An Enchanting Balinese Hide-away

Not far-away in the South of  the restless Manila is a haven, an oasis even, hidden from the rest of the world for years.  Until just a few years ago,  when the owners had decided to put an effort in making it known but still not that many  know of this.  Quite an adventure we found having to discover something of this worth exists.
Cintai.   The word itself  beguiles you,  but the story behind the whole idea will sure to captivate your heart.

The word cintai (pronounced as chin-tay) is Indonesian which means love.  Cintai by Corito's Garden started out as a family owned vacation house intended for bonding, relaxation and respite from the heavy challenges of life.   Corito is the name of the mother of the four children who owned the seven hectare land.  She suffered from cervical cancer and every weekend or after any hard treatment she would hide-away here and gardened precious times with the family.   But then God had to take His child back and the time came to bear away all her pain.  It had been four years since she passed away,  and those times were spent  by her husband and kids flourishing, planning, creating a haven in her remembrance.   It was said that she loves the place so much, and that the family desired  the precious  memories they had to live on, so even without their mother,  Corito's Garden continues to strive in beauty.

Fit to a T.  The Bali-themed garden-resort ties up everything with the wedding and lifestyle amenities it offers. 

One of the strength in a traditional Balinese structure, based on the the Tri Locka philosophy is a massive yard, which is truly evident in every areas, integral in that, is there is an interaction between human (Bhuwana Alit) and the nature (Bhuwana Agung).
 Open courtyards with gazebos, stone-pavements leading to two pavilions and plush gardens. 
Whether a wedding be in a garden or inside a majestic pavilion  that would fit up to 200 people, the options are endless and the prices are easy on the pocket.  To date, 13 weddings have been hosted in the garden.

Pavillion Tresna, a view from the garden

Inside the Pavillion Tresn

 Uphill or downhill trod to 18 private villas.   And in every step, a different unexpected  encounter  awes you.   Around, roam some farm and unfamiliar animals, and caged animals can be as captivating as well. 

One of its kind.  Balinese lifestyle had drawn the owners into designing the place.  Who would not?  The tranquil and rustic feel fuses in with the tropical surrounding, all in harmony.   I have never experience such lifestyle yet  in the course of our travel (nor have I gone to Indonesia).    Let me say this though, this piece of haven is a glimpse of  Indonesia with the total experience of the luxurious Bali lifestyle.  

The Executive Villa

One of the sterling qualities of having a private villa with the family is the dip in their own jacuzzi.  The garden serves as a welcoming benefit from it also.  The villa has a bar and an outdoor dining spot, perfect for a lazy hot afternoon with cocktails or favorite drinks, which a group of six to eight will surely enjoy.

 

For smaller group you may opt to have the Garden Villa.  A veranda, ambient lighting in the rooms, neutral colors with subtle pops of contemporary colors and intricately carved wooden furniture are just some of the inclusions.

Commune with nature.  True enough the hardest thing to have in Manila is peace.   At Cintai, while catching the sunbeam, you give glory to your body by feeding it with good air, oxygen, and good spirit, by meditating.
Bring the book you have been meaning to finish, or have a Bible, gather up your friends or family members and share some thoughts on certain verses,  then going back to Manila would be another challenge but armed enough to fight the tough battles.

 

Something for everyone.   The kids are very much welcome here.  Aside form the playful encounters with the roaming animals, including the constant plight of  colorful butterflies,  a playground was designed for kids to take their minds of picking flowers around.   In just a few walks form this area are the  swimming pools.    They are also welcome to other family events and corporate team-building events.   Birthdays, dedication, debut are just some of the celebrations perfect for the venues.  
More fun activities in the summer.  After the tour we had, the president and one of  Corito's kids was so nice to accommodate us with an interview.   "More things have been planned out for Cintai," boasts Patricia Palma Gil-Poniente.   Being a chef trained in the US for Thai cooking, and now the President of Cintai,  she plans to hold workshops to guests, such as basic  Thai cooking.   For the more valiant quests, they have tied up with people down the Taal lakeshore, pushing their project known as "Pusod Center,"  for a guided trek to the crater of Taal volcano.
For now,  massage services are done upon request, but the owners are planning of  having a spa inside the garden to complete the Bali lifestyle package.  "Cintai was developed at a very slow pace," as Miss Patricia uttered more.   Till now it is a work in progress,  only 5 hectares of the seven-hectare land are only developed.

