CHOCORONS

What's more lethal than bacon? CHOCORONS. 

These are "sugar-coated" (in the form of chocolate) heart stoppers in every literal sense.

Chocolate + Chicharon = Chocoron

Am I right or am I right? ;)

         I first saw this on TV featured on one of those talk shows by either Kris Aquino or Korina Sanchez, or maybe even those early morning news segments (sorry, I really can't remember which one). Well, anyway, I just thought I'd share this experience with you when I finally found it in my hand. 

       At first impression, I was apprehensive about it being a success, like those chocolate-coated dried mangoes. Um, yeah. I'm not a fan of those anymore because… I found a way better version of that at Ralfe Gourmet Chocolate Boutique - salted choco mango sticks! Trust me, it's a whole lot different. 

          Anyways, thanks to my friends at Sunstar who happened to receive a can by The Blue Kitchen from Ms. Laurie of Movenpick Hotel, I got to try these oddballs (thanks, guys! :D). Honestly, just for laughs, the clusters really resembled crap to me. But of course, never judge by face value. So, I eagerly popped one into my mouth, awaiting the familiar taste of chicharon to surface. Amusingly, the greasy porky taste just creeped in subtly after a few moments of maceration. 

With the first piece, I was confused whether to like it or not. So, I shot another one into my mouth. And really, it took about 4 pieces for me to appreciate it. That in itself is LETHAL, a sign of potential addiction. Boy, oh boy, this is the newest nuclear bomb in town. 

First thing I'd note is, the quality of chicharon used was good - crisp, light, airy, flaky. If there's one thing you should know, chicharon is one of my greatest weaknesses, especially when armed with suka pinakurat. And the fact that these evil droplets feel so light/airy and have an addicting crunch makes us forget how even just a few pieces could cost us our life. ;p

Another thing I'd note is, it would've been more addicting if  the coating was dark chocolate because they only used regular milk chocolate. Meh. I guess it should stick with milk chocolate then so I won't wanna eat so much?

And lastly, this is actually really simple. I don't know how much this is sold in the market but in case they are expensive and if you really like them, you can actually just whip up your own - buy a bag of Chilen chicharon and some Belgian dark chocolate, and you just might even make a better version. :p

At the end of the day, I'd still prefer the good old pair of chicharon and suka pinakurat. Now, I'm craving… *crunch crunch crunch!

oink oink,

Babe for Food

- your BFF in Cebu dining! :)

Chefs United: The Best of Marco Polo

Marco Polo Plaza Hotel's Culinary Journeys at Cafe Marco is a monthly sojourn of exciting flavors that one should look forward to. What with special guest chefs from other cities and countries sharing their signature creations giving Cebuanos and tourists an exclusive opportunity to taste these, there's always something to look forward to at the Marco Polo. 

Having realized as I wrote this post that I've been consistently invited to this series for more than a year now, I feel so blessed and fondly recall my most favorite of the series when they featured a separate extension of Filipino street food to the regular buffet for January 2013. 

I somewhat mentioned that they fly in guest chefs from other cities or countries. This time, they finally feature their own brigade of sous chefs, under the supervision of Ms. Jessica Avila, who have been running the hotel's award-winning dining outlets. This edition is called "Chefs United". 

I have personally worked with these guys as a culinary intern back in 2009 and it makes me feel so proud and happy to see them succeed and achieve this recognition. It's about time they shine because I can attest that they are the hands behind each block of dish that has built a concrete institution that is the renowned gastronomic experience only Marco Polo can offer in Cebu City.

THE REUNION! :D
[photo by Marco Polo Plaza Cebu]

My excitement was brewing as the chefs were presented in a parade with each of their masterpiece in their hand. Each one was then asked to give a brief description of their dish. My eyes glittered and I was so ready to pounce at the dishes just at the sight of them. 

Without further ado, here are the masterpieces…

(from top to bottom, left to right) Embutido by Chef Cornelio Tolo, Baked Pasta in Pumpkin by Chef Riz de Gamo, Beef Teppanyaki by Chef Ricky Monares, Chicken Tikka Masala by Chef Juanito Abangan, Lengua Burgundy with Coconut Wine by Chef Macario Escorra, Pata Tim by Chef Carlos Dingding, Beef Rendang by Chef Roseller Camomot, Paella Valenciana by Chef Nestor Alcoseba, Ricotta Cheese Strudel by Chef Rodelio Galvez, and Bourbon Basted Barbecue Ribs by Chef Luigi Mangubat

As soon as we settled down in our seats, the first dish brought to the table was a huge platter of assorted sushi rolls by Chef Corneli Tolo, Sous Chef of the Garde Manger (Cold Kitchen). Oh yesss, that Uni Sushi Roll (first thing I grabbed) was a winner. I seriously felt it calling me. ;)

The rest of the dishes then started pouring in continuously. The highlight of the night has definitely got to be the chefs gracefully serving us their creations. It felt very personal and heartwarming as if the chefs were feeding us themselves. 

Chef Carlos Dingding and Chef Juanito Abangan serving some dimsum made by Chef Carlos Dingding -I loved this!

