Watch and Enjoy Our Cooking Shows!

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

INTERNATIONAL ADOBO DAY COOK, SHARE & UPLOAD

Unite with Filipinos all over the world for International Adobo Day--let us all cook, share, and upload now! Send your photos to adoboday@filipinofoodnetwork.com. :) SUBO, MGA KAPATID!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

WE DECLARE JUNE 12 AS INTERNATIONAL ADOBO DAY!

Don't deprive the world of our unique culture, especially of Filipino food! Let us all unite with an Adobo Compact! How? ON JUNE 12, LET'S COOK, SHARE, and UPLOAD! - COOK your own version of adobo - SHARE it with fellow Pinoys and other nationalities, and then take a picture - UPLOAD and email it to info@filipinofoodnetwork.com We will feature your pics here on our FB page as a testament to the Adobo Compact! Join us, and join the whole world on International Adobo Day!

Cuisinero (Pilot Episode)

Cuisinero (Pilot Episode)

Let Chef J Domingo show you how to celebrate the blessings come harvest time by whipping up the tastiest dishes from farm to plate. Nothing is wasted or taken for granted here, as all ingredients are given equal importance. What this cooking show will make you realize is that farmers are unsung heroes, toiling day and night to feed not just their family, but the great human family that inhabits the earth.

Tales From The Food Zone (Pilot Episode)

Tales From The Food Zone (Pilot Episode)

From the creators of Tales From The Friend Zone comes the cooking show of the ages--Tales From the Food Zone! This is dedicated to all who have been friend-zoned, and the millions of Abangers out there. Remember, there is hope. You may not have Ramon Bautista's dashing good looks, but you can learn how to cook. And the way to a woman's heart is sometimes the road less traveled--through her innards. So enough talk, and let Ramon lead the way!

In the Mood for Food with Ara (Pilot Episode)

In the Mood for Food with Ara (Pilot Episode)

Life is filled with different stories all pointing to the human drama--whether it be about love, family, or friendship. In The Mood For Food with Ara Mina gives you the best of these stories tied together with simple-to-follow cooking demos. Watch how Ara's life unfolds and how she cooks her way through the hearts of the people in her life.

Sawsawan (Pilot Episode)

Sawsawan (Pilot Episode)

What is the one thing that HAS to be on the table of every Filipino household during mealtime? You guessed it--sawsawan! See, what's nilaga without patis, what's chicharon without vinegar? And there are so many different types of sawsawan that if you want to learn them all, you've got to watch the cooking show that's all about that ubiquitous Filipino dip--Sawsawan.

What is Filipino Food Network.com?

What is Filipino Food Network.com?

Teaser video featuring Chef Gino Gonzalez, Chef China Cojuangco, Chef J Domingo, Ara Mina, Sam Oh, Ramon Bautista, RA Rivera, and food blogger Spanky Enriquez.

What Is The Future of Filipino Food?

What Is The Future of Filipino Food?

Filipino Food Network.com chefs and hosts give their answers to this burning question.

Lutong Bahay with Chef Mitchie Sison

Lutong Bahay with Chef Mitchie Sison

Let Chef Mitchie Sison share time-honored dishes from family cooks. Learn the basics of Filipino home cooking only here on Lutong Bahay.

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

PINOY HOME COOK VIDEOS! Video #1: My Lola's Arroz Valenciana

Love to cook at home for family and friends? Love to watch cooking shows? Then we'd like to see YOU cook here on Pinoy Home Cook Videos! Simply record yourself with a camera making a special dish that you'd like to share with the world. You can appear in it as the host, or not. You can record a voice over for it, or not. Whatever works for you works for us, as long as you cook a Filipino dish. If it's a classic, give it your own twist. Or invent your own. Then, upload your video on YouTube and send us the link. If you already have an existing cooking video on YouTube, go ahead and send us the link. We will screen the entries and pick the ones that will go on the show. Not everyone will get in, so make it good!  There will be two cooking videos for every episode. At the end of the show's season, we will pick one winner who will get a special prize and the chance to be featured on Filipino Food Network.com.    

SHOWER OF TREATS

Richmonde Hotel Ortigas spice up the rainy days

Enjoy a shower of splendid treats as the Richmonde Café and The Exchange bar give you at Richmonde Hotel Ortigas with the DOWNPOUR OF DELIGHTS, where you and your gang can enjoy irresistible 3+1 offers ongoing until August 28, 2015!

Keep warm within Richmonde’s cozy comforts and revel in gratifying feasts of international fare with Richmonde Café’s Weekday Lunch Buffet & Friday Dinner Buffet, and for every three persons paying the regular rate of Php 998nett for lunch buffet and Php 750nett for dinner buffet, one other person eats for FREE. Likewise, you can sweep your rainy night blues away at The Exchange’s Monday & Tuesday Happy Hour as you bond with your buddies over bottomless booze and tasty bar chow while getting your money’s worth, because when three pay the regular price of Php 550nett each, another friend gets to chill out with you at no extra cost.

