Glutton on a Budget | Perhaps Another Philippine Food Blog

My Total Fitness March 2013 articles

2013-04-03T21:17:00.000+08:00

It's already April. Have you gotten a copy of Total Fitness March 2013 issue yet? If not, grab one after reading this post!

Why? Aside from Marlon Stöckinger being on the cover (which is probably the primary reason you'd buy this issue next to the content), I wrote two informative articles in this issue that I think you'd be interested in:

"5 Rules of Healthy Cooking" contains easy and practical tips
"Sins & Taxes" talks about the implications of the sin tax reform law on your wallet and the society in general

Perhaps you can make them your reasons #3 and #4 for grabbing a copy of Total Fitness March 2013.

Do you have your own suggestions? Share them with us and post through the comments!

My internet woes

2013-03-31T15:20:00.001+08:00

What's your ISP? Are you happy with it?

I'm not with mine. And I'm at wit's end.

I was supposed to write a different post last night. In fact, I already opened my Blogger account and clicked on the New Post icon, ready to finally blog about food again and perhaps get back to tweaking the new design.

"Loading" said Blogger on top of the browser window. But the page never stopped loading. That's when I looked at my router and realized that my cable internet connection was out cold. It wasn't receiving any signal at all. I visually checked the physical cable outside right back to the post but didn't see any problem.

The thing is that this wasn't the first time I experienced a major service interruption from my ISP. It regularly, almost weekly, gives me a problem.

Why I chose it, you might ask. That's where it hurts even more: I didn't. I signed up for a Destiny cable internet and for years it was the ISP of any internet user's dreams. Even during Ondoy, it didn't fail. The connection was faster than the rest and the most reliable at the time.

But perhaps all good things must come to an end. Destiny was sold to Sky almost a year ago and it all went downhill from there. The change was so sudden that on the first couple of weeks, I experienced the worst service interruption I've ever had with Destiny: three days of no internet connection. What I didn't know was Sky had already taken over and that was how it chose to introduce itself to the subscribers it adopted. Why put your best foot forward and fool others, right? It's better to manage their expectations and show the real you right from the start.

But I've had it. It's been nine months and no improvement has been made. Reporting problems to their customer service is futile. You have better chances talking directly to the engineering department. The service men are hardworking and very capable. And, alas, they're the old Destiny employees.

At home and at the office I am haunted by such bad service. My work and personal errands are affected. I rely instead on my data plan, which of course isn't meant for that purpose. And I do pay for the broadband reguarly. But with such crappy connection, what's the point?

This is the worst I've experienced with an ISP. For the longest time I was on PLDT DSL. And although the speed was A LOT slower, the connection was very stable. The times it conked out on me were very few and far between that I can't even remember when those happened. And I never had to schedule a home visit because of a problem with the internet.

That's more important, isn't it? That the connection is always alive and fast enough to be workable. But "fast enough" really is no longer fast enough. When the internet connection, or any service for that matter, is not reliable, time, money, and other valuable resources are wasted. Unfortunately, productivity is not given priority in our beloved third-world country. That's why inefficiency and incompetence are everywhere.

It's frustrating to always have to deal with internet connection problems. Can't we get any decent service around here? They may say we're the fastest growing country in the region, but our internet speeds are hell behind our neighbors. Way behind.

It's Easter Sunday and the internet is back on today but this nth disruption has already ruined my otherwise restful weekend. Providers just want to make money and don't care about shortchanging subscribers because there's no better choice.

But I refuse to believe that. So, I'm on the search for a replacement ISP. Hopefully, when I find a good one, it doesn't get bought and take a turn for the worse. Any suggestions?

SPEED magazine wants to feature you!

2013-03-03T16:51:00.000+08:00

YOU can be in a magazine!

How exciting is it to be featured in a magazine, to see your face and name in print, to browse through a
glossy knowing that you're inside it?

You can find out soon enough if you join SPEED magazine's Facebook search for two (2) techies to feature--one whose post gets the most number of "likes" and the other whose post is chosen by the SPEED team.

You won't be featured in just any magazine but in the country's #1 tech-lifestyle magazine. Also, you will be featured in the 10th anniversary issue in May. Cool!

And before I forget, you can also win a one-year subscription to SPEED magazine, up to P10,000 worth of Oakley sunglasses, and more gifts! There's no reason for you not to join.

And it's very easy. You just have to complete the sentence:

"I got a need for speed because _______."

And post your answer to their Facebook Page Timeline at http://www.facebook.com/SPEEDMagazinePH.

See the full mechanics below.

Good luck! I'll look for you in the issue :)

We want to celebrate our 10th year with you.

Every month, SPEED puts one outstanding techie in the spotlight through People@SPEED. For our extra special, ultra-thick 10th anniversary issue in May, we want to feature YOU.

Break out of your shell. We’ve reserved a space in the glossy just for you.

1. Like the SPEED Magazine Facebook Page at www.facebook.com/SPEEDMagazinePH.
2. Post your answer on our Timeline.
3. SPEED will feature the techie whose post gets the most number of “likes” and the techie who gives the most creative answer.
4. Each will get a one-year SPEED subscription and a special 10th anniversary loot bag.
5. Get your posts in by March 10, 2013.

Thought Platter #1: Of love, cupcakes, Facestagram, and epaliticians

2013-02-21T22:20:00.000+08:00

So, I have been on hiatus. Of course, I missed you, too.

Now, to ease you (and me) back into this blogging business, let me share with you bits of what got my attention this week. Enter Thought Platter, which is in fact a preview to what I've been wanting to make of GOAB. I haven't forgotten about that re-design I promised--to myself, especially. And with that re-design will come some changes, as I've said. Thought Platter is one of those.

As this is my first Thought Platter post, I feel compelled to provide some introductory description of what this section is all about. If you don't really give a poo for such things, then skip the next paragraph.

Thought Platter is a hearty assortment of bite-size goodies. It serves bits and pieces of what were worth my second look--and perhaps yours, too. In this ADHD, crap-filled Internet age, only a small portion of what's out there deserves more than 2 seconds of anybody's time. I gave these 5, and I want to tell you why.

The date of the century
If you follow me on Instagram (http://instagram.com/gluttononabudget), you know what I'm talking about. Sometimes, all you need is time together with a couple of Slurpees and a hotdog sandwich. A break from work to see a bright face could be like a 15-minute vacation.

February 14 is Valentine's Day, but the remaining 364 days are ours.

Obsessive Chocoholic
I. Am. Obsessed. With. Cupcakes.

Chocolate cupcakes, to be exact, which shouldn't be a surprise to regular readers of this blog. My love for chocolate is not kept under wraps.

And as I've said on Twitter (Wait, you're not following me there yet? Whut! Get on it...pretty please?), there's this particular chocolate cupcake that's just driving me cacao! I'll let you in on this not-so-secret secret after a bit more, uh, research.

Facebook hates Instagram
We all know that Facebook (http://www.facebook.com/GluttonOnABudget) bought Instagram, right? And we all know that soon after, Instagram informed the world of upcoming changes to its policy, which got everybody up in arms. They took back the controversial and disgusting changes--which of course have Facebook's dirty prints all over--the day after.

But even before the policy changes were proposed, Instagram has already created these so-called Web profiles for its users. While a real URL to speak of is in fact very useful, an actual Web page that shows what you've posted on your Instagram isn't exactly amusing. And because of that, I made my account (@gluttononabudget) private. BUT you can still follow me; I approve all requests.

Fast forward to few days ago and Facebook Instagram decided to go full blast with its Web presence. It made everyone's Instagram feeds live, with liking, commenting and sharing functionality to boot. Ew.

When I said I like the creepy idea of me being on your phones, I meant it. Being connected through Instagram used to be special. Now, it's just like any other social networking site.

Oh, right. You still can't upload photos through the Web. Maybe they'd add that feature next week.

I want to shoot the boob-tube
Which is not a good idea for several reasons: the election gun ban is now in effect, I actually have no gun, and violence shouldn't be the answer.

But, dear heavens, these politicians are making it hard for me!

Blues & Roll Sessions launch @ 70s Bistro Nov. 29

2012-11-21T19:33:00.001+08:00

The underground blues scene in the Philippines is thriving of late. Yes, these bands are not yet mainstream, but the talent is definitely at par--if not better.

