Food concessiorner found at Best Food Forward March 2012

      Above picture is the menu of Sentro 101 (picture above) they been asking me to buy the spring tofu (the one with the person arm holding a plate) . Hmm scramble w/ Japanese tofu in Teriyaki sauce look expensive.

      The food above is also from Sentro 101 the fresh spring roll price at P99 is most reasonable because did inquire a vietnamese spring roll will already cost P180 per order (at bazaar). The left most picture is the suman and manga

      The Crunchy Belly from Carlos's kitchen. This one is actually easy to make go to the supermarket and as the butcher to slice the pork belly like bacon or sukiyaki. I try is and every part of it super crispy including the skin.

       The famous restaurant above : Chelsea, Momo and Mr. Jones (Picture above)  some of the food they're  offering to visitor at the Best Food Forward (picture below)

                                           Above Malcom burger

     The Stop Over pizza. If I remember it right the price of their whole pizza is around P230.

      Got to have a small talk with Chicken Delish owner. The foreigner said that this is the pet project of her Filipina wife who loves Korean Food.  For first time eater of their buffalo wings and unsure which sauce to choose there are sample sauce for the guest to try. Their sauces are just great for kids since they are not that spicy.

       The Rice pot has different variety of fried rice to choose from and above picture will give you an idea what they are.

                                             The Giga Bites Kebab

What I brought at Best Food Forward (March 24,2012)

     Last year I won ticket to the Best Food Forward, since I do not know how to go to the Fort I gave them away to relative. I promise this year that if ever I won some ticket again I will go there and have a look even if I have to commute.  The signage that will greet you at the front door.

                                 The dimsum by DEC (Diao Eng Chay)

     The picture above and below is what I brought from DEC, but my kids preferred the Shrimp Kuchay. The vegetarian dumpling has tofu, carrots and water chestnut so they don't like it very much.The chili sauce accompany the dimsum is not too spicy actually. Didn't buy the other dimsum since it's readily available.

     The Panzarotti it's like pizza folded in a pocket. You see the lady below handling over my order of all meat panzarotti. When they chop it you can see the melted mozzarella.

      This one from Little Tiss OC kitchen(Picture above and below) Brought a pack of chips which is compose of cassava and kamote for my kids to try. The chip was actually blant and you have to make your own dipping sauce to go well with it. Plan to make some salsa for this.  As you can see above there are some chip for guess to try and dip and I think it goes well with their eggplant dip.

     The Cassava pie from Cassava Creame Royale is really very soft and delicious. If you have brought the famous Colete cassava pie this much is much delicious but a bit expensive. 3 piece already cost P100 (picture below). Their cassava has a topping of Langka, cheese and macapuno.

 Above photo you can see that the texture look like maja blanca.. Super Delicious. Like to get more if I see them again. Even the inside part where the cassava is really soft. That's why when they gave me a taste of their product immediately I know I have to buy some even my son said really good

          The Mochibuns been told by owner of the stall that there sister company is Cavemen and Yeti. Below is the mini bun I brought from them mostly the healthy stuff. There are actually 8 type and brought 6 type Black sesame seed, matcha green tea, multigrain with almond, Flax seed.(picture below) A pack of 12 mini bun cost me P160.00 a bit price. The matcha green tea bun is said to be available at Serenitea outlet.

              The list of monchi bun and the contact number if you wish to make an order. Minimum order for delivery is P1,000.

Ruthilicious: Human Nature and Social Entreprenuers + Giveaway

 Ruthilicious is giving away products shown in this blog, Go to her blog for information and rafflecopter. click link: http://ruthilicious.blogspot.com/2012/03/human-nature-and-social-entreprenuers.html#more

Infinitea at D. Tuazon St., Quezon City

        The Frontage of InfiniTea at D. Tuazon, St., Quezon St., it just infront St., Theresa College.

      This is the interior of InfiniTea, but there is also a sitting outside the store for students who are waiting for their rides home as you can see in the first picture.

             Above is the counter where they brew their teas and add on.

   Their Menu (above picture) and below is the delivery number and facebook account

      They also have Takoyaki so aside from drinking their tea blend you have something to eat while waiting.

       Above is my son order of Cookies and Cream while below is our take out of Takoyaki. The Takoyaki is actually not bad but the box will get soggy when we reach home because of the sauce.

