'Tis the Season for Love Handles

This year's really special.  It's my first Christmas with my husband and my brother-in-law.  A new family calls for new traditions.

So we made one up.  We decided to spend Christmas Eve on the beach!  How cool is that?  When I was younger, my family spent a few Christmases in Boracay and Pattaya so I definitely loved the idea.  This time we went to Montemar Beach Resort in Bataan.  As expected, there were only a handful of people there.   We had the whole place to ourselves... well us, Mark Gil, Cherry Gil, and Gary Granada. Harhar.  I digress.

    
We had an awesome Christmas Eve!  I finally got some much needed R & R.  How could I not with a view like this??  It's the perfect place for some meditation, a little soul-searching... and a bit of drinking.  Teehee.

Whisky...

and chocolates.  Thanks Ku for my Christmas gift!  I'm a Twix fan so this chocolate by Marks & Spencer was a delightful surprise.  It's definitely an upgraded version of Twix.  It works even without the caramel in between.  

That was our Noche Buena. :)  Christmas without the usual ham and Queso de Bola, which we intentionally left at home, was kind of liberating.

Lemme fast-forward to Christmas day.

I started my day right with this...

MMMMMMM.  The breakfast of champions.  Bacon, sinangag, and scrambled eggs.  Bacon rocks my world.  It really does.  Yuri knows how to cook awesome bacon.  A man after my own heart.  He cooked me this same breakfast when he was still courting me three years ago.  

Fast-forwarding again to Christmas Day Dinner.

We checked out of the resort at 1 PM and then drove straight home.  We napped for an hour and then drove off to my parents house.


This was the main event.

Curacha crabs flown all the way from Zamboanga.  All 20 kilos of it.  I had been waiting for these crabs for weeks now.  So yeah, I had hairy crabs for dinner.  LOL.  a.k.a. Cockroach Crabs according to my dad.  I apologize for this hastily taken picture.  It was too mouth-watering.  I had to get my hands on it as soon as I could.  My mom served 10 kilos of Curacha crabs.  Each crab weighs at least half a kilo.  By the end of the night, I managed to stuff myself with 5 kilos-worth of Curachas.  Oops.

Oh and you absolutely cannot eat this without the famed Alavar Sauce.  It's a thick coconut gravy made with aligue (crab fat).  For me, aligue is the end all and be all.  It's like crema in a well-made cup of espresso.  It's the only reason why I go through the trouble of picking through these crabs.  Erm especially since I'm allergic to them.  So imagine how mind-blowing it is to have the Alavar Sauce drizzled on top of the fresh aligue.  *sigh*  Words fail me.   

On to the Best Supporting Roles.

I'd have to nominate my all-time favorite Royce Champagne Nama Chocolates.  Read more about Royce here.

My second nominee would have to be the Leche Flan Cake.

It's basically a chiffon cake with a creamy leche flan topping.  A nice balance of lightness and creaminess.  This cake sort of reminds me of Estrel's Caramel Cake.  Estrel's cake is waaaaay better but the Leche Flan Cake makes a decent substitute.

My holiday pig-out season is far from over.  Today we cooked up a decent dinner feast for some relatives who came over for a belated Christmas day dinner.  We had Assorted Cold Cuts,  Fresh Garden Salad with Strawberry Vinaigrette, Roast Chicken ala Yuri with Oregano and Old Bay,  Mashed Potatoes, Mushroom Risotto ala Michelle, and some Pan-Fried Dory in a Sesame Thai Sauce.  In a few hours my hubby and I will be driving to Baguio for an extended vacation.  Strawberry Taho here I come!  I swear I'm gonna get back to biking after the New Year.       

A Slice of Butterscotch Goodness

This is now my go-to midnight snack.  Gardenia's Amazing Butterscotch.  Aptly named because surprisingly, it is just that.

Gardenia has always been my bread of choice.  LOL.  Ok that came out weird.  Like a really icky endorsement.  Ulk.  I have absolutely nothing to gain from this I swear.  Sadly not even a free loaf of bread.  It's just that I've personally toured their plant in Laguna so I can vouch for the quality of their products.  They're even HACCP certified.

Lemme just say that in that plant lies a most unforgettable sight.  I visited a couple of years ago and I and was completely blown away by what I saw.  I was greeted by towers and of rotating baked bread and maybe over a dozen oven tunnels (yes tunnels that seemed to go on for miles).  Heady stuff.  Literally thousands of loaves were parading past me on a spiral conveyor belt tower that was probably 3-floors high.  I wanted to jump on it and start munching away.  A person can only take so much.  It's exactly how I imagined bread heaven would look like.  Oh and let's not forget the intense mouth-watering aroma of freshly-baked bread permeating every nook and cranny.  It gets to you.  It really does.  Sensory overload.  I think I bought almost every flavor they had after that tour.  I got sucked in.  I'm only human after all.

So yeah,  I'm loving this new flavor they came up with.  Well, not so new.  Apparently it's been around since 2009, but hey better late than never right?  It's the perfect snack.  It's fluffy, filling, and moist.  The balance between sweetness and saltiness is spot on.  It's both a savory snack and a dessert.  Ooooh and the best part is the gooey little pockets of caramel-ly butterscotch embedded in the bread slices.  Yummmmmm.  They just sort of burst in your mouth.

Out of all their flavored bread, this is the only one I buy again and again. The Black Forest and Mocha Marble are also tasty but a little too sweet for me.  I generally stay clear of the Choco Ripple and Cheese & Ube Swirl because the artificial taste is overpowering.


Om nom nom nom butterscotch.  My little pleasures in life. *sigh*  I didn't know bread could make me this happy.

Lovin' my Ninja Turtle Shoes

I got an early Christmas present last night!  After another hectic and exhausting day we decided to go out (me, my husband Yuri, and my mom) for dinner and eat someone else's food for a change.  My mom and I got to talking, well it was more like whining, about how badly beaten up our bodies felt like.  Everything about catering, especially kitchen work, is physically taxing.  We've been on our feet for almost two weeks straight.  We're talking 12-14 hour work days here.  The pain in my legs and feet have just piled on from day to day.  Now it's become a real bother and my legs and feet hurt with each step.   I'm all over the place, doing kitchen work, styling, random errands, and marketing on occasion.  I'm pretty sure it's been twice as worse for my mom since she's works in the kitchen far longer than I do. 

The gist of the story is that she wanted to try on these five-fingered shoes she's been hearing about but had no idea where to actually get them.  Yuri and I have been looking for them too for a while now.  We knew they were somewhere in the Powerplant Mall so that settled our plans for the evening.  We had to pass by our catering venue first, and then we went to Rockwell to have dinner and to look for these intriguing shoes.

