pinaygourmand's Passion for Thy Bounty

Of Lent And Vacation..and the Hanging Blog Entry

2007-04-06T13:28:00.000+08:00

I totally forgot that I have a hanging post about lifestyle(diet) as I got busy with readings related to the matter. You see, my mom had this curiosity and she wants me to read numerous health books (from where she got those, I don't know...I already have lots of this kind). She expects me to later on discuss it with her and eventually design a diet for her. She sent me 4 books, that I have to read within 4 days this Holy Week. I told her why the urgency? She said, she had to give back the books to a friend within 4 days. So I cram and read, and able to finish the 4 books in 3 days, mind you the thickness of those books is not a joke! But yesterday, my mom (as impulsive and very spontaneous) decided to take an out of town trip and wouldn't be back until Tuesday next week....Well, that only means she will not return the books until she comes back home! Oh well, mother! Anyways! Suprisingly(to most but not to me), those books contradict each other with quite convincing explanations that I almost concede with some of its claims but it was good my memory still serves me right, they can't just convince me easily.

As to my friends who wanted to shift into a healthy diet, they are into one already but not the same programme that I have. It will take time before shifting (if they still want to) to my kind of diet will be easy. The Lenten season helped them stick to their chosen diets.

And vacation..many Filipinos have deserted Metro Manila for a quick one by now. Isn't it one of the stressful time of the year to take a trip out of town??? I just heard someone took a trip to Baguio in 12 hours! My family in Manila never took a trip out of town during the Holy Week, it is either before or after. The traffic stresses everybody, the summer heat just adds to the tension...

It doesn't mean I wouldn't be enjoying the summer heat before it ends.... I will be back to the private community shorelines of a town in Batangas soon, a quick trip to Baguio will be good too. Maybe time to go south too. Time, time, time to explore the local destinations. And a good diet pays off....appearing appropriately sexy in a swim suit no?

Lent, as to how I celebrate it.... I only look forward to Ressurection Sunday or commonly known as Easter Sunday. Not for its bunnies and eggs, but to me that is the day worth celebrating and most important.

Foodies, Diets and Lent

2007-02-27T20:33:00.001+08:00

Most of you don’t know that I actually took a pre-med course (unless you checked out my partial personal introduction post and my long time friend) and actually conducted some health and diet symposiums for public awareness or information when I’m still in college until few months after graduation. When I was active on this, groups of women and men (young or old) would always seek my advice on how will they trim down, how they get rid of the flabby areas, what’s the cure for this, what is this disease all about, and so on. I would always try to explain to them together with other speakers (doctors, fitness experts and living testimonies of the lifestyle) in full detail and in a layman’s language what they were curious about and most often requested topic for a symposium set up are: aging, dieting, and cancer.

They didn’t probably think that these 3 are co-related but what we do is conduct a symposium tackling all of these together. Usually it takes a whole day but it is a very interesting and fun at the same time that they actually take down notes and actively participates when it’s time for them to raise questions. It’s an eye opener and informative for them that at the end of the sessions some would approach and invite me to speak again for another group of people or their company seminars or thank me for accommodating them, some even became living proofs (embraced the lifestyle) of what I have imparted and had actually participated in earlier seminars. It was fulfilling, kinda overwhelming(positively), fun and interactive for me. At the end of the day, I must have been physically drained, stressed out with a short time table to work on to review and read files of books, journals, researches dating from around 1970s up to the very present. I usually rely on the most present information thru my subscription to science journals and web access to several researches. Science books become out of date really fast but basically still helpful. Just mentioning these now, makes me cringe! I was hard working then, I do my research everyday so usually my symposiums are different and more informative than previous ones. I wanted others to be INFORMED.

So that was back in 2002-2003. Lately, only friends are likely to ask me about health matters and though I haven’t been practicing scientific studies and the likes lately, I do get my rich feeding of sciences still. I love reading and sci-research.

Recently, friends asked about diets. Girl isn’t fat but she wants to be healthy. She’s conscious of her body but she couldn’t do regular exercise or she’s too lazy. The other one is a food addict, someone I call “walang kabusugan” and his diet is mostly of meat but his metabolism is slow and such is really dangerous! I hardly actually gave them detailed advice yet because I know it will be difficult for them and it is not easy for me to instruct them what to do. For now, I let them develop discipline gradually.

To my surprised yesterday, I got a mail from one of my attendees in one of the aging, diet and cancer symposium years ago. She said she couldn’t find her provided materials from the event and all she had was my contact details on her directory, she badly wants the materials again and she actually thought of inviting me for a "talk" to a small group. On her letter, she said she was able to go on and slipped to a healthy lifestyle few times though she didn’t follow the diet to a T. (I myself don’t follow it to a T) She said, she wants to give it again a try-adopting it more this time, since it’s Lenten season.

Hmmm, so timely! I actually have started my way of abstinence before Lent had begun and she gave me an idea. I will probably ask my friends if they will be willing to do religious abstinence (more motivation). I am a Christian but not a Catholic so we don’t have Ash Wednesday. And abstinence is done any day or period of the year for us, not necessarily just during Lenten season. But this season is a good time for the vast majority Catholics.

Watch out for my next post, I’ll introduce (not to fully discuss) you to the lifestyle…..and no I’m not persistently encouraging or persuading you to follow such. To each his own and I have a medically assisted healthy diet so it works well for me and it’s unlikely anyone will actually realize the benefits unless you have attended my symposiums years ago. Scary? No it’s not; it is actually simple and not legalistic. Remember I’m a foodie! Curious? Ever heard of Bragg or Bright? Stay tuned!

Kung Hei Fat Choi!

2007-02-17T23:59:00.000+08:00

While most folks who celebrates Lunar New Year are all into the preparations and festivities of this holiday and while its been quite really noisy here in my neighborhood for the last 10 minutes or so, due to predominantly Filipino Chinese residents and some expats joining some of their neighbors in the feast, let me greet you!

Sun Nien Fai Lok ! Kung Hei Fat Choi!

Chuc Mung Nam Moi! to the Vietnamese

Sae hae boke mahn he pah du sae oh...to Koreans

Ah, greetings to all!!!

Election Fever

2007-02-15T00:37:00.000+08:00

Last Friday night, I got a very good opportunity to hang out with a long time friend that I haven’t seen for quite some time. It was a great enjoyable time, engaging with conversations over matters that keep both of us busy nowadays and of course with quite some laughs in between. Oh, and with a sumptuous dinner and tea at the comforts of my home. Smooth as it seems to begin the night with, it turned a bit serious and sour as the conversation shifted into politics. Most recently over a formal dinner, AGAIN political issues made its way into a generally very pleasant and relax foodies’ conversation to my dismay.

I tried hard to elude the topic, even more if I am being asked with my personal views and worst when asked who I’ll be voting or rooting for. To such very persistent guest, who even mentioned about my father’s activities long, long time ago, it was too awkward and uncomfortable. Such things are done, and that were of my father’s agendas NOT mine or anyone in the immediate family nowadays. Endorsements, supports or even candidacies are out of the picture since a decade ago. I am in no way pro-campaigning voluntarily or not for any individual, party or whatsoever.

My views are mine alone and I do not wish to dictate nor influence one’s judgment to any individual identified in the local politics. Voting is suffrage- a privilege for all. Though with all the hullabaloos in local politics, I believe there should be respect in anyone’s judgment (right or wrong) whether from the elites, middle class or the masses. My personal views and factual knowledge over matters in the local politics are unnecessary. Go talk about it as long as you want but stop prodding me to engage and stir issues or give affirmative and negative responses to feed your curiosity-or should I say, you being very “tsismoso” as if you’d gain anything from any information. It is so inane, totally jejune….so I keep mum. Period.

I stand apolitical. Whoever sits in the government, I abide by the law and respect those in authority-as expected from any Filipino citizen. Respect doesn’t coincide with having mutual taste over certain matters. Though my beliefs and concerns may not concur with the authorities, that will not mean I will add to the clamor but I will certainly be firm with my convictions.

I have only one thing to say: generally politics isn’t dirty; what makes it complicated and squalid or nasty are some people who are in politics. Don’t you agree?

Off I Go...

2007-02-11T01:57:00.000+08:00

For the meantime, I’m off from posting food. Inadequate time and have more other things in priority, sorry. I do get your mails though, and will keep on responding.

Brief Update

2007-01-19T01:16:00.000+08:00

Yikes! Oh yikes!!! It has been a while and I’ve been almost a month gone to a blog holiday! I am doing absolutely fine since the entire craze during the holidays, after a slight vehicular accident on the way out of town on New Year’s Day and a little busy-ness until after the Epiphany. Holiday season at my household is lengthy than others perhaps! I also have some other things to immediately attend to. For those who sent mails, thank you so much for the concern and nothing to worry about.

The earthquake in Taiwan is also slightly to blame and caused me to have a hard time logging in here. Blogger’s service is so hard to use and the internet provider has a terrible service as well. I have a list of things to post but most are untimely. I am trying to post on a track; I also have a series of blog entries that I haven’t even finished yet just like the organic produces from the home garden! Geez!

I’ve been checking out my personal recipe boxes, my mom’s collection of tried and tested recipes when time permits and I realized that we both don’t keep an accurate amount of ingredients in most recipes(sans baking). I’ve been trying to rewrite some of it with a definite ingredient’s amount specification. A lot of kitchen work nowadays! Truth is, my family and family friends had been trying to persuade me to take the business my mom had left almost 2 years ago. I am in a state that I am having second thoughts and evaluating everything before jumping into it. But since I’m embracing kitchen testing during spare time, I will most probably have again least time to blog. But fret not, I will post as long as I have time. For those who have queries, request for recipes, tips and the likes….keep it coming! I will answer your mail/s right away. DON’T HESITATE!

