Entries Tagged 'Affairs' ↓

Also known as sticky rice cake or pudding, cooking ‘tikoy‘ has been deeply embedded in the Chinese-Filipino culture in the Philippines, especially in the season of Chinese New Year.

Serving ‘tikoy‘ represents prosperity in Chinese belief that is why it is associated with the Chinese New Year. It serves good hope and a better life for the upcoming new year.

It is also said to enhance family bonding for the whole year hence the ”stickiness” of the rice cake. Therefore , whether you are Chinese or otherwise, receiving a ‘tikoy‘ as gift is said to be ‘good luck.’ The Chinese New Year this year will be on February 3, 2011. If you haven’t received one yet, you can buy one for yourself at Polland like how I featured their heart-shaped tikoy last year. Or you can simply cook one for yourself and your family. 🙂

Cooking & Preparing Your Tikoy for the Chinese New Year

How to Cook Tikoy

1. Crack and beat egg yolks in a bowl.  A whole large-sized tikoy needs about 20 beaten egg yolks with albumen. For creamier preparations, use only the egg yolks, do not include the albumen (egg white); but you have to double the number of eggyolks.

2. Heat your pan with 1/4 cup cooking oil.

3. preferably beforehand, slice the tikoy into small 1 inch by 2 inches rectangles at about 1 centimeter thick. While doing this, start to heat your pan.

4. Dip the tikoy slices into your preparation of beaten egg yolks.

5. Place the tikoy one slice at a time in the pan if the oil temparature is already hot enough. Do not put a tikoy slice on top of another.

6. Cook each batch by about 2 minutes each side or until the egg coating has turned golden brown.

7. Take the tikoy from the pan.

Tip: My personal style is placing the tikoy in a plate with table napkin or clean, tough tissue paper where I could initially place the tikoy for some oil to settle and transfer. This makes your tikoy serving less sinful.

Now you know how to cook your tikoy in case you receive or buy one. Enjoy the upcoming Chinese New Year NomNom Club! 🙂

New branch Max’s Forbestown in Fort Bonifacio opens its doors with a bang! After its grand launch to the media yesterday. It officially starts it operations today. And to make it more exciting for its loyal customers, they are bringing back the Chicken All You Can fever!

Max's Chicken All You Can

The Chicken All You Can promo is for one day only. So if you are nearby, around the area, or even far away, you can join the Grand Opening of Max’s Forbestown in Bonifacio Global City today – Friday, January 28, 2011.

Chicken All You Can

On a first-come-first-serve basis, enjoy the Chicken All You Can for only P199, inclusive of 1 rice and softdrink from 12nn-2pm, 6pm-10pm (dine-in only).

Chicken-All-You-Can Details:

• 

  After Chicken All You Can

  Chicken all you can fever only at Max’s Forbestown Center.

• Promotion is only valid on January 28, 2011 from 12:00 NN to 2:00 PM and 6:00 PM to 10:00 PM.
• All you can eat chicken is inclusive of 1 rice and a softdrink for only P199.
• First come first served basis.
• Valid for Dine-in customers only.

Max’s Restaurant – Forbestown

Situated in Taguig’s bustling commercial district, the two-storey branch caters to young urban professionals of Fort Bonifacio and executives of Forbestown community. of course, it still has its ‘sarap-to-the-bones‘ fried chicken, pancit canton, kare-kare and lumpia. You would also notice their own-branded catchup in contrast to the previous Jufran.

Max's Forbestown

Jim Fuentebella - Max's VP Corporate Marketing

Although there are parking spaces nearby, they can easily get filled during rush hours or meal time. So for your convenience, Max’s Forbestown also offers valet services.

Max's Baker's Corner

“People come together because of something they all share – the love for good food.”

“We bring this experience to a higher level by offering something new, yet distinctly homegrown to pique our customers’ appetites.  This year, Max’s has ventured into another feat by targeting the young and upscale market of Bonifacio Global City,” says Bobby Simborio, Corporate Communications Officer for Max’s Group of Companies.

