Unlimited Grub Grabs

Episode 102: A Spicy Encounter at the Grand Chili Meet!

2017-06-01T09:54:00.000+08:00

Chili farmers, foodies, entrepreneurs, and lovers of everything spicy took the time to gather together at the 1^st Grand Chili Meet hosted by Chili Growers Philippines on May 13 and 14. This was held at the Ninoy Aquino Parks and Wildlife in Quezon City.

The event’s highlights included seminars for chili growers on the latest technology in cultivating chili, the exhibition of various chili varieties, and pod tasting for those who dare to challenge the hottest peppers in the market.

Local entrepreneurs also showcased their products, from chili-infused vinegar and oils to chili sauces and snacks with chili. Some were mixed with fruit essences, while others come with a sweet or savory kick, all of which come with a unique blend meant to compliment any meal. Guests were given the chance to sample these products, and judge which among them are their favorites.

A country’s cuisine won’t be complete without something spicy on the menu, and that much can be said about Filipino cuisine. Chili-laden dishes such as laing, pinangat, and Bicol Express tickle the fancy of diners who seek something fiery for their palate. Ordinary favorites get the extra kick with some chopped chili here and there. To that end, chili sauce, chili oil, and vinegar or soy sauce with chili have become staple condiments.

We owe this culinary wonder to our local chili pepper farmers, traders, and entrepreneurs, whose expertise and dedication bring us the spicy products we enjoy today.

Events such as the 1^st Grand Chili Meet give our farmers and entrepreneurs the opportunity to get the word out about their wares to the local market. Their contributions and creativity boost the agricultural sector and its capability to produce home-grown, quality household products that anyone are sure to enjoy at their table. Here’s hoping that our local chili industry will continue to grow and set fire to plates and palates everywhere.

Episode 101: Of Cravings, Large Servings, and Ramen Shokudo

2017-04-13T11:57:00.000+08:00

Satisfying a craving for ramen is quite easy nowadays, with the dozens of Japanese restaurants popping out in the metro for the past few years. But sometimes, just grabbing the nearest bowl of ramen within reach isn't enough. If you're going to eat ramen, you might as well get the most satisfying noodles that you can, right?

The invitation that day was a bit sudden: Maiya was craving for ramen, and she wanted to try out Ramen Shokudo, a new Japanese ramen restaurant in Quezon City. Being the ramen fan that I always am, I agreed to accompany her to dinner.

I found out later that Ramen Shokudo was a relatively new place. The restaurant opened last February 2017, and it boasts of serving authentic Yokohama-style ramen, made with 100 percent natural ingredients and no MSG. That's quite a tall order.

To add to the authenticity of the restaurant, the dining area is set up in a cozy bar-style with a grand view of the action in the kitchen, similar to ramen bars in Japan. The area can accommodate about 22 people, which also means you may have to fall in line before you can get seated. Just like in Japan.

First off on our meal was their gyoza, the traditional ramen side dish. The gyoza had a crispy, salty, oily feel in it, complimented by the spicy kick of their gyoza sauce.

Along with the gyoza came the curry cheese roll, their best-selling appetizer, which is basically deep-fried gooey cheese rolls with curry drizzled with Japanese mayonnaise. The taste of the savory cheese and the spicy curry blended well, especially while it was hot.

Finally, it was time for the ramen.

Ramen Shokudo's best-selling tantanmen is a bowl of thick, dense noodles resting on a rich broth and topped with a slice of juicy chasyu, ajitama, and minced pork. The result is a rush of spicy, creamy, meaty, oily, peanut-like flavors bursting in your palate.

Maiya ordered the shoyu ramen, noodles with a mix of pork and chicken broth in a savory soy sauce base and topped with menma, scallions, and ajitama. This variety is light and mildly salty, and is recommended for those who like simple, subtle flavors in their ramen.

The servings were large and quite heavy, but we still slurped our way through the noodles like it's the biggest thing we've had in life. I've eaten tantanmen in a lo of places, but this has been the best and the most satisfying bowl I've had in years.

As for Maiya, judging by her reactions, it looks like eating at Ramen Shokudo satisfied her cravings in many ways. In the end, though, she could only finish three-fourths of her ramen, and she was so full by the time we left. Yup, the ramen must have been that heavy. Not for me though, since I finished off mine with ease, but my stomach is a different story altogether.

Perhaps it was a good thing that Ramen Shokudo didn't have dessert; otherwise our stomachs and waistlines would have been busted afterwards... except she started asking about that crepe shop I casually mentioned on the way home. Maybe next time.

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Ramen Shokudo
401 Banawe St., Sta. Mesa Heights, Quezon City
Tel. No.: (02) 247 7873

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P.S. It's been months since I last blogged about food. Sure, I get to post on Instagram about my latest food adventures, but I've never had the time to write here. Looks like this latest assignment is my wake-up call to start eating - and writing - again.

Episode 100: Zubuchon comes to Manila!

2017-01-31T20:00:00.000+08:00

Dreams do come true! Zubuchon, Cebu’s famous lechon, is coming to Manila!

Social media went abuzz when Joel Binamira (@therealmarketman) posted on Instagram about the preparations for a Manila branch. Binamira (also known as Marketman) is behind the Market Manila blog, and the same person who launched Zubuchon.

Netizens immediately inquired where this new branch will open. Binamira revealed that the branch will be located “about 100 meters behind the Makati Fire Station”, which is just around the San Antonio area. The target date, he added, is around February.

Another well-anticipated news is the menu. Zubuchon’s Manila fans are hoping they could try out here the same dishes and drinks as the ones in the main Cebu branch. (Some items they’re clamoring for are the lechon belly sandwich and the kamias shake.) Binamira also hinted that he’ll do taste-testing with selected Instagram followers this February.

Zubuchon was established in 2009. The name comes from a combination of "Zubu", (the name of Cebu in old Spanish and Portugese maps) and "Chon" (lechon).

Binamira’s lechon gained fame earlier when celebrity chef and “No Reservations” host Anthony Bourdain came to Cebu in 2008 to shoot his unique way of cooking lechon. Bourdain called this lechon “the best pig ever”.

Zubuchon takes pride of using organic pigs, fresh fruits and vegetables, homegrown spices, and good olive oil in cooking their lechon. The best part is that it doesn’t have MSG, and the best meaty parts are kept intact while roasting. The result is a unique lechon with crunchy skin and juicy, tender meat.

It’s been six years since I first tried out Zubuchon in Cebu as part of a writing project on lechon. Finding Zubuchon was quite an adventure, but it was worth the trip because the lechon was just that good. (It’s Anthony Bourdain’s fault why I became a fan of lechon in the first place.)

Now that Zubuchon is coming to Manila, our cravings for great Cebu lechon should be tempered a bit. The biggest question now is: how do we get invited to the opening?

FOLLOW:

Zubuchon on Instagram https://www.instagram.com/zubuchonph/

Zubuchon Website http://zubuchon.com/

Episode 99: A Clean Slate for 2017

2017-01-17T18:49:00.000+08:00

To everyone who has followed Unlimited Grub Grabs through the years, thank you.

Three weeks have passed since we welcomed the New Year, but while everyone’s done with their resolutions, checklists, and diet plans, I’m still waving around a clean, blank slate. That’s how I intend to start 2017: with a clean slate.

Currently I’m on exile, unemployed and striving to work freelance. At the same time, I‘m catching up on a lot of reading, watching drama series, errands, and self-studying, followed by cooking and sleeping.

I stopped going out on food trips and sightseeing walks. My budget only covers bills and groceries, and if I do so much as have a sip of beer, I’ll suffer gout flare-ups again. Meanwhile, my career as a crime author slowed down. I lost the time and energy to write and I never got to promote my books properly (I thought it no longer mattered since nobody’s reading them anyway).

On top of all that, my motivation and self-respect were in the dumps. I’ve been insomniac and frequently hungry and thirsty. When I fall asleep, I sleep for long hours. Most of the time, I’m lethargic. There are moments when I imagine jumping from my window at the fifth floor. And yeah, I wallow in moments of self-depreciation. I won’t be surprised if I get diagnosed as undergoing depression.

