tag:blogger.com,1999:blog-105203802024-03-14T23:30:24.605+08:00SINGLE EXITChoose a passion. Start with food.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-10520380.post-71472834416074524492009-04-23T19:21:00.002+08:002009-04-23T19:29:43.565+08:00Business IdeasAside from Food, Glorious, Food, one of my passions is business ideation, especially start ups. Here are some of my favorite sources:<br /><br /><ul><li><a href="http://www.fastcompany.com/">FastCompany</a> - Rediscovered this and loving every article. Very good design and technology features. It's Fast Company magazine's website.<br /></li><li><a href="http://springwise.com/">Springwise</a> - Generously shares business ideas and trends happening all over the world through features of actual operational businesses.</li><li><a href="http://www.coolhunting.com/">Cool Hunting</a> - Shows how luxury can be done.</li></ul>Aaah. Someday.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com4tag:blogger.com,1999:blog-10520380.post-7215993099527023002009-02-06T12:03:00.003+08:002009-02-06T12:10:09.595+08:00Protect the One You Love<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-j_xIYW2cyQdcMTHdHqn_Lk0FIO-tMoDpTi7CL1ZAJoRS8XMXbwW2Ej7Lzb4vK_b99PpxzFFxM7X_mXhzce_3TAJf2wAePG5jJcV2N6t0DZ0Dr8RAeQxm1fiFXD9X872tdiC/s1600-h/Cheese+Paper.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-j_xIYW2cyQdcMTHdHqn_Lk0FIO-tMoDpTi7CL1ZAJoRS8XMXbwW2Ej7Lzb4vK_b99PpxzFFxM7X_mXhzce_3TAJf2wAePG5jJcV2N6t0DZ0Dr8RAeQxm1fiFXD9X872tdiC/s320/Cheese+Paper.gif" alt="" id="BLOGGER_PHOTO_ID_5299531102906001826" border="0" /></a>Saw this on the website, while drooling over the cheeses of <a href="http://www.cowgirlcreamery.com/index.html">Cowgirl Creamery</a>. I wish we had this in Manila. Makes cheese leftovers still tasty and attractive even after the nice packaging has been thrown away.<br /><img src="file:///C:/DOCUME%7E1/LimPS/LOCALS%7E1/Temp/moz-screenshot-2.jpg" alt="" />Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-91625742206860051032009-02-02T13:47:00.005+08:002009-02-02T13:56:25.095+08:00Love Bacon, Sausage, or Both?I'm not fond of bacon nor sausage, but when presented in a certain way. How can you resist? Imagine, seeing the bacon from this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHLCSjijQIsf3XaxcsgpB-wWHoeiXHo_lrZzZ8cQI2dYUu17QXpK4x-k6pgIkfuEXohqBmYYJzWP2ydqd1o1rNJzvBlJCwho-xL-WDKoJChTQiteyorEFwn97XVPhmU3g7zU-/s1600-h/BBQbacon-5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHLCSjijQIsf3XaxcsgpB-wWHoeiXHo_lrZzZ8cQI2dYUu17QXpK4x-k6pgIkfuEXohqBmYYJzWP2ydqd1o1rNJzvBlJCwho-xL-WDKoJChTQiteyorEFwn97XVPhmU3g7zU-/s320/BBQbacon-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5298073129334621106" border="0" /></a>to this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Zhuodj10HQj0w-HvJm014Zmyhfy_d1qdLAS2Zifxz6xGb7C3uAuS9BV9bzJoS-vJNI7CWSB461d-zw2uEkisxKEoA9qAvrwvOihM_ZeSJc8LrGSEDT1SoixQNwuSlopzhzWI/s1600-h/BBQbacon-8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Zhuodj10HQj0w-HvJm014Zmyhfy_d1qdLAS2Zifxz6xGb7C3uAuS9BV9bzJoS-vJNI7CWSB461d-zw2uEkisxKEoA9qAvrwvOihM_ZeSJc8LrGSEDT1SoixQNwuSlopzhzWI/s320/BBQbacon-8.jpg" alt="" id="BLOGGER_PHOTO_ID_5298073311395575346" border="0" /></a><br />to finally this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG37-Wbykfo1_Jw00iBCG8i7odaRR2mgGuCeyLs0fvivKTJujxGWMaYZVlB8FjOt3nYwDiDF8ow18CLtfS6P8T-Y7_4VG-KmbX5iiAp_-UWOwAYyBLudUegtMzlRMpAKGhZI3/s1600-h/BBQbacon-12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG37-Wbykfo1_Jw00iBCG8i7odaRR2mgGuCeyLs0fvivKTJujxGWMaYZVlB8FjOt3nYwDiDF8ow18CLtfS6P8T-Y7_4VG-KmbX5iiAp_-UWOwAYyBLudUegtMzlRMpAKGhZI3/s320/BBQbacon-12.jpg" alt="" id="BLOGGER_PHOTO_ID_5298073468734569490" border="0" /></a><br />Want to make some? Click <a href="http://www.bbqaddicts.com/bacon-explosion.html">here</a>. The recipe's free. This is a project born out of a passion for barbecue. Invite me over if you get to cook this!Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com32tag:blogger.com,1999:blog-10520380.post-23262712737400185612009-01-23T04:17:00.002+08:002009-01-23T04:22:41.547+08:00The Worst Can Really Bring Out the BESTEven when the going gets tough, never give up on yourself.<br /><object height="295" width="480"><param name="movie" value="http://www.youtube.com/v/ino6sVc6-ug&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/ino6sVc6-ug&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object><br /><br />Can't wait for Coke's "Open Happiness" campaign. Just like past Coke ads, I'm crossing my fingers that it will put a smile on our faces and our hearts.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com2tag:blogger.com,1999:blog-10520380.post-48048178956208501462009-01-22T03:33:00.003+08:002009-01-22T03:37:55.915+08:00Jesus, It's Chocolate?I love Jesus and I love chocolate, but this puts that love into another level. Would you eat this?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStnF7qO9gzrp4iWR9nN7Y864eQpTOU9SbD0M_oBWWY-z4BzRXLPU84RX3JUYb1AB2isUXvONiqJkLwcSwGF0i2bIXs9hHAEREmh3yRvRFm54v7rGV7Cc7srVO8eKZLol2dBVU/s1600-h/21budd_190.jpg"><img id="BLOGGER_PHOTO_ID_5293833046285046386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 190px; CURSOR: hand; HEIGHT: 285px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStnF7qO9gzrp4iWR9nN7Y864eQpTOU9SbD0M_oBWWY-z4BzRXLPU84RX3JUYb1AB2isUXvONiqJkLwcSwGF0i2bIXs9hHAEREmh3yRvRFm54v7rGV7Cc7srVO8eKZLol2dBVU/s320/21budd_190.jpg" border="0" /></a> Photo by Marilynn K. Yee/The New York Times. <a href="http://www.nytimes.com/2009/01/21/dining/21budd.html?emc=tnt&tntemail1=y">Read more.</a><br /><div> </div><br /><div></div><br /><div></div>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-36329724450199004332009-01-22T01:40:00.003+08:002009-01-22T02:26:07.952+08:00Liquid Nitrogen, Anyone?I've long been a secret fan of Ferran Adria. I have never tasted any of his cooking nor bought any of his books, but just reading about his creations is enough to make you admire, research about, and just be inspired by the guy.<br /><br />Imagine using liquid nitrogen to "cook" your food. Nitrogen is usually used to make sodas and ice cream, so this is edible. But what's amazing about Ferran is using this old ingredient to do something new --- where one usually uses it to freeze, he uses it to heat (Example: One bakes a batter to make a sponge cake. In this case, Ferran freezes the batter to bake the sponge cake. Isn't it just like heating it, but in a different way?).<br /><br />Check it out on YouTube at <a href="mailto:Authors@Google">Authors@Google</a>. Quite long, but really worth the download. The techniques show up at the 30 minute and above mark.<br /><br /><object height="295" width="480"><param name="movie" value="http://www.youtube.com/v/pTuSZHO3GU8&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/pTuSZHO3GU8&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com2tag:blogger.com,1999:blog-10520380.post-81760173425553985792008-07-31T18:17:00.002+08:002008-07-31T18:20:55.954+08:00Writing About Food ... In Another BlogWrote about this place I found along Katipunan in a friend's blog. I used to contribute to this blog regularly. Just in case you want to check it out, click <a href="http://tableforthreeplease.blogspot.com/2008/07/katips-kuisine-bread-in-new-light.html">here</a>. Enjoy!Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com2tag:blogger.com,1999:blog-10520380.post-85373008762184795472008-04-03T15:05:00.003+08:002008-04-03T15:46:51.611+08:00An Awful Chocolate Experience : (I have been postponing satisfying my chocolate fix for 4 days now. It was not an easy feat as people around me had to suffer and witness my rarely seen b***hy side. So I decided to end everyone's suffering (including mine!) by walking to nearby Serendra to buy some yummy Mary Grace brownies.<br /><br />I don't know what came over me to make me turn my back on the Mary Grace cafe and entered Cacao instead. Since it opened, I have been inside the Cacao store (same owner as Candy Corner) for 5 times (excluding today's visit) and have never been enticed to buy any of their stuff, especially upon finding out that the store just buys the chocolates from the US and repacks them here.<br /><br />Today, I decided to give them a chance.<br /><br />Upon entering the store, I was greeted with the smell of manufactured chocolate that are not expired, but no longer taste the way they should taste like (Years of experience of buying chocolates in the supermarket have honed my sense of smell on this.). I chided myself for being a snob and promised myself that I will buy from them today, no matter what.<br /><br />I take a look at the wide selection which did not excite me at all. I should've taken that as an omen, but I wanted to keep my promise. So, I just asked the overeager salesladies for their recommendations and their bestsellers. With much trepidation, I listened to them and got a piece of:<br /><ul><li>Milk Chocolate Truffle</li><li>Dark Chocolate Cherry</li><li>Milk Chocolate Cashew Pattie</li><li>Milk Chocolate Caramel</li></ul>I paid Php200++ and walked back to the office to eat my chocolates.<br /><br />I took a bite of the Dark Chocolate Cherry. I was saddened.<br />I took a bite of the Milk Chocolate Truffle. I was shocked.<br />I took a bite of the Milk Chocolate Pattie. I felt like how I felt when I receive bad news --- sick in the stomach.<br />I took a bite of the Milk Chocolate Caramel.<br /><br />I broke down and cried. : (<br /><br />I'm not kidding. You have to understand that I take my chocolates seriously. I'm not a snob who only wants dark chocolate or gourmet chocolates. I am equally happy eating the fresh Lindt truffles in Geneva as well as eating a newly delivered box of Curly Tops.<br /><br />But the chocolates in Cacao were just AWFUL.<br /><br />And I had to take these awful products after 4 days of suppressing my chocolate cravings.<br /><br />I was in no mood to go back under the heat to return the chocolate I bought from Cacao today. I just threw them in the trash can and made a new promise to myself --- to listen to my senses, especially when there are strong signals NOT to eat chocolates.<br /><br />Now I understand why the <a href="http://query.nytimes.com/gst/fullpage.html?res=9B00E0DA1138F936A3575AC0A9659C8B63">French</a>, <a href="http://www.cnn.com/2003/WORLD/europe/01/16/chocolate.war/">Spaniards, and Italians</a> fought the chocolate battle in the European Union for years, defending what is worthy to be called chocolate. It is just too upsetting to give business to people who claim to sell chocolate, but actually sell garbage, and they just get away with it.<br /><br />Sadness. : (<br /><br /><span style="color: rgb(153, 102, 51); font-style: italic;">Cacao</span><br /><span style="color: rgb(153, 102, 51); font-style: italic;">Serendra, Fort Bonifacio</span><br /><span style="color: rgb(153, 102, 51); font-style: italic;">(You wouldn't really want to go there. Believe me. : ( )</span>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com8tag:blogger.com,1999:blog-10520380.post-85066983124232045852008-02-20T14:36:00.022+08:002008-12-11T21:43:13.501+08:00Gaudilicious<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA67t6L6K9-kLRQzbTCyOT6fr_JYc52kvTK48SHsP286ZMOgenkf8kM95jEsFaapH71eFvo9FWZQABgx4vsE94iXtRssUgQ-ZAeEV3KwLeZOqLHDFQhwQhevlzACbnzOmoHZj/s1600-h/DSC05678.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA67t6L6K9-kLRQzbTCyOT6fr_JYc52kvTK48SHsP286ZMOgenkf8kM95jEsFaapH71eFvo9FWZQABgx4vsE94iXtRssUgQ-ZAeEV3KwLeZOqLHDFQhwQhevlzACbnzOmoHZj/s320/DSC05678.JPG" alt="" id="BLOGGER_PHOTO_ID_5168967124277532370" border="0" /></a><br />It was my friend Chikky who couldn't stop raving about the steak in Gaudi. I got curious because it seems strange that the most delicious dish in this Spanish resto would be the steak. When I got to try it, I got hooked. I'm not too fond of steak, but this one left a lasting impression both in my tastebud memory.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN04TNvRZeAtGxo12l2apOMpLTT7HzhxIRgltNlCMvbv84IpU4nyibEUXTPsoYZoJWOwPLmy-KIb5BW-qHu2-3KLerFcOH9y3qdPhOLbx202iBqrprEWHijc7RatSZURuVJIft/s1600-h/DSC05657.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN04TNvRZeAtGxo12l2apOMpLTT7HzhxIRgltNlCMvbv84IpU4nyibEUXTPsoYZoJWOwPLmy-KIb5BW-qHu2-3KLerFcOH9y3qdPhOLbx202iBqrprEWHijc7RatSZURuVJIft/s200/DSC05657.JPG" alt="" id="BLOGGER_PHOTO_ID_5168970173704312562" border="0" /></a>Almost 5 months after, I had another chance to go to Gaudi again. This time, I was with someone who was a real steak lover. I wanted to see if this steak would impress him.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP8l_ukU2jA_1oAzj30Uiyx0AZSn3Nih2rBYwleWcLBsPb15sKx0DVGRm20vxMnEdtjnO1yE3zNp2nr9BQqlbvSvCbZjuQlEkmaLNIaENGj9QBXUlSiug3bQp7Rq-u0US0b54/s1600-h/DSC05676.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP8l_ukU2jA_1oAzj30Uiyx0AZSn3Nih2rBYwleWcLBsPb15sKx0DVGRm20vxMnEdtjnO1yE3zNp2nr9BQqlbvSvCbZjuQlEkmaLNIaENGj9QBXUlSiug3bQp7Rq-u0US0b54/s200/DSC05676.JPG" alt="" id="BLOGGER_PHOTO_ID_5168970388452677378" border="0" /></a><br /><br />Lea, the waitress, shows us the meat sizes available. The smallest one was at 620g. Kind of heavy, but manageable. As we wait for our steak to be prepared, I tell Dex that he should try the<a href="http://www.rachaelraymag.com/about-rachael/rachael-isms/article.html"> EVOO</a> that comes with the bread. So far, it's the best I've tried in any resto that serves it with bread. I now finally understand why Italians can eat their bread just with this, even minus my favorite Balsamic Vinegar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw1xOzl-GUL325LsIStP0a86EtfbEIKrf93JjwZIu4IctFaGrDYPppkesNhdpARnfBG6gxW89ipOHfJjD4U0NjkNnoOlKdd8noif-GhWxf1FVlWd46abx9G4HIyCFZUvK1eKK/s1600-h/DSC05667.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 75px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw1xOzl-GUL325LsIStP0a86EtfbEIKrf93JjwZIu4IctFaGrDYPppkesNhdpARnfBG6gxW89ipOHfJjD4U0NjkNnoOlKdd8noif-GhWxf1FVlWd46abx9G4HIyCFZUvK1eKK/s200/DSC05667.JPG" alt="" id="BLOGGER_PHOTO_ID_5168972166569137970" border="0" /></a>Next comes the <span style="font-weight: bold;">Purrusalda (Potato Leek Soup, Php140.18) </span>that I wasn't really too keen on ordering, but Dex had to have his soup and this is what he chose.<br /><br />To me, it tasted like Gerber. Hmm... I think Gerber's better.