{"id":4918,"date":"2024-07-26T09:39:25","date_gmt":"2024-07-26T09:39:25","guid":{"rendered":"https:\/\/tastesetters.ph\/?p=4918"},"modified":"2024-08-08T10:33:34","modified_gmt":"2024-08-08T10:33:34","slug":"wofex-day-1-chef-sonny-mariano-uses-tastesetters%e2%93%a1-brand-sauces-and-pastes-to-make-tofu-dish-ham-sandwich-eclair-and-donuts","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=4918","title":{"rendered":"WOFEX DAY 1: CHEF SONNY MARIANO USES TASTESETTERS\u24c7 BRAND SAUCES AND PASTES TO MAKE TOFU DISH, HAM SANDWICH, ECLAIR, AND DONUTS"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/player.vimeo.com\/video\/996129552?h=e0689f9de6&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479\" width=\"100%\" height=\"400\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture; clipboard-write\" title=\"WOFEX DAY 1\"><\/iframe><\/p>\n<p><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/video><\/p>\n<p><span style=\"font-weight: 400;\">The World Food Expo is back for its 24th year, and if you\u2019re looking to discover new products for your business, our Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Collab team is excited to meet you there, as they launch a new line of ready-to-use, shelf-stable concentrated sauces and dessert pastes! Our Tastesetters\u00ae chefs and SYSU R&amp;D will also be there on each day of this four-day expo, conducting cooking demos and business consultations for attendees.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">On Day 1 of WOFEX, the spotlight went to Chef Sonny Mariano, who prepared a series of dishes using the new Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> line of products. As a corporate chef and consultant for restaurants, manufacturing, and product development, Chef Sonny knows how important products like Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand concentrated sauces and dessert pastes are in elevating and expanding food products and offerings.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>VEGAN SWEET &amp; SOUR TOFU<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Chef Sonny\u2019s first dish was a Vegan Sweet &amp; Sour Tofu dish, for which he used the Tastesetters<\/span><b>\u24c7 <\/b><span style=\"font-weight: 400;\">Brand Aloha Blend Concentrated Sauce and Clara Ol\u00e9 Sweet Style Pasta Sauce. Made with real pineapple, the Aloha Blend is a simple and easy way to achieve that right sweet-and-sour balance that\u2019s often difficult to perfect.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 120g<\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Aloha Blend Concentrated Sauce<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 100g<\/span> <span style=\"font-weight: 400;\">Clara Ol\u00e9 Sweet Style Pasta Sauce<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> \u00a0 \u00a0 \u00a0 \u00a0 \u00bd \u00a0 \u00a0 \u00a0 block tofu<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 30g<\/span> <span style=\"font-weight: 400;\">all-purpose flour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 20g<\/span> <span style=\"font-weight: 400;\">red bell peppers<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 188g<\/span> <span style=\"font-weight: 400;\">red onions<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 10g<\/span> <span style=\"font-weight: 400;\">garlic<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 30g<\/span> <span style=\"font-weight: 400;\">zucchini<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 50g<\/span> <span style=\"font-weight: 400;\">white onion<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 40g<\/span> <span style=\"font-weight: 400;\">vinegar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 12g<\/span> <span style=\"font-weight: 400;\">white sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">salt &amp; pepper to taste<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 STEPS<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dredge tofu with all-purpose flour. Deep fry in oil until golden.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a pan, heat up oil, and saut\u00e9 garlic, onions, zucchini, and red bell peppers.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour in vinegar, water, white sugar, salt &amp; pepper to taste, Clara Ol\u00e9 Sweet Style Pasta Sauce, and finally, Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Aloha Blend Concentrated Sauce. Simmer until vegetables are tender. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Transfer fried tofu to a plate. Pour vegetables on top.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>HAM SANDWICH WITH BACON CHEESE SPREAD<\/b><\/p>\n<p><span style=\"font-weight: 400;\">For his next dish, Chef Sonny prepared a Ham Sandwich with a special Bacon Cheese Spread. For this, he used the Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cheese Blend Concentrated Sauce, which is made with real cheddar, along with Clara Ol\u00e9 Carbonara Pasta Sauce. Because the Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cheese Blend is ready-to-eat, it makes this recipe easier and simpler to produce in bulk\u2013great for food service business like caterers and cafeterias.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE SAUCE<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 200g<\/span> <span style=\"font-weight: 400;\">Clara Ol\u00e9 Carbonara Pasta Sauce<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 200g<\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cheese Blend Concentrated Sauce<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE SANDWICH<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">croissant<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">premium ham slices<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">tomatoes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">lettuce<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">cucumber<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">microgreens<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 STEPS<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a clean bowl, combine Clara Ol\u00e9 Carbonara Pasta Sauce and Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cheese Blend Concentrated Sauce. Mix until well incorporated.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To assemble the sandwich, spread a generous amount of the bacon spread on the top and bottom part of the croissant.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Layer lettuce, ham, and cucumber. Garnish with microgreens.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>ECLAIR WITH VANILLA CREAM FILLING<\/b><\/p>\n<p><span style=\"font-weight: 400;\">After his savory selections, Chef Sonny demonstrated the first of two desserts: Eclair with a Vanilla Cream Filling. He showed his audience how convenient it is to make a cream filling using the Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Vanilla Cream Dessert Paste. He also used Tulip Chocolate Compound to give these eclairs their classic garnish. Pastry-making, after all, isn\u2019t just an art; it\u2019s also a very precise science. Because of the ready-to-eat and shelf-stable convenience of Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand dessert pastes, recipes like this become easier to replicate without compromise.