Oh, by the way I've visited MV Doulos since its first opening day. I have some cookbooks/baking books that I got for a bargain price. Like a book by a celebrity chef that you'll most likely get at Php 1,500 and I bought it at.....Php 300!!! A British published cookbook that is nowhere to be found locally that is only Php 500 and most likely about $25-30 in the US! There were other books at Php 700 that are if nowhere to be found in Manila, are most likely priced at least Php 3,000 for its kind! There were more, but you have to know which is a definite bargain so you get a very good deal. I had to really browse the shelves to find those books which are in fact the last pieces of its kind. I've been there again last Monday and they still have a good array of cookbooks but not as diversified as the first day, I am told they will replenish the shelves, so if you have time check it out:

MV Doulos is at the South Harbor Near Manila Hotel Gate 1 Pier 13. It's near the Superferry terminal(Pier 15) and just almost beside the Manila Floating Hotel & Restaurant (MFHRI).

It is hard to miss! That's it for now.

Wishing A Blessed Merry Christmas To All And To Those Who Celebrate Hannukah's Last Day

2006-12-24T15:02:00.000+08:00

The last three (3) graphics, I printed out and sent with gifts and giveaways this holidays.

Bear With Me Again, My Apology

2006-12-20T01:39:00.000+08:00

I am still a bit crazed, been having holiday parties almost every other day and earlier I still had to purchase some extra food items for gift packages/baskets to give away for tomorrow. I have few hours sleep everyday and can't seem to compose long writings to post yet. I still have a tight holiday schedule though the party with 100 guests was very successfully done over the weekend. I only have limited minutes to take a peep on my PC thus I still haven't posted, sorry about that. I know some of those who were with me in several of the parties wait for the posts. I'll try, but no promises as I will be on a trip after Christmas.

MANY THANKS!

2006-12-14T18:52:00.000+08:00

It just so happen that I keep on receiving gifts these days that no matter how busy my days are, I had to get online and thank those generous wonderful guys out there through cyberland. Of course I have thanked them personally, and would want to thank them again.

***I'm still doing rush added decorations at home, started with some shanghai rolls, desserts for saturdays event. I have bunch of photos and videos from a previous holiday dinner party. I'll try to post it in my free time! Got to run, ciao!

Donate To The Victims Of Reming/Durian Part III

2006-12-12T16:37:00.000+08:00

Here's one big project on going, 200 trucks send off to Bicol: click here
Hopefully some private individuals and organizations will still join.
I just wish politicking will be set aside here, and those truck loads weren't lone donation by the office of the President. It came from private sectors/offices and individuals, foreign donors, government offices etc.

Donate To The Victims Of Reming/Durian Part II

2006-12-11T15:48:00.000+08:00

Just this weekend, I kept on asking my mom why our church doesn't seem to announce any planned projects for the calamity striken provinces of Catanduanes. She said there was in fact a project under way and text messages were actually sent to members and last Sundays preacher as if heard me asking few times answered, "await for next week for further announcement but if you wish to know more contact Mr. so and so". How timely! And he even said that we should actually refrain from buying lavish, expensive gifts for each other rather we should think of "storing for the Kingdom of Heaven". I truly agree!

For those who doesn't understand the quoted statement, hmmm, the most simple explanation I can give is its the real essence and meaning of Christmas. These days Christmas seemed to be associated with materialism especially among children which is sad. Most of the time parents lack the initiative of showing what really Christmas is among youngsters. Tsk, tsk, tsk.

My mom and I had a pact, we won't be buying unnecessary or lavish gifts for immediate family members rather keep the budget for it and one or two big expensive dishes worth (to be served in our Christmas Eve table) will be equally kept. Example if we wish to have a whole leg ham we buy yearly and its worth more than Php 2,+++. We will also give a worth of Php 2,+++ for the project then. We still have several ideas and wish to contribute to the undergoing projects for Reming victims, wish us luck so we can do all of it for them. I will post other updates and contact details of organizations conducting projects so you too can take part.

***For those who probably wonder why I have refrain from posting gastronomic articles here, I have previously decided to take a semi blogging holiday and might only post pictures of events, parties, food and updates to my Christmas projects. I don't have the luxury of time to write lately and cooking and baking time had to be maximized. When I do such it means no measuring cups and spoons and digital camera on site! For those who know me well, I cook without the aids of measuring utensils. My measuring cups and spoons are all kept in the cabinets and are only used when I take recipes from cookbooks for baking. I and my mom are totally in dazed, dazzled state. If you have checked my extension blog at multiply and have seen my calendar, you'd have an idea how busy my days this December are.

Donate To The Victims of Super Typhoon Reming/Durian

2006-12-08T00:23:00.000+08:00

photo borrowed from PDI's December 3, 2006 front page, photo originally by Edwin Bacasmas

It’s been days since super typhoon “Reming” (international codename: Durian) had hit and left the provinces in Bicol region so devastated. Philippine Daily Inquirer’s front page last Sunday, December 3, 2006 had really moved me into tears. Photos at Geoff Mackley’s (a film maker) website also have an overview of the devastation the typhoon had caused. About 1,000 were feared dead, at least ten thousands are homeless and in hunger and approximately more than 1,000,000 people affected in 13 provinces. I have heard from friends who already visited the different affected towns and all they can say is the media hasn’t given much justice to which we should really see and know how grievous the total damage/ impact the storm had. Photos and articles isn’t enough to move any ones heart but wait till you get the chance to be with those people. I have never yet talked to anyone who had been to Bicol after the mudslides and floods that didn’t shed a tear. The Philippine Daily Inquirer photojournalist Edwin Bacasmas had talked about his experience in one article, upon reading it I’m quite thankful that though with such calamity and misfortune that the victims had undergo, they still do not lose hope.

In line with this striking event, I ask and encourage all of you to take part, pray, donate and contribute in any possible way you can to help those victims of typhoon Reming. Christmas time is fast approaching, one way or another you might have already done with your shopping or menu planning, how about some thoughtful consideration for the less fortunate? Most of you might have at least 4 different dishes on your dinner table by Christmas, how about sacrificing one for them? Can you possibly spend Christmas time so grandiose while our fellowmen in Bicol is in sorrow? Where’s the essence of Christmas among us? We shouldn’t let them lose hope, show some love and care.

Here’s a list of where you could possibly send your donations to the victims of the typhoon.

GMA Network -- +632 9287021

QTV-11 -- +632 929-8969, 929-9934, 927-0627, 922-7220, 926-9639

Philippine National Red Cross( PNRC Fund Generation Department ) -- +632 527-0000 local 164

Department of Social Welfare and Development -- +632 931-8101

Or to the following websites:

A.) from ABS-CBN Foundation website

ABS-CBN Appeals for donation:

For Philippine Donors

We are now accepting cash and food donations at:

Sagip Kapamilya office

13 Examiner Street

South Triangle, Quezon City.

You can also send your donations to the following drop-off points:
1. Power Plant Mall, Rockwell, Makati City
2. McDonald's outlets
3. The Bodyshop outlets
4. Marithe Francois Girbaud outlets

Cash donations can also be made via bank deposits through Equitable PCIBank account no. 1491-04069-2.

Via Credit Card
For credit card donations, We accept VISA, Mastercard and AMEX.

Please fax with signature at +632-4114995 or e-mail to sagip@abs-cbn.com the following information:
Name of Cardholder

Card Number

Expiration date

CVC (last 3 digits at the back of the card below signature area)

Amount of donation

Credit card type (VISA, Mastercard, Amex)

Donation Hotline

For more details, please contact us at:
+632-4152272 local 3764 (Mabel)

+632-4114995

+639194470847

Priority Needs for victims of the typhoon:
1. Drinking water, Water purifying tablets
2. Medicines
3. Anti-tetanus vaccines (for Catanduanes)
4. Food (rice, noodles, mongos and other non-perishable items)
5. Blankets, Mattresses, Mosquito nets, Cooking and eating utensils, gas stoves, slippers, clothing
6. Candles, Flashlights, batteries
7. Tarpaulin tents, GI sheets, construction materials
8. Generator sets, water purification systems
9. Toiletries (tissue papers, toothpaste, tootbrush, sanitary napkins, bath soap)
10. Cleaning materials (laundry soap, detergents)

For North American Donors

Please send check donations to:

ABS-CBN Foundation

150 Shoreline Drive

Redwood City CA 94065

Email: sagip@abs-cbn.com

Toll free hotline: 800-527-2820

Overseas Donors (excluding North America)

Please deposit cash donations to Equitable PCIBank
Account name: ABS-CBN Foundation, Inc. - Volunteers

ABS-CBN Branch, Mother Ignacia St., Diliman, Quezon City

Account number: 1491-04069-2

Swift (Routing) code: PCIBHMM

For more information, please call us at +632-4114995. You can also send email of your pledge to sagip@abs-cbn.com

B.) From the Philippine National Red Cross website

You may send you donations to the Philippine National Red Cross through: Metrobank Port Area Branch

A. Cash
1) Peso Account
Account name: The Philippine National Red Cross

Account number: 151 – 3 – 041 – 63122 – 8 – MBTC

2) Dollar Account
Account name: The Philippine National Red Cross

Account number: 151 – 2 – 151 – 00218 – 2

Swift Code: MBTC PH MM

B. Globe G-Cash
Just text: DONATE <4-digit> RED CROSS then send to 2882

C. Globe Donate-A-Load
Just text RED then send to 2899

D. In-Kind Donations
We are only allowed to receive in-kind donations that are in good condition. The goods should not be expired and damaged, as to make our rescue and relief efforts more efficient and effective.

Steps:
1. A letter of intent to donate should be sent to the PNRC.
2. A letter of acceptance from PNRC will be sent back to the donors after receipt of the letter of intent.
3. The donor should send the PNRC the deed of donation in advance.
4. Immediately after shipping the goods, send the advance copy of the Bill of Lading for sea shipment and Airway Bill for air shipment together with the List of Contents/Items to the PNRC before the shipment arrives to the Philippines.

