Lemon Water to Lose Weight

To lose weight, I’ve started drinking warm water with a slice of lemon instead of sodas and bottomless ice teas, both of which has tons of sugar in it.  

I learned this from a friend who practices Transcendental Meditation (TM).  According to her gurus, warm water with a slice of lemon is the best meal time beverage because it aids in digestion.  

This was confirmed by Whoopie Goldberg, during a segment on The View, who lost some weight when she started drinking lemon water and Bob Green, Oprah’s personal trainer and author of the book “Best Life Diet”, who also recommends warm water with a slice of lemon to jump start any diet. 

Try this out.  It worked for me and it might work you.  

Cafe Juanita

Cafe Juanita, a hole-in-a-wall eatery nestled in Kapitolyo, Pasig City, provides good food and an eclectic ambiance that changes with the season. For December, Christmas was in the air. There were angels and bells, garlands and poinsettias, and all items you see are for sale.

For starters, my dad and mom shared the Oclam Fish Soup, a Laotian clear soup which can be served with fish or chicken. My cousin and I, on the other hand, shared a serving of Favada, a spanish bean stew. The Favada was so rich and flavorful with bits of ham/bacon (I think) and chorizo, which I guessed was what gave the favada its flavor.

Then we had Goicuon, a vietnamese fresh spring roll served with peanut sauce. I was a bit disappointed, the wrapper was too soggy and the vegetable filling was bland. Only the peanut sauce brought the dish together, which was on a sweet side for me. I would have preferred a balance of saltiness and sweetness in the sauce.

Ratatoy, which is their Pinoy version of the French original, was a winner. I loved the blend of chopped fresh tomatoes, onions, blanched eggplants, tuyo (dried fish) tossed in a warm soy sauce-vinegar based sauce. I had more rice than I usually have.

Buddha’s Pillow was soft tofu triangles, breaded and fried then stewed in a bonito flavored sauce, was unimpressive to me. My mom and dad didn’t like the taste and I found it drowned in too much sauce.

Laing Bicol was not the usual laing I’ve had. This laing was rolled up gabi leaves stuffed with chopped gabi and ground meat cooked in gata sauce. Rich, thick and spicy. Yummy. Another dish best eaten with rice slathered with the rich gata sauce.

Thai Crispy Dalag was similar to binukadkad na isda of Pampanga. Dalag (mudfish) was butterflied and deep fried, served with an interesting sauce that tasted of vinegar, sugar syrup, a hint of patis (fish sauce), chilies, scallions and maybe fried shallots. It was the perfect dipping sauce for the finger-licking-good crunchy fish. Again, best eaten with rice kamayan style.

Cafe Juanita
No.2 United corner West Capitol
Bo. Kapitolyo Pasig City
Tel: 6320357 ; 7101562

Felix Restaurant

Once in awhile, I have a date with my Dad. We usually go for nice simple meals which are not too rich and not too heavy. Dad has a small appetite but a palate for taste buds. He enjoys tasting, eating a little of everything and leaves the rest for us to finish (diet out the door...).

I decided to bring him to Felix Restaurant, where I've had dinner previously with friends, and found the food well prepared and delicious. The staff were attentive and cordial, and the ambiance of the place soothing. Except, that night, a guest was taking photos with his camera flash on and it was very distracting.

I ordered Cordero which was braised lamb ribs with herbed potatoes and buttered vegetables. The lamb was deliciously falling off the bones and the serving was more than I can finish. I’ve always enjoyed the combination of lamb with rosemary.

Dad had Samurai which was grilled salmon (?) served on top of a bed of vegetables, tofu and taro chips. The fish was perfectly fork tender and the vegetables gave texture to the dish. Soft fish, crunchy taro.

To cap off dinner we shared a dessert of Isamu, aka crepe samurai to me, which was layers of mangoes sandwiched between crepes with egg custardy sauce and baked till golden brown. (I used to make them but now prefers to buy them) I would have preferred it with more mangoes and sauce, but Dad liked it the way it was.

We both enjoyed our dinner and looked forward to another date together.

Felix Restaurant
G/F Greenbelt 5
Ayala Center, Makati City
Tel: 7299062 ; 4960705

Negi Miso Ramen

My mom's a picky eater, therefore when she says a food's good, it must be good.

One of her favorite is Negi Miso Ramen of Isshin Japanese Restaurant.  It's not listed on the menu but a friend recommended it and we have been ordering it everytime.

