January 5, 2012
After all the cookies and carbs my family devoured over the holidays, rice and sugar should be banned from our pantry! Haha!
That being said, this is not the time to be eating rice.
Check out what arrived at “Maison Epperson”:
Hai Chix & Steak. Tell me, how can one resist Hainanese Chicken Rice???
Chef Ferdie Agustin of Hai Chix & Steak is a tease. Really. You don’t believe me? Read on!
He sent us a big platter of Hainanese Chicken Rice at a time when everyone is on a diet! O, di ba?
Hainanese Chicken Rice
Allow me to break down the goodness of this dish.
Let’s start with the chicken.
The dish arrived cold (I assumed it came all the way from Q.C.) to our place. Luckily, I was home so I immediately tried it without heating it up just to see if the dish holds up to the beauty of the packaging! Hahaha!
The chicken fillet was moist and tender. The flavor was light and the smell did not disappoint — freshness!
Tender, juicy, tasty
Now, time to combine the flavors…
I'm ready!!!
Let me tell you about the rice: it is the bomb! It was perfectly cooked. The grains were long and flake-y and the chicken broth flavor, in my opinion, was superior. Really. Tom, who rarely eats rice, had two big servings.
Mmm...
There are four different sauces that came with the dish. They are quite intense. The chili will knock your taste buds out so use it with caution. The ginger was amazing! It could only be from using super fresh ginger to get that kind of flavor while the oyster sauce was not as salty as the other sauces I’ve had — I loved this!
"Alin, alin, alin ang naiba?"
The other light sauce was my favorite! Feel free to let the chicken swim in this one!
Use this light sauce with abandon! LOL
Tip: After trying the sauces, I suggest that you hold the chili. To savour the delicate flavors of the chicken, stick to the ginger, oyster sauce, and light sauce as toppings. If you must add chili, use it very, very light!
Dip chicken at will
The perfect bite
Ang saraaaaap!
The caramelized onions did very little for the dish but personally, I like the sweet taste of it with the chicken.
Bottom line: Hot or cold, masarap sha!
Now, the part where Chef Ferdie Agustin is a “tease”: As of now, Hai Chix & Steak does not deliver. To try their amazing Hainanese Chicken Rice, you will have to visit their resto at CW Ortigas Home Depot, Julia Vargas Ave. Call (632) 6337966.
Hai Chix & Steak is located at CW Ortigas Home Depot, Julia Vargas Ave. Call (632) 6337966.
Thanks Chef Ferdy! Can’t wait to have more of your Hainanese Chicken Rice and I also want to try your steaks!
Shopingero/shopingera, visit Hai Chix & Steak now!
January 3, 2012
For New Year’s eve dinner, Tom and I decided to have beef bourguignon. The last time my husband cooked the dish using Julia Child’s recipe he got stressed out. I think he was aiming for perfection. Anyway, he refused to cook it again.
I offered to cook it but I didn’t want to slave in the kitchen. I wanted my holiday to be stress-free so I Googled some generic beef bourguignon recipe using the slow cooker and I tweaked it a bit.
Slow cookers can free up your time
Did you know? Slow cookers are energy-efficient. Slow cookers will cook food on very low heat for as long as eight hours. Most people hear this and worry about the cost of electricity or gas. However, slow cookers are actually quite energy efficient, and cost as much to run as a light bulb. In fact, it costs less to cook on a slow cooker than in a traditional oven. Source
Sorry Julia Child but the result was amazing! Haha! My beef bourguignon, slow cooker style was delicious!
Here’s the slow cooker version of my dish:
Beef Bourguignon
Ingredients:
6 strips bacon, cut into 1- to 2-inch pieces (don’t use maple flavored, smoked bacon is the best)
2 1/2 pounds beef rump, cut into 1 1/2-inch cubes (don’t cut it too small as the beef will shrink 50% in size)
2 large carrots, peeled and sliced to 1 inch cubes
10-15 pcs. of pearl onions, peeled or 2 medium sized onions, sliced
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/4 cup water
3/4 cup beef broth
2 cups red or Burgundy wine (tip: use red wine that you would drink, not cooking wine. I used Pinot Noir.)