If you had dropped by the old Backdoor Blues Cafe on one of the gig nights, you know what I'm talking about. And while the restaurant cum bar is closed, its Open Mic Blues Jam previously held every Monday has found refuge at Skarlet's Jazz Kitchen in Timog, QC every other Wednesday. These nights are filled with musicians who celebrate the blues and a burgeoning crowd that take in all the love. Absolutely anyone can take the stage.

Five of the bands that you should lend an ear to will be playing at the first Blues & Roll Sessions gig at 70s Bistro on Nov. 29, 2012. Each band has its distinct sound and usage of the blues, from the mellow and guitar-driven to combinations with jazz and rock.

What a wonderful way to start your 3-day weekend, right?!

Blues & Roll Sessions is a series of blues events that aims to showcase local talent, bring blues music closer to more people, and share the beauty and flexibility of the genre. Visit the Facebook page for more information. While you're at it, hit "Like" to show your support and of course receive updates.

Whether you're a blues aficionado, musical artist or curious music lover, this show will give you a taste of the good sound on a multicolor platter. Sample it without fear.

Tickets are now available at Php 200 each. Contact 0917-5161350 or 0942-4861044.

See you there!

Link Lickin' List: From chocolate printing to Anthony Bourdain's new show

2012-11-17T14:45:00.000+08:00

I knew I forgot to do something yesterday! It's been a while since I last shared links to you, so I'm going to make it extra special. (Read: More links than usual.)

- First there were cupcake ATMs, and now this! Would you feel comfortable dining at a kitchen-free restaurant, where machines do the food prep and cooking instead of real people?

- If robots are in charge of our food now, perhaps we can put food to use in what machines are supposed to be doing. Check out the power of the orange, for instance. And by power, I don't mean Vitamin C. I mean, real electricity that powers a light bulb!

- I don't know about you, but I eat (and drink, and...) my feelings sometimes. These expressive cookies by Bee in Our Bonnet is taking "eating your feelings" to another level with emoticon-inspired edibles that will send iPhone fanatics lining up. No, these aren't available at your nearest Apple Store.

- We, and our food, are not the only ones with feelings. Celebrity chefs can be pretty much driven by emotions as well, like that time when Jamie Oliver burned his copy of Anthony Bourdain's book Kitchen Confidential.

- Don't you just wish we can erase our feelings away? While we can't make those disappear, how about disappearing tableware instead? Included in this line of optical illusion objects are bowls, glasses, vases and even candle holders that seem to be disappearing or unfinished.

- This dog may very well be invisible as well. The world's smallest dog is only the size of a can of Coke!

- I love my okra. Most Filipinos do. But my okra is usually steamed or boiled. How would you feel about pickled ones?

- All's well with Oliver and Bourdain, so perhaps Oliver will love Bourdain's new show (as much as he loved Kitchen Confidential in the first place!) with CNN called 'Parts Unknown'. Are you excited? I am! But we have to wait until 2013. In the meantime, watch this preview.

- Would you bid on a dinner experience with BFFs Gwyneth Paltrow and Mario Batali? It's for charity, of course.

- But who needs to go out for dinner if you have this: 3D chocolate printer! Make your own chocolate treats at home.

- If that isn't decadent enough, how about ice cream turkey for Thanksgiving? Anyone? Baskin-Robbins thinks you'd like that.

The 20 pounds I gained

2012-11-14T16:08:00.000+08:00

You got fat.

Yeah, there was a gustatory uprising.

It was a night of celebrating two of my friends’ birthdays. I was running late because I couldn’t find anything to wear, which is a pretty common girl dilemma. But that night was different. I can’t find anything that fits. My jeans tightened, my tank tops shriveled and my bras shrunk.

My bras shrunk. I couldn’t breathe. When and how did this happen?

I squeezed myself into a black tank top, a soft-stretch low V-neck shirt and a pair of skinny jeans. They constricted my airways and were the best I can get my hands on. Then wasn’t the time to be finicky.

I ran out of the house and sent an apologetic SMS message, which pretty much said, “Sorry, I’ll be late. I couldn’t find anything to wear ‘coz MY BREASTS ARE TOO BIG. I never had this problem before. Preposterous.”

My whole life until several years ago, I was thin. It’s no surprise since my mother is petite and slim, too, even when she was pregnant with me. And as a kid, I was sickly and very asthmatic, contributing to my diminutiveness. One of my nicknames was “payat”. No matter how much I ate, drank and embraced a sedentary and depraved lifestyle, I didn’t gain an ounce. If not for my back cushion and child-bearing hips, I would be a stick.

Then my food blog happened. Well, not really. I gained the full 20 or so pounds just as I started. Glutton on a Budget was simply instrumental in keeping them. I know these extras aren’t as much as what many other people with serious health and weight issues gain. I have no inkling of what they’re going through. I don’t even pretend to be a victim of a psychological or biological illness. I simply cannot ignore my several changes in dress size.

Did I feel bad? Perhaps at one point I did, when I couldn’t figure out how to dress for the new body type I have. My own body became alien to me, and everything that I have gotten used to wearing seemed to no longer agree with it. It matured and moved on. Eventually, I got the memo, so came a new batch of clothes then another and another.

But no matter how much bigger I grew, I never subjected myself to a weight-loss diet for two reasons. One, I love food too much. That pretty much translates to “I lack discipline”. I’m too lazy to restrict myself so I just eat whatever I want. Is that good? Yes and no. Although I don’t live on fast food, I’m aware that I still don’t eat healthily enough. It’s difficult to resist the joy of eating sinful and great-tasting food. And the feeling of being full from such grub is addicting. What I try to do for myself is find a balance between being a glutton and taking care of my body. The latter is losing by a mini landslide.

I did go on a fruit detox on one occasion ‘coz my body was feeling dirty, heavy and clogged. It was supposed to be a 3-day first timer’s run, but I quit in less than 48 hours, got absolutely sick yet still consider doing it again, maybe when I’m on staycation. Now, I’m into walking. By “into walking” I mean I once walked for about 6 km. to a Sunday market to buy and bring home food, and intend to do it again. Soon.

Another reason why I don’t want to lose weight through dieting is I love myself too much. I want to embrace my body and just be sensitive to it. If I feel heavy and slow, I opt for food with less grease and preservatives, stretch a little, sleep longer and double my water intake. I don’t want to limit my food choices or my consumption to achieve a certain body type or reveal my bone structure. I don’t want to deprive myself of gastronomic experiences, which are really more than mere eating, only to fit into clothes in smaller sizes. I don’t want to change myself just to conform to a popular standard of beauty.

Okay, that hurt a little. It reminds me of what a friend once said: Don’t rebel by getting fat. I wasn’t admitting it to myself until he called me out. You see, there is shame in rebellion, only because it is proof that I care. And, yes, in a way I was affected. I didn’t want to fit the mold of a thin, straight-haired girl who smiles a lot and laughs easily. Too many connotations I don’t like came with that stereotype: She isn’t smart; She’s easy to bed; She gets by with her looks; She doesn’t know how to do anything other than not be ugly; She can offer nothing more but a smile. Apparently, no one escapes the desire to be special.

Back to my weight, it’s really not about what I eat, at least not entirely. There are also my idle lifestyle--despite my attempts at yoga and boxing, and dancing and cheerleading history--and attachment to the computer and the Internet. But, primarily, I just point to my metabolism, both for my thinness before and for my plumpness now. It’s completely natural.

These 20 lbs. changed me a little. I feel as if I have become a more interesting person. And although I had a low number to start from, the added weight still pushed me toward wanting to not be thin but healthy, which I used to have a deep aversion to as if I was also rebelling against taking care of my body. But I do fear not being able to fit through the door someday.

Now, it’s all about how I feel--physically and emotionally. That’s what matters, right? I like what I see and how my body feels. Clothes look better now that I can fill them. I don’t look sick. I’m no longer stick thin. I have more curves. I look more like a normal female adult than a gaunt and frail skeleton with hair. So, between having a healthy diet and being on a diet, you pretty much know where my money goes. A wise bet if you ask me. We do like having more to love.

(Note: I wrote this piece almost a year ago and have inadvertently shed a few pounds since. Although for the past five years I have looked at my body as the 20-pound-heavier-version of my previous one, I actually kind of fluctuated a lot during that period, not maintaining all of the 20 lbs. albeit never really going back to the old status quo.)

Follow @gluttononabudget on Instagram!

2012-11-12T21:10:00.001+08:00

Are you following me on Instagram yet? Why not? Don't you like me? Is there something wrong with me?

In all seriousness, you should follow @gluttononabudget on Instagram. (No, really, why aren't you?)

