7.14.09: What’s been up?
Posted by: undercoverchef on: July 14, 2009
Foodwise, nothing much.
We’re still in the process of putting up the franchise that we recently bought into. Here’s hoping it’s operational next week!
Fingers and toes crossed!
—
I went to an IWC dinner last Friday in Century Park Sheraton and we had a set dinner Lauriat style.
Lauriat Style in the simplest terms is when they keep on giving you food in your table, haha! it’s sorta like a 7 course meal family style.
Food was so-so, typical hotel food.
The only thing that got my attention was the deep fried crab salad. That was nice, I have no idea what it was called but I liked it.
Reminds me of the hot prawn salad of Zong (except of course this was Crab), rolled with batter and breadcrumbs and deepfried.
BTW, i had a terrible terrible cold after = the oil used wasn’t either corn oil, or it wasn’t new.
I know, I know, I’m maarte.
I don’t know what. haha!
I’m loving my life these days. Not as busy as last summer, but we’re getting there.
I might have a new racket.
haha! let’s see!
but alas, not food related! 
7.7.09: Procrastination bug has gotten the U.C.
Posted by: undercoverchef on: July 7, 2009
I have been bitten by the bug I’ve previously been impervious to.
THE PROCRASTINATION BUG.
I’m waiting for something to happen it seems.
Damn, I hate this as much as it’s easy to do.
Procrastination is easy on a full stomach though.. hmm…
7.5.09: Red Wine Calling
Posted by: undercoverchef on: July 5, 2009
A bunch of us went to Embassy to celebrate a friends forray to “independence” yesterday, July 4 (yes, I know, how appropos right?)—the friend being Mia, and the bunch being Kwe, Kassy and moi.
We got there, and started the night with a free tequila shot, WOW. And proceeded to finish off two bottles of Red Wine. The wines were really nothing super special, but they did taste good and they did the trick.
The “trick” being making us piss drunk as sailors in a port after 2 years (well in Kwe’s case.. 1 1/2 years) of no alcohol. Hahaha! The last time I was that drunk was last year—–my birthday (insert creepy flashbacks).
I wasn’t drunk that I couldn’t remember. I was just drunk enough to just laugh my heart out at every little thing, walk tipsy and say the most inane stuff, but I could still remember, which is good. Let’s just say, thank God, nobody was hurt or eherm.. molested.
Ohhhkay…
So we come back to wine. I remember screw-cap (which means less quality wine) and brands/winemakers like Penfolds and something something. I wanted red wine from Wolf Blass actually, but I think Kassy picked another. We had if I remember a Shiraz and a Cabernet Sauvignon, or maybe neither. I only remember some things clearly, haha! Like someone saying “what?” “what?” and a guy saying “are you with maya? and kwe going “what’s your name??”. HAHA!
To say it was a fun night, is a HUGE understatement.
But really the point of this entry is that wine makes me feel old, because I’ve always equated wine to being old.
Having said that… I want to get drunk again on wine soon.
Okay, not as drunk as last night, but I wantey a nice buzz.
And iya just called.. Barcino’s calling!
Yehba!
7.03.09: Party Party!
Posted by: undercoverchef on: July 3, 2009
It’s my birthmonth and it’s time to party y’all!
Sadly, I’m opting to deliver out instead of cooking my own treats for my birthday.
Also, I’m wishing for something this year.
Guess what it is?
Having a party, and the party’s theme is Fantabulous! haha!
6.28.09: Getting Lucky @Makansutra
Posted by: undercoverchef on: June 28, 2009
Yesterday after a really big comfort food happy lunch in Rufo’s in Makati and dessert in Fluke in A.Venue Mall. I found myself enroute to the south for work, then lo and behold! there was an invitation to go to a singaporean food thing with Kassy, Kwe, by her friend JR… and possibly Tamille and Chi (both of which I have not seen in ages btw)
I was really tired having only slept about 2 hours the night before, but Kassy said.. “I’ll pay for your food” Haha, as much as it pains me to say this, I cannot say no to Free Food and Singapore in the same sentence, so off we went.
So we went to Manila Ocean Park and we found ourselves in a really picturesque (think Traditional Asian interspersed with Modern elements) restaurant named Makansutra.
Makansutra is a south east asian restaurant that wants to give us foodies in Manila their unique take on hawker food ala Singapore. (You know the place in sing, where it’s like an open air thingie wherein you point at what you want and they cook it for you? Think Ihaw-ihaw but Satay instead of Adidas..har har!)
They gave us a tasting of 13 of their 14 dishes (haha, we’re due for another course next time we’re there). We were a table of 6 hungry people gorging on stuff we couldn’t pronounce, haha! that’s the long and short of it.
How did the food fare? Some were notable hits including that yummy omellete thing with the really tender fish, suprisingly loved the simple inihaw na bangus, and that egg noodle dish reminiscent of pad thai without the tamarind and much sweetness.
