Maria's Secret at Abe

Abe evokes a certain feel , like in days of old, no wonder every time we pass by at their Serendra branch, it is always full.   Surrounding the slightly small restaurant, are sepia pictures of the Larry Cruz family and probably neighbors or "kababayan" (town folks).
It is always a feast here, home-grown and well-loved fiesta dishes are smacking and grandiosely promoting Philippines at its best in food category, well-invoked among LJC Group of Restaurants.

Binukadkad na Pla-Pla.   Pla-Pla is an overgrown tilapia, so I've heard.   Amusingly, by its name "binukadkad", literally was fanned out or fried to look like a butterfly, sliced in three parts and fried till the sides fan out appearing what seems to be the wings.   Said to be a hit and originated from Bistro Remedios, is a crisp fish delight served with balo-balo relish and mustasa leaves.

Lumpiang Ubod, a classic...

Abe's Chicken Supreme, a spring chicken stuffed with galapong rice, chestnuts and raisins.   This gorgeously roasted whole chicken prepared like a stuffed turkey, the Capampangan-style, serves it right to be named Supreme.   

And for the "panghimagas" (dessert).  My Sikreto ni Maria.  Indeed for me, since my complete given name is Ma. Joy Elaine (Ma. is shortened Maria).

What a nice way to give diners an excitement, sure it's enticing enough just browsing through the menu, seeing dish with with frog legs, crickets, ordinary house dishes we all grew up but with a jazz.   After a wefty lunch, albeit the cholesterol,  we googled on the dessert choices, pictures below showed what they got,  but my eyes were stuck on the "Sikreto ni Maria," out of real curiosity, I asked the staff getting our orders about it.   With a grin, she said "it is a secret," you'll only find out when it is served.   A viral effect came to the table, everyone in our group got so rummy, that it was demanded to be served immediately.  I'll let you hanging on that first...

Mango Crepes may not be a Capampangan-based sweet but a sure smasher with Filipinos and foreign customers alike.

Ube Jalea with Macapuno, had me by the heart, which made me totally missing my aunt who cooked the best ever Ube Halaya from Bohol, she's now in Milan , Italy, BTW.

And here is the secret, as you dive your ions on the dish of cold, frothy creme, hidden beneath are suman (steamed sticky rice in coconut leaves) and slices of sweet mangoes.  We all know mango slices are paired with suman, I've never really thought suman would go well with ice cream.   Sssshhhh!   I'ts our secret!

A Peek on My Recipe Blog

Vanilla Cupcake with The Fruit Garden's Mango Lavander topped with Wild Raspberry jam

Stellini Pasta Soup with Fancy Fish ball

Dear Everyone,
    Yes, I've been busy, in my kitchen, hahaha, just don't have all the time to blog about the dish I've experimented at home.   As much as I would want to share my my life in cooking, time is really gold for me!  I did't actually expected things would get kahootz!   Backlogs, missed events, unread e-mails, and the list would go on...but hen again,  things I would always love to share are overshadowed with other not so important things.   Do you believe that romance starts in the kitchen?   Alas, I remembered, 'tis according to the famous quote, "the way, to a man's heart is through his stomach."  Also, let me say, that another best way to a woman's heart is through her stomach (but tongue first, of course).
   As I cook my way for his love, so does he give time spending much time eating out, thus our food adventure.

   So much has been said...I just want to let everyone know that I have a separate website that carries my recipes, the ones that have spunned my family's eating habits...

The blogsite. . .  www.joyshumblekitchen.blogspot.com

   Here are just some of the foods we had during the week which was critically prepared at our own kitchen, where my kids have had their hands on.  So who said cooking is boring?...

Baked Oysters

My version of  Hot Pot with Japanese Rice Noodles

Chicken Stew in Oyster Sauce

Mini Chocolate Chip Cookies

Star-shaped Chocolate Chip Cookies

Vanilla Cupcake with  The Fruit Garden's Jam

Vanilla Cupcake with The Fruit Garden Mango Lavander Jam

   Again to view the recipes of the above posted pictures, you may click on www.joyshumblekitchen.blogspot.com!
Thanks and cheers to good food and a healthy family...
Lots of Love,
Mommy Joy ;)

Sili Restaurant

A totally hot and coconut milk-enriched evening left me wanting to explore more on Bicolano dining.   After a few rounds around Sucat Road, finding the right turn to Presidents Avenue, it didn't dampen our spirit trying out what Nilatukang Labong is.   