Don't be discouraged by its privacy setting. Since the launch of Web Profiles on Instagram, I have made the account private just to keep its mobile integrity, but I do approve all follow requests, unless you're a dangerous, insane person.

Still impossibly unconvinced? Let me bat my eyelashes and push you a little harder toward the right direction.

Top Reasons Why You Should Follow @gluttononabudget

To access "exclusive content". I don't always share my Instagram photos on Facebook, Twitter and this blog. That means Instagram is, in a way, a semi-secret nook for us to hide in. Don't you just love to be part of something so special?
In-between blog posts, it is one great way to "keep in touch". You see, on days when I'm not blogging, I may be on Instagram. Microblogging does make sense, sometimes.
On Instagram, I show more skin. By skin, I mean people's faces, which I don't normally post on the blog.
I like the idea of being on your phones everywhere you go. I can be creepy that way.
I just want us to be friends...

So please follow @gluttononabudget now! If you want a follow-back, just drop me a message. I have a feeling this is going to be superbly fun.

Guess who's getting a face lift!

2012-11-11T12:57:00.001+08:00

Hi, everyone! I'm dropping in very quickly to bring great news: a wonderful face lift is coming soon!

So, who's getting a new look?

Not me. Or C. But the blog.

Yes, Glutton on a Budget will wear a new skin soon. Really soon, I hope.

This has been a year in the making, and the long delay is all my fault. I've set the redesign aside, making bad excuses for myself. And I want to do right by GOAB by promoting this project to top priority.

Another delay is caused by my last-minute decision (or whim) to change the template C and I have been working on. That means we're sort of starting from scratch again with the design and customization. But I'm sure this is going to run faster from this week on because the conceptualization stage is over. Now, we just have to execute.

And execute we will. Fast. (Easier said than done, I know.)

I'm really so excited! I've been wanting to redesign GOAB for so long, and now it is happening. I sure hope you like it. Trust me, it is going to be adorable, user-friendly, fresh and content-centered. I'll keep you posted!

Do you remember the fifth of November?

2012-11-06T15:17:00.002+08:00

From Instagram

I do. But it wasn't exactly eventful food-wise. I had chicken rendang, nachos, instant noodles (Bad for you!), and one of my favorite flavorful and go-to dishes, sarciadong tilapia--a leftover from the long weekend.

I told you. Boring. So let me talk quickly about the 4-day Undas holiday weekend instead.

I did the rounds of visiting our dead, having dinner at Father's, eating out with friends, catching up on my reading, conceptualizing future projects (So excited!), and watching loads of TV series and movies. While my writing, and obviously blogging, took the backseat, I enjoyed the time I spent on activities I would otherwise not find the ideal opportunity to do.

For instance, I watched The Exorcist again for the nth time ever but the first in almost 10 years. Only one younger cousin was brave enough to watch it with me. At least it's being passed on to the next generation.

I met with ex-officemates, one of whom I haven't seen in months, and took them to their first taste of Charlie's Grind & Grill's buffalo wings, fries and burgers. I was perhaps happiest with this visit because as much as I missed them, I missed Charlie's so badly, too! That's why I even took home some food to keep me company through the night and for C to enjoy as well.

The perennial thorn on my side over the weekend? My terrible, TERRIBLE Internet connection. My ISP, which I didn't choose by the way, is a candidate for being the worst on Philippine soil.

In the middle of all these, I feel so bad for not being able to go to one of my closest and oldest friends' celebratory lunch. In my defense, it conflicted with a commitment I made much earlier. But let's all congratulate her on her promotion! Although I rarely see and talk to her, I consider her one of my best friends. High school friends are forever.

I sit still in Manila during holidays such as this. Why? Because it's the best time to be here! I'm talking about fewer people, less traffic, less stress, and enjoying the metro without school and office obligations. In my case, I have been enjoying it this way for a few weeks now being on semestral and work break. So while looking for the perfect new job for me, I'm making the most out of my relatively free time.

And you should, too!

To fellow students, kick back and relax. I would say don't read up in advance and prepare for next semester's requirements, but if you're a working graduate student like me, you know how precious every free hour is.

To those in the workforce whose holiday is already over, don't fret. Another long weekend is coming up at the end of the month.

Which reminds me I have the perfect music-filled night to start your end-of-November 3-day weekend: the launch of The Blues and Roll Sessions at 70's Bistro! I'll tell you more about it in a few days. For now, check the Facebook page out.

How was your long weekend? I would love to know. I bet it was more interesting.

Are you afraid of the grub?

2012-10-29T09:27:00.000+08:00

We are all picky eaters. Even the Anthony Bourdains and Andrew Zimmerns of this world find food they'd rather not eat. So, in the spirit of Halloween, let's talk about food that ironically sends us on a hunger strike. I have a good list.

Hallow's Eve is upon us. It is the time when spirits are most alive, and the supernatural is at its strongest. Whether or not you believe in ghosts and spells and the otherwordly, there definitely is food that gives you goosebumps, making you choose hunger over facing your fears. In my case, I have several, although not all of them scare me away in as much as I just don't eat them.

Food that I don't want in my mouth

Dinuguan
A lot of people I know are happiest eating dinuguan. But no matter how good they say it is, I can't get myself to put it in my mouth. It's not the appearance that scares me away. It's not even the blood. (I remember eating betamax -- the grilled coagulated blocks of pig's blood sold together with isaw -- after school when I was a kid, and drinking the leftover vinegar mix dip from the plastic.) It's the mere thought of it. I mean, what am I eating, really? Everything in the dish looks the same. They're all black and murky. It looks downright dirty. And when I taste it (I have several times) that thought takes over my taste buds. I couldn't get over the texture, consistency and hint of sourness that I think makes it even worse.

Eggplant
Whether grilled, fried, in a torta, or cooked in a vegetable dish, I would not dare touch an eggplant even with a 10-foot fork. It is yuck. I do love okra, though.

Buko or young coconut meat
Here's the thing. I'm head over heels for gata or coconut milk. I can't get enough of grated mature coconut meat usually eaten with rice cakes. And I find young coconut juice absolutely divine. But coconut meat? Blech.

Sinigang
I know many people find this blasphemous. But my aversion to sinigang is almost involuntary. Yes, I'm saying I wash my hands on this one. Ever since I was a kid, I would refuse to eat sinigang. It doesn't matter how hungry I was. I'd rather wait for what the kitchen has in store for me the next day. I tried to eat sinigang several times but I just can't get over the first bites. C is dead set on cooking an absolutely out of this world sinigang to change my mind, so let's see how that will turn out.

How about you? What food would send you running the opposite direction?

Seattle's Best Coffee's 2013 Dream Journal & 2012 Holiday Drinks

2012-10-27T15:32:00.000+08:00

Do you remember last year when I attended Seattle's Best Coffee's launch of their 2011 Holiday Drinks and 2012 Dream Journal? I wasn't able to drop by this year's launch, but I got word of what's in store for us this holiday season.

2012 SBC Dream Journal

I really love last year's SBC Dream Journal. The binder's outer layer has an earthy, rustic look that appeals to me. What I like a lot about my 2012 planner's features, aside from the free food and drinks, are the free Wi-Fi stubs. It's comforting to know that I can run to a WiFi-enabled SBC branch anytime to get connected for free.

This year, SBC is giving us more reasons to add the 2013 journals to our collection. SBC is going on a totally different aesthetic direction and offering a wider selection so we have more variants to choose from.

2013 SBC Dream Journals. Photo c/o SBC.

Aren't those colors yummy? I think the 2013 SBC Dream Journal reflects the color blocking and bold color trends we've been seeing throughout 2012. The outer and inner layers of the binders are in contrasting hues. Sadly, I don't see one in green, which is my favorite color. But I'll beat you to the brown and red ones. Ha!

World Vision kids with World Vision Ambassador Sam Concepcion. Photo c/o SBC.

To get one of these journals, collect 18 stickers on your SBC Dream Card between October 23, 2012 and January 31, 2013. Just like last year, SBC says "a portion of the proceeds generated from the total sales of each completed SBC Dream Card will be donated to global charity partner organization, World Vision, to benefit its children's education programs."

2012 SBC Holiday Drinks. Photo c/o SBC.

Of the 18 drinks, 8 of them should be from the holiday selection. These are Cookies & Mint, Coffee Hazelnut, Caramel Apple and Espresso Jelly. The last two are new concoctions specially created for the 2012 holiday season. I haven't tried them, but Coffee Hazelnut from last year is my favorite.

