Cake.A'holic: The Variety Begins...

I am not born with a sweet tooth so cakes other than the very few of those chocolate-based ones are not very appealing to me. When I first heard from my friend Mai that they will be opening a shop as a convenient drop off for their goodies as well as sell cakes and muffins, I frankly told her that she won't have much business with me since I am not into the pleasure of cakes and pastries.

Little did I know that Mai and Jet were also brainstorming on other treats that they could add on their list since they were also thinking of putting a coffee or snack shop on the location. They would text me to try various dishes that  Jet would cook and I was amazed of their potential to serve comfort foods. 

The very first one I've tried was Mai's Creamy Pasta, based on an Australian recipe. It sort of resembles carbonara but is not solely with crispy bacon bits only. It is still white sauce based yet it has the liberty to add ham and mushroom with lots of parmesan cheese served with toasted bread in tuscany garlic spread. Verdict? CREAMILICIOUS!

Mai's Creamy Pasta

  

Second in line is their pan grilled burger with caramelized onions, sauteed mushrooms, ham, tomato coleslaw cheese and beef patty, served with hash brown strips. Verdict?  SAVORY AND BEST-PRICED!

Pan Grilled Cheeseburger with Hash Brown Strips

Chicken Mushroom Risotto made of Arborio Rice, (they would really get authentic once in Rustan's  in Manila at P600 a bag), diced carrots, sliced button mushrooms, green peas and chicken chunks. The round one on top is called Ham and Cheese Bonbon, also risotto-based. It's the first time that I tried the dish and I never expected to love it. Since the Arborio Rice is not available at all times, advance orders are recommended. Verdict? GRATIFYING!

Chicken Mushroom Risotto

Next is my personal favorite dish, Chicken Teriyaki. Jet came up with both beef and chicken and I had doubts at first if he can really achieve the taste of original one and guess what? He did! One order is P60 only! Verdict? OISHII!

Chicken Teriyaki

Beef Teriyaki

Jet just gave me a tip that he's going to start with his own version of pizza pan. This is something that I will definitely look forward to. I hope he'll text me when he makes one. And it better be soon.

Cake.A'holic is located at SRDCI Building, Libertad Extension Bacolod City. They're open from 11am-8pm, Mondays thru Saturdays. 

Cakes Just The Way You Like 'Em

Best served Hot With Cappuccino Shake!

It all started with a casual conversation of a couple who were just having a regular day. Combining the artistic inclination of Jethro and business sense of Maicris, plus their love for food, cooking and baking potentials, hence, Cake.A'holic was born. It's funny because before the cakes, they started with their chicken empanada, strictly per order only. As days pass, they just couldn't stop themselves from coming up with ideas for expansion and the creative juices were obviously overflowing.

After the ham and cheese and chicken empanada, came the themed cakes. They may have generic designs but definitely, they accept the challenge of letting their customers come up with their own designs.

Jet, the hardworking pastry maker, does his own gum-based flowerettes and other cake decors to the delight of his clients and I would say he makes promising lilies and cherry blossom designs. He also makes  Mahjong Cakes and Kimmi Doll Cakes. Here are some of his exciting and fun creations that are definitely reasonably priced.

Mah Jong Inspired Cake (You can eat these tiles as consolation prize when you lose!)

The Charming Kimmi Doll Cake

Basket Cake surrounded by Red Velvet Cupcakes Topped With Cream Cheese Rosettes

Chanel Designer Cake

Jethro's Very First Birthday Cake

Cake.A'Holic's Sinful Chocolate Cake

For more creative designs, drop by Cake.A'Holic located at SRDCI Bldg., Libertad Extension (in front of what used to be the Uptown Arcade, before the entrances of Dona Juliana and City Heights Subdivisions).

Breaded Pork Chop: A "Deadly" Brunch!

After a very busy January and a chaotic week of tremors, I've realized that life has to go on so I am now back to do more food blogging not only for entertainment purposes but also to share my comfort food to everybody. As my opening salvo for 2012, I'd like to share this very common favorite that I just can't seem to get enough of... crunchy on the outside yet juicy meat on the inside, "The Breaded Pork Chop."

What's amazing about this is how perfect it's fried. Before, it would take me 20 years to even fry a decent pork chop. I even had to purchase a set of non-stick frying pans when I was in the US just to get it right but after so many attempts, I just failed. Good thing my hope is back. Thanks to the reasonably priced innovation of Avon's non-stick frying pan ( yup you're right! Avon Cosmetics), now I can confidently come up with these results!

My usual partner for the pork chops is ketchup and I just don't know why but it never occured to me to try     the all around sarsa of Mang Tomas. Thankfully, I have officemates who knew better. Now, Mang Tomas is my new BFF!

Garden Cafe serves pork chops for P50 only (with rice) which just releases my stress during my lunch hour. In case you don't know, Garden Cafe is located within the ground premise of Convergys Bacolod.

In case that you are hundreds of miles away from the City of Smiles, here is a recipe that you could try.

Country Fried Breaded Pork Chops

Ingredients

• 2 lbs pork chops (about 4 to 5 pieces)
• 1 1/2 tablespoons seasoned salt (or table salt)
• 3/4 cup Panko breadcrumbs (or ordinary bread crumbs)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 piece raw egg
• 1/2 teaspoon ground black pepper
• 1 teaspoon beef broth powder
• 1 1/2 cups cooking oil

Cooking Procedure

1. Clean the pork chops and pat dry using paper towels.
2. Rub seasoned salt around each chop and place inside the fridge. Allow to sit for at least 3 hours.
3. Beat the egg and whisk-in salt and pepper. Set Aside.
4. Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small freezer bag or deep container and mix well to distribute the ingredients. Set Aside.
5. Heat frying pan and pour-in cooking oil.
6. Dip each chop in the egg mixture making sure that all the areas are covered then dredge in flour-bread crumbs mixture.
7. When the oil is hot enough, pan-fry the pork chops in medium heat. Cook each side until the color turns golden brown (about 5 to 7 minutes depending on the thickness of the cut).
8. Turn off the heat and transfer the cooked pork chops in a plate lined with paper towel.
9. Serve with steamed vegetables and rice or mashed potatoes.
10. Share and enjoy!

recipe courtesy of panlasangpinoy.com