Mad about FOOD

Delectable spreadables!

Now that my little girl is going to preschool, we don't get to dine out as often as we used to. My favorite food trip buddy goes to kindergarten from 1:00 - 3:30 p.m. so we spend the mornings getting ready for class (a tedious process, if you know what I mean) and the afternoons working on her homework. Left without a choice, I told myself that if I can't have my restaurant adventures, I'll just scour the neighborhood for new and exciting food finds.

         
                              Boopsie's homemade dips and spreadables

One serendipitous day, I attended the parents' orientation at Bea's preschool, where the administrators and staff served snacks to the parents in attendance. There were Dunkin' Donuts, juice drinks in foil packs, and Fita biscuits with some kind of a dip. One taste of the dip and I found myself inching my way to the back of the classroom, looking at the label on the dip and recording the contact number on my cellphone. About a week later, I placed a small order for Boopsie's garlic cheese & chives. Fortunately, she lives in the nearby subdivision of Moonwalk so I met up with her in her lovely home to get my orders.

         
                                        garlic cheese & chives

Boopsie del Rosario is the wonderful lady behind these incredibly delicious homemade dips and spreads. She is a flight attendant by profession but she enjoys whipping something up in her kitchen during her days off. She and her husband Aries, also a flight attendant, personally make the dips and spreads--from grating or shaving the cheese (that she buys abroad) to packing and labeling the finished products. The garlic cheese & chives (P50/cup) is packed with an intense garlic flavor, which I absolutely love, and has just the right creamy consistency. It's great with crackers, chips, veggie sticks (my husband dipped cucumber sticks in it, while I had carrot sticks) and Aries swears it's perfect even on steaks (must try that next time). Instant gravy--voila!

         
                                                   sardine paté

The sardine paté (P50/cup) is made with premium spanish-style sardines. Mildly spicy, the paté provides that extra kick to ordinary crackers. Spread it on and you've got a nice  hors d'oeuvre to serve your guests when you're entertaining at home.

         
                                     sundried tomato and pesto cheese

The sundried tomato and pesto cheese (P65/cup) is a pleasant surprise. It's subtly flavored yet very appetizing. Great with tortilla chips, tofu chips, potato chips, bread sticks, and especially crostini. This is my favorite among the three. I actually licked the cup clean with my finger after snacking on chips. It's highly addictive! If you're on a cracker diet, I don't recommend any of the 3 dips/spreads because I guarantee that you wouldn't want to stop munching on your crackers.

Boopsie says she's coming up with hummus to add to her homemade line. I can't wait for that because my Bea and I are very fond of hummus. Yum. There's no doubt that Boopsie's homemade treats are going to make waves. She may be starting very small, but that's how many successful home businesses usually start, right? By using only the finest and freshest ingredients, there's no way for Boopsie's to go but soar!

For orders, you may contact Boopsie at 09189293152. She has international roaming. *wink*

Sweet victory

After 22 years, the Boston Celtics have finally ended their championship drought. To celebrate, I bought half a dozen Krispy Kreme Sports Lover's doughnuts...one day early! Call that optimism. *wink*

         

I'm really not a big fan of the Celtics' but I don't like Kobe Bryant, so for this series I rooted for the green-and-white team. Now, I'm also not a big fan of Krispy Kreme (I think I've said that often enough) but I like to eat the doughnuts occasionally. This month of June, get a load of these sports-themed sweets: strawberry-filled baseball, lemon-filled tennis ball, custard-filled football and, of course, the caramel-filled basketball. I'm very fond of Krispy Kreme's dulce de leche doughnut, that's why I got 3 pieces of the caramel variety. And guess what, I can eat three basketballs in a row if I don't control myself. But what the hey, it's a momentous day for the NBA. The Celtic's smashing 39-point victory in today's Game 6 was made even sweeter with a Krispy Kreme. :)

Loco over choco

They say that a true chocoholic travels the world in search of the best chocolate. Well, let me see: In San Francisco, I bought several bars of chocolate from Ghirardelli Square in the Fisherman's Wharf area. In Brussels, Belgium, I waited in a long queue to buy a few hundred grams of Leonidas. In Salzburg, Austria, I got to taste the quintessential Mozartkugeln, while in Germany I devoured every single locally made Schokolade such as Sarotti and Ritter Sport. I also visited the Chocolate Museum in Cologne, and had my picture taken in front of the Lindt building in Zurich, Switzerland. That should give you an idea about how much I love chocolate.

On our family's most recent trip to Hong Kong, I had carefully mapped out my shopping plans: some books and toys for my Bea and chocolates for me. I was determined to buy my stash of Royce' chocolates, since they're still not available in Manila. Royce' originated from Hokkaido, Japan and has since been making the finest quality chocolates. I first tasted it when we went to Hong Kong last year and they were so good that I bought more this year.  I passed by the Royce' store in Harbour City (facing the main entrance of PageOne, another favorite destination in Hong Kong) a few times just to get free samples, then on our last night I bought about HK$240-worth of the goods. Unfortunately, I forgot to put the box of Nama chocolate in the fridge when we got home, so it melted. But it still tastes heavenly after I let it cool. I also brought home some champagne truffles, a white chocolate bar, milk chocolate with almonds and a box of Pure Chocolate (creamy milk and white). Yum yum yum.

         

Because we came from a cruise vacation, we passed by the Ocean Terminal part of Harbour City and I noticed a new chocolate store that's very, very classy and sophisticated. I've never heard of Jean-Paul Hévin Chocolatier of Paris before, but I was more than willing to give it a try. However, the chocolates are really expensive, so I just bought 4 pieces in a gift box (HK$108) and a cherry macaron for my Bea (HK$15 for a tiny piece--no bigger than a ten-peso coin). French pastry chef Jean-Paul Hévin created an assortment of over 40 different kinds of extra dark ganaches, pralines and milk chocolate. The flavors and textures of those 4 treasures that I bought gave me a purely pleasurable and luxurious chocolate experience. It's not a sin to indulge in gourmet chocolate once in a while, is it?

         

Lastly, I was so happy to find a spacious Patchi store in Hong Kong. I've heard about how remarkably good this Lebanese chocolate brand is and I was only too excited to try it. The prices are also very steep, but the superior quality of the chocolate makes up for the exorbitant prices. I bought a small bag of Patchino chocolate bars for my Bea, and we would sit quietly in a corner of our bedroom bonding over chocolate. Patchi uses only cocoa butter (no vegetable oil, no artificial flavors and no preservatives), which explains the nutty, rich and luscious flavor of the chocolate. Patchi is my new favorite! I love its exquisite taste--definitely a treat for the palate!

         

While my husband was busy shopping for yet more pairs of athletic shoes, I spent my moolah buying chocolate. And why not? Chocolate never fails to make me happy.

