Friday, September 30, 2011

Jollibee's Baked Hashbrown Burger: Crispylicious!


I thought it was a bit weird the very first time I saw my fellow blogger Vina Estrella of vinatastestheworld.blogspot.com put french fries on her burger before taking a huge bite of the sandwich. It turned out she was not the only one who does that "weird" habit though. Upon probing for sometime, I found out that more people would actually enjoy eating their burgers more when there's something crunchy inside their burgers, and I'm not talking about the crisp green lettuce here, I mean pieces of french fries. 

Well, I guess Jollibee heard their clamor. Here comes their newest product, the Jollibee Hash Brown Burger. Baked in its golden brown goodness, I had to admit their Hashbrown burger was something to look forward to. It had the crisp I've been looking for and thank God it's not greasy (again, I guess because it's baked!). It had my all-time favorite Yum burger inside and some melted cheese, thereby making my meal an enjoyable experience. 


I know you'd say that hash browns are meant only for breakfast. But the good news is that this product is being served all-day. Jollibee Hashbrown Burger is an ideal comfort food. And unlike the other fast food that also uses hashbrowns on burgers, Jollibee's Hash brown burger is mouth-watering on its own even without the huge size. It will remind you of childhood memories you've spent at Jollibee and it also satisfies your french fries/potato cravings as well. Try it and you'll see exactly what I mean. And my final verdict: It is indeed crispylicious!

Disclaimer: I am not paid for this blog post. My opinion is 100% my own. 




Thursday, September 22, 2011

San Miguel Great Food Club's Cooking Demonstration


There will be a FREE Pre-Christmas Cooking Demo on November 19, 2011 at the San Miguel Foods Culinary Center, Legaspi corner Eagle Streets, Barrio Ugong, Pasig City. Admission is FREE. For more details, please call 632-2000 or 640-5453 or 672-8558 from Mondays thru Fridays only from 9AM-6PM. 

Wednesday, September 21, 2011

Richmonde Hotel's Great Array of Food


They were sooo goood to look at that I didn't want to eat at first. Sumptuous buffet meals were specially created by Richmonde Hotel's resident chef Bienvenido B. Chavez. Luscious array of chocolate bars and cakes abound. Chocolate is mostly everyone's favorite comfort food, especially the kids and kids-at-heart. We were fortunate to indulge in the richest dessert concoctions with the wide selection of sweets and delicacies expertly created by Chef Bien. It was a haven for those with sweet tooth, a dizzying display of pralines, cream puffs with caramel glazed, cookies, cakes, fudge, chocolate gateaux--its got almost everything you'll ever wanted from the house of Hansel and Gretel. 

Chocolate bars in circle with cherry on top!

Sweet treats are made of these.
 Meanwhile, those who have been hankering for an epicurean feast need not to go farther as chef Bien also offers those with insatiable appetites to be pleased with an overload of their favorite meals from appetizers to desserts. Diners like us were able to fill our hungry stomach with perfectly tasty herbed chicken with salmon, grilled pork medallions, fish dijon laced fillets, and my personal favorite--baked cheesy croissant bars in Japanese sauce! It tasted just right--flaky like any croissant biscuit, crunchy and chewy with its baked and slightly burned  gruyere cheese.  I swear, I kept coming back for more of these goodies.
Chicken and salmon galore in herbed sauce. 

Porkloin medallion.

Fish fillet in dijon sauced. 
 To make dining guests more pleasurable, fettucinne alfredo was also served for those craving for Italian cuisines. There were also a salad bar where you can create your own salad or D-I-Y salad bar, choose your own lettuce: arugula, iceberg, romaine and top it with cheese, nuts, hams, fruits, veggies and cold cuts. Their ham and potato salad is one of the best I've ever tasted!
Curly in a row: Fettucinne Alfredo in its finest!

My fave of all: Baked Crostinni in Gruyere cheese

Mediterranean dishes were also served with chickpeas, hummus, pita breads, rotis among others, giving vegetarians another reason to be happy.  The foods were not only well presented but also deliciously good. I'd definitely recommend this to my friends and family. Eating here at Richmonde Hotel is truly a great experience for us. With a friendly and helpful staff too, I see myself coming back again next time.  


Mediterranean foods in a row.

Ham, cheese and potato salad. Hmm, tempting!

Hummus with lemons and herbs in a cup. 


Disclaimer: I am not paid for this blog post. I had a lot of fun dining at this hotel that I thought sharing them on my food blog won't hurt. You guys should try it eating there yourself to see what I mean. 

xoxo,

Tuesday, September 20, 2011

Liquid Pool Bar @ Manila Ocean Park

Their signage says it all: The first of its kind Pool Bar!

