Charlie & the Chapsuey Factory

How sweet tooth diabetics can celebrate sweet Valentine's

2011-01-30T06:04:00.000-08:00

Chocolate has always been a staple Valentine's gift, but not a chocolate drink perhaps, but then since if it is for diabetic, and most chocolates out there that are for diabetic would be the dark one or sweetened artificially, why not try Glow Coconut Sugar's best seller, CHOCOCO, it's formulated from Bacolod by Casa Carmela exclusively for SNMCorporation, and was launched during the Ultimate Taste Test by OAP. It's a hit, but unfortunately wasn't able to get that UTT 5.0 title, but nonetheless it was a consistent crowd pleaser, as it received a good feedback from the past World Bazaar 2010.

Home-baked or made goodies, are the best gift for Valentine's if you ask me. They're sweet plus they're labor of love, and if you would also give it a thought--- you can customized every bit of it. I met a mom in a bazaar, where she studied baking in United Kingdom for her hubby, and she didn't just study, she focused her expertise in making diabetic-friendly deserts, as her husband's been diabetic all his life but then he has a sweet tooth, and deprived of goodies we all enjoy--- like cakes, cupcakes. She's baking her cakes with natural sweeteners that she found here in the Philippines, Coconut Sugar. A little bit of experimentation is needed to get used to using Coconut Sugar in your baking, because it has a different moisture content, but then it can be 1:1 proportion, just like the regular sugar. What's good is that, at any amount you use, the Glycemic Index is at 35 joining on the lowest bracket of the index. So now, the mom's hubby an indulge himself, with the sweetest cake her lovely wife specially baked for him. The gesture of baking it yourself, makes it even sweeter.

*By the way, the photos on both posters are not mine.

Budgeted Dinner Date for Valentine's (with a bit of Chinese New Year)

2011-01-29T11:54:00.000-08:00

Well, as you all know Valentine's day is coming, so as the Chinese New Year--- eating holidays yet again. We are here in the search for the cheapest but yet romantic dinner or well lunch, if there's no other choice, to throw in the 'date'.

I have found one on my Facebook for Valentine's date:
1. Chef Robert at Banawe: Valentine's Meal Set at PhP750.00 (He had the most horrendous poster so I did my version, but you can visit his newly installed website here and view the poster)

You would all remember the Salad Rolls from the first of my many visits there. The Boneless Crispy Pata--- is a new addition to his menu, and I tell you it is good--- you would also remember that I told you, I am not a pork eater, but I ate Chef Robert's Pork Cutlet--- this time I ate (some) Boneless Crispy Pata--- it is good for your senior citizen folks. My parents' loved the pata and of course their all time favorite -- the Salad Rolls--- mom is the only who told me it is a unique dish that she would always love to have, no 'sawa' factor.

Cool at PhP750.00 for all that plus a gift for her, who would not go with this promo, but to impress her you could order some more (but I bet the girl would be a bit shy to eat heavy). So reserve now at 740 9330 or 413 0674

More of the Valentine's Dinner Date search, next time. Still looking. I have a budget constraint of PhP1500 (for two). LOL. Challenge!
I found another one, but it was last year's rate and it's a little over the budget LOL, but hey, it's a hotel:
Hyatt Hotel and Casino's Lili's Valentine's meal last year was on at PhP1,950.00 nett per person (okay not little bit). Search again.

I also found one for the Chinese New Year celebration:
1. If you're tired of eating the same dimsum you always eat (even if it's not Chinese New Year) you can always try Aquaknox Viet Kitchen, were in they serve modern Vietnamese cuisine. You would also remember my visit there during our GFAPY's Dinner in their Makati branch, where it was closed for a few for the renovation, and they're opening this coming February 3, yes Chinese New Year with Chef Danny's new dishes.

The new menu would start at PhP99.00 and now buffet lunch are served daily, you can catch what's latest for Aquaknox at their Facebook account.

Go Gogi Gui! Meating the Stars

2010-05-08T01:37:00.001-07:00

We all know (well if you have read my blog) about my meat issues, the cube cuts, especially. The last meat quest was Coco Adobo--- pork stew. And then my aunt prepared a taste drive for her Korean grill recipes--- Korean grill which suggest lots of marinated meat (like beef, pork and chicken), hmm, well I can tell you it’s worth the cheat (or no not cheat because I am not vegan, just of sort).

Most of the dishes were out, prepared on the table; Kong-Kongs were eating already (and heard that they never left the table) and from my first glimpse of the food prepared--- I thought to myself--- I am a dead meat. LOL. Not in that bad sense okay, it’s just because there’s so much food, it was overwhelming.

When we were all rested in our respective seats, our first course (which was not appetizer, the taste drive only goes straight to main, and we love main dish) were placed for us to devour. I refrain from taking the pork and instead took the chicken barbeque---

The chicken is the better version of that one in Mang Inasal Bacolod, maybe because the chicken wasn’t commercial--- a choice cut. It doesn’t have those annoying little bones and litid that interrupts your juicy munch of the mix dulcet taste and smoke from the burnt marinade. I enjoyed one and left the other so I can stuff myself with other delectable.

Okay, here’s a very revealing thing--- okay not revealing (I am doing the advertising copywriting again), but yeah, I guess this made me see beef in a new perspective (but I highly doubt that it would be a staple to my un-healthy-healthy-diet)

Meet the Korean beef stew--- hmm, sweet killers, sweet with little kick, but I’ll tell you about the MEAT, meat the beef, soft that with every bite it melts (figuratively and literally) and as it does you can taste its sweet and spicy mix, with the sesame aroma to add to your appetite.

It’s rich in taste but doesn’t really make you that full--- more of still light because of the pressurized beef that made it luscious and the blissful smell.

Talking about blissful, here’s my bliss. LOL. Squid Chopsuey, it’s light, fresh, easy to eat, savoury flavours of soy, and sesame.

I think squids are tricky, I’ve had squids that are gummy and they really mess the dish. This one just had the right bite for the squid and crunch for the veggies.

The last dish that we have devoured was the Sukiyaki--- YATA!

---Supposed to be, but no, it needs a little hmm, editing with the butter gisa or sauté, but nevertheless the beef with it is a munch, it looks healthy, and it supposed to taste light but with that butter mass and of course the egg adds up to the saltiness (emulsifier).