Lazy summer

Oh, dear me. I've not posted an entry here in more than 6 weeks. My Bea's summer ballet classes and other activities have taken up so much of my time that I haven't been in the mood to write about food. I'm just too lazy to write these days--the summer heat is zapping my creative juices dry. Fortunately, I'm taking a break for a week and when I come back, I promise to deliver more exciting food tales.

In the meantime, you can ogle food photos on the Multiply version of Mad About Food--

www.madaboutfood.multiply.com

Enjoy!

In season

Mall rats like me and Bea have another reason to smile these days. Aside from a whole slew of fresh fruit shake stands such as Fruitas, Fruitana, The Big Chill, Fruit Magic, Juice Avenue, and the like, now comes The Mango Farm, which offers a variety of fruits in a cup. Of course, mango is its main star and now that it's in season, there's no better time to enjoy it.

                     

My Bea loves mangoes so much and she loves strawberries, too. So we got the mango mix--chunks of mango together with your choice of one other fruit like strawberries, kiwi, watermelon or banana served with crushed ice. A very refreshing snack or dessert when we're in malls. The cups come in different sizes with prices that range from P39 to P59. Other items like mango sago and fruits with milk are also available.

We all know how important fruits and vegetables are in our daily diet. The Mango Farm conveniently provides mall rats like us with a healthy fruit fix any time of the year.

Happy Cuppy Puppy

As a birthday treat to myself, I ordered a dozen cupcakes from Cuppy Puppy Cupcakes and Cookies. Former Binibining Pilipinas beauty title-holder Joanna Penaloza-Romero has found a new calling as doting mom to an adorable baby boy, and as the lady behind a homebased baking venture, Cuppy Puppy. Her cupcakes taste pretty good--they're ideal for kiddie parties like birthdays and baptism. But you can also order a minimum of 6 pieces for just about any occasion. Mmmm....I love the homemade quality of the cupcakes!

         

I asked Joanna a few questions about her new business and she graciously obliged--

Mad About Food (MAF): How did all this begin?

Joanna Romero (JR): The idea of Cuppy Puppy Cupcakes started with my obsession with cupcakes. For as long as I can remember, I've always had a sweet tooth. But it was only during my baby shower 2 years ago when I really got hooked on cupcakes. A good friend brought them to the party and I just couldn't get enough. I was awake in my bed that night thinking and dreaming of cupcakes. Every occasion after that, I just had to have cupcakes... parties, birthdays, bridal showers... we even had them for my son's 1st birthday party! Then sometime last year, I just woke up one day and thought to myself, "I can totally bake those cupcakes. I know I can!" So I brought out the apron I've been using as a dresser liner and started experimenting on recipes until I found the perfect one. I started serving the cupcakes to friends and family at gatherings, sending some over to their house or offices. Then the orders started coming in. 

         
                           The 'cuppies' before I put toppings on them

MAF: How did you come up with the cutest name for your business?

JR:  When we were taste-testing, I used to lay out different cupcakes without frosting and ask my husband which recipe he preferred. He got confused and thought I was planning not to put frosting on the cupcakes. So I began calling the unfrosted ones 'cuppies.' It just stuck, I guess. Then at about the same time, our Jack Russel dog, Fiona, got pregnant. We love our dogs--they're like our children, too. So I thought, why not Cuppy Puppy? Hahaha!         

         
                       The 'cuppies' with my Kitties--aren't they perfect?

MAF: Have you always loved baking?

JR: I never really baked much as a kid. It was my mom and sisters who loved to cook and bake. I remember one of my sisters was trying to teach me to make chocolate crinkles, they came out hard as rocks! I think I was 9 or 10 years old. I'd normally just help out or watch or eat! I am so lucky to have married into a cooking family and never really had to do the cooking (well, except for that one time I did the stuffed turkey for New Year's Eve). Hahaha.     

         

MAF: What would you say is the best part of baking? And what's the most challenging part?

JR: The best part of cupcake baking, besides the fact that I get to eat them too, is the decorating. I love putting different toppers on the cupcakes. I enjoy experimenting on the topper designs. The hardest part is the baking process. I have a small oven at home and to bake 100+ pieces for one order takes so long. I end up being in the kitchen for hours on end--missing out on precious time with my son. But I'm hoping, when business gets bigger, that I can buy a bigger size oven and not be limited to baking 2-dozen batches at a time.

I am currently experimenting on my cookies and cakes, looking for that perfect formula to suit my taste. I'm also taking classes on cakes and cake decorating. I'm hoping to be able to offer more in the future. Things are looking bright for Cuppy Puppy. :)

For orders, please visit http://cuppypuppy.multiply.com/

Why I love being Pinoy

If you're a Filipino living abroad, please do not continue reading this entry.

I'm always tuned in to the Discovery Travel and Living channel (Channel 26 on Destiny Cable) and I simply love the food-related travel shows like Anthony Bourdain's No Reservations (isn't it the coolest TV show on earth?). I sometimes feel quite sad when he features the cuisines of Indonesia or Singapore and falls in love with the local foods that he even considers retiring in those Asian countries. I wonder why our islands' culinary treasures have not been given a well-deserved exposure in the international scene. And I'm not just talking about adobo, dinuguan and balut.

Our native cakes and delicacies like suman (sticky rice), puto and bibingka (rice cakes) are just a few things that will always be part of our rich culinary heritage that we can really be proud of. Here are some of my favorites:

• Puto bumbong

         

Back in the old days, puto bumbong was considered a Christmas specialty because it was usually associated with Simbang Gabi. These days, however, puto bumbong can be enjoyed all year round--thanks to reliable Filipino restaurants like Kamayan, Mangan, and Via Mare. This Pinoy delicacy with a distinctly bright purple color is made from a mixture of glutinous rice and ordinary rice then steamed in hollow bamboo tubes known locally as bumbong, hence the name. Once cooked, it is topped with margarine, grated coconut and sugar and is best served with a cup of warm salabat (ginger tea). Puto bumbong is a delicious treat that is definitely here to stay. (Puto bumbong in photo is from Bon Appetit, Rustan's Makati.)

