August 2008 – Kain Pinoy

A taste of Cebuano: CNT Lechon

The second weekend of August found me, Eric and Melo in Cebu to cover the Pasigarbo sa Sugbo festival, as well as to be reacquainted with Cebuano favorites.

One of Cebu’s best delicacy of course, is the lechon. I don’t know what it is about Cebu’s lechon, but its Manila counterparts simply can’t measure up. The skin is really crispy and the meat is so tender and juicy.

Oh yes. I torture you with pictures of lechon.

Among the tourists, the “brand” we’re all familiar with is CnT Lechon. This is probably because there are several CNT branches scattered all over Cebu. Inside SM City Cebu, they can be found at the supermarket foodcourt. Likewise, at Ayala Center Cebu, CNT also have a stall at the mall’s foodcourt. Of course, their lechon is superb, hence the popularity of CNT among the locals and visitors alike.

We went to the CnT restaurant that’s found right across SM Cebu, along Juan Luna Extension. It’s a popular dining place during the weekend, and even though we arrived at 1pm, it was still packed with families having Sunday lunch. Ordering is done at the counter, where you tell the girl behind the counter how much lechon you want to order, and pick out any additional dishes you want to go with it, turo-turo style.

Don’t worry, this is hurting me as much as it hurts you… I want lechon, too!

Soon enough, two plates of chopped lechon is in the center of the table. We all reach for a strip of skin and our eyes collectively rolled back when we bit into it. It was crispy, like chicharon, yet tastes distinctly like lechon. A second set of eye-rolling ensues when we tasted the meat. The Cebu lechon has a distinct flavor — it’s so good there’s no need for any sauces!

Now, when are we going back to Cebu?

CNT Lechon
1377 V. Rama Avenue
Guadalupe, Cebu City
Phone: (6332) 254-4249, (6332) 254-6641

Thinking of bringing home a Taste of Cebuano (as CnT’s tagline say)? CnT have boxes for their lechon, so you can bring home the best Cebu lechon for friends and family. Just tell the staff behind the counter that you want it boxed when you order. You can even order a whole lechon from CnT, and have it sent via air cargo!

Scooping for charity: Miguel Escueta for White Hat Italian Frozen Yogurt

In an effort to give back to the community, White Hat Italian Frozen Yogurt is teaming up with singer Miguel Escuata to raise funds for his charity of choice.

On the 24th of August, Miguel with don the White Hat apron and stand behind the counter, serving the real Italian frozen yogurt to customers. Half of the day’s earnings will be donated to I Am Strong, an NGO aiming to help the youth become responsible adults. They do this by conducting nationwide training to impart values such as being trustworthy, being respectful, doing noble deeds, being steadfast in times of crisis, being open-minded and being gutsy enough to face challenges.

Now isn’t this a good enough reason to try out White Hat? 😉

White Hat Italian Frozen Yogurt
2/F Entertainment Mall
SM Mall of Asia
Pasay City
Location Map: (click to view large)

Tasting the best hamburgers at Pepper Lunch

I’ve been eagerly waiting to try Pepper Lunch, ever since I read about it in Chuvaness’ blog, one of Pepper Lunch’s owner. So have every blogger subscribed to her blog. When it finally opened, fans came in droves, resulting in long lines that snake around the Powerplant’s basement. Two months after, I was finally able to try it for myself.

Melo’s Hamburger Steak

After reading several blogs singing praises for the flavorful meats, I had high expectations. Also, after seeing countless pictures of the servings and the menu, I know what to order even before I went.

I had the Cut Steak and Hamburger Combo, while my dinner buddy Melo had the Hamburger. For dessert, I ordered the Vanilla Crepe Cake.

Combo Cut Steak and Hamburger

The steaks were served in a hot plate. Not just any ordinary hotplate — Pepper Lunch uses a patented technology that heats up to 300 degrees so you can cook your meat, and keeps your food hot without burning it. It’s also non-stick, so there’s no danger of your food sticking to the metal.