It's a bit on the spicy side (which I love) with tons of sliced green onions, ground pork, chilies, vegetables and ramen noodles in a miso base soup.  Rich, spicy and so flavorful, perfect for those cold months ahead.  

Isshin Japanese Restaurant

1024 Pasay Road

Makati City

Tel: 817-2548 ; 844-1512

Classic Confections

There are many times in a woman's life that hormones run amok.  Like many women out there, I have mine monthy and boy... better calm those raging hormones or else...

I found the perfect solution, during one of my forays in Greenbelt 5, sweet-tart Calamansi bar with perfectly brewed cappuccino, no sugar, at Classic Confections.  Heaven.

Also try their Lemon Torte, Nono's Chocolate Oblivion and Banana Cream Pie.  

Classic Confections

2/F Greenbelt 5

Makati City

Coffee Braised Pot Roast with Caramelized Onion

Everybody knows I’m a confirmed javaholic. Although I’ve cut down my intake, I still enjoy a cup or two a day. Thanks to a friend who supplies me "Million Dollar Brew" coffee beans.

Imagine my surprise when I got this recipe from Eating Well Magazine October 1998. Coffee...pot roast...caramelized onion...all my favorites. I just had to try it and I did.

I must say this is one of the best pot roast I’ve done and tasted. (chucking humility out the window)

So here's the recipe:

2 kg beef chuck roast trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
8 oz strong brewed coffee (I used Starbuck’s Christmas Blend)
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, about 5 to 7 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. 

Return the beef to the pot and spoon some onions over it. Cover and braise over very very low fire until fork-tender but not falling apart.

Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

I found the pot roast richer and more flavorful the day after, served with rice, pasta or bread. Delicious.

The Big Little Store at Gilmore

For last minute chinese take-outs or late afternoon snack, when we're around Gilmore area, my family heads to The Big Little Store at Gilmore, big brother to Little Store on the Hill.

Big Little Store at Gilmore is where I have my "maki" (meat soup thickened with starch) fix.  I eat mine with tons of chopped garlic (I know bad breath...), a big dallop of chili sauce and a splash of black vinegar all of which are right on the table.  The blend of pungent garlic, spicy chili and sour vinegar is like a symphony of flavors on my palate.  The texture of the soup's thick and sticky, better eat it while hot or else it'll turn watery. The meat's so tender, it takes little effort to chew and the chopped scallions lends a certain bite. 

My dad favors their lumpia salad which is lumpia unwrapped (less mess) and my cousin enjoys their beef noodle soup which is clear, light and gingery with thinly sliced beef and egg noodles.  Great with chopped chili sauce

Both The Big Little Store at Gilmore and Little Store on the Hill serves the same menu and attached to the stores are mini-markets for last minute grocery shopping.

The Big Little Store at Gilmore

G/F Gilmore IT Center

Gilmore, New Manila

Little Store on the Hill

along Abad Santos St.

San Juan

Pandesal 2

I have always had pandesal for breakfast until the advent of the low-carb diets. To lose weight, pandesal was one of the first carbs to go.  But lately, I figured life's too short to miss out on a few good things like pandesal.  Instead I gave up bottomless iced teas, softdrinks and other sweet drinks to take pandesal again.  I have never been happier.

For a hearty breakfast, I enjoy it with Majestic ham cooked in simple syrup or spicy sardines in oil straight from the bottle mixed with a little mayonaise or scrambled eggs with a little pat of butter or crispy twice cooked adobo rendered of fat or just plain "mahu" (pork floss) sandwiched in between. Paired with a cup of french-pressed coffee is perfection.

I used to buy pandesal from our corner panaderia, Lunar's, at the corner of Agoncillo and Remedios St. Malate.  My relatives from HK used to order, in advance, 100 pieces to take home with them.  That's how good their pandesal were.  But when we moved to a new residence, the pandesals of the panderias around us were not as good.  They're either too small or too wrinkled or too airy and not as appetizing.  

Then I found Pan de Manila's pandesal.  The smell of pandesal baked in a pugon draws you into their shop.  The pandesal's light, airy and just the right size, the way I like my pandesal. Open 24 hours, it's the perfect panderia for me.  

Pan De Manila

Panaderia all over Manila

Pandesal 1

I made it, I actually made it. I made my very own pandesal, this sweet smelling, light and crusty, golden brown “Bread of Salt”.

