Kain Pinoy – Page 13 – …because we love to eat

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.

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.

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.

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.

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:

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.

Bawai's Vietnamese Kusina

I developed a fondness for Vietnamese food since I tried eating at Pho Hoa just for the heck of it. As a noodle soup lover, I went straight for the Pho, a soup with flavorful broth, tender slices of meat and enchanced with herbs like basil and cilantro. The closest I came to tasting authentic Vietnamese food was in Melbourne, not having traveled to Vietnam yet. The huge Vietnamese community in Melbourne meant having plenty of Vietnamese restaurants, each having Vietnamese cooks and staff. So when Verdana Homes took members of the media to a southern sojourn in Tagaytay, my eyes widened with excitement when I saw Bawai’s Vietnamese Kusina in the itinerary.

Bawai’s

Bawai, which is Vietnamese for grandmother, is a homey restaurant inside one of Tagaytay’s retirement communities. It’s actually the home of Ver & Yong Tatlonghari. Yong, a Vietnamese, settled in the Philippines after marrying her Filipino husband. A great cook, her home was always open to her children and grandchildren, who wanted to share their bawai’s fantastic Vietnamese meals. When strangers started showing up at their doorstep, they took that as a sign to open a portion of their home as a restaurant.

Appetizer plate: Goi Cuon (Php 145; 3 pieces per order), Nam Nuong and fresh veggies (Php 250; 3 pieces per order)

Anton Diaz, considered as an insider in Tagaytay, discovered Bawai’s through the Tagaytay grapevine. Soon after Anton blogged about it, people started calling in and making reservations. It wasn’t long before tv, broadsheets and magazines started featuring Bawai’s. Mr. Ver said after all these publicity, the phones kept on ringing off the hook. And it was with good reason; Bawai’s really is the best Vietnamese restaurant.

Inside the Vietnamese fresh lumpia

We started off with a sampler plate with two pieces of Goi Cuon (Vietnamese fresh lumpia), a sampling of Nam Nuong (grilled Vietnamese sausage) for some and for others Chao Tom (pounded shrimp on sugar cane), served on a bed of fresh greens and dry rice noodles. There were two dips for this set: peanut sauce for the Goi Cuon and the special Vietnamese fish sauce for the Nam Nuong and Chao Tom. One bite into the Goi Cuon and we know it’s freshly made. The shrimp is tender and the veggies crunchy. Both the Nam Nuong and the Chao Tom are cooked with just the right amount of flavor.

Chao Tom (Php 250; 3 pieces per order)

Next comes what I’ve been looking forward to since I learned that we were headed to Bawai’s: Pho Bo. After a several minutes spent taking numerous photos, I finally gave up and started digging into my bowl. It’s really as good, even better than it looks. The broth didn’t really need the kalamansi or the spring onion saw leaves, but they certainly enhances the flavor. The hot soup was perfect for Tagaytay weather; there’s always a fresh, cool breeze even at high noon.

Pho Bo (Php 195)

We were all full — the rice noodles in the salad, in Vietnamese fresh lumpia and in the Pho were very filling, but it seems Bawai still have a little surprise for us. The waitstaff came out of Bawai’s kitchen bearing trays of Banh da Lon, or the Vietnamese equivalent of our sapin-sapin. Made with pandan and monggo beans, the green layer is like kuchinta, while the yellow layer is like a coarse maja blanca. It is topped with coconut cream and a sprinkling of crushed peanuts.

Banh da Lon (Php 20)

To go with everything was a tall glass of refreshing Pandan Iced Tea. This is certainly different from the other ice tea I’ve tasted. Different in a very positive way — the pandan flavor made it taste somewhat like gulaman, my favorite Filipino drink.

Pandan Iced Tea (Php 50)

Writing this post and looking at the photos made me reminisce about that lunch, my mouth watering ever so slightly. I can’t help thinking when I’ll go back to Tagaytay, and hoping it would be soon.

Bawai Yong and Ver Tatlonghari and their children

Because lola Yong herself cooks all the dishes, Bawai’s kitchen is only open on weekends for lunch and dinner. Also, due to Bawai’s limited space, reservation is a must. For reservations, call 0920-9722924.

Bawai’s Vietnamese Kusina
Brgy. Bukal, Silang, Cavite
+63 920 972-2924

Location map:

Click on the map to see the larger version.

A big thanks to Verdana Homes and to Anton for this awesome Tagaytay food tour, and to the Tatlonghari family for welcoming us into their home.

Discover Something Deliciously Different!

Just like I did!

At the start of summer, Greenwich launched the Greenwich Overloaded Pizzas, which boasts of having the most toppings on any local pizza available. This new product line also signaled Greenwich’s expansion into rolled edge thick-crust pizza, with the 2 new flavors serving as it’s maiden offerings. I got to sample these two new variants at the recent press launch held at the Greenwich Mall of Asia branch.

