//InFeed_1st_BTF //InFeed_2nd_BTF //InFeed_3rd_BTF //Non-Sticky_Right_1st_ATF //Non-Sticky_Right_ATF //Sticky_Right_BTF

Our Awesome Planet

Menu

25 posts from October 2006






October 29, 2006

Chef Tony's Popcorn-Fest

Pop-Fest with Chef Tony. Pop-Fest with Chef Tony.

I love popcorn! Specially the holy kettle corn ones. At some point I was addicted to it. I would usually buy a large pack (P60) from Petron Buendia cor Makati Avenue on my way home. More than usual, I would finish it off and afterwards feeling guilty about not sharing it with my wife.

I first tasted Chef Tony's popcorn when I passed by Pricesmart before it closed down. So when an invitation from Spanx on Penny's Popfest to try out Chef Tony's popcorn flavors, I immediately raised my hand.

We (me and Yuga) went to Penny's place in Kamuning and we were late. The event was supposed to start at 4pm but we arrived at 8pm coming from Antipolo. I underestimated the time it would take coming from Sassy's house-on-a-hill in Antipolo to Kamuning. Also, we had a very interesting conversation with Sassy at Vieux Chalet for the Awesome Blogger series. We'll tell you more about this in a separate post. So, we were not able to meet the other bloggers but I'm glad that there are still some popcorns left for us to taste.

There were 7 flavors to choose from: Original Caramel; (special flavors): Light, Pesto, Cinnamon; (premium flavors): White Chocolate Walnut, Parmesan, Mochachino with Almonds. It was popcorn heaven for us and thanks to Penny, Spanx and Chef Tony for this blogger's popfest. The Original sells for P45 for the small plastic tub and P100 for the big plastic tub. While the Special flavors sells for P60/P120, and Premium flavors for P95/ P180, respectively.

What's the verdict?

Read more


October 26, 2006

The Blogging Gospel of Yuga

In my quest to promote the Philippines, I came to realize that I need to push further the envelope of alternative media. Aside from photo-blogging, I'm attempting to learn to develop creative videos that would highlight the beauty of our country. It is a long journey, and it took me a one year and a half to really learn how to blog and how to take good photos. Did you know that I only started to take photos on January 2005? Yes, that is the time when I also started my blog. The catalyst for this was my son Aidan, when he was born on January. Well, you can look at the archives and see the difference in my writing style and photography from the time I started until now.

Finally, I'm starting my video-blogging quest this month. To kick it off, I'm starting an Our Awesome Planet show entitled: "A Blogging Life: Awesome Pinoy Bloggers". The intent is to inspire other Filipinos out there on the power of blogging and to give a glimpse on the blogging life of the blogging idols in the Philippines. I'm starting the series, with Abe Olandres known as "Yuga" in the blogging circle. He runs his personal blog at Yugatech.com. He also runs pinoytechblog.com, pinoytravelblog.com, pinoyblog.com, and pinoytopblog.com sites, among others. Yuga is one of the person I admire because of his rags to riches blogging story. For those of you who are not following his blog, just watch the video to get a glimpse of one of the pioneer pro-bloggers in the Philippines. He revealed some of his blogging secrets and keys to his success :)

Check this out: Clipcast Director's Gallery: The Blogging Gospel of Yuga

If you have a slow connection, just let the video download first before playing the entire 4mins+ show. Please please let me know what you think... Thanks to my brother, Rommel for teaching me the tricks of the trade on video editing! Thanks to clickthecity.com for hosting the video!


October 24, 2006

My Kaya Addiction

Kaya Addiction

I am officially a member of Kaya-holic anonymous. I'm totally addicted to Kaya!

Super thanks to Anton Lim for bringing me these two bottles of super addicting Kaya! There are two versions, the usual Authentic Ya Kun Kaya brand from the Ya Kun chain in Singapore. The other one is from Toast Box which gained a good following with allegedly long lines in their Wisma Atria outlet. I love them both!