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNsaTippIZKbkdQMlyqYKDA_q7-MYP42JTY2s3Hx8yN-GtH6cpGy-5yKwr2U3f3g9QqNDvqTt-6PixXDIeE3Xi5uxcmvTcPx5ZQLpuKC0-hUTNv6RoiBxC6NGrHox3RBKNcLB/s1600-h/DSC05664.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 77px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNsaTippIZKbkdQMlyqYKDA_q7-MYP42JTY2s3Hx8yN-GtH6cpGy-5yKwr2U3f3g9QqNDvqTt-6PixXDIeE3Xi5uxcmvTcPx5ZQLpuKC0-hUTNv6RoiBxC6NGrHox3RBKNcLB/s200/DSC05664.JPG" alt="" id="BLOGGER_PHOTO_ID_5168975830176241538" border="0" /></a>We now moved on to 1 of the house favorites, the <span style="font-weight: bold;">Surtido 8 P Calientes (Php240.18) </span>which is a sampler of 8 kinds of their hot appetizers. Out of 8, I liked 3 of the appetizers: their version of baked tahong, the deep fried breaded mozarella, and The Fried Lumpia.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfKtkgXKIvMLa1ke5mcXqyw704w3R3GnbwqhkN9hKMWM7UEy_umR7lysGCcxFJb4fCP_k-x9Yvty8Etya-6L5GxeKM4J9v0hm-rOpQN7Yz5u7L1fjrczBXChyphenhyphenIQg7e-aUYFX9/s1600-h/DSC05665.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfKtkgXKIvMLa1ke5mcXqyw704w3R3GnbwqhkN9hKMWM7UEy_umR7lysGCcxFJb4fCP_k-x9Yvty8Etya-6L5GxeKM4J9v0hm-rOpQN7Yz5u7L1fjrczBXChyphenhyphenIQg7e-aUYFX9/s320/DSC05665.JPG" alt="" id="BLOGGER_PHOTO_ID_5168971784317048610" border="0" /></a>THIS WAS OH SOOOOO SOOOO DELIIIICCCCIOOOOUUUUS. I cannot believe that I would like Fried Lumpia. Fried Lumpia is something I can eat, but can never, ever love, but Gaudi's version captivated my heart and my tastebuds. Note that this was something to order again. Alone. To be enjoyed in its solitary glory. No other tummy fillers to take space in my tummy. Gaudi's Fried Lumpia (This is not the real name of the dish. I forget the real name, but just ask the waitress. They know it.) is juicy (not oily!) and very flavorful chorizo enveloped in their version of a lumpia wrapper. The chorizo is not your typical chorizo where you feel like eating longganisa. This is almost as soft as sausage. Upon biting into this, expect a very meaty taste with subdued spices that progresses into tastiness specked with just the slightest hint of fish to give your tastebuds a kick just before you swallow it. There were only 2 pieces in the sampler plate and I was so tempted to plead with Dex to part with his share. I decided otherwise. The pleasure of eating this was too much to keep to myself.<br /><br />Upon tasting it, Dex says, "It's okay. It's chorizo."<br /><br />Hmm...this guy must not be having the typical chorizo I get. Mental note: must ask him or his mom or his dad to give me their chorizo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRWYvUsvmGlhV5okhurrv7GGDVYVbZjtEJiQAoGLUGyNKQr529mv4XdcPSCiGkbOYMODWqqD-8xxrBtpCSXR4H6ykrn5RHYCKLKwJvxFRkXXny2d_7RPz3asvolxhjf_OC6fs/s1600-h/DSC05672.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 66px; height: 89px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRWYvUsvmGlhV5okhurrv7GGDVYVbZjtEJiQAoGLUGyNKQr529mv4XdcPSCiGkbOYMODWqqD-8xxrBtpCSXR4H6ykrn5RHYCKLKwJvxFRkXXny2d_7RPz3asvolxhjf_OC6fs/s200/DSC05672.JPG" alt="" id="BLOGGER_PHOTO_ID_5168973626858018658" border="0" /></a>Next comes the <span style="font-weight: bold;">Ensalada Gaudi (Php194.64)</span> that Lea recommends. Hohum for me, but Dexter really really liked it! We are just not connecting tonight. He says that he likes it because it's not as sour as the other vinaigrette-laden salads he usually dislikes. On my end, I was unhappy because I found the vinaigrette too sour yet insipid. It tasted like a bland version of Almon Marina's Salad Nicoise.Now comes the reason we're here.<br /><br />Gaudi's Steak. The<span style="font-weight: bold;"> Chuleton Villagodio (Php1,519 for 620g)</span>. Oooooh. Just too good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcqGn7_aJoPlaFs6b0qxInKuNEuI3FJP3BT7rzKTOFx3UtM_QNhuqtuxA-bSywU4pjW5-N8sIpm014RoNOXPVrZN8QlhegNcXGGARifzsPFyquBgzu_89P6I44EzAOt4RApoU/s1600-h/DSC05674.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcqGn7_aJoPlaFs6b0qxInKuNEuI3FJP3BT7rzKTOFx3UtM_QNhuqtuxA-bSywU4pjW5-N8sIpm014RoNOXPVrZN8QlhegNcXGGARifzsPFyquBgzu_89P6I44EzAOt4RApoU/s320/DSC05674.JPG" alt="" id="BLOGGER_PHOTO_ID_5168973029857564498" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWtR70DdtVzyLRMC1Z_ceeC24h-3AM_EKUsN6VP9TL-l6GF1aqE1bNnSIZ7Hm4E3kx_C9s7KE3erU2XbSBRInEjmE7hfJ5mNOu9hWS3ASGjBsx0LtMxCeEgBE9pZB2XX7BKQB/s1600-h/DSC05670.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWtR70DdtVzyLRMC1Z_ceeC24h-3AM_EKUsN6VP9TL-l6GF1aqE1bNnSIZ7Hm4E3kx_C9s7KE3erU2XbSBRInEjmE7hfJ5mNOu9hWS3ASGjBsx0LtMxCeEgBE9pZB2XX7BKQB/s200/DSC05670.JPG" alt="" id="BLOGGER_PHOTO_ID_5168972501576587074" border="0" /></a>The raw meat we chose was served raw and sliced on a plate together with a mounted plate with a burner underneath. You or your Lea get to cook your steak. I really like this idea for 2 reasons: (1) Dex gets to have his steak medium cooked and I get to have my rare to medium rare share without having to order separately; (2) I get to eat my steak hot, cooking it only when I am about to eat.<br /><br />Having good quality, good marbling, and juiciness in a steak are givens when you order a steak. So I don't need to make those checklists for this steak. What makes this wonderful are the rock salt crystals that are laid on the cooking plate which makes contact between the meat and the salt inevitable. This results to each steak bite of delightful texture, more juiciness, and meaty goodness spiked with salt, almost the same way as the tartness of sour cream would spike up your chips. Oooh. I bite, chew a bit, savor a lot, and shiver in delight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpxoyhzA6Wv8I2XExFcIxBo4eVthtFQuvzd03TL5qflEpYtyZVVNGvYr4T0MYbstIVfRjW0c5nHpO8eRhPQ_TXHFQGqndSasxgqSrQuDSURwNo-XhnbOVFT9L-Pr5SuJGojGl/s1600-h/DSC05673.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 91px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpxoyhzA6Wv8I2XExFcIxBo4eVthtFQuvzd03TL5qflEpYtyZVVNGvYr4T0MYbstIVfRjW0c5nHpO8eRhPQ_TXHFQGqndSasxgqSrQuDSURwNo-XhnbOVFT9L-Pr5SuJGojGl/s200/DSC05673.JPG" alt="" id="BLOGGER_PHOTO_ID_5168974116484290418" border="0" /></a>If you're big on condiments, Gaudi does not fail to complete your delicious steak experience. Our steak came with a siding of roasted bell pepper that provided a sweet break to the rich meaty goodness. The potato side dish also deserves mention and can probably even stand on its own. They know how to cook this one. The potato was tender and meaty and tasty! Yum!<br /><br />I am very satisfied. As for Dex the steak lover, "<span style="font-style: italic;">Masarap nga 'yan</span>. But then, steak is always good." Sigh.<br /><br />*All prices are VAT-inclusive, but do add 10% for Service Charge.<br /><br /><span style="color: rgb(153, 0, 0); font-style: italic;">Gaudi Restaurant</span><br /><span style="color: rgb(153, 0, 0); font-style: italic;">Serendra, McKinley Parkway</span><br /><span style="color: rgb(153, 0, 0); font-style: italic;">Taguig City</span><br /><span style="color: rgb(153, 0, 0); font-style: italic;">856-0473</span><br /><span style="font-style: italic; color: rgb(153, 0, 0);">They have another branch near the Greenbelt Cinema.</span>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com8tag:blogger.com,1999:blog-10520380.post-59023345045670199702008-01-29T15:54:00.001+08:002008-12-11T21:43:15.588+08:00I Thought It Was Just Good Enough.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidk9b1AD4a6R76DjXd0QmkpS-lW8q29uUl53naixgvrzw2yj78gIr454QPGTGug_8ZwmXypvYBDR-w3o60Q7tr62GyyAsalt9sBx2xScmgeBC5P15ejivhUZ_P2wj5pN2tivEN/s1600-h/DSC05208.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidk9b1AD4a6R76DjXd0QmkpS-lW8q29uUl53naixgvrzw2yj78gIr454QPGTGug_8ZwmXypvYBDR-w3o60Q7tr62GyyAsalt9sBx2xScmgeBC5P15ejivhUZ_P2wj5pN2tivEN/s320/DSC05208.JPG" alt="" id="BLOGGER_PHOTO_ID_5160804359690758418" border="0" /></a>"Ma'am, Try our Strawberry Shortcake. <span style="font-style: italic;">Isang</span> slice <span style="font-style: italic;">na lang yan</span>."<br />"<span style="font-style: italic;">Oo nga eh</span>. I'll think about it."<br />"<span style="font-style: italic;">Sige na</span>, Ma'am. <span style="font-style: italic;">Bihira lang kami may </span>Strawberry Shortcake <span style="font-style: italic;">kasi </span>special <span style="font-style: italic;">'yan</span>."<br />"<span style="font-style: italic;">Kasi bihira at</span> seasonal ang strawberry <span style="font-style: italic;">kaya bihira 'yan di ba</span>?"<br />"<span style="font-style: italic;">Ay oo nga naman</span>, Ma'am."<br /><br />So goes a conversation I recently had with the vendor in <a href="http://www.bizupatisserie.com/home.aspx">Bizu</a> Alabang Town Center. I just shake my head and laugh while the vendor sheepishly scratches his head. I order the cake together with Bizu's hot chocolate.<br /><br />The <span style="font-weight: bold;">Strawberry Shortcake (Php195 per slice)</span> is the kind I like. Not too sweet on the overall taste, but the freshness of the cream and the strawberries come out. The cake is fluffier than the usual dense shortcake and it feels very light on the tummy as I slowly melt each forkful in my mouth. Good, but not oh so good that I will crave for it, but good enough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDzxQypqX96UXNPG0pIEJOBHHp3wmWwRyxqDx2Km9jGhe0EjuLAzsuntury9fXiB64rzSac_spX11u6uVcqjjanH8Uf-74zLjiURmk8QFEBxZ8D3C-sg_dddY4KNTlFLFQBIB/s1600-h/DSC05211.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDzxQypqX96UXNPG0pIEJOBHHp3wmWwRyxqDx2Km9jGhe0EjuLAzsuntury9fXiB64rzSac_spX11u6uVcqjjanH8Uf-74zLjiURmk8QFEBxZ8D3C-sg_dddY4KNTlFLFQBIB/s320/DSC05211.JPG" alt="" id="BLOGGER_PHOTO_ID_5160805124194937122" border="0" /></a><br />I wash this down with Bizu's <span style="font-weight: bold;">Hot Chocolate Grande (Php160)</span>. It was okay. I still think Bizu's hot chocolate is overrated. Its thick consistency is appealing, but the body that I look for in chocolate is just not there. I am not so happy with my hot chocolate, but it is good enough.<br /><br />I was ready to call it a night, but Dex definitely was not. After drinking his capuccino (Php105), he calls the waiter and orders this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2huzyJwn3GieUP5n_097T_IjQ-tCEkwPke_bEXMvnh6u8FDdZxA7ckUiUl819HU60PbRGflyLESm_kW1WUnmuodyR2HLksw0_MKROQO2nM7IfdFRGCHuRt88vwkI3hh97nha/s1600-h/DSC05217.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2huzyJwn3GieUP5n_097T_IjQ-tCEkwPke_bEXMvnh6u8FDdZxA7ckUiUl819HU60PbRGflyLESm_kW1WUnmuodyR2HLksw0_MKROQO2nM7IfdFRGCHuRt88vwkI3hh97nha/s320/DSC05217.JPG" alt="" id="BLOGGER_PHOTO_ID_5160806575893883186" border="0" /></a>Which came out looking like this (A spoonful less from each since I forgot to tell Dex I would be taking its picture after all.):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKhDivvgff0hc9s9QbAfPhqzmwJPSH1uGNNy9o_Zi6Q25puTpyofa2rbx6G9D6fWSEN33q4sd2CqROVIR4_gunQ4mO74snVLYzNeTjyy8TUsw2SELzHimav9KWlGheeESZBKv/s1600-h/DSC05216.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKhDivvgff0hc9s9QbAfPhqzmwJPSH1uGNNy9o_Zi6Q25puTpyofa2rbx6G9D6fWSEN33q4sd2CqROVIR4_gunQ4mO74snVLYzNeTjyy8TUsw2SELzHimav9KWlGheeESZBKv/s320/DSC05216.JPG" alt="" id="BLOGGER_PHOTO_ID_5160810020457654626" border="0" /></a>He tells me that this (<span style="font-weight: bold;">Chocolate Souffle with Madagascar Vanilla Sauce at Php285 per order</span>) is one of his favorites and, being the occasional food snob that I am, tries a spoonful with much skepticism (Prior to Dex taking a bite, the souffle was flat and looked more like a chocolate cake).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXXn0LhablFC-cP48CwwFqTtpQLSAYcnNRDKcpLO8a1m4xoOVfu-v-U4J5fVvwnRCqX1-gC_vomyhguOq8Pz-C-MPr510broIutaExlSe06DUucT7F1OVRuKeL-cb8z-BANpv/s1600-h/DSC05218.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXXn0LhablFC-cP48CwwFqTtpQLSAYcnNRDKcpLO8a1m4xoOVfu-v-U4J5fVvwnRCqX1-gC_vomyhguOq8Pz-C-MPr510broIutaExlSe06DUucT7F1OVRuKeL-cb8z-BANpv/s320/DSC05218.JPG" alt="" id="BLOGGER_PHOTO_ID_5160806936671136066" border="0" /></a><br />Okay. It was good enough.<br /><br />I take another bite, this time with the vanilla sauce, hey, hey, this was good! This time, I couldn't get enough. I really wouldn't call this a souffle, but this wasn't just a chocolate cake either. It had the chocolate taste that I so longed for (Think back to the days when homemade chocolate cakes tasted like homemade chocolate cakes.) --- rich, bittersweet, with a nutty note. And it had a subtle crust that added chewiness to the very moist albeit underbaked cake (Lava cake comes to mind.). Just to make sure you don't get satiated, pouring in a bit of the vanilla sauce in between bites deliciously cleanses your tastebuds, preparing you to crave for the next bite.<br /><br />"<span style="font-style: italic;">O, kala ko ba ayaw mo</span>," Dex teases me.<br />"Did I ever say that? Can I have more?"<br />I got to have the last bite.<br />This is what I call a HAPPY ENDING. : )<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LiR6N84ZWLOy12G1iQVivLOSoO7Fd04OeJWMIoujYLNBh89hqhXIpUvdNclyBLThOAbrVdFAKp8Wl7At8EsK_iEFHMGK4HzpbWLsmPGUFRHzTIsAxAD3RnFKa3NZgeC6X3t7/s1600-h/DSC05220.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LiR6N84ZWLOy12G1iQVivLOSoO7Fd04OeJWMIoujYLNBh89hqhXIpUvdNclyBLThOAbrVdFAKp8Wl7At8EsK_iEFHMGK4HzpbWLsmPGUFRHzTIsAxAD3RnFKa3NZgeC6X3t7/s320/DSC05220.JPG" alt="" id="BLOGGER_PHOTO_ID_5160807198664141138" border="0" /></a><span style="color: rgb(0, 0, 0);">*Prices are exclusive of 10% service charge.<br /><br /></span><span style="font-style: italic; color: rgb(204, 51, 204);">Bizu is in Ground Level, Corte de las Palmas, </span><span style="font-style: italic;"><span style="color: rgb(204, 51, 204);">Alabang Town Center. Phone numbers: +632 809-BIZU, +632 7721917, +632 7721918. Click </span><a style="color: rgb(204, 51, 204);" href="http://www.bizupatisserie.com/contact.aspx">here</a><span style="color: rgb(204, 51, 204);"> for the other branches.