Chef Myke Tatung Sarthou is an author, celebrity chef and culinary heritage advocate. His book: Filipino Cookery, From Heart to Platter published by ABS-CBN Publishing Inc. takes readers on a historical journey of Philippine cuisine by exploring the local development of cooking methods. It not only aims to deepen the Filipino people’s understanding of their culinary heritage but also their cultural identity.
As an advocate he supports sustainable fishing and the use of local produce from small farmers around the country in addition to promoting the Filipino cuisine to world-class levels. He will also be a speaker for Madrid Fusion 2016.
Mag-init ng unting mantika sa kawali at igisa ang bawang, sibuyas, atay at picho ng manok nang 2 minuto.
Pag lumipas na ang 2 minuto idagdag ang tubig o chicken stock at pakuluin nang 3 minuto at timplahan ng oyster sauce, asin at paminta
Isama ang cauliflower, carrot, young corn, at lutuin nang ilang minuto habang hinahalo. Kapag malambot na ang gulay pwede nang idagdag ang cabbage, sitsaro at bellpepper. Palaputin gamit ng cornstarch.