Stay healthy with fresh seasonal Australian Table Grapes

Naturally grown and ripened under the Australian sunshine with a sweet burst of flavour and juicy pulp, the new season of fresh Australian Table Grapes are now available for Filipinos to enjoy today.

Starting last April, the 2020 season varieties of Australian Table Grapes are now available at different stores and partners like Rustans Supermarket, Shopwise, Marketplace by Rustans, Robinsons Supermarket, S&R, SM, and even thru e-Commerce partners like Baytownsproduce, Crate2plate and Dizon Farms.

Among the varieties you can find in these shops are Tam’s Gold and Crimson Seedless as well as Sweet Sapphire (a long finger shaped black grape), Autumn Crisp (a very sweet and crispy grape) and Cotton Candy (a sweet, aromatic green grape). These varieties are known for their extra sweet taste making them a delicious snack the whole family can enjoy. 

Amid the COVID-19 pandemic, Australian Table Grape farmers and food safety inspectors reassured all fruit is grown using the highest food safety standards and most advanced growing techniques, ensuring all produce leaving the farm is of the highest quality and safe for consumption. 

Each variety of grape is extremely versatile in its taste – they can be deliciously enjoyed on their own and best enjoyed whole – as well as able to be added to a range of dishes. Considered nature’s candy, Australian Table Grapes are a versatile snack or sweet and crisp addition to any recipe, making them the ideal fresh fruit for all.

Furthermore, the nutritional value that Table Grapes hold make them fantastic for maintaining a healthy diet for people of all ages. 

Red Globe table grapes have a low Glycemic Index (GI) value and 5g of gut-healthy fibre in every serving. Meanwhile, the Thompson Seedless variety is packed with vitamin C which is perfect for giving your immune system a boost.

The horticulture industry in Australia prides itself on the idyllic growing conditions Australia is famous for – warm, dry summers, and deep, rich soils provide the perfect environment for Australian growers to produce world class table grapes.

Every grape grown by Australian Table Grape farmers is from an established second or third generation family-owned farm located in pristine rural Australia. The techniques, knowledge and passion for growing and carefully selecting the grapes has been perfected over many years and passed down through the generations of families. Using this expertise, these farmers are proud to work hard producing more than 240,000 tons of the best quality fruit from their farms and exporting 60% of their top quality produce around the world.

As Australia is the closest southern hemisphere supplier to the Philippines, Australian Table Grapes found in store are guaranteed to be the freshest in the market. The whitish bloom on the skin of each grape is another key indicator of freshness, proving they’re delivered directly from the farm to your table. 

What to do with kimchi besides eating it as a side dish

Who else is on #Koreantine these days? I know I am!

(Koreantine: enjoying all things Korean culture–from kdramas and movies, to food and music–to cope with quarantine blues)

From binge-watching Korean dramas and movies on Netflix and Viu, to listening to BTS and crushing hard on Hyun Bin and Park Seo Joon, I’ve been swept by the Korean wave to the point that I now crave for Korean dishes everyday.

It’s just my luck that I recently learned about the health benefits of my favorite Korean side dish: kimchi. According to science, fermented fruits and vegetables, like my favorite cabbage kimchi, are good for boosting the immunity system–something that is very important, especially with COVID-19 going around.

Kimchi, apparently, is rich in probiotics and prebiotics that help stimulate the immune system by inhibiting toxins and stopping bad bacteria from infesting the body. Other good sources of probiotics and prebiotics are eggplant, asparagus, bananas, garlic, onions, and nuts.

While I love my kimchi, not everyone seems to be very fond of its taste. Most people I know who refuse to eat kimchi either find it too spicy or too sour, and that’s because they only know to eat it straight out of the pack. But here are other ways to eat kimchi and make it more enjoyable for the whole family.

