YUMMM! ...Or HUMMM?...

The Crunchiest fish taco EVER!!

2014-08-15T22:09:00.001-07:00

A good friend and co worker. Nacho recomended a franchised taqueria named RUBIOS. He said he had tried it in San Diego and he couldn't stop talking about it and kept asking me if I had tried it yet.

Finally, the night before Risa,Freddie and I picnic at San we trekked to Palo Alto and indulged!! Nacho was right I had their famous fish taco and it was like a Bomb that exploded in me mouth with incredible flavors. It tasted fresh, crunchy and delicious plus their assortments of salsa, WOW!! And three of us agreed they that our dinner was well worth the trip .

To good to be a fast food chain you gotta try them..

The best "ALFAJORES" in the Universe. Mancora Cibecheria

2013-07-22T12:43:00.002-07:00

And I would like to reiterate my Universe, of course.

Alfajores, a sweet cookie sandwich filled with Dulce de Leche between two soft and sweet cookies. The word Alfajor comes from the Arabic al-hasu =filled or stuffed.

Alfajores are popular in Argentina, Uruguay and Peru as well as the rest of the south America. Although they originated in the Iberian peninsula, the Spanish Alfajor is a bit different which consist of honey, flour and almonds. ( 411 source - www.eHowfood.com)

These sweet goodies are also a part of the Spanish-Filipino population and filipino foodies alike in my country, Philippines but not quite the popularity and availability they seem to have in South American countries.

Lately, I have been noticing a surge of Peruvian restaurant in the Bay Area, as a matter of fact there are 3 or 4 Peruvian restaurants in my area. Mancora is one of them. Located along the west side of El Camino in San Mateo, a few yards north of 25th street.This is where I found and go back to for the "Best Alfajores in the Universe". They make their Alfajores onsite fresh daily and the taste proves it. The cookie is soft, crumbly and light which sandwich just enough Dulce de leche that isn't too sweet nor too rich, then dusted with confectioner sugar. It is sheer perfection of what I feel an Alfajores should be.

The best "Fish Taco" in the Universe!!!

2013-05-31T16:55:00.001-07:00

Sometimes, you'll need a little gas to get to the good stuff. This is true for Mercado & Taquiera De Amigos and their FISH taco , Yes Fish Taco in Pescadero.

From the outside this place looks nothing like a taqueria that will serve you great Mexican food, it is camouflaged by a country road no frills,and unassuming gas station /convenient store , But inside is where you get "The best "FISH TACO in the Universe" amongst other yummy Mexican offerings . I mean, where else can you get gas, Tylenol and great food In one stop over .

Before I turned Pescatarian I did try their lengua burrito and of course their vegetarian and shrimp burrito , all of which were really, really good but still, I clamor for their fish taco ,with the right amount of heat on the salsa that is poured over the lightly dusted and perfectly cooked snapper on a bed of 2 corn tortillas..They sure know how to fry their fish in Pescadeto.. Yummmm.

Direction;

https://maps.google.com/maps?ie=UTF8&cid=13018622937571309004&q=Mercado+%26+Taqueria+De+Amigos&iwloc=A&gl=US&hl=en

"The best BREAKFAST BURRITO in the Universe!!!"

2013-05-20T20:16:00.000-07:00

"MY UNIVERSE!"

I don't know if I am alone in this, but when you go to a restaurant and ordered something you end up liking so much, are you able to go back and order another dish? Being a self admitted OCD, trying out another dish would fall into a very daring category or one big gamble for me. One, I want to re-live the experience, second, trying out another dish and be disappointed by it is a very scary thought or possibility. So, having only tried one or two dishes in a place will not qualify me to give a full on review, even if I were to go back multiple times, as I would only be tasting one or two dishes. ( the other would be my friend's meal) . Therefore, I have concluded to get started on a series of "THE BEST -------- IN THE UNIVERSE". As this is the ultimate phrase of how I feel and how I would describe something that has elevated me to universal heights with massive endorphin rush after having consumed one fabulously delicious meal or a dish.!!!

The first one Best in the Universe would be the BREAKFAST BURRITO at BLUE SKY'S CAFE IN Half Moon bay. It seems so simple yet so yummy. Could be the salsa, the tortilla or the perfect combination or ratio of cheese to beans or something. It's just soo good and to me it is the BEST BREAKFAST BURRITO IN THE UNIVERSE. Buh-lieve you me.

REDWOOD SHORES' YUMMY SECRET- SEA LINK CAFE

2012-08-29T16:24:00.001-07:00

One may not equate food with a library but with Sea Link Cafe of the Redwood Shores Library, it might just change your perspective.

Maria Elena, is a graduate of the Professional Culinary Institute, Campbell and CCA (California Culinary Institute) in San Francisco and that background shows in her gourmet sandwiches and choice of fantastic dripped South American coffee, my favorite "Colombian".Cozily tucked at the back right hand side of the library. The cafe opens up to a wooden deck with a great view of the shore's reserves and hiking trail that surrounds the Redwood shores parameters. Right across is the Iconic mirrored building of one of the Bay Area's Tech Giants, ORACLE.

If you happen to be in the area it is definitely worth stopping by for a gourmet sandwich and a hot cup of delicious Colombian coffee. Enjoy the view, look out to spot a Heron or an Egret, and perhaps rent a audio CD or a Movie for $ 1.00. Talk about hitting 2 or more birds with one stone (oopps well not literally this area is a reserve after all). That actually sounds so mean...;-)

MY FAVE "TORTA CUBANA"

CHEF P - Undoubtedly, the Calamari King !!!

2012-04-20T10:12:00.002-07:00

When you go and dine in a Filipino restaurant, most likely there will be salt and pepper calamari offered in the menu, and believe me I have tried all, if not most of them. Some mediocre, a few good ones but nothing is as incredibly delicious as what my brother in law brought home from his cousin's party 2 years ago.

Since I have started my Hi protein diet, I have lost a good 15 lbs. Living a low carb lifestyle can get challenging especially when you run out of ideas and food choices. For an OCD like me. I tend to "like" certain foods for like 2 weeks to a month or two then it's history until maybe a few months after. When I say "like" that means I could eat it everyday or for breakfast, lunch and dinner, (hahahhaha). But after 3 months I was running out of ideas and the foods I "like" were one by one going into my "see you later" list.

Calamari meets my criteria for a low carb meal, although it has a dusting of I assume, cornstarch, it still falls within my allowable gram.per day of 0-50 grams.

Realizing this, the cravings started. My brain seemed to have not forgotten that rush of endorphins when I first bit into a crisp salt and pepper Calamari of Chef P restaurant located both in San Jose and Milpitas. Problem is it's a 28 miles away, 56 miles round trip....well as they say if there is a will there is a way. Together with good buddy Anne Marie Achacoso. we dared trek this route at the peak of rush hour traffic, passing through Silicon valley and finally to our destination a very unassuming, humble, no frills restaurant, Yes, it's that good.

On the wall, by the order counter, hand 3 big aluminum trays indicating party size orders of small . medium and large. To give you an idea, a small is an overflowing 12 x 6 x 2" aluminum tray for $ 32.50 plus tax. Ce'st pas mal!! Although the CALAMARI has led me to this place, judging from the reviews on Yelp and other sites their other offerings on their menu are all drive worthy. YUMMMMMM.

You may call in for advance orders Mondays to Sundays 10 AM to 9 PM

San Jose 408-729-4373

22 N. jackson St.

San Jose, CA 95118

Milpitas -

408-586-8389

1535 Landess Ave. Ste 162

Milpitas, CA 95035

ENJOY!!

This is a small "party size" tray

Dear Friend Annmarie about to take her first bite .... what do u think Annemarie?

LA PETITE CAMILLE, MILLBRAE

2012-01-21T10:00:00.001-08:00

On a cold day, a bowl of hot and sour soup with prawns La Peitte Camille version with bean sprout, tomato,mint leaves, pepper flakes and pineapple for a hint of sweetness definitely will hit the spot. This unpretentious little nook of great Vietnamese goodness is located in Millbrae along El Camino. A hidden treasure, inspite of their sign can be easily missed if you're not aware of it's exact location. But if you take time to stop and indulge, you will partake in a very reasonably priced and exceptional Vietnamese food. The service and interiors are not something to write home about (not bad) but the quality, flavors and freshness of their offerings are TAKE home yumminess...