Note: *All original papers are to be forwarded to this address:

THE PHILIPPINE NATIONAL RED CROSS
c/o Sec. Gen. Corazon Alma De Leon
National Headquarters
Bonifacio Drive, Port Area
Manila 2803, Philippines

For further information, you may contact the following:

· Ms. Gwendolyn T. Pang, Director of Fund Generation Department
phone : + 632.527.0000 loc. 159 / +632.525.5654 (8 :00am to 5 :00pm)
mobile phone : + 63.917.827.7421 (24 X 7)
email : gwenpang@redcross.org.ph

· Mr. Richard M. Villena, OIC of Corporate Partnership Unit
phone : +632.527.0000 loc. 114 (8 :00am to 5 :00pm)
mobile phone : +63.917.882.5776 (24 X 7)
email : fundgeneration@redcross.org.ph

· Fund Generation Department (8:00am to 5:00pm)
Ms. Thelma Aguilus : Telefax +63.2.404.0979
Ms. Edna Andales : Telefax +63.2.527.0575

· PNRC Operation Center (24 X 7)
phone: +63.2.527.0000 / +63.2.527.0864 / +63.2.527.0865 /
mobile phone: +63.917.806.8513

Let it be known that I will never accept donations whether in kind or in cash in behalf of any of the institutions/organizations above. For those who have a heart and wish to donate, I advice you to only donate to an institution/organization of your choice, you trust and know.

Last week, I planned to take part to a yearly for a cause blogging event for the first time but had to set it aside. I rather choose to help Bicol first and foremost. So by the weeks to come, my family and friends will be as busy as usual with yearly projects such as selectively choosing families around Metro Manila to receive gift baskets/packages and setting a big Christmas party for them in my own house to show that we truly accommodate them and treat them as a family. And this year, the donation for the Reming victims will be an addition to our projects. With all the bound activities, I have to take a blogging holiday. I might post once or twice a week, who knows? Maybe show you some photos of several events. We’ll see. Mind you, the smiling faces of children, men and women you were able to make happy with just a mere gift, dinner, party and talking to them for a brief moment is so much joy. Worth of all the efforts, wouldn’t trade to too glamorous spectacular social boohoos! This early on, I wish you all... Merry Christmas and A Happy New Year!

Technorati tags:typhoon Reming, donate to victims of Reming, typhoon Durian, help victims of typhoon Reming

Anna's Festive Food Fair Recap

2006-12-04T16:51:00.000+08:00

Anna of Morsels and Musings recently had her 25th Week Recipe Carousel. Her theme for its 25th week was festive food around the world and she invited bloggers to take part and share recipes. She was able to gather 67 recipes from 52 different cooks and chefs representing at least 14 countries! What fun and enriching food bloggers event and I am happy to take part and share with all of the gang!

My entry for the fair was Baklava with a Filipino twist. There were so many interesting and definitely worth trying recipes shared. Such a wonderful idea. I hope there will be more events to come. For those of you who are interested how widely diversified the chefs and their food were, check out Anna's full list recap here.

Technorati tags:food bloggers event, festive food fair

Stocking Stuffers For Foodies And Kitchen Freaks

2006-11-29T15:36:00.000+08:00

In line with my previous post about my top 12 recommended gifts for kitchen freaks, I thought of making a short list of stocking stuffers too. Not everyone has sufficient budget to buy cookware sets, cutlery, flatware or dinnerware. Though I have mentioned some possible stocking stuffers and small gift ideas (about 4) for those on a budget in the previous list, it is just a bright idea to come up with a separate list of small gifts for those stockings hanging on the window or perhaps on the wall.

I would like to come up with this list to consist of only six. Why 6? Well I just want to offer you few choices so you can decide easier and better and besides it’s the number half of what my earlier list was. Let’s roll it!

1. Barbecue Belt
Few months from now, road trips, picnic and barbecue at the beach or at the park are the activities for the season and this should come handy. Or it might be of great use really soon if grilling is part of the holiday cooking.

2. Shockolate Vault Jar
This is the answer to constant haste to temptations! If somebody is on a diet or having some sugar problems and need to be deprived with all the sweets in the pantry for a while and seems to have very low self control for such, this is it! The vault can be set up to a day advance, and if someone tries to open it..kaboom, electric shock!

3. Deluxe Chocolatiere
This cutie chocolatiere is similar to a fondue set and cheaper than chocolate fountains yet you get the same fun and excitement using it during parties. It comes with pots, dual heater, spatula, rack, molds, forks, skewers, sticks and a recipe booklet.

4. SensorFreshQ for Meat and Poultry
Anyone can never be too sure of the quality of meat you get from markets and supermarkets. And if you tend to hoard and stock up your refrigerators with loads of meat you might have probably forgot when those meat were purchased thus unsure of its quality. Just hold and point this sensor an inch away from the meat and it does the readings for you-whether it’s good or need to trash. It’s handy!

5. Valrhona Chocolates
This is the ultimate baker’s choice among baking chocolates. Since it isn’t quite readily available everywhere, it is such a thoughtful treat for a foodie.

6. Gift Certificates
Still can’t decide what to give?? Then just get these most versatile gift certificates. SM Gold Gift Certificate is honored in any SM Malls’ department stores, grocery, Toy Kingdom, Surplus Shop, Ace Hardware, our Home, Watsons and many more! If that isn’t enough for you try Sodexho Premium Pass. It entitles bearer to use it among 3,000 establishments including SM, Robinsons, McDonald’s and a lot more!

So by now I have given a total of 10 small gift ideas for you to choose from this holiday season. Isn't it a joy to be able to see smiling faces from those who receive gifts from you? Better save, save , save so you can be anyone's Santa!!!

Technorati tags:kitchen gift ideas,kitchen gadgets,kitchen tools,stocking stuffers,gift ideas,chocolate

Baklava With A Filipino Twist

2006-11-28T15:16:00.000+08:00

How do Filipinos celebrate their Christmas? A month before Christmas and everybody seems to be too busy in Manila. Planning and preparation are on the way to celebrate the most anticipated holiday for most Filipinos, which is a pre-dominantly Christian nation. Philippine Christmas or “Paskong Pinoy” season is probably the longest if not grandiose in the world. When ber-months start, you’ll most likely hear Christmas carols on the radio, malls offering monthly bargain sales and pre-Christmas value sales and bazaars and flea markets sprouting everywhere. After Halloween, households begin to decorate their houses with colorful lanterns, parols, lights, artificial Christmas trees, belen etc. Come to think of it, Filipinos have 4 months and a week or two for a holiday season! Whew!

Nowadays, Kris Kringle or exchanged gifts have probably taken over schools, offices, among sets of friends and even homes. Christmas parties, reunions, New Year’s celebration and all sorts of get-together feasts are all scheduled. And believe it or not, most have probably been planning their festive menu this early on. Philippine cuisine is a mixture of every part of the world’s cuisine. From European, Latin, American, Malay, Indian and Chinese (did I miss any?), you’d notice the influences.

Most Filipinos are known for a vice, which is to celebrate any events and holidays especially this season festively and grandiosely. Pinoys are known for their love for food. Proofs to such are the numerous restaurants, fast foods, eateries, cafeterias, food stalls and booth anywhere in Manila. There seems to be a sure food find in every block around.

I myself have started planning menus to numerous parties and dinners coming up. Since I do have at least 2 to 3 get-together dinners at home monthly, I need to come up with a new dish-something that I don’t usually get to eat and prepare for Christmas. In other words, special. So when a friend mentioned that he had Greek Baklava during Thanksgiving, I thought of including it in my menu.

I have never tried baking Baklava. Just the thought of making phyllo dough is already eye-popping. Of course, there is available frozen phyllo dough at some deli shops but I have this baking principle, to make and bake from scratch as much as possible. An authentic Greek Baklava primarily uses walnuts, adds a tang taste with some lemon and uses more honey than sugar. I had an idea of making Baklava with a little Filipino twist though; and I just had to give it a try. I tried testing how my Baklava version will turn out and it was surprisingly great! For a newbie Baklava maker, it is just so good you’ll probably mistaken it was made by a chef! It is gooey, rich and not too sweet. Those who are able to sample it can’t wait to have it again for the holidays! It did require a lot of patience and hard work but it was worth it once in a while. So for the holidays, I’ll give it a go!

Since it came out really good I thought of submitting this as an entry to the Festive Food Fair hosted by Anna at Morsels and Musings. I am again successful in making a foreign famous food, which is Greek Baklava into a filipinized version turning it into a Filipino preference. Here’s how I come up with it.

To make homemade phyllo dough I used a recipe from Nancy Gaifyllia.
You may also use pre-made phyllo dough available from the grocery or deli shops
unsalted butter, melted

Filling:

1 cup finely chopped pistachios (or you may use peanuts for a more Pinoy touch, I am just not a peanut fan)
1 cup finely chopped cashew nuts
2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp muscovado sugar (optional or any kind will do)

In a large bowl, mix the nuts, spices and sugar well. Set aside.

Syrup:

1 cup water
1 cup Philippine honey
2/3 to ¾ cup sugar
2 tsp calamansi juice
1 tsp vanilla

Heat a small saucepan in medium fire, mix in all the ingredients and let it boil. Be careful not to burn the syrup.

Pre-heat oven at 325 F.
Grease a 9 x 13 pan. Lay a sheet of phyllo in the pan and lightly brush with melted butter. Repeat until 4 or up to 7 sheets are in stock. Spoon some of the nut mixture. Top with 2 sheets of phyllo both brushed with melted butter. Spoon some of the nut mixture again then top with 2 more pastry, repeat until the last batch of nut mixture. Top the last batch of nut mixture with 4 or 7 sheets of phyllo, each evenly brushed with melted butter. Trim any excess dough or tuck it in.

***Or you may just divide the phyllo sheets into 2 equal amounts, stack it all up and make them as the base and a top just like how you make pies. But be sure to always brush each layer with melted butter.

Using a sharp knife, cut the pastry into equal crosswise strips. Cut diagonal cuts across the strips to come up with diamond shapes. Sprinkle the top of the pastry with some water. Bake for 45 minutes to 1 hour or until just golden brown.

Pour the cooled syrup into the cooked Baklava and let cool for at least 4 hours. It is best that you let the pastry absorb the syrup well and the flavor to steep into it. You may prepare this a day ahead before serving.

Technorati tags:festive food fair, baklava, Philippine Christmas, Philippine cuisine, baking, recipe, Filipino food, Filipino tradition, Philippine feast, Philippines, Manila,dessert

Organic Harvest From A Home Garden: Asian Persimmons

2006-11-27T05:33:00.000+08:00

continuation from Organic Harvest From A Home Garden

Since these are in season nowadays and I do like the crisp Fuyu persimmons from California, I had to get these photos and post it as an initial entry to my series of home grown plants.

