An Ode To Yummy Eats

AN ODE TO YUMMY EATS
by YedyLicious

It’s already a month after,
But the memories of delicious food finds still lingers.
An event where food lovers gathered,
Yummy Eats was indeed a cooking and eating fair to remember.

Amaya amazed us with their frozen caramel.
A lot had gone crazy over Big Daddy’s Chicken, I can tell.
Cebu Balamban Liempo has as an amazing take on pork belly.
Holly’s Milk by Carmela does wonders for one’s tummy.

Wasabi KitKat by Divine Desserts was heavenly,
Many fell in love as they sipped Honesty Juice with a glee.
Little Miss OC's Kitchen showed their quirky designs,
Treats from Goodie’s N Sweets are alluringly sublime.

Luxurious Jams by The Fruit Garden were simply to-die-for,

So was the succulent roast pig by General’s Lechon which comes in three flavors.
Chef Bruce Lim introduced his exciting and exquisite take on Pinoy food,
While Pipino Vegetarian proved that healthy food can be that good.

Quiches by Simply Pie and Tina’s Pie will always be all-time favorites.
Also the mochis from Mochiko and truffles by Risa’s Chocolates.
Well-loved Starbucks and Merry Moo were there too,
In giving the best food to their customers, these merchants remain true.

Three Instia Road Kitchen redefines healthy homemade meals,
Fruits in Ice Cream greeted everyone with a scoop of ice cream while on wheels.
Oriental Basket let us savored the new taste of bagoong,
While Gold Leaf Teas has this delectable milk tea I’ve been craving for so long.

WhaPao showed us the reinvention of delicious siopao,
Tinapa vodka by Jaq’s Kitchen was worthy of a big “wow!”
Gourmet’s Dips and Dressings became an instant favorite,
While Farm N Deli’s Barang’s Tinapa in my palate remains an instant hit.

Classic Confections and Low Cal Café Co food stalls were flocked by dessert lovers
While Pinoy Eats World introduced us to their food adventures where foodies gather.
Kusina Ni Maria and Kusina Teatro were there to offer their service for catering needs.
With their delectable meals, hundreds of people, they can surely feed.

Supported by different big time sponsors
Which generosities will forever be loved and adored.
The event was not complete without raffles, cook-off, demos, and entrepreneurial talk
Which everyone enjoyed as they sat, ate, and even walked.

Photo booth were there to capture everyone’s delicious retreat,
Yummy memorabilias were sold as a token for a memory oh so sweet.
Yummy team had done a great job in this wondrous feat,
And so everyone graciously yearns for a repeat.

Pichi Pichi by Just Craving

One of Filipino snacks/desserts which I am fond of is Pichi Pichi. It is a mixture of cassava and sugar rolled in grated coconut meat. While some of the best tasting Pichi Pichi I have tried was from Nueva Ecija and Bulacan, here in Manila, there are few restaurants that sell Pichi-Pichi which suits my taste buds.

Luckily, ‘Just Craving’ food stall owned by fellow blogger Fran and her hubby Paul now sells delicious Homemade Pichi-Pichi at Mercato Centrale. I bought one pack for 50 bucks and when I tasted it, I thought that I should have purchased more. It was satisfyingly delicious.


I learned that they only use pure cassava which means there’s no need to worry about additives. The saltiness of the grated cheese on top compliments the sweetness of the cassava mixture. It looks very simple and unpretentious, but the taste romances the palate the same way it warms the heart.

Just Carving’s Pichi-Pichi, Allie’s Wonder Nuts, and other food products are available every Saturday at Mercato Centrale. They accept orders for Pichi-Pichi in bulk, minimum of 8 packs. You can contact Paul at 09175388125 for orders and inquiries.

Choconut Mochi Ice Cream by Mochiko

*******

UPDATE as of June 26, 2011 7:57 pm

The availability of Mochiko's Limited Edition Choconut Flavor is extended until July 3, 2011! Hurry and grab your chance to taste this delightful flavor!*******

Few weeks ago I wrote about Mochiko’s Mochi Ice Cream Limited Edition New Flavor Guessing Game launched on their facebook page. The introduction of the new limited flavor which was based on Filipino dessert was in line for the celebration of Philippine Independence month. Overwhelming response from their dotting customers flooded the comment section on their page’s wall. Enthusiastic response from thousands of their followers was a clear indication that their product is well loved by many.


It was exciting reading those wild guesses from the followers which ranges from halo-halo to leche flan to palabok! It was crazy-fun! Even I myself made a guess, albeit wrong, but the sheer pleasure of joining such a fun commotion on their page was highly entertaining.

Come June 3, 2011, they chose the lucky winners as they revealed the new flavor. Yes, ladies and gentlemen, Mochiko’s limited edition new flavor is CHOCONUT!


