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I am such a huge fan of Chef Poch Jorolan‘s authentic sukang paombong (aslam sasâ to Pampangueños) or nipa palm vinegar that I order at least 4 big bottles regularly. I even blogged about it a couple of years ago when he first came out with it — https://aboucheamused.com/2015/04/23/getting-a-kick-o…r-sukang-bulacan/

Now, Poch has given it proper branding and added a Spiced variant. To date, Poch Jorolan has purveyed, not just his vinegars, but also selections of his family kitchen’s favorite Kapampangan food, aside from delicacies from other provinces, under the brand PROBINSYANO.

And what partners well with sukang paombong? Pork Barbecue, of course! Specifically, the famous Benito’s Barbecue, from the heritage recipe of the founding father of Everybody’s Cafe —Benito M. Santos. He happens to be Poch Jorolan’s maternal grandfather. His barbecue boasts of beautifully tender pork cuts, — not tough at all or maganit, unlike other bbq brands I’ve tried — marinated in a special blend of spices and other secret ingredients. Every bite presents you with a perfectly balanced blend of sweet, savory, and smoky flavors. Just the way I like it. And the Santoses’ culinary legacy is faithfully carried on by Poch, his mother Pette Santos Jorolan, and his sister Namee.

In a way, Benito’s Barbecue brings me back to my happy childhood, reminding me so much of my own beloved grandfather, who himself was Kapampangan and a terrific and talented cook to boot. With or without the sukang paombong to dip in, Benito’s Barbecue is simply awesome! Manyaman talaga! This…  this is the timplang Kapampangan… timplang Probinsyano!

You can find these and other Probinsyano food and delicacies at the Everybody’s Café stall at the Saturday Market in Salcedo Village, Makati. Or if you happen to be in Pampanga, drop by Everybody’s Café. You can also check out their facebook page — https://www.facebook.com/probinsyano.ph/ or email your orders through probinsyano.food@gmail.com. There are many other delicious food products offered by Probinsyano — from traditional Ube Halaya to bottled Gourmet Tuyô in Extra Virgin Olive Oil. Go try them all. Although I’m hoping that one of these days, Poch will also sell his delicious morcon. (hint, hint).



What’s new in French cheeses?


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Described as a “very good bloomy rind cheese”, the taste is mild and milky. It’s only been around since 2004.

A chevre from the Loire Valley region, wrapped in a chestnut leaf to aid its ripening, it is light and velvety on the tongue.


There’s a hint of garlic and the herby flavors of parsley and chives. From France’s Burgundy region.


Fougerus Au Lait Cru — a most refined Brie, with a sweet-salty flavor and the woodsy aroma of fern.


But of course there must be French Sparkling to go with les fromages! My choice of sparkling for the evening was Nos Amours Brut.


Strong and sassy flavor. A robust Roquefort. Best with bread and a full-bodied wine. My favorite.

Il y’a un fromage par jour de l’année” – There is a different cheese for every day of the year, according to an old French proverb. It is said that it was the French monks who started the cheese revolution and evolution in France, many centuries ago. And with France known for producing hundreds of varieties of delicious cheese as it is — some say 400, others say over 1,000, and some even 2,000 — I was intrigued by the idea that they are coming out with even more new cheeses. When our Cheese Club chose to celebrate the new cheeses from France one evening — Tous les Nouveaux Fromages Français — I knew it was going to be quite an adventure.

And it definitely was! These are my most-preferred from among the array of young and artisanal cheeses offered that night. But then, I am partial to strong-flavored cheeses — the stinkier, the better! And the one that sent me to cheesy ecstasy was the Vieux Paysan J. Carles (crema di Roquefort) — made with raw ewe’s milk, from a second processing of Roquefort, and semi-matured. Vieux paysan means old peasant. Created by cheese artisan and Roquefort expert Jacque Carles, I suppose one could say this cheese is appropriate and eponymously named. This cheese pairs beautifully with an elegant Cabernet Sauvignon or a gentle Merlot.

