LOOKING for a unique way to present your crepes other than folding them into squares or triangles? How about shaping them into funnels and baking them to a crisp then filling them with a sensational banana and peach filling? Here’s the recipe shared by The Maya Kitchen.
For the crepes:
1 cup Maya All-Purpose Flour
pinch of salt
1 egg yolk
1-1/2 cups milk
2 tbsps. butter, melted
oil, as needed
1. Preheat oven to 300°F/149°C.
2. In a bowl, combine all ingredients and beat until mixture forms a smooth batter. Set aside.
3. Brush a nonstick pan with a little oil and warm over medium heat. Pour enough batter to thinly coat the bottom of the pan, then tilt from side to side. Cook for 1 to 2 minutes or until crepe is lightly browned. Loosen the edges and transfer crepe to a plate. Repeat until all batter is used.
4. Wrap each crepe around a lightly greased cream horn mold and arrange on a baking tray. Bake for 30 minutes or until golden brown and crispy.
5. Remove crepe cones from the molds while still hot. Set aside.
For the filling:
4 pcs. ripe banana, lakatan variety, sliced
4 pcs. peach halves, sliced
1/2 cup brown sugar
1/2 cup crushed Graham crackers
1/2 cup finely chopped walnuts
semi-sweet chocolate, melted (optional)
white chocolate, melted (optional)
1. Prepare the filling. Combine all ingredients in a bowl, slightly toss until well blended. Set aside.
2. To assemble, spoon enough filling into each cone. Drizzle with melted semi-sweet chocolate and melted white chocolate on top, if desired.
3. Serve immediately.
IT was three years in the making, and now it finally came off the press. Panaderia: Philippine Bread, Biscuit and Bakery Traditions is now in the shelves of National Book Store and Powerbooks.
Published by Anvil Publishing Inc., the publishing arm of National Book Store, Panaderia is a book about the history and traditions of bread- and biscuit-making in the Philippines, documents stories behind the making of these traditional breads from different parts of the country, and shows how they have evolved through time. The book lets its readers enter the world of panaderias or bakeries and bakeshops all over the Philippines, showing how panaderos prepare and bake different kinds of breads and biscuits and how time and economy have changed the way they do things. The information is so detailed that readers would get to picture how a panaderia looks, what their common features are, how the layout affects the flow of activity inside a panaderia, and how the staff is put together to function smoothly on a daily basis.
Signing copies of the book during the launch, seated from left: Jenny Orillos, Chef Jill Sandique and Amy Uy. Standing, from left: Pie David, Ige Ramos and Felice Sta. Maria
Food historian Felice Sta. Maria with Chef Claude Tayag and Panaderia editor Micky Fenix
Marriott Hotel Manila’s Aimee Lagman with Anvil Publishing’s Gwenn Galvez
Tribune’s Roel Manipon with Panaderia author Jenny Orillos, book designer Ige Ramos, www.interaksyon.com‘s lifestyle editor Francine Marquez, and Chef Jill Sandique
Also spotted during the launch was well-loved culinary expert Sylvia Reynoso-Gala
Authored by Amy A. Uy and Jenny B. Orillos and edited by renowned food columnist Micky Fenix, Panaderia: Philippine Bread, Biscuit and Bakery Traditions is designed by Ige Ramos and features hundreds of photos taken by Pie David inside the panaderias which the authors visited. It also features recipes of traditional panaderia breads such as Pandesal, Kalihim, Bonete, Spanish Bread, Monay, Pan de Coco and Kababayan. These recipes are by Chef Jill Sandique, one of the country’s top pastry chefs.
The whole team—authors Amy Uy and Jenny Orillos, editor Micky Fenix, book designer Ige Ramos, photographer Pie David, recipe developer Chef Jill Sandique—were present during the formal book launch held at Powerbooks-Greenbelt recently. Joining them were food historian Felice Sta. Maria, who wrote the Foreword of the book, and Anvil Publishing’s Xandra Ramos-Padilla and Gwenn Galvez. The well-attended book launch also showcased booths put together by some of the panaderias or bakeries featured in the book.
Made possible by a partnership with PLDT Smart Foundation, Kambal Pandesal and Ferna: The Food Ingredients Specialist, Panaderia: Philippine Bread, Biscuit and Bakery Traditions is now available in National Book Store and Powerbooks branches and can be ordered online at www.anvilpublishing.com at Php595 per copy.