Weekends are fun with colleagues and friends, but definitely more fun when discovering new places with them. At least that is one advice we constantly share with friends who seem to visit the same spots weekend after weekend. Recently, we encouraged them to give Manila Ocean Park’s Liquid Pool Lounge Bar a go. 

Since its opening, Liquid has remained true to its promise of consistency and committed to provide clean, comfortable, safe enjoyable nightlife at valuable rates.  Liquid is also an outlet that caters to birthdays, meeting, convention, exhibition facilities and corporate events or simply a hangout place for yuppies (read: young professionals) after work.

Infinity pool and water jet pools awaits party-goers.

Bean chairs and great music in the company of friends.

Pumped up your adrenalin in the music, this is the hippest place to go in the Metro!

Locals and even out-of-towners have turned Liquid into a watering hole (no pun intended) on Friday and Saturday nights. Of course, it is virtually impossible to be in this environment and not treat one’s self to leisure. Manila Ocean Park is the ideal place for bonding with family and friends. It has now evolved into an integrated resort destination that houses exciting, enticing, and enriching marine life attractions, not to mention a few other lifestyle hotspots such as a wellness eco spa, fine dining restaurants and bars like White Moon, Genius, Liquid and Sandbar. Hotel H20 is also nearby. Manila Ocean Park’s own hotel enjoys the distinction of having world-class, no frills amenities and accomodations.


Grilled barbecue tops my MUST-EAT at Liquid!

Liquid's Grilled Chicken are also to-die-for!

Instead of a bowl of rice, I strongly suggest you try their Fettucine Alfredo!


First-time guests are constantly surprised that there is a Liquid pool lounge at the basement of Acquatica Center. They have excellent food and really friendly service. I absolutely love this place. Aside from its cozy ambiance, comfortable bean chairs (but there are also regular chairs) to sit in especially if you’ re all wet from the pool. Plus it doesn’t get too crowded unlike in other bars I’ve been to. Rest assured, you can just chill, hangout, relax in the company of your friends.




For inquiries, guestlist, and table reservations, email: liquidpoollounge@hotelh20.com or liquidpoollounge@yahoo.com
Like them on Facebook, www.facebook.com/liquidpoolandlounge
Twitter: liquidmanila
Call 09178740667

Friday, September 16, 2011

Chocolatic and Flavoron: Both Uniquely Delicious!

Flavoron's Pastillas Balls may look simple from the outside, but inside is an honest-to-goodness pastillas heaven!

The “Ber” month has officially started this September. Thoughts of Christmas will come to mind. Carols will be played in public places and d├ęcor will be sold. Gifts will also be considered. A list, maybe a long one, will have to be prepared.
Food is perhaps the most practical thing to give. Many will depend on ordering food as gifts, especially those who do not want to be bothered with tedious preparation. Lately, we discovered a home-based chocolate guy who produces exquisite personalized chocolates and delicious sweet goodies.

Chocolates are said to be love elixir. But this wasn’t what made Rex S. Romero Jr. interested in them. Although he had admitted on using his own business once as a present to his ladylove, his interest in chocolates was simply a fortunate stroke of serendipity.  
24-year-old young businessman, Chocolatic and Flavoron owner/creator, Rex S. Romero Jr.

For starters, Rex doesn’t really have any culinary/pastry background. He’s course was computer related—which means, he should be facing computers than melting pots and working in the kitchen. But as luck would have it, he found himself in a food bazaar where incidentally, a chef was demonstrating how to mold chocolates. He had listened well yet he had no inkling that it would be the start of something big for him.
What started as a plain hobby soon transformed into a passion. Rex later found himself researching on chocolates and tries his best to further improve his craft. He has even developed 24 different flavors for his other brand, Flavoron. He also makes yummy polvoron.  He thought of Flavoron in 10 minutes flat as part of the challenge in the nationwide search for Talk & Text and Go Negosyo contest where he emerged 2nd runner up.

Rex Romero Jr. during the time he won as 2nd Runner up in Go Negosyante ng Bayan Nationwide contest.

Chocolatic personalizes your chocolate lollipops.

What makes his chocolates different from the rest? Well, it is uniquely personalized—he’s selling personalized photographic chocolates. Yes, you can have your face painted on each of his decadent chocolates. He personally painted the likes of President Noynoy Aquino, the late president Corazon Aquino, celebrities Kris Aquino, Pokwang, Rafael Rossel, Denise Laurel, Melai Cantiveros, Jason, and many others on his website. Aside from its uniqueness, it will surely delight anyone with a sweet tooth. His chocolate is indeed a perfect gift and giveaways for wedding, debut, birthdays, and anniversaries. Delivery can be requested but charges will depend on distance.
Yes, this President Noynoy chocolate photo is edible.

