Sponsored Posts – Page 4

Kasbah Moroccan Restaurant

“Are we there yet?” I asked Melo.

We had been walking for 10 minutes since leaving our guesthouse in Boracay’s Station 2, and we have yet to arrive where we’re having dinner that night. Kasbah was Melo’s discovery. While walking the length of Boracay’s fine white sand beach, he stumbled upon this Moroccan restaurant in Station 1. He got to chatting with Evelyn, the restaurant’s operations manager, and before he left, she invited him back to the restaurant if he finds himself in Boracay again. And so three weeks later, Melo was back, with Eric, Gail, Marc and me tagging along to discover Moroccan cuisine.
Continue reading “Kasbah Moroccan Restaurant”

Who's your Secret Santa?

Delifrance is giving you the chance to give out delectable goodies to your friends through www.mysecretsanta08.com. In the website, you can send out coupons to your friends, who can claim these yummy treats at the nearest Delifrance outlet.

Up for giving are Almond Star Cookies, almond-topped, glutten-free cookies that are a delightful cross between a light macaron and a sweet meringue, and Chocolate Almond Biscotti, a slice of choco-nutty goodness that’s perfectly matched wit a steaming cup of Delifrance espresso.

So what are you waiting for? Head on to www.mysecretsanta08.com and start spreading some Christmas cheer!

For additional questions and inquiries, please contact the Main Office at 642-0021. Visit Delifrance branches at AIM Conference Center, Glorietta, Insular Life Bldg, RCBC Plaza, SM Makati, Ayala Tower 1, Valero Makati, Zeta Building Legazpi Village Makati, Robinsons Place Manila, U.N. Avenue, Festival Supermall, Alabang Town Center, SM Mall of Asia, The Podium, C5 Libis, St. Luke’s, Greenhills Theater Mall, Roosevelt Greenhills, Philippine Heart Center, Shell SLEX Southbound, Shell SLEX Northbound, Shell NLEX, NAIA – Domestic, NAIA 2 – International, NAIA – Old Domestic, NAIA 3, and International School Manila.

Lunch at Kawayan Cove

I miss summer. Not the heat , but the bright sunny days that are characteristic of the season. It’s just perfect for a day at the beach! But, it’s the rainy season here. So it was such a welcome treat to be invited to go and have lunch at Kawayan Cove.

Kawayan Cove is a 68-hectare high-end seaside residential resort community in Nasugbu, Batangas which is just a two-hour drive from Makati. There, we were toured around the property after dining on a very lavish feast prepared by our very gracious hosts, the Puyats. We dined at the Bamboo Beach Club on Bamboo Beach, the centerpiece of the Kawayan Cove development.

We feasted on seafood like crabs, shrimp kabobs, grilled fish; and on lechon (roast suckling pig) and chicken barbecue.

There we’re also side dishes of salads, atchara and vegetables. And to cap off a wonderful meal is a dessert spread of fresh fruits and native delicacies like kakanins and leche flan!

A delicious feast on a beautiful beach, shared with friends and gracious hosts. It truly is such a wonderful experience.

Click here to see more photos from Kawayan Cove.

Kawayan Cove
Bamboo Beach, Nasugbu
Batangas, Philippines

For more information about Kawayan Cove, call Edge Properties Development Corp. G/F Bldg. A, Karrivin Plaza, 2316 Pasong Tamo Extension, Makati City, Philippines Tel. 843-9136 to 38 and 843-8820. Or visit their website, www.kawayancove.com.

Fresh seafood from Zamboanga at ZBS Seafood Shop

Chefs have, time and again, stressed the importance of using the freshest and best ingredients every time you cook to achieve the best flavor and texture. Freshness is always key. But sometimes, it is hard to find such fresh ingredients, especially on such short notice.

