Tag Archives: 2008

Banapple Photos

7 Aug

Sorry that the photos are late. Here’s a collage of photos taken from my visit to banapple. Click on the photo for a better look.

1 Very Cute Lighting Fixtures

2 Old Fashioned Chocolate Cake

3 Apple Crumble Pie, ala mode (Vanilla Ice Cream)

4 Banoffee Pie

5 The Banapple Logo

* Pictures 1 and 2 taken by Jany. Picture 3, taken by moi, and Pictures 4 and 5, taken by Marie.


Galileo Enoteca

5 Jun

I’ve been here before. Good stuff. They still have the set meal that I love. The one that comes with a pasta, passable wine, cheese! and coffee!

I had that Set Meal with a pasta with mushrooms + a nice soup + cheese! + white wine!

My sister had Set Meal B, eggplant parmigiana + chicken + salad. She loved the salad, wasn’t too crazy for the eggplant, but I tell you it was yummy! I finished it! And she didn’t have wine, she had an italian almond drink.

So, so far, I’ve missed eating cheese. I’ve eaten in two Italian restaurants for lunch now in a row and I’m loving it. Must be all the italians I’ve met last week. Wahaha.

Ooh, I also had their AFTER EIGHT dessert. Was so-so. 🙂 I want some dessert!

Suffice it to say, go try Galileo, and if you’re scared, just say SET MEAL A. 🙂 okay?

AND.. ENOTECA means WINE SHOP. just as an added information. 🙂

The ricotta was nice. 🙂 The Grano Padano was so-so. And PS. I saw A SANTI’S DELI / CAFE! We gotta try that out! Hopefully Cafe Juanita tom! Yay!

Galileo Enoteca is found along Calbayog St. In Mandaluyong.

From Shaw Blvd, turn right on Samat, Turn Left on Calbayog, to your left. bow.

Quick Fix! Spam Minestrone (using Risoni!)

19 May

Spam Minestrone (using Risoni as the pasta)

–> Got back from getting my car fixed. Got new speakers! Wahaha.


1 cup tomato sauce

1 spam, with about 2 slices cut into strips and crisped up (3-4 tbps), and the rest cubed

1/2 of a white onion, chopped

4 cloves of garlic

2-3 tbps of carrots, diced

3/4 cup risoni

3-4 cups chicken stock

basil, thyme, oregano, rosemary

salt & pepper


1. In a stockpot/soup pot, add your oil and crisp up your spam. Set aside.

2. In the same pan, add butter and saute onions, garlic and carrots. Saute til onions are translucent.

3. Add your spam. Cook for 3-4 minutes.

4. Add your tomato sauce.

5. Add your stock. Wait til it boils. Season with salt, pepper, and herbs.

6. Add your risoni. Cook as per package instructions.

7. Adjust seasoning. Serve with crispy spam on top with a piece of garlic bread.

* No pictures, as it was all gobbled up. Seriously. The soup was mad great. And people who usually don’t like eating herbs, actually liked it. So kudos to my mad cooking skills. Wahehe.

I would make this again, serve it with a dollop/tablespoon of reduced cream, or a parmessan frico? Wow. ang sarap! Next time!

*Oh and I also balanced the flavors by adding some calamansi and sugar. And finish the damn thing with more butter. Ahahaha.

messing with your food

4 May

They say the path to greatness comes from experimentation. Today, I experimented with the remains of breakfast.

It showed a lot of promise, but I gotta stop using just the microwave and the oven to toaster to experiment and start using pots and pans like a normal chef. Jeez.

So here’ s what I came up and ate:

1) Raisin Bread with Softened Tomatoes, Kalamansi Soy Ramen, topped with a sunny-side egg, fresh grapes, lumpfish caviar and mayo gratin

2) Raisin Bread with Peanut Ramen Noodles with a sunny side egg

The first one actually showed some promise. The second one was so-so, but I think it would be better if I didn’t use lumpfish caviar and raisin bread. I could see it on a peace of ciabbatta actually. Hmm. and Siguro I should have cheese. Hmm. The grapes were really good with it too.

Amazing! Enihoodles. my tummy hurts a little courtesy of gerd, but everything’s good.

Didn’t take a picture because they weren’t pretty. Hmm, I need to get my camera/photographic muscles a twitchin’.

Shortbread cookies!

28 Mar

The start of it all.

Suffice it to say, I wasn’t really thrilled with the results, taste wise.

It needs a lot. I need to get better, like sobra.

That’s why, I’m really entertaining the idea of the Maldives thing. Just because it seems like there, I can concentrate on becoming better. Like to concentrate on solely getting better at pastry/cuisine, or whatever.

Not to mention the fortuneteller did tell me that if I left the country for work, I would be like uber successful–-like the shit. Of which I really believe, I would be. But the fact of moving away from home and leaving my family and my dog is like driving me bonkers.

But if the hotel does call me, I’ll prolly give it a good question  mark in my brain and do it. I’m leaning towards it and surely it scares me shitless.

The greatest fear is that I’ll go island crazy and just I dunno jump into the ocean and swim back the Philippines kebs sa shark infested waters of the Indian Ocean.

Ahaha, hopefully, all will be better and happy and whatever. And not to mention, I believe that the salary may not be up to par. Sana, by some miracle. And I’ve often wondered why I didn’t want to go overseas. Hmm, maybe because I’m content? But I think it’s fear.

So since this is fearless year, CALL MALDIVES and LET’S GET IT ON. But I still can’t imagine New Year’s  and not cooking the dinner.

Still no  schedule yet with the culinary chuva, although I have blocked my vacation dates t May 8-11, 2008 bound for Cebu! I will so culinary tour it there, with maximum control. Seriously, the thought of the lechon de leche that my mom is currently taking home from Cebu is enough to make me vomit. And that’s why I haven’t had my dinner yet, I want to vomit with the thought of Cebu lechon (Note to all Cebuanos: I am not saying that Lechon de Cebu is not uber wow. It is. But a bad case of acid reflux after eating the lechon, has made me UBER wary, and I mean UBER.)

Pictures of the shortbread are below:

*and yes, I need help on the piping. Weh.

BOOK COVERS: French Women Don’t Get Fat

17 Mar

I’m late. I know I’m late.

I should have read this a long time ago.

The undercover chef is getting her sexy back. And I think I could work with this.

I’ve decided to make her leak soup this coming holyweek, just to get the whole thing going.

I like the book, because it’s about food and eating the food you want in MODERATION.

It’s all about the control.

I haven’t finished reading it. But it’s a process. I’m going through it. A few months further, I’ll tell you if it’s successful.

of lease service agreements

17 Mar

I’ve been given a lease service agreement to be a chef-on-call. Although most people were like–are you okay on being a chef-on-call? They get suprised when I say that I wanted it that way.

That I have lotsa stuff to do, and I’m really really thinking that this on-call thing would be a great way to practice and improve on what I know on having to run a kitchen.

I heard they were closing a deal today, 1,000 pax about 1M total budget (location rental and food), I hope I get at least 5,000-10,000 pesos out of that ei?

here’s to happy starts.

I’ve also decided to reiterate the following to myself:

1. Bakery 33

2. Sticky rice

3. Cookieplease.com

Will make at least 3 if not all of that 3 happen this year.

I will do it! Go Chef Joko!  Most of my weekends are not available, as I’d be cooking.

As I told Mr. Sison when he interviewed me for the Heny Sison job. Working holidays and  weekends are the things I don’t enjoy, but I except. So here i am excepting.

Schedule the cebu trip! now na!