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR P\u00c2TE \u00c0 CHOUX<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 cup<\/span> <span style=\"font-weight: 400;\">all-purpose flour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 4 eggs<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 cup<\/span> <span style=\"font-weight: 400;\">water<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 100g<\/span> <span style=\"font-weight: 400;\">unsalted butter<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 2g<\/span> <span style=\"font-weight: 400;\">salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR VANILLA CREAM FILLING<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 cup<\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Vanilla Cream Dessert Paste<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 cup<\/span> <span style=\"font-weight: 400;\">whipping cream<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 100g<\/span> <span style=\"font-weight: 400;\">Tulip White Chocolate Compound, melted<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">Tulip Dark Chocolate Compound, melted<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 STEPS<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For the p\u00e2te \u00e0 choux, combine all wet ingredients except egg in a pot, and bring it to a simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until dough is formed. You can also use a stand mixer.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Slowly add in eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe in a lined baking tray.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bake at 200\u2103 for 8 minutes, then lower the temp to 180\u2103. Continue baking for 12-15 mins, then cool down.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a mixer, whip Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Vanilla Cream Dessert Paste and whipping cream together until fluffy and stiff.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Slice baked choux across the middle, horizontally. Pipe in a generous amount of vanilla cream on the bottom half of the choux.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dip the top part of the choux in melted Tulip Dark Chocolate Compound, and garnish with edible flowers and gold leaf.\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>MOJACKO DONUTS WITH CARAMEL FILLING<\/b><\/p>\n<p><span style=\"font-weight: 400;\">For his final demonstration, Chef Sonny prepared a classic of Pinoy bakeries, Mojacko Donuts. He gave these donuts a delicious caramel filling using Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Caramel Cream Dessert Paste and fried them in La Espa\u00f1ola Pomace Olive Oil. Whether you\u2019re a bakery owner or a pastry shop owner, these donuts are sure to fly off the shelves, so it\u2019s a good thing that Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Dessert Pastes make them easier to prepare.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE DONUT<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 500g<\/span> <span style=\"font-weight: 400;\">bread flour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 80g<\/span> <span style=\"font-weight: 400;\">white sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 4g<\/span> <span style=\"font-weight: 400;\">bread improver<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 11g<\/span> <span style=\"font-weight: 400;\">yeast<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 3g<\/span> <span style=\"font-weight: 400;\">salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 70g<\/span> <span style=\"font-weight: 400;\">unsalted butter, softened<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1<\/span> <span style=\"font-weight: 400;\">egg<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 300g<\/span> <span style=\"font-weight: 400;\">fresh milk<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211; <\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Caramel Cream Dessert Paste<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">La Espa\u00f1ola Pomace Olive Oil for frying<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 STEPS<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mix all dry ingredients. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add egg, and mix in a mixer using hook attachment. Slowly add in unsalted butter, and continue mixing until all ingredients combine. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Portion the dough into desired weight and size. Form each dough into small balls, and proof for 45 minutes to an hour.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">After proofing, fry the dough in La Espa\u00f1ola Pomace Olive Oil. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bore a hole into the doughnuts, and pipe in Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Caramel Cream Dessert Paste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a small bowl, mix powdered milk and sugar. Toss in the donuts.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For a full, detailed demonstration of how to make these dishes, watch the entire video above. And while you\u2019re at it, grab some packs of Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand concentrated sauces and dessert pastes to experiment on your own exciting dishes! They\u2019re an easy and convenient way of testing out new flavors and recipes to expand your menu offerings and to cater to broader palates.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ufeff\ufeff\ufeff The World Food Expo is back for its 24th year, and if you\u2019re looking to discover new products for your business, our Tastesetters\u24c7 Collab team is excited to meet you there, as they launch a new line of ready-to-use, shelf-stable concentrated sauces and dessert pastes! Our Tastesetters\u00ae chefs and SYSU R&amp;D will also be&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/tastesetters.ph\/?p=4918\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":5094,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[539],"tags":[],"_links":{"self":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4918"}],"collection":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4918"}],"version-history":[{"count":13,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4918\/revisions"}],"predecessor-version":[{"id":5086,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4918\/revisions\/5086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/5094"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}