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
2 whole bay leaf
1 tablespoon soy sauce
1 pound fresh mushrooms, sliced
1 tablespoon olive oil
Easy peasy:
Step 1: Sauté sliced bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
Step 2: Season the beef well with salt and pepper.
Step 3: Add beef cubes to skillet and brown well (DO NOT cook it all the way through). Remove meat and set aside.
Step 4: Brown carrot and onions in skillet. Season with salt and pepper. Add beef broth and mix well.
Step 5: Add the olive oil, beef and bacon in the slow cooker, mix, and place in heating base of the slow cooker.
Step 6: Add wine, soy sauce, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 8-10 hours or on High for 5-6 hours.
Step 7: Once it’s cooked, mix water and flour in a separate container. Add to the slow cooker to thicken the sauce. Mix well. Cover and let it set for 5-10 minutes on Low heat.
Tip: At this point, taste the dish. You may add extra seasoning to your desired taste.
Step 8: Serve on top of pasta, with bread or rice.
Tip: If you’re cooking it on Low or High, I suggest that you check the beef two hours prior to cooking time as overcooking can dry the meat. If you feel that the beef is already tender to your liking, turn off the heat.
Personally, I like cooking in High heat. I left this dish in the slow cooker for 5 hours only.
Easy and yummy
We prefer our beef bourguignon with fetuccini. You can also use egg noodles if you wish.
To make brown butter pasta:
All you need is 2 tablespoons of butter and 1 tablespoon of fresh flat leaf parsley.
Step 1: Melt butter in a pan on low to medium heat till butter turns brown.
Remember: When cooking the pasta, salt the water and cook it al dente.
Step 2: Cook pasta till al dente. When cooked, add the noodles and some of the pasta water (around 1/4 cup) to the brown butter
Step 3: Add the chopped fresh flat leaf parsley. Toss.
Step 4: Top the pasta with beef bourguignon.
Mmm...
Melt in your mouth goodness!
This dish is savory and so easy to cook! You must try it!
Shopingero/shopingera, would you like me to post more slow cooker recipes? What dish would you like?
December 11, 2011
I’ve been meaning to blog about this for months but couldn’t because the company had to build their website first. Read on.
It all started a few months ago while I was having lunch at LRI’s Room Upstairs. After eating a delicious meal, I decided to have coffee. On their menu: coffee with tea cookies. Sounded perfect so I ordered it.
"Lunch: Mango Walnut Salad. Mmm... #dietstartsnow"
But before that, while having my lunch, I couldn’t help but overhear a couple having a meeting with a business consultant. I wasn’t eavesdropping. Honest. The place was tiny so you could hear everyone. Basically, the couple was frustrated with their business. I overheard the husband say, “she [his wife] has great products, we just need to get people to try it!”
What product was he talking about? I had no idea until…
Waiter arrives with my coffee and tea cookies…
Waiter: “Here’s your coffee and tea cookies, ma’am.”
Me: “Thank you.”
At this point, the “husband” stands up and peaks at my order. I see him do this from the corner of my eye…
Me: “I’m sorry, I couldn’t help but overhear your conversation, believe me, I wasn’t eavesdropping but… you guys were talking loud! Hahahahaha!
The “husband”: “I was just checking if you ordered the tea cookies.”
Me: “I did. Why?”
The “husband”: My wife made them!” *points at the woman beside him*
Me: “Oh! OK, I’ll try them.” *takes a bite* “Mmm…” *takes another bite* Mmm… SO GOOD! Really!”
The “wife”: “Thank you.”
Me: “Do you have a store? Can I order online?”
The “wife”: “We have a store but we’re in the process of doing a website.”
Me: “I love your cookies! Please let me know when your website is up, I have a blog and I would love to share it with my readers. ”
The “husband”: “Yeah! We’ll let you know!”
We exchanged numbers and they told me they would send me some cookies to try.
If you’re following me on Twitter, you might remember these:
"Nothing takes the edge off a busy Monday than tea cookies!"
"After a long and productive day, time to treat myself to some tea biscuits and chamomile tea. Night!"
"Stress relievers: tea and tea cookies"
"Coffee and biscotti at home with @tomepperson. How's your Saturday?"
(Photos taken using Instagram)
The photos above were taken a few months ago. I thought the day would never come as I am excited to share with all of you one of the best tea cookies/cookies/bon bons my family has tried (believe me, we love cookies)!
