Finally, my pent up cravings for hot Black King was satisfied last night. I managed a tryst after the initial FoodPrints Christmas special shoot before heading back to home sweet home Laoag. Robinsons Magnolia was perfectly along the way to the bus terminal. So there, I had an outside table all to myself. I was surprised at the attendant’s incredible memory, she recognized me and remembers all the details of our last Ramen Nagi adventure.

I didn’t have to fill out an omotenashi sheet. I had everything put together in my head since day one.

The experience with out-of-this-world flavors was quite a trip, an all together different acquaintance with ramen. The big flavor of squid ink hits you like a wave, yet allows you to create wonderful music with sweet, flavorful pork and kicking spices.

If you’re going to dine with a group, it’s a good idea to order and share all the specialties because at Ramen Nagi variety is the king of kings.

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

With the exception of my well-spent reunion with the Lifestyle Network’s FoodPrints team and the amazing Manila traffic, it was as if I didn’t leave Ilocos at all. For the final part of the taping, we headed to Victorino’s in Quezon City to shoot Chef Heny Sison, an institution in the nation’s culinary scene.

Victorino’s is proudly Ilocano, down to the aesthetics. The restaurant happens to be owned by Deogracias Victor “DV” Savellano. If the name rings a bell, it is because DV is a public servant in his hometown of Ilocos Sur. You know when people from the same ground meet each other at a foreign place, the rapport is natural and genial (unless, of course, if frozen is your middle name).

Victorino’s is home to the Heny Sison Culinary School. Besides Vigan longaniza, bagnet and torta, you’d find sukang Iloco, ayukan, balicucha, sardines and many more items bearing the name of the celebrity chef. I’ll post more BTS photos in the days to come.

With the gracious sir DV Savellano.Frozen longaniza and bagnet.

The menu is loaded with Ilocano favorites such as empanada, pinakbet and pipian. But we were also treated to excellent spagnola and four-cheese thin-crust pizza at the end of the shoot.

Victorino’s is a warm place to hang out. Find it on the corner of Scout Rallos and 11th Jamboree Streets, within the  dynamic Morato area. Inkayon:)

Scriptwriter Nikki Alfonso, Associate Producer Jeng de Leon and Director Cris Sevilla Bilbao join Chef Heny for a souvenir shot.

Photographed by Iggy Bilbao, Jeng de Leon and Blauearth
© Blauearth™ All Rights Reserved 2009-2014

I was 30 minutes late for my Manila Buffet 101 date with Brandon that we arranged on the last day of his first sem break in Laoag. He looked more worried than upset. The mood changed when he announced he was one of the four passers of Algebra, quite a feat where mathematics rule his school.

We dined at the Robinsons Magnolia branch. Before reserving a table over the phone, I read from popular blogs that rolled Peking duck is on the wide spread buffet. This is where the blogger’s notorious line is so very fitting — Lo and behold! It’s chicken!

I was expecting more than Yakimix. Yes, Yakimix in the age of Vikings!

But anyway, I tried baby portions of the food I screened and the quality was consistently satisfactory. Service was good,  except the fact that some trays (US Angus beef, scallops, salmon, hakaw in particular) were replenished very slow.

Cheese chawanmushi.Marshmallow coconut I haven’t seen in ages.

The dessert selections were lovely. The jellies were not too sweet, but the slather of caramel on the panna cotta made the poor thing sickly sweet. My favorites from the buffet were chowder, beef pie, steamed scallops, steak, chili noodles, the mango salad, and the lato (ararosip), sashimi and seafood salads from the Japanese spread. The price, P799, is stiff if you’re not big on fancy, saucy food.

Overall, I had a nice, sweet time with Brandon!

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

Hi, everyone! It’s great to be back after one whole week tasting food with FoodPrints in Manila. I had one day off and I spent it with my best friend since kindergarten, and Brandon boy. SM Aura Premier was my choice while Greeka Kouzina was Brandon’s pick, and birthday girl Alma gave the promdis the pleasure. She’s so nice, just like me, we’re two peas in a pod, we both love food, and Brandon was in good company.

