Sunday, August 28, 2011

The Great Dole Cook-off of the Chefs-at-Heart

Out of my keen curiosity in learning how to cook, I've joined the cook-off event of Dole to launch the  thick, flavorful, and naturally rich in lycopene Dole tomato sauce. Wow, I think it's time to learn some healthy and delicious cooking. 

My plate, Cherry Tomato and Eggplant Ragu Penne, Chili Con Mushroom over 
Herbed Baked Potato, and Dory Braised in Tomato Sauce

A smorgasbord of tomato sauced foodies were waiting for me when I arrived at  Magsaysay Institute for Hospitality and Culinary Arts. (MIHCA).

We were welcomed by the charming and joyful Chef Jeremy Favia who acted as guest judge and mentor in the culinary battle. The first segment of the event was a cooking demonstration from Chef Jeremy.  He prepared Cherry Tomato and  Eggplant Ragu Penne and Dory Braised in Tomato sauce.

I learned a lot of cooking tips and twists from Chef Jeremy. Plus, I learned that cooked tomatoes, such as those found in DOLE Tomato Sauce has up to five times more of the antioxidant Lycopene than fresh tomatoes. Apart from that, DOLE tomato sauce is rich in Vitamin A, Vitamin C and is a good source of Vitamin K that protects the cells of our body from harmful free radicals and promotes good eyesight, build resistance to infection, and healthy blood functions. Truly, its easy to be healthy with Dole's line of tomato sauces. As Poch Zamora, Dole Philippines Packaged Food Division's Product Manager explained in her opening remarks, "Dole advocates healthy living through our products and activities. We would like to highlight that being healthy should be part of our love for food."

The second segment was when the battle of the Chefs-at-Heart begins. Five were selected among us, they were asked to prepare Cherry tomato and Eggplant Ragu Penne using Dole's tomato sauce.

 Enticing aromas filled the air as contestants showed off their cooking skills and battled it out to make the most mouth-watering dishes in the competition.  There's no question that the judges had a hard time judging whose cuisine reigned supreme. But in the end, there was only one winner....

Here's the close up shot of his entry...

Indeed, the Dole cook off was a night of gastronomic delight, fun, and healthy cooking.

Thursday, August 25, 2011

The Canadian Breakfast at Heaven 'n Eggs, Makati

It has been an ongoing routine for me and my colleagues to dine out every Saturday morning after shift. This was the third week we had done this "pig out sessions" after a week of workload. We been searching the net for affordable breakfast in Makati but we weren't able to find one. So we decided to try Heaven and Eggs though we knew it was out of our personal budget. The Buffet breakfast was kinda expensive so we decided to order a la cart.

Alfie's Adobo Flakes on Adobo Rice ( Php 235 +)

I chose Alfie's Adobo Flakes on Adobo Rice. My plate was full of flakiest Adobo, with scrambled and salted eggs, pickled vegetables, fresh tomatoes, green mango, adobo rice and adobo sauce. I loved the presentation and taste of the egg.

Lovin' Lucban Longganisa (Php 275.00 +)

Gem had Lucban longganisa served with choice of egg, garlic rice and atchara (pickled papaya).  She doesn't like the taste of the egg though. She longed for scrambled egg with maggi magic seasoning.

Biztek (Php 225.00 +)

Tj ordered Biztek, fillet of beef with soy citrus glaze served with onion rings, fresh tomatoes, shoestring potatoes and garlic rice. He didn't complain.

Kiss Quiche (PhP 179.00 +)

Nath had breakfast with a French twist Kiss Quiche, crumbly pastry enclosing a creamy custard of eggs, mushrooms, bacon and cream, served with their signature side salad. She doesn't like the egg either, she wanted it Filipino style.

Heaven 'n Eggs, Glorietta 4
Unit 104 G/F, Glorietta 4, Ayala Center
Makati City, Metro Manila
(02) 818-2792

Monday, August 22, 2011

The Yummiest Pizza is HOT and on the DOT

Ding dong!!! Hi guys! What I'm going to deliver to y’all today is a hot and on the dot news from my utmost favorite among pizza deliveries, Pizza Hut. Pizza Hut launched their new and improved delivery with their Hot and on the Dot campaign. By placing the “Hot” dot sticker on the food container, Pizza Hut guarantees that the pizza is delivered with great taste, oven hot, oven fresh, and on time with the speed of 30 minutes delivered to your doorsteps or your pizza is free.

Pizza Hut was the pioneer to offer food deliveries in the Philippines. I'm sure that their delivery hotline 911-1111 is the most famous among others. Pizza hut is definitely the best in food service delivery backed by various awards.

