Upon entering, you’ll be greeted by a New York-inspired interior.  Tanya describes it as having a “rustic bistro feel” with its wooden tables, decorative lights, and brick walls.

Sunshine Kitchen also boasts of an open kitchen where diners can survey the cooking area of the restaurant. “Our open kitchen, which was actually meant to be the focal point of the restaurant, is also quite unique because it allows people to peek in and take a look at their food being prepared. This allows them to observe and wonder about [the process],” she explains.

Tanya says that the inspiration behind Sunshine Kitchen is rooted in a personal hobby of hers. “I really love to cook and entertain guests, and I would always have parties at home. And of course, just like others who are culinary enthusiasts, I’ve always wanted my own restaurant.” Aside from being managing partner of other restaurants (Simply Thai and Thai at Silk), Tanya’s tried her hand at catering as well.

“We’re not limited to one type of cuisine,” she says. “We also have that New York meat-packing district feel, so I think that should make us stand out [from other restaurants in the area]. We have a great wine selection, cocktails using premium liquor, unique craft beers, and a few imported ones, too! All at affordable prices.”

Sunshine’s Green Salad (PHP 290)

We had Sunshine’s Green Salad as a starter, which had mixed greens, nuts, a tangy-sweet champagne vinaigrette, and sharp Gorgonzola cheese. “The basic components of the champagne vinaigrette are quite simple,” Tanya explains. “We use quality olive oil, lime juice, champagne vinegar, a bit of sugar, and in my opinion, the most important ingredients: sea salt and freshly cracked black pepper.”

Marinated Whiting (PHP 240)

Our next course was Marinated Whiting with garlic, lemon juice, white vinegar, and olive oil. The fish was cooked in a very curious way, reminiscent of ceviche or kilawin. “Acid cooks the food being marinated in it. It also preserves the food. This is our take on ceviche,” Tanya tells me. “It’s really delicious eaten with bread,” she adds.

Angulas with Cayenne Pepper, Garlic, and Olive Oil (PHP 380)

Another interesting dish that was served to us was the Angulas, which is the Spanish name for young eels, also known as “elver” eels. Tanya tells us that first-time angulas eaters are usually quite squeamish since they look like worms, but adventurous eaters really love them. She also tells us that angulas go great with garlic and chili-infused oil (a very Spanish way of cooking them), and the addition of pasta makes for a more complex alio olio.

Porkichoos Sandwich (PHP 300)

The Porkichoos Sandwich can be ordered upon request. Tanya says that she’s been meaning to add sandwiches to the Sunshine Kitchen menu, in order to remain true to their Western Comfort Food profile. “The sandwich is hearty, filling, and flavorful. It’s our first sandwich because we already have the ingredients on hand. Besides—cheese, pork, and pork skin? Who could say no to that?”

Pizza al Nero (PHP 520)

The Pizza al Nero contains squid ink, cream sauce, ricotta, mozzarella, and some Grana Padana cheese. “I wanted our pizzas to be unique, especially since squid ink is becoming popular,” says Tanya. “This is our opposite take on the Pizza Bianca. Instead of it making it white, we made it black by using squid.”

6-Hours Slow Roast Porchetta (PHP 480; good for 2)

Our final dish was Sunshine Kitchen’s 6-Hour Slow-Roasted Porchetta, which came with rice pilaf, herb salsa, and green beans. “Other porchettas are usually cooked until they’re just right—pink and sometimes quite tough. Ours soaks up all the flavors of the different herbs and spices while being cooked. The fat becomes somewhat melted, and gives the pork a more intense flavor.”

The porchetta also came with a number of condiments, so I asked Tanya her personal recommendation on how to eat the porchetta. “The vinaigrette suits Filipino tastes because we love to eat our pork with the sawsawan of vinegar, soy sauce, calamansi, and chili, so this is our Western take on it. The roast garlic and herb salsa is slightly sweet, and complements the pork with a different flavor. Lastly, for those who like creamy gravy, the thicker sauce goes well with the pork, especially when eaten together with the rice pilaf.”