So shake off rainy day doldrums with these Downpour of Delights at Richmonde Hotel Ortigas. The Weekday Lunch Buffet and Friday Dinner Buffet are served at Richmonde Café from 11:30 a.m. to 2 p.m. and from 6 p.m. to 9 p.m., respectively. Happy Hour at The Exchange is available from 6 p.m. to 9 p.m.

For inquiries and reservations, call 638-7777 loc. 3409 for Richmonde Café and 3408 for the Exchange Bar. Richmonde Hotel Ortigas is located at 21 San Miguel Avenue, Ortigas Center, Pasig City.

downpour-delights Richmonde Café “Downpour of Delights” buffet

 downpour-delights2

Enjoy great drinks and bar chow at The Exchange

FOR THE BUSY EXECUTIVES

Eastwood Richmonde Hotel presents Lunch Exclusives on weekdays

 

Looking for the ideal, hassle-free option for your lunch break or luncheon meeting? Eastwood Richmonde Hotel’s The Lounge keeps the needs of the busy business people in mind. It offers busy people with the EXECUTIVE MEAL was crafted to be uncomplicated and  delectably satisfying.

Consisting of an a la carte menu of mouthwatering main dishes and complemented by an eat-all-you-can selection of soup, salad and desserts, the Executive Meal’s no-nonsense style provides an easy and leisurely lunch break.

Fuel up with a nourishing spread of heartwarming soup, fresh greens, yummy appetizers, and decadent sweets. This Soup, Salad and Dessert Buffet is good for both your tummy and your wallet with a price of only Php 550nett.

For an energizing meal of fresh seafood or meats, partake any of these affordably priced gastronomic delights: Grilled Mahi-Mahi in Teriyaki Wasabi Sauce (Php 300 nett), Pan Seared Baked Chicken Fillet in Coconut Cilantro Sauce (Php 310 nett), Grilled Beef Tenderloin in Wild Mushroom Sauce (Php 400 nett) and Grilled Prawns in Garlic Oyster Butter and Grilled Chicken Breast in Tomato Pesto with Aligue Sauce (Php 550 nett). And for every order of plated a la carte entrée, get the Soup, Salad and Dessert Buffet for only Php 350nett.

The Executive Meal is served every lunch time, from 11:30 a.m. to 2 p.m., Mondays to Fridays at The Lounge, and is available until August 28, 2015.

For inquiries and reservations, please call 570-7777. Eastwood Café is located at the lobby of Eastwood Richmonde Hotel, 17 Orchard Road, Eastwood City, Bagumbayan Quezon City. Eastwood Richmonde Hotel is also accessible from the 2nd floor of Eastwood Mall.

busy-execs

  

GREAT KOREAN BARBECUE

Bulgogi Brothers offers grilled dishes at light prices

bulgogibrosBulgogi Brothers Special complete with beef, veggies and dips

Bulgogi Brothers gives its guests something to please both the palate and the pocket with its reasonably-priced selections of prime quality meats and all-time favorite dishes served in portions that two can share.

Popular for its authentic Korean cuisine, the restaurant is also a major hotspot for a fun Korean barbecue experience where customers can grill meats, make their own ssam (or wraps) and indulge in some seriously delicious Korean specialties.

Bulgogi Brothers’ new prices make the experience even more enticing, featuring a full menu of Smokin’ Korean BBQ entrees that have been re-portioned and offered at affordable price points to cater to a wider, Korean food-loving crowd

Its Premium Rib Eye and Boneless Short Ribs platter, for instance, can be enjoyed for only Php 995. Customers who simply want rib eye or all short ribs may order one of each at Php 595 per portion and wash it down with makguli or bokbunja just like Koreans do.

The special deal also extends to the restaurant’s signature dishes such as the Bulgogi Brother’s Special, an assortment of perfectly marbled bulgogi seasoned beautifully for Php 695; Seoul Style Bulgogi, sliced beef noodles and vegetables simmered in a flavorful broth at Php 425; and Unyang Style Bulgogi, a famous and tasty dish traditionally served in Korean royal court now made more affordable at Php 495.

Other dishes to try are the Beef Brisket (Php 445), Beef Belly BBQ (Php 425), Beef and Mushroom Bulgogi (Php 495), Pork Bulgogi (Php 395), Pork Belly (Php 425), and Korean Pork Ribs (Php 425). And in true Korean tradition, all Korean barbecue dishes are served with a variety of kimchi, dipping sauces, and fresh lettuce to make delicious wraps.

Bulgogi Brothers branches are located at 3/F Greenbelt 5, 3/F Glorietta 2, 2/F South Veranda Mall of Asia, 1st Level Alabang Town Center, and at 2/F Newport Mall. Bulgogi Brothers is on Facebook, Instagram and Twitter: BulgogiBrosPh.