The Cuisineuer was one of the lucky few to be introduced to this innovative delivery campaign. We were treated to awesome foods.

I was pleased when the friendly and Hot hunk Diether Ocampo, celebrity endorser of this world known pizza served us with the world famous, Pinaka-Pizza. What more could I ask for?

To enjoy the great tasting pizza and other Pizza Hut signature products is just at your fingertips, call the Pizza Hut delivery hotline 911-1111 or visit Pizza Hut website and experience the Hot on the Dot delivery.

Wednesday, August 10, 2011

The Filipino Classic: Sinigang (Pork Belly in Tamarind Soup)

What are the best things to do during cold and rainy weekend aside from playing free bingo? Eat and eat and eat, lol!

Apart from the fact that I’m so envious with my cousin Peachy’s Sinigang na Lechon (Roasted Pork in Tamarind Soup), it has been raining here in the past two weeks and the best food (and most requested) to eat during lunch on that rainy weekend was the Filipino classic, Sinigang. So, I made one. We have different variants of Sinigang, what I want in my Sinigang is the slow cooked pork belly. I always have a food orgasm when the pork fat melts in my mouth, priceless!

Here’s what you need;

750 g Pork Belly, cut into chunks
6-8 cups water
½ kg unripe tamarind, boiled and juices squeezed out or 1 ½ packets of instant tamarind soup base
1 horse radish, sliced
5 pcs, taro/gabi, cut into pieces
3 pcs green chilies
2 pcs tomato
1 pc onion, sliced
200g of swamp cabbage leaves
200g okra, cut into 1-inch pieces
Fish Sauce (serve as condiment)


1.)    In a pot, boil pork belly, taro/gabi, and onion for 1 ½ hours on medium heat.
2.)    Add okra and horse radish simmer for 5 minutes.
3.)    Add tomato and green chilies simmer for 2 minutes.
4.)    Add the tamarind juices/instant tamarind soup base. Stir.
5.)    Add the Swamp Cabbage and simmer for another 2 minutes.
6.)    Serve with rice and fish sauce.

I want my Sinigang soup, thick. I boiled the taro/gabi long enough to melt to achieve the natural thickness of the soup. Fish sauce should be served separately giving us the liberty to adjust the level of saltiness of the dish.

Tuesday, August 9, 2011

Food Trip in a White Car

I wish I have a white BMW Colchester so that I could drive around the Metro Manila and I could try authentic and great restaurants around the city. If ever I have a car my first stop would be Serendra in Fort Bonifacio Taguig. Last year, when I was still working in Market! Market! My plan was to launch a “Project Serendra” aiming to dine in all the restaurants in the vicinity of Serendra. Much to my dismay, it didn’t happen for some reasons. My second destination would be Antipolo. I heard and I saw a lot of blogs and websites featuring beautiful and new restaurants around Antipolo City with great view of Metro Manila. Third destination would be Binondo in the heart of Metro Manila. My first love, which is Chinese cuisine, is no secret to y’all that I love Chinese foodies. I want to explore all Chinese restaurants in China Town. My last food destination but my ultimate dream is to dine in all restaurant located in Tagaytay City. I think, all high end and famous restaurant is located in Tagaytay with the magnificent view of Taal Lake. Good weather is a big plus because I love to dine al fresco.

Monday, August 8, 2011

Coffee Passport at Krispy Kreme

I was daydreaming about riding the Guildford Boat House while strolling in Glorietta on a cold, stormy weekend when I feel the need to gulp caffeinated beverage. I was in Glorietta 4 in between Bread Talk and Krispy Kreme. I love Krispy Kreme's doughnuts! my favorite is the original glazed doughnut but I never tried their coffee. When I saw the poster posted that said "you will love our coffee as much as our doughnuts" I tought of giving in, so I went inside Krispy Kreme to try their brewed coffee and experience their promise of making that day special.

I ordered the classic Americano, brewed coffee prepared the Krispy Kreme way, made of hot steaming water poured over rich espresso. "to go or for here", the crew politely asked me. I said, "for here" because I hate drinking my coffee from a paper cup. I was a little bit dismayed when the coffee was poured into a paper cup but I did not complain. The crew asked me if I have passport I said yes ( thinking of the real Philippine Passport, lol) and I don't have it with me. She showed me their coffee passport and asked me if I want another one. Oh yes, this is the coffee passport she was referring to, hahahaha, so I got it. The passport has three deals;

1.) Buy three (3) coffees and get six (6) original glazed doughnuts
2).) Buy six (6) coffees and get a collectible mug
3.) Buy twelve (12) coffees and get 12 original glazed doughnuts

