I am never disheartened, so this time, I did my best to come up with something different to please my family’s ever changing taste buds. Looking for some pork or beef for stir frying, I wanted to do something like soy sauce based but creamy at the same time. Armed with an inspiration from one of my many Yummy magazines, I set off to cook something I was sure my family was going to love.

Creamy Pork Stew. For the photo above, I used thin slices of pork belly since at the time I cooked this, we ran out of tenderloin.

Ingredients:

1/2 kilo pork tenderloin or pork steak cut into strips
1 small can of button mushrooms
3 cloves of garlic
1 medium onion chopped
2 tbsp soy sauce or soy-based seasoning
2 cups of pork stock (melt 1 pork cube in warm water)
1 cup of cream
a dash of pepper
chopped or dried parsley

Procedures:

Heat oil in pan over medium heat. Saute the garlic and onions until slightly translucent. Put in pork strips and stir fry until cooked. Lower heat and put in soy sauce and stock. Let simmer for 5 minutes or until liquid is reduced and the meat has absorbed the flavors. Season with pepper. Pour in cream and let simmer for another 5 minutes or until sauce has reduced to desired consistency.

Remove from fire and sprinkle with parsley before serving. Perfect with steaming hot rice.

So here is my entry to Display Your Gadgets.

I naturally became a foodie because of my love affair with food. I love to eat, dine, and cook. It has also brought me to writing about my encounters with food and my experience cooking it. This is accompanied by a shelf full of Yummy magazines, a couple of cookbooks (I only started buying them), a collection of mixing bowls, wooden spoons, several baking pans, and a stock-filled pantry. I took this photo feeling sentimental about how far I have come in terms of my kitchen skills. I learned from the best, those who raised me – my dad (cooking) and my mom (baking).

Polvoron, is made with toasted flour, milk powder, sugar and butter, which is necessary to form everything into a candy. It is then wrapped in Japanese paper or cellophane wrapping paper. Here is a great post on the step by step in making this milky candy. My mom and siblings all loved polvoron. I don’t and I still don’t.

So it was quite a struggle for me to try out House of Polvoron’s (HOP) samples which is mostly why it took a while for me to come up with this post. I had to settle with what I do best considering my aversion to milk.

HOP’s polvoron is totally different from what I expected. I always thought it was supposed to be this powdery candy that literally crumbled once the packaging has been opened. This crumbliness is the reason why polvoron is perfect for that party game where you have to eat several polvoron candies and then try to whistle with all your might. LOL.

HOP’s candy surprisingly, stayed firm and solid. It was interesting how it doesn’t look milky at all. I pinched it a bit to see if it would crumble into powder as I had imagined it. It didn’t.  The polvoron came on moist and actually stuck to my fingers. It did not cause a mess and I can imagine it will not do for that party game I just mentioned as it does melt in your mouth when eat it. Maybe when you eat ten of these all at once, it will do but I doubt powder will spew out of your mouth.

House of polvoron is exclusively distributed by Motz Food Products, a specialty shop started by husband and wife Medardo and Rosalinda Caliwara. These candies can be bought in at leading supermarkets nationwide. To find them, just go into the local delicacies section or the local snacks section of your neighborhood supermarket. Available flavors are: Classic, Pinipig, Pili, Cashew, and Cookies and Cream.

Now, the last time I remember preparing hot chocolate, I used those instant powder types that have directions at the back of the labels. I really have not made one from scratch. And by scratch I simply mean something other than opening a bottle and mixing powder with hot water. Inspired by memories of Max Brenner and by one of my favorite foodies, I set out to the pantry to see if I had the items I needed to make myself some hot chocolate. The result was a thick, rich cup of creamy hot chocolate that soothed and warmed the throat and body. It is really easy to make. This recipe makes 4 servings (4 mugs of hot chocolate).

Ingredients:

600ml milk (I used carnation evaporated milk)
2 ounces milk chocolate
2 ounces bittersweet chocolate

Procedures:

Combine milk and chocolate in a saucepan and place over low heat. Stir the mixture until the chocolate is completely melted. If you have a handheld blender, you can use that to further smoothen out the chocolate. I used a whisk which works as well.

So let me just request all my readers to spare a bit of their time and resources and help the survivors of Typhoon Ondoy. To help, you can visit any of the following relief centers that collect donations.