Aside from the 6-Hour Slow-Roasted Porchetta, Tanya tells us that the Creamy Crab, Shrimp, and Artichoke Dip (PHP 320), the Cabanatuan Longganisa Paella (PHP 480), and the Sunshine Pizza (PHP 550), a mix of porchetta, longganisa, ricotta, and arugula, are all bestsellers at Sunshine Kitchen. And if you love seafood, Tanya recommends their Snapper and Clams (PHP 390) in white wine, garlic, and parsley sauce.

I asked Tanya why she chose to call the restaurant Sunshine Kitchen, a name so bright and wholesome that it’s understandable if one mistakes the restaurant for a breakfast place. “First, I wanted a name that connotes nature, the very root of where most of our food comes from. I only plan to use fresh produce, make everything from scratch, and if possible, source everything locally,” she explains.

“Another reason is that I wanted the place to have a name that connoted happy vibes. And lastly, I have a daughter who is the ‘little miss sunshine’ of my life. Hence, Sunshine Kitchen.”

Sunshine Kitchen
2/F Fort Pointe Bldg 1,
The Fort Strip, Bonifacio Global City
(0928) 821 26 25
Store Hours: Sundays-Wednesdays from 11:00am-2:00pm; 6:00pm-10:30pm, TH-Sat from 11:00am-2:00 pm; 6:00pm–2:o0am)
Follow Sunshine Kitchen on Facebook and Twitter

The post Restaurant Spotlight: Sunshine Kitchen appeared first on Pepper.ph.

That same rule applies to blogs, as well.

A blog (or any media outlet for that matter) is only as strong as the trust its readers confer upon it. In this industry, if no one believes you, you don’t matter. Fortunately for us, over the year that Pepper.ph’s been online, we’ve managed to build a pretty strong relationship with you guys based on mutual trust and respect.  We take that trust very seriously. And it’s our responsibility to never do anything to betray it. If we ignore its significance, we’d be no different from the people who clutter your phone with housing loan text messages everyday.

The reason I’m bringing this up is that Pepper.ph’s continued growth has made it necessary for us to make some real world decisions in order to insure its future. Nothing in this world is free, except maybe the cakes and cookbooks we give away. For Pepper.ph to fulfill the enormous potential we all see in it, and to continue to give you all more of what made you fall in love with us in the first place, it’s important for the blog to achieve a measure of financial security.  The question then is, “How do we make money?” or, more specifically, “How do we make money in a way that’s ethical, transparent, and trustworthy?”

Here are three things we’re thinking about:

1. Spam is not the Solution

The irony about spam, not the canned kind, is that everyone hates it, but everyone does it anyway. Flyers in your face, rehashed Call Me Maybe jingles, and copy-paste press releases are just some of the things we all detest but have to suffer through anyway (disagree and I will call Nancy Binay’s office and ask her to park an election truck outside your house for the rest of your life).

Spam has become the media industry’s ugly but comfy pair of jeans. It’s what companies pull out from their closets when they’re too lazy to think of better ways to make money.

I’d like to believe there are other ways. It’s been done before. This half-naked black man did it. Why can’t we?

2. The Creativity Paradox

We’d love to work with companies who’re willing to risk and be creative. The problem is, the more money a company has, the less creative they usually are. More money means more people, which means more bureaucracy, red tape, and resistance. It’s tough.

The best way to sell to people is by being genuine and creative. Sadly, most prefer to do it the “traditional way” of interrupting people en route to their important meetings and appointments.

If companies actually sit down, listen, and try to think of selling as a creative endeavor aimed at successfully forming genuine connections with customers, they’ll probably be forced to rethink their whole marketing plan.

3. Whelmers

Whelmers, a word my friend likes to use, are those who don’t underwhelm, but don’t overwhelm either. They’re sitting right in the middle, and people don’t exactly love or hate them; think mass-market grocery items or average chain restaurants.

What should we do with whelmer companies who’d like to work with Pepper.ph? If we accept everyone who comes calling, we run the risk of spamming you guys and losing the credibility we worked so hard to earn. If we ignore them, though, we might be leaving money on the table for no good reason.