Coco Adobo

2010-04-06T12:36:00.000-07:00

Adobo (Pork Stew) Filipino all-time favorite.

I am not really a fan of Adobo, or any dish with cubed pork/ beef meat (I prefer thin sliced meat) but I occasionally do eat, if I have no choice (either to cook another dish or settle). Of course, I have requests on how they should cook my Adobo, I like my aunt's Adobo. There's nothing really special about her Adobo, she even puts really cheap ingredients in, but she pressure cooks it and let it cook in its marinade, until dry, and then add up the same mix of sauce again. Today the Adobo was prepared with coco sugar instead of the regular sugar, or muscovado. We are testing if the taste will be altered when coco sugar is used instead of the regular sugar.

And the verdict, hmm, nothing has changed not even a slight taste of coconut, ~~maybe even made it tastier?!~~
I don't know, reaction of the vinegar to the coco sugar? or maybe because of the way it was cooked. Okay I'll let you try this one and taste it yourself, be the judge but I say to you, it has still the same aroma of the garlic, uhmm, you can even taste it just by smelling. Hits your every senses.

Ingredients:

6 cloves garlic

1 tbsp oil

½ kilo Pork kasim (cubed)

4 tbsp soy sauce

2 tbsp red cane vinegar

½ cup water

3-4 tbsp coco sugar (according to your taste)

Freshly ground black pepper

Garnish:

Scrambled egg

Asparagus

Procedure:

1. In medium heat, sauté garlic in oil.

2. Sear pork in garlic oil.

3. Add soy sauce and vinegar. Don’t mix. Let it boil first before covering.

4. Check it from time to time.

5. Once it dries up, add water and coco sugar.

6. Cook until tender.

7. Serve HOT with rice and scrambled egg.

Serves 3 to 4 persons. Okay unless you liked it--- will be for single serving only.

I don't know if the nutrition facts would still be the same added the cocosugar instead the sugar (regular) but if you want to know, here's the NF of the Pork Adobo:

NF credit: mydailyplate.com

I have to take note that adding vinegar to dishes lowers the Glycemic Index plus mixing high and low GI carbohydrates produces moderate GI values.

Adding coco sugar to your favorite dishes would make it even healthier, because it has more nutritious than that of the regular sugar.

Coco Adobo recipe by chef Chris, and cocosugar by SNMC inquire thru sweetnothingscorp@gmail.com

Join our group Healthy Me and know the latest news about being and staying healthy.

Egg-ster Sunday: Happy Easter

2010-04-03T09:59:00.000-07:00

Did you know that before Easter Sunday, during the fasting period and before lent starts eggs are prohibited, thus they consume all of it--- making it into pancake--- establishing the Pancake Day. And when some eggs are laid over the period, they are either boiled or preserved. Read more about the Easter Egg tradition.

Haw Flakes are Heart-thy

2010-04-03T03:16:00.000-07:00

I didn't even know that munching this stuff when I was young could save me from heart diseases. These Haw Flakes came from Chinese Hawthorn fruits 山楂餅 which are believed and I think proven to help people with heart problems. Read some hawthorn benefits here.

Chinese are really good food developer, don't you think, they always think of what's good, or beneficial for ones health, not just developing a product that would sell because it is delicious--- I remember the story of Jang Geum of Korea--- she incorporates medicine with cooking.

Gumbo: Jambalaya!

2010-03-08T03:19:00.000-08:00

Gumbo is just a big party atmosphere! It's all fun there, Jambalaya! Wuhoo! Whenever there's a Jambalaya order, the staff in the kitchen chorus-ly shouts JAMBALAYA! It's a taste of New Orleans' fresh seafood.

Jambalaya, a paella style rice dish, it's buy one take one with the non spicy version for PhP375.00+

Bourbon Ribs with fries and corn PhP495.00+

This would be short, the rice Jambalaya is a tasteful yet refreshing dish, basta sobrang sarap, I can't find a food adjective to explain the taste, it's spicy but everything complements, really great mix of flavor.

The Bourbon ribs' was not marinated well, but it's already flavorful. (I can't really describe it well, because I ate just the corn and fries)

I think it's the great experience, the fun atmosphere they are good at. Making the customer feel important, and happy. Looky looky.

It's my mom's birthday, she was presented by the Mardi gras girls with her birthday ice cream.

Chef Robert Twisted Banawe

2010-03-08T00:13:00.000-08:00

Banawe, Quezon City is known for the flock of Chinese restaurants, and yet in this small place at the corner of Linaw Street, there's one man who braved to bring the whole world to his kitchen. His menu offers good choice of food coming from every direction of the map, Asian: Korean Beef Stew, Thai Green Chicken Curry; Italian: Seafood Marina, Lasagna; American: Morning Pancakes, Beef Burgers;--- and here's Pinoy Beef Tapa with egg, Pork Tocino with egg, Daing na Bangus; and he doesn't just serve ulams, he also serves desserts. There's Coconut Mango cheese cake which I think is his signature dessert (I haven't heard of a cheese cake like this, but I wasn't able to try it because I wasn't available), and a number of really deliciously sounding ones--- High Rise Mango Banana, Devil's Fork, to name a few.

Unfortunately the space is small (only 22 pax capacity).

But cozy and clean, yep not your Chinese resto clean, this is really clean.

For starter: Calamari PhP125.00

Crispy breading, soft calamari not chewy-chewy just right

(sign of freshness and not over cooked or microwaved)

The food is always served hot, that's one important thing. First served was the appetizer Calamari and the Salad rolls in Kani and Mango.

Salad rolls in Kani and Mango PhP155.00

Crispy fresh and the aroma of the mango cubes and dressing spells perfectly summer!

The carrots and cucumber are chosen and chopped well, crispy means it's fresh. The dish is perfect for the summer, it's light, it's healthy and refreshing though it's not cold liquid--- but you get the feel.

Pork Cutlet in Mushroom Gravy PhP135.00

Speaking of hot, this is hawt! Look at that smokey, smokey dish--- this one received the most mocking from mi familia de matatakaw, because of the gravy--- they call it Jollibee, but I call it home-cook style. This is one dish that you cook at home, and it takes effort (well, if you're a lazy cook, to cook this), so if you're craving for a home-style breaded pork cutlet with mushroom gravy, just order one at Chef Robert's. Just so you know, I don't eat pork really, but this dish is definitely one to have a second, third, forth... try with my visits.