My favorites are:

Hot and Sour Soup with Prawns
Imperial Rolls
Papaya Salad
Combination Fried Rice.
BBQ Chicken/Beef

La Petite Camille

170 El Camino Real, Millbrae, CA 94030-2606

(650) 692-4978

‎

THE ULTIMATE STILTON BLUE CHEESECAKE

2011-11-19T09:18:00.000-08:00

It was to be my first Opera, Turandot at the War Memorial Opera House in San Francisco ,(as a young restless and rebellious adult, I said that opera was one I would never enjoy, but age caught up with me, with it a horizon broadened and an eagerness to experience forms of art personally uncharted.). While waiting for AC at Pia's ( remember my foodie extraordinaire friend from whom I get most of my tips of places to go for yummy finds) on her kitchen counter laid a seductive piece of dessert that has a perfect caramelized top that looked so enticingly delicious. When offered a to try it, I hesitantly accepted and said "just a sliver please", well you see I am trying to loose some poundage my dears.... Then I took a bite, and I tell you, the gates of culinary heaven opened up as my taste buds sent messages to my brain to release gazillion endorphins while the creamy salty sweetness melted in my mouth, ecstatic!!! you simply have to try this...

Asked her for the recipe and she told me to look it up online and I believe this is it.

\

STILTON BLUE CHEESECAKE

2 packages cream cheese at room temperature
12 ounces crumbled Stilton blue cheese, at room temperature
3 eggs
¼ cup sour cream
2 tablespoon clover or orange blossom honey
pinch of kosher salt
pinch of fresh cracked pepper
½ cup caramel topping
water crackers

Heat the oven to 300 degrees Fahrenheit.

Spray an 8 inch spring form pan with cooking spray. Line the bottom with parchment paper and then spray again. This is for easy handling.

In a large bowl, beat the cream cheese until smooth. Measure out ¼ cup of the blue cheese and set aside. To the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off the sides of the bowl. Add the sour cream, honey, salt and pepper. Beat until combined, pour into the pan.

Place a shallow pan of water on the bottom tack in the oven, and place the cheesecake on the rack about it. Steam from the water will help prevent cracks in the cheesecake. Bake for 40 minutes.

Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top of the cheesecake and bake at 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature.

To serve, cut the cheesecake into wedges. Drizzle each plate with caramel, place the wedge on the plate. Serve with crackers if desired.

To be able to enjoy a Stilton cheesecake, this kind of dish is best paired with a great aged or a tawny Port Wine. It could also be taken with the king of sizzlers, because the cold and the fat content of the champagne just pairs very well with the cheesecake, and that’s a fact. On certain occasions though, a good Riesling is also recommended.

The recipe above can be served both ways, as a dessert with some fruit sauce as garnish or the caramel topping at the bottom as stated.. It can also be served as an appetizer accompanied with your favorite crackers or wafers.

But however you serve it, make sure to present it as appealing as possible. Because remember, you always eat with your eyes first. And most important, get your cheese from the best cheese shop, the Ideal Cheese Shop.

SOURCE OF ABOVE RECIPE/ARTICLE

GOOD BITES - A MOUTHFUL OF GOODNESS

2011-11-16T09:01:00.000-08:00

We met Jeff (I so endearingly call Aling Jeff) when he had just recently bought the place from a Middle Eastern owner. For a short time this place had an identity crisis, the former clientele slowly stopped coming because some of the dishes were not being offered or maybe it was weird for some to be buying their flat bread from a Filipino ( but to this day former clients still come by for the flat bread, so good) That was when he decided to go Filipino and kept a few of the best from the former owner's menu.

A SHORT FUNNY STORY
One day, we were throwing around ideas for the a new name with Pia R , her husband Philippe who happens to be french and lived in Manila for some 7 years, he had suggested his new place to be renamed "Aling Jeff''s "because he had seen so many sari sari stores and carenderia whose name started with the word "ALING" ( a term use to address a middle aged woman as a sign of respect) not knowing what it meant exactly. I almost choked on my adobo for laughing so hard... Although he had re named his place GOOD BITES , that lunch with Philippe, Pia and "Aling Jeff" will forever be engraved in my memory.

Good Bites now has a defined eclectic offerings of FILIPINO, AMERICAN and MIDDLE EASTERN with it's SILOGS, SI-nangag- garlic fried rice and it-LOG eggs ) Omelette's and a HUMMUS and FLAT BREADS which are to die for. He has perfected the hummus, kebabs and flat bread which he takes orders for parties as cocktail appetizers and/or dinner starters.

The food is great and the place small and cozy with (Aling) Jeff's welcoming and nurturing attention give this place and it's food a home cooked meal dining experience each time you visit. YUMMM

1504 EL CAMINO REAL
BELMONT CA 94002
650-592-4837

Sun	Closed
Mon-Fri	9am–3pm
Sat	8am–3pm

LITTLE SKILLET SOMA- ONE OF THE BEST FRIED CHICKEN IN THE BAY AREA

2011-11-14T22:12:00.000-08:00

FIRST TIME I TASTED THIS FAMOUS "FRIED CHICKEN" WAS WHEN MY FOODIE AND "FROM SCRATCH" COOK, HOME MAKER AND BAKER, PIA R, (WHOSE LOVE OF FOOD HAS HER COMBING THE BAY AREA FOR EXCEPTIONAL CULINARY FINDS.) TOOK ME LAST YEAR. , I WAS INSTANTLY HOOKED. SINCE THEN IT HAS BECOME MY FAVORITE GO TO - 15 MINUTE DRIVE TO THE CITY LUNCH BREAK FOR ME AND MY EMPLOYEES AND FOR MY OUT OF TOWN GUESTS AS A WAY TO SHOE AND LET THEM  EXPERIENCE THE HIDDEN GEMS OF THE CITY BY THE BAY..

LITTLE SKILLET IS LITERALLY A "HOLE IN THE WALL", YES LITERALLY, RIGHT BELOW WHERE THEIR SIGN HANGS IS A BIG WINDOW THAT OPENS TO A COUNTER WHERE YOU CAN GIVE AND TAKE  YOUR ORDERS . THE ORDER IS THEN PASSED DIRECTLY BEHIND WHERE THE "FRYING DEN" IS LOCATED . I GUESS ONE CAN CALL THIS A "TO GO" OR AS ONE SAYS IT IN MANILA,  MY HOME CITY "TAKE HOME" COUNTER. THEY HAVE A FEW ITEMS AND A LIMITED MENU, WHICH IS VERY APPROPO IN A SET UP LIKE THIS.

THE STAR IS OBVIOUSLY IS THE FRIED CHICKEN AND THEIR WAFFLES!!!. I PRETTY MUCH DON'T CARE FOR BISCUITS. GRITS AND WAFFLES BUT I DO COME FOR THE CHICKEN WHICH ARE COOCOOROOKOOO - LICIOUS. THE BATTER IS PERFECTLY SEASONED AND FRIED TO A CRISP, THE MEAT MOIST AND JUICY. YUMMMM....

ONE CAN EITHER TAKE IT TO GO OR ON A NICE DAY, ONE MAY  LUNCH AND BASK IN THE SUN ON A RAISED SIDEWALK ACROSS THE STREET. A VERY FUN D T E ( DOWN TO EARTH) EXPERIENCE.

VITO CRUZ'S PINOY PORK BBQ IN THE BAY AREA

2011-10-23T08:49:00.000-07:00

Back in Manila, my route home passes by two very popular , almost iconic BBQ stands (owned by two rival sisters so I hear)one of them is "Aling Nene's BBQ stands ( whose grilling smoke and aroma can be seen and savored half a mile away. These bite size marinated porks on a sticks are perfectly seasoned giving them a sweet, peppery with the right blend of saltiness, then grilled . They go so well with garlic-ked ( is that how you verb a noun) vinegar and a hot bowl of rice and if you're feeling like you want to indulge a bit, garlic fried rice.!!! INSANE!!

