Well-loved food columnist and restaurateur Chef Sandy Daza goes on another season of FoodPrints on the Lifestyle Network. He tries to trace Filipino food history in significant places.

Destination 1 is the heart of Binondo. Chef Sandy explores the heritage streets of Manila Chinatown with guests, food writer Margaux Salcedo and Palanca awardee Yvette Tan, and along the way, he discovers new finds and new friends.

May 18, 8:30 PM — Mark that on your calendars, friends!

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

Even with a prime location in Laoag, Kentucky Fried Chicken lasted only a year. Let’s face it, Ilocanos are frugal especially when it comes to food. Speaking about the shelf life of an eatery here, didn’t you notice, the paksiw, miki, hi-bol, and empanada places stay longer than your average fancy eatery. The moneyed investors eying food business in Ilocos should think twice — that’s just my two cents.

We all love good budget food, and so I started a local food adventure in the most unlikely places and thanks to friends who are free-spirited enough to share the joints they frequent, I was able to find mention-worthy Xian’s Choice (east of the old Ivan Dominic along P. Gomez St.).

The stars in this garage converted into a canteen are fresh lumpia, palabok, spaghetti, miki and hi-bol ( paksiw with pancit). The servings are comfortably sized. I paid only 65 pesos for one single palabok and two serving of vegetable lumpia. It’s singkamas and not ubod, yet it roughly tastes like the real thing. The size is actually bigger than the one at Max’s which costs way a lot more.

Neighbors and students from the nearby provincial high schools and colleges frequent the place I heard. The merienda size palabok is huge enough for two if you’re ordering lumpia on the side. Though it lacked  the usual fastfood palabok garnishings such as tinapa flakes and shrimps, the chicharon topping was not “tipid” and the sauce was flavorful. They also have bilao size palabok, ideal for potlucks.

I love fresh lumpia, so this place is love!

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

If you liked my last post, here’s another homegrown food house you may want to visit.  Mr. T and Mrs. Y is only on its third day of operation. It is one of the stores around the St. William’s Cathedral compound, down the “hilera” on F. R. Castro Avenue. Pares, goto, and typical Pinoy comfort food are the mainstays. It can get stuffy inside, but I guess it’s part of the appeal of uncontrived specialty eateries such as this one.

It’s seems there’s a pares house in every block of jeepney street in Manila, but before stopping at this spot in downtown Laoag, I was so clueless about what a pares is like. I’m happy exploring offbeat and utilitarian food. Pares (meaning pair or combination) is a meal consisting of soup, rice and beef cooked in star anise. The taste calls to mind the unmistakable sweetish and aromatic flavors of Chinese beef mami. My friend Connie and I also shared a budget meal with crab omelette and menudo. I paid less than 150 pesos for the dinner.

Hope you are having a good weekend, everyone.

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

Feed me hotdog and I’ll ask for mustard. Give me hotdog with mustard and I’ll bring it home. The more unusual the add-ons, the better. But I found a hotdog stand, in fact the only hotdog stand in Ilocos. Eulodogs is a bright structure standing infront of the Pastor Residence near the corner of Panganiban Street and F.R. Castro Avenue.

A not your ordinary hotdog is a real treat. Brandon’s first Eulodog was a Mexican Eulo. According to him, a hotdog spiced up with hot beef. Today, he tried the Eulodog Experience (only 88 pesos) which overflows with olives, bell pepper, chips, mustard, cheese, ketchup and mayo.

Mine was an Ilocos Eulo (only P45). Predictable, huh? With the addition of tostado garlicky Laoag longaniza bits and onions, the effect is sort of a rustic taco, if there’s such a thing. The chili cheese fries I shared with Bran were gone so fast. I’m now a fan, but I still have to make usyuso the other 6 dogs, and the spicy wings, and the bacon fries.

Eulodogs was created by food lover KD, (or Ulo, his name when he was growing up) Pastor. It’s a two-week old baby.  “Why not make something out of my love for food?”

Eulodogs is open from 9 AM to 6 PM.

Photos by Brandon and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

I’ve mentioned before that Ilocanos are drawn to simple local flavors. The proof of the matter is the bustling carinderia section at the basement of the Laoag Supermarket. I used to have my own reusable halo-halo glass for a fill from Aida’s Canteen and Foodhaus until our old store moved to a farther location. Went there today to relive old memories. Cool that Alexa went with me. It was her first venture at the market basement:) More importantly, her curiosity didn’t stop there.

