8 BEST LESSONS OF 2008

I can't believe we're nearing the end of another year! I can still remember the time when I was composing my Year-Ender entry for 2007.

Unlike last year when I focused mainly on the travel destinations that I've been to; this time, I'd like to think deeper and talk about the 8 greatest lessons that 2008 has taught me.

#1. Make new friends...

If there's one thing I love about being a blogger is the group of friends that I have gained. Attending blog events and product launches has been so much fun thanks to these talented individuals. I would also like to thank my dear friend Sophie for her wonderful tips and encouragement for me to keep on blogging.

#2. ....and do not forget to keep the old ones

Just like wine, friendship gets better through time. I'm lucky that no matter how crazy life can be, I know I can count on these girls at any time. They have seen me through my ups and downs, they were with me as we grew up together and SOON, they will be part of the biggest milestone of my life.

#3. Love nature.

I've always lived a very sheltered life though I love to travel. Ironic isn't it? I'm glad that my love for travelling has allowed me to face a couple of my biggest fears and I will never forget the beautiful sight that I came face to face with after an hour's worth of hiking.

#4. Once in a while, go ahead... INDULGE
Every year, the phrase "lose weight" has been a permanent fixture in my New Year Resolution. However, I know that I have to treat myself to just one bite...come on...just one. Ü

#5. Celebrate Life's little victories
Challenges met this year has taught me to stay positive, live a happy life and to make each day worth while. What happened to Papa has taught us that every minute that we're together should not be put to waste.

#6. No matter what others say, at times just close your eyes, listen to your heart and take that big leap

It was painful to say goodbye to my comfort zone but I know that only when I learn to move on will be the time that I'll grow. Though I will always miss working for the Green Siren, nothing beats the satisfaction of knowing that I am fulfilling my dream every single day.

#7. Family comes First

I'm glad I got two of the best families in the world! 'nuff said.

#8. Always believe in HIM
I always believe that He's there watching over us. He watches of my dad while he continues to give me, my sister and my mom the strength that we need each day. Thanks Kuya Jess.

These are the 8 Greatest lessons that 2008 has taught me. I would like to wish you and you family a HAPPY NEW YEAR!

Here's to a prosperous 2009 ahead! Yipee!!!

Stumbling into The Kebab Factory

If there's one thing I miss the most about working for the Green Siren is the group of friends that I have found throughout my two years stay. I'm so thankful that even though we do not get to see each other anymore on a daily basis, this does not in any way, affects our closeness. Keeping up with traditions, we met one one Friday evening at SM Megamall's The Atrium and briefly went around in search for an interesting dining place.

We didn't have to go around that long because right at the 2nd floor, we found a brightly lit and cozy looking restaurant called The Kebab Factory. Luckily, we were all game to have an Indian feast and so we all agreed to give it a try.

Unlike other Indian/Mediterranean restaurants, this one barely has any vintage decoration which gives it a more modern feel. I was tasked to take care of ordering the food and these are the dishes that I got for us to share: Papadum Masala (Php. 65), Chicken Tikka (Php. 250), Lamb Kebab (Php. 300) and bowls of Saffron Rice (Php. 120).

The Papadum Masala was an instant favorite. Toasted crispy and topped with diced tomatoes and onions, it's a very light appetizer. This is probably India's version of the Texan Nacho Chips.

Good thing the service was fast and very efficient, just as we were about to wipe out our platter of Papadum Masala, our server arrived with the rest of our orders.
My friend Z enjoyed the Chicken Tikka as she sliced through the tender orange chickn meat and ate this together with the Saffron Rice.

I, on the other hand, loved the Lamb Kebab. I love how flavorful it is without any trace of odor usually found when lamb was not prepared properly.

We enjoyed each dish as we catch up on each other's lives. Budget-wise, we notice that their price is relatively steep for a casual dining atmosphere. Furthermore, the choices is pretty minimal which we hope will improve as the months go by. Too bad we were all so full after our meal that there's barely space left for dessert. Perhaps on my next visit, I'll make sure to leave space for their Baklava or Kulfi.

click to enlarge
The Kebab Factory is located at the 2nd floor of The Atrium of SM Megamall. You may call them at 631-9648.

