How to make a letche plan

Ingredients:

10 egg yolks (yellow)
1 big can evaporated milk
1 big can condensed milk
1 teaspoon vanilla syrup
1 pc lemon or kalamansi
sugar

How:

Ihiwalay ang yolk (yellow) sa itlog, ihalo ang evaporated milk, condensed milk, vanilla syrup at kalamansi.

Sa lyanera tunawin mo ang asukal na puti, ito ang magiging syrup mo. Sa katamtamang laki ng lyanera isang kutsarang asukal na puti ang ilagay mo at tunawin.

Para maiwasan ang mga bula sa leche flan mo salain mo ito sa pamamagitan ng paggamit ng pinong tela.


Note: Ang natatabing egg whites ay pwede mong gawing soup.


Ingredients for the soup:

1/4 cup green peas
8 - 10 cups of water
1 onion, finely chopped
2 hotdogs or 2 bacons strips, finely chopped
2 Maggie Pork Boulion Cubes
Salt and Pepper
3 cloves of garlic, finely diced
5 stem of green onions (dahon ng sibuyas)

How:

Igisa ang bawang, sibuyas, hotdog or bacon. Ilagay ang tubig, then isunod mo ang Boulion Cubes, lagyan ng asin at paminta para magkalasa. Pagkakulo ihalo ang itlog na puti na ayon sa lapot na gusto mo. Then bago ihain saka mo ilagay ang dahon ng sibuyas.

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Filipino fast food chain inks deal with Lhuillier

By Debra Magallon-Estero

FILIPINO fast food chain Jollibee Foods Corp. saw its customer base increase as people have become budget-conscious.

“The global economic crisis does not have a (negative) impact on the company,” said Jollibee national key accounts head Jun Salao in an interview last Monday.

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He said that those who used to eat in fine dining restaurants are now shifting to fast food.

But he admitted that the frequency of visits by regular customers has declined.

To offset this, Jollibee rolled out promos that will serve the budget-conscious market. “We have different products that will cater to the budget of the customer,” Salao said.

Aside from promo meals, Jollibee also introduced the use of discount coupons or “tipid cards” to encourage people to continue eating at the fastfood chain.

Salao said discount promo has had a high uptake, which shows it is effective in the Philippine setting.

Meanwhile, Salao said the company plans to have 700 stores by the end of 2009. But according to its worst-case scenario forecast, the company will likely reach its target by January 2010 yet.

At present, Jollibee has 663 outlets nationwide, 60 percent of which are franchise-owned.

Last Monday, Jollibee sealed a partnership with M. Lhuillier Philippines Inc. (MLP) to provide a service that will allow customers to order Jollibee meals at ML Padala outlets and have these delivered to any point in the country where there is a Jollibee outlet.

Salao said Jollibee realized a demand for such service as many Filipinos live or work away from their loved ones.

“This service will allow us to connect the family members who are far from each other,” he said. He added that the service also showed how the company can be flexible to the needs of its customers.

MLP vice president Michael Lhuillier said the partnership involves two Filipino companies that “strive to become international players in each of their industries.”

“We started talking with Jollibee one year ago and this will be the first of many joint projects we can do together,” Lhuillier said.

Initially, the service covers five bundled meals but Jollibee and MLP hope to expand it to Kiddie parties. The two firms are also planning to offer the service to the international market.

source: http://www.sunstar.com.ph/cebu/filipino-fast-food-chain-inks-deal-lhuillier

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Food Revolution!

My husband and I discovered this new restaurant in the Midtown section of Robinsons Place (Ermita). The prices are reasonable, the customer service is more than satisfying, the restaurant itself is clean, the utensils and plates are clean, and best of all… the food is superb!

The first thing they serve is chichacorn from Ilocos as free appetizer, served in a cute ceramic k-shaped bowl. It’s quite a nice touch, really.

So far everything we’ve ordered from the restaurant has been superb, although when I took these photos earlier they’ve run out of one of my favorites… bagnet from Ilocos. We ordered Pancit Lucban instead. Their version of Pancit Lucban rivals that of Buddy’s, believe me. It’s one of my favorite types of pancit because of the noodles used (a bit similar to Bicol’s pancit bato), and the savory sauce (I love the strong flavors) poured over the pancit. The chicharon generously sprinkled on top adds to the awesome smell of the dish.

My husband and I always order unripe mango with bagoong (shrimp paste) on the side. The mango is kalabaw or carabao, which has the strongest sour flavor of all unripe mangoes. Their bagoong is, without a doubt, one of the best we’ve tasted so far. Not a lot of foreigners like bagoong because of its strong fishy smell, it’s an acquired taste, but Filipinos can’t get enough of this.

The vegetables used are also delicious. The banana heart and eggplant tastes great because they have absorbed the broth very well, they are also cooked just right, not too soggy and not undercooked either.

All in all, the dining experience at K.K.K. is simply outstanding. The people in their staff are polite and very accommodating. They’re also very prompt, unlike our experience with some of the crew in other restos near it. Kudos to the owner and staff of K.K.K. for being consistently amazing with their service and food. Keep it up, guys!