A visiting friend of mine arrived in Ilocos with boxes of Mary Grace ensaymadas and cheese rolls. I’ve been hearing about them from fellow bloggers. In fact, their ensaymada is consistently in, along with Hizon’s and Cunanan’s, when ensaymada (ensaimada) is the subject matter. The cheese rolls were gone before I even had the time to romance them through my lens.

The ensaymada is airy, soft and buttery, with lots of grated queso de bola. The cheese roll has a soft pastry hugging the generous slice of cheddar cheese. Both are better when grilled in the toaster to add in texture. Between the two, it was the cheese roll that got me craving for more.

Check out locations of Mary Grace Cafes and kiosks here.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

There are more pastries to try at the Tribeca coffee shop by the Valdez Center. I chanced upon their monstrous slices of fine oatmeal cookies and brownies during the holidays, but they were not available when I last went, so my date and I shared a slice of New York cheesecake and an espresso walnut muffin. Better shared with someone, their homemade muffins are big and dense.The cheesecake was a tad too sweet for my taste, but the texture was good.

Tribeca doesn’t scrimp on ingredients. It is probably one of the reasons loyal patrons keep going back.

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The aroma of freshly roasted rice for coffee at 6 AM in my younger years is still evocative as ever. Not really coffee with caffeine, the rice brew is child-friendly and healthy.

Rice coffee is said to aid in hyperacidity and constipation and is a good source B vitamins, potassium, zinc and dietary fiber.

In the period of everything instant, women in Banna have made life easier for rice coffee lovers. Hence the One Town, One Product (OTOP) product made from special hybrid rice locally grown in Banna, which is helping women earn and help sustain a family.

One of the more popular brands is the Banna Blend Rice Coffee produced by the Bagnos Cooperative in Binacag. It’s been featured in lifestyle shows and the Ilocos Norte product has reached other parts of the globe as of late. In Laoag, Banna Blend is available at souvenir shops. and select groceries.

Our stopover in Banna before heading home. Lomi with lots of sauteed liver.

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On a roadtrip to Abra in the Cordillera Administrative Region with Leehua and Marion, stopped by Vigan for maka-tulo-laway Filipino food at Max’s. You will see Vigan bagnet, kare-kare, tokwa’t bagnet (a take on tokwa’t baboy), pakbet (that is more like bulanglang) and pinaputok na bangus (milkfish). Because I grew up in Ilocos Norte, I am biased to the bagnet we call chicharon in Laoag, yet Vigan bagnet entices just the same. The skin is not as “nakarsi” and “nasarangsang” as Laoag’s, but the fat part is chewy to the bite, sweet and very malasa, perfect with the subtle flavors of the bugguong they use at Max’s.

Abra. Will post beautiful designs of centuries-old impaod, the abel of the Tingguians of Abra next.

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I discovered a cheaper alternative to expensive winter melon tea from tea places. Approximately four liters of winter melon drink prepared at home can cost you only 80 pesos, the price of one winter melon tea drink at tea shops.

I was exited to see the fragrant blocks infused caramelized sugar at Bee Tin Chinese deli store along Ongpin St. in Binondo.

I tried dissolving one cube (one-fourth) in approximately a pitcher of water and let it boil, as instructed by  the cashier at Bee Tin (not the same as the Eng Bee Tin hopia and tikoy store). With lots of ice, you can’t tell the difference between the homemade and the store-bought winter melon tea, promise.

Iced wintermelon drink is very refreshing, most especially during the hotter months.

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Cibo opened at the Lucky Chinatown Mall and the thought of squid ink pasta runs circles in my mind no matter if space was sick. I had to walk around the mall for one hour, go fetch my sis-in-law at the apartment and walk back to the mall and it was a nostalgic reunion with squid ink pasta.

The cruelest food to eat ever! So unforgiving, you can’t say cheese and you have to act dumb until you reach a wash room! But it was so damn good! Cibo’s linguine al nero di seppia  still ecstasizes up to this day!

My sis-in-law had a light pollo tramezzini. We delighted in the palate tickling spinaci zola in between mouthfuls of the entrées.