We actually went straight to Greeka Kouzina, but decided to check out the other restaurants. I saw Paul Boulangerie, The Food Hall by Todd English, Tamarind Thai, hahah, Ramen Nagi, Shine Bakery and Cafe, Magnum Manila (which was also on Brandon’s list and was reserved as our final destination), but we went back and settled on the Greek and Mediterranean restaurant.

There is nothing primordial about this Greek spot. The interiors are contemporary. Love the byzantine-inspired glass lamps, the very chic and unexpected basket weave pattern on the diner seats, the floor tiles and the non-intimidating ambiance.

The menu is exclusive, but well-curated. Diners who are big meat eaters will be happy with the steaks and lamb chops, but they also have katopoulo (grilled chicken) and herbed salmon among others. Alma stays away from lamb, so she had striploin (awesome-looking, btw). Brandon got lamb shoulder (which was excellent), and I picked out the bestseller, Arni Lemonato, a 5 hour roast lamb that falls off the bone according to the menu. Indeed, it melted in the mouth, with just the right flavors, but better with the house gravy and lemon squeeze. Really happy with my choice! The entrees come with potatoes and your choice of big size sidings such as rice, pasta, more potatoes or salads — names include pastitsio, salata horiatiki, stuffed zucchini with agolemond sauce, yemistes, moussaka, spanakorizo, couscous salad, lamb ragu, Greek pita, etc. — it’s not so hard to choose ‘coz the photos are in the menu. We shared arni keftedes pasta (with lamb meatballs) and garlic arugula pasta,  and Alma had salad for balance.

Servings at Greeka are really huge, one serving is enough for two I guess, but we ate all but the bones and rind. The prices are worth every bite. Service is great.

Spotted former chief justice Corona and his wife at one end.
Baklava honeyed- phyllo pastry and Greek yogurt were on the menu.

The week was so full. I have so many stories to tell, excited much!

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

Are you a fan of Magnum ice cream bar? I’m not, but Brandon is. The only Magnum pleasure store in the Philippines is at SM Aura Premier (in Taguig). Magnum Manila allows you to make your own indulgence. But I heard the store is going to be there only before the next school year starts.

You can choose between a vanilla or a chocolate bar, then have it coated with your pick from a selection of dips that include white chocolate, milk chocolate, dark chocolate and limited edition gold, after which you can fix on three kinds of sprinkles from the wide array of toppings. I can’t imagine weird pretzels, potato chips or dried mangoes, but when it comes to ice cream, I realized anything goes — it’s like painting a blue sky with clashing colors and it will still look great. Then, the final part is choosing your drizzle from the same selection as the dips.

Red Velvet.

Brandon wanted a dessert tray, but was torn between a Red Velvet and a Pink Friday, a beauty dusted in pink and laid on a bed of cheesecake, speculoos cookie crumbles, glazed strawberries and pink Nerds. I think Pink Friday was not available, so it got easier for him.

Rainbow Dream caught my attention, but it was also not available. Apple Pie, Cookie Dough Skillet and Death by Chocolate, all by Chef Mikko Aspiras, looked interesting, but after realizing that the next day was going to be Chef Sandy’s Seven Desserts shoot, I ordered just hot green tea. Yes, it was a test of discipline and strength (chos).

It was Alma who created her own chocolate Magnum.

Savory eats created by Nomama chef Him Uy de Baron are also on the menu. The place is posh, but prices are not exorbitant. The Belgian chocolatey interiors, complete with upturned dripping chocolate lamps  and chocolate bar seats, designed by the Calmas, conjure whimsy and pleasure.

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

My cousin Dimples bought me my first mochi balls at Little Tokyo in downtown Los Angeles. I think it was azuki (red bean) and ginger that had me into it for sometime. In the Philippines, the closest thing to mochi, back then, was the mongo cream-filled glutinous rice cake rolls at Chinese deli bakeries such as Salazar. Lately, these traditional Japanese new year sweets have been made available and they come in various flavors and forms, like there’s also mochi ice cream. Mochi to the Japanese is like tikoy is to the Chinese.

At SM Aura, my eyes zeroed in on the the sleek counter with striking snowflakes.

Seventy pesos a pop is pretty pricey, but since they are branded as luxury sweets, perhaps the price is no different from say the price of a macaron. Incidentally, I saw a big-cookie-size  mac at another store and it was priced at P220.