But I promised myself that’s about to change this 2017. This year is meant for new beginnings, going back to zero, starting over from scratch.

I still have my knowledge base. I still have my health. I still maintain a blog. I still have my social media accounts. I still have writing opportunities to explore. I still have ideas and stories. I still have restaurants to visit. Most of all, I have people who support me from afar, who have faith in me and my resolution to rise from my travails. I don’t see them, but I know they’re there.

I know Unlimited Grub Grabs isn’t popular, and my writing isn’t influential. I’m probably not the best role model for writers. But despite my flaws and insecurities, I know you’ve patiently watched over me, and cheered me in my endeavors. I know I’ve imparted as many lessons, thoughts, and experiences as I can through my stories. I know you’re watching me grow.

I’m thankful that I’ve been blessed with so much, and as gratitude, I will make use of my abilities to begin anew. For staying with me through my journeys all this time, I thank you.

With this post, I now leave behind the doubts and failures brought by 2016, along with the victories and successes I gained. At the same time, I look forward to the changes that will be brought by 2017.

As for this blog, who knows? There’s so much to do rather than dwell in the past. Like, for example, a new book or anthology that needs filling up, or maybe a food park somewhere. Maybe a new blog…

Episode 98: Spreading Christmas cheer with Blacksoup's Suspended Noche Buena

2016-12-27T17:59:00.000+08:00

I’ve been spending Christmas without immediate family around for a few years now. Most of the time, I spent it at work, after which I would buy a KFC meal and watch drama series at home. It’s quite lonely, but it was a good chance to have time for myself.

This year’s Christmas is different. Instead of celebrating it alone, I devoted my time for a worthwhile cause.

Blacksoup Café + Artspace started the Suspended Noche Buena project to provide food for the poor. The idea, which started in Europe, was for customers to buy meals for those who cannot afford it.

Customers bought a suspended Noche Buena pack for P250 each. Each pack contained a serving of Spanish sardines with sundried tomatoes pasta, slices of ham and quezo de bola, Blacksoup’s deep fried pudding with caramel sauce, and a bottle of iced tea.

Blacksoup collected a total of 288 meals this year. Volunteers went around the streets and gave these away to street dwellers, beggars, and poor families.

My team – there were three of us, consisting of fellow volunteers Karl, Diane, and myself – ventured on Christmas Eve around Quezon Avenue, Roxas Boulevard, and the Ermita-Malate district in Manila to give away these Noche Buena meals.

Joining the Suspended Noche Buena project was quite an adventure, especially that children and adults (even the unsavory ones, admittedly) flocked to us to get food packs. More importantly, it was a reminder of the struggles that the poor endure this Christmas, much more throughout the year. We’re glad that the food packs we distributed found their way to those who truly need them.

We’d like to thank Blacksoup Café + Artspace for giving us the opportunity to make others’ Christmas a little more cheerful. I for one look forward to helping out again someday.

The number of the poor and hungry is ever growing. May the ranks of those who can reach out to them increase as well.

Episode 97: Local cuisine and more at the Valenzuela Food Fiesta!

2016-12-03T23:30:00.000+08:00

Coming over to Valenzuela this December? Then take the time to go on a food trip!

Residents and visitors of Valenzuela City were in for an early Christmas treat with the opening of the Valenzuela Food Fiesta last Friday, December 2. Over thirty food outlets are participating in this weekend food festival. Foodies can hang out and try out snacks, barbecues, desserts, and other local products that the city has to offer.

The festival was opened to highlight Valenzuela’s food businesses, and give the city’s entrepreneurs a venue to showcase their products and culinary expertise.

When it comes to food, Valenzuela City takes pride of the putong pulo, a rice cake originally created in the town of Polo. The rice cake is steamed, mixed with annatto (atsuete) to give its reddish color, and topped with cheese.

This local favorite is known for its versatility as a side treat with various dishes. Residents would create artistic versions of the putong pulo, making it one of the highlights of the Feast of San Diego de Alcala, celebrated every November 12.

With Valenzuela’s continuous economic growth, more food establishments are opening up in the city. It’s not just the putong pulo, but even the city’s potential as a food hub is gaining attention, especially with its growing population of students. This rapid growth is creating more opportunities and opening a wide variety of places to dine in for food lovers. These establishments will surely find a place to shine and reach out to more people with the opening of events such as the Valenzuela Food Fiesta.

The Valenzuela Food Fiesta is located at CJ Santos Street (in front of the Justice Hall or old City Hall). It will be open every Friday and Saturday for the rest of December from 5pm to 2am.

(I apologize for not adding a lot of food pictures here; it’s been a long while since I last wrote anything, and eating out isn’t part of the budget nowadays.)

Episode 96: #HeistClub at MIBF 2016!

2016-09-14T19:56:00.000+08:00

The Manila International Book Fair has begun at the SMX Convention Center!

#HeistClub has gone a long way since our launching last June 25. Now, our titles are being sold at #MIBF2016! It’s a great venue for indie writers like me to promote ourselves and gain recognition in the Filipino reading community.

If you’re looking for great crime stories by Filipino authors and more, drop by at the BDAP (Book Development Association of the Philippines) Booth (near National Bookstore). The titles available are:

The Bayawak’s Trail by Justine Camacho-Tajonera

Chasing an ATM Schemer by Racquel Sarah A. Castro

Classified by Georgette S. Gonzales

Sampaguita by Mark Manalang

Snakehead by Bianca Mori

High Stakes by Chris Nava

Till Death Do Us Part by Irene Recio

The Retreat by Yeyet Soriano

Corpus Delicti by Porcupine Strongwill

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Get to know more about the authors behind #HeistClub who are participating at #MIBF2016. They’re also selling their own works from other genres. If you’re lucky, you may meet them in person and have your copies signed!

(Shoutout to Racquel for the author profiles!)

Justine Camacho-Tajonera

Justine Camacho-Tajonera, author of Bayawak’s Trail, was born and grew up in Cebu City, Philippines. Despite starting a corporate career in telecommunications, she pursued her masters in Literary and Cultural Studies to keep her close to her first love of writing. She has had her poetry published in several anthologies and local publications and she has published three books: Artemis Lets Go (novella), A Portrait of Jade (novella) and Gift: Poems, her first collection of poetry. She maintains a blog, Claiming Alexandria. She works full time at a corporate job in the Philippines, is married, and has two children whom she homeschools with her husband.

Email: justine.tajonera@gmail.com

Facebook: https://www.facebook.com/Justine-Camacho-Tajonera-Author-Page-144071125674206/

Twitter: @justine_tajo

Goodreads: https://www.goodreads.com/user/show/7758033-justine-camacho-tajonera

Racquel Sarah A. Castro

Racquel Sarah A. Castro, author of The Fraud Hunter Book 1: Chasing an ATM Schemer, is living with Cerebral Palsy. She graduated with a Bachelor’s degree in Information Technology from AMA Computer College-Binan Campus. She wrote When Fate Speaks Big Time, Second Sight to Forever, Encyclopedia Mystique, Stockholm Syndrome: A #WriteBreakUpSongsAbout Story, and The Real Me: An Autobiography. Racquel is a geek, a math tutor, a food addict, a web designer, and a freelance programmer.

Email: racquelcastro2884@gmail.com

Facebook: https://www.facebook.com/racquelsarahcastro

Twitter: @rsacastro017

Instagram: @rsacie

Wattpad: @RacquelSarahCastro

Blog: https://racquelsarah.wordpress.com/

Goodreads: https://www.goodreads.com/author/show/11574447.Racquel_Sarah_A_Castro

Amazon: http://www.amazon.com/-/e/B00RTBGT62

Georgette S. Gonzales

Georgette S. Gonzales, author of Classified (A Prologue to Les Dames des Fleurs), is a full time author, residing in a small house somewhere in the Visayas. She has been writing for 12 years now under the pseudonym Edith Joaquin for My Special Valentine (Bookware Publishing, Corp.). This is her first English story to be published online.

Email jette1013@yahoo.com

Website http://pinaynobelista.com

Facebook www.facebook.com/georgette.pinaynobelista

Twitter @Gette_aka_EJmsv

Instagram @neferjetjet

Mark Manalang (THAT’S ME!)

