Soon.
Friday, October 9, 2009
Tuesday, May 12, 2009
2
The Chocolate Kiss Cafe
One of favorite restaurants. I'm pretty sure all the students of UP Diliman know this little nook at the Bahay ng Alumni -- The Chocolate Kiss.
I went to UP Diliman last Saturday after my graveyard shift supposedly to run some errands on my enrollment in Open University. But I found myself craving for something sweet instead. The Chocolate Kiss offers classic cake assortments: from Carrot Cake to Blueberry Cheesecake to Chocolate Brownies.
I first ordered their Iced Tea. Their iced tea is not sweet. It comes with a "honey" in a small container which you may add to your drink depending on your preferred sweetness.
Since it was already lunch time, I ordered my main course: Pesto Penne Pasta with Chicken Fillet (or strips). I am very particular when it comes to pesto sauces because some restaurants' are bland. But this one I give a thumbs up.
And finally of course, one of my favorites -- Devil's Cake. A moist chocolate cake with chocolate filling and a mountful of melted marshmallow as an icing on top. Pure heaven. I almost ate everything all up before I took the picture below.
Visit The Chocolate Kiss at the 2nd Floor of Bahay ng Alumni, University of the Philippines, Diliman, Quezon City.
I went to UP Diliman last Saturday after my graveyard shift supposedly to run some errands on my enrollment in Open University. But I found myself craving for something sweet instead. The Chocolate Kiss offers classic cake assortments: from Carrot Cake to Blueberry Cheesecake to Chocolate Brownies.
I first ordered their Iced Tea. Their iced tea is not sweet. It comes with a "honey" in a small container which you may add to your drink depending on your preferred sweetness.
Since it was already lunch time, I ordered my main course: Pesto Penne Pasta with Chicken Fillet (or strips). I am very particular when it comes to pesto sauces because some restaurants' are bland. But this one I give a thumbs up.
And finally of course, one of my favorites -- Devil's Cake. A moist chocolate cake with chocolate filling and a mountful of melted marshmallow as an icing on top. Pure heaven. I almost ate everything all up before I took the picture below.
Visit The Chocolate Kiss at the 2nd Floor of Bahay ng Alumni, University of the Philippines, Diliman, Quezon City.
Monday, March 30, 2009
2
Recipe #16: Ensaladang Mangga ( Green Mango Salad)
This side dish is certified to boost your appetite. It is making me crave for it now as I write this entry. One of my favorites, this salad goes very well with your dull and boring fried dishes (especially fish and pork). It is also perfect with fried or broiled eggplant.
INGREDIENTS:
1. In a small bowl, mix all ingredients together. The amount of bagoong depends on your preferred taste. Serves 1-2 people.
INGREDIENTS:
- 1 green mango, peeled and diced
- 1 large onion, diced
- 1 large tomato, diced
- bagoong (shrimp paste)
1. In a small bowl, mix all ingredients together. The amount of bagoong depends on your preferred taste. Serves 1-2 people.
Tuesday, March 10, 2009
2
MSG or No MSG?
Below is an article by Dr. Philip S. Chua on his column Heart to Heart Talk in Cebu Daily News dated January 26, 2009. The article talks about FAQ's about MSG. Read on:
The use of MSG in food has been controversial the past several decades. Reports of adverse reactions among some people who have eaten foods cooked with MSG have been published. Questions have also been raised as to the chemical’s safety to the nervous system.
What is MSG?
MSG, popularly known as Vetsin, stands for Monosodium glutamate, a flavor enhancer used in cooking. It is the sodium salt of amino acid, glutamic acid, a form of glutamate. It is marketed as a fine white crystal powder, like sugar or salt, and does not have a distinct taste of its own. How it enhances the flavor of food is not clear. One theory proposed by some scientists is that “MSG stimulates glutamic receptors in the tongue to augment meat-like flavors.”
What is glutamate?