Who doesn’t love Choc-Nut, the chocolate peanut bar we grew up with? It was such a well thought out plan from Mochiko to release a flavor inspired by well-loved Choc-Nut.

I’ve been hearing raves and good reviews about Mochiko’s Choconut flavor but due to a very busy schedule, it was only last Saturday at Mercato Centrale that I got a chance to taste it, thanks to Team Mochiko.

Every bite was pure bliss! The glutinous rice flour filled with chocolate-peanut ice cream with chunks of choc-nut bars was immensely pleasurable to eat. It transported me back to my childhood when everything was nothing but sweet.

Choconut Flavored Mochi

I wasn’t able to take a picture of it while being consumed to show you how glorious those chunks of choc-nut peeking through the chocolate-peanut ice cream because since I shared it with some friends and my sisters, it was gone in a snap. It was that delicious, even my share I immediately consumed before I thought of taking photos of it.

Since it’s a limited edition flavor, they will only sell it until the end of June 2011. So, I suggest that if you want to experience this utterly sweet and yummy flavor from Mochiko, aside from their usual to-die-for flavors (try their Caramel!) you can visit their stall at Mercato Central during weekends, or their other branches indicated at the bottom of this post..



Follow Mochiko on their facebook page and be updated because I heard, they are going to release new exciting flavors soon!


Mochiko

Mobile Number: 0999 884 0624
Facebook: www.facebook.com/mochikomochi
Visit their stores at:
Unit 3 The Cliffhouse, Maharlika East, Aguinaldo Highway, Tagaytay City
FIC Summer Cafe, Alabang Town Center
Boracay
BF Paranaque
Marquee Mall Angeles City
Subic

Recipes

William Faulkner, a known writer once said that “a man will not just merely endure, he will prevail.” This one line has shaped my outlook in life in every imaginable aspect there is. But how can one prevail and not just merely endure? Thousands and one explanations can answer that question and in my case incorporating it in food will hopefully get my message across.

Filipino cuisine. If there is one thing I am proud of being a Filipino that would be our cuisine. I have visited quite a number of Filipino Restaurants, all of which occupies a special place in my heart. For the longest time Filipino cuisine is used as one factor in defining our rich cultural heritage. The beautiful thing about it is that although it has a strong grip to its cultural orientation, it is adaptable to the ever changing civilization. Indeed, Filipino cuisine will not just merely endure, its strong sense of identity commensurate to its capacity to evolve without losing touch to its roots. One good example I would like to give is the restaurant called Recipes.


Serving Filipino food with a twist. They have been with us for quite a while now and they have already created their own mark in the food industry. A clear way of showing a strong hold on Filipino roots without fear of evolving by giving their dishes a remarkable twist.

My recent visit to Recipes was a feast of delectable dishes that I consider an intimate venture. For the past week I was exposed to different cuisines which are all undeniable good, but during the time that I sat inside Recipes restaurant and was handed Chicharon Bulaklak with vinegar for dipping, I know I am yet again in communion to the very cuisine which I hold dear to my heart.

Chicharon Bulaklak

The crunchy edge of the Chicharon Bulaklak tickles my tongue with its texture while the taste that was significantly magnified by the distinct character of the vinegar plays well with my palate. I love that Recipes' version of it isn’t too oily nor too soggy. Just the right amount of crispiness with a taste perfectly palatable.

Crispy Tilapia

One of Recipes’ best sellers is their Crispy Tilapia. Cooked in a manner like that of a finger fish, but the slices are served on top of the entire crispy fried fish where they have taken off the meat. The convenience of eating is just one feat that this dish offers but the main thing that separate it is its rich taste that assures you of fresh fish the restaurant use. It comes with Recipe’s homemade dip of vinegar and soy sauce plus some secret spices.

Crispy Bangus

Although their Crispy Tilapia was adored by its doting foodie fans, my palate favored their Crispy Bangus more. I love how I wouldn’t have to worry about its fishbone since it was served fillet fish fingers style just like the Crispy Tilapia. The satin texture of the Milk Fish is predominant although it was covered with a thin batter hinting of spices which made it all the more delectable.

Gising-Gising

Gising-Gising, a truly Filipino dish of vegetable cooked in Coconut Crème. I’ve had several Gising-Gising before but Recipe’s version is the one which suits my palate well. The right amount of spiciness tempered by the creamy coconut milk is enticingly delicious.

General's Chicken

First time I heard of General’s Chicken I was half expecting that it is served whole in all the chicken’s honor and glory. But no, it’s not just that way. Turns out, the general is not the chicken but the sauce they use for it. Crispy chunks of chicken and slices of fried egg plant covered with the luscious general sauce which is sweet and savory flavorful. My teeth penetrates into its crunchiness then the delicate chicken meat oozes out its natural juice only to be interrupted by the luscious taste of the general sauce. It deserves a salute for its perfection.