Vive les French fromages!

Churros and more at the La Maripili Churreria


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Churros — crisp and delicate outside, soft and buttery inside. When dipped in thick, hot Spanish chocolate, ooooh is all I can say. Churros bring me back to my childhood when I’d spend afternoons with my Dad at La Cibeles on Mabini St. in Ermita or at Dulcinea beside the Rizal Theater in Makati. Theirs are the standards by which I measure the churros in today’s churrerias.

And I can’t think of a better way to spend a rainy afternoon than sitting by the window of a cozy and homey churrería, watching the world go by and enjoying crisp and buttery churros dipped in warm, rich, dark chocolate?

I like the churros at La Maripili. They’ve got what for me is the perfect crunch and light doughiness and buttery flavor. Unlike the heavy-handed doughy mixture that’s compensated for with flavored sugary sprinkles served in fast-food churro outlets. And you have your choice of the delicious churros — classic, filled, sweet, and even savory. I munched first on a dark-chocolate-coated churro, while going through the list of churro choices in the menu. Do I go with classic churros and an accompanying dip? Which dip — dark chocolate, Suizo chocolate, or salted caramel? Hmmm, I want to try them all! But, for now, I tried Suizo. Lovely! But I prefer it WITHOUT the whipped cream.

They also offer filled churros — Catalan cream, chocolate and chili mousse, dulce de leche, and more — as well as churros with savory toppings like Jamón Serrano or Chorizo and honey! And if that’s not enough to make my head spin, they also have churros with your choice of coating — dark chocolate, dark chocolate with flaky sea salt and olive oil, white chocolate, strawberry, mango, and hazelnut! Arg, I want to taste them all!!!

Obviously, one visit is simply not enough. I came back a second time, this time to try their other fare, such as their choices of Huevos dishes and their pastas. Although the chorizos and jamón serranos were generous, I do wish there were more huevos than queso in their servings. If there were, then it would really be great breakfast fare, washed down with yummy Spanish chocolate. And I do give two thumbs up for their Mac & Cheese, with its triple-cheese bechamel (gouda, cheddar, and mozzarella) and the addition of chorizo and a dash of chili. I could easily finish up 2 servings of this — really good! And the fresh-baked, perfectly toasted breads that accompany these are excellent, created by their master bread baker Chef Bruno Tirel.

On the downside, though — we found out only too late after we had run up a hefty tab that they do not accept credit cards! What restaurant that’s been up and running for about a year now does not have credit card amenity? I would have appreciated it if the cashier or the manager had told us beforehand. Thankfully, we had enough cash among us to pay for our feast.

But all that aside, if I were jonesing for churros, La Maripili is my “pili” (choice in Filipino).

If you want to know more about churros, read about it at http://theprisma.co.uk/2011/07/17/churros-a-secret-history/

La Maripili is at the ground floor of the Sykes Bldg., at the Alabang Town Center. For reservations, contact +63-905-5187422 (not that you really need one as it is seldom full). Another branch has opened at the Ayala Malls the 30th in Pasig.

Remembering the Butterfly Iced Tea



In the midst of this intensely hot and oppressively humid summer, my thoughts turned to iced tea. Not just any iced tea, but… the legendary Butterfly Iced Tea.

Those of my generation would know what I’m talking about. That sweet, frothy, and refreshing iced tea concocted at the Butterfly Restaurant — by day, the watering hole of golfers along U.P. Diliman’s long University Avenue, when there used to be a large golf course there, and by night, a folk house where the hippies and musicians of the 60s and 70s loved to play and hang out. I don’t remember which hole the restaurant served as I’m no golfer, but I do remember my avid golfer uncle, Tito Mars Allas, once or twice took us kids there and I had my first taste of that delightful iced tea.

