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
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
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.

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?

Healthy 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.

Healthy Shabu Shabu

 
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

 
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.

Healthy Shabu Shabu

 
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).

Chef Joey's Chocolate Mousse to die for

A month ago, members of the new and traditional media were invited to be a Chef for a Day at the Culinary Institute of Aristocrat. There, we met sibling chefs Joey and Gabby Prats. Chef Gabby taught us how to cook some French dishes, while Chef Joey shared a simple, yet rich dessert: Chocolate Mousse that he swears is to die for.

Chef Joey gave his consent to post the recipe in our blogs, to share with our readers.

Chef Joey’s Chocolate Mousse

Ingredients:

Chopped chocolates

 

For the Mousse:
500 grams bittersweet chocolate couverture
300 grams heavy whipping cream
5 grams instant coffee powder dissolved in 10 grams hot water
800 grams heavy whipping cream, chilled

For the Assembly:
500 grams whipping cream, chilled
50 grams confectioner’s sugar, sifted
Bittersweet chocolate couverture shavings

Culinary Institute of Aristocrat 37
Chef Joey stirring the chocolate and hot cream mixture

 
Procedure:

For the Mousse:
1. Chop the bittersweet chocolate couverture and place in a large bowl.
2. Combine heavy whipping cream and coffee solution in a heavy saucepan and bring to boiling point over medium heat, stirring occasionally.
3. Pour hot cream mixture over chopped chocolate in a bowl. Allow to stand for a minute or two, then stir mixture until smooth and glossy. Cool to room temperature.
4. Place chilled heavy whipping cream in a mixer bowl. Using the wire whip attachment, whip cream to medium peak stage.
5. Gentle fold whipped cream into chocolate mixture
6. Spoon approximately 100 grams of mousse into each of sixteen dessert goblets. Chill for at least 4 hours to set the mousse.

Piping whipped cream on the Chocolate Mousse

 
For the Assembly:
1. Combine chilled heavy whipping cream and sifted confectioner’s sugar in mixer bowl. Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.
2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip. Pipe a large rosette on each goblet of mousse and decorate with bittersweet chocolate couverture shavings.

Yield: Serves sixteen

Easy Chocolate Mousse Recipe

“The perfect dessert is a sensual experience that catapults you to a state of sheer pleasure, where mind, body and soul merge into paralyzing ectasy” — Chef Joey Prats
 

This recipe is copyrighted to the Culinary Institute of Aristocrat, and is intended for personal use. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com. The CIA is located at MH del Pilar cor. San Andres sts, in front of Remedios Church, Malate, Manila (right behind the huge Aristocrat restaurant along Roxas Boulevard).

How to Truss a Chicken by Chef Gabby

Chef Gabby Prats of the Culinary Institute of Aristocrat shows us how to truss a chicken for baking.

 
Chef Gabby Prats is the assistant vice president of the Culinary Institute of Aristocrat (CIA). For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com. The CIA is located at MH del Pilar cor. San Andres sts, in front of Remedios Church, Malate, Manila (right behind the huge Aristocrat restaurant along Roxas Boulevard).

Hi, I'm Nina. I'm a writer, web designer and cookie baker

That’s not exactly how I introduce myself, but I that’s what I wrote under Occupation in my Friendster profile five years ago. You see, I used to bake cookies for a living (well, shopping money). Back in college, someone taught me how to bake cookies. After countless trials, I managed to make decent looking and fantastic tasting cookies. One of my classes required us to sell something and my group mates decided to sell the cookies I baked.

Part of the challenge of selling what you create is sourcing the raw materials and costing. Thanks to friends who are also into baking, we found where to buy good quality ingredients that doesn’t cost as much. And, thanks to my course, we were able to sell the cookies at a price that enabled us to break even and even earn after the course.

After college, in between job interviews, I baked and sold cookies so I’d have money to go out with my friends. It’s a great sideline, plus, I already have someone selling them for me: my sister. For some reason, her officemates are crazy over the cookies, and come Christmas, each one order as much as 20 boxes of 10 cookies. It was a fairly easy way to earn extra money, provided that you have the equipment, time and energy. The great thing about this is that you don’t really need a full blown bakeshop to make baked goodies like cookies.