Comfort  cuisine at its finest.   What could be a  lavish hide-away without food?   Comfort somehow can be dictated by the food you take, whether be it a cholesterol-laden nosh or a sustainable and organic option, it would be a request away from the staff, keeping worries of preparing it at bay.
Our day-tour ended with the best Lomi  I  ever had, which can be found here as well.   Balete, the town where  this garden is  situated,  if you haven't known is the place for good :Lomis.   Every corner has a "Lomihan" showcasing their heirloom recipe of the humbled Lomi.   A good cold glass of  coconut  drink  was a perfect match for  a comfort-filled  bowl.

The blistering  heat of  summer is peaking and by now you might have booked yourself  a day or two at the beach, why not consider a tropical paradise overlooking the lake  of Taal from Lipa, Batangas  with a great overnight bliss at Cintai by  Corito's Garden.

For more information and bookings:
Call them at:
63917 833 1508
63922 828 6789
63922 877 8665

Website:  www.coritosgarden.com
Location:
Sitio Pandayan, Malabanan Balete, Batangas

@@@ -----------FOOD TRIP FRIDAY ENTRY

Something Smoky, Something Crackling, Something Spanish on my Shakey's

Thin Crust Version of Pizza Castellana

Shakey's is turning over a new leaf.   Before the  first quarter of  this year  ends,  a fresh, hot off the grill breakthrough from Shakey's  unfolds, as they present a new choice in their  premium pizza line. 
How's  Flamenco, Iberica, and Basque sound to you!  Spanish?  Yes that is how Shakey's sounds anew, with their Pizza Castellano!

At their first bloggers' event, they have hosted a lunch for a number of chosen bloggers to witness their launching of the the Pizza Castellano, just one of the new and upcoming products they aim to introduce in the modern world of dining.
Being one of them, I was so dubious about what they will be presenting.   But in the twinkling of an eye, I was captivated by what I had discovered.   Then, it came to me, as many Italian themed restaurants which caters to my pizza and pasta cravings, deep down, there is still the inkling. 
You see, memories become more familiar if seen through foods, haha, and in this matter, the pizza.   This was the first pizza chain I had my first bite of pizza.  It is where my father brought us and have introduced us to a level up on a discriminating ground, even in my primal years.   It was at Shakey's where I celebrated my elementary graduation, with my father and siblings, and where Italian food (if it is or at that time a fusion on American and Italian dishes) were introduced.
Ahh...Now let me give you the taste of Spain!

Hand-tossed variety of Pizza Castellano

True to its mission of bringing pizza goodness to its loyal patrons as well as to new converts, Shakey's is building on its iconic products by continuously coming out with unique and compelling offers with the primary objective of constantly satisfying the taste of the changing and evolving Pinoy palate.
Among the great pizza choices which had become every Filipino families have grown to love, the new pizza gives us a something to entice our discriminating taste with a fusion from Spanish cuisine.
Spanish dishes have always been present with our dining culture and our tradition mainly was from the Spaniards who have colonized us.   So it is befitting to add a rendition from them.  The Spanish Chorizo is a brilliant ingredient to start with.    Pizza Castellana, a premium pizza glistens with the spice factor of  authentic Spanish taste of chorizo which comes imported from Barcelona.   To add to the wow-factor are slices of  crunchy red bell peppers and red onions on mounds of sharply flavored cheddar cheese.  Everything blended so well, from  the rustic, smokey and salty chorizo to the tangy pizza sauce, never would I have thought that a humble cheddar cheese will complement the chorizo well.
Both the Hand-tossed and Thin Crust varieties will surely captivate everyone's fancy over pizza, and will make every occasion more fun, may it be with the family or the barkadas.
Valid for dine-ins , take-outs and delivery.   For fast and efficient delivery call them at 77-777 or you may also log on to www.shakeyspizza.ph and remember if it's late, it's FREE!

Buon Provecho!

Authentic Italian Cuisine for Active Gastronogmes at Attivo Cafe

"Buon Appetito!"
I remembered my  Papa greeting aloud as we begin to dig in to what ever he or my mom would prepare for  a special meal.
Italian cooking for me had been very basic and particularly evident here in my blog.   My kids had grown how to love my cooking the authentic Italian way.    To boost my preference for cooking pasta dishes, my sister's first package for me was a huge box full of  different shaped and sized past, several cans of  pomodoro,  bottled sauces in every variants and bottles of  EVOO (extra-virgin olive oil).  You'd say I'm a lucky girl,  I wouldn't mind, indeed I have been blessed with relatives living in Milan, and those are just some of the perks.
So I was so picky when eating pasta in some restaurants.  But don't get me wrong, I also am fond of Pinoy spaghetti, though I prefer my own sauce to be better tasting.
A basic Italian sauce for me, to be used in any pasta would be comprising of tinned whole or sliced tomatoes, garlic, EVOO,  fresh basil leaves and  parmiggiano reggiano or pagano (parmesan cheese).
It was an unexpected dinner we had after being invited to check out a new project from Megaworld.  They had a set of dinner prepared for us but we were quite reluctant to fill ourselves with it.   I will give you some snippets on that on my next blog.  For now let me share this review that I had to make for Attivo Cafe.

