Sunday, July 9, 2017

Jolly-merienda with Mushroom Empanada

It’s back to school to most students but there are few days left for some state colleges, universities and some private schools who will open later this month or in August.

Whether its school time of prep time, healthy and delicious snacks are always great idea to mommies as well as to young foodies like me! Here is a recipe that I personally made using Jolly food items which is simple, delicious and healthy! 

Of course, would it be my blog without a photo like this?

Make sure you cube ingredients to the same size! Otherwise, other portions will hard while others will be mushy.

I used the pieces and stems but I also tried the whole mushrooms and sliced them to quarters. Same outcome. Jolly has the best mushroom for this as the Jolly Food has been in the market in the last 20 years! Talk about years of quality food. They are making products way before I learned how to cook! 

Just before adding the raisins. Look, no meat!

Slice the butter to tiny portions and remember to add while it's cold! 

Remember to include JollyCow Chocolate Milk in the baon, too!

2 cloves garlic, minced
1 medium potato, cubed
½ large carrot, cubed
1 420g Jolly Mushroom, cubed
Salt and pepper to taste
Boiled egg

1 ½ cups all-purpose flour
2 tbsp sugar
¼ tsp baking powder
½ tsp salt
½ c butter (1 stick)
3 tbsp cold water


In a pan, sautee garlic until golden brown. Add all the remaining ingredients and season with pepper and salt. Set aside to cool. Do not use as filling when hot.

To prepare your dough pastry, mix all the dry ingredients-flour, sugar, baking powder and salt. Using a fork or pastry maker, add in the butter (sliced in small pieces while still cold). Gradually add water until you form a dough. Set aside for 10-15 minutes.

Divide the dough into 8 portion. Flatten out to a circle about 7 inches in diameter. Add filling and a slice of boiled egg. Fold/ cover the filling and seal using an eggwash. Optional: Brush some of the eggwash on the outer pastry to give a good shine.

Bake to 250 degrees Celsius for 20 minutes. Set aside to cool and pack for baon.

So what do you think?

Sunday, July 2, 2017

Dug-ab: A Happy-sounding Tummy

So you might have been to many newly-opened restaurants in the city and I'm sure that you have likewise passed by along the lane of newly-opened restaurants near Palma Gil. If you haven't, well here is sneak peek in one of the interesting resto that proudly resounds a word that only means "good food". 

Dug-ab gives a new meaning to "good food" as their culinary team presents a uniquely-prepared dishes that will surprise your taste buds. With ingredients that are locally-sourced, one can expect fresh, truly-Davao flavors but hearty meals that will make you burp afterwards.


Your friendly neighbor kitchen

If you are fond of taking shortcuts to avoid the downtown traffic in Bajada, you might have seen Dug-ab near Gaisano Mall or San Pedro Hospital along Palma Gil. The place itself reminds me that welcoming neighbor's house with those bright ambient lights, wooden furniture and accents all over the store. Its a humble restaurant that can fit small groups of diners up to 20 to 25 people at the same time. It has its own comfort room and spacious parking area.

Hold on that was vegetable?

I have tasted probably one of the best vegan meal at Dug-ab. The Vegan Salisbury Steak may trick you to expect a meaty dish but hey, its says vegan right? It is however far from what you expect a vegan meal will taste like--its like eating a meat without the meat (did that make sense?). 

If you really really love meat, don't worry just yet. Dug-ab has other choices that will also make your heart flutter. I have to recommend their mashed potato and the soup of the day (it was Shrimp bisque that time). 

No need to wait for pay day for a treat

Yes, its super affordable. You can get a complete meal at a Php200 budget. You can also customize a full-course meal with their "Main Course Creation" where you can customize your rice, its flavor and the side dish to go with your main viand. Each main course meal comes with a self-service bottomless iced tea. How's that for an affordable treat?

Thanks Dug-ab team for the warm welcome and genius creations that really really made a foodie like me happy! 

The Bricklane Square Compound Unit 4 Palma Gil & C De Guzman Sts., Bo. Obrero, Davao City
T: (82) 273 2441
FB/IG: @DugAbDabaw
Open daily from 10:00 AM to 10:00 PM
Accepts cash only

All photos are taken using Fujifilm XT10, 27mm

Sunday, June 18, 2017

Experience Malaysia through the food at Jalan Alor

For food warriors like me, a trip to Malaysia will be incomplete without exploring Jalan Alor. Working right across Roxas Night Market in Davao, visiting Jalan Alor is like walking in my neighbourhood but with a slight difference in charm! Jalan Alor is a bigger and more expanded version of a night market and has variety of different cuisines from the nearby countries of Malaysia.

Jalan Alor has been known as a street food destination but it doesn’t merely sell street food items. Small to large resto also expand their dining area to the street where people from different walks of life eat together. Cars and cabs still pass by and can access a one-way street, while stores carts and make shift shops would sell food items for you to enjoy.