Service didn’t disappoint. I had a major accident at the first Glorietta branch when Cibo was relatively new. Because the place was spilling over, the waiter tripped and my blouse was stained, but they gave us the best dessert as a consolation. All for the love of good food, I was kind.

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Cha misua, a traditional light-but-festive Chinese food as the first meal of the day for someone who’s celebrating a birthday, is believed to symbolize long life.

It was my late mother-in-law who, without fail, prepared the birthday noodles whenever someone was turning a year older in the family. This morning, we made cha misua for the hubby and several platters more to share with his friends.

It’s not a simple dish to make, but it turned out fun because I helped Lynne color the eggs and arrange the toppings. The hubby says we should start accepting orders:) Hahah, aging with you. Happy birthday!

Posting the recipe for everyone.

Ingredients per platter (good for 6 servings):

1 liter chicken stock
1 box misua
1 cup fresh shrimps
1/2 cup boiled shrimps, shelled and deveined (for garnishing)
1 cup kidney and liver, sliced
1 cup chicken breast
1/2 cup squid or special fish balls, sliced
2 cups Chinese cabbage
1 cup carrots, julienned
1 cup shiitake mushrooms (washed, soaked in hot water and sliced)
1/2  cup roasted peanuts
3 tbsps fried red onions
2 tbsps fresh garlic
10 pcs quail eggs
red food coloring

Preparation:

Boil chicken breast in water. Add salt to suit your taste. Shred chicken and set aside. Boil misua in the same chicken stock for two minutes, drain and set aside.

Saute garlic in 3 tbsps oil. Add fresh shrimps and cook until color turns pink. Follow with kidney and liver and stir. Throw in squid balls, chicken and mushrooms until cooked.  Stir in vegetables. Add one cup of used chicken stock and leave to boil. Season with salt.

Arrange cooked misua in platter and top with sauteed ingredients, roasted peanuts, cooked shrimps, colored quail eggs and fried red onions.

You may garnish with chopped spring onion leaves if desired.

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True serendipity. If not for my uncle JBoy Abadilla, I wouldn’t have known Banna makes very good otap, a flaky sugared pastry.  He served it at his home when we visited him today and I couldn’t wait to check out the source, right in his own backyard.

A few houses away is Monette’s Bakery which is your typical corner bakery that makes tinapay. You wouldn’t normally find the otap on the shelves but in an “orocan.” Mrs. Imelda Marcos and many Bataquenos are good customers, the owner says.

The Banna otap is made of crispy thin phyllo, which resembles the delicate quality of arguellanas. We all loved the lightness of this otap. Bought an “exagge” of 50 packs . When you head east, try visiting Monette’s Bakery on Zamora Street.

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The underrated Filipino sweet potato has gained a lot of hype in the sphere of health and wellness lately. Known here as camote, the high in nutrients, zero-cholesterol and zero-fat root crop lowers bad cholesterol and blood sugar according to studies.

I won’t forget the story of my Ilocano-American uncle who brought with him his kamotig-digging skill to America as a soldier. Literally, it was his roots that helped him survive war savaged Vietnam. He is the fittest SC I know!

In a world where fried potatoes rule, there’s this bag of chips that caught my foodie family’s attention. The garlic camote chips of Namnama’s Food Products stand out among those that we sampled. You won’t stop, promise!

We also loved the honey-glazed version which they ran out of. Thinner and tastier than banana chips. I suggest you head straight to their headquarters in Paoay for guaranteed freshness and, of course, it’s a lot cheaper if you buy in bulk.

Til our next food discovery. Have a nice new week, everyone!

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Shakey’s has left me with fond memories of my youth. In every summer, there was always a nice Shakey’s story.

Ever since it arrived in the north, I’ve always known where to take my boys. The love for thin crust pizza has become a family thing. The flavors have evolved through the years, but the old favorites remain the best. I can’t have Manager’s Choice and Friday Special as often as I’d want to, yet simple garlic and cheese (the only pizza for Eugene) is enough to satiate the appetite for pizza

No Shakey’s dinner is complete without a Hot Hero, still the zingy sandwich that leaves you craving for a second one.