Max's Forbestown Center Interiors

Max's Restaurant - the 'House the Fired Chicken Built'

Max's Forbestown 2nd Floor

The modern yet traditional architecture of “the house that chicken built” is inspired by the store design of Budji Layug and Royal Pineda while the Max’s service crews uniforms are by internationally-acclaimed designer Rajo Laurel. A visit to the second floor reveals a wider space that can be converted into four function rooms separated by glass panels for business meetings, weddings, christenings, debuts and kiddie parties.

Max's Forbestown Map

Max's Restaurant Chicken-All-You-Can

Check them out at http://www.maxschicken.com and http://www.facebook.com/maxsrestaurant.

Remember, the Chicken All You Can fever is only for today, so hurry up! Max’s Forbestown is located at 26th St. corner Forbestown Road,  Forbestown Center, Bonifacio Global City, Taguig.

'A Bite of Perfection' at The Meranti

I would like to share an experience when I got invited to a gathering entitled “A Bite of Perfection.“  It was a cooking demo experience with Chef Jackie Laudico a few months ago by the Saturday Brunch Club envisioned for The Meranti at Two Serendra in Fort Bonifacio.

It was a sunny morning with lots of lush green open spaces leading to the Dolce funciton room. The event started with a tour around Two Serendra. This was followed by Chef Jackie Laudico’s chocolate making demo.

Chef Jackie Laudico shared that pralines are common in Europe. These are the same chocolate pralines we see in chocolate shops like Leonidas and Godiva.These are also usually free from preservatives and made from cream, chocolate batter, and sweetener if needed. Flavors can also be added to complement with chocolate like coffee.

She also shared some choco trivia that pure chocolate melts at the human body temperature of 37%.

Chef Jackie Laudico Getting Ready

Chocolate Creation demo by Chef Jackie Laudico

With polycarbonate molds from Belgium on the table, Chef Jackie prepared Belgium and Swiss Chocolates, and a bottle of Grand Marnier (orange liquor) on the side. She started by transferring the warm chocolate from the bowl to the marble slab to cool it. Aside from maintaining the temperature stable, spreading around the chocolate continuously help good crystals are develop as well. These enables it to have proper gloss, snap, fluidity, and won’t easily melt in your hands when held.

Chef Laudico in action

Chef Jackie poured the chocolate into the mould where it is further cooled. Excess were scraped and the mold tapped. The tapping procedure removes tiny air packets from the inside.

Let it stand until a thin shell forms and pour out the excess.

By this time, you are ready to make the ganache (filling) and when the mold is ready, you can tap out the rest of the chocolates (non-shells). For pralines, it is ideal to have the shells as thin as possible, shares Chef Laudico.

Let it stay overnight to contract and have the chocolates breathe out.

The Video

And it’s done! Check out this video of the chocolate creation:

Buffet at Two Serendra

A hearty lunch followed with a buffet of roast Rosemary Lemon Chicken in white wine gravy, penne with roasted garlic with shrimp & basil, baked salt crusted whole salmon with dill caper aioli, Paella rice, free range chicken minestrone, Grilled vegetables with parmergiano, and a trio of chocolate mousse.

NomNom Club with Chef Jackie Laudico

As discussed in the Q&A with the project team, a similar concept and experience is what the creators of the Meranti have in mind – a 50 square meter Culinary Studio targeted to cater to the future Meranti residents’ cooking passion. Perhaps we’ll have another round of praline chocolates with Chef Jackie Laudico then. What a delicious idea! 🙂

Early last month, Magnolia Ice Cream announced a blog writing contest here to promote their Holidays Limited Edition flavors.

We express out gratitude for your positive response and to those who helped promote the contest to their friends and networks. We also had to extend the contest from Christmas to the first week of January to give chance to those on vacation or those coming home from the provinces during the holidays. Nonetheless, together with this extension is an upgrade of the prizes. The first prize was increased from P2,000 to P3,000. The second and third prizes were also upgraded.

