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.