BEST DISHES I'VE MADE FOR 2012

With those crazy rumors that the world will end this year plus idiots like that weirdo Giorgio Tsoukolos of the show "Alien Gods" on History Channel brainwashing us that we were visited by aliens in the past and that Dinosaurs were wiped out not by a meteor but by Alien Spacecrafts ( Ok...no connection with this post at all...I just had to mention Alien Gods because I find it unbelievably stupid) that did not stop me from experimenting and innovating on some dishes.  Here, I present a list of dishes I experimented on that in my opinion made some impact on those 365 days that just passed by.

BROWN RICE PAELLA VALENCIANA
- I've been making Paella for about ten years and it has definitely been one of my stronger dishes. This year, I thought of going the healthy route by using brown rice instead of Japanese rice. I was never fond of this cardboard tasting brown rice, but seriously, my brown rice Paella might have made me a convert.

"MASKI POPS" BBQ LIEMPO
- who would have thought that fast food sachets could be put into good use aside from it being used as condiments to high calorie fast food dishes.  Normally, these sachets would be thrown into the garbage can.  One Sunday afternoon, I found a bunch of different fast food sachets lying around and decided to use them as a marination to these pork spare ribs.  What came out was probably the best grilled pork spare ribs I've ever made !

GRILLED PUMPKIN SOUP
- I've made pumpkin soup numerous times.  This year, I decided to air dry the pumpkin skin and use it as a garnish.  I knew I did good on this experiment after my grade school classmate Kathrina Pompa sent me a message saying she tried my recipe including using the pumpkin skin as a garnish and that everyone in her family enjoyed it !

SISIG BURRITO
after watching The Great Food Truck Race numerous times, I knew I had to create a dish similar to those being prepared at the show. After throwing in a flew slices of tomatoes, onions, leftover sisig then wrapping it in a flour tortilla then drizzling it with sour cream, I knew I was in seventh heaven !

SALMON QUESADILLAS 
another dish inspired by Food Truckers, substituting smoked salmon instead of the usual chicken did this quesadilla some justice !

CORNED BEEF ADOBO
- never have I received so many comments and facebook "likes" on that day I posted this recipe on my facebook wall.  It's a simple dish really of canned Purefoods corned beef, soy sauce, sugar and vinegar, then simmered until the corned beef gets toasted in it's own fat.  This is the dish that definitely proves that "less is more"!

GOAN BEEF VINDALOO
I had the honor of obtaining this recipe from Sam, our Convergys Indian client trainer. Normally, this Indian stew calls for lamb, but using beef still worked well since the gamey taste of the beef still packed a punch with the myriad of spices used in preparing this dish.

KALBI (GRILLED KOREAN PORK RIBS)
- what is a year without trying a Korean dish.  With the influx of everything Korean, you can do yourself a favor by preparing a Korean dish once a month.  This happens to be my favorite since it's healthy (grilled pork ribs marinated in soy sauce, sugar and ginger) then sliced thinly.  This is normally eaten by wrapping the ribs in lettuce leaves then dipping it into an endless selection of highly pungent and aromatic sauces and condiments.  Plus, it gets better with the sugar glazed potatoes and scallion pancakes that goes with this.  I will never be a fan of Korean Telenovelas or that extremely annoying "Gangnam" song, but Korean food?-that's another story.

HONEY GLAZED SPAM W/ NASI GORENG
-another one of those "gourmet delata dinners" ! You see, one of the perks of not having a maid for almost a year ( yes!!! ...it's almost a year since we last had a maid)...is the chance for me to innovate and experiment on the limited resources found in my pantry.  Plus, if you are lazy to defrost frozen meat, you will see that opening canned meat ain't such a bad idea.  Much like my Corned Beef Adobo, my Honey Glazed Spam also received a lot of comments and feedback.  I guess people relate well with canned goods since it's affordable, easily accesible and easy to prepare.  Everyone loves spam as it is.  What more if you dredge spam slices in honey and sugar then frying it in butter then pairing this up with Indonesian fried rice and fried egg?

ADOBO SULIPENA WITH SINANGAG TOPPED W/ CHICHARON
- I distinctly remember preparing this dish on the first day of 2012.  It took a whole year for me to write about what could probably the best breakfast anyone could have. Inspired by the Adobo Sulipena served at Pancake House, what it is is adobo simmered in vinegar minus the soy sauce then shredded then toasted.  But I go a notch higher since I know for a fact that Pancake House does not serve theirs with crumbled chicharon.

MARINATED BANGUS
-nohing is final yet, but expect 2013 as the year that I might debut my Marinated Bangus business.  For the past four months, I've been experimenting on marinated bangus.  So far, I've come up with Terriyaki, Pandan, Kung Pao and Tex-Mex variations.  I'm in the process of making some final adjustments so stay tuned !

SALTED CARAMEL CHOCOLATE CAKE
- I just made this dessert twice, the family Christmas dinner being the most recent.  Because of the positive feedback and comments I've received, my Salted Caramel Chocolate Cake definitely deserves to be on this list.

BANNOWIXEE PIE
- the fact that my version of the humble Bannoffee pie got a glowing review by one of the most influential food bloggers in the Metro is enough reason why the Bannowixee Pie is definitely the best dish I've made for 2012 !

-anyone interested in getting the recipes of the dishes posted, kindly text me at 0178867695 and I'll e-mail it to you ( except for marinated bangus, bannowixee pie and salted caramel cake).

REINVENTING THE QUICHE - MY TOTALLY RAD IDEA FOR A FOOD CHRISTMAS GIFT THIS YEAR !!

"....It's beginning to smell a lot like Christmas..." and indeed it does.  Every year, during the first three weeks of December, my kitchen starts to fill up with the sweet enticing aroma of a commercial pastry kitchen.  Aside from the influx of food orders coming in,  this is also the time, I would prepare home baked items as gifts to family and friends.  It gives me the chance to stretch my creativity muscles and think of innovative new dishes to try to outshine what I gave last year.  I would like to say that I do a pretty good job every year.   Last year, I gave home-baked sugar free jack fruit muffins and jars of biscotti. In the past years, I've made baskets with my home made potato bread, jars of home made muesli mixed with honey, canisters of my chocolate covered toffee, bottles of my special atchara and bagoong. One year, I think it was in 2003, I sent everyone one on a sugar rush with boxes consisting of my home made confectionery items such as white chocolate covered nougat and mint butter crunch. The most memorable and at the same time the saddest was Christmas 2000 for two reasons-1.) it was my first venture into cooking ( I was not in culinary school nor a chef yet) 2.) it was my mom's last Christmas.  I recall me and my sisters rushing in preparing trays of meat loaves with gravy until 10 pm since it was our goal to deliver the meat loaves to my titos and titas in time for their noche buena ( that was Christmas eve).

