Buko Pandan

Ingedients:

buko or young coconut meat, shredded into strips

1 pack green unflavored gelatin

1 small can condensed/sweetened milk

1 pack all purpose cream

pandan flavoring

optional sago or tapioca balls

optional nata de coco

Procedure:

1. Prepare the gelatin as indicated on the box instructions. Pour into molds, set aside to cool and harden.

2. When gelatin is firm to the touch, remove from molds and cut into cubes (or whatever shape you want).

3. In a container, mix together gelatin, buko strips, sweetened milk and cream (also optional sago and nata de coco).

4. Add a small drop of pandan flavoring.

5. Chill in the fridge, and serve cold.

Note:

1. If pandan-flavored gelatin is available, omit the drop of pandan flavoring syrup.

2. If pandan leaves are available, cook gelatin with pandan infused water.

Zuni Restaurant and Wine Bar

Cited as one of the Best Restaurants of 2008 by the Philippine Tatler, Zuni deserves every accolade. Great food, good service, reasonable price, elegant but casual ambience in a prime location, what more can you ask for?

Kojiro and I decided to try it a few Saturdays ago. The place exudes sophistication while we were garbed in tees, shorts, and flipflops. We went there for an early dinner and only one table was occupied other than ours. Before we knew it, the place was already packed.

To start of our meal, complimentary bread and butter were served. The rolls were soft and warm, the same kind served in its sister restaurant in Serendra, Duo. We loved the rolls so much, Kojiro asked for a second basket which the staff accommodated. It was a perfect partner to our Chicken and Mushroom Soup.

Soup of The Day (Chicken and Mushroom Soup) - 175 Php/bowl

We were lucky that the Soup of the Day happened to be the Chicken and Mushroom Soup. It was creamy without being overwhleming, and the flavor of the mushroom went well with the tender chicken chunks. La Maison's Wild Mushroom Soup still ranks as the best for me, but Zuni's was good enough to whet my appetite. Bring in the main course!

Grilled Marinated Boneless Chicken Leg - 475 Php

Kojiro, not in the mood to be adventurous with his food that night, ordered chicken. The dish was good but nothing really spectacular other than the meat being tender. It was served with mango-barbecue sauce on the side but the combination did not appeal to Kojiro. Also for a man his size, the serving portion of the rice was a tad small.

I on the other hand ordered fish since the Baked Roulade Sole Fillet seemed intriguing from its menu description. The roulade, bigger than my fist, was stuffed with mushroom, spinach and cheese. It sat prettily on a bed of mashed potato and smothered with nantua sauce. It was light yet filling and I savored ever forkful.

Baked Roulade Sole Fillet - 480 Php

To cap off our meal, we had the Dessert Sampler which comprised of Zuni Obsession, Tiramisu, Cheesecake and Decadence. The presentation was done nicely but the sweets themselves were so-so. The mini cakes at Classic Confections or a cup of Fro-Yo Frozen Yogurt would have been more satisfying.

Dessert Sampler - 385 Php

Over all it was a pleasant experience. Zuni was worth trying and we will definitely dine here again.

Zuni Restaurant and Wine Bar

Ground level, Greenbelt 5

Ayala Center

Makati City

The Coffee Bean and Tea Leaf

I've been talking for almost 7 hours per day for four weeks now, all because of training new hires at work. At this point I just want to shut up and let the photos do the talking.

Nestle Pops

Look at what just popped out of the freezer:

Regular container - P99.75

Nestle Pops is the only bite size chocolate covered vanilla ice cream pieces in the market today. Aptly named, I ended popping these into my mouth one after another. The contrast of the crunchy outer shell with the smooth ice cream is addictive. Too bad it melts easily and the direct contact with my fingers doesn't help. Oh well, I guess I just have to eat 'em faster!

Petra and Pilar

It's been busy at work and this post unfortunately had to be set aside, but the homestyle cooked food in Petra and Pilar is too good not to talk about.