Kimchi Fried Rice with Vienna Sausage

Kimchi Fried Rice

Fried rice or sinangag is a common dish served in Filipino cuisine. We usually eat it for breakfast using leftover rice from dinner and pair it with practically any easy-to-cook viand like tapa, tocino, longganisa, or daing na bangus.

Typically, we cook our sinangag with just garlic and/or shallots. If we’re feeling fancy, we make it Chinese-style by adding some minced carrots, peas, and scrambled egg.

For kimchi fried rice, the process is also pretty simple. Stir-fry some minced garlic, ginger, and white onions in oil. Add chopped kimchi and cooked rice (best to use overnight rice). For every cup of rice, I use about 1/2 to 3/4 cup of chopped cabbage kimchi.

Mix everything well and season with a little bit of soy sauce and gochujang chili paste if you want to make it spicier. Finish off with minced green onion and a few drops of sesame oil.

Pair it up with any viand of your choice or for added Korean feels, go for Spam and Korean egg rolls.

Kimchi Pancake (kimchi-buchimgae or kimchi-jeon)

Perfect for a light breakfast or a satisfying snack, kimchi pancake is a healthy and easy-to-make dish that you can enjoy with the whole family.

The cooking process is pretty similar to your standard pancake, but instead of adding milk, you use kimchi and its tasty juice.

Start by sifting 2 1/2 cups of all-purpose flour and about 1/2 teaspoon of salt in a bowl. Add one large egg and two cups of cold water and mix. Toss in 1/4 cup of chopped green onions, two cups of chopped cabbage kimchi, and 1-2 tablespoons of kimchi juice (depends on how spicy you want it).

You can make one large pancake on a 9-inch frying pan or four to six small pieces (two tablespoons of mixture per pancake) with this mixture. Fry pancakes in a little bit of oil (I use vegetable oil).

Serve with dipping sauce made with 2 tablespoons brown sugar, 4 tablespoons soy sauce (I use Lee Kum Kee Premium Soy Sauce, but it’s better if you can buy a Korean branded soy sauce from a Korean grocery store), 4 tablespoons water, and 4 tablespoons rice vinegar or apple cider vinegar.

Kimchi Tofu Stew (kimchi sundubu jjigae)

If you’ve watched the Kdrama Itaewon Class on Netflix, then chances are you’d be craving for the signature dish served at Park Saeroyi’s hip Danbam Pub. Kimchi tofu stew is actually a popular dish in Korea and served in most Korean restaurants here in the Philippines.

Now, there are actually create different varieties of kimchi tofu stew. You can cook it with beef strips (woosamgyup), pork belly strips or bacon, chopped chicken breast or thigh meat, seafood (shrimp, crab meat, or clams), or mushroom (I like shiitake for this).

But for the basic stew, all you need are the following staple ingredients: cabbage kimchi, gochujang chili paste, tofu (you can use either soft or firm), chicken stock, egg, white onion, garlic, ginger, green onion, soy sauce, sesame oil, red chili flakes, and salt and pepper to taste. Since this dish is best served hot, you may want to invest in a Korean clay pot, which you can also use to cook other Korean dishes.

To cook, heat up your clay pot on the stove and saute minced garlic, minced ginger, and chopped onion in some sesame oil. If you’re cooking with meat, seafood, or mushroom, this would be the perfect time to toss them in. Add a teaspoon of soy sauce and gochujang chili paste before putting your chicken stock. Wait for it to boil before adding your chopped kimchi and firm tofu cubes, if that’s what you’re using.

Boil for about 2-3 minutes and season with salt, pepper, and red chili flakes if you want it to be more spicy. If you prefer to use soft tofu, now is the time to add it before topping it with raw egg and some freshly chopped green onions. Drizzle with a little bit more sesame oil and serve right away while the stew is still simmering. Best eaten with steamed white rice.

Another option is to add grated cheese into the mix to give it a more flavorful taste.

Kimchi Ramyun Noodle Soup

This recipe is basically a carbon copy of the kimchi stew, but instead of pairing it with rice, this already comes with carbohydrates in the form of ramyun noodles.