Attivo Cafe serves Italian dishes.   The place was a bit hard to find, since Aguirre Street is located behind some buildings across Greenbelt malls.   But when you do, you will find it to be an amazing discovery.
Though we came at passed 9 in the evening, we were still accommodated promptly.  The restaurant closes at 10, so we were wondering if hey could still cook what we would order.   Of course, our coffees had to be there, and what a treat, Italian coffees are available.

 

A cup each of hot Cafe Hazelnut and  Cappuccino are what it took us  to prepare our taste buds for another round of meal.   Coffee as you may know has to the ability to entice your palate to what's to be dished of and may also correct your buds from the many foods that you may have had, so if you still have more foods to taste, a shot of espresso or cafe correto is all it takes to enjoy them without getting the after-taste from your previous meal.

On the right is the Cappuccino (P90), next to it is a hot Cafe Hazelnut (P95).  The cappuccino as according to Bhogs has a mild kick to it, with a thin waft of froth on top.  However, I found mine,  cafe hazelnut, to have the right robust and brew a good coffe should have with a sweet hazelnut notes, which to me was very comforting.

Bravo!  Buono!  It was really good.  Just the way I want my sauce.  Simple.  Tangy, with the fresh taste from the tomatoes and the rustic-herb effect from the basil.  Pomodoro (P 185),  this is the basic sauce which the Italians were so fond of and have always been favorable with.   In my plate, the sauce was ample enough for me to sponge-off with the foccacia.  And no spaghetti house can beat that.  However, something was missing, grated parmigiano.
The above picture is the Tuna Pesto Panini with fried potato wedges  (P165).   Big chunks of cooked tuna fillets, lettuce, tomatoes, a healthy alternative to the famed American sandwich, BLT.   But then again, where is the pesto in it?  The sandwich was, still simple, without even a hint of dressing or mayo, but had achieved a great-tasting slightly grilled tuna sandwich.   This is to me a good plate of healthy dinner or lunch already, with its huge serving for a panini.
All in all, we found the experience to be truly satisfying.  A simple quite and relaxing late dinner without bargaining the quality of the cuisine we aimed for.

Ramen Love

Let me see, there were, Raku Hokkaido Ramen  House,  Ramen Bar,  till  Nomama  then Ramen X  came,  and now,  Menya Genki Tonkatsu Ramen, which is located at Hobbies Asia along Macapagal Highway.  I practically grew up with  Nissins Ramen and went through college with no one to care for us just noodles at our kitchen.   So don't wonder anymore why I wouldn't love these.   Well, I'm totally torn in between two lovers,  the Italian's pasta as against the Orient's ramen noodle soup.   Please don't ever make me decide...
Lori Baltazar of Dessert Comes First just quoted today  at Facebook  that "Ramen is the new bubble milk tea."  Geez, I haven't even posted my collection of Milk tea shops yet,  that I've tried and have grown addicted to. 

So here is another Shio Ramen which we had after having to witness part of China's entry to the 3rd Pyro Musical at MOA.  The ramen was graciously topped with the tender and salt-tasty tonkatsu (pork).  The slightly thickened soup was very comforting and vegetables made it even healthier.   Since it is pork-based, expect it to be cholesterol-laden,  but  a hot bowl of it would not harm, I guess.
So timely that I don't have to look for more information about it.  I received an email with an attachment of a link with some facts of ramen on a certain website.  Here is a picture which they created, how Ramen is consumed and loved around the world.  With it are great and amusing facts about our beloved comfort food.

Created by:  Hack College
Thanks to Mr. Peter Kim for sharing this.   Do click on the picture to get to their website.

Moreover, a plate of Ebi Tempura went with my ramen.  A delightful combo, should I say.  Crunchy to the bite but perfectly cooked soft little shrimps were scrumpy, loved munching it with the salad that went on its plate.   Both the ramen and these ebi (shrimp) would be enough not to miss this quaint Japanese restaurant.

The place is so neat and the staff are very polite, I just wonder why aren't many diners visit them, well, most of them are at the Paluto side of the bay and at the famed buffet restaurants like Yakimix.   It is worth visiting the place and checking out the menu.

 Also, you might want to check out the nearby Korean Grocery store and have these s dessert- Melona Korean ice creams.