Ladies, gentlemen, and gays, presenting…
The Russian Cookie House
Love the brocade packaging!
Perfect for Christmas
Classic Gourmet Cookies: (from left) Black Russians, White Almond, Linzer Schnitte or Torte, Pistacio, Jan Hagel Cookies, Bon bons, and White Russians
The perfect treats paired with tea or coffee
Bon bons
Vienna Fingers and Traditional Favorite Cookies
Mini Assortment
Our favorite!!!
Mini Pistachio Cookies
Black Russians
Best seller
European Selection
The story
“Gina Dejoras became a cookie connoisseur when she tasted her first Russian Cookie at the age of 12. Years later, after countless unsuccessful trips to bakeshops to relive that first “Russian” experience, she began to work her way through countless recipes to arrive at the Russian Cookie concoction she now has become known for among aficionados. By the early 90’s, she began baking the golf-ball shaped butter cookies and rapidly, what had started as a stately hobby, grew by word-of-mouth into a seasonal baking binge that saw many other products added to her original best-seller. Over time, the sizeable private and corporate client base that developed during the years of “home baking”, helped by a steadily growing product line, turned into the Russian Cookie House.”
It was serendipity that I met Gina and her husband. They seem like a happy and hardworking couple. It is my pleasure to help get the word to all my readers about their cookies as they are delicious!
Gina sent my family some Russian Cookie House goodies for the holiday and a copy of my book to sign. Thank you!
Like what I always say here in my blog, don’t just take my word for it, try the Russian Cookie House products.
Excuse me, I need to boil some water for tea… and eat some Russian Cookie House tea cookies!
Avoid the Christmas rush, order now!
To order, call (632) 216.0865, 0917.8952863 or visit Russian Cookie House’s website: http://www.russiancookiehouse.com/
December 2, 2011
Warning: Skip this post if you’re on a diet. Really. I mean it.
Sige, ang kulit n’yo, basta, you’ve been warned.
I’ve been on a strict diet for the past few weeks and all I can say for now is that I’ve finally found something that’s right for me. I will blog about it as soon as I’m done with the program.
I was doing pretty good following the doctor’s order until…
Mons Tantoco introduced me to Kaye Tinga. Haha!
The loveliest housewives of Manila recently invited me to view W/17 (read my post here: http://www.jenniepperson.com/lifestyle/home-chic-home/) …
W/17 merienda buffet
Beautiful flower arrangements by Mabolo!
The star of the buffet: Katrina Ponce Enrile‘s Caldereta Lasagna
Why Katrina? Why? LOL
How can one resist this???
Mmm...
Dear Dr. Z and Dr. Aivee Teo,
I cracked. I craaaaaaaacked!
I ate something I’m not suppose to eat!
This. Is. The BOMB!
What’s not to like?
Caldereta? Gooooood!
Pasta? Gooooood!
Cheese? Gooooood!
Caldereta + Pasta + Cheese = Genius!
Honestly, after I tried this dish I couldn’t help but gush about it to Mons and Kaye! I’m a bit embarrassed because I think I talked about how yummy it was to everyone at the table! LOL
Clearly, Kaye picked up on my obsession because she sent me this:
Aaaaaaaa!!!
Nooooooo! Not again Kaye! Nakakahiya na! Haha! OMG. Thank you!
TDF
@.@
I was out when the Caldereta Lasagna was delivered to my place. Tom and Aryanna got home before me and texted me this:
Tom: “So, this is the famous Caldereta Lasagna.”
Aryanna: “Mom! Someone sent you Caldereta Lasagna!”
Me: “Don’t eat it yet!!! I have to take photos!”
Tom: “Oops.”
Me: “TOM!!!”
Aryanna: “Dad dove at the lasagna. I warned him.”
This was the state of the dish when I got home. If you notice, I only took a partial photo of the container above because binutas lang naman nila yung lasagna! Ugh.
Tom!!!
It took all my will power not to eat this. I even cut a big piece and kept it in the freezer so that when I can finally eat normal food I could indulge eating the Caldereta Lasagna. Haha!
My stash
Wait for me!
Buuuuut, I couldn’t take it. Tao lang. I had three big bites of Aryanna’s serving. It was all worth it!