This year, I faced the same dilemma which is coming up with something new to offer.  The list of possibilities was endless - a box of my salted caramel cake ( nah...most members of my clan are diabetics); home-baked bread ( AGAIN?); jars of cookies ( BORING!); new spreads and dips (BEEN THERE DONE THAT). I wanted to offer something savory and at the same time healthy.  One afternoon, I visited Bizu Pattisserie to get my sugar fix when it hit me like a ton of bricks. There...staring right in front of me was the answer to my dilemma... A QUICHE- that quintessential French pastry consisting of a sable crust, vegetables and a milky creamy custard topped with cheese (Later on, I find out that quiches did not originate from France but from Germany-ha ha ! How's that for some Quiche 101).  Perfect I thought.  It's something savory plus I don't get to leave my baking comfort zone.  Immediately, I relayed my idea to my younger sister.  We decided to offer different quiche variations. At the beginning we thought of eight flavors but decided that some of the variants were similar in taste and ingredients.  So we mixed and matched and decided with four variants:

1. TRADITIONAL QUICHE LORRAINE - with spinach, bacon and mushroom topped with parmesan
2. VEGETARIAN - with bell peppers, tomatoes, onion and mushroom topped with parmesan  ( inspired by my dad whose favorite omelet-which I cook every Sunday morning for his breakfast-consists of the same ingredients).
3. CHRISTMAS - with fiesta ham slices and grated Queso de Bola
4. FILIPINO -with chopped Longaniza Hammonado, tomatoes, salted duck egg and parmesan.

Yesterday, me and my younger sister spent the whole day baking our mini quiches. My younger sister, who is a graphic designer by profession, was in charge of how it's going to be packaged.  I also asked her reactions of what it was like to leave her graphic design duties and to go culinary for one day.  Without hesitation, she answers " kuya, you can have it...I don't think I'm cut out to be a chef"!.  

For more information on Ojay's Kitchen Quiches - text 09178867695

SALTED CARAMEL CUPCAKES - A CHOICE OF EITHER BUTTER OR CHOCOLATE CAKE BASE, VANILLA BUTTERCREAM TOPPED WITH SALTED CARAMEL SWIRLS - P 300 / HALF A DOZEN; P 600 / ONE DOZEN

GASTRONOMIC FOOD FINDS AT THE ANNUAL SAINT JAMES THE GREAT CHRISTMAS BAZAAR

All roads led to the three day weekend Saint James the Great Christmas Bazaar on Cuenca in Ayala Alabang that has been a fixture for the past twenty one years and has been a traditional Christmas shopping destination for us Southerners. Most often,  the Saint James Bazaar is often referred to as the one that replaced Big Bang sa Alabang Christmas Carnival of the 80's and early 90's as a meeting place of residents of nearby villages to meet up with friends, to round up the barkada and to just have fun. 

As years progress, the number of concessionaires grow with this year's number totaling at least 400.  I remember during the Bazaar's first years, it only occupied the gym.  Now, it occupies the empty lot beside the church, the driveway of the gym (where the food concessionaires are), the gym, the back of the gym plus the perimeter of the football field.

With it's twisted maze of of stalls selling anything and everything from antiques, home decor, plants, jewelry, knick-knacks, office needs such as portfolios, sports equipment, bed and bath needs and clothes and leather goods where the branded ones sell for a fraction less compared to the ones being sold in their flagship boutiques in Greenbelt and Rockwell, ( I heard the ladies went crazy over one stall selling Zara bags for 100 bucks) I can say it's similar to other world famous markets such as the Camden and Portobello Market in London and the San Jose Flea Market.

But being the foodie that I am, I skip all those and avoid being squeezed by the sea of Christmas shoppers and hagglers and go straight to my main purpose of visiting this bazaar- getting a bite of all those food ! (Later on, I find out that being in the food area also means being squished by a sea of humanity!). Nevertheless,  just tasting all these gastronomic delights makes the trip worth it.

I head first to the back of the gym where bottled goods and baked products are sold.  With their little bowls containing dips,spreads and bits of cookies, cupcakes and bon bons, I begin my free taste stall hopping.
First stop- The Denim Kitchen which I know very well since they were right beside me when I had a stall at the Saturday Food Market at the Ayala Alabang Country Club. With crackers in hand, I began sampling their gourmet tuyo, bangus sardines, smoked mackarel and taba ng talangka.  Not far from them is another stall selling gourmet bottled products, Gustazo, where I chanced upon there Pomodoro Tinapa and Bacalao.

Wagyu anything and everything is clearly visible in this year's bazaar. I was not able to sample the Wagyu beef since most were not offering free taste tests but some that caught my attention was a stall selling Wagyu Burgers and a product called Kinulob na Itik where the owners were explaining that it was steamed baby duck. I was not able to get the name of the stall, since they were also selling an item that caught my attention but seemed out of place- Hopia stuffed with Pili nuts. Right beside them was The Food Factory which was selling Bacolod, Baliwag, Lucban, Tuguegerao, Vigan and Chicken Longaniza.  Not far from them was The Steak Lady which was selling Spanish Chorizo, Wagyu Tenderloin and something I saw for the first time locally but was already familiar with- Kurobuta Pork Slabs- a highly prized Japanese meat from the rare breed of pigs known as Berkshire from England.

I then realized it was already 11:30 a.m-time for lunch and time to head to the driveway of the gym where rice meals and sandwiches were sold. I bought an authentic Doner Kebab Shawarma care of Bizhan Persian Express, and a 7 inch Philly Cheesesteak Sandwich from the Cheesesteak Shop.  Speaking of Middle Eastern Cuisine, I was able to discover a stall selling an authentic Moroccan Chicken Tagine cooking vessel for 199 bucks ! Dimsum and Congee? how about Siopao and Congee that had duck meat in it?  I could not resist Denise and Polly's The Classic Roast which was offering Duck Adobo Flakes Siopao and Duck Congee.  Still not satisfied, I then went straight to Gabby Roa's stall who has been a fixture at the SJTG Bazaar for her Chinese food and melted Toblerone filled Buchi. She was not offering those items this year but her Hainanese Chicken rice did not disappont. Still having room in my tummy, I then bought a Roast Turkey rice meal from Neil's Kitchen and Roast Calf rice meal from Ellie's. By the way, lessons learned from the past- I remembered to buy a soda from outside since canned soda at the bazaar will cost you 40 bucks.


Lastly, time for some last minute munchies care of Dees Popcorn which was offering free samples of their savory flavors such as bacon and cheese as well as their sweet ones like mocha, coffee and almond, and salted caramel.

While I did sample numerous cookies, bars, pies, cupcakes, cakes, confectionery, ice cream,  pastries and other desserts,  I decided not to include them since...well...that's what I specialize in.  It is best for me not to compare my products to the products of my competitors.  I leave that to the people who actually had the chance to buy my products. Whatever it is, visiting the bazaar always serves as a source of inspiration to come up with new food ideas ( I am already thinking of coming up with new quiche flavors and doing my own marinated frozen bangus) or to improve what I already have.