Allmytea Iced Tea à la Butterfly

With this summer’s heat index rising to around 41°C (105°F) and humidity at ridiculous levels, I turn to Allmytea Iced Tea concentrate to fix myself an à la Butterfly Iced Tea. Of all the iced tea products, this for me approximates the taste of that iced tea concoction of my youth.

It is recommended to pour 1 part Allmytea concentrate to 6 parts water, but I just usually wing it. What I do is pour a mixture of Allmytea and water 1:2 into a thermos or any long sealable container filled with lots of ice cubes. Then I close it tight and shake it vigorously like Tom Cruise in “Cocktail”. I pour that icy, foamy mixture all into a tall glass with the right amount of cold water and more ice and drop in lots of lemon slices. Ahhhhhhh, that’s what I call an almighty refreshing drink! Take that, summer!

I usually find Allmytea iced tea concentrate at the Landmark Supermarket.

Let’s Talk Tacos at La Chinesca


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From the name to the food, this place defies expectations in a most delicious way.

When I first heard of a hidden gem named La Chinesca, I immediately thought it was just another Chinese food joint. To my surprise, I learned that it is actually a Mexican taqueria owned by Chef Bruce Ricketts. Odd name for a taqueria, I thought. But it seems that La Chinesca is a real neighborhood in the Mexican city of Mexicali and is historically the home of the largest Chinese community in Mexico. I’m not sure how Chef Bruce Ricketts chose La Chinesca as the name for his eatery, but it is said that it is in Mexican food he is at his happiest and his training in Japanese cuisine helps make his Mexican concoctions extra-special.

Yes, there are tacos and tostadas BUT DO NOT expect the usual Mexican fare. Chef Bruce wields his amazing creativity and culinary finesse in all that he puts out. From the best guacamole I’ve ever tasted (the sprinkle of sichimi togarashi gives it that unexpected and addictive punch on the palate), served on a traditional Mexican molcajete (volcanic rock mortar)… To each and every taco and tostada! Of course you’ll find the familiar Carne Asada and Carnitas — done perfectly, which goes without saying — but he has come up with other exciting and toe-curling delicious combinations as well. You simply have to try the other extraordinary toppings and fillings, such as: Tripitas Taco — beef intestines, watermelon, chile de arbol, onions, and cilantro; Chivo Taco — Barbacoa-style goat a la plancha, jicama, sesame, salsa verde, and feta; Guisada de Res Taco — stewed beef shoulder, tongue, bell pepper, rice, and pinipig; Pulpo Taco — octopus, garlic and cilantro purée, potatoes, and salsa burracha; Tuna Tostada — Fresh raw tuna, doubanjiang mayonnaise, lime and orange, Maggi, onions, and peanuts.

And many many more, depending on the availability and freshness of the ingredients they procure. It isn’t an absolutely fixed menu, so expect a delicious surprise with every visit. And don’t forget to ask about the off-the-menu menu. You just might luck out and get Lamb Barbacoa, served with eggplant and aguacate (i.e. avocado) purée that day!

La Chinesca is so coy, so secret that there is no sign that indicates that this is it! I have attached a map to sort-of guide you where to go in BF Homes. It’s right along Aguirre Avenue, the restaurant strip of the South — coming from the BF main gate from President’s Avenue, just go straight on. After Elizalde St., be on the look-out for Amalia’s on your right side. That will be where you’ll find La Chinesca. It’s a tiny place — with just 5 or 6 tables plus stools at the counter — that serves BIG flavors! Andale, andale!

Fish Be To You


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It’s that time of the year again. The Lenten Season. When our culinary thoughts turn to fish and seafood for the table, especially on Fridays. Some would think it’s a penitential sacrifice to abstain from meat for a whole day. But, for me, it’s not at all. Filipinos are spoiled with choices of fish and seafood in our country. And there is nothing like fresh seafood, no matter how you cook it — fried, poached, baked, grilled, steamed, pangat, paksiw, sinigang, daing, smoked or tinapa, dried, stewed, and even “cooked” in vinegar or lime juice like in kinilaw or ceviche. Yes, there are plenty of fish in the sea. Especially in the seas of the Philippines, which are blessed with over 2,400 species of fish. This does not include other marine life such as shellfish and seaweeds.