New on the menu, Shrimp Scampi bathed in olive oil and herbs and extra-crispy Calamari Crrrunch with two dips didn’t disappoint. But if you’re eating with someone like Brandon, I guess you have to order more.

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This is the tea place I told you earlier. Saw it on Ablan Ave. on my way to the SPA Rimat Recital and Exhibit last night. The young man behind the counter looks like two people I know. I was right, the owner, Nick, happens to be the younger brother of Niña and Naomi Corpuz. I haven’t ordered anything yet, but I was already in love with the friendly-neighborhood-store vibe of this “hybrid of a convenience store and a health tea spot.” Hahah, Nick says he didn’t recognize me at once because I look younger in person. He still remembers the time Niña shot in Adams for a news feature on TV Patrol half a decade ago.

The milk tea shop  is named Ga Cha Go!, “a play between got to go and cha,” according to Nick. The tea beverages are freshly brewed, but priced lower than the standard. He wants students to afford tea and relax to talk with friends or just watch TV in the laid-back confines of the snack place cum bookstore. There are also tables outside if airy is your preference.

Naomi’s chocolate lollipops.

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Looking for a place to eat good empanada in Laoag? Here’s a find. Alicia’s Empanada was mentioned by celebrity chef Sandy Daza of Wooden Spoon and the Lifestyle Network’s FoodPrints, but I only remembered about it while hanging out with Eugene and Michael the other night. Chef Sandy was so accurate. I was super bannawag on this one.

I never liked cabbage in Ilocos empanada, so Alicia’s papaya empanada with flavorful Laoag longaniza makes the cut. The shell is crispy thin, but gets somewhat  messier to eat ‘coz part  the filling falls off every time you bite into it. Maybe they could improve the wrapping better and this empanada gets a perfect 10.

Alicia’s Empanada is at the Dap-ayan ti Ilocos foodcourt near the Provincial Capitol. You have to ask around ‘coz the stalls have removed their placards.

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Pasuquin’s Josie Barbeque was part of an old post in the blog (here). It’s the yummy peppery sauce that’s made this budget barbeque popular with locals passing by the northern town. Good news, guys ands gals, it’s now grilling at the Shop & Go – Bacarra Rd! One stick costs 2 pesos more than in Pasuquin, but at 8 pesos, pleasingly still cheaper than most barbeques around. It’s the ketchup-free taste though that counts. You’d find Josie’s son, Jonathan, doing his routine at the stand, from 4 to 10 PM.

Also Grilling… where on earth did the aging John Travolta get Adele Dazeem?  I got Brian Edbrards here.

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A friend left me some bars of Ikea chocolates and I found it a novel treat. I haven’t been to an Ikea store in over a decade, so you can call me baduy.

The packaging is straightforward like the Swedish furniture brand itself. I wasn’t surprised that these German-made chocolates are basic. But I like them. The sweetness level is restrained. I had a Hershey’s chocolate bar the other night and the exceeding sweetness is stuck in my head. I prefer Choklad Ljus (milk chocolate) to Choklad Mörk (dark chocolate), which reminds me of local pure tablea (cacao tablets).

In the kind of climate we have in the Philippines, the milk chocolate doesn’t get melty. The texture is reminiscent of old-fashioned chocolates, only better tasting.

I get a kick out of trying different chocolates. I think there’s a certain mood for a particular chocolate like M&M’s are great while watching a movie and I appreciate pure white chocolate more after a wild food binge. Do you get those moods too? There’s no Ikea here so it would be crazy when the craving for this chocolate pops if I see a furniture store, hahah!

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I took the late night bus to Baguio to join the two men following the Norwesterniana speaking engagement. The temperature was freezing! At 5 AM, I needed something to wake me up. Good Taste was out of the way. I walked around the Central Bus Terminal, and noticed young Koreans swarming up at a goto kiosk. Like some stalker, I ordered what they were having. The lugaw was strangely very yellow. If the color is from margarine or chicken cubes, I’m not sure, but it was really delicious, especially with the extra heaping of fried garlic. I think I need to find ways of enjoying chewy tripe, other than in paksiw and callos.

