There is extra to Stevie Villacin’s meals repertoire than Hainanese Chicken, although every time I order it, his rooster rice appears to style extra scrumptious than ever.
I additionally love his newly concocted darkish candy soy sauce. The chili sauce, already good, has turn out to be even higher. Stevie’s tweaking for excellence by no means stops.
Last Easter, apart from rooster rice, my household additionally feasted on Stevie’s Beef Salpicao. It was tender and really flavorful, with mashed potatoes, corn and buttered greens as sides.
Sunday lunch turned out to be a get-together I completely loved. I left the cooking to Stevie, loved being only a visitor, had scrumptious consolation meals to my coronary heart’s content material and had a fabulous time!
Chicken Rice, 21 Libra St.,
tel. 09065084155, 8968940.
Carlean’s Black Kutsinta
I’ve all the time beloved kutsinta, how chewy it’s. Some are higher than others. The excellent ones are these which might be comfortable but gummy, with effective texture that leaves you wanting extra.
This is the sort of kutsinta that husband-and-wife Roland Leonardo Paez and Carla Aran-Paez make. Their kutsinta is, nevertheless, not the same old type—it’s black and comes with a caramel dip.
Roland says, “The ingredient that makes it black is our trade secret, but it’s all natural. Our kakanin is food color- and preservative-free.”
The black colour yields no specific style—properly, at the very least to not me and to family and friends who’ve tried it. What makes Carlean’s Black Kutsinta particular is the recipe and the mastery of its execution. The wealthy, milky caramel dip enhances the black kutsinta.
Thanks to my niece, Maureen Ferrer, for this discovery.
Carlean’s Black Kutsinta, tel. 09357861474. Order further caramel!
Duck Salad, Salted Egg Ribs and HK Instant Noodle
I frequent Choi Garden which has one thing to supply for my each craving.
Among the dishes I’ve not stopped ordering embrace the Duck Salad—a refreshing concoction of slivered roast duck over a mattress of jellyfish, with watermelon, mangoes and cucumbers and candy mayonnaise dressing. The Salted Egg Spareribs is so juicy and tender, the pork married superbly with the salted egg.
Then there’s Hong Kong Instant Noodle, cooked Chiu-chow Style, a level-up interpretation of the moment noodle, tossed in a scorching wok with asado, shrimp, eggs, spring onions and crunchy bean sprouts. I can eat this all day, on a regular basis. Delicious!
Choi Garden, 12 Annapolis St. cor. Purdue St., Greenhills, San Juan City; tel. 7276042
Rosalie Sarmiento’s ‘bucheron’
Bucheron is rooster esophagus fried to a chicharon-like crispness and seasoned with salt and garlic. The crunchy pulutan, which has the character of chicharon bulaklak, is severely addicting. It goes properly with spicy vinegar.
Rosalie Sarmiento can be the maker of the well-known suman pinipig, which has recent buko coated in sugar, garnished with latik, and with a pleasant inexperienced hue.
The kakanin is sweetened good, so it’s straightforward to eat and is surprisingly gentle—a gratifying deal with resulting from its clear style, nice chunk and clean texture.
Thanks to Jeffrey and Jenny Co for this discovery.
Purplish-blue grapefruit tea
I had the possibility to strive Chatime’s Blue Butterfly Pea Flower Iced Tea with Grapefruit. The coloured tea quenched my thirst on a heat day.
According to Chatime’s Michael Koa, what makes the drink blue is the blue butterfly pea flower tea, a sort of tea consumed in Malaysia and Thailand, the place it’s loved with honey and lemon.
“The blue tea changes color as the PH level goes up or down. It contains no caffeine, and is full of antioxidants with health benefits for memory, circulation and eyesight,” he says.
Available in any respect Chatime shops. Visit Chatime Philippines on Facebook.
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