Order Your Diamond Favorites Online

Diamond Hotel Philippines’ Ube Ensaymada

MISSING your favorite cheesy Ensaymada and Ube Ensaymada from Diamond Hotel Philippines? The Modified Enhanced Community Quarantine (MECQ) may not be officially over yet, but you can already order your favorite Diamond Hotel ready-to-eat delights via the hotel’s Online Shopping Site, onlineshopping.diamondhotel.com.
Browse through the selection of sweet treats and savory platters, place your orders, and pick up. Craving satisfied!

Sweet choices include the popular Diamond Ensaymada in plain and ube flavors, best-selling Supermoist Chocolate Cake, award-winning Baked Cheesecake, French Macarons, Chocolate Cream Puff and Banana Loaf.

Order your favorite sweet treats and savory delights online

Huge, soft and cheesy Diamond Ensaymada

Supermoist Cake

For savory picks, a premium sandwich or platters-to-go should effectively reintroduce your palate to flavors that you’ve missed, plus Chinese-style dishes and heartwarming pasta and noodle choices.

To order, go to onlineshopping.diamondhotel.com, email restaurant_rsvn@diamondhotel.com, or call (63)926-1569866 daily from 9:00 a.m. to 5:00 p.m. A minimum Php300 purchase is required, and orders must be placed at least two days before the scheduled pick-up. Payments may be made via credit card, PayPal or online bank transfers (Bank of Commerce and Metrobank only). Orders may be picked up at the Main Entrance of Diamond Hotel.

(Diamond Hotel Philippines is located at Roxas Blvd. corner Dr. J. Quintos St., Manila; with telephone number (632) 8528-3000.)

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Max’s Style Fried Chicken
(Chef Myke ‘Tatung’ Sarthou)

Chef Myke ‘Tatung’ Sarthou’s Max’s Style Fried Chicken

STILL struggling with the Enhanced Community Quarantine (ECQ) but already missing your favorite restaurant dishes? Well, if you cannot order for takeout or delivery, you might as well try to cook them at home.

Here’s one that you can easily make at home, courtesy of Chef Myke ‘Tatung’ Sarthou. Besides being resident chef of Umagang Kay Ganda, he is also a restaurateur (he owns two restaurants), a recipe developer (for many corporate clients), a YouTube sensation (he shares simple recipes and demonstrates them, too, on his Simpol channel), and a cookbook author. His recipes are always foolproof, fuss-free and delicious.

Try this Max’s Style Fried Chicken, whose recipe I already shared in my “World of Flavors” column on Daily Tribune about two Thursdays ago. I kitchen-tested the recipe at home, and here’s the result—thin, crispy golden skin enveloping tender and flavorful chicken meat. This comes highly recommended. You won’t believe how easy it is to make really good fried chicken—restaurant quality, at that—until you’ve tried making them.

3 pcs. chicken leg quarters
cooking oil for frying

For the marinade:
6 Tbsps. Datu Puti Patis (fish sauce)
4 Tbsps. calamansi juice

For the poaching liquid:
4 cloves garlic
1 pc. onion, quartered
3 pcs. bay leaves
cracked black pepper
salt
water

For the dipping sauce:
3 Tbsps. Jufran Banana Ketchup
2 Tbsps. Old English Worcestershire Sauce
1 Tbsp. Jufran Hot Sauce

For the side dish:
sweet potato fries

1. In a bowl, marinate chicken with fish sauce and calamansi juice for at least an hour or overnight.
2. Heat up a pan with water for the poaching liquid. Add garlic, onion, bay leaves, cracked black pepper and salt. Boil for 2 to 3 minutes.
3. Add the marinated chicken into the poaching liquid. Let boil for 15 minutes or until chicken is tender.
4. Remove chicken from poaching liquid, and let cool.
5. Fry the chicken on both sides until golden brown. Let cool.
6. Serve with fried sweet potatoes and dipping sauce (mixture of banana ketchup, Worcestershire sauce and hot sauce.

