Sunday, March 31, 2013

The Grand Lifestyle Summer Trade Fair and Bazaar

CBB Events are glad to inform you that the  "Summer Lifestyle Trade Fair and Bazaar" is on May 23, 24, 25, 26 - 2013, with shopping time from 11AM to 9PM at the same newest, classy, beautifully elegant venue: The Filinvest Tent. located at  Filinvest City, Alabang.
The organizers wish to extend the info.  Apparently, there had been a change of date, due to the request of some importer merchants because the great bulk of their new products is due to come from abroad by May.   On the part of exporters and online entrepreneurs, more new styles and creations are coming out on the month of May.
Upon noting this, they are welcoming investors and entrepreneurs who wish to showcase their products to the market on levels Class A and B from residents of high-end villages and corporate offices' staff from the surrounding area.
Here are the specifications of the booth, feel free to choose the ones that suit your business-needs which for sure will lead to surprising big income starting the event this May.
Booth prices for solo, full-panelled booths on all the 4-days occupancy are:
1.) P10,000 - 2sqm., 2 side open, with 3-meter panelled walls for hanging items display, horizontal wide area inside.
2.) P12,000 - 3sqm., 2 side open, with 3.5-meter panelled walls for hanging items display, bigger area inside booth.
3.) P15,000 - 4sqm., 1 side open, 2-meter frontage, with 6-meter panelled walls for hanging items display.
4.) P18,000 - 4sqm., prime center area, 2 side open, with 4-meter panelled walls for hanging items display.
Moreover, check out important details on the booth you may want to rent out.
1.) The P12,000 booths are from Booth No. 54 to 119 as well as Booth 15 to 22. They are located on the left side of the layout.
2.) The P15,000 booths are Booth Nos. 2 to 14, 40 to 48, 51 and 53 - all located on the first row in the layout near the entrance and exit.
3.) The P18,000 booths are all located in the prime center area from Booth No. 120 to 233, as well as Booth Nos. 23 to 39, 49, 52
4.) The P10,000 booths will be half of any of the vacant 4 sqm. booths which will be divided into two by a 2 meter wall partition. The half booths will be treated as solo booths with 3 meter walls for hanging display.
5.) The panelled walls of the booths can also be used for tarpaulin promo display of corporations and companies.
6.) Product sampling and flyering are also allowed in your booths
7.) Concessionaires who are paying for 2 booths or more are allowed time for seminars, fashion shows and product promotions on the stage for 1 hour on any one (1) day of the event.

For booth booking & participation and signing of the contract, please call CBB Events Secretary Ms. Kris de Guzman at 931-0852 / 861-0006 / 0919-6222498.
Ma. Concepcion P. Bersola and Christine Babao of CBB Events would love to have you join this charity event for a cause. 
Hope to see you there!