</span><br /></span>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com4tag:blogger.com,1999:blog-10520380.post-87568104459513703472008-01-25T16:49:00.000+08:002008-12-11T21:43:18.085+08:00Buying DVD can be delicious!It was really the call of buying DVD in Makati Cinema Square and getting to eat some fresh Jap food that made me go all the way to Pasong Tamo. I knew just the perfect lunch mate to bring along --- someone who loves films, food, and is available almost all of the time ("foodie <span style="font-style: italic;">kaladkarin</span>" comes to mind). Prior to meeting up with Migmig, I already informed him that I wanted to try out the specialized restos in Little Tokyo so he better decide if he wants sushi or noodles or some other Jap dish, but it had to be specific.<br /><br />Walking to Little Tokyo, Migmig tells me that he wants noodles or curry. I try to discourage him nicely by saying that curry is usually made from paste and not made fresh. I unintentionally distract him as we exchanged asking and explaining what paste was. This banter went on as we trudged along under the sun and were led to a small place that said "<span style="font-weight: bold;">Okonomi-yaki Restaurant</span>". Migmig asks what it was and I tell him that I think it's some kind of omelette. Migmig says "Game! As long as there's meat!". Yay! No noodles or curry!<br /><br />As we enter, we see Japanese-style tables on our right and a sushi bar format (No sushi here!) to our left. Migmig says, "I'm not taking off my shoes." Before I even get to ask what he's hiding in his shoes, the waitresses swiftly seat us and give us our menus.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7EVB62NmfoJ6zYa2536UNxiLqDAL7qDNYbesZrjxmFbZQKqb9Xro9XhHLVT2Fxar7m23-GxVZpNSd76fPtnCKWHcbjBryYcyqiDal5ZnVuEFpmzioEA8tRMi0Xh86M_2RSyK/s1600-h/DSC05154.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7EVB62NmfoJ6zYa2536UNxiLqDAL7qDNYbesZrjxmFbZQKqb9Xro9XhHLVT2Fxar7m23-GxVZpNSd76fPtnCKWHcbjBryYcyqiDal5ZnVuEFpmzioEA8tRMi0Xh86M_2RSyK/s320/DSC05154.JPG" alt="" id="BLOGGER_PHOTO_ID_5159342026405685282" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The menu says it all.</span></span><br /></div><br />Opening the front menu already corrected my omelette explanation. Seeing the cooks in action made me doubt if I was reading the English definition correctly (Yes, I stereotype a bit, but it's only because of my past experiences with Japanese-English translations. Migmig says, "<span style="font-style: italic;">Ang dami namang </span>cabbage <span style="font-style: italic;">niyan</span>. Cabbage and cabbage," then he quickly follows up with "<span style="font-style: italic;">Uy okay</span> <span style="font-style: italic;">yan. Tara</span>. Order <span style="font-style: italic;">na tayo</span>!" I am distracted with reading the menu because Migmig keeps saying "<span style="font-style: italic;">Okay 'to</span>!" "Wow! Chicken skin!" "O, what will we order <span style="font-style: italic;">na</span>?" alternately. I decide to hold back my laughter and concentrate. I choose the okonomi-yaki with pork, squid, shrimp, and egg. Migmig goes for the Soute Scallops. "Miss, <span style="font-style: italic;">ano ang ibig sabihin ng</span> soute?" I ask. She says, "Soute? <span style="font-style: italic;">Yung sino</span>-saute." Wow. Deep.<br /><br /><a href="http://en.wikipedia.org/wiki/Okonomiyaki">Okonomiyaki</a> (My research shows this word spelled without a dash, but the resto had a dash. It's really how you like it, I guess. : ) ) has been called Japanese pizza, but I think it really is only because of how it looks like and not how it tastes like (Can you imagine eating pizza with steamed rice?). Okonomi means "whatever you like" and yaki means to "grill".<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKODr9Ghlgj8n97T8fId6BNIe-j1HmNgDgn7Xy8SE0MD7rnEb-VLOXLxy7EfD83xkkcWslv1UvTujGE_n4AeCijhEqkaO_4UlpiqAeuV4OyUjE5mUMY5hlv-ZaIBbOMIWd3C3/s1600-h/DSC05155.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKODr9Ghlgj8n97T8fId6BNIe-j1HmNgDgn7Xy8SE0MD7rnEb-VLOXLxy7EfD83xkkcWslv1UvTujGE_n4AeCijhEqkaO_4UlpiqAeuV4OyUjE5mUMY5hlv-ZaIBbOMIWd3C3/s200/DSC05155.JPG" alt="" id="BLOGGER_PHOTO_ID_5159342395772872754" border="0" /></a>While waiting for our orders, I try to make a joke out of the word okonomiyaki. I shouldn't have told Migmig my plan because he told me, "It took you so long, Pam. You just lost the moment." Oh well. I look around and find so many cute curios. I know I am in Japanese territory when the interiors are peppered with cute character stuff and am watching a cute Japanese kid blinking and blinking her eyes to some Japanese music. None of which have a theme, save for all of them being Japanese.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZdOHFTSsoDfekOqQX_ohYhkugMoJB73NxMFfz0ehEF7E8Q01U1kwawUv5FR3ODGrxN0ffA6bPt0AZ-AQkLZ7fBuuydffKuJ6Ih72dEv8-3FrR8Sw2pI5TfnMoIZHEEwYVdFO/s1600-h/DSC05156.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZdOHFTSsoDfekOqQX_ohYhkugMoJB73NxMFfz0ehEF7E8Q01U1kwawUv5FR3ODGrxN0ffA6bPt0AZ-AQkLZ7fBuuydffKuJ6Ih72dEv8-3FrR8Sw2pI5TfnMoIZHEEwYVdFO/s200/DSC05156.JPG" alt="" id="BLOGGER_PHOTO_ID_5159342717895419970" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /> <br />Here comes performance time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4Zk6VluicanNFKy73CZSEInCi5I_Vg1ZddxV-dMJhpC5KzFHSe7_RUoMi4TPBOkndw63_-SO6r2KCHvUaJ9JGehrth_AtFAfmEDPzN2P5lgLYA93wt3AyhoqvzPyPaJDk9Ha/s1600-h/DSC05157.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4Zk6VluicanNFKy73CZSEInCi5I_Vg1ZddxV-dMJhpC5KzFHSe7_RUoMi4TPBOkndw63_-SO6r2KCHvUaJ9JGehrth_AtFAfmEDPzN2P5lgLYA93wt3AyhoqvzPyPaJDk9Ha/s320/DSC05157.JPG" alt="" id="BLOGGER_PHOTO_ID_5159352321442293842" border="0" /></a>I get hungry as I watch the cooks pour batter on the teppanyaki grill, then fill it up with cabbage, bacon, shrimp, squid, and egg. The grill smokes up and smelling the creamy fishy aroma, I knew we ordered the right thing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9FI1_fdD2vwuaRcKmJQfVsfZklhyIo008OzXMvR0t3tn6m5RZ1iStlZRebS-eZW67HBE6gOWYuQM7GxO0N7d1wnN5I3WpZqiC5ulbc5ywqcjpl1fNEdB0_z31Zn-zuFvZExg/s1600-h/DSC05162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9FI1_fdD2vwuaRcKmJQfVsfZklhyIo008OzXMvR0t3tn6m5RZ1iStlZRebS-eZW67HBE6gOWYuQM7GxO0N7d1wnN5I3WpZqiC5ulbc5ywqcjpl1fNEdB0_z31Zn-zuFvZExg/s320/DSC05162.JPG" alt="" id="BLOGGER_PHOTO_ID_5159352609205102690" border="0" /></a><br />The cook proceeds to cover the okonomi-yaki with a <span style="font-style: italic;">kaldero</span> (cauldron) top, reminding me of a game show. She goes through the same procedure as she creates another okonomi-yaki, this time with yakisoba. I wish we ordered that, too, but I promised myself not to overeat. Besides, we had another order (Soute Scallops), which, when being cooked, looked pathetically miniscule beside the large okonomi-yakis. I couldn't resist ribbing Migmig. "<span style="font-style: italic;">Parang ang konti ng order mo</span>. Hahaha!!!"<br /><br />The cook proceeds to uncover the okonomi-yaki and puts it on a pan that resembles the pans used for pan pizzas.<br /><br />Ah here comes the verdict.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuavjo2OC5mFPdv8PTAm3JGEov7a71IKJwPTMjqKtOMk0KhkGq39x64tlof7OP3WEpEblHufUHmMnJ7OJNBB2rwawxuoL4G-XTP9Y-pNedfa0Pve_uUwVigQK2ZhoQD1VbIMbm/s1600-h/DSC05164.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuavjo2OC5mFPdv8PTAm3JGEov7a71IKJwPTMjqKtOMk0KhkGq39x64tlof7OP3WEpEblHufUHmMnJ7OJNBB2rwawxuoL4G-XTP9Y-pNedfa0Pve_uUwVigQK2ZhoQD1VbIMbm/s320/DSC05164.JPG" alt="" id="BLOGGER_PHOTO_ID_5159355594207373442" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">Taste it to believe it!</span></span><br /></div><br />The first one served was the <span style="font-weight: bold;">Soute Scallop (Php258, 3 bigger than the usual scallop pieces) </span>that did not taste pathetic at all! They were grilled and salted to tastiness. These scallops were heavy duty and oh so delicious! Chewing each morsel had to be followed with the good quality rice (Thank God, the steaming white Japanese rice was perfect!) so as not to waste the overflowing tastiness of this dish. "Mmmmmmmmm," loudly declares Miguel in the small place where just a whisper can be heard. He offers to share the third piece, but I could see the joy in his eyes when I told him that he could have it all to himself.<br /><br />Next comes the okonomi-yaki. I forget the name given to our okonomi-yaki, but as previously mentioned, we ordered the one with <span style="font-weight: bold;">pork, shrimp, squid, and egg (Php385) plus a generous topping of bonito shaving (+Php35)</span>. It looks huge, but the moment I put a piece in my mouth, I knew we would finish it. It reminds me of the takoyaki of Samurai balls that I loved so much, but this one had a less fishy taste and had more bite into it. Each ingredient's taste was highlighted by a sauce that tasted like A1, but was less acidic. What A1 does to steak, this sauce does to everything else in it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbGgDq_nz2BgPNYRLYQkbYiB5_iVfaxVKWy2HfG_pMBLiMFsgqzpGp9acS85WRZPgsaai-tRpzi6T35eyh0qDRf81nQXr2QZackj5vYIl6EiLNOgxlcTBE4OZd_ZnR8x4szDC/s1600-h/DSC05168.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbGgDq_nz2BgPNYRLYQkbYiB5_iVfaxVKWy2HfG_pMBLiMFsgqzpGp9acS85WRZPgsaai-tRpzi6T35eyh0qDRf81nQXr2QZackj5vYIl6EiLNOgxlcTBE4OZd_ZnR8x4szDC/s320/DSC05168.JPG" alt="" id="BLOGGER_PHOTO_ID_5159355370869074034" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">The whole thing</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHtcd6GltS7hP7IaI0giGK11Z_wg7RWotN12_G1zLgZ8ujiOlXSUFAt20wfPMsxENvnOsdUXzeBNCrR_p8fflzcv6kNoYzUyRlZ1sKn9wgiSI4yr2MGKFJsJYKBBmqMz4wnYX/s1600-h/DSC05169.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHtcd6GltS7hP7IaI0giGK11Z_wg7RWotN12_G1zLgZ8ujiOlXSUFAt20wfPMsxENvnOsdUXzeBNCrR_p8fflzcv6kNoYzUyRlZ1sKn9wgiSI4yr2MGKFJsJYKBBmqMz4wnYX/s320/DSC05169.JPG" alt="" id="BLOGGER_PHOTO_ID_5159356075243710626" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">Wanted to show the layer, but...</span></span><br /></div><br />While I wonder if my tummy can hold more food, in comes Sharma.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzEXiGNG_u0aHfBxUxrrEym7G_F9FgeTUI0Fqblqsg8lLIlUaN7XYYi9N_YAeRXcEnXRT_z3FSifnYBjq5zquj7pb-jIjAizuXW_2Mh1YZvWqc4ZnnZi-Wk0nnel6dNiY6PqT/s1600-h/DSC05170.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzEXiGNG_u0aHfBxUxrrEym7G_F9FgeTUI0Fqblqsg8lLIlUaN7XYYi9N_YAeRXcEnXRT_z3FSifnYBjq5zquj7pb-jIjAizuXW_2Mh1YZvWqc4ZnnZi-Wk0nnel6dNiY6PqT/s320/DSC05170.JPG" alt="" id="BLOGGER_PHOTO_ID_5159355770301032594" border="0" /></a><br />I guess Migmig was thinking of the same thing because we both told her to order and we can all share. Yay! More to order. Being her gracious self, Sharma asks us what she should order instead of pushing for what she wants. Migmig encourages her to order the okonomi-yaki with yakisoba. He tries to push for the one with chicken skin, but Sharma chooses the <span style="font-weight: bold;">Modern Mix </span>which is okonomi-yaki with soba, pork, and egg <span style="font-weight: bold;">(Php248)</span>. The guy who looks like the owner asks Sharma something in Japanese, but backs off and translates in English "With mayonnaise?". "Yes." Guy who looks like the owner must've thought Sharma was Japanese. Can't blame him. Sharma had the most wonderful creamy skin and a pool of light brown eyes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2VrmE2Mf1Mz5CIP5A9kgset2ZXsilHuZIEWDBCBUThqCfd28azeNXEsUBKA_rzO0h5Wx9fYoaP3act4qWuPP4vvJEa8er1I-URaaSebkGSGeBdyVnlDCvlkAgBPDP07dup5x/s1600-h/DSC05171.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2VrmE2Mf1Mz5CIP5A9kgset2ZXsilHuZIEWDBCBUThqCfd28azeNXEsUBKA_rzO0h5Wx9fYoaP3act4qWuPP4vvJEa8er1I-URaaSebkGSGeBdyVnlDCvlkAgBPDP07dup5x/s320/DSC05171.JPG" alt="" id="BLOGGER_PHOTO_ID_5159356324351813810" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;"> Looks like spaghetti pizza!</span></span><br /></div><br />While Sharma tells us a story which gets us all heated up ("<span style="font-style: italic;">Gusto ba niya basagin ko itong baso sa noo niya</span>," exclaims Migmig in his jolly voice. If Migmig weren't a big guy, I'd think he was just kidding.), the Modern Mix is served. I am not a multi-tasker and I thought that I would have to finish hearing Sharma's story first before I could eat the next order. Call it a miracle, but I was able to eat the Modern Mix while still being very involved in the discussion. Yup, it was good and it didn't taste like the other order in spite of the similar ingredients, which in my books, was a good thing. I mean, how many can you order in one sitting if they all taste the same? One order may be good for the Japanese, but I'm PinoyChi in the company of friends (one of whom has an appetite that competes with mine). I must order variety. : )<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-ITIhRXWnK9ZzWquzLynlSXWmQ0pAvx_ftdSHLbxGL65l_4s0xrZscj9JhF8Bdys9I3YEe7mj3wgdc4ZL_znH-NE2qEmNEsit-cEjdjmm4TbbKmJur__p26518r14empaNEh/s1600-h/DSC05172.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-ITIhRXWnK9ZzWquzLynlSXWmQ0pAvx_ftdSHLbxGL65l_4s0xrZscj9JhF8Bdys9I3YEe7mj3wgdc4ZL_znH-NE2qEmNEsit-cEjdjmm4TbbKmJur__p26518r14empaNEh/s320/DSC05172.JPG" alt="" id="BLOGGER_PHOTO_ID_5159356496150505666" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">Juicy little devils, aren't they?</span></span><br /></div><br />The food was so satisfying that, for the first time, I did not mind being served fruit after a Japanese meal. It was a perfect ending to a very tasty and satisfying lunch and the refreshing <span style="font-weight: bold;">chilled bottled black oolong tea (Php50)</span>.<br /><br />We left the place with me thinking of when I should go there with Dex. Would tonight be too soon?<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9CxEf9S_uErIPJs8wFDCkDR8S7JF4mbXJUVDVeJAsntgFPRpoJmj1GvGYtxJhxP8G6OS1LMj7yhh2pWQCIUn6yKXPYlJm_EhYs6T7l8OVzQW01I9aYm7_mx4CRVRuv2l3tyO/s1600-h/DSC05174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9CxEf9S_uErIPJs8wFDCkDR8S7JF4mbXJUVDVeJAsntgFPRpoJmj1GvGYtxJhxP8G6OS1LMj7yhh2pWQCIUn6yKXPYlJm_EhYs6T7l8OVzQW01I9aYm7_mx4CRVRuv2l3tyO/s320/DSC05174.JPG" alt="" id="BLOGGER_PHOTO_ID_5159356788208281810" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic;">When you see this poster outside, you're in the right place.