A package was waiting at my desk. The pretty card read – from Kit M. (of Ava’s). I was envisioning a custom cake. Open sesame… a cake without the froufrou! I honestly thought it was a joke. However, upon close scrutiny, I see the moistest-looking fruitcake.

I was told later that the classic cake is from Chef Nic Rodriguez of Bistro Candon and Rufino’s in Paoay. Drenched in rum, the tiny cake is a bundle of love. Thanks, Kit!

A normcore kind of day:)

{Mango button down, Cotton On rolled shorts, Marc Jacobs bean bag, Bensimons}

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

Don’t you love surprises? City Cup Cafe is running a special, featuring fish ‘n chips and shepherd’s pie. Says Paul Kinpsmon, the new resident of Barangay Pila, Laoag, and an executive head chef back in his native London, the new hangout in Ilocos will be changing themes every two weeks or so, like British is ongoing, and on deck is, perhaps, Spanish tapas or French food. Chef Paul likes his ingredients fresh, so everything in the shepherd’s pie is delicious, from the lamb to the mashed potatoes. I like its rich yet subtle fusion of flavors, but it becomes pretty exotic with a touch of mint jelly.

Hmnn, something to look forward to from time to time.

Pastor Brian Shah and Chef Paul

Alexa bought focaccia. She likes it with half and half olive oil and balsamic vinegar, with Parmesan and a tad of salt.

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

Just when I thought of giving food blogging a rest, Cefi and Me is hatched. Toni Carag, the young owner of Playa Tropical Resort Hotel in Currimao, gets bitten by the baking bug, or was she born a baker ‘coz her cupcakes have that high tone to it? If you read my recent post on Mallory’s first birthday party, she made the heavenly blue velvet cupcakes. The little cake’s just the right volume, not heavy, and not spongy either, so you never get that tiresome feeling. The cream cheese frosting is another level, says the hubby who is so picky when it comes to cakes. He just made me order a dozen blue velvet cupcakes for Thursday.

Cefi and Me is soon to open at the Paseo de Paoay. Cef is Toni’s angel. And Toni’s dad, Lito, has even joined her in baking — quite a formidable team because I know for a fact that the dad has exacting taste. I had the opportunity to try his banana loaf (in photos below), and it amazes me that you would think he’s been baking forever. In truth, I didn’t know that about Lito that he is so into the kitchen, developing sweet recipes. “It’s just a hobby. Daddy and I love to bake,” Toni says.

The banana loaf is more of a cake with moist, marbled texture. It is rich, without getting cloying, and it refrigerates well. If I’m not mistaken, chocolate chips were thrown in for that surprising twist.

Keep posted for the opening of Cefi and Me. In the meantime, Toni accepts orders through her FB account (here).

Top photo by Martine
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

When spontaneity hits, Chef Nic Rodriguez’s Rufino’s is our new go to for desserts. We had the Bailey’s and chocolate cakes first. For dessert, we split a Caesar salad, roast beef pita and Sunny Vigan Pizza. Hahah, I know! An instance when cakes make good appetizers. The ant sculpture just gave me the idea to make ant our totem.

The Sunny Vigan Pizza is not for everyone. It has egg in the middle, and normally Vigan longaniza has that quirky smell. The ham bits add a salty kick. It makes a savory breakfast food.

You can’t go wrong with their Caesar salad, one of the best in Ilocos. I already did a post on the roast beef pita a couple of months back. It’s like shawarma with ranch dressing.

I like the cafe’s ambiance better at night. Even the well-lit Paoay Church photographs so well.

That sucks! Who does that to a UNESCO World Heritage Site?Laoag by night..

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

The one cupcake has reached epic proportions. It’s a rare moment that the man of the house splurges on a girl thing, and I’m enjoying such aberration.

Oh, the new green tea with guava of Share Tea goes so well with the fresh Cefi and Me blue velvet cupcakes. It’s wonderful to know the cupcakes are consistently good

Word has also reached Los Angeles. Ericke bought these cupcakes for breakfast and posted straight after my initial post on Toni’s.

The tease at Paseo de Paoay. Here‘s where to order if you can’t wait.

Bootie Call photo by Ericke
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Back in high school, as a student of St. Joseph’s College, (Q.C,) I was able to tour the Aurora Boulevard Magnolia dairy plant. The entire class ogled the mounds of butter, saw how ice cream was made, after which Twin Popsies and Drumstick by the boxes were distributed for us to enjoy,. The huge ice cream parlor on the other end was so popular to bring the kids for a happy time with an Ernie and Bert or a peach Melba, and a jar of barquillos to take out. I always had my favorite Lover’s Delight or strawberry parfait.