Sampaguita is my third crime story. After writing The Seven-Day Detective and I Saw Mommy Kissing Santa Claus last year, I decided I want to go all out and write as much fiction as I can. In fact, Sampaguita’s sequel is now in the works, and I’ve written a few short stories before that.

I’ve just finished language training and focusing on a new upcoming job. However, I’m also taking time to work on my romance stories on Wattpad. My current project is titled Odoriko (“dancer” in Japanese), which focuses on the Spanish dance flamenco as a central theme.

Once I’m done with Sampaguita’s sequel, I’m starting a new project. What is it, you ask? Stay tuned!

Facebook: https://www.facebook.com/MTJManalang

Twitter: @mtjmanalang

Instagram: @unlimitedgrubgrabs

Wattpad: Tenkouken

Website: https://unlimitedgrubgrabs.wordpress.com/

Goodreads: https://www.goodreads.com/author/show/15453627.Mark_Manalang

Bianca Mori

Bianca Mori, author of Snakehead, writes contemporary romance and romantic suspense. She loves watching fantasy movies and reading anything she can get her hands on. She lives in Manila with her family and a hyperactive pug.

Facebook: www.facebook.com/thebiancamori

Twitter: @thebiancamori

Blog: www.thebiancamori.blogspot.com

Goodreads: www.goodreads.com/thebiancamori

Chris Nava

Chris Nava, author of High Stakes, graduated with a degree in AB Literature from UST. She has written for several media outlets. She is currently taking her Master’s from UP.

Irene Recio

Irene Recio, author of Till Death Do Us Part, is a stay-at-home mom with a degree in BS Applied Economics and BS Business Management. She found her happiness teaching pre-nursery children and was taking her Masters in Education when she had to put her career on pause to focus on her amazing daughter. She used to do freelance writing for a parenting website and magazines. Earlier this year, she finished her first romance novella, Breakfast with Brie. She has always been fascinated with mystery and crime fiction, and her love for the genre started with Nancy Drew and The Hardy Boys.

Yeyet Soriano

Yeyet Soriano, author of The Retreat, has been writing her entire life. Though the themes of her written works have changed over the years, she held on to one truth—she needed to write to keep the voices in her head at bay. Her day job is that of an IT manager in charge of the Asia-Pacific region for a multinational corporation. She is married to a man who reads only to fall asleep, and they have three wonderful kids—two of whom love to read and one, only starting to learn how to read.

List of published works: Turning Points, In My Dreams, The Retreat, Until . . . Whenever. She has also contributed the following stories to published anthologies: Yeyet (Life in the Middle, A Discovery, 2011); Fairy Queen-In-Waiting (Talecraft Presents Master Story Creators’ Anthology 1, 2016); He Loves Me . . . Not (FLESH, Fixi Novo, 2016).

Email: yeyetms@gmail.com

Facebook: http://facebook.com/Yeyetsorianowrites

Twitter: http://twitter.com/ysrealm

Website: http://www.ysrealm.com

Porcupine Strongwill

Porcupine Strongwill, author of Corpus Delicti, is a Messiahn artist from Manila, who adores cats, milk-coffee, and the sound of heels clacking on wooden floor. She is currently the editor of and a contributing writer for PSICOM Publishing’s bestselling series Heartbreakers: Season 2. Her debut book, a poetry collection called “Forgotten Things To Say,” was released in 2014.

“Corpus Delicti” is her first published crime fiction.

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The Manila International Book Fair runs until September 18. Have you started scouting for books to buy? We at #HeistClub hope to see you there!

Episode 95: A Taste of Filipino Halal Cuisine at Dulang Restaurant

2016-09-09T23:32:00.000+08:00

Eid’l Adha is coming up on Monday, September 12, which is why most of us are enjoying a long weekend ahead. For Muslims in the Philippines and all over the world, this day commemorates the end of the Hajj or pilgrimage to Mecca. It also honors the willingness of Ibrahim (Abraham) to obey Allah.

Learning about Muslim holidays piqued my interest in halal cuisine. As a refresher, halal cuisine is a type of food that is ritually slaughtered and deemed fit to eat for Muslims.

For a while I thought I would not find a specialty restaurant that serves halal food, much less one that has a Filipino flavor to it. My search eventually led me to Dulang Restaurant, a small, hole-in-the-wall restaurant in Ermita, Manila.

Dulang’s menu consists mostly of Tausug and Malaysian specialties that are delicious, filling, and affordable. Some that I tried so far are the beef korma (spicy beef stew), spicy vegetables in coconut milk, mi goreng (Malaysian noodles), and their version of suman sa latik for dessert, among others. I have yet to try their other Tausug specialties, such as the Tiyula’ Itum (black soup), and kahawa or native coffee.

Traditionally, Muslims go to a mosque on Eid’l Adha for prayers, and sacrifice a live animal (such as a goat, cow, or sheep) for feasting. They share at least a third of the sacrificed meat to the poor. Those who can’t afford a live animal just buy generous portions of meat.

The last time I came across Dulang was during the previous Eid’l Fitr (end of Ramadan). As expected, the place was filled with Muslims and other local patrons who choose to dine in the restaurant. The situation was the same when I visited Dulang recently. Come to think of it, the restaurant is a favorite among job hunters and workers from neighboring offices.

Dulang is not just a place to enjoy halal food, but also to appreciate the cuisine of our brothers and sisters from Mindanao. A trip to Ermita is in order if you want to try out something uniquely Filipino.

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Dulang Restaurant

1313 M. Adriatico St. corner Padre Faura

Ermita, Manila

Episode 94: Setting up base at Coreon Gate

2016-07-18T19:48:00.000+08:00

To be honest, I depend on coffices to do most of my writing. Finding a coffice with good food, an environment conducive for working, and a reliable internet connection is quite a chore. Luckily, I found a good place in Manila where I could somehow settle down.

Coreon Gate is an internet café located along Adriatico Street, just near the Remedios Circle in Malate, Manila. It’s quite easy to spot; it’s at the second floor, one floor above a Thai massage parlor.

Not surprisingly, Koreans frequent the place, most of which play online games, watch movies, or download shows. A good number of students and professionals, however, come over to study and work even up to the wee hours of the morning (like me).

The café has about fourteen tables and dozens of chairs, which shows how many groups it can accommodate. The area is cozy and comfortable to work in even with the ambient noise such as the conversations or the K-pop music playing in the background. There’s a smoking area, where most of the computers are incidentally found. (That’s also where all the gamers are hanging out. Don’t worry, minors are off-limits.)

Customers can buy an assortment of snacks, chocolates, and meals such as noodles, sandwiches, and kimbab. The place also have a wide selection of hot and iced drinks.

What’s impressive about Coreon Gate is the internet connection itself. The place boasts of a 200Mbps internet speed, optimal for gaming, downloading, and online multitasking. Each customer is given a WiFi voucher, which lets them avail of up to 5Gb worth of internet bandwidth, consumable within six hours.

Coreon Gate is a nice place this side of Manila to hang out in while working, playing online, or just staying connected.

Episode 93: Starting over with something Spanish! All-you-can-eat Paella at Black Olive!

2016-07-16T23:04:00.000+08:00

To jumpstart my brain back to its old food-blogging self, I decided to go on an all-you-can-eat mission just like I always did way back. And what better way but to take on a dish I’ve gained interest in lately – paella.

Let’s have a recap. Paella is a Valencian rice dish regarded by many as a national dish of Spain. Paella gets its name from the pan it is cooked in. There are a variety of ways to cook paella, the most typical of which is topping rice cooked over an open fire with an assortment of meats, sausage, seafood, vegetables, or all of the above.

Black Olive Cerveceria is serving all-you-can-eat servings of Paella del Mar, a creation by award winning Chef Carlo Miguel. This variety is a delightful mash of squid, shrimps, clams, mussels, chicken and pork, all prepared over fragrant, saucy rice with tomatoes, saffron and green peppers. The paella is served on a small platter, along with some crusty bread and olive oil.