EXTRAORDINARY PINOY RECIPES

XO46 Heritage Bistro and The Maya Kitchen joined forces for a sumptuous culinary journey

maya-kitchen1

Sandee Siytangco-Masigan (left), wife of Andrew Masigan—the couple owns XO46 Heritage Bistro. With her is Chef Tanya Dizon during The Maya Kitchen demo.

 XO46 Heritage Bistro and The Maya Kitchen recently presented Filipino dishes with a twist. It was a culinary trip around the Philippines that offered a delicious look and bites of varied local favorites.

Executive Chef Tanya Dizon demonstrated Halang-Halang, a Visayan staple of chicken with coconut milk and turmeric; Pateros Express, an XO46 original dish of mixed sautéed seafood in salted egg sauce; Adobo Rice, classic fried rice with crispy adobo flakes and sauce; Sisig Fajitas, classic sisig wrapped in tortilla wrapper with fresh greens and kesong puti; Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar; and Peanut Butter Turon with Salted Caramel and Ice Cream; banana peanut butter turon with salted caramel and ice cream.

The name XO46 came from ‘extraordinary’ and the year that the United States relinquished its sovereignty over the Philippines and recognized the country’s independence.  The restaurant continuously celebrates this memorable period in our history by featuring local dishes from all over the country with a unique twist.

It is a brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan inspired by heritage dishes from both of their families.

XO46 Heritage Bistro branches are located at Le Grand Condominium, Valero St., Salcedo Village Makati, Century Mall and Capitol Commons.

 

SISIG FAJITAS

sisig-fajitas

Ingredients:

½ kilo pork sisig mixture (pig’s ears & face, boiled then fried)

50 gms. red, green & yellow bell peppers, diced

2 pcs. medium onion, caramelized

½ bottle sour cream

10 gms. onion powder

10 gms. garlic powder

50 gms. kesong puti

4 pcs. tomatoes, diced

6 pcs. tortilla wrapper

lettuce, as needed

Procedure:

  1. In a bowl, mix all ingredients, except tortilla wrappers.
  2. Divide mixture among the tortilla wrappers.

Yield: 6 servings

 

PATEROS EXPRESS

pateros-express

Ingredients:

200 gms. fresh shrimps, peeled & deveined, leave tails intact

200 gms. fresh squid, cleaned & cut into squares, scored

200 gms. fish fillet, fried

50 gms. garlic, crushed

½ cup white wine

juice of 1 lemon

3 salted eggs, separate yolk from eggwhite

5 gms. Spanish paprika

salt & pepper to taste

parsley for garnish

Procedure:

  1. Saute shrimps, squid and fish in olive oil together with the garlic; add the white wine. When the seafood are done, set aside.
  2. In a bowl, mash egg yolks with olive oil, lemon juice and Spanish paprika. Season with salt and pepper. Mix sautéed seafood mixture with egg sauce.
  3. Transfer to a serving platter. Garnish with sliced egg white and parsley.

“I LOVE BREAKFAST.”

That’s the theme of Nestle’s 2015 Wellness Expo

Nestle Philippines annual Wellness Expo, now on its seventh year, is a colorful, dynamic celebration of over-all good health. As in the past years, it drew huge crowd beyond expectations, and is a major component of Nestlé’s long-term advocacy to promote Nutrition, Health and Wellness (NHW) among Filipino families.

“Our mission is to nurture generations of Filipino families and to contribute to the development of a strong and prosperous nation, as we have done these last 104 years. We are and will continue to be the Kasambuhay ng Pamilya at ng Sambayanang Pilipino

(partner in life of families and the nation),” said Nestlé Philippines Chairman and CEO Suresh Narayanan.

The focus on eating a healthy breakfast, the theme of Nestlé Philippines’ NHW advocacy this year, is driven by the important role the first meal of the day has in terms of nutrition, according to SVP and Director of Communication and Marketing Services Paolo Mercado.

From February to March this year, Nestlé deployed over 600 nutritionists to provide personalized nutrition counseling to more than 950,000 consumers in supermarkets and groceries nationwide.  In the counseling sessions, Nestlé nutritionists explained to consumers the importance of a Wellness breakfast habit, built around the ‘My Wellness Plate’, a practical guide on how to eat right based on the ‘PinggangPinoy’ of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST).

“Nestlé’s ‘My Wellness Plate’ teaches that half your plate should be ‘glow’ foods (fruits and vegetables) and the other half should be a combination of ‘go’ foods (carbohydrates) and ‘grow’ foods (proteins), accompanied by a healthy beverage. We recommend that the principle of ‘My Wellness Plate’ be followed in every meal, starting with breakfast, for one to be able to meet his or her nutritional needs,” Mr. Mercado said.

To highlight the importance of breakfast to jumpstart your day, Nestlé launched the 21 Mornings Program, a 21-day meal plan designed by Nestlé Philippines together with a panel of chefs and nutritionists to help you get started on a wellness breakfast habit.