Seattle’s Best Coffee’s four holiday drinks along with the rest of its extensive menu of food and other beverages are available at Greenbelt 3, Bonifacio High Street, Valero Street, Makati Medical Center, SM Megamall, Cardinal Santos Hospital, Katipunan, TriNoma, SM Mall of Asia, Neo Plaza, Ongpin, NAIA Terminal 3, Festival Mall, Greenhills Town Center, Taft Avenue, Market! Market!, One McKinley Place, Caltex SLEX, Ayala Center Cebu and Matalino Street.

For more information, please visit Seattle’s Best Coffee® Philippines online at www.seattlesbest.com.ph and become a member of the coffee community at www.facebook.com/SeattlesBestCoffeePhilippines.

Shi Lin, Fort Bonifacio

2012-10-24T21:55:00.001+08:00

It took a dental emergency to make us visit Fort Bonifacio in Taguig City, where our dentist friend's clinic, BrightSmile Avenue, is located. I was having difficulty flossing a space that didn't pose any problem before, so I went to our friend the next day. The culprit? Somewhat a cracked tooth. Yikes!

But no procedure can stop us from enjoying a meal. Shi Lin is located just across the street from BrightSmile Avenue's building, and I think it's destiny.

Coming in for an early dinner on a Saturday made it easy for us to get a table. We sat cozily in one of the booths and ordered away.

One cannot not order Xiao Long Bao at Shi Lin, right? Xiao Long Bao seems to still enjoy dominating the dimsum scene here in Manila. I, for one, am a solid Hakaw person, but I do like my Xiao Long Bao too.

Shi Lin's Xiao Long Bao (Php 138/6 pieces) is very tasty and reminds me a bit of Pancit Molo. It is served with ginger, which you can mix with black vinegar to make your dip. Aside from the soup, the meat is also well-seasoned. Steamed just right, the soup is not too hot to burn our tongues, and neither is the wrapper tough or rubbery. Each bun is like a mini meal on its own. It wouldn't feel strange to just grab a spoonful of rice after.

When eating a la carte at Chinese restaurants, I often order what we popularly call in the Philippines as beef mami. In reality, however, mami isn't Chinese but very Filipino. At Shi Lin, Noodles with Braised Beef Soup (Php 248) is available.

Shi Lin isn't joking around when it comes to flavor. The noodle dish tastes very bold, although the anise seems a tad too powerful.

The Fried Rice with Pork Chop and Egg (Php 195) is a good choice for a rice topping. Again, the whole dish is well-seasoned. The pork chop, in fact, may be too salty for some people as it was already bordering on my limit. (I am what you may call mataas ang pang lasa.) The rice is great, almost a suitable replacement for an order of Yang Chow. I would order this dish again.

To amp up the protein in our meal, we also got Spicy Shrimp Pork Wonton. I have no complaints about this dumpling. It is not too spicy but the heat is there. It perfectly complements the rest of our dinner.

As we were enjoying the house tea (Php 60/refillable pot) after the meal, one of the servers offered us free iced coffee. Why not, right? The coffee might help with the digestion, and the offer is quite intriguing. I figured it must be Shi Lin's signature drink that's why they market it to customers. (UPDATE: It turns out we somewhat ordered what Shi Lin is offering through vouchers: dumplings and noodle soups. 500-peso worth of these dishes are being offered at half the price, plus free iced coffee! Coincidence?)

I take my coffee with sugar only and no cream, so it is very black and very sweet. But this brown concoction didn't turn me off. Shi Lin's iced coffee appealed to me because it still tastes like coffee, and not juice. Don't worry, it's not utterly bitter as well. And I guess they wait for the coffee to be cold enough before putting ice to prevent the ice from melting and washing down the coffee.

I realized later on after bumping into a friend who works at the area that accepting the free iced coffee was a good decision. According to this friend, Shi Lin has a wonderful selection of drinks, which we wouldn't have known otherwise since we usually just ask for water.

Shi Lin at Fort Bonifacio in Taguig City is located on the ground floor of Commercenter Building, 4th Avenue corner 31st Street.

No longer an Empanada MÁS virgin

2012-10-18T21:30:00.001+08:00

The empanadas have color-coded spots according to flavor.

A couple of months back, Empanada MÁS director and chief operating officer Tanya Tantuico offered me gift certificates so I can try their empanadas and write about my "very own Empanada MÁS experience". According to her e-mail,

Empanada MÁS is a family owned corporation fronted by two sisters who share a passion for good food and great coffee. Empanada MÁS is a quaint food outlet which offers Gourmet Hand-rolled Empanadas made from a generations-old family recipe. We offer empanadas done the traditional way: homemade, hand-rolled dough and fried golden brown to perfection. We use all-natural ingredients, no preservatives, and 100% cholesterol-free vegetable oil for deep frying.
We prepare our empanadas in the same way that we serve it to our family—freshly cooked everyday, served warm upon order. We aim to offer a better alternative to the usual fast-food offerings for those with discerning taste and who are yearning to find high quality home-made food products served in a fast, efficient way. Our empanadas are cooked fresh daily in all our outlets, using an electric deep frier and are kept warm in a food warmer. Each Empanada MÁS branch is equipped with an electric deep-frier and a food warmer to ensure freshness in all our products.

Empanada MÁS people must've been wondering what the heck ever happened to that 'coz it took me this long to avail of the GCs.

At that time, their nearest store to me was walking distance away. It was still a good distance, though, and out of my way, so I kept on postponing my visit. After a while, I no longer had to be in Makati City every day, which only made my visit more difficult.

As you already know, I'm a QC girl. I only go to Makati when i really really have to. And that's the farthest I go south. On special occasions, I go to Ortigas CBD. On normal days, I keep within my comfort zone.

Meanwhile, Empanada MÁS' farthest store north is found at Enterprise Building in Makati CBD. We barely touch hands.
Fortunately, C is much more motivated to go to Makati. And several days ago, he passed by Cash & Carry Supermarket to exchange our Php 500 worth of GCs with LOTS of empanadas.

He was there around brunch. The Empanada MÁS store must've just opened because the nice storekeeper Rofelia said C was her first customer. C then bought coffee as buena mano. He waited for a few minutes while Rofelia fried the empanadas, proof that the empanadas are cooked fresh at the outlet.

We ordered one dozen empanadas (Php 30/piece) and one dozen empanaditas (Php 40/six pieces) in assorted flavors.
I was quick to grab Classic Pork first and each of the other flavors next. I was too busy eating that I didn't even bother to take a picture of every empanada I stuffed in my mouth. So let me just tell you about my favorites.

On top of my list would be Ham & Cheese Jalapeño. I wouldn't mind if the whole dozen was made up of just that. Maybe I'm biased because I like ham and cheese sandwich too (with egg!) but adding jalapeño to the empanada filling was a good call. Besides, the combination of japaleño and cheese is another favorite of many. The japaleño flavor in this empanada is distinct in every bite, although you wouldn't really notice chewing it.

If I have to rank the other flavors, I would pick Classic Chicken first, then Classic Pork and Home-made Spanish Chorizo.
We didn't order Spinach with Cream Cheese Dressing because, well, it's spinach. Please don't tell me to eat my vegetables. But our friend swears by it, saying the Enterprise Center branch runs out of this variant fast.

I should point out that I particularly like the bread. I like leaving the thick crust for last.

As far as empanaditas are concerned, there's no topping Nutella of course. We are big Nutella junkies. Who isn't? When C had his first bite of the Nutella empanadita, he almost punched me in the face.

Not really. But you get the picture.

Empanaditas are Empanada MÁS' ball-shaped smaller versions of empanadas. You can pop one in your mouth, although I prefer biting it in half. Just imagine a dough marble.

I gave several empanaditas to my father who liked them, too, although he confused Semisweet Chocolate with monggo, like that of a hopia. The texture and consistency might be the same, but I actually find the monggo filling sweeter than Empanada MÁS' Semisweet Chocolate. I eat a lot of chocolates, from the darkest to the sweetest, that I could barely taste the chocolate in this empanadita.
Cheddar Cheese and Creamcheese & Chives empanaditas would be the most familiar flavors to a regular customer. Cheddar Cheese tastes like cheddar cheese and Creamcheese & Chives tastes like cream cheese and chives. The latter reminds me of Pan de Manila's Herbed Cream Cheese, which we love.

If I worked near an Empanada MÁS branch, I would definitely have some for breakfast or as a snack. I'm kind of curious about their coffee, too.