I decided to try one of Black Olive’s popular bar chows, the Boneless Chicken Wings, along with the paella. To wash down the meal, I ordered along with it a glass of Paulaner Hefe-Weißbier Naturtrüb. Craft and foreign beer happens to be one of Black Olive’s specialties.

The Paella del Mar was light to the palate but filling, and you can taste much of the seafood flavor in the rice. It’s not too oily, and there are crunchy bits here and there as expected of paella. Incidentally, the bread works as a great side dish. The chicken wings were savory, and tasted better with its bleu cheese salsa. The beer had hints of fruity flavors, which tones down the flavors of the paella and chicken.

In the middle of my meal, a couple sat near my table and inquired about the paella promo. When they asked if it was good, the waitress pointed to my table. Yeah, I guess I’ve eaten so much of it to prove how enjoyable the paella is. In the end, though, I believe I finished off seven servings of the Paella del Mar. Not bad for P250.

Which now leads to an interesting query: Why was I interested in paella in the first place?

I guess it all started when I got immersed into writing “Odoriko”, my ongoing romance story on Wattpad. I had to learn as much as I can about flamenco that I ended up checking out bits and pieces of Spanish cuisine. I haven’t thought about whether I should include an extra scene where the characters are eating paella, since the story itself is about to end, though.

The extra research proved helpful when a co-author asked me for a recommendation for Spanish dishes to be used in another story. Speaking of which, there should be a bunch of nice Spanish restaurants and tapas bars that I could check out now that I have begun to sate my craving for Spanish cuisine, but I digress.

Black Olive’s Paella del Mar promo is available every day, 12-3pm and 6-9pm. Incidentally, they’re offering an all-day, all-night beer buffet where you can drink all the premium beers you want within three hours, all for P999. Not sure if my kidneys can handle that, though.

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Black Olive Cerveceria

Unit R3A & B, Camino Verde Ave, Capitol Commons, Pasig City

For table reservations, dial 0917-5073512

Episode 92: #HeistClub: The Launch (Extro)

2016-06-30T19:45:00.000+08:00

A few days have passed since “#HeistClub: The Launch” ended, but everything has yet to sink in. Even now, I’m lost for words as to how to process everything. But one thing is certain: I am proud to say I have published – and launched - my own crime novel.

Let me at least start with a show of gratitude. I owe the privilege of becoming a published author to the organizers and sponsors of #HeistClub, to my fellow authors, to those who bought our books, and to my friends and family who supported the event.

I’m happy to be able to work with so many talented and hardworking individuals. I owe them so much that even if I let out a torrent of “thank yous”, it would not be enough to repay what they’ve done for me. Even so, let it suffice that I am thankful for everyone who made this launch possible.

#HeistClub is my biggest break so far. I thought I found my calling when I took up crime writing. It has always been my dream, after all, to become a novelist. I’ve always wanted to write something related to my previous profession, to write about society in a different, more creative point of view.

My crime story "Sampaguita" started merely as a story of revenge and vigilantism. It was through the workshop that I would eventually tap into my most necessary resources to make a coherent story, a good set of characters, and a world that has the potential to expand into its own series or two. Still, t took me a lot of discipline, advice, and morale boosting from everyone before I finished “Sampaguita”.

Looking back, though, I still have a lot to do before I could be fully proud of my work. I have yet to master the art of storytelling. I have yet to learn to market myself. I have yet to learn to make eye-catching covers and attention-grabbing blurbs. I have to make myself known to a bigger audience. And then there’s so much to do after getting published. Even so, I believe I’m on the right track.

This is why, again, I am thankful to be part of #HeistClub. I hope everyone would continue to guide and support me in my journey to become a great author.

Meanwhile, Unlimited Grub Grabs will return to its regular, food-chomping programming as soon as I get things in order. It’s tough when you have a lot on your plate (figuratively). Also, the second part of “Sampaguita” is coming soon.

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“Sampaguita”, my #HeistClub novella, is available on Amazon Kindle and Buqo, and will be available for preorders soon.

Amazon Kindle:

https://kdp.amazon.com/amazon-dp-action/us/bookshelf.marketplacelink/B01HIE0M4Y

Buqo:

http://www.buqo.ph/Shop/Book/02ac357d-4407-4de8-9ce9-140b1b1bb67b

Episode 91: Countdown to #HeistClub: The Launch

2016-06-18T23:31:00.000+08:00

“#HeistClub: The Launch” is coming in a few more days, and we’re excited to be part of this literary venture.

Sixteen authors are launching their crime stories on that day. These have been published in three e-book bundles on the local online bookstore Buqo. Some of them are set to be sold as standalones on Buqo, Amazon, and on print.

Bringing crime fiction to the spotlight through #Heistclub will be a new milestone for the Philippine literary scene. This will open more opportunities for readers to enjoy a genre that hits close to home and opens our eyes to what’s happening around us.

Check out the #HeistClub trailer below:

Those interested in finding out more about these stories are invited to join the launch on June 25, 2016, 6:00 p.pm, at Enderun’s The Study on the fourth floor of The Podium, Ortigas Center.

“#HeistClub: The Launch” is sponsored by the following: Bronze Age Media, Inc., Buqo, The Study by Enderun, GPICKS, Kwisshy's Cupcake Haven, Talecraft, Jmd Copy and Print Shop, Unlimited Grub Grabs and Mercy M. Soriano.

For more information, visit the event page and like the #HeistClub Facebook fan page.

Episode 90: #HeistClub: The Launch

2016-05-31T19:25:00.000+08:00

Let’s write Crime! Filipino writers were challenged to write tales of dark pathways and mysterious psyches, misdemeanor and trouble, dread and doubt.

#HeistClub was an online workshop facilitated by Mina V. Esguerra in the last quarter of 2015. The class was organized by Bronze Age Media and sponsored by Buqo and Enderun’s The Study.

Each crime story had to be set in the Philippines, and it had to be written in English. Each story should pave the way for a series, so it should be Case #1, with the next cases in the works for subsequent release. A foreign language needed to be incorporated into the story, with our sponsor, Enderun providing the writers free translation services.

The following mentors gave invaluable tips and lessons to the writers during the course of the workshop: Jennifer Hillier, F.H. Batacan, R.J. Taduran, Kevin Uy, Juliet Grames, and Andrea Pasion-Flores.

In the end, sixteen crime stories were produced. They were released in three ebook bundles on the Buqo application early this year. The bundle names are: What We Fear, Why We Run, and What We Hide.

#HeistClub: Why We Run

· Bayawak’s Trail by Justine Camacho-Tajonera

· The Fraud Hunter Book 1: Chasing an ATM Schemer by Racquel Sarah A. Castro

· The Retreat by Yeyet Soriano

· Come With Me by Michael Recto

· Inertia by Sette Luis

#HeistClub: What We Fear

·         Till Death Do Us Apart by Irene Recio
·         Soul Makers by Jee Ann Guibone
·         Classified by Georgette S. Gonzales
·         High Stakes by Ana Valenzuela
·         Dressed to Kill by Cassandra Javier

#HeistClub: What We Hide

· Snakehead by Bianca Mori

· Sampaguita by Mark Manalang

· Let’s Play Murder by Farrah F. Polestico

· Corpus Delicti by Porcupine Strongwill

· The Flame Squad: Sly Prince by Jessica E. Larsen

· The Gung Ho Lady by Arlene Manocot

On June 25, 2016, at 6:00 to 9:00 PM at Enderun’s The Study, located at 4^th Floor, Podium, Ortigas Center, the sixteen stories will be officially launched to the public. From the time they were released in their ebook bundles, some of the authors have refined, updated and enhanced their respective stories for release as stand-alone novels/novellas in multiple platforms: Buqo, Kindle, Smashwords, and print.

Event Page: https://www.facebook.com/events/1623193478001367/

Facebook Page: https://www.facebook.com/heistclubthelaunch/

Episode 89: A taste of the world's best street food

2016-04-21T00:00:00.000+08:00

Street food is a well-ingrained part of society. It’s all about casual dining enjoyed anytime with the best flavors at the most affordable prices. Being able to see, smell, and taste the best in street food is a unique experience, and what fitting way to do so than in one of the world’s best food destinations, the Philippines.