<br /><br /></span></span></div><span style="font-style: italic;"><span style="color: rgb(204, 102, 0);">Kagura The Okonomi-yaki Restaurant is inside Little Tokyo in Pasong Tamo, beside Makati Cinema Square (MCS). Parkin MCS, go out to the Pasong Tamo side (where the BPI ATM is), cross the road beside it, go towards the Seryna restaurant and go inside the path after it. When you get to the compound, it's almost across Niko Niko restaurant. Enjoy!</span><br /><br /></span><span>P.S. The nice pictures are from Migmig, this really talented photographer. The ordinary ones are mine. : )</span><span style="font-style: italic;"><br /></span>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com6tag:blogger.com,1999:blog-10520380.post-52323859407228373422008-01-24T17:03:00.000+08:002008-12-11T21:43:18.742+08:00Don't Be Fooled by the Boring Menu!It has been quite some time before I was moved to write again about food. Call it overexposure to too much food. Call it taste fatigue. But last week, I call it falling in love.<br /><br />I fell in love with the color of violet.<br />I fell in love with the master chefs who were mentors to some of the best local chefs.<br />I fell in love with <a href="http://http//www.aubergine.ph/">Aubergine</a>.<br /><br />Aubergine is French for eggplant. A vegetable I so love for its flavor and versatility (Smoked eggplant, fried eggplant, sauteed eggplant, cream of eggplant, eggplant Parmigiana, eggcetera, eggcetera), but not one that moms would prescribe for their kids because they hardly have any nutritive value (as of today. Who knows what will be discovered a few years from now?).<br /><br />Aubergine is a restaurant created by <a href="http://www.iscahm.com/">ISCAHM</a> which did not open with much fanfare nor carefully crafted marketing. It promotes itself matter of factly --- a restaurant that showcases the talents of the ISCAHM masters and their wards. Still, a restaurant named as such would catch my attention any time of the day. <br /><br />So onwards I volunteered to go with our Test Kitchen girls to try out the restaurant just around the corner of our office. I looked forward to what they can do with the aubergines.<br /><br />Aubergines I found not, but what I tasted more than compensated for my expectations. The moment I went inside this restaurant, I knew I would be back.<br /><br />I forgot to take pictures of the place, but I like its interiors which was a balance of the old and the new. Vintage, '50s nightclub, and French dining rooms come to mind as I observe my surroundings. I love how they put pizzaz in their open kitchen which did not look like your usual sanitized kitchen (Oh, but it was spic and span nonetheless.).<br /><br />But let me tell you about the food.<br /><br />Upon seeing the <a href="http://www.aubergine.ph/themen.htm">menu</a>, I wanted to order everything, but I could only suggest. Unfortunately, none of my suggestions were included. I remind myself that this is not my occasion. I am but a volunteer to a learning event for our Test Kitchen.<br /><br />I liked Aubergine more when we gave our orders. Since this was a tasting experience for us and would be charging this to the company, we had to be discriminating with our spending, but not sacrifice the reason for being there. T did the ordering and told the Captain Waiter that we were splitting all the dishes among the 4 of us (Note that most of the dishes are for single serve.). With hardly batting an eyelash, Captain Waiter even gave his suggestions on how the split the dishes so we will all be satisfied with the orders. I found this very thoughtful and professional.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTxquhrus9dorAIgPPCK0uKqxUxpOqWKYY98Z2YMdyRyxPv2mi4GN3YhzXCOQglCNr0R9cJGo_m_e_-N45kDaFFDDdeHSvDpcu6Tg1ZQLFhCGjy1XGPGW42jEcduI9Twyiaax/s1600-h/DSC05123.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTxquhrus9dorAIgPPCK0uKqxUxpOqWKYY98Z2YMdyRyxPv2mi4GN3YhzXCOQglCNr0R9cJGo_m_e_-N45kDaFFDDdeHSvDpcu6Tg1ZQLFhCGjy1XGPGW42jEcduI9Twyiaax/s320/DSC05123.JPG" alt="" stopped="" writing="" about="" food="" for="" quite="" time="" have="" even="" had="" crisis="" whether="" still="" like="" realize="" when="" are="" exposed="" so="" much="" you="" get="" into="" stage="" where="" used="" to="" taste="" good="" tastes="" thank="" goodness="" got="" out="" that="" find="" myself="" being="" on="" what="" is="" really="" and="" here="" s="" a="" recent="" discovery="" this="" suddenly="" picky="" i="" am="" cooked="" mentors="" some="" of="" the="" best="" chefs="" in="" with="" /></a>While waiting for our orders, a waitress approaches us with a bread basket, asking us to choose which bread we wanted (I couldn't remember the options, but I do remember choosing the carrot bread.). I was surprised to be given just one piece instead of having the bread basket on the table, but it was not an issue because the bread was not spectacular nor was the butter, but the basil tapenade (I'm not sure if this is what they call it, but this is how I tasted it.) was quite tasty.<br /><br />Now comes the <span style="font-weight: bold;">Baked Oysters (Php480 for 6 satisfying pieces) </span>which exceeded my expectations! Being an oyster lover, I never like my oysters baked because the ones other restos serve overcook the oysters to rubber and compensate by drowning the oyster morsel in cream or cheese. Aubergine rose to the challenge and offerred oysters that were succulent and warm, with the spinach, bacon, and champagne sauce pushing the delicious oysters to its maximum tastiness instead of distracting your palate to have other tastes. Oooooh.<br /><br />Up next is the <span style="font-weight: bold;">Wild Mushroom Froth (Php240 per order) </span>which didn't excite me when I was reading the menu, but, lo and behold, with my first mouthful, this soup came alive, the linamnam of the mushroom teasing my tastebuds to want more and more of this concoction. I cannot believe that a mushroom soup can taste this good! By the way, did I mention that these are fresh mushroom which have not been drowned in cream? I cannot help but say, Oooooh again. Oooooh.<br /><br />Pasta was served in the form of the <span style="font-weight: bold;">Tagliolini (Php420)</span>. It was pasta well done, but not up to my Ooooh-ing. Maybe it doesn't help that I'm not fond of cream sauce when it comes to my pasta.<br /><br />The next dish is one that I was dreading to taste just because I have tasted one sea bass too many. By now, I should have learned that Aubergine does not do things in the usual way. The <span style="font-weight: bold;">Grilled Fillet of Chilean Sea Bass (Php920) </span>was a very good catch (Oh, was that a pun? Hehe.)! You knew it was sea bass, but whoever created this dish knew how to bring out the best in this popular fish. The fish itself was flaky but very tender and, unlike most sea bass dishes, it was not dry nor did its taste separate from the other elements of the dish. Instead, the broth used was almost like the sea bass' juice, tasty, tasty, tasty, making the fish juicy, juicy, juuuuuuicccccyyyyy.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZETd29sDhfj9VwijlIEwK35AXTP11eoo1LkiawHY8KGujGke3VyBzhyphenhyphenIlDNoOVRpGH2Mxt7YaoD1pmb2lO9Pbl1PjwrAphTfRY_lAOEqXUwsG7z25CV8wR3veeHiMOi95yLSW/s1600-h/DSC05125.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZETd29sDhfj9VwijlIEwK35AXTP11eoo1LkiawHY8KGujGke3VyBzhyphenhyphenIlDNoOVRpGH2Mxt7YaoD1pmb2lO9Pbl1PjwrAphTfRY_lAOEqXUwsG7z25CV8wR3veeHiMOi95yLSW/s320/DSC05125.JPG" alt="" id="BLOGGER_PHOTO_ID_5158996616545806338" border="0" /></a> <span style="font-style: italic;">This baby packs a wollop!</span><br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br /></span>And juicy it went til the <span style="font-weight: bold;">French Duck Confit (Php 740)</span>. One of the reasons I hesitate ordering duck in European/Continental-style cooking is because it is never as juicy as the way duck is cooked by the Chinese. Once more, Aubergine proves me wrong as the duck was moist, tender, and of the fall-off-the-bone quality.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84FNX0CTLnnZ4ANdXE0la21vfBr_pQd8FMJw1cTFzDIQG-xR4suBvS0ffPp8j2l2WNs23qGmSph2-mTHGSyaJ1eZQvIz_XpQrnZU28sH_Zlw6Inx7Hj3iWGqz1fz2EiYq4va-/s1600-h/DSC05122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84FNX0CTLnnZ4ANdXE0la21vfBr_pQd8FMJw1cTFzDIQG-xR4suBvS0ffPp8j2l2WNs23qGmSph2-mTHGSyaJ1eZQvIz_XpQrnZU28sH_Zlw6Inx7Hj3iWGqz1fz2EiYq4va-/s320/DSC05122.JPG" alt="" id="BLOGGER_PHOTO_ID_5158997454064429074" border="0" /></a> <span style="font-style: italic;"> The sauce has to be there!</span><br /></div><br />Finally, we get to the steak. I have this habit of always tasting my dishes prior to mixing it with a condiment or its accompanying sauce. For me, it's a test of good cooking. The <span style="font-weight: bold;">Australian Beef Tenderloin Steak (Php1,180) </span>was cooked medium well (I prefer my meat medium rare to rare.). It tasted how steaks taste like in fine dining restaurants, cooked in the right method, but not so tasty. I had to dip it in the green pepper sauce that accompanied it, expecting to just moisten the steak. Boy, was I in for a big surprise when bursts of flavors exploded in my mouth! The combination was nothing short of spectacular. This I find hard to describe. I sought to look for the right word that would describe meaty, fresh, tasty, rightly salted and peppered all in one? How oh how? This I pondered while repeatedly telling my officemates how wonderful the steak tasted with the sauce. My officemates probably decided to give it a try (See, the pepper sauce looked deceptively ordinary.) because I was pestering them on how good it was. I see their faces and see that they agree with me, giving themselves another forkful of steak dipped in that fab sauce. I salivate just remembering it. Ooooh.<br /><br />I was so satisfied that I didn't even want dessert! Now that is a major breakthrough (On hindsight, I remember not craving for dessert when I was in the throes of Singapore cuisine ecstasy when I was in Singapore. I think if you get that much flavor, you don't need to have sweets to add to what was lacking.). We tried the cakes and pralines (Turns out, we didn't have to order the latter since we were given complimentary samples.), but it was not something to rave about.<br /><br />A glance at the menu would make you think that it is expensive, but note that ordered 1 of each, sharing them for 4 healthy appetites and we came out of Aubergine full and very, very satisfied. I'd call this great value for every peso spent. I can't wait to go back to Aubergine to try out the other dishes. This time, I will spend for it. I just hope someone writes their menu better. The dish descriptions can bore you to sleep, but the food is all you need to wake every single part of your body.<br /><br /><span style="font-style: italic; color: rgb(153, 51, 153);">Aubergine is at 32nd and 5th Building, corner 32nd Street. It's in the building across S&R, where McDonald's is. +632 856 9888. www.aubergine.ph. dine@aubergine.ph</span>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com53tag:blogger.com,1999:blog-10520380.post-14479018427875917162007-01-20T16:28:00.000+08:002008-12-11T21:43:22.149+08:00January FavesA new year. A new chance to discover what's yummy out there. Here's a list of current faves.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisquy0DYCwlUn0OGKK63N64th7io6R_6OzE99Aexq2BhHOkk21jjPIlLQIb0FqiHF3dEjY4mdXhYzrjwqPfXIL19rCDF8_2y20auueNkFDlw1Ca0BMZp2BkH5XzvVQbUqcwM6w/s1600-h/DSC01976.JPG"><img id="BLOGGER_PHOTO_ID_5022030651251508914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisquy0DYCwlUn0OGKK63N64th7io6R_6OzE99Aexq2BhHOkk21jjPIlLQIb0FqiHF3dEjY4mdXhYzrjwqPfXIL19rCDF8_2y20auueNkFDlw1Ca0BMZp2BkH5XzvVQbUqcwM6w/s320/DSC01976.JPG" border="0" /></a> <strong>UCC's Cheesecake Hot Cocoa</strong> - I usually like my hot choco in the form of Tsokolate Eh, but UCC had me at first sip. I was planning on ordering this fave, but then the Choco Mint caught my eye. Then I remembered I dislike mint, then my eye caught this on the menu. I thought I was going to regret it. I was wrong. Dead wrong.<br /><br /><br />This is delicious! It really tastes like cheesecake, the kind that's not too sweet and hints at a bit of almond. I loved it so much that I finished it in less than 5 minutes. So much for having hot choco with good conversation. A MUST. At Php139 per cup, I wish I could take it out daily and take it to work. Now I understand why people can't seem to live without their coffee.<br /><br /><br /><strong><em>Balut</em> & <em>Penoy</em></strong> - I was famished by the time I was done with my groceries, but there were no hot food in sight save for Balut Express. I have forgotten how much I love <em>balut</em>, so I excitedly buy 2 piping hot <em>balut</em>, starting my delicious meal with a sip of the hot tasty liquid that one has to finish before getting into the meat. For some reason, this balut tasted different, as if it were boiled in <em>patis </em>(fish sauce). This gives me an idea --- to dip my balut and any egg in Datu Puti <em>patis</em>. Tasty!<br /><br /><br />A few nights after, I rush home from the office, hoping to catch that <em>balut</em> vendor I always hear traversing my street. I get home in the nick of time and order 2 pieces of balut. Mr. <em>Balut </em>Vendor's girlfriend pitched that I try their <em>penoy</em> because it was unique. "<em>May sabaw po</em>. <em>Masarap at bago</em>." I got curious.<br /><br /><br />Oh my. I was in love again! I was in cloud nine as I devoured the 2 fresh <em>balut</em> I bought, but I must admit to committing adultery as I fell in love simultaneously with the <em>penoy </em>na may sabaw. Never mind the fact that it was not the same sabaw as the balut's. I just passed it up as a misinterpretation on the girlfriend's part. This was no ordinary dry <em>penoy</em>. What they did was to cook the egg soft boiled so the <em>penoy</em> would have the consistency of jell-o. What was amazing was that there was no separation of the liquid from the solid. (Mental note: People who have not tried <em>balut</em> should try this first. As deliciously tasty as the balut, minus the unsightly chick and bones.) I think you would understand why I cannot post a picture of the balut here. Only my favorite photographer, Allan Tuazon, can probably shoot it appetizingly.). <em>Balut </em>sells at Php12. <em>Penoy</em> at Php10.