I should give a shout out to Tanya and Rofelia. Thank you Empanada MÁS for giving me the chance to experience your empanadas!

Empanada MÁS has branches at the Enterprise Center and Cash & Carry Supermarket in Makati City, Pergola Mall in Parañaque City and Alabang Town Center in Muntinlupa City.

De-stressing at Ba Noi's

2012-10-10T14:45:00.000+08:00

What is mellow? A dining experience at Ba Noi's may very well come straight out of a Twilight Zone episode or any minute of the Aquarium channel, perfectly complemented with a glass of green mango shake, of course.

Goi Cuon

C and I share a deep love for hot and sour pho, as deep as leaving a restaurant in tears once after finding out the dish was not available. There was no point to continue--absolutely no point.

Hoping to get a taste of the real deal, we planned a trip to Vietnam with some friends several years back. But fate wasn't on our side. The airline had problems with its Vietnam flights and cancelled all bookings. And so we push on scouring Manila for the best pho. It is not easy not because there isn't any good pho here but because one has already captured our hearts.

But we aren't closing our doors. We're not letting our emotions get in the way of the noble search for the best. So, we visited Ba Noi's, a Vietnamese restaurant in the heart of the Makati Central Business Dristrict and one that my friend K had been recommending.

The place, quite small in fact, can be half-full for early dinner but gets packed come meal time. Upon arriving, I saw a few occupied tables, and a big group of, uh, mature friends almost done with their meal at a long table in the middle of the restaurant.

This is one of my curses: my ears hear everything. No, I don't eavesdrop. Sound coming from as far as several tables away just enters my ears uninvited.

But the things I heard from the big group are, at the very least, inspiring. They were talking about Vietnam, Cambodia, Angkor Wat, food, travels.

And I can see why. Ba Noi's interiors--the dark brown tables and chairs, red terra cotta floor tiles and black-and-white photos of Vietnam (Who is the photographer?), among others--set the mood for such conversations. I almost chimed in with my obsession with the musical Miss Saigon.

The food matches the mellow, almost Zen-like ambiance of the place. Goi Cuon (Php 200), "pork, shrimp and vermicelli attractively rolled in rice paper," is so clean and refreshing that it nearly duplicates the sensation of going to the spa. If you close your eyes, you can imagine standing before a calm beach on a quiet Sunday morning.

Yes, it puts the fresh in fresh spring rolls and goes very well with the accompanying peanut sauce. I can keep coming back just for this appetizer.

Pho Hai San

The bowl of Pho Hai San (Php 255) seems smaller than what C and I are used to. It is a decent regular seafood noodle soup, cooked al dente and flavored just lightly. Eating it, however, feels quite strange because we always order the hot and sour version, which Ba Noi's doesn't offer. But it does come with the usual hoisin and hot sauces, bean sprouts, citrus and basil. Just remind the servers if they forget. Or perhaps they take their time sometimes.

We often complement pho with a rice dish, so we ordered steamed rice and Ga Kho Cari Xa (Php 240), "braised chicken slowly cooked in lemongrass and curry powder, infused with fresh chillies, shallots and spring onions." It is not as hot as the description implies, and the curry is far from bold.

Ga Kho Cari Xa

Tranquil. Clean. Fresh.

There is a dominant theme in the restaurant. The flavors echo the peace and quiet of the surroundings. The soft yellow lights add to the romantic, muted ambiance. And with everyone's hushed tone, the place transforms into a sanctuary that takes over your energy--definitely a stark contrast to the urban jungle right outside the door. Inside, I feel calm, so calm as if someone slipped me a Valium before entering. (It wouldn't hurt if the servers are nice and friendly too.)

Time at Ba Noi's is much slower, almost at a standstill. You realize that more when you snap out of it, even for a short period. Coming out of the restroom at the back of the restaurant and seeing the whole of it can be disorienting. For a split-second I didn't know where I was when I did. I had to regain my footing before walking back to our table.
That is the beauty of the place. It transports you to Vietnam or, to people like me who haven't been there, to a place that you'd believe to be Vietnam. Although Ba Noi's wasn't able to steal us away from our favorite hot and sour noodle soup, it wins us over with its "fresh flavors of Vietnam" and arguably "authentic Vietnamese experience".

Ba Noi's is located at GF Greenbelt Mansion, 106 Perea St., Legaspi Village, Makati City.

(Note: All photos here, and in my posts on HIC! cupcakes and Ninyo Fusion Cuisine & Wine Lounge are taken using my 8MP mobile phone camera. The colors are originally muted so I tweaked them a bit. What do you think of the quality? Kinda noisy, I guess, due to the low light. I no longer take my camera with me everywhere, everyday. My shoulders and back are very happy with the reduced cargo. But if I can't take decent food photos, maybe I should bring it more often. I miss the DOF, too.)

Savor the Word book launch + DGF Food Writing Award 2012

2012-10-04T20:58:00.003+08:00

Let us first take a moment of silence to mourn the passage of the Cybercrime Prevention Act of 2012. For those who need more information regarding the matter, many materials are available on the Internet, from the actual contents of the Act itself to various lawyers' explanations of the implications of this law. The text below attempts to make clear, from a singular point of view, why this law is receiving much opposition.

It's not about being honest, because even the truth can be libelous.

It's not about not saying anything if you don't have anything nice to say, because freedom of speech is not limited to what some perceive to be nice.

It's not about banning instead the forms of expression that some find annoying, because people's rights and freedoms aren't dependent on taste.

It's not about being creative in wording your thoughts, because sarcasm and irony can still be libelous, and you're not supposed to hide behind them in the first place.

It’s not about getting what is judicially deserved, because action and punishment may come without the participation of the courts.

It's not about their inability to execute the law, because what stands now is their eagerness for such a law to exist.

-------------

Now that hell week at school is over, I think I deserve some blog time. I can finally tell you about that wonderful night last week when esteemed writers got together for the launch of Savor the Word. I know my belt is still pretty empty to be included in that roster but I'll continue working on it.

Savor the Word editors & DGF Food Writing Award judges

As an outsider, I was just so happy to be there and watch, although watch wasn't all that I did being among this year's winners of the Doreen Gamboa Fernandez Food Writing Award. How great is that? Placing third is one of the best things that happened to me in 2012, made more notable by the writing prowess of past winners and the judges. Just ask C how much I squealed when I received the congratulatory e-mail from Ms. Micky Fenix.

Of this year's winners, only three were able to attend the awarding ceremony. Aside from me, Ms. Elizabeth Ann Quirino, 2nd placer for her piece "A Hundred Mangoes in a Bottle", and Ms. Lolita Lacuesta, one of the honorable mentions for her "The Day My Mother Learned to Make Leche Flan", were there.

I was able to exchange a few words with Ms. Lolita when I asked her to sign my copy. She shared wonderful stories about Doreen Fernandez and their friendship. I envy her because I wasn't even able to meet Doreen at all. I wish I had the privilege of learning from her.

Oh but I did learn, in a way. Before writing "Perfecting Leche Flan", I took a lot of notes and tips from DGF's works (and past winners). That turned out to be fruitful.

At the awarding ceremony, the winners were called to the stage one by one. Ms. Felice Prudente Sta. Maria read excerpts from each of our pieces. She was divine. Her reading was perfect--emphatic, natural and tone-sensitive. It was classy performance arts, possibly making the literature better heard than read.

And there were prizes! Aside from the complementary copy of Savor the Word, which all of the winners received, I got cookbooks that I can't wait to road test. It bums, however, that my name was misspelled on the prize, but the wonderful organizers are taking care of that already.

This happens to me often, although the number of instances this year is climbing way beyond the average. I've seen so many variations to my name since childhood from strangers, friends and relatives (shame!) alike that you'd think they've run out of ideas or I've gotten used it.

I don't think one can get used to it, though. I have just become more aware, cautious or vigilant. In fact, spelling is one of the first things I check whenever my name appears anywhere. And I never grow tired of being relieved and happy whenever they get my name right, just like in the book. My name was spelled correctly in the book! Whew.

(To give you an idea, I've become a biological cell once. What's worse? It was in a letter from an admirer. Guess how that story went.)

Another highlight of the evening was meeting literary genius Alfred Yuson. "Meeting", however, is bending the truth a little. I kind of pleaded him to sign my copy. Then before leaving, I pleaded him to have his photo taken with me. He happily obliged, and C happily clicked. Perhaps prodded by a few glasses of scotch (I chose the wrong seats!), he handed his phone to C to have him take our picture with it too. It was then when Margaux Salcedo joined the ruckus to sign my book (I asked her to earlier) and Sir Krip continued taking pictures with his phone.

