Sunday, September 27, 2009

Toblerone Trivias

Do you know that…

…the first Toblerone chocolate bar was created in a confectionary store called Fabrique de Chocolat Berne, Tobler & Cie by Jean Tobler with his son and Emil Baumann in 1908?

… Toblerone came from Jean Tobler’s last name Tobler and the Italian word “torrone” which means nougat?

…the Toblerone brand and shape received a trademark in 1909 from the Federal Institute for Intellectual Property in Bern? This means that no one else can produce triangular chocolates.

…the triangular shape of the toblerone represents the Matterhorn in Switzerland? This is why in some parts of the world, each chunk is referred to as an “Alp.”

…the number of Toblerone’s produced daily would stretch over a distance of 283 km. when laid end to end?

…the number of peaks per Toblerone increases according to the size? For example, the minis have just three peaks, the 35g bars nine peaks and the 100g 12 peaks.

…Toblerone is sold in 110 countries and latest figures show that the top three consumers of Toblerone are the Swiss, British and Australians, respectively?

…the Toblerone Matterhorn logo also conceals the figure of a bear? The bear is the emblem of the town of Berne where the factory was located.

…in Season 14, Episode 18 of the Emmy Award Winning series The Simpsons titled, “Dude, Where’s my Ranch?” an out of control beaver is seen gnawing on a bar of Toblerone.

(Source: Kraft foods’ press release for Toblerone’s National Thank You Day 2)

Saturday, September 26, 2009

Flavors of Spain’s Special Offers in October

In celebration of Flavors of Spain, Taal Vista Hotel, Pearl Farm Beach Resort, 7Stones Boracay Suites and Club Punta Fuego are offering flavourful Spanish buffets for the month of October.

Breathe in the cool fresh air of Tagaytay with Spanish-inspired luncheons. “De Txiketeo en Taal Vista Hotel” offers Spanish/Filipino Lunch Buffets (P855/person) every Saturday in October and a purely Spanish Lunch Buffet (P668/person) all Fridays of October.

Club Punta Fuego’s members and guests will surely be delighted with “Nos Vamos De Txiketeo” Feast on sumptuous Spanish/Filipino Buffets (P750/person) every Saturday and Paella Night (P300/person) every Friday this October. After dinner, head on to the Club’s mini-theatre and catch up on Spanish movies.

“Un Txikito en la Marina.” Relish the flavors of Spain in Pearl Farm with lavish Spanish-inspired buffets and other delightful treats this month of October. At the Pearl Farm Marina, savor a Spanish/Filipino Lunch Buffet (P550/person) spread all Saturdays and Sundays of October; Paella Night (P300/person) with a complimentary glass of wine (all Thursdays of October).

“De Txiketeo in Boracay.” For only P250/person, relish the flavors of Spain at 7Stones Boracay Suites with Spanish wine & pintxos to go with the enchanting sunset and cool Boracay breeze.

For inquiries on the special offers and promotions, you can call Fuego Hotels at (632) 7501999 or log on to

Tuesday, September 22, 2009

Go Vegetarian and Get That Perfect Body You've Always Wanted!

With today's kind of lifestyle people are having, we try to resort to anything that will give us convenience and will make our lives easier. Microwavable and instant foods are in, especially for people who are in a rush. Of course, we all know that these kinds of food are unhealthy, along with lack of exercise. And this kind of lifestyle, most often than not, is the major root of obesity.

Being raised in a family who is health-conscious, I always see to it that I am eating the right food and having the right exercise that my body needs. Eversince, I go for vegetables and whenever I go home at Batangas, I make sure Inay cooks veggies. It is really a healthy option and one alternative I will recommend to everyone who wants to lose weight.

According to a study conducted by Cancer Research UK, where dietary habits of around 22,000 subjects were observed over a 5-year period, people who ate meat and continued doing so in the next 5 years gained more weight than those who switched to becoming vegetarians. The meat eaters gained around 2 kilos while the vegetarians gained only 0.5 kilos. (Source)

Aside from that, protein from vegetables definitely has lesser fat and calorie content than protein coming from a meat source, plus the high fiber content of vegetables makes you feel fuller faster and therefore you eat lesser quantities of food and lose weight.

So, why not go vegetarian and together let's get that perfect body we've always wanted!