Posted in Poultry, Recipes Tagged , , , ,

You Can Have Your Favorites
(Despite the ECQ)!

Classic cakes, including the Opera Cake

Chocolate Haven Cake

STILL under Enhanced Community Quarantine (ECQ) but already craving for your favorite dishes from Marco Polo Ortigas Manila’s Cucina or Lung Hin?

You may not be able to dine leisurely in the comfort of your favorite restaurant just yet, but you can already enjoy your favorite dishes. Some of the hotel’s most well-loved dishes, such as Cucina’s Paella Mixta and Green Chicken Curry and Lung Hin’s Sweet Soy Wok-fried Chicken, are now available for takeaway.

Café Pronto likewise opens its doors to allow coffee and dessert lovers to enjoy its delightful selections from 8:00 a.m. to 6:00 p.m. daily. Its famous Opera Cake, the Sacher Cake (also known as the Sachertorte) and Chocolate Chip Cookies are available for pre-order and takeaway. So are the café’s signature Chocolate Haven Cake, Chocolate Truffle and Frangipane Tart, but all orders must be placed at least a day ahead of preferred pickup schedule.

Chocolate Haven Cake

Frangipane Tart

These dishes are prepared in line with internationally prescribed safety and sanitation guidelines as well as Marco Polo Ortigas Manila’s stringent hygiene standards. All orders are prepared only upon confirmation to ensure the freshness and quality of each dish.

To further ensure safety, the hotel also follows an online, contact-less payment policy, as it accepts credit and debit cards. All orders support the hotel’s associates, who remain committed to delivering service excellence during these extraordinary times.

Orders may be placed through the hotel’s official Facebook page (Marco Polo Ortigas Manila) or through (632) 7720-7777. Upon confirmation, orders will be available for pickup at Café Pronto, which is located at the Ground Floor Lobby. Pickup services are to be arranged separately by guests.

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Guinataang Mais
(Chef Peachy Cebrero)

GUINATAANG Mais. Corn and glutinous rice cooked in coconut milk. It is one of the traditional Filipino merienda fares that never fail to give comfort, especially in uncertain times such as this Enhanced Community Quarantine (ECQ) or lockdown in Luzon that has already been extended twice. Two months of staying home—or “forced leave” from work—isn’t exactly what a lot of people would want to do, given such short notice. But, well, quite a number of them have adjusted, looked for productive ways to spend their time at home besides bonding with the family, and ‘discovered’ the beauty and joy of cooking and baking.

Here in Cainta, Rizal, where a surge of food vendors has suddenly taken the FB page of the subdivision my husband Raff and I live in by storm. And one of the merienda fares that they offer online, free delivery within the subdivision, is Guinataang Mais. So when I saw the FB post of Chef Peachy Cebrero (I met her many years back when she was still with the San Miguel Pure Foods Culinary Center), where she shared the recipe of Guinataang Mais, I decided to try it at home. The first attempt was a disaster because I absent-mindedly used a powdered gata mix that had already been pre-seasoned for savory applications. So I did it again, and the second attempt was a success. This time, I used liquid gata, specifically canned Jolly Coconut Milk, with Jolly Whole Corn Kernels, both from my pantry. I mixed together glutinous rice and Jasmine rice. The rest, I followed Chef Peachy’s recipe to the letter and made my adjustments in the end to suit my personal taste.

I wanted to use fresh gata, but I would have to bike all the way to the subdivision entrance, where there’s a small stall selling fresh buko and fresh coconut, and bike all the way back to the house under the heat of the hot summer sun. That’s a whole two kilometers going out and another two kilometers getting back home. Well, I do that when need be during this lockdown, but if I could avoid it and just use the ingredients in my pantry or buy from the neighborhood store two stones’ throw away from the house, I would do just that.