TWG Tea’s newly launched Iced Teabag Collection comes in 15 variants
THE summer heat is still on, and there’s nothing more refreshing than sipping a glass of ice-cold Iced Tea! No, I’m not talking about the instant, powdered kind that you just dissolve in a liter of water with ice cubes in a plastic pitcher and shake away. I don’t like that. I’m picky when it comes to Iced Tea, and I know what I want—and that’s brewed or steeped Iced Tea—no compromises.
Now, the choices become even more exciting with the recent launch of TWG Tea’s Iced Teabag collection. Positioned as the world’s most luxurious collection of teabags especially crafted for the preparation of iced teas, TWG Tea’s extraordinary iced tea collection comes in 15 varieties of whole tea leaves carefully proportioned and packaged for the expert preparation of delicious TWG iced teas.
The Iced Teabag Collection on display during the recent launch at TWG Tea in Central Square, Bonifacio Global City
Seven teabags come in a lovely pullout drawer-type gift box embossed with gold lettering
Four of the variants that are now available–Cocktail Hour, Tea Alfonso, Darjeeling and Eternal Summer
Stores Specialists Inc.’s Mike Hwang and the models carrying variants from the TWG Tea Iced Teabag Collection during the formal launch
Each tea variant comes in a box embossed with the name of the tea in gold lettering. The gift box, which is of the pull-out drawer type, contains seven precious Iced Teabags, each containing 7.5 grams of handpicked, whole leaf teas enclosed in an entirely hand-sewn teabag made of light, transparent silk that is round in shape and is free from metal staples and glue which are detrimental to the quality and flavor of the tea. Each teabag is good for making a liter or carafe of Iced Tea. Each box retails at Php2,595.
ICED TEA VARIANTS
The TWG Tea Iced Teabag collection includes TWG Tea classics as well as TWG Tea exclusive blends. The 15 variants are:
• 1837 Black Iced Teabags—TWG Tea’s renowned signature tea, which is a unique blend of black tea with notes of fruits and flowers from the Bermuda triangle.
• 1837 Green Iced Teabags—an aromatic green tea blend of TWG Tea’s signature 1837 Tea that boasts of a lofty fruit and flower bouquet that leaves an aftertaste of red fruits and caramel.
• Tea Party Iced Teabags—rich, warm and golden infusion of black tea inflected with notes of candied sweetness.
• Moroccan Mint Iced Teabags—green tea perfectly blended with suave and strong Sahara mint.
• French Earl Grey Iced Teabags—black tea delicately infused with citrus fruits and French blue cornflowers.
Pomme Prestige Iced Tea
• Pomme Prestige Iced Teabags—tangy and delightful black tea with alluring and fragrant apples.
• Alfonso Iced Teabags—black tea and rare mango with a secret combination of TWG Tea fruits and flowers.
Grand Jasmine Iced Tea
• Grand Jasmine Iced Teabags—China green tea blended with superior TWG Tea jasmine blossoms that give it a floral aroma.
Pink Flamingo Iced Tea
• Pink Flamingo Iced Teabags—green tea with crimson hibiscus blossoms that quickly infuse into a rose-colored Iced Tea with tart, fruity overtones.
• Eternal Summer Iced Teabags—fragrant South African red tea embellished with notes of sweet summer rose blossoms accented with raw berries.
• Caravan Iced Teabags—mélange of China gunpowder green tea mysteriously blended with sweet mints and notes of citrus fruits.
Cocktail Hour Iced Tea
• Cocktail Hour Iced Teabags—dazzling composition of black tea and green tea composed of crimson blossoms with notes of sugarcane and rum.
Darjeeling Iced Tea
• Darjeeling Iced Teabags—first flush black tea with notes of green mango and aroma of lily of the valley.
Red Chai Iced Tea
• Red Chai Iced Teabags—striking red tea blended with a subtle mix of rare and aromatic Indian spices.
• Sweet France Iced Teabags—combination of green tea with exotic flowers and a touch of chamomile.
HOW TO MAKE PERFECT ICED TEA
Each TWG Tea Iced Teabag is good for making one-half to one liter of flavorful Iced Tea.