Take seafood for example. We all look for freshness whenever we buy fresh seafood at the market. Like checking the gills to see if they’re a bright pinkish red; if the eyes are cloudy or clear; if the firm is flesh; and if it smells good or bad. Sometimes though, even if we think that what we’re buying is fresh, it turns out to be otherwise. To be able to get the best and most fresh catch of the day, you’d have to get up really early to hit the market, which most often than not is not a very enjoyable trip. Most markets tend to be wet, dirty and smelly.

In Teacher’s Village in Quezon City, we found ZBS Seafood Shop which sells fresh seafood flown in from Zamboanga City. They sell all sorts of seafood from shrimps to squid, freshwater and saltwater fish–tuna; tilapia; bangus; lapu-lapu heads, among others. I especially loved their lapu-lapu heads- very big and very meaty! My mom made a very mean sinigang na ulo with it. The prices are very competitive with supermarkets and your neighborhood palengke. The place is air conditioned and very clean, very much like the Monterey meatshops. You may also have the fish cleaned, and a great time saving treat of theirs is they can also fry it for you.

So if you live in, or near the neighborhood; or if you fancy getting some really fresh seafood, go on and visit ZBS Seafood Shop.

ZBS Seafood Shop
44A Magiting Street
Teacher’s Village East,
Diliman, Quezon City.
Telephone No. 928-0809, 927-9426

Lisa Leung at Tang City

Top Singaporean chef Lisa Leong flew in to Manila recently to demonstrate the uses of MCT products by hosting a cooking demo at Tang City in Glorietta. Aside from being a top chef, Chef Leong has long been an advocate of healthy living and healthful eating.

Normally, when we hear healthful food, we think of bland, and tasteless food. Well, Chef Leong came to show us that healthful food can also taste great.

During the event, she demonstrated how these products can be used as substitutes to other ingredients. By the way, most MCT products used in the demo are coconut based, such as the MCT COCOS Powder- which is a good substitute in recipes calling for coconut milk or cream-and the SUPER COCO Organic Virgin Coconut Oil.

She first made some Kaya, a Singaporean jam, using the MCT Cocos Powder and the COCOS Pandan Coconut Oil. These were then served for us to sample on some hot, toasted bread. That was the first time I’ve had Kaya, and I have to say, I loved it! It was so good.

Next, Chef Leong made a rice dish called Nasi Lemak, again using the MCT COCOS Powder and the COCOS Pandan Coconut Oil. These were served with the usual sidings.

Another Singaporean delight she made was the Dancing Singapore Laksa, her take on the traditional Laksa. It was basically the same, except that she used the Dancing Chef Laksa Paste, the MCT COCOS Powder and the COCOS Pandan Coconut Oil.

For dessert, Chef Leong made some Jingle Glass Jell-O, again using the MCT COCOS Powder in place of the milk. It looked pretty much like the Stained Glass/ Cathedral Windows Jelly we’re used to.

And, she also baked a delicious Pandan Cake using a rice cooker! How awesome is that?!

Who says you’d have to deprave yourself just to be healthy? This array of New Asian Style cuisine by Lisa Leong proves to us why great-tasting, healthful food is far from being a myth.

This cooking demo is made possible by Team Asia Corporation, the leading distributor of Highlanders Brown Rice Tea, Super COCO Virgin Coconut Oil, and Nano Wellness Cards in the Phillippines. For inquires, please call (02) 723-4461 to 64; email sales@teamasiacorporation.com, or visit their website : www.teamasiacorporation.com

Chowking's Chao Fan (Fried Rice)

Good news to all Chao Fan lovers like myself!

Chowking now has four variants of Chow Fan: Spicy, Beef, Pork and Yang Chow. I love all four, but I have to say that the Yang chow– with Chinese chorizo, shrimps, chopped vegetables and fried egg–, and the Beef Chao Fan–packed with a rich, beefy flavor, beef bits and chopped vegetables–are my faves.

Do you want even more good news? Even though there’s a rice crisis, they still managed to make it affordable. Chowking Chao Fan goodness starts at PHP 39.00.