“It’s a ‘21 Mornings Program’ because it takes about 21 days to build a habit.  However you choose to have your breakfast, whether it’s one you can easily prepare, or one you can eat on the go, or a full and hearty breakfast, we have a Wellness Breakfast Program for you,” Nestlé Corporate Wellness Head Leslie Go- Alcantara said. Consumers signing up for 21 Mornings Program are given a 21-day Breakfast Plan, Recipes with Nutrient Count, Wellness Tips and a Grocery Checklist to help them complete the program.

To sign up and know more about the Nestlé 21 Mornings Program, visit the Nestlé Choose Wellness website at www.choosewellness.com.ph.

 wellness-expo1Welcoming guests at the opening of the 2015 Nestle Philippines Wellness Expo, from left: Leslie Go-Alcantara, Corporate Wellness Head; Paolo Mercado, SVP & Director of Communications & Marketing Services; Suresh Narayanan, Chairman & CEO; Wellness Ambassadors—Dani Barretto, fashion design student, DLSU-CSB; Nicole H. de los Angeles, full-time mom and Azkal’s James Younghusband.

 wellness-expo2Wake up your mornings to nutritious servings of Nestle’s cereals and of course, coffee—a very apt suggestion to emphasize this year’s theme of “Wellness Breakfast Habit.”

 wellness-expo3

Participants at the two-day Nestle Wellness Expo had a chance to consult nutrition experts for free.

CELEBRATING WELLNESS

Robinsons Supermarket’s invitation to a healthy lifestyle.

wellness1All health advocates who graced the 2015 Robinsons Supermarket Wellness Festival, (from left): Iya Villania of GMA-7; siblings Daniel and Vanessa Matsunaga; the Sexy Chefs Rachel Alejandro and Barni Alejandro-Rennebeck.

This year marks Robinsons Supermarket’s 8th Wellness Festival, an advocacy which aims to encourage everybody to choose an active and healthy way of life. Says Jody Gadia, general manager of the supermarket chain, “We, at Robinsons Supermarket, believe that wellness is a continuing journey. We want to be a part of that journey by being a trusted partner that people can always rely on for their health and wellness needs.”

wellness2Aja Totanes (3rd from right), marketing head of Robinsons supermarket and her team with the representatives of the Food and Nutrition Research Institute (FNRI) which has been a Wellness partner of the supermarket  for several years now. Iya Villania, a GMA-7 artist (extreme left) hosted the event with JC Baron.

The supermarket has a dedicated Wellness Section all year-round; it addresses varied nutrition needs to fit every lifestyle and to help consumers make the correct choices. The section provides a healthy line of products called Healthy You that ranges from nuts, oats, juice cooking oil and more. Another is the Healthy Section where pre-packed healthy meals called Fit Cuisine and the make-your-own-salad corner are available.

Consumers are also encouraged to patronize products with the “Shop Smart” tags that color code items based on health benefits, nutritional content and price discounts. Those with green tags meet at least three of the food and Nutrition Research Institute’s eight nutritional attributes, namely: low-calorie, low salt, low fat, low in saturated fat, sugar-free, low cholesterol, low sodium, source of protein and source of dietary fiber.

The 2015 Wellness Festival was launched at Robinsons Magnolia where the lobby was transformed into a “farm” complete with a winding country road fenced in with red, big apples. The sexy chefs Barni Alejandro-Rennebeck and Rachel Alejandro shared three of their bestselling recipes. Health advocates Daniel Matsunaga and his sister, Vanessa showed that good nutrition and exercise lead to fit and healthy bods. Another health buff, Iya Villania of GMA-7 hosted the event with JC Baron. Booths from well-known health and wellness brands offered activations and freebies. A Fit & Fun Buddy Run was held at The Fort aimed at encouraging participants to get people they love to have an active lifestyle.

Visit www.robinsons-supermarket.com.ph to know more about the “I Love Wellness” campaign and for updates.

THE MAYA KITCHEN FEATURES JAPANESE COOKING

Chef Seiji Kamura offers new takes on his homeland’s cuisine

   seiji-kamura

Chef Seiji Kamura had a recent demo at The Maya Kitchen on unique Japanese dishes with a distinctive twist.

His menu repertoire included Salmon Tataki, quick seared fillet of salmon; Seiro Mushi, steamed-in-bamboo-box beef and pork with mixed vegetables and  Bulalo Ramen.

Chef Seiji is a well known chef, culinary consultant, cook book author and chef demonstrator. He attended the Tokyo Cooking Academy and trained in Lyons, France. He has done two cookbooks in tandem with The Maya Kitchen entitled Japanese Cookbook for Filipinos and Secrets of Japanese Cooking.