My Kryptonite
This is one of the best lasagnas I’ve ever had! You must try it!
Say cheese!
This will definitely be part of the Epperson’s Christmas dinner menu!
If you want your dish to be the star of the Christmas potluck party or Sunday brunch with the family, bring this!
I was invited again by some of the loveliest housewives of Manila for lunch next week. I’m looking forward to it as they will be taking me to a special place! Stay tuned!
To order, call Gemma of Petra and Pilar at +63917. 5871580
November 17, 2011
I’m baaaaack! Back to posting recipes, I mean.
I miss blogging Century Tuna recipes!
Today is a special treat because I’ve experimented on a breakfast meal that will trigger your imagination! Yes, I’m that confident about this dish. Hold on to your spatulas, this is going to be a mouthwatering and healthy meal!
Ladies, gentlemen, and gheys, presenting…
Century Tuna Breakfast Fajitas
Happy, healthy meal
Ingredients:
Century Tuna Bangus Tapa
Whole wheat fajitas
From top: tomatoes with coriander coriander, lemon, green bell peppers, red onion, and alfalfa sprouts
Salt and pepper to taste
Easy peasy:
Step 1: Prep all the veggies:
•To make fresh salsa: Combine cubed fresh tomatoes, chopped coriander, and season it with salt and pepper.
•Sauté red onions and green pepper in extra virgin olive oil.
Step 2: Grill or heat up in a pan the whole wheat tortillas.
Tip: Don't over cook the tortilla. You want it warm but not crispy as it would fall apart easily when you bite into it.
Step 3: Poach an egg
Tip: When poaching an egg, use a cup to hold the egg then slowly dip it in the simmering water (seasoned with salt and vinegar — adding 1 tbsp of vinegar to the water helps coagulate the egg) and prop it on the side of the pan to hold the egg together. Leave it till egg is cooked.
Step 4: Fry the Century Tuna Bangus Tapa.
Tip: Cook the bangus tapa in patty form to get the beef tapa-look.
Have you tried this? Oh. My. Gosh. Soooo good!
Step 5: Layer the ingredients on top of the whole wheat tortilla. Squeeze lemon juice.
Well, hello there!
Oooh...I know!
Step 6: Fold the fajita, close your eyes, and take a big bite!
Mmm...
I am on a special diet right now but I couldn’t help but take a bite of this! It was worth it! I made a big batch for my family and household and they all had seconds! So the next time you see the “Liza 2000″ (my small but awesome helper), ask her about my Century Banus Tapa fajitas, she’ll tell you that, “iz gud!“.
A friendly reminder: Please vote for me for the Nuffnang Asia-Pacific Awards 2011 as the BEST LIFESTYLE BLOG. I’m competing with other blogs from different countries in Asia. Tayo natin ang bandilang Pinoy!
Vote for me!!!
Cast your vote now: awards.nuffnang.com/2011/votes/#start-vote
November 11, 2011
You know it’s nearly the holidays when…
Seattle’s Best Coffee Philippines kicked off the holidays by unveiling four new coffees available for a limited time at its locations nationwide. The four new blends: Chocolate Cherry, Coffee Hazelnut, Cookies and Mint, and Coffee Cream Pie.
Mocha Flavors
Coffee Hazelnut Javakula with Coffee Cream Pie Mocha
Coffee Hazelnut Mocha paired with Carrot cake
Mocha Flavors
Cookies and Mint Javakula with Chocolate Cherry Mocha
Javakula Flavors
World Vision Partnership
The launch also served to unveil a new long-term partnership between the premium lifestyle coffee retailer and prominent children’s foundation, World Vision. World Vision is considered the largest child sponsorship agency globally. In the Philippines, World Vision currently helps improve the lives of more than 120,000 children and 16 million Filipinos in 33 provinces and 44 cities nationwide.
Seattle's Best Coffee journal with free drink and pastry coupons
Both the best in their respective fields, Seattle’s Best Coffee Philippines and World Vision have joined together to provide children a chance to be the best they can be as well. Similar to its past holiday promotions, customers will receive stickers when they purchase one of Seattle’s Best Coffee’s new holiday or classic drinks from October 22, 2011 to January 22, 2012. When a total of 18 stickers are collected, customers present their completed “dream card” and redeem a leather journal loaded with, amongst other things: free music, goodies, food and drinks coupons, and up to 24 hours worth of free wifi at selected Seattle’s Best Coffee shop.