Experience Philippines

At the start of 2008, I mentioned that this year will be a year of many travels. Despite my hectic work schedule, I made it a point to go out of Manila at least once a month. This, I later found out, greatly contributed to keeping me sane for a longer period of time. I'm also lucky to have friends who share the same passion for travelling as I do. It has been a year of many firsts.

It began in Pampanga, which is a place very familiar for Paul and I, then we moved further up to tour around the Ilocos region and marveled at the beauty of Pagudpud and the Kabigan Falls. Working for the Green Siren has also allowed me to travel around the country.

Visiting the different provinces made me realized that there's so much to see in the Philippines. Next year, I hope to be able to see more of the Visayas and hopefully some parts of Mindanao. It's my personal goal to be able to travel around the country before I begin exploring the countries abroad.

Last week, I got a message from a friend who works for YeHeY.COM inviting me an exclusive dinner / meet and greet session with DOT Secretary Ace Durano and Christine Gambito a.k.a. Happy Slip!

It was a short but fun evening as they shared with us their big plans for 2009. It's definitely flattering to hear Sec Durano say how much he believes in the power of online media and of us, bloggers.

Beginning February next year, the Department of Tourism in partnership with MTV and Happy Slip will be coming up with videos and events to promote Philippine Tourism primarily to Filipinos who grew up abroad and has never been to the Philippines ever since. All these will culminate by November with the biggest concert involving the hottest bands and performers here and abroad called Rockapelago.

Stay posted for more news about DOT-MTV's biggest travel project for 2009!

A Flavorful Journey at Bistro Filipino

I remembered a conversation that I recently had with the editor in chief of one of my favorite magazines. She told me that one of the things that she love about her job is being able to teach her taste buds to appreciate the different possible flavors and the beauty of combining one with the other.

A couple of days after that, I was fortunate enough to be invited to a Seven-Course dinner hosted by Orbit Gum for just a handful of bloggers. I braved through the crazy christmas traffic to be able to get to Bistro Filipino on time.

Stepping into the restaurant, I first saw Chef Myrna Segismundo. I immediately recognized her as she is also an editor for another food magazine aside from being the Managing Director of Restaurant 9501 and a chef who I truly admire.

I was brought to my seat and after a brief exchange of HIs and HELLOs with my fellow blogger, Bistro Filipino's gracious server approached me with a mouthwatering platter of adorable-looking edibles. He then introduced me to each appetizer and encouraged me to try them all. I first tried the Crispy Lumpia Cone filled with Chorizo, Prawns and Heart of Palm which I have to drizzle with spicy Sinamak sorbet, though I find it a bit messy to eat, I surpringly love the spicy sinamak which gave that extra kick to the lumpia. The next one that I tried was the Spicy Sisig in Mini Crispy Rice baskets, this reminded me of Paul who is a true-blue Kapampangan and who loves Sisig more than anything else. I am a big fan of rice baskets in all shapes and sizes and this one perfectly complemented the strong flavors of the spicy meat. I was so happy that I can't help smiling as I take one bite after the next. The third appetizer was the Crunchy Smoked Milk Fish Balls with fresh Mozzarella. Perhaps, I truly fell in love with the second appetizer that this one was pretty good but failed to win me over.

At this point, the program began with our lively host Tonypet of QTV. He introduced the three chefs who will be cooking for us tonight: Chefs Rolando Laudico, Myrna Segismundo and Jill Sandique. Talk about being star-strucked! Imagine, being in the presence of three of the greatest chefs in town and having them prepare our dinner for that evening. WOW!

After the trio of appetizers came the trio of soups. I love soups and I love it more when it comes in small shot-glass portions! Expect Chef Laudico to do the unexpected. We were each served with a platter containing three tiny cups. The first one has an orange ball surrounded with a clear broth, the second cup was yellow in color topped with chopped spring onions and garnished with a fried vegetable; lastly, the last cup is white and foamy with bits of garlic on top. Looking at the menu I found out that the first soup was a Beef Consomme garnished with fresh corn, carrots and potato croquette. I took a small sip of the consomme and I fell in love with the strong beefy taste that exploded in my mouth. The second is a cup of Oven Roasted Pumpkin and Eggplant Puree garnished with Crispy Okra soup. I've always been a fan of Pumpkin Soup thus this is something very familiar and comforting for me. The last cup of soup was my favorite -- Adobo Shiitake Mushroom topped with Creamy Garlic Foam and drizzled with White Truffle Oil, if the name sounds delicious, you should definitely try the soup! It will definitely make you crave for more.