SALMON TATAKI
(Pan Seared Salmon)

salmon-tatakiIngredients:

300 gms. salmon, boneless & skinless

30 ml. olive oil

½ tbsp. salt

Wasabi sauce:

2 tbsps. wasabi powder dissolved in little water

30 ml soy sauce

20 ml mirin

30 gms. black pepper

Garnish:

1 pc. Japanese cucumber

80 gms. carrots

Romaine lettuce

Procedure:

  1. Plate seasoned salmon and brown the skin all over with a blow torch.
  2. Soak white salmon in cold water for a few minutes; drain and pat dry.
  3. Slice salmon and serve with wasabi sauce (to make: simply mix all the ingredients for the wasabi sauce).
  4. Garnish salmon with sliced cucumber, shredded carrots and Romaine lettuce leaves.

 

MOCHI PIZZA
(Mozzarella, Bacon & Basil Spring Rolls)

mochi-pizzaIngredients:

4 pcs. lumpia wrapper

160 mozzarella, sliced into cubes

100 gms. bacon, blanched & sliced

4 pcs. basil leaves, thinly sliced

Maya cornstarch for coating

oil for frying

Mochi sauce:

olive  oil

200 gms. tomatoes, mashed

60 gms. white onion, sliced thinly

salt & pepper to taste

Procedure:

  1. Lay lumpia wrapper on a plate.
  2. Put a small portion of mozzarella cheese, blanched bacon and basil leaves on the lumpia wrapper and roll tightly.
  3. Coat with Maya cornstarch and deep fry.
  4. Serve with Mochi Sauce (to make: pan sauté all ingredients then blenderize).

‘KATSUHOLIC WEDNESDAY’

Until August 2015, enjoy the best katsu ever At Tonkatsu by Terazawa’s throwback day

katsu

On “Wind Down Wednesdays,” sink your teeth into tonkatsu that is moist, tender and succulent.  Up to August this year, ‘Katsuholics’ are in for a treat every 1st and 3rd Wednesday of the month. Order your favorite katsu sets and pay only 50 per cent off the original price by simply showing the server a screenshot or printed copy of the coupon posted on Tonkatsu by Terazawa’s Facebook page.

Every Wednesday of the 1st week, indulge in Hire Katsu (160 grams) for only Php 217.50 per order (from Php 435).

The famed Kurobuta (known as the Angus of pork) Katsu (110 grams), meanwhile, is offered every 3rd Wednesday for Php 297,50 (from Php 595).  Every bite of this delicate, nutty meat with melt-in-your-mouth marbling that is deep-fried to perfection is a delightful experience.

So order your favorite Katsu and eat them with unlimited soup, rice and cabbage.

Tonkatsu By Terazawa has branches at Greenbelt 2,  Lucky Chinatown Mall, Nuvali, Ayala Center Cebu and Centrio Mall Cagayan de Oro.

“THERE’S PEANUT BUTTER IN MY PANCAKE!”

Pancake House just leveled up your fave pancake.

Peanut-Butter-Cup-PancakePancake House, the country’s top family-oriented restaurant  create memories through enjoyable dining experiences, just leveled up the nostalgia and taste of their favorite classic pancakes–by infusing them with the peanut buttery goodness of Reese’s Peanut Butter Cups!

The new pancake stack is filled with delectable Reese’s Peanut Butter Cup that give each bite a yummy delight. A scoop of whipped cream, generous maple syrup, and Reese’s Peanut Butter Cup sliced in two complete the toppings.

Relish the Pancake House experience with family and friends with this new creation as it comes in a deck of 2 or 3 pancakes.

The Peanut Butter Cup Pancake is available for a limited time only. So visit Pancake House (now a part of the Max’s Group, Inc.) or you can now bring home the goodness of Pancake House specialties right in the comforts of your home or office – order online: www.pancakehouse.com.ph or call 7-9000 from 8 a.m. to 8:30 p.m.

‘FISHMATES’ GOOD FOR FOUR

Fish & Co offers the “Ultimate Fishmate”

fishmates Crispy Pata, Fish and Chips and Seafood Rice, a sumptuous combo at Fish & Co

Flavor is four times the fun as FISH & CO. launches “Ultimate Fish-Mate,” a perfect meal good enough for a group of four. Aside from the Best Fish And Chips in Town, the new fishmates will surely be the group’s latest favorite.

Delight in the combination platter that includes Seafood Curry, Leg, Thigh, Peri-Peri Chicken and steamed rice. Priced at Php 995, this could easily be your next combination dish of choice.

Torn between fish and chicken? Enjoy both with Order Platter 1 that has Fish & Chips, Chicken Peri-Peri and Seafood Rice. Customers with big appetites will get more than their fair share of satisfaction with Platter 2, a hearty serving of Crispy Pata, Fish and Chips and Seafood Rice.

To know more about Fish & Co., check it out www.fish-co.com.ph,

BEERS @ Php 55, MONDAY TO THURSDAY

Enjoy great beer and wings at the Happy Hour at Buffalo Wild Wings

happy-hour

Here’s for you—yuppies, hungry sports fans and foodies! Your favorite haunt for Wings, Beer and Sports has changed the name of the “Happy Hour” game.

