Entries Tagged 'Cravings' ↓

It’s D-Day today, Dad’s Day! And with the fathers on mind, Melo’s Steakhouse has prepared something special for the man of the house – Steak Ala Dad.

Melo's Steak Ala Dad

Known initially to be the first restaurant to serve certified Angus Beef in the Philippines, Melo’s now also features Wagyu beef. And speaking of Wagyu, Steak Ala Dad is Melo’s latest creation to commemorate all the fathers for their hard work and sacrifices. I’ve tried it myself a few days ago in Melo’s Makati and the steak is soft and luscious just as what I expected from Melo’s. Although it’s my first time in Makati, I have tried Melo’s in Quezon City near ABS-CBN.

“We came up with our own Fathers’ Day Special which is certified to make the man of the house melt,” shared Melo’s Marketing Manager Carolina Santiago Macasaet, daughter of owner Carmelo L. Santiago, known as “Melo”.

Personally, I appreciate Melo’s personalized service in making sure that the steaks served in our tables were carefully cooked and grilled according to our liking. You can have your steak cooked in any level but I suggest you have them medium rare to have the firm surface while maintaining the soft meat inside. The Wagyu tenderloin is wrapped in bacon and sits on a serving of mash potato, some vegetables including carrots and asparagus, and mushroom porcini sauce.

Melo's Father's Day Special - Steak Ala Dad

Watch out as we’ll be featuring more of Melo’s new Wagyu variants soon. Subscribe and be updated!

Melo's Jupiter in Makati

So in case you’re browsing for a good place to treat dad on his special day, give him a taste of Steak Ala Dad which is in line with Melo’s expertise of the tastiest steaks, and perhaps follow it with Red Ribbon‘s Father’s Day Cake as well for a sweet finish. 🙂

Don’t have a gift for Dad yet for this weekend’s upcoming Father’s Day?

Red Ribbon Father's Day Cake

Does daddy have a sweet tooth? Even if not, Father’s Day might just be the best excuse for you to get you cake fix! Red Ribbon releases their Father’s Day Cake starting tomorrow!

From June 18 to June 20, delight your Dad with a specially designed Father’s Day cake from Red Ribbon at P550. Decorated like Dad’s polo shirt, the 8″ chocolate cake is wrapped in fondant icing made extra special. 🙂

In a recent Jollibee Breakfast Joys breakout party, Jollibee introduced their new Sausage and Egg Pandesal with a surprise performance involving the members of the media.

Jollibee Breakfast Joys Breakout with Bloggers Arpee, Ryan and Eric

Jollibee Sausage and Egg Pandesal

It came as a surprise when fellow morning diners and strangers begun standing up, singing, and dancing. This was followed by media practitioners from print and TV. Then suddenly, fellow bloggers Eric, Arpee, and Ryan who were with us at the table, also broke out into a song and dance number.

Jollibee Breakfast Meal

The Jollibee Sausage & Egg Pandesal I was holding almost fell of my hand. However, naturally, I had to put it down for a while as my blogger instincts kicked-in and powered up my camera – I took pictures and a video of the once-in-a-lifetime chance to record a song and dance number by some of the most prominent food bloggers in the country. 🙂

Here’s the short video of fun and celebration :)  :

Jollibbe Breakfast Joys Breakout Event

And yes, the new Sausage and Egg Pandesal is Jollibee‘s morning breakfast answer to McDonald‘s Sausage McMuffin with Egg. 🙂

Come June 12, 2010, pinoy coffee Blend 45 raises a steaming coffee cup to toast with Filipinos in celebration of the historic Philippine Independence Day.

In honor of this occasion, the Kapeng Pinoy na Pinoy joins the nation’s annual flag-raising commemoration to be held in the Aguinaldo Shrine in Kawit, Cavite where the Philippine Flag was first waved.

For 45 years, Blend 45 has witnessed how Philippine history and culture developed into its rich, colorful heritage being the first locally manufactured coffee in the country tracing its roots to the 1960s. From the time when Pinoy talents conquered Broadway, beauty pageant scenes, sports, and music.

Philippine Flag (Philippine Independence Day)

Until today, Filipinos continue to love a cup of coffee, from waking up in the cool mornings with the family to having a nice long conversation with friends. This proud-to-be Pinoy Philippine coffee promises to keep warming the hearts of everyone through the comfort of a steaming coffee cup and continue to produce quality coffee blends available in leading stores and groceries nationwide.

Join the rest of the nation in celebrating a Pinoy pride-filled Philippine Independence Day!

Well, not actually “with” celebrity/actor John Lloyd Cruz.

