By Sol Vanzi Timpla't Sikkim
WHAT'S COOKING? 2 Restaurants in Metro Manila cater to a new set of Filipino diners 

Images by Kyle Victor Jose -- PHOTO: Spicy Chinese Kangkong. Through the ups and
downs of the political circus, traffic, scandals, and disasters, one thing remains constant: People have to eat. New restaurants open in Metro Manila weekly, introducing novel and timely concepts. Among the target customers of these new restos are the close to a million young men and women working at call centers 24/7, staying at cramped dorms, or forced to share tiny flats with minimal kitchen facilities. CONDO TAKEOUT --The lack of kitchen space is typical of condominium units for singles or newlyweds, with barely enough room for a five-cubic-foot refrigerator and the most basic stove-microwave combinations.

It is for them that adobo queen Nancy Reyes Lumen is opening Commissary Kitchen, offering packed, ready-to-eat classic favorites. Nancy describes her meals as “condo foods, ready-to-heat meals for the weary victims of traffic, and for those who live in condos, with no time to cook but are tired of eating out.” Her menu lists comfort food such as adobo, binagoongan, mechado, Hainanese chicken, laing, bangus tocho, and pasta dishes. Commissary Kitchen will open before Halloween at 27 Dona Soledad Ave, Better Living Subdivision, Parañaque City. Contact numbers: 63 918 913 5834 / 63 917 544 0820 Boneless Chicken BBQ (Images by Kyle Victor Jose) Boneless Chicken BBQ (Images by Kyle Victor Jose) Spicy Chinese Kangkong Spicy Chinese Kangkong. HIGH-TECH CANTEEN -- * CONTINUE READING...

ALSO: THE ADOBO QUEEN: Yes, party food can be quick and healthy 

PHOTO: The Adobo Queen in her dream kitchen: At “Philips Kulinarya,” celebrity chef
Nancy Reyes-Lumen demonstrates how to make party food easily at home with Philips’ range of kitchen appliances. Photos by MANNY MARCELO AUGUST 14, 2014. Many Pinoys love entertaining but when it comes to party time, rely on store-bought or takeout food. After all, unless you have an army helping you in the kitchen, who has time to prepare the many dishes required to fill a decent party buffet, right?  The party food you take home from your suppliers is probably less than healthy, however. When the number-one requirement is taste, purveyors won't care how much salt, sugar, oil or MSG they put in their food so long as the desired flavor profile is achieved.

So we've come to equate party food with being delicious but unhealthy. That equation can change, however, with the right tools to make your job easier in the kitchen. In line with Nutrition Month, appliance maker Philips, together with celebrity chef Nancy Reyes-Lumen, held "Philips Kulinarya" to prove that instead of relying on outside suppliers you can easily prepare healthy and delectable party food yourself using Philips' range of kitchen appliances. "The kitchen is no longer the domain of housewives now that their husbands are foodies," said Pia Umayam, business development manager for Philips Consumer Lifestyle. "For those who like entertaining or parties, you can prepare your own party with Philips kitchen appliances." "Adobo Queen" Lumen demonstrated exactly how by cooking a full party menu of soup, salad, mains, dessert and drinks with the help of Philips' Airfryer, food processor, Sensor Touch rice cooker and slow juicer. "It's practical and doable with appliances like the food processor, which can do all the prep work like cutting," said Bessie Arciga, Philips corporate communications manager. "You don't even need a knife!" * READ MORE...

(ALSO) Oarhouse Pub: It’s Where We Catch Up!  

PHOTO: BANNER LOGO OF OARHOUSE PUB FROM THE OWNER, BEN RAZON: When in
Manila, we party, we gather, we talk. Malate Manila has transformed in a commercial area during 1970’s. Café, restaurants, bars and pubs suddenly popped up in no time, and now it’s been the center of nightlife in the Philippines. We went to Oarhouse pub in Malate, Oarhouse is one of the oldest pubs that I have encountered. Originally it was in Mabini Street owned by a retired US Navy pilot, Mr. Chuck Monroe established Oarhouse in 1977.
When he went back home to the states then some friends took over the pub to continue the friendship he had started. From 2010 up until now Mr. Ben Razon is the one taking over Oarhouse and continuing the closeness of the customers of Oarhouse (also a friend of Chuck).

Today Oarhouse is J. Bocobo St. One thing I like about it is their ambiance, it has a western touch that brought the bar a very cozy feel. I can say that it’s not the usual bar that we go to, it seems that the bar is quieter than the usual bars that we go to (at least here in the south), which seemed to be a nice thing, Oarhouse is a place where in you can have a conversation with the people you’re with and catch up, the place is made to just sit back, say hello and ask your friend how they are. As I was going around Oarhouse, I noticed that there were a lot of artwork around it, so I asked Sir Ben, where he got it from, and he told me that not only that Oarhouse is a Bar, but it’s also a gallery for artist in the indie industry. We ordered baked eggplant since I’m trying to eat more veggies that I could, and it surprised me! * CONTINUE READING...