Aida’s halo-halo is very basic and native, a patchwork of fruit cocktail (the canned fiesta version), ube, gulaman (gelatin), corn, coconut strips, boiled camotig (sweet potatoes) and saba (bananas), shaved ice  and milk. Yet, it is what I crave for when it’s hot and humid.

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

Not only Pinoy showbiz fans will be entertained at the newly-opened flavored fried chicken house, Rated SPJ, in Mojon, Malolos, Bulacan, only several minutes drive from the metro. Hahaha, star na star!

SPJ, derived from the surnames of its owners, Registered Nurse Raymond San Pedro and TV Producer Jaypril Jaring, is a spoof for Philippine Movie and Television’s viewership classification “Rated SPG” or Strong Parental Guidance.

Rated SPJ prides itself for six homemade fried chicken flavors. An all star casting of Buffalo Action Star, Sweet and Spicy Bold Star, Honey Teen Star, Garlic Matinee Idol, Barbecue Star for All Seasons, and Super Mega Grandslam Spicy Star.

In supporting roles are burgers and wraps.

Two house specials are named after its owners. The Variety Show line has two dishes – JAPSILOG that has generous servings of tapa, longganisa, tocino, embutido and Hungarian sausage, plus egg and fried rice, all in at P99. And GOURMOND consisting of kwek-kwek, chicken balls, squid balls, kikiam, chicken skin and the Malolos-famous street food “provent”,  everything and surely clean at P69.

And then, of course, the film festival of drinks and desserts.

Hot drinks are grouped in an FPJ movie, “Walang Matigas na Tinapay sa Mainit na Kape. The cold ones are altogether in a 1982 film, “Pusong Uhaw”. Frappes and desserts might be deliciously deadly, for they’re tagged ”Coffee, Shakes, Rattle and Roll” and “Patayin sa Tamis si Barbara” respectively.

Rated SPJ is fully air-conditioned. Check out the “Now Showing”, “Coming Soon” and “Promos” boards for updates and the “Wall of Fans” board. where you can post your reviews.

Pang box-office hit, don’t you think?

RATED SPJ FLAVORED FRIED CHICKEN CAFÉ 121 A. Mabini St., Mojon, City of Malolos, Bulacan, Philippines, 3000 (From NLEX, take Tabang Exit, Go straight to Malolos. Turn right at Malolos crossing, right under the flyover. Drive straight to Brgy. Mojon, watch out for 7-11 Menzyland Subdivision, Rated SPJ comes before that. Jaypril Jaring 0917 388 7242 Raymond San Pedro 0906 791 2986

© Blauearth™ All Rights Reserved 2009-2014

It’s a novelty to find an  ice cream truck in the country, more so in Baguio. And even more surprisingly that the Fruits in Ice Cream truck is parked not too far away from the FIC Summer Cafe at the Technohub inside Camp John Hay. It’s a good thing ‘coz when the Baguio weather gets too chilly at night, it’s more pleasant to have a dessert fix within the comforts of the cafe, especially that the TecnoHub is such a foodie paradise.

I thought FIC would just be another fancy ice cream brand. The idea of buying from the truck was what attracted Alex and me. I’m happy to have discovered a new love. I found heavenly avocado ice cream among a great selection of Pinoy sorbetes and several not too common and gourmet flavors.

We went to have ice cream again at the FIC Summer Cafe after a heavy Brothers Burger dinner. I had avocado (again!), macapuno and durian.

FIC is dense but really milky and it’s not too sweet. There’s that weird scent that you’d forget about while reveling in the durian flavor.

Gayle says her raspberry was nice. The current bestseller is cookie butter, according to the store. They also have mochi in exciting flavors.

Baguio in the summertime is dreamily cool.

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

I don’t know what you think about buffets. Overindulging is venial once in a while, but excessively fancy overindulgence is mortal sin.

Edzel and Gayle brought us to try the sanely priced all-you-can-eat Korean barbecue with matching banchan. At 390 Php. you’re in for limitless meats. sushi, kimchi, veggies, rice, etc. It’s worth every cent ‘coz you get to cook your own, so it’s you in the end. Most meats are premarinated, ready to grill, but condiments are also laid on the buffet table. I think I had too much pork liempo and beef belly dipped in my own sweetish toyo-oil-pepper concoction. The beef and spicy bulgogi were okay unenhanced.