The meats arrive sizzling. There’s instruction printed on the paper that shields you from the bubbling oils. Basically, when you’re served your meal, you’re supposed to slather the flavored butter across the meat and cook it to your desired done-ness. There are two kinds of sauces you can use on your veggies and meat: Garlic Soy Sauce and the Honey Soy Sauce.

Vanilla Crepe Cake

The meat and hamburger were good on their own, even without the sauce. The hamburger was incredibly juicy, and the cut steak reminded me of bacon with its generous sliver of fat. Bacon = good. Mmmm, bacon.

Bacon talk aside, the entire meal was good. Another thing that stood out for me was the rice. They use real Japanese rice, and you can clearly taste the difference from ordinary rice. The dessert was light and fluffy. Good enough, but I’ll probably order a different dessert next time.

UCC: More than just coffee

Though not a hardcore coffee drinker, I enjoy going to coffee shops mainly for the pastries. I was quite pleased to find out that apart from having good quality coffee, UCC Vienna Cafe also serves sumptous meals and desserts.

Coffee: The perfect drink for those who oversleep.

After tasting UCC’s much lauded coffee (house blend, Sumiyaki and Blue Mountain), we were treated to some of their best selling dishes.

Spicy Seafood Soup Spaghetti. Repeat that 5 times.

First to arrive was the Seafood Soup Spaghetti. Sounds weird? Spaghetti noddles swimming in tomato sauce, with a generous topping of plump shrimps and squid. It was a rainy Tuesday morning, and the hot soup with just a hint of spice was the perfect way to warm up.

Japanese Salad

The Japanese salad served next had a generous serving of greens, deep fried seafood to satisfy those who don’t like veggies, with Japanese mayonnaise as dressing.

Sumiyaki Eel

Next we had the Sumiyaki Eel — eel fillet marinated in a special sauce and lightly fried, then topped on pasta with creamy white sauce. The marinade gave the eel a strong flavor that complimented the cream-based sauce.

Yakiniku!

There was also Yakiniku, serve on top of rice. Yakiniku is thinly sliced beef, marinated and grilled. Like the eel, the meat also had a strong flavor, and goes really well with lots of rice!

Hamburg Curry Rice

Last was the Curry and Hamburg with rice. Japanese Curry, unlike its Indian and Thai counterpart, has the curry flavor, sans the spice (or not as spicy). The hamburger was thick and juicy — how hamburgers are supposed to be.

Of course, it didn’t end there!

There were cakes galore, paired with fresh fruit shakes!

Blueberry-Banana, Mango-Kiwi, Apple-Strawberry, Mango-Orange, Strawberry-Kiwi — Take your pick!

Very moist Tiramisu

Apple pie with HALF an apple!

Chocolate-y Chocolate Cake

Japanese Cheesecake, Caramel flavor

Still not done, we were then presented with UCC’s coffee jelly, and yes, even more coffee!

Coffee Jelly~~~

UCC Vienna Cafe has branches in Thomas Morato (Quezon City), Connecticut Street (Greenhills), The Podium (Ortigas Center), SM Mall of Asia (Pasay), The Block at SM North EDSA (Quezon City), The Clubhouse at Corinthian Hills (Quezon City), Rustan’s (Makati) and SM Pampanga (Pampanga).

UCC Cafe Terraces has branches at the Forbes Town Center in Global City, Paseo Center in Makati, Rockwell Drive in Makati, Westgate Center in Alabang, Robinson’s Midtown in Manila and Trinoma Mall in Quezon City.

UCC Park Cafe is located at the Glorietta Park in Makati.

The Return Of The Amazing Aloha And Cheesy Bacon Mushroom

Two all-time Jollibee favorites are making a comeback!

I am happy to announce that Jollibee is bringing back the Amazing Aloha and Cheesy Bacon Mushroom burgers!

Cheesy Bacon Mushroom Solo- Php 82.00 / Value meal- Php 108.00

I’ve always loved the Amazing Aloha, so I was a bit dismayed when I found out that it had been removed from the menu. When I had the opportunity to talk to Ms. Arline Adeva, Joliibee PR Manager, a few weeks back, I told her how much I loved the Amazing Aloha and asked if it will ever come back as part of the menu. She told me, with a smile, “let’s just wait and see.” I’ve wondered how long I would have to.