I’ve always loved Chao Fan. It’s something that I order whenever I eat at Chowking. Already great on it’s own, I often pair it with a plate of sweet and sour pork, or a serving of either siomai or lumpia.

http://www.chowking.com/global/

The Freshest Picks At PICK Manila

Two weekends ago, I was invited to this weekend market out in Manila. I love going to the market, especially weekend markets because of the wide selection of products available. There’s cooked food, fresh meat and fish, poultry, produce, clothes, home ware, even pets on sale.

At the back of SM San Lazaro in Manila is Celadon Manila, a leisurely residential community by ALVEO Land Corp. Every Sunday for the month of September, Celadon Manila plays host to PICK Manila– the first lifestyle weekend market in city.

If you are a foodie like myself, you’ll be able to go on a food trip with the big mix of culinary delights they have to offer– form Filipino staples like embotido, relleno, aligue (crab fat)–which I had to stay away from (a bit hard, but I managed)- leche flan and other native delicacies to international fare like Japan’s sushi and Italian sodas.

They even sell organic products like organically-grown brown rice and herbs. Gourmet items, foreign and local, like honey and coffee are also sold by some stalls. Fresh fruits and baked products like breads and cakes are also available.

For the fashionistas and home make-over lovers, PICK Manila also offers a showcase of some of the most novel and exciting finds. Shoes, bags, tops and fashion jewelery for the stylish urbanite and intricate home decor made of glass, wood, and fabric inspired by different cultures for the interior-savvy. I spotted a little wooden decoupaged case and a nice big lamp, both of which were just screaming for me to take them home.

Though I wasn’t able to take home the box and lamp, I did manage to snag myself a bag of Kalinga coffee which everyone has been raving about. I also bought some fruit and baked goods.

If you’re not doing anything tomorrow, why not check out PICK Manila. Head on over to Celadon Manila and experience it yourself.

PICK Manila is open on Sundays from 7AM to 2PM.

CeladonManila is a development by ALVEO Land Corp. Please visit: www.celadonmanila.com.ph for more information.

* Promotional photographs were provided by the concessionaires through ALVEO Land Corp.

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.

What's in your dream kitchen?

I remember back in college, I had a conversation with one of my classmates about our dream kichens. I said I wanted a country-style kitchen, because it looks so homey. She, on the otherhand, wanted a white kitchen with stainless steel appliances. I said stainless looks cold and sterile. However, several years later, I finally realize how sexy stainless steel can be, specially in the kitchen.

Who wouldn’t want to cook here? It has a gridle and a grill too!

You can just imagine how excited I was stepping inside GE Monogram’s showroom in Serendra. There was a mock kitchen set up with granite countertops, glass-ceramic induction stovetops, sleek side-by-side refrigerators that was chilling bottled water that was filtered through GE Merlin.

The Php 300,000 ref. The price of a compact car, and has that new car smell too!

GE Merlin is GE’s latest and biggest innovation. A high capacity water purifier that uses Reverse Osmosis (RO). Merlin uses a new, patented membrane element technology that provides flow rates up to five times greater than standard reverse osmosis membranes. The best bit? It hardly takes up any space. Since GE Merlin is a continuous flow reverse osmosis water filtration system, it does not require a tank to store water.

Ryan, the delusional chef, checking out the trivection oven

Another thing that amazed us was the Monogram Trivection wall oven. At first look, it does look like an oven, but upon closer inspection, we were surprised to see that it also have microwave functions. The trivection oven uses thermal, convection and microwave cooking that allows you to bake, broil, roast and warm foods up to five times faster than a conventional oven.

Sounds very impressive no? I think I’m pretty certain which items will grace my dream kitchen. Now to work on getting my own kitchen…

For more information, visit the GE Monogram Experience Center in Serendra (856-2518) or the GE and Ariston Showroom, 4th level Shangri-La Plaza Mall (631-8282). You may also visit their website at www.cyaindustries.com or www.monogram.com.

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:

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

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

“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).