There is an off-the-beaten-path sans Bicol getaway tucked in a corner of Bf Homes Paranaque that is begging to be discovered, but will surely educate your palate with the wide array of dishes known only to Bicolanos. 

Bicol=killer peppery dishes=SILI Restaurant, therefore.   Bicol Express and Laing are just a few that boasts of the rich origin, where chilli (also known as chili or chile) is abundant.

 After having gone through rigid start-up operation for four months, they now house a lot of interesting dishes.    They are actually cooking up more ideas and improvements on their menu.  We were quite blessed to have met Roland De Quiros, one of the owners, who talked about longing for authentic Bicol cuisine, since being based here in Manila.   With a group of other Bicolano friends, sharing the same yearning.

Dining is casual and relaxed.   Everywhere you set your eyes to you see a hint of the Bicol Region and its customs.   It's like Bicol brought here in Manila.   Amusing, even the paper place mats give a jaunt by printing the legend of Mayon Volcano.

Now let's talk food...An authentic Bicol restaurant wouldn't be one if they don't have Bicol Express (Duhhh!) To be honest  I am not fond of spicy foods, one of the most adventurous dine out was at New Bombay, an Indian Specialty restaurant.  
Talking about hotness,  one might consider Scoville heat unit (SHU) in assessing how hot a pepper is or in this case the dish is.  Capsaicin present in the white membrane of the chilli where the seed is attached, gives out the brevity of spice in it.  The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units (SHU). That means, the greater the number of Scoville Scale, the hotter the pepper.   (wahh, what?)
However if your like me who is too sensitive on spicy dishes, could just ask any of  the gracious staffs to get easy on the spice.    Well, my experience with this exotic pork dish, was not at all traumatic but lovely!  Sorry, I cheated a bit, I only ate just a number of the green capsicum.

So, you ask, what Nilatukang Labong is...It simply is eel, cooked in coconut milk.   Just the right amount of milky sauce and salty-sweetness.   The eel is creamy and cooked evenly.  T'was my first time to eat one.   Superb.

With the two dishes we had, of course with enough rice and liters of Iced tea (an exaggeration) not having something to balance the spice or quench your tongue is a no, no.   At that time they only have one  dessert, Latik, typical of Bicol.   Good thing we were given,  Sago't Gulaman.   Yes the picture above is the Sago't Gulaman.   Interesting huh!  Black gulaman a top mini-sago on a heavenly white admixture of  *** secret!   Well, I won't keep this a secret, I will definitely shout  out how yummy this is, oh you won't be able to yet just after gubbling up a glass!  Hahaha!   

How does this sound Kandingga, Laing, Pinangat, Kinunot and Tinangradang Native Manok?   Truly Bicol,  get the true taste of it at SILI  Restaurant.

Sili Restaurant 
63 Presidents Avenue, BF Commercial Center, Paranaque City 

For reservations, please contact: 
Phone #: (02) 553-8307 or 09178532241 

Other links: 
Facebook Page 

What is Chic-boy All About?

 Not so long ago, trying to refresh my memory though, a friend of us from our church, mentioned how good the chicken at Chic-boy was, while he was having fried chicken at our house.   Quite intrigued, and thought of it as an old, whole-in-a-wall diner.   But I didn't really put much attention to it until I saw a newly constructed branch at Binondo.   There is something to it, aside from it's name of course, getting the word Chickboy,  which meant being a guy having a lot of  girl friends and knowing a lot of ways with girls.   My husband would actually joke about the word, "pwedeng sa chick (slang for girl), pwedeng sa boy," meaning gay.
However, this Chic-boy is not what I thought of, it's a franchise chain, like Mang Inasal,  the name, Chic shortened from chicken, boy, from baboy.   Well, unlike Mang Inasal, they have a lot on their menu, also pork (as suggested from the name).

