{"id":4921,"date":"2024-07-26T10:22:10","date_gmt":"2024-07-26T10:22:10","guid":{"rendered":"https:\/\/tastesetters.ph\/?p=4921"},"modified":"2024-08-08T10:33:48","modified_gmt":"2024-08-08T10:33:48","slug":"wofex-day-2-chef-wado-siman-prepares-pork-tenderloin-smoked-salmon-cupcakes-and-cream-puffs-using-tastesetters%e2%93%a1-brand-sauces-and-pastes","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=4921","title":{"rendered":"WOFEX DAY 2: CHEF WADO SIMAN PREPARES PORK TENDERLOIN, SMOKED SALMON, CUPCAKES, AND CREAM PUFFS USING TASTESETTERS\u24c7 BRAND SAUCES AND PASTES"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/player.vimeo.com\/video\/996129019?h=940b4a8d58&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 2\"><\/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;\">Another day at the 2024 World Food Expo has wrapped up, and so many exciting conversations, consultations, and demonstrations happened around the food and beverage industry.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Over at the Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> booth, chef and entrepreneur Wado Siman conducted a cooking demo using the brand new line of Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand concentrated sauces and dessert pastes. Developed for restaurants and food service businesses, these blends and creams make it easier for any chef to elevate the flavor of any dish. Shelf-stable and ready-to-use, the packs enable chefs to easily and conveniently experiment and explore new flavors and dishes for their businesses.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>ROAST PORK TENDERLOIN<\/b><\/p>\n<p><span style=\"font-weight: 400;\">First up was a delicious Roast Pork Tenderloin. For this, he whipped up a special Pineapple Glaze using Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Aloha Blend Concentrated Sauce. Made with real pineapples, which naturally tenderize meats, this dish is the kind of showpiece entr\u00e9e that will surely impress. For an added culinary flair, Chef Wado also suggests preparing a side of Cranberry Pickled Vegetables using Tree Top Cranberry Juice.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/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 &#8211;<\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Aloha Blend Concentrated Sauce<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 12g<\/span> <span style=\"font-weight: 400;\">prepared mustard<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 cup<\/span> <span style=\"font-weight: 400;\">Tree Top Cranberry Juice<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1kg<\/span> <span style=\"font-weight: 400;\">pork tenderloin<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00bc cup<\/span> <span style=\"font-weight: 400;\">rock salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 20g<\/span> <span style=\"font-weight: 400;\">brown sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 2 tsp<\/span> <span style=\"font-weight: 400;\">cajun seasoning<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 3 cups<\/span> <span style=\"font-weight: 400;\">water<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 1 tbsp<\/span> <span style=\"font-weight: 400;\">white sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 50g<\/span> <span style=\"font-weight: 400;\">cucumber<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 50g<\/span> <span style=\"font-weight: 400;\">carrots<\/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;\">Brine pork tenderloin in water, brown sugar, and rock salt overnight.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the pickled vegetables: pickle the cucumber and carrots in Tree Top Cranberry Juice and white sugar overnight.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove pork tenderloin in brining liquid, and cut it in half. Rub the tenderloin with cajun seasoning, and marinate for 30 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Transfer onto a baking pan with foil, and bake in the oven for 40-45 minutes. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a separate pan, dilute Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Aloha Blend Concentrated Sauce in water. Add in prepared mustard, and simmer until sauce starts to thicken. Add in the cooked tenderloin, and coat with the glaze.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove tenderloin from the pan, and cool down before slicing. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Transfer onto a plate, and pour a few spoons of the remaining glaze. Serve with the Cranberry Pickled Vegetables.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>SMOKED SALMON WITH DILL CREAM CHEESE<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Next up was a simple but delicious seafood appetizer using Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cream Cheese Dessert Paste and a drizzle of La Espa\u00f1ola Extra Virgin Olive Oil with Lemon. The beauty of this dish is in the complexity of the flavors and in the simplicity of its preparation, thanks to Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cream Cheese.\u00a0<\/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 &#8211;<\/span> <span style=\"font-weight: 400;\">Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cream Cheese 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 Extra Virgin Olive Oil with Lemon<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 3 slices sourdough bread\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 60g<\/span> <span style=\"font-weight: 400;\">smoked salmon slices<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 15g<\/span> <span style=\"font-weight: 400;\">cherry tomatoes<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 6g<\/span> <span style=\"font-weight: 400;\">olives<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 6g<\/span> <span style=\"font-weight: 400;\">capers<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 5g<\/span> <span style=\"font-weight: 400;\">dill, chopped<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 10g<\/span> <span style=\"font-weight: 400;\">black caviar<\/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;\">Combine Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Cream Cheese Dessert Paste, smoked salmon, cherry tomatoes, olives, capers, black caviar, and dill. Pipe the mixture on top of sourdough bread slices.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drizzle with La Espa\u00f1ola Extra Virgin Olive Oil with Lemon.