Yema. And then double it.

It's been awhile since I posted in my blog. I have since moved to Manila to work for a real estate company. Been going around the metro and tasting every bit of wonderful experience, may it be a place, a person or food.

After several months here in Manila, there are a few restaurants that I would like. Once and for all, I would like to clear it out that I am no dessert fanatic. For me, a dessert has to be equally visually alluring and gastronomically satisfying.

One dessert which tops my list is the Double Choco Yema Cake of SLICE. As children, we all remember our homemade yema or those sold by our grade school classmates in Tupperwares drowning in sugar crystals. That is YEMA. But now a genius just made it more exciting for us grown children.

This yummy cake brings in chocolate and ultra sweetness of milk in a bite. Try it yourself. Every bite gives you the gooey yema and firm richness of a well-baked chocolate cake.


The SLICE branch that I went to is in Bonifacio High Street. Hope you get to experience it for yourself.

Have fun eating!

XLXL,

FG


p.s. more pics!

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Caloy's Buko Pie sang San Enrique

YOU CAN ALSO FIND US AT THE SAN ENRIQUE BOOTH DURING THE PANAAD FESTIVAL

CALL OR TEXT US 09209008072

Layers upon layers of fresh buko meat with the right crunch of its pie crust --- this is what you will TASTE from every single bite of Caloy's Buko (Coconut) Pie sang San Enrique.


I have heard about this special Buko Pie from friends since early 2011 (or maybe earlier). Someone from down south shared with me a piece of this pie. With just one bite, I finally knew what I have been missing in a Buko Pie for a long time.

I got the softest young buko meat layered on a bed of generous custard. I was happy that this pie is not that sweet. Just the right sweetness that it needed. That sweetness that did not overpower the freshness of the young coconut. It was like munching on a mouthful of soft coconut clouds! 


I am now helping the owners to improve their marketing and online communications since we know we have a Facebook market ready. I have actually volunteered to help them a year ago because I knew that they have a good product. And as young entrepreneurs, I also support their idea of doing business in their small town of San Enrique (about 30-40 minutes away from Bacolod City in Negros Occidental). This small business provides jobs for the local people of the town. This is also a great thing for tourism for it highlights the best products of San Enrique.

For deliveries, please call 09209008072.  

A plate of buko pie can be divided into 8 slices. The 9-inch buko pie is in a sturdy box so you can easily bring it as pasalubong. Or better yet, eaten freshly baked on the same day as it is delivered to you. I think the latter is the best way to enjoy your Buko Pie. Or best strategy is to buy one for pasalubong and one for consumption. Fresh buko pies definitely require you to throw away delayed gratification. You just have to eat it while it's hot!

AVAILABLE IN THE SAN ENRIQUE BOOTH DURING THE PANAAD FESTIVAL!!! Hurry :)

But hey, if you badly need a buko pie fix, we do understand and would like to accommodate your cravings. :) 

If you are near San Enrique or passing by the town, please ring or send a message through these Mobile Nos. +63-927-8297888 or +63-923-8823144. The owners would really be happy to serve you in their main branch. Ask any local around San Enrique and they will lead you to us. The business is also open for hotels and restaurants who would like to feature Caloy's Buko Pie sang San Enrique in their menus or special buffets. 


Click the Facebook Fan Page Caloy's Buko Pie sang San Enrique for more information and some promos that we can think of. 


Have a slice of Caloy's Buko Pie sang San Enrique! Kanamiton!

As for me, I will have to wait for another Negros trip to taste my Coconut clouds :) 

XLXL,

FatGoddess

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CERES PASALUBONG: Ceres is not just my RIDE, It's also my FOOD TRIP

WOW! This weekend is just great!

First of all, I want to thank my cousin, Julie (iamsuperjulie), who designed the new look of my blog. I am also most grateful for her for pushing me to write more and share more. Manang, salamat and I love you gid!

For now, I want to share my sister's work. She is with CERES PASALUBONG INC. I started helping my older sister years before when they started because she can't layout on either CorelDraw or PhotoShop and she said I was good (or so I thought she implied...ehem).

But then, I became more involved because I felt there is more potential in their products. And I have always believed that GREAT PRODUCTS just needs a little boosting in all these --- marketing, packaging, branding, advertising and all that. 

YES guys, I have already tasted every single kind of bread, roll, pasalubong, sweets and whatever they have. Well, let's just say I am my sister's unofficial-official taste tester.

This fairly new company which offers Negros' best in pasalubong, desserts, treats and fresh bread is fast becoming known. Ceres Pasalubong can be found in the different Ceres Terminals all over Visayas and Mindanao. Ceres Pasalubong shops are also located in strategic places around Bacolod City and Negros Island.

More shops and standees will be opened in the next few months in malls and locations here in Bacolod and in other provinces.