These Vibram shoes are something else.  They're oddly fascinating.  They look real funny at first. A-foot-shaped shoe takes some getting used to.  But once you get over the idea of how a shoe is supposed to look like they don't seem to be as absurd anymore.  I tentatively tried on a pair and once I strapped my feet in and started walking around, I swear I heard my feet sigh with relief and contentment.  It's incredibly comfortable!  I feel like my feet can finally breathe.  It fully supports my feet and it's light as air so you literally feel like you're walking around barefoot.  I can even wiggle my toes!  Can't get over it still.  My mom had the same experience when she tried on hers which was awesome.  It's so hard for her to find comfortable shoes since she had undergone surgery on her left foot plus she's flat-footed too.

It's complete freedom for my feet.  Also, the Vibram staff was extremely friendly and helpful.  They made the decision that much easier for us.  My mom decided to buy the lilac KSO (Keeps Stuff Out), which offered the most support, while I opted for the black Speed Vibram just because it's the easiest to match with my clothes.  The girl who had the awful task of helping me choose which kind of and color I wanted immediately bagged my doll shoes the moment my mom paid for our shoes. She was like, you're good to go.  So I wore them right out of the store to test it out and break it in.  I felt the pain slowly easing from my lower legs and feet.  Now I finally have comfortable and really funky shoes for work and for sports.  Beats wearing clogs in the kitchen.  I don't really like those things.  Walking in my Vibram Five Fingers is a liberating experience.

Thanks Mom!!! :D  The gift was totally unexpected and really special.  She understands my pain since we sort of have the same problems with our feet.  These shoes are quite expensive but I'll be using it A LOT so it's gonna be worth it.  Plus I always wanted to be a Ninja Turtle when I was a kid.  True story.

Anyway, the real test starts today.  My baking marathon starts in ten minutes. :(  I've got 28 boxes of cake truffles, 4 boxes of russian cookies, and 5 different cakes to bake.  Whew.         

The Best of Boracay

Last year, around this time, I was lazing around in Boracay thinking only of what to eat, when to swim, and where to get drunk.  I swore that I'd be back in Boracay this year, but that would be impossible to do now since work is insanely hectic.  Instead I'm reposting this piece that I wrote last year to commemorate the early death of my December beach trip.  Oh and it’s BORACAY not “Bora”.  Let’s not mess with the name people.

On this particular trip, the beach was absolutely pristine and beautiful.  There were less people so that immediately made for a relaxing atmosphere, and the food… oh yes the food was quite memorable.  I’m never ever going back to Boracay during the summer months again.

MY TOP 5 FOOD FINDS: 
[AMAZING photography by Ku Manahan and Ruelo Ramos! :)]

1.  The Original Hawaiian Baby Back Ribs by Hawaiian Bar-B-Que

I want my baby back RIBS.

This was the aftermath!  Melt-in-your-mouth, fall-off-the-bone kind of ribs.  Php392.00 for the half rack and Php560.00 for the full rack.

We also got to try other dishes like their Chicken Katsu, Mussels in a Bamboo Trunk, and the Chunky Monkey (ice cream blended with banana, and chocolate sauce).  I’m looking forward to trying the Simply Chicken Coco (which they ran out of the two times we ate there) and the Waikiki Honey Mustard Ribs next time.  I heard they’re best-sellers too.

2. THE Mojito by The Tides

The happy juice!

Ok so I know I said this would be my list of “food” finds but hey, what’s a beach trip without a Mojito?!?! Lemme tell you they make a mean Mojito at the The Tides, which is right smack in the middle of D’ Mall.  Best thing of all is, if you catch their happy hour, which is from 4pm-7pm, then it’s buy 1 take 1 for almost all of their cocktails and beers.  Can’t beat that.  Average price is about Php110.00 per glass.

3. Crispy Calamares by Cafe Del Mar

Crispy and oh so tasty.

 Simple yet well executed.  The squid was really fresh and the batter was perfectly crisp.  The spicy salsa sauce also went really well with it.  Partner it up with a cold bottle of beer and you’re good to go.  It was a bit pricey for the portion size but well worth it.  This cost us about Php300.00.  Major points for the view and the music.  Wonderful ambience.  Great spot to watch the sunset.


4. Oysters-all-you-can!

The aftermath!

 Doesn’t matter where you get em’, but I say no beach trip is complete without having me some fresh oysters.  We had ours at some beach-side buffet in Station 2.  It’s horrible that I can’t for the life of me remember the name of that restaurant we ate at.  Their buffet was so-so, BUT at least they had some good oysters.   We paid about Php200.00 per head and I just binged on the oysters to get my money’s worth.  Almost all of the restos near Station 2 set up their own beach-side buffets at night so you can get your oyster-fill pretty much anywhere.

5. Jonah’s Fruit Shake

Ku and... nipples.

 Jonah’s Fruit Shake & Snack Bar.  Located at Station 1.   We almost always seemed to end up here after lunch.   They’ve got really good fruit/milk shakes.  They have all the possible fruit combinations you could think of.  When it’s too hot to swim and/or sunbathe, and you’re still stuffed from lunch, go have a shake.  I love how these shakes effectively remove the guilt of excessive drinking and partying from the night before *ahem ahem Juice Bar*.  Makes you feel all healthy and fit again. LOL.  Seriously, try it.  You can even have them in to-go plastic bottles and bring it with you while you swim.  Just make sure you throw them away properly like you’re supposed to.

Good food, good drinks, and good company.  The beach was seaweed-free and crowd-free.  Definitely the best beach trip I’ve had in awhile.

My Cure-All: Shake Sashimi!

Yesterday we had a catering gig at Filipinas Heritage in Makati.  We started the day at 7am since we'd been up until 3am from two other events the other night.  I was getting really grumpy yesterday because I felt like had too much on my plate.  I still had centerpieces to finish, help out in kitchen, and then I had to go with Yuri to Makati to inspect the venue and meet with the clients.  Whataday.

As always my dear husband knew how to improve my mood.  Since we were parked at Filipinas Heritage anyway, we decided to take a walk to the Ayala Triangle Gardens to have a look at the strip of newly-opened restaurants.  Ooooh what a treat!  New restaurants like Bon Chon Chicken (Korean crispy chicken wings), Wee Nam Kee (Hainanese Chicken Rice from Singapore), and Bfast by Chef Laudico (all-day breakfast place) were calling out to me begging to be sampled.  We looked around some more, walking up and down the strip, and we discovered that our two old favorites,Omakase and Momo Cafe (this one's still under construction though), were also there.  It was a tough decision but in the end we decided to go with something sure and familiar.  We went with Omakase.  I didn't want to try the new ones YET  (but oh I will get to them you can count on it) since they are still at the so-called "soft opening stage", meaning food quality and service might be a tad off.  I'd rather wait a few months before going back to try them.

There it is!  My favorite dish in the whole wide world.  I know that I've been calling almost every dish on this blog my favorite dish but really, this is #1 on my list.  A dish that requires no cooking.  SHAKE (salmon) SASHIMI.  I've never been disappointed with the quality of Omakase's sashimis.  The color's always bright pink (stay away from dull  gray-looking ones) and there's absolutely no slimy feel and fishy smell whatsoever.  The portions are beautifully cut too.  I usually drizzle a little bit of calamansi juice on my slices of salmon and then dip it into my wasabi-soy sauce mixture before I devour it.  The sweet melt-in-your-mouth goodness is always an excellent sign of freshness.  It's just lovely.  I could have shake sashimi everyday.  It's great that Omakase's prices are very reasonable and their portion sizes (for sashimi and sushi) are pretty awesome.  I've tried shake sashimi at almost every Japanese resto I've been to and I've never gotten the same portion size for the same quality and price as Omakase's.