John lloyd Cruz with Magic

It just so happened that John Lloyd Cruz is the latest main man endorser of Jack n’ Jill Magic. Being one of the country’s biggest food manufacturers, Universal Robina Corporation (URC) chose John Lloyd Cruz based on his background and credibility as an endorser.

“For me, magic is something that has no formula, something you just cannot create,” John Lloyd shares. “What I’ve achieved in the business is no joke. But it couldn’t have been all hard work and talent. There has to be some kind of magic that made things work out.”

Jack 'n Jill Magic - John Lloyd Presscon

They also appreciated John lloyd’s versatility as an actor which is comparable to Magic’s varied product lines of biscuits and snacks composed of six varieties namely:  Magic Flakes (Onion Chives, Cheese and Chocolate), Magic Thins, Magic Coated, Magic Creams, Magic Roundwich, and Magic Chips.

“There is truly more to him than being a dynamic actor. It’s like he works a kind of magic on and off screen to make life more exciting, and that is what our product is all about—living a life filled with fun, excitement and spontaneity, ” said Teree Eugenio, VP for URC Snackfoods 2, at the recently held press launch for Jack ‘n Jill Magic at Bar One in Crowne Plaza, Ortigas

John Lloyd Cruz thinking of Nomnoming

Walnut Cake w/ Magic

While the press conference was made enjoyable by the comic performances of Silly People’s Improv Theater or SPIT. Everyone had a hearty lunch where some of the food were made from Magic flakes and creams.

Allow me to share the photos with you:

Chocolate Mousee Magic Roundwich

The first (topmost photo)  is the Walnut Cake with Magic Chocolate Coated Crumble.(left photo) This is the best dessert in the table

The second is Chocolate Mousse with Magic Creams Roundwich Choc-o-licious. (right photo)

And finally, Fish Fillet in Magic Flakes Savory Cracker Dust sauce and Brasied Vegetable Chinese Style. (photo below)

Fish Fillet in Magic Flakes Savory Cracker Dust and Brasied Vegetable Chinese Style.

Magic Variants

One main dish and two desserts, these three are just some of the creative ways you can prepare your Magic flakes or creams; beside John Lloyd Cruz or otherwise. 🙂

*URC are also the manufacturers of C2 and Yin Yang CoolingTea.

By good fortune and friend Rowena, I recently had a satisfying lunch at 22 Prime in Discovery Suites at Ortigas, Pasig.

22 Prime Wines

I was ecstatic when the invitation came as I am aware of 22 Prime‘s reputation including a recent distinction including the recent Gold Spot Awards recognizing Manila’s Best Restaurants which I also covered. 22 Prime won in the Best Steak House category, as they also did the previous year.

The star of the day was 22 Prime’s Australian Tomahawk Chop.

It all begun when Discovery Corporate Chef – Chef David Pardo de Ayala, presented the Tomahawk Chop in its raw form and enormity – including the extra-large rib bone (in photo).

“Wow, that’s what we’re having for lunch in a while!” I said in my mind. 🙂

Australian Tomahawk Chop

It’s a 1 kilogram 6-star tenderplus Australian Beef Rib Eye Steak. You don’t actually order it by ‘serving‘ since each individual will have varying capacity to consume the Grilled Tomahawk Chop. But I say, on the average, you could share it with 4 of your other friends. 🙂

Chef David Pardo de Ayala

Chef David adds that meat should be prepared in room temparature before cooking.

This helps the cook have more control on the cooking temparature and hence achieve the desired browning of the outside meat.

When asked about his secret, “It’s all about the meat – quality, sourcing, and how it’s prepared“.

And so the Grilled Tomahawk Chop was finally served.

It came sliced with a casserole of baby vegetables and a bowl of Caesar Salad of which 22 Prime is also famous for.

Grilled Tomahawk Chop with Vegetables and Caesar Salad

Verse 1 by Brookland Valley

As expected, the beef rib eye steak was juicy and its prime cut meat, tender.

The sides and the Caesar Salad are also commendable.

At P4800, this specialty menu is paired with a bottle of Verse 1 Cabernet Sauvignon wine by Brookland Valley to complete the meal.

22 Prime in Discovery Suites

Get your power lunch or filling dinner of the Grilled Tomahawk Chop as this is only available starting today, June 1 until June 15, 2010.

22 Prime is located at the 22nd Floor of Discovery Suites. For reservations, call 683-8222.

Yummy Magazine May Issue

Aside from regularly checking out www.yummy.ph, this month’s Yummy Magazine issue is one of my favorite as it featured “easy to cook” dishes.