          Each dish was certainly special in its own way - a masterpiece, and rightfully so. You could really taste the passion strewn all over it by the crafty hands of these artists. Some really did surprise me and a number were captivating. Unfortunately, there were some dishes that I missed to taste but my personal favorites would have to be the Beef Teppanyaki, (the sushi is a given), Lengua Burgundy, the dimsum and the Pata Tim. :D

Chicken Tikka Masala by Chef Juanito Abangan

And then dessert by Executive Pastry Chef Rodelio Galvez: Ricotta Cheese Strudel with Ube Macapuno Ice Cream. I loved that this dessert was not too sweet at all. The savory ricotta cheese was a great match with the sorbetes-like ube macapuno ice cream. It was substantial yet light.

Ricotta Cheese Strudel w/ Ube Macapuno Ice Cream

This was also a night that changed my life because it was my first time to genuinely appreciate bean curd pudding,  locally known as "taho". And this is exactly one of the best parts of food tasting - developing the palate. I have attempted several times to appreciate this on the streets but it just couldn't befriend my tongue. I could only tolerate two sips the most. And finally, after twenty-two years, I have come to terms with this fellow. This is probably the healthiest street food in the country (as long as you cut back on the brown sugar syrup) and it was just majestic, steaming from a mobile cart. It seriously caught my heart at the first spoonful - smooth, fine, warm, subtly sweet. This delicate creature melted in my mouth and smoothly sailed down my throat. From that point, spoonful after spoonful mechanically found its way up to my lips and I delightedly savored each one. Indeed, sometimes the most heartwarming dishes are the simplest ones.

Bean Curd Pudding a.k.a "Taho"

That said, this edition of the Culinary Journeys is now one of the best of their series to date. I would really recommend you folks not to miss this. There's so much more in store for you, dishes I have not tasted that you may get the privilege to.

Congratulations to all the chefs and Ms. Jessica Avila for a truly interesting and successful edition!

Chefs United is ongoing at Cafe Marco until September 29. For reservations and inquiries, visit Marco Polo Plaza Cebu's website at www.marcopoloplazacebu.com or refer to the contact details below:

Marco Polo Plaza Cebu

Cebu Veterans Drive, Nivel Hills

Lahug, Cebu City 6000

Contact: (032) 253 1111

Email: info@marcopoloplazacebu.com

Facebook: facebook.com/MarcoPoloPlazaCebu

Twitter: @5StarInCebu

"To know Cebu, eat Cebu! :D"

oink oink,

Babe for Food

- your BFF in Cebu dining! :)

Dossantz: Pastry Mutants

          So what is all this fuss lately about the marriage of Sir Donut and Miss Croissant? These "cronuts", they say? If you ask me, my first immediate impression of it was that it looks like a dolled up croissant, a sassy otap. The Barbie of croissants and the Paris Hilton of donuts or otap, don't you think?

I was so excited to be invited to Waterfront's launching of their Dossantz at Madeleine. I've been so curious how these would taste. These feisty mutants have invaded the world, social media networks and finally, Cebu! 

The launching also introduced the new Executive Pastry Chef of Waterfront Cebu City Hotel and Casino, Chef Schihab Ahmed, all the way from the beautiful Maldives. Fondly known as Chef Adam, this friendly, young and dynamic chef was educated in France and has an extensive experience in several world-class hotels such as Waldorf Astoria Maldives, The Ritz Carlton Doha, the Four Seasons Hotel in Maldives and Dusit Thani in Cairo.

  Chef Simon, the Executive Chef, also let me in on some insider details that the "Cronut" brand is already patented so they opted to create their own name which is Dossantz. 

Chef Adam played with this new trend and created four flavors -- Vanilla, Cinnamon, Mango and Strawberry. He explained that this recipe is complicated. It took him ten tries to perfect the recipe, entailing trial-and-error methods with different kinds of oil and techniques to achieve a dossant that is not greasy and has the perfect texture: crisp, flaky, chewy and moist. Having been educated in France, he would know the right standard for this pastry.

Vanilla w/ cream filling

Strawberry w/ strawberry cream filling

Mango w/ mango creme filling

Cinnamon

Indeed, the dossantz were divine. I especially loved the Vanilla and Mango variants. The cream filling had just the right balance of sweetness and richness to make this a sultry dessert. It definitely had characteristics of both donut -- chewy and moist -- and croissant -- crisp, flaky, and airy.  Since it is fried, it should be consumed fresh and within two hours only. Surprisingly, the ones I took home were still good even in the morning. Mmmm. :)

Grab these in-demand pastries at Madeleine, Waterfront's pastry cafe, Thursdays to Saturdays at 3 pm onwards for only P80 - P90! Or you may pre-order as well. 

Chef Adam's knowledge in French pastry is also depicted by the luscious macarons served at Madeleine, Waterfront's pastry cafe, that's been making quite a buzz since their debut in April 2013. His special cheesecake is one of the best I've ever had as well. It was a light, fluffy, smooth and subtly rich cheesecake!

For more of Chef Adam's saccharine creations, visit Madeleine along the stretch of dining outlets in Waterfront. You can't miss it. They offer affordable high quality pastries and breads at the cafe and also available for meetings and special occasions. 

Waterfront Cebu City Hotel and Casino

Salinas Drive, Lahug, 

Cebu City 6000

Tel: (63-32) 232 6888

Email: wcch@waterfronthotels.net

Website: www.waterfronthotels.com.ph

Facebook: Waterfront Cebu

Twitter: @WaterfrontCebu