Interestingly, it’s made only with everyday Mediterranean ingredients packed with natural umami, such as ripe tomatoes, Parmesan cheese, Porcini mushrooms, salted anchovies, black olives, and balsamic vinegar, and contains absolutely NO MSG. For flavor junkies, Taste #5 is certainly something to squeeze and be pleased about.
Huertas Callos
Earthy and hearty with a potent punch of pimenton, Ren called this the best canned dish she had ever tasted. Seriously, this can of callos was really good, just as good as any that you can order at a restaurant. At PHP 195, it wasn’t bad either, since you can expect to pay at least that much, maybe more, when eating out.
The World’s Longest Oyster
They resemble worms but are actually saltwater clams with very small shells. Sometimes referred to as “termites of the sea”, they’re notorious for boring into and feasting on rotting wood submerged in sea water, such as dead mangrove roots, piers, even wooden ships.
Inutak
A rich and glutinous dessert made with galapong (sticky rice), coconut milk, vanilla, and sugar, Inutak at present comes in two sizes (9″ and 4.8″ in diameter) and two flavors (Classic and Queso de Bola). Prices are as follows: Classic (PHP 350 and PHP 120), Queso de Bola (PHP 380 and PHP 150).
Dragonvale
How does it taste? Hard to say. Similar to the Fog dragon, “being in the presence of this sweet, but deceptively fiery drink is so relaxing that anyone who sets out to describe it winds up forgetting to write anything down, the oldest record succinctly recounting one test subject’s memory as ‘a little hazy.’”
Ren’s Tiramisu Shots
Ren concocted a cocktail inspired by the Frangelico chocolate cake shot that enticed even the most prudish of family members to lose their inhibitions and take a walk on the wild side. If you’ve got a stubborn, granny-panty-wearing auntie who turns her nose up at the mere mention of alcohol, follow the recipe below and tell her that the shot of liquor you’re waving under her nose tastes like heaven’s chocolate cake.
Mango Bellini
What’s the best way to nurse a monster holiday hangover? Why, with more alcohol of course! My head heavy from one too many Christmas “cheers”, Ren had the brilliant idea of making us mango bellinis for brunch in an attempt to loosen this brick lodged in my head. Of course, being the ignoramus that I am, I had never heard of bellinis before.
Christmas Cheer with Cheese & Charcuterie from SÄNTI Claus
As part of our Christmas Eve celebration, Ren prepared this beautiful plate of charcuterie and cheese courtesy of SÄNTIS Delicatessen and Rustan’s supermarket. Heavy on exquisite flavor but relatively light on your pocket, who says that a special spread like this needs to forever be confined to your wish list?
Palillos de Milan de Pasteleria Mallorca
After downing a Dear Darla pizza from Yellow Cab last night, Ren popped open this little jar of Palillos de Milan for dessert. Palillos in Spanish, means “little sticks.” My first time trying them, they’re literally small sticks of lightly salted puff pastry topped with a sliver of sugary meringue. Airy and sweet, one stick was all it took to get me hooked.
Ay kay Layo ng Lamayo!
Also known locally as samaral, taragbago, kitang, or tabago, danggit is a type of fish called Spinefoot or Rabbitfish in English. The term lamayo refers to a method of preparation where the fish, in this case danggit, is butterflied, soaked in vinegar with crushed garlic and black pepper, then partially dried before being packed and frozen.
Truffle Oil is to Die for, Even if it isn’t the Real Thing
Anyone who’s enjoyed the wonderfully woodsy aroma of truffles knows what an exquisite ingredient this is. What many don’t know, however, and I just found this out myself recently, is that most truffle oil sold in stores don’t actually contain any real truffles.
The Best Silvanas on the Planet
For those unfamiliar with the silvana, it’s a crunchy and creamy frozen cookie made up of a layer of buttercream sandwiched between two cashew-meringue wafers and coated with cookie crumbs. It’s often referred to as the cookie version of Sans Rival, which is a Filipino cake made up of similar ingredients.