You don’t need a lot of ingredients for this dish since it uses ready-to-cook ramyun noodles, which you can easily buy in any supermarket nowadays. I prefer using the Nongshim brand Shin Ramyun Noodle Soup.

Like the kimchi stew, start this recipe by heating up your clay pot on the stove and sauteing minced garlic, minced ginger, and chopped onion in some sesame oil. I like adding chicken or beef to this, so I also saute the meat in along with the aromatic ingredients. Then I add water and the seasoning and dried vegetable packets that come with the ramyun pack.

Once it boils, add the noodles, and chopped kimchi. Cook for about 2 minutes and add soft tofu and/or raw egg and chopped green onionsbefore removing the pot from the heat. You may also add some cheese.

Can’t find shin ramyun at your local grocery store? You may also use any ready-to-cook noodle soup. I’ve tried using Lucky Me Chicken Na Chicken Mami once and it tasted just fine.

There are many more ways to cook and eat kimchi, but so far these are the recipes that I have personally tried and swear by. I hope you give one of these a try so you can also add something healthy to your diet.

QUARANTINE RECIPE: Simplified Korean Bibimbap

Hello, Mommies!

How are you all doing? I hope you are all healthy and well as you read my latest blog. It’s been a while since I’ve written something new, so here I am sharing with you a recipe that I learned to make over the quarantine period.

I’m loving all things Korean right now–from food to the dramas and movies, music (hello, BTS!), and yes, the handsome oppas! Getting engrossed in Korean culture has become my way of coping with the coronavirus pandemic and what a rewarding experience it has been. Will tell you more about it in another blog post.

You can watch episodes and clips from Youn’s Kitchen via Youtube.

So, I decided to make my own bowl of Korean bibimbap after watching a few episodes of Youn’s Kitchen Season 2. It’s a Korean reality show about celebrities who go to live abroad to run a pop-up restaurant and guest stars the adorably handsome Park Seo Joon (more about him in another post as well).

They set up their restaurant in the small town of Garachico in Tenerife, Spain, and served classic Korean dishes such as kimchi jeon (kimchi pancake), japchae (Korean stir-fried glass noodles) hotteok (Korean sweet pancake), and of course bibimbap (Korean rice bowl) to real customers.

Naturally, I developed a craving for bibimbap, which was the restaurant’s specialty dish, and had to try making one since all the Korean diners in our area are closed due to the quarantine. I did a quick research online and found THIS RECIPE, which I tried to follow to the dot but had to modify because of the lack of some ingredients.

Below is the list of ingredients that I got. I only cook two bowls for me and my husband, since our kids are picky eaters and have their own food. If you want to try this, too, but have a bigger family, just double up on the quantity of ingredients depending on how many you are.

INGREDIENTS (Good for 2 persons)

  • 1/2 of large white onion (sliced into thin strips)
  • 1 small carrot (sliced into julienne strips)
  • 1 small cucumber (sliced into julienne strips)
  • 1 small stalk onion leeks, (chopped)
  • 1 small bunch (about 2 cups uncooked) kangkong leaves removed from stalk
  • 2 cloves garlic, finely chopped
  • 2 tablespoons + 1 tablespoon soy sauce
  • 1/2 tablespoon brown sugar
  • some vegetable or cooking oil for stir-frying
  • sesame oil
  • 2 large eggs
  • steamed white rice (you can use any rice variant that you prefer)
  • 100 grams of beef bulgogi
  • red gochugang paste

I replaced spinach leaves with kangkong because it is much easier to come by in markets and groceries, and also I find it to be much tastier and less bitter than spinach. I couldn’t find shiitake mushrooms, too, so I just decided to forego it.

Bean sprouts or togue were also unavailable, so I just had to make do with an incomplete set of ingredients. It still tasted okay though, thanks to the gochujang paste, which gives the dish an entirely unique Korean taste. Gochujang is usually available in Korean groceries and some major supermarkets also have them as well.