Korean Beef Stew REG PhP185.00 BIG PhP355.00

I wasn't able to taste this one, my mom ordered it. She said it wasn't quite that spicy as that of the one they have tried, but it's perfect for the Filipino taste.

Seafood Marinara Spaghetti PhP145.00

This one I definitely have to ask--- chef Robert could you plate this one again, placing the sauce on top of the cooked tahong and other seafood killed the presentation. Of course you have to show that 5 tahong on top, 3 shrimps and some little shrimps, and kani crabs, yes yes?! it's part of the wowing factor, you know. But with everything, it's just a Marinara, in spaghetti pasta--- not Linguine.

Fish Fillet (Breaded?!Cream Dory) in Hollandaise Sauce REG PhP135.00 BIG PhP260.00

This is a usual dish at home, I particularly didn't like the breading--- it's dredged in flour--- I like it breaded with Japanese bread crumbs. The Hollandaise had formed bits, not so perfect. Good thing it was cream dory--- you'll never go wrong with cream dory. Oh, one thing, I paired it with Thai Green Chicken Curry's curry, it's perfect--- that's another dish LOL--- Breaded Cream Dory in Thai Green Curry?!

Two Way Pork Steak Tagalog REG PhP185.00 BIG PhP355.00

I don't know why it was called Two Way, I guess I have to find out next time. My dad ordered this for the second time (he was the one who introduced the resto to us, it's his second time), I don't know why he loved it, I didn't get to taste it, but mom noticed that it was on clear or light soy sauce unlike that of the Pinoy style Steak Tagalog, with dark dark toyo.

Thai Green Chicken Curry REG PhP155.00 BIG PhP295.00

Creamy, rich in flavor, not too spicy it's definitely a rice partner. If you're having the REG serving make sure to have extra rice or a companion to share it with.

And for the finale, High Rise Mango Banana PhP135.00. Simple sweet.

Genius use of molo wrapper instead of puff pastry.

Chef Robert Tan with my mom at Chef Robert.

All-in the experience was great! Price are very reasonable, that I came, or we came to realize which explains the ingredients being like for crab--- instead of real meat, he used Kani, and while for the gravy he used powdered (if I am not mistaken)--- it's all homey, LOL.

*Did you know that Chef Robert is already 27 years old, LOL. He doesn't look like 20 at all. LOL.

Update:
From chef Robert:
Thank you for the Resto Review. Sorry I don't know how to comment in your blog since it's asking for a profile. Oh btw, we have a dining area in the 2nd floor and a balcony as smoking area.

Valentine's and New Year at Ying-Ying Tea House

2010-02-16T08:25:00.000-08:00

Chinese New Year at Chinatown Binondo, ManilaYou'll never go wrong with Chinese food--- never go bankrupt, never go out of taste, it's just the best. With the recent Chinese New Year falling on the same day as Valentine's, it was weird but funny to see couples celebrating, the supposed to be intimate, quiet time, in an opposite atmosphere, chaotic and really noisy--- Chinese restaurant, more so restaurants in Binondo--- on the day that is most noisy.

Ying Ying servers running like roadrunners.

Originally it is served in fours, but we were in a hurry to take the bite.

Siomai: Pork Shrimp are just the best, tasty even without the soy sauce, chili and calamansi. Served juicy hot in the dimsum steamers. You can taste both the shrimp and the pork, there's no overpowering taste, after every bite there's still the feel of freshness, or rather refreshing not to heavy to digest.

Taro puffs are the best dimsum ever invented and serve at Ying Ying.

Crunchy puff outside with perfect taro stuffing inside, plus if sauced out with Hoisin 海鮮, it will elevate to something divine. I don't know what's in that Hoisin sauce but it is the perfect pair for taro puff. *Hoisin mean seafood, but it is said that it doesn't even contain fish. Weird.

Cold Cuts of Asado, Seaweed, Chicken, Century Egg.

These cold cuts are also refreshing, but I am no fan of the chicken because of its little bones. Their Asado are just the juiciest (Ying Ying and Wai Ying have the best Asado in Binondo). I don't eat century eggs, even before Richmond told us not to, because China stopped its production due to some health reasons.

All in all Ying Ying is one of the best Chinese restaurants to serve authentic Chinese food, that you can only find in Binondo.
PS. The billing was only around PhP400.00+ and we also had Nido soup plus one Nai Cha.
Ying Ying Tea House233 to 235 Dasmarinas Street, corner E.T. Yuchengco ext.Street.Binondo, ManilaTelephone: 387 2797, 710 3856, 241 6323Open daily 7am to 2am

Hungry for Tuna

2010-02-09T01:16:00.000-08:00

I can eat this everyday, and without even going to General Santos to get fresh tunas, I can just open a can of Century tuna on vegetable oil. This is one of my comfort food, well, as they say it is rich in Omega 3, and *is good for the heart, maybe that's the reason that I feel refreshed whenever I eat tuna ~~(right after eating I go straight to ***)~~ my anxiety gone and I feel calm.

What I do is, I drain the vegetable oil in the pan, put in the onions, leave it a few, and then add in the Queensland butter or sometime I use Blue Bonnet butter also. Wait for the butter to melt, and then place the tuna chunks in. Use the spatula to flakes the chunks. You can add in parmesan cheese if you want to add saltyness, or cheddar cheese for a gooey effect and added flavor, but remember not to over cook the cheese too much, and the tuna--- canned tuna are already cooked.

It will look like this, but then after a few minutes, water will vapor and it will look a little dry, don't let it, because you need it like that to place in an egg (or two if you want). Make sure you won't break the yolk.

Mix the white carefully with a spoon or a spatula with the rest of the tuna, but leave the yolk to cook (I have a thing for yolks).

Then after the yolk is cooked, place it in your plate, you can choose to pair it with plain rice or garlic rice. I love garlic-y rice, so I place in butter (of course it's Blue Bonnet again or Queensland) and garlic in the same pan, place the rice and mix it all together.

You can also add in fresh tomato, and asparagus, before putting in the egg. Makes it more richer, but then those two are not available the time I craved, so this is all I've got.