 In strawberry  and Chocolate, which has a crazy treat.  Chocolate inside the bar.

The ultimate  frozen strawberry cream on a stick

Sinful chocolate bar covered by a sinful chocolate crusted vanilla ice-cream.

Maki Place: Another Binondo Treat

When my mother-in-law had  her post  birthday celebration  last January, they have invited us to Binondo for another take on the seasoned  Chinese cuisine place in Manila.  Her actual birthday were filled with foodivities- bloggers' jargon for activities involving  food.  We went to Ryuma Japanese restaurant, then traversed Nuvali and fed the Kois and rode the boat circling the whole area, which was surrounded by  a man-made lake.   Then, drove uphill to the town of Silang to look for a coffee shop and have more munching and coffeenating at Loumar's. 

Also, they just got from a short four-day trip to HonKong.  With that it brought them longing for more of the grubs they had there at the Asia's shopping Mecca.  I do believe that Cantonese and Sichuan dishes are irresistible.  
I have a few visit to some of the restaurants here, I think to date this is my third.   Let me see,  there's Wan Chai  Tea House and  Wai Ying Fastfood.  Now it's Shin Din Kha  Maki Place'  time.
The place is small, not that inviting to gourmands and "sossy" eaters.  But my father-in-law told us that eateris like this resemble those in HongKong.  Can house only about 30 diners in snug sitting.   But mind you, they cook and serve the food pretty fast.

Their best-seller, Makimi

A Tweak on Chef Bruce' Guyabano Marinated Pork Belly

Cooking can sometimes be likened to texting, as in using text jargons to get the message through in a breeze.   Examples are, CnXia N for pasensya na which means sorry or excuse me;  tom  for tomorrow ; and  l8t, for late.
Yes you can do cooking in a breeze.   Chef Rosebud Benitez have always shown  it to us through Quickfire.  In the Quickfire show, Chef Rosebud shares her cooking skills and the kitchen with guest moms, chefs and students, as they cook dishes quickly in ten minutes.
In ten minutes!   You would say only professionals can do that, cooks and chefs.   Would you believe I can do it.  Many times, well usually with stir fries.   It is has to be learned.  You see, being a mom doesn't always have to rely on time when preparing dishes.  In my case, I essentially do two things at a time to finish house works so I can have the luxury of blogging in my spare time, that is if I'm fast and have done almost everything in the house while the kids are at school.   Sometimes if I need to attend to a certain event, I have to let the other chores unattended till I come home.    But cooking is always on top of everything else.   Most of the time I spend thirty minutes to an hour preparing for  a meal.   But there would be times that I'd run out of time and I would need to have a miracle in the kitchen, or a  mystical wand even.
In my other blog,  the recipe blog,  I make it a point to post dishes that are easy to prepare in just minutes on my shoulder.    I love it when I learn new recipes, and new ones came from one of my favorite chef's, chef Bruce Lim.   It was at a launch of new jams from The Fruit Garden, dubbed as The Taste of Summer with the Tropical Line.

2012 Palarong Pambansa: DepEd Prepares

Picture taken from https://www.facebook.com/Palaro2011

Last year, Palarong Pambansa  rocked Dapitan City, Zamboanga Del Norte.  National Capital Region  led the the winners.   This year, as the nation's athletes await and prepare, DepEd made it possible to bring it this time in Luzon and have already paved the way  to 2012 Palarong Pambansa in Lingayen, Pangasinan.

Lingayenstaduim (from http://www.pangasinan.gov.ph)

Department of Education Press Release:

All roads lead to Lingayen, Pangasinan on May 6 to 12, 2012 as elementary and secondary students from public and private schools compete for national athletic honors in the 2012 Palarong Pambansa.

The Mind Museam Opens Soon!

Mind-bogglingly humungous chocolate bar seems to be melting away, but here's the hero of the day the chocolate lover who won't let any chocolate go to waste!
Got you there!  Hahaha!
To be honest this was the one that really caught my attention when I entered the newly constructed and operated museum at the heart of Bonifacio Global Center, The Mind Museum. 

Tully's Coffee: Kid-Friendly Cafe on the Block

Still feeling under-caffeneited  and bored with our usual 3-in-1 coffee sachets, we hit the road to Bonifacio Global City.   With that, we mangled our way to leave the kids at home while they were having their dinner. while  us, looked for a night of not just good coffee but a satisfying dinner on the budget as well.
Rode the motorbike hastily, Bhogs and I, looked for a new coffee shop to cave in to our coffee cravings but veering away from the typical coffee chains.    Though I'm not saying they are not that good,  it 's nice that we try new ones and see for ourselves whether it's worth recommending  or  worth-helping.
So we found Tully's Coffee, which is just along the corner  of  McKinley Park Residences.