The World Street Food Congress Jamboree, which opened at Bonifacio Global City, offers everyone a chance to savor street food from around the world.

Twenty-five food stalls from the US and Asia (including the Philippines) are showcasing various snack dishes, rice meals, barbecues, and desserts, all for as low as P200. The venue is jam-packed as early as the first day, but with all the buzz and scents around, you’ll never get tired waiting in line. This is definitely one place where you can have local cuisine that's no-frills, no-extenders, all-flavor, and worth every centavo.

By now many have recommended dozens of their favorites from the jamboree, but that’s not stopping me from sharing my own recommendations. They’re a bit pricy but worth every centavo.

Pasta Bicolandia, Bicolano Wellington, Level 1 Chili Ice Cream (Philippines)
Savor the legendary spiciness that makes Bicol Region famous in one plate. Start the fiery palate flamenco with the Bicolano Wellington, stuffed chunks of Bicol Express. Kick up the tempo with the Pasta Bicolandia, creamy pasta with meaty chunks and chili bits. The chili ice cream puts a sweet finish into this set.

Penang Laksa by Wan Dao Tou Penang Assam Laksa (Malaysia)

Tamarind, hae ko (sweet prawn paste), chili, ginger, and mint leaves bring a salvo of flavors into this Malaysian noodle dish. The fish flakes and the savory broth complete the dish, giving diners at taste of how authentic laksa is like. (Lee Ee Quen, the owner of Wan Dao Tou, was crowned the Champion in the Assam Laksa category in the Battle of Penang Hawkers 2011.)

Braised Zhu Hou Chicken by Xu Jing Ye (China)

Chef Xu Jing Ye brings to the Philippines this representative dish from Guangdong, China. The vendors say it’s similar to Hainanese chicken, but there’s a stronger salty-fatty-savory kick in this chicken dish. This is topped with Foshan specialty sauce, made from a combination of soy bean, salt, sugar, sesame seed and light soy sauce, to add balance.

Ayam Taliwang by Ayam Taliwang Bersuda (Indonesia)

Ayam Taliwang is a grilled chicken dish from Lombok, Indonesia. The chicken is marinated with bird’s eye chili, and served with a pelecing (water spinach) salad and sticks of satay. The smoky, roasty aroma of this chicken is enough to awaken an appetite. Be warned, though: the Ayam Taliwang is dangerously spicy!

Smoked Chili Grilled Tofu Bao by The Cinnamon Snail (USA)

Healthy flavors have a special place in the street food jamboree with this vegetarian bun stuffed with sautéed kimchi pickled basil and onion, and sambal alek cream. Vegetarians will enjoy this mildly strong yet calming snack.

There's much to look forward to at the street food jamboree this year. One can marvel at how rich each country's food culture is, given the local ingredients they make do with, and the kinds of dishes they come up with at homes, on the streets, or any place where it's comfortable to eat. It plainly shows that everyone at every place around the world has a unique way of showing how much they love their food.

The World Street Food Congress Jamboree runs until April 24, at Federacion Drive corner 9th Avenue, Bonifacio Global City, from 4pm to 11pm until Friday, 12pm to 11pm on Saturday, and 12pm to 9pm on Sunday.

For more information, visit their website at: http://wsfcongress.com/

Episode 88: Guest Post - Smoked Salmon and Cream Pasta by Mary Grace

2016-03-27T22:34:00.000+08:00

We at Unlimited Grub Grabs value the comments of our readers, some of which suggest places to visit or dishes to try out. We even have a few who gave their own reviews to convince us how great the food spots they've visited are.

Joining us on this post is Wattpad writer Emanuelle Bonifacio, who told us about his recent dining experience at Mary Grace Cafe. We do love their ensaymadas, but it turns out there's more to love at Mary Grace aside from their cakes and pastries.

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Restaurants today are blooming fast and booming with surprises that catch our enthusiastic appetites. Coffee shops, tea cafes and honeyed donuts give us quick bites to indulge our early dessert treats. But nothing beats a full plate of a perfected recipe.

Introducing, Mary Grace Cafe's Smoked Salmon and Cream Pasta. Salmon fans' buds will be flooded with glee by its rich and authentic freshness. The oozing buttery sauce eases the fish flavour along with its well-prepared linguine pasta. The smoky savour stays in your mouth after some spoonfuls surely leaving you to want more. Finishing this awesome blowout will offer you an unforgettable experience.

Chow!

About the Author

Emanuelle Bonifacio is a daydreamer, story-weaver and an adventurer. He has been both his student and master of himself. He's always thankful for mayonnaise, pizzas, and root beer. When he's into an idea, he hibernates (see you next season). You can reach and know him more on https://www.facebook.com/emanuelle.bonifacio.9 and

https://www.wattpad.com/user/EmanuelleBonifacio.

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Learn more about Mary Grace Cafe through their website or visit them at their various branches.

If you have reviews, tips, and other articles that you'd like us to post, send them over at

unlimitedgrubgrabs@gmail.com

or contact us through our Facebook page.

Episode 87: Christianity and Food

2016-03-25T14:39:00.000+08:00

Food is an integral part of our culture, as defined by the ingredients, cooking methods, and the resulting dishes that each country or ethnic group uses and enjoys. The same could be said of religion, which incidentally sets standards in what believers are expected to eat and drink.

Symbolic foods are rife in Christian tradition. For starters, there’s the sacramental bread or “host”, a thin, round unleavened wafer served along with a goblet of grape wine in the celebration of the Holy Eucharist. These symbolize the Body and Blood of Jesus Christ, of which people are invited to partake of (sometimes, minus the wine) as a way of professing their faith.

Milk and honey are usually mentioned in the Bible. Milk is thought to provide spiritual wisdom and perfection, while honey is a reward for appreciating truth and goodness. Old scriptures also use these as a symbolism for fertile land, particularly the one promised to the Israelites. Olive oil, on the other hand, was used to anoint God’s appointed kings.

And then there’s fish. Fish is traditional fare for the first Christians, who live on fishing for their livelihood. Christians who abstain from meat eat fish instead. The Bible also contains references to fish, the most popular of which is Jesus feeding 5,000 people with five loaves of bread and two fish. And then after his resurrection, Jesus was offered grilled fish and honeycomb.

The fish itself is a symbol of Christianity. Jesus Christ teaches Christians to be “fishers of men”. There’s also “ichthys”, the Greek word for “fish”, which is used as an acrostic for “Jesus Christ, Son of God, Savior”.

Some countries have types of food that hold Christian symbolism. The Greek pastry baklava, for instance, is supposedly made of 33 layers, each symbolizing a year in the life of Jesus Christ. There’s the hot cross bun, eaten on Good Friday to commemorate the crucifixion of Christ. The pretzel, popularly eaten during Lent, is supposedly a symbol of a child’s arms folded in prayer. There’s also the Easter egg, decorated eggs that symbolize new life.

Even we Filipinos have the Panecillos de San Nicolas (a Kapampangan treat incidentally sold at Razon’s of Guagua), biscuits bearing the image of San Nicolas de Tolentino that are used as lucky charms. By the way, Christian tradition says pancakes are supposedly eaten on Shrove Tuesday, the day before Ash Wednesday, to symbolically end rich, luxurious eating in preparation for Lent.

Despite the abundance of symbolic culinary treats, Christians do follow certain dietary rules.

The general rule is that fasting and abstinence is obligatory on Ash Wednesday and Good Friday, unless you’re from Bantayan Island in Cebu, where eating meat during Holy Week is allowed. Also, on all Fridays of the year, Filipino Christians may either abstain from meat, or do an exercise of piety or charity. In most cases, abstaining from meat or any other food for that matter is voluntary.

What’s remarkable about Christianity is its respect for food in general. Christians generally have no restrictions on the type of animals that may be eaten. This stems from the story of Saint Peter’s vision of a sheet with animals. In the vision, Peter is ordered to eat the animals, which were deemed unclean by religious laws of his time. Peter refused, to which he is told, “Do not call anything impure that God has made clean.”