An amino acid, glutamate has been shown as a nerve impulse transmitter in the brain and other glutamate-responsive tissues in other parts of the body. Glutamate is efficiently metabolized by the body.
How is MSG made?
Thousands of years ago, seaweed broth was used in Asian countries to enrich the flavor of food. Presently, MSG is manufactured thru fermentation of starch, sugar beets, sugar cane or molasses. Glutamate is naturally found in our bodies and in protein-loaded foods, such as meat, milk, cheese, mushrooms and peas. The flavor richness from tomatoes and fermented or hydrolyzed protein products like soy sauce is due to the free glutamate in them.
Do all restaurants use MSG?
No. MSG is more popular in Asia, and among Asian (especially Chinese) restaurants even the United States and Europe. However, not all Asian eateries use MSG. Even in the Philippines, for instance, many restaurants now do not use this food enhancer in view of the controversy, or per customer request. Today, MSG is often used by many fast food chains and in many foodstuffs, processed foods in the United States and around the world, like stock cubes our bouillon cubes, barbeque sauces, salad dressings, seasoning preparations, canned, dried, and frozen foods, potato and tortilla chips, etc.
What is the FASEB report?
In 1995, the Federation of American Societies for Experimental Biology (FASEB), an independent body of scientists, “helps put these safety concerns into perspective and reaffirms the Food and Drug Administration's belief that MSG and related substances are safe food ingredients for most people when eaten at customary levels.”
What adverse reactions may MSG induce?
Some people are more sensitive to MSG than others. According to the FASEB Report, it “identifies two groups of people who may develop a condition the report refers to as ‘MSG symptom complex.’ One group is those who may be intolerant to MSG when eaten in a large quantity. The second is a group of people with severe, poorly controlled asthma. These people, in addition to being prone to MSG symptom complex, may suffer temporary worsening of asthmatic symptoms after consuming MSG. The MSG dosage that produced reactions in these people ranged from 0.5 grams to 2.5 grams.”
What are the symptoms of MSG reaction?
The symptoms an MSG-sensitive person may have are any of the following “burning sensation in the back of the neck, forearms and chest, numbness in the back of the neck, radiating to the arms and back, tingling, warmth and weakness in the face, temples, upper back, neck and arms, facial pressure or tightness, chest pain, headache, nausea, rapid heartbeat, bronchospasm (difficulty breathing) in MSG-intolerant people with asthma, drowsiness, and weakness.
Any other possible effects?
This comprehensive report from FASEB also states that “severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex. No evidence exists to suggest that dietary MSG or glutamate contributes to Alzheimer's disease, Huntington's chorea, amyotrophic lateral sclerosis, AIDS dementia complex, or any other long-term or chronic diseases. No evidence exists to suggest that dietary MSG causes brain lesions or damages nerve cells in humans.”
Is MSG safe to consume?
Extensive reviews on the safety of MSG have led the US Food and Drug Administration, the FASEB Select Committee, the European Communities’ (EC) Scientific Committee for Foods, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization, and other researchers, to consider MSG to be safe. In spite of this, however, majority of diners prefer no MSG in their food, and so inform the waiter or chef at any eateries they go to.
Have deaths been reported as a complication?
Most people appear to tolerate MSG very well, but some are sensitive to it. Mild reactions with sensation of warmth and flushing in the face are the most common, which require no treatment, and which go away after an hour or two after the meal. However, I have heard of one death (a chest surgeon, who had a history of bronchial asthma) from anaphylactic shock following consumption of food with MSG, while attending a meeting in Nice, Paris, some years ago. Fortunately, this is rare. The trend today, even among restaurants, appears to be in favor of staying away from MSG in view of public concern. After all, a good chef in a restaurant or an experienced cook at home actually does not need any help from MSG to create an artful culinary magic in any dish.
