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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, August 25, 2021

Discover Manila’s Best-tasting Gourmet Pizza at Sheraton Manila Bay


Wazzup Pilipinas!?


Sheraton Manila Bay serves premium gourmet pizzas for takeaways.

Discover first-hand what makes Sheraton Manila Bay’s oven-baked gourmet pizzas one of the best-tasting pizza you can find in Manila. Crafted by the hotel’s seasoned culinary team, each slice offers a myriad of flavors accentuated by its premium choice ingredients, fresh tomatoes, and specialty hand-knead dough made of a unique blend of flour, yeasts, sugar, and oil giving a refined taste that matches the sauce and toppings. Perhaps, what makes it more appetizing is that each order is freshly-made and ready-for-delivery in just 45 minutes.





Epicurean foodies at home can choose from a tasty selection of four thin-crust favorites: Ricotta, Spinach & Mushroom Pizza topped with spinach, garlic and shiitake mushrooms on zesty ricotta and mozzarella cheese priced at Php 660 net, Pizza Meat Supreme topped with pepperoni, ground beef, cured bacon and ham, topped with capsicum, pineapples and shimeji mushrooms, in homemade pomodoro sauce and mozzarella cheese priced at Php 660 net, Seafood Pizza topped with herb marinated freshwater shrimp, mussels, local scallops and red squid in homemade pomodoro sauce and mozzarella cheese priced at Php 770 net, and Pizza Prosciutto di Parma topped with Parma ham, burrata cheese, fresh arugula, shaved parmesan, with fresh tomato, farm egg and olive oil priced at Php 770 net.

Indulge in these premium crusted goodness at home by calling +632 5318 0788, 09175837294, 09175837326 or email sh.mnlsb.fnb@sheraton.com. For a full listing of our gourmet takeaways menu, please visit http://bit.ly/ccmnlsb.

Sheraton Manila Bay is located at M. Adriatico cor. Gen. Malvar Streets, Malate, Manila. Like us on Facebook and Instagram @sheratonmanilabay and Twitter at @sheratonmnlbay.

Monday, August 23, 2021

Sheraton Manila Bay’s Sweet and Savory Creations in a Can



Wazzup Pilipinas!?


Sheraton Manila Bay's Baked Dreams In A Can: A Must Try!

Celebratory cakes and savory used to draw their allure from intricate piping works and meticulously made toppings that makes each piece an edible work of art. However, with the surge of food delivery as the “new normal” means to satisfy cravings at the comfort and safety of home, simpler and more practical packaging that can withstand remote transport becomes a more logical and popular alternative. It is no wonder that cakes and savories enclosed in tin can rose to fame. Its decadence and novelty makes it the ideal gift for your loved ones or for personal indulgence.


Sheraton Manila Bay now embarks on a fresh take to this tin-can trend with an array of selection that makes every sweet and savory dreams come true. If you're on the lookout for delectable desserts, the hotel’s signature Mango Cheesecake available for only Php 600 net and Crème Brûlée available for only Php 550 net is the perfect find. For those in search for something filling and flavorful, you can take a pick from the hotel’s homemade creations of Baked Sushi (Php 500 net), Baked Shawarma (Php 799 net), and Cheesy Baked Sisig (Php 799 net).









To order for delivery, please call +632 5318 0788, 09175837294, 09175837326 or email sh.mnlsb.fnb@sheraton.com. 24 hours advance order is required. For a full listing of our gourmet takeaways menu, please visit http://bit.ly/ccmnlsb.

Sheraton Manila Bay is located at M. Adriatico cor. Gen. Malvar Streets, Malate, Manila. Like us on Facebook and Instagram @sheratonmanilabay and Twitter at @sheratonmnlbay.

Tuesday, August 17, 2021

Celebrate at home with Sheraton Manila Bay’s Lechonito Special


Wazzup Pilipinas!?

Filipino celebrations is never complete without a Lechon. But since most of our celebrations are now confined at home with presence of only a few family and friends, Lechonito or conchinillo, is definitely a more practical alternative for intimate parties.

Sheraton Manila Bay now offers their own version of Lechonito Special made of Pinoy favorite suckling pig slow-roasted to crispy golden perfection with meat so tender even a plate can cut through it. For only Php 7,888 net, each Lechonito set also includes vegetable kare-kare, bringhe rice, ube leche flan, and healthy fruit beverage good for sharing up to 4 persons.





