Palitaw: Floating Rice Cake

   My daughter once came to me asking for P 10.00, since I was busy on my laptop, I just instantly grabbed a number of coins and gave it to her, then she ran away leaving me a tad guilty.  I know she will be buying something to eat outside the house but I'm afraid what it might be.  Then she came home holding a cut of banana leaf.  With my eyes stuck on her as she slowly stridden toward her favorite sitting spot I saw her licking something inside the banana leaf and I knew then that what she had been delighting on was my favorite childhood snack-palitaw.

   Seeing her liking the confection a lot while happily telling me the story of how she saw the "manang" who was selling them atop a "bilao" (tray  basket for winnowing rice chaff and used to sell stuff in the rural areas), it gave me this notion of trying to make some.

   For one, I don't know where the ingredients could have come from or how it was made, I'm not an OC mom, but I'm a "segurista" and I need to make sure that my kids are not only eating healthy, they should only be eating clean food.

   So, since I've no one to ask about how to make it and I'm sure this "Manang" (old lady) would not share the recipe either, I researched in the internet.  Then, realizing that it was easy to make it.

   But there are things you may want to consider first before trying to make it at home.

1.  What is PALITAW?

   Palitaw is a well-known Philippine delicacy eaten as a snack or dessert, in a white oval or circular, flat sugary form.  Derived from the Filipino word “litaw”, which means “to float or to surface," its a scientific phenomenon on its own.  Good thing my daughter hasn't asked me why it floats once its cooked.


   Palitaw is originally made washed, soaked, ground sticky rice or “kaning malagkit” – however, some use glutinous rice flour or any packaged rice flour to minimize the time in grinding and soaking the sticky rice and because it is more efficient. It is made by simply mixing the rice flour and water until a dough is formed. The dough is divided into small pieces then manually molded into a ball-shape figure and flattened. The flattened dough is cooked in boiling water until they float – an indication that they’re done. Once cooked, it will be dipped in grated young coconut, toasted sesame seeds and sugar.


   In my case I used a premier kind of glutinous rice, the Sung-Sung Premium Aromatic Malagkit Rice from Sunnywood's Jordan Farms.   Using my  Magic Bullet, I pulverized 2 cups  of rice.

2.  Make sure to have every ingredients ready at hand before starting to cook the rice patties.

3.  This is quite a messy project, so back off if you are not ready  to getting your hands dirty.

4.  I'm used to playing around in the kitchen, especially, when I'm out of certain ingredients.  Sometimes the outcome is not what you would expect it, but thank God more often than not, the outcome is still edible.

   The recipe calls for sesame seeds, either white or black.  However, because it's FIBA season and my guy isn't up to leaving the house to witness every basketball match, I've resorted to using black Chia seeds.  Though I still would prefer sesame seeds over Chia, for the fact that, it's aromatic and gives out a subtle nutty flavor with a hint of sweetness and it also gives off an oily and shiny effect to the palitaw.

What is CHIA?

   Chia is touted by some health-enthusiasts as a "miracle seed" from the plant scientifically known as salvia hispanica.  It's jam-packed with powerful nutritional punch into a very small serving. In a single tablespoon, you get six grams of fiber, three grams of protein and 2.9 grams of Omega-3 fatty acids. Chia is often considered the richest plant-based source of dietary fiber, protein, antioxidants and Omega-3’s.  A superfood indeed!

   To know more about Chia and it's health benefits read here: http://foodmatters.tv/articles-1/chia-seeds-for-protein-and-omega-3

   So why not, I just needed to consider the nutritional value it will give us over the tastefulness of the sesame seeds, though you still get that crunch from the sesame seeds.

   So here is the recipe...

Pandan Palitaw 

Ingredients:

2 Cups glutinous rice flour or ground malagkit rice
1 Cup water
1 Teaspoon Pandan flavor or 4 medium sized pandan leaves (optional)
2 Cups grated coconut
1/2 Cup sugar
1/4 Cup sesame seeds or 1/8 cup Chia seeds, toasted

Procedure:

1.  Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
2.  Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
3.  Dough should hold together and separate cleanly from the bowl.
4.  Pinch off about 2 tablespoons and form it into a ball between the palms.
5.  Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
6.  Poach the flattened dough into the pot of briskly boiling water.
7.  Boil until they rise and float to the top, about 1 to 3 minutes.  In my case, I made it stay longer up to 7 mins, making sure the middle is cooked.
8.  Scoop them out with a wire mesh skimmer and drain.
9.  Roll the rice patties in coconut and then on a plate with mixed Chia or sesame seeds and sugar.
10. Enjoy!