Lazy as I am, I found a truly easy one in the “Quick and Easy” section – Tinapa Rice with Salted Eggs and Tomatoes. I thought this would be a good one for my entry in their bloggers’ contest as well. I had one problem though, we don’t have tinapa (smoked fish) at home.

It was for Sunday dinner and I don’t have time to buy so I was forced to look for a substitute. I came up with a great idea for a substitute, Bangus – Fried Bangus!

I also consulted some friends online (specifically in social networking site Plurk) and they approved of my tinapa substitute. 🙂

Online Consultation for a Good Tinapa Substitute

And so it was. 🙂

Bangus Rice with Salted Egg and Tomatoes Ingredients

Here are the ingredients I used as patterned from the Yummy Magazine: (for one preparation)

• Half Bangus Fish
• Cooking Oil
• Some Garlic, peeled and minced
• 1 Cup of white rice
• pinch of salt
• minute dash of pepper
• 1 red egg, peeled and sliced into eights
• 1 tomato, sliced into six

Procedure:

1. Debone the Bangus and fry. Flake afterwards
2. In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together.
3. Add and mix the flaked bangus strips and stir well. Remove from the heat.
4. To serve, pour the rice into a serving bowl and top with salted eggs and tomatoes

Fry the Bangus and Flake After

Heat the Oil, Fry the Garlic

Add the cooked rice, salt, and pepper and stir together.

Thankfully, my cooking escapade was a success! My Tinapa Bangus Rice with Salted Eggs and Tomatoes tasted great (if not better than with tinapa). :)  And that concludes My SundayYummy Adventure!

My Hardwork: Bangus Rice with Salted Egg and Garlic

Top View of My Delicious Bangus Rice on our kitchen table

Also, do check out Yummy’s Facebook and Twitter accounts:  facebook.com/yummymagazine and twitter.com/yummyph

My Bangus Rice with Salted Eggs and Tomatoes and the Tinapa Rice with Salted Eggs and Tomatoes from the Magazine looks the similar isn’t it? 🙂

Yummy

East for Eastwood, that is. About a month ago, I found myself with some friends trying out the new Korean restaurant in Eastwood City Libis, Quezon City – Kogi Bulgogi.

Kogi Bulgogi Appetizers

They are conveniently located at the second floor of the new Eastwood Mall. Because of our large group, we had to dine alfresco. From the outside, the interior looks simple but stylish and cozy.

Now, the food. We started with the traditional Korean complimentary appetizers consisting of potato slices, crispy dilis, string beans, vegetables, and of course – Kimchi.

We had the pan fried Korean Tofu Steak and California Roll for appetizers. The fresh crabsticks, mango, cucumber strips and rice rolled in fish roe packs the California rolls.

Tofu Steak

California Roll

Japchae Noodles

Japchae Noodles (stir fried vermicelli) with beef and mixed vegetables came next. Japchae noodles never fail me as I love the soft noodles made flavorful with the spices.

The main dishes came in droves with Chicken Kalbi, Bulgogi, and Kimchi Rice served at the same time. There was an instant rush of desire to indulge but we had to restrain ourselves and take some photos first (blogger’s nature).

Chicken Kalbi is a set of grilled spicy chicken thighs accompanied by three sauce variants (which I cannot remember anymore 🙂 ) while Bulgogi is marinated beef with mushrooms. The owner also mentioned that the beef they use are all imported US Prime.

Chicken Kalbi

Bulgogi

The stir-fried Kimchi Rice came with pickled cabbage, white radish, and cucumber flavored with garlic, green onion and chili pepper.

Dulsot Bibimbap

The highlight of the dinner for me would be the Dulsot Bibimbap (Beef with raw egg). Bibimbap is steamed rice with beef, seasoned vegetables, and egg served in a heated stone pot.

The dish is served with ingredients neatly placed separately within the bowl. The traditional prepration is to stir-mix all the ingredients inside the bowl and pour the raw egg while it is smoking hot. This will lightly coook the egg which mixes well with all the ingredients (top photo).

After dinner, as the usual me, I was already anticipating dessert. However, my seatmate Rowena enlightened me that traditional Korean cuisines are not actually fond of the usual sweet desserts we Filipinos are used to. They are usually limited to simple servings of mixed fruits. With this, I managed my expectation and realized that this is the reason their menu is not fond of desserts.

Kogi Bulgogi Eastwood City

Expect the possibility of some changes in their menu as they were only about a month in operations when we dined in (which makes two months as of this writing). The serving sizes are also good for two to three persons only. We failed in this area as there were five of us in the table. It’s good that there were a number of dishes.

Overall, it was a good Korean dinner at Kogi Bulgogi highlighted by the Bibimbap. 🙂