FatGoddess' Personal Choices:

I love their PIAYA! I like mine with very thin unleavened bread and oozing muscovado filling and they just nailed it for me. Very moist filling just fills you with this sugar rush, pure and unadulterated sugar rush, courtesy of our very own Negros product, muscovado.

This Ceres Pasalubong Especial, although packed, is near THAT piaya served hot off the griddle.

For the bread, I love their old school mamon (muffin) which they call Kabayan Mamon (very nationalistic eh?). This Kabayan Mamon is simply delicious and like their other bread and rolls, the prices are very reasonable. When I first tasted this, I thought I ate a corn muffin from Kenny Rogers. Surprising at first and then I keep on ordering more of these. Addicting.

And.... (drum roll please).....Spanish rolls -- I just have to tell you this. YUMMY... mmmmm mmmmmm mmmm! Just for PHP 6.00, an ideal snack.

They have so many products and they also help out local producers in Negros. And what is more interesting is that they try to make these traditional baked goodies that we have in our local bakeries. They have the Quinamoncil, Sesame Cookies (a cookie smothered with sesame seeds), Pulceras (a cracker that looks like an infant's bracelet), Teren-teren (comes from the word "tren" or train, the bread resembles a train with coaches), Sambag-Sambag (which really looks like pale Sampalok or tamarind fruits), and the sweet brojas.

I really want to share these products because I know if you taste them, you would agree with me. With Ceres Pasalubong, you get your money's worth with the quality and taste.

If you want to reach them, you can call their hotline +63 34 434-4118 or Mobile No. +63 917 723 2515.

Note: My sister is working for the company, my brother made the branding and I have been helping this company for years with graphic layout for their packaging and marketing. But mind you readers, this is not a paid blog. I just believe in their products and I just LOVE food, what can I say? 

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Easter Sunday Merienda

lazy Easter Sunday afternoon merienda: lugaw with flour balls, sago, saging, gata, butong, ube, camote

LINUGAW brings me back to our humble home some 25 years ago. After the summer's precious rain, our grandmother Nanay Laon would make a very big cauldron of LINUGAW with all the good stuff. I love the soft flour balls in this sweet porridge with sago (pearls), ripe bananas, violet sweet potatoes, Ube or yam, strips of young coconut meat mixed with coconut milk and brown sugar. Eaten steaming hot or as a cold dessert, it doesn't matter. The taste and the texture of the different ingredients together in a mouthful is incredible. The soft richness of the potatoes and the Ube complements the sweet bananas. Comfort food.

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Pork + Monggo = Heaven

Need I say more?

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Golden Balls

It was just one of those slow and easy Sunday afternoons. My 7-year-old niece Ching saw our "suki" vendor coming. Weeee! I missed fishballs!!!

I was and still am salivating over these little crunchies. Actually, Ching is the regular customer. Her all-time favorite.

How to make fishballs? I don't really know the exact process. But for sure you just have to get the right amount of flour, water, scallions, salt, fish flavoring and what-have-yous and combining them to become a starchy mixture. I saw Manong,

(as I usually call this fine chap), use a small scoop to make one small fishball and deep-fry them in boiling hot vegetable oil.

He said the scoop helps it to make them the same size and faster to "dunk" these starchy dots to the burning cauldron of oil.

I asked the fishball vendor if they buy the mixture. He said they just make them because they don't trust commercially produced fishballs which go back and forth from frozen to thawed and back again. Not really safe, he concluded.

Manong was pretty much concerned about having regular customers - most of them school kids, he added - whom he has to take care of every day. I was thinking to myself, a very responsible businessman. I wish all people who are into business would be like him.

And btw, his cart is soooooooo clean. SPOTLESS. Not even a drop of sauce lingers unnoticed. Considering he moves from one area to another swarmed with customers, its probably tough to maintain that.

He so cautiously wards off insects and flies away from the famed streetfood.

That's how I like it... spic and span! WTG Manong!

This food blog is actually a BY-PRODUCT of my blipfoto journal. Let me share to you my blips... http://blipfoto.com/negrensedulce a.ka. Mi Dulce Vida. Well for those who aren't familiar with blipping, it's

a photo journal website where you are asked to upload one photo that you have taken in that specific day and it will be your entry for that exact day on your calendar/journal. Plus, you can write about this photo or your experience that day. Pretty neat huh??

Well this day, 4th of July 2010, I blipped about fishballs and I thought that a food blog would be another good venue

for some of the photos that did not make their way to my blipfoto for that day.

So I hope that you all enjoy this as much as I did.

And then, of course, consumption is always the best part of it all.

After snapping photos of everything, I sat back, relaxed and enjoyed my 10-peso snack of 20 golden fishballs. So far, these are the best fishballs I have tasted. 6 stars to you Manong!

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