As a little girl, I used to hate going to the palengke with my mother in Quiapo and at the Seaside Market in Baclaran to buy fish. And now, who would have thought I would come to enjoy going to fresh fish markets all over the country? Poking, smelling, peeking at the gills. At the Farmers’ Market in Cubao. The Seafood Market in Real, Quezon. Cebu’s famous Taboan Market. The Tagbilaran Fish Market in Bohol. And when I can’t go to these faraway fish markets, our own neighborhood Saturday Market (with chitchat and exchange of recipes with my favorite Lola Fishmonger) and South Supermarket in Alabang.

Aside from the usual bangus (milkfish), lapulapu (grouper), and galunggong (round scad), I love discovering the other hundreds of fish our seas, rivers, and lakes bestow on us. And the second best part of fish marketing is swapping and discussing recipes with the local vendors, who are always eager to share their own favorites. Seeing the eager look in their eyes as they describe how they cook their favorite seafood dish is such a joy. And then trying out the recipes on the fish I bought from them, especially the ones I just learned about that day. Like hiwas, otherwise known as chabita or chabet. In English, it’s a moonfish. Boiled in a sour stew (pinangat) and then deep-fried until super-crunchy that you could eat even the fins and tail, it’s a favorite in Batangas. Second only to tawilis.

Anthony Bourdain once wrote in his book “Kitchen Confidential” many years ago not to buy fish on Mondays as the fish markets in New York were closed over the weekend and, hence, Monday fish stocks were not fresh. But we are fortunate here in the Philippines. Being an archipelago with rich marine resources, our fishing industry is incredibly active that you can count on getting fresh fish and seafood every day, even in supermarkets. I do prefer to buy early in the day so that the fish are as fresh as can be, given the “commute” they had to make.

The abundance of our fish and marine resources is something we must be profoundly grateful for. And must take great care of. Other countries are not as blessed. I can only wish and pray that greed, over-exploitation, ignorance, and mindless disregard will not deplete these blessings.

And, on that note, fish be to you and grace from Him.

Rock the Kasbah


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What a wonderful surprise to find the only spot in Boracay that serves Moroccan cuisine! The Kasbah.

And delicious Moroccan cuisine at that! Surprising because the owners are not Moroccan at all. The Kasbah is owned by Chef Felipe de la Cruz from Bacolod, together with his British wife. A graduate of the International Culinary School in Los Angeles, Chef Felipe and his wife set up the restaurant at Station 1 — a charming and colorful bohemian spot that looked as if a genie would pop out to welcome you in.

The dishes are delicious, especially the tagines, and the flavors taste authentic, rich with aromatic spices and balanced flavors. We tried 3 different tagines — Seafood Saffron Tagine, classic Lamb Tagine (cooked with prunes and honey and drizzled with almond slivers), and Berber Lamb Tagine (full-flavored and zesty, cooked with oranges and prunes). They were all superb! A tagine is a traditional way of slow-cooking meats in a stew in a special cone-shaped earthenware dish of the same name. The long, slow cooking makes the meat so delectable and tender and the flavors of the stew are all the more enhanced with fruits, olives, preserved lemons, and distinctive spices, which usually include saffron, paprika, cumin, cinnamon, and Ras El Hanout, which is a mixture of various spices ground together.

In fact, everything we ordered was superb! The refreshing Watermelon and Feta Salad was just the perfect starter to a lunch on a hot day by the sea. The mezze plates were excellent. And everything else that followed was a flavorful feast in the mouth. If you ever go to Boracay, you definitely have to rock the Kasbah… because the Kasbah rocks!