Saturday, March 30, 2013

Brera Delicatessen and Sinan's Butchery

One of those times dear to me were the ones that my parents would visit us from Milan. It has been more than 2 decades since they decided to live and work there.   But if work and finances permits them to visit me and my kids, they would.   It so happen that they would only come to Manila every other year.  But they made sure that whenever they do, they bring pieces of fine delicacies from the paradise known to me as Italy.
That's why I'm so familiar with important cooking essentials for Italian cuisines, and I dare not run out of them.   Products such us EVOO (extra virgin olive oil), dozens upon dozens of pasta kinds, pancetta and
prosciutto, jarred olives, tinned tomatoes, chocolates and of course the stinkiest but best tasting gourmet cheeses (Though it is an acquired taste for many even for me).
I did mention that I keep a stock (yes I hoard them, which is a direct appointment to my sister and brother, hahah) of authentic Italian kitchen staples.   As you can actually notice, I cook a lot for my family and we all got accustomed to Italian dishes (we would even eat pasta for meryenda).  Well of course, my pantry is no bigger than any ordinary sized kitchen and we would normally ran out of some goods.   So what do I do?   Stop cooking! Not!
I go out look for retail shops (though I frequent the grocery, Rustans in Magallanes in particular) or we look for a good yet easy on the pocket restaurants catering Italian dishes.
I'm not saying that Italian cooking is not expensive.   It may be, depending on the ingredients you will be choosing.   I'm the Queen of Alternatives, haven't you realized, so if I'm really out of ingredients, I try to use products (even local) to compensate for that lost ingredient.   But still, there is that distinct Italian flavor that you can not replace with other ingredients, thus not making it genuine anymore.   The aroma, the deep rustic flavor and the pizzazz. 
So when someone tells me there is a retail shop for imported goods, that's not US made, not even close to  S and R, I'd make a run for it and would definitely make a visit.   Actually, I got acquainted to the Chef Consulting Manager of S & L, Chef Philip Golding (of Golding Culinary Group), when he asked me about my knowledge of  Brera at Yakal St., in Makati, since we were talking about better food solutions and where to get supplies.   He then referred me to Paolo Kalagayan who works with Chef Philip, who is also a chef.
Since 2007, S & L Fine Foods, Inc. is a privately owned company that imports and distributes food to numerous food service establishments in the Philippines. Their  product line includes imported dairy, cold cuts and grocery items from Europe.

Paolo showed me around S & L's retail marketing arms, Brera Delicatessen and Sinan's Butchery.  I'm so impressed about the guy's extensive knowledge of the products the company sells.   Even my love for deli and cheeses could not make me memorize  all those different kinds of cheeses they have in the temperature controlled showcase.

The air is redolent with prosciutto and a collective different cured hams.   That was the first thing I noticed as we both went inside Brera.  I just held my breath in awe when I saw three huge glass encased freezer full of a mesclun of cheeses and cold cuts.  Brera is the Delicatessen where S & L's cheeses, cold cuts and other gourmet items from countries such as Italy, France, Germany, Denmark, Holland, Belgium, Cyprus, Greece, Switzerland, UK and Spain.

Now, I know where to get the pasta I need for those special dinner I need to prepare for house guests.  They also have Mediterranean essentials like beans, bulgur, cous cous, risotto different kinds of jams and fruit preserves.

 I also got me this jar of anchovies.
 Itallian Salsa or condiment, with sausages and musrooms.
 They have a few items though on the sweet side, aside form the jams and preserved fruits they also have these Italian cookies.  
 A gem, last I had these dried apricots were from a package two years ago (with a couple others of dried fruits from Milan), which I mixed with chocolate to make Chocolate Bark.
 Chavroux is a fresh goat cheese from France with a soft, creamy, rich  and slightly sweet flavor so it is good with salads and sandwiches.
Before Brera, S and L, would only sell wholesale or in bulk.   Cheese are sold primarily in blocks or wheels, which is really costly.   I guess with the stock they had and requests from the market to sell in slices, they are now open to everyone who wants to by a couple of different slices at a fraction of a cost.   So you can either buy a 3 KG wedge or a 35 KG wheel  of Grana Padano for just  P 808 per KG or just slices in grams.
***Cheese 101***
 Grana Padano is a subtler and less nutty and salty with a more delicate flavor versus Parmigiano,  that is  prefers on risotto or when you don't want to overpower a dish.
The flavor differences stem from two big differences between the two:   First, Grana Padano is made only with partially skimmed milk, while Parmigiano is made from a mix of whole and skimmed milk. And second, according to Paolo, while they are made in the same basic part of Italy, they are also made in different regions from cows that graze on different pastures - meaning the milk tastes a little different (and also changes slightly in flavor) throughout the year.   
So make sure to ask the staff about the different products, just hoping that they are well-educated enough like Paolo who knows a thing or two about food pairing.