We were done with the first two courses and are aware that there are five more to go. With all the flavors playing on our taste buds, I can't resist but chew a piece of gum that was displayed in front of me. I'm familiar with Orbit Gums but it was actually my first time to try their different flavor aside from Peppermint. In fact, I liked the Melon flavor so much that I brought one pack home with me. Ü

Finaly, it was time for the salad. Once again, Chef Laudico continues to impress us. We were served with a white platter of Mesclun Salad tossed in Dijon Shrimp Paste Vinaigrette topped with Cashew Crusted Kesong Puti. Seeing the salad, I remembered my colleague Krisel who's a big fan of cheese. I made a mental note to tell her about the dinner the following day.

This is the perfect example of being able to layer flavors. I cut up my greens and made sure that each bite has a piece of veggie, kesong puti, tomatoes and mangoes. The mangoes gives that just-right zing to the salty kesong puti. I was definitely enjoying this moment as I take one crunchy bite after the other.

Intermezzo

If there's one thing I love about fine dining, it is definitely the Intermezzo. This is the in-between dish that is served to cleanse your palate. My first encounter with an intermezzo was during the debut of a friend. That was eight long years ago but I can still clearly remember how good and refreshing the pineapple sorbet was. That night, our intermezzo was a Tamarind Granite. To be honest, I was a bit hesitant when I found out it was made of tamarind as I am not really that wild about the sour fruit. However, I finally gave in and took a small sip. It was surprisingly smooth and sweet. Though, I still would prefer a sorbet anyday, the Tamarind Granite was something new and interesting.

Moving on to the main course, this time, it was Chef Myrna Segismundo's turn to impress us. First, she served us a beautiful dish consisting of Lapu-lapu and Prawns in Coco-Lambanog Sauce with Cherry Tomato, Brown Rice and Sun-Dried Mangoes. Looking at the plate in front of me, I was just blown away with the interplay of colors and flavors present in just one dish. Needless to say, I couldn't wait to dig into the brown rice and to take a bite of the lapu lapu and prawns! I love anything with coconut milk so this one was definitely a winner in my book!

The next dish was a meat course. Crusted Wagyu Beef Fillet with Cashew Humba Sauce and Sweet Potato Mash. mmmm... The beef was so tender and I truly enjoyed swirling it around the Humba Sauce. The sweet potato mash is also something new for potato lovers out there, it has the same soft and buttery texture but it gives a more local, Pinoy feel to the dish.

The next two courses were expected to give a sweet ending to our lovely dinner. Of course, we were all excited and confident that dessert is will definitely not be taken forgranted especially with Chef Jill Sandique in-charge of it. True enough, before bringing out the sweet treats, she served us a plate of Kesong Puti with Guava confit with Galletas (which were btw flown in from Bacolod). I enjoyed munching into my piece of Galleta topped with a bit of kesong puti and guava spread. I love its suble, sweet flavor which was the perfect dish to follow a strong seafood and meat course.

Last but definitely not the least, Chef Jill brought out her award-winning desserts: Pili Sansrival and Mango Canonigo. When asked which one I liked best, I wasn't able to answer but instead just gave a sweet smile. After all, both desserts are superb and I can't really decide if I liked the Sans Rival more than the Canonigo or it's the other way around.

All I can think off that night was how good my meal was and I really had a wonderful time experiencing the interplay of flavors from each dish. Muchas Gracias to Wrigley's and Bistro Filipino who took the time out to give us this memorable gastronomic experience.

Like I said earlier, I was truly starstrucked with the presence of three of the best chefs in town, of course, I couldn't resist but ask for a photo op:

:: the Chefs and the bloggers ::

my one minute of FAME

It started this morning when I logged on to this site to check my messages. Then I saw one that was posted by a fellow blogger asking who's free to be part of a shoot to be made by Delifrance for their Secret Santa campaign.

Since I just live nearby, I texted my fellow blogger and asked if he still needs someone to join the shoot. Luckily, they do and so after an hour I found myself inside the Delifrance store in Theater Mall together with my fellow bloggers Jonel and Az. It was then that I found out that the shoot was for a news feature to be shown in ABS-CBN's primetime news show, TV Patrol.