It took long to wake up the 2 men. We had the whole Sunday morning for a food adventure. My photos were actually rearranged. We had cold cakes first thing in the morning, then walked to the market to buy Tantamco’s ube jam, and then we drove to Good Shepherd to get Alexa her chocolate crinkles before heading to the Ketchup Food Communuty across the Wright Park.

Ketchup Food Community is a cluster of restaurants with varying specialties.  The place is very charming. Noticed more Baguio locals than tourists, maybe because it was a Sunday and it’s a stone’s throw from the St. Joseph Church. The resident restaurants are Canto, Happy Tummy, Rancho Norte, Green Pepper and Rumah Sate. We chose to have just Indonesian sate barbecue at Rumah Sate.

The laksa and mie goreng looked fabulous, but no one would share the humungous servings, and prawns were out of stock, so I just ordered three different kinds of skewered beef — sate padang in hot and spicy yellow sauce, sate ampat sasak  in spicy coconut cream and sweet and spicy sate manis and some iced lime tea. If you don’t like herbs and spices, this might not be the place for you. We did like the BBQ especially the one with curry. Prices are tourist friendly, kinda in the middle.  I’m  definitely going back to this place to try the other specialties like mie goreng and the fried fish with interesting sauce I saw on the other table.

Happy Tummy is a Thai food place I’ve heard about from foodie friends. I also want to go there when I go back to the mountain city  in April.

Visco’s Restaurant and Cake Shop is on Session Rd near Don Henrico’s. I’ve had their strawberry shortcake last year, but didn’t get to feature it ‘coz I left my cam in the hotel room and we were supposedly just going to check out the night market. Anyways, we went back to take photos of their bestselling strawberry shortcake, which is receiving so much attention as of late. I discovered though that strawberry tart is the better strawberry pastry. We ended up sharing two slices of the pie.

Visco’s strawberry shortcake is on the sweet side. The frosting is flavored as well as the sponge. My standard for strawberry shortcake is by Louise’s Trattoria, one of my favorite restos in LA. It’s really a plain creamy cake with strawberries.

This is the insane strawberry tart! It’s not exceedingly sweet. The thin layer of bittersweet chocolate brings out the best in the sourish strawberries. Looove the cream filling! I don’t want to say much, ‘coz, sometimes, you know, taste is subjective. If you’ll notice, I rarely rave about food in my features.

Puto bumbong in Ganza’s. It’s a Filipino delicacy that’s popular on Christmas time.

Tantamco’s is our favorite ube jam. It’s such a hassle going to the market sometimes because of the parking problem, so Good Shepherd’s is another option.

At Good Shepherd Convent, there’s this adobo roll at the kiosk that the mister loves a lot. They have really good brewed coffee here. I had the Kalinga musang (civet cat) brew with smooth, intense flavor.

He says it is the ampao-ness of the bread that he likes.

We reached the Philippine Military Academy trying to locate Palagana’s Bakery, famous for hotel quality raisin bread. One student was almost late for class picture. It reminds me of the sad fate of cadet Cudia.

We brought home a loaf of the raisin bread. Only 100 pesos. Try their awesome cinnamon roll!

Palagana’s Bakery is on 99 Loakan Road, Scout Barrio (right across the police outpost near the Camp John Jay entrance, or it it exit? It’s just a small bakery and the raisin bread is not even among the display.

Mnnn, long Johns! Until my next Baguio food adventure this summer!

The Part 1 of this Baguio’s homegrown eats (here).

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The heart of the southern district of Iloco Sur is the thriving city of Candon, also known as “The Tobacco Capital of The Philippines.” You’d still find several old houses like the ones in Vigan, though not as many. A huge house on Castro St. (parallel to the National Highway) was transformed into a cool cafe by Chef Owen Abaya. Named Cafe Bossa, it must be about a decade old. Over the years, there’s more space and the menu has developed, with Ilocano dishes like pinakbet and sapsapuriket highlighted, along with contemporary favorites such as Korean beef stew and pastas. In its early years, I was always drawn to this appetizing pasta with Ilocos longaniza.

In our case, it takes perfect timing or luck to get to Candon at mealtime. When traveling, ordinarily, hunger strikes in Vigan or in San Fernando, La Union.