Skewered seasoned pork BBQ is eaten anytime of day in Manila, add a sunny-side up egg and rice equals breakfast (silog), Mirienda (snacks), lunch and dinner and is a very popular "bar- chow" amongst drinking buddies

Every time I crave this particular pinoy delicacy, I think of Jay and Jinggay Dava who have perfected, I feel and have tasted, the "Vito Cruz BBQ" flavor I have grown to love back home HERE in the Bay area.

"Jay and I have been wanting to have a business that would work with our busy schedule. We did our research and experimented on recipes, we felt that there wasn't anywhere in town selling pork bbq skewers and chicken bbq Filipino style. So, there was a market we could fill" , say Jinggay..

They have two kids, Anton and Nikki thus the third brain-child was born (get it?) ANTONIK'S BBQ.

The business that started a couple years ago with a few orders from relatives and friends has grown to where they now have become one of the crowd's favorite, sought after vendor at the Treasure Island Flea Market in San Francisco and currently have the capabilities of taking orders for parties by the hundreds. A true testament of their BBQ's Deliciousness. Oh I love using that word, and you know what, these BBQs are so deserving of this adjective.

Is that Sean Penn, maybe not, but as you can see it has that universal appeal

to get your hands on these sticks of yumminess call:

Jinggay (510) 304-3333

Jay - (510) 455-6611

SWEET ORCHID, REALLY-- SAN MATEO LOCATION - CLOSED..

2011-09-06T18:28:00.000-07:00

I AM A FLORAL DESIGNER AND I DON'T THINK I WOULD BE INCLINED TO BITE INTO A PHAELONOPSIS BLOOM ANYTIME SOON. NO MATTER HOW SWEET IT MAY BE. BUT THE NAME IS INTRIGUINGLY APPEALING FOR A GELATO-SORBETO CREAMERY. LET ME SEE.... ORCHIDS -TROPICALS, GELATO-SORBETO- ITALIAN, HHMMM... WHO CARES IT IS A GLOBAL MARKET AFTER ALL AND THE CULINARY FUSION IS AT ITS WEIRDEST/GLORIOUS PEAK. BUH-LEEV, ME I HAVE SEEN SO MANY SO CALLED "FUSION ", A FEW HARDLY EDIBLE BUT MANY TURNED OUT TO BE QUITE A PLEASANT REVELATION THAT NOTHING CAN EVER SURPRISE OR MAY SOME WEIRD TO ME ANYMORE, WELL UNTIL I SAMPLE IT ANYWAY...

BUT YES "SWEET ORCHID " IS INDEED A DELIGHTFUL SURPRISE WITH IT'S POPULAR AND EXOTIC FLAVORS THAT ARE MADE IN SMALL BATCHES FOR A FRESH CREAMY EXPERIENCE... SOME VERY INTERESTING FLAVORS ARE FOR EXAMPLE: TARO- (GABI- WHICH TASTE LIKE UBE ACTUALLY), DURIAN, SOME SAYS AN APHRODISIAC (HHMMMMM DO I SEE GUYS LINING UP FOR THIS ONE) BUT THE ODOR THE FRUIT EXUDES PREVENTS IT FROM BEING BROUGHT INTO AN AIRPLANE AND SOME HOTELS AND CLINICS IN SOUTHEAST ASIA. PANDAN- I CAN NOT THINK OF ANYTHING THAT IS FAMILIAR TO ME I CAN COMPARE IT TO THAT GROWS IN THE WESTERN WORLD BUT BEST I CAN DESCRIBE IS TO SAY THAT IT HAS A" NUTTY ,CREAMY, SUBTLE SWEET LEAFY FLAVOR. I KNOW, NICE TRY . BUT YOU DON'T HAVE TO TAKE MY WORD FOR IT. YOU JUST SIMPLY HAVE TO TRY THIS BECAUSE IT IS SO GOOD. AND LAST, BUT NOT THE LEAST OF MY FAVES- CILANTRO LEMON SORBETO. YES !! YOU READ IT RIGHT. LEAVES A CLEAN REFRESHING TASTE IN YOUR MOUTH. A DEFINITE YUMMM!!!

THERE ARE TWO LOCATIONS, ONE IN FREMONT AND THE OTHER IN SAN MATEO.

LA COCINA'S 3RD ANNUAL STREET FOOD FESTIVAL 2011

2011-08-21T09:30:00.000-07:00

I first heard of La Cocina from a very dear friend and a foodie extraordinaire, Pia Ramos. She is the type who would squeeze, on a busy day, a drive from San Mateo to Mission specifically to La Cocina to purchase alfajores as part of dessert for dinner that same night. This year is the 3rd annual street food fest put together by La Cocina celebrating it's philosophy, the quality of food and the entrepreneurial spirit of the people who work so hard doing their best to further and enrich a very personal craft they have passionately chosen as careers. Feeding people...

The festival runs 4 blocks on Folsom St. from 22th to 26th, 23rd and 25th from Treat St. to Shotwell St., as well as the Cesar Chavez Elementary School parking lot and Parque de los Ninos . Entrance is free with an ID check for alcoholic beverages ( whether your 21 or 60 they will check for your ID, bar areas are fenced in and one may NOT walk around the festival grounds with a drink in their hands) if you chose to drive be prepared to park a number of blocks from the fest or be very very early and better come with an empty stomach. I mean ravenous...

The food selections as you can imagine are varied from all ethnic interpretations of a taco to blinis with red caviar, to peroshki , Filipino adobo, crepe, (recipe) bibimbap, to Scottish eggs!!!. I mean it's like a culinary round the world tour within 4 blocks on a cool and sunny San Francisco's Sunday summer afternoon. YES....

Below are some photos I took of the festival ,it's crowd, vendors and their delicious and tempting offerings.!

chicken larb - YUMMM- Love this OMG

Famous Mural of Cesar Chavez

The Crowd

Blinis with red caviar- YUMMM, i can have three of this

21 or 60 they will check your ID

Street vendor with assorted jello's muffinjs and cinnamon buns

I told you they have everything

It was a cool San Francisco sunny summer afternoon!!!

William Pilz of HAPA SF!!

My fave HAPA SF but no sisig tacos this day

They even have hats for me!!!

we sneaked into HAPA SF's back cooking area and

used their spare 2 folding chairs for Malu and Maripi!!

Thank you William..

They make the FAB Chicken Larb!!!

With me new Hat!!!!

Scottish eggs!!

With Malu and Maripi great times!!!

Whole day cooking frenzy!!!

of course my fave HAPA SF!!

There you go I hope I made you intriguingly hungry enough to label this event a "must go" next year

The biggest street food event, the biggest in the City of San Francisco.

PUNJABI/NORTH AND SOUTH INDIAN CUISINE - BOMBAY GARDENS RESTAURANT

2011-07-12T22:16:00.000-07:00

OK DEEPAK IS A VERY NICE MAN AND THE ENERGY AND ENTHUSIASM HE EMITS ON A SCALE OF 1 T0 10 MAY NOT MAKE IT HALFWAY BUT THE QUALITY AND TASTE OF THE FOOD THEY OFFER, TO ME, HITS A 9.5.

PUNJAB REGION IS THE AREA RIGHT ABOUT THE BORDERS OF PAKISTAN AND INDIA.WHICH INCLUDES THE PUNJAB PROVINCE IN PAKISTAN AND THE STATES OF PUNJAB, HARYANA, HIMACHAL PRADESH, CHANDIGARI AND DEHLI IN INDIA. PUNJAB IS PERSIAN IN ORIGIN, MEANING THE LAND OF 5 RIVERS REFERRING TO JHELUM, CHENAB, RAVI, SUTLEJ AND BEAS RIVERS. THE MAIN RELIGIONS OF THE PUNJAB REGION ARE ISLAM, SIKHISM AND HINDUISM. IT'S CULTURE IS ONE OF THE OLDEST IN THE WORLD.

ALL THAT HISTORY AND WEALTH OF CULTURE HAS HELPED EVOLVED PUNJABI CUISINE THAT IS BEING SERVED IN A SMALL UNASSUMING, ALL YOU CAN EAT, BUFFET ( FOR LUNCH ONLY) AND EVENING A LA CARTE RESTAURANT RIGHT IN THE HEART OF SAN MATEO CALLED " BOMBAY GARDENS".