Here are few tips when visiting Jalan Alor:
1. Bring an appetite. There are many food items to choose from. You might regret eating prior to your visit. 
2. Consider walking if you live nearby. During our visit, the area next to Jalan Alor is a series of bars and cubs which might get you stuck in traffic. By the time you arrive, I’m sure you will be hungry to try everything.
3. Wear comfortable clothing. It’s a street food area. Please don’t go in high heels or fancy clothing. It’s going to be warm and well, street! You’d be walking around too! So be prepared to be get comfortable.
4. Try to go around first and choose what you prefer best first. You can come back to try other items but best to try local food like loklok and nasi goreng.
5. Have a good time. Bring your friends and people who enjoy good food. Take pictures and share to everyone to pass the good vibes. The face is relatively safe but still be mindful of your belongings and prioritize safety.

Thanks to Airasia for flying us in a quick trip to Malaysia and to our friends from PR Works. Airsia flies to Kuala Lumpur from Manila and Cebu.

Don’t forget to tag DFT in your photos if you happen to visit in the near future :)

Sunday, June 11, 2017

Unifying the Asian Region with Food: AirAsia's Santan Food Festival

Travelling has been more convenient, faster and affordable in the last few years. Flying is easy for everyone especially for young professionals like me. Going from one country to another is no longer just a luxury to the few.

The advent of the millennial exploring the world has evolved from merely aspiration to lifestyle. Travelling has become a way of living and it doesn’t stop from travelling by air but has also expanded to travelling through plates; because food has the DNA of every culture.

Bringing the flavours of Asian countries to your in-flight meals is the main reason why AirAsia created their Santan In-flight meals. Since food is a “unifying factor across  the [Asian] region”, travellers flying AirAsia can savor signature dishes from different countries (either by pre-selecting the meals prior to flying or purchasing in-flight).

Seven different countries with different signature items are now available to enjoy. AirAsia CEO Tony Fernandes explains that these dishes were the favorite from the number of choices they had which undergone a tedious process of research and elimination. The in-flight were presented during the Santan Food Festival at the RedQ to more than 200 media and bloggers from different Asian Region. Aside from the food tasting, endless flatlays and photo ops, cooking demo from AirAsia Group Inflight F&B Chef Calvin Soo, media guests also had a group interview with AirAsia CEO Tony Fernandes and his team.

AirAsia Red Q filler with media and bloggers from all over Asia
AirAsia All Stars

AirAsia CEO Tony Fernandes during the press conference
AirAsia Group F&B Chef Calvin Soon with Edge Davao's Leebai Ambolodto during the cooking demo

Media and bloggers from Cebu and Davao

Pre-book your meal for your travel and don’t forget to grab a combo meal featuring a local drink which is equally refreshing and very affordable. For more details, check AirAsia Hot Meals here.

Thanks, AirAsia and PR Works! :) Had a very memorable experience.

Philippines' Chicken Adodo 
Korean Kimchi Stir-fried Chicken with Rice
Japan's Miso Chicken with Garlic Rice
Nasi Kuning Manado (Indonesia)
Pak Nasser's Nasi Lemak (Malaysia)
Idli with Sambar + Kesari (India)

Saturday, April 29, 2017

I ate at Asia's World City

I recently had my passport stamped. Left Manila and had a hectic schedule but it was mostly eating and listening to new adventures that we will be expecting this year at work. Luckily, my work allows me to enjoy while chasing targets and budgets! We barely had time to go around Hong Kong but one thing is definite--we tasted the city!

First stop was a quick fast-food lunch/snacks at C!tysuper at Habour City which is basically a huge retail chain that has a wide variety of food choices. I took a "healthy" option with Japanese samplers of salad, potato mash and rice. The food section of C!tysuper has sufficient selection of ready-to-eat meals depending on your preference. You will also notice many alternatives for healthy option.

We also had a quick shopping at the pier to buy Hong Kong's famous egg tart that I was luckily able to bring home to my friends.

The first evening of our Sales and Marketing Conference was a gala dinner together with the Chief Business Managers which is also the awards night for Marco Polo Hotels. Marco Polo Davao's Associate of the Year Rogelio Canales also joined us together with my two directors Ms. Pearl and Ms. Pam.

The gala dinner was impeccable, a service that you can expect in a hotel chain of five star hotels. Its the epitome of eating with your senses as Group Executive Chef Rolf Jaeggi prepared a 5-course meal of the finest ingredients and colorful flavor.


We also had wonderful local experience at Yung Kee Restaurant located at Central with a sumptuous 10-course meal. I swear, I gained so much over one meal! Our group directors were so gracious to personally tour us and guided as with our local experience which made my Hong Kong business trip more memorable.

On our last day of the conference, we took a winter cruise to Lamma Island--a 45-minute boat ride from the harbour. We enjoyed another local favorite Genuine Lamma Hilton Fishing Village Restaurant which is a resto that patronizes sustainable seafood to help the local fisherfolk. Our group which was around 50 people lit and rocked the quite beach-side resto. Everyone had a great time and even continued the party in the boat ride going home.


So next travel destination?

Thanks to our most wonderful and energetic VP for Sales and Marketing and the superman and superwomen directors of S&M for a memorable 2017 conference. Live Bold, Stay Sharp!

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