1. Victory Fort is opening its doors to those affected by the typhoon. Call 813-FORT.
2. ABS-CBN through Banco de Oro account number 56300-20111 account name: ABS-CBN Foundation Incorporation
3. Department of Social Welfare and Development donation drop off points: National Resource Operations Center, Chapel Road, Pasay City (Contact: Mrs. Francon Favian) / Quezon City Area Disaster Resource Operations Monitoring and Info Center (DROMIC). Contact Rey Martija or Imee Rose Castillo, Tel Nos. (+632-9517119, +632-9512435) or Assistant Secretary Vilma Cabrera Tel No. (+632918-9345625) / San Rafael corner Legarda Streets, Quiapo, Manila (Contact: Dir. Thelsa P. Biolna, Dir. Delia Bauan Tel Nos. (+632-7348622, +632-7348642)
4. Miriam Quiambao drop off point: One Orchard Road Building in Eastwood, or message http://www.twitter.com/miriamq for more details.
5. Move for Chiz is asking for volunteers and donations at Bay Park Tent, along Roxas Blvd., beside Max Philippine National Red Cross‘ different ways to Donate.
6. Red Cross Load Donations: Right now the easiest way to make donations from the seat of your chair is via mobile phone load. The Red Cross Rescue and Relief Operations. Text: RED<space>AMOUNT to 2899 (Globe) or 4483 (Smart)
7. Sagip Kapamilya hotlines (+632-4132667, +632-4160387) #13 Examiner St. West Triangle, QC. and Scout Mayoran, cor. Morato, near Alex III.
8. Tulong Bayan hotlines for donations and volunteers are (+632908-6579998) Marilyn, (+632939-3633436) Jenn (+632-9137122, +632-9136254 & +632-9133306).
9. TXTPower now accepts donations via SmartMoney 5577514418667103, GCash 09179751092 and Paypal http://is.gd/3GvuN
10. World Vision partners with Phil Coast Guard and kind individuals for relief distribution to 3k families. Call (+632-3747618 local 242) or text (+632917-8623209) to help.
11. Worldvision Foundation is also accepting donations/volunteers to pack relief goods in QC. For $-donations, BPI:USDacct #4254-0050-08
12. Ateneo de Manila University is now accepting donations for the victims of Ondoy. Donations can be dropped at MVP Lobby. For those stranded/those who need help: To all students who need help or know of people who need help. Please text the name, location, and contact number to (+6329088877166). ATENEO, which is now an open shelter, accepts refugees. Call (+632917-8952792)
13. La Salle Greenhills for Greenhills/Mandaluyong/San Juan Area, if you want to help out with the rescue and relief operations, you can drop off your donations (clothes, food, etc..) at LSGH Gate 2 or volunteer from 9am to receive, sort, repack the donations.
14. St. Pedro Poveda College is now accepting relief goods. call the Social Action Center (+632-6318756 loc. 121)

More information is available at: Sour Politics website

Photo courtesy of LA Lomarda

So now, 7 years later, at Chili’s Greenbelt 5, I go back to what is familiar. I order chicken crispers and my husband gets the Bacon Burger and for starters, we get the Grilled Shrimp Caesar.

Bacon Burger Php 280.00

Contrary to what I have heard and read, service was not too slow that day. Maybe it was because we dined there right after the lunchtime rush hour and there weren’t too many people around. I can smell the crispy chicken fingers from a mile a way and it looked as if it came right out of the fryer and into the plate in front of me. I almost burned my tongue as I excitedly took a bite out of it. Best of all is the honey mustard dip that came with it. Up to now, I have not been able to duplicate nor buy anything remotely similar to what they serve at Chili’s. Other places serve store bought dips while other attempt at a honey mustard that comes out less smooth and more biting than what I expect from my dip.

Chicken Crispers Php 250.00

Grilled Shrimp Caesar Php 285.00

After all these years I find that Chili’s has not changed much. Their dishes still satisfy my craving for deep fried dishes. Although I pledge my loyalty to TGI’s and CBTL’s Caesar Salad, I must say I have to add Chili’s to that list. The grilled shrimp popped as you bit into them and they were cooked perfectly so its juices were kept intact. I had to fight over the last forkful of salad with my husband, it was that good.

Sweetie and I were so full, we no longer had room for dessert. We had to settle for a box of Royce’ chocolates to take home.

Burp! These days make me say.. Life is good!