So there.  All my stress and exhaustion started melting away with each sashimi slice.  *sigh*  

I find that the older I get the weirder more sophisticated my taste in food gets.  I can't imagine life without sashimi now but ten years ago I wouldn't even touch the thing.

Happy Lights

We just happened to be at SM Fairview last night to do a bit of emergency grocery shopping.  We've been completely slammed with gigs this month and I'm surrounded by food for more than 12 hours a day but the sad irony is that last night I was told that we had nothing to cook for dinner (at home) because we were all out.  True enough I checked our pantry last night and all we had left was a can of mushrooms and asparagus. A caterer going hungry in her own house.  That's just golden.

We remedied the situation last night and went SM Hypermart.  When we got the there the parking lot was crazy full and the people were lining the streets outside of the mall.  It just wasn't normal.  I looked closer and realized that everyone was looking up to the sky.  People were just watching and waiting for something.  We were driving around the parking lot trying to find a slot when the sky suddenly lit up.  It all suddenly clicked.  Fireworks. Duhhhh.

I got a few shots as we were parking.  It was a short display but it was so much fun watching the kids oohhh and ahhh at the same time.  Their eyes were full of wonder and awe as they clapped their hands in time with the explosions.  Adorable! :) Christmas was definitely in the air last night.

 
I forgot how much I love this season.  I haven't really had much time to appreciate it yet what with work being the busiest this time of the month.  I better get my Castanas and Puto Bungbong fix before the month ends. Nothing marks my Christmas season better than the sweet and nutty aroma of freshly roasted Castanas and freshly-made Puto Bungbong.  Two weeks left til Christmas day! :)

Shiny New Toy

Santa decided to drop in two weeks ahead of schedule.  We (meaning me and my hubby) finally got around to buying our very own Panasonic Lumix LX5! :) Well technically it belongs to the company but I'll be the one using it mostly so yay!  We've been sort of eyeing and canvassing this model since September.  I've been looking for something light enough to carry around to document our events and powerful enough to give me quality shots.  LX5 fits the bill oh so perfectly.

Here are some of my raw newbie test shots from last night and today. This was right after my basic photography crash course with Ku, an ultra-talented photographer who just so happens to be... my brother-in-law. :)  How cool is that?  Thanks to him I am now able to use the words macro, aperture, shutter speed, and ISO in a semi-coherent sentence. I think.

Yuri and Ku's nightcap.

A Christmas-inspired centerpiece I put together.

My view from the passenger seat this morning.

Bedazzled throw pillows.

Croutons!

I've only had it for two days and I'm already completely blown away with my purty white LX5.  It's definitely easy enough to stash in my bag, and the clarity and precision of the camera is SUPERB.  Food shots here I come. :))

Milking the BK Card

I think this is one of the best VIP cards I've ever received.  This black Burger King Circle card gives me a whopping 20% off of my total purchase regardless of the amount.  Amazing!  This is like BK's version of Amex's elite Black Card.  At least that's how I feel every time I flash this card at the counter.  lol.  Pretty sad, I know, but I get such high from discounts.  I can't say I earned this all on my own.  I owe my cousin big time for this card.  Thank youuuuu!

There are only three things I order at BK.  My all-time favorite is the BK Singles Mushroom Swiss.  Omnomnomnom cheeeeese.  My only complaint, and this is just me being nitpicky, is that it's too small to hold me over until my next meal. :)

My top 2 pick would be the BK Classic Steakhouse Burger.  Yum-my.  Angus beef patty with lettuce, tomatoes, and crunchy fried onions.  The contrast of textures makes this burger really fun.  I prefer mine with barbecue sauce instead of mayo though.

I have seen pictures of the BK Mushroom Swiss Steakhouse Burger.  Yes it does exist.  I heard that it's ginormous and I can imagine how that would do me in.  The reviews aren't that good but I'd still love to try it.  It's too bad we don't have it here though.  Boo.  Oh well, moving on.

My top 3 pick would be the BK X-tra Long Chicken Sandwich.  This is my go-to order when I'm starving.  It's filling and relatively cheap-er.  That's value for money.  Plus you can't really go wrong with a chicken sandwich.  I prefer mine again with barbecue sauce instead of mayo, and then I sometimes stuff the sandwich with onion rings for added flavor and crunch.  So good.

I got the card mid-November and I think and we've used it for about 4 times since then.  The catch is that the card's only good til the end of the year.  That ain't funny.  Yuri and I, we've got our work cut out for us.

I Bleed Purple

We woke up excited today because Yuri found out that the Baltimore Ravens vs. Pittsburgh Steelers game was going to be aired live today on ASN (All Sports Network).  Our Monday morning football fix.  What a disappointment!  During the last 2 minutes of the game the score was 13 Steelers and 10 Ravens.  We had the ball and it was down to the wire.  Flacco folded under the pressure and threw a bad pass.  Ugh.  I felt my chest tighten.  There goes my day.  They should've just attempted the field goal.  These games aren't good for my health. 

I would've felt better if we had a few beers, a box of Cluck-U Wings, and Ledo Pizza.  Yummmmmmy.  It's the best wings and pizza combination in all of Maryland.  When we were both still living in Maryland (where we met), that was our thing.  We'd buy our beer, pizza, and wings 30 minutes before the game and then we'd rush over to Yuri's place or my place and camp out in front of the TV.  I'm telling you we are Ravens fans through and through.  I have 2 original NFL Ravens jerseys... kiddie size.  Haha.  Yuri has three.   

We used to both work for Marriott, which was just a 15-minute drive from downtown Baltimore so it was hard not to get into the spirit of American football.   All the NFL referees and officials stay at our hotel from time to time so I get to chat with them when they're there.  I even scored 2 tickets to the game at the M & T stadium from an NFL official but my boss wouldn't let me get off work.  Hmph.  I've still got a grudge over that.  In the Baltimore area the world stops for a few hours whenever there's a Ravens game.   It's intense.  Now I too love the game.  It's one of the things I miss dearly.  Thank God for the ASN channel.

I had a neighbor, at the apartment complex where I used to live, who's moods were dependent on the how well the Ravens did.  Whenever we won you'd see all 6 Ravens flags standing proudly on the roof of his jeep.  During one of the sucky seasons of the Ravens you could tell that he was seriously pissed because he'd only leave one flag on his jeep. Plus all of his clothes, no matter the season, had some sort of Ravens logo on it... even his socks!  I think all of his shirts are purple too.  I never found out his real name I always called him Mr. Ravens.  I think he started talking to me when he saw that my car had a Ravens sticker on the hood too just like his since his slot is next to mine.  His wife would usually decorate their front door and balcony with a Halloween Ravens theme or a Christmas Ravens theme.  The funniest one was a Valentines Ravens theme!  I was always excited to see what they'd come up with next.  They were my favorite neighbors by far. 