There’s really nothing like freshly baked, hand rolled pandesal. The feel of the heavy dough taking shape under my hand, as I kneaded it, the elation I felt watching it grow right before my eyes and the joy of cutting, shaping and dusting each roll with bread crumbs and finally laying them down on a tray, and ready for the oven.

While waiting for the pandesal to cook, the smell of baking bread wafting thru the air, I recall, when I was small, walking to our neighborhood bakery, Lunar’s, to buy pandesal for breakfast.

Dad would split his pandesal in half, spread rich creamy butter on each side, put them back together and dunk it in hot coffee. I would watch the pandesal soak up the coffee, the coffee melting the butter, the butter mixing with his coffee and the entire thing would end up in his mouth and he would smile, savoring the medley of flavor in his mouth.

Mom would tear up her pandesal into bite size pieces, throw them into her bowl of warm milk and wait till the pandesal soaks up the milk and voila, mom’s version of gruel.

I, on the other hand, would split my pandesal in half, spread each side with mayonnaise and place mayo side down on an oil-less skillet till golden brown. The smell of caramelizing mayo, being absorbed by the pandesal, was truly mouth watering. This creation of mine I would down with a cold glass of milk.

And that was breakfast.

As I took the freshly baked pandesal out of the oven, I was amazed at how science and nature, together, created from a heavy lump of dough, this light, crusty, golden brown pandesal and I made it.

Jo Uygongco
July 17, 2006

Soupy Soups

Cold rainy days calls for hot hearty soups and that's just what Auntie Lily prepared for us.  

Early in the week we had a hearty "Fish Head with Chicken Feet Soup".  A cantonese recipe, its main ingredients were meaty fish head and chicken feet (aka "adidas"), add in raw peanuts, barley, sliced ginger, leeks and baguio pechay, and you have a one-dish-meal that warm the stomach as well as the spirit.  

A few days after, we had one of my favorite "Pork Spareribs Soup".  This is our short-cut version of hot-pot or shabu-shabu.  The main ingredients were, off course, pork spareribs and assorted meat and seafood balls. Try to buy the white "Kisses" shaped ones, it has a filling made of roe-like stuffing that bursts with flavor when you bite into it. Careful though when hot, the soupy filling could burn your tongue.  Add in fresh corn, carrots and baguio pechay and it's like autumn in a bowl.  Light and flavorful.  Sometimes I would add a dallop of "Bull Head Brand" sate sauce (the only sate sauce we like) and it's as close to shabu-shabu in a bowl as I can get.

Later in the week, Aunt Lily tried a new recipe, another cantonese dish, "Fish Head with Pork Soup".  According to cantonese chefs, seafood cooked with meat enhances both flavors and makes for a savory soup.  Add in the basic aromatics of ginger and leeks, which according to chinese herbalists are "hot" food and another heart-warming soup was served.  Perfect on a cold rainy day.

Finally, we went native and had good old "Tinolang Manok" (Chicken Ginger Soup with Vegetables).  I think what makes "Tinolang Manok" tinolang manok were ginger, malunggay or sili leaves and patis (fish sauce).  These are so filipino ingredients that without them it would not be Tinolang Manok.  Light, clear and flavorful, this soup's so simple to make yet so filling. Perfect with hot plain rice and patis on the side. 

Aunt Lily prefers to slow cook the soup over a charcoal burner. We've had ours for like 5 years now and it's still burning coals.  Like the traditional cooks, she believes cooking over charcoal imparts a richer flavor to food.  Whether it's the smoke or the claypot, I can't say but what I can say is that our soups are the best.

Don't wait for the rain to have soup, anyday can be a soup day.  

Cibo's Gamberetti Sandwich

My foodie family loves to dine at Cibo whether it’s for lunch, snack or dinner. Last week, my dad and I dropped by Cibo Greenbelt 5, to share a gamberetti sandwich (chopped cooked shrimp with alfalfa sprouts and lemon mayonnaise sandwiched between toasted white bread) for snack.
The gamberetti sandwich was light enough to tide us over till dinner and just right for a relaxing afternoon.  My dad paired his half of the sandwich with fresh pomelo shake while I had hot chamomile tea.  It was perfect.

Rumor has it that the Earl of Sandwich invented the sandwich.  Because he would not leave the gambling table, he had his meals of meat pressed between two breads delivered to him at the table and thus the sandwich was born.

Hospital Food

Hospital food motivates me to keep my body healthy. That’s because I can not, for the life of me, understand why hospital food has to be bland and boring. Take for example my sister’s meals (when she checked in at the Medical City to give birth to a bouncing baby boy ) it consisted of one plain rice, one viand, one soup (that tasted like bouillon) and dessert, unappetizingly presented on a huge plastic tray that I assume was supposed to keep the food warm.