NEXT POST- FOOD FINDS AT THE ALABANG HILLS TOYS AND GIFTS CHRISTMAS BAZAAR HAPPENING THIS WEEKEND

KITKAT CUPCAKES - P 300/ HALF A DOZEN; P 600/ ONE DOZEN

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - P 300 / HALF A DOZEN; P 600 / ONE DOEN

P

CHOCOLATE MOUSSE CUPCAKES P 300 / HALF A DOZEN; P 600/ ONE DOZEN

OJAY'S KITCHEN BANNOWIXEE PIE AND SUGAR FREE GREEN MANGO CHEESECAKE' AS FEATURED IN FOOD MAGAZINE NOV 2012 ISSUE

SUGAR FREE APPLE PIE - P 850 FOR 8 INCH PIE

SUGAR FREE CHOCOLATE CHUNK WALNUT COOKIES-P350 FOR TUB OF 20

MARQUISE-SUGAR FREE CARROT CAKE WITH CREAM CHEESE FROSTING - P 1000 FOR 9 INCH

SUGAR FREE CHEESECAKES ( COMES IN STRAWBERRY AND GREEN MANGO VARIATIONS) - P 1000 FOR 9 INCH

ZILCH ! - (SUGAR FREE CHOCOLATE FUDGE CAKE) - P 1000 FOR 9 INCH ROUND CAKE

CHOCOLATE CRINKLES - P 250 / TUB OF 20

STICKY TOFFEE PUDDING - SLOW BAKED DATE FILLED CAKE ENVELOPED IN A THICK BUTTERSCOTCH TOFFEE SAUCE - P 700 FOR A RECTANGULAR ALUMINUM TRAY

CHOCOLATE REVEL BARS - OATMEAL COOKIE BASED TOPPED WITH GOOEY BITTERSWEET CHOCOLATE LAYER AND CRUMBLED OATMEAL COOKIE - P 320 / BOX OF 20

SUNKED ! - DECADENT CHOCOLATE CAKE COVERED IN THICK CARAMEL - 700 FOR A RECTANGULAR CAKE

DATE NUT BARS - BUTTERSCOTCH BARS FILLED WITH DATES, CINNAMON AND WALNUTS - P 350 FOR BOX OF 20

BLACKOUT ! - BROWNIES COVERED IN THICK CHOCOLATE GANACHE - P 320 FOR BOX OF 20

OREO CHEESE CAKE - SLOW BAKED CHEESE CAKE WITH OREO CRUST, OREO CHUNKS AND TOPPED WITH WHIPPED CREAM AND OREO CRUMBS - P 900 FOR 9 INCH

YUMMIES - SPONGE CAKE BARS TOPPED WITH GOOEY CARAMEL AND CASHEW NUTS P 320 FOR BOX OF 20

RUSSIAN SNOWBALLS - ROUND BUTTER SHORTBREAD FILLED WITH WALNUTS AND DUSTED WITH CONFECTIONER'S SUGAR - P 260 FOR 20 / TUB

SMUDGED !- DECADENT CHOCOLATE CAKE WITH THICK CHOCO FUDGE FROSTING TOPPED WITH KIT KAT P 900 FOR 9 INCH ROUND

MY 37 TH YEAR....37 GREAT FOOD FINDS OF 2012

IN CELEBRATION OF MY 37TH YEAR, I PRESENT MY OWN PERSONAL LIST OF 2012 GREAT FOOD FINDS THAT JUST DROVE ME INSANE ( NO DESSERTS THOUGH SINCE THAT'S WHAT I SPECIALIZE IN)

1. SPRING IN THE CITY - BREAD TALK 
2. CHICKEN KATSU - YABU 
3. PAELLA DE BACALAO-DON ALBA'S
4. PAD THAI - AZUTHAI
5. CRISPY DINUGUAN - KANIN CLUB
6. SAMOSAS-NEW BOMBAY
7. KAYA TOAST SET - TOAST BOX
8. CLAUDE 9 TALANGKA RICE- CLAUDE TAYAG BALE DUTUNG
9.  ROAST CHICKEN WITH ASIAN NOODLE SIDES - WORLD CHICKEN
10. SMOKED CUMIN SPARERIBS-LUGANG CAFE
11. HUNGARIAN SAUSAGES - EARLE'S
12. UNAJU DONBURI - OMAKASE
13. QUATRO FORMAGGI PIZZA - DANIELLE'S CASA MIA
14. KALBI - SAM WON KOREAN GARDEN
15. FRIED CHICKEN WITH BUTTERED RICE - SICILY
16. BONOAN FISH STEAK - PANCAKE HOUSE
17. HAPADOG SANDWICH - HAPADOG
18. BEEF OMU RICE - KIM N CHI
19. TILAPIA W/ SWEET PLUM SAUCE - FELY J'S
20. CANNELONES A CATALAN - GAUDI
21. PORK SIOMAI - NATHANIEL'S
22. GYUNIKU PEPPER RICE-SIZZLIN PEPPER STEAK
23. FIREHOUSE CLASSIC- BUFFALO WINGS N THINGS
24. GARLIC SCREAM-GOURMET PALATE
25. BIFTEKA - CYMA'S GREEK TAVERN
26. HUNGARIAN CURRY BREAD - TOUS LES JOURS
27. SHRIMP BISQUE-LE PETIT CHERI
28. FRIED OYSTERS-SENSEI
29. CHICKEN CHOPS - BON CHON
30.THIT NUONG XA - XOI
31.CHOWDER - S AND R
32.HERBED CHICKEN ROLLS WITH CREAM SAUCE-BANAPPLE
33. SHIO RAMEN - RAMEN X
34. BULALO-LZM
35. FRIED PORKCHOPS-CHICKEN CHICKEN
36. TORIKARAAGE-RAN RAMEN TEI
37. BEEF BRISKET RICE-SHIOK

MY ULTIMATE THANKSGIVING ROAST TURKEY STUFFING

Celebrate Thanksgiving with my best ever Kick-Ass Roast Turkey Stuffing !... 

1 package pulman loaf cut into 3/4 inch cubes
300 g chopped Hungarian pork sausage
1 stick butter
6 stalks celery, chopped
1 large onion, chopped
salt/pepper
1 cup chopped parsley
1 T of the ff herbs - sage, thyme
3 cups chicken broth
1 cup chopped pitted dates
1/2 cup parmesan cheese

Toast cubed bread in an oven toaster until golden brown and crisp.  Set aside.  In a non-stick skillet, saute onions and celery in butter.  Add pork sausages, herbs, salt and pepper until vegetables and pork sausage are cooked through.  Set aside.  In a saucepan, combine dates and chicken broth and bring to a boil.  Lower heat then simmer until dates are soft but not mushy and broth has been reduced in half.  In a mixing bowl, combined cubed bread, the vegetable/sausage misture, parmesan cheese and the dates and reduced broth.  Mix well and stuff turkey.

A ROAD TRIP TO THE NORTHERN PROVINCES OF PANGASINAN AND TARLAC YIELDS SOME HIDDEN CULINARY GEMS

A week ago, I told myself I had to hit the gym at least everyday since the family had planned a three day road trip to the northern province of Pangasinan to visit my dad's sister, my aunt Leila, who is based in Dagupan.  Every visit up north, no fail, will always mean being a victim to an increased waist line of about an inch and a half and most likely a two pound weight gain. The main culprit - the glorious food these northern provinces usually offer...and as expected...hard to resist.  I usually condition myself before a Dagupan visit to take control and to have the will power to try to resist the temptation of biting into these delectable dishes this city has to offer...to no avail.  So, I told myself to just hit the gym prior to the visit and try to lose the pounds you know very well will be gained back- an easy solution right ?