MY FAVES ARE: LEMON CHICKEN, LAMB CURRY AND THEIR CHICKEN MAHARAJAH AND THE HOMEMADE ICE CREAM, THE BEST.

MY USUAL PLATE, LEMON RICE, LAMD CURRY AND CHICKEN MAHARAJAH

MANGO CHUTNEY YUMMM

AS THERE ARE SEVERAL BOMBAY GARDEN IN THE BAY AREA, I ONLY HAVE BEEN TO THE ONE IN SAN MATEO AND HAVE ENJOYED THEIR LUNCH BUFFET. FOR APPROX $ 12.00 A PERSON TAX INCLUDED. THAT IS A DEFINITE STEAL. I HAVE NEVER BEEN NOR EATEN A LOT OF DELICIOUS, FLAVORFUL, EXOTIC FOOD THAN HERE. I AM TELLING YOU, THE BEST (I'M VERY COMFORTABLE IN SAYING THAT) INDIAN FOOD I HAVE EVER TASTED AND I HAVE BEEN IN A FEW. I DON'T LIKE SOME PLACES WHERE THE SPICE LITERALLY NUMBS YOUR TASTE BUDS. AT BOMBAY GARDENS THE SPICINESS OF THEIR FOOD IS ADJUSTED TO THE AMERICAN PALLETE. MILD ENOUGH FOR ONE TO SAVOR AND ACTUALLY RECOGNIZE WHATS IN A DISH. A MUST TRY. A YUMMM FOR ME.

.

STREET PARKING AVAILABLE. COULD BE A CHALLENGE
BUILDING PARKING AVAILABLE RIGHT BY THE THEATRE. 3 BLOCKS AWAY.

172 East 3rd Avenue
San Mateo, CA 94401-4013
(650) 548-9966

YUMMY RECIPES - COCKTAILS CHOCOLATE COCONUT MARTINI

2011-07-10T12:30:00.000-07:00

What does one do on a lazy Sunday morning right before feeding our spirit? Well for me I watch the food channel or HGTV and on this particular sunday it's the food channel and I saw a recipe for another type of spirit...VODKA !!I thought would be nice to try. sounds yummy...

Ingredients

1 packet 25-calorie hot cocoa mix
3 ounces vodka
2 ounces sugar-free, calorie-free coconut-flavored syrup (recommended: Torani)
2 tablespoons fat-free whipped topping (in an aerosol can)
Shredded coconut, for serving, optional
Shaved dark chocolate, for serving, optional

Directions

In a glass, combine cocoa mix with 2 ounces hot water and stir to dissolve.

Add 2 ounces cold water, as well as the syrup, vodka, and whipped topping. Stir until smooth.

Transfer mixture to a shaker filled with ice. Shake and then strain and divide between 2 martini glasses.

Garnish with coconut and chocolate, if using. Enjoy!

PER SERVING (1/2 of recipe, 1 martini): 112 calories, 0g fat, 80mg sodium, 2.5g carbs, 0.5g fiber, 1.5g sugars, 1g protein

CREDITS:

FOOD CHANNEL
SHOW: HUNGRY GIRL

YUMMY RECIPES - 4TH OF JULY " POTLUCK" RECIPES

2011-07-05T16:03:00.000-07:00

SUMMER HAS FINALLY BEFALLEN UNTO TO THE BAY AREA, WITH An 80-90 D F TEMPERATURES, RIGHT ON TIME FOR THE JULY 4 CELEBRATIONS AND AS AMERICAN TRADITION GOES GRILLERS AND MEAT LOVERS ALIKE GET ALL RILED UP TO SAVOR THIS INDEPENDENCE DAY TO FREELY INDULGE IN THEIR FAVORITE SUMMER PAST TIME..BBQ-ING.

THE "GEHLS" AS I FONDLY CALL MY GAL PALS. ANNE MARIE PARIS ACHACOSO, MALU PARIS, MARICEL CARDENAS DAVILA, REGINA BERNASCONI -TUASON , MARIPI ALDANESE AND RISA TAPALES DECIDED TO GET TOGETHER FOR AN AFTERNOON AND EARLY EVENING PENTHOUSE BALCONY COOK OUT AND TO WATCH THE FOSTER CITY FIREWORK DISPLAY FROM  A PRIME VANTAGE POINT THAT STARTS RIGHT AFTER SUNDOWN.

IT'S A POT LUCK PARTY AND I ASKED THE GEHLS IF THEY COULD BRING WITH THEM A RECIPE OF WHAT THEY WOULD BE BRINGING TO SHARE WITH MY FACEBOOK FRIENDS AND ON THIS BLOG..(IF YOU HAVE NOT NOT CLICKED "FOLLOW THIS BLOG" NOW IS A PERFECT OPPO TO DO SO!! ;-)

MY DISH:

ASIAN  RIB EYE STEAK

CUT UP RIB EYE TO ABOUT HALF INCH AND SIZE OF A PALM AND MARINATE IT WITH MY OWN SAUCE CONCOCTION

1/2 CUP OF SOY SAUCE
1 TBSP0 LEE KUM KEE SOY SAUCE FOR'
   SEAFOOD ( I KNOW BUT TRUST ME ON THIS ONE)
1 TBSP FINELY CHOPPED GARLIC
1 TBSP FINELY CHOPPED FRESH GINGER
1 T RED WINE VINEGAR
1 TBSP SESAME OIL
1 TSP SHERRY WINE (OPTIONAL)
1 PINCH OF CAYENNE OR TO TASTE
1 TSP PEPPER OR TO TASTE
1 TSP MAPLE SYRUP OR BROWN SUGAR

MIX TOGETHER POUR OVER MEAT MARINATE AN HOUR OR SO THEN GRILL!!!

ENJOY...

RISA TAPALES SHOWS US HER POTATO SALAD SO SIMPLE YET SO DELISH.

BABY POTATO

GARLIC

OLIVE OIL

ROSEMARY

TARRAGON

JUICE OF 2-3 LEMON

SALT AND PEPPER TO TASTE

BOIL POTATO

DOUSE WITH OLIVE OIL

CHOPPED GARLIC

HERBS

MIX AND EAT

YUMMM

CLICK HERE FOR A VIDEO DEMO

MALU PARIS AND HER CHICKEN A L'ORANGE

CLICK HERE FOR A VIDEO DEMO

RUB CHICKEN WITH SALT AND CHOPPED GARLIC

PLACE ONE HEAD OF GARLIC INSIDE CHICKEN

SQUEEZE TWO NAVEL ORANGES

2 TBSP "SILVER SWAN" SOY SAUCE

RUB WITH ONE BAR OF BUTTER

PEPPER TO TASTE

PLACE POTATOES (OPTIONAL) AROUND CHICKEN ON PAN

BAKED FOR 1.5 HOUR AT 375 DEGREES.

THIS DISH IS REALLY A HIT YOU SIMPLY GOTTA TO TRY . IT'S SIMPLE, EASY AND YUMMY HOW ELSE CAN YOU RESIST.

YUMMMY RECIPES - VONGOLE

2011-06-22T06:03:00.000-07:00

To this day I crave this dish Vongole, dear friend, MELISSA LOPEZ , who cooked and brougth it to Rene Orosa's home for a get-together dinner with husband Joel, sister Bettina, brother in law, Serge Osmena and Susan Reyes, that night , that evening was forever engraved into my taste bud memory sealed by the aroma and flavors of Melissa's pasta dish. YUUMMMMM...., THE PASTA WAS COOKED PERFECTLY, CLAMS AND JUICE TASTED SO FRESH IT WAS ALMOST SWEET, just absolutely unforgettable ..MELISSA IS BEAUTIFUL AS SHE IS PASSIONATE WITH HER FOOD AND I THINK WE WILL BE HAVING MORE RECIPES FROM HER AS SHE IS VERY GENEROUS WITH HER RECIPES AS WELL.