Coffee passport promo duration is from July 4 to September 30, 2011

Sunday, August 7, 2011

Labeling Posts

Since I have decided to start cooking my own recipes and the recipes I have gathered and stored for quite a long time I am planning to put labels to my upcoming posts just like other bloggers do on their blog sites. Some bloggers labeled their posts depending on what kind of ingredients they have used like chicken, pork, beef, lamb, veggies, etc. Some labeled it breakfast, lunch, dinner, and snack. I saw website using interesting labels like Asian, American, European, African, etc. Another website use, rice, bread, noodles, pasta, etc. I want mine unique and useful.I'm not really sure if labeling is important on my website but I think it will help my readers look for the posts or recipes that I'll be posting soon. I hope labeling is like barcode labels that is easy to put and somehow track my posts. I think what I need is a software that would label my articles and pictures as my intellectual property so that no one could just copy the entry and stole the photos. I searched the world wide web there are several sites offering that kind of label for a fee and its kinda expensive, I couldnt afford it. I'll do the labels manually, I decided, lol!

Friday, August 5, 2011

Cream Dory Al Pesto

Here’s my promise, my recipe for Cream Dory al Pesto. This was my dish during our slumber party last weekend. My plan was to prepare Tuna al Pesto but tuna was not available in the market and I don’t wanna use canned tuna so I replaced it with Cream Dory fillet instead.  I hope I could go somewhere like griffonforest to spend a holiday with this recipe.

Here’s what you need:

500g Del Monte pasta, cooked according to package directions
1 cup Basil Pesto
1 cup parmesan cheese, grated
½ kilo Cream Dory, cut into chunks


1.) Marinate Cream Dory chunks in lemon, salt and pepper, set aside in chiller for 1 hour.
2.) Cook pasta according to package directions, drain and cool.
3.) In a pan, fry Cream Dory chunks using butter, separate.
      4.) Pour in pesto to cooled pasta, add Parmesan cheese.
      5.) Mix together and make sure pasta is coated with sauce, sprinkle salt to taste.
      6.) Add fried Cream Dory chunks and mix carefully.
      7.) Serve hot. Garnish with lemon.

Chinese Churvah


Just to keep your appetite up: One of the Chinese Street Foods we ate during our trip in Hong Kong.

Thursday, August 4, 2011

Being A Nuffnang Blogger is the Hottest Thing Since 2010

Being a member of Nuffnang Blogger is hot because I have access to deals and freebies wether services, foods, and apparels. It has been a year since I joined Nuffnang and I learned on how to be an efficient online marketer plus the fact that I also earned extra penny.

Here's another hot trend happening right now,  Pizza Hut now offers Hot on the Dot Pizza deliveries: 30 minutes AND hot (as indicated by the thermally activated sticker you place on the pizza box upon receiving your pizza) or your pizza is FREE!

Dial 911-11-11 if you want your pizzas Hot on the Dot.

Bathe in the Rain

After the much anticipated slumber party we had hot, rich, thick, and steaming coffee while watching another horror movie, this time it was a Hollywood film. The kids were half asleep but eventually woke up whenever there are freaky scenes and the screaming are endless. They are the super and hyper kids I knew. I swear, you wouldn't wish to hang out with them, lol! Kidding aside, It was a great experience. 

*  *   *   *   *

It has been raining hard since Saturday morning. Ater office hours, I braved and bathe in the rain just to go home because I don't have umbrella. Tonight I am not feeling well and I wasnt able to go to work. I suspected that I acquired the flu virus at work. It has been two days of bed rest since Monday but Im still down with flu. I have fever every now and then, severe head and body aches. Two days of no shower is heavy, I am so disabled. I wish I had a disabled showers so that it could be comfortable to take a warm bath. I took medicines every 6 hours. I'm taking bioflu and solmux for treatment. I hope that by tomorrow i'll be ok already.

Wednesday, August 3, 2011

Slumber Party Food

The slumber party finally pushed through last Sunday at Sissys residence. We prepare the foodies at around 6 PM. I made Cream Dory pesto, I'll share the recipe on a separate post.

Cream Dowry al Pesto

Sissy Anney prepared french fries and Onion rings  for the kiddos. The kids were excited to watch horror movies that Sissy Peachy downloaded earlier that day.

Sissy Anney also prepared homemade chip's dip. She used tomato and wansuy and she arranged it to her cute tray.

Sissy Peachy dish was the famous Honey-Mustard Glazed Chicken and Bacon Bites. The recipe is posted on her blog, The Peach Kitchen.

For sweets we had cathedral Window from Goldilocks and chocolates.

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