Scholars interpret this as God’s symbolic order to stop discriminating against people from other religions or races. In a slightly literal context, Christians are allowed to eat any type of food with no guilt feelings associated with violating religion.

As we continue our commemoration of the Lenten Season, let us set aside some time to thank the Lord, the animals and plants, the chefs, farmers, fishermen, and everyone else involved in the food-making process. It is through God’s grace, and the sacrifice and effort of others that we are able to have something to eat and drink every day.

Episode 86: Get ready for Miss Global Philippines 2016!

2016-03-07T21:43:00.000+08:00

Beauty queens make for great role models, no doubt. There’s much that we admire from titleholders like Miss Universe Pia Wurtzbach, or the ageless ones like Gloria Diaz and Margie Moran, such as their grace, poise, and winsome smiles, among others.

Then again, there’s always more to being a beauty queen than beauty and brains.

I got a chance to meet some of the winners of Miss Global Philippines 2015 to get briefed on the basics of being a beauty queen. (This is an extraordinary assignment, having to meet such wonderful beauty queens, but I digress.)

Candice Ramos, Miss Global Philippines 2015 (and 4^th Runner-up at Miss Global 2015), says a beauty queen is expected to be a “total package”, someone with the right balance of looks and talent, and knowledgeable about a bit of everything. She also needs a lot of self-confidence, adds 2^nd Runner-up Sam Gonzales, and a positive attitude.

Beauty queens wield a considerable amount of influence, which is why they promote advocacies in line with their personal beliefs. One such example, Candice and Sam told me, is empowering the youth, and teaching them to stand firm in their role in shaping society.

Candice and Sam, along with other fellow titleholders, support Miss Global Philippines Tourism Foundation Inc. in promoting Philippine tourism and culture. They also engage in charity projects, and work hand-in-hand with the government’s tourism initiatives. “Exuding beauty and charm, the eventual winners of the pageant will embody the hospitality of the Filipinos known all over the world in helping the government strengthen its tourism campaign,” so the foundation says as part of its objectives.

The drive to promote the Philippines and its beauty continues with the search for the next Miss Global Philippines. This will be held on June 4 at NPAT Resorts World Manila. The winner will represent the Philippines in the Miss Global 2016 pageant to be held on September 3. This will be the third time MGPTFI is launching Miss Global Philippines, and the second time it will host in turn the international pageant.

Aspiring contestants should be 18 to 28 years old, about 5’6” tall, and at least a high school graduate. Single mothers are welcome to join. They will also have to submit a half and whole body photo, and NSO/birth certificate. Screening for candidates will be held on March 18 and 25. The deadline for submission of applications is on March 31.

Interested applicants may check out the Miss GlobalPhilippines website or visit the Miss Global Philippines Foundation office from Monday to Friday, 10am to 5pm, at 4E Symphony Tower, Sgt. Esguerra St., corner Timog Avenue, Quezon City. (Please look for Rhea 0905-3228503/ (02) 9566483)

Aikyatchi: #HeistClub

2016-01-29T12:20:00.001+08:00

"We challenged Filipino writers to tell us tales of crime and mischief, fear and suspicion, dark alleys and darker souls. Welcome to #HeistClub."

Mystery and crime lurk anew from the dark corners of the Filipino ebook community with today's release of the #HeistClub bundles.

#HeistClub is an online writing workshop facilitated by Mina V. Esguerra and Bronze Age Media, Inc. last August. Writers were encouraged to create crime and mystery stories primarily set in the Philippines, all of which have the potential to become series in their own right. The result: the works of sixteen authors with stories ranging from fraud and unique modus operandi, to plain old revenge.

My second story, "Sampaguita", is part of the "What We Hide" bundle. To be concise, this is about a Japanese expat, driven by remorse over the apathy towards Manila's crime problem, who prepares to exact revenge on a wanted criminal.

The #HeistClub bundles are available at the Buqo Bookstore. You may buy them through the Buqo App on your smartphones, or through these links:

What We Fear:
http://www.buqo.ph/Shop/Book/1933f9e8-5054-426f-b962-210373a69e0f

What We Hide:
http://www.buqo.ph/Shop/Book/e6e07117-9b05-44a5-ba78-0c693d0666c4

Why We Run:
http://www.buqo.ph/Shop/Book/5c6f0379-f6c1-49b1-9e28-0b5cfcfe2200

Episode 85: Food Choices and More at the Gustos Night Market

2016-01-24T23:00:00.000+08:00

Food markets are aplenty in Metro Manila, but nowadays it’s not just good or reasonably priced food, or a good location, that draws in foodies and other patrons from all walks of life. We dropped by Gustos Night Market, recently set up near Forum Robinsons in Mandaluyong, to check out what makes this place unique.

First of course is the food. Ever since it first opened last January 8, Gustos Night Market has offered a wide selection of food choices. You can spot new and familiar concessionaires serving a variety of meals, from snacks and sandwiches, to rice meals and the occasional barbecue. And since the food market runs from Wednesday night to Friday night, there’s always something new to look forward to.

The venue itself makes for a relaxing atmosphere. The area gets cool and windy at night, so guests can feel comfortable even if the place is crowded. The organizers made sure it gives off a formal, international buffet type of vibe, from the set-up to the tables and chairs reserved for customers.

It also helps that Gustos Night Market offers nightly entertainment featuring up-and-coming performers. We for one would like to see new musical talent featured in their stage soon, as there’s a welcoming crowd right there.

You could be surprised what kind of crowd you join up with.

Speaking of crowds, the food market is surrounded by BPO companies and other offices where employees are welcome to dine, listen to music, and relax. Good thing the market is continuously kept spic and span and secured, though it would help for customers to be mindful of their belongings and garbage.

Gustos Night Market’s organizers say it will open soon in more locations. So far, Bonifacio Global City is in their immediate sights, but if you want to see where else they intend to pop out, following them on Facebook and Instagram is your best option.

We’re looking forward to seeing more food choices and improvements in Gustos Night Market. The crowds are getting bigger anytime soon, and so will the market itself. Besides, it’s not always weekly (or much of the week) that you find a classy, comfy food market to visit when your munchies sense demands for some unlimited grub grabs and then some.

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Gustos Night Market is located at the open parking area of Forum Robinsons, Robinsons Road, Mandaluyong City. It’s open on Wednesday, Thursday, and Friday, 8:00pm to 4:00am.

Aikyatchi: Gustos Night Market at Forum Robinsons

2016-01-08T11:53:00.000+08:00

If you're looking for a new place to hang out tonight and you happen to be around the Boni Avenue area in Mandaluyong, you may want to take the time to drop by the Gustos Night Market at Forum Robinsons.

If you're familiar with the Gustos Food Market along San Miguel Avenue in Ortigas Centre, surely you'll find the same good food and company when you venture to Forum Robinsons.

Over one hundred food choices and drinks for all belly sizes and wallets await foodies looking for a quick meal this side of Mandaluyong. Diners can also unwind for the coming weekend to great music and live entertainment.

The Gustos Night Market is located at the Forum Robinsons Open Parking Area, Robinsons Road.

The market is opening starting today, January 18, and every Wednesday, Thursday, and Friday afterwards, at 8:30pm.

Episode 84: Starting Anew in 2016

2015-12-31T12:06:00.005+08:00

2016 is coming in a short while. I hope this year has been good to you, my dear readers.

Have you been working or studying well? What have you started or accomplished? Do you get to eat on time? How are your families and loved ones? Are you hurting somewhere, or are you nursing heartbreak? How are you spending the last few hours of 2015?

Celebrating the New Year is like ending a chapter and starting a new one. Sometimes, we have leftover ideas that only needed revising. Other times, we have stuff that has to be discarded. Usually, we have new stuff to add. But what’s definite is that we’re starting over with a clean slate, a new leaf, or a new page, be it clean or smudged or whatnot.

We keep saying that we’re leaving behind a lot of things from 2015 as we celebrate the New Year, but how much of it are we letting go?

Greeting 2016 means looking back and leaving behind everything we had for the past 12 months. These include successes, failures, doubts, aspirations, fears, possessions of value, and dreams. We shall let go of all these and more for the sake of starting over.