Cool! I'm on Krip Yuson's phone!

We didn't hang around after the program because C, Father and I couldn't stay late at Megamall, and we still needed a real dinner to recharge. I would be too embarrassed anyway to be rubbing elbows, so to speak. But I was able to have some, too bad not all, of the past winners sign may copy. Parang yearbook lang.

Contributors who attended the book launch & awarding ceremony

To all of you, thank you so much for the greets and support. I am so happy to meet many new and talented people. The opportunity comes very rarely. After all, how often is a book that gives tribute to DGF and compiles essays from 47 award-winning writers launched?

Savor the Word is available at National Bookstore, Powerbooks and Bestseller for P475.

Dear Yabu, Please Help Fix This Error

2012-09-25T23:27:00.000+08:00

Just a few hours ago was the book launch of Savor the Word and awarding ceremony of this year's winning essays of the Doreen Gamboa Fernandez Food Writing Award. As part of the most recent batch and a total outsider, I met a lot of new people--and that's only one fifth of the crowd--and took tons of pictures. I will tell you all about the event in another post.

In the meantime, I have to publish an erratum on behalf of Yabu (unofficially). We had dinner at Yabu: House of Katsu SM Atrium, Megamall after the book launch, and look at what we discovered inside the restroom.

DISCLAIMER! I didn't write "We so were incredibly full..." Please, everyone who reads this, I don't write like that. Perhaps it could happen due to a typographical error (or drunkenness), but being an editor, it pains me personally and professionally. I may let go of my pen (or keyboard) when I'm on my blog, not really caring about formalities or style rules, but I care about the proper use of language and the bleeding in my ears. Go ahead, say it out loud. It burns.

After dinner, I checked this blog to see if I really wrote "We so were incredibly full..." I didn't. Really. I read the sentence several times. Look at this screen grab of my Yabu post from December 2011.

I said "We were incredibly full..." The word "so" is in fact nowhere to be found.

So, my dear, dear Yabu, please help me save face. You're displaying an erroneous quote. As much as I am thrilled to be part of that beautiful wall, I prefer the quote to be taken down if it can't be rectified. (I can happily shade over "so" with the blackest permanent marker I can find.)

It was good that the quote was so high up. If could reach it, I would've grabbed the nearest pen and edited it. Unfortunately, I didn't see the owner when we were leaving, and we were in a hurry so I wasn't able to ask for the manager either. But I will visit the branch again soon.

Just the same, I think this disclaimer is necessary to let all of you know:

Those aren't my exact words.

If only I can put that inside the restroom to let all of Yabu's peeing customers know, too.

Invitation to book launch!

2012-09-24T16:25:00.001+08:00

From Doreen Gamboa Fernandez Facebook page

Finally, the compilation book of winning essays of the Doreen Gamboa Fernandez Food Writing Award will be launched tomorrow! Entitled Savor the Word and published by Anvil, this book will contain the contest's 10 years worth of stories about Filipino food.

(Remember this article on Philippine Daily Inquirer and this blog post?)

I can't wait to get my hands on a copy. Although by the looks of it, I will be getting several copies for family and friends, especially those abroad. And I can't blame them. More than the thrill and sentimentality of seeing a familiar name in a book, Savor the Word is expected to be such a good and invaluable read.

The event will be at SM Megamall Atrium at 5:30 p.m. If you go there, tap me on the shoulder or just scream my name. I'll be sure to turn my head and say, "Hi!" Looking forward to it!

5:32 p.m.
By the way, according to the organizers, you can buy the book at the launch at a special price. After tomorrow, it will be available at National Bookstore, Powerbooks and Bestsellers.

Over Coffee: Are food trucks in Manila really new?

2012-09-19T13:36:00.001+08:00

There is recent buzz on food trucks sprouting in Manila left and right, looking much like food trucks in the US. But is the food truck culture really new in the Philippines? More accurately, is there a food truck craze in Manila?

When my father lived in the US during my childhood, I remember him saying that the best burrito he had eaten was from a food truck in California operated by a Mexican immigrant. He would try to catch this truck on its typical spot at its typical time whenever he craved for a burrito.

Similar food trucks shot up in popularity in the US in the past few years, partly due to the high cost of running a real restaurant. Many are specializing in relatively exotic food, even including Fil-Am interpretations of Filipino cuisine. Although experienced chefs and skilled cooks opted to run a food truck because of cost concerns, some of the food trucks are no longer the operators' primary or only possible means of livelihood, and are being chosen for the fanfare and PR hype. And yet many, so many, have gone bankrupt precisely because of the bandwagon. It just goes to show that sometimes intentions do matter and not even the most popular of fads can keep a bad business plan from diving into deep shit.

What these new food trucks took from their ancestors, however, are mobility, street presence and on-site food preparation.

Now turn your attention to our isaw (chicken and pig intestines), barbecue, fish ball stands, and the like. Think about the foodstuff being peddled in our neighborhoods. They may be on bikes, trikes or foot, but they do have mobility, time-dependence, street presence and, sometimes, on-site food preparation.

The taho vendor, for instance, is usually seen in the morning, although he assembles your food and not really cooks it in front of you. (Just imagine if the taho vendor suddenly starts stomping on some soy in front of your house!) Ice cream trucks are in fact food trucks as well, and yet ice cream vendors don't make ice cream as you order. Taho vendors may be considered peddlers by some, but peddlers usually sell packed goods, fruits and wares.

Fish balls, squid balls and kikiam would be fried as you order. Like the taho vendor, they are sometimes found on busy street corners or passing by in front of your house. Meanwhile, isaw, barbecue, and the like, are grilled on request, just as bananacue and turon are fried. The stands arrive and set up in the afternoon.

These aren't found in trucks but they are mobile canteens or mobile kitchens, which what food trucks are.

As for real food, the turo-turo on the side of the street may not pass as far as mobility concerned, but how about the origins of those we call "jollijeeps" popular in Makati CBD? Before Makati City regulated these jollijeeps and provided them with permanent "stations", they weren't the turo-turo types known today. They loitered and were highly mobile.

I also remember in UP this we call "aristocart" way before the installation or promulgation of jollijeeps in Makati. It is a play on the term "aristocrat", which is also the name of a famous restaurant chain here in the Philippines. For lunch, the operators will arrive with their home-cooked meals and set up by the side of the parking lot of a building. Sometimes the food is on a makeshift table; sometimes it’s in the back of a vehicle.

Are they true to the food truck culture? One may argue that they are not because they don't offer food from inside, well, trucks. Does that mean if a business operates in a truck but is immobile and has a permanent address, so to speak, it is considered a food truck in this sense? What's more important: the look or the principle of it?

Gawd. Such heavy concepts to be juggling with, huh?

The budding so-called food truck craze in Manila today is an attempt at mimicking food trucks in the US, although most of the food trucks I’ve known so far here aren't exactly driven to the place where they are to be set up. Many of them are the typical food stalls or pseudo-restaurants packaged in a cute vehicle but are in fact fixtures.

Among the exceptions, perhaps, is Guactruck, which I believe continues to roam the streets of Bonifacio Global City in The Fort, Taguig City. Aside from actually being a real mobile canteen, it showcases some very ingenious design details, which is a huge bonus.

I honestly have nothing against such food businesses. Besides, the more there are venues offering great food at great prices, the better it is for us consumers, right? It is just inaccurate to call immobile food catering venues "food trucks" because, simply put, they are not. It also undermines: (1) the authenticity of food trucks – old and new – that were born naturally of the economic and gustatory needs of a multi-cultural working class and not of a marketing or PR plan, and (2) the culture that has always existed, isn’t forced and is here to stay regardless of fancy-looking vans, tricky names and funky cuisines.

Some may say that the new face of food trucks is only a reflection of or a response to today’s society's taste, but the need that it caters to is still the same. I don’t know about that. All I know is that the working class, composed of people who break a sweat, dirty their hands, and need affordable and accessible real food, still exists and patronizes food trucks, first and foremost, for their utility.

Does calling this a craze make food trucks appear "cool"? Does that make our urban third-world-country lifestyle up-to-date with ~~our~~ first-world ~~idols~~ trends? Does that imply there had been no food truck culture here or elsewhere prior to the still recent and now dying hype in the US?

