my tuna sisig experience @ butchers best CDO,.. after i have a great experience @ CDo with a friend mine i cant wait to go back home to create my own version of sisig tuna and other possible ingredients. Now my tuna sisig is one of  main dish that i deliciously created and innovated.

The ORIGIN
The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City Pampanga,  An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated. "Lucia Cunanan" of Angeles City has been credited with inventing sisig, The Philippine Department of Tourism  has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974  Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. 

This is their finish products with hardship and patience in measuring different number of pieces required, they have the specific number of pieces to comply from that 10 different cuts and shapes using their vegetables...

 Above and below are pictures during their hands-on activity, trying to measure the vegetables with their 12 inches transparent ruler as their guide for the specific and correct measurements,sizes and shapes.
They have a great time doing all the measurements, its one way for them to bring and share their knowledge and information to every home, encouraging each students to be more patience in finding their skill specially in culinary i.e cooking..., the feeling fulfillment and excitement inside the kitchen, loving or putting their heart in their passion to have a great result of what they wanted to achieve in life.. There are many activity to be posted next in this blog just check it out soon...Thank you...

 Father Saturnino Urios University once again handle the yearly event of beauty and beau of all hotel and restaurant management first year students last October 26, 2011 @ Dotties Hotel and Restaurant,this event is said to be the culminating activity of their HRM-11 personality development subjects, their applications from what they learned from their major subject.this is the final and last activity of the first semester 2011-2012.. the concept of the the event is gathered from the brilliant idea of each students, the fine dining is one of the most awaited event of all HRM. mad hatters it's inspired from the princess of England,, this is one of the very successful event of all Hotel and Restaurant Management Family in the University.
 The motif of black and white gives the abstract of reproduction or presentation of visual image, expressing, recognizing based on the mutually exclusive sets of ideas or values.. the black and white color also gives addition to the beauty and glamour of all students who barely wears their gowns and tuxedos.
 the fine dinning is not purely as how to project their outer beauty, also their confidence, social image, social graces. Their outside beauty reflects on what inner beauty they have... the table appointment is not like or d'same with some of the five star hotel in the country but the set up is nice very simple yet elegant it compliment each part of the event...the event is full of entertainment from modeling to singing participated by the selected students.. surprises be be given also to all outstanding student who get a highest grade of 1.0 and who also receives the certificate of recognition.
 This picture was taken before the event with some of my student, the ever handsome instructor and very beautiful attendees of the fine dining 2011 and mad hatters ball. the event is very nice it starts with appreciations and ends with good memories.. Fine Dining 2011 is temporarily close for now and it will open once again next year 2012 with another concept and motif that will surely holds back the great impressions and interest of all students in the region.