READ FULL MEDIA REPORTS HERE:

What’s cooking? Two restaurants in the Metro cater to a new set of Filipino diners

MANILA, OCTOBER 20, 2014 (MANILA BULLETIN) by Sol Vanzi - Through the ups and downs of the political circus, traffic, scandals, and disasters, one thing remains constant: People have to eat. New restaurants open in Metro Manila weekly, introducing novel and timely concepts.

Among the target customers of these new restos are the close to a million young men and women working at call centers 24/7, staying at cramped dorms, or forced to share tiny flats with minimal kitchen facilities.

THE KITCHEN COMMISSARY:

CONDO TAKEOUT


NANCY REYES LUMEN explains: What is condo foods? "It's at term we coined for the sake of condo townhouse dwellers---folks who are busy on weekdays--who'd rather eat out bec they don't want to cook anymore when they get home---These are the people whom we wish to pamper with slow-cooked and reasonably affordable Take-away Home Food". SOURCE: FlavorsOfLife Blog

The lack of kitchen space is typical of condominium units for singles or newlyweds, with barely enough room for a five-cubic-foot refrigerator and the most basic stove-microwave combinations.

It is for them that adobo queen Nancy Reyes Lumen is opening Commissary Kitchen, offering packed, ready-to-eat classic favorites.

Nancy describes her meals as “condo foods, ready-to-heat meals for the weary victims of traffic, and for those who live in condos, with no time to cook but are tired of eating out.”

Her menu lists comfort food such as adobo, binagoongan, mechado, Hainanese chicken, laing, bangus tocho, and pasta dishes.

Commissary Kitchen will open before Halloween at 27 Dona Soledad Ave, Better Living Subdivision, Parañaque City. Contact numbers: 63 918 913 5834 / 63 917 544 0820


Boneless Chicken BBQ and Spicy Chinese Kangkong (Images by Kyle Victor Jose)

THE OARHOUSE PUB

HIGH-TECH CANTEEN


Ben Razon, the owner of Oarhouse, and Sol Vanzi, journalist and the maker of our cheese! Thank you for filling us with food, drink and stories. :) SOURCE: FlightOfIdeas Blog OCTOBRE 3, 2014.

* Grandma’s recipes are featured for lunch daily at Oarhouse, a very popular pub in Malate frequented by journalists, artists, and students from nearby University of the Philippines-Manila. Due to popular demand, the pub recently decided to open at midday.

Oarhouse has five-star amenities: free wifi, gigantic flat-screen TV, comfortable air-conditioning, clean comfort rooms, and spacious seating.

Yet, the Oarhouse stands out because of its incredible plated meals that are priced at P100/plate and below. Proprietor Ben Razon explains that it is his way of “giving back to the community that has supported the evening operations of Oarhouse through the years.”

Oarhouse, built on Mabini Street in 1977, moved to its present location four years ago and has expanded its reach beyond artists and authors to young professionals and students.

Pub patrons now visit the pub for lunch and cocktails, especially when there are NBA, NFL, and other international sports games, which they watch on the HD (high definition) cable TV.


Beef Stew
                            Buttered Shrimp

The pub serves Pampanga heirloom dishes, recipes of the famous Razon family, handed down through generations.

In addition, there is a daily “special of the day” from the Razon family recipe collection.


Baboy sa Toyo at Pugo

Must try are the butter garlic shrimp (P80), beef nilaga (P100), beef stew (P85), arroz a la cubana (P85), chicken or pork BBQ (P60), and spicy chicken wings
(P60).

Diners who prefer non-meat meals can feast on Chinese kangkong with spicy yellow beans (P40), crispy tofu in oyster sauce (P45), laing (P45), and garlic-sauted bokchoy (P55).

Unlike karinderya and turo-turo food that sit for hours at room temperature until ordered, Oarhouse lunch dishes are prepared upon order, served hot and straight from the kitchen to ensure freshness and food safety.

The Oarhouse Pub is located along Malvar Street, near corner of J. Bocobo, Malate; open for lunch, cocktails, dinner and drinks, 10:30 a.m. to 2 a.m.; 02 516 72 96 or 63 917 811 0406.

