Based in Manila, Philippines, Dessert Comes First is a chronicle of the food-obsessed food writer, Lori Baltazar. This website is all about desserts, restaurants, coffee, and the pleasures of homebaking. Read more about me Temptations for Your Christmas Table
Fri, November 18th of 2005
2:15 pm
Thanksgiving has already come and gone for me, and my thoughts are already on Christmas. Here are photos of the food that I ate at the lunch with the Morelos (Linda, Ricky, and Mico), they of the famed best mango torte in Manila. I post them now because of a previous lack of space then, plus these are dishes that you can be more than proud to serve at your Noche Buena (Christmas) feast.
Paella
P1,400/ 10-12 persons
This is one loaded, not to mention colorful paella, with lots of chicken and seafood. You can hardly see the rice for all the goodness that’s laid atop it.
Chicken Galantina /Chicken Relleno
P690/each
These two chicken dishes are holiday specials that start off with a deboned chicken. It’s stuffed with lots of ground pork, sausage, ham, carrots, cooked eggs, and other ingredients the cook might fancy. Usually served sliced and chilled, both are terrific in sandwiches or with an ensaymada (butter roll).
Lengua
P1,200/ 10 persons
This is my favorite: ox tongue slowly simmered in tomato paste, spices, and imported chorizo de Bilbao until it almost comes apart. After the long, slow cooking, the sauce is thick and lip-stickingly good.
Dulcelin
36 Times Street, West Triangle, Quezon City
374-2165 or 67
Fax: 414-8658
Mobile: 0917-5352592
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Again I just have to mention that your photos are absolutely gorgeous — do you post them without any computer retouching at all?
[Reply]
Comment by wysgal — November 18, 2005 @ 6:35 pm
Wysgal-
I’m not too sharp with photo editing software, so no, I hardly use it. I just shoot the best I can, so that no touch-ups are needed.
[Reply]
Comment by Lori — November 18, 2005 @ 10:47 pm
I thoroughly loved the tsokolate experience, been waiting for the continuation of that blog. And your photos are absolutely appetizing.
[Reply]
Comment by char — November 22, 2005 @ 1:28 pm
btw, i was wondering how can one make their own chocolate tableas?
[Reply]
Comment by char — November 23, 2005 @ 2:02 pm
Char-
I wouldn’t know how to make my own tableas. I would imagine that it’s similar to making chocolate, which in fact, it is.
[Reply]
Comment by Lori — November 23, 2005 @ 3:21 pm
for char..
here’s how to make our own tablea from scratch, its kinda labor intensive but no one can beat its taste.. toast whole cocoa until brown, almost black. this will make the outer shell coating easier to remove by hand. since i don’t have a grinder powerful enough to grind the beans, i bring the de-shelled cocoa beans to the market where it can be ground using the grinder for malagkit rice. for added taste, you can combine peanuts with the cocoa beans before grinding. you now have a paste which you can use for making all the yummy tsokolate
[Reply]
Comment by less — January 13, 2006 @ 6:38 pm