COLETTE'S Buko Pie at Pasalubong

Colette's buko pie is one of the best buko pie ever. It's just look like a ordinary buko pie, but when you see inside the pie, you will see a lot of buko (coconut) meat (It's actually full of buko meat). When you eat it, you will really taste a real buko (coconut) flavor, and it's texture is so good in the mouth because of its roughness. This buko (coconut) pie is not too sweet, and that's what buko (coconut) pie must be.

Colette's is located at San Rafael, San Pablo City, Laguna.

They also offer a different flavor of pie, like buko-pandan, buko-langka, macapuno-pandan, ube, peanut, pineapple, cashew nut, and ube-macapuno pie. Other product are; Cassava bibingka, bibingka (classic), bibingka Filipino, cassava bibingka with macapuno toppings, cassava bibingka with corn topping, maja blanca mais (corn), and maja pandan.

CHEFS ON PARADE

The venue for the Chefs on Parade 2011 is all set! CHEFS ON PARADE is an event organized by the 58 year old HOTEL AND RESTAURANT ASSOCIATION OF THE PHILIPPINES. It has been organized by the association since the early 1970’s. Now on its 27th run, COP will be held at Halls 1 to 4 of the SMX Convention Center on February 10 to 12, 2011.

  

The COP organizing committee wanted a venue that can depict it’s theme of being the Ultimate Asian Showdown. SMX fits perfectly with its approximately 9,000 square meters of event space, first class facilities and excellent location.

The successful contract signing between SMX Convention Center executives and officers of HRAP was held last June 17, 2010 at 10:00 am at one of the meeting rooms at the SMX Convention Center. Present during the contract signing were HRAP President Mr. Humphrey O’Leary III, COP Organizing Committee Chairman Mr. Richard Masselin, COP Facilities and Physical Lay-out Committee Chair Mr. Steve Tamayo and COP Ways and Means / PR and Publicity Committee Chair Mr. JM Tanalgo. Management of SMX Convention Center were also present at the event namely, General Manager Mr. Dexter Deyto, AVP for Sales and Marketing Ms. Marivic Marquez, Director of Sales Ms. Charry Casabar and Sales Executive Ms. Vanessa de Castro. A representative from the COP Event Promoter Five Star Media Inc. Ms. Annabelle Ochoa was also there.

After the contract signing formalities, all the guests were treated to a wonderful brunch buffet prepared by the management of SMX. They commissioned our very own Mr. Steve Tamayo of Tamayo’s catering to prepare the buffet. It was indeed a fruitful event and HRAP looks forward to working with SMX in making the COP a grand affair for 2011.

CHOCOLATIER

Are you a fan of Chocolate?

What if you can personalize your own Chocolate?

Do you think that's fun?

Chocolatier ( The one who make Chocolate)

The main objective of Chocolatier is to satisfy those people who loved chocolate. You can make or personalize your own chocolate. You can choose your design and you can adjust thew sweetness of the chocolate. If you want a dark-chocolate, then go for it! or maybe you want a semi-sweet chocolate, you can do all the thing's you want.

Chocolatier's make sure that all of their product are in it's best quality. They didn't stop searching for the best ingredient's for their chocolate.

You can buy their chocolate in a very affordable price. You can email iambenjcuevas@yahoo.com for some order..

Recipe:
1 1 1/3	cup sugar cups all-purpose flour
1/3	cup packed brown sugar
1/2	cup Dutch process cocoa
1	teaspoon baking powder
1/4	teaspoon salt
1/4	cup butter, softened
3	large egg whites
2	teaspoon vanilla
1/4	cup powdered or icing sugar

Procedure:

1. Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.
2. Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.
3. Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

This is perfect for meryenda  or snack.

The Navotas Fish Port Complex (NFPC)

Navotas Fish Port Complex is the premier fish center in the Philippines and one of the largest in Asia. This is the first major fishing port and fish market complex placed under the exclusive jurisdiction, control and supervision of the Philippine Fisheries Development Authority (PFDA).


A place where in you can buy the fresh and the cheaper seafoods in the Philippines. It is located in the District one Navotas City (that is now celebrating their 105th Aniversary). It is advisable to buy in bulk, because they can give you a big discount.

Within the complex is a thriving fishing industry which supplies fish in major markets in Metro Manila. Thousands of buyers visit the port daily where an estimated 20 commercial fishing vessels call port and unload a total volume of about 800 tons. Overland vehicles from different provinces also bring in additional volume of 50 tons. Outside the complex is a business center in itself with banks, markets, restaurants and other recreational facilities present in the vicinity