We tried an eclectic medley of al a jillo-style Ilocano lomo-lomo, crispy binagoongan, lemon porkchop with bacalao rice and  pasta puttanesca.

Native lomo-lomo (porkloin and liver soup) was reconstructed into a rich, semi-thick broth, with lots of garlic, a hint of olive oil and one whole egg. The tenderest pork, overflowing with flavors just turned into my potential comfort food.

The pasta puttanesca was simple and light in contrast with the spicy binagoongan and porkchop and rice spiced with salted dried cod, a rather curious combination, but nevertheless everything just blended in.

The banoffee pie came last. Layers upon layers of varying sweetness. Too sweet at first bite, but it grows on you. The best part was the meringue top and the thick pressed cookie crust.

Picked a few bottles of bottled Bacalao and spicy tuyo which I’m trying with pasta today.

Brandon still remembers the joint.

My baldoza tile photo collection is growing:)

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Friday was a break from the FoodPrints shoot. The whole day was spent with very good friends. It was not a break in the true sense of the word. I overate from morning til evening, capping the night with Hatch 22′s pan de month (some kind of stylized Filipino bread you’ll see in a future post, heheh).

First stop was Estrel’s Caramel  Cakes. I’ve been running after the much talked about caramel cake for exactly one year. Through friend Alma’s powers, I was able land my hands on an elusive cake.

Chiffon cakes are covered in silky caramel frosting and decorated with buttercream flowers.

The caramel cake is an original recipe of Estrella Ylagan, hence the name. Today, her nieces, the Navarro siblings, continue the 68 year-old tradition.

My cake was from the extra cakes they make daily I think. The flowers were dainty sampaguitas.

I was imagining a toffee kind of caramel, but it was better. Light with subdued sweetness. The buttercream just melts in the mouth, also not too sweet. I  can probably eat the whole cake, but I didn’t ‘coz I shared it with my sis-in-law who was just as thrilled as any fan of Estrel’s caramel cake.

As for me, as of now, the final word on made-to-order all-occasion cakes. I can’t compare it to anything ‘coz the others I’ve tried are, on average, the same.

I was also tempted to buy a box of food for the gods. Like the name suggests, they are buttery, rich and divine.

Estrel’s Caramel Cakes 54 Sct. Tobias, Quezon City Tel No.: (02) 372 2965

Photographed by Alma and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

I can’t bow out of food blogging just yet. As they say, live a little. My foodie best friend Alma took me for lunch at Smokin’ Pig in a refreshingly green and muted area in Quezon City. The rib joint is at the back part of an arcade called Capitol GreenStreet. It overlooks Marikina and other neighboring cities. So fine, the kind weather complimented outdoor BBQ food.

Chef Jo-An Raagas (in photo below) runs the 3-month old joint that specializes in American down-home Southern comfort food. The full menu consists of slow-smoked meat, served wet with barbeque sauce or dry-rubbed with the signature rub finished on the grill, sandwiches, salads and a lot more food for the soul.

Just look at those beautifully cooked baby back ribs. Utterly fall off the bone! Between the wet ribs slathered in BBQ sauce and the dry-rubbed ribs, I died straightaway from the crusty, herby ribs. I prefer my meat without abundant sauce. Btw, I like crusty steaks too, so it must be me.

Sampled some fixin’s and dirty rice. The creamed spinach, mac ‘n cheese and coleslaw were all nice, but it was the creamed spinach that stood out.

The Smokin’ Pig meat platter was suggested by Chef Jo-Ann. It’s a medley of melt in your mouth beef brisket that tasted so much like bone marrow (yum!), grilled chicken, two kinds of sausages and fries. One of the sausages was savory with just the right amount of piquant spices, reminding  me of Spanish chorizo.

Though everything was indeed good, the grilled beef belly was all a different level! If you love marbled beef, you can’t go wrong with this — there’s a lot of sweet, melty fat layers, omg!

Julia arrived just in time for the lunch. We all loved the (pretty huge serving of) almond almond. The cake was warm, so in the photo you will notice the melting ice cream.

Service was nice. Better to make reservations early ‘coz I heard the legendary rib joint has reached far and wide.