Hope you like it, my family doesn't like it before, I am the only one who can eat this dish, but now they recreated the recipe and replaced tuna with cream dory. LOL

Oyster Cake

2010-01-28T11:06:00.000-08:00

This is the first time I've had Oyster Cake, and I think this will be the last of it. Or not. But this first time experience really sucked. I don't know if it should taste that way or what. At first bite, it has a little salty taste, and then few more bites digged--- Blah, it's a bit bitter, and tasted like ~~unfresh, really stinky thing~~, I don't know how to explain. I don't know how *Americans can eat this dish and still be 'people that eats most number of oysters'.

Family Birthdays | Preparing Filipino Foods

2010-01-26T10:21:00.000-08:00

It has been a custom in the Philippines to prepare dinner for the whole clan, when someone is celebrating a birthday. Relatives would be joining the celebrant in his place, other brings something, but most of the time they just bring their appetite.

If it's family members, usually you give them "take outs", so you don't have to place all the food on the table, you can serve it like these:

Then, if it is already going empty you can just refill it, to avoid having spoiled food. There are staple dishes on dinners like these; we have the Pancit Malabon (because we live in Malabon,either from Nanay's or Ida's and the other one--- Pancit Malabon Restos), and the Kakanins, like the Sapinsapin, Ube Halaya, Garbansos (it's either from Dolor's or the next kakanin store, but they are relatives so I guess the secret ingredients are just the same), the Kare-kare, Lengua Pastel, Seafood dishes like steamed Hipon (Shrimp), steamed fish, Adobong Pusit, (two were not available that night), Lumpiang Shanghai or sariwa (Lumpiang Sariwa was present; popular among the oldies) and then there is the famous fried chicken among the kids--- and kids at heart.

This is Pancit Malabon *as we all know Pancit (Hokkien term pian i sit, which means something conviniently cooked fast) dish came originally from the Chinese, but have been adopted to local cuisine, infusing available local ingredients and sealing with the local taste, having been colonially occupied several times I'm sure the Pancit Malabon, have many influences.

And then here is the Lumpiang Sariwa, or Fresh Spring Rolls, it is called fresh because it is not fried, and served fresh, it is a light dish, with mixture of fresh lettuce, ubod, chicken strips, and some crushed peanuts--- again it's originally from Chinese. The dish is popular among Southeast Asians, because of the wave of Chinese from Fujian, it is called lun pia 潤餅(run bing) in Hokkien language.

Here comes the fried chicken, *did you know that more that half of all chicken entrees ordered in restaurants are for fried chicken? And yet again, China (China, China!!!) has the biggest population (not of people, only) of chicken with 3.6 billion, but they're not the chicken capital of the world--- it's Gainesville, Georgia, where there is a law that states, that they can use fork to eat chicken (yeah, atleast it is not prohibited to eat chicken).

Shrimp, that are steamed are the best, because after, if you have leftovers like these--- you can toss them in a pan with garlic and butter, already cooked up and then you have the buttered garlic shrimp. Yummy!

Okay this is Lengua Pastel, I don't eat this, it's yuck, it's pig's tongue. SO I don't have any info about this. It looks like it's yummy but it is not, the tongue is slimmy.

This is the popular Kare-kare (pardon my picture, I forgot to take the photo before getting for my plate, but the veggies are usually overflowing, and the sauce is thick) known in English as Ox Tail Stew, it is best paired with steamed rice and Bagoong or shrimp paste. The best Kare-kare is tasty, not too sweet and not too salty, perfect blended peanut butter (the peanut butter consistency of the spread is different from that of the one mixed in Kare-kare, but the spread will do), and grounded rice, creamy. Tasty but not complete without the bagoong.

This is the product of all cuisines mixed into local masterpieces--- it's a party! All party or dinners of families here are topped with kareoke--- Happy Birthday Uncle Noel Ariel "Bebot"!

That's me, my aunt, my shobe and cousin.

Aquaknox: The Aqua Adventure

2010-01-12T10:41:00.000-08:00

*Did you know that seafood allergy is the most common food allergy in adults and sixth most prevalent in young children? It is caused by an allergy-causing protien called tropomyosins, that can result to few reactions, but the most severe would be anaphylaxis. Of those who experience anaphylaxis, 1% may die as a result.

LOL. I am not scaring you. Just read the stats. Read it and don't be scared. It is said that the best remedy is---avoidance, but can you help it if the food are like these:

Natasha’s King Prawns with Mangoes at PhP300.00

(with organic greens, red onions, mangoes, and lemon garlic dressing)

A mini baguette, topped with shrimp. (not my order)

Hai Phong Wok Calamari (with green onions and bell pepper) at PhP190.00

"Ca Kho To" Salmon Steaks in Caramel Fish Sauce

(With green onion and coriander) at PhP380.00

Prawns in Coconut Milk at PhP390.00

(sautéed with lemongrass, broccoli, pepper, and coconut milk)

All I can say is that it's all yummy and worth the try (just bring your meds if you do want to eat those).

Read my review for the food at our unclanker's site. Thanks!

New Bomb-ay!

2010-01-12T08:10:00.000-08:00

New Bombay's Indian ambiance completes your dining experience

New Bombay is a restaurant in Makati that serves you aunthentic Indian food, without you needing to fly to India to experience their scorchingly spicy dishes, set in a great ambiance, with Filipino hospitability.

Chicken Garlic Kebab; PhP190.00

Naan; PhP75.00

Chicken kebab, had the tender-est chicken part, maybe it's because it was baked. But from what I have read the kebabs are usually pounded, so maybe that's the reason behind the softness of the meat. It had a nice chill-y sweet flavor, that complimented the sauce I requested from the boss (visit unclank.com for the whole story). *Did you know that many have claimed to be the origin of this dish? We have Greek kebabs, Chelow for Persians and the Indian Kebab, which are few of the most popular. Other variants would be the Turkish shawarma and shish. Kebab means fried in Persia, and not grilled.

It has a very nice color in person

(pardon me for using camera phone, this was a spontaneous dine out)

The other dish, Chicken Butter Curry, had the same tender meat, but this one is a lot spicier, you have to order a lot of rice, plus that yummy Lassi, but beware it's yogurt so prepare for tissues. Lol.