Thanks to Ajay, whose life I do envy, for this interview! Cheers!

Link to the article on Manila Bulletin: Apples-pie and Kubiertos: all about food and living.

So after 72 years of churning out donuts to feed the community, KK is rewarding its loyal customers around the world by giving away 12 dozen donuts (equivalent to a year’s supply) and a trip to the KK hometown in North Carolina, USA to the chosen customer. This winner will be chosen from each of the nine participating countries: UK, Australia, Canada, Japan, Korea, Mexico, Malaysia, Indonesia, and the Philippines.

All you have to do is write about how Krispy Kreme has made your life special. A very engaging photo of you eating a Krispy Kreme donut or posing in front of a Krispy Kreme store submitted with your entry will surely improve your chances of winning.

If you are interested to join: Register online at www.krispykremefavefan.com and submit your story with accompanying photo.

Imagine getting the chance to compete against the winners from other countries to design your very own Krispy Kreme donut!

So all you fans (like me) out there, come and Join the Krispy Kreme FaveFan Promo and get to win fabulous prizes. Visit the KK fave fan site for more details or Join the Krispy Kreme FaveFan Promo Facebook page.

I am not really sure what triggered the frozen yogurt craze in Manila but 2008 brought out a lot of frozen yogurt stores in and around the metro. Frozen yogurt is not an entirely new concept as many ice cream or cold dessert places offer them as alternatives to their usual fare. However, I believe it was only recently that specialized outlets selling only frozen yogurt sprouted in abundance.

Personally, I never got around to jumping on the bandwagon, so to speak. To me, yogurt represents something healthy and therefore “not delicious”. I can never imagine yogurt as a dessert. I never attempted to put it in my cakes and I have never had the courage to make my favorite Greek sauces out of it.

A couple of months ago, a friend of mine encouraged me to try frozen yogurt by dragging me to Hobbes and Landes at Shangri-la Plaza Mall. I looked at him as if to say “Are you sure you want me to try this?” daring him to say yes. Which he did. Ok fine I will try it. But if I don’t like it, its not my fault.

The guy behind the counter at Yohgurt Froz asked me to choose my toppings. I knew you were supposed to choose fruit as this was apparently the best thing to mix with the frozen yogurt but I wanted chocolate. At least if I didn’t like the yogurt, I will not be able to say the same about chocolate. I chose chocolate balls and chocolate cookies with chocolate syrup.

The cup I was offered looked yummy (I have to confess). The white yogurt embraced by my all brown topping elicits an image of a dessert paradise. Alas, the image and chocolatey-ness does not overcome the expected sourness of this dessert. I made a good choice to smother my yogurt with enough chocolate to mask the sour taste. I’m sorry, my brain is not able to process that I am eating a cold treat that is not either creamy or sweet. If I wanted a cold sour treat, I would opt for a fruit shake.

No offense to all the yogurt lovers out there. I can understand the hype and the craze. If you wanted a healthy alternative without giving up your taste for dessert, frozen yogurt is the way to go.

Yohgurt Froz
Shangri-la Plaza, Level 4, inside Hobbes & Landes
** Special thanks to my hand model (Hehe).

Being a meal filled with all my favorite things, it was natural that I would be drawn to it. That was how it was when I first read about Elbert’s Cheesesteak opening at Rockwell mall. Too bad we had recently transferred office locations so it wasn’t that easy to sneak in lunch at Rockwell. When the chance presented itself, I grabbed it hoping to satisfy my curiosity about the place and because my friends keep telling me its soooo good.

I opted to share an American cheesesteak sandwich with a colleague as I wasn’t too sure how big the whole thing was and doubted I could finish it. That was a mistake. I soon discovered I was at my last bite of my sandwich and I was still craving for more.

The beef slices were oh so tender, almost melt in your mouth. The cheese did not overpower the taste of the beef and the onions! I cannot even describe how lovely the onions were combined with everything else. The one surprise I got was how soft the bread was. I was fully expecting to have my teeth gnaw on the bread and get my jaw locked while trying to consume my sandwich. But it wasn’t like that at all. The bread was definitely crusty and looked like your typical baguette but so much easier to eat making the overall experience totally awesome.

The downside I think to the whole thing is that on my next visit, I will now have to shelve out almost Php 400 bucks just to enjoy Elbert’s cheesesteak. I don’t mind but I am guessing not many will have the budget on it even if it does taste awefully good.