How about a jar of Mulberry Molasses?  Paolo showed me this though I was a bit adamant on how I could use this on my cooking or baking, but then again, when a recipe would call for one, I guess I know where to get one.
 Foie gras, mademoiselle? (pronounced as "mad-mwa-'zel")
Cooked, sliced meats, also known as deli, lunch meats or cold cuts, are a boon to brown baggers looking for simple fillings for sandwiches, and easy-to-serve choices for parties and family gatherings. Basically, they’re just slices of sausages in one form or the other. You can buy them here at Brera as well already sliced in vacuum packs or have them sliced to order at a deli counter. 
You’ll find scores of varieties including: beerwurst, bologna, pepper loaf, olive loaf, capocolla, chicken breast, chicken roll, corned beef, Devon sausage, ham,  liverwurst, pastrami, proscuitto, roast beef, salami, pepperoni, summer sausage, turkey breast and turkey roll. If you are unfamiliar with a type of deli meat, ask for a sample. Sometimes the flavoring or texture might be a surprise (either good or bad) and in this category it is always wise to try a sample before you buy.  Just ask them about it.   Same goes with the cheese, except those that are pre-packed in singles.

On the right is a photo of my haul, which I made a couple of sandwich for all us.  It was not that expensive at all.  I also bought a loaf of Pesto bread at Pan de Pugon, near us and just played around with the cold cuts and cheese slices I took home.   My kids even made their own sandwiches with their favorite loaf of bread.   A meal that would have cost us a thousand pesos or more was only P500 for the six of us.    That is why I would prefer making my own sandwiches than eating somewhere at deli shops.

A next door neighbor shop. which is also relative to S and L, and A.G.D. (Aaliyah Gourmet Delicatessen) is Sinan's Butchery.   Sinan however is the retail arm for the finest imported beef and lamb products.

They carry a wide range of frozen grass-fed beef and 6 to 10 month old lamb including HALAL, denuded red meats,  customer-specific trims,  Bone-in and boneless products, fancy meats, internal & external fat and trimmings, carcase (lamb), lastly frozen free-range chicken. 

 So if you ask, why would we go there, if we knew of a place to buy those instead.   My answer, theirs is cheaper compared to the other know deli even from supermarkets.  S and L and AGD follow a strict compliance targeted to good quality products.   Why don't you visit them, both Brera and Sinan and see for yourself what kitchen wonders you can create with all these products.

Address:  Ground Floor S & L Fine Foods Building
               135-B Yakal St. San Antonio Village
                Makati City, Philippines ZIP 1203
Tel. No.:  (632) 836-7714

Wednesday, March 27, 2013

A Turmeric Kinda Day!

I've been exposed lately to a lot of info about cancer. Yes the dreaded big "C"!   Never have I interacted deeply before with anyone who has or had it, till now.   Like me, many are still in oblivion about it, yes we hear it, read about it, even saw movies about it, but have you talked to someone lately who has it.   What could be the words to come out first on your mouth when you hear about a person dealing with cancer?   I'm  sure you will be struggling for meaningful words to utter, if you do, you might not even say it right.   Indeed, the search for the “right” words is futile. There are none.
In my reading and researching, words and terminologies discussing it is like getting to the fine notes of an easy to handle song (that even an out of tune singer could sing it well) but still failing to get it (sintunado pa rin).   If you are not a cancer patient or a relative of someone who has it, or a doctor, it is so hard to understand, what more if you are an uneducated person.   In reality, when we hear about cancer , most people could connect it instantly to death.
You might be wondering why am I talking about it.   I don't have cancer nor have relatives who have it, well not that I know of yet.  But why not?   If I tell you that there are a lot of factors around us which have found by studies and surveys to contribute to chances of getting cancer, would you be interested?   According to Cancer Research Society UK, there are over 200 different kinds of cancer, with causes such as tobacco smoke, rays of the sun,  natural and man made radiation, work place hazards such as asbestos, even the food we eat might dangerously contain high carcinogens (cancer causing substances).
It all lies in being aware of it.   It has become something very real to most, frightening to many, and enlightening to some. Instead of having a lifetime to make up for our regrets, we may have a limited amount of time to remedy them. Instead of years to complete goals, we may begin focusing on how we are currently living our lives. How we approach that understanding is rarely straight-forward.
Cancer is largely predictable, the end result of a decades-long process, but just a few simple changes in your daily life can significantly reduce your risk.
Now that we have at least a few earful about it, we can begin with our food.   Now that's where I come in.