To order for delivery, please call +632 5318 0788, 09175837294, 09175837326 or email sh.mnlsb.fnb@sheraton.com. 24 hours advance order is required. For a full listing of our gourmet takeaways menu, please visit http://bit.ly/ccmnlsb.

Sheraton Manila Bay is located at M. Adriatico cor. Gen. Malvar Streets, Malate, Manila. Like them on Facebook and Instagram @sheratonmanilabay and Twitter at @sheratonmnlbay.

Wednesday, August 11, 2021

La Germania Shares How to Recreate Your Favorite Dishes from Cibo, Yabu and Other Beloved Restaurants



Wazzup Pilipinas!?

Have you ever wondered what it’s like to cook like your favorite chefs? Participants had the opportunity to learn how to cook like the pro’s themselves during the Cooking with La Germania: Masterclass Series, a five-part installment of virtual cooking classes held in partnership with celebrities and chefs from renown restaurants all over Metro Manila.

In the webinar series, expert instructors guided viewers through the step-by-step process of how to cook their signature dishes, disclosing their tips and tricks along the way. Attendees also had the opportunity to interact with the chefs, who assisted them throughout the process.

Among the impressive lineup were award-winning restaurateur Chef Margarita Forés, celebrity chef Rolando Laudico of Chef Guevarra’s and OK Cafe, and Chef Lee Jose from the Standard Hospitality Group which manages Yabu and Ippudo. In case you missed out on the unforgettable series, worry not! La Germania is here today to share some of the recipes behind your favorite restaurants’ signature dishes, and advice from our top chefs.


 
Not your typical pancake

There’s more to Japanese cuisine than ramen and sushi. Chef Lee Jose, Executive Chef of popular Japanese restaurant chains Yabu and Ippudo, demonstrated how to make the savory version of Japanese pancake, Okonomiyaki. Not only is it an easy and filling recipe, but it’s sure to wow your friends and family! It’s best if you shop at a Japanese grocery store before you try this recipe, as a lot of ingredients won’t be found in your usual supermarket.



Ingredients:

Okonomiyaki Batter

● ¾ cups of water

● 1 tsp Honodashi powder

● 1 cup all purpose flour

● ⅛ tsp iodized salt

● ¼ tsp sugar

● ½ tsp baking powder

● 4 large eggs

● 4 cups of cabbage

● ½ cup of tenkasu (tempura flakes)

● 1 tbsp Benishoga (pickled ginger)

● Regular sliced bacon

● 4 tbsp spring onions

● 4 tbsp canola oil



Okonomiyaki Sauce

● 1 ½ tbsp white sugar

● ⅛ tsp salt

● 3 ½ tbsp Worcestershire sauce

● 4 tbsp tomato ketchup

● 2 tbsp Oyster sauce



Assembly

● 1 tbsp cooking oil

● 1 cup Okonomiyaki batter

● 3 slices regular sliced bacon

● 2 tbsp Onomiyaki sauce

● 1 tsp Aonori powder

● 2 tbsp Japanese mayonnaise

● Bonito flakes

● 1 tsp Spring onions



Procedure:
 
Prepare the Okonomiyaki batter by chopping the cabbage into 1/2" chunks. Do not use the hard core. In a mixing bowl, add water and hondashi powder and whisk to dissolve the hondashi powder. Add the rest of the dry ingredients (flour, salt, sugar and baking powder). Whisk until the batter is smooth, then add the eggs and whisk until fully incorporated in the batter. Add the chopped Cabbage, Tempura flakes, Pickled Ginger and Spring onions. You can also add whatever fillings you desire (mushrooms, ham, pre cooked seafood, etc.) Using a rubber spatula, fold the batter until every ingredient is coated. Cover and keep chilled until ready to cook. This recipe yields 4 portions.
 
For the Okonomiyaki sauce, put all ingredients in a bowl and mix until all the sugar has dissolved. Keep in an airtight container and set aside. Keep chilled.
 
Heat up a non-stick pan and add 1 tbsp of oil on medium heat. When the pan is hot, scoop 1 cup of batter and add to the middle of the pan. Using your rubber spatula, gently level out the batter, then cover and let the batter cook a bit for 2 minutes.
 
Remove the cover and lay down 3 slices of bacon on top of the pancake. Cover and cook for 1 minute more, then gently flip the pancake and turn the heat to low. Cover and cook for another 3 minutes, then test for doneness by sticking a knife or chopsticks in the middle of the pancake to test if it’s fully cooked. If the stick or knife comes out clean, it’s cooked.
 