For me, food should be prepared and served with appreciation. Even if the food’s bland and boring, a little color lifts the palate as well the spirit. Therefore, I vow to take care of my body, eat well and stay away from hospital food.

Manvy Foods

Ran by the husband and wife team of Manuel and Juvy Chua, this hand-made-noodle stall, at the Legaspi Sunday Market, is a must eat.  The vegetable noodles are made on site and you can choose to have the noodles blanched in superior stock or stir-fried with your choice of toppings which ranges from seafood to fresh vegetables.   No meat here, so its healthy and low fat. Then mix your own sauce concoction to either dip or pour over the noodles.

If your lazy, like me, get their signature Manvy sauce already mixed.  I add a lot of chili in oil, coz I prefer mine hot and spicy.  A perfect meal on a rainy day.

Manvy Foods

Legaspi Sunday Market, Legaspi Village Parking Lot

Legaspi corner Herrera Sts. Makati City

Juvy Gue - 0917 8487012

Huo Guo Hot Pot

Sunday is family day and most of the time we have dinner together...somewhere. Last Sunday we gathered around a shabu-shabu pot at Choi Garden Restaurant. Also known as chinese fondue, steamboat, sukiyaki or “huo guo” (fire pot), depending on which part of the world you are, it involves cooking raw thinly sliced meat, fresh seafood, cut-up vegetables and choice noodles in boiling soup. Then you dipped the cooked food in your prepared sauce and enjoy.

My dipping sauce concoction includes one beaten raw egg (which according to traditional chinese herbalist lessens the “heat” therefore you won’t get sore throat after eating huo guo), lots of minced garlic, minced shallots, tons of sate paste, a couple of chopped chili and a dollop of chili sauce. I like my sauce hot and spicy.

Inside our shabu-shabu pot were sliced lamb, fresh shrimp, male crab, hand-made fish balls, shrimp balls, stuffed meat balls, fresh meat balls, lobster balls, squid paste, lettuce, polonchay, tanghochay, watercrest, baguio pechay, condol, sweet corn and plain rice, for those who can’t eat without it.

After 2 hours of cooking, bickering and gossiping, the soup stock was rich and flavorful ready for the noodles, but we decided to forgo noodles because we wanted dessert. We had mango pudding topped with fresh milk and a cherry, taho in a bucket good for 4 with mini sago and brown sugar syrup, and Dad had ground almond puree. Everyone had a little of everything and yet we were so full.

We look forward to next Sunday’s food trip and share another wonderful meal together.

Noodle Week

Living in the same building with an aunt who loves to cook is a God-send to a foodie like me. Every week, I get to enjoy old favorites from recipes handed down from my Amah, new concoctions she discovered thru cookbooks or cooking shows, or sometimes I would contribute my own. We usually eat together at dinner and most of the time we talk about food.

Last week was noodles week. First, she made us “lomi” (slow cooked noodle soup in pot). I remembered when I was young, I used to eat lomi in this old panciteria in Divisoria near the place where my grandmother used to live. It consisted of thick udon-like egg noodles, shelled shrimps, scored fish balls and julienned vegetables in superior stock, it was a rich, thick, one-dish meal that was hot and filling. I learned to eat it with a dash of chinese black vinegar, to cut thru the richness of taste and now I enjoy it with a dash of balsamic vinegar which gives it a decidedly new world flavor. Aunt Lily recreated this dish from scratch and it was delicious on a cool rainy day.

Every time I visited Singapore, the first thing I look for was laksa, a coconut milk based very spicy curry soup. The main ingredients for most curry laksa are tofu puffs, fish sticks, shelled-shrimps and bean sprouts. The best laksa I’ve had, that I can recall, was at the Empire Cafe of the Raffles Hotel Singapore.

Since flying to Singapore, every time I crave for one, is next to impossible, and the spices to create one is tedious and hard to fine, the next best thing I found, was Prima Taste’s Ready-to-Cook Meal kit for Laksa, which I bought in HK. Just follow the cooking instruction, add thick rice noodles (palabok noodles) and the other necessary ingredients and this is as close to the real laksa as I can get.