Elbert’s Cheesesteak Php 320.00

Elbert’s Cheesesteak Sandwiches
Rockwell Drive cor. Estrella St.
Makati City, Metro Manila
Tel. No.: 381-2450

So I tried to master my caesar salad dressing inspired by my favorite at Coffee Bean and Tea leaf cafe. Now I no longer have to settle for the bottled variety as it takes a few minutes for me to whip up my own dressing.

When I had the opportunity to try out Cyma’s Roka Salata, I was enamored. I fell in love with the flavor of the Greek dressing that came with it. I did some research to find out what made up what they call Traditional Greek Vinaigrette.

Inspired by the vinaigrette and an excuse to buy me some feta cheese, I whipped up my own green salad with balsamic vinaigrette, twice! One I prepared for dinner at home, the next one I brought to the office to share with my colleagues, who absolutely loved it, RIGHT?

Let me share with you this quick and easy to prepare salad that you can make at home when the scales are playing a mean joke on you or your pants start to cause redness around the waist or like me, you just want to enjoy something healthy and green for a change.

Salad Greens with Balsamic Vinaigrette and Feta Cheese

Ingredients:
Salad Greens (Arugula or Romaine Lettuce)
1 large tomato (sliced into thin wedges)
3 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp dijon mustard
1 clove garlic minced (grated is better)
1 tbsp brown sugar
1 cup extra virgin olive oil
salt and pepper to taste
feta cheese

Procedures:
Mix the vinegar, lemon juice, mustard, garlic and brown sugar together in a bowl. Whisk until mixed completely. Add in the oil and season with salt and pepper. Combine lettuce and tomato in a bowl and put in vinaigrette. Lightly toss and sprinkle with crumbled feta cheese.

Ain’t that yummy?

Of course he had to choose the same Nama Bitter chocolate that I bought him months ago. I offered to buy him something else just so we could try other variants but he wanted to stick to what he was sure tasted absolutely great.

So I took it upon myself to get something else so that I can add to the delightful experience of eating Royce’ chocolates. In fact, I have longed to try something with caramel and I found the perfect pick in Royce’ Prafeuille Chocolate with Caramel.

“Feuille” in “Prafeuille” is the French for leaf. This is what defines this chocolate. It is 3mm thin. So fragile. I feel like I must handle it oh so delicately so that I don’t break it before I get to put it inside my mouth. And unbelievably, this 3mm piece of deliciousness contains a bit of caramel that explodes in your mouth and then quickly melts away with the rest of the chocolate. So you reach out for more and eat one more, just one more.

But don’t be fooled. Its thin but it packs an intense rich chocolate flavor that you may just overload on if you don’t stop reaching for it.

Now I have two favorites at Royce’ and I am sure I there will be more… in the future.

Royce’ Prafeuille Chocolate Caramel - Php 540

One exception to that rule is KFC’s “Zinger”. I swear it is one of the few spicy food I dare finish convincing myself how delicious it is. But they recently improved the sandwich’s flavor and it has become too spicy for me to tolerate it.

My challenge is that hubby likes it hot. And by hot I mean HOT. His tolerance level is galaxies above mine so I am unable to relate to his enjoyment of extremely spicy dishes. I compromise by taking my tongue through that journey to hotness (wow!) by taking small steps, or adding a bit of spice here or a dash of chili there.

My experiments to spice up our meals have brought me to the grocery aisles where they hold different spices from Thailand, or China, or imported from the US. Recently, I took a stab at making something spiced cajun style. I got the inspiration from the pasta dish I tried at TGI Friday’s. But that was made with a tomato based sauce and I wanted something with cream. So let me share with you how I made my cajun spice from scratch and made some delicious pasta that my family absolutely loved.

Cajun Chicken Pasta

Ingredients:
500g Fettuccine
1/4 kilo chicken breast or chicken thigh fillets
2 tbsp cajun seasoning (recipe below)
2 tbsp butter
1 green bell pepper (you can use red too but I prefer green)
1 can mushrooms (fresh if you can get them)
1 cup heavy cream
1 tsp dried basil
1 tbsp cajun seasoning (more as it depends on your preference)
salt and pepper to taste
parmesan cheese

Procedures:
Cook Pasta according to package directions. 
Dredge fillets of chicken in cajun seasoning and saute in butter. When the chicken is slightly cooked, add in the bell peppers and mushrooms. Pour in the cream and the rest of the seasoning. You can add more cajun seasoning if you want it to be on the spicier side.  Let simmer for a few minutes and add in the fettuccine. Serve hot topped with parmesan cheese.