Spread 1-2 tbsp of okonomiyaki sauce on top of the pancake and spread out evenly. Sprinkle the aonori (seaweed powder) and drizzle the Japanese mayonnaise. Top the pancake with bonito flakes & spring onions. Serve right away.


 

Elevate your breakfast favorites

You may be an expert in making meatballs, but have you tried Longanisa meatballs? Chef Rolando Laudico of Chef Laudico Guevarra’s and OK Cafe taught the audience his secret to making his elevated version of Filipino breakfast classic Longsilog, better known as “Long-Ri-Long”, which is Longanisa meatball on creamy garlic salted egg risotto, poached eggs and oven dried tomatoes.



Ingredients:

Longanisa Meatballs

● 500g longanisa ground meat

● Half cup small white onion, diced

● 2 tbsps fresh basil, chopped

● 2 tbsps fresh Italian parsley

● Half cup grated parmesan cheese

● 1 whole egg, beaten

● 1 cup bread crumbs

● Half cup milk

● 4 tbsps extra virgin olive oil



Creamy garlic salted egg risotto

● 1 cup risotto rice (arborio or any short grain rice)

● 2 tbsps butter

● 1 head of garlic, minced

● 1L chicken stock

● 1 cup of cream

● 2 salter eggs, chopped fine

● Sea salt and freshly ground pepper, to taste



Oven dried tomatoes

● 6 whole tomatoes, halved

● Sea salt and freshly ground pepper, to taste

● Extra virgin olive oil, to drizzle



Poached eggs

● 4 eggs

● Sea salt

● 4 cups of water




Procedure:

1. To make the longganisa meat balls, begin by mixing bread crumbs and milk together in a cup and let milk absorb for 5 minutes. In a big bowl, take out fresh longganisa meat from the casing (discard casing) and mix all other ingredients together. Refrigerate for 30 minutes to an hour. Form into meatballs and fry using a non-stick pan with 4 tablespoons of olive oil until brown. Place in a sheet pan and bake in the oven at 175C for 10-15 minutes or until meatballs are fully cooked.

2. To make the risotto, heat butter in a saucepan on medium high heat and add minced garlic. Saute for 2 minutes or until garlic is golden in color, then add risotto rice or sticky rice and cook for 2 minutes. Add chicken stock 1 cup at a time and gently stir until liquid has been totally absorbed.



Repeat the process until the rice is cooked. Rice should be a bit al dente. Add more stock if needed depending on the type of rice used. Finally, add cream and finely chopped salted egg then cook for another 2-3 minutes.
 
Garnish with fresh herbs like Italian parsley

3. For the tomatoes, slice them in half then season with sea salt and pepper. Bake in a 175C oven for 15 to 20 minutes or until tomatoes have dried a bit.

4. For the poached eggs, add water in a small cup then add a pinch or two of sea salt. Break the whole egg and add to the cup being careful not to break the yolks. Place the cup in a microwave for 45 seconds to a minute depending on the power of the microwave. Spoon out poached egg on a paper towel to absorb excess liquid. Repeat the process to the other 4 eggs.

5. For assembly, on a platter or plate, spread salted egg garlic risotto then top with longanisa meatballs, oven dried tomatoes, poached eggs and garnish with fresh herbs.


 

Satisfying your Italian craving

While the recipe behind Cibo’s famous Penne al Telefono will remain a secret (revealed exclusively to the attendees of the Masterclass series), here are some of Chef Margarita Forés biggest do’s and don’ts when it comes to cooking the perfect pasta. 

For one, the quality of your ingredients and the way they were manufactured makes a world of a difference when it comes to the richness and flavor of your meal! This is why you need to choose your ingredients carefully, and understand the science behind how they were made and how they react to other ingredients. For instance, Cibo recommends using pasta from the brand “De Cecco”, which uses a bronze pasta shaper that creates more porous noodles, allowing sauces to cling to the pasta better.

For Margarita’s biggest don’ts, do not check for doneness by throwing your pasta against a wall and expecting it to stick. This means that your pasta is overcooked! Furthermore, do not run your freshly cooked pasta under cold water, as this removes all the flavor. Remember that pasta water is your best friend, and is a vital ingredient to the flavor of your pasta.




When preparing these mouthwatering dishes, it’s important to choose the best ingredients and to use good quality kitchen equipment like La Germania. Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare restaurant-worthy dishes in an efficient and easy way. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and unleash your kitchen genius.