Sunday, September 20, 2009

Sardines Omelette ala Nicely

Category: Main dish
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 3-5

1 tbsp cooking oil (for sautéing)
5-6 tbsp cooking oil (for frying)
1 can Ligo sardines
1 tbsp minced garlic
2 medium size onions, chopped
2 eggs
salt and pepper to taste

1. In a frying pan, heat cooking oil. Saute garlic and onion until they turn transparent. Pour in sardines and simmer for 30 seconds. Set aside.
2. Scramble eggs and add the sautéed mixture.
3. In a flat Teflon pan, heat cooking oil. Fry the mixture by batch. Using an egg shaper can be of great help.
4. Top with thinly sliced cucumber and serve hot.

Note: Sardines Omelette is perfect with rice during breakfast, especially when served with fresh cucumber. Having orange juice and fresh banana on the table will make it a more delightful and nutritious meal to get you going for the whole busy day.

Penne Primavera ala Nicely

Category: Main dish (penne pasta in vegetable cream sauce – a vegetarian alternative to Alfredo and Carbonara sauces)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4-6

2 tbsp olive oil
2 halves of chicken breast, cut into pieces
1 tbsp minced garlic
1 cup medium diced carrots
¼ cup chopped celery stalk
2 tbsp flour
1 cup water
1 cup NESTLE Fresh – Low Fat Milk
1/3 cup grated Parmesan cheese
1 tsp salt
1/8 tsp black pepper
1 cup broccoli florets, blanched
½ cup shredded celery leaves
¼ cup NESTLE All Purpose Cream
250 g penne rigate, cooked al dente

1. In a large pan, heat olive oil. Brown the chicken pieces quickly. Set aside.
2. In the same pan, sauté garlic until soft and fragrant. Stir in the carrots and celery stalk. Saute until soft and fragrant.
3. Stir in the flour and cook for 30 seconds without browning.
4. Pour in the water, NESTLE Fresh – Low Fat Milk and chicken while stirring. Simmer for 1 minute.
5. Season mixture with MAGGI MAGIC SARAP, Parmesan cheese, salt and pepper. Simmer for another minute.
6. Add in the broccoli, shredded celery leaves, and NESTLE All Purpose Cream.
7. Stir in the cooked penne and mix well. Serve on a large platter.

Nutrition Facts (per serving):
Calories 281
CHO (g) 21.9
PRO (g) 14.9
Fats (g) 15

Good to remember: The more vibrant the color of the vegetables, the richer their antioxidant content. Red or green bell peppers, corn kernels, cauliflower, green beans, and spinach will also make great additions to the cream sauce pasta.

Original recipe from:
“Daily Delights Menu Planning and Easy Cooking with Nestle”
Nestle Philippines, Inc.
Hotline: (02)8980061
Websites: /

Saturday, September 19, 2009

Grilled Pork Chops with Spring Onion Cream Sauce ala Nicely

Category: Main dish (juicy slices of pork drizzled with a refreshing cream sauce)
Preparation Time: 20 minutes plus 30 minute to chill
Cooking Time: 1 hour
Servings: 4-6

2 tbsp vegetable oil
1 tsp salt
½ tsp ground black pepper
1 medium size onion, chopped
4-5 medium size pork chops

Spring Onion Cream Sauce:
1 250ml NESTLE All Purpose Cream
1 tsp lemon juice
¼ tsp salt
1/8 tsp ground black pepper
¼ cup chopped spring onion

1. Combine oil, salt, pepper, onion and MAGGI MAGIC SARAP. Rub pork chops with the mixture and marinate for at least 30 minutes. Set aside.
2. To prepare sauce: Combine NESTLE All Purpose Cream and lemon juice in a small pan. Simmer until reduced by about 1/3, keep warm over low heat. Season with salt, pepper, and MAGGI MAGIC SARAP. Stir-in spring onion.
3. Grill prepared pork chops and cook until brown on both sides. Serve chops immediately drizzled with spring onion cream sauce.

Nutrition Facts (per serving):
Calories 600
CHO (g) 6.8
PRO (g) 12
Fats (g) 53.3

Good to know: Spring onions have allyl sulfides that increase enzymes which protect against cancer-causing substances. They are found to possibly reduce the risk of stomach and colon cancer.

Original recipe from:
“Daily Delights Menu Planning and Easy Cooking with Nestle”
Nestle Philippines, Inc.
Hotline: (02)8980061Websites: /

Thursday, September 17, 2009

Gusto mo ba ng libreng Starbucks Coffee? I-repost lang ito.

Subject: Gusto mo ba ng libreng Starbucks Coffee? I-repost lang ito.

Bakit may pa-kontest? Wala lang, gusto kong magpa-kontest. May nagbigay ng Starbucks Coffee Gift Certificate sa akin. Naubos ko na yung dating pinapakontest ko na ticket sa Comedy Bar kaya ito naman.