Yes, the aesthetic is breathtaking. The ideas are creative. But let's be accurate. I am a smart ass, but, seriously, there is real news in the presence of these food trucks or those that look like one. Perhaps we just need to have a different take on it.

(Last updated September 21, 2012)

Hello, Monday!

2012-09-03T14:22:00.000+08:00

Monday isn't so bad when you're not in the office. But stuck alone indoors on a surprisingly rainy Monday only makes me want to go to bed and sleep. Good bye, weeks worth of schoolwork?

So I've been gone for quite a while but the traffic that this blog has been receiving is unbelievable. THANK YOU so much for the strong support you gave me and the blog even while on forced "vacation" and no new post was up for weeks.

My Twitter and Facebook followers know I'm alive and perhaps have an inkling of what's been going down lately. What am I saying? Follow me on Twitter (@GluttonBudget) and Facebook (/GluttonOnABudget) as well! Oh, and on Instagram (@GluttonBudget) too so we can all keep in touch outside the blog :)

Anyway, the whole of August was all about my health. I had fever for several days then rashes came out. Imagine how scared I was waking up in the morning with red rashes all over my body! I went straight to the ER and was so glad it didn't turn out to be dengue.

What was it? Measles! I've never had measles before so it makes sense, but I don't know from where I got it. And because it can be contagious, the doctor made me stay home for a week after the rashes came out.

Fortunately, my house arrest ended the day before we were supposed to see Cirque du Soleil so I was still able to go. I waited for it for so long, and even wished for it last Christmas (see post Christmas Wish #1: Cirque du Soleil in Manila 2012).

SM Arena didn't look too big from the inside. Is it supposed to be larger than Araneta Coliseum? There is also a huge difference in terms of distance between the lower and upper boxes because of the VIP boxes.

From Instagram: http://instagram.com/p/OMAFYwLouo/

At the SM Mall of Asia, we had dinner at the newly opened Boon Tong Kee. I'll tell you all about that meal in another post. But even if I want to eat there again, MOA is ridiculously far! We were all dead tired going home. I felt as if I went on a day trip out of town. For a QC girl like me, it's easier to go to Bulacan and Pampanga. Metro Manila's traffic is so bad that you can't conveniently get around Metro Manila itself!

But my stint with the hospital doesn't end there. After several days, I underwent surgery for a back mass. Thankfully, it's benign. I just spent another week or so at home while the wound healed. I'd say, now my back is functioning at 95%. Great!

So there went August. Now that it's September, I have a lot of schoolwork to take care of. Projects, final papers and exams, homework and a social marketing campaign.

I'll also tell you all about that campaign in another post. For now, I just want to say hi and update you guys.

A food post is coming next. Guess what it's going to be about!

Happiness in Cupcakes (HiC!)

2012-07-21T17:59:00.000+08:00

When Meg Arcilla of Happiness in Cupcakes sent me an e-mail offering me a free sampler box of their alcoholic cupcakes, I wished so hard my birthday hadn't passed yet. These are my kind of baked goodies. They combine the two best things in the world: sweets and alcohol. Why didn't I know of them sooner??

I get it. Happenings in the south of Manila are mostly off the radar of northern folks and vice versa. Behold the polarity of the metro.

But I'm glad I learned about Happiness in Cupcakes or HiC! How apt is the name? The clever couple Meg and Mike Arcilla started the family business earlier this year and continues to bake the goodies from their household kitchen.

Unfortunately, that translates to having no retail front yet. For now, we will all have to save our cravings until we can gobble down a whole dozen. With the eight flavors they offer, plus the new one they just announced a few days back, it may be a bit difficult to decide on what to order. But I've made up my mind as soon as I finished the sampler box.

Wanna know my favorite? Read on.

The sampler box was delivered to C's office when we were out. I feel so bad for not being able to meet Mike.

The box had one each of Car Bombs, Red Hot Choco Peppers, Margarita, Mojito, The Elvis and Food for the Gods. Happiness in Cupcakes offers alcoholic and virgin cupcakes. Virgin variants such as Food for the Gods and The Elvis do not have alcohol in them. They are your typical wholesome pastries.

We picked out three flavors to share with the guys at the office, while the remaining three were saved for home. Out came Car Bombs, Food for the Gods and Mojito, each of which we sliced into four.

Why I picked out Car Bombs is beyond me. I regret not keeping that for myself!

I wasn't familiar with what the different flavors are supposed to look like in real life. At first I thought Car Bombs was Food for the Gods, but I realized my mistake as soon as I bit into the real Food for the Gods. I've never been a fan of this delicacy in any form or shape, so don't take it against HiC!.

HiC!'s version of Car Bombs, on the other hand, was love at first bite. I go crazy over chocolate on chocolate, and ganache is always a welcome treat. Add that to the fact that each component is infused with an alcoholic drink. Cerveza Negra in the cupcake, Johnnie Walker in the ganache filling and Bailey's in the Irish buttercream frosting.

Yes, this beer-whiskey-cream amalgamation is the beauty of Irish car bomb cupcakes based on the cocktail of the same name. I probably had a couple in my lifetime. As for the cupcakes, you'll find a lot of recipes online, but HiC!'s take on it is pretty superb, which you may or may not have the skill or patience to arrive at in your own kitchen.

With that being said, please, please someone gift me a box of HiC! Car Bombs as a late birthday present! I promise to give you one thank-you piece in return.

Now, since I'll be eating all of the Car Bombs, I'll leave you with my next-favorite flavors. The second runner-up would be Margarita. The blend of citrus frosting, lime zest and salt topping is simply on target.

Which flavor makes it to third place was pretty difficult to decide. But I would have to give it to the Red Hot Choco Peppers. C liked it a lot. He likes anything with heat. He smothers everything he cooks with chili flakes.

The other variants have their own adorable qualities. Mojito is a fantastic lime cupcake infused with Bacardi rum, while The Elvis has a peanut butter frosting, which Mother found too sweet. Yes, it was sweet, but being the Reese's girl that I am, I can very well take the sweetness. And the best part of it for me was the sheet of bacon goodness stuck into the frosting. I'd be happy to spend the afternoon nibbling on that.

Aside from these six flavors, HiC! recently concocted The Dirty Girl Scout, which Meg claims to contend with Car Bombs. Using vodka for the first time, this variant has a vodka mint ganache and a kahlua frosting. Sounds great, doesn't it?

There is also the Piña Colada, which I haven't tried. I am also waiting for a flavor similar to one of my favorite drinks. I should learn to be patient.

HiC! cupcakes have a light and creamy frosting, moist though not totally dense cakes, and rich ganache and icing. You can tell by the taste alone that they are alcoholic, which I am pretty happy (HiC!) about because I was worried the cupcakes would turn out to be lame alcohol-wise. What's the point, right? But the alcohol is there, and it doesn't ruin the cupcake experience--probably even improves it. I bet it can still be made stronger for more fun. In my universe, inebriation is a joy.

From Instagram: http://instagram.com/p/NDusU_rovW/

The cupcakes are packaged in carton boxes with window covers and an insert tray to keep them separated and in place. The key here is to not give them room to move. All you have to do is to hold the box right side up.

But something’s been bugging me. I just need to find out. Will I get drunk from the alcohol first or feel full from the cupcakes? Is my alcohol tolerance greater than my appetite? We’ll see.

Happiness in Cupcakes is available on a pre-order basis. You are advised to call at least 3 days in advance, and a minimum order of one dozen per flavor (Php 650) is required. To know more about HiC! and the purchasing terms, visit their Facebook page at http://www.facebook.com/Happiness.in.Cupcakes. You may also reach the Arcillas at (0917) 536-2770.

Ninyo Fusion Cuisine & Wine Lounge

2012-07-16T21:06:00.001+08:00

One of the things I love the most about Quezon City is its laid-back vibe, which makes it, dare I say, the coolest city for me. It is the place to kick back, relax and enjoy life without yearning for home because it IS home. Of course I say this because I am a QC girl at heart, having been born, brought up and educated here. My personality and my family’s culture are all very QC-ish.

A drawback from being so easygoing is the lack of fine dining restaurants. C and I had difficulty looking for one for our recent anniversary celebration. We wanted a fancy ambiance and excellent food. But most of the restaurants that fit the bill are in Makati, while some are in the city of Manila. How lazy are we?

To our fortune, Ninyo Fusion Cuisine & Wine Lounge at a perfectly quiet spot in Loyola Heights fills this gap. Count on a Quezon City restaurant to have a fancy but low-key environment, topnotch food and spotless service. A QC girl couldn’t ask for more, except that the house-turned-restaurant is turned into her home.

