MJ's Just Desserts: Chocoholic?! A must try dessert for everyone

A twist of oven-fresh chocolate moist cake and vanilla ice cream on top will surely tingle your taste buds and surely you will ask for more.

Chubs Diner's newly posted dessert, Smores Cake Cup, caught my attention and piqued my curiousoty on what fusion of cake of ice cream would taste or even look like. A cake in a cup, that's initial description of the dessert. But with just one scoop, surely did excite my crave for more, especially of the chocolate moist cake. Cold and creamy vanilla ice cream, with crushed Graham crackers and chocolate syrup on top, is the first layer of the excitement. The lower portion is the fresh from the oven (hot) chocolate moist cake, which is indeed the best choco moist cake I've ever tasted. It's very unique combination of hot and cold is just appropriate for the summer season and the cool and cozy atmosphere inside the diner.

Try one now and experience a new level of chocoholic experience!

COOKING WITH TITIL: Merienda Spaghetti

Simply Satisfying Merienda Spaghetti

 

I love food. I love to cook. When your passion is eating then you got to love cooking. Today's special menu is my favorite merienda since I was little (no pun intended). My late mother used to prepare this for our family with gusto and pride. Now it's my turn to show you all how enticingly luscious my mother's special merienda can be. Sit still, relax and keep that saliva in your mouth.

            RECIPES:

                  400 grams spaghetti pasta
                  560 grams spaghetti sauce
                  250 ml Nestle cream
                  1 cup grated cheese (1/4 for cooking)
                  250 grams ground pork or beef
                  6 cloves of garlic (minced)
                  2 pcs medium sized onion (minced)
                  3 pcs red bell pepper (minced)
                  sliced hotdogs
                  5 tablespoon cooking oil
                  3 tablespoon sugar
                  salt and pepper
                  1/2 cup water




 
 PROCEDURES:

1. Cook the pasta according to package instruction. Do not overcook the pasta to preserve its firmness.

2. In another pan, saute half the onion, garlic and bell pepper for a minute. Add ground pork/beef in the pan until the color becomes brownish. Add little water, soy sauce and pepper to taste. Let it simmer until the water dries up. Turn off heat then set the pan aside.

3. For the sauce, saute the remaining onion, garlic and bell pepper then add the sliced hotdogs and cooked ground pork/beef.

4. After 2 minutes add the spaghetti sauce, Nestle cream, and grated cheese. Let it simmer until it boils a little. Add salt, pepper and sugar according to your taste.

5. Mix the cooked pasta and meat sauce well. (Use low heat during mixing.)

6. Serve with grated cheese on top and ENJOY!

CDO's BEST PASALUBONG: Mouthwatering MALUNGGAY in a BUN

One of CDO’s BEST…MUST Try!   MUST Eat! 

MUST Pasalubong!

                               

        

         Malunggay from the scientific word Moringa     ( horseradish tree) is a word of mouth for healthy enthusiasts.   Moringa leaves contain SEVEN times the vitamin C in oranges, FOUR times the Calcium in milk, FOUR times the vitamin A in carrots, TWO times the protein in milk and THREE times the Potassium in bananas. It has 90 nutrients and 46 types of antioxidants.

          A Super Health Benefits now in a bread. Malunggay Pastel bun is a mouthwatering bread with sweet savouring taste of creamy and yummy filling (yema- a sweet, soft, milk candy) that really will satisfy your  craving for bread. Healthy bread, so nutritious and with no preservatives added.  It is now  in town just minutes away from the city and minutes away from the airport!  A food one once tried will love to eat it over and over again.  Will look for it and will ask for it.  Available at their bread shop in Pueblo de Oro and also available in various stalls in Lumbia airport and some outlets in the city.   A pasalubong for everyone.

TRY IT!

         

CDO's Best Get One, Crave More: Chicken Proven

Chicken Proven For The Win!

I am not really a big fan of eating and hanging around Pabayo Street where you can find series of street food stalls, but just recently, I was adventurous enough to try this so-called “Chicken Proven” where not even youngsters but elders too got addicted to this food. My friends would usually invite me to eat with them and they will always tell “If you want to try to eat proven, buy it from the stalls near Magic Kan-anan, it’s clean, safe and scrumptious.”

And so I tried to get one stick it has 5 pieces per stick for 5 pesos only, I dipped it into their specially-made sauce, and I didn't even notice that I consumed four sticks already and find myself craving for more. 

Just a quick information about this food, it is made out of the proventriculus of a chicken, coated with flour or sometimes corn starch, deep-fried and dipped in vinegar or most of the time in a specially-made sauce (sweet and sour with a ketchup base mixed with other spices). It also go well with "puso" (rice wrapped in coconut leaves and steamed) and thirst-quenching buko juice.

Having tried it, now I can say I am a certified proven addict. You should try it also and get yourself addicted to this new food craze in town.

Snacking Around XU: Rose Pancit Malabon

It has become a habit lately of mine of snacking at late afternoon. I don't usually have a fixed snack habit but the early evening schedule of my MBA classes this summer has made it necessary for me to do so in order to avoid hunger pangs during lectures. Fortunately, the university has some establishments around the campus that could cater to even an aspiring epicureanist's curious palette.

One of my frequent haunts for afternoon snacks is Rose Pancit Malabon at the Divisoria Arcade. Their specialty of course is the eponymous Pancit Malabon. I usually have the solo serving for 75 pesos, but when I'm especially hungry, I order a double serving for 150 pesos. It is served with a slice of bread to mop up that wonderful sauce on the plate dry and a glass of choice beverage which would be either ice tea or orange juice.

My phone's camera doesn't do it justice, but that pile of noodles has height.

I really like how Rose doesn't skimp on the toppings. Every solo serving has half a boiled egg, a shower of chicharon crumbs and that meaty sauce. Some times one serving isn't enough.

Of course, Rose Pancit Malabon has a lot more than its namesake dish to offer, but their excellent selection of rice meals would have to be a topic for another post.