Source/Direct Link: http://globalnation.inquirer.net/cebudailynews/opinion/view/20090126-185638/The-truth-about-MSG
The use of MSG in food has been controversial the past several decades. Reports of adverse reactions among some people who have eaten foods cooked with MSG have been published. Questions have also been raised as to the chemical’s safety to the nervous system.
What is MSG?
MSG, popularly known as Vetsin, stands for Monosodium glutamate, a flavor enhancer used in cooking. It is the sodium salt of amino acid, glutamic acid, a form of glutamate. It is marketed as a fine white crystal powder, like sugar or salt, and does not have a distinct taste of its own. How it enhances the flavor of food is not clear. One theory proposed by some scientists is that “MSG stimulates glutamic receptors in the tongue to augment meat-like flavors.”
What is glutamate?
An amino acid, glutamate has been shown as a nerve impulse transmitter in the brain and other glutamate-responsive tissues in other parts of the body. Glutamate is efficiently metabolized by the body.
How is MSG made?
Thousands of years ago, seaweed broth was used in Asian countries to enrich the flavor of food. Presently, MSG is manufactured thru fermentation of starch, sugar beets, sugar cane or molasses. Glutamate is naturally found in our bodies and in protein-loaded foods, such as meat, milk, cheese, mushrooms and peas. The flavor richness from tomatoes and fermented or hydrolyzed protein products like soy sauce is due to the free glutamate in them.
Do all restaurants use MSG?
No. MSG is more popular in Asia, and among Asian (especially Chinese) restaurants even the United States and Europe. However, not all Asian eateries use MSG. Even in the Philippines, for instance, many restaurants now do not use this food enhancer in view of the controversy, or per customer request. Today, MSG is often used by many fast food chains and in many foodstuffs, processed foods in the United States and around the world, like stock cubes our bouillon cubes, barbeque sauces, salad dressings, seasoning preparations, canned, dried, and frozen foods, potato and tortilla chips, etc.
What is the FASEB report?
In 1995, the Federation of American Societies for Experimental Biology (FASEB), an independent body of scientists, “helps put these safety concerns into perspective and reaffirms the Food and Drug Administration's belief that MSG and related substances are safe food ingredients for most people when eaten at customary levels.”
What adverse reactions may MSG induce?
Some people are more sensitive to MSG than others. According to the FASEB Report, it “identifies two groups of people who may develop a condition the report refers to as ‘MSG symptom complex.’ One group is those who may be intolerant to MSG when eaten in a large quantity. The second is a group of people with severe, poorly controlled asthma. These people, in addition to being prone to MSG symptom complex, may suffer temporary worsening of asthmatic symptoms after consuming MSG. The MSG dosage that produced reactions in these people ranged from 0.5 grams to 2.5 grams.”
What are the symptoms of MSG reaction?
The symptoms an MSG-sensitive person may have are any of the following “burning sensation in the back of the neck, forearms and chest, numbness in the back of the neck, radiating to the arms and back, tingling, warmth and weakness in the face, temples, upper back, neck and arms, facial pressure or tightness, chest pain, headache, nausea, rapid heartbeat, bronchospasm (difficulty breathing) in MSG-intolerant people with asthma, drowsiness, and weakness.
Any other possible effects?
This comprehensive report from FASEB also states that “severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex. No evidence exists to suggest that dietary MSG or glutamate contributes to Alzheimer's disease, Huntington's chorea, amyotrophic lateral sclerosis, AIDS dementia complex, or any other long-term or chronic diseases. No evidence exists to suggest that dietary MSG causes brain lesions or damages nerve cells in humans.”
Is MSG safe to consume?
Extensive reviews on the safety of MSG have led the US Food and Drug Administration, the FASEB Select Committee, the European Communities’ (EC) Scientific Committee for Foods, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization, and other researchers, to consider MSG to be safe. In spite of this, however, majority of diners prefer no MSG in their food, and so inform the waiter or chef at any eateries they go to.
Have deaths been reported as a complication?