So you can just imagine how overjoyed I was when I learned earlier this evening that they are indeed bringing them back. In my mind I was screaming “My prayers have been answered!”

Along with some friends from the press, I was lucky enough to be one of the first to sample the improved Amazing Aloha and Cheesy Bacon Mushroom burgers.

The Cheesy Bacon Mushroom is made up of soft toasted buns layered with 100% pure beef double patty, strips of bacon, mushrooms, and a slathered with a hefty serving of cream cheese.

Amazing Aloha Solo- Php 82.00 / Value meal- Php 108.00

The Amazing Aloha is unique, and like no other burger you’ll find in the Philippines. I think no other burger chain in the country has a burger like it: a burger made of 100% pure beef double patty, bacon, cheese, lettuce and a thick slice of pineapple, sandwiched by a soft toasted bun.

From being single-patty sandwiches, both burgers now boast of juicy double patties, topped with the great-tasting toppings. I just can’t get over how good they tasted!

I guess it’s true what they say– it’s definitely sweeter… the second time around.

The Amazing Aloha and Cheesy Bacon Mushroom burgers will be available in all Jollibee stores nationwide beginning August 13, 2008.

Getting into the FroYo craze with White Hat

I’ll never forget the first time I tasted yogurt. I was only 8 or 9 years old then. My sisters were planning this family olympics thing for Christmas, I think. The family will be divided into two, and will compete in different contests. There was the usual games: bring me, paper dance, relay race and the yogurt eating contest. While preparing for the main event, I peeked in the refrigerator and saw the four cups of yogurt.

“What’s yogurt?” I asked my sister.

“Basta, it’s like ice cream,” my sister replied.

White Hat Italian Frozen Yogurt Toppings

Just a very small sampling of White Hat’s 21+ toppings

Intrigued and excited by this orange-flavored ice cream, I looked forward to the yogurt eating contest. I insisted that I’d be the first to go, and when my sister shouted “go,” I quickly ran to the yogurts and hungrily put a spoonful of yogurt in my mouth. My eyes widened at the taste, and I spat the vile thing out and went off to wail, amidst the laughter around me.

And that is why I’ll never forget my first yogurt encounter. And why my family would never let me forget it.

More then ten years passed because I came anywhere near a yogurt. I can’t remember how I managed to convince myself to try it again, but I find myself liking the taste. Maybe my taste has matured or maybe yogurts now aren’t as sour as before, but one thing’s for sure: yogurts are no longer my enemy.

My froyo with fresh kiwis, mangoes and yummy ube jelly

Anton brought yogurt back to my conciousness. His quest to find the best frozen yogurt in the Philippines was intriguing, but it was quickly overshadowed by other interests. So when Eric Chao of the White Hat invited me to try out their Italian frozen yogurt, I saw it as my chance see what all the froyo fuss is about.

White Hat boasts of being an authentic Italian frozen yogurt. How authentic, you ask? The yogurt ingredients are sourced from Italy, and an Italian gelatero even flew in to help create a froyo that is authentically Italian, yet catering to the tastes of the Filipinos. Apart from the premium frozen yogurt, White Hat customers are also treated to a wide array of toppings that they can add on to their froyos. There are the nuts and cereals (walnut, almond, fruit pebbles, rice crispies), fresh fruits (kiwis, strawberries, cranberries, blueberries, grapes, mangoes, peaches), chocolates (choco balls, white chocolate drops, dark chocolate drops), jellies (ube jelly, green tea jelly) and homemade treats (brownies, cheesecake and the homemade granola).