This is tricky territory so we’d like to be fully transparent on this matter by letting you know how we’ll go about making money at Pepper.ph. Here’s our plan for the near future:

1. While we may explore different advertising options later on, Pepper.ph itself will remain clutter-free with a single ad box in the sidebar for now.

2. Our opinions are and will never be for sale.

3. We will not do any restaurant reviews until we can afford to ethically do one. Our current restaurant features are not reviews.

4. We can craft sponsored articles for companies who’d like to work with us. We’ll clearly mark sponsored articles as “sponsored” in the article’s respective category.

5. We’ll approach sponsored articles in two ways: (1) It can be a creative collaboration between Pepper.ph and the company, or (2) a completely objective news piece.

6. Completely shitty companies will never get air time in Pepper.ph. Whelmers could, especially those who want to kick things up a notch for their product.

7. To make Whelmers more valuable to our readers, we elevate their brand with better photos, creative content with a twist,  giveaways, etc.

8. To avoid bias, we’ll never let our writers create content for companies they’re friends or affiliated with.

But what if you really don’t want to pay us but still want to get featured? There’s an easy way. Be amazing. Create something that we can’t ignore. Get us crying. Make it look like we owe you something. Keep on doing it until we go out of business.

Do I hear “Challenge accepted?”

The post How Pepper.ph Plans to Keep the Good Times Rolling appeared first on Pepper.ph.

1. Escamoles (Mexico)

Just hope none of them hatch while you’re eating.

If you’re bored with the usual taco toppings, try Escamoles. It’s the larvae of the giant black Liometopum ant. They are usually served with guacamole. They have the consistency of caviar, and are said to have a buttery and nutty taste. Sounds delicious, right? Just try not to think about all the baby ants who’ll never have a future because they had the misfortune of being muy delicioso.

2. Civet Coffee or Kopi Luwak (Indonesia, Philippines, East Timor)

How can such a small thing produce that much crap?

If you’re afraid that this coffee will taste like shit, I don’t blame you. Kopi Luwak is made by collecting the crap-covered coffee berries that come out of the Asian palm civet’s ass. The digestive track of this animal is said to ferment the beans and remove the bitterness. However, most coffee connoisseurs consider it nothing more than a gimmick. Jack Nicholson’s character in the bucket list would disagree.

3. Pacha (Iraq)

“I got kicked out of a Slayer concert for being too hardcore.”

This Iraqi delicacy seemed to have been made especially for fans of gory B-movie flicks. It’s made by boiling a sheep’s head, trotters, and stomach, and is served with bread submerged in the broth. The stomach is also filled with rice and meat. The two go well with each other, making this gruesome dish a bit more palatable. That’s probably the same reason we serve puto with dinuguan.

4. Baby Mice Wine (Korea and China)

For all we know, it might also be a witch’s age-defying potion.

Nothing says cultural immersion quite like having a drink with the locals. But you might want to stay sober lest you find yourself served with a wine that wouldn’t be out of place at a cultist’s church. Though, I imagine that death metal bands would probably enjoy getting hammered on something this hardcore.

5. Monkey Brains (China)

If Planet of the Apes does happen, this will be the the cause of it.

While I love eating ox brains, I think I’ll pass on monkey brains served raw. The only reason people eat this stuff is because they think it is nature’s Viagra. This once again re-affirms my belief that people will eat anything if they think it will help them score.

6. Hakarl (Iceland)

Aren’t you glad you can’t smell a picture?

There’s a lot of food that are delicious even if they’re technically rotten, like bagoong or century eggs. Hakarl, or rotten shark, is not one of them. It’s made by burying a sleeper shark and letting it ferment for 6-12 weeks. After that, it is hung and dried for several months. Finally it is cut up and served.

It is truly vile. Anthony Bourdain calls it “the single worst, most disgusting and terrible tasting thing” he had ever eaten. Gordon Ramsay found it inedible as well. If you manage to eat one, Icelanders consider you a real man. Screw that, I’d prefer to be thought of as a sissy little boy than eat one.

7. Kiviak (Greenland)

The more appropriate name for this would be Satan’s lunchbox.