The story evolves around how the Secret Santa website works and how a recipient can claim and enjoy their very own Almond Star Cookies or my favorite Almond Biscotti. I had so much fun with Az and my leading man Jonel!

After the shoot, I was soooo excited for my tv appearance that I texted my family and Paul's to catch TV Patrol this weekend. Ü

Tonight, my mom and I were able to catch my one minute of fame! Here's a video taken by Az:



*big THANKS to Geiser Maclang and to Delifrance

Coffee has just found its Perfect Pair

It has been said that coffee cannot be enjoyed alone.

While this could mean two things. First, coffee is best drank over a meaningful conversation with a friend. I guess this can be seen with the rapid growth of coffee shops all around the globe as well as the popularity of the word coffee chat.

Secondly, the perfect coffee experience involves enjoying your cup of java together with something else. This something else could be a pastry that complements the flavor of your coffee or for the adventurous souls, it could also be a unique coffee concoction that perfectly suits your taste.

Tonight, Paul and I, together with a handful of bloggers were given the chance to taste a unique blend of coffee and liquor in a cake. The new Coffee Walnut Bavarian (Php. 725) is the first ever creation in Red Ribbon's line of Premium Selections.

I loved how my fork smoothly sink into the moist chiffon that alternately layers with the coffee mixed with Kahlua cream. It was so dramatic and suave that I can't help but wish that I can have another slice. That's not all, this cake is adorned with walnuts, cocoa powder and dark chocolate bars to complete your sweet Christmas indulgence.

What makes the Coffee Walnut Bavarian unique is that it's only sold as a whole unlike the other cake offerings of Red Ribbon where you can opt to get it per slice. Make sure to buy your cake soon as this is only available until the end of December 2008.

*all photos by Paul Ang

On being Deliciously Clean

While strolling around SM Megamall's newest section, I chanced upon a store that caught my attention and perked up my curiosity. At first glance, it looked like a bakery with a glass-enclosed area with an oven, a counter with yummy looking donuts and pastries and wooden shelves with bread-like products.

Taking a closer look, I noticed that the donuts look too glossy, the bread-like products too colorful and why on earth is there a pretty sink at the corner of the store? Then I realized that these attractive looking pastries are not for our sweet tooth's consumption but are meant to be enjoyed in a bubbly bath.

While the Soap Factory staff can customize soaps to suit your taste, they also have four types of soap categories to fulfill your bubbly needs:

- Yummy Soaps look so much like its baked counterparts that I personally had a hard time choosing if I want to bring home a cupcake, doughnut, a slice of cake or a piece of fruit. Eventually, I chose a Piña Colada after loving its sweet, subtle scent and was told that it has skin firming and slimming properties. I also got a Strawberry Soap Icycle that looks soooo cute! Paul even thought it was a real popsicle not until I warned him against taking a bite from it.

- S.O.S. Bar Soaps is the therapeutic soap line of the Soap Factory. They are made especially for those with sensitive skin as it contains potent oils and active ingredients to combat the various skin problems.

- World's Best Bar Soaps are made from top-grade ingredients from all over the world. This line has soaps for men that smells really good! I think I'll get Paul a bar of Big Apple Soap which has a fruit and musky scent similar to his favorite Polo Blue perfume.

- TLC line of soaps are formulated using the finest natural ingredients that gives various skincare benefits. This is perfect for those who want to just keep it simple and natural. Rejoice for organic lovers out there!

However, the highlight of my visit was watching the Soap Factory staff assemble a custom-made cupcake-soap for a customer.

steady...steady....
The Soap Factory etc is located at the 4th Level, Mega Atrium, SM Megamall.

Have a Yummy Christmas this 2008!

I'm so proud of this.. Presenting my first big project for Yummy!

the Yummy Recipe Cards!
A couple of cool things about it:
-- the pages are detachable (say goodbye to the idea of lugging around your magazine while you shop for your ingredients)

-- it's handy (it fits perfectly in your pocket or your bag)

-- it is a compilation of past Chicken recipes featured in the magazine (miss a copy? don't worry!)

-- it's a perfect Christmas gift (thinking of what to give your mom/sister/food loving friend?)