SBC Christmas Friends
In addition to the stickers, World Vision donation boxes will be placed in every Seattle’s Best Coffee location allowing customers to give more to those less fortunate this holiday season.
Seattle’s Best Coffee’s four new holiday drinks along with the rest of its extensive menu of food and other beverages are available at 15 freestanding locations: Greenbelt 3 G/F; Bonifacio High Street; Valero Street, Makati City; Makati Medical Center; SM Megamall G/F; Cardinal Santos Hospital, San Juan, Manila; Trinoma 2/L; Katipunan Street – near Ateneo University; SM Mall of Asia G/F; Metropolitan Hospital G/F; Neo Plaza, Ongpin Street; Ninoy Aquino International Airport Terminal 3; Festival Mall 3/L; CALTEX SLEX – Southbound, Laguna; The Terraces G/F, Ayala Center, Cebu.
November 11, 2011
In London, everyone loves fresh fish in golden crisp batter, served with golden chips plus a dash of salt and vinegar.
So far, I’ve only been to London twice, but I lived on fish & chips! I love those golden nuggets of seafood and fries!
So, you can imagine how excited I was when Stylebible’s Isha Andaya-Valles gave me the lowdown on her hubby Chef Enrique Valle’s new venture: Chuck’s Grub Fish & Chips!
Chuck's Grub Fish & Chips
Isha: “Jenni! Hi! You missed Fashion Week!
Me: “I know. I’ve been so busy plus, baby Dylan takes so much of my time! I’ll go next time. I missed you!”
Isha: *Chika, chika, chika*
Me: *Chika, chika, chika*
Isha: *Chika, chika, chika*
Me: *Chika, chika, chika*
Isha: *Chika, chika, chika*
Me: *Chika, chika, chika*
Isha: “Oh by the way, we opened a fish & chip stall in Powerplant Mall.”
Me: OMG Ishaaaaaa! Congrats! I’d love to try it! I’ll go, I’ll go! Tomorrow.
Isha: “Try it!”
Me: “What’s the name?”
Isha: “Chuck’s Grub!”
Me: “Who’s Chuck?”
Isha: “Enrique”
Me: “Enrique’s nickname is Chuck?”
Isha: “No, he just looks like a “Chuck”. Di ba?
Me: *LOL*
Traditional fish & chips are served in newspaper cones. Chuck’s Grub’s fish & chips cardboard cones are more hygienic but still cool.
I love their logo!
Everybody loves Chuck!
Beer batter coated fish, deep fried to perfection! No exaggeration.
The good stuff
Guess who’s atatey? LOL
Mom, check out the crispy fish!
CG's Menu
We ordered the cream dory, snapper, and halibut.
Golden fish nuggets
Traditional English “chips” are made with real potatoes, peeled, and cut into half-inch fingers then fried. Eaten fresh, chips have a crisp outside that cracks open to reveal a steaming, starchy, glistening white inside. Eaten normally (soused in salt and vinegar and nestling in the newspaper).
Chuck’s potato wedges were well-seasoned. I love salt and freshly ground pepper on my potatoes!
Proper British chips are essentially potato, not like French fries.
English-style fish & chips are dipped in vinegar. I tried it and it’s good but I prefer the garlic mayo and tartare sauce.
What Aryanna and I liked about their sauces is that they were light yet tasty. The flavors did not overpower the fish.
Tom on the other hand is a purist, he preferred only plain salt, pepper, and lemon juice.
Choose your own dip
Meet the friendly staff of Chuck’s Grub: Bernard and Net-Net!
Chuck's crew
Me: “Damn you Isha! You killed my special diet!” *LOL*
Aryanna: “It’s all worth it!”
Aryanna-approved!
I highly suggest that you eat the fish & chips while they’re still hot. When freshly cooked, the beer batter of the fish is TDF! Super duper crispy on the outside and soft seafood goodness on the inside!
Great as beer chow!
Mmm...
Our foodie family review:
Tom’s favorite: Halibut- the fish is delicate and melts in your mouth.
Aryanna’s favorite: Snapper- two snaps for the light and delicate flavor!
My favorite: Cream dory- the tastiest fish of the bunch!