FROM PHILSTAR, FOOD SECTION --POSTED, AUGUST 14, 2014

THE ADOBO QUEEN: Yes, party food can be quick and healthy Therese Jamora-Garceau | Updated Thursday August 14, 2014 - 12:00am 1264 0 Google +0 0


The Adobo Queen in her dream kitchen: At “Philips Kulinarya,” celebrity chef Nancy Reyes-Lumen demonstrates how to make party food easily at home with Philips’ range of kitchen appliances. Photos by MANNY MARCELO


Many Pinoys love entertaining but when it comes to party time, rely on store-bought or takeout food. After all, unless you have an army helping you in the kitchen, who has time to prepare the many dishes required to fill a decent party buffet, right?

The party food you take home from your suppliers is probably less than healthy, however. When the number-one requirement is taste, purveyors won't care how much salt, sugar, oil or MSG they put in their food so long as the desired flavor profile is achieved.

So we've come to equate party food with being delicious but unhealthy. That equation can change, however, with the right tools to make your job easier in the kitchen.

In line with Nutrition Month, appliance maker Philips, together with celebrity chef Nancy Reyes-Lumen, held "Philips Kulinarya" to prove that instead of relying on outside suppliers you can easily prepare healthy and delectable party food yourself using Philips' range of kitchen appliances.

"The kitchen is no longer the domain of housewives now that their husbands are foodies," said Pia Umayam, business development manager for Philips Consumer Lifestyle. "For those who like entertaining or parties, you can prepare your own party with Philips kitchen appliances."

"Adobo Queen" Lumen demonstrated exactly how by cooking a full party menu of soup, salad, mains, dessert and drinks with the help of Philips' Airfryer, food processor, Sensor Touch rice cooker and slow juicer.

"It's practical and doable with appliances like the food processor, which can do all the prep work like cutting," said Bessie Arciga, Philips corporate communications manager. "You don't even need a knife!"

* For those who think "eating healthy" means they can't have foods like lechon, one of the main dishes was lechon kawali, which Lumen cooked in its own oil in the Airfryer. "You don't even need to boil it first," she marveled.

Lumen just scored three slabs of pork and seasoned them with salt and pepper. She preheated the Airfryer for three minutes at 160C and cooked the pork for 10 minutes, before raising the temperature to 180C and leaving it another 15 minutes to get that golden, delicious, crackly skin minus the layer of fat underneath.

"The oil just falls into the lower tray, and you can even save it for other dishes if you wish," Lumen said.

To accompany the lechon kawali, Lumen made cucumber-mango juice with apples and ampalaya, which took mere minutes with Philips' fast centrifugal juicer.

The company's latest model is a slow juicer made for pressing leafy vegetables and herbs, resulting in juice with the same healthy benefits. Lumen, who bought fresh kale, parsley, wan soy, and tarragon to make herbal shots, suggested adding these herbs to vodka and watermelon juice to make it a surefire party pleaser.

After preparing a quick salad in Philips' salad maker/food processor, another ingenious tip she gave was making salad dressing from the pulp left in the turbo juicer. She put the pulp in Philips' blender plus olive oil, sugar syrup, salt, pepper, lemon and lime, and blended it, saying you can dilute the dressing with fresh juice if you want a creamier, almost mayonnaise-like texture.

Then it was time to prep the main dish, Hainanese chicken rice using Philips' electric pressure cooker. "For slow food, it saves time and keeps in a lot of the flavor," Lumen said, cooking the chicken thigh fillets for 15 minutes. "The pressure cooker is childproof with a safety cover that they can't open," she noted while letting some steam out.

To make that thick, sweetish soy sauce for Hainanese chicken, Lumen added one part sugar to one part soy sauce and cooked them together over a low flame, leaving a ladle across the top of the saucepan so that when the mixture bubbled up it didn't overflow.

For the ginger-garlic sauce, Lumen observed that the way the Chinese do it is to cook everything separately and quickly so that the flavors remain bright and sharp, before combining the ingredients.

Taking that cue, she minced the garlic first in the food processor until very fine, and heated the oil before adding the ginger and garlic. She even heated the sesame oil separately.

She demonstrated the many uses of the Philips rice cooker, in which she cooked not only the chicken rice but also the soup and slow food like fish quenelles, poaching them in the boiling chicken broth. "The Chinese use chicken broth for everything, even fish," she observed. "To them it's a superior broth."

As an alternative cooking method she suggested baking the quenelles in the pressure cooker, highlighting the multi-functional nature of Philips kitchen appliances.

For her final dish she baked chocolate-anise cookies in Philips' Airfryer a process that took a mere eight minutes before we were munching on this dessert.

"My favorite appliance is Philips' Airfryer, because of its versatility," Lumen admitted. "But my dream kitchen would have all the Philips appliances in it." TO VIEW AND READ ENTIRE ARTICLE CLICK PHILSTAR

* * *
Philips kitchen appliances are available at appliance stores nationwide. For more information about the products, visit www.philips.com.ph, the Facebook page at www.facebook.com/PhilipsPhilippines, call the customer hotline at 667-9000 within Metro Manila or 1-800-10-744-5477 outside Metro Manila.