Before prepping your ingredients, first cook your rice the way you usually do. In Youn’s Kitchen, instead of using just plain water, they added a bit of dried anchovy (tuyong dilis) and kelp (a type of seaweed) broth to their rice for added taste. I have to try that trick next time when I can get my hands on some kelp.

The next step is to marinate the beef in 2 tablespoons soy sauce and 1/2 tablespoon brown sugar. You can also add a little bit of gochujang paste (1/4 teaspoon should be enough) if you want your meat to be spicy. Mix it well and refrigerate while preparing the vegetables.

Meaty goodness!

Slice all vegetables accordingly. Julienne cut, in case you didn’t know, means to cut the vegetables into thin long strips. Think of matchsticks (posporo) but a bit bigger. For the cucumber, make sure to remove the seeds and soft core to keep it from becoming watery while cooking. Try to make same-size slices if possible.

Remove the kangkong leaves from the stalk. Wash and drain after. Prepare an ice bath (bowl of cold drinking water with ice) to put the leaves in once they’re done cooking. Prepare a separate bowl and mix 1 tablespoon of soy sauce, minced garlic, and a few drops of sesame oil.

In Youn’s Kitchen, they used crushed sesame seeds instead of sesame oil in their spinach mixture to make it more nutty. I forgot to buy sesame seeds when I first tried this recipe, so again, I had to make do. If you have some sesame seeds lying around your pantry, make sure to toast them first to bring out the flavor.


Now it’s time to cook the vegetables and meat.

First, boil some water in a pot and cook the kangkong leaves for about 3-5 minutes or until the color of the leaves darken. Once cooked, strain the leaves and put in the ice bath. When the leaves are cooled, strain, give it a good squeeze to take all the excess water out, and dress it with the garlic and soy sauce mixture. Set aside.

Go, grow, glow with kangkong!

The next step is to fry your eggs sunny side up on a non-stick frying pan. I like mine with a runny yolk, while my husband prefers the yolk well-done so I flip his egg over the pan to make sure it cooks through. Remove eggs from the pan and set them aside on a plate.

What I like about bibimbap is you can cook the rest of the ingredients in the same pan where you cooked the eggs, which makes it easier for cleanup later on.

Usually, the rice is already cooked by the time I’m done with this part of the process, so I scoop about half a cup of rice into individual bowls and top the vegetables directly onto it once they cook. Again, lesser plates to clean up.

Stir-fry the white onion and the white onion leeks for about 2-3 minutes or until the color of the onions become translucent. Place cooked onions on one side of the rice bowl.

Next, stir-fry the carrots for 2-3 minutes or until the color darkens and the strips soften a little. Sprinkle some salt halfway through to make it tastier. Place cooked carrots on one side of the rice bowl beside the onion.

Brighten up your diet with veggies.

Stir-fry the cucumbers for about 2-3 minutes or wait for it to soften and change color. Place beside carrots once cooked. Add the seasoned kangkong leaves onto the bowl.

Next, stir-fry the marinated beef for about 3-4 minutes or until it turns brown. Add cooked meat into your rice bowl.

Underneath the egg, your bowl should look like this. Try using a bigger bowl so you can stir the whole thing easily.

Top your bibimbap bowl with fried egg and garnish with some chopped green onions (the green parts from the onion leeks). You can also sprinkle some more sesame oil or sesame seeds for added flavor. Serve with soy sauce (I prefer to use Lee Kum Kee premium soy sauce) and gochujang paste on the side.

The best way to eat bibimbap is to mix everything together along with the soy sauce and gochujang paste–I usually add about 1-2 teaspoons of each. Best enjoyed with a glass of ice cold Sprite and maybe a little soju. 🙂

I could practically eat bibimbap everyday because it’s a really healthy dish that’s packed with protein and nutrients from all the vegetables. I hope you get to try this simple recipe, too, and let me know how you enjoy it.