DISCLAIMER:  The writer behind this blog is not a doctor, nor a nutritionist, not even an herbologist.   She only relies on book and online research, and old school methods (proven) passed on from her ancestors.

Busy studying  for recipes and good reads that give ample suggestions on how to stay healthy while enjoying making the food and of course eating it, I stumbled upon this website, which talked about turmeric (in the Philippines is known to be Luyang Dilaw).  Also known as jiang huang, haridra, Indian saffron, and yellow ginger.
Turmeric is a tropical herb in the ginger family. It adds flavor and color to dishes like curries. In the traditional Indian system of herbal medicine, it is used to potentially strengthen the body and for a variety of other ailments. Research indicates that it may be useful to support digestion and for people with ulcer.
The root and root stock, or rhizome, of the plant contain curcumin, which is considered to be the active ingredient.
Here is an account on that website, defending the humble root crop.
Curcumin, an active ingredient in turmeric, is an antioxidant. Antioxidants are compounds often found in plants that can protect the body’s cells from damage caused by activated molecules known as free radicals. Laboratory studies have also shown that curcumin interferes with several important molecular pathways involved in cancer development, growth, and spread. Researchers have reported that curcumin inhibited the formation of cancer-causing enzymes in rodents.
Recently, curcumin has received a great deal more attention in studies than turmeric as a whole herb. Researchers are studying curcumin to learn whether it is an effective anti-inflammatory agent and whether it holds any promise for cancer prevention or treatment. A number of studies of curcumin have shown promising results. Curcumin can kill cancer cells in laboratory dishes and also slows the growth of the surviving cells. Curcumin has been found to reduce development of several forms of cancer in lab animals and to shrink animal tumors.
Human studies of curcumin in cancer prevention and treatment are in the very early stages. In scientific studies, curcumin does not absorb well from the intestine, so that big doses must be taken for even small amounts to get into the blood circulation. Large doses of curcumin would need to be taken in order to study any effects it might have in the body.
One study of 15 patients with colorectal cancer was done to find out how much curcumin they could safely take, and whether they could take a dose large enough to even be detected in the blood. The patients were able to take 3.6 grams of curcumin without noting ill effects. At this high dose, some curcumin and its products were found in the blood. Lower doses may be enough to directly affect the stomach and intestine. Even though it does not absorb well into the bloodstream, curcumin absorbs into the colon lining and into cancerous tissues in the colon. Small studies have found most people in study groups were able to take up to 10 grams of curcumin per day for a period of a few weeks without noticing problems other than the large volume of pills. There are also studies going on now that try different ways to formulate curcumin so that it absorbs well enough to be tested in humans.
A 2011 study took advantage of the fact that curcumin stays in the intestine rather than absorbing into the blood. Researchers tested it to find out if it could reduce the number of cancer precursors in the colon and rectum. They measured compounds that help promote cancer in rats, did colonoscopies to count abnormal crypt foci (a very early sign that colon cancer may be developing) in biopsy samples, then gave 2 to 4 grams of curcumin a day to 44 smokers. After a month on the curcumin, the researchers did second colonoscopies and biopsies to see if there was a lower concentration of pro-carcinogenic substances in the colon and rectum. The compounds were at the same level as they were before the study. But the smokers who took 4 grams of curcumin a day had fewer abnormal crypt foci after the study, while the smokers who took 2 grams a day had the same number as before. Researchers are still looking at whether curcumin might actually reduce the number of colon and rectum cancers.
Further clinical trials are going on to find out what role, if any, turmeric and curcumin may play in the prevention or treatment of cancer.
Curcumin is being studied to see whether it helps other diseases as well. One small study of curcumin and another antioxidant called quercetin was done in adults who had kidney transplants. Those who took the combination in high dosages had fewer transplant rejections than those who received lower doses or placebo. More studies are needed to find out whether this holds true. Curcumin may also promote the emptying of the gallbladder, but again, more studies are needed.
Early research has suggested that curcumin may help lower "bad" cholesterol, reduce inflammation, help ulcerative colitis, and reduce arthritis symptoms, although more reliable human studies are still needed. Tests of curcumin in HIV disease have been mixed and have generally not shown it to be helpful. In studies of mice, curcumin appeared to help block the plaques and proteins that cause problems in the brain during Alzheimer’s disease. Human studies have already started to look at this.
Although laboratory and animal tests look very promising, careful study is needed to find out whether curcumin will be useful for treating these conditions in humans. It is important to remember that extracted compounds such as curcumin are not the same as the whole herb. Studies that look at a whole herb often show different effects, and the quantity of whole herb needed to produce a certain effect in the body would be greater than for an extract.