The ice cream place soon faded away. In 2012, however, the new owners of the huge property (which is now a Robinsons mall) brought back the Magnolia ice cream parlor as a fitting tribute to Magnolia House. Now known as the Magnolia Flavor House, it doesn’t look quite the same, but the same old fresh ice cream flavors delight the kid in us all. I’ve never had it that good! My ice kacang aka halo-halo was exquisite. The vanilla ice cream in Brandon’s Red Velvet was just so perfect. There must be that certain temperature that keeps Magnolia Ice Cream faultless, as it is BEST enjoyed at its own parlor.

Grandpas and grandmas are loving the nostalgia. Beyond ice cream sundaes and shakes, Magnolia Flavor House is also a restaurant for kids’ favorites such as clubhouse sandwich, nachos, pastas, etc..

Still a bestseller, Peach Melba with the best mango, ube and strawberry ice creams by Magnolia..

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

Forever the noodle kid, Reny spotted the 2 week-old Ramen Nagi branch at Robinsons Magnolia. Before Ramen Nagi’s arrival in Manila last year, local food bloggers have been raving about its HongKong counterpart, Butao Ramen, already. Ramen Nagi, however, originated in Shinjuku, Golden-Gai, and is one of the most popular ramen shops in Japan.

The huge posters wave, but when you see the price, you probably would think twice. Price doesn’t matter, though, if you are getting what you pay for.

No one would share with me the Black King gushing in squid ink. So we ordered an Original King (Butao) and a Green King (Midorio), spiced up with fresh basil, olive oil and Parmesan, which is reasonably Italian in nature, yet still very Japanese to the last sip.

You are able to customize your order with the soup’s richness, the noodles’ firmness, the level of firesauce and garlic, and if you want pork shoulder or belly. We checkmarked mostly normal (the chef’s recommendation), but settled for rich taste, with belly and onions. The soup base is so appetizing. It is said to be made with dried fish, so you will notice something like the Chinese sate grit that settles into the bottom of your shabu-shubu pot. Additional meat, tamago (egg), nori (seaweed) and other extras are priced separately. They also have a Limited King with mabotofu.

If you’re a ramen lover, Ramen Nagi will be a daring departure from the usual. Highly recommended for the adventurous foodie. Oh, and before I forget, the noodles are the right size and firmness, and quite generous.

The place was full, but service was attentive and quick. The Black King still seduces me to no end. Hurting.

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

There is always room for another pair of shoes, like there is always room for dessert.

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

Anywhere you go in Binondo, there is always something eye catching for the foodie. Lately, Benavidez is turning into an interesting one-street food destination, if you’re not the person who likes to walk a lot. There’s a nearby parking lot, so you can conveniently step out into a street with food places that won’t hurt your pocket.

We tried two places during our last Manila trip. Place no. 1 to add to your Binondo food trip is Shin Din Kha Maki Place for maki and maki mi and a whole lot more. It’s operated by the same family behind the iconic Mañosa Restaurant Co. (here). By  the way, it’s sad to hear that the old panciteria on Ongpin St. got burned down only recently. Maki Place says, it will take maybe 2-3 months before it reopens. So, for the fans of Mañosa, Maki Place is an alternative. Just please be forewarned that the chami of Maki Place is not the same chami you’re used to. I think they don’t put that pungent sate in it.

But anyway, the maki and ngohiong (kikiam-like pork rolls) you love are pretty much the same. A new discovery is their fish maki. In stark contrast to say pork or beef maki, it is so white and devoid of soy sauce. Maki is an acquired taste. It isn’t maki if it’s not thick and sticky. Maki mi is the same gooey soup with the addition of noodles.

Check out place no. 2 in the next post

Their siomai is like the huge, dense siomai in the olden days. We ordered salt and pepper pork, but their version is the sauteed kind. The Hainan chicken was a bit disappointing, but on the whole, Maki Place is still one good stop for old-time favorites that will bring you back to your grandmother or mother’s cooking in your younger years.

Shin Din Kha Maki Place 916 Benavidez St (02) 516 4644 Open 9 AM-10 PM.

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

Going against a Chinese pattern on Benavidez Street is a Japanese restaurant named Sushi Yum. Very minimalist in decor, it is friendly especially to cost-conscious diners. Now a resident of Manila Chinatown, Brandon was happy to show us one of his go-to’s in Binondo. For students like him, he saves up for an occasional gyudon meal and green tea ice cream. Make no mistake about it, in spite of the young vibe, Sushi Yum is always full of all types of diners. It was his aunt who actually introduced him to Sushi Yum.

