As most of you know peeling garlic is one of worst tasks one can do in the kitchen! But fret no-more! Look what I found! I’m pretty sure you are thanking me right about now.

So go ahead and let me know if it worked for you! I will use this technique when I start making my Salpicao!

Its been getting colder lately. The wind smells a little different and you just know that Christmas season will soon be here! I love this kind of weather! You can wear those jackets that you’ve been keeping in your closet and those scarves that you bought but never knew when to use except when in another country. But before this turns into a fashion post, there are far more better things I love that comes with cooler weather. It makes sense now to drink warm drinks! Warm coffee being one of my favorites, but even more so Hot Chocolate. I mean c’mon, who doesn’t love hot chocolate?

The other week, I gave a talk about blogging and marketing at a recent convention (yes it’s because of my day job) and aside from actually meeting Bo Sanchez, (who spoke before me btw!) came a nice care package after. Inside the box were a lot of various food items and this can of Ghirardelli Hot Chocolate powder was in it. I decided to try it with my favorite milk, and I knew this was going to be a staple with me for a very long time!

Forgive the image quality. I only had my Oly EP-1 with standard kit lens for this. I just realized I just had to share this with people. I love how rich the chocolate was without being too sweet. I don’t like drinks that are all sweet and sugary. No taste at all. This was thick and full bodied chocolate drink!

I always keep this beside my desk in the office. You see our a/c has somewhat of grudge being stuck in a tropical country. As such, it tries to turn our office into a little antartica at times. But nothing like a warm cup of chocolate to help warm your soul.

Here’s how I do it. Really quick and easy!

Basically here’s what you need:

I use Harvey Fresh Full Cream Milk. Just because from my experience it tends to have a fuller body when mixed, beaten, blended, and you add things to it.

I then pop that baby in the microwave and heat the milk for 3-5 mins.

I like my milk warm and drinkable as compared to really piping hot just so I can really enjoy the full taste of the chocolate. Some people might enjoy it hotter, so just leave it a bit longer.

I then throw in my first TBSP of Ghrirardelli hot choco.

For some people this is enough. But I like my thick.

So for mine, I add another TBSP!

Give it a quick toss about and then its done!

I don’t know where you can buy this, so if anyone knows can you kindly leave a comment below and share with me! I want to stock up for Christmas!!!!

As most of you know (or do not know for that matter), it has been the ghost month this past few weeks. For the superstitious Chinese, there are different implications regarding the ghost month. But for the us looking in, it is quite fascinating. Usually falling during the Mid-Autumn festival, several different folklore is associated with Ghost month and the mid autumn festival as well as the tradition of eating/giving mooncakes during this period. Time for the Filipino to look into something quite different happening in my own backyard.

Here’s a short background:

Celebration of the Mid-Autumn Festival is strongly associated with the legend of Houyi and Chang’e, the Moon Goddess of Immortality. Tradition places these two figures from Chinese mythology at around 2200 BCE, during the reign of the legendary Emperor Yao, shortly after that of Huangdi. Unlike many lunar deities in other cultures who personify the moon, Chang’e simply lives on the moon but is not the moon per se.

There are many variants and adaptations of the legend of Chang’e that frequently contradict each other. However, most versions of the legend involve some variation of the following elements: Houyi, the Archer, an emperor, either benevolent or malevolent, and an elixir of life.

One version of the legend states that Houyi was an immortal and Chang’e was a beautiful young girl, working in the palace of the Jade Emperor (the Emperor of Heaven, 玉帝 pinyin:Yùdì) as an attendant to the Queen Mother of the West (the Jade Emperor’s wife). Houyi aroused the jealousy of the other immortals, who then slandered him before the Jade Emperor. Houyi and his wife, Chang’e, were subsequently banished from heaven. They were forced to live on Earth. Houyi had to hunt to survive and became a skilled and famous archer.

At that time, there were ten suns, in the form of three-legged birds, residing in a mulberry tree in the eastern sea. Each day one of the sun birds would have to travel around the world on a carriage, driven by Xihe, the ‘mother’ of the suns. One day, all ten of the suns circled together, causing the Earth to burn. Emperor Yao, the Emperor of China, commanded Houyi to use his archery skill to shoot down all but one of the suns. Upon completion of his task, the Emperor rewarded Houyi with a pill that granted eternal life. Emperor Yao advised Houyi not to swallow the pill immediately but instead to prepare himself by praying and fasting for a year before taking it. Houyi took the pill home and hid it under a rafter. One day, Houyi was summoned away again by Emperor Yao. During her husband’s absence, Chang’e, noticed a white beam of light beckoning from the rafters, and discovered the pill. Chang’e swallowed it and immediately found that she could fly. Houyi returned home, realizing what had happened he began to reprimand his wife. Chang’e escaped by flying out the window into the sky.