There are two most common varieties of persimmons among few existing cultivars. These are the Hachiya and Fuyu persimmons. There are other varieties such as the Maru or Chocolate Cinnamon Persimmon described to have a dark flesh with a cinnamon taste and is plump and rounder than Fuyu. Other cultivars are said to be found at the OTOW Persimmon Orchard near Sacramento. It is believed that the original Japanese owner of the farm is the one who introduced persimmons to North America. The orchard is open for tours and fantastic sights are the 100-year old persimmon trees and hard to find persimmon varieties.

At the top are the Hachiya persimmons, having an acorn shape-pointed bottom. This variety is too astringent and is high in tannin. It is only for consumption when it is ripe and soft. Sometimes dark spots appear, its an indication that it is ripe and is good to eat already(it doesn't mean it's overripe and starts to rotten). Good to make some pie with it.

These tomato-like persimmons are known as Fuyu. It is juicy and crisp. It is usually described to have the crisp of an apple and juiciness of a pear. This one I do enjoy a lot. I eat it peeled or unpeeled.

Next: Early Girl Tomatoes and Jalapenos

Technorati tags:persimmon,Fuyu persimmon,Hachiya persimmon

Wish List of Any Kitchen Freak

2006-11-26T01:36:00.000+08:00

Hey ho, hey ho! Less than a month to go before Christmas, a month and a week before New Year and less than 3 months before Lunar New Year! Whew! By now you're probably been thinking what's the most appropriate gift for a family member, a friend or even for yourself who's a foodie and so I'm here to the rescue! TADA...uhhmmm, ok not to rescue (financially!) but merely to help and suggest. hehehe

DISCLAIMER: Whatever is suggested below only comes to mind of great use according to my experience, preference-quality and value, opinion and a little scientific know-how. Maybe, I own or not all and may have used or not all of it too.

I've always believe that a basic essential in any ones kitchen is to own a dependable, high quality and long lasting cookware sets. It may mean a total instant shopping plurge BUT investing on it actually saves you from buying so often in the future. And to guide you better of choosing your cookwares check out this article here.

I like ceramics, cast iron and stainless steel cookware sets. I seldomly use non-stick pans and use it with extra care. I particularly prefer stainless steel cookware sets with thick layered bases (bottom) for heat distribution and thermostat ability knob at the covers. It works wonders, trapping heat inside makes the cooking time shorter. Sounds good huh? Makes you cook healthy meals but its not totally friendly. Uhmm, with its thickness and heaviness, needs a lot of care when washing but of course it's a good tool to whack a head. Battle gear for the wifey waiting for a late husband.hahaha. Ok too violent..for a burglar then. Anyway, a good example of this kind is the Amway iCOOK but it doesn't have a thermostat knob. The perfect example though is a Cucina Mondo collection, which I believe is made in Italy. It was once available in the Philippines but for some reasons the marketing management settled to discontinue its sales locally. (there are some stocks left though, for sale at a much lower price)

Since we don't have enough access to everything the world has to offer for kitchen essentials, we'll settle for those we can find locally or through the internet. And I will just round up the wish list into 12. What I'll have here are the most essential ones, the must haves from cookware to cook's tools, gadgets and "cooking costumes".

1. Le Creuset 9-piece Cookware Set

French cookware line made with enamel coatings, tested for durability. Offered in Red and French Blue color.

2. All Clad 14-piece Stainless Steel Cookware Set

From a trusted line that is famous for home use, comes this set that can be use for any cooktop.

3. Garlic Genius

A little twist and turn and you get perfectly cubed garlic, without steeping the garlic essence or smell in your hands. Saves time too.

4. Kitchen Aid Artisan 5 Quart Stand Mixer

With power comes durability and user-friendly design. Includes 10 speed and a powerful motor mechanism, any baker bud would love to use this. Knowing Kitchen Aid's reputation, this might last for years!

5. TriniTEA Electric Tea Maker

You probably own a coffee maker but do you have a durable electric tea maker? If not, then grab it now! This is good for those who've been trying to avoid coffee but would love to have a sip of a hot drink after meals or just definitely for tea lovers. Make your tea with this using your loose tea leaves.

6. Joy of Cooking: 75th Anniversary Edition

Just recently launched and its one of the hottest cookbook right now. It is based on the original Joy of Cooking cookbook 75 years ago and includes helpful instructional guides. This is highly recommended by most celebrity chefs and for the first time in this edition, they included slow cooker recipes.

7. Euro-Pro 7 Quart Programmable Slow Cooker

What to do with those slow cooker recipes in your Joy of Cooking? Test it with this modern crockpot, put all your ingredients together in the pot, set the timer and temperature and it will do the cooking for you..after a while, voila, nice meals!

8. 36-Piece Buffet In A Box

When you like entertaining and inviting your friends and loved ones for dinner at home, you sure need this in your tabletop. A dozen of Italian plates, wine glasses and napkins at a reasonable price.

9. Williamsport 89-Piece Flatware

What goes with your nice buffet set is this flatware with 12 five-piece place settings, 12 extra teaspoons, 12 extra salad forks and a five-piece hostess set with two serving spoons (one pierced), serving fork, butter knife, and sugar spoon.

10. Vertical Griller

This indoor grill lets you cook your favorite kebabs, barbecues, roast chicken etc, right inside your kitchen. Less fuss, easy to use and is a healthy way to grill.

11. Crocs Footwear

Most of you have probably noticed this clogs worn by Chef Mario Batali in orange. It may look ugly but it gives comfort and safety. Whether a chef, a cook, or a home foodie enthusiast who stays a long period of time in the kitchen, this is a definite must have!

12. Jumbo Cookbook Holder

Large enough holder even for your extra large cookbooks. You don't need to re-write recipes from your cookbooks anymore, this is a reliable sturdy tool with anti-splatters.

Technorati tags:kitchen,cooking,cookware,kitchen tools,kitchen gadgets,flatware,slow cooker,cookbook,kitchen appliances,tea maker,dinnerware,griller,crocs clogs,stand mixer

Be WOWed By Nina

2006-11-23T14:39:00.000+08:00

M2K MUSIC LICENSING CORP. presents

Nina Gold
Precious OPM Hits

An eight-night concert series featuring popular OPM hits in Nina's unique rendition featuring guests:
- Nonoy Zuniga Nov. 16, 30
- Nyoy Volante Nov. 17, Dec. 7
- Gary Granada Nov. 23, 29
- Noel Cabangon Nov. 24, Dec. 1

Certified OPM GOLD HITS to be featured include:
- Till I Met You
- Friend of Mine
- Sana Dalawa ang Puso Ko
- Forever Blue
- Urong Sulong
and many more

Ticket Prices: P 1,500, P 900 and P 600

Buyers of P 1,500 and P 900 tickets can win a WOW Magic Sing Videoke Microphone and will have a chance to meet Nina in person at the backstage during concert night

Venue: Music Museum, Greenhills Shopping Complex, San Juan
Dates/Time: November 16, 17, 23, 24, 29, 30, December 1, 7 and 8 / 9:00pm

Music Museum: 721-6726, 721-0635
Ticket Prices: P 1,500, P 900 and P 600

Ticketworld: 891-9999 or to go www.ticketworld.com.ph
Credit Card Prices: P1,654.00 / P992.00 / P662.00
Cash Prices : P1,545.00 / P927.00 / P618.00

M2K Music Licensing Corp: 726-2713

Any Odyssey, or O-Music outlet in Metro Manila

WOW! Magic Sing is a sponsor of the said event. For the Christmas season they are offering a promo and you may win Php1,000,000 cash!

For those of you in the USA you may order now your WOW! Magic Sing from an authorized dealer and it will be delivered at your doorstep in just 1 week.

WOW! Magic Sing is in partnership with the Philippines Department of Tourism, Philippine Tourism Authority, SMART and . As you sing, your television showcases one at a time 55 high quality WOW Philippines picture backgrounds of beach resorts, tourist attractions, historical sites, flora and fauna that make Philippines a very interesting place to be. When you buy a package, you are actually helping out to promote the Philippine tourism, so what are you waiting for TUMULONG NA SA BAYANG PILIPINAS!

I just want to thank Ms. Linda of WOW! Magic Sing Philippines for giving out some complimentary tickets to my family for tomorrow's concert.

Technorati tags:Nina Concert,Magic Sing,Philippines,Philippine tourism,WOW Philippines,Christmas promo,OPM hits

Thanksgiving 2006

2006-11-23T06:52:00.000+08:00

Who says the last Thursday of November is Thanksgiving just for the Americans or those in the USA??

It's for everybody!! Don't you think those in the tropics should be the ones to have a thanksgiving day other than fiestas? We get to harvest all year round, we're so so lucky! One grand national celebration for a bountiful blessing throughout the year it should be!!

Give thanks!

I need to snap, gonna celebrate today! Ciao!

Technorati tags:Thanksgiving

In Different Hues

2006-11-22T14:21:00.000+08:00

Ever wonder how many M&Ms were there? Just about a thousand! Of course you couldn't see everything there.

Krispy Kreme UPDATE

2006-11-20T15:51:00.000+08:00

By now, most of you have heard the hype over Krispy Kreme and I am just one of those who've been really following every news about it. I have always enjoyed their melt in your mouth doughnuts and I really really miss it a lot! Recently, I got a mail from them and so I am informing you guys of what fun is stored for you if you check out their flagship store on its opening day!

photo courtesy of dessertcomesfirst

Here's an excerpt from the mail:

......opening day at a Krispy Kreme store is a fun event and we'd love to have you come by, join in the festivities and experience a Hot Original Glazed fresh off the line!

Plus, here are more reasons why you should line up before the doors open on Nov. 30 at 8:30 a.m.

You will be among the first to experience the hot doughnut phenomenon and sample Hot Krispy Kreme Original glazed doughnut.

The first customer to ring the cash register will win a FREE ONE YEAR SUPPLY of Original Glazed doughnut, one dozen per week!

Free limited edition Krispy Kreme original t-shirt for the first 500 customers!