Greenwich Overloaded Pizzas

I sat down with Mr. Luis Velasco, Senior Marketing Manager for Media, PR & New Business, and Mr. Joseph Aruta, Project Manager, to discuss this latest pizza craze to hit the country. Mr. Velasco explains that this new line was the result of a study conducted last year which revealed 84 percent of Filipinos prefer plenty of toppings, and that a big percentage also preferred thick-crust pizzas. (I am one of them.=D) According to Mr. Aruta, nearly four million slices of the Greenwich Overloaded Pizzas have been sold since March.

Greenwich Special Overloaded Pizza

The new Greenwich Special Overload is basically the same as the regular Greenwich Special, but with three times more premium meats, fresh veggies, and 100 percent Mozzarella cheese toppings. The new Greenwich Meat and Cheese Overload on the other hand, has layer upon layer of Italian sausage, ground beef, pepperoni, salami, bacon, Parmesan and Mozzarella cheese. For thin crust lovers, rejoice! Both variants also come in thin-crust versions that are still guaranteed to fill even the biggest of appetites!

Meat and Cheese Overloaded Pizza

Available in double and family size; rolled thick-crust and thin crust, The new Greenwich Overloaded Pizzas are also available in a square thin crust, which can serve 6-8 people. Can’t decide on which variant to order? Why not have both?! With the Half & Half Overload, you get to sample both on one pizza crust.

My verdict? Overall, I liked how both of the flavors tasted. The rolled edge thick-crust is crusty on the outside yet very soft on the inside. And the top is just packed and overflowing with toppings, just the way i like it. It’s seasoned just right, and what I liked the most, which really surprised me, was that the crust wasn’t oily. At all. I am used to seeing a lot of oil under thick crust pizzas from other pizzerias, so it was a pleasant surprise.

The new Greenwich Overloaded Pizzas are available in all Greenwich branches nationwide. Head on over to the nearest Greenwich and sink your teeth into the new Overloaded Pizzas to discover something deliciously different!

For more information, visit their website at http://www.greenwich.com.ph .

Too lazy to go out? Then let your fingers do the walking! Greenwich delivers! Call 5-55-55 to have your Greenwich Overloaded Pizzas delivered to your doorstep.

Sea Kid Crispy Pusit and Crispy Dilis

It was one late afternoon a few months back when we discovered this snack. I was at the SM City North Edsa with my mom and Nina and we were passing through the Snack Exchange area when I noticed these on a display case in the center isle.

I was excited to learn that these are now available in foil packs, so I immediately picked up several packs. These are actually street foods, and are sold just about anywhere, along with fried peanuts, cornik, dried watermelon and squash seeds, and some local dried sweets like white beans and kundol.
There are four variants: Crispy Pusit (Squid); Mixed Crispy Pusit & Dilis; Crispy Dilis (Anchovies); and Spicy Crispy Dilis. All variants come in the same teriyaki flavor.

Php 29.50

We didn’t even wait to get home to have a taste. After paying at the cashier, I immediately opened one pack of the Mixed Crispy Pusit & Dilis, which the 3 of us shared, And boy it was delicious! It was sweet yet savory at the same time, and the pusit and dilis were very crispy.

Php 39.50

Php 19.50

If you want heat, then this one is the one for you. It still has that sweet teriyaki taste with the added kick of hot chili peppers. I like a little heat at times, but this is a bit beyond my tolerance level.

Php 19.50

SeaKid makes for a delicious snack, but also makes for a delicious meal. I enjoyed eating it with rice, dipped in vinegar.

SeaKid is available at the Snack Exchange of SM Malls and SM Hypermart.

Give it a try. I’m sure you’ll love it too.

Extra! Extra!

Eli’s Cheesecakes are now 50% off!!!

Eli’s Cheesecake Tira Mi Su Sampler

I went to the Robinson’s Supermarket on Congressional Avenue yesterday, and saw the sign at the entrance. So from almost Php 600.00, it’s now down to just Php 299.00!

Until supplies last, I think. So hurry!!! =D

Häagen-Dazs' Dark Chocolate Orange, Caramel Apple Crumble and Ice Cream Cakes

In a tropical country like the Philippines, ice cream is always a welcome treat on a hot day. Better still if the ice cream is as good as Häagen-Dazs.

Dark Chocolate Orange Brownie

My friend Rey and I got to try their rich Dark Chocolate Orange Brownie and the luscious Waffle Dream, featuring their new ice cream flavors, Dark Chocolate Orange and Caramel Apple Crumble. Okay, so it was just glorified brownie and waffle ala mode, but it was glorious! In the words of Joey Tribbiani: the waffe? Good. Brownie? Good. Ice cream? Goooooood.