There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes.

Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to be conceived by Zhu Yuanzhang (朱元璋) and his advisor Liu Bowen (劉伯溫), who circulated a rumor that a deadly plague was spreading, and the only way to prevent it was to eat special mooncakes. This prompted the quick distribution of mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.

Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. To read the encrypted message, each of the four mooncakes packaged together must be cut into four parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.

Houyi pursued her halfway across the heavens but was forced to return to Earth because of strong winds. Chang’e reached the moon, where she coughed up part of the pill. Chang’e commanded the hare that lived on the moon to make another pill. Chang’e would then be able to return to Earth and her husband.

The legend states that the hare is still pounding herbs, trying to make the pill. Houyi built himself a palace in the sun, representing “Yang” (the male principle), in contrast to Chang’e's home on the moon which represents “Yin” (the female principle). Once a year, on the night of the Mid-Autumn Festival, Houyi visits his wife. That is the reason why the moon is very full and beautiful on that night.
*source Wikipedia

But enough about the history. Today to celebrate the end of ghost month as well as to celebrate the Mid-Autumn Festival we had some mooncakes. I’ve had mooncakes before, so this time I wanted something quite different. Someone brought me Snowskin Mooncakes from Hong Kong.

For this experience, I had 3 kinds of Mooncakes on my plate.

Chocolate Pearls and Pandan Flavoured White Bean Paste

The taste was quite different. It somewhat resembled mochi but the flavors were really rich and bursting with flavor. The crackle of the chocolate pearls was a nice touch. I wouldn’t mind having this again.

Sesame and Mung Bean Paste

This resembled something a little bit like the traditional mooncake. The toasted sesame seeds were really prominent and really tasteful. Reminded me of the a black sesame mochi.

Mango and Mung Bean Paste

My favorite by far. Instead of the usual salted egg in the middle, this one had a mango core. The sweet and acidic center was a welcome surprise to the rich and full taste of the mung bean.

Quite a different experience for me and enjoyed every single bite! Till the next mooncake festival guys!

I recently celebrated my 25th birthday and I thought why not celebrate it with something different this year. I was watching Dinner:Impossible at that time and enter this crazy thought of camping out in one of the hidden coves of Zambales for the weekend.

I rallied the troops, and we were off for an adventure to “rough it out” for a few days. Tents, grills, firewood, and other camping gear, by 11pm we were off and ready to the great unknown. Although we were roughing it out, being a foodie and all, in no way was I roughing out the food. A few days before, I went to the market and bought us our supplies. I prepared the menu, while the others prepared for the adventure.

I gave much thought to what I was going to prepare given that we were going to be “grilling” everything. I didn’t want just “regular” grilled porkchops or pork belly, or regular bbq. This was after all to come out in Foodie Manila. After much thought and consultation, I came up with the following menu:

Day 1

• Breakfast: Hotdogs and Rice
• Lunch: Grilled Rib-eye Steak in Pepper Marinade
• Dinner: Steamed Dory in Lime and Wansuy

Day 2

• Breakfast: Hotdogs and Eggs
• Lunch: Pork BBQ in Honey and Bourbon Glaze

See my make shift grill? The tinder used were dried leaves and lighted using a lighter. (Thanks to Judd who smokes!) It was fairly easy to get the fire going. I’ve always loved grilled hotdogs. They taste WAY better than ordinary pan fried ones. I really don’t know why though, I really must do some research.

The rice was cooked to perfection by Erika as well. She used the finger method. (No I don’t know how to do it either. I just use equal parts water and rice.)

The steaks turned out really well. The meat was tender and flavorful. I realize now the value of defrosting naturally. I did my research and this is somehow because of the water crystals and are frozen inside the ligaments of the meat not damaging the tenderness of the meat as well. I don’t know the whole truth to this and might do more research. *nerd mode on*

The highlight of my trip was the dory. I was quite hesitant to actually prepare this because I’ve never prepared it prior to the trip. But it turned out quite well. One tip though, would be to remove some of the layers of the foil to make the fish cook faster. I made a mistake with this and it took really long to get the fish cooked just right.

