen. The main reason that we, moms, keep doing and serving the best meal for your family is because of our love for them. We wanted to impart a piece of us to them through the food that we serve. Of course their favorites.  My parents loves to cook for us, me and my siblings, so when I got married I realized that I need to be in the kitchen for my family.  I am not expose in the kitchen before, I don't know why, but I do love to cook and now I'm doing it for them. My biggest achievement of all is that I can cook on my own.

The fact that I love cooking and wanted to learn more, I always find time to read some cook book and watch some videos in order to make my dish presentable and delicious. So with this, I am happy that I got the 2nd book of Chef Tatung the "Dishkarte Sa Kusina" as I browse it, I know that I will learn more from it.

If you're not familiar with Chef Tatung or Chef Myke Tatung Sarthou, he is the “Umagang Kay Ganda’s” resident chef and currently the bestselling author of the recently released book “Dishkarte sa Kusina” by ABS-CBN Publishing. The book released contains kitchen hacks, recipes, lessons, and illustrations and serving as a comprehensive kitchen guide for Filipino homes today.

Chef Tatung, who has become popular for his no-nonsense cooking tips and animated food trivia, said his new book is a tribute to “Umagang Kay Ganda’s” audience, mothers, and homemakers who have to deal with the practical realities of not just cooking but feeding a family on a budget. “Having a good grasp of cooking skills, common sense and the creativity to innovate and cook off the fly are important in dishing out decent meals that the family will enjoy,” the culinary master shared.

The book not just offers easy-to-follow recipes, but also kitchen basics that everyone must know in storing, preparing, and cooking food in various ways. From menu planning to grocery shopping, thawing frozen items, slicing ingredients, creating sauces, and choosing the right condiments, “Dishkarte sa Kusina” serves as a handy manual that households should have on hand as a quick reference.

“I also decided to write it in conversational Filipino, Taglish, so more Filipinos can benefit from the book,” Chef Tatung revealed, noting that a good number of people in the food industry have not gone to culinary school and hoping that this book will help bridge the readers’ knowledge and skills gap.

Some of the numerous kitchen hacks the popular chef shared in the book are to use color coding in chopping boards to avoid contamination, to place vegetables losing its freshness in iced water, to take advantage of meat broth for future use, and to chop or cut fresh herbs at the last minute before serving to retain its aroma.
Chef Tatung previously authored the award-winning book “Philippine Cookery From Heart to Platter,” also published by ABS-CBN Publishing, which earned the top prize in the World Gourmand Awards for best book by a celebrity chef outside Europe (Yantai China May 2017). He was also the Philippines’ sole representative to the 15th Madrid Fusion Congress in Madrid, Spain in 2016.

Chef Tatung’s passion is the avid search for the roots of Philippine cuisine, through which he rediscovers indigenous cooking methods, connects historical facts, and relishes anthropological insights that enrich the practice of his craft, making him a prime mover in the promotion of Philippine cuisine here and abroad.
To make me cooking enriched I will find more time to read the book from cover to cover, I am hungry to learn more all about in the kitchen, because I want to serve the best food/meal for the love of my life, my family. Mommies,  level up your cooking skills with the help of Chef Tatung’s “Dishkarte sa Kusina,” exclusively available in National Book Store branches nationwide for only P350. For updates, follow @abscbnpr on Facebook, Twitter, and Instagram or visitwww.abscbnpr.com.

2nd Avenue brought the best of the best chefs in a face-off in an exclusive access to the delightful world of cooking on Knife Fight 3 and Hell's Kitchen 13!

Sunday prime time is lit by Knife Fight 3 with its underground tournament style battle taking place during the overnight hours when restaurants close their doors to the public. 16 top chefs from the New York are face mystery ingredients that must be used in the dishes they prepare. Only one chef remains and is named New York's "Beast of the East". Former "Top Chef" winner Ilan Hall, who ownsthe Gorbals Brooklyn, continues in his dual role as host and judge. Joining him as judges are chefs Naomi Pomeroy and Kris Morningstar.


Last Weekend, I'm one of the bloggers who attended the 2nd Avenue Cooking Session. We, personally prepared cooked Japanese food like , Chicken Teriyake, Tempura, California Roll and Japanese Fried Rice. In the end we did a Bento, and our food that we prepared is so delicious, I will try to cooked all of these  and serve it to my family very soon.