I was digging through my 2008 pictures and found these.  This one's my baby Beamer.  I miss her dearly. :(  This was technically my first car ever since I paid for every cent with my hard-earned money.  I stuck this magnetic logo on her for a little over a year and it took me a whole day to get it off when I was getting ready to sell the car.  That sticker withstood even all the ice and snow.  It's no wonder I had such a tough time removing it. 

In this picture you'll see my car next to Mr. Ravens jeep.  Brings back memories. :)  Hmmm three flags only.  It must've been a so-so game that day.  His hood and all his car doors have (and probably still do have) Ravens logos stuck on them. 

Anyways, we've still got a shot at the Superbowl so all is not lost.  Plus Roethlessberger broke his nose so that's something I'm sorta happy about.  I wish I was in Baltimore right now.

Thuk Thai: Our Secret Thai Restaurant

Thuk Thai menu.

I've recovered from yesterday's event.  Yuri and I are just bent on being lazy today.  I'm on the 11th episode of Hell's Kitchen Season 8 and he's been watching UFC and PSP-ing since this morning.

I left out some important things last night.  We had a few more things to celebrate about aside from our very successful gig.

I got my eyes checked yesterday right after putting in an appearance at the event.  I've been getting really pesky migraines lately, which is really unusual for me.  After weeks of suffering I figured my eyes might just be the culprit.  True enough that was exactly it.  The astigmatism in my left eye went from 250 to 150! :-)  Unbelievable.  I thought my eyesight was getting worse not better.  I had my left lens changed and now I feel a whole lot better.

The other thing to celebrate was that... um it was sort of our 3rd month anniversary as a married couple yesterday.  Oh my gosh I completely forgot!  No wonder Yuri wanted to go on a date last night.  Good thing we ended up going to one of our favorite restaurants.   But I only remembered our anniversary today.  Sheesh.  Sorry.

Yuri first discovered Thuk Thai 2 years ago when he still working in Ortigas.  It was in a dingy alley and Thuk Thai was just literally a hole-in-the-wall with a teeny tiny kitchen, a counter, and about 5 stools.  He took me and friend there for the first time and I didn't know what to expect.  I mean the alley was dirty and really cramped.  Anyway I trusted Yuri's taste so I went along with it.  I ordered Phad See Eaw and was so shocked.  The dish was really really good!

The kitchen, no matter how tiny, was a well-oiled machine. Those cooks, they got skills.  At that time, I was thinking to myself that they deserved to be working in their own restaurant and not in this alley hidden away from the world.   On our next visit they told us that they were about to move and open a new restaurant at Rockwell so we were excited about it but we didn't think it would have happened soon.

One day I asked Yuri to buy me some Phad See Eaw from Thuk Thai when he got off from work.  He calls me and tells me that they're not there anymore.  It took awhile to sink in.  We were incredibly sad, but then we remembered that they said that they would be moving to Rockwell.  We actually went a couple of times to the Rockwell area peeling our eyes for any sign of Thuk Thai, but alas no luck.

6 months back, we were driving along Ortigas Ave. and we suddenly see this small banner with "Thuk Thai" written on it right next to the new Rockwell Business Center.  Duhhhhh.  It was right there all along.  So we immediately made a detour, ecstatic about reconnecting with Thuk Thai.  We absolutely HAD to eat there.  At that time the complex was brand new.  There was still construction going on in parts of it and not all of the stores were occupied yet.  We went inside and the place was, in the words of Venus, a major major improvement from before.

Decor is on the minimalist modern side.  They have artworks on the wall to go with the feel.  It could probably seat around 30 people inside at best but they have tables outside too.  We were warmly greeted by Rey, their super friendly restaurant manager who remembered us from before.  He was happy to see us and proud of their new restaurant.  We are too.  We sit down and he rings up our usual orders. 

So anyway the rest is history and Yuri and I pop in at Thuk Thai from time to time whenever we feel the need for budget-friendly Thai food.  (Now if your working with a bigger budget I'd recommend another Thai restaurant which is No. 1 on my list but I'd like to save that for another entry)

Here's my dish.  Phad See Eaw.  I think this is their best noodle dish.  I'm crazy over flat rice noodles and they cook it really well.  Always al dente.  A really simple dish done well.  Flat Rice Noodles, Pechay, Sweet Soy Sauce and Chicken.  I also like their Bagoong Rice, and their curry dishes.  Their curries are really authentic, meaning aromatic, flavorful, and SPICY.  So beware.  It's better to order this for sharing if you're not as good at handling spicy food... like me.

This is the only thing Yuri orders.  Khao Krappao.  Steamed rice smothered in a basil chili sauce with chicken pieces.  It's super spicy and that's why Yuri likes it.  Basil is very prominent in this dish and the sauce is on the sweet side.  Yesterday though, Yuri said that it wasn't as spicy as it used to be.  That could be a good thing or a bad thing depending on your preferences.  This dish goes really well with their Thai Iced Tea.

      
I'm a fan of this place especially since we've seen them grow.  It's inspiring.  They've got good food, personalized service, and very affordable prices.  Oh their kitchen is spotless too.  Can't go wrong there. :)


Thuk Thai is located at G/F North Tower, Rockwell Business Center, Ortigas Ave., Pasig City.  It's right next to 7/11. :)

Catering 24/7

I'm exhausted.  My eyes are barely open now as I write.  What a long looong day.  That's December for you.  I'm feeling under the weather already and it's just the first week of the month.   Sorry.  I'm sounding whiny.  Didn't mean to.  I really am happy that we're busy.  Really.

It was a good day.  I'm psyched that we got to serve one of my favorite menu sets today : Bruschetta Margherita, Insalata Mista with Robusto Dressing, Corn Consomme, Tuna Farfalle Aglio Olio, Chicken Cordon Bleu with Duo Mushroom Sauce, Almondigas stuffed with Quail Eggs, White Cobbler Fillets in Tarragon Beurre Blanc, Vanilla Panna Cotta, and Lemongrass Cooler.  This set right here shows off what we are all about and true enough we got three new clients today because of our food and service.  I'd be jumping with joy right now but my legs won't cooperate.  So anyways, I'm ecstatic!  That's the best compliment ever. :)

We love putting a twist on everything.  Fusion is what we do.  My mom and I can't help it.  We were once asked to serve straight-up traditional Filipino fare and we ended up doing something different to it still.  Just because.  It's like we were born to cook that way. 

Yuri and I are still working right now.  We're still waiting for our staff to report back from the event.

Good thing I have Chef Gordon Ramsey to keep me awake.  Nothing beats watching him go ballistic and screaming profanities left and right.  Hell's Kitchen Season 8 is a riot.  It should do the trick.

Becoming Martha Stewart

...minus the jail time and with waaaaay better outfits.  lol.  But yeah, I'd like to follow in the footsteps of the Great Martha Stewart.