We left Tuesday, November 6, my imagination already going wild with pictures of dishes from food establishments in Dagupan that I am familiar with, and at the same time, anticipating new food discoveries since Dagupan is the culinary capital of the province of Pangasinan. I wanted the seven hour trip to just end ! Well, that three day road trip, as expected did not disappoint.

CHARCUTERIE - PROBINSYA STYLE

MAMALOLS-  this local restaurant is popular because of it's lutong bahay fare, but it's their Ham that always make me look forward to a trip to Dagupan.  Soft, tender and succulent, Mamalol's ham doesn't come out dry plus your tastebuds will go on overdrive with the pineapple sauce that it usually comes with.  My aunt Leila ( who I refer to as "ninang" even if she is not my ninang) usually serves this during breakfast along with hot pan de sal.  The traditional Christmas day lunch isn't complete with this ham either.

ALAMINOS LONGANIZA -  about thirty minutes from Dagupan is the small town of Alaminos.  The locals are famous for their longaniza which is usually sold  in stalls outside the town plaza and at the local market.  The alaminos longaniza is usually sold dry, hanging by the strings.  It's also characterized by being on the salty side as opposed to the sweet type that is sold mostly by another culinary strong force- Pampanga.  I had the opportunity to bring home this longaniza once before and with that, found a new way of cooking it which resulted in an explosion of flavors-poaching it in water then letting the water dry-out until the longaniza eventually gets cooked in it's own fat.  What came out was the longaniza being similar in texture and crispness to that of chicharon, tender because of it being poached and at the same time, maintaining it's longaniza flavor.

ALWAYS FRESH AND TASTY LECHON MANOK  -
Forget Andok's or Baliwag.  Dagupan has it's own JERRYLIZ, a small kiosk selling the best tasting lechon manok.  It's always tasty and fresh chicken is the reason behind the long queue of people that is often seen at Jerryliz everyday.

CRAVING FOR CHINESE FOOD EVEN IN DAGUPAN
Chinese cuisine has a strong presence in Dagupan.  Before, one can get their Chinese food fix at the STAR OCEAN restaurant at the STAR PLAZA HOTEL along A.B. Fernandez avenue, Dagupan's main thoroughfare. But recently, a new Chinese restaurant called FORTUNE found along the new Metro Plaza commercial complex has been giving the numerous Chinese restaurants found at the city some serious competition.  We ate at FORTUNE on our first night and the only thing I can say is that the restaurant serves it BIG !.  What is normally a large size in Metro Manila is a medium at FORTUNE.  We had our tummys full of Beef with Brocolli, Lemon Chicken, Steamed Lapu Lapu and Garlic and Peppery Squid all served in huge portions.  We had two orders of Yang Chow Fried Rice which was described in the menu as "small" but was a "medium" in my point of view.  Their Pancit Canton with Mixed Meat was served in a huge platter good for 15 ( we were eight by the way) plus the best part- free dessert of Almond Jelly.

MANAOAG - A PLACE OF WORSHIP, PANATA AND...GOTO?
About thirty minutes from Dagupan is the town of Manaoag - famous for it's shroud that is believed to be miraculous. This shroud is housed in a tower adjacent to the main church which also serves as a museum and where locals and tourists alike can light candles of prayer and jot down their petitions.  A lot of people do have a strong connection to this place and have kept their faith strong by holding an annual pilgrimage every holy week especially on Holy Thursday where local folk from surrounding towns walk barefoot to Manaoag to  attend the 3 a.m. Good Friday mass.  I have attended one of these pilgrimages before ( and no I did not walk barefoot) and during this pilgrimage, the church would set up makeshift stalls and provide really affordable piping hot bowls of Lugaw and Goto (10 bucks a bowl) to its thousands of pilgrimage goers.

DESSERTS, SWEETS AND RICE CAKES
Two famous local bakeshops have made Dagupan their home for so many years.  The best part about it is that these two bakeshops never branched out outside the city.  A visit to PEDRITO'S BAKESHOP is always a part of my itenerary everyt time I visit Dagupan.  It's their local version of Red Ribbon where locals can get their pianonos, muffins, banana cake, carrot cake and mini rolls.  Aside from the pastry take-outs, you can choose to dine-in and partake in local cuisine through their in-house restaurant.  JHEC's is another bakeshop worth mentioning.  Situated in the neighboring town of Calasiao, I do believe that the owner of JHEC'S  belongs to the same family who owns PEDRITO'S but decided to go on his own-thus JHEC'S was born. While not as famous as PEDRITO'S, one can still enjoy the shop's home-baked products.  A good example is their brownies which in my opinion is far better than the ones being sold at PEDRITO'S.

I did mention the neighboring town of Calasiao.  Often laid-back, Calasiao holds a hidden secret - their famous KUTSINTA and PUTO which is sold in makeshift stalls fronting the Church and Town Plaza.  Each of these stalls is characterized by the name of the person who owns the stall - you have "Linda's", "Emma's", "Baby's", "Jhenny's" etc.. along with a tall mound of Kutsinta and Puto.  Sold in either half or one kilo in brown paper bags lined with banana leaves, these kakanin treats have been a popular pasalubong item for so many years.  It is so popular, that the Calasiao puto and kutsinta have found it's way in Metro Manila.  If you are in the White Plains area in Quezon City, you will see makeshift stands selling the puto and kutsinta- at a much higher cost definitely.

BRITTLED BY THE PEANUT
A short 20 minute drive from Dagupan is the town of Mangaldan.  I hate going to Mangaldan since I'm often tempted to buy a jar of the town's famous ROMANA PEANUT BRITTLE.  It has a main retail outlet just across the church where shelves containing jars of freshly made buttery peanut brittle entices it's customers to buy one.  Some say that it is much better than the peanut brittle being sold at the Good Shepherd Convent in Baguio.  Truth be told, it is much better because of it's whole peanuts embedded in it's dark amber brown color caramel.  Romana peanut brittle is often sold in Metro Manila Supermarkets like Shopwise or at Market Market.  But if you are in the Pangasinan province already especially Mangaldan, it is best to buy one at the town since it's way more affordable.

NOTHING CAN BEAT THE FRESHNESS OF CARABAO'S MILK
Let's leave Dagupan for now and focus on the province of Tarlac.  Tarlac is usually the rest stop among Metro Manilans who are headed north since it meets halfway.  Tarlac is now much easier to access through the newly opened Subic-Clark-Tarlac ( SCTEX) freeway which bypasses the lahar and populous towns of Pampanga.  Aside from Ninoy Aquino, Tarlac is famous for it's Carabao's milk treats.  LITA'S DELICACIES has been selling local delicacies in the province such as yema, polvoron, barquiron and turrones for as long as I can remember.  But it's their pure carabao's milk pastillas that gets me excited.  Rumor has it that when Lita's started, their pastillas was sold in plastic jars where one can savor it's milky goodness by just spooning them.  Makes me wish I lived in Tarlac at that time.