Okay, to summarize, it has an element that fights cancer.   So I started today!
I went to the market to look for turmeric.    Thought of a number of dishes I could use it with, then chose to buy ingredients for my version of Chicken Curry.   Also, had in mind kakang-gata as an ingredient that has said to be cancer-fighting as well. a result to all these, reading this blog and masticating it all up in your mind can take more of your time than cooking this, but I guarantee you will love this dish!   Actually, my lunch today was the heaviest lunch I had since last week.   But had been well-compensated with the amount of anti-oxidants it has.

“Buon appetito!”

Turmeric Chicken in Red Curry

1 Kg chicken wings
baby potatoes, peeled or unpeeled
medium sized carrots, cubed
4 TBSP turmeric, peeled and sliced diagonally, thinly
2 TBSP garlic, chopped
5 TBSP red curry paste
3/4 cup Kakang Gata (first pressed coconut milk)
3/4  cup chicken stock or water
1 TBSP olive oil (or vegetable oil)
ginger leaves for decoration

1.  Heat olive oil in a pot and saute the turmeric for a few minutes and let it sweat and mix to the oil,
2.  Put the garlic and slightly brown it.
3.  Put the chicken and let the outer part cook.
4.  Pour in the chicken stock or water.   Let it boil.
5.  Put the red curry paste and the Kakang gata and mix.  Simmer.
6.  Put the vegetables and let it cook.
7. Season with salt, to your taste.   Serve.

Saturday, March 23, 2013

The Bistro Group Giving a Rebirth to Filipino Cuisine with Smokin' Hot BarBQ

Foodie netizens are being bogged by the emergence of Filipino food in the global scene.   Several articles had heralded  Filipino cuisine as the next big dining trend, which certainly have been gaining momentum, mostly in the US.   Ironically, US chains of fast food and restaurants have annexed and had been luring our diners away from where we all started, good ole' home-cooked dishes, the Pinoy way.
Given that fusion and global cuisine are so hot and are such a direct reflection of our national experience, it's hard to understand how one of the most fundamentally melting pot of food traditions seems to keep eluding mainstream popularity.   
Though several people are exerting efforts to make Filipino food stand out in the world scene, from young chefs creating a fusion between Filipino ingredients and Western techniques, to those who stick to heirloom cuisine, sad to say, there are still those who were slightly impressed, also, there are  those who opined pessimistically.
I would be a hypocrite if I say I don't patronize foreign dishes.  Frankly, like many Filipinos, I am slowly losing my true identity as a Filipino when it comes to consuming.   From pasta, sylvan Italian dishes, to burgers,  down to dim sums,  I love them all.  But then, I also love eating viands with rice, from fried, grilled to having rice swimming on tamarind soup, oh, I love them all,  in fact I was first in love with this rich culinary.
Let's talk about our very own Filipino culinary being global.   Filipino food is a truly global cuisine because of the Southeast Asian, Latin and even American influences that truly give Filipino food its vibrancy.  Through out our country's history, food had majorly played a great topic.  It would actually take me a very long post a concise write up about it. 
Why don't we rather go directly to what matter's most.   Where in Manila can we do a casual food hop to savor topping authentic Filipino fare?
Great thing The Bistro Group have thought of the putting the vibe back to our very own homegrown Filipino dishes.  With the new restaurant which just opened at Greenbelt 3, Smokin' Hot BarBQ Global Filipino Cuisine will probably  bring us back to our love for healthy and sumptuous food while observing a balance of good plating styles with the comforting flavors of authentic Filipino food.
Last Tuesday was a heck of night, as Smokin' Hot  BarBQ  was swamped by a wave of foodies and bloggers.     It is very spacious with a 140-seater floor with the ding in L-shaped with the right corner comprising the kitchen area.Contrary to the popular demand of  old white tables, theirs are in teal blue, which I find to be elegant yet with a bit of muskiness, together with the long padded chair in the same hue but darker.   I particularly fancied the walls which  I thought first was wall-papered with leaf patterns in clean beige, while realizing that it was simply a semi-finished wall painted with beige and drawn with leaves.    