Fried Tofu in General Sauce

Now, if you are a vegetarian, you can still enjoy the wondrous taste of the general sauce poured over fried tofu. Although I’m a fan of its chicken version, the tofu is equally dignified on its own. Crunchy on the outside but soft and luscious inside. You don’t have to worry about the usual lame taste of the tofu because the sauce will definitely make up for it. Again, another salute, for that one tasty dish.

Crispy Tilapia Escabeche

Versatility is one of Recipes' remarkable feat both in terms of their ambiance and dishes. Aside from the Crispy Tilapia, they have other version of it enriched with different flavor. One is Crispy Tilapia Escabeche and the other one is Crispy Tilapia in Tamarind Sauce. The escabeche sauce screams flavors you could eat it on its own.

Crispy Tilapia in Tamarind Sauce

While I am exposed to eating escabeche because it is one of my father’s mastered recipes, the Tamarind sauce however is a welcome change on my palate. I love the tangy citrus flavor that tease my tongue to have another bite after the other.

Lechon Kawali with Kang-Kong

I am used to having lechon kawali with its usual sauce; little did I know that when combined with adobong kang-kong, it’ll be a dish I would still crave for days after. We know that lechon kawali is one of the dishes that you should have in moderation because of its fat content. Now personally, I love that Recipes was able to incorporate something sinfully delicious to something downright healthy. It gives me some sort of affirmation that after biting into the crunchiness of the meaty lechon kawali, the adobong kangkong will be my redemption.

Kare-Kare

Recipes' version of Kare-Kare is another thing that one should not miss. The sauce is not too thick nor too runny. Just the right amount of thickness with a punch of nutty flavor savory enough for me to have a second helping of steamy rice. I have tried eating it without its usual accompaniment of bagoong (shrimp paste), and it is still great tasting.

Beef Stew

The Beef Stew on Recipes menu only goes to show that this restaurant is welcome and adaptable to the increasing demands of the market it caters to. You wouldn’t feel restricted to just Filipino Cuisine because they also offer other Asian dishes which are equally delicious. Their beef stew is probably one of the best I ever tasted. The beef was so tender and tasty, and combined with steamy white rice; a spoonful is enough to satisfy. They cooked it in a way that is friendly to Filipino palate but one can always ask for adjustment depending to your liking.

Buko Pandan

They offer different lines of dessert but what captures my attention mostly was their Buko Pandan. Shreds of fresh coconuts on the bed of pandan flavored gelatin with coconut cream sauce, topped with vanilla ice cream. They won my heart with the right amount of sweetness that is not too overwhelming and a perfect way to cleanse the palate.

These are just some of the dishes serve by Recipes. The distinct Filipino flavor was clearly prominent in every dish but touches of evolving flavors are also given importance. Food attendants were all pleasing and accommodating to their customers, making sure from time to time that they are giving the best customer service they could offer.

Restaurants like Recipes, which offers Filipino cuisines but still take pride in the notion that they can be at par with other restaurants serving International dishes is one way of showing that we Filipinos would not just merely endure. Amidst the myriad of different gastronomical choices, we will prevail.

Recipes

Branches:

OPENING SOON AT NEW PORT
2/F Greenbelt 3 Ayala Center, Makati City
2/F TriNoma Edsa cor. North Ave., Q.C.
2/F Corte de Las Palmas Alabang Town Center
2/F Robinsons Place Manila-Midtown
5/F Shangri-la Plaza Mandaluyong

Astralis by Diamond Hotel

It was one of those days when ardent prayers were answered, goals were accomplished, and little big dreams were attained. It’s not as if the whole day wasn’t good enough, the night was however made special with scrumptious dinner at Astralis by Diamond Hotel located at Powerplant Mall Rockwell in Makati City.

I haven’t been to Astralis before that night, although several plans were made. It was such a perfect timing that the first time was spent with people who has the same affinity for food. We were told that they recently revamp their menu and everyone was excited to check on their new offerings.


While perusing the menu, I was torn between steak and fish and was even eying on the chicken. With scrumptious list of dishes on the menu, I just couldn’t decide on what to order. It was the usual challenge that I always face whenever handed out a menu, it was like a cosmic torment, a delicious one at that. And just in passing, Spanky tapped me on my shoulder and told me to enjoy the steak; it was like an answered prayer whenever I am faced with hard decisions in life to make, yes, it was a green light. I am suddenly decided and sure of myself. I immediately placed my order of U.S. Choice Rib Eye Steak.

