Showing posts with label pastries. Show all posts
Showing posts with label pastries. Show all posts

Wednesday, March 4, 2015

Nic's Kitchen

There's this nice cafe in the Mandaluyong/San Juan area that we went to many years ago when we met up with a good friend living near there. We never returned to eat there despite our interest as it was out of the way. Sasadyain talaga if we wanted to eat there or the other cafes we saw in the area. There's finally a Nic's Kitchen that's more accessible to us as they opened a branch at the UP Town Center. We decided to eat there one lazy Saturday noontime and was surprised there weren't much people eating there. I guess they thought it was more a shop than a restaurant. That's their loss as the food is good at Nic's Kitchen.

Nic's Kitchen has many bottled delights including their bangus specialty that's ready to eat with bread or rice.
Parmesan chicken with pasta and bread.
Roast beef salpicao with salad on the side.
The cafe/shop is a cozy place to eat. Nothing fancy but nice for conversations or small meetings. They have a good menu and even better, more selections for cakes and pastries.
Another look at the cafe's interior showing more goodies in the refrigerator.
A good meal deserves a good dessert to cap it off

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Thursday, September 12, 2013

Eurobake Original Inipit

After featuring delicious yema cake from Quezon, I thought it was just right to write about another kind of cake. This one comes in bite size and despite its sweetness, is a favorite snack or merienda and goes well with coffee or perhaps even tea. Inipit, literally and roughly translated as "squeezed in between," consists of a sweet milk-based filling spread between two thin slices of cake. I think the best ones typically melt in your mouth due to the moistness of the cake. The filling can be creamy or chunky depending on the maker, but tastes much like yema though some can be buttery in consistency.

My brother was recently in Bulacan and bought a few boxes of inipit at a popular bakeshop that's famous for its old fashioned ensaymada pastry. People go to Eurobake in Malolos, Bulacan to buy their ensaymada for pasalubong (souvenir). I got to take home one box and I can say that the "original" is still better than the mass produced stuff by the more commercial bakeshops that are being sold at most supermarkets. These come in individual packs that can be given as baon (i.e., snacks for recess) for school children.

A box of Eurobake's original inipit from Malolos, Bulacan
The inipit slices are arranged inside the box and covered only by a plastic sheet. Its packaging obviously has implications on the longevity of the inipit so I quickly put the box in the refrigerator so it will last longer.
Up close, the filling looks just like yema or the sweet core of the brazo de mercedes. I think the sweetness is just right and it tasted closer to brazo than yema. There are no serving size information on the box (typical of many local products) but I suggest a maximum of 2 slices only since it is still quite potent in terms of sugar content.

As I continue my travels, I will try to feature more of these including perhaps the various kakanin that's popular around the country.
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Thursday, June 6, 2013

Quick melt ensaymada

Ensaymadas are a favorite pastry in the Philippines and almost every bakery would have ensaymadas to sell aside from the more popular pandesal. Ensaymadas are practically bread with toppings of butter and sugar. They become "special" when there is cheese included as a topping. I say special because cheese is usually regarded as expensive and the typical neighborhood bakery ensaymada will not have cheese on top but probably a generous spread of margarine and sprinkle of sugar. 

How special an ensaymada is may depend on the cheese used on the pastry. The usual kind is cheddar cheese, which is what many bakeries use for their "special" variety. These include the regular pastries by commercial bakeshops like Goldilocks and Red Ribbon. The more sophisticated or specialized bakeries use other cheeses and the preferred type is queso de bola (edam). Not so recently, quick melt cheese has been used and which added somewhat to the flavor of the pastry. Some bakeries have also experimented, and successfully, with other toppings or fillings for the ensaymada. Such include macapuno, ube, salted egg and yema. Grilled ensaymada is also served in some restaurants and I personally prefer the ensaymadas of Mary Grace.

While walking towards my boarding gate at the airport recently, I spotted a stall selling quick melt ensaymada. These are popular "special" ensaymadas with really good bread and toppings. I like the macapuno while the Clairvoyant prefers salted egg. I decided to take a photo of the boxes of ensaymada as I purchased a couple, one to eat while waiting for our boarding call and another to take as baon that I would eat for later. There are two popular brands of quick melt ensaymadas - Muhlach's and the generic Quik Melt. These are available at most malls in Metro Manila where they have stalls.

Muhlach's quick melt ensaymadas

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