Healthier late-night cravings with Jolly Mushroom

Late-night cravings and hunger pangs often happen to us moms mainly because we work so hard during the day taking care of our families that we sometimes forget to sit down, relax, and enjoy—I mean truly enjoy and savor—a delicious warm meal.

Because we’re already so tired to even stand up, we oftentimes reach for what’s readily available to eat, a.k.a. junk food. Of course we all know the effects of constantly eating junk food.

Luckily, I discovered a simple way to eat healthy at night—or any time of day, for that matter. That is to cook a simple dish using Jolly Mushroom.

Just the other night, my husband and I got up to eating Garlic Butter Mushroom before hitting the bed. It’s a very simple dish that you can cook in under 15 minutes, including preparation time. All you need is some garlic, butter, and a can of Jolly Whole Mushroom.

Jolly Mushroom Garlic Butter Mushrooms

Simply chop up some garlic (the more the merrier for us!), heat up a non-stick pan, add some butter, and fry the garlic until brown. Open the can of mushrooms (it’s easy open so you don’t have to struggle with a can opener anymore), drain the liquid, and toss the mushrooms into the pan.

Try not to overcrowd the mushrooms so they brown faster. If you want your garlic bits crunchier, you can fry them until they’re crispy and remove them from the pan before adding the mushrooms. Just add the garlic back in later when the mushrooms are just about done.

Of course, you can also use your Jolly Mushroom to make satisfying dishes for the family, like the recipes below. Also, Jolly Mushroom comes in a Pieces and Stems variety so you can save lots of time when the recipe calls fors sliced mushrooms.




1 can (400g) JOLLY Whole Mushrooms 400g, drained
1 tablespoon oil
½ kilogram chicken, cut into 8 pieces
1 piece onion, chopped
4-5 gloves garlic, minced
2-3 pieces bay leaves
1 piece carrots, cut into cubes
1 piece green bell pepper, sliced diagonally
1 cup tomato sauce
1 cup water
1 teaspoon ground pepper
1 teaspoon fish sauce
2 teaspoons Jolly Tomato Paste


Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
Add onion, garlic and bay leaves. Sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
Let it simmer for about 15-20 minutes or until chicken is tender. Add water if the sauce becomes too thick.

Number of servings: 7-8 servings




1 can (400g) JOLLY Whole Mushrooms, drained
½ kilogram pork belly, adobo cut (about 2 inches thick)
2-3 tablespoons oil
1 piece onion, chopped
1 head garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon peppercorns
2 pieces bay leaf or laurel leaf


Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
Add onion and garlic, sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, soy sauce, vinegar, water, peppercorns and bay leaves; let it simmer for 30-45 minutes. Add water if it becomes too dry.
Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.

Number of servings: 6-8 servings

Celebrate World Pasta Day with San Remo

Yesterday we received a package from our dear friends at San Remo Philippines and it came just in time for the celebration of World Pasta Day.

Pasta comes in different kinds, shapes, and sizes. There are the familiar favorites–spaghetti, fettucine, macaroni, lasagna–and then there are also the more unique ones like the bowtie-shaped farfalle, the spiraled fusili, and the tube-like cannelonni.

For San Remo, pastas are more than just a variety of wonderfully shaped noodles made from 100% Durum Wheat Semolina. For them, pasta is the secret ingredient that shapes great family bonding experiences and memorable moments.

It’s in how every child asks their mom to cook their favorite spaghetti on their birthday or how we look forward to our tita‘s famous lasagna or lola‘s special macaroni salad every noche buena. No matter what the occasion, pasta is always a part of every family table.

To celebrate World Pasta Day and highlight the Filipinos’ affinity for the scrumptious mealtime staple, San Remo asks “What Shapes You?” because pasta can mean so much to different
people. It’s a childhood favorite, a dinner-time staple, and the ultimate party meal all rolled into one hot and heaping bowl. The pastabilities are endless!