I won't be writing much about Pampanga in this post ( I'll save that for another post) but since we are talking about carabao's milk, I might as well mention the TIBOK TIBOK sold at SUSIE'S CUISINE.  Tibok Tibok is a milk pudding type of dessert that is solidified by cornstarch and not by gelatine ( like in a panna cotta).  No trip to Pampanga is complete without visiting Susie's and biting into this smooth, silky, milky dessert.  My Lola Coring used to make good Tibok Tibok at her makeshift kitchen behind their house in Minalin, a small town in Pampanga.  And everytime we visit Minalin ( which happens to be my dad's birthplace), I would request to visit my Lola Coring since it is always expected that she would prepare her Tibok Tibok.  We would take home a bilao of her Tibok Tibok still warm and fresh out from the vat.  Lola Coring has since retired and is now based in the States...but she did share her recipe for her Tibok Tibok and I have been perfecting it ever since. 

BANGUS - BRING IT ON !
No trip to Dagupan is complete without eating it's famous dish - bangus.  Dagupan worships this milkfish.  They have fish ponds of bangus at the city's outskirts; they serve bangus in all types of innovative dishes-tex mex, bicol express, grilled, fried, steamed, inasal flavored, indian spiced flavored etc...they even have a week long bangus festival complete with bangus eating contests and bangus cook-off competitions.

One such restaurant famous for it's bangus is DAGUPENA.  They serve "dinosaur size" bangus whether it be grilled or fried.  I would usually bring home three packs of this vacuum sealed bangus to Manila as well.

GOURMET BANGUS- IT'S READY AND WAITING - a hidden gem is FRESH CATCH.  Situated at Barangay Tambac in Dagupan, FRESH CATCH is a small store that sells frozen vaacum packed bangus. It just opened this March and yet, it already has a huge customer base.  The reason is that they sell special marinated bangus at very affordable prices.  Ran and owned by my cousin, Marilene Bernal and her husband Butch, they currently sell bangus in different flavors.  Aside from the Daing, they sell Blackened ( marinated in Indian and Asian spices), Filipino ( marinated in soy sauce and garlic),  Hoisin, Peppered, Chili Garlic and Inasal .  And get this - the best thing is the price - P 120 for single; P 130 for Grande and P 230 for double.  My cousin invited us to sample their bangus at their house and....OMG !!...no words can describe it.  If you're in Dagupan, head on over to FRESH CATCH, buy a pack of their different variants and fry up a piece of bangus !

....AND FINALLY, THAT HOUSE AT GALVAN STREET....
Amidst the fenetic frenzy and chaos of Galvan Street; where a wet and vegetable market spills onto the streets during the day and noisy videoke bars where customers belt-out "The Power of Love" annoyingly disrupts your supposedly good night's sleep until the wee hours of the morning; behind a large wall sits a two story house, that in my opinion, serves the best food in Dagupan.  I am fortunate to call this house "my home away from home" for in this house resides the best cook in the city - my aunt Leila, sister of my dad.  Staying in this house even for one night can break anyone's diet.  You see, my aunt used to run a restaurant called "Summit". Summit, back in the day, was famous for serving it's tender pork bbq.  Never did my aunt Leila divulge the secret recipe of her pork bbq, even to her staff and her children (my cousins).  But now that Summit has been closed for quite some time, my aunt Leila continues to serve her pork bbq every time we are there and also during Christmas.  But it's not only her bbq but her other dishes as well are the reasons that makes me look forward to a Dagupan visit - Lengua (tender cow tongue simmered in a buttery mushroom gravy), Korean Beef (beef ribs braised in a sweet Korean sauce), Prawn Gambas (huge, thick six inch prawns sauteed in butter with loads of garlic) , Chicken Sate (grilled chicken marinated in my aunt's secret bbq sauce), Chicken Asado, Kare Kare etc.  Cooked and prepared by my aunt's ever loyal kusinera, Manang Muray, Manang has been working for my aunt since the early 80's.  She is famous for not tasting the dishes she cooks (she claims the dishes are not her type) and yet, it always comes out perfect.  She is also famous for whipping up her homemade atchara which we usually bring home to Manila and a much requested and easy dessert- Leila's Delight- made of gelatin, coconut meat and cream. In this trip alone, Manang once again surprised us with a new dish- Kilawin na Hipon. I am fortunate enough to know my aunt Leila's famous recipes including the famous Summit BBQ, but it is still nothing compared to my aunt's way of cooking it.  As the saying goes "Often replicated but never duplicated".

So, there...definitely a trip up north never disappoints.  Now comes the hard part - losing all these pounds I gained by pigging out mercilessly for three days.  But how can I lose these pounds when I have about six packs of marinated bangus from FRESH CATCH still waiting to be cooked and devoured in my freezer ? 

I WANT CHOO CHOO JUNCTION SPAGHETTI ! - A SUDDEN CRAVING FOR RESTAURANTS THAT I USED TO VISIT BUT HAVE SINCE CLOSED

I must have tried hundreds of restaurants growing up.  Some of them, I still continue to patronize but some of them have since closed it's doors.  Here is an in depth look of some of the restaurants I used to frequent when I was a kid that have since closed, each giving me some source of inspiration in deciding to become a chef.

Ambassador Chinese Restaurant - I practically grew up eating at this Chinese restaurant.  From it's old location in the Bricktown/Angela arcade of what is now the driveway of Glorietta 4 to the location where it transferred until it finally closed it's doors in early 2000 across the New World Hotel, the family, as far as I can remember, frequented this place on Saturday nights and even on weekday lunches.  Graduations, anniversaries, birthdays were spent here.  I even remember my parents bringing me here in 1991 to console me since I got my first ever failing grade in Junior year Filipino no less. And we had every reason to do so to keep coming back - Lemon Chicken, Sweet and Sour Pork, Chinese Style Beef, Young Chow Fried Rice.  We were here so often, mostly with my Lolo, that the waiters and floor manager already knew what we would order.  They never even bothered giving us the menu.  Imagine my surprise on that day I finally found it ceased operations.  I should have interviewed the chef and have gotten a copy of  all those Chinese food recipes when I had the chance - If I only knew !!!

Choo Choo Junction-The Great Spaghetti Station - I have been a sucker for Italian food most especially Spaghetti.  As far as I can remember, Spaghetti has always been my weakness.  Imagine the delight I experienced as a child when my parents brought me to this train shaped restaurant in Greenhills that served nothing but Spaghetti.  And not only that - the restaurant even had train whistles as sound effects to entertain its guests.  It may sound corny now but back then - who cares ? 

The Plaza - a coffee shop that was popular in the 70's that was located across Goldcrest right beside the family's very first Coney Island Ice Cream Parlor in Makati.  The plaza served short order fare such as the usual burgers, hotdogs and chicken sandwiches.  It also had an exhibition area where the Bayanihan Dance Troupe would entertain tourists.  Now, why was it so special ?  Again, it was it's Spaghetti ! The way The Plaza served it's spaghetti - in a personal stainless steel oven-proof bowl with a lid- always amused me.  I always anticipated the moment when the waiter would place the bowl in front of me.  I would then lift the lid and out came the delicious aroma of hot fresh meat sauce oozing wit melted cheese.  Now that's what I called comfort food at it's finest!

