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Pizza hut’s lechon pizza: Pizza on Crack

1 Dec

I sit here and I’m staring into space.
I just ate two slices of the pizza and I just want to lie here and stare into my empty plate or sleep, or both, if i could possibly manage it. hehe.

Where am I? Pizza Hut in Glorietta, blogging event. Iya’s at my right, no one’s at my left (or is it vice versa?)and pizza is in front of me.

Right.

My first slice was the leftovers of the first group that ate. I was asked if I wanted to eat a fresh/hot one. I said nay as I’ve always thought the mark of a great pizza is in it’s inherent ability (wow gawan ng powers ang pagkain) to be yummy straight out of the refrigerator, also known as eating it straight out of the ref.

The first slice was yummy, cold and all. The taste was different. Garlic bread/pizza with lechon cracklings and tasty meat. I tried it with lechon sauce—yummy! I tried it with hotsauce and the lechon sauce and I liked it more. I tried it with ketchup— it actually tasted like I was eating porkchops with ketchup.

In a nutshell, I was pretty darned happy with it.

Next up, a fresh pizza arrived and I got another slice—and that my friends was a mistake. Not the pizza, the getting of another slice.

You have to understand that I’ve been on a sort of dieting “journey” almost this whole year and certainly THIS is not diet food.

So halfway the slice, I realized I could not finish it, but I liked the pizza and i’m not a fan of food going to waste (hence the pants size) so I scraped off the toppings and ate it.

Now, I’m staring into space.
I’m not sure if that’s a good or a bad thing, but I am definitely full and I do want to go back and eat the pizza again. But next time, maybe with a salad on the side, and I’ll ask that the party slices be sliced to 16, that way I can get one slice while seemingly getting two servings. (hello dieting tip alert!)

Hehe.. And I’ll still order it with still my favorite kiwi iced tea. πŸ™‚

Now, the bloggers are taking pictures, the guy beside me is stopping at one slice. I understand him.

Like all good things in life, i believe that one sometimes should always partake…but not too much, then it just becomes bad.

Now, the bloggers are all taking pictures. Someone is on his 2nd slice, methinks someone will join me later….
staring into space with a stupefied grin on my face.

It is one of those things that you classify into, as the song by the strokes goes.. you only live once! πŸ™‚

Note: The pizza? It’s good. Get some while it’s still here. It’s like one of those things that you should totally try because you never know WHEN or IF it’ll be back, like that Watermelon Shampoo that was out during summer a while back. Things that you can’t find when the season ends.

Another note: i just found out someone actually had 4 slices. So it can be done. He’s still alive.

**some photos from Iya Santos from http://psychedelicaddictinsane.wordpress.com; some photos from the trusty blackberry

the truth about chic-boy’s

10 Jun

I seldom go to non-froogie related food events. My friend iya was invited to this by Spanky Enriquez, and I actually just tagged along.

All they told me was that chic-boy meant chicken and baboy. Okay, first of all, there I was in my semi-faker vegetarian mode in a food event dealing with liempo and chicken and thinking to myself—Hooha! Oh the hypocrisy of it all, but that’s not the point.

Having never been to this kind of thing in a long time(if not ever), I was initially really uneasy about the whole thing. I was with a group of people passionate about blogging. And my lazy ass was just totally feeling really, really, really, really irrelevant. haha! I don’t even think Spanky knew that I had a food blog, haha! But I got a kick getting introduced as the person who made toffees. haha! πŸ™‚ Also, hello impetus to get back into writing!

So back to chic-boy. Chic-boy is this chicken-baboy place think the likes of yoohoo and mang inasal thrown in, but bigger, cleaner, better service and may I say, the food’s better.

Cost wise, i think it’s at par with Mang Inasal or Yoohoo. This ain’t fine dining, we’re talking the place you can sit your ass and try to out-eat that hangover that you know is coming after a night in the town. Yep, we’re talking about a 24 hour place in Jupiter, Makati ready to serve you good hot food at really, really, really, affordable prices.

When I arrived, they were taking pictures of Chic-boy’s chicken and liempo. I didn’t bring a camera, so I sat there and was really pretty apprehensive about taking pics using the camera phone when everyone had their dslrs and semi-pros out, but what hey! I got my friend iya to take pictures! haha! πŸ™‚ If there’s a will, there’s a friend. haha!

Back to the food! First up–liempo! At the first bite I really did think it was salty. So being a consummate checker, I took a bite again, it was still salty to me. So I was actually apprehensive about this, i wanted to tell people I found it salty, but really, that could have gotten me thrown out (haha!), so i just shut up.

And then I realized… this stuff’s supposed to be eaten with rice!

SALTY LIEMPO + RICE + CONDIMENT = happyness!

or this equation would work too…

SALTY LIEMPO + BEER = happy lasing!

Actually come to think of it, it maybe because I purposely got parts of the liempo with the skin on them, maybe that was the salty part. hmm.. maybe I shall come back and try that again.

The liempo was cooked Cebu-style, meaning it was cooked in between layers of tanglad and other spices. Personally, i’ve always equated cebu-style lechon with tanglad and tamarind. I didn’t taste any tamarind with the liempo, but it sure was tasty! The pieces were crunchy, and the whole liempo order was purty big!

The chicken was yummy as well! It had the same salty finish as the liempo. I particularly enjoyed it with their lechon sauce.

That lechon sauce was good! If you’ve eaten in yoo-hoo bbq, i hate/abhor what they call a lechon sauce that they give you to eat with their chicken. Chic-boy’s was good though! It has a refreshing after mouthfeel to it, that just went really well with the chicken. You could still taste the liver, spices, and whatever thing that they add to it to make it refreshing.