The “palace” is a big traditional Baguio home. Decor is normal-nondescript. In a corner, racks of Korean costumes smile at you, hahah, selfies!  There’s also a patio outside for those who like al fresco.

The Baguio Korean community is getting bigger through the years.

Alexa’s too little, so she had bibimpop with soup.

Kung Jeon Korean Palace 38 South Drive, Baguio City, Philippines Phone. Nos.: 074 446 7557 / 0927 321 6375

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

Back to urban foraging. I was thinking of Evergreen, but my friend Konee suggested Ayenz Place, a few steps away from the Bangui jeepney terminal and so near Hotel Tiffany and Isabel Suites. It is a budget foodhouse that serves not Ilocano but socialistic Filipino food such as adobo, pork spareribs, beef steak, etc.

A 50-peso meal is inclusive of soup, itlog na maalat (red egg) with fresh homegrown Ilocos tomatoes. They also serve silogs and noodle meals. For the nasalimetmet a Ilocano, students and budget travelers, Ayenz Place is a fitting option. Meals are not imot size. I mean not tiny for 50 pesos.

It also gets busy during merienda time, especially on work and school days, according to neighbor Butch, who ended up picking the tab.

Chanced upon the Payoyos eating at their own place. A good sign.

I liked my beef spare ribs, but I was dreaming of fatty red egg.

Ayenz Place D. Samonte St. cor Gen Segundo Ave, Laoag City

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

It’s a quirk that generally we Ilocanos talk at a wavelength only us understand. For a change, I got straight instructions. “The barbecue is right across the orange uring for sale on P. Lazaro, west of Ablan Avenue,” says Miss Endorser. I ride the tricycle to barbecue. There are two barbecue stands across the orange uring for sale. Technically, there’s only one ‘coz the grill on the corner is facing another street. So I went to the one with the grill directly facing the orange uring for sale. I take pictures, I interview Analyn, the owner, I order and eat two sticks (by the way, barbecue was good, very tender), and then I head for home.

I see endorser, I show photos from the camera. Says Miss Endorser, “It’s the one on the corner.”

One stick costs 12 pesos.

To be concluded.

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

Between Laoag and Pagudpud, there are not too many really restful pit stops. Monte Mar Restaurant in Burgos offers authentic Ilocano food, a nice and quiet recess and a great view of the ocean. Owner Bob sees to it that travelers will have to enjoy the local flavors of Ilocos. Everything looked good especially the pokpoklo salad, longaniza and chicharon aka bagnet.

Check out this hideaway along the National Highway. It’s near Cape Bojeador.

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

It’s been a while since the last time we spent time at Pannzian Beach. Mt. Linao trekking buddy, Joseph Sta. Maria of the Ortega-Sta. Maria clan, says that his nephew Ken Alonzo, who at present runs the beach and mountain resort, has injected the notions of traditional laid-back lifestyle into the vacation place for a totally exclusive travel experience. Ken’s mom, Bing, has created a lot of the food. My favorite seafood medley spiced with siling haba is still there.

It was worth trying Bing’s unique pancit sisig. Even Ilocanos can’t have enough of bagnet and miki:) The most memorable, however, was the grilled fish and gamet (local nori seaweed) soup.

An appetizing banana heart salad is named Ilocano sisig. A summer staple, the iced tea is made with lemongrass. Bing’s homemade oatmeal cookies get a twist from malunggay leaves from their backyard. Those are just a few of the long list of food to try while enjoying a gadget-free vacation.

Pannzian Beach Resort in Pancian is secluded away from the touristy beach strips along Blue Lagoon and Saud. They get consistent good reviews from tourists.

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

Happy Mother’s Day to all the mothers out there!

I got an early present for Mother’s Day! The family, especially the husband, are so supportive of my blogging. I love you, family!

My other family, the FoodPrints, headed by patriarch (heheh!) chef Sandy Daza, traveled to the south. Davao! I expected a great adventure. I just had to be with them! Thank you, Red Balloon and Lifestyle Network, for all that I can experience and blog about. I’m truly grateful.

Everywhere I looked, there was always a bloggable photo in my mind. The Davao banana is so difficult to split into parts. There is a Part Two of my personal photo diary, besides the FoodPrints with Sandy Daza BTS. One thousand and one photos from one destination is astonishing! It definitely exceeded my expectations.

We stayed at the Park Inn by Radisson fronting the SM Lanang. The hotel is very global-modern. The staff were warm. In fact, all of Davao! Major thanks to awesome DoT Asec Art Boncato Jr, the tireless Ms. Vanessa of DoT Davao and our very special tour guide, Ruben Neri!