The lady manning the store forewarned us that their mochi balls are typically frozen — the filling is made with mousse and cream that’s why, so it takes a little time to thaw. She offered the bestselling traditional flavors such as green tea, red bean and sakura. We chose 5 kinds for the three of us, but I got one more to fill out a 6-pack. Anyway, Brandon had green tea, Alma had red bean, and for me — ‘coz I didn’t want a Magnum, I brought home the box with durian, sakura, orange mousse and honey lemon cream.

Out of the four flavors, I loved durian and the not wildly sweet lemon cream. The melting textures were wonderful.

There are other intriguing flavors such as chestnut (castañas) cream, black sesame, and contemporary caramel macchiato, mango yogurt and black chocolate for all year round mochi delectation.

Mochi Sweets are available in other Asian countries. In Manila at bigger SM Malls, Robinsons Galleria and Eastwood Mall.

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

I’ve been trying to condition myself for yet another drastic lifestyle diet change. My future posts are all food, the best for the coming holiday season and all the best cakes in Manila, so I plan to eat only herbage like a goat for now.

The first day of the FoodPrints shoot last week was at the Farmer’s Market. I found the team filming Appetite editor-in-chief Nina Daza-Puyat buying mussels for her paella, a few minutes before they wrapped up the shoot for the next location, which is her older brother’s house. Nina dropped by the Korean-Japanese Masan Grocery to buy Japanese rice. Spotted roasted sesame dressing on one of the shelves. I bought a 210-ml bottle ‘coz it’s my first time to try it.

The diet coffee my friend saw on the Oprah show arrived just in time for my planned salad diet. I’ll tell you about it if it works. So far, in 3 days, shorts are falling, promise.

Going back to Kewpie, it is great with virtually anything, even shrimps and fish, but I had it on my lettuce-dragonfruit-cucumber-papaya concoction twice today. It’s a zestful mixture of creamy Japanese mayonnaise, vinegar, ground sesame seeds, salt, sugar and sesame oil.

I found an easy recipe however. The nice thing about DIYs is you can alter the recipe to suit your taste and needs.

You may want to check it out here, or just watch the video.

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

The Filipino Christmas is chock-full of grace, family, camaraderie, merriment, nostalgia and festive food. Chef Sandy Daza invites you to celebrate the season with him in your homes. Airing soon on the Lifestyle Network is the FoodPrints with Sandy Daza Christmas Special, buttoned up by his sister, Appetite food magazine editor-in-chief, Nina Daza-Puyat, purveyors of fantastic holiday food and masters of the most exquisite desserts in Manila and a bunch of his chef buddies and close friends.

Sandy and Nina will relive the memory of their Christmases with mom Nora Daza

Franco Daza is also appearing on his dad’s show.

An institution, Chef Heny Sison will show you how to make her timeless fruitcake.

The Christmas Special is fully-loaded with demos and tips, so stay tuned. Hope you enjoy the photos.

Mr. Cochinillo’s fidua, a noodle paella.

Aguinaldo.

Below is the FoodPrints team wishing you a Merry Christmas. Cheers!

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

I arrived at a Mandaluyong compound earlier than scheduled. The driver washing a vehicle outside the first house asked me to knock on the door after I asked him if I was at the given address of  “Plaza Ham”. A uniformed lady ushered me to the formal dining area. I wait a little, the FoodPrints team arrives, beso-beso, Chef Sandy Daza is met by the interviewee, Karla Reyes. Little did I know that the “Plaza Ham” for the FoodPrints feature is The Plaza ham of my juvenile memory. I heard my voice go higher pitched (cringe).

If not the absorbing conversations or the dresses people wore, the food at red-letter occasions is what remains in my memory. A tangible remembrance, a photo with my family (minus my younger sister Nikko, who was not born yet), shot at The Plaza in Makati (where we celebrated my only brother’s high school graduation), is among my highly treasured things.

Karla Reyes is a great grandchild of Engracia Cruz Reyes, more popularly known as Aling Asiang, founder of the trailblaizing pre-war Aristocrat restaurant that has remained a favorite of many Filipinos to this day.  Her Lolo Joe and Lola Meldy established The Plaza restaurant in 1965 and later on ventured into catering. The Plaza Premium Baked Ham was brought to perfection by her lola Meldy and The Plaza’s Swedish Master Chef Gosta Pettersson.

