Category Archives: Supplies & Equipment

cbamporado-with-danggit

Champorado (chocolate rice porridge) on a rainy day

One of the most popular Filipino breakfast fare is the Champorado (chocolate rice porridge) but it can also be a comfort food during rainy days. The original champorado recipe is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar. Champorado is usually served with a side dish of fried or smoked seasoned meats. I prefer to eat it with danggit (dried fish from Cebu). Childhood memories of eating champorado involved pouring evaporated milk in circles over the bowl of champorado. Just thinking of it makes me feel so warm. I found out about Antonio Pueo‘s Double Chocolate champorado mix and it taste just as the original recipe. The “made with real Spanish chocolate” is very true. It’s quite handy to have this champorado mix around during the rainy days.

champorado-with-danggit

If you want to make your own champorado, here is my recipe:

4 to 5 pieces of unsweetened Tablea boiled in 1/2 cup water (melted)
1 cup rice
2 1/2 cups water
1/2 cup brown sugar

Procedure

1. Cook rice in a saucepan with water.

2. Stir constantly.

3. When rice is a bit transparent , add the melted tablea and sugar.

4. Cook until rice is tender. Adjust sugar to taste. If rice mixture is too dry, add a little more water. I prefer my champorado to be a bit soupy.

5. Serve in a bowl and place swirls of evaporated milk on top.

I love eating champorado with dried fish or tuyo. What would you add to your champorado?

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top-torikatsu1

Easy to prepare Bounty Fresh Top Torikatsu

If you are tired or lazy to cook, there are instant noodles, ready to cook dishes or heat and eat items. The Top ToriKatsu from Bounty Fresh tops my list of the heat and eat yet tasty dish. Top Torikatsu is made of 100% pure chicken breast meat and goes well with rice, bread and pasta. There are two variants: classic and Cheese and chives. The Classic variant is filled with mayonnaise, while the Cheese & Chives comes with cream cheese and chives bits.

top torikatsu

I am not sure if Bounty Fresh Top Torikatsu derived its name from Tori Katsu or Chicken Cutlet in Japanese. Looking at the description from Wikipedia, there is some similarity.

Tori katsu or Chiken katsu (Japanese for chicken cutlet), is a popular Japanese dish in Hawaii.[2] It consists of a breaded, deep-fried Chicken cutlet one to two centimeters thick and sliced into bite-sized pieces or strips, generally served with shredded cabbage and/or miso soup. Generally a butterflied chicken thigh is used; it is usually salted, white-peppered and dipped in a lightly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.

It is generally served with tonkatsu sauce (a type of thick Japanese Worcestershire sauce that uses pureed fruit as a principal ingredient, Tonkatsu sauce), or a well-seasoned ketchup in a Hawaiian mixed plate lunch meal served with rice as part of a two or three item combo, or by itself as a dinner entree with rice and vegetable.

top torikatsu

My husband and I tried it out for our lunch and I was in for a nice surprise because it tasted really good. Yes, ready to cook items don’t always taste good but this one is an exception. The breast is also tender to the bite which is not surprising since Bounty Fresh prepared it. The crust does not give out a starchy taste to the whole eating experience. My husband I both agree the classic variant is our favorite because it reminds me of well, the classic Torikatsu.

Though the Torikatsu chicken tastes so good as it is, you can prepare Tonkatsu sauce along with it. Of course, you can eat this as stand-alone. If you are bored with the usual ready-to-eat canned goods and even take-outs, I highly recommend this heat and eat Top Torikatsu because it is from Bounty Fresh. I should know, because I don’t buy any other chicken except this brand. For some reason, I do not like the after taste of the chicken from the competing brand . It is also easy to prepare. Just fry for 3 minutes and voila, a great tasting dish.