Anyways, moving on, it was sooooo hard to get up today.  My body was protesting real bad.  Yuri and I are just completely drained and physically exhausted from yesterday's event.  We took the day off today.  Well, sort of.  We still have the usual queries to take care of, meetings to book, and proposals to send out.

Here's what a typical day for us is like when we do have an event.

Yuri woke me up at 4:15am.  I managed to wake up by 4:30am and then we had breakfast.

We got all our things and clothes read, meaning our laptops, paperwork, our meet-the-client outfits, and my my kitchen uniform.  We left by 5:15am.

By 5:45am we arrived at our supplier's shop picking up the flowers I needed for that day's centerpieces.

We got to our office by 6:00am and Yuri started working on his contracts and what not.  I gathered all my materials (foam, vases, shears, wire, etc.) for my flower arrangements and started working on them. 

I finish my table centerpieces at around 7:45am.  Yuri's done making our buffet diagram and equipment checklist for the waiters.

At 8:00am our assistant arrived to double check on the equipment list.

At 8:15am our waiters arrived and they started loading equipment into the van.  Yuri supervised them and briefed them on the flow and specifications for that day's function.

At 8:30am I changed into my kitchen outfit and took my place in the kitchen.  By that time everyone in the kitchen was in full-swing and done with all the prep work.  I took on the salad and the pasta dish.  It was a relatively small event so we only had 2 cooks that day, 1 kitchen assistant/dishwasher, my mom , and myself that day.  My mom's really the Executive Chef in the kitchen.  She's in charge of all things related to the kitchen including managing it.  I'm usually the Sous Chef since I oversee operations and do a little bit of everything.  We switch roles during food tasting events since my forte is in cooking a la minute and plating.  :)

By 8:45am the waiters have left already to go to the venue.  They usually leave much earlier than this but then yesterday's setup was really simple.

We finish cooking by 10:30am.  It always feels like a race when you get to the final hour of cooking.  Our adrenaline kicks in and hardly anyone talks in the kitchen except to shout out instructions.  I don't think people realize how much of a workout cooking for catering is.  You handle and prep huge amounts of ingredients and cook using bigger stock pots, woks, and pans.  Lifting all these heavy things is part of the job.  I should be all buff by now, but I eat like crazy after all the kitchen work is done so everything cancels out. Harhar.  We were supposed to finish at 10:00am but we ran a little late because of minor speed bumps.

Yuri got dressed and was ready to take the food to the venue by 10:45am.  He got to the venue by 11:00am.  Thank God the place was relatively near.  He checks the setup and checks in with the client.

He usually stays just until the event starts to make sure that there are no problems and that everything goes smoothly.

Anyways, after having checked the venue he came back to the office and kept in touch with our head waiter from there.

While Yuri was gone I met with our carpenter to discuss this new buffet table centerpiece I wanted him to make.  He is amazingly talented!  I'm really bad with measurements and with the functionality of my ideas.  All I care about is the aesthetic and impact of the design so it's wonderful that he understands me every time and that he's able to execute my vision and make it work in terms of practicality and stability. 

Yesterday was supposed to an easy event but things went awry and I wish I could discuss the details but the gist of it all was that the event was moved to dinner.  It was a major headache to say the least but as always we had to suck it up and make it work. 

We had to go back to the venue in the evening to re-check everything and talk with the client again.  After that we ran a few errands since I needed to buy some things to complete my buffet centerpiece concept for tomorrow.  After that, we coordinated with our waiters and assistant from home until the close of the event.
Surprisingly things ended really well.  The client was happy with our food and service.  Yay!  That's all I can really ask for.

So there you go.  Oh did I mention that I work with my husband?  Now I have.  Haha.  It's amazing that we don't drive each other insane.  It took a lot of fine-tuning and a whole lot of blown-up arguments to get to where we are now.


Our day started at 4am and ended at 12am.  Tomorrow we do it all over again.  Whew.

The crazy thing is that we enjoy every second of it.  Don't let our eye bags, ashen faces, and glazed eyes tell you any differently.

My Bakmi Addiction

Yesterday I got the best surprise ever!  I called home and my Dad was back from Indonesia. Yay!  That was the best part.  The next best thing was that he brought me home some Bakmi GM! *me jumping up and down*  This is not just any Bakmi, oh no no no.  It comes from the one and only Bakmi Gaja Mada!  He bought it right before leaving for the airport and hand-carried it home.  Harhar.  We have this routine down pat by now. :)  I get my Bakmi supply every 3-4 months... because I'm a bit spoiled like that . Teehee.  My dad's setting a good example for my hubby.  lol.  He brought home six takeaway boxes of Bakmi GM this time.  It's funny how lenient the airport staff in Jakarta is when it comes to this.  They ask you about what's in your bag, I usually just smile and sheepishly point to it while saying "Bakmi GM".  They take a look at your bag, smirk and wave you off without a second thought.  It seems to be the magic word.  It's really odd that they let you get away with it since the broth is separately packed into the box too.  I've no plans on taking that up with airport security since I happily wolfed down 2 1/2 boxes of Bakmi yesterday because of their leniency. :)  

Now what is Bakmi?  The literal translation of Bakmi is "meat noodles".  It's a wheat-based noodle that's thin, flat and yellowish.  It's then boiled, drained, cooked with a little bit of beef fat, and then topped with stir-fried chicken pieces, oyster mushrooms, and shallots in a sweet soy-sauce base.  The last component on the bowl would be the blanched pechay which is simply placed on top of the noodles.  This is served with a separate bowl of broth on the side so that you may add the broth to the noodles according to your preference.  I always put in two spoonfuls of broth in my noodles before I mix everything up.  Oh and it comes with a packet of chili sauce too.  Indonesians like their food spicy.  Chili works the same way as black pepper over there.

Bakmi GM (Gajah Mada) is waaaaay famous over there.  It's like our Jollibee.  It's huge.  Now if Bakmi GM (yes that is the name of the resto too) is Jollibee, then the Bakmi GM Special is THE Chickenjoy of Indonesia.  Now, Bakmi GM (the dish) is just Bakmi Ayam (chicken) done extremely well.  I've tried loads of other Bakmis so I'm pretty sure about this.  It's one of my favorite comfort foods.  It's something that reminds me of my childhood and of my time in Indonesia.  I used to spend my summer vacations in Jakarta while my Dad was based there.  And we did live in Malaysia for 3 years so it was easy to just cross the border and go to Indonesia.  But yeah,  I think Bakmi GM is a close second to my all-time favorite dish (which I'll be saving for another entry).

I could eat this everyday.  In fact I did eat it for two weeks straight when I visited last year.  Seriously.


~Mich :)

The Rolls Royce of Chocolates

I was working with chocolate last night and I've come to realize that chocolates are really moody. You never get EXACTLY the same result. It greatly depends on the temperature and humidity in the kitchen. You never know what you're in store for. Some days it's effortless, other days it can get a bit frustrating, especially if you're working with melted chocolate. I still love it though.  I mean, who doesn't love chocolate? For some it's the best sort of all-around medicine, i.e. for a broken heart, a day gone wrong, depression, etc., etc.  It makes you feel good (that and ice cream) no matter what.  No matter how tight a person's budget is, somehow chocolate ends up in our grocery carts every now and then.