The Kasbah is at Station 1 in Boracay Island, beside Discovery Shores resort. But Chef Felipe has also opened a branch called Kasbah the Fort at the BGC — more modern-Moorish than Moroccan-homey and bohemian — at 7th Avenue corner Katipunan Circle. With a live band in the evenings. For reservations, call 553-4499.

Savoring Sogamiga


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Sogamiga means “House with Special Beef”, or so I read somewhere. It is the first of two Korean restaurants set up in Alabang, a long long time ago, at the height of the Korean migrants’ influx into the country. Darkly lit, both outside and inside, tucked in a corner just beside the perimeter fence of what is now the Molito Complex, almost as if its spot was deliberately chosen to be inconspicuous. Like a mysterious, shadowy figure in whodunnits. Or was that merely my imagination, fuelled by unsubstantiated whisperings? You see, rumor had it that it was owned by a Korean gangster boss and this was either a meeting place for his cohorts and other unsavory characters or a venue for money-laundering. Hmm. Just a rumor, mind you! It’s possibly some tale concocted by the waitresses serving us, claiming the staff were made to live in strictly guarded dorms. Or it was merely a fascinating but exaggerated story circulating among the residents. Whatever and whichever, the place had back then a mystique about it and that merely added flavor to the excellent wagyu rib-eye barbecue! What was definitely clear-as-day real was its delicious, authentic Korean food!

Today, Sogamiga stands prominent and brightly lit, both outside and inside. In fact, now, it seems almost undistinguished, ordinary, and… well, legit, so to speak. Still at that corner beside the perimeter wall. The menu has expanded from just the grilled meats to page after page of an extensive selection of classic Korean dishes. From Gun Mandu — similar to deep-fried Japanese gyoza but as large as a full empanada — to the traditional Bibimbap (rice toppings cooked in a hot stone pot) to Japchae (stir-fried sweet potato pancit). They still have, of course, the wagyu rib-eye barbecue for which they are known for.

For me, the prices are a bit high versus your typical Korean restaurant, but at least the food is authentic and delicious. Just ask the loyal Korean patrons who frequent the place. The restaurant is quite large and I have never seen it full to capacity but, just to be sure, you may call 8073008 to reserve a table or room. Sogamiga is at the back of where BMW Autozentrum is in the Molito Complex in Alabang.

The Merlion — where Singaporean cuisine roars


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Everyone is familiar with the merlion, that iconic representation of Singapore. It is a mythical creature with a lion’s head and the body of a fish, designed to be the logo for the Singapore Tourism Board back in the early 60s. Nothing mythical or imaginary, though, about the authenticity of the food at the Merlion’s Cuisine. It’s a Singaporean cuisine restaurant at the EVIA Mall on Daang-Hari Road in Las Piñas. Its full name seems to be Merlion’s Cuisine A Truly Singapore Restaurant. Whew, that’s a mouthful! But its spicy and delicious mouthfuls of great Singaporean dishes do not disappoint.

It was the unexpected sight of perfectly roasted ducks and chickens hanging from their window while walking beneath a faux sky in a pseudo-Venetian plaza which drew us in. We walked in to a clean and modern space — basic and nothing fancy yet tasteful, which I think reflects the owner’s food philosophy.

While waiting for our main dishes, we had Roti Prata for starters, dipped in their rich and spicy Beef Curry. Hoo, hot and tasty! Our appetites were definitely honed for more. Everything we ordered was delicious and tasted authentic, much like in the great hawker food tradition of Singapore. Especially the Laksa — they serve Chicken Laksa on weekdays and Shrimp Laksa on weekends only. It had just the right kick of spiciness and the curry-coconut soup was superb! The prices were most reasonable and the service was excellent, too. The chef/owner himself is Singaporean but that’s all I know about him. Whoever he is, I’m glad he opened this restaurant here. We are definitely coming back for more.

Merlion’s Cuisine is on the Ground Floor of Evia Lifestyle Center — a Villar-owned mall along Daang-Hari Road in Las Piñas. To reserve a table, call +63917.6289877 or +63917.7113743.



