When it comes to bottled fish products and dipping sauces, no one does them better than Arnold.
I’m still getting calls from friends whom I gifted last Christmas with bottles of Arnold’s Spicy Tinapa. When we meet, eyes still roll to the heavens and tentative queries – “… might you have a bottle or two left in your pantry, Lori?” are asked. One friend didn’t mince words: “I strongly suggest that you give me another bottle of that tinapa this Christmas, Lor.” My equally fervent reply: “And I strongly suggest that you come to my event so that you can have that tinapa before Christmas and try all of Arnold’s other products.”
At the Dessert Comes First Christmas Gift List, Arnold is serving – by popular demand – his Spicy Tinapa. Smoked fish flakes are tethered to tomato sauce amidst a whirl of spices topped up with shreds of cheese. It’s a can’t-get-enough addiction when paired with mantao bread, similar to siopao dough but without the filling, its whiteness stark against the fiery orange of the tinapa’s oil.
In tandem with the tinapa, Arnold is serving a Tomato Eggplant Pâté on mulawin bread. First, the pâté. It’s a deep orange swathed in red possessing the aroma of roasted tomatoes. If I look hard enough, I swear I can see tiny eggplant seeds strewn among the spices that I taste but cannot see along with echoes of cheese and saltiness from the anchovies and olives. All in all, an enthralling combination especially when paired with the bread that Arnold has chosen.
“Why is it called mulawin bread?” I ask him, my mind filling uncomfortably with images of winged humanoids. “I’m not sure, “ Arnold replies. “I get the bread from Bataan. It’s small and a bit sweet.” I nibble from the piece I’ve pulled out of the toaster. “And it’s got bite, too!” Light and tiny with that unique flavor characteristic of pugon pandesal, it’s a rustic and most appropriate partner for a pâté made from simple ingredients imaginatively rendered.
All of Arnold’s products, all available for sale at the event.
Arnold is making my Christmas Gift List extra special for me by debuting his latest products at the event. These are the Salmon in Olive Oil, Pinoy Antipasto, Tuyo in Pesto, and Smoked Salinas in Olive Oil. These, he tells me, are sardines that are also used to make tuyo.
Genius, this guy is.
Deep Dips Foodstuff (Gourmet Products in Bottles) by Chef Arnold Bernardo
(0917) 805 1188
(02) 216 9495