In total, Magnolia Ice Cream is giving away P6,500 worth of gift certificates (GCs) to our Top 3 placers. And as promised, the winners will be announced today.

It was no easy task for the judges from Magnolia and NomNom Club to score the entries as most of them are outstanding and made us want to get some ice cream as well. It was good that we were in the San Miguel Corp office when we had our first meeting and deliberation of the entries. It was easy to have some servings of Magnolia ice cream around. 🙂

The scores were completed and averaged based on the contest criteria:

Creativity and Writing Style – 50%
Originality, Grammar & Adherence to Theme – 20%
Photo Quality and Relevance – 20%
Overall Impact – 10%

Some entries were very creative but suffered from grammatical errors while some were also affected with the photos they used (remember the mechanics stated early on that it should be yours and does not infringe any copyright).

Fast forward to today and without further adieu, the winners are:

First Place (90%) – “Head Over Heels with Magnolia’s Limited Edition Apple Strudel Ice Cream”
– by Mona of Eyes on Manila (http://mverdida.wordpress.com/)

"Head Over Heels with Magnolia Ice Cream..."

Second Place (85.5%) – “Enjoy While It’s Here”
– by Vivian of Trips & Falls (http://divineviva.blogspot.com/)

Enjoy While It's Here

I Love Magnolia Ice Cream

Third Place (85%) – “My Magnolia Ice Cream Experience: Enjoy while it’s here”
– by Gerald of I Love Magnolia Ice Cream (http://ilovemagnoliaicecream.wordpress.com/)

Third Place (85%) – “Magnolia Ice Cream New Limited Edition Flavors -Enjoy While It’s Here!”
– by Marie of Anything Under the Sun (http://eamangaliman.wordpress.com/)

Magnolia Ice Cream

Congratulations to the first placer! You will receive P3,000 worth of MIC gift certificates while the second placer will receive P2,000 MIC GCs.  You read it right, there are two who tied at 3rd place so each of them will receive P750 worth of MIC GCs. You will receive an email in the addresses you provided in the comment section within this week.

“But wait, there’s more!” 🙂 To the fourth to ninth placers, you automatically get exclusive invitation to an upcoming Magnolia Ice Cream product party to be held by end of February 2011. Details to be announced by mid-Feb in this blog as well.

Again, congratulations to the winners and thank you to all for participating in this Magnolia Ice Cream Holiday Limited Edition flavors blog-writing contest.

It was a busy day, but right after my classes, I proceeded on to Eastwood City for the Carnation Bloggers Night held last night at Buenisimo in Eastwood Mall.

China Cojuangco & Carnation

Cook At Home with Carnation

The program started with host Issa Litton welcoming us. After which, China Cojuangco held a cooking demo of Beef with Peppercorn Sauce; of course, with Carnation as one of the ingredients.

It was also my first time to know that China is the face of Carnation’s Facebook Page called Cook At Home.

I recently participated in their page and shared a photo of mine taken last night.

I hope you find it succulent and earn a “LIKE” from you guys. Please, please, please, NOW NA! 🙂

Beef in Peppercorn Sauce

Carnation Dishes

The highlight of the night followed – a dinner buffet of six dishes created by Chef Chris of Buenisimo used with Carnation products and ingredients.

They are the following:

Main Course:

• Canadian Glazed Ham
• Lengua Legislativa
• Tri Color Pasta with Salmon Cream
• Croquettas De Pollo Con Huevos with Aioli

Desserts:

• Chocolate Truffles
• Panacotta

Buenisimo Chef Chris & Carnation Evap

Tasting the Carnation Dishes

The Canadian Glazed Ham‘s sauce was good (perhaps because of the Carnation ingredient, lol) [top photo], but I expected more from the quality of the ham itself, I wonder if they used CDO Holiday Ham? 🙂

Although Lengua Legislativa hinted much of menudo more than lengua, it was my second top choice in taste. It was tender and the mixture of the ingredients, delectable.