U.S. Choice Rib Eye Steak (995php)

Served with vegetables and buttery mashed potato on the side, my steak with its criss-cross grill marks and shade of vibrant pink on the inside was an enticing sight that beckons. Every shred of meat was packed with flavor not just meant to induce satiety but to regale one with its glorious knock out presence. A bite of the soft and juicy meat and I was already in communion with myself. Infinitely succulent with its haunting smokiness, it was a fleet of gastronomical lush in one fell swoop

Roasted Norwegian Salmon 435 (435php)

I was delighted when Glenn decided to have Roasted Norwegian Salmon, because then I get to have my fish fix as we share our meals. Crusted with almonds, pecans, and some Mediterranean spices, the salmon was a goddess in itself. My bite broke through its delicate texture sailed to the creaminess of the dill sauce only to encounter the spunky crunch and flavor of its Mediterranean crust.

Seafood Risotto (495php)

Seafood Risotto was shared by everyone. I was in the middle of communion with my steak, when Glenn handed me the Risotto, its smell was very enticing. It’s not as if the Risotto wasn’t good on its own, but when Spanky suggested slathering some butter on the risotto, I knew it was yet another revelation. The intensifying taste of seafood and the creaminess of the risotto was enough to send me to a stupor. It was deliciously arresting to say the least.

Pan fried Chicken Quesadillas (415php)

We were served the Pan Fried Chicken Quesadilla as an appetizer aside from their complimentary bread and butter that was already gracing the table as we were seated. I am a fan of quesadilla and the best one I had was at Café Ago-go, a hole-in-the-wall restaurant along Emerald Avenue in Ortigas. But after tasting Astralis’ Pan Fried Chicken Quesadilla served with salsa, guacamole, and sour cream, it definitely hit the top spot on my list.

Lobster Bisque (275php)

I have already heard that Astralis serves to-die-for Mushroom Soup but my love for seafood got the better of me and decided to have Lobster Bisque instead. Glenn on the other hand ordered for Double-baked Wild Mushroom, and we decided to share so that we could taste both. The Lobster Bisque was so tasty, it screamed Lobster right smack on your face, while the Mushroom Soup was delicately tasty, leaning to a lighter side of flavors.

Double-baked Wild Mushroom (255php)

Two kinds of salads were served. The classic Caesar’s Salad and Diamond Hotel General Manager’s favorite, GM’s Salad. Caesar’s Salad, although downright simple, it was definitely palatable. As good as a classic can get. GM’s Salad on the other hand was a combination of fresh mesculun greens, cheese, and mushroom in a bowl of baked parmesan bowl complimented with balsamic dressing. These two delectably healthy salads took the guilt out of pleasure.

GM’s Salad (285php)

Everyone was enjoying their meal while exchanging stories which expectedly mostly about food given that everyone in the table has deep affinity for such a blessing. Everything was impeccably delicious; I couldn’t imagine we weren’t violating any codes of some sort! To say that it was a nice dinner is an understatement.

Lamb Shank Kaldereta (545php)

US Choice Porterhouse Steak (1,195php)

Prawn Napolitana (615php)

Australian Baby Lamb Chops (1,145php)

U.S. Choice Rib Eye Steak (995php)

I was already full but a plate of dessert was really enticing, Lian suggested trying Astralis’ Chocolate Lava Cake. It was perfection. I have tasted numbers of Chocolate Lava Cake before but I have never encountered one as sublime as Astralis’. I love how the chocolate oozed out as my fork broke through the dense chocolate cake revealing one of the most beautiful sights to behold. I adore that there are some crunchy punch at the bottom part of the cake which goes well with the silky texture of the chocolate. The warmth of the cake was tempered by the luscious vanilla ice cream on top. With all its creaminess and glory, a bite of the mandarin served on the side was a welcome change in my palate.

Chocolate Lava Cake

While the rest of the group enjoyed their Trio Sorbet, Glenn ordered for Crème Brule which in my opinion was equally delicious. Not too sweet but luscious enough to provide a great ending.

Trio Sorbet

Tahitian Vanilla Bean Creme Brule

Glenn, Melanie, Jane, Jonel, Spanky, Richard, and Yedy

also with us was Lian, the one who took this shot.
(thank you Melanie for this photo!)

Astralis' overall interior and ambiance exudes sophisticated aura which is perfect if you want a luxurious casual dining experience at its best. The quality of food does not fall short on ones expectation since it was handled by the same people from Diamond Hotel. Whether it’s a lunch, dinner, or in between meals, Astralis’ is definitely one of the restaurants that you should visit.



Astralis
R1-144 Lopez Drive, Powerplant Mall
Rockwell, Makati City
890.7124
Open Mondays-Sundays 11 am – 10 pm