Enjoy!

** Cajun Seasoning
2 tbsp salt
2 tbsp chili powder
2 tbsp paprika
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme

Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly. Perfect for chicken, pork or pasta.

But I found Classic Cuisine, C2 (get it? C2?), entirely different than what I was expecting from a usual Filipino restaurant. The offerings were the same as any other place, there was sinigang, kare kare, tilapia, crispy pata and of course the ever present adobo which carries their signature in its name. Choosing to veer away from the usual, we ordered the Crispy Ribs Sinigang (Beef) and Sisig Rice. My friend added some calamari in some sweet sauce since she was really a picky eater and might not like the sinigang.

Crispy Ribs Sinigang Php 350.00

I have always been intrigued by how beef can remain tender even when deep fried into a crispy state. The first time I ate crispy beef was when my husband and I dared to try Gerry’s Grill again. We couldn’t help but talk in awe of how tender and juicy the beef stayed even if the outside appeared dry and crisp. This was no different. It was pure beef bliss. Eating it with rice and slurping on the sour soup it comes with, becomes the perfect comfort lunch.

Now fried rice has come in all kinds of different forms and combinations. Chinese variations include rice mixed with several vegetables, or sometimes fish or even squid. On the other hand, I have seen rice mixed with crab fat, or sometimes mixed with salty shrimp paste, or just cooked with garlic. This is the first time I have come across rice mixed with a famous Filipino dish that results in a complete meal altogether.

Sisig is a dish made with pig’s cheeks, nose and ears, that is boiled tender then stir fried in high heat and flavored with soy sauce until it achieves the desired crisp or crunch. It is often served on a hot plate and topped with a raw egg or mixed with some green chilies and topped with crispy pork skin (a.ka. Chicharon). It is best eaten with ice cold San Miguel beer and shared with a group of your closest buds but fine too if eaten with steaming hot white rice.

Sisig Rice Php 170.00

It was the sisig rice that blew us away. It was so good and flavorful that we almost didn’t need anything else. It was soo good that we had to order another bowl even if there were only three of us there. Which is why we could no longer fit dessert into our lunch that day. Maybe next time as I have also heard very good feedback on the dessert offerings on their menu.

As a whole, C2 is the one Filipino restaurant I wouldn’t mind going back to. I do hope though that they just have all of the dining area outside so that diners have room to breathe while eating. We had unfortunately chosen a table that was inside the restaurant situated in front of the cooking area so you can imagine the heat that we had to endure. Unless they amp up their air conditioner, it will continue to be uncomfortable to anyone who chooses to sit there.

C2 Classic Cuisine
The Ledge, 6/Lvl. Shangri-La Mall
Mandaluyong City, Metro Manila
Tel. No.: 636-1510

When McDonald’s came out with Mcflurry, I was tempted to reconsider. I did but not totally. So I wasn’t too excited when I saw Red Ribbon ads showing their newest cake offering - Cookies and Cream! That is also why I couldn’t join Sago’s Mother’s Day Contest because I couldn’t just come up with the words to explain how Cookies and Cream made my day.

Cookies and Cream Junior Cake Php 315.00

Unfortunately, there is a very large billboard which displays a very large image of Red Ribbon’s Cookies and Cream cake along C5 road in Pasig that I couldn’t do anything to stop my kids from seeing it. As expected, squeals, hugs, kisses and dopey eyes came next. And because it was my eldest son’s birthday after all, I gave in and turned into the nearest Red Ribbon bakeshop we passed.

Just looking at the whole cake made me think of the last cake we bought that was too sweet even for me. It appeared to be enveloped in thick white sugary icing lined with cookie crumbs near the base. Too cute were the four mini Oreo cookies on top of it.

I was licking my teeth feeling the sugar coat it, as I sliced the cake. Laying the slice down on the plate, I was surprised to see how light and airy the cake was. It had multiple layers of butter and chocolate chiffon, with an oreo cream filling and some crushed oreos in the center. The result becomes an awesome combination of delicious cake that is not entirely made of chocolate. Remove the thick icing and I can probably eat two slices in one sitting (I hope hubby isn’t reading this, hehe). What I love most is the cookie crumb center that makes for a crunchier bite.