<br /><br /><img id="BLOGGER_PHOTO_ID_5022032364943460034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXXq3cstSxrzEdFYFmdcD_rCwxQ01_-Nfa8Mx3T9qjuHCx6vJ-iodssnjeatksQ_Jsaj2Pzp_LzX2cbY4rHW1wvAlJMK_KZtLMmstZUMzskqBU7byUi0VO-lhF6HY_QqsT-1r/s320/DSC01977.JPG" border="0" /><br /><strong>Goldilocks' Chocolate Sans Rival</strong> - Goldilocks' for me, never meant yummy cakes. As a kid, it was a special place for me and my lola to hang out and eat. I remember being visually attracted to their Rainbow Cake, but in my heart I knew that better cakes were out there for me.<br /><br />As I grew up, Goldilocks' palabok and lumpia lost that homecooked taste, so there was no longer a reason for me to go there. I only get to try their cakes during office blowouts and children's parties, but they didn't impress me.<br /><br />Until, the other night, when I had this really bad craving for sans rival. It was 930 pm and Betty's was definitely out of the way and closed. I was desperate. I remembered that a friend's mom loved the Goldilocks sans rival, and so, with much skepticism but heavy craving, I hurry to my neighborhood Goldilocks's cake shop to order a slice. Just my luck. A slice was not available, but a whole cake was. Normally, I would've ordered the whole cake. Uh uh. Horrors! Not a Goldilocks' cake! Then I hear a voice.<br /><br />"Ma'am, Try our chocolate sans rival. Masarap." Well, I had to satisfy my crazy craving. I buy 2 slices. I hurry home, stash the sans rival in the freezer, wash up, and prepare my place for some eating.<br /><br />It was good! Though I prefer crunchy meringue layers, I actually enjoyed the chewy layers of this cake. What was good was that the chocolate was an outer layer to the buttery sans rival. Being a commercial cake, I didn't expect the cashews to be generous, but it was sufficient to prevent that too often cloying sweetness of this dessert from happening. As I take a bite of the chocolate sans rival, I enjoy the chewy bite exploding into butter then suddenly mixed with an American chocolate taste and a touch of fresh cashew to add a slightly but yummy salty tinge to this bite. Can't wait to try their original sans rival. Yes I now eat my scathing opinions of Goldilocks, together with this cake.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com11tag:blogger.com,1999:blog-10520380.post-899863348058847192006-11-17T17:12:00.000+08:002008-01-24T17:03:41.363+08:00Have you seen these chocolates?<a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/964079/Black%20Horn.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/836844/Black%20Horn.jpg" border="0" /></a><br /><div><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/774385/Kitkat.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/420243/Kitkat.jpg" border="0" /></a><br /><br /><div><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/877417/Petit%20Desserts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/83174/Petit%20Desserts.jpg" border="0" /></a><br />My fave is the Lindt Petits Desserts Macaron. It is just too good!<br /><br /><div></div></div></div>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-40253886280410478862006-11-17T16:09:00.001+08:002008-06-18T16:26:31.677+08:00HK: Dessert Before Anything ElseBlame it on missing a favorite aunt, a want to go out of the country, and a craving for Chinese food --- I decided to go to one of the yummiest parts of Asia. In my next few entries, allow me to salivate and reminisce. : )<br /><br />Most friends I've eaten with know that I always have my dessert before my meals (After eating something sweet, savory and salty just taste so much better then you crave for sweet again.). And so I bring this habit with me and eat my way, Hong Kong (HK style). : )<br /><br />HK is my first exposure on how delicious fruits can be as desserts. 9 years ago (I was there when Princess Di met an accident and passed away.), HK wowed me with their fresh fruit drinks a la Zagu. Now, my newfound foodie pal, Janise, introduces me to the world of <strong><span style="font-size:130%;">HUI LAU SHAN</span></strong> and, once more, HK reveals another delicious way to enjoy my fruits for dessert.<br /><br /><br /><br /><p><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/619132/Lau%20Hu%20San.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/285196/Lau%20Hu%20San.jpg" border="0" /></a> </p><p>It's a tough choice when you only have one stomach. Thank goodness I had companions (Hi Sacs and Janise!) who were willing to try as much as we can. We went there for 2 nights in a row just to have our fill! Here are some of the delectable delights we tried. Note their love for our Philippine mango. It was on almost everything! Feels like I'm almost home!</p><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/759556/Rice%20Cake%20with%20Mango%20Filling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/423797/Rice%20Cake%20with%20Mango%20Filling.jpg" border="0" /></a><span style="color: rgb(255, 102, 0);"> <strong><span style="font-size:130%;">Rice Balls with Mango Filling</span></strong></span> - Just take a look at it. Wouldn't you want one for yourself?!?! This is visual heaven! Unfortunately, I'm not that fond of rice cakes and I prefer our good old suman with mango anytime. Still, it was an experience to open this up and allow the mango filling to ooze out beautifully.<br /><br /><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/100720/Mango%20Pudding.jpg"><strong><span style="color: rgb(255, 255, 204);font-size:130%;" ><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/882233/Mango%20Pudding.jpg" border="0" /></span></strong></a><strong style="color: rgb(255, 102, 0);"><span style="color: rgb(255, 255, 204);font-size:130%;" >Mango Pudding with Fruits & Mango Sorbet</span></strong><span style="color: rgb(255, 0, 0);"> </span>- Such a simple name for a more than simple dessert! Their mango pudding is dense and not overcompensated with gelatin and yet!!! when you put it into your mouth the luscious combination of mango and cream just melts in your mouth! I almost forgot about the other fruits when I ate the pudding!<br /><br /><br /><div><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/44991/Mango%20Sorbet%20Vanilla%20Ice%20Cream%20&%20Sago.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/256292/Mango%20Sorbet%20Vanilla%20Ice%20Cream%20%26%20Sago.jpg" border="0" /></a><span style="color: rgb(255, 102, 0);font-size:130%;" ><strong> <span style="color: rgb(255, 255, 204);">Mango Pomelo Sago w/ Mango Sorbet and Coconut Cream Combo</span></strong></span><span style="color: rgb(255, 102, 0);"> </span>- Yes, they call it "sago". Yes, our local version is Mango Sago w/ <em>gata</em>. The similarity ends there. I have a reason to believe that they make their own juice from the mango and sorbet (or the very least, make their own puree) because the taste of mango freshness here is <strong>bursting</strong>! The coconut milk adds a creamy layer to the mango and the fruits on the side are just begging to be dunked in this mango soup. Oh my mango <em>talaga</em>! Then I remember that the pomelo is there. "<em>Oh hi there, pomelo! You seem out of place here</em>. " Didn't do much for this dish or maybe because the pomelo wasn't as sweet as the ones we have back here. So I just gobble up the pomelo first then go back to the real <em>bidas</em> in this dessert. Oooh.<br /><br /><br /><br /><div><a href="http://photos1.blogger.com/x/blogger2/1852/1284/1600/918544/Hot%20Papaya%20&%20Bokni.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/120175/Hot%20Papaya%20%26%20Bokni.jpg" border="0" /></a><br /><strong style="color: rgb(255, 0, 0);"><span style="color: rgb(255, 255, 204);font-size:130%;" >Hot Papaya with Bokni (If I'm not mistaken, this is known as White Fungus)</span></strong><span style="color: rgb(255, 0, 0);"> </span>- I still have yet to learn how to order hot stuff for dessert. Thank goodness, Sacs thought of this. This dessert is soothing and yummy! The papaya slices are firm to the bite and just hints at sweetness which encourages you to gulp down some hot sweet soup and finish it off with the crunchy bokni! Since this is so delicious and light, I must warn you that you will eat a lot without knowing it!<br /><br /><br /><br /><div><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger2/1852/1284/320/843486/Mango%20%26%20Coconut%20Sorbet.jpg" border="0" /><br /><strong style="color: rgb(51, 51, 255);"><span style="color: rgb(255, 255, 204);font-size:130%;" >Mango and Coconut Sorbet</span></strong><span style="color: rgb(51, 51, 255);"> </span>- Ah don't be fooled. This is not ordinary. This is <strong>GOOD</strong>!!! I think I've raved about the mango and it is now time to pay credence to the coconut (Note that I am NOT crazy about coconuts!!!). The coconut sorbet is similar to our fresh buco (young coconut) sherbet, but has a creamier, creamier texture. What I like about their coconut sorbet (and the same goes for the mango) is that the buko taste lingers instead of the milk. As I relish every spoonful, my spoon accidentally mixes up the creamy coconut with the mango sorbet. I am now introduced to another flavor and I remember the mango sago with coconut cream. Then I chew on the nata de coco which makes me salivate and I hurriedly scoop up more coconut sorbet, then the mango sorbet, then I mix them up, then I eat the nata de coco. This is neverending bliss.</div><div></div><div>Go check out Hui Lau Shan if you're in Hong Kong. It's almost in every part of HK.</div><div></div><div></div><div></div><div><span style="font-size:85%;"><br /><br /><em>Average price range from HK$20-50. Hot dishes also available, but I didn't have space for them anymore! I got my fill in Sia Iygi Street, Mongkok. If you can read Chinese, check out their original website at: </em></span><a href="http://www.hkhls.com/"><span style="font-size:85%;"><em>http://www.hkhls.com</em></span></a><span style="font-size:85%;"><em> They've opened up a branch in California, too, so here's their English name and websit: </em></span><a href="http://www.creationsdessert.com/"><span style="font-size:85%;"><em>http://www.creationsdessert.com</em></span></a><br /><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><br /><br /><br /></div><div><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com3tag:blogger.com,1999:blog-10520380.post-1161862394712581422006-10-26T19:28:00.000+08:002006-10-26T19:33:14.770+08:00Look what I sneaked into the office...<a href="http://photos1.blogger.com/blogger/3433/817/1600/DSC00883.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00883.jpg" border="0" /></a> I could no longer stand having to keep my goodies in the wrong temperature. Nor could the pantry ref be trusted. So I brought my own. Care for a cold drink? : )Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com6tag:blogger.com,1999:blog-10520380.post-1161138688132452292006-10-18T10:13:00.000+08:002006-10-19T18:21:28.066+08:00My Happy Hips (and how they became that way)<div align="justify">While chatting with Lolit, Jai approaches me to tell me "<em>Tumataba ka (</em>You're gaining weight<em>.)</em>.". Then leaves. I look at Lolit for validation and she promptly replies, "<em>Oo nga. Lumalaki hips mo</em>. (I agree. Your hips are getting bigger.)"<br /><br />Uh oh.<br /><br />I know why. It's this new addicting habit of mine. Watching "House" every spare moment I have at home (Watching House in my house. Hahaha!!) and gorging on these recent food finds. Not wanting to have all the calories to myself, let me share my recent food finds that you can bring home and enjoy! </div><div align="justify"><br /></div><div align="justify"><br /></div><p align="justify"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00743.jpg" border="0" /><br /><span style="color:#009900;"><strong>Pokka Green Tea</strong></span> - I know everyone raves over C2 nowadays, but I've been a tea drinker my whole life. I don't appreciate drinking sweet liquid with a hint of tea flavor. When iced, I want my tea robust, hinted with sweetness. Pokka hits the spot as it refreshes my palate, removing any umay from my meal. Available in most supermarkets (I get mine from Pioneer Center at below php40). Also available in peach, blueberry, and chrysanthemum flavors.<br /><br /></p><p align="justify"></p><p align="justify"><br /></p><p align="justify"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00608.jpg" border="0" /><br /><span style="color:#ff9900;"><strong>Kadum Durian</strong></span> - Okay. Okay. Don't get too freaked out. I can't help it if I love the buttery taste and texture of durian! Recently, I discovered another source (I'm a die hard ECJ Durian eater!) and variety in Robinson's Galleria's Supermarket. The Kadum variety is not as creamy as ECJ's but has that bite and buttery sweetness that I look for in my durian. Oh yum!<br /></p><p align="justify"></p><p align="justify"><br /><br /></p><p align="justify"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00791.jpg" border="0" /><br /><strong><span style="color:#ff0000;">Claude 9 Taba ng Talangka</span> <span style="color:#ff0000;">(Baby Crab Fat)</span></strong> - Now this is utmost sinfulness. I am so addicted to this that I have it for dinner and breakfast (and, just recently, for a 3 am snack!) w/ steamed brown rice daily! Unlike most commercially available products, Claude Tayag's masterpiece does not need to be sauteed with garlic and seasoned with calamansi (Philippine lemon). Neither does it have that floury texture that screams "EXTENDER!!!" Claude's version is very tasty and you eat it as if you were eating fresh talangka without the fishy taste and the crabshells. If I'm not mistaken, instead of using starch as extender, Claude used talangka meat. Even its oil is not to be discarded because it helps make the delicious taste linger in your mouth a little longer. Surprisingly, even if I eat a lot of this, I don't experience that cholesterol rush and nurse an aching <em>batok</em>. Very light on the tummy, too.<br /><br />At Php385 per bottle, not light on the pocket, but very very much worth it. Available in Rustan's Supermarket.