• Pichi-pichi

         

Without a doubt, the best pichi-pichi in town is from the Amber chain of restaurants. Amber specializes in pancit malabon, but it has become even more popular for its pichi-pichi with a very soft, gelatinous texture. The remarkably subtle yet amazing flavor of each ball comes from the humble cassava and freshly grated coconut. On occasion, our family buys hundreds of these little gems (P2.50/piece) for our Sunday get-togethers because it's kind of addicting--I can gobble up 6 to 12 pieces of pichi-pichi in one sitting, and that's just for dessert. *grin*

• Assorted kakanin

         

Growing up in a small city, I called them kalamay. But here in Manila, they're collectively known as kakanin--those sticky native cakes that are prepared almost the same way but each with a unique taste. There's sapin-sapin, so called for its layers of different colored rice cakes, most commonly purple, red and white or yellow. There's also kuchinta, which is made with flour, brown sugar, water and lihiya (lye). Cassava cake, biko, mais and ube (purple yam) are just some varieties of kakanin that I enjoy eating and cannot be found anywhere else in the world (I think).  All these yummy treats are now available in one bilao from Dolor's Kakanin of Malabon. Dolor's is fast becoming a household name when it comes to these traditional cakes because of its consistent quality and taste. Good thing they can now be found on the ground floor of SM Makati (Fridays, Saturdays and Sundays) so we don't have to go all the way to Malabon when a craving strikes. A small bilao of the assorted kakanin sells for P125; the medium-sized tray for P140; and the large one for P210. A small slice of the kakanin is very heavy in the tummy but it is a source of comfort, especially when there's enough latik or budbod that goes with it. Mmmmmm.... One bite of kakanin makes one feel right at home.

Now if you're a Filipino living abroad and you've reached this point and you find yourself drooling and suddenly missing our native delicacies (and the Philippines even), don't say I didn't warn you.

We're one!

Exactly one year ago, I created Mad About Food as an offshoot of my original blog about anything and everything. I thought it was a good idea to keep a blog that's solely dedicated to my food discoveries and adventures. It's really just a result of two of my favorite things combined--food and writing.

                   

Well, it's been a year. I don't know how much longer I'd be doing this. Sometimes I wonder why I do it at all. There are a few bumps along the road, e.g., my camera is still kaputt--I can only take my food shots under natural lighting so most of the photos that you see lately are taken outdoors (usually on our balcony); and when I dine out with my husband, he gets a little impatient each time I have to take photos before he can dig into the food. 

But many thanks to the few readers of MAF (yes, you!) who provide the inspiration and encouragement for me to keep on blogging. I can't promise anything, but one thing is certain: I will always be mad about food!

Love is...

                     "More than anything, I'm in love with chocolate." 
                                                                           --Max Brenner

It's that time of the year again for roses and love letters and everything heart-shaped. For this foodie, obviously, nothing beats chocolate if one wants to express one's love without saying a word...or when words are not enough.

                     
       "All I really need is love, but a little chocolate now and then doesn't hurt."
                                             --Lucy Van Pelt from Peanuts by Charles M. Schulz

Born in Italy, Ferrero is one of today's leading manufacturers of chocolate and confections. Women all over the world have fallen in love with Ferrero's line of sweet and unique offerings. Rocher has already earned the reputation of being a classic favorite. Made with the finest ingredients, this chocolate-covered specialty with a creamy filling and a whole hazelnut has been imitated many times over, but never equalled. Who can ever resist this multi-layered treasure?

         
        "Giving of chocolate to others is an intimate form of communication,
                                    a sharing of deep dark secrets."
                                                                                         --Milton Zelman

Aside from Rocher, I also love Kinder Bueno, which is a chocolate-coated wafer with a luscious hazelnut creme filling. There's also Mon Cheri - fine milk chocolate praline with toasted hazelnuts. The newest addition is Ferrero Manderly, which is similar to Rocher except that it's made with white chocolate and a whole almond in the center. Its delicate, creamy taste truly makes it another gem for me.

         
"It's not that chocolates are a substitute for love. Love is a substitute for chocolate.
              Chocolate is, let's face it, far more reliable than a man."
                                                                                           --Miranda Ingram

I have yet to try Rondnoir (dark chocolate version of Rocher) and Ferrero Garden, but Confetteria Raffaello was one of my favorite treats when I was studying in Germany. I'd usually buy it from the counter of a supermarket and enjoy it chilled. Raffaello is a premium non-chocolate confection with a tropical twist: an almond surrounded by fine milk cream (so refreshingly delish!) then covered with crisp wafer and sprinkled with tender shredded coconut. It's an irresistible coconut-almond treat that's sure to tickle the tastebuds.

         
                                "Nine out of ten people like chocolate.
                               The tenth person always lies."
                                                                --John Q. Tullius

So while sweet-nothings are nice, there's nothing like chocolate to get me in the mood for Valentine's Day. At home, love is in the air everyday--that's because I indulge in chocolate as often as I can. After all, it is said that love and chocolate go together. Spread the love this Valentine!

Remembering Bruce Bogtrotter

If you haven't read the book, then you should've at least seen the movie. Matilda is one of my all-time favorite books/movies--I've read the book twice and watched the movie version at least six times. I love the little genius, Matilda, a great lover of books. And I also adore Miss Honey, her sweet and charming school teacher. But, for me, there's one other unforgettable character in the story....and it's not the dreadful  Miss Trunchbull. I'm talking about Bruce Bogtrotter.

         

It was little Brucie who instantly came to mind when I bought a whole round chocolate ecstasy cake (P310) from Hungrypac. In the book, there's an entire chapter titled "Bruce Bogtrotter and the Cake." Brucie, as he was fondly called by his schoolmates, was an "eleven-year-old boy who was decidedly large and round" and he stole a slice of chocolate cake from Miss Trunchbull's morning snack. Of course, he got punished for it. Oh boy, did he get it. Miss Trunchbull made him eat an enormous cake (measuring 18 inches in diameter) in front of all the children in school. It was a very memorable scene.

         

Looking at it, there's nothing fancy about Hungrypac's chocolate ecstasy cake--no trimmings, no sophistication--just a simple, unadulterated chocolate cake. It is covered in thick, rich, decadent chocolate fudge that has a homemade quality to it. Although it only has a single layer, it packs an immense chocolate-y goodness that a small slice is enough to give me a sleepless night (I have a very low tolerance for caffeine but I can't stave off choco, no, no, no!). The cake keeps in the fridge for a week and, for me, it tastes even better a few days after buying it. The cake remains soft and a bit moist while the icing still tastes scrumptious. I'm not saying it's the best chocolate cake there is, but it is a sure-fire way to satisfy a chocolate cake craving. After all, someone once said--"Inside some of us is a thin person struggling to get out, but they can usually be sedated with a few pieces of chocolate cake."

Can't really blame poor little Brucie for giving in to temptation.

(Hungrypac stalls can be found in Glorietta * SM Mall of Asia * Alabang Town Center * SM North EDSA * Ash Creek Center * Trinoma)

Experiencing Sands

At the end of a long stretch of hotels and restaurants along Waterfront Road in the Subic Freeport stands a relatively new landmark known as The Lighthouse. I took this photo in early 2007, when the place was in its final phase of construction:

          
The boutique hotel has since been fully operational and has been getting good feedback for its well-appointed rooms and captivating location (facing the beach). Late last year, I went back there again and had lunch at one of its restaurants called Sands.  It offers an international menu consisting of seafoods and grills and features al fresco dining, but we opted to eat indoors. The restaurant's interiors are elegant and inspired by the sea, making the place ideal for intimate dinners.  