There are many Japanese dishes to choose from, mostly contemporary favorites. The servings are filling. The beef gyudon I shared with Reny was nice and tender.

Sushi Yum’s green tea ice cream is one of the best I’ve tried so far. Tempura ice cream is also on the menu.

The little Japanese restaurant is something to try in Chinatown if you need to startle your palate.

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

Ying Ying Tea House is not new to this blog. I discovered it by accident (read story here). It’s become an instinctive habit upon reaching Manila. Hot congee or mami with something from the dim sum of the day will surely wake up your day. If you haven’t heard, the owner used to work at President Restaurant.

I saw someone eating siopao at the other table, so I had to have one. The textures of both the bread and the filling are beautifully done, obviously freshly made.

I’m having this affair with fish ball soup. It’s something I crave for everyday. They ran out of fish balls, but fish cake was a fine substitute. The size and texture of the noodles are done the traditional way, very pleasing, while the soup was tasty and comforting.

Though the texture is generally nice, the radish cake can be more improved with some zest perhaps. As always, the duck congee packs so much flavor in one bowl.

To complete the breakfast at Ying Ying, we had to have fried silver rolls with the the necessary morning milk.

Ying Ying Tea House Dasmariñas cor. Yuchengco Streets., Binondo, Manila Open 7 AM to 2 AM

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

I suddenly ran out of words to say. Let me start, my Davao food adventure with FoodPrints  brought me to write a story about the Malagos Farmhouse artisanal cheese. It was a very hectic morning in Davao and inside the van, at 5:30 AM, I had cold feet. Not to mention the late night taping at a chicken and rib joint prior to this assignment. I’ve never met anyone at Vault, but I was told that editor-in-chief Mr. David Celdran was asking me to write a cheese story for Vault, adjudged Best New Magazine by the Asian Publishing Awards in 2012. Published by ABS-CBN Publishing Inc, Vault is a luxury magazine for the sophisticated man. I wanted to say no, but how can I say no to a great opportunity to be working with super creative people? I personally love the sharp stylin’ look of Vault. My husband is a classic vintage fanatic and I learned to love his taste, so Vault, definitely, is something to collect. On top of that, I’m the incurable cheese lover.

Superthanks to so many people — Mr. David Celdran, Karl Castro, Barry Viloria, Julio Silvestre, the entire Vault editorial team, the Puentespina family, Olive and Bo, my FoodPrints family, Jennie Celdran, Melanie de Leon, Iggy Bilbao, our wonderful tour guide Ruben Neri, the van driver, Davao DOT, Ms. Vanessa, the Apo View Hotel, my husband, and Ericke, who acts as my personal editor sometimes.

My Vault 2014 No. 4 finally arrives.

Check out major bookstores for the latest issue dedicated to craftsmanship. It should also be ready for download at Zinio right now.

It can fit into my purse. The size is so convenient — one of the things I love about Vault

My photo of Olive Puentespina the cheesemaker. I had the wonderful privilege of writing a Q&A with her. I’m so amazed at her drive and intense passion to make cheesemaking real in a country like ours.

Dr. Bo Puentespina takes care of the herd and makes sure Olive’s milk is delivered to her in impeccable condition.

One of the best breakfasts we had in Davao was at the Puentespina vacation house hosted by a lady who inspires with her many advocacies, no other than Mrs. Charita Puentespina, who I’m soon featuring here in the blog. The flowers are grown in the farm.

A slice of kesong puti with bignay jam, made from bignay berries from the Malagos Farm.

At Leon’s Lounge, the tasting room of the Malagos Farmhouse Cheeses.

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

My most frequented empanadista in Batac, Lanie Simbulan (of Lanie’s Empanada), opens a Lanie’s Fastfood focusing on new forms of the uber popular orange turnover thingy while still maintaining her traditional empanadahan by the Batac Riverside.

We got curious. The old empanada is still offered, but as the diner from San Nicolas says, Lanie has made innovations. “Sa tinagal-tagal ko na sa Ilocos, ngayon lang ako nakakita ng ganito. Masarap.” He was referring to the tacos empanada laid in front his big group.

The tacos empanada is a semi-deconstructed empanada with a cheesy accent replacing the egg. Lanie also created the empanada burger with a green patty. I asked permission to photograph someone’s, so I really can’t make a precise description at this time. There’s also the bagnet burger.

 In addition to the new ways of enjoying Batac empanada, shabu-shabu bowl, miki, lomi, bihon/canton guisado, silogs that include bagnetsilog, are on the menu. The turo-turo counter is filled with legit Ilocano dishes.