Half of our Davao stay was spent at the Apo View Hotel owned by the Pamintuans. Downtown Davao is such a great travel destination in itself. Very cosmopolitan and yet laid-back.

The iconic Davao waling-waling orchid was quite difficult to pin down. We traveled far to take a snapshot. And I’m sorry, I wasn’t able to shoot the Philippine Eagle in all its majesty it so deserves:( It was huge, the body is approximately my size.)

Below are photos taken at the Malagos Farms, owned by the Puentespina family, who produce global-quality cheeses and chocolates. So honored to have met a low-key, dedicated, nature-loving and hardworking family. A proud Filipino moment indeed!

I was so makulit to Ruben about going to Aldevinco. I told him everyday. I was so happy the girls wanted to shop for batik also! I bought blouses in a size bigger. I grew fat in Davao, but really no regrets!

The view from Jack’s Ridge was spectacular. Thankfully, there were lights all over during one of those legendary Mindanao-wide brownout rotations!

Blugré Coffee is where I had an iced durian coffee. Beautiful creamy coffee that leaves you thinking Davao is so distinct among the places FoodPrints has covered.

Early morning light shines on Red Balloon EP Jennie Celdran, associate producer Melanie de Leon, scriptwriter Nikki Alfonso and Directir Cris Sevilla-Bilbao.

Paradise Island, managed by Julian Rodriquez, was memorable. The authentic Spanish paella composed of Samal Island’s sea bounties kept teasing the senses while we waited for it to bloom. It came out glorious!

Among the food that brought me to nirvana was the chewy-crunchy guzo, a kind of seaweed. I also found pinakbet in this Mindanaoan  paradise. It was dressed in lean pork, rolled and made hamonado. I think I heard this is an award-winning recipe by the chefs of Paradise Island.

I got a hot durian coffee for myself. The balanced flavors were rewarding!

Tiny Kitchen, owned and managed by Julian’s younger brother, Vince Rodriguez, and his beautiful wife, Donna Peralta, and their children, was a standout. The little kitchen bursting with big flavors is sunshine. I will post a separate story on the cutest cashier in the entire Davao.

I thought we’d never make it to The White House. Food there is like red carpet dressing. The old Ker house was refurbished and made into a fine dining restaurant by Ms. Cathy Binag. Young Chef Justin Sison’s Yamamomo Cheesecake looked and tasted like no other cheesecake in the entire Davao City, where cheesecake baking is huge.

Of course, Davao is not Davao without Durian! Lola Abon’s creations are Davao’s pride.

Check out my Davao Photo Diary, Part 2. The FoodPrints Season 2 is premiering on May 18, Sunday, 8:30 PM on the Lifestyle Network, Channel 52 on Sky Cable. Don’t forget the whole new season! There is also a FoodPrints episode shot exclusively in Spain. Chef Sandy Daza rocks!

Photographed by Jeng, Bert, Ruben, Nikki, Francis and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

The one and only Chef Sandy Daza continues to delve into the Filipino food culture. Soon to hit your TV screens is the premiere episode of FoodPrints Season 2. May 18, Sunday, 8:30 pm, on the Lifestyle Network, folks!

Season 2 promises more provocation.

Chef Sandy’s fresh Davao adventure is brimming with a potpourri of character-filled food. Davaoeños have indisputable cultivated taste. They put to good use local produce, like utilize mangosteen to sour sinigang, cream coffee with durian, highlight juicy pink pomelo or milky durian in cheesecake and so on and so forth.

Chef Sandy rubs elbows with the locals as usual, explores all the potentials of Class A tuna, talks cheese with Olive Puentespina, savors the authentic paellas of the Rodriguez brothers, sharpens his sweet tooth with all the Davao cakes and pies, hits the night scene and also celebrates his birthday at The White House. What else is more indelible?

Ellen’s Tuna Queen paksiw na buntot ng tuna

Park Inn by Radisson’s special “bihod” pasta

Authentic Banh Mi at Davao’s Hanoi Vietnamese restaurant.

Serving uni in style at the Japanese fusion spot, The White House. Below is the gorgeous yamamomo cheesecake.

(Happy Birthday Chef Sandy! – from the team)

By the way, congratulations to FoodPrints!

Top image courtesy of FoodPrints on the Lifestyle Network
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Davao is love! You can quote me on that. It is also perhaps the reason why Cotabato citizen, Maguindanao military combat and presidential caterer, Tita Chona, decided to establish Glamour Resto ‘N Caterer in Davao City.