I was, of course, with my Bea and a dear Subic-based friend of mine, Cleofe. For starters, we shared a bowl of fresh mushroom soup (P120). It's a mixture of shiitake, button and grilled oyster mushrooms--three of our favorite fungi--simmered in beef stock and then pureed. The flavor of the grilled oyster mushrooms was so well defined and the soup had a thick and creamy consistency, which made it as comforting as a cup of hot chocolate on a rainy day.

         

What followed was an entree called King Dao (P200)--"braised pork belly in a flavorsome oyster sauce, orange and star anise." While the liempo wasn't exactly very tender, the sauce exuded the right balance of salty and sweet that made it very appetizing to me. The following photo doesn't give much justice to the dish, but it was splendid and the serving was generous.

         

We also ordered pockets of mahi-mahi (P290) to satisfy our craving for fish. The dish looked rather complicated but, simply put, it's "mahi-mahi fillets with prawn and mushroom paste cooked with white wine served with crab fat sauce." It came with some steamed vegetables on top of mushroom risotto, which provided a wonderful match for the fish. Needless to say, it's a complete and satisfying meal for the figure-conscious.

         

The Lighthouse Marina Resort may not be a five-star hotel, but its restaurant Sands has exquisite culinary treasures at very reasonable prices. With its nightly entertainment of relaxing piano music, Sands may just be the perfect place to unwind or just watch the magnificent sunset when in Subic.

For more information, visit the website of The Lighthouse Subic .

Spotlight on Cibo

At the start of this new year, quite uncharacteristically, I hankered for some good old pasta dish. So I resolved to finally give Cibo a try. I've been ignoring the Glorietta branch for years because, to be honest, I've always been intimidated by the restaurant's ambience, the menu and its loyal patrons.

Last January 3, I thought of having lunch at Cibo in Glorietta but first decided to explore the newest addition to that oasis in the heart of the Makati jungle: Greenbelt 5. It is another upscale development that is drawing many business people and fine dining afficionados to the area. To my surprise, and as fate would have it, there is a new Cibo branch in GB5. So that's where we ended up having our first restaurant adventure for the year. The place is well-lit (with natural light coming in from outside), quite spacious, has bright, cheery orange chairs and pristine white walls--a stark contrast to the Glorietta branch, which is dark and cramped.

         

Now on its 11th year, Cibo (Italian for "food") is the oldest of chef/restaurateur Gaita Fores' babies--the other two being Pepato and Cafe Bola. Ms. Fores is known to be very particular when it comes to her ingredients and food preparation so Cibo still remains a favorite among the elite and serious pasta lovers. Since it was my first time to eat there, I had to stare long and hard at the extensive menu. And because it was just me and Bea, we had to forego the soup and antipasto. I ordered a single serving of spaghettini alla Russa (P318+)--pasta tossed in white sauce, bits of smoked salmon, a hint of lemon and chives and garnished with lumpfish caviar. It was delizioso (can't go wrong with salmon) and very, very filling. The focaccia had a nice slightly burnt flavor to it and evens out the creaminess of the pasta sauce. 

To quench our thirst, we had fragola (fresh strawberry shake - P110+), which made my Bea so happy. She truly loves strawberries, and the shake was a lovely shade of red and adorned with a sprig of mint. Very refreshing!

For dessert, I was initially interested in the mango panna cotta but opted for the crema bruciata di arancia (creme brulee orange - P135+) instead. It had an intense citrus taste that was bordering on 'too tart' but it was a great way to cleanse the palate after a heavy meal.      
         

Cibo - Greenbelt 5 (2nd Level)
Overall rating:☻☻☻☻- good food, wonderful service, nice ambience, good value for money

My year in restaurants

Right. Eating out is one of my joys in life. It's somewhere there on my list of "top 5 favorite things to do" (can you guess the other four?). Since I'm "just" a stay-at-home mom, I'm very happy whenever I can dine out at least twice a week. In fact, this year, I decided to keep a food journal so I can remember all the food haunts that I've been blessed to visit. The following is a summary of the restaurants/fastfood outlets/dining establishments where I ate (plus the branches and number of times I dined there):

Teriyaki Boy (Market! Market! - 5) * Flavours of China (SM City Sucat - 11 - this is my Bea's favorite) * Greenwich (Glorietta-Food Choices - 1; Olongapo - 1) * Dencio's (Metrowalk, Ortigas - 1; Glorietta-Food Choices - 1) * Tsoko.nut Batirol (SM Makati - 2) * Bubba Gump Shrimp Co. (Greenbelt 3 - 2) * Mongkok Dimsum & Noodles (Glorietta - 3; Power Plant - 1) * Big Buddha (Greenbelt 3 - 1) * Max's Restaurant (Park Square - 1; SM Makati - 1) * Duo Steakhouse and Wine Bar (Serendra - 5) * Chicken Bacolod (Glorietta - 1; Market! Market! - 1) * Sbarro (Glorietta - 1) * Mann Yann (Glorietta - 2) * Blackbeard's Seafood Island by Red Crab (Market! Market! - 2) * Okuya Express (Glorietta-Food Choices - 1) * Portico 1771 (Serendra - 1) * Filling Station (P. Burgos Street, Makati - 1) * Zhuang Oriental Cuisine (Pioneer Center, Pasig - 1)          

         
                        Oysters Rockefeller from Blackbeard's Seafood Island

Pho Hoa (SM Mall of Asia - 1) * Hap Chan Tea House (Market! Market! - 2) * Karate Kid (SM City Sucat - 6) * Pancake House (Glorietta- 2; Waltermart - 1) * Yellow Cab Pizza Co. (Market! Market! - 1; Glorietta - 1) * Super Bowl of China (Glorietta - 1) * Cyma Estiatorio (Greenbelt 2 - 1) * Shakey's (Glorietta - 1) * TGI Friday's (Alabang Town Center - 1) * Dad's (Glorietta - 1) * Zao Vietnamese Bistro (Serendra - 1) * Conti's (Serendra - 1) * Taste Asia (SM Supercenter Pasig - 1) * Dulcinea (Glorietta - 1) * Kublai's Rock (Magallanes - 1) * Amici (Don Bosco, Makati - 1) * Hard Rock Cafe (Glorietta - 1) * Mongolian Quick-Stop (SM City Sucat - 3) * Mr. Choi  Kitchen (Waltermart - 2) * The French Baker (SM City Sucat - 1) * UCC Vienna Cafe (SM Mall of Asia - 1) * HEAT (Edsa Shangri-la Hotel -1)