Cebu Lechon Chicken, apparently the one of the main attraction, lacks a bit of flavor, so I was forced to ask myself, is this the chicken, Jomer was raving about, well compared to Mang Inasal, The serving portion is a bit smaller.   I'd still go for  Inasal way of grilling the chicken.

Cebu Lechon Liempo, is yet another.  They didn't put any effort making it more palatable, which is disappointing.  Sure the meat was cooked thoroughly and it is tender, but still lacks that charming flavor I was looking for in a grilled liempo (pork belly).

Almost at the end of the said meal, (quite a heavy meal at 3 pm would you say), we chanced upon a group of senior citizens claiming to be friends with the owners, clamoring for the Turon de Leche.   One of the staff then served it to them, explaining aferwards, what it is made off and how it is eaten.   It is saba banana and bits of jack fruit rolled in a rice paper then fried till golden brown,  the thing here is that unlike the regular "turon" we buy  along the streets, no sugar crusted it, however, it is served with a dip, a  mix of condensed milk , cream and syrup or sugar.  This is served hot and should be consumed immediately or else it won't be crispy anymore.  This is the only food that amused me so far as we had our first visit at Chic-boy.   Cheap eats, but really filling.

My Sweet Charity Tickets at Cafe Mary Grace

 Such a happy day!

Amongst all the contests and raffles I joined in blogging, well not that too many (because most of the contests' rules are tedious)  this was the first time I won!  WoooHooo!   Most of the time, halfway across the procedure I would stop and sulk, saying "hmmm, out of hundreds that might join, what's the possibility of me winning."  Such a "nega"would you say.  Till the heavens opened in my favor, angels were on my side and have tickled Smarla Angtuaco.   Thanks to this lucet lady.   When her blog, Everyday Sweet Notes made it to it's 1 year anniversary last  July, she was to give away two tickets for the Sweet Charity play, where Nikki Gil leading.  It was so easy joining, a blogger, her follower only needed to guess the mystery word, where she revealed one by one the letters of the said word.   Luckily, I stumbled upon an article about this play so guessing it was quite easy.   But then again... 

 So here I am at Mary Grace Cafe, Greenbelt 2, one morning, (yipee) claiming my tickets.   But what was more blissful was meeting this young writer, bursting with talents and charm.   Her passion for eating and blogging is a second nature, like me!   It was so often meeting a blogger or writer  with so much dedication and integrity , not treating it as a profession but as part of his or her life that is loved.   I'm such a sucker for everything about love, family and food combined!   Be it about a movie, a restaurant, or a true story of a person.   Her blog is an example, and what more better way harmonizing it at none-the-less Cafe Mary Grace .   What a nice pick by-the-way, Smarla!  

We introduced ourselves, then went down the lines of how we started our blogs, to the point of giving out specifics on blogging to laughing out certain event experiences - all were shared out at this lavish, homey restaurant.   A country-like abode in the midst of a busy sector is best, to talk with friends, family and a new-found friend.

 Inside, the interiors are very fancy and captivating, like a picture on a magazine showing off a country-homey feel come alive but with personalized heart-warming touches, like our table shown above, cheeky notes from diners of all ages, yes even first-graders, were laid out for everyone to view and enjoy.   What I love is the Biblical passages scattered around in specialized papers, paintings and wall furnishings, you'll be surprised when you go to their washrooms.   Now thinking about Papemelroti,  the place seemed liked an extension somewhat... Oh, let me just add, as recommended by Smarla, do make a visit at either one of their restrooms, expect a chirping sound when you enter and enjoy the feel of the room, I felt, I want to hide there forever!

 But another good experience was to have partaken, finally their Ensaymadas and a view of their menu.   It was just a brunch meet-up with Smarla, but there are a forage.  You might want to check their site out for a peek of what Mary Grace is offering at marygracecafe.com.  I had the Laguna Cheese Ensaymada.   It's one of the classic recipe ensaymada topped with Kesong Puti.