La Germania products are available online through La Germania’s official e-commerce website www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. For more information on La Germania and its products, you may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.

Tuesday, July 27, 2021

Amazing Ideas for What to Do with Leftover Adobo and Fried Chicken



Wazzup Pilipinas!?

We definitely shouldn’t be wasting food. Even without our mothers admonishing us to clean our plates out of consideration for the starving orphans in their impoverished country of choice, food security and frugality should be top priority. The food on our dining table represents our hard work, and letting it go to waste devalues the effort needed to bring it to the table in the first place.

However, at the same time, estimating how much to cook and figuring out portion sizes for each member of the family can be very difficult. It’s often much easier to cook more than what’s actually needed, then set aside whatever’s left for another day. But what happens when you’re made to eat the same dish for the third night straight, simply because that’s what was available?

If this sounds like a familiar issue to you, you’re in luck. Here are some great ideas for turning tired old leftovers into dishes you’d look forward to having.

Last Night’s Adobo Is This Morning’s Breakfast

We get it. Your mom’s adobo recipe is the best in the city, country, planet, or solar system. But no matter how good it is, you’re likely to want something else if you’re having it for the fourth night in a row.

Give your favorite Filipino braised dish a fresh treatment by turning it into adobo flakes, which the whole family will look forward to for breakfast. To make this dish, start by stripping the chicken meat from the bones, and if your adobo has pork, break those pieces of meat into smaller pieces. Then, put all your meat in a bowl and shred it. You can do this by tearing the meat apart with two forks.

Once your meat has been flaked and no large chunks remain, heat an oiled skillet over medium-high heat. When the oil begins to sizzle, put in the meat, and press it into the skillet so as much of it comes into direct contact with the cooking surface as possible. Mix it and toss it every so often, but not too much; you want to allow the meat to toast and crisp up. You may also have to scrape the bottom of the skillet to extract all the burny, toasty bits (which are full of flavor, so don’t waste those).

Once your meat has browned and toasted evenly, it’s ready to serve. Be sure you have plenty of fried garlic rice and sunny-side up eggs to go with your adobo flakes, and provide some of the braising liquid as a sauce on the side as well. You can also serve the sauce as a drizzle on either the rice, or on the adobo flakes themselves, for added flavor.

Pro tip: Adobo flakes are also great as a filling for rolls and pandesal!



Fried Chicken Becomes a Handy Sandwich Filling

Fried chicken, whether store-bought or homemade, makes frequent appearances on Filipino dining tables, and with good reason. When it’s done right, the combination of crunchy, fatty skin with the heartiness and delicate flavor of the meat makes it a mealtime winner that appeals to kids of all ages.

Unfortunately, day-old fried chicken is not nearly as enticing. The skin, once crisp and golden, becomes flabby and lifeless, and the meat is usually dry and bland after spending the night in the fridge.

Make old fried chicken pieces delicious again by turning them into the base for chicken salad, which can be great as a sandwich filling or even just on its own. Begin by stripping away all the meat on the chicken bones (you can also save the skin and turn that into cracklings). Once the meat has been extracted, how you prepare it for your sandwich will be up to you and your preferences. You can slice the meat into chunks, giving you a heartier filling, or you can shred it, making it easier to spread on bread or rolls. Whichever you prefer, remember to add a fatty dressing to your chicken salad. The chicken meat will probably have dried out a little, so reintroduce some moisture into it with mayonnaise, yogurt, or ranch dressing.

Once you have your basic filling prepared, you can modify it however you like. Adding in some cubed apples and halved walnuts will give you the starting point for a classic chicken Waldorf salad, while mixing in some ground cumin, chilli, and garam masala will give you a filling for a chicken tikka wrap. You don’t even have to include the bread, if you’re watching your carb intake. Just make a big batch of this and pull it out as a quick lunch option. As an additional note, all of these treatments are great for leftover roast or baked chicken as well.

Dinner doesn’t just have to be a matter of combing through the fridge and reheating whatever’s in there. With some creativity and a willingness to experiment, almost any dish can be remade into appealing new versions that present new flavors and textures. Try these out, and see which of them will be your next favorite!

Wednesday, January 20, 2021

La Vita E Bella: Life Made More Beautiful with Koibito’s Gelato



Wazzup Pilipinas!

In Lipa City lies the first and only authentic premium Italian gelato in the country

こいびと koibito - (n) lover; sweetheart

There is a Bible verse that says: “Let all that you do be done in love” (1 Corinthians 16:14). 

