proud of you, mom!

My mom was mentioned in an article by Reggie Aspiras in the Philippine Daily Inquirer.

Egg flan

For the debut, Representative Lorna Silverio brought egg flans she ordered from Eya Cabanos all the way from Ilocos Norte. They are real eggs drained off their content, filled with flan mixture and steamed. A novelty!

Cabanos also makes saluyot pancit canton noodles and the famous Ilocos garlic longganisa.

She sends them fresh from San Nicolas as you order (tel. 0918-5299085). The eggs make perfect Christmas tokens.

If there's even any doubt about my mom's kitchen prowess one needs only one look at any of her four children to quell it. We are all trying to lose weight! I've been living alone in Manila for the last five years, away from my mother's glorious cooking but it takes me months to recover from the devastation on my weight loss regimen caused by holidays and birthdays that I do make it home to Ilocos. 

Read the rest of the article here:

‘Saluyot pancit canton’, crab baked in salt

 

By Reggie Aspiras
Philippine Daily Inquirer
First Posted 22:45:00 09/09/2009

Filed Under: Food, Lifestyle & Leisure, Restaurants & catering, Festive Events (including Carnivals)

’TIS THE season to be jolly! Here are some of the funkiest holiday entertaining ideas I’ve stumbled upon, plus other treats that will surely make the holidays even more special.

Isabelle Dee turned 18 in Winter Wonderland.

Her mom Nellia, perhaps, feeling even more like a debutante than her daughter, worked wonders with the venue which she surrounded with ice sculptures.

The lighting was fantastic, a nice ice blue, lending a touch of softness to the white drapes that hung from everywhere.

The bar was filled with white day beds where the young ones and young once, all dressed in white, comfortably lounged.

Dancing heads

Have you ever had yourself videotaped grinding to the tune of “I Will Survive,” “Achy Breaky Heart” and “Lady Marmalade”?

If not, it’s time to call Confetti Effects and have them set up their dancing booth heads for the Christmas party.

See yourself garbed in leather or skimpy skirt and sexy top, with a 20-inch waistline to match.

If you’re a man, chances are, you’ve never seen yourself dressed as a cowboy, so rugged, so buffed.

All you must do is pick a song, sit on a stool, put on a green cape, while the booth operators synchronize your head movements with a video of a dancing body.

Then, voila! You have your own comical MTV disc to take home as souvenir. Freddie Martelino (tel. 0920-9005601) also has mini video stalls for those interested to put up a dancing head booth in the malls.

Club Fishbone was present to provide the music, cocktails and shooters – another attractive destination, I observed, for the teeners, who in their minds are now legally able to do as they please. Club Fishbone (Call Val Magallanes at 0917-8829011) makes hosting parties a whole lot easier.

Egg flan

For the debut, Representative Lorna Silverio brought egg flans she ordered from Eya Cabanos all the way from Ilocos Norte. They are real eggs drained off their content, filled with flan mixture and steamed. A novelty!

Cabanos also makes saluyot pancit canton noodles and the famous Ilocos garlic longganisa.

She sends them fresh from San Nicolas as you order (tel. 0918-5299085). The eggs make perfect Christmas tokens.

One of the most divine palatal experiences I have come across are Sokak (soft-shell crabs) Baked in Salt which I order from Tao Yuan Restaurant (tel. 0917-5308988, 5227010).

It is so delicious. The crab fat oozes from the inside. It is everything you want in a crab and more. Truly worth the trip.

I suggest you call to reserve. Though they have it every day, the demand for these export-quality crustaceans i high and the restaurant is always packed.

If they don’t have Sokak, go for their Hainanese Chicken Rice. For me, it is simply the best in the country. Try their fried lapu-lapu with mango, delectable, too.

My son loves the Yangchow fried rice at Super Bowl. However, it is not always practical to go to the restaurant whenever he craves for this delicious rice concoction. Can you provide me a recipe that would somehow taste near the Super Bowl version?

Gloria Say

Hello Gloria! I have asked chef Henry Cheung of the famed Good Earth Restaurant, and now of the newly opened Henry’s Place at the Forbes Town Center (tel. 3935915) to help you out.

Yang Chow Fried Rice
50 g chicken breast
50 g shrimp
10 g Chinese sausage
2 tbsp oil
1 pc egg
1½ c cooked, day old rice
2 tbsp chicken broth
2 tsp light soy sauce
White pepper, to taste
2 tsp spring onions, chopped

Mince the first three ingredients.
Scramble the eggs and set aside.
Saute the chicken, shrimp and sausage in oil.
Add eggs and scramble.
Add cold rice and mix well.
Add broth, soy, pepper, seasoning to taste.
Add spring onions.

My New Holiday Cooking Class Schedules, including the Holiday Gourmet Cocinera Series for household cooks and beginners are out. Call 9289296, 9273008, 6474744 or 0908-2372346.

E-mail the author at raspiras@inquirer.com.ph