I ASK MELING , AS I SO DEARLY CALL HER, TO SHARE THIS RECIPE AND HERE IT IS, YOU JUST SIMPLY HAVE TO TRY THIS...
:

VONGOLE

2 kilos manila clams boil half and remove from shells
4 garlic cloves if you want more ok.
1 block of butter
1 cup water
1 pack de checco spaghettini
flat Italian parleys
1 tbsp Italian chili flakes.
boil noodles only half way.
in a large pan 1 tbsp olive oil and half of the butter saute your garlic be sure not to burn it.then add the half closed clams and add a little water and let it open then throw in the deshelled clams and toss make sure you get a nice thick consistency and add chili flakes,salt and pepper and lastly toss in the other half of the butter cut into cubes into the spaghettini then sprinkle with Italian parsley before you serve.
You may add white wine instead of water but I don't because I do not like wine in my food ,question of taste???

Melissa adds:

"BE SURE TO MAKE YOUR PASTA AL DENTE SO 3 MINUTES BOILING THEN ANOTHER 3 COOKING WITH THE CLAMS AND TASTE THE NOODLE TO GET IT RIGHT"

ENJOY

"FOOD, FOLKS AND FUN" FORT MASON "OFF THE GRID EXPERIENCE..

2011-06-18T08:36:00.000-07:00

AS QUOTED BY MY BRIEF TETE-A-TETE WITH ROBYN ,WHO CAME ALL THE WAY FROM OAKLAND. TO EXPERIENCE THIS FORT MASON "OFF THE GRID" EVENT", AGAIN TO EXPLAIN "OFF THE GRID" ORGANIZES FOOD EVENTS WHERE QUALITY/GOURMET MOBILE FOOD TRUCKS ARE GATHERED IN ONE LOCATION AND FOODIES, RAVENOUS GOOD FOOD FANATICS ALIKE CAN CHOOSE AND SAVOR VARIETY OF CUISINES FROM PARTICIPATING FOOD TRUCKS/TENTS.

IMAGINE YOURSELF IN A FOOD COURT USUALLY IN THE BASEMENT OF A DEPARTMENT STORE/MALL.... ADD GOURMET, ORGANIC (A FEW) BRING IT OUT INTO AN OPEN SPACE, ADD MUSIC, FUN , FOODIES/FOOD ENTHUSIASTS ALIKE , YUMMIEST FOOD SELECTIONS AND.YOU'VE GOT THE "OFF THE GRID EXPERIENCE".. A VERY UNIQUE SET UP WHERE DELECTABLES FROM DIFFERENT CULTURES OR FUSION OF TWO OR THREE ARE LITERALLY A FEW STEPS AWAY FROM ONE ANOTHER.. HOW CON----VEEE--NIENT IS THAT?

HERE ARE JUST A FEW OF LAST FRIDAY'S JUNE 17, PARTICIPANTS.

IZ IT FRESH GRILL

ANN THE GO "THE FAMOUS GARLIC NOODLES OF THAN LONG"

CHAIRMAN BAO

OKAY GUYS THIS IS A MUST TRY, IF U LIKE PORK THIS IS IT....PORK BELLY BUN S/W

THIS PHOTO SAYS IT ALL.....HAPA SF YOU ROCK!!

ROWS OF TRUCK WITH DIFFERENT CULTURE/ETHNIC INSPIRED CUISINES...

THE CROWD!!

IF YOU LIKE CURRY , THEY'VE GOT IT...

HAPA SF- MY FAVE...

COCKTAILS BY "MAGNOLIA"

HAPA SF SISIG TACO 'THE BEST EVER'!!!!

SO MUCH FUN WITH JINGGAY, MINJU AND MALU

YESTERDAY WAS MY FIRST "FORT MASON" EVENT, ALTHOUGH I HAVE DONE CIVIC CENTER THREE TIMES AND UN PLAZA ONCE. THIS WEEK, I CALL IT THE GRAND SLAM OF MOBILE FOOD TRUCK EVENT. THERE WERE 10 TRUCKS AND A NUMBER OF TENTS TO CHOOSE FROM.. KOREAN- LATIN , INDIAN, FILIPINO , VIETNAMESE, HAWAIIANESE (YES HAWAIIANESE) JUST TO MENTION A FEW . A VARIETY OF CULINARY FUSION , CREATIVE CULINARY INTERPRETATIONS OF DIFFERENT CULTURE AT ITS BEST ARE AT WORK HERE..

OF COURSE MY FAVE IS HAPA SF, BEEN TRYING TO CATCH THIS TRUCK THIS WEEK AND FINALLY CAUGHT UP WITH THEM HERE....I'M A FAN....

IT WAS REALLY FUN AND THERE IS NO BETTER WAY TO SUM IT ALL UP LIKE ROBYN.DOES

FORT MASON DIRECTIONS

FRIDAY OFF THE GRID EVENT STARTS AT 5:00

I ADVISE TO BE THERE AT 4:15-4:30 TO GET GOOD PARKING BECAUSE ALTHOUGH THERE IS AMPLE PARKING IT CAN BE A CHALLENGE AS THE EVENT PROGRESSES..

CHECK THE WEATHER AND BE ATTIRED ACCORDINGLY FOR A MORE ENJOYABLE EXPERIENCE..

SEE YOU THERE!!!

A FUN AND NEW MOBILE FOOD EXPERIENCE......

2011-06-12T18:02:00.000-07:00

A REVOLUTION IS TAKING PLACE IN THE FOOD INDUSTRY. QUIETLY BUT SURELY IT HAS BECOME THE LATEST TREND IN GETTING QUALITY FOOD TO THE HANDS AND TUMMIES OF THEIR AVID CLIENTELE IN DIFFERENT PLACES IN THE BAY AREA. FOOD TRUCKS HAS COME A LONG WAY INDEED, A FAR CRY FROM WHEN THESE VEHICLES WERE REFERRED TO AS "ROACH COACHES" INSINUATING INEDIBLE FOOD AND UNSANITARY CONDITIONS... .THEY ARE NO LONGER LIMITED TO JUST HOT DOG SANDWICHES, COLD SARAN WRAPPED SANDWICHES, BURRITOS, TACOS, CHIPS , COOKIES AND SODAS.

"OFF THE GRID " ,A MOBILE FOOD COMPANY, IS ONE OF THE FEW THAT ORGANIZES EVENTS WHERE SELECTED FOOD TRUCKS ARE GATHERED AND PARKED IN A CHOSEN LOCATION AND PEOPLE CAN COME TO CHOOSE FROM A SELECTION OF DIFFERENT CUISINE THAT ARE BEING OFFERED AND SERVED BY EACH TRUCK. YOU CAN CHECK THEIR WEBSITE FOR TRUCKS AND LOCATIONS HERE

ONE OF THE FOOD TRUCK THAT IS GAINING POPULARITY FOR IT'S SIMPLE AND MODERN TAKE ON FILIPINO FOOD IS "HAPA SF" FROM MY CONVERSATION WITH KEVIN SCOTT, OF "OFF THE GRID, WILLIAM PILZ THE OWNER CHEF USE TO WORK FOR "CITIZEN CAKE" THIS IS A PERFECT EXAMPLE OF THE QUALITY OF FOOD THAT SOME OF THESE TRUCKS ARE OFFERING.

HAPA SF BEST OFFERINGS (for me at least) ARE:

SISIG PLATE
SISIG TACOS
ADOBO PLATE

I SHALL CONTINUE TO ADD TO THIS LIST AS I SAVOR EACH AND EVERY DISH OFFERED. BUT YOU CAN TRY THEM YOURSELF , IT IS QUITE AND EXPERIENCE.