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ANCHOR MAPLE: Bringing a New Taste Dimension to Traditional Filipino Dishes

I only use premium ingredients when I bake and my first and only choice  for butter is Anchor. Taste and quality has always been a hallmark of Anchor products so it’s always my only choice be it butter or other dairy products.  Anchor Butter has been around for decades and has been a staple in many Pinoy households like mine. It is such an indispensable ingredient in my kitchen. To my pleasant surprise, I discovered this Anchor Holiday pack where one gets Anchor Maple Butter for free with the purchase of two Anchor butter packs.

anchor maple butter pack

This is my first introduction to Anchor Maple blend. Hmm, the word “maple” reminds me of the syrup that I add to my pancakes. Looking at the label, I discovered that Anchor Maple Butter is a blend of the creamy goodness of butter and the natural sweetness of maple syrup. Maple syrup is very popular in North America where it is used in a variety of dishes, from pancakes and waffles to baked goodies and even savory dishes.

I imagined Anchor Maple comes with a sweet-salty creamy combination. I couldn’t figure out how to use it until my cook pointed to the recipe at the back of the carton. Oh, a Maple Rum Cake . That got me pretty excited because I wanted a different kind of cake for my Noche Buena.

I am naturally curious and adventurous when it comes to new food experiences be it an original recipe or to put a new and refreshing twist to traditional dishes.

Another surprise awaited me. Together with other food bloggers, I discovered the many versatile uses of this new compound during a traditional Christmas feast. I had no idea where the mystery venue was until we arrived at surprise of surprises…Lolo Dads.

lolo dads

The five-course traditional Christmas feast was prepared by Chef Ariel Manuel of Lolo Dad’s.  According to Chef Manuel: “It’s always exciting to work with a new ingredient and discover its possibilities.” And discover it we did.

Each dish was injected with the sweet, salty and creamy goodness of the new Anchor Maple flavored butter blend.

anchor maple butter

Of course, Anchor Maple Butter can simply be taken by itself as a spread that goes well with a variety of breads for breakfast or merienda.  But that would only be half the story.

Chef Ariel added a twist to the butter by whipping up a butter spread with special ingredients.

anchor maple butter dip

I couldn’t wait to try the rest of dishes and check what Anchor Maple Butter had to offer.

The Anchor Maple and Honey Glazed Duck Ham was a revelation. Ham-style Duck is not well-known in the Philippines as we traditionally prefer pork. But the Duck Ham glazed with Anchor Maple and honey will give even premium hams a run for their money. The glaze provides a rich coat over the fatty duck skin, with just the right mix of saltiness and natural, woodsy Maple sweetness. It framed perfectly the slices of succulent duck meat without being cloying or overwhelming. This dish is a must-try for any celebration.

duck liver

Anchor Maple and Honey Glazed Duck  made of Duck Liver Terrine , Confit of Cantaloupe and Newly popped Corn salad.

Anchor Maple Butter also brought a delectable salty-sweetness to the crunchy Newly Popped Corn Salad. This is a healthy option for those disciplined souls watching their waistlines.

Espresso of Chestnut soup Anchor Maple Foam and Ham Flakes

The second course is Espresso of Chestnut soup from Anchor Maple foam and  Ham flakes. I took in the aroma of maple buttery goodness before I sipped my soup. It was neither too rich or bland.

Chef Ariel explains  how he arrived at every dish that is placed on our table.

with chef ariel manuel

Traditionally –prepared seafood dishes got even better with an infusion of Anchor Maple Butter. This was particularly delicious in the preparation of the poached Philippine Sea Bass (Apahap).  The delicate natural flavor and aroma of the fish was enhanced by the subtle incorporation of the butter-maple combo.

Pimenton infused Oil Poached Fillet of Seabass

Pimenton Infused Oil Poached Fillet of Sea Bass, Sauteed Lobster Vol-au-vent with Anchor Maple and Caviar Sabayon.

Before proceeding to our next course, I rinsed my palate with sorbet.

sorbet

The Rib-Eye Steak and Braised Short Ribs were made juicier and more flavorful with a basting mix of  Anchor Maple Butter.

Roast Eye of Rib Eye Steak with #anchormaple Cafe de Paris Braised Short Rib filled Fried Potatoes

Roast Eye of Rib Eye steak with Anchor Maple Butter Café de Paris , Bruised Short Rib filled fried Potatoes

Red Velvet waffles generously topped with whipped Anchor Maple Butter rounded off the feast. I thought it was clever of Chef Ariel to use a breakfast item like waffle for this pretty dessert.