1. Place 1 teabag in a teapot.
2. Add 1/2 liter of pure, simmering water.
3. Steep for about 5 minutes.
4. Remove teabag and pour tea into glasses filled to the brim with large ice cubes.
5. Enjoy as is or sweetened with sugar syrup.
For a more delicately infused beverage, the preparation is slightly altered. Here’s how:
1. Place 1 teabag in a glass pitcher.
2. Add 1 liter of pure water at room temperature.
3. Refrigerate for about 12 hours.
4. Stir and remove teabag before serving as is or sweetened with sugar syrup.
Launched along with the TWG Tea Iced Teabag Collection was the Iced Tea Carafe
A CARAFE FOR YOUR ICED TEA
The new TWG Tea Iced Teabag collection was launched at the TWG Tea salon located at Central Square, Bonifacio Global City, Taguig, last May 21, 2015. Along with it, TWG Tea also launched the perfect accompaniment, an Iced Tea Carafe made of very light Plexiglas. The beautifully designed Carafe can be used for a liter of refreshing Iced Tea. Available in eight vibrant colors, it retails at Php6,295.
Grilled Salmon from Balboa, one of the restaurants located at the new East Wing of Shangri-La Plaza
IF you’re like most Filipinos who love good food and enjoy getting a great deal for your meal, don’t miss Shangri-La Plaza’s biggest food blow-out this Friday, May 29, 2015.
Coming at the heels of the highly successful two-weekend ‘Gourmet Strip’ food festival, ‘30% off on the 29th of May ‘offers diners of restaurants in the plush mall a whopping 30% discount on their food bill. It’s an exciting and exclusive one day only promo that promises to let families, friends and lovers indulge in their gastronomic desires without feeling a dent in their pocket.
“’The 30% off on the 29th of May’ promo is a wonderful opportunity for mall guests to explore and experience the extensive selection of restaurants housed here at the Shang. We would like more people to know about and get a taste of the fine dining destinations Shang has to offer,” says Lala Fojas. Shangri-La Plaza executive vice-president and general manager.
Soup, dessert, coffee or main course; salad, sandwich, pica-pica or cocktail drinks… Whatever you fancy, you get 30% discount on Friday, May 29, 2015, at Shangri-La Plaza with its ‘30% off on the 29th of May’ promo
There are a total of 32 participating restaurants from both the Main Wing and the East Wing of Shangri-La Plaza, which is one of the metro’s leading lifestyle destinations and a favorite haunt of foodies for the city’s best eats.
From the Main Wing, the participating restaurants are C2, Cravings, Figaro, Le Coeur de France, Lemongrass, Max’s Restaurant, Pages Deli, Pasto, Pho Hoa, Poetry & Prose, Recipes by Café Metro, SumoSam, Teddy’s Burger and The Red Crab.
Participating restaurants from the East Wing are Akira, Arya, Balboa, California Pizza Kitchen, Corazon, Epicurious, Ganso-Shabuway, Gyu-kaku, Happy Cream Puff, Ikkoryu Fukuoka Ramen, Kimukatsu, Lombardi’s, Maple, P.F. Chang’s, TWG Tea, Wicked, Wild West Roadhouse Grill and Zao.
If you see this signage by the entrance of a restaurant at Shangri-La Plaza this Friday, May 29, you get 30% off your food bill
Everyone who dines at these participating restaurants from 11:00 a.m. to 10:00 p.m. on Friday, May 29, 2015, therefore gets 30% off their total food bill—a treat that is being offered by Shangri-La Plaza for the very first time.
For inquiries, call 370-2500 local 597 or visit www.facebook.com/shangrilaplazaofficialfanpage.
GOT totally bitten by the Korean bug? Here’s another Korean trend that’s sure to tickle your fancy and get you even more absorbed in all things Korean: Mr. Pizza, the top pizza brand in Korea, is now in the Philippines. It just opened its doors to the dining public at the Ground Floor of Greenbelt 3, Ayala Center, Makati City, in stylish fashion. The first Philippine store of Mr. Pizza, it is Mr. Pizza’s 505th store worldwide, as it is present not only in Korea and the Philippines but also in China and the United States, among others.
Korean pizza dough juggler performing during the opening of Mr. Pizza at Greenbelt 3
Spinning pizza dough as if it were a basketball in the hands of a Harlem Globetrotter…
Letting the pizza dough cross from shoulder to shoulder…
All together now–Korean pizza dough jugglers ‘dribble’ pizza doughs between their legs
On opening day, Greenbelt Park was transformed into an outdoor ‘concert’ stage for a Korean pizza dough juggling group, whose performances drew oohs and aahs from guests and passers-by because nobody ever thought it hand-tossing of pizza could be elevated into this level of performing arts. What simple hand-tossing in-store pizza makers do when they prepare fresh pizza dough upon customers’ order has turned complex in the hands of the Korean pizza dough jugglers, who threw the dough up in the air as they strutted to the beat of the music, spinning the dough at the tip of their index finger the way a Harlem Globetrotter spins a basketball, then spinning it upside down and ‘dribbling’ it between their legs and letting it cross from shoulder to shoulder. What a spectacle it was that elicited loud applause from those watching the highly charged performances!