It’s hard to write about Kiviak without feeling queasy. Imagine how yummy a lechon stuffed with roast chicken and paella tastes like. Kiviak would be its direct opposite multiplied to infinity. It is the most grotesque and disgusting stuffed food I’ve ever heard of, and I’ve tasted some really bad week-old Morcon.

How gross is it? Well, to make one, you have to stuff hundreds of whole auks (a small bird) into the hollowed-out carcass of a seal. Then you remove all the air from the seal’s skin, sew it up and seal it with grease. Place a rock on top of it, and wait for around 7 months. After that, open up the now putrid flesh bag and enjoy the fermented birds.

I can’t imagine how anyone could eat this. At the very least, Hakarl is just slices of dead shark. Kiviak is what I’d imagine Marilyn Manson would have people serve at his funeral, because it is every bit as disturbing as him, only cleaner looking.

This list really makes you realize how different parts of the globe define the word food. There are just so many crazy delicacies out there. If you have anything you think is worth adding to this list, let us know in the comments section below.

Image Sources: Blogspot / The Telegraph / The NY Times / Blogspot / Web Answers / Hakarl.is / Gizmodo

The post Acquired Tastes: 7 Weird Delicacies From Around the World appeared first on Pepper.ph.

Ajitama Tonkotsu from Ikkoryu Fukuoka Ramen (PHP 380)

Addi says: “The marinated half-boiled egg was a pleasant surprise. The dish had more garlic and oil than I would’ve preferred, however.”

Diner’s rating: 7/10

Cinnamon-Glazed Bacon Skewers from I Love Backyard BBQ (PHP 165)

Diana says: “Didn’t taste like cinnamon at all, and the bacon was too soggy for my liking.”

Diner’s Rating: 5/10

Lettuce Wrapped Burger from Charlie’s Grind and Grill (PHP 290)

Dwight says: “It was closer to a salad than a burger, but I can’t say I didn’t enjoy it.”

Diner’s Rating: 7/10

Buffalo Wings (5 pieces) from Don Henrico’s (PHP 560)

Lars says: “Too big to be from real chickens. I suspect baby raptors.”

Diner’s Rating: 9/10

Mikka says: “For the first time, Mamou has failed to impress. The steak was packed with more fat than meat, and it was more on the rare side than medium. What a bloody mess.”

Diner’s Rating: 5.5/10

Garlic Parmesan Chicken Tenders (1/2 pound) from Buffalo Wings and Things (PHP 144)

Mye says: “Though I’d still prefer their chicken wings over the tenders, they do garlic parmesan better than most!”

Diner’s Rating: 8/10

Miso Tonkotsu from Ikkoryu Fukkuoka Ramen (Php 380)

Adee says: “It’s very tasty and satisfying, but I wish I ordered the Ajitama Tonkotsu instead. The miso seems to be working against the natural flavors of the broth. It could also use a bit more chashu.”

Diner’s Rating: 8/10

Deconstructed Tiramisu from Umami Hambaagu House (PHP 180)

Nico says: “Was disappointed since the concept was promising. The flavors were there, but the texture felt like you were eating a soupy Tiramisu.”

Diner’s Rating: 5/10 (Mom’s rating: 9/10, so good job Umami for making her happy last Mother’s Day!)

Vigan Longganisa Hash from The Clubhouse (PHP 225)

Steph says: “Makes me want to schedule a road trip to Vigan.”

Diner’s rating: 9/10

Yoga from Bizu (PHP 165)

Giselle says: “With the tangy flavors of passion fruit and yogurt at the forefront of this fruity creation, it’s the perfect summer cake.”

Diner’s Rating: 8.5/10

The post Identical Ramen Bowls in Today’s Pepper Eats! appeared first on Pepper.ph.

Jollibee

McDo

Chicken McDo vs. Chickenjoy and McDonald’s gravy vs. Jollibee Gravy

Apple Pie vs. Peach Mango Pie

The post Food Fight!: McDonald’s vs. Jollibee (Team Battle 2) appeared first on Pepper.ph.