Besties. Thanks, dear!

Smokin’ Pig Unit 1G & 1H, Upper G/F,Capitol GreenStreet, Capitol Hills Drive, Old Balara 1662 Quezon City, Philippines Tel. No.:  & 029043148 CP No.: 0939 592 8118

Photographed by Julia, Alma and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

Passed by the University of Santo Tomas on my way home to the apartment and made an impulse swing to P. Noval for the celebrated Mang Tootz Food House banana-rhuma. Here’s another traditional Filipino snack made more fascinating with the addition of innovative twists.

Mang Tootz Vergara’s combined culinary experience and stint as a bartender at the old Silahis Hotel Playboy Club helped him concoct his signature banana-rhuma, a kind of mini banana turon bongga-fied (amplified) with ingredients such as Tanduay White Premium Rhum, sesame seeds, cinnamon powder and Milk Boy (the skimmed milk powder for ice crumble).

Judging by the 180 bottles of rhum he consumes every week, we can tell that his turo-turo restaurant is well-loved by students because he doesn’t cheat on quality. One piece of banana-rhuma costs only 3 pesos and 50 centavos and viands are tagged fairly.

This place might not be new to my Ilocano readers since I know a lot of Ilocanos live in Sampaloc or are usually in the area where several Ilocos-bound buses are stationed. In fact, I am so familiar with the neighborhood since my family maintained an apartment two blocks away from Mang Tootz’s when we were younger. However, this is my first time to go back to the UST area and it was quite with a bit of nostalgia.

A zesty little piece of the banana-rhuma and getting to know the very friendly Mang Tootz and his accommodating dentist wife, Ms. Luchi, were worth the segue.

Photographed by Alma and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

I thank God for blessing me with friends who find time to eat with me.

This date with Christy and Cathy was totally spontaneous. I didn’t know Christy’s office was right beside this Chinese restaurant where FoodPrints was. She was on her way home and did that one second glance through the restaurant’s glass door at the time I was also staring at the door. Cathy, the third element in the friendship, joined in the next day. Reoccupying each other, you wouldn’t even notice it was past a decade of partial hibernation. Cathy gave Christy and me friendship bracelets made of solid stainless steel.

Hatch 22 was Christy’s choice, so there we were hatching a new facet. Meant to be. Isn’t that a beautiful story?

Hatch 22, a tres chic spot at the Power Plant Mall, is an all-day breakfast place/bakery/craft cocktail bar, the golden chick of man of the hour, “The Fat Kid Inside” Erwan Heussaff, sister Solenn, Chef Pete Ayson and three more friends.

A bestseller according to the staff, NYOB (not your ordinary Benedict) is a 2-piece sandwich of a meal consisting of homey bread, slow cooked (French-style sous vide) eggs, Italian ham, sauteed spinach and hollandaise sauce. A symphonious blending of everything I want in a breakfast! Iimagine the collision of the flavors of “malasado” egg and salted ham… clearly a winner that night!

Next, here’s a nice, filling salad for the health-conscious. It’s made with cooked organic pseudocereal quinoa grains, topped with beets, citrus and grilled beef (chicken is the other option) and drizzled with a zesty balsamic dressing.

We got fish instead of chicken, but I think it wasn’t a very nice idea. The sole meunière in lemon and butter sauce was supposed to be what else but sole, but at first bite, I sensed a cream dory in it. It is what it tasted like. I liked cream dory before, but I discovered that however you cook cream dory, there’s this overwhelming taste that has grown so tiring on the palate.

I would have wanted to try the talked about inventive cocktails if I were not working the next day.

Hmmn, yes, and the bakery. Everything was 50 percent off ‘coz it was near closing time. Guess what we found besides elevated panaderia Spanish bread?

Hello sos! A swank lahi! Naimas! Check out what a lahi is here.

Lastly, service was totally pleasant.

Hatch 22 Cafe and Bakery G/F Power Plant Mall, Rockwell Drive corner Estrella Street, Rockwell Center, Makati City CP No.:(0915)109 7711 Open 7 AM to 10PM

Photographed by Christy and Blauearth
© Blauearth™ All Rights Reserved 2009-2014