Cafe Noriter

2010-01-04T21:25:00.000-08:00

Noriter! My cousin found it, and we conquered the place.

A hidden nook in Vito Cruz, across La Salle, on top of Tapa King.

Nothing so special in there menu, your usual thing at coffee shops--- coffee, frap and the likes, oh I forgot they also have atleast two food you can munch on, okay make that 3, hmm--- the Tuna sandwich, Honeybread, and Waffles. I tried the Tuna sandwich, and then their Cafe Americana. I can't say that the tuna is good, neither bad, it's tuna, I love it no matter what, and also who can get the tuna wrong?! Hmm for their coffee, it just taste like the one from Starbucks (well I'm not really a coffe fan, so bear with me). I saw their Halo-halo bowl, it's big, and will definitely try next time.

It has free WIFI! Hello people wifi! Lol lounge all you want, the place is a total tambay place, very artsy, doodles all over the place, and if you're looking for cute Korean girls, they all stay here.

*Noriter is a Korean word for playground. Will definitely Noriter-n!

It has a Dumaguete branch. Follow link Cafe Noriter Dumaguete feature.
It has a Coffee Prince type resemblance--- Korean Series.

PS: Sorry for the bad lighting this was a very spontaneous event, I only have my camera phone with me. Next time we'll be back and with a better camera--- for whoring.

North Park

2009-12-22T09:23:00.000-08:00

Salted Garlic Squid

Deep friend squid coated with salt and pepper,

garnished with sliced chili and garlic

Sandy came home from Australia, and so we decided to eat out and have the longest chitchat ever. I think the best place to have long chitchats next to coffee shops are Chinese restos. Sandy was near Quezon City than Binondo, so we end up at TriNoMa North Park.

Wanton Noodles

We ordered, ofcourse the staple Wanton Noodles, and then added Shrimp Dumplings, Salted Garlic Squid (which I insisted, because it's my favorite). Then after some gossips and shocking revelations the food disappeared, and we're still hungry, so we ordered round two (same dish). They loved the SGS, I think if NP would bring us the *largest squid (55 feet long and weighed two ton) ever caught (on November 2, 1978) in Thimble Tickle Bay, Newfoundland, we would still be craving for more.

Shrimp Dumplings

Shrimp Dumplings are just the best, crispy and juicy, love it even without the dip sauce.

But I think the food served in restos like North Park with branches, depends on the branch cook, on how to make it really good. I have two or three bet branches, one in Wilson Street, in Greenhills has the best Salted Garlic Squid, like with TriNoMa North Park too, Market Market North Park, hmm best in Sweet and Sour Fish?, I can't decide, I had my 11 months lunches there, so I guess most of the food prepared there are good. Ahh, Mafo tofu--- the best, just the right spicy-ness.

No words are needed to describe the food in details, as I have said we ordered the same dish twice. There was just one thing--- with the Wanton Noodles, you must eat it right away, as in right away, because it doesn't taste good when it's cold already (aircondition's fault).

Cyma: mamia!

2009-12-18T13:27:00.000-08:00

Who doesn't love that movie, Mamma mia!

It was shot on a Greek island called, Skopelos, west of Aegean sea, but we are not talking about Mamma mia. LOL. Just setting your mood to fly and eat the Greek way. Let's just imagine that we are dining with Donna and Sophie, breathing fresh breeze coming from the Aegean, while listening to lyres playing.

Okay, that and eating at Cyma will complete your Greek experience. Opa! The place was cozy enough to make you feel at home, cushioned seats are always the best, plus cove lightings.

Almost forgot, I am with Anton (the chefonfire) and Vince (just on fire) LOL.

The resto did really stick with the Greek's local palatte, and did not made any changes on dishes to satisfy Pinoy taste, but remained true to what it is traditionally (or so I think). Understandably, because we are cheese eaters, what else? Ahh, we love seafood, and basically Greece is geographically or I mean topographically not so unlike from Philippines.

The menu looks ordinary (no desire to take home)

Our appetizer: Saganaki Mozzarella and Parmesan (flaming) PhP200.00

It comes with buttered bread with herbs.

Our appetizer, boost our palattes for more. It has a taste of alcohol in it (alcohol as in wine, maybe that was used for the flaming).

Pita breads are soft and moist.

Roka Salata (Solo) PhP330.00

Traditional Greek Vinaigrette's sourness balanced by the walnut's sweet to salty taste (or the other way) made the Roka Salata a winner. It's the walnuts and the cheese.

Kakavia Seafood Entree PhP420.00

This was not supposed to be ordered because of my allergy (but the hell with it). This dish made my day, I was craving for shrimp the other day (the Greeks gave me the sea). You can taste the sea, but not malansa-type, though the shrimp was not fresh (I had hard time removing the shell). It's a full meal, because it has rice (little bit like lugaw) but would not be enough. Don't look at me--- it's seafood, you never get enough of it.

And then there came the Spinach and Artichoke Fondue PhP350.00

It's been weeks now since we ate there, but I can still remember its smell and taste. It's very rich, rich in everything. If it's too salty (that makes it sour-y) you can squeeze some lemon with/in it (with if you just want to squeeze some in your bread; in if you're going to mix it; with--- that's what we did). It made it a little bit sweet (funny, lemon?! sweet, well that's how I remember the taste).

Maybe Spinach and Artichoke is a favored dish by the Greek gods, that's why it is tasteful. *Did you know that the Greeks don't eat everything (well I guess before that is) some of the produce were believed to be dirty and some cleaner--- they don't eat meat unless it was sacrificed to a god or was hunted in the wild--- (vegan-ist-y like or PETA-ish?!, no harming of tame animals, nah! Still carnivorous. LOL).

The first dig was made in by Vince.

All-in-all the Greek experience in Cyma, was greek-y fantastic. I can give it an Olympic Gold. We'll definitely going back. The ambience is not to stiff, the Opa! is addictive! I can feel Mamma mia--- how I see the Greeks in the movies, jolly and enthusiastic was all felt at Cyma! Plus nice conversation still makes the food alot better!--- Thanks Anton and Vince!

Cyma (Trito Cyma Greek Estiatorio Corp.)