SISIG PLATE A BIG YUMMM

ADOBO PLATE A CLEAN VERY TASTY VERSION - I LOVE IT --YUMM

you must be logged on to facebook to view below:

OFF THE GRID INTERVIEW PART TWO

OFF THE GRID INTERVIEW PART THREE

OFF THE GIRD INTERVIEW PART 4

"OFF THE GRID" WEEKLY MARKET SCHEDULE

YUMMY RECIPE'S, YOU MUST TRY ONE- "QUINOA-TABOULI SALAD"

2011-06-05T11:26:00.000-07:00

My sister Norma, has always been the aspiring chef in the family. I bet you if there was a food channel those times, that would have inspired her to pursue cooking as a career, if not own a small cafe or something. Her passion is cooking and as far as I can remember she was always in the kitchen trying out recipe's while my glamour girl sister, Carmen was out on rehearsals for "Dance time with Chito" with the "Coeds" -Carl Onrubia-Cruz, Ces Onrubia- Jacinto and Maribelle Payumo. Who at one time or another have tried one of her latest concoction

Last Thursday, I hosted a Bday party for Gina Tusaon and Malu Paris, I asked my sister to make me her delicious and Healthy "Quinoa-Tabouli- Salad". almost everyone had asked for the recipe so I have decided to add Recipes on to my blog. so here goes:

QUINOA-TABOULI SALAD

2 CUPS QUINOA -UNCOOKED
1/4 CUP EXTRA VIRGIN OLIVE OIL
JUICE OF HALF A LEMON
3-4 CLOVES OF MINCED GARLIC- DEPENDS HOW YOU LIKE GARLIC..
I/2 BUNCH PARSLEY CHOPPED
1/2 BUNCH OF CHOPPED CILANTRO
1/2 - 1 CUP CRANBERRIES (DRIED)
1/2 -3/4 CUP SLICED ALMONDS
1 CUCUMBER CUT INTO STRIPS
SALT AND PEPPER TO TASTE

1. COOK QUINOA LIKE YOU WOULD RICE. DO NOT OVERCOOK. AL DENTE IS GOOD. LET COOL.
2 IN A BOWL , ADD INTO COOKED QUINOA (COOLED), CRANBERRIES, SLICED ALMONDS, SLICED CUCUMBER, PARSLEY, CILANTRO
3. PREPARE DRESSING BY MIXING.
IN A FOOD PROCESSOR, BLEND OLIVE OIL, LEMON JUICE AND GARLIC. ADD SALT AND PEPPER TO TASTE.
4. POUR DRESSING UNTO QUINOA AND MIX GENTLY.

ENJOY....

A TASTE OF SHANGHAI IN SAN MATEO- LITTLE SHANGHAI

2011-03-29T16:29:00.000-07:00

EVERYONE KNOWS THERE ARE SEVERAL STYLE OF CHINESE COOKING, MANDARIN, CANTONESE AND SZECHUAN ARE THE MOST POPULAR. NOT QUITE WELL KNOWN OR SHARING THE SAME POPULARITY IS THE RICH AND SWEET FLAVORS OF SHANGHAI.

AS SZECHUAN IS CHARACTERIZED BY THIER SPICY OFFERINGS, SHANGHAINESE FOOD IS OFTEN HIGHLIGHTED WITH THE USE OF ALCOHOL THUS THE "DRUNKEN" SHRIMP , CHICKEN AND SO FORTH. THE USE OF SOY SAUCE AND SUGAR COMBINATION YING YANG-ED THE DELICATE BALANCE OF SALTINESS AND SWEETNESS THAT HAS BECOME DISTINCTLY SHANGHAINESE. FLAVORS SO INTRIGUINGLY DELICIOUS AND MASTERFULLY EXECUTED BY A SMALL UNPRETENTIOUS RESTAURANT CALLED LITTLE SHANGHAI ON 25TH STREET IN SAN MATEO. JUST A FEW A METERS EAST OFF EL CAMINO ON THE NORTH SIDE OF 25TH STREET.

I HAVE BEEN COMING HERE FOR THE PAST YEAR BUT I AM STILL IN THE PROCESS OF DISCOVERING OTHER SHANGHAINESE DELICACIES AS I AM STUCK WITH MY FAVORITES: I AM TELLING YOU, THIS PLACE IS CONSISTENT WITH THE QUALITY AND DELIVERY OF THEIR MENU AND IS QUITE REASONABLE ( $9-12 /HEAD)CONSIDERING HOW TASTY AND SATISFYING THE FOOD EXPERIENCE BEING OFFERED . IF YOU 'RE LOOKING FOR AN AUTHENTIC DELICIOUS, INEXPENSIVE AND QUITE FULFILLING MEAL YOU REALLY NEED TO TRY THIS PLACE. ASK FOR ROGER LU, MY FAVORITE SERVER FOR RECOMMENDATIONS.

MY FAVES ARE:

XIALONGBAO - RUMORED TO BE THE ONE OF THE BEST IN THE BAY AREA

"CHI FAN" -BAKED RICE- WITH CHINESE GREENS- AMAZINGLY DELICIOUS, FRESH AND VERY WELL COOKED, LIGHT AND CLEAN TASTING.

SHANGHAI STYLE NOODLES

JI MAO CHA- FABULOUSLY FRESH VEGETABLE DISH, SWEET AND TASTY.

DONGPO PORK - WHAT CAN I SAY - THE BEST --YUMMMMM

LITTLE SHANGHAI

17 E 25th Ave
San Mateo, CA 94403

(650) 573-7161

TUESDAYS THROUGH SUNDAYS-
TUESDAY - FRIDAY-11- 3- 4:30 T0 10
SATURDAY 11- 10
SUNDAY 11- 10 PM

PARKING; THERE IS STREET PARKING ALL AROUND THE AREA. COULD BE FULL ON WEEKENDS DURING LUNCH HOUR.

BURGER LOVERS, THIS IS YOUR PARADISE - MARLOWE - TOWNSEND SAN FRANCISCO

2011-03-18T15:36:00.000-07:00

OKAY, I AM NOT A BURGER PERSON AT LEAST NOT FOR THE PAST 3 OR SO YEARS, NOR AM I A MEAT (RED) ENTHUSIAST BUT ONCE IN A WHILE ( MAYHAPS ONCE IN 3-4 MONTHS) I CAN ENJOY A GOOD QUALITY RED MEAT AND A LUNCH DATE WITH GIRLFRIENDS, AC AND PIA IN SAN FRANCISCO WAS ONE OF THOSE TIMES.

MARLOWE, LOCATED ON TOWNSEND ACROSS FROM THE CALTRAIN STATION, BY FOURTH STREET, HAS THAT CURRENT, HIP VIBE AN ECLECTIC INTERIOR FEEL WITH BLACK WALLS, MODERN WINDOWS AND BEAUTIFUL RUSTIC WOODEN TABLES. ( I'M SURE RECYCLED. HAVE TO RESEARCH THAT ONE.)

THE MENU IS A MIX OF SIMPLE BISTRO CLASSICS LIKE HAMBURGER AND FRIED CHICKEN SANDWICH PLUS SOME, ONE CAN SAY, QUITE GOURMET.

I HAD THE FRIED CHICKEN SANDWICH AND IT WAS DELISH. CRISP AND NOT OILY.AND YOU KNOW HOW CHICKEN HAS A TENDENCY TO BE DRY. NOT THIS ONE-YUMMM. HAD A TASTE OF AC'S BURGER AND IT WAS DIVINE......NEVER HAD A MEDIUM RARE BURGER SO PERFECTLY DONE EVER.. BOTH AC AND PIA THOUGHT IT "IS" THE BEST BURGER IN THE BAY AREA . AND THEY ARE HARD CORE "FOODIES" AND I ABSOLUTELY AGREE. AS MY FRIED CHICKEN S/W WAS REALLY REALLY GOOD THE " SAUTEED WILD MUSHROOMS"-WITH GRILLED BREAD , TRUFFLES AND FARM EGGS TOOK MY BREATHE AWAY.. OMG I FORGOT MY NAME THERE FOR A SECOND. YUMMMMMM ....AND FOR PIA IT WAS THE "UPSIDE DOWN PEAR CRISP"- BOURBON BROWN BUTTER AND CARAMEL SAUCE , SHE SWORE TO COME BACK FOR.

SUNCHOVE (JERUSALEM ARTICHOKE) SOUP -YUMMM

BEST BURGER IN SF? I SAY YES

SAUTEED WILD MUSHROOM , GRILLED BREAD, TRUFFLES AND FARM EGGS

OMG!!!

PERFECTLY FRIED CHICKEN !!

UPSIDE DOWN PEAR CRISP- BOURBON BROWN BUTTER AND CARAMEL SAUCE

THIS BISTRO IS A DEFINITE YUMMMMM...

CHECK OUT THEIR MENU:

PARKING: STREET PARKING AVAILABLE- COULD BE DIFFICULT BUT U COULD GET LUCKY LIKE WE DID .
NIGHT PARKING AT THE BANK OF AMERICA LOT FOR $ 5.00

ADDRESS:

330 Townsend Street
Suite 101
San Francisco, Ca 94107
Telephone 415 974 5599
Fax 415 974 1836

"SWEETS FOR MY SWEET SUGAR FOR MY TUMMY.."