Whether it’s really the recipes she shares here, or religiously doing the Tracy Anderson Method, that got Gwyneth the slender bod, jaw-dropping abdominals, and shapely bum we all saw on the big screen, I can’t say for sure. It’s a good thing there’s nothing stopping you from finding out the truth for yourself, though.

The book traces its roots from a visit to her doctor who diagnosed Gwyneth as Vitamin D deficient and anemic, supposedly due to the high stress levels she was experiencing from her work. He then prescribed her to go on an Elimination Diet, which meant crossing out coffee, alcohol, eggs, sugar, dairy, shellfish, soy, wheat, and processed food from her diet. If I’d heard the same news from my doctor, I probably would’ve gotten a heart attack (of sadness).

The dishes, she claims, all come from ingredients that are, well, all good for you (meaning, none of the things that Gwyneth’s doctor removed from her diet), hence the name.

Aside from the more interesting recipes, like how to utilize leftover quinoa and how to make Korean Chicken Tacos, It’s All Good!  also boasts stunning food photography by Ditte Isager. Check it out.

If you’re aiming to live out the Gwyneth Lifestyle (and hopefully get those killer abs in the process), then this might be a good place to start. I must warn you, though, it won’t be cheap. Then again, what else would you expect from the woman who gave us GOOP? Also, some of the ingredients are hard to find, especially in this country. Even if you do manage to track some of them down, your face might end up regretting it.

You can grab a copy of It’s All Good! at any of the various Fully Booked branches nationwide. Be sure to like them on Facebook and follow them on Twitter.

The post Pepper Potts in the Kitchen: It’s All Good! appeared first on Pepper.ph.

Basketball is practically a national sport in the Philippines, so it’s no surprise that the NBA has chosen to establish its flagship branch in Asia here. This isn’t the league’s first foray into our country. In past visits, they’ve held numerous exhibition matches, goodwill games, and fan meet-and-greets. They are even planning to hold a pre-season game at the Mall of Asia Arena. 

The NBA has long had a finger in the food service industry, an area where they leverage the strength of their brand in order to attract hungry basketball fans. One of their ventures, NBA City, is a themed restaurant showcasing basketball memorabilia as well as screening past games and highlights for their customers. It also boasts a basketball-themed menu. Taking a cue from these restaurants, they have launched a new café concept. A branch is set to open abroad in Spain, in addition to the one planned in Taguig.

Here are some snippets from the menu found in the NBA City Restaurants:

The food for the Café, however, will be styled to suit the café theme as well as the taste buds of Filipinos. We can expect new Filipino-inspired dishes to be offered alongside old American favorites.

Aside from the food and decor, the café will give NBA fans a home base where they can indulge in their passion and love for the game. Special events, such as live screenings, visits from current players as well as retired hoop legends, and other similar activities will also be held there.

The Philippines has had its share of themed restaurants before, and while some continue to thrive, others, like the defunct Fashion Café, remind us that it takes more than novelty to be successful. Still, with the number of die-hard NBA fans in the Philippines, don’t be shocked to see the Café always fully packed, especially during the playoffs.

What do you think of the NBA Café? Should the PBA come up with a similar joint? Will NBA Café serve Nate Robinson’s favorite lumpia too? Let us know what you think in the comments section!

[Sources: NBA Philippines / philSTAR / Hard Rock / Dime]

[Image Sources: Looking Up Court / BizBash / NBA]

[Thumbnail Source: Merchant Circle]

The post Hoops Fans Rejoice: NBA Café Comes to Manila appeared first on Pepper.ph.

Since it’s the middle of May, and most of us are stuck in the Philippines, the terrible heat had us thinking some pretty odd thoughts. With winter not likely to come anytime soon, we passed the time by trying to figure out whether or not Dany’s more leche flan than garbanzos.

Daenerys Targaryen: The Classic Halo-Halo

Of Valyrian descent, Daenerys Stormborn is the last member of the ancient Targaryen clan. Her selfish brother married her off to the fearsome Khal Drogo in exchange for a crown. It wasn’t a wise investment on his part. Now a Khaleesi, Daenerys tragically loses her husband and unborn son early in their marriage, but she also hatches three dragon eggs on her dead hubby’s funeral pyre so it wasn’t all bad. Awed by the mythical creatures, the Dothraki pledged to follow Dany in her quest to build an army and reclaim the Iron Throne of Westeros.