Follow San Remo Philippines on Facebook and @sanremoph on Instagram to learn more.

Cook a lot with the Samsung Smart Oven

Samsung Smart Oven

No matter how much we sometimes try, it’s really hard to find the time to create dishes that are healthy and delicious for the family. Given the planning and preparation time required to create these wonderful dishes, some of us moms would just opt for instant, easy-to-cook, or ready-to-heat food so we can accomplish other things daily. Unfortunately, these types of food are not the most nutritious choice for our families.

Samsung’s Smart Oven aims to make mealtimes easier by allowing moms, dads, and even the kids to do it all with one handy device. Because of this latest cooking innovation, anyone can now cook their favorite dishes for any type of occasion anytime. Samsung has created a solution for quick and healthier meals that can adapt to anyone’s lifestyle.

Samsung Smart Oven

The device is a 6-in-1 kitchen partner that can produce virtually any dish with its HotBlast™ technology that reduces cooking times significantly.

Powerful hot air is blown through multiple air-holes directly onto food, so it’s cooked evenly, retaining the crisp texture on the outside but still juicy on the inside. It also has Cook with Ease presets that make it easier to use by individuals who aren’t kitchen savvy. With these two features, there’s no more excuse for not having tasty and healthy meals at home. This innovation is breaking the barriers in cooking technology as it makes meal preparation faster and more convenient.

Beyond this, its Grill function evenly distributes heat so perfectly grilled and browned meat are achieved without having to set up an entire grill at home. Those looking for healthier alternatives meanwhile can use the Slim-Fry™ Technology, which can cook meals with less oil. They can also try the Power Steam function for nourishing ways to prepare fish, chicken breast, and vegetables.

Whipping up scrumptious desserts is also possible with the Smart Oven. Aspiring and expert bakers can design sweet confections through the Convection Mode. It can keep the oven’s temperature even and regulated so treats are always soft and moist. Moreover, they can also create homemade yogurt or dough with Fermentation Technology.

Samsung Smart Oven

“It will amaze everyone with the different functions it could do. It will surely change the way people see cooking innovation. We want everyone to be inspired and get excited to start cooking, whether for their families or for anyone looking to have a healthier lifestyle. We just want people to know that by using Samsung’s Smart Oven, we don’t need to worry anymore about the work and time we need to put in cooking” shares Stephanie Chua, head of product marketing of Samsung Digital Appliances.

With the Smart Oven, homemakers, young professionals, and students living in condominiums can feel the joy of cooking healthier meals with just one device. Now, it’s easier to be a kitchen master and experience tasty food, no matter how busy the schedule.

The Samsung Smart Oven has two models: The 35-Liter Smart Oven (MC35J8088LT/TC), is priced at P29,995 and the 32-Liter Smart Oven (MC32K7055KT/TC) is priced at P15,995.

The Do It All Cookbook will be available this November and can only be availed upon purchasing a MC35J8088LT/TC or MC32K7055KT/TC Smart Oven. It contains 35 easy-to-follow recipes specially made for the Samsung Smart Oven.

For more information on the Samsung Smart Oven, visit and like SamsungPH on Facebook.

Taste Australia brings fresh harvest navel oranges to the Philippines

I don’t think I’ve ever met anyone who doesn’t like oranges. It’s one of the most affordable and readily available fruits, and one of the most familiar tastes we acquire even as babies.

There are many varieties of oranges im the market and among our favorites is the Australian Navel.

It’s harvest season in Australia now and Taste Australia is bringing the highest quality Navel Oranges back from Australia’s southeast regions to the Philippines.

Only sourced from the highest quality crops, Australian oranges are at their prime from now until October. Taste Australia encourages consumers to make the most of the peak season and indulge in this colourful, sweet, juicy and nutritious fruit.

