The
8th Annual Embassy Chef Challenge was held at the Ronald Reagan Building and International Trade Center in Washington, DC on May 25, 2016. This is the first time that the Philippine Embassy participated in the Embassy Chef Challenge in Washington, DC. Representing us was Chef Claude Tayag who created his own version of
bringhe using Philippine products that are exported to the United States.
Instead of the usual
malagkit (glutinous rice), he used purple
malagkit (heirloom mountain rice) from the Cordilleras. He replaced the chicken with
bangus (milk fish) marinated
inasal-style (with
kalamansi, vinegar, garlic, lemon grass and achuete). He also replaced the raisins with dried mangoes. The secret ingredient was
taba ng talangka (crablet fat). To add crunch, he used glazed pili nuts. He won the People's Choice Award which is comprised of 50 percent online, and 50 percent onsite votes. Congratulations Chef Claude!
Guests nibbled their way through an abundant array of foods and drinks prepared by seventeen global culinary representatives from South America, Asia, Africa, Europe, plus a solid showing from the Caribbean nations.
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