Japanese Fried Rice

Chicken Teriyake

California Roll

I learned  also how to debone a chicken to make it chicken fillet for the Chicken Teriyake menu. At first it's so hard but if I'll do it more often, It will be easy for me. Since my husband love Japanese food, we just usually eat at the Japanese resto when we crave for it. Now I will definitely serve Japanese food to my Family, thanks to 2nd Avenue for the learnings.



This August, 18 contestants vying for the top spot and to be the Head Chef at Gordon Ramsay's Pub & Grill at Caesars Atlantic City will premiere in Hell's Kitchen Season 13 on 2nd Avenue. The show is hosted by world-renowned chef Gordon Ramsay as he puts aspiring young chefs through rigorous cooking challenges and dinner services at this restaurant Hell's Kitchen located in Hollywood. He is known for his fiery temper, strict demeanor, and use of expletives. He often makes blunt and controversial comments, including insults and jokes about contestants and their cooking abilities.
Knife Fight 3 airs every Sunday on prime time 9pm. Stay tuned for the premiere schedule of Hell's Kitchen Season 13 on 2nd Avenue. Don't miss out and join the conversations at #DelightfullyReal

Check out 2nd Avenue on http://2ndavenue.ph www.facebook.com/2ndAvenue follow us on Twitter via @2nd_Avenue and on Instagram via @2ndavenuetv
2nd Avenue is the only general entertainment channel on Free TV and Pay TV that offers diverse content, featuring delightfully driven characters for the discerning market. Seen on UHF Free TV Ch. 29, SkyCable Ch.19, Global Destiny Cable CH. 29, Cablelink Ch.35, Cignal Ch.28 and Dream Channel Satellite Ch.32

I love to feature different genre here in my blog, it helps discover new experiences, gain new friends, new learning and a lot more.  This time it is something really unusual and this is the first time for me.  It triggers different emotions and feelings at the moment that I received the invites until to the end of that activity.

At first I kept on asking my husband if should I go on this?  He convinced me that I shouldn't be afraid about that place.  So I decided to go.

As we enter the New Bilibid Prison, I felt that I am on the hot seat. Too many question lingering at the back of my mind.  I am so scared that time and I'm afraid to go inside but come to think of it, there was nothing to be afraid of.  So I let my self to be normal without the fears.


When we entered the Medium Security Camp I saw inmates looking at us, perhaps they were eyeing on who has entered their realm. The uneasiness wave off when we've entered the office of Mr. Gerlado Aro, the OIC of the of Prison and interviewed him.  He laid down all the upcoming activities for the medium security camp.

I'm really amazed that there are a lots of programs, activities coming up for the rehabilitation of the inmates. It is really a big help for all the inmates.  Being acknowledge and be given a second chance to live normally is all they've ever wanted that's why such programs are made to make them be more productive.  It was nice seeing those inmates that portrait big difference.  Though I was a bit scared at first but thanks to the explanation of the OIC it changes my thoughts about the inmates.  

One of the reason that we were there was to cover one of their major event, the Iron Bar Chef Challenge.  Lately there were lots of cooking shows that have already been aired into foreign and local channels that showcase the different styles and ways of how different chefs cook their signature dishes.  Some even goes to challenges to measure their extent and capabilities of being a Chef.  




The New Bilibid Prison created this program to inculcate the innate artistry of this inmates through cooking.  So different groups inside the prison participated and we, as bloggers, does our part as well in covering this event and also be the judge of their cooking talents.    


If it wasn't inside the prison you would thought that this people with aprons are Chefs.  They were all talented and skilled.  They sure did bring out what they have learned and experienced from cooking.  But of course in every competition there are those who wins and there are those who loses and for this matter the declared winner of the challenge was the Group No. 4, the YUM YUM group.  The taste of their food was really amazing, especially their dessert.  

So many learning, realization and overcoming.  It is indeed a different experience.   Now, my notion about them changed.  I really acknowledge and thank those companies who support the rehabilitation of the inmates.

Oh, is this really new? Yeah, this is also new to me. 'Till next unusual post...