January 27, 2008 | 12:00am
With the end of 2006, we are honestly thankful for all the blessing we and the family have received. We are grateful to everyone (our readers included) who have made our personal and professional goals and mission easier to accomplish. A million thanks!!!!
We look forward with much optimism to the next 12 months where there will be food on every table, peace and love in our hearts, safe haven for the underprivileged, recovery for the victims of the last typhoons, happiness and contentment for family, friends, associates, commercial (specially food) establishments. Have a promising new year!
Back to the grind after all that feasting. We see a bright future for aspiring leaders in the hospitality industry after we visited Enderun, the college that offers full bachelor’s and non-degree courses in hotel and restaurant management and culinary arts. Based in Pasig, the institution is set to open a much larger campus in The Fort. “Enderun” is a Turkish word meaning “leaders” and leaders are what they aim to produce. Opened in mid 2006, they have about 100 enrollees, all hoping to carve their niches globally, which is very possible considering the theoretical and hands-on training conducted by seasoned mentors with international credentials. We met their Executive Chef, See Cheongyan from Malaysia who has married a Filipina and now calls the Philippines home. Is there focus on leadership in the kitchen? See emphatically says “yes” and we agree, because this kind of job needs management and planning skills aside from culinary abilities. He gave pointers in preparing a meal, specially how to minimize effort and still produce delicious dishes, by using flavor enhancers produced from natural products, like Pure Flavors from Torani, which he added to his Mexican BBQ Ancho Beef Steak on Cilantro Mango Avocado Salsa, and Tom Kha Gai (coconut chicken soup). If interested, call Enderun tel 638-5555.
For vegetarian cuisine, we met this young lady, Marla Tanada, owner of The Café Mediterranean chain, which by this time would have opened a branch at the Alabang Town Center. It was like being in Egypt again, tasting once more falafel, couscous, babaganoush and others. One would be surprised how varied vegetarian food can be, while staying away from the unsavory appearance of gluten dishes. She referred us to an Indian store which sells an extensive line of seasonings and mixes for non-meat dishes. This is Assad at 1268 UN Avenue, tel. 523-1349. They carry the Shan brand (from Pakistan) of spices and what is highly recommended is Garam Masala power that is a mix of black pepper, cardamon, caraway seed, cloves, cinnamon, bay leaf, mace, cumin seed and saffron. With that many spices in one powder, nothing can go wrong with curries and Middle Eastern dishes. A box costs P55. We also got Bombay Biryani mix for rice pilaf and, of course curry powder. All are sold by packets and cost between P35 and P40. Go slow in using this powder or you might have a “burning” dish. The Kofta mix we got was perfect for two of our concocted recipes—Sautéd Shredded Beef and Curried Prawns.
In the same building is the Little Indian Store. The gentleman convinced us to get a vegetarian cookbook by culinary expert Ruchi Mehta for P180. Just as well, we can now do some meat-less and even seafood-less soups, salads and main courses. He has Heat n’ Eat packs at P100 per, practical and indeed reasonably priced. We got the Rajima Masala, a Punjab dish of red kidney beans in tomato and onion gravy.
We revisited Conti’s in BF Homes, Parañaque and found some new items, among them healthy salads like White Fish, Apple Potato, Shrimp Green with either Blue Cheese or Balsamic Vinaigrette. Newest among Conti’s popular cakes, pastries and desserts is Bananalicious Pie (P475). They have cooked food, ideal for those always preparing baon. Our favorites are Chicken Roulade (P405 for 5 pieces) and Chicken Marsala (P395/P750). Call 842-5265 or go to their branch on Connecticut in Greenhills (tel 744-4184).
Chorizo Bilbao has been so difficult to find these last two weeks. Our friend Monchet recommended a variant made by one of his lady-friends, packed in 6’s and costs P275 per. We will try this with our cocido and fabada and will tell you all about it. At Save More, chicken has gone down to P100 a kilo. It is almost always at SM that we find chicken weighing 1.5 kilos, the ideal weight for us. Mangoes are still not a good buy. There are strawberries now, at P300 plus a kilo, thus a small pack can cost nearly P100. Mangosteen can be found in selected outlets, commanding the steep price of more than P300 a kilo.
Don’t over indulge tonight. Take care of your health and look forward to a good 2007. We can only wish ourselves the best, if we do our best.