One chocolate brand that I wouldn't mind spending would spend my money on is Royce'.  It's the only chocolate that I literally dream about on a regular basis.  Silky smooth blocks of melt-in-your-mouth morsels of happiness lightly dusted in cocoa powder.  It's pure genius!  

I got mine twice straight from Japan as gift from my beloved cousin.  I am amazed that she has had the generosity and self-control to spare me not one but TWO whole boxes of Royce' Chocolates because I'm not sure if I would've been able to give them away if the roles were reversed (shameful I know).  But I'm paying her back by giving her awesome food and styling at her wedding next year.  Harhar.  :))

I remember when I got my first box of Royce' Nama Chocolates (this was before I got married and was still living with my parents) and I gave up 4 squares of chocolate, quite grudgingly, to my brother and mom, both of whom are the certified chocolate junkies in the family, so that they could try it out.  They both had the same reaction as I did.  I'm telling you, once they bit into it, their eyes went wide with shock for a second or two,then their eyes closed, closely followed by a look of pure bliss.  True story.  

Whenever I pop a piece into my mouth, my entire mind goes blank and all my senses involuntary zoom in on this amazing piece of bittersweet chocolate.  And then it sort of feels like an an orchestra's playing in my head (in surround sound, mind you) as it starts to melt oh so delicately in my mouth.   Heady stuff.   I could rave about Royce' all day! 

Since the chocolates were so precious I tried to eat one square a day only.  It was like The Ring.  I'd see my brother and my mom circling the chiller where I'd kept the box, alternately and at the different times of the day, attempting to steal some when I wasn't looking. They did succeed a few times and they'd come to me to sort of apologize saying that they couldn't stop thinking about the chocolates and that it was out of their control.  Totally understandable, but there really must be something dark and evil in that box. lol.

Royce is made in Hokkaido, Japan.  A box of Royce Chocolates is usually wrapped in three layers of packaging that comes with a cooling gel to ensure it makes it to wherever its headed without melting.  It has to be stored below 10 C since the ingredients are highly perishable.  Good thing they're now available in the Philippines.  Woot!  You can now buy them at the Powerplant Mall in Rockwell, Makati (costs about P580) and when I last checked they had a stall in Trinoma too, but I'm not sure if it's still there. 

If Yuri had given me two or three (or four) different boxes of Nama Chocolates on our first date I would've maybe agreed to be his girlfriend within a week.

Kidding!

Not.

Erm maybe?

Who knows. :)

Risotto ala Michelle

Today I'm giving away a recently tweaked recipe of mine.  We had a very"adult" dinner about a month ago.  Yuri and I brought Corn & Hamburger Penne Casserole and Green Tea Panna Cotta to our friend Eric's place.  They prepared Mushroom Risotto and Roast Chicken and even brought out a bottle of red wine.    Afterwards, we then dropped the "adult" act and played Guitar Hero. Teehee.  Anyway, my friend Rinah's risotto was delicious!  So I got inspired and made my own at home.

So guess what, I'll be sharing the recipe here.  My poor man's risotto. Hehe.  Everyone should be able to enjoy and cook risotto without denting their pockets (too much).  So here you go.  This'll be the talk of your next dinner party for sure.

I cooked this the first time I invited my family over to our house for lunch.  Since I only thought about making risotto while doing  the grocery the night before the lunch,  I has to substitute the usual expensive ingredients (like Arborio, Portabello, Sea Salt, etc.) with the more affordable alternatives.  I wanted to provide generous helpings to my guests instead of cooking a measly amount since I had a budget to work with. 

What you'll need:

• 6 C chicken broth (you can make it the traditional way or if you're strapped for time you can cheat and just dissolve six chicken broth cubes in six cups of water)
• 3 T olive oil, divided
• 450 g button mushrooms, thinly sliced
• 100 g shitake mushrooms, thinly sliced (optional)
• 2 medium-sized shallots, diced
• 1 1/2 C Thai Jasmine Rice
• 1/2 C Dry White Wine
• Salt to taste
• Black Pepper to taste
• 3 T finely chopped chives
• A sprig of fresh Oregano (use twice as much if you're using dried oregano)
• A sprig of Thyme (again you may use the dried one too)
• 4 T butter (Not compound butter or margarine.  Please use real thing.)
• 1/4 C Parmesan Cheese

How to go about it:

1. In a saucepan, warm the broth over low heat.  Once it starts simmering, switch your stove to the lowest setting and cover it to prevent it from evaporating.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.  Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to your non-stick skillet, still on medium-high heat and stir in the shallots.   Cook 1 minute or until shallots have been properly sweated out and are translucent. Add the Thai Jasmine rice, stirring to coat with oil, for about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 30 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, oregano, thyme, and parmesan. Season with salt and pepper to taste.

A few more tips:

The broth should be kept on low heat throughout the whole cooking process.  Keep the lid on to prevent the broth from evaporating.

A non-stick skillet would be the easier option especially if this is gonna be your first try.  Any other kind of pan would require a whole lot more of muscle power when it comes to stirring.

Mind your temperature!  If it's too low you could be cooking and stirring all day; too high and you run the risk of drying up your rice and ruining your dish.

Cooking risotto is never easy.  Think of it as exercise.  I use both arms alternately to get a proper workout.   Might as well.  Or you could get someone to sub for you when you get tired but you'd be cheating.  I think the charm of risotto, aside for the creamy flavor and texture, comes from the thought that a lot of love was put into the dish to make it taste that way.  It's labor intensive but it's really worth it! :)

Best served hot. :)

Everyone has an Inner Geek

Buy ingredients.  Check.  Bake cakes. Check.  Prep chocolate and vanilla cake truffles.  Check.

Whew.  What a day.

I can't think of a better way to relax right now than by watching this. :))

 (Picture sourced from http://techpp.com/2010/09/23/10-ways-to-watch-big-bang-theory-episodes-online-for-free/)

Geeky fun!  I LOVE this sitcom.  It's like the ultra nerdy version of How I Met Your Mother.  I get such a kick out of this show.  Any show that can make a joke out of the Doppler Effect, and actually succeed in making it funny, deserves the highest of praises. 

I so wish I had a tub of Chef Tony's Parmesan Popcorn right now.

Double Downer

So my dear husband decided to take me on a KFC date tonight.  Because of him, KFC has become a staple part of my diet.  If he could change his last name to Sanders he probably would.  Next to opening our own restaurant, it would be a dream come true for him to own a KFC store.

We were on a serious mission tonight.  To conquer the Double Down.  I didn't know what to expect in terms of size, since I'd only seen pictures of it.  Plus it was getting mixed reviews from people I know, ranging from lukewarm to awesome both in of size and flavor.