Ilocanos apparently are embracing the novelty. Manning the counter, Ceazar Torres says, the tacos empanada is the bestseller. Prices are good.

Lanie’s Fastfood Valdez St, Brgy. 1 – Concepcion, Batac City, Ilocos Norte Open from 8:30 to 1 AM. (Located near the Batac Shell station and the Immaculate Conception Church.)

© Blauearth™ All Rights Reserved 2009-2014

Though the Philippines is enjoying only two seasons, the Chinese community in the country celebrates the Mid-Autumn Festival, dubbed locally as the Mooncake Festival. This year, it falls on the 8th of September. In the country, it’s all about moon worship, family and friends’ reunions, games, thanksgiving and prayer. The mooncake, which symbolizes unity, is shared with loved ones, colleagues and business associates.

Year after year, I look forward to mooncake festivities and my own box of mooncakes to share with family and friends. Double Egg Lotus and Mixed Nuts are my faves. I went around the Chinatown in Binondo to pick some. Have you bought yours?

The award-winning mooncakes of Far Eastern Mooncakes on Gandara cor. Ongpin Sts.Diao Eng Chay has those complete sets of hopia for dice games.Shin Tai-Shang Foods’ colorful Taiwanese mooncakes. It is located along Salazar St.Of course, Salazar Bakery, is a classic go-to for Chinese sweets and pastries.An assortment of mooncakes from China at the Bee Tin Chinese deli store along Ongpin.Kaisha Mart, on Ongpin, has a good selection of HongKong as well as China-made mooncakes.Then there’s also Eng Bee Tin, which has the most interesting flavors, among them chocolate-flavored mooncakes. Eng Bee Tin is on Onpin. You’ll also find the cakes at Mr. Ube.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Plying the streets of Binondo is Mang Efren aka Dodong with his kesong puti (white cheese) from Sta Cruz, Laguna. I buy from him a four-pack. Kesong puti is native cheese.

A form of cottage cheese, it is made with carabao’s milk, with the addition of rennet (a coagulant) or vinegar (in place of rennet) and salt. Like all cheesemaking routines, making kesong puti is a very tedious process.

Traditionally, the fresh, unripened cheese is eaten with pan de sal, the quintessential bread of the Philippines.

I tried it fresh and seared, but I prefer the latter. It is gummy like mozzarella — just so perfect with hot pan de sal.

Nowadays, kesong puti lovers are enjoying the local cheese in a myriad of modern ways. With its clear mild salty flavor, I can envision it with pasta, fresh fruit salad, in lumpia, on pizza, breaded and deep-fried and also with a combination of other cheeses for something more complex like stuffed squash flowers perhaps.

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

From the Condesa side of the Binondo Church (the Norberto Ty St.), we strolled to the direction of the San Nicolas district in Binondo, where period houses are getting fewer and fewer to make way for commercial buildings. The narrow streets are still dimly lit, giving you a feeling of the olden days.

On Ilang-Ilang St., where you will find the oldest Chinese restaurant in Manila, there is also another century-old restaurant that bears the name of the street. It is so out of the way that you tend to forget there’s a visit-worthy Fukien restaurant if you’re longing for nostalgia. Still owned by the Chings, the restaurant’s ambiance is not too old anymore, but the food that dates back to 1910 is one and the same. My husband says, his father and his friends used to linger at the restaurant when they were younger. They all came from the same province in China to settle in the Philippines.

Today, Ilang-Ilang is a popular caterer, reaching as far as the provinces. They prepare lauriat for the Chinese Temple festivities here in Ilocos, occasionally.

We had disagreements on what food to order, so the dishes on the table kinda look alike except the liver with garlic and snow peas, which my late father-in-law used to cook at home. The diok pit he (stuffed prawns)  is a dish I’ve loved since I was little.

The camaron rebosado wasn’t as good as the salt and pepper pork. The specialties are lomi, chami, taro guisado, fried pigeon, jeweled chicken, steamed fish or suahe (prawns). In fact, there’s quite a long list.

Ilang Ilang Restaurant 551 Ilang-Ilang St., Binondo, Manila Open 8 AM – 10:45 PM Tel. No.: 241 9297 / 241 9298/ 241 6135 / 242 3266 CP. No.: 0922 841 9298 Email: ilangilang@lycos.com

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

Wai Ying Fastfood, a Chinese restaurant on Benavidez St. in Manila Chinatown is such a hit with the Filipino palate. You will see mostly students and Divisoria shoppers among the diners. We were lucky to have had a table in the morning, otherwise it would be fully packed the rest of the day. I perfectly understand why it is hard to convince them to open their doors to TV cameras. They are warm though towards personal cams.