Lots of raffle prizes – SIX MONTHS free doughnuts, THREE MONTHS free doughnuts, and ONE MONTH free doughnuts, for the 2nd up to the 500th customers!

We would appreciate if you pass this great news to your friends. See you!

For those of you who plan to be there, the Krispy Kreme flagship store is at the City Center, Fort Bonifacio Global City, Taguig

****Just few hours ago, I got 2 boxes of these goodies!!!! Thanks a lot to a dear friend who knows how much I crave for it and went all the way from Makati to my doorstep to hand it over to me! Thank you, thank you dearly!

Technorati tags:Krispy Kreme,doughnut,Manila,Philippines

Grilled Tawilis

2006-11-20T02:24:00.000+08:00

Being quite busy lately, missing photos, a camera who wouldn’t cooperate with the pc and all sorts of *beep* arising. All I needed over the weekend was a good movie, nice food trip and a usual trip to the supermarket. I did have a nice movie to watch, food trip was great (let’s talk about it some other time) but a trip to the supermarket had to be skipped for a Pacquiao Morales match. And whenever I skip it, most likely it only means one thing- NO fresh seafood or fish for Sunday dinner.

So it’s a total glorious Sunday (in lieu of celebrating Pacquiao’s triumph..hehe) to get some fresh Tawilis courtesy of ever so loving and kind friend, who often knocks on your door and delivers it to you. THANK YOU! So what to do with the Tawilis?Grill it! I made an Eggplant Salad to go with it for yesterday’s dinner. YUM! Simply Pinoy comfort food on a weekend.

Photo courtesy of Liezel

Technorati tags:Tawilis,Pinoy comfort food,recipe,fish recipe,grill recipe

Mall, Restaurant and Supermarket Hopping and Cine Europa

2006-11-13T03:56:00.000+08:00

Weekends tend to be a luxurious yet stress-free engagement to most office mayhem striken folks. It is the best time to relax, go shopping at the favorite mall or tiangge, do errands to doing grocery runs to buy kids “baon” and for a weeklong stock loads of everything. In between activities, of course Filipinos wouldn’t forget to splurge more by checking out new restaurants or coming back to your favorite food place (every Pinoys bisyo). Oh, just a typical weekend you’ve been probably looking forward every Mondays when you’re greeted with bombarding work load. Surely, somehow you’d hope for something new, maybe a time for couples, family or friends to hang out without spending too much yet enjoyable. How about free movie? Does it sound appealing?

How was your weekend? Mine was enjoyable and quite tiring (of all the muscles required to walk, stroll and munch food!-doesn’t bother me at all!! Hehehe). I went to the Ortigas SM Hypermarket, Shopwise Libis, Tiendesitas, Blue Kitchen at the Shangri-La Mall and Terry’s Selection at the Podium for groceries and other food finds. Those are the most practical places to go when I am around the Ortigas business district plus the fact that the weekend traffic caused by EDSA repair (election is fast approaching..ugghh!) is just another way to heighten stress rather than alleviating it! Better set aside other gastro-trips for the next days. Other than supermarket hopping, of course I have to check out some restaurants. And everything was worth note taking, and definitely good for future posting! I have so much to post yet little time! Gosh! I will compensate for it more and more posts coming up.

Ooppss, I almost forgot about the movie thingie. I went to Shangri-La Mall last Saturday primarily to watch an art film from this year’s Cine Europa, but for unforecast reasons became unfruitful! So I went back Sunday tagging along my niece gargantuaneater to watch. Oh, and the movies are for free! So more money for eating, yiiipeee! If you fancy foreign art films do check it out, it will only run until Sunday November 19. After watching don’t forget to visit Cyma Restaurant Greek offerings, Blue Kitchen booth, Wham! Burgers yummmyyy burgers and the new Coco Rama Restaurant’s pancakes.

Technorati tags:Cine Europa,grocery,movies,restaurant,Ortigas

Competition Over 'Tawilis' Hunt

2006-11-10T00:52:00.000+08:00

Yesterday, as I do my ritual morning Philippine Daily Inquirer reading, I came across an article about one of my favorite fish, Tawilis. The article was about the gill net and suro fishing methods currently being practice by fisherfolks in Batangas. Apparently, the suro fishers have affected the smaller scale fishermen who use traditional gill nets to catch Tawilis. There is a current consultation meetings in regards to a probable ordinance banning suro fishing since it is said to be an illegal means or gear in fishing. Using suro method will yield to an average 150 kilos of Tawilis everyday compared to using net that only get about 5 kilos per day!!! Indeed, an unbalance competition! And since it is considered endemic, it may put the species into extinction and I will definitely be sadden with that, so I am for the banning of suro fishing!!

Tawilis (Sardinella Tawilis) is an endemic fish to the Taal Lake and not too common in public markets but from time to time (mostly during weekends) I find it at the SM Supermarket. It is on sale for Php150-160 a kilo, too pricey if you’d ask me! But since I seldom get to see it in any public market which I frequently visit, I’m bound to purchase it a kilo (lone consumption..hehehe) per week.

It may be not so delectable looking aesthetically but it has this flavor that I delight on. I especially like it grilled or fried to a crisp. Eaten with a mound (to mounds!) of rice and paired with Ampalaya Salad or Salted Eggs and Tomatoes. For other folks in Batangas they cook it Sinaing style- slabs of pork fat are used to line a palayok topped with few fresh or dried Kamias then layers of Tawilis and again topped with some Kamias a little water cooked and simmered until the broth tastes like a patis. This is also a known cooking method for Tulingan and it is my mom's favorite.

Photos courtesy of:Robbie Cada & Reyes,R.B.

Technorati tags:Tawilis,suro fishing,Philippines,Batangas

Restaurant 5's Chef Tells About Their Famous Paella

2006-11-09T01:41:00.000+08:00

I recently posted my favorite food places around Manila, and lastly (but definitely NOT the least) mentioned Restaurant 5 of the Discovery Suites. It has always delights me of what this place offers every time I go there, whether a lunch buffet, a breakfast, lunch or dinner sit-down dining.

And who else is responsible for the famous cuisine Discovery Suites has to offer (including Discovery Suites Tagaytay)? None other than the Corporate Chef David Pardo de Ayala; on this video clip, he shares why their Paella is famous and one of the reasons why I just love Restaurant 5.

video clip courtesy of clipcast

Don’t you just love it when a food establishment tries to please Filipino palates? Extending utmost service to serve and customize a dish to satisfy ones preference? I DO! And I will never ever mind vouching (freely) for anybody or anything that exudes ingenuity. (the food absolutely suits my palate anyway)

If that isn't enough, well then watch this another video clip!

Video clip courtesy of clipcast

Technorati Tags:chef,Paella,Restaurant,Restaurant 5,Discovery Suites

Organic Harvest From A Home Garden

2006-11-08T15:05:00.000+08:00

I love anything Nature has to offer-from flowers, other ornamental plants, fruits, vegetables, poultry, grazing animals, edible water-living creatures (seaweeds, seafood and fish) to an all prepared, served, ready to devour food. If only I have so much leisure time I absolutely love to have my own hydroponics farm and grow all sorts of lettuce, hard to find herbs and vegetables and let some poultry roam around the land. I really like the fulfilling feeling once I harvest and use it all up in preparing meals. Wow, what a dream come true!

Back in reality, on my Northern Manila home garden I have one side dedicated to herbs, vegetables and fruits. I have and had Onion, Ginger, Turmeric, Rosemary, Basil, Oregano, Pandan, Lemongrass, Purple Yam, Ampalaya (bittergourd) vines, crawling local Kalabasa (Pumpkin/Squash), Japanese Spinach, Calamansi (Philippine Lemon), hottest kind of Siling Labuyo (Chili pepper), Langka (Jackfruit), Atis (Sweetsop), Bayabas (Guava), Pineapple, unbelievably real Longan and Orange- unfortunately cut by a house help in thoughts of those were wild!

few of the harvested produces

Last spring/summer at the California home garden, a bountiful harvest of Early Girl tomatoes, Jalapenos, Habaneros, Cabbage, Golden Sweet Corn, Burpless Hybrid Cucumbers, Pears, Persimmons, and Apples amongst others, all organically grown went straight to the kitchen top for consumption. The vegetables are from interesting and hard to find varieties back in Manila and I thought of possibly trying to plant them in my own backyard in Manila. I am on a trial of growing lettuce, and I am planning to have another side of the garden for the varieties I got from the California home garden. If it turns out to be a success, I might give away the seeds to encourage fellow foodies and friends to grow these beauties!

Technorati Tags:vegetables,fruits,garden,harvest

LOADED!!!

2006-11-06T15:45:00.000+08:00

I’ve been into a run down of gatherings over the weekend, tea parties and of course my most awaited event Market Manila’s second eyeball! I think those food galore caused me some weight gain and to think Christmas season has just started. Geez, what more in the days to come, with all sorts of parties coming up!

My camera is on a “hiatus”, wish me luck to retrieve bunch of photos I took over the weekend.

I wish a joint eyeball for my 3-favorite bloggers: Marketman, Lori and Anton! I think we should vote? I will be glad to take part in the preparation, I just wish wish wish for this! hehehe (maybe by summer next year? what do you think?)

Which Filipino Food Am I?

2006-11-04T01:51:00.000+08:00

I went net surfing and got this cool quiz. I wish to tag all of you to take the test! My result....

Sisig: Diced meats seasoned with spices and served on a sizzling hot platter

That did it! I am craving for an authentic Pampanga's Sisig!! Ugh!

Technorati tags:Filipino food,quiz

My Favorite Food Places Around Metro Manila

2006-11-03T05:01:00.000+08:00

Doesn’t it sucks when you’re out hungry and being an adventurous food enthusiast, you spotted this not so familiar resto and decided to “go for the kill” only to end up utterly disappointed over their not so palatable treats? And you just wish to find on that establishment’s walls: MONEY BACK GUARANTEE. I bet if only you could find such, you would instantaneously complain to the manager and ask for a refund for a not so appealing meal you just had…but unfortunately, there is no food place around Metro Manila that confidently post a guarantee thingie.