Drinks were on the guests, and we got different drinks each. I was lucky enough to have ordered a Lemon Barley Drink, which I loved and seriously will duplicate soon. How did my drink taste? Think rice “am” with floating bits of barley with lemon. I know it sounds weird, but the Barley was yummy I tell you! The rest had this rose drink (colored pink, tastes like something with rose water with a slight raspberry like tinge at the end, yes, think cough syrup but it was suprisingly a hit with the people who ordered it) and a michael jackson drink. (MJ = soymilk + gulaman, needed Syrup, but what the hey! healthy fiber and milk).
Dessert was a foreign version of halo-halo (to tell you the truth, I kinda like Razon’s way better) and a barley based dessert. Between the two, we liked the latter. It was barley water again with barley of course (duh!) syrup, longgans and a jelly-ish/gulaman thing with a unique texture.
Another highlight of the night besides the food was the raffle of which every member of our table won something including the grand prize worth 6,000 bucks. Har har! We were called the Lucky Table of the night for obvious reasons. har har!
Considering that I was invited last minute, I didn’t pay for anything (thanks Kas and JR!) , immensely enjoyed our table banter, and tried new eats that although I can’t pronounce do remember the taste of, last night was indeed lucky–it’s one of those–thank God I said yes nights which I am blessed to have ever so often.
Now if I only knew the names of the food and we could have taken pictures, this entry would have been better. (Note to Makansutra: when giving a tasting, give the guests a copy of the menu. It would help us way much! )
Makansutra’s formally opens on July 4 in the Manila Ocean Park. If you want a unique experience with a wonderful view of Manila bay (date place anyone?) go do give them a visit!
And no, you don’t have to pay the Manila Ocean Park entrance fee to get in. Btw, I was suprised there’s a mall inside MOP already!
6.26.09: naysayers and I say…
Posted by: undercoverchef on: June 26, 2009
Last night, I got my first big naysayer, and the naysayer was quite close to me. Maybe it’s the fact that I’m making decisions on my own and going at something on my own, or maybe it’s something else entirely.
It’s being called stupid when you know you’ve got a plan. It started to drive me up the wall, then I just said, what the hey! Bring it on!
Haha, I still get these weird temper things and then I’m good and back at happy. People might think I’m going crazy, eherm, nah, I just got quick decision skills.
Cart department? I trained today with our worker and it seems good. But there’s still a lot of things to think about and plan, but I’ll really know when I finally get the thing set-up.
Tomorrow is going to the location day to finalize things. I’m going with Kwe and Kassy.
And universe, Sander is going home to help me. And we will get awesome.
Olrayt!
6.22.09: Meeting up with a Mentor
Posted by: undercoverchef on: June 22, 2009
I saw my mentor last Saturday, Chef JunJun De Guzman.
A few years ago, I took up Culinary Arts and Pastry in the Center for Asian Culinary Studies. I initially didn’t think I would show any kind of talent in Pastry and I really did think of myself as a Culinary Arts/Cuisine type of person.
But then I was proved wrong by Chef Junjun, not only did I massively enjoy pastry classes, come graduation, I had gotten a higher level award in Pastry than in Cuisine.
Thanks to Chef Junjun, I had tremendously hamazing experiences like prepping in the USDA kitchen for a cooking demo, attending USDA cooking demos, prepping for various cooking demos in Manila, Malls, or outside of manila, learning about purchasing, magazine shoots, and having the opportunity to assist him in classes, most memorable of which were the classes with Juday (yes, that Juday) and company.
I was kind of shy that I could only just tell him little things about what I’ve been up to. I’d have loved to tell him that I’ve done this and that, and that I’m the pastry chef of this hotel/company/something. I would have loved to tell him that his training of me has not been in vain.Well, I’d like to believe that it has not been in vain. (although I did suck in the culinary department last year! such a wasted year. *sigh*)
So we’ve got to step up the ante in the food/culinary department.The food cart’s going to be up by July 6, and then we’ll see how it goes after that.
I really, really, really, really, really, really want a cake shop.
PS. He also told me I gained weight. I have been thinnest when I’ve been involved in food. hmm.Damn. Gotta shape up!
6.22.09: Here’s hoping!
Posted by: undercoverchef on: June 22, 2009
Here’s hoping that I get a camera when my mom comes back from Dubai.
That’ll mean finally having the capacity to have pictures, and to dabble in food photography.
And to finally read that book on Digital Photography that I bought so long ago.
This week has been quiet culinary wise, although we’re sorting out the new business that will be up and going hopefully by July 6, and yes, this is a food business.
An experiment if you ask me.
6.10.09: What’s up in my world of undercoverchefdom?
Posted by: undercoverchef on: June 10, 2009
I’m finally living up to my name.
I am an undercover chef.
Haha, I’m a businesswoman by day and night, chef at heart.
Does that even make sense?
So here’s what’s been up.