         
                                       Cha Gio Vet from Pho Hoa

McDonald's (Las Pinas - 1; Olongapo - 3) * Jollibee (Casimiro - 1) * Italianni's (Glorietta - 1) * The Java Man (Powerbooks-Greenbelt 4 - 1) * Luk Foo Cantonese Kitchen (Paranaque - 3) * Cheesecake, etc. (Greenbelt 3 - 1) * Red Ribbon (Market! Market! - 1) * To Ho Restaurant Antigua (BF Homes, Paranaque - 3) * Oody's Xpress (Market! Market! - 2) * The Chocolate Kiss Cafe (UP Diliman - 1) * Chef d' Angelo (Glorietta - 1) * Kenny Rogers Roasters (Market! Market! - 2; Glorietta - 1) * Mexicali (Glorietta - 1) * Racks (Magallanes - 2) *  Sugarhouse (Glorietta - 1) * Clawdaddy (Bonifacio High Street - 1) * President Tea House Express (Glorietta-Food Choices - 1) * Pizzeria Pronto!  (SM Bicutan - 1) * The Old Spaghetti House (Waltermart - 1) 

         
                                            Buffalo wings from Racks

Neighborhood joints: Le Delice (Merville Country Club - 5) * Mrs. B's Food Box (Merville Park - 1) * Lola Idang's Bahay Pancitan (Moonwalk - 2) * Marabella Cafe (Merville Park - 2) * Carlo's Pizza (Moonwalk - 1) Olongapo/Subic Bay Freeport [SBF] Area: Sakura Japanese Restaurant (SBF - 2) * Korean Restaurant (SBF - 1) * Dumpling King (SBF - 1) * Mocha Blends (SBF - 2) * Le Jardin (Mountain Woods Resort, SBF - 1) * Sibil Bar & Restaurant (SBF - 1) * Sands Bar & Grill (The Lighthouse, SBF - 1) * Wimpy's Burger (Olongapo - 1) * Golden Tea House (SBF - 1) * Rico's Fastfood & Restaurant (Olongapo - 1)

         
                                            Nachos from Mocha Blends

Coffee/dessert shops/just for snacks: Starbucks (various branches - 10) * Figaro (NAIA - 1; Power Plant - 1) * Mocha Blends (SBF - 3 - this is different from the 2 times I had meals there) * Bon Appetit (Rustan's Makati - 1) * Burger King (Glorietta - 1) * Krispy Kreme Doughnuts (Bonifacio High Street - 1) * Marta's Cakes! (Serendra - 2) * Chelsea Market & Cafe (Serendra - 1) * Haagen Dazs Cafe (Glorietta - 1) * Cupcakes by Sonja (Serendra - 2 - not counting take-outs) * Milky Way Cafe (Power Plant - 1) * Jollibee (Market! Market! - 1; Glorietta - 1) * Terrace Cafe (Subic International Hotel, SBF - 1) * Sugarhouse (Glorietta - 1 - a slice of cake only) * The Coffee Bean & Tea Leaf (Bonifacio High Street - 1) * Tea & Therapy (Serendra - 1) * Chocolat (SM Mall of Asia - 1) * Red Ribbon (Market! Market! - 2) * Cafe Xocolat (Serendra - 1) * Le Coeur de France (Glorietta - 1) * Bizu Patisserie (Alabang Town Center - 1)

         
                          Chocolate toffee nut loaf and iced Praline Mocha

What an awesome year it was! Thank you, 2007, for all the foodie memories. Here's looking forward to more amazing eats in '08!

My 2007 favorites

As the year draws to an end, allow me to share with you some of the foods that made my life so much fun, exciting and bursting with flavors. These are my top picks for 2007:

* Duo Surprise from Duo Steakhouse and Wine Bar - Hands down, Duo in Serendra is our (my and my husband's) best restaurant discovery this year. We loved everything that we tried from their menu, most notably the baked fillet of sole, fish and steak, steak with foie gras, Tessie Tomas salad, parma ham and goat cheese salad and, of course, the desserts! Duo Surprise (about P220) is a combination of cheesecake and creme brulee that packs a lot of pleasant surprises in the mouth. That I devoured this half-cheesecake dessert gives you an idea of how really special it is (considering that I NEVER liked cheesecakes).

                                                          
* McDonald's caramel sundae (P28)- This is an inexpensive yet yummy way to satisfy a sweet craving. Unlike Jollibee's caramel pastillas sundae, McDonald's creamy vanilla sundae is topped with perfectly gooey, chewy caramel that sticks to the teeth for just a second or two. Now that is truly sundae-licious!

* Spaghetti aligue from Tsoko.nut Batirol (P98)- This gives a new twist to an old Pinoy favorite. I'm enamored by the delicate flavor of the aligue (crab fat) with just the right hint of olive oil, garlic and parmesan and served with a side of bischocho. One serving of this pasta dish is usually not enough for my relatively big appetite but I always leave room in my tummy for my other Tsoko.nut favorites -- ensaymada, pandesal adobo, choco amaretto or the signature tsokolate ah batirol.

         

* Virgie's homemade pastillas de mangga (mango tarts) - This regional specialty from Bacolod is my Bea's favorite treat after her nap. My little girl is in a perennial state of  mango mania, and the tarts make up for the times when fresh mangoes are not in season. I love them, too. Available in Shopwise and Market! Market! for P90/pack of 10.

* Sizzling tofu steak from Karate Kid - I always order this every time we dine at Karate Kid. It has soft Japanese tofu cubes, a generous amount of ground pork, my favorite shiitake mushrooms, with a delectable sauce served on a sizzling plate. It's certainly a must-try and very reasonably priced at P100/plate. Tofu-rrific!

         

* Monterey premium chicharon (chili vinegar) - It retails for about P30, but you can be sure that the preparation of the pork cracklings is not worthy of an expose in Imbestigador. I brought a pack of this chicharon to one of our regular Sunday family gatherings, and now a brother-in-law of mine always buys 10 packs at a time when grocery-shopping. Bad, bad, bad. :)

* Samurai sushi platter from Kitaro - If you are infatuated with Japanese food like me, this is the perfect party platter that contains an assortment of sushi and maki. I ordered it for my Bea's 3rd birthday last June and it was such a big hit that I ordered another one a couple of months later. I won't mention how much it costs because I got a 12% discount both times from the restaurant's owner. God bless her.

         

* Go Nuts cupcakes - These are reasonably priced yummy cupcakes that are readily available in most Go Nuts outlets. My favorite varieties are the buttercrunch toffee, hazelnut crunch, white chocolate crunch and cookies & cream.

* Banoffee pie from Red Ribbon - Introduced this year by everyone's favorite bakeshop, the banoffee pie is an original English dessert that is said to be one of the favorites of the late Princess Diana. At first, I wasn't interested in it at all (because it has fresh banana chunks - eewk), but when I bought a slice for my sister, I decided to give it a try. And swoon over it I did. A tasty graham crust cradles a bed of chocolate and toffee, bananas, premium walnuts and topped with a lush layer of cream with swirls of chocolate and caramel. The fusion of different tastes and the variety of textures make this pie absolutely heavenly! It's bound to be another classic from Red Ribbon.