Enter Karla’s mom, Millie Reyes, schooled at the prestigious Ecole Hoteliere de la Societe Suisse des Hoteliers of Lausanne, Switzerland, and Cornell University of New York. Mom Millie continues the family’s legacy of catering for important banquets such as past SONAs and other presidential functions. The Plaza’s exceptional baked ham, now being served with The Plaza’s four signature dips and dressings, never ceases to be a favorite.

Presently, youngish Karla manages The Plaza Premium Baked Ham kiosks at select locations. Together with her mom, she writes Food for Thought, a weekly column of The Philippine Star.

Gutsy Garlic, Sweet Mustard, Premium Glaze and Wasabi Mayo: Taking The Plaza Premium Baked Ham to different dimensions.Chirpy Karla and Chef Sandy Daza for the FoodPrints Christmas Special, airing soon on the Lifestyle Network.

Here comes the bomb! The ultimate comfort food. What is it? Extra-tender boiled Angus corned beef slabs. (Mama, if you are reading?!) The rest of the FP team were amused, if not annoyed, that I ate more than what I should have had. I didn’t tell them my mom cooks it so well, but she cooks it not too often ‘coz even in the States, it is rather costly. And I miss her cooking. The Plaza’s version was gratifying.

As I chewed on every bit of The Plaza’s specialties, my very own family, who I rarely see, play in my mind. Our mutual love of food keeps us together like real.

The FoodPrints team had a casual lunch at Aristocrat a week before the shoot at Karla’s.

The Plaza Catering’s website

With special thanks to FoodPrints, Chef Sandy Daza and Karla Reyes.

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

Without doubt, Greater Manila is the ultimate melting pot of wonderful flavors. Part of the bests of the bests will remain secret to us in the provinces.

With all the stars brought down from heavenly kitchens to enliven Chef Sandy Daza’s table for the FoodPrints Christmas Special (airing soon), it was difficult to choose which star to reach for first.

Being the ensaymada junkie that I am (but who isn’t?), I put in a box the violet-covered ensaymada Pearl de Guzman asked me to have. And I politely asked permission from the FoodPrints family if it was okay to pick a couple more (I chose the brighter wrapped ones) and a cheese roll in exchange for other leftover goodies.

Back in Laoag, straight from the FoodPrints shoot in Manila, I opened the pink one. It had ham and salted duck egg. After examining closely the ensaymada, I went on with the silver-wrapped creamy, cheesy one with meaty bits that tasted like bacon. Thank you, Chef Sandy and FoodPrints! The ensaymadas of my dreams was just answered.

The three things I love about Baby Pat ensaymadas:

• the neither compact nor too airy texture.
• the clean aroma of the flour used.
• the neat balance of flavors of all the add-ons.

Q&A with Pearl de Guzman

Pearl de Guzman, the driving force behind Baby Pat Breads and Pastries, where ensaymada is equivalent to heaven, answers what every ensaymada lover like me would want to know.

Tina Tan: What sets your ensaymada apart?
Pearl de Guzman: Oh, kindly refer to the reviews and comments of food writers as quoted in our Facebook About link. The ensaymada lovers are the best judge.

T: Do you bake them yourself?
P: Yes, I do.

T: Why are they wrapped in colored paper?
P: The color represents the ensaymada flavor. It is easier then to identify and sort the kind of ensaymada with the color of the wrapper.

T: What inspired you to start Baby Pat Breads and Pastries?
P: Through my mother, Mama Pat, I learned how to bake. I grew up helping tend the Pat’s bakeshop which she put up in Cavite City since the early 70s. I love my mom so much that I would like to continue her legacy after leaving us through Baby Pat Breads & Pastries.

T: Describe your typical day.
P: With four assistant bakers, I start baking at 6AM, while I send off my kids to school. My ensaymadas are special, they take a lot of hours to create. Packaging starts at 2PM. Dropping off packaged orders at LBC courier is around 5PM. Receiving orders by phone and internet is throughout the day and even night time.

T: Do you constantly experiment with new flavors?
P: Yes. Watch out for color green.