-- it's a great deal! (for only Php.150, need I say more?)

Available in all leading newsstands, bookstores and supermarkets. Grab a copy now!

The Atrium finally opens!

While walking around SM Megamall early last week, I found myself entering a different area I never knew existed. With board up announcements of soon-to-open high end shops and restaurants and an attractive church at the top floor, I realized that the newest section of the mall was finally open to the public. My first impression was that the structural design looks very much like SM Megamall's high-end sister mall called The Podium. It's as if a mini Podium was placed right at the middle of busy Megamall.

Trust SM to stick to their promise that they got it all for us. Here are some shots of what we can expect from SM Megamall's The Atrium:

welcome to the atrium
Steve Madden opening soon!
Can't wait for Haagen Dazs!
Megamall, say hello to Gap!
Macau photo exhibit

Beefin' it up at Charlie's

Here's a lil frannywanny trivia :

Not so long ago, I took a break from beef simply because I was scared of the Mad Cow Disease. Since then, I have grown fond of seafood, lamb and chicken..anything but beef. I have stayed away from burger for as long as I can remember and was able to live without steak since then. At some point, I started to believe that my beef-less diet can go on forever... that was until I was introduced to Charlie.

My first Charlie's encounter was with a dear colleague and her boyfriend. Over lunch one crazy work day, we took a short drive from the office to where Charlie was. I was surprised to see a small air-conditioned area beside a medium sized neighborhood car wash station. The place was brightly lit with orange lamps and a tall vertical black board was the first thing I saw upon stepping inside.

Although, the menu was pretty short, I had a hard time choosing my order because everything written on the black board sounds delicious! Since it was my first time, I just followed what my friends ordered since they have regularly been visiting Charlie for some time now. I got the Black Angus Burger with Fries (Php. 175) and shared an order of Buffalo Wings with them.

Finally, our orders came. I took a look at my burger and eyed the juicy looking patty for the first time. Taking a small careful bite, my eyes lit up as I enjoyed it's no-frills, just pure Angus Beef flavor. I also love the big fries that came with it as I happily dip it in my blue cheese sauce.

Wait, there's more! Ü

While enjoying our burgers, the waiter approached our table once again, this time to serve us half a dozen of piping hot Buffalo Wings with Blue Cheese Sauce (Php. 150). Admittedly, I'm not really a big fan of spicy dishes but believe me, this spicy dish left me craving for more just a couple of hours after. I love the fact that the orange spicy sauce didn't leave the wings soggy. The blue cheese was also a winning accompaniment for practically anything and luckily, the servers are all very generous to refill your bowl if you need more.

That, my dear friends and readers, was my first encounter with Charlie. Ü

Charlie's is located along East Kapitolyo road in Pasig City (it's along the same road as Cafe Juanita).

Three Cheese Penne

I love long weekends! Aside from the fact that I get that much needed rest that work normally deprives me from, I also have more free time to tinker around the kitchen. As OC I may get with planning my day-to-day activities, my kitchen personality is somewhat different from that. In the kitchen, I normally have a come-what-may attitude where I don't normally plan what to cook but I just follow my heart and creative mind and make use of whatever ingredients I find inside the fridge. That is, unless I really have to prepare for a special occasion that I have to seriously plan for.

I am a self-declared leftover princess. I love to create new recipes out of a bunch of (well...) left-overs. Which is basically the story behind this newest dish I have named Three Cheese Penne created after realizing that I still have three types of cheeses (cottage, mozzarella and quickmelt) and a roll of meatloaf left from last night's dinner.

What you'll need:
3 types of cheeses (the three cheeses that I used blended perfectly)
a roll of meatloaf or embotido / sausages , chopped
olives
garlic, chopped
penne pasta
ragu pasta sauce or tomato sauce
basil, chopped
freshly ground pepper
cooking oil

What to do:
1) Saute the garlic in oil until it turns light brown
2) add in the meat (embotido/sausages) and olives
3) pour in the pasta sauce, let it simmer for 3 minutes
4) add the cottage cheese, basil and ground pepper
5) turn off heat and mix in the penne pasta and quickmelt cheese
6) transfer the cooked pasta into an oven-safe container and top with mozzarella cheese
7) bake for 10 minutes (or until cheese starts to bubbles)

ENJOY!! Ü