By letting go, I’m also referring to renewing and improving the memories, promises, and positive goals we set for ourselves, as well as leaving behind the bad ones while salvaging the lessons meant to be learned from them.

Just don’t be afraid to take the first step, make a leap, dash through the first lap, or whatever propels you to move forward. You have things to accomplish, promises to keep, worlds to discover, and a life to live to the fullest.

Whatever the circumstances we’re facing up to the last second of 2015, never forget that there’s always room to start anew, which is what the New Year is all about.

Let go, go forward, and start anew this 2016.

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I’m talking/typing like this because I’m looking back at how the past year has treated me, especially as a writer. To say it has been a fulfilling one is an understatement, because there’s so much more to be done.

To start with, I’m ending 2015 with three novels (two published ones and one that will be launched this January) in my author’s portfolio.

My first crime novel, “The Seven-Day Detective”, is now available as a standalone story on Buqo. You may get the e-book through the Buqo app from App Store and Google Play, or click the link below to purchase it online.

http://www.buqo.ph/Shop/Book/5d49c85c-d4d5-4b0c-95df-ea1b66fd76f8

Then there’s my first crime short story on Wattpad, which got upgraded into a light novel (novelette) and published just before Christmas. The story is called “I Saw Mommy Kissing Santa Claus”, which is about a child who wanted to catch Santa Claus on video. This story is also available on Buqo.

http://www.buqo.ph/Shop/Book/4e95448f-7eae-4819-8a69-5997a090d179

Unlimited Grub Grabs slowed down a bit, partly because I’ve been busy with my day job and my novels, and partly because of health issues and certain circumstances. But that doesn’t mean I’m not slowing down on doing food adventures. Anything that’s not on the blog can be found in my Facebook page and Instagram accounts. Also, expect more news from me on my other exploits. I won’t give details, but we have a lot to look forward to.

For now, enjoy the last few hours of 2015. See you all next year! And be careful with the fireworks and food!

Episode 83: Afterthoughts on a Tinola Recipe

2015-12-21T17:43:00.002+08:00

For the first time in six years, I cooked chicken tinola.

It all started with some sort of thread on Facebook some time ago. I told my fellow authors that I can cook chicken tinola, to which they insisted for me to make it. We eventually decided that I would serve it in a Christmas party among us. I readily accepted the challenge. I know the recipe and all, so it’s going to be easy, right?

The rain was pouring heavily on December 19, the day of the Christmas party. The bad weather notwithstanding, I borrowed a fellow author’s kitchen, bought the ingredients, and mindlessly started cooking.

First to go into the pot was eight tablespoons of margarine, instead of the usual spoonfuls of cooking oil that the original recipe demands. I then sautéed on it four pieces of ginger the size of my thumb, already sliced into minuscule pieces, along with eight finely chopped cloves of garlic and two similarly chopped onions. Last was the chicken – all three kilos of it – along with six chicken cubes and four tablespoons of fish sauce. Great care and timing is needed, though, to make sure everything goes into the pot without getting burnt.

Ginger sautéed with margarine has a subtle, appetizing scent. This blends well with the scent of the mash of ingredients burning over the stove - the strong scent of garlic, the savory juices of the chicken, the pungent onions, and the salty cubes and fish sauce.

I let the chicken simmer in its own juices for about three minutes. Once three minutes have passed, I poured in a pot and a half of rice water, water used to clean rice, and let everything boil.

Next to jump into the pot of broth were half a kilo of diced potatoes, two pieces of chayote (chopped, of course), and a cupful of chili leaves. I let the broth boil for five more minutes before adding two more chicken cubes and a spoonful of fish sauce. For the finishing touch, I chopped six pieces of chili peppers, threw them into the broth, and let the tinola simmer and stand.

The tinola was ready by the time the authors arrived for the party. Everyone had their fill of the dish, which turned out to be perfect for the ongoing weather. I’ll leave the comments on the tinola itself to the concerned authors.

It was during one of my moments of introspection, as I thought of my cooking ordeal on my way home, that everything in my mind slowly fell into place.

I learned some time ago that food plays an important role in our memories. That’s because we associate food with certain events and the emotions evoked from them. This is why some dishes bring, for example, a sense of nostalgia or longing, or a pleasant feeling to a person, especially when dined in a place related to that dish.

When I took on the challenge to cook tinola, I realized I'm going to cook a dish that's not from the recipe books, but one that I must draw from my memories and feelings. It's probably gonna feel like writing a bestselling mystery novel or a heartfelt love letter or an autobiography.

I wonder if I can still get in touch with those deep feelings. That was the first thought I had.

To be blunt, chicken tinola is my favorite dish. Tinola, I believe, is the ultimate comfort food – warm broth with savory chunks of chicken, and slices of papaya or chayote, enjoyed best during cold, rainy weather or after a hard day at work and school.

My mother used to cook tinola often. Being her ever-loyal kitchen assistant, I eventually learned the recipe, and started cooking it on my own. This was one of the things I brought to Baguio City when I moved there to study. I cooked tinola whenever I could, if only to cope with the city’s cold nighttime weather. When I eat out, I tried to order tinola whenever it’s available, though I still prefer the recipe I’ve grown up with over the years.

While in Baguio, I ended up making my own variation of the dish. In this variation, I increased the amount of ginger, and used fish sauce and cubes instead of salt. I let the chicken turn slightly brown before adding rice water because the resulting Instead of papayas, I used chayote and potatoes as extenders. I also add finely chopped red chili peppers directly into the broth.

The result is a gingery soup with a thick chicken taste and a spicy finish, complemented with soft chayote and potato chunks mashed over soupy rice to complete the meal. It was, I may say, the best type of soup to have when enduring cold, rainy weather.

The first time I cooked my tinola variation for someone outside the family was back in college. I wanted to introduce this girl I was dating to my mother, and decided I’d go cook it for lunch. Unfortunately, she did not show up.

Despite the heartbreaking experience, I never lost my love for the dish. I even tried out cooking tinola without the chicken, which sort of had the same result. All I needed to do was to boil eggs and mash their yolk over chayote and soupy rice. Yeah, make of that what you will.

To be honest, I stopped cooking tinola, or any proper home-cooked dish for that matter, after my mother died six years ago. I guess it would suffice to say that, for the longest time, I lost the heart to cook. It was as if my cooking abilities were sealed, and all the recipes I knew over the years disappeared from my memories.

Tinola was, for me, not just comfort food. It was the physical manifestation of my hopefulness, my longing for warmth and comfort, my feelings of love, and my positive outlook for the future. It’s the embodiment of the things that fill the belly, warm the heart, and calm the soul. I ate tinola to enrich my heart and nurse myself back to health. I cooked it so that others may find the same positive, comforting energy that I enjoy. Or so I believed.

Perhaps I shall neither praise nor demean my tinola recipe, and instead say I was able to cook the tinola from my memories. That I was able to cook it the way I remember it, and that I have poured the feelings I have into that dish is enough.

Episode 82: Novelist Mode

2015-11-26T10:57:00.002+08:00

For those who are following my adventures, I apologize for the long drought of posts here. I’m still working on writing crime novels at the moment, which explains why I haven’t been writing about food so much.
Stay with me for a while, though, as I tell you why. These past few months have been exciting.

As a recap, I joined the #JustWritePH workshop last July, and finished my first novel, “The Seven-Day Detective”, about a month later. The story goes as follows:

“Insp. Gene Bello is no stranger to rape cases, or speedy investigations. As a cadet, he was known as 'The Seven-Day Detective', having solved a serial rape incident in seven days. So when an NBI official asked him to handle a similar case, he was ready to take on the job... or so he thought. The case: a serial rapist targeting call center agents from Bonifacio Global City.
Luck is on Gene’s side, though. Four PUV drivers plying the EDSA-BGC routes have seen and interacted with the fifth victim. Each of them knew her well. Each of them, perhaps all of them, may hold the key to stop the next attack and find the suspect before he strikes again. But they have to hurry... All they have is seven days."