I do love to eat out, especially when it’s all worth it. In one way or another, I had terribly good and absolutely bad food place finds. I felt robbed when I am not so satisfied and as if “cursing” the establishment, I vow not to dine in that place anymore especially if I will be the one to shell out some cash! Why bother to spend for something so unworthy? I don’t mind if it’s quite pricey as long as the quality suits and satisfies me.

I thought it will be helpful to share which places I love the most. It will be timely during this season, when soon you’ll all be rushing to the malls to do your Christmas shopping or hang out with your beloved balikbayan relatives. With your Christmas bonus and 13th-month pay, you’ll most likely to enjoy food trips soon!

1. Highlands Steakhouse
I do heart steaks! Who doesn’t? (other than a vegetarian of course) I like the idea of grilling or searing my own 12-ounce steak at my table and share it with a gang. But when I am quite lazy and just want to savor a satisfying steak, their tender Filet Mignon will do plus Clam Chowder and a view of the sunset. Perfect!

SM Mall of Asia
2nd Floor Entertainment Mall
near the IMAX theater
Pasay City

2. Gulliver’s San Francisco
This is my all time favorite steakhouse. When most steakhouses had closed operations and I just couldn’t alleviate my cravings for a nice slice of red meat…my hunt resulted to finding this restaurant at the Great Eastern Hotel in Quezon City. My favorite is the Prime Rib of Beef. As soon as the waiter serves it infront of me, I just can’t help but smile- big size, moist quality lean meat, appealing side dishes and overly nice aroma. My hands are trembling in excitement can’t wait for my knife and fork to smack the juicy meat!

Great Eastern Hotel
Quezon Avenue, Quezon City
8th floor
Great Eastern Hotel
Makati Avenue, Makati City
10th floor

3. Fish & Co.
Just as I love meat, I love seafood and pasta too. I love the Clam Chowder, their famous Fish and Chips, Seafood Platter and Prawn Vermicelli. Whenever I dine at this place, it’s always jam-packed.

Shangri La Mall
Streetscape
Shaw Blvd., Mandaluyong City

Greenbelt 3
3rd Floor
Ayala Center, Makati City

4. L’Opera
This is an ultimate Italian restaurant to perfectly satisfy anyone’s taste buds. What to eat? Composizione di Petto d’Anatra e Fegato d’Oca con Tartufo Nero (slices of duck breast with Foie Gras) and another favorite the Chilean Sea Bass with Lobster and White sauce. Also try a delicious pasta dish, Maccheroni with ricotta cheese and pine seeds in Italian tomato sauce and don’t forget for dessert, Panna Cotta with truffle syrup and balsamic vinegar. YUM!!!

The Fort Entertainment Complex
Bonifacio Global City
Taguig

5. China Star
With numerous Chinese restaurants all over Manila, I still find this place “special”. I just love how “kakaiba” (different) their Chinese dishes than other Chinese food place and their menus composition definitely delicious. Beggar’s Pot of Marinated Pork just melts in your mouth literally, nice paired with steamed rice or soft buns. The Shrimp with Salted Eggs and Buchi filled with egg custard are also worth a try. When you just want to get warm on a chilly night, Roast Duck Noodles is absolutely good. TIP: put a dash of black vinegar (Chinese vinegar) on your noodles and it gets more flavorful. Just request the vinegar from the waiter. By the way, I like how efficient the crew staffs are-nice service (plus the food) you’d want to keep on coming back.

Podium
1st floor, near BPI
ADB Avenue, Ortigas Center
Pasig City

6. Master’s Wok
When I want dimsums and dumplings, this is the place to be. I have this paranoia of how D’n’D’s are prepared and cooked thus I don’t usually order D’n’Ds in any Chinese restaurant. But here, I confidently order those, I love their siopao-either Bola Bola or Asado, both are good and I’m sure that it isn’t of cat’s meat!!! I love the Chicken Feet too. Anything in their menu is a delight but I mostly enjoy the dimsums and dumplings at this place. It is something that I can’t seem to enjoy somewhere else.

Podium
5th floor
ADB Avenue, Ortigas Center
Pasig City

7. Akiga
Japanese cuisine is something that I think you can only enjoy from an authentic high quality restaurant. (that applies to me, based on my food finds) My ultimate treasure that I found here is the Codfish Teriyaki, I have probably tried most Japanese restaurants in town but their version is the best and very consistent. They use fresh imported codfish, which gives out more flavor than the local ones when cooked. Its worth quite notch higher than other Japanese restaurants but what the heck, it’s so flavorful absolutely delicious! Only fresh tuna and salmon sashimi served, and real King Prawns Tempura. When you’re all filled up, sip on the Japanese tea.

Podium
1st floor, besides BPI
ADB Avenue, Ortigas Center
Pasig City

8. Inagiku
This famous posh Japanese restaurant at the Shangri La Hotel Makati offers authentic quality treats plus an aesthetically wonderful ambiance-pure elegance, Japanese cuisine at its finest. Try the Sashimi Platter, Makis, Hamachi, Aburi Engawa Sushi (flatfish sushi) and Lobster Tempura.

Makati Shangri La Hotel
2nd floor Left side
Ayala Avenue Avenue, Makati City

9. Genji!
If you want more affordable yet fresh and quality sushi, grab it at Genji! The main attraction at this small restaurant is the conveyor belt sushi. They offer a saucer of sushi for less than Php 100. They have 3-5 kinds of colored saucers (red, green, violet) each colored saucer cost differently from the other. Some varieties are California Maki, Tuna Sashimi, Salmon Sashimi, Baby Octopus, Sea Weeds Salad and more. The teppanyakis are a must-try too.

Greenhills Shopping Center
2nd Floor, Carpark Building

10. Lamesa Grill
This is an all new experience dining galore for barbecue lovers. A first in the restaurant industry here in the Philippines, it is a high tech restaurant that encourages customers to grill their own meal at a tabletop with no hassles of amalgam of smoke and air coming out from the air conditioners throughout the place. They offer the Crispchon (crispy lechon) at an affordable price, and their very own Kinulob (rock salt cooking) na Apahap or Tilapia. My favorite, hard to find fish Tawilis is also served here. A dining experience in this place is worth to share with family and friends.

SM Mall of Asia
1st Floor
Pasay City

11. Restaurant 5 (formerly Cafe Berrio)
This newly renovated restaurant offers an enticing and indulging buffet for only Php 650! It offers a contemporary comfort cuisine by nonetheless Chef David Pardo de Ayala and Chef Rick Abasta (both are my favorite!), you may indulge with fresh Oysters with different dipping sauces and toppings, tasty Pasta Paella with Chorizo, Sushi, Sashimi, Makis, Dumplings, wide Salad Bar, inviting Dessert Spread, Roast Carving Station and many more! You may also order interesting fusion dishes from the a la carte menu: Sake-Marinated Gindara, Lucban Longanisa Risotto among others but these are my personal choices and don’t forget to try the fruit juice Calypso-mix of mango, peach and dalandan. Superb! Mind you, this restaurant was once chosen by Men’s Zone as the Best Restaurant. (Men’s Zone is a magazine by Businessworld).

Discovery Suites
5th floor
ADB Avenue, Ortigas Center
Pasig City

Technorati tags:Restaurants,Manila,Philippines,Manila Restaurants,dining

Filipinos' Halloween Themed Everyday Food Finds

2006-10-31T03:37:00.000+08:00

I read this column at the Philippine Daily Inquirer Sunday Magazine over the weekend. It' s an excerpt from Hannibal Lecter's diary. I find it quite entertaining and funny.

KILLER CUISINE

HAPPY HALLOWEEN!!!!

Technorati Tags:Halloween,Philippines,Filipino cuisine

Spooktacular Pumpkin-stein and Cutie Pie Pepito

2006-10-31T01:41:00.000+08:00

Halloween parties at school, office and at some villages were held over the weekend. Some are still probably setting up for a later party, today. As years go by, Halloween celebration here in Manila is taken to higher levels. Just over the weekend, a popular mall had a costume party/contest for kids and about a hundred or more kids joined. I have seen some kids dressed and made up really spooky. There was a whole family dressed up so good. The mom was made up as a mangkukulam, her kids of different lamang luma, her youngest though was a tiyanak. Other participants were cute as a fairy, superhero, reindeer, bee, princess and a lot more. Those kids were all geared with plastic pumpkin pails-a pre-requisite for all participants.

I guess that is how the mall had gained their sales from this holiday. Numerous pumpkin pails and costumes were sold for that event alone. I find pumpkins beautiful for its color, its flavor and fragrants when used in cooking. And this holiday, it's the star! Who to thank for? The Celts who started to make carvings but they started out using turnips before this flashy orange pumpkins came into the picture.

In North America, during Halloween most homes display jack-o-lantern at their doorsteps, window pane or at the buffet/dining table to amuse trick-or-treaters. The spookier and more ghoulish the pumpkin carvings are the better. Here in the Philippines, it is still unusual to find some real pumpkin carvings because of the scarce resources of real large pumpkins. Though recently, I read from Marketman's blog that there were some real pumpkins available at the SM Makati. By the time most people got this good news, those nice pumpkins will most likely be out of sight. I still think most of those who wish to do pumpkin arts has to settle for a sugar pumpkin, abundant locally. But finding a big nicely shaped kalabasa can be frustrating, hopping from one market to another hoping to spot a good kalabasa to use.

Last week before I even started this blog, I had to check my photo files to find food photos that I will post eventually. Looking forward to make my Halloween posts, I searched for a pumpkin carving photo, the pumpkin was carved by my friend Suede 3 years ago. That was his first pumpkin carving experience and it turned out really good. I couldn’t find my photos though and had to ask him if he still have a copy of the carving. Good gracious, he still have it and he even plans to make another carving this year! Too glad and excited of another great possible outcome of his pumpkin art, I told him I will feature his artworks.