 Smarla had Caramel Sauce and Toasted Cashew Ensaymada.   Both are so good, the bread is soft and dense, properly risen, and it had no open spaces inside.   It would really melt in your mouth.   What we got are the twisted varieties, they still offer it in classic style though.

Ensaymadas are part of the Breakfast menu, though can be ordered all day unlike the rest of the breakfast foods.    More comforting is paring your ensaymadas with hot chocolate, which if you will check, they offer a motley.    Will be coming back here for those.   I had mine with one of their home-made Iced Teas, Peppermint and Fruits, a mix of different fruit juices with mint tea.  It was at Greenbelt 2 where we had this adorable brunch, they do however have different branches.

Greenbelt 2

between Bizu and Spicy FingersTel: 5013089/5013093 | 09175439402
Website: http://www.marygracecafe.com


*just visit the website to check out other branches 

The Best of SanFo Here at Hyphy's

Chef Bruce Lim is everywhere.   But definitely his soul is always at HYPHY’S.   Being a celebrity and Asian Food Channel's Filipino Food Ambassador, a round-the-clock view of his daily life is for sure exhausting.   Yesterday he 'd be at Singapore, Kuala Lumpur or HongKong, you might spot him at his other restaurant, Chef's Table, the next thing you know, he might be off at a cooking demo somewhere or filming his next show for Tablescapes, which by the way  premiers on the 22th of August.   Somehow it doesn't seem to show up,  this spumy, hunk of a guy, rolls with the punches and always taking things up a higher notch.  

Together with his charming wife, Michelle, they make every possible ways  making Hyphy's another home, an extension of their own kitchen.   

Born and bred in Fog City, Bruce attributes a huge amount of his development to the experiences he had growing up in “Frisco.” We may know him best for his tongue-in-cheek sense of humor, panache at fine dining cuisine and his cooking show with Angel Aquino on AFC, but Bruce has a different tale to tell, a story that we are not familiar with just yet, and it’s all about how his heart remains in San Francisco. The city was instrumental in making Bruce into the celebrity chef that we all know and love. It remains instrumental in Bruce’s latest career decisions as well.  As can be seen in their restaurant, with the sublime but sophisticated laid-back mood, detected from the walls and the dining pieces.

Despite being relatively young, there is no doubt that Bruce is an expert in his field, having pulled the punches and worked hard to be where he is today. He graduated from Le Cordon Bleu in London at a young age and returned to the Philippines for good in 2004 to expand his horizons and explore his roots. He has stayed since – but his heart was elsewhere. Hence Bruce’s latest project with wife Michelle – Hyphy’s (pronounced HAI-fee’s), the San Francisco-inspired restaurant at Robinson’s Galleria’s Veranda. Serving dishes that are a play on the comfort food that Bruce grew up with, Hyphy’s is not just a touch of Frisco in Metro Manila, it’s a touch of Bruce’s childhood as well.
Hyphy’s is a duality of benefits: first of all, it allows Bruce a touch of home, to make Manila into his beloved San Francisco, giving him a slice of his childhood, and escape from the rigors of a packed schedule and the celebrity lifestyle. Secondly, it allows us, his fans and his admirers, to experience Bruce in his purest form – unabashed, unashamed, totally himself, relaxed and true.
The menu speaks of Bruce and Michelle, what they love to eat and what they love to share to their fellow diners.

Because they want to offer their authenticity to every dish they serve, they even bought an oven just for the breads, so expect everything fresh and made form scratch.   Like the sourdough bread used to hold the Clam Chowder.   Let me tell you about the  soup, it was magnificently full of flavor, it is very thick and has lots of vegetables.

Then there's Cobb Salad, classic base salad, but the chicken made more sumptuous by grilling it.

Hyphy's version of Caesar Salad, the Filipinized dressing will amuse you, together with the crisped, chopped bacon, croutons and Quezo de Bola was used as against parmesan.

This is Chef's favorite, according to Michelle, Minced Chicken on Lettuce Cups.   I had this at Little Asia, and compared to this, Little Asia's is sweet and not as good as Hyphy's, I did expected this to be better than the previous, and now I know what to recommend my friends.