So let me take it back. I don’t hate Cookies and Cream. I don’t love it either. But this will definitely do. Have some cake?

Website: http://www.redribbonbakeshop.com.ph/

If only I could afford to buy a pint of Haagen Dazs for my weekly fix then I would be in heaven. Unfortunately, a pint of it can buy me a gallon(or more) of other brands so I don’t splurge unless there is a special occasion.

The alternative, although not exactly cheaper would be to get yourself a scoop or two from a gelato stand. And no worries, a lot of these stands can now be found in most malls around the metro. From Gelatone, Amici, Fiorgelato, and then there’s Dolce Gelato.

I learned about Dolce Gelato through a comment in this blog early this year but it was only last month that I got to try it out. I was hoping to get to taste the famous Ferrero Rocher flavor but it was out of stock during my visit. I opted to try Nutella instead. The flavor of the ice cream was intense, like eating frozen nutella spooned from its container. There was more flavor than ice cream, if you get what I mean. It was easy to forget your diet in all the deliciousness but their sign says “half the fat but double the flavor” after all. The only downside that I saw was that it did melt quicker than I had expected, or maybe it was just too hot that day.

A small cup of gelato costs Php 60.00, a price I could afford to splurge on especially when I am with my hubby and kids. And personally, a burst of intense flavor in ice cream form is too tempting for me to resist. Dolce Gelato is located in SM Mall of Asia but they just opened another stall at Alabang Town Center a few weeks ago so that is good news for all those who live down South.

Whew! Now I am totally craving for some gelato!

Dolce Gelato
SM Mall of Asia
Entertainment Section
Beside Escalator, Fronting Bo’s Coffee and KKK

and at

Alabang Town Center
Commerce Mall
Beside Marks & Spencer and Lacoste Accessories

Take this new popcorn product that was based on a gourmet popcorn classic from Chicago - Garrett Popcorn Shop. Chicago Popcorn Shops is located at the second floor of the entertainment wing of SM Mall of Asia (SM MOA). Now, if you are not familiar with SM MOA, you will be challenged to find their exact location. I spent a good 1 hour or so looking for it (of course I didn’t ask for directions silly!). CPS is tucked away in this sad little corner where the neighboring stores are either closed or under construction.

I was sweating with excitement when I finally entered and embraced the smell of sweet at the same time cheesy popcorn. Like Garrett’s, CPS is air popped that means there is no need for fats or oils to cook it but the same smell of cooked popcorn is emitted by the store. Because I was pre-informed before this visit, I automatically order the Chicago Mix so that I could enjoy both caramel and cheese popcorn flavors at the same time.

The girl behind the counter told me that their flavors do not come in powdered form like most other stores do. They use melted cheese and melted caramel to pour over the popcorn and this is the reason why the flavors are so intense for this particular treat. The lack of powder on your fingers after wolfing down a handful of CPS popcorn is proof of the process they use.

I have had my share of salty and sweet popcorn before and I can’t say that CPS is entirely different or unique. But I can say that it is definitely addicting. There is something with the crunchiness of the caramel popcorn and the flavorful cheese popcorn that makes you want to keep popping it into your mouth.

To add to its novelty, its packaging is too cute for words. The large bronze tin cans scream collector’s item and guess what, they tell me that if you bring your tin can the next time you buy popcorn, you pay less than Php 280.00 for the tin size. Now there’s a good reason to go back. Right?

** CPS popcorn is sold at kiddie, single, double or tin sizes prices from Php 20.00 to Php 280.00

Chicago Popcorn Shops
2nd Level Entertainment Wing
SM Mall of Asia, Pasay City
Become a fan of CPS on Facebook -> Chicago Popcorn Shops

One time, we had leftover grilled prawns from a fancy dinner. Instead of heating it with lots and lots of garlic and butter which is what I usually do with those pink striped fellows, I thought of olive oil and lots and lots of tomatoes. No fuss easy to make pasta.

Many would argue that eating pasta is the ultimate in carbo-loading. But I swear, this dish is an exception. It’s light and filling at the same time that you don’t have to "carbo-load" to be satisfied.

