IT’S All Saints’ Day weekend, the kids are on semestral break, and work has slowed down a bit towards the weekend, so you’ve got a bit of time to bond at home as a family. Why not whip up a new dish that’s easy to prepare and yet looks very impressive on the dining table? Here’s a Baked Mussels recipe that I have just picked up from the Hunt’s Kitchen Superstar collection. It presents a twist to the usual Baked Mussels in that it makes use of Hunt’s Tomato Sauce, which really makes a difference in the flavor of the end product. Hunt’s Tomato Sauce, like its Spaghetti Sauce, is made from all-natural, vine-ripened tomatoes, so it provides the dish a rich, well-rounded flavor. Add to this the fact that it has caramelized onion as accompaniment to the classic grated cheese topping.
This take on Baked Mussels can be an awesome appetizer or cocktail pica-pica. It can also be an excellent viand to go with hot, steamed rice.
50 grams butter
50 grams chopped garlic
1-1/2 kgs. tahong (mussels)
1 pack Hunt’s Pinoy Tomato Sauce with Lycofiber, 1 kg.
salt and ground pepper to taste
2 pcs. white onion, julienned
30 grams white sugar
250 grams quickmelt cheese, grated
30 grams basil chiffonade*
1. Sauté garlic in butter. Add mussels, then cover. Simmer until mussels are fully cooked and open.
2. Remove mussels from the stock. Simmer stock and reduce. Add Hunt’s Pinoy Tomato Sauce with Lycofiber, then season with salt and ground pepper to taste.
3. Remove empty half shell of mussels and discard. Arrange half shells with mussel meat on a baking tray. Set aside.
4. Sauté julienned onion in butter and add sugar. Cook until onion is wilted and caramelized.
5. Top each half shell of mussel with a generous amount of the caramelized onion. Spoon tomato sauce mixture over the caramelized onion. Sprinkle with grated cheese.
6. Bake in a 350˚F oven until cheese melts and top lightly browns. Top with basil chiffonade (*fresh basil leaves sliced into very thin strips) and serve.
THE Congressional Spouses Foundation Inc. (CSFI), a group of congressional spouses formed to undertake projects that would help forward the goals set by their spouses, has just launched its latest project — a cookbook called Salu-Salo: A Celebration of Philippine Culinary Treasures.
The 300-page cookbook is a collection of 132 recipes contributed by CSFI members (wives, husbands and/or children of House representatives) that trace their roots from the districts, provinces and regions that their spouses represent. These include cherished heirloom recipes passed down from generation to generation as well as new dishes recently created to highlight the bountiful produce in their districts. Some of these recipes even showcase procedures that are rich with ancient ritual and religious meaning and make use of innovative local produce and products. These procedures include milking a coconut by grating it, adding water and squeezing the grated coconut, and making suman wrappers using coconut leaves. Such sublime elements add more character to the cookbook.
CSFI board treasurer Kristine Meehan and executive director Paula Camille Bondoc join CSFI chairperson Joy Belmonte and Salu-Salo editor-in-chief Mons Romulo during the book signing…
House Speaker Feliciano ‘Sonny’ Belmonte Jr. as guest of honor
Chef Robby Goco delivered the Inspirational Message during the cookbook launch
Congressman Alfredo Vargas III of the 5th District of Quezon City and wife Yasmine join CSFI chairperson Joy Belmonte and Salu-Salo editor-in-chief Mons Romulo
Providing live entertainment was the Modern Bamboo Band
Salu-Salo creative director and executive editor Ige Ramos
Salu-Salo was put together into a full-color, full-glossy cookbook with beautiful photographs to accompany the recipes by a team led by Mons Romulo as editor-in-chief and noted book designer Ige Ramos as creative director and executive editor. Equally involved and excited during the book launch, which was held at the Speakers’ Conference Room, House of Representatives, were Quezon City Vice Mayor Joy Belmonte, president and chairperson of CSFI; and fellow officers Paula Camille Bondoc, executive director; and Kristine Singson-Meehan, board treasurer.
“I am proud to present to you this cookbook — a collection of unique recipes from numerous districts in the Philippines. Each dish is a distillation of our colorful culture, as well as an invitation to visit the wonderful places from which they came. I hope you enjoy this culinary journey throughout our beautiful country — one district, one dish, one bite at a time,” Joy Belmonte, representing her father, House Speaker Feliciano ‘Sonny’ Belmonte Jr., in CSFI, says in her Foreword for the book.
Speaking of House Speaker Belmonte, he personally graced the launching rites of Salu-Salo as guest of honor. Delivering the Inspirational Message was accomplished chef Robby Goco, who says that “food is family, family is life, and life is everything.”
Chef Robby sums it up well when he said that he’s excited about the book because, through Salu-Salo, “we will be sharing our cuisine with the world.”