Then it was time to taste the pizza that earned for Mr. Pizza the Korea Brand Star Award in the pizza category for six consecutive years and made it top the Korea Customers’ Satisfaction Index (KCSI) in the pizza restaurant category also for six times. Beijing Evening News in China even named Mr. Pizza as Best Restaurant. Originating in 1990, Mr. Pizza has been No. 1 in Korea since 2009 and is the only food brand listed in the KOSDAQ, a first in the country’s food and beverage industry.
Mr. Pizza takes great pride in its pizza and abides by its 300% principle—100% hand-kneaded (determining the size of the pizza by hand-kneading and hand-juggling live dough), 100% full-hearted toppings (putting generous portions of toppings with the sincerity and dedication that a farmer puts into planting seeds), and 100% grill-baked (using screen grills to obtain a light, wholesome taste with less oil used).
“It’s a pact written in stone. That is our commitment,” says Tony Son, Mr. Pizza Korea’s director for global division.
‘Seafood Island 2’ is loaded with shrimps, squid, bell pepper and black olives
Shrimp Gold celebrates the savory goodness of shrimps
Mr. Pizza’s premium gourmet pizzas include Seafood Island 2 (Php800 for regular pizza and Php980 for large pizza), crunchy and flavorful coconut shrimps with a variety of seafood, black olives and green bell pepper packed on a Gold crust; Gesal Montand (Php630/Php830), rich and aromatic crabmeat baked to perfection; Eggta (Php800/Php980), soft and moist egg tart crust topped with camembert cheese and beef steak; Shrimp Gold (Php680/Php880), an all-time favorite topped with whole shrimps seasoned with sweet and sour chili and Cajun spice; Macho Grande (Php630/Php830), a combination of rare round steak topping and cream cheese stuffed mocha bun crust; Secret Garden (Php630/Php830), tender chicken strips and fresh vegetables on white sauce; and Potato Gold (Php630/Php830), all-time best-seller with a mix of buttery potatoes and savory bacon.
Premium pizzas come with specified crusts, but diners who order them can change the crust and choose what they want from Original crust to Egg Tart, Cheddarella (Cheddar and mozzarella cheese combination), Gold, Cream Cheese, Mocha Bun and Cheese Cap crusts for a minimum fee.
Mr. Pizza also has Smarty Pizza thin-crust selections—Gorgonzola, Crab Cream and Spicy Meat—priced at Php330 per pizza; as well as a Classic Pizza line with Elpaso Deluxe, Spicy Pork Bulgogi, Bulgogi Pizza, New York Special, Vegetarian, Hawaiian Delight and Sweety Pizza at Php380 for regular sized pizza, and Php580 for large pizza), and Cheese Pizza (Php280/Php480).
Aside from its delicious pizzas, Mr. Pizza also offers Premium Pasta (Crab Carbonara, at Php330 per generous serving, is a must try!), Classic Spaghetti, and Risotto (whose two variants, BBQ Galbi Risotto at Php330 per order and Oven Cheese Seafood and Kimchi Risotto at Php380 per order, both incorporate Korean dishes),
‘Mr. Chicken’ is a spicy treat for chicken wing lovers
Fried Mozzarella Sticks
Hallabong Ade and Aloe Vera Ade
The restaurant likewise commands a great following for its salads and side dishes, which include Mr. Chicken, spicy chicken wings; and Ms. Chicken, less spicy chicken wings, at Php230 per order of eight pieces. Fried Mozzarella Sticks is also a good choice. And to wash it all down, Mr. Pizza gives diners a choice among Hallabong Ade (sweet and zesty Korean tangerine), Aloe Vera Ade (sweet and aromatic beverage with chewy aloe) or Citron Ade (floral drink with a dense, tangy texture), at Php80 per glass.
Now that Mr. Pizza is in Manila, more exciting times are ahead, as it gears up for aggressive expansion in the months ahead to make Korea’s No. 1 pizza chain also No. 1 in the Philippines.
“We take pride in being able to provide Filipinos the opportunity to experience Korea’s best-tasting pizza. It is definitely something to look forward to,” says Mr. Son.
He adds: “Watch for a lot of store openings in the coming months.”