Tuesday, June 23, 2015

Globe Lumpia House - Raon

Even if my sister is a devotee of the Black Nazarene and would often visit the Quiapo Church (with me sometimes), we only heard about Globe Lumpia House when it was featured on the morning lifestyle show, Kris TV on ABS-CBN. Well, food trip has never been something we don't usually do because we either go there already full, or that we would just eat at the nearby fast food chains after the church visit, so when we heard of this food place, we set up to find it and try it out.

Funny though, we never asked anyone where the store was located and my sister and I actually explored the entire Raon, but we weren't able to find it. Tired and sad, we decided to return to Plaza Miranda to eat at a fast food and that's when we saw the shop - it was basically next to Quiapo Church!

The store is small, and they only offer take-out service. They don't have any tables and disposable plates and utensils, and the only bench provided was for the customers lining up for their turn. If you visit this place on a Friday, be prepared to wait in line.

I am in awe at how fast their staff was! The whole process of assembling a fresh lumpia creates a mess as you can see, but believe me, they tidy things up after finishing one order.

For 18 pesos, each lumpia is very affordable that sister and I ordered six - two for each of us in the family.

Since we were already hungry, sister and I still went to the nearby fast food chain, ordered some food and ate one of our lumpias.

I find it really delicious; I then realized why people would make a beeline to this store and endure the long wait, but I found the garlic a little too overpowering for my taste. Also, the sauce was way too little for the lumpia, but we were lucky that our request for some free additional sauce was granted.

The lumpia wasn't as grand and elaborate as the other Chinese-style fresh lumpia we buy, but it we felt we got more than what we paid for. It was a good tasty treat, and we definitely will buy again - this time with a microwavable container to protect the lumpias while traveling.

*** Jenn ***

Wednesday, June 17, 2015

XXXV at Conti's

Our birthday has to be the most special date in our lives, but when I turned 35, I told my sister and mother not to bother with any kind of celebration (on the day itself), because I knew we would travel to Enchanted Kingdom a few days later, and I would rather use our money there instead.

However, just the day after, us three girls went to Trinoma and while we were thinking where to eat lunch, one restaurant came to mind - Conti's.

It has always been a "dream" for sister and I to dine there, because of the many raves we have read and heard about the restaurant. They offer a wide array of dishes, thinking what to eat was quite difficult (such is the case when we dine at a restaurant for the first time), but in the end we chose these -

Chicken Mac & Cheese
Sister's food. She loves mac and cheese, and seeing this on the menu paired with chicken, she thought it was a good value for money - compared to eating "just" pasta and garlic bread. The mac and cheese was okay for me; I am not into this pasta, so I couldn't really say if it was exceptional or not, but I truly did love the chicken. It has a subtle hint of citrus, and the rosemary added more flavor to the chicken.

Roasted Beef Belly
My choice. I actually had a difficult time choosing what to eat, because I am at a point now that I am not really craving one particular food at a time - I usually just go with the flow and eat whatever is served to me. I based my decision based on its price...at first I wanted to order a chicken meal then a seafood meal then this, and this felt like the most practical to eat.

The beef belly is juicy and fork tender, and the serving was big, too. I was able to share some of the beef to my mother and sister, and still had more than enough on my plate for me to eat. I loved the almond pilaf, too, but I wasn't a big fan of the horseradish dressing. I just gently scraped off the dressing and ate my beef belly as is.

Pastel de Lengua
Mommy's choice. At first she only wanted to try their Sotanghon, because a friend once told her it was delicious. Flipping the menu more, she felt this would satisfy her more, and it did! The lengua chunks are tender, the sauce - though not as thick as we expected - was seasoned well, and it did pair well with the Paella rice.

Mango Bravo
Even if it wasn't my birthday, this would definitely be a part of our meal. I have longed to taste this cake, and it was so good, I nearly cried (no kidding). It was love at first taste, truly foodgasmic! I love the different layers that give different flavors and textures to the cake... and because it is still mango season, the mango chunks are very sweet and refreshing. On one hand, I felt bad that this was an expensive cake (160 for this slice), but on the other hand, I felt that it was a good thing for it to be expensive, because if not, for sure I am going to hope to eat it nearly every day. I think I just found my favorite cake.

Overall, we had a great dining experience. The staff are courteous and efficient, and we didn't wait very long for food to be served. If there is one thing I didn't like, it would be the location - because we still had to exit the mall to reach the restaurant. But then... for good food, the extra walk under the heat of the sun was worth it.

*** Jenn ***

Saturday, June 6, 2015

Recipe | Yema Cake (using Maya Butter Cake Mix)

In my willingness to learn more about baking, I joined a Facebook group, where members share different things about baking - recipes, techniques, opinions, help. One time, a member shared her Yema Cake using steamed Maya Hotcake Mix, which sparked an idea. I sure wanted to try for myself if I can also make the cake using steamed Maya Hotcake Mix, but because we still have a box of Maya Butter Cake mix, I decided to use it instead.

If you crave for Yema Cake and cannot buy the famous brand, or you find that baking chiffon cake is tricky, you might want to try this instead.

Yema Cake

  • 1 box (200g) Maya Butter Cake Mix
  • 4 tablespoons softened butter
  • 2 eggs
  • 1/2 cup water

  • Pre-heat oven to 350*F / 177*C.
  • Grease your pan with butter or vegetable oil.
  • Mix all ingredients in a bowl until well blended.
  • Pour into the prepared pan, until 3/4 full.
  • Bake for 30 minutes, or until done.

{yema frosting}
  • 3 egg yolks
  • 1 can of condensed milk
  • 1 small can of evaporated milk
  • 1/2 tbsp of cornstach diluted in 2 tablespoons of water
  • 1 1/2 tablespoons of butter
  • zest of one lemon
  • grated cheddar cheese
  • Mix all ingredients (except butter) in a sauce pan until well combined.
  • Over very low heat, cook the custard mixture, making sure you constantly stir it so it won't curdle and form into lumps.
  • Once the mixture is slightly thick, add butter and cook until amber in color (still mixing it constantly).
  • When the desired consistency is achieved, turn off the heat and allow the custard to cool.
To assemble, just top the cake with the desired amount of yema frosting and add grated cheese. Some things to take note of -- the yema frosting might thicken more as it cools, when it becomes too thick for your liking, thin it with more evaporated milk. As for the grated cheese, it is better to use a small grater.

For this recipe, I was able to make two cakes using a small leche flan llanera as my baking pan, and I also had a small amount of cake batter left to make three small heart shaped cakes using a cookie pan. I had more yema frosting left, so I reserved it and made another batch of Yema Cake, using the traditional chiffon cake recipe, which I will share next time.

Did I like it? Oh yes! The yema frosting obviously is on the sweet side, but I am glad at how the cheese counter the sweetness. It was good timing actually, my mom had guests and served this to them and they loved it...even asked me for the recipe!

What I liked about the Maya Butter Cake mix is that it can be baked using the oven toaster - so, it makes baking easier for everyone. Will try the steamed variety next time, just to test if I would like it.

*** Jenn ***

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Jenn, the Foodie

I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my travel blog, and since I have quite enough to start a food blog, might as well put all those food trips in one location. Thus, a food blog is born - thanks to the new Friendster Blogs. However, due to several problems, I was left with no choice but to pack bags again and move here instead. Here's the permanent address, promise! Enough talk, let the food trippin' begin! {Know More About Me}