The catering business is the evolution of a beauty parlor.  “Eh, glamorous kasi eh,” the natural comic says tongue in cheek. Tita Chona’s eyes have sparkle. “I wanted to offer something that they don’t have in Davao. Dun na lang ako babawi sa volume.” Everyday, 100 kilos of class A mud crabs (alimango) from Cotabato are delivered at the restaurant’s doors. Daughter Becky helps in the day to day operations.

Gender Inequality

Tita Chona taught the FoodPrints team how to accurately identify a crab’s gender. The queen has true orange fat while the Liberace crab has healthier aligue in a yellow hue. In the case of crabs, the males are underprivileged.

Without cutting up a crab, you can simply tell the gender by the size of its apron. The male alimango has a narrow apron while the female’s is rounded.

Crab Mentality

You hate crab clawing as a societal flaw, but in Davao City liberal crab mentality is the delicious kind of schlepping.

Manileños delighting in Tita Chona’s crabs

Plate One.

Plate Four. High blood aligue galore

As Tita Chona and Becky say, don’t leave Davao without dining at Glamour Crabs Buffet!

Glamour Resto ‘N Caterer Padre Gomez St., Davao City (63-82) 282-1877 Open 11 am to 2 pm, 6 to 10 pm Mondays to Sundays

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

“Back to reality,” someone from the FoodPrints team said as we were walking down the plane at the NAIA Terminal 3. I told myself to avoid the dinner table for a while. The more I don’t see live food, the more I crave for all the food that I photographed and we attacked in Davao.

Lachi’s in Davao City is known for its literally unrivaled Sans Rival cake. You’ll love it that it’s not overtly sweet, yet still loaded with devilish buttery frosting alternating with extrafresh crunchy layers. The whole time we were there, the place was packed. I checked what the locals were eating. Cake and Ulam.

Plain laing as it is at Lachi’s was unforgettable. But for those who are courageous enough to try something different such as laing pasta, they have this laing sundae with lechon kawali as the cherry on top that looks deadly good (like my friend commented when he saw the pic on my FB timeline just a while back)

The Chinese red pork belly (upper right in photo above) haunts me in my dreams. It has this character that’s unique on the palate.

Of course, don’t leave Lachi’s without trying the durian cheesecake. Yum! It’s the wonder cheesecake, go figure.

Twin Mike and Melvin Aviles. Their mom in photo below.

Alexa would be torn to see their bitterweet overload and yummy chocolate pie.

Don’t fail to catch Chef Sandy Daza’s take on Davao eats on FoodPrints on the Lifestyle Network, Channel 52 on Sky Cable. Season 2 is premiering this Sunday, 8:30 pm.

Lachi’s Sans Rival, Atbp. Door 1-H Values School Building, Ruby Street, Marfori Heights Subdivision, Davao City Tel No.: (082) 224 5552 11 am-8 pm

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

If you’ll remember, I hopped on a Partas bus to experience Chef Nic Rodriguez’s cookery in the town of Candon, almost the center of  the province of Ilocos Sur (story here). Just this afternoon, I hoped to catch him at his very new Rufino’s Cafe at the Arte Luna museum in Paoay. I missed him. Nevertheless, My friends and I sampled his fresh lumpia with sweet potatoes and lechon baka (roast beef) in pita bread and two of his famous desserts.

At his Bistro Candon garden, he showed me how to make fragrant taburkik bagoong. A special blend that is churned only with a piece of molave oar. I was surprised to see several bottles on the pasalubong shelves. Chef Nic said the fish is seasonal, so demand is hard to cope with. I got a bottle for some apple mangoes which are abundant in Laoag right now.

I loved the pita sandwich with ranchy dressing. The beef was very tender and not dry. His old-fashioned chocolate cake was so good the first time I had it in Candon. I had the whole big round cake to bring home, in fact, so my eyes were only for the brazo de Mercedes. One wasn’t enough. Like Chef Sandy’s famous line, “Sira ang diet!”

Rufino’s Cafe is walking distance from the UNESCO Wold Heritage Paoay Church. The cafe has a very Ilocano ambiance. Service is warm, though it seems the waiters are still learning the ropes.

