Isolate those that you do not need or will never use. If plates come in sets, gather them together by brand or manufacturer. Go to a store where similar items are sold, jot down prices and start tagging your items. If new, your stuff might command a price 30% less than market price. Then deal with the slightly used or pieces that are no longer a complete set. Factor in a small percentage for "tawad". Spread the word among family and friends, neighbors etc. Print a price list and be sure there’s someone in your house to receive buyers. Better still, organize a weekend garage sale. You’ll be pleasantly surprised at the enthusiastic response and the pesos you can earn.
Our delicious discovery last week was the seasoned ready-to-roast whole chicken from Bounty (P105 each), available in practically all supermarkets in Metro Manila. We chose the curry-flavored and didn’t regret it. To save on electricity, we cut it up and cooked the pieces on a stove top griller. We are also happy to note that the best tasting Plaza Premium Baked Ham is now available at the Mall of Asia (Ground Floor, Entertainment). Plaza calls it Pinoy Ham, a recipe that has been with the Reyes family for four decades. It is tender pork cured with herbs and spices, wood smoked, oven baked then glazed. The leg sells for P985.60 a kilo while the ball goes for P790 per kilo. If you simply want a bite, try the offerings at the Mall, like Premuim Meal 1, Single Hamwich (in classic or whole wheat pan de sal) or Premuim Meal 2. For orders, call 729-0003.
We met some ladies through the Net, like Paz Atienza who wrote about Yuujin Japanese restaurant on Wilson Street. What challenges us to visit it one day (soon) is the ‘original’ recipes that her brother has concocted. Call 0921- 331-6350. Then there is Margot Rodriguez whose kitchen produces a short list of party food including pastel de lengua (P720) and stuffed roast chicken (P650). Her dessert list looks yummy–Marshmallow Cream Fruit (P475), Crème Brule, Turtle Pie and Banana Caramel Cream Pie, all at P350. Contact margot.rodriguez@yahoo.com.ph. Operating in Alabang is Gina J. Lopez, who we learned is popular among the village ladies who love homemade-to-order desserts. Her shop is called Desserts 101.
Another lady, Michelle d’Orival who started selling her cooked food, basically French-influenced, at the Salcedo weekend market, has expanded her Le Cuisine Française to catering. She is very proud of her Cassolet au Confit de Canard, which is duck sausage with haricot beans. Her packaged meals start from P800 per person and the a la carte items start from P200 per person. Do not miss ordering her heavenly Gateau Chocolate, done with finely crushed almonds and raisins with a slight kick of rum. Tel 893-7347.
New products. Nestle’s Milo-Fuze, with high calcium and non-fat milk, which makes it more creamy, Nido fruit milk with fruit juice like strawberry, and Bear Brand sterilized light milk. From Nescafe, Instant Caramel Mocha and Choco Fudge, 12 sachets in box.
Premiere Events Group is again mounting World Food Expo (Wofex 2006) from August 2 to 5 at the World Trade Center. This should be of interest to those in the food business.
We were starving when we walked into the French Corner in Alabang for a quiet lunch with our new friend Agnes. Like always service was impeccable and the food was super good. It was lamb time and we were served two of the house specials–herb-crusted lamb cutlet in fresh thyme jus with cucumber and mint, and baked lamb loin perfectly done with balsamic jus topped with goose liver with raspberry honey jelly (providing a very subtle flavor) accompanied by feta cheese and spinach gnocchi. Plus we had the chef’s signature, melt-in-the-mouth seabass on a bed of noodles. Restaurant manager Larry told us they might extend offering their lamb menu. So catch it.
Someone was asking about the recipe for Pinangat. Here it is: six sapsap, juice of two calamansi, salt and pepper to taste, a tablespoon of water and a tablespoon of oil. Lay the fish in a small casserole, add the calmansi juice, salt and pepper. Cook over medium fire; when nearly done add the oil. Add water if it becomes too dry, before adding the oil.