T: What are your other bestsellers?
P: For the ensaymadas, the so called ‘most wanted four’ as featured by Food Magazine; ‘7 wonders,’ and the savoury collections. Our classic and ube queso de bola cheeserolls are bestsellers, too. As for breads, dinner rolls and pandesal are most liked.

T: Where are your outlets?
P: BabyPat bakeshop is home-based. The only outlet aside from home is Manila Polo Club’s Manila’s Best Counter.

T: Do you deliver to non-Metro Manila residents like me?
P: Yes, via LBC door-to-door, next day delivery to anywhere in the Philippines.

T: If you were given a box of your own ensaymadas, what would  you pick first?
P: My favorites now are the tablea and nutella ensaymadas. As for my personal favorites with savoury —  majestic ham, Vigan longganisa and bacon.

Pearl’s daughter Patrice and son Patrick  sit close to Chef Sandy Daza at the FoodPrints shoot for its Christmas Special, airing this Christmas season.

Baby Pat's specialty ensaymadas:
 MOST WANTED FOUR
 Speculoos (Red)
 Nutella (Orange)
 Tablea Ensaymada (Brown)
 Ube Queso de Bola (Purple)
 STUNNER SIX
 Speculoos (Red)
 Nutella (Orange)
 Tablea (Brown)
 Ube Queso de Bola (Purple)
 Latik (Coco Jam) Queso de Bola (Yellow)
 Classic Queso de Bola (White)
 SEVEN WONDERS
 Speculoos (Red)
 Nutella (Orange)
 Tablea (Brown)
 Ube Queso de Bola (Purple)
 Latik (Coco Jam) Queso de Bola (Yellow)
 Classic Queso de Bola (White)
 Peanut Butter ChocNut (Mustard)
 SPECIAL FLAVORS ON REQUEST
 Salted Caramel Queso de Bola(Cerulean)
 SAVORY SELECTION
 Vigan Longaniza (Indigo Blue)
 Bacon in Garlic-and-Herb Cream Cheese (Silver)
 Sweet Ham & Salted Egg (Pink)
 Majestic Chinese Ham (Gold)
 Spam (Royal Blue)
 Adobo (Manila Paper)

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

The newly renovated and widened Chowking in Laoag opened recently, bringing happiness to Chowking loyalists from allover Ilocos. The lines were long just the same, but it was easy getting a table. Did you know that the Laoag branch consistently tops CK nationwide sales?

What sells in Ilocos is a juxtaposition of yin and yang. Halo-halo rates very high, as well as hot buns and noodles.

Pink siopao for me. Donna, my friend, got panda pao with melty chocolate filling.

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

Have you ever had hopia from a Bakers’ Fair store in Manila? The girls of FoodPrints bought warm hopia when we passed by one at the Farmer’s Market. Hopia is cooked right in front of you, so they are warm and fresh. The buttery quality was pure pleasure, a case of discovering something new in something old.

Locals can be your best guides.

Hopia is the Filipino name for the flaky pastry introduced by early Fukienese (Fujianese) immigrants in the country.

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

Laoagueños were nervous watching the premier episode of FoodPrints with Chef Sandy Daza on the Lifestyle Network. And that included me, super! I wasn’t able to focus on the things I said about the better longaniza in Ilocos because I was awaiting Chef Sandy’s verdict. It would have been the end of my career as a blogger if I were wrong. But then again, taste is subjective, so here are photos of the Laoag longaniza made with the perfect mix of garlic, sukang Iloco, paminta and other secret ingredients.  In different tones and forms. I have a suki. Check out Rara’s.

It’s really nice and convenient for everyone ‘coz the specialty stalls occupy an outside space at the eastern portion of the Laoag Supermarket (Rizal St.) near the Ilocos products like cornik, yema, balicucha, bocayo, salamagi, etc.

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

I wish I were a baker! ‘Coz this store, called Choy’s, at the Laoag Supermarket has virtually everything for the budding baker and those who have not much time to travel for pans and pins and whatnot. I saw cake boxes in all sizes, various nuts, colorful liners, colored chocolate blocks, edible pearls, alphabet toppers, sugar flowers, candy molds, icing tips, cupcake decor — they make life sweeter, essentially.

Find Choy’s Household Wares at the basement of the Laoag Supermarket (Villanueva St. side).