Soon after that, I finished writing for Heist Club, a crime fiction class sponsored by Bronze Age Media, The Study by Enderun, and Buqo. Heist Club aims to open up the Filipino crime genre to a bigger audience, and entice more local authors to write crime stories. This workshop ran from October 1 to November 7.
Participants were required to write a crime story worth 5,000 words or more in English, with a few conversations in foreign languages. The theme of the class is “Case Number 1”, which means it has the potential of becoming a series.

My story, essentially my second crime novel, is titled “Sampaguita”. The blurb I submitted to Heist Club says:

"Japanese expat and tycoon Keniichi Daimon has conflicting emotions for his second home, Manila. Despite Manila’s subtle beauty and charm, the corruption seeping deeply in the city has left him nearly apathetic of its future. But when his indifference leads to the death of a young flower vendor and his fiancée, his jaded view of Manila is shattered.

Keniichi, now driven by remorse, finds himself dragged into a world where the innocent are broken for the pleasures of the privileged and sinister few. Ignored by the police and spurned by the apathy of the people around him – the same apathy he once showed - he realizes the only way to make amends and seek justice is to take matters into his own hands."

I also joined NaNoWriMo 2015, during which I rewrote and improved “The Seven-Day Detective”. Once I have it beta-read, re-edited, and polished, I intend to relaunch it, not only along with the Just Write PH #ForJustice bundle, but as a solo book. I intend to rewrite “Sampaguita” and do the same. But I’m thinking too way ahead and showing off my cards too much, huh?

Just because I’ve been busy writing about crime doesn’t mean I’ve shelved my food writing. In fact, you may want to visit my Instagram and Facebook page and see what I‘ve been up to and what I’ve been eating lately.
I mean, there are a lot of new places to dine that opened recently, and to say they were well-received and sought-after is an understatement, but I decided to lie low a bit, eat discreetly, and write about how good these places are when the hype around them dies down. (Also, once I have the budget to eat out.)

Stay tuned

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Episode 81: A Sweet Afternoon at the "Inquirer Lifestyle Best Desserts 2" Launch

2015-11-02T23:20:00.000+08:00

Dessert is no simple eating matter; in fact, one may say it’s the highlight of a perfect course meal. Be it the first or last course of every meal, nothing beats that burst of fruity, sugary, caramel-like, or chocolaty flavor in one’s mouth from a favorite candy, cake, or pastry.

It takes a lot of skill, aesthetic sense, and a mighty sweet tooth to create desserts that any sweet-loving creature would surely enjoy. Once in a while, we stumble upon desserts that can make us come back for more.

Inquirer Lifestyle compiled for the second time a marvelous list featuring the crème de la crème of confections around and outside the metro. These can be found through their newly-launched dessert guide “Best Desserts 2”.

I joined Giselle Maris Bacalla of Gpicks at the book launch of “Best Desserts 2” at the SMX Convention Center of SM Aura last October 26. There we sampled an incredible spread of cakes, candies, chocolates, pies, pastries, and pies that will surely make anyone with a sweet tooth drool and faint with joy. We also met some of the dessert makers and home bakers behind these tasty treats.

There just happened to be so many desserts to try out that for a moment, our stomachs and blood sugar levels would give up. But the chance to sample all these treats was worth it.

To know more about these top desserts and where to find them, grab a copy of the Inquirer Lifestyle “Best Desserts 2” at your favorite bookstores. There should also be a copy of the first "Best Desserts" around somewhere, for those who want to look back.

Episode 80: A Trending Post

2015-10-09T11:38:00.000+08:00

Something pleasantly strange happened in my social media account last month.

I just happened to pass by Cajun Red Rock at SM Megamall that day, and noticed they’re serving an unlimited desserts promo. While I wasn’t interested in availing it at the moment, I thought I should just announce it on Facebook.

What came next was a mild surprise. The picture earned me nearly 4,000 likes on my main Facebook account, and about sixty on Unlimited Grub Grabs’ FB page. It has also been shared less than 5,000 times on both accounts.

At the same time, I got swamped with private messages and comments from people asking how long the dessert promo will last, where else they can avail of the promo, etc. I eventually made the time to ask the crew at Cajun Red Rock, and added the information on the spot.

Thanks to that recommendation post, UGG’s FB account now has over 900 likers, and the old posts are somehow getting the attention they needed. That’s good news for me, since that means I’m now getting an audience as a food writer.

By the way, with all the attention that Cajun Red Rock’s unlimited desserts promo is getting, I decided to try it out myself, and make a proper review of the restaurant itself.

Cajun Red Rock was crowded when I came in for late lunch. Most of them are high school or college students. All of them are after the unlimited desserts.

The desserts promo itself is simply a dessert buffet, plain and simple. There are plenty of mini-slices of cheesecakes and brownies, candies, more cakes, cookies, fondues, ice cream, and even more cakes. It’s quite obvious why many are drawn into the promo. Who wouldn’t want to satisfy their sweet tooth for only P199?

My only regret was that I was unable to taste their waffles and crepes. I forgot that I was supposed to order those from the staff.

But what drew me to Cajun Red Rock was the main menu itself.

My late lunch started with a hearty bowl of Louisiana-style onion soup, topped with toasted bread and cheese. I know, it’s just onion soup under all that cheese, but the soup is just enough to whet the appetite, though the cheese blanket makes for a fragrant and mouthwatering addition.

Then there’s the star of the meal, the Southern Bacon Cheese Volcano (Southern Bacon Cheese + Make It A Volcano). This is a Southern-style quarter-pounder smoky bacon cheeseburger served with fries, except the burger is baked with mozzarella cheese and topped with caramelized onions. The result is a burger that looks like a volcano oozing with cheese.

The volcano-like burger looks appetizing aesthetically, but once you bite into it, there’s this savory flavor overload that storms your palate and tickles your belly. Maybe it’s the cheese complimenting the taste of the thick beef patty or the bacon. The whole burger is messy though, so it would be quite a chore to eat it with a fork and knife.

Cajun Red Rock serves a good selection of ribs, steaks, burgers, and other dishes emulating the Cajun style. Cajun cuisine, which mostly hails from Louisiana, USA, is characterized with the use of local ingredients, resulting in a savory and aromatic experience.

(There seems to be confusion over Cajun cuisine, as compared to its sibling, Creole cuisine, since both have the same birthplace, or something. But that’s a different story that will require an expert’s view.)

The dishes are pricey, though, so dining in pairs or groups is most recommended.

The unlimited desserts promo should have ended as of this writing. The likes have stopped pouring too, but that’s okay. At least for a brief moment, I outdid myself by posting something that actually drew an audience.

Social media in general, not just blogging, is a helpful tool for writers (food bloggers, in this case) to gain audiences and broadcast their messages. Whether it’s a review, news, or something found somewhere that’s worth commenting on, it’s a quick and convenient way to get our messages across.

Instead of writing in my blog as I ought to do, I’ve been using instant posts on social media to document my adventures. Lately I tend to take more pictures of my food or anything food-related, and then post them on Instagram and Facebook. It’s not because I’m getting lazy as a food writer; I just happened to spend more time writing something else, like my novels.

UGG is still catering to a small audience on social media, though it has become more diverse now that I also work as a novel author. I made three new FB pages for myself (an author page) and for my two writing projects, and once I start dishing out new material, I hope to strengthen my online presence through all of them.

Which now leads us to the future of this blog. I decided I have a lot of catching up to do as far as reviews are concerned. I did post about most of the places I dined in months ago, but I guess a proper blog article for each of them is in order.

Then again, I’m currently writing a new novel for the Heist Club workshop, and my story from Just Write PH is begging for a second and third book, so I’ll figure something out somehow. That includes hunting for more stuff to post on social media, and to start writing about on the blog. I just need to make time for all of them, right?

Maybe I’d look for my next unlimited grub grab, hit the jackpot and see how many would like to try out what I’ve been spotting.

(Please check out the Just Write PH bundles. You may buy the five story bundles, namely “For Justice”, “For Love”, “For The Feels”, “For Redemption”, and “For The Win” through the online library Buqo. My crime novel, “The Seven-Day Detective” is one of the stories featured in the “For Justice” bundle.)

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Mark Manalang