Victorinox’s I.N.O.X., in navy blue dial and navy blue rubber strap variant, is the toughest watch in the world
HOW tough can a watch be? Well, if it can withstand being subjected to temperature shocks from -57˚ to +70˚Celsius, which corresponds to the standard set by the U.S. Army for the manufacture of missiles, it must be really tough. But what if it can also survive 8 tons of compression under a hydraulic press, being driven over by a 25-ton truck or a military tank weighing up to 64 tons, a fall of 10 meters only a smooth concrete surface (which is equivalent to a drop from the third floor to the ground floor with an impact speed of 50kms. per hour), exposure to flame at a distance of 5mm for more than a minute (which corresponds to a temperature of +1,200˚C), being frozen in ice for 168 hours, and a stratospheric altitude of 21,300 meters (which is twice the height at which airliners fly)? It must be the toughest watch in the world!
Khaki green dial with khaki green rubber strap I.N.O.X. with its removable black silicone and nylon bumper in place
This is exactly what Victorinox, the company in Switzerland that “invented” the Swiss Army Knife, calls its newly launched I.N.O.X. watch, which was released in celebration of the iconic company’s 130th anniversary. The name I.N.O.X. comes from the French word for stainless steel, the solid, durable and corrosion-resistant material that Victorinox adopted more than 50 years before it became the standard in the Swiss watch industry.
It survived being driven over by a 25-ton truck!
The watch was exposed to flame at a distance of 5mm for more than a minute as one of its 130 ruthless strength tests
The I.N.O.X. watch has been designed to withstand unusual stress, and therefore was subjected to a ruthless battery of 130 strength tests that go beyond the standard certification tests of the Swiss watch industry. This series of new tests was developed specifically for I.N.O.X. to once again push the boundaries and impose new rules on resistance. In the process, a total of 421 I.N.O.X. prototypes were sacrificed by Victorinox’s testing team over a period of six months to come up with the indisputably toughest watch in the world.
And, yet, tough as it is, I.N.O.X. is also stylish and fashionable. The refined design of the reinforced 43mm stainless steel case is enhanced by a skillfully polished hexagonal bezel. It is scratch-resistant, with a triple anti-reflection treatment, and is also water resistant up to 200 meters. The watch is available in three colors — black dial with black rubber strap, khaki green dial with khaki green rubber strap, and navy blue dial with navy blue rubber strap — and comes with a removable black silicone and nylon bumper. The watch takes on a different character when the bumper is put in place, so the I.N.O.X. can be worn for any occasion, be it a rugged, casual, semi-formal or formal occasion.
At the launch held at White Space, from left: Lucerne Group managing director Emerson Yao, , Marc Nelson, Victorinox CEO Alex Bennouna and Lucerne Group managing director Ivan Yao
Friends of the brand Andrew Wolff and John Spainhour show off their chosen I.N.O.X. watches
Victorinox’s I.N.O.X. had its Philippine debut at White Space in Makati City recently in the presence of Victorinox CEO Alex Bennouna, international sales manager for Asia Pacific Axel Wenger and Lucerne Group managing director Emerson Yao. Two celebrity friends of the brand, rugby player and Mr. World 2012 runner-up Andrew Wolff and former U.S. Marine Corps sniper and Mr. World 2014 candidate John Spainhour, were also introduced during the occasion. Also present was TV personality Marc Nelson, whose good friend and The Amazing Race Asia teammate Rovilson Fernandez served as event host.
IF your idea of a relaxing afternoon is sitting back, sipping a cup of hot peppermint tea and taking leisurely bites of scones with clotted cream and strawberry jam while exchanging pleasant conversation with a friend, then it may be time for High Tea!
At 100 Revolving Restaurant on the 33rd Floor of MDC Building at the corner of C5 and Eastwood Ave. in Libis, Quezon City, High Tea takes place every day from 3:00 to 5:00 p.m., and it’s not limited to Traditional High Tea. Chef Jessie Sincioco makes three types of High Tea available to diners—Traditional Way, The Asian Way and The Filipino Way.
The complete Traditional Way High Tea Set
Pastries–Mini Cobbler, Chocolate Battons, White Chocolate Orange Kiss, and Almond Shortbread with Fresh Fruits–on the top layer
Assorted Tea Sandwiches on the second layer
Scones on the bottom layer
Strawberry Jam
Mango Jam
The Traditional Way (Php750 per set, good for two persons) is the typical English High Tea with a three-layer tray serving pastries on the top layer, Assorted Tea Sandwiches on the second layer, and Scones on the bottom layer. Pastries include Mini Cobbler, Chocolate Battons, White Chocolate Orange Kiss, and Almond Shortbread with Fresh Fruits. The Assorted Tea Sandwiches are a combination of Turkey Breast, Egg Salad, Cucumber, Cheese Quiche and Prawn Cocktail in Breadcup. The Scones are studded with plump raisins, and these come with Clotted Cream, Strawberry Jam and Mango Jam, plus a choice of Chamomile, Jasmine, Earl Grey, English Breakfast, Peppermint or Green Tea served in a pot.