The Attack of the Salted Egg Potato Chips!!!


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You can’t have just one, so says the ad slogan for a brand of potato chips. No, you absolutely cannot have just one of these! From the moment you open the container and inhale that wonderful ducky, briny aroma, you just have to attack them. Salted egg potato chips! It’s the latest craze that has everyone binge-snacking on today.

Salted duck eggs have been a desirable ingredient in Southeast Asian cuisines, especially in the Philippines. We’ve used itlog na maalat or itlog na pulá on salads, bibingka, puto, etc. But they say the idea of potato chips coated with salted egg started in Singapore. Perhaps so. And now it has arrived at our shores and this deliciously deadly snack has begun to conquer the tastebuds of Filipinos. I have tried 3 brands (to date) of salted egg potato chips. Just to compare (wink, wink).

Made by local food entrepreneurs, these are hand-cut real potatoes coated in melted butter and the yolk of salted duck eggs, then fried to a crisp. Mix in fried, crunchy curry leaves and, for a little kick, some bird’s eye chili (labuyò). The result is rich, salty-sweet-umami taste in a crunchy vehicle that gets you absolutely addicted.

These were the brands I tried — Blue Kitchen, Andy’s Good Eats, and Saporito Gourmet. Each one distinct in their execution of the basic recipe, each one outstanding in its own way. The salted egg coating is generous and strong in all. Blue Kitchen branches are located at the Power Plant Mall, Shangri-La Plaza, Robinsons Magnolia, and NAIA Terminal 3.

Blue Kitchen‘s is a little more straightforward in its flavors. It’s called “Addicting Salted Egg Potato Chips” and that’s no understatement. A pack, which I personally found pretty small but handy enough to bring in as a movie snack, costs around PhP250. Yes, double the price of imported potato chip brands but definitely worth it still.

Andy’s Salted Egg Potato Chips is like a flavor bomb exploding in your mouth with every chip. Each chip is evenly and bountifully coated with the butter-salted egg mixture, giving it that strong and sharp creamy-salty flavor, and yet the chips stay crisp and crunchy. The chili kick can be assertive but not too much — with the addition of sugar, there is a slight sweetness that rounds out the spiciness and gives great balance to the total flavor. I loved this the best for its luxuriously crunchy-silky salted-eggness. The chips are so flavorful that they are almost decadent in their yumminess. However, I can’t eat a lot in one sitting. I chill the jar before attacking the chips again and that’s just pure heaven.

The chips come in a well-sealed 150-gram tub, at PhP 250 each. These are created by Andy Huang who used to be Chief Financial Officer for PAL and now runs a home-based food business called Andy’s Good Eats. He is actually known more for his gourmet dishes such as Hainanese Chicken, Wagyu Oyster Blade Roast, Momofuku-style Pork Buns. And now, his Salted Egg Potato Chips are available at a food stall beside the entrance to Fitness First in the RCBC Plaza. To order this and any of his dishes, you can call 897-1676, 0917-5251272, and 0917-8158631. Get more details at his Facebook page.

Saporito Gourmet Salted Egg Potato Crisps taste as delicious as Andy’s but lighter and, for me, just a little bit saltier. Instead of fried curry leaves, though, Saporito uses basil leaves. Not that that makes a difference in the taste — The crisps are full-flavored without being cloying. Saporito Gourmet says as well that only fresh organic salted eggs are used for their crisps. A jar (no indicated net weight) costs PhP350. Saporito’s food products are available for orders through 0995-6542337. They can be found in Alabang, Marikina, Binondo, Parañaque, and Quezon City, as well as in provincial urban centers in Ilocos, Cebu, Bacolod, and Davao. Saporito also ships/mails orders. Find out more on their Facebook page.

There are probably half a dozen more brands of salted egg potato chips out there. And like a good food soldier that I am, for your sake, I will attempt to attack as many of them as I can and write about them here. For now, I will do my crunches… salted egg potato chip crunches, that is.