Au Bon Vivant - Au Bon Vivant was one of the few fine dine French restaurants that existed in Makati during the late 70's and early 80's.  I don't remember much about this restaurant except for the fact that  it was owned by the Philippines own version of Julia Child and Philippine culinary expert Nora Daza.  I guess my parents thought that no way would they bring a mischievous 7 year old inside a fine dine restaurant.  All I can remember is that it was beside the family's first ever Coney Island Ice Cream restaurant in Makati and while us kids (my cousins and I) would create a raucous in our store, our parents were next door fine dining on steak, foie gras, souffle, chateaubriand,  fondue and tarte tatin !

Sulo - probably every bonafide Makati resident would know Sulo. Located at the spot on where Landmark department store now stands, Sulo served traditional Filipino fare.  It is where families would often bring their balikbayan friends or where tourists can watch a Filipino native presentation of dance and song through the restaurant's built in amphitheatre.  But of course the food is it's main attraction - grilled seafood, palabok, goto, lumpiang sariwa, crispy pata and of course it's popular dish, the one thing I would often order everytime I visit - the pork barbecue - thick chunks of pork glazed in a silky barbecue sauce often served with Java rice. Back on it's heyday, Sulo definitely gave Aristocrat some serious competition-and often won.

Schwarzwalder- a German restaurant that used to be right beside the old Ayala Museum along Makati Avenue and then transferred to- of all places - the Atrium, Schwarzwalder was one of the favorite restaurants of my Lolo Ito, hence, Saturday night dinners there were quite frequent.  The restaurant served traditional Austrian/German fare such as golden brown Schnitzel served with buttered Spaetzle, thick Goulash, grilled Hungarian sausages and my favorite dish - German Farmer's Chicken- oven roasted chicken served with a bacon potato hash then topped with a sunny side fried egg.  Even before this restaurant closed, I already perfected preparing this dish which was requested by my dad. Part of this restaurant's draw was it's deli store located at it's entrance.  Before there was Santi's, Schwarzwalder's deli was already selling sausages, cheese, preserves, jams and of course Swiss chocolates and confectionery.  Families and expats would often be seen dining at Schwarzwalder on weekends. The food was so good that the patrons did not mind the raucous and noise it's second floor neighbor made since two of Makati's most popular 80's and 90's nightspots-Metro Disco, followed by Faces was just a flight of stairs away.

Rickshaw-this small Chinese restaurant was literally a "hole in a wall".  Located behind one of the office buildings that ran along Benavidez street that was parallel to Pasay road in Makati, I remember discovering this restaurant by chance.  It was just one of those Saturday evenings when the family was driving around Makati to look for a place to eat when Rickshaw caught our attention. It looked inviting so we gave it a try- For me, it was probably one of the best decisions the family ever made.  We found ourselves going back numerous times after it's chance discovery. The food was not your usual traditional Chinese, but it gave me the chance to try a different kind of Chinese.  I remember trying Pata Tim for the first time but it was Rickshaw's fried oysters -plump oysters deep fried in a batter that made it crispy- that made a trip to this restaurant so damn worth it !

Yung Kee- another Chinese restaurant the family dined in frequently during the early 80's since this was right beside the family's Coney Island restaurant in Makati.  I remember being amused with the restaurant's large aquarium displays filled with crabs, prawns and groupers.  It was also in Yung Kee where I was introduced for the first time to a Chinese dish that has become my favorite to this day - deep fried prawn balls with sweet and sour sauce !

Arnold's Diner - looking for American size portions - then Arnold's Diner in Makati Avenue was the place. Everything here was served BIG !- burgers, fries, lasagna, hot dogs, tacos, milkshakes, pies and cakes. Me and my sisters use to frequent this joint especially during summer since this was just within walking distance to my mom's office.  I enjoyed hanging out here since it felt like being in Pop Tate's Choklit Shop which was Archie and the Gang's favorite hang-out (which happens to be my favorite comic book character).  It had it's own jukebox, a soda fountain and it's booths were made to look like the insides of 50's convertibles.    
I remember being served a huge heaping dish of chicken a la king- a thick mound of rice with a creamy chicken stew then topped with melted cheese-thinking "am I dreaming"?

Di Mark's - it seems that my mom's office was within walking distance to a number of great restaurants, Di Mark's being one of them. Owned by my DLSZ high school classmate, Kimmie Assad,  Di Mark's, also along Makati Avenue, served great pasta and pizza. Their meatballs spaghetti, thick round all beef meatballs drowning in an equally thick and rich marinara sauce was a winner.  But it was their Don Arturo pizza, a pizza of ground sausage and bell peppers, that made me look forward to eating in this authentic pizzeria !

Singya- Singya resembled a classic pre-war, old Manila, "panciteria" - high ceilings, long ceiling fans, busboys pushing their carts piled high with dirty dishes, fifty or so large dining tables with lazy susans crowded side by side, loud chattering coming from Chinese customers and a noisy ambiance! Located along Jupiter street perpendicular to Reposo street (now Nicanor Garcia avenue) in Bel-Air Makati, Singya was too a family sentimental favorite.  This was perhaps the first Chinese restaurant I ate in.  Despite it's chaotic and noisy ambiance, the family often ate here and it is where family birthdays were often celebrated.  The food was good.  I also remember me and my cousins contributed a lot to the noise this restaurant made since we would often play "choo choo train" and hide n seek in the dining area and in their huge comfort rooms often being reprimanded not only by our parents but from the customers as well !

Mr. Ho - Mr. Ho was more of a Chinese take-out counter.  This was also one of those establishments that was beside the family owned Coney Island Ice Cream parlors in Makati.  I don't remember much about Mr. Ho except for the fact that my mom used to bring home a box of their succulent pork asado !

Kowloon House - when Mr Ho closed down in the early 80's, my mom's love affair with pork asado transferred to Kowloon House.  Located along Pasay Road right next to Park Square, Mom would take out a kilo of pork asado that was good for two meal sittings.  Half of it, we ate for dinner, the other half, mom would make it an omelet the next day for breakfast.  It was one of those few places where the employees knew us very well that mom need not look at a menu.  Just by pointing at the barbecued chunk of pork hanging in the kitchen, the restaurant staff already knew - one kilo of take-out pork asado coming up !

Italian Village - another one of those restaurants within a few minutes to my mom's office, Italian Village's theme was that of an Italian Seminary.  Dark and quiet with candles that served as the only source of light and where waiters here were dressed in a monk's get-up.  It maybe strange, but hey-they served Italian...and by now, you should know my affinity with Italian cuisine !

Nathalie's Vinotek - a hidden gem located along Zapote road.  The family ate here a lot during the mid-late 90's when family Saturday night dinners moved from Makati to Alabang.  Continental cuisine was it's main fare.  It was a fairly small restaurant that probably had fewer than fifteen tables.  It also had a small open kitchen where you would see the restaurant's 2 chefs at work, one of them being the son of the European expats that ran and owned this restaurant. The menu was set, usually presented in a small placard that had 2 choices for soups/apps, 2-3 choices for main entree and two choices for dessert. Menu items changed every day. It was also very affordable - for P 550, you already had a soup or app, main course, dessert and iced tea !  - now that's what I call for value for money !