And if we have to pick one brand that epitomizes this from end to end — from the time the business was born to where it is now — we pick Koibito’s World of Gelato.

In a world where most of us are hardened by hardships, pains, and heartaches, Koibito’s World of Gelato reminds us that love is, indeed, a powerful force. It helps create a successful business out of a hobby, and a world-class brand out of passion.

Romeo and Juliet with a happy ending

Since the Koibito’s World of Gelato story emanates with so much love, it is only right to compare Shakespeare’s star-crossed lovers with Roger and Angelina Lantin-Monsale, owners of Koibito’s World of Gelato.

In 2012, Roger was on the road to fulfilling his childhood dream of becoming a pilot. He was already in flight school in the US when he and Angeli decided to get married. Angeli then asked Roger to stay in the Philippines instead of returning to flight school in the US — a request Roger happily obliged. 

Roger chose his wife over his passion for flying, and the newlyweds settled in Angeli’s hometown of Lipa, Batangas. Roger then decided to make his sacrifice worthwhile by pursuing another passion: gelato. 

This quickly became a good obsession.




Gelato training in Bologna

Roger and Angeli’s love and passion spilled over into their passion to make a successful business out of their love for Europe and gelato. Roger then traveled to Bologna, Italy (said to be the rightful origin of the gelato), where he took his formal training in gelato making.

He was in search of a perfect and original recipe, something that would help him fulfill his new dream of creating the best gelato in the world. This search led Roger to Venice, where he found the gelato flavor that would become his favorite, the Cremino. The store where he found it was nondescript, yet it paved the way to what would become Koibito’s World of Gelato.

Cremino not only became the inspiration for Koibito’s but also its benchmark. Imagine this: layers of hazelnut and salted caramel gelato with chocolate hazelnut ganache. Now close your eyes and imagine this gelato embracing your tongue and kissing every corner of your mouth.

Want this multi-sensory experience? Get it only at Koibito’s World of Gelato.




Authentic Italian, proud Filipino

Nationalists might frown at the thought that a Filipino brand is claiming to be the “home of rare and authentic gelato.” Why not create the Filipino sorbetes and promote Filipino ice cream instead? Here is the simple answer:

Koibito’s World of Gelato features Filipino ingredients, sourced from their origins around the Philippines (like cashews sourced all the way from Antipolo). Roger, the Koibito’s gelato artisan, has masterfully applied the techniques he learned in Italy with the ingredients he can get from his home country.

This then results in another spillover of his love and passion: Koibito’s World of Gelato is able to help Filipino farmers by buying straight from them, making this a farm-to-gelato￾machine initiative and advocacy. 

Other Philippine ingredients they use are the tablea (“Chocolate tablet” in English; small traditionally home-made tablets of pure ground roasted cacao beans) and the Philippine coffee, hailed as “the next best thing” in coffee around the world by Coffeerama. When one supports Philippine coffee, they also support fair trade, environmental health, and —in war-torn areas where coffee is grown — peace. (People trade their guns so their community can buy coffee processing machines. But that’s another story.)

Roger’s heart may be for gelato, but it beats for his country and its farmers. 

Now that is truly Filipino.   





Italy in a cup

Koibito’s mission is to educate the world to know and only prefer the best gelato. Their tagline is “A little piece of Italy” because, with every small batch of gelato they make in the exact Italian way, they want their customers to feel like they are right there in Italy, enjoying the best that it has to offer. 

Koibito’s is not an imitation of Italian gelato, nor is it Roger’s take on the Italian gelato. 

Koibito’s is Italian gelato — and in a country pervaded by ice cream and other iced desserts left and right, Koibito’s is the only way one can experience authentic gelato.

A rare opportunity? Definitely. But is it accessible to everyone? Most definitely.

One also has a world of Koibito’s gelato flavors to choose from:

● ChocoHazelnut Bon Bons

● Wild Berries

● Strawberry Cheesecake

● Mango Cheesecake (seasonal)

● Kapeng Barako

● White Chocolate Raspberry Cheesecake

● Batangas Tablea

● ChocoPeanut Bar

● Cashew Butter

● Nocciola (hazelnut)

● Caramel Panna Cotta

● Salted Caramel

● Nutty Strawberry

● Cookie Butter

● Bubble Gum

● Cookie Monster

● Sweet Cream and Cherries

● Oreos and Milk

● Salted Sweet Corn

● Mexican Vanilla 

● Mango Sorbet (seasonal)


No sugar added:

● Pistachio 

● Giandujia 


In Manila, Koibito’s World of Gelato is available in Lipa Grill Makati in Chino Roces Avenue. Avid and loyal fans also travel all the way to their only branch in The Outlets at Lipa, Batangas, which is also popular for its authentic Italian vibe and the beautiful Insta￾friendly design. 