If you want more recipes, you may want to click on the Recipe category or visit my old recipe blog at Recipes from my humble kitchen.

Fisher Mall: Customer-Centric Mall Built by Passion, Heart and Soul

"Ultimately, the success of a shopping mall is grounded in a profound level of insight into the shopper’s experience and into removing every barrier between the customer and the merchandise."  That is according to Al Taubman, one of the developers of  some of the most successful malls in the United States and have influenced generations of architects, developers, retailers and planners. 

So what can you think will make a business, a new mall to be specific, to make it to the game? 

Three important matters were mentioned by Ray Del Rosario as he gave his befitting speech at the 22nd National Retail Conference and Stores Asia Expo (NCRE) held yesterday, August 7 at the SMX Convention Center in Pasay City.  The exposition is being organized by the Philippine Retailers Association (PRA). 

"Fishermall like Irma Fishing has a lot of heart, a lot of passion and soul into it," sincerely enthused by Mr. Del Rosario, one of the three brothers who will be making marks on Fisher Mall's opening on November, 2013.   All three are sons of Roberto Nepumoceno Del Rosario, chairman of Mallers Management Corporation.  

Heart, passion and soul.

All three have also been the backbone of the Del Rosario’s forefathers who started the successful fishing business based in Malabon which now have been echoed in the actualization of the a family's dream.  

They don't even mind at all being known as the mall that "galunggong" built.  After all, even the mall's namesake came from the very business, which is also imbued in the whole conceptualization of the mall.

Also these paved the way in making Fisher Mall a very customer-centric mall – more vivid, intelligent, adventurous, imaginative, and alive with the human quest for art and beauty.  “There has to be emotional content to the shopping experience,” noted by Del Rosario as such lessons they have learned again from their father.

Another point given at the speech was that the people behind the brand understand the dynamics of commerce while  also transfixed by shopper psychology.  “Mall is made by people who go to malls. We look at the best practices and will always introduce new features which the community needs – all the features, convenience present are things we normally look for ourselves,” he furthers stressing with empathy. 

Another factor which may garner their success is recognizing the value of adopting green strategies will have visible impacts on the mall’s efficiency and profitability. Del Rosario perceives the environment as foremost among their responsibilities, and whose older brother Paul who is vice-chairman of Mallers Investment Corp., is incorporating green strategies into the heart of their business strategies.

“We are following the Green Building Program set by the local government of Quezon City for our internal and external community, our customer’s convenience and needs, as well as our tenants needs that will partner with us,” he says.

Fisher Mall follows the global standards in the development and operation of the mall, and collaborates with local and international partners to ensure the safety and sustainability of the mall, tenants and immediate community.

I mean, they actually think of their future customers, like what they would expect and what they like.   They want to see smiling faces when customers come in the mall and of course to eventually see them deciding  to stay longer and value the services they offer.

Where can you see a grocery store opening up at 7 am just to sell the fresh catch of the day?  Or one that will feature 5 cinemas, which are all digital and romantic 1920 inspired?  

Ray del Rosario, being the president of Mallers Management Corp., who loves gaming himself, have designed a state-of-the-art video arcade while their step-mom, Moleen Del Rosario leads the fashion-forward department store.  Modernized dining facilities, chore-like errands of paying one’s bill to conveniences, Wi-Fi in all areas, hotel-like restrooms to driver’s lounges, and easy navigation for customers are just some of the things they offer. The fish will be the highlight of the supermarket with their brother Obby, President of the Fisherfoods Corporation, managing it.

A business built by a family for every member of the family, all in the comfort of one roof.

On the other hand, they also think of their trade and merchandising partners, much like how they want to keep the customers coming, keeping the merchants also longer in their premise and gaining more in the future expansions.  