Descending from an ancient line of rulers, backed by wise and faithful advisers, leading an ever-growing army, and accompanied by a trio of actual dragons, Daenerys Targaryen seems to be a frontrunner in the race to rule the Seven Kingdoms.

She is also woman of many different aspects—mother, warrior, lover, and queen. Like the Classic Halo-Halo, with its assortment of premium ingredients all in one colorful goblet, the Khaleesi is a mixture of many different things that, when combined, are greater than the sum of their parts. Just as this summer staple has always been king of local Filipino desserts, others of Daenerys’s bloodline have likewise ruled for generations.

We Filipinos encounter many variants of this dish, from the famous Pampanga version, with just five ingredients yet sell at almost a hundred bucks an order, to the cheap substitutes sold at almost every street corner, without the more special ingredients. Why we settle for lesser copies is a mystery. The whole point of the halo-halo is its hodgepodge ridiculousness. We forget that eating this Filipino favorite without the ube or the leche flan is like going to war without your fire-breathing babies. Don’t even bother.

Jamie Lannister: A Magnum Ice Cream Bar

While Jaime Lannister, dressed in his white Kingsguard armor with matching floor-length coat, is physical perfection and princely charisma personified, he’s also an incestuous, self-proclaimed douche whose only redeeming qualities are his impeccable sword skills and handsome face. Regardless of whether you love him or hate him, he will always be the man who pushed little Bran Stark out a window tower after the poor kid caught him screwing his equally evil twin sister. Although I give him props for being the only Lannister who actually cares for his dwarf brother, Tyrion, and for saving Brienne of Tarth from being raped, I still believe he deserves the recent, brutal dismemberment of his sword hand.

Much like this pretty boy, Magnum Ice Cream is 75% mesmerizing branding, and 25% the glorious creation it claims to be. Now, don’t get me wrong, I also enjoy the occasional bar of Belgian chocolate-covered vanilla ice cream from time to time, but at the end of the day, it’s just like everything else inside the convenience store cooler—sticky, overpriced, and induces self-loathing immediately after consumption. It’s ultimately unsatisfying.

Tyrion Lannister: Mochi Ice Cream

I remember the first time I encountered Mochi Ice Cream. It looked like a piece of soap to me. I gingerly licked its starch-covered skin (which I later found out was made from pounded sticky rice) with the tip of my tongue. That powdery, fist-sized ball didn’t look edible until I sliced it in half and had that first epiphanic bite.

Much like my initial misgivings towards the Japanese dessert, I felt bad for Tyrion the first time I saw him on the series. Even before he appeared on screen, he was referred to as “The Imp”—a freak show. But he later turned out to be one of the more exciting and dynamic characters. Whatever The Imp lacks in appearance, he makes up for with his cunning, wit, and by being the one decent Lannister. Similarly, just as the Mochi Ice Cream’s strange appearance conceals something delicious, Tyrion’s first-rate qualities belie his somewhat uninspiring looks. And, if I may add, I think Peter Dinklage gets a bit more attractive with every episode.

Joffrey Baratheon: The Commercial Milk Tea

The day Joffrey became king was the day we almost lost hope that good would prevail. He’s a cruel yet cowardly ruler who truly believes that he’s the legitimate heir to the Iron Throne. This inbred bastard enjoys having people executed and orders women beaten for his pleasure, but hides under his mother’s skirts when his city is attacked. Joffrey just isn’t capable of doing anything to prove he deserves the crown or our respect.

We peg Ball-less Blondie here as your typical cup of commercialized milk tea. Like Joffrey who’s living the high life he never earned, this overrated food trend still sits comfortably at the top of people’s go-to refreshment list. Never mind the fact that it is ridiculously priced for its mostly synthetic ingredients. These drinks pretentiously market themselves as a healthy alternative to carbonated drinks, all the while brimming with unnecessary calories (and ice cubes that leave you short-changed). As we’ve expressed in the past, this food trend has got to go, preferably taking its despicable “Baratheon” counterpart with it.

