Sunday, September 25, 2011

Casa Carmela Kitchen


Piaya. a flat, round, flaky pastry with sweet filling.  that could be one description of a piaya.  but a piayito?  it could be a small piaya.

                                        



who would ever think that this sweet and flaky delicacy would evolve into something thin, crisp and smaller?  Kudos to Casa Carmela Kitchen's continued study on research and development for coming  up with a new twist to our local piaya.  It was in 2003 when they  make their piaya with the traditional filling---muscovado.  A year later, they innovated the piaya, not only making it crisp and thin but with new fillings such as ube, pandan, mango, calamansi, espresso & dalandan.  In 2005, the bite-sized piayas were introduced.  It is called 'piayito'.



I'm so intrigued with this piayito.  In each bite into this thin flake, you would hear the crisp and the crunch.  yummy.....each bite always leads to another, until you finish off one, two, no....three packs in all.  or even more that you would lose count.  but when you are watching your figure, you have to stop somewhere.   though you can always go back.  shhhhhh......don't tell anyone you're dipping your hand into the piaya jar again.  as they say, you have to treat your sweet cravings.


                                          
and it comes in many flavors such as espresso, rhum, and muscovado.



and to down those sweet delights, you can wash it off with these various wellness teas that Casa Carmela offers.  You have choices of Lemon  Grass & Ginger Tea,  Papaya Tea,  Banaba & Lemon Grass Tea and MalunggayTea.


Millie Kilayko, entrepreneur and social change advocate, is the person behind the success of Casa  Carmela.  They are proud to say that in 2006, Philippine Air Lines contracted Casa Carmela to provide these bit-sized piayas for their international inflight meals.


Local spreads were also introduced into the market in 2009.  If you can't bring a chicken inasal in your suitcase, then these bottled ones would surely find their places in yours.



These products are available at the 26th Negros Trade Fair on Sept 28 - Oct. 2, 2011 at the Rockwell Tent, Makati City.

One o the many products that will be launched during this event is the Wild Mushroom in Olive Oil.


I'm looking forward to tasting and buying these goodies at the Negros Trade Fair at Rockwell Tent, Makati on Sept 28 - Oct. 2, 2011.  See y'all there.


Tuesday, September 6, 2011

Ang Sinamak

SINAMAK. A concoction of vinegar, crushed garlic, onions, hot pepper, salt & sugar and langkawas. The last ingredient may be the least known to us. Langkawas , the local name for galangal, is from the ginger family. I googled 'galangal' and learned that it is called Lengkuas in Laos. It confirmed that galangal is the English term for our langkawas. It is widely used in Indonesia and Malysia as a food flavoring and spice. To learn more about it, click on this link http://www.theepicentre.com/Spices/galangal.html Here's how it looks:


For most people in Western Visayas, the sinamak is the dipping sauce for grilled fish, grilled pork, shrimps. Grilled dishes would not be as flavorful if it's not dipped into this sinamak.

In preparing sinamak, it is best to use a 6-month old pure "tuba". Tuba is a local alcoholic drink made from he sap of a coconut tree. After 8-12 weeks of fermentation, it becomes pure and natural organic vinegar. You can learn more about this Filipino alcoholic drink by clicking on this link. http://bulatlat.com/news/6-8/6-8-vinegar.htm


The next best thing about sinamak is it can be refilled just by adding vinegar! Although sinamak has a lot of variations, this particular concoction is made by T Flavors, one of the longest food producers specializing in pickled vegetables in Bacolod City.



Here are the other bottled products of T Flavors: achara na tambo, singkamas, papaya, ampalaya, ubod and the newest is the gulay pinoy. Onion pickles, quail egg pickles and the mangga rachada. The latter is made from 'pangi', a variety of sour mango or pickling. It really makes my mouth water just the thought of mangga rachada. Having any one of these during your meals would surely require a lot of discipline to be able to keep away from it. This is also best eaten with grilled dishes especially during outings at the beach.

These products are available at:
T Flavors The Negros Showroom
Taculing Road, Pleasantville Lacson St.
Bacolod City Bacolod City
Tel No 433-1712

These products will also be available at the 26th Negros Trade Fair on Sept. 28-Oct. 2, 2011 at The Rockwell Tent, Makati City.