Remember the yummy convolution (here)?

Their bola-bola siopao (pork bun) complements the asado mami (barbecued pork noodles). My hofan (rice noodle) soup was a bit bland. I would have liked more my fish cake paired with egg noodles. I’m still returning, but to try their other dim sum specialties.

Service is nice and quick. Prices are friendly as well.

Wai Ying Fastfood 810 Benavidez Street, Binondo, Manila Open from 7 AM to 2 AM Tel No.: 242 0310

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

I met someone who could possibly help you with your party food needs in Laoag. Not the big time caterer kind. Arlene and her daughter just love to bake cakes. She also makes fondant cakes, toasted siopao, empanaditas and more. Alexa loves her chocolate cupcakes, a telling sign ‘coz you know the little girl loves chocolate cake, and yet she’s choosy.

For inquiries, contact Arlene Lim-Añonuevo 09082021949 / 09153624352.

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

Sunny, effervescent, refreshing — those three words enter my mind as soon as I step into Cefi & Me. The baker in Toni Carag has been unleashed and baby Cefi, the frosting to her cupcake, appears to be getting a thrill from the whirling scent of confections inside the patisserie.

Cefi & Me is situated at the corner of pristine Paseo de Paoay close by the painfully beautiful Paoay Church. (I live in Ilocos, but it feels like I am in a different world whenever I catch a glimpse of the church’s striking architecture.)

Kristine Manuel and Kit Mandac had the honors to cut the ribbon.

Reishan Paredes and Joanna Jimenez light up the room.

How time flies, Toni and her cousin Tina’s babies! Our godson, MJ (in black), is all grown up. But I love it that Toni always calls me “manang”. The other baby in the photo below is Cooper, the cute son of Carlos and Janina Fariñas. Hihih, and Nerisa might just have given birth.

I made sure I had a photo with photographer Glenn Tumaneng because he had to take my photo (at the bottom of the post). Of course, you shouldn’t believe me ‘coz the vibes of the afternoon was cheery.

Radiant Kristine Manuel. I saw the light and I had to pressure her for this photo.

Check out the interesting menu. We had gyros, penne, fresh dragonfruit and I bought cheese cupcakes. Yum! If I were not too full, I would have ordered kesong puti bun d’ sal.

I want to congratulate and wish Toni all the best in her new endeavor.

Other photos by Kit, Glenn T and Joanna
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

A plain chocolate lover will know what is a good chocolate. And “a good chocolate comes from good beans,” says the Puentespina family of the Puentespina farms in Malagos, Davao, producers of single origin, tree to bar Malagos Chocolates.

In the time of the FoodPrints Davao taping, I meet the Puentespina matriarch, Charita, a fervent and sprightly lady, who herself inspires. One day I see her at the farm, showing us around the cacao farm and another day I see her in girl scout senior uniform, cutting up durian at their gentrified space in the city.

The Puentespina Farm covers 24 hectares of land. Maximizing land use with a diversified setup, they grow Grade A Trinitario cacao beans (a crossbreed between Criollo and Forastero) and a variety of flowers and fruits, raise goats and make artisan cheese.

Says Discover magazine, “A cacao tree produces tiny, dime-size flowers on its trunk, a strategy called cauliflory. Once pollinated, a flower will take up to six months to develop into a mature pod. Fewer than 5 percent of all cacao flowers bear fruit.”

Mucilage (pulp) is cleaned off the cacao beans with the aid of sawdust.

Tita Charita says, to sustain livelihood with communities, they’ve also tried exporting to global chocolate brands such as Mars, Inc. Their very own brand, Malagos Chocolate, developed by son Rex, makes premium raw, untreated 100% pure chocolate and 65% dark chocolate, meant for the dark chocolate lover and a suitable couverture for baking.

I can’t bake nor am I a farmer, so I can’t be too technical with their chocolate’s characteristics. But from what I saw, the methods they use are healthy and at par with fair present-day standards.

I’ve just eaten the last rectangle from the couple of dark chocolates I bought from the chocolate counter at Malagos Farmhouse. Very robust and smooth, it has complex flavors of wood, nuts, aged red wine and slightly tangy fruit.

The visit was such a treat.

Cacao fermentation.The solar dryer.Cacao seedlings.

My best ever  hot extra rich chocolate drink made from tableya was at the Puentespina vacation house, located at the Puetespina Farm in the Baguio District of Davao.

*With special thanks to Mrs Charita Puentespina, Dr. Bo Puentespina, Vault, Ruben Neri and FoodPrints with Chef Sandy Daza.

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