Buenisimo @ Eastwood Mall, Eastwood City

Tri-Color Pasta

The Tri Color Pasta with Salmon Cream topped my bill for its delightfully creamy sauce and taste.  As the name suggest, a tri-color pasta is a combination of three color pastas – yellow, red, and green. The yellow pasta is made of durum wheat flour, water, and sometimes with eggs and salt similar to a fresh egg pasta. The red pasta is similar to common pasta but flavored with tomatoes while the green one is flavored with spinach.

However, a fellow at the dining table suggested that the cream should not have been ready-mixed with the pasta at the presentation buffet. Since the event started late, plus the cooking demo, and bloggers had to take photos, this consumed time and affected the noodle’s firmness (al dente).

Croquettes

Chocolate Truffles

Last from the main courses is Croquettas De Pollo Con Huevos with Aioli.

Crispy on the outside and chewy on the inside, the deep fried croquettes coated with beaten egg and bread crumbs was accompanied by a garlic-flavored mayonnaise.

Desserts were the lush and rich chocolate truffles and corn-topped panna cotta. The panna cotta was good but the corn can be better. The chocolate truffles championed the desserts category and ended the night in bliss.

Panna Cotta & Chocolate Truffles

Lengua & Corn-Topped Pannacotta

Finale

Towards the end of the night, Lengua Legislativa was declared as the Blogger’s Choice. If only China‘s Beef with Peppercorn Sauce was included in the line up of dishes, I bet it would have won the Blogger’s Choice. Overall, it was an interesting Blogger’s Night with Carnation

🙂

The 10th Philippine Food Expo will be held on February 24 to 27, 2011 at the World Trade Center in Pasay City.

The Philippine Food Expo is a grand showcase of manufacturers of quality all-Filipino food products. The event is led by Philfoodex Inc., the biggest umbrella organization of food manufacturers and exporters in the Philippines.

The expo will also house other events such as Food Styling, Photography, Food Blogging. and the “Pinoy Chef, A Culinary Experience of the Philippines’ Best Cuisine.” It features an open competition among culinary students and aspiring chefs in coming up with their innovative Pinoy dishes using local produce. This would also be the first time the Philippine Food Expo will be held at the World Trade Center.

Free Tickets:

Entrance is regularly P50 but you can get your free tickets here (look for the 10th Philippine Food Expo deal).

World Trade Center
Roxas Boulevard corner Sen Gil J. Puyat Avenue, Pasay City
Operating Hours:10am–8pm,
Tel: (02)6873292 / 6870654

For other details and inquiries, contact the follwoing:
Philfoodex Inc.
Tel: 634.2171
Email Philfoodex@yahoo.com

Cut Unlimited
Tel: 687.0654 / 687.3292
Email cut@pldtdsl.net

Check their website philfoodex.org.ph and philippinefoodexpo.com. See you at the 10th Philippine Food Expo at the World Trade Center!

NomNom Club deliciously welcomes the new year of 2011! With the Filipinos’ festive spirit that is inclined to celebrate every occasion there is – be it a birthday, anniversary, fiesta, or even a simple Philippine Holiday – we find it fitting to share this year’s calendar of Philippine Holidays 2011 to our readers.

Moreover, a Filipino celebration is never complete without a feast. From a single dish and softdrink (soda) shared by the family to as much as filling the whole dining table with food; even inviting the closest neighbors or the whole neighborhood. NomNom Club itself never run out of occasions to celebrate. We had NomNom Club 1st Anniversary with Greenwich, Thanksgiving Party with Angel’s, and a Christmas Party with Kraft Eden. What a 2010 that was! 🙂

Perhaps we’ll come up with a list of Philippine Festivals / Philippine Fiestas soon as well. 🙂

Here’s your list / calendar of Philippine Holidays 2011 :

January    01 – New Year’s Day (Saturday)
February   25 – Edsa Revolution Anniversary (Fri) **
April       09 – Araw ng Kagitingan (Sat)
April       21 – Maundy Thursday (Holy Week)
April       22 – Good Friday (Holy Week)
May        01 – Labor Day (Sun)
June       12 -  Independence Day (Sun)
August    21 – Ninoy Aquino Day (Sun) *
August    29 – National Heroes Day (last Monday of Aug)
November 01 – All Saints Day (Tue) *
November 30 – Bonifacio Day (Wed)
December 25 – Christmas Day (Sun)
December 30 – Rizal Day (Fri)
December 31 – Last Day of the Year (Sat)*