Enough said, though. Let’s get back to Chef Peachy’s Guinataang Mais. If you want it, here’s the recipe, which she generously agreed to share.

4 cups liquid (combination of kakang-gata from 2 pcs. coconut + water)
1 cup corn kernels
1/2 cup Jasmine rice (or any variant)
1/4 cup sugar
pinch of salt

1. Combine everything, except sugar and salt, in a pot. Cover with lid, and cook over low heat for 30 minutes or until rice is tender.
2. Add sugar and salt towards the end of the cooking process.

Makes 4 to 5 servings.

Posted in Desserts, Recipes Tagged , , ,

Ube Cheese Pandesal
(Chef Jackie Ang Po)

Ube Cheese Pandesal hot off my oven

UBE Cheese Pandesal. Freshly baked purple-colored, ube-flavored pandesal with cheese filling or just plain ube cheese pandesal with no filling. It’s all the craze since last year (2019), but there fresh batches of them, and consumers are buying them all so that supply is never enough to meet the high demand.

I’ve tasted a few of these ube cheese pandesals but found most of them to be too commercialized to be enjoyable. Good thing Chef Jackie Ang Po, one of the most talented pastry chefs in the country today, shared her recipe of Ube Cheese Pandesal. I’ve had the recipe for a while but I could not squeeze baking into my schedule because I personally take care of my husband Raff, who suffered a second stroke June of 2019, and that is a full-time job, I tell you. But yesterday, I finally got down to baking that batch—all 24 pieces of delightful pandesals. I stuffed them not just with cheese but also with halayang ube which I bought from one of the online food vendors in our subdivision.

I followed Chef Jackie’s recipe to the smallest details, such as the baking time, and it turned out really well. The only problem was that my cheese slices were too thin. Should make them thicker and more substantial next time.

Freshly baked Ube Cheese Pandesal

THE YEAST MIXTURE:

1 cup lukewarm water

1 tsp. instant yeast

2 tsps. sugar

FOR THE DOUGH:

500 grams bread flour

1 tsp. salt

100 grams sugar

1/2 cup vegetable oil

2 Tbsps. Ferna Ube Flavocol

2 egg yolks

breadcrumbs

450 grams Arla Natural Cheese (Mozzarella, Gouda, Emmental, Havarti)

halayang ube

extra bread flour

  1. Mix together ingredients for the yeast mixture. Let sit for 30 minutes.
  2. After 30 minutes, the mixture should be bubbly. This proves that there is yeast activity. Add the bread flour, salt, sugar, vegetable oil, Flavocol and egg yolks. Mix then knead by hand until the mixture comes together as a smooth and elastic dough. Place dough ball in a mixing bowl, cover with plastic wrap, and let rise until double in size.
  3. Punch down, divide dough into two, and roll each into a baston. Make sure you scatter extra flour on the work surface and on the rolling pin so the dough does not stick to the table or to the rolling pin. You can also roll out each dough into a thin rectangle, then fold and roll up tightly into a baston. Cut each baston into 12 parts, each piece approximately 40 grams, with the whole finished dough totaling about 900 grams.
  4. For plain ube pandesal, roll each pandesal in breadcrumbs and arrange 12 pcs. pandesal dough on one baking sheet, cut side down and up. Let rise until double.
  5. For ube pandesal with cheese filling, roll out each 40-gram dough into a flat circle, place a 20-gram slice of cheese in the center, then gather up the ends like you will with siopao dough, pinch ends to seal dough, and roll lightly in your palm into an oblong shape. Should you wish to make it more decadent and add halayang ube, pipe it on top of the cheese slice before positioning it. Roll entire pandesal in breadcrumbs and arrange 12 pcs. pandesal dough on one baking sheet. Let rise until double.
  6. Bake in a preheated 350˚F (or 177˚C) oven for 15 minutes for this size. Do not overbake, as the violet color of the bread will turn black if you do.

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