This year’s pumpkin art is a carved Frankenstein’s face. As he does the artwork, it seems that it was so easy for him. He didn’t use any pre-drawn design. He just gathered knives, carving tools and the pumpkin in his table and he started out to peel half of the pumpkin and started working on it. I envy his imaginative mind and talented hands! He is a good craftsman indeed! (*Applause*)

the initial facial outline

visible eyebrow, nose and mouth

working on the eyes

At this stage, Suede said he committed some mistakes. I kept on wondering what were those mistakes were. As I look at it, each stage only shows more details! Is he being modest? Geez, I envy his talent!!

pronounced cheekbones

details on a stitched forehead

Pumpkin-stein says, "BEH!"

facial folds, jawline, eyes and nostrils details

eye slit

My jaws dropped as I looked and marveled at how intricate details are immensely visible at this piece of fruit! According to Suede, carving or sculpting a pumpkin is difficult than making a sculpture out of a clay. “You can never add a piece of pumpkin flesh if you made a mistake, unlike clay. Carving a pumpkin is like making a sculpture using a marble. Now I know how Michelangelo had a hard time making his sculptures.”

I didn't know that pumpkin carving can be that complicated, but I guess with a not so ordinary jack-o-lantern, indeed it can be tedious. I am so amazed at his talent, that I wish he can make my replica sculpture.(*wishful thinking*)

more intricate details plus mold build up

By day three, the pumpkin started to have molds, that is because he didn't use any preserving agent. But I think,it only made the pumpkin spookier. If he wished to store the pumpkin for several days, he could have used petroleum jelly but that will probably make carving more difficult.

teeth-y detail goodness

forehead's stiches and left eye intricacity

Spooktacular Pumpkin-stein all set to spook

And how can I ever forget my dear Cutie- surely to beat any matinee idol. Just like how Gargantuaneater described... "he's sexy, hot and burning!"

(*sound of the trumpets, and drums rolling*)

sexy plump, hot and burning orange-y Cutie Pie Pepito

That was the first carved pumpkin Suede made.

I like how he makes carved pumpkins , extraordinary!

Happy Halloween!!

Technorati Tags:Halloween,Philippines,pumpkin,jack o'lantern,pumpkin carving

A Glimpse of A Blogger's Persona

2006-10-30T13:59:00.000+08:00

Pinaygourmand comes from a family who has a fervent passion for food. She has no formal training but her experiences in her home kitchen have brought out her talent in food preparation. She is a finicky grocery, produce buyer almost like any chef. She cooks without any aids of measuring cups and spoons; she makes approximation and doesn’t follow a definitive recipe. She must be someone who you can call a wannabe chef but her mom has always been a big influence in her adventures.

I can associate my love and appreciation for food from my grandparents. They were said to be from families into food business, dating back from our Macau Chinese and Spanish ancestors. My mom’s parents hailing from Mindoro and Batangas used to be restaurateurs in the 1960’s. They had a 24 hours grocery, restaurant along Mc Arthur Highway in Caloocan. It used to be a popular place frequently visited by popular personalities of the city. My lola was the lone cook, she never hired anybody to cook as she was afraid that the cooking style will not fall into her and her patrons standards. My dad’s parents who are from Pampanga and Nueva Ecija were into meat industry, they were hog dealers throughout different markets in Metro Manila offering only the best quality of meat. My dad later on took the business and had to travel around the Philippines just to find the best hogs he could offer back to Manila. It is through his travel that he had experienced different delicacies Filipinos has to offer. He is probably the most meticulous food critic I have ever known, and had somehow influenced me.

I can back track my first experience of good food at the age of 3. I can vividly remember sitting at my high chair while the rest of my family feasts on a sumptuous dinner at our 8 seater dining table. Most of my childhood memories are kitchen scenes. I grew up spending most of my time at the kitchen watching my mom prepare meals for breakfast, lunch, snacks, dinner and even midnight snacks. I will usually request my mom to wake me up at the middle of the night so I can watch her prepare a meal for my dad’s snack. I guess they were too surprised at how at a young age I already exhibited a passion the same as what they both have. They willingly hang out with me at midnight, my mom show me how she prepares and styles the food and my dad while savoring his snack, teach me how he qualifies good food.

At the age of 9, I had started to cook rice without using a rice cooker. By age 10, I have started to cook my own baon in the watchful eyes of my mother. The following years, my mom encouraged me to pick whatever I like to purchase during our errands to the grocery, which I later on have to use in making a nice meal. Before I even graduated my elementary years, I already knew how to make salads, sandwich spreads, pastillas, leche flan and cook pancit, sopas, adobo and bake brownies and cookies among others.

During my high school and college years, my mom had ventured to another business line. This time she went into catering services, specializing in food preparation for local and foreign clienteles. She serves Filipino, Chinese and Continental dishes the most. At this time my mom will tag me along and ask me to do food styling and baking. When her menu consists of pastas, canapés, finger foods and baked goodies; she will have to ask my service to join her team. It is this time that I was able to work in the kitchen experiencing time pressure. I have experienced working in the kitchen for more than 24 hours but I find the experience worth the stress after I see the smiles of the clients as they feasts on the food. I later on developed a discipline in food preparation, working at the kitchen as fast as I could but with grace and presence of mind and to clean as I go. As time flies I have done more experimental cooking with and without my mom around. My creations’ fans are my family and friends.

My love for science and curiosity in the living and its environment made me choose a pre-med course. I took Bachelor of Science, hoping to become a neurosurgeon or a pediatrician. I didn’t pursue Medicine and had ventured to a different field. But my love for food stays the same. I have to say that my love for science also had something to do with my food adventures. I have learned certain facts associated with baking and cooking that I only found out during my “experimental cooking”. I can evaluate how healthy, rich, fattening, sugar bombed a meal is, just at the sight or taste of it too.

Technorati tags:blogger,Filipino

Unhappy Over Doughnuts!

2006-10-30T01:07:00.000+08:00

I was all armed by last Saturday night (and planned to make candies the next day) with everything I needed to make candies to give out on Halloween and as a dessert to an eyeball I am going to attend by next week. But running down thru the newspaper and having watched the news, Bagyong Paeng is expected to bring scattered rain showers by Sunday until Monday. What a total disappointment, how can I even make luscious truffles, rocky road candies and divinities??? It is not a good idea to make candies as what I had planned earlier and worst I wouldn’t have enough time to make those during weekdays anymore.

You’ll probably wonder what Bagyong Paeng has to do with candy making. It is a given fact that in the art of making candies, humidity higher than 60% or rainy days will affect its outcome. The candies will not set or harden at all. Candies are primarily made up of sugar which absorbs or locks in moisture from the air. Thus during rainy days, the candy might absorb too much moisture and the ingredients won’t stick together.

I had to forego candy making and started to think of a better alternative. I can't possibly make any dessert over the weekdays so, I have to buy something good. I remember my brother W told me about this doughnut line he found somewhere in Manila and recently opened a small booth besides the Caloocan City Hall. He liked the doughnuts so much that he wanted to franchise but the people behind it doesn’t have any plans to give out franchise opportunity yet. Quite intrigued, I went to the stall found at the intersection of A. Mabini and 10th avenue.

I curiously looked at their products, nothing “note taking”, just an affordable deal I guess. But since W said, “Their doughnuts are so good, parang natutunaw sa bibig!” I bought the entire remaining small doughnut balls- in chocolate, nutty and covered with candy sprinkle varieties; they called Dimples for Php2.00 each. I also bought their special Halloween offer of oblong shaped doughnuts topped with chocolate ganache in plain chocolate, vanilla, orange and strawberry flavors with a spider’s web design at Php 8.00 a piece. I bought 6 to try out. They also have other traditional doughnut flavors or choices but I have chosen enough already for a first time purchase. I only paid less than Php 200 and I got a bunch of doughnuts, what a great value I thought.

On my way back home, I tried to get a piece of each variant of Dimples. I find the Chocolate ball spongy, dry and lack flavors! The texture was almost like a dishwashing sponge and I kept on looking for a chocolate-y taste…nothing. Nutty balls, same spongy and dry. The Candy Sprinkle covered balls was too sweet-the bread was sweet and so as the cover, too overpowering sweetness for me. Value??? NADA, NADA, NADA!

As soon as I got home, I tried the orange flavored doughnuts only to get nauseous at the taste of the worst ever doughnut I had! The bread wasn’t soft- as if few days old. The chocolate topping was way, way to sweet; too greasy-probably a cheap kind. After taking 2 bites, I have said aloud, “Ano ba ito sebo? So it’s true, natutunaw sa bibig pala! As if I am ingesting oil emulsion that has coagulated for days! Nakakalaki ng ulo! Will W really want to sell these? I wouldn’t even buy from him if he will! NEVER!” My mom, sister and her kids second the motion. It was just really, really bad.

By the way, before I left the said booth, I asked for the owner’s business card from the crew. I threw it away at the thrash bin after I had to forcibly consume my piece of doughnut! And my nieces and nephew had to consume what was left. A haus will turn out to be really unhappy with those!!!!! UGGHHH! Next dessert hunt!

Technorati tags:doughnut,candy making,candy

Bear With Me 'Friendships'

2006-10-29T02:24:00.000+08:00

I know my dear friends that you'd been lurking and anxiously waiting for my post so often by now. This blog must be my third or fourth? I started way back in 2002 only to delete my blog account due to unbearable pressures brought by college life. Remember the days, Bio-kids??? After graduating, I made another random thoughts blog then a science discussion blog...all deleted because I didn't had enough time to update.

But now, due to most of you prodding me to put this up and share with you my recipes that have caught your so loving palates for good food, I finally considered to put up a food blog. My passion for food and my adventures lately in the kitchen and at other food places will consist most of its content. At least I may share it with you here now since we’re all busy in our own endeavors. I promise to update this as often as I could. And yes, I promise the Toshiwo sandwich, Pinaygourmand's clubhouse sandwich, chicken cucumber salad, Nachos and dips, Tacos, Lasagna, family trademark Caldereta and others that you keep on requesting for to post it here.

We seldom meet up lately and I have one way or another had promised most of you for a cooking session at my home or yours. I am so busy lately that I can't hang out with most of you without scheduling it at least a week in advance. Anyway, keep those requests coming thru my mail and phone. I will allot at least a whole day once a week to spend in the kitchen.