Chef Gabby Prats of the Culinary Institute of Aristocrat
Chef Gabby of the Culinary Institute of Aristocrat basting a bell pepper for roasting. This was taken during the Chef for a Day event at the CIA.

 

The Culinary Institute of Aristocrat is offering short courses for young professionals, housewives, hobbyists, and students, to further hone their craft and build their own business. One such course is the Home Bakeshop: From Concept to Operation. This course covers a wide range of topics including an introduction to the home bakeshop industry, legal aspects of home bakeshop operations, marketing, product-costing and profit analysis, food safety and sanitation, basic principles of baking, ingredients and equipment identification, as well as various types of baked goods.

For more information about CIA, inquire at any branch of Aristocrat Restaurant, call 524-7671 or email culinaryinstituteofaristocrat@yahoo.com. The Culinary Institute of Aristocrat is located at del Pilar cor. San Andres sts, in front of Remedios Church, Malate, Manila (right behind the huge Aristocrat restaurant along Roxas Boulevard).

The dawning of the African Sunrise

We’ve had a sip of the African Sunrise back in April. Since then, we’ve all been eagerly waiting for June, the approximate date when the African Sunrise Tea will be available in Manila. June passed and July set in, and still no new teas were being offered at Coffee Bean and Tea Leaf. Then finally, that invite to get a sneak preview of the tea we’ve all been waiting for.

Coffee Bean and Tea Leaf African Sunrise Tea leaves

 
The African Sunrise tea they had us try before was the simple brewed tea — no sugar, no milk. This time, we were able to try the Brewed, Iced and the Latte version of the African Sunrise. First, the brewed. As soon as the cups was set down on the table, the tantilizing aroma of the tea wafted up to our noses. Right then and there, we knew it was a definite winner, even without tasting. The African Sunrise Brewed Tea is a heady mix of African honeybush, orange peel, and mallow flowers — each with its own unique flavor and scent that blends perfectly together.

Next came the Iced Tea variant. Unlike the hot brewed tea, the Iced Tea had added sugar, to cater to the Filipino taste. One sip and I’ve forgotten all the other Iced Teas I’ve tried before. The African Sunrise Iced tea was refreshing, and would be the beverage of choice, after a long walk out in the sun. The hot nor the iced tea prepared me for the African Sunrise Tea Latte, though. I’m not much of a latte drinker, but this variant made me a convert. Mixed with Coffee Bean and Tea Leaf’s signature Vanilla powder, the African Sunrise is transformed once again into a great coffee alternative. The vanilla further enhances the tea’s natural flavor, while infusing its own distinct taste.

Coffee Bean and Tea Leaf African Sunrise Tea and Honey Bran Muffin

 
Each beverage was paired with Coffee Bean and Tea Leaf’s yummy food offerings. The brewed tea was paired with Coffee Bean and Tea Leaf’s Chicago Cheesecake, the iced tea with the Chef’s Tuna Sandwich, and the tea latte with the Honey Bran Muffin. Each pairing was a perfect match, and further affirms my belief that CBTL has the best coffee shop food.

Mark your calendars: the African Sunrise will hit the stores on Monday, July 28th. Which variant will you order?

What the other bloggers are saying about African Sunrise:
Coffee Bean and Tea Leaf’s African Sunrise Tea
Coffee Bean’s African Sunrise tea offering and the Wisdom of Crowds
African Sunrise Tea from The Coffee Bean and Tea Leaf on July 28
July 28. The Coffee Bean and Tea Leaf African Sunrise. MMMMM.
African Sunrise soon in Manila
Travel and Tourism News

Shopping For Good Health At Robinson's Supermarket

Eat Well, Spend less

Fresh, healthy, and competitive – these are the three factors that define Robinson’s Supermarket’s line up of activities for the month of July designed to give its customers across the country a ready access to wellness, nutrition, and a healthy lifestyle.