Watch your favorite game from around the world and enjoy the award-winning Buffalo wings in 18 signature sauces and seasonings (ranging from Sweet BBQ to Blazin’) while sipping the beer of your choice. If you come any time before 7 p.m. from Monday to Thursday, San Miguel Pale, San Miguel Light and Brew Kettle beers can be scored for only Php 55 per order or glass.

For a match to remember, order Pulled Pork Sandwich (Php 260) and a hefty serving of Chips and Salsa (Php 105) that go perfectly with the beer as you watch your favorite team via the restaurant’s wall-to-wall HD flat-screen TVs.

Buffalo Wild Wings (BWW) is located at The Estancia Mall, Capitol Commons in Pasig City. Opening soon is its new branch in Glorietta, Makati City.

Like it on FB www.fb.com/buffalowildwingsphilippines

Buffalo-Wild-Wings--International-and-Philippine

Sally Smith, president of Buffalo Wild Wings (BWW), recently visited the Philippines. She expressed her satisfaction with the warm welcome of the world famous “wings” by Pinoys brought to the country by the Bistro Group. Buffalo Wild Wings opened at the Estancia Commons and is set to launch another branch at the Glorietta this July with more to follow .

           Smith (fifth from left) is shown with the Bistro family: William Abuel, director for operations; Lisa Ronquillo, AVP Marketing; Jean Paul Manuud, COO; Amy Palisoc, VP business development; Marilu Rivera, AVP Human Resources and Rommel Turbanos, vice president.

          Also with them are Tim Murphy (second from left), BWW VP International; Mark Lutz (seventh from left), VP International Supply Chain and Manny Packing (ninth from left), BWW Director, International Real Estate & Construction.

START YOUR DAY HEALTHY

Have Albert’s Muesli with Megafiber for breakfast

muesli

 Start your day with a healthy breakfast of Albert’s Muesli with MEGAFIBER.  Albert’s Muesli is a mix of oats, wheat bran, and dried fruits powered up with MEGAFIBER psyllium fiber supplement.  It is an excellent source of fiber and protein and is a healthy choice for a breakfast staple.

The new product is currently available directly from the manufacturer in 1 kilo- jars for Php 500, delivered in Metro Manila for free.  Albert’s Muesli is much, much more affordable than other international brands being sold in the market.  For orders, contact Marites Santos at (02) 5246549,  0928 322 4217 or email marites.santos71@gmail.com.

Muesli is a German term that refers to a wide variety of granola mixtures usually made up of raw rolled-oats, typically mixed with dried fruits, nuts, seeds and puff or flake cereal.  It was popularized by Swiss physician Maximilian Bircher-Benner in the late 19th century to encourage healthier eating habits contrary to the traditional European diet based on meats, potatoes and breads.

In recent years, Muesli has been gaining ground as a morning meal in Europe and Scandinavian countries and in America, with more people realizing its nutritional value and health benefits.

Preventive healthcare and healthy lifestyle advocate, Albert MG Garcia wishes to get more Filipinos into the habit of incorporating Muesli (pronounced as “Mee Use Lee”) into their morning routine with the introduction of Albert’s Muesli with MEGAFIBER.

“Filipino breakfast diet is fast changing with a number of both healthy and unhealthy choices, but basically the objective is to break-the-fast of something like 8 hours of none eating and if the person forgoes breakfast the body’s metabolism is compromised starting with a high incidence of gastric ulcers.  Albert’s Muesli is very healthy and full of nutrients, and with MEGAFIBER, will result in a long period of feeling of fullness even beyond the traditional lunch hour.  Albert’s Muesli is designed to satiate hunger pains as well as providing a very healthy alternative. Try Albert’s Muesli at least 3 times a week and you will see that your day will start with a high energy that lasts all day long,” says Garcia.

Albert’s Muesli with MEGAFIBER is ready to eat and you may take it as is as you would a cereal.  In the same way, you can add half a cup of milk or yogurt to an equal helping of muesli on a bowl.  You may opt to use hot milk to slightly soften the muesli to give it a more oatmeal-like consistency.  You may likewise add slices of fresh or frozen fruits depending on your preference.

Garcia, who brought psyllium fiber in the Philippines, aims to again provide a healthy input to the Filipinos’ lifestyle by way of a healthy diet with Albert’s Muesli as he continues to do with his fiber supplement MEGAFIBER. @

EXTRAORDINARY PINOY RECIPES

Sandee Siytangco-Masigan, wife of Andrew Masigan—the couple owns XO46 Bistro. With her is Chef Tanya Dizon during The Maya Kitchen demo.

xtra-pinoy

XO46 Heritage Bistro and The Maya Kitchen recently presented Filipino dishes with a twist. It was a culinary trip around the Philippines that offered a delicious look and bites of varied local favorites.

