“My City, My SM, My Cuisine” Book Launched

Pinitasang Alimango ni Oryang, the favorite dish of Gregoria de Jesus, as presented in the Food of Our Heroes showcase during the launch of the My City, My SM, My Cuisine book at SMX-SM Aura

Pinitasang Alimango ni Oryang, the favorite dish of Gregoria de Jesus, as presented in the Food of Our Heroes showcase during the launch of the My City, My SM, My Cuisine book at SMX-SM Aura

IT was one grand celebration that brought foodies in the metro together at the SMX of SM Aura Premier last February (2014). The occasion: the grand launch of SM’s My City, My SM, My Cuisine book, which celebrates the exciting flavors of Philippine regional cuisine as well as treasured heirloom recipes of some of the country’s most prominent personalities.

Published by People Asia, the book is a compilation of both winning and participating recipes from the My City, My SM, My Cuisine campaign that SM spearheaded from 2012 to 2013 in key cities around the Philippines where SM malls are located. The campaign made more than 20 stops in SM’s host cities that spanned from as far North as Baguio to as far South as Davao.

Cover of the newly launched book

Cover of the newly launched book

SM Investments vice chairperson Tessie Sy-Coson receives the first copy of the book from People Asia publisher Hose Manuel Romualdez during the launch. On hand were SM VP for Marketing Communications Millie Dizon, People Asia editor-in-chief Joanne Rae Ramirez, and Philippine Star's SVP for Sales and Marketing Lucien Dy-Tioco

SM Investments vice chairperson Tessie Sy-Coson receives the first copy of the book from People Asia publisher Hose Manuel Romualdez during the launch. On hand were SM VP for Marketing Communications Millie Dizon, People Asia editor-in-chief Joanne Rae Ramirez, and Philippine Star’s SVP for Sales and Marketing Lucien Dy-Tioco

The key people behind the book

Some of the key people behind the book

In each stop, the SM team ‘discovered’ and got to savor some of the heirloom recipes of prominent families living there. These families, including the Lijaucos and Tiongcos of Santa Rosa, the Pastors and Montenegros of Batangas, the Escuderos of San Pablo, the Remullas of Cavite, the Aquinos and Yaps of Tarlac, the Aboitizes of Cebu, the Gastons and Puentevellas of Bacolod, and the Lazatins of Pampanga, opened their homes and shared their heirloom recipes with the SM team.

James Cooper's Chami recipe can be found in the book

James Cooper’s Chami recipe can be found in the book

Olivia Balajadia's Kiniing Soup is one of the heirloom recipes included in the book

Olivia Balajadia’s Kiniing Soup is one of the heirloom recipes included in the book

Atching Lillian Borromeo's San Nicolas Cookies

Atching Lillian Borromeo’s San Nicolas Cookies

Nanay Luz Ocampo's Inukit na Dayap in bottles and pastillas wrappers

Nanay Luz Ocampo’s Inukit na Dayap in bottles and pastillas wrappers

Several descendants of Philippine heroes, such as Dr. Jose Rizal, Gen. Emilio Aguinaldo, Marcelo H. del Pilar and Mariano Ponce, also shared their own heirloom recipes and gave the team a taste of the favorite dishes of a number of Philippine heroes. Their recipes have thus also been included in the book. So with heirloom recipes of well-known chefs like Claude Tayag of Pampanga and Rafael Jardeleza II of Iloilo.

During the launch, some of the prominent personalities who contributed their recipes to the book were on hand to present their respective dishes to the guests as part of the formal launching rites. Highlight of the launch was the presentation of a copy of the book by People Asia publisher Jose Manuel Romualdez to SM Investments vice chairperson Tessie Sy-Coson.

Four exciting food showcases spread around the SMX gave guests a taste of their regional specialties – Suman Bar from Antipolo, Baraka showcase from Laguna, Food of Our Heroes display from Bulacan, and Chef Claude Tayag’s Bale Dutung station from Pampanga.

Suman Adobo from Vieux Chalet of Antipolo's Suman Bar

Suman Adobo from Vieux Chalet of Antipolo’s Suman Bar

Sushi ni Susie (Suman Bar)

Sushi ni Susie (Suman Bar)

Manga con Caramelo (Suman Bar)

Manga con Caramelo (Suman Bar)

The Suman Bar of Antipolo’s Vieux Chalet gave everyone bite-sized samplings of Philippine delicacies, including a modern take on the suman itself (glutinous rice cake cooked in coconut milk) – Suman Adobo, Sushi ni Susie, Manga con Caramelo, and Tsokolate.

Puto Maya from the Baraka station of Laguna

Puto Maya from the Baraka station of Laguna

Atole from the Baraka station

Atole from the Baraka station

Lumpiang Hubad (Baraka station)

Lumpiang Hubad (Baraka station)

Pancit Grade 1 (Baraka station)

Pancit Grade 1 (Baraka station)

Mache (Baraka station)

Mache (Baraka station)

The Baraka station from Laguna featured the legendary Mang Bok’s ice cream, which post-war migrant Felimon Bok-Beltran and his wife Caridad started, as well as delightful Puto Maya (sweet rice balls topped with freshly grated coconut), Sinukmani (boiled rice cake with coconut milk and sugar, topped with latik), Atole (boiled ground dried corn with coconut milk and sugar topped with latik), Lumpiang Hubad, Pancit Grade 1 (miki noodles with freshwater shrimps and kamias) and Mache (boiled ground sticky rice balls with sugar and roasted sesame seeds filling rolled in finely ground rice).

Arroz ala Cubana ni Gen Goyo from the Food of Our Heroes spread

Arroz ala Cubana ni Gen Goyo from the Food of Our Heroes spread

Nilitsong Manok sa Saha ni Bonifacio (Food of Our Heroes spread)

Nilitsong Manok sa Saha ni Bonifacio (Food of Our Heroes spread)

Nilasing na Mangga ng mga Katipunero (Food of Our Heroes spread)

Nilasing na Mangga ng mga Katipunero (Food of Our Heroes spread)

Pochero ni Plaridel (Food of our Heroes spread)

Pochero ni Plaridel (Food of our Heroes spread)

The Food of Our Heroes showcase, put together by the family of food historian Mila Enriquez of Bulacan, featured a unique tableau of favorite dishes of our heroes.

Mini Pan de Bagnet from Chef Claude Tayag's Bale Dutung of Pampanga

Mini Pan de Bagnet from Chef Claude Tayag’s Bale Dutung of Pampanga

Chef Claude Tayag and wife Mary Ann

Chef Claude Tayag and wife Mary Ann

Chef Claude Tayag’s Bale Dutung station from Pampanga had a queue of guests who lined up for generous portions of Mini Pan de Bagnet and Mini Bringhe.

Several copies of My City, My SM, My Cuisine book are available for sale at Kultura Filipino branches in SM Aura, SM Megamall, SM Makati and SM Mall of Asia.

Category(s): Hobbies
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