We all began with ordering drinks.  My seatmates had Basil Lemonade (calamasi juice with basil) and Apple Mojito (a cocktail drink with rum, apple juice and mint leaves).   Careful on the cocktails if you are going to eat heavy, it was mixed a bit strong according to one of the bloggers.  Mine was a tall glass of power drink with a name that goes by "Granny and the Greenstalk."   Unfortunately, I wasn't able to finish mine,  I didn't realize how huge the size of the drink is.   It was thirst-quenching indeed, except it was very intense in the vegetable taste.   It is a mix of fresh juice from green apples, celery and cucumber.   The taste from the celery is overpowering, we know how strong raw food is, it is rich in anti-oxidants yet rich in the leafy-bitter (icky for kids) taste.  Maybe if the apples are heightened with the celery stalks lessened, the taste would be more appealing.   A better suggestion on the Healthy Drink list would be the "Juice Almighty" which is more fruity with carrots, pineapple and lychee.    But I would settle for a glass of their flavored water.  Bottled waters are filled with cucumber, lemon slices, and mint leaves.
First to be served is the Crispy Bacon Belly.  Bacon-cut pork belly strips are sinfully arrange so in a teasing manner.   It doesn't have to tell you to "eat me!"   Each bite is a resounding crunch that's followed with a salty      "chicharon-feel."  Let me tell you, it was great  to the last morsel, because it was fried to its ultimate crispiness, rendering the fat from the pork.   Don't forget to sprinkle some ground black pepper on it and maybe if you choose a drop or two of calamansi juice.   If you don't want to be adventurous, just go ahead and dip it in the vinegar provided on the table.
You can also partner your Crispy Bacon Belly with a serving of Ensaladang Mangga.   Not only to compensate from the oils you're subjecting your body to, but the sourness from the green mango elevates the flavor of the Belly slices.   The salad is comprised of green mango, tomato and leeks tossed in their home-made shrimp paste (bagoong).
Interestingly, I noticed the shape of the plates, their leaves, which is the same pattern on the walls.
Another one of my favorite, is the Pako Salad (Wild Fern Salad).   When I saw this being served on our table I instantly detected it and a flashback from our trip to Albay just came, and thus I suddenly had the urge to go back to Balay Cena Una where I had it last.