It was a crazy busy Friday night at KFC.  The place was packed.  The crew members behind the counter were running around like headless chickens. One of their POS systems was down.  I looked around the other tables and it seemed like everyone had one or two items they were waiting for.  It wasn't looking good.

We had to wait ten minutes before we got our Double Down.  Didn't matter, we were excited!  When we finally got our order we opened it up and my excitement turned into annoyance.  It looked droopy and it was swimming in oil.  The bacon was still oinking.  It was pale and barely cooked unlike the crispy fried bacon they promised me in their print ads. :(  Also, they used dark meat for the fillets, not that I was expecting them to use filleted chicken breasts for Php 99.00, but it just added to my disappointment.  The only way the Double Down would work was if the chicken fillets and bacon strips were perfectly crisp.  That it was not.  So there.  You get the picture.

I hope KFC was just having a bad night.   I think I'll be sticking to my fries and 1-piece chicken meal with rice.

Oh and we can always make up for our dinner at Banchetto later.  :)


~Mich :)

On SLEX, Binagoongan, and Palabok

[Disclaimer:  This entry is just a bunch of ramblings written by a stressed-out  and frazzled girl who'll probably realize in the morning that this whole entry makes no sense.  I apologize in advance.]
 
Earlier today we took a field trip to the south to run some errands and do a little business.  That trip took up half of my day... 4 hours of which were spent sitting in heavy SLEX traffic.  Boo.  This is exactly why we try to avoid doing events in that area as much as we can because the traffic over there is unpredictable (at least to me).  Unlike in Makati, Pasig, and QC where I have learned to perfectly estimate our travel time no matter what time of day it is.

While stuck in traffic I saw this huge billboard of Max's Binagoongan.  I suppose it's one of their new products they're trying to push.  For some reason it got me salivating.  Odd since I'm not really a Max girl.  I guess it was because of the way the dish was glazed in the picture and the fact that it was all I could see for about 30 minutes.  Since we're talking about Max's, I used to be a big fan of their  fried chicken... that was until I discovered why their chicken's so addicting.  The secret ingredient?  Pork lard.  Deadly stuff, but nonetheless really tasty.  Anyway, it got me wanting to eat any sort of Pinoy food.  Hmmm... well it made sense in my head at the time.  

This got me thinking.  Which is the best Filipino restaurant you've been to?  One that serves well-done Pinoy food that blows you away?  One that you can rave about for hours on end?

The first restaurant that immediately comes to mind is Abe.  It's not phenomenal, but their flavors are really good and they try to put their own twist on their dishes as much as they can.  My Dad's side of the family is Kapampangan and my grandmother on that side really was an amazing cook.  My titas have given it its stamp of approval so that says something.   Moving on, KKK is... meh.  And service is terribly slow.  Felipe J's apparently is a sister restaurant of Abe.  I would never have guessed.  The ambience is elegant (the perfect place for power lunches) I'll give them that, but their food underwhelms me especially for the price.

I also know that there are a lot of Cafe Juanita fans out there.  I tried my best to see where the hype was coming from but I'm continuously left dumbfounded.  Their portions, plating, and flavor are nothing to boast about.  I know I'm not picky.  Ask anyone close to me.  I'm the easiest person to please when it comes to food.  Maybe it's because I've been spoiled with my food at home.  I really don't know.

So I wonder?  Which is the best Filipino restaurant of all time?  Maybe I just haven't been exposed to the right restaurants yet.  I'd love try though.  For all I know, it's probably just me, myself and I reading this blog.  But if there's someone else out there who managed to stumble upon my dilemma I'd love a few suggestions.

Anyone?

Guess not.  It was worth a shot though.  Good night world.

Homemade Pizza (Hut)

When I'm cooking for catering, it's more methodical and precise.  The amount of food we work with is ginormous and recipes are quantified to the exact milligram.  Down to the salt and pepper.  So in a way, my creativity is limited to the final garnishing and plating of the finished product.  That's why cooking for a small group, usually for family and friends, is something I always look forward to.  It relaxes me allows me to get my creative juices flowing.

I'm running with the pizza theme from last night and sharing with you and awesome and easy pizza crust recipe.  A no-fail recipe that is perfect for intimate gatherings. Interested?  Keep reading. :)


If you’re a Pizza Hut fan then you will absolutely love this recipe, especially since this crust is the lighter and less oily version. It’s crisp on the outside and moist and chewy on the inside. We try to eat healthy as much as we can without sacrificing the quality and taste of our food.

Yuri (meet my hubby) and I have made pizzas using this recipe twice and people thought we ordered out. It’s an easy way to impress guests for a fraction of the cost.

Arm yourself with:
2 1/2 tsp yeast
1/2 tsp sugar
1 1/2 cup water (warm)
1 tsp salt
2 Tbsp olive oil
3 1/3 cup flour

The tricky part:
Combine yeast, sugar and water. Rest for 10 minutes. We prefer using active dry yeast, and we buy them in really small amounts since these expire pretty quickly. The water has to be WARM, otherwise it won’t work. Test out the water with your finger to be sure. Warm water and sugar (yeast grub) activates the yeast. If you see the yeast foaming up and emitting that distinct erm yeasty smell (it’s impossible to miss), then that just means that you can look forward to one mean pizza crust.

Add salt and olive oil. Pour in flour. I prefer to make a crater in my flour, pour the liquid mixture in it, and then slowly fold in the flour.

Knead dough until texture is firm and rubbery. Great for working out those arms and relieving stress. Use your hands to work the dough in a circular motion, pushing the dough in with the heel of your hand. Just be careful not to overdo it since the dough might dry out and lose its elasticity.

Easy as pie:
Let dough rise for about 1 1/2 hours. Place in a mixing bowl or any other similar container at room temperature and cover with a plastic wrap. Dough should double in size.

Flatten the dough. Toss it up, use a rolling pin, or simply shape it with your hands. Hey, to each his own. The thickness is totally up to you. You’re in complete control. You may also opt to fold in the edges of your flattened dough to get that authentic restaurant look.


Now throw in your toppings!  Use your imagination and have fun with it.  I highly suggest using tomato paste as your base instead of tomato sauce. Tomato sauce dries up really easily and lacks the intensity of flavor. 

We usually use ground beef (sauteed in minced garlic, with a dash of salt and pepper) and slices of smoked sausage. As a concession to moi, we also add some julienned red and green bell peppers and white onion rings to give it some crunch. 

Lastly, we load it up with Mozzarella. My happy cheese. Grated cheese works better so that it spreads out evenly. Make sure it completely covers all of your toppings. Don’t scrimp on the cheese. Otherwise, your pizza will look dried out and the cheese will most likely get burnt. Trust me, you don’t want that to happen. If going Mozzarella all the way is a bit too much for your pocket, you can go half Mozzarella and half Quickmelt cheese to still get that yummy stringy quality on your pizza. Again, there are so many cheeses out there to choose from, so your can be as creative as you want. It all depends on your preference. 

Bake in a preheated oven at 425 degrees for 15-20 minutes. Baking time will depend on the thickness of your crust.