Kojiro and I have been eating dinner out together lately, and thanks to the walking distance of this high end carinderia to both my office and his condo, Petra and Pilar has been our usual spot. You might be asking "Who is Petra and Pilar?". Petra is the Ponce-Enrile matriarch while Pilar is the Castañer matriarch, two great ladies who passed their love of good food to their granddaughter Katrina Ponce-Enrile (President and CEO of the JAKA Group of Companies).

Katrina's brainchild combines Filipino/Spanish comfort food prepared by chefs, presented to the customers in a minimalist space and familiar turo-turo (point what you want) manner. So off to the counter we went and started pointing which of the viands we want. Each serving of viand is big enough for 2 persons. We were quite hungry during this visit, thus we ordered the following (pardon the grainy images from my mobile phone):

L-R: Beef Kalitiran, Tanigue in Pesto, Chicken Sinigang
(not pictured: 3 cups of rice)

Beef Mushroom Kalitiran - P150

The Beef Mushroom Kalitiran is the house bestseller. Their menu changes daily but you're sure to find this as a staple. It's like roast beef with mushroom gravy, however I cannot tell if the beef was actually roasted prior to slicing or if the slices were simmered in the gravy to cook. Regardless of the cooking method, the results are absolutely fantastic.

Tanigue in Pesto - P150

Our next viand is really just mine to finish, Tanigue in Pesto. I've said it before and I will say it again; I love pesto! The fish cutlets were cooked just right, firm but flaky. The pesto they used was flavorful but doesn't scream "BASIL!", and that's a good thing. I think this dish would have gone to the next level with some juice from a lime wedge. Though I would have wanted it less oily, overall this creation was a winner, heck I ate all of it!

Chicken Sinigang - P 170

Our meal would not be complete without some soup. The offering for that evening was Chicken Sinigang. Sinigang is a dish that has meat and vegetables in a sour broth. It can be cooked with either chicken, beef, pork, fish or shrimps. The soup is also quite flexible wherein it can be made sour by using any of the following: tamarind, kamias (balimbi), calamansi (philippine lemon), or guava. The popular choice nowadays would be the ready-to-use powdered soup base that can be bought in all supermarkets and convenience stores.

I have a sour tooth and wanted the broth to be more sour. Kojiro agrees. The cooked vegetables were separated from the meat and soup, and were only added upon ordering. Its a good way to prevent it from being over cooked and turning soggy, however exposing it to air the whole day leaves it dry. This viand being the most expensive out of the three we ate turned out to be a disappointment. Next time I'll ask the staff if it's possible to just have some of the soup without any meat or veggies.

When I found out the dessert of the day, I made sure to leave some room for it. Leche Flan Pudding, mmmmm. Leche flan is a Filipino favorite with Spanish origins. Leche literally translates to milk, but the recipe calls for more egg yolks than milk (10-12 yolks). It can be considered as a stiff custard or a firm creme brulee with caramel sauce instead of the usual shell on top. Some would say that Leche flan is tedious or expensive to prepare, thus it has been associated with celebrations and special occassions in the Philippines.

Leche Flan Pudding - P130

Petra and Pilar's version has a layer of pudding, probably bread, which is barely recognizable. It blends with the flan so well that it looks and tastes as if it's all flan you're eating. It was firm and soft, the perfect balance for the consistency. I also love that it wasn't overly sweet despite the caramel sauce. As for the serving size, it is a considerable block good to share between 2-3 persons...if you'll be sharing it at all!

Petra and Pilar
JAKA Center
2311 Exportbank Drive cor. Chino Roces Ave.
Makati City

Dulce de Leche Ala Mode

It's summer in the Philippines and mangoes are in season. This time of year, the fruit ripens with a delicious shade of golden yellow, becoming succulent and sweet.

