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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