Peacock- Peacock Chinese restaurant was located in Greenbelt that existed way before the plethora of new restaurants that serve fusion and art nouveau cusine which is now seen a lot in Greenbelt.  While not as popular as Ambassador, we usually found ourselves eating at this small Chinese restaurant on a Saturday night.

Nandau - Nandau was top notch when it came to traditional Filipino fine dine.  Long before Cabalen, Nandau was the choice of many Filipinos when the craving for Filipino cuisine sets in.  Located in Greenbelt, their grilled Blue Marlin was just pure heaven.  They also had "heart attack mode" Chicharon Bulaklak.  But surprisingly, the one dish I craved for everytime I visited Nandau was their Adobong Kangkong.  You could say that my love affair with vegetable dishes started in Nandau !

Round Table Pizza- even before Round Table Pizza came to our shores in 1995, I was already familiar with Round Table Pizza.  We would eat at this restaurant every time we were in South San Francisco for summer vacations since this was just a five minute walk from my Lolo and Lola's town house in Daly City, California.  Imagine my surprise when I heard the news that Round Table was opening a branch here.  While Round Table really did not become a success on our shores, having only 2 restaurants, one in Greenbelt and one in Glorietta, and closing shop after three years, I still find myself craving for a slice of Round Table Pizza....and their baked potato covered in cheese, bacon and sour cream...hmmmm !!!

Kookie Korner- what was once a bake shop known as "Cookie Monster", Kookie Korner served the best, fudgiest, thick in chocolate icing , chocolate cake there is.  The icing on this cake was so thick, it made it so difficult to swallow.  This existed way before the now famous Polly's Chocolate Cake.  Located in Greenbelt Mall,  Kookie Korner's classic chocolate cake continues to motivate me to come up with an equally good, if not, better, Chocolate Cake !

Bun On The Run- a sentimental favorite.  This was my favorite after school hang-out.  Located in Alabang Twin Cinema ( now popularly referred to as ATC) where Metro Gaisano now stands, I used to enjoy eating their Chori Burger, Chori Pizza, Baked Macaroni, Brownies, Crinkles and Chocolate Chip Bars after high school classes.  A lot of lows happened at Bun On The Run since I recall that it was here that I broke the news to my parents that I did not pass the DLSU entrance exam.  But a lot of highs happened here (well not the Alabang branch but their Taft avenue branch).  Despite the fact that I did not pass the DLSU exam, I was still accepted in Benilde. And it was in their Taft avenue branch where AIESEC meetings, an organization in DLSU that helped me become more open, were held on Wednesdays.

Jonis- I'm really not sure as to why Jonis closed shop considering that it was a crowd pleaser because of their Bibingka. It also gave some serious competition to Goldilocks and Red Ribbon. Nevertheless, I remember buying boxes of their Marble Slice in their BF branch.  I also recall that the owners of Jonis provided a really good show one Halloween.  They hired an actor and an actress to portray Aladdin and Princess Jasmine and were made to sit on top of their roof at their house in Ayala Alabang.  The actors were throwing candies and treats to the thousands of trick or treaters that it created a monstrous traffic jam inside Ayala Alabang !

Samor Foods- while more of a take out counter rather than a restaurant, Samor holds a lot of sentimental value.  Samor provided Chinese deli items such as siopao, siomai, kikiam and meatballs skewered in sticks.  They had a counter at Makati Supermart's old location across Landmark. When Makati Supermart transferred to Alabang, they too moved and just like the one in Makati, opened up a take-out counter just outside the Supermarket's check-out lanes.  For cheap merienda fare, Samor Foods was quite popular.  Patrons would often see the owner , a lanky Chinese man who looked like in his late 60's, sitting outside the Supermarket everyday.  When it closed mid 2000, everyone asked why considering Samor was always full of customers.  Some say the owner had passed.  Little does he realize the impact he brought to a lot of people. 

Orange Julius- another one of those found outside Makati Supermart's check-out lanes, Orange Julius was famous for it's Hotdogs and Orange, Mango and Pineapple fruit shakes.  It was a much more affordable option than that all beef 99 peso franks outside S and R !

n Spanish Restaurant and Tapas Bar - all of the restaurants I have featured here opened during the 80's and have since closed. n Spanish restaurant opened around mid 2000.  So why include this Spanish restaurant which was located at the parking lot of the Shangri-la Plaza mall in EDSA then transferred to Rockwell until it closed in 2004? It seems out of place.  If ever I would write an article about restaurants of the past, I will always include n since it was here where my culinary aspirations became a reality.  It was here where I had decided to become a chef.  It was here where I was trained to become the chef that I aspired to be. Ran and owned by my cousin Leah Magallanes and her business partner Marivic Diaz, now the Executive Chef of Apartment 1B, it was this two who helped me improve my skills - from perfecting an onion brunnoise to making a moist fluffy frittata; from inventory and plating to research and development, menu planning and food costing -everything there was to know of what it is like work in a professional kitchen.  Part of the perks of my training here was how to prepare the food - and what food it was - gambas, paella, adobo flakes, salpicao etc.  It was also in n that I chose to focus on pastry and desserts.  I started in n exactly two days after my mom was buried in 2001.  She never got to see me in my crisp chef whites but nevertheless, she got a front seat where she saw me evolved to who I am now.

Coney Island- you would think I would leave this one out ? A lot of memories were made in the fourteen years the family ( my lolo and lola, my uncles and aunts and us fifteen cousins) founded and owned this once booming ice cream business...outlets all over the Metro.. gimmicks such as half-price holidays... the Coney Island Christmas parade, where I was an astronaut and a sailor..weekly taste tests in our factory, kid's parties in our store in Greenbelt...32 All American flavors- New York New York, Pistachio, Bubble Gum, Mandarin Orange, Lemon Chiffon, Fudge Brownie, Rum Raisin..Ice Cream concoctions like Denver Splendour...flavored cotton candy...eskimo rolls...cream bars and frank furters...and later on summer jobs at our store in Greenbelt Mall and new products like chicken and steak sandwiches, spaghetti and flavored fries...a lot of friends keep asking me if ever Coney Island will return...I don't know the answer to that but I am certain that Coney Island continues to inspire and motivate me to move further and move forward in the food industry.

PUFFY CONES-WHERE ARE YOU? - AND OTHER SNACKS AND SWEET TREATS THAT ARE LONG GONE BUT ARE MUCH MISSED

Snacks, Candies and Sweet Treats - most often, these would always be a part of any kid's growing up years.  Some stay, but sadly, just like us humans, some have to go and leave the shelves of supermarkets never to be seen again...never to be found in a kid's birthday goodie bag...never to be dropped one piece at a time on a poor kid's Halloween pumpkin pail ( OK...I'm guilty of doing that two days ago...but what can I do when I only had a budget of so and so candies against a whole battalion of trick or treaters).

I present my own personal list of some of the much missed junk food. I might not be aware of it but some of these junk foods might have inspired me to become a chef !

1. Goya Puffy Cones- any child who grew up in the 80's would know what a Goya Puffy Cone was.  This popular snack had everything any kid would love - it resembled an ice cream cone but instead of ice cream it was a round mound of marshmallow that came in strawberry, chocolate and vanilla variants covered in chocolate.  Sold in boxes of six, each individually wrapped in gold foil, it was often found in birthday goodie bags.