We called in on the same day to reserve a roofed al fresco table for two that would give us some privacy. We decided to have an early dinner for a longer celebration. Jake, the guy on the phone, was very courteous and asked us whether there was an occasion. We found out why later on.

I guess we were so excited because we arrived almost half an hour early. But that didn’t cause any problem. While entering the grounds of the restaurant, it was as if we were trespassing into an old, beautiful home. We went through the front door and were greeted by a server who showed us to our table outside.

I liked how our table was somewhat separated from the rest of the section. The best thing about it? It was a Singer sewing machine transformed into a table! I love old Singer sewing machines. I grew up with several of them and played with them too many times. I also learned how to thread one.

Dining al fresco in the Philippines may mean you would dine with insects and bugs in the heat. It appeared Ninyo’s staff knows this too well because an electric fan and a katol were set up. Before sundown, there were bees attracted to the hanging lamps but eventually left. It was a normal phenomenon, we were told. Aside from the dim yellow light from the ceiling lamp, there were candles on the table and on the plantlike rack beside us.

While waiting for our orders, which didn’t take us long to choose since we reviewed the menu online, I looked around and took a few pictures. I didn’t bring my camera with me because I wanted to just focus on dinner so I relied on my phone camera. The pictures aren’t bad, don’t you think?

Ninyo operates in an old house that hasn’t lost its glamor. It uses a lot of wood, embraces nature and has touches of rocks and stones. The parking space is huge, while the indoor ground floor dining, which I assume used to be the sala, is small and cozy. The restroom is in fact a bathroom with a tub. It is, however, too dark to attempt any aesthetic touchups on yourself. Believe me, I tried.

It didn’t take long before the appetizer was served. It wasn’t so hard to pick Wasabi Fried Oyster from the selection because C and I both love wasabi and seafood, although I try to steer clear of fresh oysters. Unsurprisingly, we loved Ninyo’s Wasabi Fried Oyster. Six pieces of oysters of this quality are a steal for the price of Php 225. You’ll find restaurants that will scrimp and offer only four.

To this day, the subtle flavors still haunt me. I want to go back even just for that. I was so glad there were only two of us sharing the food.

Before the entrées were served, we were given two soup spoons of calamansi sorbet to cleanse the palate.

It jolted me and my palate back to default settings, alright. Imagine your good old calamansi juice kept in the freezer for a couple hours. The sourness took me by surprise but after overcoming that initial shock, I fell in love with it. There is a tinge of sweetness after the sour, and the combination keeps you coming back for more. Yes, I took my time with mine.

Next up were the main dishes. C went for Fruitwood Grilled Chilean Sea Bass (Php 880). The chunk of sea bass was sitting on a bed of chick peas and corn. His plate was huge, almost diminishing mine and the table.

Being the “bigger” red meat eater, I had the U.S. Hanging Tender Steak (Php 465) done perfectly medium rare. I have nothing to complain about the meaty flavor. I can eat several plates of it all night. The slices of beef were served with risotto.

C and I weren’t able to finish the chickpeas with corn and the risotto. One reason is we were already full. Another is the flavors were so strong that we had to tap out. His sea bass was very savory as it was.

From Instagram: http://instagram.com/p/M1sHm9rovu/

We ordered Trio of Créme Brulée (Php 180) for dessert. But before that arrived, we were given complimentary dessert for our anniversary! It was a rolled soft meringue, much like the shell of a brazo de mercedes, made perfect by the slices of mango and the mango syrup, which I poured on it. I realize they always serve this to celebrants and it's very sweet of them. It shows you how they really value and take care of their customers, with the only objective of making the dining experience flawless. Thanks again, Ninyo!

As for the créme brulée, the espresso variant became my favorite. I didn't stop scooping some with my teaspoon while finishing the bottle of Spanish wine. (How could you think there wasn't wine?)

The classic créme brulée was too sweet for us, so that was barely touched. The chocolate-flavored one was okay, too, but I still like the espresso variant best.

Overall, it was a wonderful romantic dinner, which I hope to happen again sometime soon. The food was fantastic, and the staff was extremely friendly. They were always polite and smiling. You can tell that they love their work. One even asked us if we would want our picture taken. We reserved that favor until before we left.

Ninyo Fusion Cuisine & Wine Lounge is located at #66 Esteban Abada Street, Loyola Height, Quezon City. This is the street parallel to Katipunan Avenue. It is between the streets of KFC and McDonald's.

Tablea (cacao)

2012-07-07T20:18:00.001+08:00

From Instagram http://instagram.com/p/LwXUBgrooa/

It has been a month into the semester and I still haven't settled in, especially when it comes to mapping a routine. Every week I am buried in reading materials and class requirements as if I'm no part-time student. My free time is eaten up, and whatever's left is spent on sleep.

This girl has got to sleep.

On times like this, I don't need a gum. Instead, I seek comfort in good old Filipino tablea.

Tablea is chocolate, so it is derived from cacao beans. It is popularly made into hot chocolate drink by diluting and cooking in water over fire. Just remember to keep on stirring.

What makes it special? The raw and rich taste of chocolate, and the granules that take the experience to the next level.
Personally, I enjoy it more as chocolate candy. I simply gnaw my way into a block of tablea for a natural high.

I suggest buying the noncommercialized ones, perhaps at a farmers' market. I get my tablea from the province, bought from the wet market, wrapped in plain paper unbranded. These are often pre-cut into short cylinders, each of which needs one cup of water when cooked. That will give you just the right thickness and flavor, but you can of course customize to your own liking.

How to make tablea

Recently, I got my hands on homemade tablea from a homegrown cacao tree. The process of turning the seeds of cacao fruit into tablea appears to be labor-intensive but very simplistic.
The ripe cacao fruit looks like a papaya and is cut into half just like one. The huge difference can be seen inside with the flesh and the seeds.

To get to the beans, one has to apply some tongue action. Yup, you have to suck out the white flesh of the fruit surrounding the seeds. Spit the seeds out once bare.

So what do you do with the saliva-ridden seeds? You dry them out, of course. Just lay them out in the open and the sun will do the rest.

Once dry, the beans are roasted. Make sure not to burn them.
After roasting, you have to grind the seeds into very fine granules, then mix the ground cacao with sugar. Follow a 1:1 ratio. Adjust if you want it a little bitter, but I would advise against making it sweeter.

You can now mold this mixture into blocks of chocolate for brewing into a hot drink or for eating. I like eating these straight from the fridge. Others dip bread into the hot choco, just as I do with Milo. There are those who pour the hot choco onto rice for a chocolate-y and soupy breakfast.

I'm just lucky to have grown up with tablea. No foreign or commercial chocolate drink or candy can compare, don't you agree?

How about you? Do you prefer tablea as well?

Follow 'gluttononabudget' on Instagram!

2012-06-18T20:57:00.000+08:00

Are you on iOS or Android? Do you have an Instagram account? If not, download the app now for free and let's get connected! I can't wait to share day-to-day photos with you.

Follow me: gluttononabudget

Here is a glimpse of my week via Instagram. Enjoy the food porn!

WIN Breakfast Magazine June-July 2012 & Recipes From Notable Chefs!

2012-06-13T21:35:00.000+08:00

Parents who prepare packed lunch for their kids and anyone who want new, easy dishes to spice up their daily repertoire of grub would be very happy with this giveaway.

Breakfast magazine via its editor-in-chief Alexis Cuizon offered me a complimentary copy of its June-July 2012 back-to-school issue with Pokwang on the cover. Three copies arrived. One is for me, and they are requesting if I could raffle off the extra two, which was a surprise. Shipping, however, is pretty inconvenient for me so I'm giving away one and will decide how or to whom I should gift the other later.

I've browsed through my copy and was pleased to find so many recipes from notable chefs such as Sao del Rosario, Junjun de Ocampo, Sandralyn Hataway and Myke Tatung Sarthou--something I didn't expect at all. Each chef contributed several recipes, not just one. Winner!

To get a chance to grab hold of the magazine and these free recipes, follow the instructions below. Anyone within the Philippines can join. It's pretty simple.

1. Follow @gluttonbudget on Twitter
2. Tweet @gluttonbudget your city and favorite breakfast in your city (Example: @gluttonbudget Quezon City - Pancakes)
3. You can send as many entries as you like
4. You can submit entries until June 20, 2012 11:59 p.m.

Join now! And stay tuned for more giveaways :)