...is a lechon. There’s the original lechon of years past, the La Loma lechon lined up along that street of the same name, the Cebu lechon without the liver sauce, the lechon stuffed with paella and the lechon kawali. Now comes global lechon of the house of Pepita, so tagged because of five kinds of stuffing influenced by the flavors of five different cuisines of the world.
A young mother of two turned her family’s favorite holiday food into a thriving home-based business and is now, by good feedback, one of the leading suppliers of lechon. She had to have a unique product, she thought, and sought the help of culinary guru Reggie Aspiras, who unselfishly gave her valuable tips. The result – a collection of five variants, now popular among party hosts.
Because of controlled heat, four charcoal-fed ovens were built. Pepita’s lechon then went global as typified by the multi-flavored rice stuffing – Filipino, blended with bagoong and sisig; Chinese with chestnuts and mushrooms (which can double as Christmas offering); French with truffles; German with sausages, herbs and garlic; and Hawaiian with pineapple which could be done with chili. The juices that come out from the varied stuffings enhance the rice, much like the paella that acquires the flavors of its various elements. The lechon comes in two sizes – 7 kilos for 10 to 15 diners (depending on what other dishes are served) at P6,500 and 14 kilos for 20 to 25 people at P13,000.
Now if celebrators want a truly grand dining experience, Pepita’s can serve a sumptuous lechon degustation dinner, in its base in Magallanes. This takes four hours, so be prepared. She will serve Pinoy paté of bihud (a local caviar), rellenong bulaklak ng kalabasa with queso paté and anchovies, balut salpicao, atsara, a choice of two or four lechons, carbonara with chicharon, Darna Surprise dish as inspired by Harry Potter, guava or atis ice cream, and a special chocnut cake. Don’t worry, you’ll be given a palette cleanser sorbet and a cholesterol sweeper of a shot of choco oatmeal. Cost starts from P1,800 per person. Call 425-4605 or 0917-866-0662. She can accommodate a maximum of 24 diners.
We met Pinky Annonuevo at a recent gathering of Master Chefs. We found out she owns this sweets shop on El Grande avenue in BF Homes, Parañaque, Pinky’s Goodies, which would arouse our curiosity every time we pass that road. She concentrates on butterscotch bars, the recipe for which she inherited from her mother. From the regular type, she has concocted different variants – mango, chocolate, coffee. They come wrapped individually and packed in 12s. They are about the chewy-est we have ever tasted. The store also carries ensaymada, buko peach mallow delight, mango float, banana muffins and even dinuguan, pancit efuven and biscocho made with coco sugar. Go visit or call 401-6649 or 703-3266.
One more company has shown compassion for underprivileged children. To mark World Bread Day, the makers of Gardenia breads launched the Happy Bread project recently. They introduced a campaign which involves their G-lock tags. The tagline is “Kabataan Inyong Dapat Suportahan.” A symbolic bun was presented during the event. Each G-lock will correspond to a tag, the total collection is being earmarked for the Nayon ng Kabataan. Interested parties may call 706-1971. Help the children, specially this Christmas.
SugarLeaf of natural, healthy food has opened a new outlet at the Medicard Lifestyle Center on Paseo de Roxas, Makati. They serve a variety of organic meals and sell various products – organic salads, home-made dressing, toasts and quiches, organic vegetables, free range eggs and chicken, desserts and guilt-free drinks. Check them out.
Mandarin Oriental’s Paseo Uno goes native this Christmas season with “Paskuhan sa Paseo Uno” from Dec. 5 to 18. Basically aimed at giving balikbayans a feel of the Christmas food they might have missed, the hotel’s guest chefs, Ed Quimson and Boy Supre, will man the kitchen and produce what guests expect at Christmastime.
Have a hearty weekend meal with family!
E-mail comments and questions to ldcastillo327@yahoo.com.ph