 Now my favorite Pasta dish.   Who could have ever thought of putting Tuyo (Salted Dried Fish) on Pasta?    The Calamansi Tuyo Pasta, which was inspired by his nephew, William. Whenever he would visit his brother in San Francisco, William would always ask Bruce to bring him some tuyo. Since bringing fish on international flights is prohibited, Bruce had to compromise and bring William some tuyo flakes instead, which William would ask Bruce to make into a pasta. Combining fruit from William’s backyard lemon tree, an aglio olio pasta and the tuyo flakes, Bruce inadvertently stumbled onto another recipe that was definitely a touch of home. This same theme snakes all throughout the menu – the food has touches of family, of home, of San Francisco; memories, comfort, childhood, nostalgia.  

Another dish which really holds dear to his heart, is Chicken Chow Mien.  When he was still in grade School, at San Francisco,  instead of taking the bus home from school, Bruce would use his transportation allowance for a $1.50 box of chow mien, and munch it on the way home.
See how good that is,  the savoury noodles, that is not spicingly biting and salty but delectable.  My kids would love this!

Tired of the good old boring sandwich?    SF Steak Sandwich.  Where beef steaks are sliced thinly, topped with bell peppers and lots of cheese, served with a big handful of  .   A lunch such these will leave you bloatingly-filled.   A good value for your lunch-money.

 If you are not the type who would eat burgers or sandwich for lunch or dinner, well here is yours, Bangus Steak.   It's a bone-less Bangus, fried to perfection, syrupy sauce dripped  a top with the house' own Atsara.

 For a heavy chicken meal, kids' crave,  Buttered Chicken.  It is an addition to their menu, wherein the chicken pieces are brined in butter, then deep-fried , Southern Fried Chicken Style.   You will taste the difference once you dig in inside, the chicken meat has a light creamy sweetness to it, from the butter perhaps.   Way yummier than others claiming to have Southern-style fired chicken.

Oh the meal I had, was all taken down my tummy with the aide of this cool and refreshing Dayap Iced Tea.
Yes, I am still on earth, however, I was taken to heaven, when I had the first dessert spoon on Tablea Chocolate Torte.

Let me tell you why.  It's our very own Tablea chocolate made into a thick, ganache-like cake and enhanced with coffee.   Everyone's fave, chocolate chip cookies, crumbed and topped on it together with whipped cream.    A chewy dark chocolatey insanely delish cake.   It's more like my brownie halfway done, or a cake mixed with melted "Serg bar."   See I remembered my fave chocolate when I was a kid, definitely  missing it!  A cherry made it even more dulcet-looking!

A closer look will give you a hint, however, your visit to Hyphy's would be incomplete without trying this out. Quite a big portion is being served though so 2 to 3 persons can have this.

So now were talking Filipino, sticky rice, mangoes and condensed milk, essentials in Filipino dessert but made meticulously following San Francisco culture.    They are also components in making Warm  Mango Sticky Rice.  Cooked somewhat like Malagkit where the rice was slowly simmered with coconut milk and sugar.  Topped with mango syrup and fresh cubed mango and condensed milk, you'll be surprised it is not as sweet as you'd expect.

All of these in one seating, made best by capping the whole San Fo gastronomic session with a cup of coffee. Thanks to Lola Pacencia (Chef Bruce's Grandma), Chef Bruce' s mom, Michelle and all the people behind the inspiration that made Hyphy's. 
There's a lot more to experience at Hyphy's,  Do visit them and ask for the day's promo, I've heard that they will be raffling off flight tickets to San Francisco taken cared by Lee Kum Kee.  The catch, a Chow Mien Challenge.   Just order Chow Mien as many as you can, and you'll automatically qualify for the raffle.  Do add their Facebook site and check updates of the promo there.

Hyphy's by Chef Bruce Lim
The Veranda, Robinsons Galleria, Quezon City, Philippines
Telephone: +632 477-7611
Facebook: Hyphy's