2011-03-18T10:40:00.000-07:00

PATISSERIE PHILIPPE

RATED BY MICHAEL BAUER AS ONE OF THE BEST, IF NOT THE BEST PATISSERIE IN SAN FRANCISCO IS LITERALLY 4 BLOCKS FROM THE FLOWER MARKET . TIMES WHEN MY MARKET DAY BECOMES A TWO HOUR ORDEAL OF COMBING THE GROUNDS FOR GOOD DEALS, FRESH BUNCHES OF FLOWERS AND GETTING SUPPLIES TOGETHER , MY SUGAR LEVELS DIP TO A "CRAVE SWEETS" STATE . THAT IS WHEN  THE SHORT DETOUR  ON ME WAY HOME AND CALORIES ARE SO WORTH IT ( WELL I WOULD HAVE BURNT AT LEAST HALF OF THE GOODIES THAT AWAITS ME) HIHIHI!!!!

PATISSERIE PHILIPPE IS LOCATED ON TOWNSEND BETWEEN 7 AND 8 STREET. - CO-OWNER NELSON TOLENTINO AND CHEF,PHILIPPE DELARUE HAVE, I BELIEVE, GIVEN THE BAY AREA AN AFFORDABLE ACCESS TO AUTHENTIC AND TRULY DELICIOUS  FRENCH PASTRY CLASSICS. IT WOULD BE DIFFICULT TO GO BACK TO WHAT YOU WERE USE TO WITH ONE VISIT TO THIS CUTE WHOLESOME GOURMET BAKE SHOP, WHERE NUMEROUS ASSORTMENT OF PASTRIES ARE BAKED THAT SAME DAY.(EARLY MORNING)

AMONG MY FAVORITES,  ARE:. BREAD PUDDING. TOPPED WITH ASSORTED SEASONAL FRUITS, RASPBERRY "MIROIR". TOMATO GALLETTE AND CHOCOLATE TART.
THEY HAVE A LUNCH MENU AND SANDWICHES AS WELL CHECK OUT THEIR MENU:

MENU

A DEFINITE "YUMMMMM" (HIGHEST WITH 5 M'S)

STREET PARKING: COULD BE AN ISSUE DURING PEAK HOURS. LUNCH AND SHOPPING HOURS. BUT THERE IS PARKING LOT ON THE SAME BUILDING.

STREET NAMED DIVINE.... Part 3 - BI-RITE GROCERY - CREAMERY

2011-03-04T21:23:00.000-08:00

BI - RITE MARKET

I BELIEVE I HAVE AN IDEA OF THE PHILOSOPHY BEHIND THIS QUAINT, HOMELY NEIGHBORHOOD GROCERY BY JUST BY BEING INSIDE THE STORE AND VIEWING THE PRODUCTS THEY SELL. I FEEL THEY ARE, WHILE NOT BEING EXCLUSIVELY ORGANIC, A STRONG ADVOCATE OF FRESH , ORGANIC SUTAINABLE PRODUCTS, A GREAT SUPPORTER OF LOCAL FARMERS, CHOCOLATEURS, BREAD MAKERS (PESCADERO NATIVE -ARCANGELI'S HALF COOK ARTICHOKE WHEAT SOURDOUGH -YUMMMMM) AND VENDORS, IN ADDITION TO THEIR VERY SELECTED GOURMET LINE OF IMPORTED PRODUCTS AND A GREAT SELECTION OF CHEESES. WINE, SANDWICHES, READY MADE FOOD, (FRESH ,RESPONSIBLY GROWN AND HARVESTED) FISH , MEAT AND POULTRY ...ETC ETC...

THE INSIDE IS SMALL BUT NOT CLAUSTROPHOBIC, RATHER A CHARMING PLACE, WITH VERY WELCOMING HOMEY FEELING TO GUESTS LIKE ME AND TO THEIR LOYAL CLIENTELE WHO ARE SOMETIMES QUITE INTERESTING AND COLORFUL, HIP AND YOUNG , AND WHAT'S THAT WORD THAT HAS GONE INSTINCT SOMEHOW ...OH "YUPPIE" BUT IN GENERAL, AND I CAN TELL, HEALTH CONSCIOUS CALIFORNIANS, WHO, I BELIEVE COMPROMISE THIS VERY DIVERSE NEIGHBORHOOD.

BI-RITE CREAMERY

OH BI-RITE HAS THEIR OWN CREAMERY (JUST ACROSS THE MARKET TOWARDS THE MISSION CHURCH ) WHERE SMALL BATCHES OF CLASSIC, BOLD AND DELICIOUS COMBINATION OF FLAVORED ICE CREAMS ARE MADE. OUR LAST STOP TO THIS GLORIOUS FOOD TRIP , MAYBE TO PURCHASE TOMORROW'S DESSERT OR TUCK AWAY IN THE FREEZER DURING EMERGENCY SUGAR CRAVINGS AS TARTINE AND DELFINA HAVE ALREADY JUST ABOUT SATISFIED ALL MY CRAVINGS FOR THAT SHOULD LAST A COUPLE OF MONTHS OR SO.

THIS TYPE OF MARKET IS A GROWING TREND AND I STRONGLY BELIEVE THAT THIS WILL BECOME A COMMONPLACE AND WILL RIDE BEYOND THE CURRENT TRENDY WAVE OF ORGANIC AND GREEN REVOLUTION, WHERE FRESH PRODUCE ARE GROWN A FEW AND OR AT LEAST WITHIN A HUNDRED OR SO MILES AWAY FROM WHERE YOU WILL BUY THEM AND THE GIANT SUPERMARKETS WILL BE BEATEN BY AN UNRELENTING DESIRE OF PEOPLE TO CONSUME CLEAN SUSTAINABLE AND NOURISHING FOOD SUPPLY OR SIMPLY PUT... GOING BACK TO BASICS.... SOMEDAY...YOU THINK?

SO THAT CONCLUDES THE 18 TH STREET TRIANGLE THAT CAN SUCK YOU INTO AN OBLIVION OF EARTH CONSCIOUS DELICIOUSNESS!!!

YOU SIMPLY HAVE TO VISIT .

MANILA, A TASTE OF MY CHILDHOOD ...AND NEW DISCOVERIES..

2011-03-04T18:44:00.000-08:00

THIS WILL NOT BE A "RECO" FOR EVERYONE BUT RATHER JUST ME SHARING A VERY PERSONAL GASTRONOMIC ADVENTURE THAT TOOK ME BACK TO MY CHILDHOOD, WHEN MY PALLETTE WAS FRESH AND VIRGINAL AND EVERY MORSEL OF FOOD TASTED LIKE IT WAS CONCOCTED IN CULINARY HEAVEN.. LUCKILY, I HAD A GRANDMOTHER, JOVITA CENIZAL, WHO WAS, AS FAR AS I AM CONCERNED, THE ORIGINAL MARTHA STEWART AND ORGANIC COOK, AS MOST OF OUR FOOD WERE PLUCKED OR PICKED FROM HER VAST FRUIT AND VEGETABLE GARDEN ( 25 FRUIT TREES TO BE EXACT). THE MEAT AND FISH WERE EITHER BUTCHERED OR HARVESTED THAT DAY FROM THE THEN "CLEAN" WATERS OF A QUIET SMALL TOWN OF TANZA, 2 - 3 MILES AWAY. IN ADDITION ,MY MOTHER WHO HELD OFFICE AT THE TUASON BUILDING IN ESCOLTA MADE SURE THAT WHEN IT CAME TO FOOD ,WE HAD THE BEST OF WHAT THE CHINA TOWN AND THE THRIVING DOWNTOWN MANILA HAD TO OFFER.

I HAD A CHANCE TO TRULY RECAPTURE PART OF THIS BLISSFUL CULINARY EXPERIENCE WHEN I WAS INVITED TO BE A PART OF A COFFEE TABLE BOOK BY LIZ REYES AND BOBBY CABALLERO ENTITLED "DECORATING WITH FLOWERS" BY PERIPLUS PUBLISHING, SINGAPORE AND PHOTOGRAPHED BY MASTER LUCA TETTONI.