Executive Chef Tanya Dizon demonstrated Halang-Halang, a Visayan staple of chicken with coconut milk and turmeric; Pateros Express, an XO46 original dish of mixed sautéed seafood in salted egg sauce; Adobo Rice, classic fried rice with crispy adobo flakes and sauce; Sisig Fajitas, classic sisig wrapped in tortilla wrapper with fresh greens and kesong puti; Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar; and Peanut Butter Turon with Salted Caramel and Ice Cream; banana peanut butter turon with salted caramel and ice cream.

The name XO46 came from ‘extraordinary’ and the year that the United States relinquished its sovereignty over the Philippines and recognized the country’s independence.  The restaurant continuously celebrates this memorable period in our history by featuring local dishes from all over the country with a unique twist.

It is a brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan inspired by heritage dishes from both of their families.

XO46 Heritage Bistro branches are located at Le Grand Condominium, Valero St., Salcedo Village Makati, Century Mall and Capitol Commons.

 

SISIG FAJITAS

sisig-fajitas

Ingredients:

½ kilo pork sisig mixture (pig’s ears & face, boiled then fried)

50 gms. red, green & yellow bell peppers, diced

2 pcs. medium onion, caramelized

½ bottle sour cream

10 gms. onion powder

10 gms. garlic powder

50 gms. kesong puti

4 pcs. tomatoes, diced

6 pcs. tortilla wrapper

lettuce, as needed

Procedure:

  1. In a bowl, mix all ingredients, except tortilla wrappers.
  2. Divide mixture among the tortilla wrappers.

Yield: 6 servings

 

PATEROS EXPRESS

pateros

Ingredients:

200 gms. fresh shrimps, peeled & deveined, leave tails intact

200 gms. fresh squid, cleaned & cut into squares, scored

200 gms. fish fillet, fried

50 gms. garlic, crushed

½ cup white wine

juice of 1 lemon

3 salted eggs, separate yolk from eggwhite

5 gms. Spanish paprika

salt & pepper to taste

parsley for garnish

Procedure:

  1. Saute shrimps, squid and fish in olive oil together with the garlic; add the white wine. When the seafood are done, set aside.
  2. In a bowl, mash egg yolks with olive oil, lemon juice and Spanish paprika. Season with salt and pepper. Mix sautéed seafood mixture with egg sauce.
  3. Transfer to a serving platter. Garnish with sliced egg white and parsley.

ONLY THE BEST FOR DAD

Chef Jessie Rockwell Club offers a Mediterranean
Feast for the very special man in our life—Papa!

On Father’s Day, give Dad a memorable meal that only Chef Jessie Sincioco can offer.

It’s a special sit-down menu for either lunch or dinner to include Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing; Seared Jumbo Scallop topped with Pan Fried Goose Liver on Creamy Fettucine; Clear Essence of Wild Game with Herbed Dumplings and Lemon Sorbet.

The main course is a choice of Roast U.S. Black Angus Rib-Eye in Bordelaise Sauce or Baked Chilean Sea Bass Fillet with Mediterranean Sauce served with Potato and Leek Gratin and Sautéed French Beans. Finish the meal with Dark Chocolate and Coffee Slice and a cup of coffee or tea.

This special Father’s Day menu is at Php1,700 + 10per cent per person. Dad also gets a special gift. The meal for kids 5-10 years old is at Php 850 + 10 per cent.

seared-scallop

Seared Jumbo Scallop topped with Pan Fried Goose Liver on Creamy Fettuccine

For reservations, visit Chef Jessie Rockwell Club at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati or call 890-7630 and 450-2996.

“STEAK UP, DAD!”

Give him the best of his preferred steak.

steak-up

For Dad’s Special Day: a 21-ounce Certified Angus Tomahawk Rib Bone Steak

The best steak in the house and a full-flavored wine—just for Dads at l’entrecote  Corner Bistro, Burgos Circle, Bonifacio Global City.

The Father’s Day steak is a 21-ounce Certified Angus Tomahawk Rib Bone served with Dad’s choice of sidings and sauce. Top the meal with a complimentary glass of Layer Cake 2012 Malbec from Argentina. The meal is set at Php 3,240.

Dine with a minimum of four pax and order another Tomahawk Rib Bone Steak and get a gift certificate for a free bottle of Ventisquero Cabernet Sauvignon Classico 2013 from Chile for your next visit.

For reservations, please call 856-4858 or 836-2764.

DOUBLE TREATS

Dads get two gifts from Chateau 1771.

 grilled-king-prawns

Grilled King Prawns especially prepared by Chef Vicky Pacheco for Father’s Day.
The prawns are rubbed with paprika and Dijon mustard and served with boiled broccoli and creamed quinoa.

 Pan-seared-cod-fillet

Pan Seared Alaskan Cod Fillet—stuffed and drizzled with butter and served with fried
Golden brown mashed potatoes.