2. Dip Pops - I remember buying these lollipops in the early 80's that were sold in packs with the Three Little Pigs emblazoned in the wrap in the DLSZ canteen. For me, the Dip Pop was considered something "out of the box"; something fresh since it was the first time the public saw and tasted a lollipop that you would dip in different fruit flavored powders.

3. Picks n' Pans Cookies - Picks n' Pans was a small cookie shop located in the Greenbelt Mall.  It started the "gourmet cookie shop" trend and was our local version of Mrs Fields.  They had the usual variants like chocolate chip, oatmeal raisin and dark fudge and for fifteen bucks/cookie, this was already considered high end but who could resist these cookies that were normally sold five minutes after being removed from the oven?

4. Mr Hartwell's Chocolate Chip Cookies- another cookie stand that was located at the long gone United Supermarket in Greenbelt.  Mr. Hartwell had everything of what a chocolate chip cookie should be - warm, overloaded with calories and chocolate and really messy - which is what made these cookies so good and much missed.

5. Coney Island Eskimo Rolls - well yeah, I had to include this one, since my Lolo Ito along with his children and in-laws (my uncles and aunts) started the family's Coney Island Ice Cream business.  My friends, up until now, still ask me why we closed down Coney Island saying that they miss the Bubble Gum/Pistachio/New York New York ice cream flavors and they have every reason to ask me this question every time since Coney Island offered more than just ice cream- we had the different flavored cotton candy, franks, flavored french fries ( I think, we started this trend) but definitely, the Eskimo Roll - a heaping scoop of either vanilla or chocolate ice cream sandwiched between two chocolate chip cookies rolled in nuts-topped the list of much missed Coney Island products. I did post on my facebook page in 2009 that the Eskimo Roll made a limited comeback as well as some of the most popular Coney Island Ice Cream flavors and were available  in the stores of my cousin's other food business - Go Nuts Donuts.

6. The Battle of the Bubble Gums (Tarzan, Big Boy and Bazooka)- cheap thrills "kanto" candy.  Almost every 80's sari sari sold these 25 centavo candies.  Popular during Halloween and birthday loot bags, the Bazooka had an added appeal - the comic strip featuring Bazooka Joe that was found in every piece of gum.

7. Carol Anne's Potato Chips - it's main competitor was Jack n' Jill but for me, this was a clear winner because of it's thin chips and yet was still crispy, not the least bit oily and was packed with cheese flavor.

8. Presto Orange Cream Sandwich Biscuits - I am not sure why  this flavor was the one that was discontinued considering that this was way much better than it's chocolate and peanut butter variants which are still available. Whatever it is, these biscuits that were sold in color red foil packs are long gone.

9. Rolling Stones Chocolate Balls - these chocolate malt balls that were sold in orange packs were the local version of Maltesers and Whoppers. Handy and easy to carry, I remember sneaking these in in my grade school classroom - and was reprimanded by my grade school teachers every time I got caught munching on these candies !

10. Cheezels and Chickadees - I had to include these cheese/chicken flavored crunch snacks on my list since most 80's kids who bought Cheezels and Chickadees did not actually buy them for the snack but for the small plastic toy that was found in each pack.  Until now, it baffles me why these small plastic toys appealed so much to our generation...and hey...I'm guilty as well for collecting them. Cheezels had this small round plastic rubber toy that when you invert the toy inside out, it will pop and jump.  Chickadees had something similar but instead of a round rubber toy, it was a small plastic toy that resembled a four legged bug that when you press the back, it jumps.  I remember during grade school recess and lunch in front of DLSZ, the whole sidewalk was full of kids popping these small plastic toys sometimes even holding competitions to see whose toy would jump the highest.  How "babaw" can we get right ?

11. Horlicks - I wasn't really a fan of these small malt flavored tablets but I still miss them

12. Skor Chocolate Bar - everything so far in this list are local products but I had to include Skor since a lot of  Americans miss this chocolate bar as well.  My mom would buy boxes of these every time she went to the States.  For me, it was the pefect quintessential candy bar and yet simple - I miss these thin butter toffee chocolate covered  candy bars that I have attempted to replicate them...with success!! Check out my Mahogany Buttercrunch Toffee - it tastes like Skor. But quite a number of people who have bought a canister of my buttercrunch toffee swear it is Skor!

13. Brown Cow - the much missed chocolate beverage drink.  Mix it with water, mix it with milk, use it as an ice cream topping or simply pour these into a spoon and start licking...I never did get tired of Brown Cow and I'm certain I never will !!!

MY FIRST E-BOOK " A COLLECTION OF FILIPINO RECIPES - AN INTRODUCTION

INTRODUCTION

Food has always been a part of my life as far as I can remember.  Growing up in the 80's meant making incursions into the kitchens of my grandmothers on both sides to observe the plethora of food being prepared and sniffing the aroma of home-cooked meals. Both my grandmothers were excellent cooks. My grandparents on my father side were entrepreneurs and from 1947 to 1954, their main business was restaurants, with my grandmother in charge of the kitchens. While both grandmothers cooked Filipino dishes very well, they prepared our favorite dishes when we came to visit. We visited my Dad's parents on Saturdays and my Mom's parents on Sundays. 

Thus was the inspiration of me becoming a chef.  While I do admit that Filipino Cuisine has not received worldwide attention unlike other Asian cuisines such as Thai and Vietnamese, I do believe of its potentials and I strongly believe this decade will mark the presence of  Filipino cuisine in the culinary stage.

I have gathered twenty of our most popular Filipino dishes and compiled them in this E-Book.  Hopefully, during your free time, you can give our dishes a try and experience the wonderful flavors Filipino ingenuity has come up with.

THE FOLLOWING 4 POSTS ARE DIVIDED INTO :

Soups / Appetizers

Sinigang na Hipon (Sour Tamarind Soup with Vegetables and Shrimp) 

Lumpiang Sariwa (Filipino Crepes filled with Fresh Vegetables) 

Ensaladang Talong (Eggplant Salad) 

Kilawin (Filipino Ceviche) 

Tinolang Manok ( Traditional Soup of Chicken and Papaya) 

Noodles / Rice Dishes

Pancit Lucban (Stir-fried Egg Noodles with Vegetables and Pork) 

Pancit Palabok (Stir-fried Rice Noodles with Crab and Shrimp Sauce) 

Bringhe (Filipino version of Paella) 

Goto  (Rice Porridge with Tripe) 

Sotangon Guisado (Stir-fried Vermicelli Noodles with Vegetables) 

Main Dishes

Adobo (Stewed Pork and Chicken in Soy Sauce and Vinegar) 

Seafood Kare Kare (Seafood Stew of Peanut Sauce and Vegetables)

Crispy Pata (Deep Fried Pork Trotters) 

Pinakbet (Stewed Vegetables with Bitter Melon and Shrimp Paste) 

Caldereta (Filipino Beef Stew) 

Desserts

Halo Halo (Frozen Dessert of Mixed Fruits, Milk and Shaved Ice) 

Leche Flan (Caramelized Egg Custard) 

Turon (Deep Fried Banana Springrolls) 

Cassava Cake 

Sans Rival (Meringue Gateau with Buttercream)