The Asian Way High Tea Set
Palitaw, Pandan Crepe with Coconut, and Buchi on the top layer
Milkfish Maki, Tamago Crabstick Rolls, and Siomai on the second layer
Fried Egg Noodles on the bottom layer
Siopao on the bottom layer
For The Asian Way (Php600 per set, good for two), Chef Jessie has carefully put together what diners love among the Asian dishes served at 100 Revolving Restaurant based on the themed buffets it offers for Saturday lunch. It has the same three-layer High Tea tray, which has Palitaw, Pandan Crepes with Coconut and Buchi on the top layer; Milkfish Maki, Tamago Crabstick Roll and Siomai on the second layer; and Fried Egg Noodles on banana leaf and a pair of Siopao on the bottom layer. The set comes with Salabat (Ginger Tea).
The Filipino Way High Tea Set
Pritson on the top layer
Regular Puto, Pandan Puto, Cuchinta and Banana Cue on the second layer
Pancit Sotanghon on banana leaf on the bottom layer
Halo-Halo
If you simply want to have Filipino fares for merienda, opt for The Filipino Way High Tea (Php500 per set, good for two). It offers Pritson on the top layer; Regular Puto, Pandan Puto, Cuchinta and Banana Cue on the second layer; and Pancit Sotanghon on banana leaf on the bottom layer. The set also comes with Halo-Halo on martini glass, with banana saba, camote, macapuno, red monggo and leche flan, as well as Salabat (Ginger Tea).
Chef Jessie Sincioco with guests at 100 Revolving Restaurant for High Tea
The revolving part of 100 Revolving Restaurant’s dining area
View of the surrounding area from the picturesque windows of 100 Revolving Restaurant as High Tea begins
View of the breath-taking sunset as High Tea ends
Chef Jessie thought of offering High Tea at 100 Revolving Restaurant from 3:00 to 5:00 p.m. because she wants diners to experience the place during these hours. “It’s a nice place to be during these hours when it’s not that hot anymore but still allows you to give you a nice view. The restaurant has a unique revolving concept that gives you a 360° view of the surrounding area, including Libis, Green Meadows, C5, Pasig and Marikina. It’s a combination of residential areas, skyscrapers, major road networks and waterways,” says Chef Jessie.
Breath-taking view, great company, good food and refreshing tea… What else would you look for?
ANOTHER certified blockbuster of a restaurant is set to open tomorrow, Saturday, October 25, 2014, at the Mega Fashion Hall of SM Megamall, Mandaluyong City. It’s called TuanTuan Chinese Brasserie, and it serves Hong Kong comfort food with a French flair.
The famous Mui Garden and Deer Garden, which have created international culinary recognition for Chinese food in North America, have forged a local partnership to bring these restaurants’ renowned Halibut Fish Soup and other recipes to Manila. With the Halibut Fish Soup comes TuanTuan Curry, an heirloom recipe of multi-awarded Chef Gordon Mui, whose family started Mui Garden in the 1960s and brought it to Canada in the 1990s when the family migrated there. After conquering North America, Mui Garden and Deer Garden now expand their reach to Asia via TuanTuan Chinese Brasserie in Manila.
TuanTuan Chinese Brasserie opens October 25, 2014, at the Mega Fashion Hall of SM Megamall
Hong Kong comfort food served in a French brasserie setting
The interiors give no hint of a traditional Chinese restaurant
TuanTuan creates a distinct dining experience because it serves undeniably Hong Kong comfort food but does so in a sophisticated yet cozy French-inspired ambiance. Its name means “round and round” or “gathering things together,” and that’s exactly what TuanTuan aims to do—bring together the best of Hong Kong comfort food and serve it the French brasserie way, which is delicious, quick and authentic, and setting. The interiors of the restaurant gives no trace of a typical Chinese restaurant, as square and rectangular tables, wooden chairs, mementos on the walls, an industrial-type ceiling and chandeliers dominate its interiors.
Diners will be happy to find the best Hong Kong specialty dishes that they’ve been queueing for in other restaurants at TuanTuan. Yes, all under one roof! This means not just the Halibut Fish Soup and Curry but also Pork Buns, Congee, Macanese Dishes and Hong Kong Style Coffee and Milk Tea.