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>CUPCAKES WITH VANILLA FROSTING<\/b><\/p>\n<p><span style=\"font-weight: 400;\">For his first dessert, Chef Wado prepared some classic cupcakes flavored with Smucker\u2019s Preserves. For the frosting, he used Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Vanilla Cream Dessert Paste and Tulip White Chocolate Compound. These delicious little cakes are a perfect addition to the offerings of any bakery and pastry shops.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE CUPCAKES<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 150g<\/span> <span style=\"font-weight: 400;\">all-purpose flour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 5g<\/span> <span style=\"font-weight: 400;\">baking soda<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 150g<\/span> <span style=\"font-weight: 400;\">white sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 7g <\/span> <span style=\"font-weight: 400;\">salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 10g<\/span> <span style=\"font-weight: 400;\">vanilla extract<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 115g<\/span> <span style=\"font-weight: 400;\">unsalted butter<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 2pcs<\/span> <span style=\"font-weight: 400;\">eggs<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 150g<\/span> <span style=\"font-weight: 400;\">fresh milk<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 10g<\/span> <span style=\"font-weight: 400;\">vinegar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE FROSTING<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 250g<\/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 200g<\/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<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">Smucker&#8217;s Preserves (Strawberry, Blueberry, Raspberry)<\/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 mixer, whip unsalted butter and sugar together. Slowly add in eggs, flour, and baking soda, and mix until well incorporated. Pour the mixture into muffin pans, and bake in the oven for 12-15 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For the frosting, whip Tulip White Chocolate Compound and Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Vanilla Cream Dessert Paste together. Slowly add in cream, and continue to whip until fluffy and stiff.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Core the vanilla cupcakes in the middle, and pipe in Smucker&#8217;s Preserves. Then pipe the vanilla frosting on top of the cupcakes.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>CREAM PUFFS WITH SALTED CARAMEL PASTRY CREAM\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">For his final recipe, Chef Wado prepared another dessert: Cream Puffs with a Salted Caramel Pastry Cream. This pastry usually requires multiple steps and a lot of precision, but thanks to Tastesetters<\/span><b>\u24c7<\/b><span style=\"font-weight: 400;\"> Brand Caramel Cream Dessert Paste, the decadent stuffing becomes easier to prepare. <\/span><span style=\"font-weight: 400;\"><\/p>\n<p><\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 INGREDIENTS FOR THE 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<\/span> <span style=\"font-weight: 400;\">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 INGREDIENTS FOR THE PASTRY CREAM<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 3<\/span> <span style=\"font-weight: 400;\">egg yolks<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 70g<\/span> <span style=\"font-weight: 400;\">white sugar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 250g<\/span> <span style=\"font-weight: 400;\">fresh milk<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 35g<\/span> <span style=\"font-weight: 400;\">cornstarch<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 70g<\/span> <span style=\"font-weight: 400;\">unsalted butter<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 300g<\/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;\">Tulip Milk Chocolate Compound, melted<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0 \u00a0 \u00a0 \u00a0 &#8211;<\/span> <span style=\"font-weight: 400;\">sea salt<\/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;\">For the p\u00e2te \u00e0 choux, combine all wet ingredients except egg in a pot, and bring it to simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until a dough is formed. You can also use a stand mixer. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Slowly add in the eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe on a lined baking tray.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bake at 200\u00b0C for 8 minutes, then lower the temperature to 180\u2103. Continue baking for 12-15 mins before cooling them down.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For the pastry cream, combine egg yolks and white sugar. Mix using a wire whisk over medium heat. Add in \u00bc of the fresh milk, and mix until pastry cream starts to thicken. Add in unsalted butter.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dissolve cornstarch in milk, then pour it into the pot. Whisk until well incorporated and the pastry cream thickens. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Slice puff pastry in half, and dip the top part into melted Tulip Milk Chocolate Compound. Sprinkle sea salt on top.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pipe the pastry cream onto the bottom half of the puff pastry, and cover the cream with the top part of the puff. <\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">You can watch Chef Wado prepare these dishes himself, for a more detailed, step-by-step instruction, by watching the entire video above. And don\u2019t forget to 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! Ready-to-eat and shelf-stable, these blends and creams are an easy and convenient way of expanding the flavors of any menu.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ufeff\ufeff\ufeff Another day at the 2024 World Food Expo has wrapped up, and so many exciting conversations, consultations, and demonstrations happened around the food and beverage industry. &nbsp; Over at the Tastesetters\u24c7 booth, chef and entrepreneur Wado Siman conducted a cooking demo using the brand new line of Tastesetters\u24c7 Brand concentrated sauces and dessert pastes&#8230;.<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/tastesetters.ph\/?p=4921\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":5095,"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\/4921"}],"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=4921"}],"version-history":[{"count":26,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4921\/revisions"}],"predecessor-version":[{"id":5085,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4921\/revisions\/5085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/5095"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}