To tempt our appetite more is the Pork Sisig on a sizzling plate which is served with Tortilla wraps.   As what  Chef Josh Boutwood said that the new Bistro restaurant's concept is all about taking our favorite dishes then giving it the interesting tweak for the presentation but making sure that the authenticity of  its taste remains.  The sisig has taken a well-deserved twist with this.   Chef Josh is Bistro's corporate chef.   Yes, cholesterol on the loose and more... 
If you can not spot the crunchy pieces of pig's ears on the sisig plate, why not have them whole.   The Grilled Pig's Ears are marinated, then cooked till tender and grilled, with a baste that is made special.
Kuhol sa Gata (golden snails in coconut milk) is something revered long ago, or maybe till now but only in the rural.  I am really fascinated at this dish, I'm sure many would also agree.  Escargot to gourmands, the  snails are not sauted though, they are simmered in coconut milk giving it the Filipino taste.
The joint would not be named as without barbeques on the menu.   The notable street food, Pork BarBQ, should always fit in every Filipino menu, because every member of the society have their own liking of it.   Though a question about its origin always comes up when eating a skewed meat, what really matters is when you sink your teeth into those savory meat, which is both salty and sweet.
For the house special, one should not miss the Smokin' BarBQ Chicken, roasted well with some charring and browned to the diner's delight.  The inside was juicy and tender, with that right marinate giving the flavor of an authentic "sinugba" (Visayan cooking term for grill).
Of course, they never ran out of options, for non-meat takers how about grilled Tuna Belly.   Marinated with their house BarBQ sauce, and then grilled just perfect.  The toasted garlic bits, the chilis and the salad that goes with the fish makes the dish more glammed up and ready for the taking.
I just hope my relatives and family abroad don't get mad with me for posting this.   I'm sure this would make them miss the country and the food more, and leave them wanting to get back home.   For a lunch or dinner that needed to be hearty, stop by and get your self and your loved ones a serving of their Bulalo.   The beef brisket which is really tender is served fallen off the bone and with the bone marrow in it.   Love how the vegetables looked, still crunchy but cooked enough.  A serving can accommodate two eaters.
How about a different Sinigang? Simmered chicken drummets in sour soup base.   Different also in that, the leaves of the sampalok (tamarind) is used as the souring agent.   A hint of ginger can also be sensed.   The sourness of the dish is just fine to my penchant.   The Sinampalukang Manok simple dish actually to make at home, only if you have access to sampalok leaves.
What can be a meal without rice?  A non-Filipino lunch or dinner.
Having rice as our staple makes us so distinct, and you would be surprised of the varieties we have.   There's the red rice, the brown rice, Jasmine, and too many to mention and for me to memorize.   There would be times when we would get tired of the usual plain steamed rice, or a garlic rice that is fried.   In his brilliant state of mind, Chef Josh and the team have crafted seven kinds of rice dishes.   The one on the picture are Aligue Rice (the yellow one), Dulong Rice and the controversial Black  Rice.  Aligue, dulong and squid ink are some of the ingredients that we can say regional.   My personal fave is the exotic taste of the Black Rice.  A bit sticky and with that subtle squid's ink coloring and adding flavor to it.
Aside from salad, veggie dishes sauteed or mixed either with gata or shrimp paste has always been a part of every households table.   Like the Pinakbet, which has a an array of vegetables with bagoong giving the salty flavor. . It's just like our Lola's way of making sure we get the maximum nutrition in our plate.
When we all thought the dinner was over, and we are dead to the fill of our tummy, a bowl of Dinuguan had replaced the empty ones in front of me.  Disgustingly delicious.  This viand (may sometimes be eaten with puto, rice cake).   Sour, salty, bitter, all rounded into a stew of pork blood and trimmings.
Here is another revelation.   For those drastic times when you are in dire craving for sweet native delicacies and there is no lady selling them on bilao, you can head on here for that "sweet and sticky meryenda fix".   They have it too, Biko but made sossy and upscale.   A steamed sticky rice with coconut milk and caramelized brown sugar will never fail to comfort you.   Made even more special with a chocolate crumb, and white latik.
Sorbetes, a Filipino ice-cream was also taken to consideration but with the thought of turon (banana fritter in rice roll), thus with the incarnation of Turon 2.0  The dessert where bananas are mashed up and made into ice cream and added with banana compote is definitely a winner in taste, unarguably delicious cold treat.
Banana Ice cream, for real?  More so, to flare it up some more, the cone was handmade from sugar and grated pieces of rice paper.   Now made playful and put on a hallow bamboo with holes fitting the cones, five cones to be exact.
I guess that would be more than enough to convince you of how how Smokin' Hot rich our food is, as dished up by Smokin' Hot BarBQ.

Smokin' Hot BarBQ Global Filipino Cuisine
Address:  3rd floor, Greenbelt 3, Makati City
Contact number: 632 729 7431