1) Manila Toffee Co. – sells truffles, and toffees to our very loyale clientele in Makati and is newly starting out distribution in Alabang. And I love it. My new obsession is to finally get to print boxes with the MTC logo, they will hopefully be black, gold and red. aha! visit our site: manilatoffee.multiply.com
2) Cake 33 is doing well, we’re also getting orders for brownies, but I stopped distributing in my home town, because I had no time, and we’re only selling premium brownies now. I really should start making my fondant but I’m a little caught up in #3.
3) FOOD CART! We’re opening up a food cart soon that we franchised in Las Pinas and I’m very sure, it’ll do great. I’m so trying to focus on that and still do the other two, and it’s working out great.
Not to mention, the catering jobs in www.baniokreekfarms.com are still pouring in. Thank you.
I thank my Mom for telling me to apply myself this year. So far, it’s looking good!
Hey, take a gander at MTC’s fliers.
Haha! 
Zenses, Liquid Nitrogen, and ME!
Posted by: undercoverchef on: May 11, 2009
To all food afficionados wanting something new:
I recently attended a food tasting/launching in Zenses, neo-chinese cuisine place in the A.Venue Mall c/o Playboy Magazine. Initial impression of the sampling wasn’t very impressive, but I got what they were going for, which was a new twist to Chinese Classics. Suffice it to say, I was not super impressed, but what I was–was intrigued with a drink they made with Liquid Nitrogen, you heard it folks, LIQUID NITROGEN. So, I thought that maybe this place was awesome for drinks, but a friend of mine, showing great “bullshitting” abilities, got us free food not with the sample that they were giving–what food? POPCORN.
And that popcorn blew my food-loving mind.
For one thing, that popcorn was billowing out smoke like it was cooking from a witch’s cauldron! And when you put the popcorn in your mouth? The first bite spews out billows of cool smoke. That in itself was amazing!
The popcorn itself was sweet, salty and had this unique flavor that right now I can’t really tell you, but maybe with another bowl of that, I prolly could.(haha) I tell you, that was phenomenal for me as I’ve read about this, and only have seen this in television. (Heston Blumenthal anyone?)
That single moment in itself made Zenses, one of the restaurants I WILL try and eat again in properly, so I did.
Last Sunday, for lunch I took my family for Mother’s Day lunch in Zenses. We ordered : Not So Chicken Lollipop, and Beef Something (I forgot), Chicken and Salted Fish Fried Rice, Polunchai dimsum, and the Nitrogen Made Ice Cream. Yes, you read right— Nitrogen made Ice Cream.
The Chicken Lollipop was suprising. It was chicken loaded with other meat and goodies, served with a sweet-sour sauce, and a plum sauce. My brother, who’s the chicken-guy in the family gave it a thumbs up. The Beef dish was good served with crispy onion rings, a somewhat-typical chinese beef dish (think beef and brocolli, although less of an oyster sauce taste, a lot deeper, like it was made from almost demi-glace, in other words it’s like a beef stew, but with the barest hint of oriental) with peas. The Chicken and Salted Fish Fried Rice was good, my mother said, she could that eat that on its own.The Polunchai dimsum was not our choice, we ordered an Oyster Pancake but we were told the oysters were not up to par, and could not be served to us, and we were given a freebie instead.
Can I just take this moment to commend that restaurant for doing that. As you well know, Oyster Pancake will and can very well hide some if not, a lot of oyster imperfections, or even hints of it not being uber fresh. (Flashback to remembering an oyster pancake from a well-known chinese food joint. I shudder!) So we got the Polunchai, I’ve had this type of dimsum before, but it was way better than any I tasted, maybe because it was 1) free and 2)steamed fresh and not in those food carts that just go around and you pick? Hmm, it was good enough that we got another order of it that we paid for. har har!
Now comes the exciting part, table-side service. Any one knows that table side service is the bomb for foodies, but making ice cream!!? I thought i’d have to go to the states to get this, so I knew that I personally was in for a treat. We were given a slew of flavors to choose from— from baileys, to lavender, to rose, and that Hongkong flower.
We picked BACON AND EGG. I think it was the chef himself that served us (must get his name next time). I loved the interaction, and I honestly wanted to jump up and down and beg him to let me try it! (PS. I’ll prolly do that next time!). So after the smoke cleared, we saw semi-solid ice cream. We were given martini glasses, in which liquid nitrogen was poured (it really does bubble btw) and then our ice cream was placed in the cooled glasses, and we got to enjoy it.
I personally couldn’t taste the bacon, but I did saw bacon bits, but the egg was very present, and for a dessert, it was good, and I liked it. But I am excited to go back and try out the other flavors.
Total damage was only P1650 : ice cream, a rice dish, 2 main courses/entrees, a dimsum dish for 4 people who were very psyched to have eaten there, and will return for more.
So foodies, let’s go eat there?!!! I think we’ll have a great time asking/harrasing the persons to let us try making our own table-side ice cream! har har!
PS. The table beside us were calling their friends and telling them about it, and video-taping it, which I should have done too! haha!