English-style: Beer batter fish dipped in malt vinegar
Spotted:
Designer Michelle Sison and her kyoot puppy, Boom-Boom enjoying Chuck's Grub!
Visit them now at the G/F Powerplant Mall, Rockwell (Rustan’s grocery area).
Chuck's Grub is gooooooood!
Like Chuck’s Grub on Facebook!
October 30, 2011
I know I may sound like a broken record already but can I just say, I’m so busy! I have deadlines to meet, shoots to finish, mommy duties, etc., etc. Kaloka!
Then, there’s Halloween. Just another excuse to escape my responsibilities. Hahaha! I am distracted as to what menu to prepare for the family. It has to be easy, quick to prepare, but still special.
I’m glad my daughter Aryanna is into baking. She volunteered to make dessert. Haaay salamat!
Since we love day-old brownies (it becomes chewier after a day or two), Aryanna prepared it in advance. Thank you sweetheart!
Here’s something you can also prepare for your loved ones for the “scariest” time of the year!
Aryanna’s Halloween Brownies
Sweet & "Scary"
Ingredients:
5 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) butter, cut into 8 cubes
2 cups sugar
2 tsp. vanilla extract
4 large eggs
1/4 tsp salt
1 cup all purpose flour
1 pack Reese’s Pieces Peanut Butter candies (you can use any orange-colored candies too)
Reese's Pieces Peanut Butter candies
Easy peasy:
Step 1: Preheat oven to 350°F.
Step 2: Grease the baking pan (preferably 13x9x2 pan)
Step 3: Stir chocolate and butter in a large sauce pan over low heat until melted and smooth.
Step 4: Cool 15 min.
Step 5: After it’s cooled, whisk sugar and vanilla into choco mixture. Whisk eggs then salt, then stir in the flour. Pour batter into the baking pan.
Step 6: Bake brownies for about 20 min.
Step 7: While still hot, add the Reese’s Peanut Butter candies on top of the brownies.
Step 8: Cool in pan before cutting.
Step 9: Serve with a snarl! “Rrr”…hey, it’s Halloween!
I got these Jack O' Lantern dessert plates at Crossings department Store.
Trick and treat: If you’re too lazy (or too scared to make a mistake, haha), just buy a boxed brownies mix and no one will ever know. I won’t tell. Promise. LOL
Fudge-y goodness
Table setting tip: Use black plates for a change. Accessorize your table with orange accessories such as placemats or glassware.
You can also add Halloween decorations like this:
Decorative gourds (mini pumpkin/squash-like crops) are available at Rustan's grocery. Not edible.
(Photo taken using Instagram)
Enjoy the long weekend!
Boo!
October 29, 2011
Aryanna and I love eating shabu-shabu. It’s a fun and quite healthy meal.
Here’s our new favorite hot pot place:
Ganso-Shabuway, Greenbelt 5, Makati City
Here are some info I gathered from the staff:
1. Shabuway means “the road to shabu-shabu for shabu-shabu lovers”
2. Ganso Shabuway is an international franchise of Eiichi Mochizuki’s Shabuway, based in the US
Choose a broth: Traditional Seaweed Broth or Spicy Miso Broth. You can order Half and Half (tables only)
My lunch date:
Aryanna the "multitasker"
Le menu:
One meal is required per customer. Side order is not considered a meal. Meaning, umorder kayo ng set! Bawal ang kuripot. Haha!
If you insist (read: matigas ulo n’yo) on sharing one shabu shabu set, there is a P250 charge.
Menu
Aryanna and I ordered the Half and Half broth. I got the Spicy Miso broth (not so spicy) and Aryanna ordered the Traditional Seaweed broth. We suggest to order the Spicy Miso as the Traditional Seaweed broth was bland. As in walang lasa.
Choose a broth: Traditional Seaweed Broth or Spicy Miso Broth. You can order Half and Half (tables only)
Now, the dipping sauce. In our opinion, Ganso-Shabuway sauces are the best! The ponzu sauce has the right sweet, sour and tangy taste to it and the sesame sauce is divine!
From left: Ponzu and Sesame Sauce
Sauce enhancers
I don’t remember what meat Aryanna and I ordered but it was like butter! We both ordered Veggie Plate B, with extra noodles, and Shimeji Balls!