I personally liked his Flavoron Pastillas Balls in Strawberry flavor. At first sight, it looked like an ordinary pastillas, only made in small balls. Yet after a few bite, one would notice it does have the yummy chewiness of any regular pastillas, but it had the goodness of real strawberry flavor. If you’re a strawberry lover, you’ll get hooked on this one. Flavoron has a lot of other flavors that would surely satisfy any discriminating palate. For the more adventurous foodies, there’s even a wasabi-flavored polvoron from Flavoron. I see no other reason why you shouldn’t try Rex Chocolatic and Flavoron this coming Yuletide season. After all, his products are too cute to look at, you might want to frame them, so sad you can only eat them. 

Visit his website to see his wonderfully designed chocolates at www.chocolatic.webs.com and order a sample of his Flavoron at 
You could also email Rex at jerges2004@yahoo.com or call him at 0919-7183629. 



Disclaimer: I am not paid for this blog post. My opinions are 100% my own. 

xoxo,




Wednesday, September 14, 2011

Nestle Limited Edition Cookbook Winner



Security Blanket would like to thank all who joined my food blog giveaway: Jenn Valmonte, Katherine Sicat, camille Quiambao, Regina Beleno, Madelin Galvez, Divine Caraecle, Vanessa Palad-Salosagcol, Maricel Tan, Ceilo Pagcaliwagan, Marge Garchitorena, Joy Felizardo, Janaki Garcia, Karen Sanchez, Noria Adam Lim, Michelle Solee, Mei Santiago and Elinor Semira.  I wish I have more Nestle Cookbooks to giveaway so that everyone who joined would become winners. But since I only had one left, I had no choice but to pick just one winner. 

I would also like to apologize if it had taken sometime before we could pick the winner. You see, I had been really busy and I had just celebrated my birthday. Anyway, the winner was picked randomly by a relative who had no idea what the contest was all about. I told him, it had to be that way so as to be fair with everyone. 

Congratulations to Noria Adam Lim!!! You won this limited edition Nestle Centennial Cookbook. Details on how to get your prize will be emailed to you. 

For others who did not win, don't worry, I'll have another giveaway soon (on both blogs: Purple Plum Fairy and Security Blanket). 

Once again, from the bottom of my heart, my sincerest thanks to all of you!

God bless,




Thursday, September 8, 2011

Soyami Soya Chips: The Healthier Snack Recipes


Purple Plum Fairy had been invited recently to an event by Soyami Soya Chips. It had US certified and Biggest Loser Philippine edition nutritionist Ms. Nadine Tengco as guest. She had shared with fellow mommy bloggers how important it is to choose the right kind of foods that we feed our family. She also gave emphasis on proper nutrition and that we could all afford to be healthy, it all boils down to a decision we all have to make.

Ms. Nadine Tengco & Ms. Apple Morales of Soyami Soya Chips.

Ms. Tengco explains the importance of good nutrition and proper diet.
 Ms. Tengco shared three healthy recipes incorporating the use of Soyami Soya Chips. And I am sharing with you one of these recipes, actually one of those that I've tried for myself, in the hope that you may try it at your own home and who knows your kids will love it too just as the kids at my house did.

The healthy tuna nugget with Soyami Soya chips and potato & carrot puree.

TUNA NUGGETS

1 can red label Century Tuna chunks in water, drained
1/3 cup sweet potato and carrots puree
1 omega 3 enriched egg
1 pack crushed Soyami plain
1 tbsp chopped green spring onions
2 tsp reduced sodium soy sauce
1/8 tsp McCormick ground onion
1/8 tsp McCormick ground garlic
1/8 tsp black or white pepper


TO MAKE THE PUREE:
1/4 medium kamote (sweet potato) peeled
1 medium carrot peeled and cut into thick chunks
3 tbsp water

PROCEDURE: 

In a medium pot, cover carrots and sweet potatoes with water and boil for 20 minutes until tender. Make sure carrots are thoroughly cooked. Drain kamote and cut into thick chunks. Process carrots, kamote and water until very smooth. Set aside. 


FOR NUGGET'S DIPPING SAUCE

Bottled Coconut Aminos or Teriyaki/Barbecue Sauce

NUGGET PROCEDURE:

1. In a medium bowl, combine all ingredients together. 
2. Cover and chill for 30 minutes.
3. Divide into 11 1oz portions. Form into nuggets or small patties.
4. Spray non-stick skillet with cooking spray and place over medium heat. When the skillet is hot, add patties and cook for 4-5 minutes on each side or until slightly browned.
5. Serve with Teriyaki sauce or Coconut Aminos. 


Mommy Vix Parungao of ethanjared.com tries on her tuna nugget while another mommy looks on.

I love the Soyami Soya Styx, they make my meals full.
If you would like to know more about Soyami and what happened during the said event, please visit my main blog, Purple Plum Fairy


For other information on Soyami and more healthy Soyami recipes, visit www.amsoyami.com


Enjoy cooking healthy recipes!