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Philippine’s Aftritada and Fresh Egg Rolls for Globafest Fall Flavours Feature

Updated: Jun 23, 2022

GlobalFest Flavours 2021 is an add-on and a new culinary experience piloted in Spring. Flavours return this fall, exploring four new cultures, including the Philippine Cuisine on live-streamed cooking programs between October and November.

Last November 16th, Globalfest Flavours Season 2 - Featured Philippines showcased Chicken Stew (Afritada) by Chef Paul Esmeria of Paul's Kitchen and Fresh Egg Rolls with Shrimps (Lumpiang Sariwa) y Chef Norben Sayon of Quatro Asian Bistro.

Paul is head chef and owner of Paul's Kitchen Banff - a local family food business that celebrates family, culture, community through food. He loves to share his passion for good food with friends and neighbours in the Bow Valley. Husband and father of two, he is also one of the Board of Directors for the Philippines Culinary Federation of Canada.

Norben is Head Chef and owner of Quatro Asian Bistro, an Asian fusion restaurant, which combines the various cuisines of different Asian countries, regions and sub-regions with a western taste, resulting in serving an exquisite mixed Asian Cuisine. Norben has two youngsters with his wife and sits on the Board of Directors for the Philippines Culinary Federation of Canada.

Als included in the Spring and Fall Flavours were Japanese Cuisine: Gyoza and Temaki Sushi. Mexican Cuisine demonstrated Corn Cakes topped with Poblano Peppers, Chicken Thighs with Red Pipian Sauce and Mango Mousse. Last week’s Fall Flavours will be Scottish Cuisine. Flavours are being live-streamed 6pm-730pm each week.

Watch Globalfest Flavours again in Spring 2022, features Philippine Cuisine with Pork BBQ with Chef Gilmars Bacani of Village Way Kitchen and Carved Fruits by Chef Fercibal Brown of Carver ChefBrown.

Presented by: Diaryo Alberta Society

Powered by: REKADOS

Here are the Recipes as prepared by our featured Chefs:

Chicken Afritada (Braised/Stewed Chicken)

by Chef Paul Vincent Esmeria

Yields 4 Servings


  • 1-kilo chicken thighs

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper adjust according to taste

  • 1 pc medium carrots diced

  • 1 pc medium potato diced and soaked in water

  • 1 head Garlic minced

  • 1 piece onion, minced

  • 2 pieces small red bell peppers diced

  • 3 pieces bay leaves

  • 2 cups water

  • 1 -200 ml Tomato Sauce

  • 1 Tbsp Tomato paste

  • 1Tbsp Sugar

  • 1 Tbsp Liver spread

  • 1 Chicken Bouillon Cube

Procedure: PREP TIME15 mins COOK TIME 30 mins

  1. Heat oil in a skillet over medium heat.

  2. Fry carrots and potatoes until edges are lightly browned. Set aside.

  3. Sear chicken for 2-3 minutes on each side. Remove from oil and set aside.

  4. In the same skillet with oil, saute garlic and onion until aromatic and limp.

  5. Pour in the tomato sauce and 1 cup water. Turn heat to low and let it simmer for 5-10 minutes until the tomato sauce loses some of its sourness.

  6. Add the chicken and ¼ - ½ cup water or, as needed—season with salt.

  7. Cover and simmer for another 20-25 minutes or until the chicken is cooked and sauce is reduced.

  8. Add the potatoes, carrots and bell pepper, butter, potted meat and grated cheese. Cook for another 5 minutes.

  9. Transfer to a serving dish and serve with hot rice.

Fresh Egg Roll (Lumpiang Sariwa) by Chef Norben Sayon

Yields 4 Servings



1 head Iceberg Lettuce

½ cup crushed roasted peanuts

1 sprig Green Onion


200 grams shrimps, shelled

200 grams, bean sprouts

100 grams snow peas, julienne

100 grams carrots, julienne

1 pc, White Onion, chopped

2 cloves Garlic, minced

2 Tbsp Fish Sauce

½ cup Chicken Stock

1 tsp White pepper powder

2 Tbsp Sesame Oil


1 cup All-purpose Flour

2 Eggs, large

3 Tbsps Canola Oil

1 ½ cups water


6 Tbsp Brown Sugar

1 ½ Cups Chicken Stock

1 Tbsp Soy Sauce

1Tbsp Cornstarch

Procedure: Prep Time15 mins Cook Time: 25 mins

  1. Cook the filling by heating a pan. Pour in the cooking oil, then sauté the Garlic and onions. Add ½ cup water. Add the shrimps and cook for 5 minutes. Put in the carrots and snow peas and mix with the other ingredients. Add the fish sauce and mix. Set aside

  2. Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the water while beating. Put in the salt and all-purpose flour, then mix thoroughly. Add the Canola oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour in the wrapper mixture (about half a cup) and tilt the pan evenly to distribute the liquid. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place it on a flat plate. Set aside

  3. Make the sauce by pouring water into a saucepan. Bring to a boil.

  4. Add the brown sugar and chicken stock. Put some salt and soy sauce, then mix well.

  5. Dilute the cornstarch in water and pour it into the saucepan. Cook until the sauce becomes thick. Set aside.

  6. Wrap the filling. Place the wrapper on a plate, then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place it in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first, then roll the sides until the filling is sealed. Top with sauce and roasted peanuts.

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