Shrimp Pomodoro

Ingredients:
5-6 pieces of large shrimp (fresh or cooked)
1 tbsp minced garlic
1 medium white onion, chopped
1 can chopped tomatoes (I love the brand that I buy at my local supermarket)
dried or fresh basil
dash of salt to taste
2 cups of cooked spaghetti or angel hair pasta

Procedures:
Heat olive oil in a pan over medium heat. Cook garlic and onion until translucent. Pour the canned tomatoes into the pan and stir a bit then let it simmer for 1 minute. Add shrimp. Flavor with salt, pepper and basil. Mix with cooked pasta and serve hot. 

The last time that I enjoyed a good Red Ribbon cake was quite some time ago, with the Tiramisu being such a favorite. So when I saw an ad on Yummy Magazine about a Belgian Chocolate Bliss cake, I had an urge to get one for my hubby (disguised that way but I was secretly buying it for myself). Unfortunately, it only came in Junior size so I had to buy another cake for my son who was really the one celebrating his birthday.

The only other enticing chocolate cake on display was one topped with what seemed like large white chocolate kisses. I bought a large size S’mores chocolate cake that I was pretty sure my kids would love.

Belgian Chocolate Bliss Php 430.00

True enough, the Belgian Chocolate cake was pure bliss. It was a multi-layered cake lavished with Belgian chocolate icing that was not too sweet but oh so rich. Its junior size was a well thought of approach as a regular sized one would probably cause a toothache, a stomachache or a sleepless night.

S’mores Cake Php 520.00

A s’more is a popular foreign treat made with roasted marshmallow and chocolate sandwiched between graham crackers. Now imagine this treat turned into a cake and you have got kids going to dessert heaven. This is especially true for my kids who can eat a whole pack of marshmallows if only I will let them. This cake is perfect for kids but should be avoided by adults at all costs because of the sugar overload as the layers of marshmallow are greater in portion compared to the slivers of chocolate cake. Dandy.

I just read that Red Ribbon’s newest cake is another dessert classic - cookies and cream. Wonder what that tastes like.

My hubby and I felt that craving one weekend ago and wanted to see if Little Tokyo was actually open during weekends. I asked around but could not really confirm. We went anyway. We figured we could always go somewhere else if the place was closed.

True enough, most of the establishments found inside the Little Tokyo compound were closed. Surprisingly though Oishinbou was the one place that was open that Saturday. Longing for something new, we left the compound and went straight to Kikufuji.

The place was filled with an assortment of types from the truly Japanese (in suits - big time!) and some locals probably from nearby condo’s wanting to have a delicious filling lunch. The area near the entrance was filled with small dining tables and there was a bar (shall I say sushi bar) to the side. My hubby continued to walk past the tables towards the back of the restaurant and I wondered if he made a reservation without my knowing. He passed by several low tables (Japanese style) and immediately sat down at the next free table. He took off his shoes, sat down on the floor and crossed his legs like he had been doing this for the longest time.

I looked around and sat down myself. Several low wooden tables accompanied by cushioned, leg-less chairs. Imagine! I was so envious of the chairs they had. You see I love sitting on the floor but hate having to sit up with no back support. What a joy to see a chair made for sitting on the floor with an actual backrest.

You would probably hate when I tell you what we ordered but to distinguish between food establishments that offer the same cuisine, you just have to make sure you order what you love. If the place messes it up, then you have no hope to try the other items in the menu you are not familiar with.

Futomaki Php 220.00

Our choice - Futo Maki, Shake (Salmon Sashimi), Prawn Tempura, Gyudon (Beef bowl). It counts like a few dishes but is really quite a filling fare.

The Futo Maki here is bigger in size and actually tastes better than the one we had at Oishinbou. And I now know for sure that the distinct sweet and tangy flavor of futomaki comes from the kampyo. Initially I thought it was some kind of smoked fish but I was wrong.

Gyudon Php 270.00

The Gyudon was one of the best I have ever tasted. The thinly sliced beef is so tender it was such a joy to chew. It was mixed with shirataki noodles which I found out was believed to be the only carb that makes you lose weight. Interesting. The noodles absorbed the slightly sweet flavor of the mixture of dashi, mirin and soy sauce. Its soo good! I want to go back now just to get a fill of this dish again.

My hubby and I cleaned up our plates of all the food although we left bending slightly backwards as our stomachs felt like they weighed a ton from all the yummy food. And having spent just about Php 1K for fresh sashimi and great Japanese food makes it super worth it.

Kikufuji
2277 Pasong Tamo, Makati City
Tel. No.: 893-7319/893-6131