Ground Floor, Greenbelt 2

Esperanza Street, Ayala Avenue, Makati City

Tel. no.: 02 729 48 37

Updated: 5845 Cheese Dish

2009-12-14T18:31:00.000-08:00

Will update later with pictures and info.

The Philippines Takes on India for a Culinary Record on December 14 at the Big Dome with the Biggest Holiday Feast in Pinoy History!

Let's make culinary history together on December 14, Monday, 3:30pm at the Araneta Coliseum as mothers, culinary students, housewives, chefs and celebrities unite to break the world record for d most number of cheese-based dishes on display, in a single day.

Our target: 5,000 unique cheese-based dishes under one roof!

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Pinoys Gather for a Yummy and Inspiringly Cheesy Christmas

You only need to put food and pride together to see how cheesy Pinoys can get.

Through a project which aims to make a delicious and inspiring Christmas after the devastation brought by Ondoy and Pepeng, Eden Cheese is spearheading the “YUMM - Your Ulam Mas Masarap” campaign, which plans to unite everyone in helping save Christmas for families who are still reeling from the challenges brought by these recent disasters.

In the said campaign, the brand is summoning the innate kitchen creativity of Pinoys to help make 5,000 cheese-inspired dishes to beat the previous Guinness World Record™ of "The Most Number Of Dishes On Display, In A Single Day” of 4,668 set by India in 2007 in one big event. Eden has taken this further with a twist of ingenuity by fusing cheese into each dish. Premier culinary school Magsaysay Institute of Hospitality and Culinary Arts (MIHCA) contributed most of the research and student manpower in the making of the event, with the added help of other schools such as Regina Carmeli, St. Paul College, Centro Escolar University, Emilio Aguinaldo College, La Consolacion College, and Arellano University.. Meanwhile, at Eden’s website, http://www.sarapngbuhay.com/, people are encouraged to sign up and share their cheese recipes.

“During these challenging times, it is important to remember not what we have lost but what we still have as a nation,” says Alex Tacderas, Category Marketing Manager for Cheese and Spoonables, Kraft Foods Philippines. “We hold in our hands the innate Filipino creativity and love for food which, when put together, can empower our pride for our country.”

And to further strengthen its cause, Eden is organizing the very first Keso de Gallo where Filipinos will use Eden cheese to creatively interpret the breadth of the country’s cuisine while providing a feast that will bring joy and delight to as many families as possible. In cooperation with ABS-CBN Foundation, people’s organizations, Local Government Units, and Filipinos all over the country, Eden will relive the Filipino tradition of Misa de Galo and bring more goodness to this post-Simbang Gabi feast. Nine mornings with nine featured dishes in town plazas of Bacolod City, Iloilo, Davao, Cagayan de Oro, Cebu City, Naga, Butuan City, Laoag and Pampanga will be highlighted, as Eden enhances the local traditional delicacies enjoyed during the holidays with the goodness of Eden cheese.

Known for its quality and wholesome taste, Eden has been a staple of every discerning foodie’s kitchen. From simple snacks to sophisticated main courses, Eden cheese products can be relied upon to deliver great tasting meals. A versatile ingredient which easily fits in a variety of local dishes, the use of Eden cheese products is as limitless as the imagination of its user. And in the hands of some pretty creative people from various culinary backgrounds, December 14, 2009 is going to be one red-letter day as all these people work with each other in landing the Philippines in the record books with the most number of cheese dishes.

Indeed, for a country that boasts of various culinary traditions from its 7,107 islands, there are a lot of things than can be done to inspire and cheesify the Filipino everyday.

About Kraft Foods

Kraft Foods (http://www.kraftfoodscompany.com/) makes today delicious in 150 countries around the globe. Our 100,000 Kraft Foodies work tirelessly to make delicious foods consumers can feel good about. From American brand icons like Kraft cheeses, dinners and dressings, Maxwell House coffees and Oscar Mayer meats, to global powerhouse brands like Oreo and LU biscuits, Philadelphia cream cheeses, Jacobs and Carte Noire coffees, Tang powdered beverages and Milka, Cote d'Or, Lacta and Toblerone chocolates, our brands deliver millions of smiles every day. Kraft Foods Inc. (NYSE: KFT) is the world’s second largest food company with annual revenues of $42 billion. The company is a member of the Dow Jones Industrial Average, Standard & Poor's 500, the Dow Jones Sustainability Index and Ethibel Sustainability Index.

To contribute your own cheesy recipes for the December 14 world record-breaking event, visit http://www.sarapngbuhay.com/

*Update:

5845 is the number of dishes prepared by Filipino chefs that beat the 4668 dish of India, in display in a single day, but we didn't settle just doing that, we added a twist of creating the 5000+ dish cheese inspired.

The dishes prepared were looking yummy, atleast some, other looks gross as they've been displayed for hours already.

The food display was prepared by MIHCA chefs.

The event was composed of contests: holiday feast and cheese carving, of which six schools competed in.

The Holiday Feast Table setting by Regina Carmeli.

This was by Emilio Aguinaldo College

Centro Escolar University's Holiday Feast

Looking yummy, I don't know what it was but it looks appetizing

by Centro Escolar University

Again, by Centro Escolar University

Chef Mia Yan, my sister's mentor chef at MIHCA, while judging for the best Holiday Feast

Chef Mia Manuel, owner Lolo Daddy's, a mentor chef also at MIHCA

All the judges, dining at Emilio Aguinaldo's Holiday Feast

Cheese carving by Arellano University

The winners (hmm, sorry, I forgot who won, I think it was Arellano and another one as champion)

Everybody was happy and it was chaotic so, I already forgot to take notes. But I think everybody is considered a winner breaking the record and ----

The event really put up a good twist, aside from the cheese inspiration, the event also has beneficiaries--- kids, victims of Ondoy and Pepeng. Kraft was able to bring out the best in the Filipinos--- creating good food and helping one another.

+My paparazzi self:

Before the actual event we were assisted to the waiting area, there were snacks by Pizza Hut.

I was dining on the same table with Chef Sau, Nancy and others, starstruck that I can't even ask them to pose for me. Lol. So I just settled to take my paparazzi shots, which I am more fond of, because it looks adventurous to take stolen shots. Lol.

Chef Nancy, doing some explanation about the titanum necklace.

The Secrets of the Masters session at my table. LOL

Anton of Our Awesome Planet.