Eric‘s White Hat with homemade brownies, roasted almonds and white chocolate drops

Taking my first taste of White Hat’s frozen yogurt, the trademark sour/tangy taste filled my mouth. Afterwards, the taste becomes something that my tastebuds craves. Mixed with my topping choices, this yogurt snack became a welcome treat after a week of DSL-hell. My first topping choices were the granola, brownies and white chocolate drops. On my second go, I tried the fresh mango and kiwi with the ube jelly. YUM! The fresh fruits goes really well with the frozen yogurt. The Italian frozen yogurt was actually great on its own. I’d love to try it on a cone ala McDo’s sundae cone (albeit a more expensive yet healthier alternative).

White Hat’s Eric Chao with one of White Hat’s image models

White Hat offers two cup sizes: regular and large. A regular cup costs Php 85, while the large cup costs Php 115. The first topping costs Php 20, while having two toppings cost Php 35, and three toppings costs Php 45.

White Hat Italian Frozen Yogurt
2/F Entertainment Mall
SM Mall of Asia
Pasay City
Location Map: (click to view large)

Do you know how to Shabu Shabu?

The invite for the Healty Shabu Shabu event intrigued me. Not only was it unique (the invite was a mini poster posted on a bamboo mat along with a pair of chopstick), it also asks, “have you been doing it wrong?” How the heck can you go wrong with shabu shabu?

As it turns out, I AM wrong. Shabu Shabu is not just about putting everything in boiling stock and fishing it out when it’s done. I learned that you don’t just dump everything inside the hotpot. First, we were serve individual condiments. There was an egg, chopped garlic, chilis and spring onion, a scoop of sate, and a bowl of sauce. Contrary to what I thought we’d do (dump everything inside the pot), we were asked to put the garlic, chilis and spring onion into the barbeque sauce. Next, we put in half of the sate. After that, we were asked to seperate the egg yolk and the egg white. I was definitely not expecting that! The yolk went into the barbeque sauce, while the egg white became a meat tenderizer for the beef.

Once the sauce was prepared, we were told of the order by which the ingredients should go into the hotpot. First to go are the slice of taro and corn (because it takes long too cook them). Then, we were asked to put the shrimp inside. Of course, shrimps only take a short time to cook, but putting them in first means you’re mixing their flavor into the stock.

No rice was served, but there were two kinds of noodles: vermicelli and egg noodles. Vermicelli cooks in under a minute, so if you’re hungry, it’s best to put it ahead then scoop them out after a minute to quell your hunger. The egg noodles, on the other hand, takes longer to cook, so put them in early and just scoop them out later on.

Healthy Shabu Shabu has generous servings, and despite not having rice with the meal, we were all stuffed. Most of us ordered the combination set, which has meat (your choice of chicken, lamb, pork or beef [angus beef or tenderlion], assorted seafood (shrimp, squid, sea cucumber, fish fillet, and some sort of mollusk), and big platter of veggies (green leafy vegestables, carrot, mushroom) along with noodles (vermicelli and egg noodles), fish cake, squid balls and crab stick.

And the sauce? You dip everything you fish out of the hot pot into the barbeque sauce. I was a bit hesitant about the sauce because it had raw egg in it, but I forgot all about it when I tasted how good the sauce was. The soup stock was also really good. Whereas most meals feature the soup first, in Shabu Shabu, the soup is best served last. Why? Because once you’ve cooked all the meat, seafood and veggies in it, the soup now has all the flavors of all the ingredients. Definitely yummy, and a perfect meal for rainy days!

A big thanks goes out to Candy Hwang for teaching us the way of the Shabu Shabu!

Healthy Shabu Shabu is a fun, safe, healthy and interactive way of dining that utilizes state-of-the dining facilities and equipment. Healthy Shabu Shabu has branches at Powerplant Mall (Tel. No 898.3979/895.6300., The Podium (Tel. Nos. 914.1028-29), SM Mall of Asia (Tel. Nos. 556.0354-55), Robinsons Galleria (Tel. Nos. 633.1979/632.1634), SM North The Block (Tel. Nos. 442.0036-37), Alabang Town Center (Tel Nos. 850.6633/850.6976), Robinsons Midtown (Tel. Nos. 526.2981/529.3983) and Shangri La Plaza Mall (Tel Nos. 910.3272/632.7532).