Not related to Rufino’s, the cafe, something was just so turn-offish at the government structure’s comfort rooms. There is a particular restroom with a post that said: reserved for the ___ (the position of the public official). Making weight or call it by any other name:(

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

We were in Pagudpud today and we couldn”t leave without eating at Bergblick. Sometimes it’s not just about wonderful food, but the warmth and realness of the people behind a restaurant.

Chef Detlev Cotte always springs new surprises. He suggested baked pork leg which is crisp on the outside and beautifully succulent on the inside, a bit like crispy pata minus the grease, and more like lechon, but sweeter and tastier. This German-style crispy shank is a must-try. I like the meat that sticks to the bone, I ate last:)

His sauerkraut platter, besides the Bergblick pan, is always on our list, but we only had room for a snack. And that snack turned into a big meal. Who can resist strawberries in this sizzling weather?

His waffles are so nice, dense, unlike soft cake, with a teeny weeny bit of chewiness to it. He made me a fresh strawberry soda:) Thanks, Bergblick!
 
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Did you watch Chef Sandy Daza’s Binondo FoodPrints last night? Reny, Alexa and I were like hungry kids awaiting our favorite eats from Chinatown. It was a mouthwatering premiere episode of the new season! It felt different just watching. Alex couldn’t help it, she brought out a plateful of Bee Tin ma pa (pork jerky) from Eugene and Brandon’s stash without them knowing.

Back to FoodPrints BTS, one of the highlights of the recent Davao food trip with Chef Sandy Daza and the team was the Tiny Kitchen experience with the Rodriguez family. Vincent does the marketing and cooking while wife Donna bakes the cakes. Their three cuties are the aprrentices. Adorable 10 year-old Anna is the very efficient cashier (when she’s not in school), according to mom and dad.

A constant stream of Davaoeños and tourists enjoy the paellas and other family-style grub from authentic Catalan recipes. The menu, consisting of comidas, sopas, salads, sandwiches and an array of beautiful Dulce Vida cakes and breads, potentially corrupt the mind. Servings are generous. You’d wish for a bigger pouch to fill in memories by the mouthful.

We had two kinds of paellas, one was fideau negra with mixed seafood and cooked in lavish squid ink, and the other one was saffron-flavored and topped with soft, tasty duck. Paella-style angel hair pasta was also served

My initial encounter with Spanish-influenced balbacua of the Sothern Philippines.

Donna’s frozen chocolate brazo de Mercedes was among the Philippine Daily Inquirer’s 25 Best Desserts of 2010. (Btw, I’ve tried at least two others from the list. The durian cheesecake by Melvin Aviles of Lachi’s, another Davao City cakeshop, here,  and the chocolate cake, from an old-fashioned UP recipe, by Chef Nic Rodriguez of Candon, Ilocos Sur, here.)

I’m not too fond of chocolate mixed with anything else.My pick, the frozen mango sans rival! It is like a subtle Filipino mango ice cream sandwiched in brazo yumminess. The moist carrot cake with perfect fresh buttercream frosting was likewise remarkable.

Vincent welcomes DoT Asec Art Boncato Jr and FoodPrints Excutive Producer Jennie Celdran.

We went in for a second round! There was also a third:)

Watch the all-new FoodPrints with Chef Sandy Daza on the Lifestyle Network, Channel 52 on Sky Cable, Sundays, 8:30 pm.

Tiny Kitchen Torres St., Davao Tel. No.: 082) 305 9232

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

When I was little, we’d occasionally have hot cups of chocolate made with tablea.

Hot cups of chocolate reappeared on the breakfast table when I gave birth to my first child.

Forcing daughters-in-law to rebuild all the shrunken pre-pregnancy energy by way of high energy and the so-called cleansing food would be imposed by Chinese mothers-in law. Traditionally, cocoa accompanied chicken cooked in aromatic sibut herbs and seeds. I was fed all kinds of chicken, from white to black. Those were the fattest, saddest 30 days of my life — in pajamas, with unwashed hair, a colicky baby and all the postpartum blues.

Following the incredible advancement of the world, with Starbucks and Cafe France presently occupying spaces on Chinoy land, La Resurreccion Chocolate, established in the 1930s along Ongpin Street, survived the arrival of Horlicks, and then Ovaltine and Milo, and later Swiss Miss.

Chocolate tablets dissolved in hot water and beaten with a batirol is now rarefied, if not nostalgic. La Resurreccion has since moved to Benavidez Street.

The tablea are still packed the old way. They come in sweetened and unsweetened varieties. The factory is now in a different location.

Things like these make me miss my childhood days.

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