By the way, I wish to hang out with most of you while I revisit my favorite food places for my blog entries! And send those @#$% comments!! (*giggles*)

Corned Beef Pasta for Gargantuaneater's B-day

2006-10-28T01:24:00.000+08:00

Yesterday was my eldest niece’s (gargantuaneater) 15th birthday. She has been celebrating it for a week long already. Last week, I hung out with her while I do some errands; afterwards we had a sumptuous dinner at a fancy restaurant. Then last Wednesday, she hung out with her friends and went to SM Mall of Asia, had lunch at Taste Asia, snack at Bread Talk and had this “terribly good” (according to her) Korean ice cream from Kiss Sweet, watched a movie and played at the Timezone. I am actually curious about the ice cream and I am considering looking for different sources of ice cream to review. And soon I will feature Taste Asia as well!

Back to gargantuaneater’s birthday… Her mom saving much for the coming holidays has no plans of preparing a sumptuous dinner but last minute changes and she considered to have anything simple for last night. So the niece invited her uncles and cousins to come over.The plan was to have Corned Beef Spaghetti, Crispy Fried Chicken, canapés, chips, cocktail cold cuts, cake and ice cream. A kiddie themed dinner for the teener. Usually, we have to add any pasta dish whenever any of my nieces and nephew celebrate their birthday, and you might ask who cooks….Who else knows how to cook pasta the way those kids will love….ME! hehehe

I have never tried cooking a pasta sauce using corned beef but my mom requested for such after she was able to try it out during her get-together time with friends. I was hesitant to cook it for the first time on my niece’s birthday because I don’t want to do some experimental cooking on her special day but nevertheless, I had no choice and has to use up whatever was available from the pantry. And you might be so curious what the family’s verdict was??? They couldn’t even say a word, because they were stuffed with mouthful of saucy pasta! My brother R said, "Ito corned beef? Masarap!" while his mouth was full. In between others heaping of pasta, they said it was delicious. They couldn’t get enough of it, and they were surprised, didn’t even notice that there was no ground beef.

Personally, I still go for my tasty, meaty sauce but this is a nice alternative. [*FACT*:I am not so fond of sweet pastas. "Eeekk", I shriek.] I want pastas with red sauce kinda sour (more Italian style) but the toddlers look for something sweet. I had to compromise, and so I made it sour with a little sweet-y kick to satisfy the kids’ and the adults’ palates. The kids and the adults love it. I prepared 2 kilos of pastas and those were devoured by 12 people, most were kids. I was so busy in the kitchen preparing 2 batches of this pasta that I wasn’t able to take photos. They forgot to take their pictures as well, too pre-occupied with their meal.

2 tbsp oil
1 head garlic, crushed
2 whole onions, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried tarragon
4 cups of canned corned beef
4 cups banana ketchup (not sweet, I used UFC to alter the sweetness of the spaghetti sauce)
4 cups sweet style spaghetti sauce
2 cups water
¾ block of quickmelt cheese, grated
1 (400g) can of sliced mushroom
½ kilo beef hotdogs or sausage, sliced
1 and ¼ block of quickmelt cheese, grated
salt and pepper

Heat up a large casserole; pour oil and sauté garlic and onion. Add all the dried herbs. Sauté until the garlic and onions are limp and very fragrant with the herbs. Add the corned beef. Cook for 2 minutes. Pour in banana ketchup, spaghetti sauce, water and the grated cheese from a ¾ block. Let it simmer for 15-20 minutes, or until the cheese has completely melted and the sauce thoroughly boiled/simmered. Lastly, add the sliced mushrooms and sausages. Let it again simmer for 7-10 minutes. Season to taste. The sauce may appear to be thin but once it is cooled down, the sauce thickens to a good consistency.

Cook your 2 kilos of pasta according to the package direction. Use a 9x13 inch pyrex pan for each kilo of pasta. Divide the sauce into 2 equal amounts. Mix up half of the sauce to a kilo of pasta on one pyrex pan, top with grated quickmelt cheese. Do the same for the other kilo of pasta. Serve with bread and crispy fried chicken.

This was very easy to make, and less the time in making my meaty sauce. A little tweak and I can come up with a better version of this Corned Beef Spaghetti-using a better brand of corned beef, fresh herbs, fresh tomatoes and NO ketchup. I will also probably add some olives, finely diced carrots, chilis and substitute cream for the cheese.

My brother R gave me an idea of trying a liver spread base sauce and then my sister I thought of sardines. Hmm, interesting variations to try, don't you think?

Technorati tags:corned beef,pasta,spaghetti,recipe,pasta recipe,food blog,food

Winter Squash or Pumpkin

2006-10-25T15:07:00.000+08:00

I haven’t seen large to hugeous pumpkins in any local market I have been to in Manila. I wonder why such a variety of squash is no where to be found. It always delights me to see that plump, orange-y, ribbed, smooth fruit. It looks nice in the photo isn’t it? We got used to those smaller, green to orange pumpkins that are in abundance locally.

Jack-o-Lantern pumpkin variety

Hmm, you’re probably thinking why I associated it with squash and said it’s a fruit, huh? Well, because it is indeed. As I have researched on it. Pumpkin is included in one of the 4 species of squash under the family Cucurbitaceae. It is the same family wherein cucumber, zucchini, bottle gourd, melon and watermelon belongs. But categorically, there are only 1 genus and 4 species that are called squash. Those mentioned fruits are of different species. Squash is considered one of the most diversified vegetable families. Squash is a plant or moreover an herbaceous vine which produces edible flower and fruit-which is the pumpkin! If you wish to see more infos about it check it out here.

Pumpkin has numerous varieties that it may cause some perplexity in identification. It is harvests all year round in 6 of the 7 continents of the world. But it is mostly visible during the months of October and November. Why you may ask….Because it has become part of celebrating Halloween as decors, then comes Thanksgiving Day(in the US) and most often it is included in meal preparation.

Most of the large variety of pumpkin is said to be stringy and tough, unlike the smaller pumpkin (readily available locally) which is kinda sweet. It is good for pie and soup. It is very nutritious- a good source of fiber, potassium, protein and beta-carotene: which is good for eye sight and anti-cancer. Its seed also won’t go to waste, as it is said to have nutritive value and can be pressed to yield oil. Here in Manila, I think only few use pumpkins in their cooking. Other than Pinakbet, Ginataang Sitaw at Kalabasa, Mashed Kalabasa; it is not common for a household to do experimental cooking and use Kalabasa, is it?

pumpkin about to be carved

The pumpkin above belongs to the Jack-o-Lantern variety and is scientifically called Cucurbita pepo. A friend living in the US bought it for carving and sculpting. I am envious! I wish in a few years time, we can finally purchase such pumpkin locally and have some fun making Halloween decors for trick-or-treat parties! It will surely delight the kids and kids-at-heart! Oh, oh and I'm gonna posts the finished pumpkin carving and some pumpkin recipes kids will love soon!!!

Technorati tags:squash,pumpkin

The Aristocrat's Flavor-ite Goes Platinum

2006-10-24T03:00:00.000+08:00

Over the weekend, while scanning and reading the leading broadsheets I came across an interesting advertisement of the Aristocrat Restaurant. I eagerly read the whole ad, for this Filipino themed restaurant comes close to my heart(one of my true favorite Filipino restaurants) for its famous distinctly flavored barbecue. And for the fact that the founder, Aling Asiang Cruz-Reyes is my lola’s katukayo.

Aristocrat has acquired satisfied patrons for over 70 years, and it is such a relief that its services are kept affordable. Thus, I thought it will be great to share with you what its recent advertisement is all about.

The famous Aristocrat Restaurant, an institution in the local restaurant business is said to be celebrating its 70th anniversary. As part of its celebration, a "BBQ ng Bayan Cook Fest" will be held at the Rajah Sulayman Park in Malate, just across the Aristocrat Roxas Boulevard branch, on Sunday, October 28, 2006 at 5 p.m.

Tickets to the event are now on sale for only Php70 at any Aristocrat branch. The tickets may be exchanged on the day of the event for a BBQ ng Bayan Kit which consists of pork and chicken BBQ, rice, atchara, java sauce, drinks and a dessert. During the event ticket holders will experience "grill-your-own meal" treat. A sure hit to those who love barbecues. The Aristocrat encourages families to party with them. Live bands and various artists were invited to perform and to grace the feast.

Technorati tags:restaurant,barbeque,Manila

Hot Light To Conquer The Metropolis

2006-10-22T03:22:00.000+08:00

Do you have a sweet tooth? Or do you just simply love a light but filling doughnut paired with your most favored cup of hot or cold concoction? Well then brace yourselves! This must be your most awaited foodie tidbit to hit of this holiday season.

Alas, there is something to celebrate about for us with a sweet tooth! No more fanciful musings and dire cravings for the most popular doughnut line from America, Krispy Kreme is coming to Manila! The Max’s Restaurant chain will be opening the flagship Krispy Kreme outlet on Nov. 30 at the City Center in Bonifacio Global City. They will be opening another outlet at SM Megamall before the year ends. It is so timely for the holiday season, a definite good treat. For more updates check it out here. This really excites me, and I am drooling for this goodness! I can’t wait to line up and grab it, still warm and freshly off the oven. Yum!

I believe there are a bunch of locals who can relate to my unfilled hunger for the famous Hot Doughnuts which are unfortunately unavailable to the local market until now. Most people akin to such desire, often request their friends and relatives- whether balikbayans or taking short trips abroad, to purchase a box of this light, aromatic, yummylicious, baked to goodness doughnuts that you will be eager to sink your teeth into and your lips you wish to cover with its glaze, as a pasalubong. Never mind the imported clothes, chocolates, cosmetics, perfumes and other stuffs that you can actually take a hold of locally. Just come back home to Manila with a box of the delicious doughnuts in your hands and surely you will be appreciated. That is, if it is for me! It is such a privilege to take munches of these doughnuts from time to time. But most often my desire for the delicious treat is left unquenched, with no one to hand carry a box of these baked, fried and glazed to flavorful perfection for me.
Ahh, soon those lip-smacking flavored doughnuts will pay homage to my rumbling tummy! (*grins*)

Technorati tags:doughnut,Krispy Kreme,Manila,Restaurant