This is the subtotal of their family's dreams turned reality but above all, imbibing their pursuit of happiness, as their measure of success.  Though they also think of  ROI (return of investments) as would all business men do, they however put much weight on ROH- return of hapiness.

Smitten by the Spectrum

   I have always marveled at  how a melange of gustatory delight is spread out in such a fashionable manner and how hotels can bring this to light some more.
   Everyone knows that Makati is a melting pot for forging success.  Still stands out undisputed as the economic heart of the Philippines as well as one of several key financial, professional and commercial centers within all the Asian countries.  For this reason, and for the fact that it also houses influential intercontinental matters.  Having this in mind, food and beverage businesses still shine more fervently, as we see new restaurants, including hotels popping up like mushrooms here and there.
  However the case is, Raffles and Fairmont Makati, two neoretics in the Manila's hospitality hub makes a stunning appearance and were warmly embraced by both the local and international market in the vicinity.
  I have not had the luxury yet of checking their sought after accommodations, including state of the art suites, and having heard from a friend that the units of the Raffles Residences are sold out.   But I was able to reacquaint myself with their buffet offerings from The Spectrum.

   Even before I entered Fairmont Hotel,  I knew what I'll be dealing with - myself (lol),  and how I can manage to enjoy ALL of the items on the buffet, which I'm sure I couldn't.  Good thing I went there with my friend and Bhogs.  That way, if there would be something I could have missed out, they can tell me how good it would be.
   Aside from the cheerful wait staff, the food station to greet you first is the heavenly dessert station.  Then I remembered, on the right of the restaurant's entrance is a glass wall where you can see some chefs doing their thing with the bread doughs.  Quite noticibly on the other side of the glass is a display of jars of fine fruit jams from Pierre Marmonier, the French creator of The Fruit Garden.

   We were seated under a glass-ceiling atrium that bathes the corner dining area in sunlight.  The best place to take your  food photos on daylight.  Also at a table near the dessert station and a section for honey with a mini apiary.

This section is one of it's kind, only The Spectrum have this, together with a splendid play of infused honey.

  I got all frantic seeing it and tried smelling each jar of honey with choiced herbs and spices even nuts.  One jar actually has figs and apricots in it, and oh how I love apricots.  Just a thought though, how do you pronounce apricot? I heard Chef Stephanie Zubiri once say it with a long /a/.  

   On the same display are small bowls with a spoon of Mascarpone Cheese swimming in honey and dashed with chopped Macadamia.

   Facing it is the bread station.  Go crazy with an assortment of freshly baked breads to go with your soup, pasta and salad.

  You know what, it took me a long time to pay a dear friend of mine a visit at his work-place, but finally the long wait was over!  Teehee!
  So here begins, to delight my insatiable appetite with Spectrum buffet's delectable edibles.

   Merna and I were tempted to begin our much-awaited lunch with sweets but we were able to arrest ourselves from the temptation and began with their soups.  They had two options that time, Tom Yum and Tomato Soup.  I opted to have the first one, Tom Yum.  The starter was able to warm me up with a slightly spicy and seafood-rich taste.  And because I planned for this occasion and didn't have breakfast, something hot needs to fill my tummy first, and this was perfect.

      My second plate, three salad choices and a bread stick.
     After which I began my tour down the alley of sublime and novel fare.

   You can ask the chefs to make kebabs for you and discern Middle Eastern cuisines like the Moussaka and Stuffed Wine Leaves.

 How about some Calamata olives, Babba Ghanoush, Hummus and Biryani Rice?

   While Bhogs had his second and third helpings of all sorts of Sashimi and seafood, I had myself a plate of saffron-flavored pasta, which was freshly-made with cream sauce.  I was asked if I want bacon and ham slices or some other ingredients to go with it.  But I opted not to add anything else to it, for I saw Bhogs on the meat carving station getting a chunky slice of steak.

   The premium grade US Roast Beef is the crowd favorite, Bhogs was always reminding me to get my slice before it rans out.

   The idea of an open kitchen is ace, where sanitation is always a priority. The passion of every chefs and staff is so fascinating, giving the diners the satisfaction that their sumptuous demands are always met.

  Just some of the meat and fish dishes in rich sauces.

   A bountiful catch of the day...

   Nicely sliced raw Norwegian Pink Salmon...(drools).