Clarin Workshop at East Cafe 2/F Rustan Makati (March 10,2012)

        Clarin new product White Plus HP  using Sea Lily. Why did Clarin use the Sea Lily base on Ms. Yong the Sea Lily close it's bud when the sun is it's highest then open up again when it started to cool down.

                        These are the Clarin product being display at the stage.

       And there are the Clarin product display on every table for their guest to try out. Really Luck to be on the list to try out their new product. There are milk cleanser, toner, Skin brighter peeler. lotion and serum.

      This is the guest speaker Ms. Cheryl Yong Clarin Regional expert from Singapore. She is a lively speaker to say and she really know what women really want. There are even some senior citizen inquiring about product applicable to them especially the restorative line of Clarin..

     The most important advice she gave is : that you do not put your serum or moisturizing directly to your face then rub it in circular upward motion but instead when either putting the serum or moisturizer is to put it in your palm and rub both hand to heat the product so that it can better penetrate the skin then press the heated serum or moisturizer on you face so as to less the wrinkle since no friction was done to your face. By following Ms. Cheryl Yong instruction the moisturizer is now less greasy on my face. Even some avid Clarin fan advice that even for those using the cleanser is to put a soft tissue on your face and press it don't rub it.

     I just hope some beauty product also give workshop to know how their product is to be apply. From the start they alway advice to put moisturizer in an upward motion and now Clarin have a new method in doing so.

      The make up tool to be use by guest in cleaning their face from make up so that they can see the result of Clarin new product.

       While waiting for the other guest to arrive we were first given some ice tea.

        The clarin White Plus serum which has an option of with SPF 20 and without SPF. Picture above. Clarin is introducing the beige color as you can see the picture below on your right. They first introduce the pink (which is on your left side) which some client say is not applicable to asian skin color so they introduce the beige color. What do you think is much better for the Asian skin? For me I think it's better to use both. Since I have dark circle on my eye maybe I can apply the pink color as concealer. The pink is not only applicable to caucasian but to some asian whose has whiter skin.

 Below is the giveaway. If you were able to registered early you'll able to get both giveaway, which luckily for me and my sister we got both, While the late registration they got the red paper bag.

      Above is the early bird giveaway from Clarin a Cleansing Milk and a toner.  Below is what inside the red bag. Clarin is sure is generous this year.

      Food was also serve after Ms Cheryl Yong speech; which will be place in another blog since these is all about Clarin.

Step by step cooking of Parmesan crusted fish w/ white sauce

                                   Above is the outcome of the dish.

        Above are the ingredients needed for cooking. I forgot to add in the picture the Parmesan cheese.

      Marinated the cream dory for few minutes around 10 in Magic Sarap (for the Philippines) or chicken powder if you're from abroad. And add some evaporated milk to it.

     While the fish is marinating combine equal part of the panko bread crumbs and the parmesan cheese. You can also lessen the parmesan cheese if you like. Since cooking is depend on taste and not measurement as people have different taste buds.

          Above is the fish coated with the bread crumbs and parmesan cheese mixture

     Add oil to your pan (better non stick since we have cheese in it) then add some butter or margarine whatever option you like. Since this is not deep frying estimate the size of the fish to the oil. The butter or margarin add flavor to the oil.

     Since I am using a cellphone camera you will not see that the side of the fish is starting to get brown underneath .This is the time to turn your fish over.

        This is how it will look like.  You can either have it  like this then add Japanese Mayo as decoration or if you a saucy person continue with the white sauce.

     With the fish remove from the pan add about 1/2 Tablespoon of flour mix until it's about to form a lump. Be sure when making the white sauce your water and milk is already prepare on the side or the flour will burn.

       When the lump is starting to form immediately add water then the milk . Add them gradually since it's better that the sauce is thick that you can thin it with water and milk than pouring too much water and you cannot thicken it back. Maybe about 1/4 cup of water. The milk is for whitening the sauce. Always keep stirring until the lump dissolve.Just keep adding water to your sauce if you think is too thick. Adjust taste with Magic Sarap, salt or any powder seasoning and the milk.

     After adjusting the thickness of the sauce and taste pour the sauce over the fish. I decorate it with dry cilantro leaf and chives. You may think that the above sauce is too much but when the sauce cool down it thicken a bit more.

     There maybe a different in the picture of the finish product and the picture of the cook fish as the kitchen has less lightning. The finish product picture was taken in our living room where there's a better ligthing and it look much better.