Red Velvet with whipped berries

Red Velvet Waffle with whipped Anchor Maple and Cheese Cannoli , “Ber” Berries.

There seems to be an almost infinite number of ways one can enjoy this new variation on an old favorite.  You can check out the Maple Rum Cake I baked for my family for Noche Buena. Oh, it was such a hit. You can easily bake it because the recipe is so simple.

anchor maple kit

If you want to know more how to make your dishes better with Anchor, just head off to their facebook page  https://www.facebook.com/AnchorHomeChef .

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Shellane is now Solane

If you are using Shellane liquefied petroleum gas ( LPG) for your cooking and baking needs, the brand name has now been changed to Solane. Yup, Shellane is now Solane.

It’s the SAME product, SAME trusted quality and the same content from the Shell depot that I often call for home delivery.

With the new name Solane, the question that will often be asked? Will it be the same old Shellane LPG supply I trusted all these years? As a mom, family safety is my utmost concern. My daughters and I spend bonding time in the kitchen for our cooking and baking sessions. We even nibble snacks by the kitchen counter as we wait for our dish to be cooked. Using Shellane all these years gives me a level of confidence that my family is safe in the kitchen.

Yes! I was assured that the same quality standards will be retained. Expect the same trusted tanks with the same safety features and reliable regulators. I like that their safety measures include leakage indicator. Once there is a leak, the gas valve stops letting gas out. I like that the inspection procedure continues even when my LPG tank is delivered to my kitchen.

What’s new?

The good news is not only will quality and service be maintained , but Solane also offers something new other than its new name:

First, with a new name comes a new look or design: Solane

Second , expect better services than ever before like the following

1. Solane 7-Point Safety Check – The 7 point safety check is something I know for the past thirty years. I educate our household staff to be safety conscious.

2. Solane “Timbang Challenge” – for home delivery, the tank is weighed in front of you before installation (the only company that does this service). Now who can beat that service? I don’t think there is any other LPG delivery that provides this added service

3. Loyalista Plus Program

4. Plus free ref magnet on first delivery

Solane Promos

I have been a Shellane user since 1980 shortly after I graduated from college. My landlady used the brand and the moment I had my own house in 1980, Shellane was a natural choice. Good news awaits brand loyalists like myself through the Solane Loyalista Plus Program.

One can get a free gift with every order through their Solane Hatid Bahay Hotline. With a minimum order of 11-kg Solane tank, you can get either a food item or a collectible item. The Hatid Bahay Hotline is still the same: (02) 8875555 in Manila. For text messages, just send an to +63918-8875555 outside Metro Manila. You can also visit their website solane.com.ph

It is indeed reassuring to know that there is more that awaits Solane users other than a new name. Shellane, the brand I used all these 32 years may have changed in name but the quality I trust is now in Solane.

For more information on Solane, its loyalty programs, promos..etc, please visit: http://www.solane.com.ph/

Solane Homepage to learn more solane.com.ph
For online ordering click directly to this solane.com.ph/online-ordering

Solane Homepage to learn more solane.com.ph

For online ordering click directly to this solane.com.ph/online-ordering

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Honoring women farmers at the Women’s Market with Oxfam Philippines @oxfaminPHL

Did you know that half of the food that reaches your dining tables, is the product of many hours of back-breaking work by our women farmers? Sadly, our women aren’t getting the same support as men food producers.

This blog has been showing you recipes but I also want to take time out to honor our women farmers, the women who grow the nation’s food and yet have scarcely enough to eat, because selling all their harvests barely earns them enough to support their families.

My interest in honoring women farmers stemmed from meeting Oxfam Philippines a year ago. This time around, they brought me to the Women’s Market during International Women’s day in Davao City together with Oxfam Philippines Ambassador Cherry Pie Picache and, Ping Medina. I love what Oxfam Philippines do to help our women farmers.

