Tampok ang ilang pagkaing Pinoy at Canadian sa selebrasyon sa Toronto bilang pagbubukas ng Filipino Restaurant Month sa bansa. Nagpapatrol, Jocelyn Reyes Sambilay. #TFCNews Like and follow TFC News Facebook: https://facebook.com/TFCNewsNow Twitter: https://twitter.com/TFCNewsNow Instagram: https://www.instagram.com/tfcnewsnow/ Threads: https://www.threads.net/@tfcnewsnow Website: https://mytfc.com/news News website: https://news.abs-cbn.com/tfcnews Subscribe to the ABS-CBN News channel! - http://bit.ly/TheABSCBNNews Watch full episodes on iWantTFC for FREE here: http://iwanttfc.com Visit our website at http://news.abs-cbn.com Facebook: https://www.facebook.com/abscbnNEWS Twitter: https://twitter.com/abscbnnews Instagram: https://www.instagram.com/abscbnnews #TFC #TheFilipinoChannel #TFCNewsOntario #ABSCBNNews #TVPatrol

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Isang cooking demonstration ang nagbuka sa Filipino Restaurant Mall sa Toronto ngayong Abril.

Ang taonang pagdiriwang na inorganisa kamakailan ng Philippine Consulate General sa Toronto

ay ginanap sa George Brown College Center for Hospitality and Culinary Arts Demonstration Lab.

Layunin nitong may pamalas ang galing ng mga Filipino-Canadian chef sa pagluluto.

Nanguna sa cooking demo ang dalawang kinatawa ng participating restaurant sa Toronto

na sina Chef Daniel Calcino mula Mineral at Chef Francis Bermejo mula Mothertongue.

Ibinida ng mga chef at kanilang signature dishes na may kombinasyon ng lasa ng Filipino at Canadian.

Ipinamalas ni Calcino ang kanyang turbot sinigang gamit ang mga sangkap mula sa Canada.

Inspirasyon niya sa pagluluto ng sinigang ang paraan ng pagluluto ng kanyang pamilya mula sa Pangasinan sa Pilipinas.

I remember when I used to eat it with like mongos from there and using the belly and just using ingredients from around us

because we also used to have a small farm in the back there.

Ipinakilala rin ni Calcino ang kanyang calamansi cheesecake may base na kagaya ng pulvoron.

Ipinakita naman ni Bermejo ang kanyang salad na tinawag niyang fiery Filipino style slaw.

Ang kanyang paboritong merienda nung kapataan niya ang hilaw na mangga na may baguong.

Ang nagsilbing inspirasyon sa paggawa nito.

The dressing that I made is made from baguong caramel.

So ginawa ko siya na dressing with calamansi juice and sunflower oil.

And then I thinly sliced hilaw na mangga, so green mango, and papaya, hilaw na papaya, green papaya,

with the dressing and some shredded cabbage, some crispy leeks, crispy honey, roasted sunflower seeds, and our house-made garlic chili oil.

Ayon sa dalawang chefs, hindi naging madali ang pagpapakilala ng pagkain Pinoy sa Canada, kung saan mayroong iba't ibang kultura.

Sa kabila ng hamo nito, nahanap nila ang kanilang espesyalisasyon at nakuha rin ang tamang sarap na naaayon sa panlasa ng lahat.

I feel like it was like a long road, a long career to get here.

But because I love what I did, I had to like persevere, which is,

it gave us like the definition of a chef.

It gave us like the definition of a chef.

It gave us like the definition and identity of who we are today.

It starts at home, being able to share that with people how we take care of each other.

Samantala, binigyang diin ni Consul General Angelica Escalona na espesyal ang pagdiriwang ngayong taon.

Dahil kasabay ito ng ikapitumputlimang anibersaryo ng pagtatatag ng unayan sa pagitan ng Pilipinas at Canada.

Sila ang pinili nilang dates from April 1 to 15.

They have a special fixed price menu of Filipino and Filipino-inspired dishes.

So, we found them to be the Filipino-Canadian chefs who are very, very good at incorporating Filipino and Canadian elements in their menus.

Kaya naman in-encourage ko ang ating mga kababayan dito, supportahan natin ang mga restaurants na ito at ang mga businesses ng ating mga kababayan.

Kasabay din ng selebrasyon ng Filipino Restaurant Month, ang pagdiriwang ng Buwan ng Kalutong Pilipino sa Pilipinas.

Para sa TFC News, Jocelyn Reyes Ampilay, ABS-CBN News, Toronto.

For more information, visit ABS-CBN.com.