         

* Cream puffs from Puff Mommy (P220/dozen)- These gems are positively addicting! They're homemade treats by a very enterprising housewife from our nearby village. I saved her number in my cellphone a long time ago, but I never really tried to contact her. However, word of mouth rapidly spread that her cream puffs are simply divine, and so I had to give in to my curiosity. I texted her and the cream puffs were delivered right at my doorstep. The verdict? Once you pop...err...puff, you can't stop!
                                  
         
                                       
These babies are made with a tasty bread crowned with chocolate and are oozing with luscious cream that is unlike that of all the other cream puffs I've ever tried. In fact, the puffs are best eaten straight from the freezer or fridge because the filling then somehow tastes like ice cream. This year, we gave away boxes of these goodies to our friends so they can share them with their family.

         
                                            all set for gift-giving

On that note, let me wish all my fellow foodies and friends a very merry Christmas! Let us all be thankful for the abundant blessings and hope that next year will be even more bountiful. Remember the reason for the season--then enjoy eating, drinking and merry-making!

Campus treat

Since 1997, The Chocolate Kiss Cafe has been "serving the good stuff" in UP Diliman. It all began as a family homebaking venture, but when Ang Bahay ng Alumni was built, the baker-sisters (who are both UP alumni) decided to take on the bigger challenge of setting up a full-blown restaurant operation on campus. Good decision.

Recently, I accompanied my youngest sister, a sophomore English student in UP, to her boarding house and then treated her to lunch at what she fondly calls Chockis. It was only our second time to dine there and, just like the first time, the place was jampacked. I scribbled my name on the waiting list and waited...and waited. By the time we were seated, I was famished--so quite understandably I wiped out my platter of hickory smoked spareribs (P190), which came with steamed rice and buttered corn kernels.

         

The pork ribs were perfectly seasoned and grilled, then basted with a very tasty hickory sauce. The meat was so succulent and tender, though maybe not fall-off-the-bone tender as in Racks but I still loved it for its "bite."

My sister chose from among the pasta dishes and ended up ordering the creamy carbonara (P165). I got a forkful and agreed that it's really creamy--not lumpy like the others I've tasted. The bechamel sauce had big chunks of ham, bits of bacon and a sprinkle of parmesan. It's simple yet satisfying.

         

Then the moment we were waiting for arrived--dessert! At Chockis, there's a charming display of cakes that can whet anyone's appetite, even if one has had a full rack of ribs. Good thing there's the Chocolate Kiss Suite (P65)--a sampler of your choice of 3 small cake slices. So we had devil's food cake, carrot cake and dayap chiffon cake.

         

The devil's food cake is the signature and bestselling cake in the cafe. When one hears Chocolate Kiss, one thinks of its devil's food cake--it's what the cafe is famous for. So I didn't pass up the chance to try it. Described as "deep rich chocolate cake with chocolate fudge filling and marshmallow frosting" it's a yummy way to end a good meal.

As a carrot cake lover, I found Chockis' a bit too moist--it was more like...soaked. Plus the cinnamon flavor was overpowering. What I liked about it, though, are the carrot shreds which are bigger than usual. Well, surprisingly, my favorite among the three is the dayap chiffon cake--a delicate sponge cake with a caramel filling, marshmallow frosting and a mild citrus flavor. I don't know why but the cake somehow reminded me of my youth. As Anthony Bourdain would say, "Oh yeah, it's good!"

Lunch time at the Chocolate Kiss can be crazy, noisy and even crowded with all those people chatting away and enjoying the food. If you go between noon and 1 p.m., the waiting list can be a bit long. But the food certainly makes up for it. I'd even say it's worth the long wait.

Flavors around the world #5: China

I knew that my husband was a Chinese food freak even before we wed. What I didn't know was that I was marrying into an entire family of Chinese food lovers. Almost every milestone or special occasion in the family is punctuated by a celebration in a Chinese restaurant: my parents-in-law's golden wedding anniversary was held in Rennaisance Makati City Hotel's Emperor Court (for me, the best Cantonese restaurant in the metro); Dad and Mom's 80th and 75th birthday parties, respectively, were held at Hai Shin Lou on Arnaiz Avenue (formerly Pasay Road); we had my Bea's dedication reception at Golden Tea House in the Subic Freeport and another one at ToHo Restaurant Antigua in BF-Paranaque; my husband and I celebrated our 3rd wedding anniversary last year with a quiet lunch at the Shang Palace of the Makati Shangri-la; and fairly recently, Mom's 76th birthday was held at the 2nd floor of Luk Foo Cantonese Kitchen in Sucat.

         
                         Roasting platter from Luk Foo Cantonese Kitchen

Apart from the special days, we also go to Chinese restaurants on regular days when we happen to be with my husband on our trips to the malls. The list of our favorite places includes Flavours of China (my Bea's choice because they serve free prawn crackers as an appetizer), Mongkok Dimsum & Noodles, Hap Chan, Mr. Choi Kitchen, Mann Yann (love the tausi clams), Super Bowl of China (yummy kung pao chicken),  Gloria Maris, North Park, Wan Chai, Luk Yuen and Jade Garden. In Subic, I always rave about the food at the Museum Chinese Restaurant inside the Legenda Hotel.

         
                                    Szechuan shrimps from Luk Foo

So you see, our family just can't get enough of Chinese cuisine. And I can understand why. The dishes not only look appetizing, but they are rich in flavors that are not only sweet or sour or salty or spicy--it is the blending of these tastes that makes the food savory.

We always start our meals in these restaurants with soup, and Chinese soups are so good I actually cannot decide which one is my favorite. There is the bird's nest (or nido) soup, the hot and sour soup, fish lips soup, spinach and seafood soup, wintermelon soup, chicken and sweet corn soup, hototay, the sumptuous sharksfin soup,and several other variations that are equally pleasing to the taste and soothing to the senses.

         
                          My personal favorite--salt and pepper spareribs

We also usually have some dimsum, dumplings, noodles, pickled vegetables, century eggs or seaweeds before we even enjoy the main dishes. In ToHo Restaurant Antigua, one of the 2 oldest restaurants in the country (established in 1896), we always order the bituka (pork intestines) as an appetizer, but it's also great with rice. It may qualify as a bizarre food on Andrew Zimmern's travel/food show, but for us it is a treat that we all love, especially with its very tasty sauce. Ummmm.... deadly, but delicious!

         
                                  Bituka from Toho Restaurant Antigua

And what is Chinese cooking without fried rice? Yang chow, Shanghai, Fujian, salted fish & minced chicken--they make our dining experience even more colorful and flavorful. They go so well with our other staples like my favorite salt and pepper spareribs, Bea's favorite salt and pepper squid (or cuttlefish), eggplant hotpot, beef with broccoli in oyster sauce, scallops with asparagus, fish fillet in tausi sauce, Szechuan shrimps or prawns and pata tim.