I wish there were more women’s markets all over the country. The role our women farmers play in feeding the country is long overdue. Sure, there are weekend markets but do we see farmers selling their produce? I have been to farmers’ market in other cities outside the Philippines. I bought apples from the truck of a farmer. I loved talking to farmers telling me how they nurtured their farm produce.

The Women’s Market in Davao city was such a huge hit. A lot of fresh produce were sold out. I ran out of yellow ginger. It just shows how much love was shown to our unsung heroines who supply us with good food – food that’s good for our bodies and good on the environment.

The Women’s Market in Davao, apart from carrying healthy, organic produced by women sustainably (growing food without harming the planet), also held learning forums, cooking demonstrations, and an exhibit capturing the daily struggles of women food producers – to impart the need for and value of supporting women farmers and fishers.

We need to give women farmers the same attention as men. According to projections made by the Food and Agriculture Organization (FAO), women will increase their food production by 25% – which our country needs just in case another global food crises like the one in 2008 happens.

It is my hope that our government pour in more resources to prepare for any impending food crisis by increasing investments in rural women’s livelihoods. Not only will they protect poor women and their families, but it will also help the government achieve its food security goals.

Our women farmers are the key to new ‘agricultural future’.

If you are wondering about the food demonstration , Ping Medina cooked a really tasty Pasta Vongole using Imbaw shellfish instead of clams (halaan). This Italian classic recipe was made even more flavorful since he used the Bangus Pate. There are many variations of Pasta Vongole so check on How to cook perfect spaghetti alle vongole. This could be one of your dishes for the Lent season.

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Kitchen Equivalents

Before we freak out about the metric and English systems of measurement, here is my sister, Lorna’s own table.

1 ounce = 28.4 grams (rounded off)

1 gram = .035 oz.
1 kilogram = 2.21 lbs. (or 2.2 lbs.)
1 oz. = 28.35 gms. (or 28.4 gms., rounded up)
1 lb. = 453.59 gms. (or 454 gms., rounded up)
1 tsp. = 4.9 milliliters
1 tbsp. = 14.8 milliliters
1 cup = 236.6 milliliters
1 liter = 1.06 quarts or 1,000 milliliters

1 oz. = 2 tbsps. = 28.4 gms. = 30 cc.
1 ml. = 20 drops

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Fresh Buko Vendor

fresh Buko vendorMeet Mang Al, the fresh buko vendor near the gate of our subdivision. While taking photos of the buko, he turned around so that his face would be captured by my camera. Now that’s one confident vendor. He likes to joke around and tells me that he will choose the best photo, the most beautiful buko just like me. haha, funny now. I told him “You will be seen in America” as my readers are mainly Filipino-Americans.

Anyway, I bought 15 pieces of buko yesterday. I buy it ahead of time because the price of buko shoots up on New Years Eve. The demand is just too high. It normally costs 17 pesos a piece but yesterday, each buko cost 22 pesos. They cut the husk for you and even offer to grate the coconut meat. I just wanted it chopped and the coconut water poured into our coleman water container. I brought a large basin (actually a batya) for the coconuts.

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Gingerbread House from Mandarin Oriental Hotel

Gingerbread HouseThe Gingerbread House is an impressive centerpiece in the noche buena table. The attractive candy colors will surely delight anyone of all ages and serve as a conversation piece. This particular Gingerbread house is made by Mandarin Oriental Hotel Christmas Tradition. The Gingerbread house is made with chocolate and royal icing. My friend, Reggie sells it at her online shopping site at Regalo Service for $87.00 (approx. PHP 3,741.00)

Place your Gingerbread House orders here.

Now if you want to make your own Gingerbread House, I found this Gingerbread House dough recipe and the steps in assembling the house.

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Jasmine Perfumed Rice

thai jasmine perfumed rice
It was my hubby’s birthday on August 29. Since I prepared some barbecued chicken and beef stroganoff, I wanted an aromatic rice to go along with it. Silly me forgot to take some photos of the dishes I prepared. I bought the small sack of Thai Jasmine Perfume (sic?) Rice from Rustans Supermarket (Forbes Park). The aroma of the steamed rice filled the whole dining room. of course the birthday celebration was a blast.

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