On Father’s Day (June 21) treat Dad to a luxe meal at Chateau 1771 and he will get a free Business Lunch gift certificate for his next visit. The offer is good for a one-day only business lunch from Monday to Friday, 11 a.m. to 2 p.m., valid till August 20, 2015.

The Business Lunch includes an English Ploughman’s Salad and Dad may choose from four main courses—U.S. Wagyu Beef Cheeks, Pan Seared Alaskan Cod Fillet, Grilled King Prawns and Chicken Supreme.

Cap the meal with these sweet endings: Amaretto Meringue or Banana-Strawberry Flambe’

For reservations, please call 729-9760 to 61 or visit Chateau 1771 at the ground floor, Greenbelt 5.

FATHER’S DAY SPECIALS

Casa Roces Malacañan offers “Papa Mio 2015.”

There’s a lavish line-up of timeless and new dishes at Casa Roces’ “Papi Mio 2015” to celebrate Father’s Day this year. The dishes are sure to bring smiles to Papa, Tatay or Dad and it’s only Php 850/person.

Start with “sizzling hot” appetizers like Chili Con Carne with Melted Cheese and Nachos or Grilled Corn on Cob with Chili Butter and Grilled Vegetables. Follow it up with Russian Salad to cleanse the palate.

Entrees include hot off the grill specials like BBQ Pork Ribs, Grilled Hungarian and Schublig Sausages with Cheese Macaroni and Roasted Pimientos or Morcilla Rice with Bacon.

Dad is sure to enjoy the special desserts Lemon Key Pie plus two free bottles of Sub-Zero Beer.

Casa Roces is across Malacañan along J.P. Laurel St., for reservations, please call 735-5896 or 488-1929.

MONTH-LONG FEAST FOR FATHERS

C2 Classic Cuisine honors Dads with new sinigang delights.

sinigna-bulalo

Sinigang na Bulalo sa Sampalok at Pakwan, a specialty of C2 Classic Cuisine.

The Metro’s home for redefined Filipino flavors, C2 Classic Cuisine, is giving Dads a month-long dining indulgence for the whole month of June.

Dads will be the happiest foodie with C2’s new variations on the quintessential Pinoy comfort food, sinigang. Let him enjoy Sinigang na Bulalo sa Sampalok at Pakwan (beef shank braised in tamarind-watermelon broth) and Roasted Bulalo sa Sampalok (roasted tamarind-rubbed bone marrow on a bed fried bulalo meat flakes).

To make Father’s Day more memorable, take a selfie with Dad, upload it on FB or IG with description using #Proudkid (followed by the father’s name) and tag on FB or Instagram @c2philippines. Deadline for submission is June 17.

Two winners will be chosen  on June 18 and the winners will receive a LinearfluxHandy Power Bank and BOOQ Apple Case. All Dads dining at C2 on June 21 will receive a G2000 discount voucher.

C2 Classic Cuisine outlets are at The Ledge, Shangri-La Plaza Mall; along Missouri St., Greenhills, San Juan; The Lakefront Wharf, Sucat, Parañaque and Km. 58 Maharlika West Gen. Aguinaldo Hi-way, Tagaytay.

PRIME CUTS FOR DADS

Cravings offers meatiest deals on Father’s Day.

 bagnet

Bagnet Carving Station—all crispy and succulent just like the way Dad wants it.

  roast-beef

Roast Beef with Marbled Potatoes; Dads have access to unlimited gravy, soup and salad.

A meat-loaded feast awaits Dads on Father’s Day at Cravings for only Php 750 per head. The cost includes unlimited soup, salad and access to sauces/gravies.

Tops on the menu are treats at the Roast Beef and Pork Carving Station with a choice of the following sauces: Mushroom Gravy, Chimchurri, Horseradish, Honey Balsamic Mustard Liver Sauce, Sour Cream and Cucumber Bourbon Gravy as well substantial sides: Mashed Potatoes, Rice Pilaf, Marbled Potatoes, BBQ Rice and Buttered Vegetables.

Cravings also prepared gourmet sweets for the man of the house: Johnnie Walker Cake, Surprise Cake and Burger Cake among others.

There are three more treats for Dads at Cravings to include (1) Exclusive Sale of Beyond Innovations at Cravings Katipunan. Dining Dads get discount vouchers which may be used at Beyond Innovation outlets. (2) Three Dads may win AKG K830 BT wireless headphones and Linearflux Handy Power Bank, all worth Php 12,000. (3) A selfie photo contest, at stake are AKG head phones and Php 6,000 worth of G2000 shopping vouchers.

Cravings deals for Dads are ongoing from June 19 to 21 at the Katipunan, Shangri-La Mall and Molito outlets. For the selfie photo contest details (deadline, June 17 & announcement of winners, June 18), please visit www.my-cravings.com/fd2015 or call 587-9634.