The Luxurious Taste of Summer at the Lab

Mangoes  are the taste of cerulean blue skied summers and the sun on your shoulders, leaving your tanned cheeks rosy.   During the summer months,  punnets of the glorious yellow  fruit is à go go in our home.   Dull are the days without it.   Straight-from-the-market  abundant ripe mangoes  are  macerated and served with crushed ice and a duvet of  whipped cream or  sometimes it doesn't reach the kitchen at all.   In some homes  they are squidged in a cauldron  with some natural cane sugar and lemon zest until nubby and sweet to create a phenomenal venetian  orange brown  sauce to be swirled into a vanilla-freckled ice cream base.  Bliss.

Down the memory lane, I could still catch a glimpse of  the winding road where fruit-laden trees  lined up as we  reach the antique house of my grandma.   We would spend lazy afternoons eating the sweet yet odorous meat of jack fruits under the tree with a bowl preserving the seeds  for boiling and snacking, later.  To add, the  endless staring at the glorious guyabano tree awaiting  its  harvest time and how can I forget the gigantic mango trees near the window of  our room.  Alas, a far-fetched summer experience.

Until,  last February 23,  where Pierre Marmonier  (the French behind the jeweled jam creations), presented the new daring flavor combinations of Philippine fruits- Mango, Jackfruit, Durian and Guyabano, as The Fruit Garden Tropical Collection 2012 was launched.    The Tropical Line highlights my favorite fruit, mango.  The exhilarating burst of  heterogeneous flavors between the mangoes and the three other fruits were jarred attractively, made me feel like the so-longed for summer at my Grandma's is hand-held.

The mixes are, Mango Guyabano (Sour Sap),  Mango Jack fruit and Mango Durian. 
It is Pierre's vagary of what this year's  summer taste is. 

At a certain laboratory,  food, science, culture and arts, have been fluxed, as Chef Bruce Lim, once again have shown his evasive action delivering  one gastronomic lunch,  and jams were fused  into his recipes.

It  renders the versatility  of the The Tropical Fruit Garden Line which worked  well with impeccable gourmet dishes and  have proved that it is more than just a fruit spread and breaking the "jam for  breakfast"  culture.
Let me share you what had been whipped up for us.

 Seared Prawn Salad
Mango and Durian Jam lightly diluted with white vinegar made a unique twist into the humdrum vinaigrette that we use in our salads.  The subtle kick of durian didn't actually ruin the salad,  (sorry but I am not yet that durian lover then), instead  it gave the unique sweet taste clinging on the crunchy leaves, that will leave you asking for more, without the pungent odor of durian.

Guyabano Marinated Pork Belly
For the Main Course, our plates were adorned with not one  but two pork cuts, which were marinated with the Mango Guyabano Jam.   The meat chops were then wrapped in plastic thrice, preserving the liquid.  I know for a fact that jams can help tenderize meats, but according to Chef Bruce the pork bellies where cooked slowly for two hours.  You could  then think how tender to the bite the meats are.  I love a bit of sweetness to some of my dishes, like putting pineapple juice and bits on my Adobo, raisins on my Menudo, saba bananas on my Cocido, cranberry sauce on the turkey meats,  just to name a few.   This did made a mark on my palate.

Banana Leaf Prawns
This simple yet cunningly sumptuous prawn was marinated with Mango Jack fruit Jam,   covered with banana leaf, to be  baked into perfection.  A glaze of the jam was still present on the pillow-soft,  orange-skinned crustacean, inviving you into an untamed flavor of sweet and seafood fusion.

Banana and Mango Langka Jubilee
A different take on our childhood favorite cold snack, the Saba con Yelo.  Instead of the usual shaved ice with evap milk, vanilla ice cream was used.  To flare up the dessert some more,  Mango Jack fruit jam was added to the sliced saba bananas while it was being cooked, adding brandy to the concoction which gave a sharp caramel taste.  And what could a dollop of the same jam on top of  the layer of banana jam and ice cream would do?   Enticingly good dessert.


You too can play wicked with the usual dish that you prepare for your family, like what Chef Bruce did, where Philippine-made jams are used to liven up our summer meals, only with the freshest pick from the best luxurious Fruit Garden Jams, now in Tropical flavors.

Check their website   www.thefruitgarden.net  for  information on where and how to purchase.
Recipes for the four  dishes are found  HERE
You might want to like  their page  The Fruit Garden at Facebook, for more product updates.

More pictures from The Chef's Lab...