If you’re asking for my opinion, I would basically eat the liempo and the chicken with vinegar and drizzle the lechon sauce on my rice. The former because I can eat anything with vinegar (including ice cream) and the latter, because I am barbaro that way.

After the specialty tasting, we were given the delightful words “order anything you want!”

Eureka!

Iya ordered sinigang na salmon belly and kangkong. I ordered lechon sisig and the talong. Iya looked pretty happy with what she ordered and I had a piece of salmon belly and some sinigang soup, and I agree for the price, it’s pretty good.

As for the lechon sisig, seriously only an idiot can mess up something with the words SISIG and LECHON, the good news is that chic-boy totally nailed this one.

If I wasn’t in my semi-faker but still dieting mode and/or if I was depressed, I would have not ordered the value meal, I’d have ordered the whole sizzling plate with two cups of rice! But alas! We are dieting so I ate all the lechon sisig and just… 1/2 of my rice! (Hehehe!)

And if I knew that chicken oil and garlic bits were available if you ask for it for free, i would have kissed my semi-faker-no eating rice mode goodbye! (But God is good and I only found out about it after I finished my meal! hehe!)

To end the meal, the choices were: leche flan and turon de leche.

I wasn’t really that excited about the leche flan. When I tasted their leche flan, it was good, but was more flan than leche, if you know what I mean (?), don’t get me wrong, it disappeared fast, it was good! Come to think of it, for that price, I think I’m lucky that I ate decent leche flan.

But I have to tell you, I got excited with the turon de leche. The selling point was that it was regular turon but dipped in condensed milk and then fried. I’ve never done that. Upon tasting though, initial impression was it was decent turon, but I didn’t really see any difference with the dipping it in condensed milk part. So thoughts: 1) being once involved in a lumpia cooking book, I loved how even and nicely wrapped the turon was (sue me, I find it difficult to wrap lumpia), 2) the condensed/leche part dipping sauce was the best part of the whole thing! and 3) I think they should serve the turon, and the sauce with ice cream.

All in all Chic-boy’s really a great place to eat in. I can see myself crawling (!) my way towards there at the wee hours of the morning to get my rice-lechon fix with all my drunken friends (haha!)! If I was a regular employee, i would eat there, if i was a callcenter agent, i would eat there, if I was a driver, i wouldn’t, i’d be scared because of all the cars in front (yes, there’s a pretty sizeable carpark in front), but really I should eat there too!

The truth is most chic-boys would really just break your heart.
Kumain na lang tayo sa chic-boy’s, heart will be intact, not to mention it won’t break our wallet.

*pictures all from iya (http://psychosomaticaddictinsane.wordpress.com)

Chic-boy is located in Jupiter, Makati, besides BBQ. http://www.chic-boy.com.ph

realizations are yummy

28 May

So I’ve been thinking…

1) I haven’t really written something other than a required article in a while.
2) consequently because of number 1, this blog has largely remained inactive.
3) Thank God for my froogie friend Vlad, he made me realize that I’ve been eating in the same places over and over again.
4) I haven’t really been cooking in a while, besides the quick lasagna or the usual toffee and chocolate truffle making for Parvati and the Manila Toffee Company.
5) I’m a lazy ass.
6) And really, I kinda feel weird for having the undercoverchef.wordpress.com blog title, there is nothing remotely chefy about me. Well, except for the culinary degree, but THAT doesn’t make you a chef. Okay, I’ve got a catering company, okay, that might suffice. But still……NO. I lack practice, I half think I’ve forgotten all my techiniques and it’s scaring the bejesus out of me.
7) So because of number 6, I challenge myself to the following:

* EAT AND WRITE ABOUT ONE NEW RESTAURANT A WEEK.
* EAT AND WRITE AND MAKE ONE NEW RECIPE/DISH A MONTH.
* WILL WRITE ABOUT A TECHNIQUE I WANT TO REMEMBER.

So I’m deciding.
Whether to keep this blog or make a new one. I’ll think about it today.

4.8.10: Manila Toffee Co

8 Apr

My friend Kassy had an Easter Egg Hunting event and we were coerced Β asked to participate. So we did.

After being massively pressured about having to decorate a booth, (People who know me, know that I can make a mean cake, but I might be a little hesitant to decorate it, think back to the Cake Decorating with Fondant class wherein I made an clock instead of attempting to make flowery-type wedding cakes.) our booth looked awesome.

Thanks to my quick thinking and my mom’s propensity to keep stuff that might be useful, such as styrofoam flower and grass decorations.

Tada!!! I give you our booth!!

Not bad right?

In the end we enjoyed the event, although not a lot of buyers, so we have some left over!

Truffles and Toffees at P90/box til supplies last! πŸ™‚

Contact

Joanna 09062220546

http://manilatoffee.multiply.com

PS. My mom bought me a freezer! πŸ™‚

7.5.09: Red Wine Calling

5 Jul

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” beingΒ  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!

6.28.09: Getting Lucky @Makansutra

28 Jun

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. πŸ™‚ (Note to Makansutra: when giving a tasting, give the guests a copy ofΒ  the menu. It would help us way much! πŸ™‚ )

Makansutra’s formally opens on July 4Β  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! πŸ™‚

6.22.09: Meeting up with a Mentor

22 Jun

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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.Β  I have been thinnest when I’ve been involved in food. hmm.Damn. Gotta shape up!