By the way nice jingle! Sung by Sherin Regis.

Kaya nating gawin! Eden maraming pwedeng gawin.

*Did you know that Kraft started from a $65 capital and a cart?

Banapple

2009-12-13T16:36:00.000-08:00

2L Il Terrazzo, Tomas Morato corner Sct. Madrinan, South Triangle, Quezon City

After the photoshoot for Postura Clothing, I went to Il Terrazzo to meet Kathleen Kris, at Banapple. It is my first time to dine at Banapple (and at Il Terrazzio) and definitely not the last. The place was a cozy, and fit for tambay session but still not the coffee-shop-Starbucks-type of tambay, where you'll order just one coffee and you'll be forever seating there chit-chatting. You'll be ordering and ordering here, their cakes are nice, but bad for those who are dieting.

Pasta Trio Sausage PhP160.00+

My order was, Trio Sausage Pasta/ Pasta Trio Sausage, it was creamy and oh al dente. I am a bit confused though, because there wasn't any sausage in it, just meat, that looks crushed?! *maybe they followed Queen Victoria's request that the meat be hand chopped rather than being minced.

Nice pair with the Pan de Sal Pesto, to balance the salty-ness of the sauce. *Did you know that sausage is derived from the Latin word salsus which means something salted.

Then my date, ordered Hickory Smoked Beef, which I had a bite of. Hmm, it was good, nice play of sweetness and a little bit of sour taste, but not my kind of plate that day. The beef was tender enough for me not to chew ten times, it just flakes itself, and you can smell the barbeque. As for the smoking of the beef, I think it was not smoked in charcoal, (or not at all) but in the grill of their La Germania stove, better because *smoking produces polycyclic aromatic hydrocarbons which are known as carcinogens when eaten as part of a person's diet. And there's a specific type of wood that produces these toxins in big amounts--- Mesquite.

Hickory Smoked Beef PhP165.00

They have really big servings so I think the prices are reasonable.

Praline Banana Cream pie PhP85/slice and PhP630 for whole.

Their specialty were desserts, so I tried one of their pies--- Praline Banana Cream pie, the girl was suggesting Banoffee pie--- but I am finished eating Banoffees, had a bad experience with that pie (not from their selection, I will not mention the store). It was better, I think, because it doesn't have peanut butter, which causes allergens. I have one problem with the crust--- (Items are baked fresh everyday) I don't know maybe it's just me, but I don't like it that flat-flat and it looks wet, maybe because of the banana or the cream or too much butter, but it's not supposed be like that (I am comparing it to the blueberry cheesecake of Red Ribbon, the crust is still a little air-y, if you can imagine. It's not wet, the grahams are brown as if it was just placed there before you order them, but intact). That's all, but still a thumbs up for not being too sweet, and just letting the sweetness of the banana do its thing.

Selecta Creations: Pistachio & Cashew

2009-12-11T10:59:00.000-08:00

After getting depressed (don't ask me why) and not sleeping for days, the best way to eliminate--- gloomy-ness, is with your best friend ice-cream. It is said that when you eat ice-cream or something sweet, it creates a substance that cheers you up--- that's why you see people in movies eat chocolate or Haagen Danz, etc. after a break up.

I think with so many ice creams I have tasted, so far this is one of my favorite, from the category that includes nuts. I usually don't like nuts in my ice cream--- but this one, heavenly. Pistachio and cashew are love. You scoop a spoon full and then taste the sweetness of the ice cream and then bites the pistachio, little crunchy but not crunch-crunchy, you will taste its oil (sort of, salty taste, moldly feel), then you'll feel the love.

Sorry I kind of ate the pistachios on top, and left it like that (no pistachio visible just bits)

After loving the pistachio, got me curious about the nut, *did you know that--- yes, again--- the nut (before) was only for the blue bloods (royals), and rumored to be planted in Nebuchadnezzar's hanging garden. And pistachios are one of the two nuts mentioned in the Bible (almonds in the other one), Genesis 43:11 (See I told you love-- 4311 equals 143). LOL

Genesis 43:11 (New International Version)

11 Then their father Israel said to them, "If it must be, then do this: Put some of the best products of the land in your bags and take them down to the man as a gift—a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.

Diner

2009-12-08T17:05:00.000-08:00

Okay, here's the resto where the first two post are prepared, Diner at 1347 M. Adriatico Street, Malate, Manila, beside Barrio Fiesta. And you can reach them thru: 521 2716, 521 7884,and 400 9452.

*Did you know that first diners were wagons drawn by horse, and as times goes, diners evolve into pre-fabricated buildings built like a mobile home, narrow, that looks like trains, and now--- as you can see diners are not just for employees, it evolve into a new culture. Diners before serves quick food--- American, like the ones I posted.

Tasty Dumplings

2009-12-07T16:52:00.000-08:00

Tasty Dumpling's Fried Dumpling Rice at around PhP90.00 to PhP95.00 per set (Alzheimer's).

This is what I was looking for, crispy shell and soft veggie and pork filling. Compared to ErSao's Authentic Taiwanese Dumpling, Tasty's dumplings are tasty as it is (and can be or if you choose to) just eat it as it is or put the specially prepared sauce--- the one that looks like patis but not, it's fine. With ErSao, eating it alone, is like eating food for the sick--- no taste, not salty, no uhm, just soft.

ErSao's Fried Dumpling without rice cost PhP75.00.

So, if you are craving for good, tasty dumplings, go to Tasty Dumplings, in Binondo--- Ongpin (620 Ongpin St., Binondo) and Gandara, in Quezon City--- Banawe (583-585 N.S. Amorante Ave. cor. Banawe St., Quezon City), they also have the biggest (I think) pork chop I ever saw also at the same price range.

New year is just around the corner *did you know that it is tradition in China to eat dumplings during New Year(not that it's not eaten regularly) as it symbolizes riches or bring riches to those who eat them, because of its horseshoe shape. It's also stuffed (sometimes) with items that represent good omen, and once eaten, the one you got is believed to come true.

二嫂 ErSao Taiwanese Resto

2009-12-05T14:26:00.000-08:00

This one is at ErSao Banawe, the authentic Taiwanese restaurant, or so they say (I can’t judge, it’s Jim who can, he's from there) but I've never been to Taiwan, so let's just try.