The “Wellness and Nutrition Festival” aptly encompasses Robinson’s Supermarket’s healthy and refreshing commitment to its growing patrons. As Robinson’s Supermarket General Manager Jody Gadia puts it, “Robinson’s Supermarket aims to empower its customers through a wide selection of grocery items at budget-friendly costs. Through this month-long event, we hope to encourage more people to be health-conscious when it comes to their choice of food and activities.

Launched to coincide with the Nutrition Month, the “Wellness and Nutrition Festival” will see various in-store wellness activations and discounts on various health consumer products. To give consumers a firsthand experience on the wellness advocacy, a two-day event will be staged at the Robinson’s Place Ermita Midtown Atrium on July 19 and 20. This healthy weekend puts the spotlight on a number of effective ways to improve one’s overall well-being. Day one of the festival is on fitness and beauty regimens ideal for today’s upward and mobile set. Day two is all about keeping a healthy family featuring a puppet show on proper nutrition for the kids, a cooking demonstration for moms, and entertaining musical numbers. Mall-goers can also take advantage of free nutrition counseling, bone scanning, as well as product sampling courtesy of Robinson’s Supermarket brand partners.

fit & fun 5km wellness buddy run

Capping off the festival is the Fit and Fun 5KM Wellness Buddy Run on July 27 at Fort Bonifacio. Using a “buddy system,” the fun run is aimed at instilling the importance of engaging in a physical activity to be in the pink of health.

The Wellness and Nutrition Festival is part of the chain’s advocacy on wellness, nutrition and healthy living which sets it apart from other supermarkets.

Robinson’s Supermarket boasts of a Whole Health Section, a one-stop shop for healthy products. It has a robust selection of fresh products and regular wellness activations like bone scanning, nutrition counseling, blood pressure reading among others, sponsored by its trade partners.

“All our undertakings are geared toward encouraging our customers to maintain a healthy lifestyle. With our campaign to spread awareness on wellness and nutrition, we hope to give our shoppers the best value for their money and be able to maintain good health for their families,” Gadia enthuses.

Robinson’s Supermarket has 32 branches nationwide and is set to open nine more stores within the year.

Whole Health Section

To learn more about Robinson’s Supermarket and their promos, please visit their site : http://www.robinsons-supermarket.com.ph/default.htm

La Paz Batchoy Style Noodles @ Jollibee

la paz batchoy style noodles

As Filipinos brace themselves for the cold and wet season, count on leading fast-food chain Jollibee to offer special treats that give customers that warm taste of home. New in its top-selling soup menu is one of the Pinoy’s all time favorite soups that is guaranteed to provide comfort during these rainy months.

The new Jollibee La Paz Batchoy Style Noodle Soup is offered in Jollibee stores located in Mega Manila, South Luzon, North Luzon and some VISMIN stores beginning July 2.

Jollibee’s version of the favorite La Paz Batchoy consists of firm noodles beefed up by a flavorful meat broth and topped with the freshest vegetables, sautéed pork, a slice of egg and crunchy bits of garlic and chicharon.

Whether stranded at work, looking for that perfect rainy-day pasalubong, or catching up with friends and officemates, the new Jollibee La Paz Batchoy Soup is a surefire way to pamper the taste buds and the tummy.
Jollibee’s La Paz Batchoy Soup offer hot, home-cooked goodness at the comforting price of only P28 as a light solo meal or as a snack. If what you crave for is a Filipino meal complete with a hot and hearty bowl of sabaw, just add to your favorite Jollibee value meal for only an additional P25.

What’s more, Jollibee La Paz Batchoy may also be enjoyed right at the comfort of your own homes or offices because it is available via delivery. Just call
8-7000 to get your own bowl of La Paz Batchoy and other Jollibee treats.

Jollibee will also offer another soup variety, the Pinoy Chicken Mami in a few selected stores in VISMIN.

Cocktails @ T House

Before heading down to our final destination, we made a stop at T house for some cocktails. It’s late afternoon, and by now, everyone was hot, sleepy and tired.

Upon entering the property, we were greeted by warm smiles from the staff who had some cool moist face towels for us to wipe our tired faces with. That really perked us up. And as if that was not enough to cool and jolt us awake, they served us with a very refreshing welcome cocktail. The drink is a sweet concoction made from kamias (bilimbi), ice, flavored with sugar syrup and a hint of mint. Fully refreshed and with drinks in hand, we wandered around for a bit and took in the sights.