Waffle Dream

Rey and I both loved the Caramel Apple Crumble ice cream. I actually thought it was mocha at first *slaps forehead* The flavor was subtle, making you wonder what exactly was in the ice cream. But at the same time, it was great excuse to keep on tasting this delectable ice cream. The Dark Chocolate Orange scoop, however, overwhelmed us. We loved the dark chocolatey taste of the ice cream, but the orange took us by surprise (specially when we keep on tasting the rind). As Ms. Vera of Häagen-Dazs say, it’s an acquired taste. The dark chocolate sauce that came with the brownie plate had a hint of orange as well, but it had a stronger chocolate taste, which suited me just fine.

Full of Bliss

The two new flavors aren’t the only thing Häagen-Dazs has in store for us this summer. Last week, Häagen-Dazs introduced their ice cream cakes, initially offered at their Mall of Asia branch. Teasing us with Strawberry Passion, a limited edition ice cream cake, Chocolate Royale and Full of Bliss, the sight of these cakes is enough to make one’s mouth water.

Chocolate Royale

Prices of Häagen-Dazs Ice Cream Cakes starts at Php 1,600 for a cake good for 8-12 people. You have a choice of ice cream bases for the cake: Macadamia Nut or Belgian Chocolate for Chocolate Royale, or Vanilla or Chocolate Ice cream for Full of Bliss.

Strawberry Passion

To Order a Häagen-Dazs Ice Cream Cake:

Call 357-2145 from 9am to 4pm Mondays through Fridays , or visit the Häagen-Dazs shop at the SM Mall of Asia (open daily from 10am – 10pm).
Place your order at least 2 days in advance.
Pay with cash or any major credit card upon ordering at the Häagen-Dazs shop or upon pick-up.

Häagen-Dazs Branches:
SM Mall of Asia
2nd Floor, Main Mall
Mall of Asia, Pasay City
+632 556-1111

Glorietta
Ground Level fronting Landmark
Glorietta 3, Ayala Center, Makati City
+632 752-7299 / +632 892-2873

Greenbelt
Ground Level beside Max Brenner
Greenbelt 3, Ayala Center, Makati City
+632 757-7570

Rockwell
Level 2 near the escalator
Powerplant Mall, Rockwell, Makati City
+632 899-3274

Shangri-La
Level 2 near Activity Area
Shangri-La Plaza Mall, Mandaluyong City
+632 634-8101

Alabang
Ground Floor, fronting Lacoste
Alabang Town Center, Alabang, Muntinlupa City
+632 809-1996

The Dark Chocolate Orange Brownie costs Php 350, while the Waffle Dream costs Php 310.

All photos taken with Rey’s Nokia 6680 because this day was one of those rare moments when I went out the house without my camera.

Kamusta!

Hey everyone!

My name is Ryan and since I wasn’t able to before, I’d like to take this moment to say “Hello and Welcome to the site!” I hope you’ll enjoy our content as much as we enjoyed putting them together. We have a whole lot of posts waiting to be published, and a whole lot more waiting to be written. So, sit back, relax, and enjoy the kainpinoy.com experience!

Japsy Takoyaki Express

I remember the first time I ate takoyaki. It was my cousin who introduced me to “samurai balls,” a nickname that unfortunately stuck for this Japanese dumpling. Watching the lady behind the counter expertly flick the takoyaki on the takoyakiki (takoyaki pan, you perv) was mesmerizing, and my first bite unto the smooshy round dumpling was unforgettable. It was very hot and the inside a bit slimy. What the hell is this thing?

Over the years though, I developed a liking for takoyaki. Made with octopus (tako), batter, pickled ginger and shrimp, and topped with fried bonito flakes, aonori (green dried seaweed), mayonnaise and takoyaki sauce, this octopus ball is certainly different from the fish balls, squid balls and chicken balls we’re used to.

Is it just me or does that sign says “Jafanese cake?”

Unfortunately, in Manila you’re pretty much left with no choice if you’re craving for Takoyaki. It’s either buying takoyaki from Samurai Foods or not eat takoyaki at all. There must have been a growing takoyaki following in the Philippines because a couple of takoyaki kioks have sprouted in Manila. One of these was Japsy’s Takoyaki.

Mmmm, samurai balls

A huge takoyaki craving and curiosity to try this new stall prompted me, Ryan and Yue to each order a 3-piece tray of takoyaki. We weren’t really expecting much, but we were pleasantly surprised. Well, me and Yue anyway. Ryan found their sauce too sour, while Yue (who’s Japanese and has been living in the Philippines for several years) exclaims that it was indeed good. She further elaborates that though the sauce wasn’t perfect, the takoyaki itself tasted great. As for me, I’m happy to get my takoyaki fix; Japsy’s Takoyaki was definitely much better than the other takoyaki stall.

