Introduction: People normally ask me what ingredients I put that makes my dishes 'tasty' and could not figure out the savory flavor.... I SERIOUSLY DO NOT USE SALT, PATIS, MSG... I "reduce" my stocks, broth or whatever meats, meats with bones with some fresh garlic and/or onions and for HOURSSSS until the water evaporates and leaves the natural taste of my viands/ulam... THEN I let it cool and remove the FAT and then use the "clean" broth for most of the dishes I cook; sometimes, at banquets, I can't wait for the next day to remove the fat so I just sieve the stock about 3 times... (very tedious process really...) but I guess when people taste my food, THEY KNOW (YOU KNOW) it is tasty, not salty, savory good, healthy and hygienic. The diet conscious the elderly, the diabetic and those cautious of high cholesterol - appreciate my food more.
I do not consider my catering as a job - it is a passion and advocacy to serve healthy and hygienic food that does not only look good, but tastes even better.