Koibito's in your home

Like any business in all industries, Koibito’s World of Gelato felt the impact of the COVID￾19 pandemic, which is why they procured a new mission: to get families to celebrate over gelato in the safety of their own home.

And as a gift to all families, shipping is FREE.

How does one order? Simply visit their website www.koibitos.com and click on “Order Now.” They even share recipes to help their customers make the most of the 101% gelato experience — perfect to share with friends and loved ones (or even alone!).

Order the gelato flavors of your choice in pints, delivered in a special Koibito’s thermal bag to ensure quality control. Add a pack or two of waffle crisps and you’ll be exclaiming “DELIZIOSO!” in no time. 

Koibito — a Japanese term of affection that owners Roger and Angeli call each other. It is the same kind of fondness that led them to Italy to train in the art of making gelato. It is the same passion that took Koibito’s from being a hobby into a thriving business. 

It is the same love that helps Filipino farmers with every batch of gelato they make. It is the same devotion that allows Filipinos to enjoy only the best authentic gelato.

Get on the love train and order the best gelato in the country — try Koibito’s today.

Tuesday, December 15, 2020

7-Eleven keeps the holiday spirit alive with its #711Bayanihan campaign



Wazzup Pilipinas!

Your Noche Buena and Media Noche preparations are made easier with more product selections at more affordable prices at your local 7-Eleven store!



The pandemic and recent calamities have led Filipinos to become more cautious about celebrating the holidays. But knowing us and our love for Christmas, we will always find a way to keep the holiday spirit alive for our loved ones. To make things easier, the ever reliable 7-Eleven is here to bring its community even more convenience with its Bayanihan Savings and Selections (#711Bayanihan) initiative!

Starting December 14, you can run to your neighborhood’s nearest 7-Eleven store to shop for your day-to-day needs and holiday essentials at budget-friendly prices! And yes, that includes all the basic ingredients you will need to prepare your Noche Buena and Media Noche gatherings.

With an expanded assortment of new items, you can now buy baking and cooking products, canned meat & fish, canned fruit cocktail, and a variety of spreads & preserved desserts, apart from the additional household items, and personal hygiene products.

“With the #711Bayanihan campaign, people can easily run to their local 7-Eleven store to get affordable essentials that they would usually buy in supermarkets,” shares Philippine Seven Corporation President and CEO Jose Victor Paterno. “It’s just much more convenient, just as affordable, and safer because they don’t need to wait in long lines with a lot of people. This is our way of reinforcing our commitment to being an accessible source of essentials that are easy on the budget and quick to reach, especially during this pandemic, when customers are looking for better value and a safer shopping experience” 



The new product selections will be rolled out in Metro Manila stores starting December 14 just in time for the holiday season, and will soon be going nationwide.

Visit 7-Eleven for a closer and more affordable grocery shopping experience. Don’t forget to wear your face mask and face shield, observe physical distancing, and follow safety protocols inside the store. Contactless payment methods like CLiQQ app and GCash are also available to further ensure your safety.

Like us on 7-Eleven Philippines Facebook, follow @711ph on Instagram, and @711philippines on Twitter for more information. 



Starting December 14, you can run to your neighborhood’s nearest 7-Eleven store to shop for your day-to-day needs and holiday essentials at budget-friendly prices!

With #711Bayanihan, 7-Eleven now has more product selections—from everyday essentials to Noche Buena preparations—in even more affordable prices!



To make things easier, the ever reliable 7-Eleven is here to bring its community Bayanihan Savings and Selections initiative, their effort to be even more helpful to Filipino communities in this time of great need.




Tuesday, December 8, 2020

The Benefits of Wheat Protein



Wazzup Pilipinas!

Health-conscious consumers have been encouraging the development of healthier eating options across the globe for a number of years and this has been accelerated by growing environmental and ethical concerns. In Asia, there has been a surge in the demand for plant-based proteins. More and more consumers choose to follow a meat-reduced or meat-free diet, which they believe is a way to improve their health. As a result, new meat substitute launches are predicted to have a Compound annual growth rate (CAGR) of 12% over the next five years.