FROM WhenInManila.com

Oarhouse Pub: It’s Where We Catch Up! By Janine Diaz on July 23, 2013


The classic Oarhouse Bumper Pool table at Chino's Oarhouse on Mabini circa 1992, to the new mezzanine lounge gallery overlooking the main floor and bar at the present location on Bocobo. — with James Yang, Lyle Bautista and Dong Alegre.

When in Manila, we party, we gather, we talk. Malate Manila has transformed in a commercial area during 1970’s. Café, restaurants, bars and pubs suddenly popped up in no time, and now it’s been the center of nightlife in the Philippines.

We went to Oarhouse pub in Malate, Oarhouse is one of the oldest pubs that I have encountered. Originally it was in Mabini Street owned by a retired US Navy pilot, Mr. Chuck Monroe established Oarhouse in 1977.

When he went back home to the states then some friends took over the pub to continue the friendship he had started.

From 2010 up until now Mr. Ben Razon is the one taking over Oarhouse and continuing the closeness of the customers of Oarhouse (also a friend of Chuck). Today Oarhouse is J. Bocobo St.

One thing I like about it is their ambiance, it has a western touch that brought the bar a very cozy feel. I can say that it’s not the usual bar that we go to, it seems that the bar is quieter than the usual bars that we go to (at least here in the south), which seemed to be a nice thing, Oarhouse is a place where in you can have a conversation with the people you’re with and catch up, the place is made to just sit back, say hello and ask your friend how they are.

As I was going around Oarhouse, I noticed that there were a lot of artwork around it, so I asked Sir Ben, where he got it from, and he told me that not only that Oarhouse is a Bar, but it’s also a gallery for artist in the indie industry.

We ordered baked eggplant since I’m trying to eat more veggies that I could, and it surprised me!

* This dish is really good, it has oozing mozzarella cheese on top that when you get some of it from the platter, you will see the cheese pulling away, having string like cheese in between the platter and your spoon setting your expectation that the food I’m going to eat will have an explosive cheesy flavor, and It did!

Everything on it was balanced the tomato sauce that is not too sweet but not too salty, everything complimented the cheese. It’s just like lasagna but instead pasta it was mashed eggplant layered with the tomato sauce and topped of mozzarella cheese. The recipe came from the family of Chuck and was passed from owner to owner.

Now the main dish, upon looking at the menu there I saw that they offer lamb chops, and I’m a very big fan of it, so when I saw that they have it I ordered it right away. And it set my standards of what should lamb chops should be. When it arrived in our table, I took my fork and steak knife to savor it, as I placed my fork in it and started to cut a piece of bite you can really see how tender and juicy the lamb chops were because every stride I make to cut a portion of it, you will see the juice oozing from the meat.

But when I finally took a bite, the taste was just awesome! Not too salty, not too sweet, and very juicy, while I was chewing it, all the flavor established in my mouth that lamb chops should be juicy, not too salty not too peppery but definitely a balanced flavor off all the ingredients leaving a strong flavor in our mouth. My standards of a great lamb chops steak was set to be like the Oarhouse lamb chops.

When we were about t leave, Sir Ben told us to taste this one of a kind longganisa. The Longanissa Gua-gua, it’s an original recipe from the town of Gua-gua in Pampangga, Sir Ben told me that today, there is just one vendor in town who makes that kind of longganisa, and ‘there’s a process before we can eat it. We have to place it under the sun and let the oil from the langgonisa drip out of it.

Then you have to have the langgonisa oil in a bottle or ziplock because that’s the oil that you have to use when frying it and making fried rice as well. That’s how Oarhouse prepares the langgonisa upon buying it. And when I finally tasted it, it was the bomb! It has this strong salty but full of garlic flavor that when you dip unto a vinegar balances everything. Oh how it gave us a reason to come back in Oarhouse since they will launch it first week August!

So when in manila, when you want to just relax and catch up with your friends and family, go to Oarhouse Pub in Malate, Manila and be a part of the Oarhouse and just talk with everything and anything that you like to talk about.

Oarhouse Pub, it’s where we catch up!

Oarhouse is located at 1688-B J. Bocobo St. Malate Manila, Philippines -For reservations and inquiries you may call them at (02) 516-7296 -They start serving at 5:00pm onwards Mondays to Saturdys -You can also visit their website Oarhouse on ther facebook page HERE!


SOL JOSE VANZI'S CORNER
LIFESTYLE COLUMNIST OF THE MANILA DAILY BULLETIN & PANORAMA
'TIMPLA'T TIKIM'


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