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

Got pili sweets from my sis-in-law and a wonderful friend, Pinky Losantas-Co, who has always brought home a slice of Bicol from her travels to her home province. Pili (like abaca and coconut) is native to Bicol.

In the realm of Filipino food, the Bicol region has contributed quite a hefty chunk to variety and character, and versatility of local produce. Take, for instance, coconut and chili. I’ve always wanted to go to Bicol for a food adventure, but never had the chance.

Prized for its nutty and buttery flavor, pili makes good sweet treats. In recent years, we’ve seen pili not only in mazapan, but also in yema, polvoron, baked goodies (like tarts, pies, cookies and chewy squares) and even in mooncakes. The original glazed pili has evolved with more variants like sea salted plain roasted, chili-flavored, honey-glazed, and more.

My favorite mazapan (marzipan). Also love the tiny molido kind.

Did you know that the pili tree (Canarium ovatum) is a sustainable, low-maintenance and stress-resistant tree? Pili is indigenous in the Bicol region where active volcanoes and rainfall abound. The more the pili tree is shaken and beaten by storms, the more it blooms and bears better fruit, according to the Department of Trade and Industry-Bicol Tradewinds (here).

De-shelling pili nuts are done manually through a process called pagtilad, providing paratilad experts with sustainable livelihood.

Photos of pili nuts (last 3) courtesy of DTI-5 Trade Winds Bicol
Photos of pili sweets by BlauEarth

© Blauearth™ All Rights Reserved 2009-2014

It’s the first day of December tomorrow, a Monday, it’s also the airing of the FoodPrints Christmas Special! Inviting you to watch at 9PM on the Lifestyle Network.

Because Chef Sandy Daza’s holiday table has an excess of the best finds, there’s a Part 2 on December 8 at 9PM.

Among Sandy’s discoveries that are worth highlighting in the Christmas Special is The Fruit Garden, a locally made line of traditional French-style jams cooked in small batches. FoodPrints wiill show you how Frenchman Pierre prepares the jams in true Provencal tradition. These luxury jams are served at 5-star hotel restaurants and are available at leading supermarkets like Rustan’s and Landmark. You will also find them at select bazaars and weekend markets. Chanced upon them at the Lucky Chinatown Mall Weekend Gourmet Market. It got me excited ‘coz I heard a couple of moms checking out the gift boxes talk about Chef Sandy and his feature.

At the mall.

Collection samplers are beautifully packaged. Sizes vary according to your budget. The Fruit Garden Luxury Jams are also available in festival gift boxes covered in fabric inspired by 17th century Indienne patterns. Interestingly, the luxury collection theme changes with each year.

I have a personal favorite — sourish calamansi brandy with bitter undertones that is pleasant to the palate. Because jams are made of 100% fruit, pectin and sugar, this particular one is not super sweet.

I don’t want to preempt your viewing pleasure, so please don’t forget that tomorrow’s a date. Friends abroad, FoodPrints is also aired on The Filipino Channel.

Happy Monday! A great month everyone!

The Fruit Garden
295 Haig Street Lyric Apartelle
Mandaluyong, Metro Manila
Philippines
Tel No.: 6214603
Email pierre@thefruitgarden.net / andrea@thefruitgarden.net

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

Fresh creamy pastillas from Bulacan was a childhood favorite. I saw how pastillas is cooked during a FoodPrints adventure with Chef Sandy Daza in the northern province nearest to Manila, and we sampled hubad na pastilyas (undressed, which means the milk candy is not wrapped in typical fashion, rather, it is packaged in round containers). Discovered another take on the Bulacan pastillas. Reviews on the toasted pastillas that has gone viral are mixed. While others find it too sweet for comfort, pastillas de leche fanatics swear by its addicting quality. Martine sent some to Ericke. I honestly ignored it at first ‘coz Alexa’s nanny wasn’t enthusiastic about it.

The three packs of Taste N See toasted pastillas arrive in LA. Almost eaten in less than two days. So there, I sent Eugene to buy a few packs at the Lucky Chinatown Weekend Gourmet Market.