With savoury dishes among the top five product categories for vegan and vegetarian claims, it presents an opportunity for food manufacturers to make the most of this trend by offering improved taste and texture profiles in vegetarian recipes with textured wheat protein – one of BENEO’s most recent ingredient developments.



What is driving plant protein popularity?

The uptake of meat alternatives is being driven by a range of factors, including consumer concerns about health, animal welfare, the environment and cost. The result has been a shift in allegiance from meat-based protein to plant-based protein, with meat substitutes beginning to show up in menus of food chains across Asia. Globally, vegetarian claims on total food and drink products have also been increasing and the prepared meals segment is now also joining the trend. Many consumers perceive plant proteins as natural, healthy ingredients, with the specific benefits of being rich in vitamins and low in cholesterol and saturated fats. Due to this, the market for meat substitutes continues to grow in all regions.

One in three respondents to a recent consumer survey by FMCG Gurus on behalf of BENEO say that they now see themselves as flexitarian (flexible vegetarian) and are trying to reduce their meat intake. The survey also confirms earlier trends data that has shown that the consumption of meat appears to decrease with age; with 37% of over 55’s globally saying that they are now flexitarian and with younger consumers increasingly favouring vegetarian or vegan diets. Importantly, a quarter of consumers are also willing to pay a premium for plant-based products. As a result, plant proteins are well placed to make the most of this growing consumer demand for meat-free alternatives.



The rise of wheat protein

Although plant proteins such as pea, rice and canola are making their presence felt, in 2019, wheat protein has grown to become the most used plant-based protein in new meat alternative product launches. The popularity of wheat proteins is, in part, due to the fact that it is particularly well suited to creating new nutritious and tasty plant-based food concepts.

Wheat proteins not only help meet protein needs but are also low in fat. It is also recognised to be lower in taste than other well-known plant-based protein sources. As such, wheat-based protein is one of the most promising meat substitutes for meat-free burgers, nuggets, and vegetarian sausages. Following consumer research, BENEO found that wheat protein is also very positively received in terms of its perception, with 53% of survey respondents saying that ‘wheat protein’ ‘sounds (very) natural’ and another 50% saying ‘it sounds (very) healthy’.



The taste test

Despite the various benefits of plant-based proteins, such as health and sustainability, there are still certain barriers to the mass take-up of meat substitutes. These include consumer perceptions surrounding taste and the growing cost of meat alternatives. Texture and, in particular, flavour remain a major issue for consumers. In fact, many consumers believe that vegetarian meals taste bland, while 42% do not like the taste of meat substitutes. Until recently, the taste of plant proteins has had a limiting effect on their appeal. However, thanks to increasing efforts in new product development, companies such as BENEO have now developed high quality plant protein ingredients with a neutral taste and other technical benefits that challenge animal proteins in terms of both taste and texture.



BeneoPro W-Tex textured wheat protein

The unique neutral taste of BeneoPro W-Tex (textured wheat protein), in combination with its other technical benefits, enables the creation of meat-free products with a stable texture and fibrous structure. It can be easily flavoured with a variety of tastes, herbs and spices, making it a flexible meat substitute.

BENEO’s textured wheat protein is made from wheat gluten and flour. Its protein content amounts to a minimum of 65% on a dry matter basis. An outstanding source of protein, BeneoPro W-Tex has a unique alveolar structure that allows the development of meat-like juicy texture. It also takes only 15 minutes to obtain maximum hydration capacity, eradicating the need for long soaking and making it convenient for production. In combination with its good compaction ability, BeneoPro W-Tex can achieve excellent shaping in products, without the need for additional gums or artificial binders, key for the formulation of clean label recipes.

With consumer demand continuing to drive new plant-based product development in Asia, the opportunities for manufacturers prepared to embrace this trend are vast. Long gone are the days of sawdust tasting, bland meat-alternatives and thanks to the work of functional ingredients manufacturers such as BENEO, textured wheat protein offers today’s food producers a wide range of exciting, meat-alternative recipe development opportunities.


Wednesday, December 2, 2020

Holiday Bundles and All Things Good to Eat at Sheraton Manila Bay



Wazzup Pilipinas!


Sheraton Manila Bay offers wide array of delectable offers this Christmas season.

Christmas will definitely be celebrated differently this year but we are sure that preparations for the holiday season remains frantic as family and friends venture to make homes parties as fun as usual. To keep you on top of your holiday checklist, Sheraton Manila Bay assembled an array of delectable feasts and all things good to eat for the holiday table or for your gifting pleasures available for the whole month of December.