All are regular Philippine holidays unless indicated otherwise.
** Feb 25 is a special holiday for all schools only.
* special non-working days

Holidays for Eid’l Fitr and Eid’l Adha are yet to be announced due to its nature. I hope October 31, 2011 (the Monday before November 1) and Decemebr 24, 2011 would also have been made a holiday since it is sandwiched between weekends and major holidays.

As much as we like to include NomNom Club activities in the calendar / list, of course, we can’t.  (LOL) Anyhow, set your foodie recipes and list of dishes to prepare in accordance with the upcoming Philippine Holidays 2011 you will be celebrating. 🙂

It was NomNom Foodie Club‘s first ever Christmas party! It was held last December 1, 2010 in SM Mall of Asia at Kraft‘s Sarap ng Pasko Christmas platform near SM IMAX. Food and venue sponsor was Kraft Eden Cheese and made possible with GeiserMaclang.

NomNom Club Christmas Party

I wasn’t really planning to have a Christmas party for the foodie club this year since we just celebrated NomNom Club’s first anniversary with Greenwich last August and a thanksgiving party last October when NomNom Club won in the Emerging Influential Blogs for 2010. However, when Kraft started their “Sarap ng Pasko” campaign, I thought it was a very fitting theme for the foodie club Christmas party since it was about food and Christmas as well. And hence, through GeiserMaclang, the proposal for Kraft Eden went through.

To share what transpired in the event, I believe the best way to narrate is through visual photos which shows how much the participants – NomNom Foodie Club members and guests – enjoyed the event. 🙂

Kraft Eden Cheese Inspired Dishes

Traditional Exchange Gift

We first had dinner and some socialization among the members and guests. it was followed by the exchange-gift-giving where each one of the attendees were required to bring a P50 simple gift. It was drawn similar to a raffle system. The best gift within the prize range of P50 was also given an extra prize.

Exchange Gift / Gift Giving

Raffle Draw with  Samsung Microwave Oven Grand Prize

Joy Ramos, Samsung Microwave Oven Winner

It was followed by the main raffle where Samsung donated the major raffle prize -  Samsung Microwave Oven. Other prize donors included GeiserMaclang for the Havaianas slippers, and Angel’s Pizza Pasta for the gift certificates. Major winners were Ms. Joy Ramos who won the top prize and Ms. Ryan Joson who got the Havs slippers. Other raffle items included a Sunpiology Piolo Pascual Planner for 2011, gift certificates, and branded tokens.

Round 2 of Raffle Draw

Because I wanted everyone not to go home empty-handed, I brought around 50 raffle prizes for  the online registrants which reached about 50 as well, but since the actual attendees were only about 40, the excess prizes were given away on a raffle draw round 2. So some got two raffle prizes. 🙂

Christmas Party Raffle

Subdomain Service and Food Tour

In closing, GeiserMaclang had a message of thanks for the crowd and gave away Manny Pacquiao–Alaxan shirts to everyone for pickup at their Makati office. I also thanked everyone for a fruitful year and revealed NomNom’s plans for 2011 including a paid subdomain service (ie: jenjen.nomnomclub.com) which includes a number of free services for the clients. We are also targeting for a food tour for summer or the second year anniversary.

More Photos - NomNom Foodie Club

Thank you again to our main sponsor Kraft Eden Cheese who had a similar successful “Sarap ng Pasko” campaign, to GeiserMaclang,and  to Samsung for the major raffle giveaway of a Samsung Microwave Oven.

Venue and Sponsors

Merry Christmas from NomNom Club!

Thank you to all the readers, subscribers, and members of the NomNom Foodie Club! Belated Merry Christmas and a fruitful, yummy, and nomnom-y new year this coming 2011!