The BBQ sadly was spoiled by Day 2 or 3 I can’t remember. I guess the toll of the heat as well as not having access to a cold storage place were the culprits.

I’ve actually thought about doing this again. Gourmet dining and camping. It was quite an experience. I love cooking in this setting. The taste and flavors so raw and flavorful I’d love to go back with a different menu and an ice chest.

and my favorite:

Sorry for the photodump but FoodieManila’s adventure for 2011 begins!

As I checked my daily e-mails (primarily because I receive it on my phone) I came upon an e-mail by one Katherine Cheng. Cheng, as we called her back in college, sent a long email very formal, very business-like, and was asking if I could feature this product on my blog. Cheng and I met in college at the Faura building early 3rd year. She was tall and daunting but looked friendly and cool. I think I ended up sitting beside her. We got to know each other better through the course of the semester primarily because of our funny (not in a good funny haha, but weird funny) Political Science teacher. That’s Cheng.

Her e-mail was asking me if I could do a feature for her product on my blog. I reluctantly agreed. You see, I don’t usually agree to featuring things on my blog without actually trying them and liking it. I was a bit nervous and seeing that Cheng was a friend back in college, I trust that what she was going to send me was not some icky thing.

Justin, Cheng’s business partner, arrived at our office with a bag of chips and 2 small bottles of dip. I thanked him for the trouble and quickly brought it to my desk. I made a cup of coffee (it was a rainy rainy day, and a cup of coffee is just what the doctor ordered!) and slowly opened the bottles. I opened the one labeled Taco Dip.

Chuckle Taco Dip

Dipped the first cracker in.

And it was awesome! I was so relieved that it was something I really liked. I asked the Team to try it as well, and they couldn’t stop getting. Before you knew it, the dip was gone and so were the chips! We even had yet to try the italian kind!

Chuckle Italian Dip

We quickly got Fita (unintentional endorsement!) and opened the italian dip. It reminded me of olive oil and soy sauce Balsamic Vinegar they prepare at Italianis right before your main course starts. I loved both dips. I liked both so much, that I quickly texted Cheng and ordered 4 more bottles to give to The Club to try out. (*ahem* club, movie night when I get back?)

If you guys are looking for an alternative for dips, do email me at foodiemanila@gmail.com for orders. One bottle is at Php 90 only! WAY CHEAPER than the commercial generic ones out there.

You definitely have to try these dips out.

The Official email from Cheng indicated some of their other products as well.

In partnership with Gawad Kalinga (GK), we just start our Happy Green product line this year. Here’s the list of our products that we wish you can have an opportunity to try:

“Chuckle” DIPS
1. Taco Dip with Spirulina
2. Cheese Dip with Moringa
3. Italian Dip with Lemongrass and Wheatgrass

“Giggle” Salad Dressings
1. Original Salad Dressing with Spirulina and Moringa
2. Vinaigrette Salad Dressing with Lemongrass and Wheatgrass

Drinks
1. Chocolate “Glee” Drink with Spirulina (Powdered)
2. “Bliss” Iced Tea with Brewed Lemongrass and Wheatgrass

So not only are you getting GREAT tasting food, you help GK as well! Looking forward to sample their other products!

Since the Foodie club has been on hiatus lately, some of the founding members decided to just have a quaint little lunch at Richard‘s place. We decided on having a time old tested classic of HCR. (Hainanese Chicken Rice for the uninitiated. Check out old post here)

Between Bites and I have been talking about this lunch for quite some time not only for the food, but also for the kwento and chi-chi that comes with the meal. It was a good time to get to know cute cute little Lauren as well! It was also a good time to teach Richard and Jane some photo tips as well.

On the table was of course, Stevie’s HCR and for Dessert, Costa Brava’s Caramel Cake, Jane brought some wine as well as Irene bringing out some. Coffee was served afterwards.

HCR

Yummy Yummy Wine

Costa Brava Caramel Cake

Coffee by Irene

I enjoyed the coffee actually. Being an avid coffee drinker, I am slowly inching my way to convincing myself to buying an espresso machine for my room or maybe the office. I wonder how much that would set me back by. But for the taste of absolute good coffee, how can I say no?

Every now and then I would have guest writers write entries for me regarding a particular restaurant and/or dining experience. I find this a thrill because it offers up a different point of view, in terms of the experience itself. I offer up a refreshing new perspective. For this series, I brought along a guest photographer! Surprise surprise right? Garry G. Angeles has been a friend for quite some time now. He has contributed his years of experience as Pro-photographer in various fields into helping me become the photographer I am today.

