Chef Myke ‘Tatung’ Sarthou
Launches First Cookbook

Chef Myke 'Tatung' Sarthou's first cookbook is now available in bookstores

Chef Myke ‘Tatung’ Sarthou’s first cookbook is now available in bookstores

CHEF Myke ‘Tatung’ Sarthou is easily one of the country’s most notable culinary figures in recent years. After making waves with his restaurant, simply called Chef Tatung, he became active on TV and on print, constantly being featured in cooking shows and culinary magazines and newspapers. Just recently, he became one of a few selected Filipino chefs who spoke at Madrid Fusión Manila 2016, where he highlighted the lesser known Muslim and Tausug cuisines.

At the formal launch held at Aruga Hotel, Chef Tatung Sarthou stands behind the cake version of his book whipped up by Chef Edward David Mateo

At the formal launch held at Aruga Hotel, Chef Tatung Sarthou stands behind the cake version of his book whipped up by Chef Edward David Mateo

The team behind the book

The team behind the book

More recently, he scored another first—his first cookbook. Titled Philippine Cookery: From Heart to Platter and published by ABS-CBN Publishing Inc., it showcases his passion for Philippine cuisine and his many social and culinary advocacies. Here, he delves into the heart of Filipino cuisine by explaining and showing the flavors and ingredients that go into Filipino dishes and the techniques used to turn out delicious Filipino dishes.

These are divided into 10 chapters, where Chef Tatung teaches basic cooking methods, such as steaming, grilling, sautéing, frying and curing, among other techniques, to help readers understand Philippine cuisine’s historical roots and, through it, learn to cook amazing Filipino dishes at home.

Guests at the launch, from left: Edith Singian, Bluewater Resorts' Rowena Jose and cake artist extraordinaire Penk Ching

Guests at the launch, from left: Edith Singian, Bluewater Resorts’ Rowena Jose and cake artist extraordinaire Penk Ching

Chef Sharwin Tee, book designer Ige Ramos, and F&B Report editor Angelo Comsti

Chef Sharwin Tee, book designer Ige Ramos, and magazine editor Angelo Comsti

Food Magazine and Philippine Cookery editor Nana Ozaeta with Chef Jackie Laudico

Food Magazine and Philippine Cookery editor Nana Ozaeta with Chef Jackie Laudico

Chef Jam Melchor, Destileria Limtuaco's Aaron Aw and girlfriend Maika Tan

Chef Jam Melchor, Destileria Limtuaco’s Aaron Aw and girlfriend Maika Tan

Three gracious ladies among the crowd, from left: Felice Sta. Maria, Glenda Barretto and Micky Fenix

Three gracious ladies among the crowd, from left: Felice Sta. Maria, Glenda Barretto and Micky Fenix

Enderun Colleges' Bel Castro and Hyatt City of Dreams Manila's Ouie Badelles enjoying ice cream

Enderun Colleges’ Bel Castro and Hyatt City of Dreams Manila’s Ouie Badelles enjoying ice cream

A cheerful group, from left: Edith Singian, Rowena Jose, me, Chef Dennis Hipolito, Chef Jackie Ang Po, and Angelo Comsti

A cheerful group, from left: Edith Singian, Rowena Jose, me, Chef Dennis Hipolito, Chef Jackie Ang Po, and Angelo Comsti

Philippine Cookery contains 71 recipes which Chef Tatung learned from many years of research around the country and experimented with in the kitchen until he perfected the recipes. These recipes include basics such as Tinolang Manok, Kare-Kare and Adobong Pusit to lesser known dishes like Bulanglang, Piyanggang and Pinaupong Manok sa Asin.

In the book, Chef Tatung also explores important ingredients used in Philippine cooking, including vinegar, coconut and rice and traditional kitchen tools such as palayok (clay pot) and bamboo tubes for boiling. He injects memories of his own mother and grandmother’s cooking, including a touching anecdote about how adobo saved his family during World War II.

The book is edited by Food Magazine editor Nana Ozaeta, with book design by multi-awarded book designer Ige Ramos, photography by Paulo Valenzuela, food styling by Tina Concepcion Diaz, and recipe editing by Cecille Esperanza. The entire team behind Philippine Cookery: From Heart to Platter was present during the formal book launch which took place at Aruga Hotel in Rockwell Center, Makati City, recently. The spotlight was on Chef Tatung during the book launch, whose scene stealer was a giant version of the book in cake form created by young and promising pastry chef Edward David Mateo.

A whole fresh tuna fish on a bed of ice

A whole fresh tuna fish on a bed of ice

Kilawing Tuna

Kilawing Tuna

Sapin-Sapin Bahaghari from XO Bistro Filipino

Sapin-Sapin Bahaghari from XO Bistro Filipino

Malaubeng Panaginip from XO Bistro Filipino

Malaubeng Panaginip from XO Bistro Filipino

Before the special book cake was cut and shared by guests, everyone had their fill of kilawing tuna, which was sliced straight from a huge fresh tuna fish that sat on a bed of ice, as well as a flavorful Bringhe and delightful kakanins from XO Bistro Filipino and other sumptuous dishes prepared by Chef Tatung himself. Wine flowed. So did cocktails crafted by known mixologist Enzo Lim using wines and spirits by Destileria Limtuaco.

Philippine Cookery: From Heart to Platter is now available at National Bookstore and Fully Booked branches for Php595 per copy.

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