<br /></p><p align="justify"></p><p align="justify"><br /><br /></p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00790.jpg" border="0" /><br /><span style="color:#cc9933;"><strong>Nana Meng's Leche Flan Cassava</strong></span> - A year ago, someone suggested in this blog to try Nana Meng's Tsokolate Eh! (Thank you for the suggestion!). Though their hot choco is good, I was more impressed with how they introduce native snacks in a new way. And one of these is their leche flan cassava. The cassava cake is just the way I like it - chewy and not too sweet. It is deliciously complemented by a layer of creamy addicting leche flan. The combination is similar to why I get addicted to Razon's halo-halo. I like it best eaten after it's been refrigerated for 30 minutes. Go grab a pack in Nana Meng's stall in front of the Glorietta Food Court (I think they also have branches in Alabang.). I can't remember the price if it's Php90 or Php110. <p></p><p><br /></p><p align="justify"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00675.jpg" border="0" /><br /><span style="color:#660000;"><strong>M&M's M-Azing Peanut Butter Chocolate Bar</strong></span> - I so regret not hoarding on this stuff! While shopping for chocolates in Rustan's supermarket (Makati), I saw this and was amused by this brand's latest innovation. Not much a fan of M&Ms, I decided to buy just one bar so I am in sync with the latest chocolate innovation.</p><p align="justify">I should've strangled myself instead. This stuff is good!!! The chocolate bar is close to the chocolate in Nestle Crunch and is dotted with mini-peanut butter M&Ms/. What makes this addicting is that every bite is satisfied with the crunchy mini M&Ms followed by the just right sweetness of the melting milk chocolate then, surprise!, the delicious slightly salty peanut butter comes out, makes you salivate, and completes the experience by the combined creamy sweetness of both the peanut butter and the milk chocolate.</p><p align="justify">In this country, it WAS only available in the Rustan's Supermarket Makati Branch. It's no longer there. Php30 per bar. If you see one, please let me know. Please. Boo. Hoo. Hoo.</p><p align="justify"></p><p align="justify"></p><p align="justify"></p><p align="justify"><span style="color:#666600;">Mang Joe's Adobong Tuyo</span> - I have always been a fan of bottled gourmet seafood. I'd try almost any seafood in this format. When I saw this in Tiendesitas, I was slightly curious, but didn't expect it to be different from the usual bottled tuyo.</p><p align="justify">I was wrong. </p><p align="justify">Mang Joe's Adobong Tuyo just hints at saltiness. What's impressive is the oil that tastes more like a sauce than oil. It is sweet, slightly tart, salty, and just perfect with a bowl of steaming rice. This kept my appetite at bay during the Milenyo storm when I was stuck at home with no electricity. At Php110 a bottle, definitely worth it!</p><p><br /><br /></p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC00782.jpg" border="0" /> <p></p><p align="justify"><span style="color:#000099;"><strong>McRice Beef Burger</strong></span> (Picture shows the chicken. Wanted so badly to eat the beef that I forgot to take a picture!) - I'm no fan of fastfood chains nor of burgers, but the McRice Beef Burger turned me into a McDonald's suki for a week! This reminds me of the rice balls the Japanese bring for their lunch <em>baon</em>. Try closing your eyes when you take your first bite and you'd think you were eating tender beef teriyaki enveloped and delicious sticky rice (more like sushi than rice cakes), topped with toasted sesame seeds. My only complaint is you have to eat 2 of these to declare it a full meal. Go try it!</p><p align="justify">The next time you see me, try not to look at my hips. Instead, ask me what recent yummies I've tried. I'll get the hint. : )</p>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com8tag:blogger.com,1999:blog-10520380.post-1158566458703991892006-09-18T15:49:00.000+08:002006-09-18T16:40:41.700+08:00Hospital-ity<p align="justify">I’ve been in and out of various doctors’ clinics for the past 2 months. For the Grand Finale (Hopefully, it is final!), I was confined for 3 days. I now open my luggage and share with you a couple of learnings I’ve learned there. Oh, and don’t worry. This ain’t one of those sentimental reflections just because I had time alone with myself (I really have that, as most of you know.). Take some of these along the next time you step into the hospital. You may actually have a good time!<br /><br /></p><ol><li><div align="justify"><strong><span style="color:#339999;">Always have an overnight bag with you.</span></strong> – You never know when the doctor will diagnose you as sick enough and will bar the doors just to make sure you check in the hospital immediately, with or without your toothbrush and toothpaste.</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Memorize 2 important phone numbers.</span></strong> – Or always ensure that you have a charged cellphone with you. I was lucky that day. Doc wouldn’t allow me to go home and pack my stuff. I left my phone at home and memorized only 2 mobile numbers. Doc nor her assistant wouldn’t lend me their cellphones to make the call. Payphone lines were long. You get the picture.</div></li><li><div align="justify"><strong><span style="color:#339999;">Know your territory.</span></strong> – This includes shortcuts (As big and as well-equipped as the major hospitals may be, there will always be too many people; hence the long wait at the elevators --- unless you know where the hidden ones are. : )), the bathrooms, the foodcourt, the information center, billings, etc.<br /></div></li><li><div align="justify"><strong><span style="color:#339999;">It pays to know people.</span></strong> – Call them connections if you want, but people are generally nicer to you when you have a common friend. And they don’t have to be in high places.</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Always bring along a book with you (or any material that will keep you from just showing the whites in your eyes).</span></strong> – One of the most popular complaints in a hospital is the long wait in the doctor’s clinic. Doctors rarely come on time and lines will always be long.</div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Be good at scheduling.</strong></span> – Goes without saying that you know the doctors’ schedules. Comes in handy when you have to go to a number of doctors and you have limited time. You can sign up with the different doctors so you’re just in time to see the doctor when you just finished seeing the previous one.</div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Choose a sickness that is not popular.</strong></span> – EENTs will always have long lines. So do IMs (Internal Medicine). Opthalmologists and Internists rarely do. </div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Enjoy solitude.</strong></span> – Unless you have your personal maid, you’ll be alone most of the time. If you can’t enjoy the company of your own self, you’re in trouble. </div></li><li><div align="justify"><br /><strong><span style="color:#339999;">TV ain’t always a bad thing.</span></strong> – I rediscovered the joy of couchpotatoeing. Watched an episode of “House” and went to buy the DVD as soon as I got out! One thing just boggles me – Why do hospitals have to place their TVs way up near the roof in hospital rooms? It takes out a bit of the pleasure in watching that box and rewards you with a strained neck and a dizzy spell.</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Choose your visitors well (Alright, I meant be picky!).</span></strong> – Not everyone you’ve met should know you’ve been confined. A handful of friends whose company you truly enjoy is enough to keep you out of the doldrums. How do you know you enjoy their company? You don’t want them to leave even if your eyes have become heavier than your hips.</div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Know what your doctor is talking about.</strong></span> – This doesn’t mean not to trust your doctors. It’s just that most doctors are faced with the same sicknesses over and over again that they take for granted the fact that most patients don’t share their detailed medical knowledge and need their detailed explanation. Hell, after the long wait in clinics, patients deserve more than just a name for their sickness and a prescription, right? Oh and this helps because you know what questions to ask.</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Know how to describe your pain.</span></strong> - Your doctor’s diagnosis is only as good as your explanation. Know which part of your body hurts. If possible, describe the kind of pain (dull, sharp, spasmic, lingering, etc.). I like my hospital’s Pain Campaign (CamPAIN. Hehehe. Sorry couldn’t help it.). They tell you that pain is critical and must be called out when it happens. They even have a pain scale in every hospital room so you help your doctors know the intensity of your pain (On a scale of 1 to 10 with 10 being the highest, what is the score your pain prior to and during confinement?).</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Be nice to hospital people.</span></strong> – Even if they’re not nice to you. Most doctors and hospital staff hardly get enough sleep. This lacking corrodes their happy disposition. Doesn’t mean you tolerate rude behavior and bad service. Just make an effort to be nicer to show them their work is appreciated. They just might do their jobs better. It can be a winning proposition. </div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Hospital food ain’t that bad. </strong></span>– Maybe it’s the influence of TV and movies, but just like cafeteria food, some hospitals actually serve a good homecooked meal. I’ve been one of the few lucky people who has never experienced a bad meal in a hospital. I always look forward to the steaming meal set on a tray with its tasty aroma filling the bland smell of the hospital room. For this stay, I can still taste the savory sourness of the <em>Sinampalukang Manok</em> and the delicious blend of sourness and <em>patis </em>(fish sauce) of the <em>Sinigang na Baboy</em>. Yum yum! (Okay. Okay. Their sandwiches are bad. Bread was too dry. Filling was stingy.).</div></li><li><div align="justify"><br /><strong><span style="color:#339999;">Getting sick comes with a hefty price tag.</span></strong> – You better be employed or have someone generously pay for your hospital bill. Heavens, one of my doctors (I had 3 for this stay.) charged Php4,000 and I just saw her for a total of 10 minutes during my 3-day confinement! Dolphy was right: “Bawal magkasakit (Don’t get sick.)” Just like crime, it never pays. You do the paying both for your health and your bills.</div></li><li><div align="justify"><br /><span style="color:#339999;"><strong>Get well as soon as you can!</strong></span> – No matter how much fun you have there (My hospital even has a salon where they offer room service for patients who are very particular of their grooming!), the best way to live remains to be the healthy way. </div></li></ol><p align="justify"><br /><br />Thank you to all who went out of their way to visit, kept me company with phone calls, and included me in their prayers. Knowing how precious time is to all of you, please know that your thoughtful gestures are much, much appreciated. : )<br /><br /><br /></p>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com3tag:blogger.com,1999:blog-10520380.post-1156235300558519412006-08-22T16:18:00.000+08:002006-08-22T16:28:20.570+08:00My Oh My God Singapore Pictures<div align="center">The images refuse to be loaded in the blog. I must've filled up the allowed space. Anyway, here's my attempt at visually showing you all that glorious food.<br /><br />Bon appetit!<br /><br /><br /></div><a href="http://photos1.blogger.com/blogger/3433/817/1600/collage1.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/collage1.0.jpg" border="0" /><p align="justify"></a>To view:<br /><em><span style="font-size:85%;"><strong>Top row, left to right:</strong> (From Crab House): Coco Crab, Black Pepper Crab; (From Cedele): Crispy Tofu, Pancake with bacon</span></em><br /><em><span style="font-size:85%;"><strong>2nd row:</strong> (From Pepper Lunch): Tenderloin Steak; (From Bakerzin): Red Chicken Curry, Ginger Lychee Dessert</span></em><br /><em><span style="font-size:85%;"><strong>3rd row:</strong> (From Killeny's): Barley drink, Mee Siam (I LOVE YOU!!!)</span></em></p><p align="justify"><em><span style="font-size:85%;"></span></em>Then repeat viewing to relish food.</p><p align="justify">Yum!</p>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-1155998547773134712006-08-19T21:47:00.000+08:002006-08-22T16:36:25.850+08:00My Oh My God Singapore StoryWhen I hear <em>alimango</em> (Tagalog word for crab), I think of <em>bakla </em>(literally means homosexual in English because it both has the fat of a male and a female crab), lots of fragrant white rice, vinegar, garlic and spice --- which, for me, is the best way to have crab served in the Philippines.<br /><br />When I hear crab, I think of simmered coconut milk, noodles, red chili crabs, and, of course, Singapore.<br /><br />Singapore. <em>Saraaaap</em>. Delicious. Yum yum yum!<br /><br />The first time I went to Singapore, I had an 11-hour stopover on my way to Geneva. Figured that would be enough time to visit a <em>kabarkada</em> and see the place. Didn’t know much about Singapore at that time, but the lunch took just 2 hours, the travel back to the airport and the wait for my next trip took just a bit over 2 hours, and the remaining hours were spent walking and eating and eating and walking alone. <strong>Oh My God</strong>. No one told me Singapore was a foodie’s delight (and I didn’t even know the term foodie at that time, too!). I kid you not. To this day, I have no idea how I was able to stuff myself with so much food nonstop for 7 hours straight. I knew right then and there that I had to go back to try everything again and try some new ones, too.<br /><br />And so I went back. Well, the main intention was to cheer up our Sing-newbie (then!) friend, Becky, and make her feel at home. The food was a secondary objective, but Becky made this her main objective for my visit there. I’m sorry for being blasphemous, but when I got there and started eating, all I could keep saying was, you guessed it, <strong>Oh My God</strong> (OMG)!!!!