Turkey Patty Sandwich

My usual breakfast consists of cereal and soymilk, but one morning I had turkey patty sandwich. Found the turkey patty on the table, browned in a non-stick pan brushed with very little oil and decided to rummage thru the refrigerator for my sandwich ingredients. I found whole wheat toasts, mayonnaise, ketchup, lettuce and tomatoes. Smeared one of the toasted wheat bread with mayo and the other with ketchup, this supposedly water-proofs the bread from the damp veges and moist filling. Then piled the turkey patty, lettuce leaves and chopped tomatoes. Voila! Turkey patty sandwich paired with hot french-pressed coffee. Perfect perk-me-upper.

Rumor has it that the “sandwich” was named after John Montagu, the 4th Earl of Sandwich. He favored this type of food because it allowed him to continue playing cards while eating.  I agree.  I sometimes go thru work uninterrupted with a sandwich in my hand for lunch. Dinner, on the other hand, I reserve for the enjoyment of food and company. 

To buy whole turkey, frozen cuts and processed turkey meat contact:

Herbest Meat Products
Glenn B. Quizon - 0917-8126429
Prime Quizon - 0917-8833040

Turkey Tenderloin Stir-Fry

Bought turkey tenderloins a couple of days ago, from Herbest Meat Products during the American Women's Bazaar, and decided to stir-fry them for dinner.  For a first timer, I'd say I was good.  My parents and aunt found the turkey tenderloins stir-fry to be tender, moist and tasty.

I first cubed the turkey tenderloins and marinaded with Lee Kum Kee Chicken Marinade for about 2 hours, then I added 1 slightly beaten egg white and browned them in oil.  Set them aside. Using the same pan, I sauted sliced onion sprinkled with a little salt to caramelize for about 5 minutes. Then I added sliced green and red bell pepper and chopped garlic and sauted until I smelled all the flavors melding together.  Returned turkey meat to pan, stirred some more and served with hot plain rice.  

Will definitely try turkey meat again.

Herbest Meat Products sells whole turkey, frozen cuts and processed turkey meat.

Contact Glenn B. Quizon - 0917-8126429

               Prime Quizon - 0917-8833040

Apple Pie by Isabel

One of the best apple pie I've had was at Lily Pad in Calamba, Laguna. The crust was flaky and the filling was moist and sweet enough with just a hint of cinnamon. Perfect with fresh brewed coffee.

Apple pie's a funny dessert, says Tina Tan. A friend of hers must have it with cheese, another friend must have it with milk and she eats it for breakfast.

I decided to try it for breakfast with grated Romano cheese and a tall glass of cold low-fat milk. What a hearty way to start the day. 

To order, call Tina Tan @ 0918 3624176

Choco Loco Cake

Moist, dense and bitter-sweet, this chocolate cake is so easy to make.  I adapted this recipe from Susan G. Purdy's "The Perfect Cake" cookbook's Marvelous Mud Cake.  Instead of rum, bourbon or cognac, I decided to use Kahlua liquor and the result was delicious.  No frosting need, I just dusted with confectioners sugar and served it with fresh brewed coffee.  Perfect for afternoon tea.

Let me know if you want the recipe.  

Fuzzy logic

We just came from the Manila Food and Beverage Expo and found some really wonderful stuff like honey and smoked cheese from Australia, sugar-free biscuits and cookies from Denmark, baking and cooking equipments sold at a discount and cooking demos.  Unfortunately, my condition made me breeze thru all of it without my usual enthusiasm.

Dinner time came and my fuzzy brain figured, if my medicine-numbed palate could still taste food, then the resto should be doing well.  Even when sick, how could I pass up having dinner with Dad at the Hyatt Casino Hotel, Manila.

Here's the verdict:

I've had better roast beef and the grilled vegetable were ok.  The shrimp and vegetable tempura were cooked to order with authentic tempura sauce made up for the disappointing roast.  The noodle with assorted meat balls, bokchoy and green vegetables was not spectacular and I found the broth too salty.  I'd say the saving grace would be dessert.  I started with some fresh yellow mangoes which were sweet together with some seedless grapes followed by orange flavored zabaglione on poached egg whites and finally a pot of hot green tea.

Blame it on poor cooking or my drug induced numbed palate but I should say service was impeccable. 

Being down with a bad flu and wheezing like an angry dog got me off  work and posting my very first blog.  

As the title implies, I love to travel and sample local food.   

Unfortunately, my taste bud's numbed by antibiotics, corticosteroid and antitussive.  Bummer.

Lost of my appetite means I am really sick.  Hopefully tomorrow, after my last dose of meds, my taste buds wake up...