Milk teas ranges from PhP35.00 to PhP50.00 depending on the flavor.

Milk teas became popular here (PH) around the year 1998/1999 with the emergence of top Asian franchise--- EasyWay and Quickly 快可立. Being a tropical country and having summers that are super hot made milk teas, a winner here--- resulting to localization or creation of local brands--- Zagu, and another by Rico Yan, and same with the raise of pearl coolers offered by the local food chain: Greenwich, KFC, and I think Jollibee, too.

With ErSao's "authentic Taiwanese" claim, the milk tea passed it, nothing special just like Quickly (but Quickly is better for me, I'm looking for that smoothy feel), maybe this is the authentic preparation of the milk tea.

It's very confusing with what really is the right term to call it (it's different in every country but they all call it milk tea?!). HK- style milk teas when translated into Chinese writing turns out to be 奶茶 or nai cha, the black tea with milk. While in Taiwan they call it milk tea or bubble tea or the more popular Pearl Milk Tea 珍珠奶茶 (zhen zhu nai cha; is a variant of bubble tea but because of its popularity it just became a common noun to pertain to bubble tea).

I think it is partly a healthy drink, it's tea plus other good stuff like milk and if the put natural sweetners like fruits (some puts fruits in their preparation), it's a go good supplement, unlike softdrinks.

Okay time for the milk/bubble tea trivia *did you know that the original sago in milk teas are white? or 粉圓 (fenyuan), that's why they are called pearl milk tea--- resembles pearls. And the traditional local version of milk tea is our famous and inexpensive Sago't Gulaman.

Now moving with the other Taiwanese dishes, let's just move with the trivia about this, 'cause I didn't try this one (it's Jim's bowl). And oh, another thing about Chinese restos putting or dumping vetsin in the food (in all the food) it's not true, maybe it is but ask Ajinomoto (MSG) is good--- in moderation.

*Did you know that there are two versions of the beef noodle soup (in Taiwan, China and HK)--- the inexpensive (牛肉湯麵, beef soup noodles, one will be given a noodles in beef broth only with no meat) and expensive (牛肉湯, beef soup, with beef and its broth but with out the noodles), so don't forget to order both, LOL.

Fried Dumplings (鍋貼; guo tie) at ErSao doesn't look like the one from the menu. LOL. Anyhow, I will be fair maybe it's just not their specialty. I don't like their wrapper. Dumplings (餃子; jiao zi) are my most favorite dimsum (點心; dian xin), so I am really very particular with it.

*Did you know that dumplings are said (specially guo tie) to be exceptionally good for the soul. But ironically there's a movie about dumplings (gruesome) stuffed with fetus meat--- that erupts your soul but makes you beautiful and younger. The movie is entitled Dumplings.

The GFAPY badminton gang ate and left nothing. LOL

Spaghetti Up and Down

2009-12-05T02:41:00.000-08:00

Skywalker's Bolognese: Spaghetti with Bolognese Sauce. PhP155.00

Spaghettis are staple merienda treat for kids, and kids at heart--- hmm atleast that homemade spaghetti with the sauce from the tetra, or that one from Jollibee or McDo. Not everybody would love the Italian sauce, because it's herb-y and sour-y at first bite. This one is a spaghetti bolognese, originally from Bologna, Italy, but adapted and mixed with local flavors--- to please the local palates. This can be served with other pastas, but the Diner chose a regular spaghetti pasta.

I don't know but everytime I eat spaghetti, it's just non-stop, until I get bundat--- I can eat 3 to 4 servings of whole plate spaghetti (or any pasta dish for that matter). Hmm. This I know *that spaghetti pasta before was stuffed with meat and spicies, and called in Sicily as "Vermicelli" which translates to "thin worms". It was not until 1154 that spaghetti existed in Italy.--- And back then it was only the upper class that could feast on this delectable dish.

We have a version similar to the spaghetti bolognese of the west--- 炸醬麵 or Zha Jiang Mian.

Pancakes at Diner

2009-12-03T10:51:00.000-08:00

Pancake Drama: Classic pancakes with fruit and served with mapple butter. PhP116.00

These pancakes are obviously American inspired, (well, most of pancakes in the Philippines are liked these) the most common we can see in the market, where number of food processing companies offer quick or ready mix, one-step cooking and the most common breakfast aside from the local Pan de Sal.

Made from egg, flour and milk, prepared flat on a frying pan, and just wait for it to be a little bit golden in color and viola! you have yourself a cake--- pancake. Maybe this is a fastest cake to prepared next to the refrigerator cake?!.

*Did you know that pancakes have a celebrated tradition of eating? In Canada, United Kingdom, Ireland and Australia, it is traditionally eaten before Ash Wednesday (Shroved Tuesday)--- or the Pancake Tuesday. And in Newfoundland, they place items that will foretell their future? Weird.

*Note: Photos again by my sister.

Healthy Diet

2009-12-02T11:51:00.000-08:00

Top Chef Salad: Iceberg Lettuce, Ham, Cheese and eggs served with a choice of dressing:

Ranch or Thousand Island or Vinaigrette. PhP180.00

still at the Diner Adriatico, Malate

Well, here's a healthy treat for the people watching their diet. Salads are good for those who need greens and fibers. Little bits of meat wouldn't hurt, so you can throw in, in your salad some of that bacon or ham, or chicken and tuna.

Blanching cooks the veggies a little bit (and also kill some bacterias) and makes it look and bites fresh.

* Did you know that the first (Caesar) salad was made in Mexico, and not in the Roman Empire, LOL, and Caesar Cardini prepared it, not Julius?

*Note: Placed the wrong stamp--- this was taken by my sister.

Breakfast Waffles

2009-12-01T09:58:00.000-08:00

Cinema Waffles: Golden waffle with fruits and served with maple butter. PhP125.00

Waffles with fruits, is a perfect way to start your mornings. A little carbo for that energy you need plus vitamin Cs from the fruits, to help you fight the viruses lurking around, specially in the MRTs and LRTs.

This waffles are available at Diner's Adriatico, Malate beside Barrio Fiesta.

*Did you know that Lincoln and Kennedy's wives ate waffle on the morning of their husband's assassinations?

*Note: Placed in the wrong stamp--- this was taken by my sister.