1. I-repost ang buong blog na ito (yep, copy and paste) sa kahit anong blog site na trip mo.

Halimbawa: Friendster blog, Multiply blog, Facebook Notes, Blogspot, WordPress, MySpace, self-hosted sites.

2. Kailangang ilagay ang subject na:

Gusto mo ba ng libreng Starbucks Coffee? I-repost lang ito.

Kapag hindi ganyan ang subject, hindi valid ang entry. Maliwanag?

3. Pumunta sa: at ilagay ang inyong link. Isang valid link ay isang koment.

4. I-ra-raffle ang Starbucks Coffee Gift Certificate sa Oct. 3, 2009.

Delize's Sansrival by Jill Sandique

The disadvantage of having a food blog: I am on a diet to lose some pounds in a month for a certain purpose (yes, a beachcapade), but I am always tempted to taste (or say, eat) all the food in front of me because I feel that it is both my obligation and honor to share the bites with you, my readers. “No, thanks. I’m full” is a big no-no.

And can you guess what was in front of me a while ago? A whole round of Sansrival from Delize by Jill Sandique. Good thing I had to share it with my officemates, I munched on a slice only. (Thanks, guys, for saving me from CALORIES!!!)

Who by the way is Jill Sandique? She is none other than the “Queen of Sansrival.” There is no doubt why her sansrival tastes great. At first bite, closing my eyes unconsciously, I moaned, “Mmmm… Masarap s’ya...” and I really meant it.

The buttercream melts in your mouth and is so creamy you can even forget how your most recent break-up felt. The layered meringue is not too sweet and perfectly complements the creaminess of its icing. What makes it more delicious are the pistachio bits which serve as the cake’s “crowning glory.” The neutralizing effect of pistachio’s crisp and salt gives a different twist to a supposed-to-be too-sweet-to-taste dessert.

I congratulate Ms. Sandique for a job well done. Keep it up!

If you want to order, you may contact Jill Sandique of Delize at (02)7217022 or visit the store at 33 Sunrise Drive, Cubao, Quezon City.

Wednesday, September 16, 2009

Classic Healthy Plate @ Kenny Rogers' Roasters, Festival Mall-Alabang

I am on a diet recently, and having this delightful yet healthy meal is really an apple to my eye. Kenny Rogers' Roasters is now offering Healthy Plate meals for those in a low-carb, low-calorie, high fiber and classic diet.
Last Friday, I chose the Classic Healthy Plate with 1/4 roast chicken, vegetable salad, corn muffin and fruit salad. Actually it was really stomach-filling even without rice. I was really satisfied with it. The next time I visit KRR, I will definitely order another healthy meal.

Atoy's Porkchop @ Carmona, Cavite

Who loves porkchop? Most of us do, right?

I have discovered this small eatery in Carmona, Cavite that serves SiLog meals and their specialty is breaded porkchop. Porkchop is marinated with fish sauce and calamansi extract, which gives a salty yet sour taste to the meat. Served with rice and fried egg (sunny side-up), it is an all-time favorite for residents in the area and students from Cavite State University-Carmona Campus.

For food trippers on the go, you can have a taste of Atoy's porkchop for only P50/meal at Rotonda, Carmona Proper, Carmona, Cavite (in front of Petron Gas Station-Carmona).


Sunday, September 13, 2009

Spaghetti Potanesca and Spaghetti in Pesto and Parmesan Cheese Sauce @ Chef Arbeli, SM Megamall

Chef Arbeli has a different way of preparing their spaghetti: flat sheet of pasta, poured with a little pinch of flour, gone through a stripping machine, soaked in hot water for a few minutes, topped with sauce of your own choice, and it's done.

Yobs tried Potanesca and I had the spag in pesto and parmesan cheese. What you see is what you get: potanesca has olive cuts and creamy tomato sauce while my pasta is dressed with olive oil and blended green leaves, which I think is basil. Am I right? Is pesto made of basil? Someone verify please. Lol.

Aside from its very affordable price of P60/serving, there's nothing more I could say but I hope Chef Arbeli would reconsider the way their food is presented. The packaging is not so pleasing to the eyes and taste, really :'-(

Saturday, September 12, 2009

Calamansi Juice With a Twist @ Food Court, SM Megamall

I have colds today – a runny nose per se. It’s a good thing I found this one in store while having a stroll with Yobs at SM Megamall’s food court.

16 ounce for P18.00


Tuesday, September 8, 2009

Clam Soup and Steamed Brocolli with Oyster Sauce @ Mannang's Restaurant, Mall of Asia

Seafoods and vegetables are my favorite, especially when they are served with soup. This time, Nice and I ate at Mannang's, the local version and company sister of Mann Hann, to try their clam soup and steamed brocolli with oyster sauce.