SHERATON HAMPERS

Keep the gift giving tradition alive with a basketful of holiday goodies available for sale at The Gingerbread House, pick-up, or delivery. A spruced up Classic Sheraton Hamper priced at Php 2,499 net includes Salted Egg Ensaymada, Pandan Fruit Cake, Peanut Sesame Brittle, Assorted Macarons, Red Wine, and Stuffed Toy. For a more luxurious treat, our Premium Sheraton Hamper at Php 3,488 net features Gluten Free Ube Christmas Cake, Farmer's Baguette, Homemade Pâté, Assorted Crinkle Cookies, Assorted Macarons, Coconut Cashew Brittle, Local Chocolate Bonbons, Jams in Bottle, Bottle of Wine, and Stuffed Toy. Make it personal with a special “Cards of Care”, a 12pcs Christmas Card with scannable Spotify playlist FREE on all Sheraton Hampers. Proceeds from the Cards of Care will be donated for the educational needs of the underprivileged students of Aurora A. Quezon Elementary School and children of Barangay 699.











HOLIDAY GRAZING BOXES

For your gifting pleasures, our artisanal charcuterie graze boxes are filled with specialty cheeses, tapas delights and indulgent festive treats. Good for sharing of 2 persons, our Classic Grazing Box priced at only Php 599 net includes Beef Pastrami, Smoked Sausage, Brie Cheese, Cheddar, Nuts, Crudités, Red Grapes, Olives, Dried Fruits, Salted Pretzels, Crackers, and Sesame Grissini while the upgraded Premium Grazing Box priced at only Php 888 net includes Chicken Terrine with Roasted Capsicum & Spinach Homemade Liver Pâté, Chorizo Pamplona, Beef Salami, Smoked Sausage, Mortadella Herbed Cream Cheese, Cheddar, Nuts, Crudités, Red Grapes, Olives, Dried Fruits, Salted Pretzels, Crackers, and Sesame Grissini. For the ultimate grazing experience, our Luxury Grazing Box good for sharing of 6-10 persons includes Chicken Terrine with Roasted Capsicum & Spinach, Homemade Liver Pâté, Prosciutto di Parma, Chorizo Pamplona, Smoked Sausage, Beef Salami, Mortadella Herbed Cream Cheese, Brie Cheese, Swiss Cheese, Marinated Anchovies, Red Grapes, Olives, Dried Fruits, Nuts, Crudités, Salted Pretzels, Crackers, Sesame Grissini with complimentary super country baguette and assorted macarons priced at Php 2,499 net.

CHRISTMAS GOURMET BUNDLES

Get-togethers, virtual or not, are best done over servings of tasty and generous Christmas Holiday Bundles created especially by our seasoned chef. Good for sharing of 5-6 persons, choose among 4 selection of curated spreads.

Priced at Php 3,899 net are Home at Christmas Bundle which includes Glazed Leg of Ham, Ricotta, Spinach, & Mushroom Pizza, Seafood Lasagna Supreme, Garlic Parmesan Chicken Wings, Fruit Cake and Leche Flan, pinoy favorite Salu-Salo includes "Buchon" Pork Belly Roulade, Beef “Morcon”, Mango Kani Salad, Pancit Palabok, and Bilao Espesyal, and Sobremesa which includes Holiday Turkey Roulade, Mango Kani Salad, Red Wine Beef Stew, Seafood Paella, Fruit Cake and Crèma Catalan. Elevate your home parties further with Gourmet Feast priced at Php 5,500 net featuring our bestsellers and signature cuisine such as Pot Roast Beef, Glazed Leg of Ham, Festive Citrus and Chicken Salad, Linguini Shrimp Scampi, Garlic Mashed Potato, Fruity Revel Bars, and Crème Caramel. All Christmas Gourmet Bundles comes complimentary steamed rice and freshly homemade country baguette.

Sheraton Manila Bay is accepting order for pick-up and home deliveries. Advance order required. Please allow 48 hours before pick-up. Check our holiday E-brochure at bit.ly/mnlsbholidaybrochure2020

Sheraton Manila Bay is located at M. Adriatico cor. Gen. Malvar Streets, Malate, Manila. For reservation please call +632 5318 0788, 0917 583 7294, 0917 583 7326, or email reservations.manilabay@sheraton.com. Like us on Facebook and Instagram @sheratonmanilabay and Twitter at @sheratonmnlbay.
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