Once you’ve taken your pizza out of the oven, you can jazz it up by topping it with some freshly chopped basil. Yum!

Pairs well with beer, American football, UFC and boxing. :-)

~Mich :)

Hankering for a Panizza at C'Italian

I woke up late this morning but I still got to squeeze in a few hours of work and somehow  managed to close a deal. Yay. :-)  If we hadn't bagged that event I would've been riddled with guilt for wasting half the morning away.  So all in all it was good day.  I'm feeling semi-accomplished.

On days like these, I'd usually ask my husband to take me out on a date.  But since he's feeling a bit under the weather, I guess an imaginary food trip would have to do.  

Let me take you to C' Italian Dining in Pampanga.  This restaurant is famously FAMOUS for their panizza.   Chef Chris is quite the celebrity too.   I'm telling you this place is well worth the trip.

I discovered this jewel through my brother and his girlfriend.  They heard from a friend about an amazing Italian restaurant in Pampanga.  We were coming down from Baguio at the time and driving back to Manila.  Since the traffic was so bad (Holy Week) we decided to take a detour and see for ourselves if the place lived up to the hype. 

It was an easy decision at that point since we'd been driving for almost 5 hours with all 6 of us crammed into one car together with all our bags, supplies, and what not.  The thought of getting out and stretching our already numb legs was heavennnn.

It was really tricky finding C' Italian since we only had a hazy recollection of a text message to go on for directions. After harassing quite a number of people on the street who only gave us a blank looks after mentioning "C'Italian", we were getting frustrated.

By some miracle we managed to land on Don Juico Ave. (which has been renamed to Fields? I think).   At this point my expectations were pretty low.  I've gotta say, the location is quite funny.  It's right outside Clark so I feel stupid now for being shocked the first time I went there.  Girly bars line the street with a generous scattering of scantily clad girls evenly interspersed with foreigners walking down the street.  I really thought we'd end up in some sleazy restaurant.  Thank God I was so wrong! The ambience is perfectly understated and elegant with dark stone walls and dim cozy lighting.  Turns out there are a few other restos in the area that are quite good (like Zapatas).  I've yet to try them out though.   

I digress.  Back to the Panizza.  Oh my gulay. The Panizza is SO GOOD.  It's a rectangular thin crust pizza sliced into long strips and served with a variety of toppings, and always with a bowl of alfalfa and arugula on the side.  My personal favorite is the Panizza Angelico.  This has chorizo, salami, bacon, mushrooms and mozzarella.

How to Eat a Panizza:
1.   Sprinkle your desired amount of alfalfa and arugula on your panizza strip.  Don't hoard everything.  Remember to leave some for your companions so that they too can enjoy the complete panizza experience.
2.  Roll the panizza, with your greens in between, until it's bite-size.
3.  Take a deep breath.
4.  Close your eyes.
5.  Bite into your panizza roll.
6.  Mm mmm mmmmmmm.

Just thinking about it makes my mouth water.  I know this is supposed to be a panizza entry but it would be sacreligious of me not to mention Roberto.  Oh Roberto.  Penne Roberto.  Creamy gorgonzola goodness.  I go weak in the knees for well made cream-based pasta sauces so this was memorable for me too.  Gorgonzola was melted into the cream sauce which coated the penne and chicken fillet strips.  Sun dried tomatoes, roasted garlic and an assortment of herbs was also in the mix.

I now leave you with these words:  Panizza and Roberto.

Try it. :-)


Buon Appetito!


~Mich :)




Here's the link to C' Italian Dining to help you out.  Make sure you call in advance to reserve a table because the place is packed and you could end up waiting in line for hours.  

Ramen and Rainy Days

Cold rainy days are the best kind of days to snuggle under a blanket with a good book in tow... or a Kindle (it's on my Christmas wishlist). Those are the kinds of days when a cup of steaming hot chocolate becomes extra tasty, sopas is at its' creamiest, and when ginataan becomes doubly hearty.  Well for me anyway.

Tonight I'm craving for something else.  It's been raining on and off all day and all I can think of is... ramen. :D A big steaming bowl of scrumptious ramen.  Yum-my.  One place I go to, to get my ramen fix is the Ramen Bar at Eastwood Mall.  This is the real deal.  Authentic Japanese Ramen.  They are serious about their ramen over there.  I've tried the R.B.S. (Ramen Bar Special) #1 and the Sapporo Miso Ramen as well.  They differ in the kind of toppings they use and in the degree of sweetness/saltiness of the broth.  The miso-infused broth of the Sapporo Miso Ramen is a tad sweeter.  They serve it up in a massive bowl that'll probably be enough for two.  But if your appetite is anything like mine, you wouldn't want to share. :)  I gotta tell you their ramen hits me in all the right places. 

As soon as the server places the bowl in front of you, the savory aroma of the broth hits you giving you a glimpse of what's to come.  You then notice the array of toppings and noodles that are barely visible under the milky broth.  You take your first sip of the broth and the flavors start to dance in your mouth.  The noodles bring it all together.  They make their own noodles from scratch and they are perfectly firm and chewy.  I can't help but appreciate the amount of work that was put into my bowl of ramen.  It's the broth that makes the dish.  I heard they boil it for 20 hours before they serve it.  You can't get any more authentic than that.  In an attempt to eat healthy [-ier] I usually request that they change my topping from chasyu (sliced pork) to karaage (fried chicken) which is silly since their broths use pork bones as their base anyway.   

A word of caution though.  Their ramens are a dream but their service left a bad taste in my mouth.  Also their rice toppings weren't really that good.  But really, who goes to the Ramen Bar for rice toppings anyway?  This is why I only go when I'm seized with a ramen craving-- a phenomenon that happens roughly every 3 months.

Hmmm great.  Now I really made myself hungry.  Since it's this late, a cup of instant noodles will have to suffice.  Boo. :(


~Mich :)

Starting at the Bottom of the Food Chain

There are about a dozen ways to enter the food industry.  For me, it was a toss up between opening up a restaurant and starting a catering business.  I chose the latter.  Why you ask?  I'll save that story for another entry.  So here I am, a foodie at heart and a caterer by profession.

2010 has been a good year for me.  I technically started my catering business (together with my 2 partners) January of this year, got married last September (yay!), and launched our desserts line just last month.  A lot of milestones were achieved this year so I thought it would be only fitting to start a blog as well to document this new chapter of my life as a 25-year-old-newly-married-foodie-caterer (Huh???).  You get the point.

Here I write about my love affair with food and my day-to-day struggles with running my own business.  This industry is tough and fiercely competitive.  It can get mentally, emotionally, financially, and [insert all adjectives ending with -ly] draining at times.  This business of making a name for myself is tough.  So while I toil and wait for my lucky break, I need a happy place to write about what inspires me, e.g. Restos, Food Finds, TV Shows, Trips, Travels, etc.  So yeah... this is gonna be my happy place.  [Note to Self:  Entries should be HAPPY]  Well let's just say I'll try to keep it as happy as I can.

So there.  Happy reading!


~Mich :)