Pork Buns. Yes, Pork Buns! TuanTuan calls its take on the delicious bite Snow Buns. They come in two variants: Crispy Barbecued Pork Snow Buns (warm, pillowy soft, freshly baked golden buns with a crisp, sweet, streusel-like top that flakes beautifully and a delectably addicting filling of tender, sweet-savory pork); and Crispy Pineapple Snow Buns (the same flaky golden buns but with a pineapple filling), both priced at Php128 for a 3-piece order.
What’s great to know is that these Snow Buns are available not just for dine-in but also for takeout at the takeout counter at any time of the day.
Laksa Noodle Soup
TuanTuan’s Signature Halibut Fish Soup is bound to give the best Ramens in Manila a run for their money, as it is a luxuriously milky yet light, silky and supremely delicious delicious soup base made from specially chosen fresh Pacific cod or halibut imported from Canada. And because its soup base is made with fish and not pork, as is the case with Ramens, it is healthier. It is rich in Omega 3, which is good for the heart and the body and is lower in calories than other proteins.
The menu actually offers a number of noodle soup, side dish and drink combination, but sure to be a hit is the Make Your Own TuanTuan Noodle Soup, which allows diners to choose their preferred soup base from a given list, two toppings to do with it, the kind of noodles they want and a chosen drink. Soup bases to choose from include Watercress and Almond Fish Soup, Tom Yum Goong, and Tomato and Pumpkin Soup. Toppings range from Spinach to Fish Balls, Prawns and Mushrooms; while the noodles can be Korean Sweet Potato Noodles, Rice Vermicelli or Shanghai Thin Noodles, among others. Every order of noodle soup, priced between Php388 to Php428 for a huge bowl, comes with cabbage, fresh button mushrooms and beancurd.
U.S. Premium Beef Rib and Tendon Curry
As for the TuanTuan Curry, there are also several variants to choose from, although the U.S. Premium Beef Rib and Tendon Curry (Php488 ) reigns supreme. The curry is decadent and rich with the perfect blend of over 20 meticulously blended spices and creamy coconut milk, made even more luxurious with perfectly soft potatoes and beef brisket. It’s the same Mui Garden Curry that has satisfied countless diners in both Hong Kong and Canada for over 50 years.
Chicken and Mushroom Congee
Also big at TuanTuan is Congee. Rice is lovingly cooked for many long hours until it blooms into the water, wonderfully disintegrating to create a distinctively smooth and creamy consistency that people love about Hong Kong style congee. Try Chicken and Mushroom Congee or Pork and Century Egg Congee, both priced at Php168 per order.
House Special Trio (Baked Seafood, Wild Mushroom, and Pork Chop) on Rice
Macau Style Cajun Chicken Fillet on Rice
Honey Garlic Spareribs
Grilled Ox Tongue
House Special Wings with Ginger
TuanTuan is likewise proud of its wide range of Portuguese-inspired Macau dishes. Must-tries are the House Special Trio (Baked Seafood, Wild Mushroom and Pork Chop) on Rice (Php398 ) and the Macau Style Cajun Chicken Fillet on Rice (Php328 ).
To wash all these delicious dishes down, TuanTuan serves a good selection of hot and cold drinks, starting with its signature Hong Kong Style Coffee (Php98 for the hot coffee and Php108 for the cold concoction). It’s a silky smooth coffee with just the right amount of froth. The key to a perfect cup of Hong Kong Style Coffee (and Tea) is a secret ingredient—Holland’s Black and White Milk—used only by the most reputable tea masters in Hong Kong. Diners should also try TuanTuan’s Thai Iced Tea (Php128 ), Horlicks Milk (Php88 ) and Mixed Fruit Tea (Php128 ).
Hong Kong Style Coffee
Mixed Fruit Iced Tea and Iced Lemonade
Fried “Black and White” Milk Bread
Then end the meal with Fried “Black and White” Milk Bread (Php16, Special French Toast with Butter and Peanut Butter (Php168 ), Merry Moo Ice Cream (Php128 ), or Warm Banana Bread Pudding with Kahlua Crème Anglaise (Php188 ).
IT’S All Saints’ Day weekend, the kids are on semestral break, and work has slowed down a bit towards the weekend, so you’ve got a bit of time to bond at home as a family. Why not whip up a new dish that’s easy to prepare and yet looks very impressive on the dining table? Here’s a Baked Mussels recipe that I have just picked up from the Hunt’s Kitchen Superstar collection. It presents a twist to the usual Baked Mussels in that it makes use of Hunt’s Tomato Sauce, which really makes a difference in the flavor of the end product. Hunt’s Tomato Sauce, like its Spaghetti Sauce, is made from all-natural, vine-ripened tomatoes, so it provides the dish a rich, well-rounded flavor. Add to this the fact that it has caramelized onion as accompaniment to the classic grated cheese topping.