This set is how one order looks like. Kayang-kaya mo 'tong ubusin, so no sharing! Haha!
Let’s fire this baby up!
Na-excite ako, so tinodo ko ang heat! Haha!
Luto-lutuan portion
Let me tell you about Shemeji Balls: THEY. ARE. DELICIOUS.
MUST!!! So yummy!
They are golden globes filled with creamy mushrooms. Morsels of chanterelles ooze with every bite you take.
See that face? That's the look of satisfaction! Haha! Saraaaap ng Shemeji Balls!
Mmm...
We also recommend to order extra thick noodles.
The perfect bowl of soup
I get overwhelmed with the soup + sauce + etc. so I arrange my cooked meat and veggies to one plate.
We had a very late lunch so the place wasn’t crowded. The few times I passed by the place it was packed! Better make reservations.
I love the minimalist interior!
Blogging about this joint made me hungry! Must go back soon!
Ganso-Shabuway Japanese Style Hot Pot
2/F Greenbelt 5, Ayala Center, Makati City
Contact nos. +632.9036763; +63917.5418181
October 5, 2011
After typhoon “Pedring”, “Oplan Bayanihan” is again in full force thanks to the girl with the golden heart (na may sequins pang kumikinag), Divine Lee.
Read about how our barkada became a “bayanihan task force” here (my previous blog).
Once again, the “Becky Queen” twitted that she needed donations for those in need in Bulacan. As soon as I read it, I didn’t think twice to help. Since I can’t physically go to the site as I have a sick family to attend to, I told Divs that I will donate food. Easy.
Just after I tweeted Divine, I realized, how the hell am I going to cook if I’m at a shoot? I didn’t have time to buy supplies at the grocery plus, even if my shoot ends at 7pm, I only had an hour to make baranggay levelz meals (read: good for 200 people)! Haaay!
I called the “Liza 2000″ (my small but amazing help) to give me a quick rundown of food inside our pantry.
Me: “Liz, anong laman ng pantry? Yung pinakamarami nating stock.”
Liza: “Century Tuna Corned Tuna Inasal… Century Tuna Sausage… onions… bigas… Perrier Lemon… “Utmil”
Me: “Utmil???”
Liza: “Yung pagkain ba ni Dylan.”
Me: “OATMEAL!!! LIZ!!!” *LOL*
When life throws you Century Tuna Corned Tuna Inasal and bigas, make a mean…
Corned Tuna Inasal Rice
Mmm
I also made Rice with Century Tuna Sausage and onions
A few slices of lemon and parsley can make simple dishes look special!
Mmm
I have to thank Century Tuna Senior Product Manager Gela Gamboa for coming to my rescue! I lacked Century Tuna Corned Tuna Inasal and she immediately sent me more supplies! You’re the best!
Thank you Century Tuna!
I wanted to cook something that is fast and nutritious for the needy. I believe that they need all the nourishment they can get to rebuild their lives after typhoon “Pedring”.
The Tuna Inasal Rice and rice with sausage and onions are complete meals:
Rice- carbohydrates for energy
Tuna and sausages- protein for muscle building
Carrots and onion- complex carbs aides digestion and fuels energy
Olive oil- good cholesterol
After I posted a photo of the baranggay meals, a lot of my Twitter followers wanted to get the recipe for the Corned Tuna Inasal Rice!
"Baranggay" levelz meals!
Photo taken using Instagram
Due to insistent Twitter follower demands (special mention si Xtina Superstar), here’s the recipe for Century Corned Tuna Inasal Rice:
Recipe (good for two):
2 cups cooked rice (preferably brown rice)
1 can Century Tuna Corned Inasal
1/2 cup finely chopped carrots (1 small carrots)
2 tbsp light soy sauce (for color)
olive oil
salt
white pepper
parsley and lemon for garnish
Easy peasy:
Step 1. Heat up the Corned Tuna Inasal (with its oil) in a pan
Step 2: Add the cooked rice to the Corned Tuna Inasal. Stir.
Step 3: Add the finely chopped carrots.
Step 4: Add the light soy. Season with salt and peppers.
Step 5: Squeeze some lemon juice on top of the rice.
Step 6: Garnish with parsley and sliced lemons.
Step 7: Serve with a smile. 