Head of Trade of Hort Innovation Australia, Ms Dianne Phan, says she is thrilled to witness more and more Filipinos buying Australian fruits for their loved ones.

“The Philippines is one of Australia’s top ten export markets for Navel oranges, with over 5,000 tons exported every year. This is the second year of the Taste Australia campaign running in the Philippines, we are really pleased to share our Navel oranges with Filipino consumers”.

David Daniels, Market Access Manager at Citrus Australia, says “Australian oranges are lovingly and carefully grown and we are proud to share Australia’s best produce with Filipinos. We encourage consumers to taste this vibrant fruit at major supermarket chains across Manila. Oranges aren’t just for snacking: their versatility means they can be added to your savoury and sweet recipes.”

Famously known for their health benefits and soaring Vitamin C content, oranges contain natural flu-fighting properties, which may help in fending off nasty colds. Oranges are high in energy dense properties and are also known to assist in weight control, maintaining healthy blood pressure levels and a healthy heart.

Oranges are the perfect addition for children’s lunchboxes or a quick easy snack for on the run, and are packed with antioxidants, fibre, folate and potassium.

An incredibly versatile fruit, Australian oranges make for a popular decorative addition to household fruit bowls and will brighten up the table. Oranges can also be utilised in a number of unique recipes such as marmalades, or for entertaining purposes as a colourful addition to cocktails.

Try this delectable fruit at in-store at sampling sessions taking place at participating retailers.

Consumers can also find participating retailers, view trending recipes, learn helpful tips and tricks, or be involved in the latest conversations by following Taste Australia – Philippines on @TasteAustraliaPhilippines on Facebook and @TasteAustraliaPH on Instagram.

Ligo celebrates 65th anniversary with new product variants

Ligo Sardines 65th anniversary

Ligo, the classic Filipino pantry staple best known for its canned sardine products, is celebrating its 65th anniversary this year.

First founded in 1954 by Gregory Tung, Sr., A. Tung Chingco Trading started out as an exclusive distributor of Ligo products in the Philippines. Partnering with Liberty Gold Fruit Co., Inc. in California, the company grew to become a market leader in the canned fish industry, eventually putting up its own cannery in 1980.

With a solid line up of merchandise—mackerel, squid, corned beef, meatloaf, and tuna flakes—Ligo also came up with fresh sardine variants, such as gata, Spanish, extra hot, kaldereta, afritada, and more. It wasn’t long before the brand became a hit in the US, Europe, Asia, and the Pacific Rim.

Today, Ligo faces a hopeful future with the third generation of Tungs—brothers Mikko, Mark, and Macky—now taking charge to strengthen the company’s commitment to putting quality first.

Ligo Sardines 65th anniversary
From Left: Macky Tung, Vice President for Advertising and Promotion; Mark Tung, Vice President for Sales and Marketing; Mikko Tung, Vice President for Production; Brand endorsers Carla Abellana and Tom Rodriguez; and Ligo President and CEO Gregory Tung Jr.

To honor the company’s 65th year, a celebration was held last July featuring the Klasik Museum, where guests traveled back through time to reminisce the brand’s past.

Samples of product variants with their former label designs, old commercials, and print ads were put on display. The brand’s 65th Anniversary visual was also presented as a reminder that “Walang Kupas ang Klasik.”

The Tungs also welcomed actress Carla Abellana to the Ligo family, as she joins her real-life sweetheart and long-time brand ambassador Tom Rodriguez. Also introduced that evening were the exciting sardine variants: calamansi, fried in oyster sauce, and Portuguese Style sardine­s, which will be available in September; and Tuyo, which will be launched by the end of the year.

Ligo Vice President for Advertising and Promotion Macky Tung expresses that “the brand welcomes new members, products, and variants to its family. Ligo still stays true to the promise it made 65 years ago: to provide quality sardines that will continue to become a Klasik in every Filipino household.”