To be honest dear readers, I think I’ve fallen into a rut. I was taking the same type of photos, just different types of food. But with the advent of this fresh shooting with someone who’s photos I quite respect, I have gained a new fire. As you saw with my previous post, I have developed new angles, composition, and lighting techniques which I would typically not be able to see before. Like I promised, here is Garry G. Angeles, guest photographer on Foodie Manila! Enjoy!

Garry Angeles Photography

Garry Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

Garry G. Angeles Photography

I hope you enjoyed!

Cheers,
Carlos

Its been a week since the initial taste test was conducted, and based on the comments I got last week, we have improved the recipe as well as variety of burgers. This time around I came prepared as well. With the right equipment as well as right lighting techniques. I knew I was going to be styling the food.

With each dish being prepped for my styling skills (or rather whatever I thought looked pretty and yummy!) I washed my hands and got down to it! It was raining burgers galore and at the end of the day was proud of how I did.

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Burgers looked plump and juicy and rightfully so because they were. The task for me was to capture the moment. I had my doubts on whether I did have the skills to do so. What do you think? Do you think I did the food justice?

The Secret Taste Test Rd.2

The Burgers got bigger and bigger, and more complicated by the minute. The sauces, toppings, and variety just kept rolling off the grill and I had to pick up the styling as well as the shooting.

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

I am proud to say that every burger on this blog post is something I can come up with on my own as well. I promise to do this for my friends, (FAB 5 I mean you guys when you are free!) and my online friends as well. It does take some time to come up with each burger so better that I prepare ahead of time!

The Secret Taste Test Rd.2

The Secret Taste Test Rd.2

The Secret Taste Test Rd. 2

The Secret Taste Test Rd.2

Expect the resto to open within the year! And I just got word that YES I WILL BE GIVING AWAY GCs on this blog for this place. As to how much, that is yet to be discussed. Also, I am giving away a prize to the reader who can give me a creative name for each burger found on this blog. The person we choose with the best name that best describes that burger will get that burger specially made by me! How about that! Just leave your email underneath in the comments section and we will inform you if you won!

Cheers,

Carlos aka. The Chubbychef

Every now and then blogging does have its perks. The other day a friend of mine invited me to be the official taste tester for his upcoming project. I took up the burden (yes the burden!) of having to go through the burgers, fries, buffalo wings, and a beers for his up-coming resto. Since I can’t really name who my friend is, where his resto will open up, when, what the concept is, and the different burgers and the toppings, I’ll just let the photos speak for itself.

The thing is, I came into this tasting with pre-conceived notions. (Yep just like we discussed in Philo Class) I knew what I wanted to taste, what I didn’t want to taste. Another positive side again is learning and relearning stuff I knew from way back. Ever hear about Brunoise? I learned how to do it! (despite almost chopping a finger off! My blade work needs polishing!) Without further ado, I give you, THE SECRET TASTE TEST.

The Secret Taste Test

The Secret Taste Test

The Secret Taste Test

I call it a secret taste test because the recipes for this one are all secret and will be essential to the success of an up and coming resto. Don’t worry I’ll be blogging where and when the resto opens. I might even give away some GCs. (working on it!) But the best part for me was the Buffalo Wings. They were exactly what I wanted in terms of what I expect from Buffalo Wings. The Taste, the texture, the exact amount of spicyness, the explosion on your tongue when you first make contact, the lingering hotness in your mouth, and the line it draws in your throat when you swallow. They all burn and yet some how very very tasty. It was soo good, I had to take more than 1 picture!

The Secret Taste Test

The Secret Taste Test

The Secret Taste Test

We made the dip. The dip we made was Bleu Cheese. Again we used and did something different to the sauce to perfectly compliment the taste. And it worked beautifully. It was like a little symphony of taste and hotness in my mouth. I was literally hearing angels with bells and trumpets singing “allelujah” with every bite. (Ok so I’m exaggerating! But they were damn good!)

The Secret Taste Test

It was a great afternoon. Filled with cooking, learning, shooting, and even styling. I wish I could spend more afternoons like these. Maybe I should open up sign-ups for some readers to come over and eat.

The Secret Taste Test

Whatcha guys think? Leave a comment please! I would love to hear from you guys!

Hi Guys sorry this came late. But better late than never right?

Click Here to download Heny Sison’s Culinary School Class List

CLICK!

Cheers,
Carlos

PS. I AM NOT ASSOCIATED WITH THE SCHOOL. Please do check their website to update!