Mangoes are great eaten by itself, but why stop there when it can be used in so many dishes. With the abundant stock at home, I amped up my mango ice cream and Dulce de Leche slice combo with a generous serving of mango cubes.

Chips Delight Striped Chocolate Chip Cookies

For an instant and inexpensive mood lift (shopping is definitely out of the question). Just like any other stressed individual, I will find the light of hope...in the fridge.

At the farthest corner of the lowest shelf, I found an almost forgotten pack of Chips Delight Striped Chocolate Chip Cookies. Expiration date checked, I lifted 2 devils from their plastic bed. Sinking my teeth into a cookie loaded with chocolate chips and laced with chocolate strips reminded me why it was kept in the recesses of the cold box in the first place. It's too sinful! Mmm, wish I had a glass of cold fresh milk to wash it down.

According to research, chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.

Stressed = (chocolate) Desserts.

Maybe that's why I feel giddy...or it might be the sugar rush straight to the head.

Lord Stow's Egg Tarts

This is a repost from my other blog:

Andrew Stow did not secretly transport these little pieces of heaven to Asia. His egg tart creation was born in Coloane Island, Macau. Lord Stow's egg tarts stand out from the rest because of its flaky pastry filled with generous creamy egg filling that's not too sweet, and topped with slightly burnt caramelized sugar.

The locals of Macau eat it for breakfast, as a snack or dessert. Once you've tried it, you too would want to eat it as part of every meal, everyday!

The Lord Stow's Bakery franchise reached the Philippines in 1999, and thank goodness for that! These treats are soo good, I wouldn't care less if it were from an underground business. No need to fly all the way to Macau just to taste the melt in your mouth goodness.

Per Piece - P36.00
Box of 4's - P142.00
Box of 6's - P210.00
Box of 12's - P400.00

Nono’s Chocolate Oblivion

This is a repost from my other blog:

Indivdual(P145.00)/Regular(P895.00)

Dessert isn't usually part of my meal but after sampling Classic Confections' Nono’s Chocolate Oblivion, I have been converted into a believer that dessert is a must when dining out. The decadent brainchild of Baba Ibazeta is made of layers of chocolate cake and ganache, textured with walnut praline and dusted with cocoa powder. It is rich and smooth like velvet in your mouth. It satisfies the sweethtooth craving without being toothachingly sweet, definitely deserving of the accolade received as one of the metro's top ten desserts.

You may forget everything else but not how good it tastes. Go ahead, slice into oblivion.

Classic Confections
2/f Greenbelt 5
Ayala Center, Makati City

Moo Ice Cream Sandwich

This is a repost from my other blog.

Mmmm-Moo Ice Cream Sandwich from Wall's/Selecta is a sure pick-upper when you're tired and frustrated (especially with work). This comfort food can be found in 7-11 outlets and is available either by piece or by pack. Good thing there is always a 7-11 store nearby...a short walk towards happiness *sigh*.

This dairy delight is better and safer than Prozac, but too much of anything can be harmful. Its side effect? You'd end up craving for more.

Gelatone Gelato

This is a repost from my other blog.

Gelato is Italian ice cream that has little air in it, making it denser than the regular ice cream. Denser ice cream = a richer, more flavorful treat. In my opinion, gelato is the greatest Italian contribution to civilizition, followed by pizza and pasta. Splendido Italianos!

Good thing that the Italians have shared with others the recipe and procedure for making this heavenly dessert. We don't have to fly all the way to Italy just to sample the creamy concoctions (but it would be a dream to be in Italy and eat gelato there too). Gelatone is one of the few places here in the metro that specializes in gelato, with over 15 flavors to choose from. It is a tad pricey though, a generous scoop will cost you around 100 Php but try it once and you'll agree that its worth it.

It's difficult to choose just one flavor when all are just oh so good, but being a dark chocolate & mint lover, the Menta for me is happiness on a cone.

2/f Greenbelt 3
Ayala Center, Makati