         
                                Yang chow fried rice from Mr. Choi Kitchen

Due to the vastness of China, its cuisine is also categorized into 8 different "schools" of cooking, each named after the region from where it originated. The most popular of which is the Cantonese-style, from the province of Guangdong. It is characterized by the multifariousness of the ingredients used and the various methods of cooking them--stir-frying, braising, steaming, among others.

         
                                Bea's favorite--salt and pepper squid

Chinese cooking is all about flavors, colors, sensations, traditions--a celebration of life and pleasurable eating. I used to make faces every time dear husband would be hankering for Chinese food, but now, almost 4 years into our marriage, I am learning to appreciate the cuisine more and more. If only I could learn a Chinese phrase or two for every time we dine in a Chinese restaurant, then I'd probably be fluent by now.

Goin' bananas!

If I have yet another eating quirk, it is that I don't eat bananas unless they are fried and/or sweetened. I don't know why but I've never really liked the texture of plain bananas, which to me is similar to that of an okra. My mother used to "force" me to eat bananas as a little girl, and I remember gagging on it after one bite. Yuck.

But if I were to live my last day in this world, I'd probably gorge myself with banana cue (this is how i prefer to spell it, not banana-Q), among my other favorite foods. Back when I was younger, I used to think that all a guy really needed to do to score a date with me was to dangle the word "banana cue." I mean, after all, I was more interested in the conversation rather than the food when going out on a date, but that was ages ago (FYI, I married a man who isn't crazy about banana cue but he's crazy about me *teehee*).

         

I like to cook my banana cue myself because I prefer it heavily coated with brown sugar (sweet tooth alert!). That is the reason why I slice the saba bananas either in half or in quarters so they get maximum sugar coverage. Mmmm...sweet as candy! I am somewhat ashamed to admit that I can finish off 5 or 6 bananas in a matter of minutes. Sometimes, I even eat them like french fries--I simply pop them into my mouth with my bare hands. Yumyumyum.

         

Aside from banana cue, I'm also very fond of turon, also called banana spring rolls or banana fritters. Instead of the usual turon with langka (jackfruit) strips, I recommend the turron con tsokolate (P28/order) from any Nana Meng Tsokolate kiosk in the malls. The fritters are deep-fried on the spot and so you get them hot and very crispy. In lieu of sugar, sweeten your turon with Nana Meng's special chocolate dip. They're a perfect match! One order of the fritters will not suffice. In fact, my little Bea ate 3 out of the 5 tiny rolls. The tsokolate is lusciously thick and delightful, I licked the remaining dip after we've eaten up the turon . 

As I said before, even simple things give me great pleasure. Banana cue and turon are just two of my favorite things that I'll never tire of eating.

Baker's Dozen

A Cake and Pastry Fair at the Power Plant Mall

         
I have not visited Power Plant in months, mainly because Fully Booked has opened in Fort Bonifacio and I find it more accessible from where we live. But when I learned about the Baker's Fair, I just knew I had to head all the way to Rockwell for it. It runs on all weekends of September, and I'm so glad my Bea and I went last Saturday. From the plain and simple to the downright sinful, you will find all these cakes and more at the fair. To tell you the truth, I'm still in a dessert high as I write this. Ahhh...a cake lover's paradise indeed it was!

The affair was participated in by famed homebakers, as I call them, and even by some more established outfits. They are, as far as I can remember: The Tiny Blessings, From the Kitchen of Susie Quiros, Pattycake Desserts Bar, The Sweet Life by Ange, Cosmo Bread by Elaine Lo, San Lo's Famous Empanadas & Tortas, Bohemia Cakes and Pastries, Jammie's Ensaymada, Vargas Kitchen, Saltine, Cuptails and Dreams, Karen's Kitchen by Karen Young, and Diamond Hotel.

         
                      Caramel Martie cupcakes from Pattycake Desserts Bar

It was a day of feasting on cakes and every pastry imaginable. There were free samples on every table and I took bites upon bites of those heavenly desserts. I found the turtle pie from Pattycake Desserts Bar (tel. 889-1609 / 0920-9544960) very remarkable. It's not your typical turtle pie because it's made with "chocolate mousse with caramel and chopped walnuts on a chocolate cookie crust."

         
                 The wonderful display table of Bohemia Cakes and Pastries

I was like a child whose eyes lit up at the sight of Bohemia Cakes and Pastries' nook, which had a really impressive-looking three-layer cake covered with fondant, and some freshly baked cupcakes and biscotti. I wondered why I've never heard of them, and I was told that they've only been around for 3 years and that they just rely on word-of-mouth advertisement. Well, here's my share of spreading the word--Bea and I loved the orange poppyseed cupcakes (P46 each), which were deliciously fluffy with a nice citrusy buttercream frosting. Bohemia Cakes and Pastries (tel. 807-1266 / 0917-8430915) is based in Alabang.

         
                              Blue and white motif of Vargas Kitchen

Even simple things give me so much pleasure and satisfaction. The famous butter cake of Vargas Kitchen did just that. Bereft of any embellishment or intricate decoration, the plain-looking cake tasted so light and buttery with a melt-in-your-mouth quality. Each bite is sheer joy. A small, thin slice sold at P20, but I'm not complaining.  Vargas Kitchen (tel. 810-7529 / 817-8483) is a family business run from their home in Forbes Park, Makati.

         
                          Attractive cupcakes from Cuptails & Dreams

I've known about Cuptails & Dreams (mobile: 0927-5653261) even before the fair, and I must admit I was pretty reluctant to try it because of the cupcakes' alcoholic content. But I was mesmerized by the incedible display of cupcakes with matching blow-up photos framed on one side. The "Cuptails" line offers novelty cupcakes like Cosmopolitan (lemon butter cupcake infused with Absolut Vodka Citron topped with Cranberry buttercream frosting) and Tequila Sunrise (orange butter cupcake laced with Jose Cuervo Tequila, topped with pink buttercream icing). The  Dreams line, on the other hand, has non-alcoholic cupcakes like Vanilla Sky, Don Cappuccino and Pink Lemonade, among others. Prices range from P40 to P55 apiece.

         
             The bestselling Chocolate Ganache cake from Karen's Kitchen

Many of the bakers were friendly enough to engage me in chit-chat upon seeing my camera aimed at their products. But if there's someone who deserves the "Miss Congeniality" plum, it has to be Miss Karen Young of Karen's Kitchen (tel. 898-2280). She's the friendliest baker ever (and pretty, too!). Her bestselling chocolate ganache cake, gloriously enrobed in shiny, lush chocolate frosting, really made my mouth water. When a new batch of her chocolate cupcakes with ganache icing arrived, I was having halo-halo at the nearby Milky Way, and I watched how the cupcakes sold like hotcakes--they were completely sold out by the time I finished my halo-halo. Maybe I'll just order from her soon.