The Ya Kun version comes in green color brought about by pandan. It also has the same consistency as the sweet filling in Brazo de Mercedes and it taste like it too. The this Kaya version boast of all natural ingredients of egg, sugar, coconut milk and pandan. Imagine a leche flan that you can spread in your pandesal and enjoy it for its sweetness. Put it with butter and toast it together, and you will have your own Kaya toast right in your own home! I can even put as many jam as I want unlike when I buy it at the Kopi Roti store. It is perfect if it goes with your own coffee with condensed milk.

The Toast Box version comes in golden brown color because of the honey. This is similar to our Coconut Jam with a honey twist and a smoother light consistency. I was wondering why our own coconut jam, is not elevated to this level of addicting status. If you love the honey taste, then this is perfect for you. I agree with Anton Lim that this is a special kind of Kaya that is worth lining up for. Thanks Thanks so much!

I do hope these Kaya bottles could last me until end-November. But I doubt it though :)

Read more


October 19, 2006

Sa In Yo

In Yo Fusion Cuisine

Maong: "Where are we going to eat?"

Anton: "sa inyo..." (in your place)

Maong: "sa amin?" (in our place? )

Anton: "no, sa In-yo"

I always love discovering new places and make my wife or friends guess where the new place is. At the rate that I'm discovering new places, it is seldom hard to find a nice resto that we have never eaten before. So when the buzz about the new In-Yo cuisine kept on arriving in my inbox, we decided to check this place out. I have a good feeling going to In-yo, since it's a filipino house converted into a restaurant and a promising Nino Laus as head chef.

This is the official meaning of In-Yō : "In Filipino, inyo means yours. In Japanese, in and yo represent the two opposing forces in the world, much like the yin and yang; and when these elements work together, a fusion and a balance are achieved. In-Yō Restaurant is a casual fine dining restaurant that offers delectable creative cuisine complemented by a one of a kind ambience. In-Yō was brought about by the love of the owners for good food and the fondness for tasteful interiors, scenic landscapes and gardens. "

It is French and Japanese fusion that I've never tasted before. Head chef Nino worked for Parallel 45 and Kai, then decided to create In-Yō along with his partner Cris the manager of the resto. They converted a part of his lola's house along E. Abada (in front of Ateneo), to a unique Filipino zen like ambiance.

There are two floors, and the 2nd floor can be reserve for special occasion for 10 people. This is where we stayed and disarrayed everything for our impromptu photo shoot. The Staff were very friendly and accomodating. Definitely a dating place that we want to keep hush hush for the moment. It is cash basis only as of now, but hopefully credit card services will be available in 2-3 weeks time. Expect to spend P600/head if you plan to eat a 3-course meal.

The verdict? In-Yō delivers on its promise of being a place of delicious food, relaxing ambience, and excellent service --- at a friendly price. This is one of those word-of-mouth secrets that I hate and love to share. Congratulations on In-Yō's first month anniversary last night!! Thanks to Thomas, Bing and Kitch for the tip on In-Yō! Lastly, another friendly tip, stay away from the ice tea and the desserts if you want to save on your bill :)

Read more


The FunnelCake Factory

An Alabang Escape

Lately, I'm getting education on different types of cakes that are available here in Manila. The lesson for today is all about funnel cakes. For me, it is the cousin of pancakes and waffle. It taste like Maruya (a local delicacy of fried banana in flour) and it has the same consistency. It is fried and crispy. Usually it can go with any sweet toppings like chocolate, cream and fruits. Some of the existing flavors include, caramel almond, cinnamon, nutty choco loco, peanut butter banana, mango graham and tuna cheese. Funnel cakes are associated with Pennyslvania Dutch region of the US and popular around ball parks, country fairs, and festivals.

The funnel cake factory used to have a stall in the Fort strip and they transfered to the third floor of Festival Mall. Finally, they setup a 45 sq meter dining resto along President's avenue in BF. We were surprised that they were opened on a Fri and Saturday night until 12 mn when most of the shops would already close by that time. For late night desserts, they have a funnel cake fondue composed of three-piece fun-size funnel cake topped with banana and powdered sugar. They use toblerone for their chocolate and this would costs around P150 net. Here is a copy of the menu since they also serve sandwiches and coffee --> Funnel Cakes Factory Menu.

Read more



« September 2006 | Main | November 2006 »