<br /><br />This is a long overdue entry. My cousin, Rache, and her foodie hubby, Anton, are on their way to Sing by tomorrow (Happy trip, you guys! Can’t wait to read your blog on this trip, Anton!) and she asked for some recommendations, which, I’m sure, Anton can take care of. Anyway, here are just some of the yummy Sing food destinations that I was able to try a few months back. Gotta thank you, Becks, for showing me all these and more! See you there soon!!!!<br /><br /><span style="color:#cc0000;"><strong>Old Chang Kee</strong><br /></span>This was my first stopover! This was my first bite of Singapore on my own! A few years ago, I just finished lunch with my friend and her hubby when I see this Dunkin Donut type of store along Orchard. My curiosity was piqued when I saw that it seemed to be Sing’s version of our fishball stalls. Tummy check. Okay, I have space for a stick. Or two. Three. I amazed myself with devouring 5 sticks of fried baby sotong with their special sweet chili sauce. 3 years forward, I am back in the same stall along Orchard ordering the same stick. Being wary (Has it changed? Will I be disappointed? Will it be oily now?), I order just 2 of the <span style="color:#cc0000;">fried baby sotong</span>. OMG. It was EXACTLY the same! The oh so crunchy breading revealed the softest and most succulent squid that was complemented by the same flavorful sweet chili sauce. None of the oily texture nor taste was evident at all. I’m not a fan of fried food, but I can order all the fried food this place serves. I happily order another 3 sticks and also get my fill of the equally delicious <span style="color:#cc0000;">fried taro</span>. I was so into the food that I forgot to take a picture of the place and the food! Yes. It was that good!<br /><br />As they say, you never forget your first. And, I must say that giving it a second try, proved to be as lovely as the first time.<br /><br /><strong><span style="color:#cc0000;">Cedele<br /></span></strong>For breakfast, I kept pestering Becky to bring me to Wheelock so I can once more try the delicious Chocolate Durian Cake of O Bakeshop. Upon mentioning the place, Becky gives out this loud gasp and holds both of my arms. I knew she was in a foodie moment trance. With heart pumping, I listen to her rave about this place called Cedele which had a branch in Wheelock.<br /><br />We see the place and it looked like an ordinary place to me, but, boy, was the place packed. And Becky raving over this place must mean something.<br /><br />I order the <span style="color:#cc0000;">crispy tofu</span> while Becky orders the <span style="color:#cc0000;">pancakes with bacon</span>. Seems common, huh? Well, if there’s anything Cedele has taught me is to never underestimate this place. Looks-wise, nothing seems extraordinary. It all ends there.<br /><br />The crispy tofu was to die for! I am a fan of tofu, but not a die hard one --- until I’ve tried this. It starts with a bite of the crispy tofu skin. Then, on to the fleshy part, revealing a firm smooth texture deliciously flavored with just the right blend of sweet vinegar sour and garlic. No single flavor drowns out another. No sickening sauce washing away the delicious <em>tabang</em> (blandness) of the tofu. I was happy.<br /><br />And then I try Becky’s order.<br /><br />Can it just get any better?!?! Save for the Old Pancake House pancakes, most pancakes I’ve tried are too sweet to be finished whole (and I haven’t even put the syrup there!). This looked like one of those. Looks deceive me once more.<br /><br />Cedele’s pancakes were fluffy yet meaty yet not heavy on the tummy. It had a roasted taste that perfectly complemented the crispy and chewy bacon that came with it. It was one of those times that I was thankful that Becky was not a big eater. I get to finish what she can’t! Thanks, Becks! Yum!<br /><br /><strong><span style="color:#cc0000;">Godiva<br /></span></strong>I’m not a fan of their chocolates. Couldn’t understand what all the hoopla was all about, but, OMG, you have got to try their <span style="color:#cc0000;">ice-blended chocolate drink</span>. It was liquid chocolate heaven at just the right temperature to see you through the very last luscious drop. Sorry. Just like Old Chang Kee, I forgot to take a picture.<br /><br /><span style="color:#cc0000;"><strong>Killiney’s<br /></strong></span>Becky brought me to this mall to see where the famous Roti Boy stood. After giving it our last respects, she brings me to this fast food place that looked like the small outlets in our provinces. We were supposed to order their specialty, but it was no longer available, so Becky suggests that we settle for the <span style="color:#cc0000;">Mee Siam</span>.<br /><br />Boy, it certainly didn’t taste like we settled. Mee Siam is like a combined palabok and batchoy. The most delicious versions of each. It had a palabok-colored broth with a few ingredients --- spaghetti noodles, a few pieces of shrimp, a hard boiled egg, and some parsely. Palabok soup. The broth was so meaty and flavorful that sipping it didn’t seem to do it justice. I almost slurped. Whew. I then attack the al dente noodles and the other <em>sahog </em>(ingredients) that added another layer to the zesty aftertaste the broth left in my mouth.<br /><br />I loved this so much that I brought home a decent amount of ready-to-cook mee siam kits with me. Oh Mee Siam, I love you!!!!<br /><br />Oh and don't forget to order the refreshing barley drink. For the taste, it's a cross between nata de coco and buko juice. <em>Sarap</em>!<br /><br /><span style="color:#cc0000;"><strong>Takashimaya<br /></strong></span>I fondly call this Takash. And, just like my Octagang barkada (Yes, my oldest buddies group has a name.), when you give a pet name to a place, it is considered a perennial favorite. How could you not love this place when it houses the delightful Kinukoniya Bookstore, an expansive supermarket, a Royce outlet (!), and a food court to keep coming back to. Some delights that Becky shared with me in this place:<br /><br /><strong><span style="color:#cc0000;">Pepper Lunch</span></strong><br />When not craving, I can live without steaks, but Becky insisted that everyone she brought to this place has loved it. And it was cheap by Sing standards (More like by a <em>kuripot's</em> -thrifty, okay, a bit on the stingy side- Pinoy visitor with a huge appetite. That’s me, by the way. Hehe.). So we go in. I’ll let the pictures do the talking, but let me just say that my teeth and jaw hardly moved a muscle and my eating experience here deliciously lingers in my mouth to this very day.<br /><span style="color:#cc0000;"><strong>The Food Court</strong></span><br />Oh try everything! I do want to place give special mention to <span style="color:#cc0000;">Beard Papa’s</span> unique way of serving their <span style="color:#cc0000;">tiramisu and cheesecake</span>. The size was just right to impress you with how delicious these pastries are, yet gives you enough room for your next meal.<br /><br />Now I know why Singaporeans can eat so much and not show it. Aside from walking a lot, it’s really <strong>VARIETY</strong> <strong>over QUANTITY</strong>. And, just like Beard Papa’s USP (unique selling proposition) for me, these have to be eaten freshly made. Tried taking a box home (very convenient to bring home as pasalubong), but they just weren’t as good as eating them right after buying them.<br /><br />Whew. A lot of eating happened there. Strange thing was, I didn’t gain a single pound after that trip! How is that possible?!?! Instead, I was left with enough happy food memories, a relaxed physical and mental state, and my hoards of Sing goodies (<span style="color:#cc0000;">Prima Taste ready-to-cook Sing dishes like Red Chili Crab, Mee Siam, Laksa; Singlong Spicy & Sour Sotong Sauce</span> with real baby squid!, <span style="color:#cc0000;">Singlong Chinchalok</span> which is like liquid bagoong in a catsup bottle), hopefully, enough to tide me over till my next trip.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com3tag:blogger.com,1999:blog-10520380.post-1148981999424874002006-05-30T17:14:00.000+08:002006-08-22T15:38:06.436+08:00NonSTOPThis is what happens when I start cooking after a long hiatus away from my kitchen.<br /><p align="center"><a href="http://photos1.blogger.com/blogger/3433/817/1600/Coco%20Chicken.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/Coco%20Chicken.jpg" border="0" /></a><a href="http://photos1.blogger.com/blogger/3433/817/1600/Mee%20Siam.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/Mee%20Siam.jpg" border="0" /></a><a href="http://photos1.blogger.com/blogger/3433/817/1600/Shrimp.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/Shrimp.jpg" border="0" /></a></p><p align="center"><span style="font-size:85%;"><em>Top to Bottom: Coco Chicken with Squash Flower, Mee Siam, Fried Shrimp and Onion in Mang Tomas BBQ Sauce.</em></span></p>My friend, Becky, was just telling me that there are times when she thinks that it's cheaper to eat out than to cook. And I knew exactly where she was coming from!<br /><br />When you start out on your own, you still try to get a feel of things, and that includes menu planning. I remember that I was SO excited to finally be on my own and be the one to decide what goes into my stomach for dinner (Deciding what to eat is what I really looked forward to when I went on my own. I actually bought an oven even before I even had a bed or a sofa.). Earmarked cookbooks, printed web recipes, and recipe sms from friends filled my kitchen which translated to a full pantry, a full ref, and a weekly grocery bill (90% was food) worth Php1,500.<br /><br />I knew something was amiss because that amount was my family's weekly grocery bill (and we were 6 big eaters!). As I learned portion control and got better at menu planning, I was able to trim down my weekly groceries to Php400-500 (food and nonfood), but I have yet to control my time in the kitchen.<br /><br />What makes cooking great is the instant gratification of seeing, smelling, and tasting your own creations. This gratification feels so good that you just want it to go on and on and on, so you keep cooking. Add to that are the perishable ingredients that have been stocked up for days because I had no time to cook over the past week.<br /><br />What started out as a simple <span style="color:#ff0000;">M</span><span style="color:#ff0000;">ee Siam</span> (Thanks to my very thoughtful friend's -Joyce- pasalubong from Sing! Yahoo! ) gave birth to <span style="color:#ff0000;">Fried Shrimp and Onion in Mang Tomas Barbecue Sauce</span> and <span style="color:#ff0000;">Coco Chicken with Squash Flower</span>. I didn't get to sleep on that night, but my <em>baon</em> and my gratified self is set for the week.<br /><br /><br /><p align="center"><a href="http://photos1.blogger.com/blogger/3433/817/1600/Coco%20Chicken.jpg"></a></p>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-1148633763925843682006-05-26T16:38:00.000+08:002006-05-30T18:03:13.660+08:00A Discovery on an Old FavoriteI was sick last week and couldn't find the right food to make me feel better (I'm one of the lucky ones who NEVER loses appetite in any situation.). My best friend, Pia, unknowingly came to my rescue when she texted that she brought me durian from Davao.<br /><br />Oh heaven.<br /><br /><strong>I LOVE DURIAN</strong>. After saying a prayer of eternal gratitude for this gift and a side prayer for those who cannot eat this glorious fruit, I got my fork and savored the creamy silky pulp and almost shed a tear when I could no longer feel anything in my mouth save for the seed.<br /><br />That got me thinking.<br /><br />I remembered that in one of my provincial trips, the sales guy and moi stopped by one of the street vendors to buy peanuts. The vendor asked me to try the boiled langka (jackfruit) seed. I was bowled over and got hooked on it.<br /><br />Now, the durian has been compared to the langka. The durian's seeds are as fat as the langka's. Both fruits have been found to smell offensive at one time or another. With these similarities in mind, I decide to boil the seed and see if it would yield a result as delicious as that one provincial trip. So boil I did till the liquid turned purple and I could no longer smell the scent of the durian. Now came the test.<br /><br />I cracked the seed open. It was a bit <em>mapakla</em> (I guess the closest translation would be "tanning" like that of wine.). I continued to bite into the seed until I could finally taste the "meat".<br /><br />This is how it looked like:<br /><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/Seed%20Surprise.jpg" border="0" /></p><p>And the taste --- oh boy! Boiled langka seed, move over! How I wished I had sour cream and chives right at that moment! It felt like the softest baked potato in the world, with a more flavorful and meatier taste. I have learned my lesson and will only change one thing next time. I shall boil it just a bit longer so the whole seed is perfectly moist and tender to the last bite.</p>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com1tag:blogger.com,1999:blog-10520380.post-1147778130801815712006-05-16T18:48:00.000+08:002006-05-16T19:43:25.853+08:00Going Home?When I started living on my own, friends and friends of friends started going back to their family homes. All of them had the same and only reason --- they're tired of living alone and miss the feeling of having family around when they get home. At that time, I thought they were nuts.<br /><br />And then I experienced the same thing.<br /><br />I think I'm getting to that point where I miss going home to what I perceive to be family and a warm home. Even if I am able in the kitchen, there's something rewarding about going home after a long day's work and seeing the dining table set for you with the delicious aroma of sauteed onions and/or garlic greeting you as you slowly put down your things. I miss hearing my sister or brother yakking it over the phone in the background as I watch television or read my book. I miss talking the ears off my family with my endless banter and opinions even if no one's really listening. In turn, I miss my siblings and my dad talking my own ears off to tell me about their day or their friends' day. Somehow, being at home, though not always happy, reassured me that someone cared for you (When I'm sick or during storms, this thought perenially comes to mind. If I suddenly die right there and then, how long will it take for my family and friends to discover my body since they are not in the habit of checking up on me now that I've grown up and live on my own?).