T House Tagaytay 05
Canapes

 
T house is a welcome retreat from the busy and bustling city life we are so used to. With an Asian-inspired modern architecture, the Zen-like atmosphere created by the streamlined interiors and lush green surroundings, paired with the gentle trickling sound of mini-water fountains, and delicious food,T house is definitely the place to go if you want to get away from it all.

After a while, our hosts ushered us into the dining hall. We were greeted by a cozy dining area, with a wet bar on one end, and a big buffet table laden with scrumptious canapes’ and one of the best-tasting puto (rice cake) – Mang Rudy’s – I’ve had on the other. The canapes’ they served were made with fresh pan de sal they baked, topped with toppings of grilled chicken, salmon, cheese, liver pate and fresh greens. We washed it all down with refreshing glasses of lemon grass iced tea.

T House Tagaytay 04
Mang Rudy’s Puto

 

After filling ourselves with delicious food, we lounged about some more before heading out to our final stop.

Relaxation. Serenity. Tranquility. That is the T House experience.

Being gastronomically satisfied is just a bonus. 😉

T House
3195 Calamba Road, Tagaytay City
(046) 483.0011, (046) 483.0012
(mobile) 0922-8THouse
E-mail: stay@THouseTagaytay.com
Website: www.THouseTagaytay.com

Location map
Map to T House Tagaytay
Click on the map to see the larger version.

Thank you to T House for the warm reception; and also to Verdana Homes and Anton for inviting us to experience this awesome Tagaytay food tour. It truly was a wonderful experience.

Desserts at Chateau Hestia

After our delicious and hearty Vietnamese lunch, our troop headed down the road for dessert.

Just around the bend from Bawai’s is Chateau Hestia, a restaurant and B&B named after the Greek goddess of the hearth, which specializes in European cuisine. Johannes Zegethofer, one of the owners of Chateau Hestia, offers his favorite European dishes in a restaurant with an elegant country- style design that is surrounded by lush gardens filled with exotic tropicals.

A very interesting trivia I’ve learned about Chateau Hestia is that the frame of the structure is actually made from recycled cargo containers.

Chateau Hestia 09
Johannes Zegethofer

 

I am a self-confessed dessert lover. To me, dessert is the best part of any meal!

So when they brought out and served the dessert platter I got so exited I didn’t even bother to take any photos. We were served a trio of equally sinful desserts: Panna Cotta, Mousse Au Chocolat and , Ferrero chocolate ice cream.

Chateau Hestia 07
Dessert sampler, from left: Panna Cotta, Mousse Au Chocolat topped with Red Wine Poached Pear, and Ferrero Chocolate Ice Cream

 

The Mousse Au Chocolat is a chocolate ganache made from bittersweet Belgian chocolate, and topped with a slice of poached pear in red wine. It was so good! I love the taste of the bittersweet chocolate with just a hint of sweetness. I am a bit biased though because I love dark chocolate. =D

The 2nd dessert on the plate is the Ferrero Chocolate Ice Cream, a home-made treat made with Ferrero Rocher at Chateau Hestia.

Chateau Hestia 06
Panna Cotta with Orange Jam

 

The third dessert, which I really loved is the Panna Cotta. The soft and silky texture of this Italian dessert just melts in your mouth! The subtle tartness and sweetness of the orange jam on top gives a nice contrast and finish to it.

Chateau Hestia 08
Dalandancello and Vin de Orange

 

After having dessert, we were served a sampling of two of their signature house liqueurs : dalandancello- a limoncello made from dalandan; and the vin de orange- a wine wine made out of oranges.

For reservations or inquiries please call or text: +63 929 711-3289/ +63-918-930-5372 or visit their website: http://www.chateauhestia.com/.

Location map:
Map to Chateau Hestia Garden Restaurant, Tagaytay
Click on the map to see the larger version.

Thank you to Johannes Zegethofer for being such a graceful host; and also to Verdana Homes and Anton for inviting us to experience this awesome Tagaytay food tour. It truly was a wonderful experience.