         
                          Chic cupcakes from The Sweet Life by Ange

...and the award for flair and best presentation goes to *drum roll*  The Sweet Life by Ange! Goodies adorned with pretty pink ribbons, cakes that come in pink and silver boxes and with a revolving display panel to boot--teen baking sensation, Ange, definitely takes the cake! Her cakes have stylish and sophisticated names such as Vuitton (moist chocolate cupcakes with caramel Fleur de Sel buttercream) and Moulin Rouge (moist red velvet cake layered with cream cheese frosting and decorated with chocolate hearts). I bought the Marie Antoinette (Madagascar Bourbon vanilla cupcake with Tequila Rose buttercream) and Chanel (moist chocolate cupcake with Valrhona buttercream) at P50 each. I liked the cake bases but the frosting of Marie Antoinette tasted a bit like medicine, to be very candid. However, knowing that the statuesque Ange, who's only in her senior year of high school, is so young and very promising, I'm quite sure her business will go a long way.

         
                                           Cosmo Bread by Elaine Lo

The beautiful Elaine was manning the booth (or table) of  Cosmo Bread at the fair that day. I was able to try the refreshing peppermint torte and her chocolate pound loaf, which was very, very moist and velvety. I bought a chocolate decadence mini-cake (P90)--luscious chocolate and caramel cake that looked utterly familiar because Elaine supplies to coffee shops (Figaro?). She gave me 3 complimentary cookies just for being there. Life is delicious, ain't it?

You still have the chance to visit the fair this coming weekend. It's ideal for those hunting for food gift ideas for the Christmas season, or even for those who simply love cakes (just like me).

Seeing green

Starbucks turns the spotlight on to my all-time favorite drink: green tea.

My penchant for green tea dates back to the middle of 2001, although I had been a habitual tea drinker even way before then. During my first month in Germany, where I was to stay for 14 months on a scholarship, I quickly gained 5 pounds. It must have been due to the availability of so many chocolate brands (I wanted to try them all) and the huge portions of food that were served to us by the French-German chef at our learning center-cum-dormitory. Bottomline was, I couldn't fit into my clothes anymore. And because clothes are very expensive abroad, I had to find an efficient way to lose the excess weight. My research on the net had led me to green tea and how it helps speed up the metabolism. Since then, green tea has become my ally in health and fitness.  Not once did I get sick for the duration of my stay in Germany. And, thankfully, I'm still not obese despite my love affair with food. Now I can honestly say I won't last a day without a hot cup of green tea. And I also love anything green tea--shakes, ice cream, cakes, shower gels and even Elizabeth Arden's green tea perfume (though I'm allergic to scents).

              
This month, Starbucks' featured drinks are the blackberry green tea frappuccino and the green tea latte. I have not given them a try, but the original green tea frappuccino is the main reason why I keep coming back to Starbucks. It is a delightfully addictive concoction of green tea leaves blended with cream, which balances the smoky flavor of green tea to give it a not-so-bitter taste. 

                                                                                            Love that Bearista!

To complete the green tea experience, Starbucks is also offering green tea cheesecake and the green tea loaf to go with the drinks. The cheesecake is out of the equation for me, so I sampled the green tea loaf (P50/slice) instead. The swirl of green color makes it so appetizing for me, and it tastes quite good. With only the faintest hint of green tea, it's perfect with the frappuccino or maybe even the latte. I'm looking forward to having the green tea latte or the blackberry green tea frap one of these days.

Here's a peek at a couple of pages from my 2007 Starbucks planner, which I made into a scrapbook/food diary of sorts:

          
(At left: me and my Bea (then 7 months old) at Starbucks-Araneta Coliseum; at right: me and my Bea again at the Starbucks-Araneta Coliseum exactly 2 years later)

Hershey's forever

         

HERSHEY--a name that's synonymous with chocolate. A name so well-loved and revered that an entire town in Pennsylvania has been re-named after the man who founded The Hershey Company more than a century ago. Milton S. Hershey was the visionary who made chocolate (scientific name: Theobroma cacao) so much more affordable for the average person by adding milk in it. With its signature Milk Chocolate bar and its brand Kisses already considered global icons, Hershey's legacy continues to be enjoyed by generations of chocolate lovers all over the world.

Last month, Krispy Kreme Doughnuts had a successful tie-up with Hershey's and came up with 4 sinfully delicious variants: Reese's & Kreme, Special Dark Chocolate, Hershey's Cookies & Kreme, and Chocolates and Almonds (P38 each). Now let me tell you, I'm not a fan of Krispy Kreme's. I find the doughnuts way too sweet, even for my sweet tooth. But the Hershey's doughnuts, which became available only for the whole month of August, were an exception. The union of the Hershey's chocolate brands and the pillowy softness of Krispy Kreme was a match made in foodie heaven. Obviously, I was enamored and I wish those Hershey's Chocolates & Kreme will make a comeback real soon.

                   
If the Hershey's doughnuts were perfectly sweet for me, the same thing cannot be said of the Hershey's sundae pie (P75) from Burger King. Given its name, I thought it was like an ice cream cake or a mud pie. Instead, it was just chocolate mousse with a thin cookie crust. Both mousse and crust are extremely, incredibly sweet. Proof of this is I never got to finish the small slice. Lush and chocolatey, but not for the faint of hearts (or diabetics).

         

As an avowed chocoholic, I've always loved Hershey's even as a child. I grew up on the original Kisses, while my daughter Bea is now loving the  Kissables. Through the years, chocolate has earned a bad reputation and was blamed as one of the main causes of acne, high cholesterol levels, and even hyperactivity in children. But taken in moderation, chocolate even has health benefits, aside from the pleasure it gives just by melting it in your mouth.

         

You can try my chocolate lover's fondue recipe, so you can share your chocolate with your friends and family and not worry about eating too much. I made this for my sister-in-law's birthday party very recently. It was so good and a cinch to prepare, too.

You will need:

1 cup    Hershey's Semi-Sweet Chocolate Chips
1 can    Nestle Cream (160 g)
1 tsp     butter

Just put everything together in a microwaveable bowl. Heat in the microwave oven for about one minute. Mix well. Pour in a fondue set (mine is the 100th anniversary of Kisses special edition fondue set courtesy of Appetite Magazine--isn't it a sweetheart?). You can dip marshmallows, pound cake, barquillos, and fresh fruits like kiwi, banana and strawberry. If you like your fondue sweeter, you can substitute with Hershey's Kisses or the Milk Chocolate bar (broken into small blocks) or you can add sugar or use condensed milk. You can also adjust the consistency of your fondue according to the thickness of the chocolate that you prefer. Afterward, sit back and enjoy your chocolate fondue with your loved ones. After all, everybody loves chocolate! It's an indulgence that's almost impossible to resist.