Japsy’s Takoyaki Express can be found outside the Plaza Fair entrance of the Makati Cinema Square. It’s right across Yamazaki, the Japanese supermarket in Little Tokyo. The 3-piece takoyaki costs Php 22, while the 5-pieces costs Php 35 and the 12-pieces costs Php 70.

The Adobo Bento– a Pinoy take on Japanese boxed meals

As a kid I was fascinated with bentos since I first saw one on Japan Video Topics. If you are unfamiliar about Japan Video Topics, it’s a mini-program wherein they showcase things of interest about Japan and it’s culture such as tourist spots, festivals,technology, food, etc. These are shown on a daily basis during odd hours on state-owned TV stations.

Recently, I found a renewed fascination for bentos, due in part to Kaoko’s creations. I’ve been trying to find the right opportunity to make a bento, and that opportunity presented itself when Nina suggested we have a picnic at the La Mesa Eco Park in Quezon City. I thought about what I was going to bring. It had to be something easy to prepare, something that we definitely like to eat because we would be sharing, and something Filipino. And adobo definitely is all three! So I decided to bring an adobo bento to our trip to the park. I paired it up with brown rice and a siding of fried eggplant, diced tomatoes and bagoong (sautéed shrimp paste).

KainPinoy.com's Pinoy Bento for Lasang Pinoy Challenge #25

The Bento

Adobo has been synonymous to Pinoy food for as long as I can remember. If you asked someone to name a Filipino dish, chances are the answer you’ll get is “adobo”. Ask a fellow Pinoy or foreigners who have Filipino friends and contacts, and most of the time, that is going to be the answer. I don’t know why, but it just seems to be the case.

Adobong Liempo

This is so easy to cook. I used pork belly cut into cubes, and started by sautéing it in oil with chopped garlic and onions. I sautéed it until all the pink is gone and before adding a tablespoon of oyster sauce. Next, I poured in the soy sauce which I allowed to simmer before adding in the cane vinegar. I brought it to a boil, lowered the flame, and allowed it to simmer until the sauce has reduced and thickened, and the meat is tender. I continued to simmer it on low heat until most of the sauce has been absorbed by the meat, and the fat has been rendered. I then allowed the pork meat to fry a little bit in the fat before taking it off the flame.

Kamatis, Talong at Bagoong

While I waited for the adobo to cook, I worked on my side dishes. I fried slices of eggplant, diced some tomatoes and scooped out some bagoong from the jar.

Brown Rice

After the food has cooled slightly, I proceeded to put the bento together. Since I don’t have bento boxes, I used some disposable microwavable plastic containers which we already had. I used three containers in all, and to give it a more Filipino feel, I lined the containers with banana leaves. For garnishes, I used a tomato peel rosette for the adobo, and some banana leaves cut like bento grass for the rice.

This is KainPinoy.com’s first time to join the Lasang Pinoy challenge. Thank you Ajay for hosting this round!

Halo Halo Season

Summer in the Philippines is both an anticipated and dreaded season. Holidays, out of town trips and beach escapades are among the first thing that comes to mind when summer is mentioned, coupled with a surge of excitement of what’s to come. On the otherhand summer also means one thing: swealtering heat.

How do you like your halo halo?

People living in this part of the world do whatever they can to cope with the heat. One of the more popular options is to indulge in snacks or desserts made with shaved ice. Japan has its Kakigori, Korea has it Bingsu, and China has Baobing or Chhoah-peng. Our South East Asian neighbors likewise have their own shaved ice snack: Singapore and Malaysia’s Ice kachang, and Thailand’s Nam Kang Sai. We in the Philippines, of course, have our Halo-halo.

Mmmm, pinipig

Halo-halo gets its name from the mix of ingredients that make up this cool snack. Each halo-halo is different; it can have as little as three ingredients, or as much as 12. Ingredients for a halo-halo can either be one (or all!) of the following: minatamis na saging (sweetened bananas), kamote (sweet potatoes), mais (corn), kaong, nata de coco, macapuno, beans, pinipig, sago (tapioca), gulaman (jelly), ube, leche flan, sugar, evaporated milk, ice cream, and of course, shaved ice.

Personally, I’m happy with just the bananas, gulaman, sago, pinipig, ube and leche flan. Oh, and with two scoops of sugar, please. How do you like your halo-halo?

Halo-halo is available in most Filipino restaurants. Halo-halo stalls usually pop up in the neighborhood during summer. A glass of halo-halo can range from Php15 to Php80, depending on where you’re buying.