Most people appear to tolerate MSG very well, but some are sensitive to it. Mild reactions with sensation of warmth and flushing in the face are the most common, which require no treatment, and which go away after an hour or two after the meal. However, I have heard of one death (a chest surgeon, who had a history of bronchial asthma) from anaphylactic shock following consumption of food with MSG, while attending a meeting in Nice, Paris, some years ago. Fortunately, this is rare. The trend today, even among restaurants, appears to be in favor of staying away from MSG in view of public concern. After all, a good chef in a restaurant or an experienced cook at home actually does not need any help from MSG to create an artful culinary magic in any dish.
Source/Direct Link: http://globalnation.inquirer.net/cebudailynews/opinion/view/20090126-185638/The-truth-about-MSG
0
Recipe #15: Sinabawang Tahong
When I was working in the provinces, I was surprised because not a lot of people in the Visayas and Mindanao eat tahong or mussels. Some of them think that tahong is dirty because they thrive in murky, muddy waters. I don't know with some, although there are also fishing villages where they cultivate tahongs for commercial comsumptions.
Another reason is probably because of the abundance of other seafoods in the provinces that's why the humble tahong is not getting its due respect. Why would I eat tahong if there is talaba (Oyster)? But talaba in Manila is very expensive especially if you order it out from a classy restaurant. Very unreasonable. I remember ordering talaba in Iloilo -- a small basin full of oysters only cost 35 pesos. Super cheap, di ba? But that's another story.
Anyway, here's a popular tahong dish my family always prepares. Some call it Tinolang Tahong or Sabaw ng Tahong. There's a term my Lola used to call this dish before, but I coudn't remember it. There were two version -- one is ginisa (sauted in garlic and onion) and the other one is nilaga (stew). What I have below is ginisa because it's more flavorful. I'll just call this dish Sinabawang Tahong for the mean time until I remember the name. Enjoy. ;-)
INGREDIENTS:
1. In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter. When the onion becomes transluscent, add the tahong. Stir occasionally for about two minutes.
2. Add water, patis and pepper. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened (Do not overcook the tahong! The meat will shrink if cooked for too long.).
3. You may add more water if the soup has dried up. Taste the soup base, then add salt only if needed.
4. Serve with steamed rice. Eat with your hands! Preferred condiment is a mixture of white vinegar and patis.
Another reason is probably because of the abundance of other seafoods in the provinces that's why the humble tahong is not getting its due respect. Why would I eat tahong if there is talaba (Oyster)? But talaba in Manila is very expensive especially if you order it out from a classy restaurant. Very unreasonable. I remember ordering talaba in Iloilo -- a small basin full of oysters only cost 35 pesos. Super cheap, di ba? But that's another story.
Anyway, here's a popular tahong dish my family always prepares. Some call it Tinolang Tahong or Sabaw ng Tahong. There's a term my Lola used to call this dish before, but I coudn't remember it. There were two version -- one is ginisa (sauted in garlic and onion) and the other one is nilaga (stew). What I have below is ginisa because it's more flavorful. I'll just call this dish Sinabawang Tahong for the mean time until I remember the name. Enjoy. ;-)
INGREDIENTS:
- 1 tspn cooking oil
- 1 tspn butter (optional)
- 1 tspn garlic, minced
- 1 medium-sized onion, chopped
- 1 tbsp ginger, peeled and julienned (cut into strips)
- 1 kilo mussels (tahong), shells cleansed
- 1 cup of water
- 1 tspn fish sauce (patis)
- salt (optional) and pepper to taste
1. In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter. When the onion becomes transluscent, add the tahong. Stir occasionally for about two minutes.
2. Add water, patis and pepper. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened (Do not overcook the tahong! The meat will shrink if cooked for too long.).
3. You may add more water if the soup has dried up. Taste the soup base, then add salt only if needed.
4. Serve with steamed rice. Eat with your hands! Preferred condiment is a mixture of white vinegar and patis.