I opened a pack. It’s the sweet kind of pastillas, probably made with condensed milk, and made even more sweet with a coating of sugar, and then seared to let it caramelize. I call it the “pinaso na pastilyas”. My first cube, I don’t know, the texture was gritty, reminded me weirdly of Valda pastillas. After trying all sorts of tricks, hahah, you know what I mean, I let it melt in the mouth. That’s when I start to realize this pastillas is special. The milky side is played up by the burnt flavors of sugar in such a beautiful manner. The more you eat, the more you will discover the endearing qualities of these Malolos-made pastillas.

Taste and see the other flavors such as cookies and cream, plain milk and caramel.

Taste N See
Malolos, Bulacan
CP No.: 09157193817
Official Taste N See Facebook page

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

Meet my dad and mom. They’re back in LA after a few days vacation in the Philippines. Dad loves Chinese food, most specially maki at Delicious. BTW, still the best maki in Chinatown. Mom loves pancit and Ilocano food, but will eat anything.

The cool ride at Lucky Chinatown Mall:)Offspring. Something new, organic balut.

Delicious Restaurant 580 F. Torres St. cor. G. Puyat, Sta. Cruz, Manila, Sta. Cruz Tel No.: +63 27330394

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

Did you watch the FoodPrints Christmas Special on LN last Monday? December 8 (tomorrow) is the continuation of the holiday edition. It really felt a lot different watching the show on TV than when we were working behind the scenes. There is that sense of pride somehow ‘coz nothing’s adulterated or staged. Everything’s just so spontaneous. Chef Sandy is naturally as pleasant as he is on TV.

The FoodPrints Christmas Special Part 2 includes Sandy’s sweet seven, cooking time with sibling Nina Daza and a potluck party with foodie friends.

Posting more BTS photos. Here’s the link to my first post if you missed it.

From mom Nora Daza’s cookbook.Nina Daza, ever so nice.Lovely photo of Sandy and youngest daughter.Walking along the Farmer’s Market in Cubao where Nina bought fresh seafood for her paella..At Sandy’s home for the Potluck Party shoot.BTS breakfast. Chef Sandy brought out pan-fried kesong puti, pan de sal and Shine Bakery and Cafe sans rival. OM, I could have the whole cake for breakfast!The crew’s sashimi lunch. Meeting Tinee de Guzman and his own brand, Mr. Cochinillo. With Tinee and his mom (at his left).During shoots, we don’t get to chat often. We also take photos of each other rarely. When we’re on the road, we sleep:)Bob and Ninay’s Roast TurkeyThe girls of Dolcelatte.Rustic Torta de Torrejon that is a cross between sans rival and brazo de Mercedes. You should check out this cake. Easily one of my favorite discoveries through FP.Cameraman Patrick Claudio, scriptwriter Nikki Alfonso and director Cris Sevilla-Bilbao with Chef Sandy.Took the opportunity to pose with Sandy’s son, Franco.With Chito Benito of Catherine’s Cakes and PiesFood at Focaccia was delicious. There’s EP Jennie Celdran in a denim shirtdress. Will post a story about the crazy roll separately. Below was the caramel cake given by Costa Brava.

Happy viewing friends of FoodPrints. Til the next season.

Thank you, FoodPrints, for making me a part of the Christmas Special.

Other photos by Nikki Alfonso, Cris Bilbao, Melanie de Leon and Poks
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2014

Brought Brandon to experience the timeless eats at Hizon’s. Well, I’ve been thinking up their mocha and caramel cakes whenever someone is having a birthday. Besides the American-inspired entrees and tender lengua at the cafe, their buttery quezo de bola ensaymada and yema slice at the bakeshop are also worth spending on. They are generous on dinner rolls, not your run-of-the-mill bread, the texture’s similar to that of their moist ensaymadas.

The triple-cooked orange marmalade wedges at the counter were appealing, so I asked for one before leaving. A piece is meant to be sliced thinly to add zip to something, but I ate it like a dessert. It should be perfect with soft cheeses.

People actually buy Hizon’s cake tutong. “Tino-tosta pa,” says the attendant.

Yema slicesLemon meringue.

Forked a bit of Brandon’s lemon meringue. I found it delicate, a little sourish, yet refreshing.

It’s always a pleasure finding time for Hizon’s.

Hizon’s Cakes and Pastries 1197 Jorge Bocobo corner Arquiza Streets, Ermita, Manila

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