The Clam Soup is great as the taste of combined ginger and kinchay soothes the throat. It has a relaxing effect on me, perhaps because of these two ingredients' minty flavor. The truth is, I was not feeling well that time but the headache was gone after I finished my three-time bowl of clam soup.

Brocolli - there is nothing special about this dish except that it is a vegetable, which I always crave for, and that it is Nice's favorite. Mannang cooked it the way I like it: steamed, half-cooked, crunchy and with oyster sauce.

Date & Venue: July 30, 2009 / Venue: Mannang's Restaurant, Mall of Asia

Monday, September 7, 2009

Talangkanin (Aligue Bibimbap) @ Kaya Restaurant, Rockwell Center

Have you ever heard of Talangkanin that the teleserye, "Only You," featuring Angel Locsin, Diether Ocampo and Sam Milby, has promoted?

Talangkanin is the specialty of Kaya (Korean) Restaurant and is originally called Aligue Bibimbap. Its main ingredients are chili aligue rice, sunny side-up egg, steamed spinach, stripped carrots, mongo sprout or togue, auricularia (taingang daga) mushrooms, and stir-fried shrimp and squid.

It is a single meal but it can be good for two (2) persons if you will order other dish(es). For just P220.00, you can enjoy the delightful taste of Talangkanin that Chef Jillian is famous for.

Sunday, September 6, 2009

Food Tasting Event Sponsored by Republic of Cavite Restaurant and Town's Delight The Caterer

Last Saturday, we went to Trece Martirez City for the food tasting event sponsored by Town’s Delight The Caterer and Republic of Cavite Restaurant.

Town’s Delight The Caterer has been in the food business for 35 years now, boasting its excellent food service management. Mrs. Cecilia del Rosario-Pacumio, the grand lady with incomparable love and passion for cooking, is the “mother” of Town’s Delight who devotes her time in attaining culinary expertise up to the point of perfection.

Meanwhile, Republic of Cavite Restaurant is located at the heart of Trece Martirez City, right at the back of the 13 Martyrs Shrine and City Hall. It offers a variety of Filipino, American, Chinese, Korean and other Asian cuisines to suit the client’s discriminating taste. It also provides distinctive arrays of food packages which would come in different forms, large or small, classy or otherwise, yet bearing that delicious taste served in elegant fashion.

It was indeed a delightful event! And I won’t forget the taste of “Lihim ni Lola!”

More of their specialties soon.

Town’s Delight The Caterer
SM Dasmariñas, Cavite 2nd Level
Tel. Nos. (046)4323289 / 4323389 / 9730010 / 4376055 / 4378501
Email Add:

Republic of Cavite Restaurant
City Hall Road, Brgy. San Agustin, Trece Martirez City, Cavite
Tel. Nos. (046)9730010/ 4378501 / 4190103
Email Add:


Tuesday, September 1, 2009

Daing na Bangus @ LZM Lutong Bahay Specialties, Silang, Cavite

I first heard of LZM Restaurant from a friend/officemate/neighbor who so so so loves to eat [anywhere and whatever] and she was the one who brought me here last Sunday.

LZM Lutong Bahay Specialties is located at By-Pass, San Vicente, Silang, Cavite and has a number of branches all over the South, including the one in Tagaytay City. Their specialty?
None other than their most famous "Daing na Bangus," which definitely tastes like the ones produced from Dagupan, Pangasinan. Price varies upon the size of the fish that you order. Ours cost P270 for the 1 1/2 feet long and 1 foot wide tasty and delicious giant bangus. Unfortunately, the photos that Kate and I took got corrupted while we were uploading them on the pc so I grabbed the photo that Market Manila had during his visit to LZM. (See below)

LZM also specializes in Bulalo (P360) but since our colleague, Ted, does not eat bulalo, we ordered Sinigang na Hipon (P240), which is also one of my favorites. Yes, it was good, too, although it tasted ordinary. I mean, nothing special. I regret we didn't order bulalo. *can't sleep lol*
I just picked a photo nearest to how LZM's sinigang na hipon looks like. Photo credit to and Google
Since my Dad loves bulalo and Mom loves daing na bangus, I will surely bring them here. The venue may not look as classy and world-class as other restos, but their daing na bangus truly satisfy my taste... more than that, I long to have a taste of their bulalo. I even heard a man who is supposed to be the father of a family sitting beside our table, "Masarap talaga ang bulalo nila dito." It made me more curious.