   An assortment of cheeses and cold cuts of sorts.

  The salad station with different bottles of vinaigrette and dressing.

   Sushi section.

Roasted duck and other meat choices, including bagnet.
Thus, my indulgence began.

   Guess what I have here on my Entree plate...

   My Creamy Saffron Pasta.

  Roast duck.

   Nicely done slices of Roast beef with grilled veggies and sprinkles of chilli-flavored salts.  Too bad I never got to take a photo of the different flavored salt.

  Yes, they do have an ample sampling of dim sums, in steamed baskets, and what I had was seafood wrapped in lettuce.

   Till, I gave in.
   Just before I get to finish my last plate, I have to dig my dessert spoon into these lovelies- Strawberry Panna Cota and chunky, nutty Smores.  If you think I ended there, let me give you a glimpse of their heavenly dessert buffet.

   Can you here them singing to you in an ensemble of sweet harmony and for sure some helpings will then rock your world with the perfect combination of ingredients including chocolate.

    With awe, eyes wide open, slight smile, gentle bite on the lip and with a quiet "mmmmmm..." I caught myself, suddenly at a hard time to verbalize anything coherent, as always when in the presence of all these

Isn't that the perfect personalized touch! Thanks for allowing us give in to our sweet tooth cravings.  And just so you guys know (addressed to The Spectrum) the three of us did help ourselves with these.  

Those oddly shaped chocolate cookies by the way are to die for.  I guess for bakers like me, there is that something really wonderful when you enjoy a baked good without you making them,

   " Everyone has a price - mine is chocolate."  ~Author Unknown
   I just love claiming that expression for myself.  don't you think you ought to reward yourself with these.

    If you aren't into cakes and pastries, next to it is the gelato and sorbet station.

   The impressive crepe station for that unique sweet ending, where you can have a crepe done the French way.

An array of flavor in one visit, from fruit, coffee to vanilla Crème brûlée and lots more.

    Please do not hesitate to ask for a cup of tea or coffee, it goes with the buffet fee.  Here are what I had with my mint green tea.

   A Madeline, a honey comb chunk inside the dark chocolate cup, all drizzled with honey infused with fig and apricot.

 Pichi-pichi with Parmesan cheese please.

Cold Mango Sago.  See even touches of the Filipino cuisine is splattered around.

   Now, this isn't my mine, this is my friend's crepe, topped with poached mix of berries and vanilla ice cream and lavished with love.   Well, the one who made it for her is her husband,  no one else than the Executive Pastry Chef of Fairmont, Chef Didier Derouet.

  Now here is mine and Chef Didier  made it himself.  

 Well, 37 years of perfecting culinary skills, especially in the line of desserts and pastries is really something.

    I can thoroughly describe my "dolce finale" or final dessert as "sex on a fork".  The vibrant colors, different mouth-feel of soft, crunchy, cold and warm, tarty berry sorbet, the spiked peach slices weaved into the buttery soft warm crepe.
   Doesn't the photo really captured the moment, it doesn't get any better.

   The buffet lunch is more or less P1600 per head.  I know you might say it's pricey.  Well compared to having buffet somewhere else, I would still prefer them over the cheaper ones, considering the five-star quality of every food and ambiance is amazing.  I'm frugal and most of the time, a cheapskate, but when comes to food it's a different matter.  I can also say  that every cent spent is well worth it. 

Fairmont Makati's Spectrum is an all-day buffet open daily for breakfast, lunch and dinner:

Breakfast:     6:00am to 10:00am, Mondays to Fridays

                    6:00am to 11:00am, Weekdays and Holidays

                    PHP 1,336 net (inclusive of service charge and applicable taxes)

Lunch:        11:30am to 2:30 pm daily

                   PHP  1,596 net (inclusive of service charge and applicable taxes)

Dinner:       6:00pm to 10:00pm daily

                  PHP 1,842 net (inclusive of service charge and applicable taxes)

**Buffet is inclusive of coffee and tea.

Fairmont Makati is located at 1 Raffles Drive, Makati Avenue, Makati City or call 555-9888 for inquiries. Check out the Facebook Pages at www.facebook.com/FairmontMakati and www.facebook.com/RafflesMakati for more details.