<br /><br />I won't deny that I've thought about packing up and just returning to where I grew up. Then, I remember all my reasons for being on my own and I know that I can no longer go back. I just have to move on, and, hopefully, rather than get used to being alone, I will have the opportunity to create my own home, whether I'm single or I'm married.<br /><br />Until that time, my current coping mechanisms will have to do: constantly playing my cds, inviting friends over for weekend dinners, going out with my sibling at least every 2 weeks, reading books like there's no tomorrow, cooking and baking, surfing the net, sms.<br /><br />I wonder how people on their own in other countries cope. Or do they need to cope?<br /><br />Don't get me wrong. This isn't about not wanting to be alone anymore (I do like being alone most of the time.). I guess it's more about getting nostalgic about matters that I always took for granted. Or maybe it's missing the comfort of knowing that someone will always be on the lookout for you no matter what happens. Yeah yeah. I know that, in the end, you just have to look out for yourself, but am being realistic here. It IS nice to be taken cared of every now and then, right?<br /><br />Here's a simple recipe I've concocted when you get to feel this way. No need for measurements. Your best gauge is your palate.<br /><br /><strong><span style="color:#996633;">COMFORT ME ULAM</span></strong><br />1. Saute <span style="color:#996633;">lots of minced garlic</span> (I used a head of garlic!) in a little Golden Fiesta Cooking Oil only until you begin to smell the appetizing aroma of the garlic. Add sliced radish.<br />2. Place 1 whole small fish (I used a member of the lapu-lapu family locally known as <em>Ulpot</em>.) and saute for a few seconds.<br />3. Add <span style="color:#996633;">shrimp broth to your heart's delight</span> (I had this because I cooked shrimp the week before and the recipe called for peeled and beheaded shrimp. I LOVE these parts so I couldn't just throw them away. Decided to boil, strain, and freeze the broth for later use.).<br />4. Simmer and season with salt to taste.<br />5. Eat and <span style="color:#996633;">feel a little better</span>.Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com3tag:blogger.com,1999:blog-10520380.post-1121239859663137162005-07-13T15:30:00.000+08:002009-01-22T02:06:22.201+08:00<a href="http://photos1.blogger.com/blogger/3433/817/1600/DSC04211.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/3433/817/320/DSC04211.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/img/219/3318/320/DSC03196.jpg"><img class="phostImg" src="http://photos1.blogger.com/img/219/3318/320/DSC03196.jpg" border="0" /></a><br />Vicky Wallace's "Bohol Bee Farm" <a href="http://picasa.google.com/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="absMiddle" border="0" /></a><br /><br /><a href="http://photos1.blogger.com/img/219/3318/320/DSC03194.jpg"><img class="phostImg" src="http://photos1.blogger.com/img/219/3318/320/DSC03194.jpg" border="0" /></a><br />Lunching al fresco in the Bee Farm. <a href="http://picasa.google.com/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="absMiddle" border="0" /></a><br /><br />Hello Everyone!<br /><br />Wow. It has been some time since I last posted here. Hate to admit it, but work has gotten in the way. Well, that's not exactly true. Both work and a very active food life have grabbed my attention away from blogging. Am back! Hopefully, more frequently. : )<br /><br />To start the year right and end the previous year, would like to share with you some finds. This time, with more pictures. Happy eating!<br /><br />Bohol Bee Farm<br />My friends, MikeMo (who happens to be a covert foodie and travel expert), Ana Mo, and I made a last minute decision to go to Bohol after a presentation in Cebu. Being someone who plans ahead when it comes to travelling, this trip drove me crazy (Thank goodness for connections, OC friends, and neighborhood drugstores!), but made me realize how spontaneity can liven up any trip. Without any idea where to sleep nor eat (No sleep, I can take. No eating, I'm gonna wage a war!), we ventured into unknown territory armored only with MikeMo's supposed experience in Bohol and our desire to experience the wonderful waters of Bohol.<br /><br />We stayed in Alona Q, one of Panglao's beach resorts. It was a basic resort with a small beachfront, but was happy with it because it was clean (particularly the bathroom!) and allowed me to explore the waters of Panglao. Didn't get to eat here because we had toPamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com0tag:blogger.com,1999:blog-10520380.post-1118658797037313582005-06-13T17:52:00.000+08:002006-03-16T14:03:16.860+08:00Food TripBeen trying out some really yummy food lately and wanted to share with you some of these great finds (Was really trying to fix my hello+picasa so you can visualize some of these discoveries, but I couldn't wait anymore!).<br /><br />Eating just can't stop....<br /><br /><strong><span style="color:#ff0000;">Armando's Pizza of Camalig</span></strong> - I have been looking for this place since way back 1998. For some strange reason, as popular as this place is supposed to be, no one I've met has ever tried it until I met this officemate-cum-fave singer of mine, Cybelle. I have Cybelle to thank for finally showing me this hole-in-the-wall delicious pizza place.<br /><br />Armando's pizza has a thin crispy crust that doesn't scrimp on ingredients. The ingredients are so fresh and well-cooked that even the green pepper becomes something to crave for! This is also THE pizza for lovers of toppings till the crust end. Only P165 for a pizza good for 3-4 persons. Try the Armando's Special and the Mexican variant. <em>Ang saraaap</em>! Oh, while you're there, do try their baked spaghetti with corned beef (only P39, big for one and I'm talking about my appetite here!). The noodles are chewy yet al dente and is deliciously complemented by a sweet spicy sauce with very <em>malinamnam</em> strips of corned beef. Truly worth a trip to Angeles City, Pampanga!<br /><br /><em>Armando's Pizza can be found in Sto. Rosario Street, Angeles City.</em><br /><br /><strong><span style="color:#ff0000;">Brown Sugar Muffins</span></strong> - I hated muffins. I find them dry and corny. Until I found this. I just had a haircut in my favorite salon and was walking around the Old Greenbelt to kill time. While thinking of where to go, my sense of smell was heightened with the yummy fragrance of freshly baked cake. I was intrigued so I let my nose do the walking and I stumbled upon Brown Sugar Muffins. I haven't stopped going there since.<br /><br />Brown Sugar Muffins look like your regular muffins, but that's where all similarity ends. Each muffin is moist and very flavorful. My ultimate favorite is their Belgian Chocolate muffin is a chocolate muffin which is lighter than but as moist as a chocolate cake, not too sweet, and is complemented by white choco chips that taste more like luscious cream than white choco (I'm not a fan of white choco.). It's the Belgian chocolate that lingers in your mouth and not the sweetness of the sugar that makes one eat one bite after the other.<br /><br />Try also their other yummy variants --- carrot (My 2nd favorite! Contrary to popular belief, this does NOT taste like carrot cake!), banana almond, orange, cheese, butter (You can actually interchange the butter and the cheese. They taste almost the same.), and blueberry. Each muffin costs P40, but I suggest you go for the minis at P85 per bag (6 pcs). You get to try more variants and the smaller size doesn't make you less satisfied. Oh, by the way, this is owned by the ones who own the franchise of Auntie Anne's. This is a local creation. Isn't that cool???<br /><br /><em>Brown Sugar Muffins is found in the ground level of Greenbelt 1. Beside Delifrance.</em><br /><br /><strong><span style="color:#ff0000;">Hatsuhana Tei</span></strong> - This is a MUST for authentic Japanese resto fans. Hidden, hidden, hidden from the general public, but is placed in a hotel-like ambiance is this delicious Japanese resto. My friend, Amor, introduced me to this place to convince me that this will beat my fave Japanese restos in Little Tokyo (this is the local Japanese community's version of Chinatown in Pasong Tamo, Makati.). She was right.<br /><br />Longing to see more than katsudon, chicken teriyaki, tuna sashimi, california maki, and yakisoba in a Japanese restaurant's menu, I am motivated to constantly search for one that most Japanese go to. I have found it in Little Tokyo, but I have found and have been delighted with Hatsuhana Tei. They have an impressive list of original sushi and sashimis (even their spicy tuna is different from those served in more popular Japanese restos.) and have more flavorful rice dishes.<br /><br />What's good about this place is that it doesn't intimidate you the way most authentic Japanese restos would. They have more pictures and English descriptions on their Japanese menu. What the menu can't tell you, the staff can. And the servings are generous. Go Japanese at <em>Hatsuhana Tei, 2nd floor of Herald Suites</em> (Yes, it's in a hotel, but the price range is the same as your favorite Japanese resto -P200-400- per dish.), <em>Pasong Tamo, Makati. Almost across Makati Cinema Square. </em><br /><em></em><br /><strong><span style="color:#ff0000;">Suzhou</span></strong> <em>- </em>During lunch break in a wine class, Chef Gene Gonzalez asked if I've tried Formosa cooking. I was intrigued at why Gene would recommend such a place as Formosa cooking has always impressed me as noodle dishes with good bite and flavor, so off we went to this small unassuming place near Cafe Ysabel. The 3 of us ordered only 3 dishes for sharing and I was afraid that these would not be enough. Gene, wearing his all-knowing look told me, "Just wait and see first." This is one guy I hold in high regard when it comes to food, so I followed his advice.<br /><br />First came the Steamed Beef with special sauce. The tender beef was sliced thinly and looked like roast beef, but it was juicier and less oily than the roast beef. What made this dish stand out is its soy sauce-based sauce that had a strong garlic taste and, when mixed with the beef, brought out the delicious beef juice and would just make you want to eat, eat, and eat it with the salted fish fried rice.<br /><br />Now when it comes to salted fish fried rice, North Park would always top my list. Now I don't know how to categorize Suzhou's version. It doesn't taste anything like North Park's, but it is as good. The rice is moist, but not oily; very flavorful, but doesn't overpower the viand; and can be eaten on its own. It gives one the impression that it was cooked in broth rather than fried in oil. Grabe. Ang sarap!!!!<br /><br />Oh and how can I forget the Hot and Sour Soup??? Hot and Sour Soups are a dime a dozen in most Chinese restos that serve homestyle dishes (Heck, even Knorr has an instant mix for this!), so imagine my delight at tasting Suzhou's version --- It was very flavorful, but one can distinguish the flavors that were mixed in it if only we were familiar with Chinese named ingredients. The spicy taste of the soup doesn't burn the tongue. Instead, it tickles the palate and makes you look forward to having the next spoonful. The soft tofu doesn't crumble in your mouth. It melts, together with all the other ingredients they've put into the soup.<br /><br />I've gone to this place over and over again, but I think these 3 dishes are the most outstanding. Try this place out and I guarantee you'll find yourself visiting it again and again. Who wouldn't? Prices are very reasonable (Most dishes are below P200 and servings can be shared by 2-3 hungry persons. Food is delicious. Ambiance is like being at home.).<br /><br /><em>Suzhou is located in A.Mabini Street, San Juan, MM.<br /></em><br /><br /><strong><span style="color:#ff0000;">Tsokolate Eh!</span></strong> - Long have I dreamt of having my own chocolate place, especially one that can stand up to all these coffee places. I'm no fan of coffee, but I just love the ambiance of these coffee shops and was hoping that someday, my favorite chocolate drink can be enjoyed in such a place (To this day, I have yet to find a coffee place that serves good hot chocolate.). I just may have found it.<br /><br />While enjoying in the discovery of the newly face-lifted SM Makati, my sister, Tricia, and I just had to sit down and get some merienda to soothe our tired feet and grumbling tummies. We chanced upon this place that looked like a coffee place, but claims to serve delicious hot tsokolate eh! We just had to give it a try.<br /><br />The verdict: The hot tsokolate eh was delicious! It was the kind of tsokolate eh flavor that I was looking for --- smooth and tasted just like the tableas cooked well at home. They could still improve on the consistency though. I like my tsokolate eh thick. Their consistency was similar to the hot chocolate of most fastfood joints, but had more tsokolate grains.<br /><br />I liked the fact that the steaming hot tsokolate was served in local ceramic mugs that look like tree barks. The mugs heightened the pleasure of drinking this beverage that brought back happy childhood memories and just made one feel good about being Pinoy. It just wouldn't be the same if it were served in a styro cup or an ordinary ceramic or glass mug.<br /><br />Check out this place and try out their native merienda as well. I only got to try the kesong puti pan de sal (Via Mare still rules!).<br /><br />Tsokolate Eh! is owned by the owners of Kitaro (which was a pleasant surprise because I'm not too keen on Kitaro). It's found at the <em>2nd or 3rd level (I forget right now.) of SM Makati, just outside the native crafts department.</em>Pamhttp://www.blogger.com/profile/01359001107059470807noreply@blogger.com18