CAIMITO SIGHTING. ON THE WAY TO ALABANG FROM THE AIRPORT

I SPOTTED A SIDE STREET FRUIT VENDOR WITH RIPE CAIMITOS , THIS WOULD TRIGGER A SERIES OF CRAVINGS I JUST HAD TO HAVE. AND THIS CAIMITO I DEFINTINELY DID, OF COURSE IT BROUGHT BACK THE DAYS WHEN WE .WOULD TUG ON A BUNCH OF RIPE CAIMITOS THROUGH MY GRANDMOTHER'S 2ND FLOOR WINDOW FROM ONE OF THE 3 TREES, SHE HAD PLANTED AS A YOUNG MOTHER,

,
MAX'S CHICKEN

THE SECOND CRAVING HIT WHEN I WAS WITH LONG TIME FRIENDS, HEIRESS NELIA SILVERIO AND RICKY PUNZALAN. MAX CHICKEN IS FAMOUS FOR THEIR WELL...... FRIED CHICKEN, BUT PERSONALLY , IT'S THE FRIED UBOD THAT KEEPS ME COMING BACK.... BUT SLIGHTLY DISAPPOINTING AS THE MAX'S VERSION IN SOUTH SAN FRANCISCO SEEMS TO TASTE BETTER, DON'T KNOW, IF IT WAS THE OIL USED BUT THE UBOD HERE , BAY AREA, IS NOT AS OILY AND SURPRISINGLY MORE FRESH TASTING THAN THE ONES I HAD BACK IN MAKATI ON JUPITER STREET ...AND THE PANCIT MALABON...WELL . I GUESS WHEN YOU'VE TASTED A HOME MADE BEST, ALL OTHERS WILL SINK IN COMPARISON.. I STILL VOTE FOR MY SISTER NORMA'S VERSION... SO ITS A BIG ....HHHMMMMM?????

SAVORY CHICKEN
ESCOLTA, MANILA

SAVORY HAS SUCCUMBED TO THE EVER GROWING POPULATION OF GREATER METRO MANILA AND HAS GONE FRANCHISE. SEEMS TO BE A BIG TREND WITH MANILA RESTAURATEUR PIONEERS .BUT I IF I HAD TO EXPERIENCE THIS AGAIN IT WILL HAVE TO BE IN THE ORIGINAL ONE , ON THE CORNER OF ESCOLTA AND JONES BRIDGE. WHERE IT HAS STOOD AS AN ICON FOR DECADES.

AFTER A HECTIC TRIP TO DANGWA (MANILA'S FLOWER MARKET )AND RUE DE LA DIV ( DIVISORIA) RICKY AND I WERE RAVENOUS, SEEMED ONLY NATURAL TO LUNCH AT THIS CHICKEN PLACE SINCE IT WAS ON OUR WAY HOME. THE FIRST DISAPPOINTMENT WAS THAT EVEN AS THE RESTAURANT'S FACADE LOOKED ORIGINAL AND UNTOUCHED ALL THESE YEARS, THE INSIDE WAS A BIT TOO IMPROVED AND MODERNIZED IN THE VERY WRONG WAY. ALMOST AS BAD AS WHEN THEN MAYOR VILLEGAS COVERED OR REPLACED THE COBBLE STONE (PIEDRA CHINA) STREETS OF ESCOLTA WITH CEMENT AND BATHROOM TILED THE SIDEWALK., WHAT WAS HE THINKING ????!!!! SECONDLY OUR WAITRESS WAS DRESSED AND MADE UP LIKE SHE HAD A SECOND JOB THAT STARTS AFTER THE SUN HAS SET. IF YOU KNOW WHAT I MEAN. BUT THE REDEEMING VALUE AND A PLEASANT SURPRISE WAS THE CHICKEN I HAD SO WANTED SO BADLY WAS AS GOOD AS I REMEMBER IT AS A CHILD, IF NOT BETTER. BIG YUMMMM... HOW DO THEY DO THAT 40 YEARS OR SO AND STILL THE SAME., AMAZING..

MITZI'S
618 DIVISORIA

EVERY TIME I SAID I WANTED TO GO TO DIVISORIA PEOPLE WOULD SAY
YOU HAVE TO GO TO "MITZI'S" AND TRY THEIR LECHON. MACAO SO
ON MY SECOND TRIP TO DIVISORIA, WITH HIGH SCHOOL BUDDY, RICKY PUNZALAN WE MADE SURE WE DEVOUR THIS PARTICULAR PORK DISH. THE VERDICT WAS THERE IS GOOD REASON FOR IT'S GROWING DELICIOUS REPUTATION. THE SKIN WAS CRUNCHY AND THE MEAT WAS COOKED PERFECTLY. MOIST AND TASTY. ANOTHER BIG YUMMMMM.

ALSO WELL MADE AND TASTED AS GOOD...STEAMED CHICKEN , QUEKIAM YUMMMMM.

M CAFE
AYALA MUSEUM, MAKATI AVENUE

AN "EX PAT" WATERING HOLE, MY NEPHEW, JOSE WOULD SAY AND I GO "WHAT EXACTLY IS AN EX PAT? ". AND ACCORDING TO HIM THEY A THER FORIEGNERS OR FILIPINOS WHO HAVE CHOSEN TO LIVE ABROAD. TRUE ENOUGH THERE WERE MORE FOREIGNERS OR FORMER MANILA RESIDENTS PATRONS THAN LOCALS ( AT LEAST THE TIME I WAS THERE)

DURING MY SHORT 18 DAY STAY IN MANILA, M CAFE HAS BECOME MY FAVE, CHILLL, HANG OUT SPOT AND YOU'LL KNOW WHY LATER ON ,,. IT HAS AN INDOOR AND MEZZANINE DINING AREA AND AN OUTSIDE LOUNGE./BAR. A DJ/ MUSICIANS PERFORM ON THURSDAY AND FRIDAY NIGHTS. THAT'S WHEN THE OUTDOOR DOOR LOUNGE COMES ALIVE.. THE FOOD SELECTION IS VARIED WITH A MODERN TWIST OF FILIPINO AND ASIAN FAVORITES, ASIAN FUSION, "IKA NGA" (SO THEY SAY) MAYHAPS BUT WHATEVER IT IS . "IT" WASN'T GOOD. SORRY TO SAY BUT AFTER SAMPLING A FEW OF THEIR OFFERINGS, (APPETIZERS) I SOON REALIZE IT WASN'T GOING TO GET ANY BETTER , AS THE KITHCEN WAS TURNING OUT ONE MEDIOCRE, DISH AFTER ANOTHER......I MEAN, A RATHER POOR INTERPRETATIONS OF WHAT SOUNDED SO GOOD ON PAPER BUT ONCE PLACED ON OUR TABLE , WERE NOTHING SPECIAL (EITHER TOO SALTY WITH STRONG RELIANCE ON BOTTLED OYSTER , PLUM SAUCE AND OTHERS LIKE THE FISH CAKE WAS DRY AND BLAND -.AND THAT'S BEING KIND. THAT WAS A DEFINITE "HHMMM???"

BUT, A BIG BUT, AND COULD POTENTIALLY BE A CROWD DRAWER IS THEIR BAR MENU TO INCLUDE THE VERY ENTICING "CHOC-NUT MARTINI" . VODKA WITH (WILD GUESS) COFFEE LIQUEUR, KAHLUA AND WITH A PIECE OF ONE MY CHILDHOOD FAVE "CHOC NUT" BAR AT THE BOTTOM OF THE GLASS.. BIG YUMMMMM...

CHOC NUT MARTINI

WITH HEIRESS NELIA SISON SILVERIO

LONG TIME FRIEND RICKY PUNZALAN

M CAFE IS LOCATED IN THE HEART OF MAKATI , ALONG MAKATI AVENUE, RIGHT BESIDE THE AYALA MUSEUM

I WOULD SAY A BIT CHICHI, MODERN, YOUNG, A DEFINITE "J-S" (JUST TO BE SEEN)VENUE TO SOME AND MOST ESPECIALLY A "CHOC - NUT MARTINI" HEAVEN..

A MUST HANG A YUMMMM BUT I WOULD THINK TWICE FOR DINING... HHHMMM???....