Margaery Tyrell: A Profiterole

Like the profiterole, with its delicate and beautiful pastry crust that hides a rich whipped or ice cream filling, Margaery’s character shouldn’t be taken at face value. Though she earns points for reaching out to the poor, treating Sansa like a sister, and slyly gaining King Joffrey’s trust, Margaery Tyrell’s true intentions remain unknown. Underneath her gleeful and sexy demeanor, effortless gift for diplomacy, and really, really likeable character, I think we’re in for a cold, wicked surprise.

Arya Stark: Ice Candy

Ice candy has a special place in my childhood. My aunt made perfect ice candies in all sorts of flavors (buko, ube, chocolate, mango, and pandan, to name a few), and would sell them from her mini sari-sari store every summer. I remember snatching up any flavor I fancied and slurping down that plastic-wrapped frozen treat like a newborn frantically feeding for the first time. As an alternative to ice cream, ice candy is inexpensive, easy to eat, and can feed an entire barangay for a much cheaper price. You have to try really hard not to like it.

Similarly, Arya Stark is small, clever, and beloved by everyone. She finds herself in the most dangerous circumstances. She escaped from King’s Landing after her father’s execution, became a prisoner and Tywin Lannister’s own cupbearer at the same time, and now found herself stuck with the Brotherhood Without Banners. In spite of it all, Arya always survives, the odds seemingly ever in her favor. She reminds us of ourselves as children, full of little hopes and joys and convinced that anything is possible as long as we have a stick of humble ice candy to suck. *Wipes a tear*

Jon Snow: Artisanal Ice Cream

Before anything else, I’d like to point out that artisanal ice cream is pricey because it’s supposedly handmade from unique ingredients. If you’re looking for flavors that contain rare, seasonal fruits or other unusual locally sourced ingredients, say carabao’s milk, this is where you’ll find it. Just don’t complain about paying an entrée’s price for a cup of ice cream. For all artisanal products, you’re paying for a novel, carefully-crafted creation, and not just some commercialized grab bag of vanilla, caramel, brownies, nuts, and whatnot.

One GoT character who knows all about the need to measure up is Jon Snow, Ned Stark’s bastard. Many look at him as an outcast, not necessarily bad but simply alien and unfamiliar. It’s similar to how people flock towards the everyday ice cream booths spread all over malls while giving the highbrow gelato kiosks a few longing looks but no real business.  Like expensive artisanal ice cream, Jon Snow is nice to look at, but a precious few actually make an effort to get closer. It really isn’t his fault he was made that way.

Because of his pretty face, coupled with his ridiculously compassionate and just nature, Jon has easily become the Justin Bieber of the series. Teenage girls gladly sit through gory swordfights and sloppy, inhuman humping just to get to the next Jon Snow scene, their dose of quality winter on hot summer nights.

Do you agree with these comparisons? And what cold summer treat would you peg Cersei Lannister, Sansa Stark, and Petyr Baelish as? Sound off with your comments below!

[Image sources: Tyrion-lannister-imp | Blushing Ambition | Wit & Fancy | Bubble News | Fuckyeahjamielannister | Dessert Comes First | Tyrion-lannister-imp | Bubbies Ice Cream | Game of Thrones Wiki | Tumblr | Comic Vine | Patikim | Game of Thrones Wiki | She Knows | TV Fanatic | The Kitchn]

The post A Song of Fire and Ice Cream: Reimagining Game of Thrones Characters as Your Favorite Summer Treats appeared first on Pepper.ph.

When we think of creating a sweet treat using condensed milk, the top of mind desserts that enter our brains are Yema or Dulce de Leche. Today’s recipe is a different and simpler take on the sweetened canned milk—Condensed Milk Cookies that are a no-brainer to prepare.

Unlike baking your regular cookies, which require a lot precision and an assortment of ingredients, these ones require only a handful, and they’re very easy to make. Using condensed milk already cuts down on the ingredients and measuring since it packs all the sweetness these cookies need, saving you from the hassle of measuring parts of white and brown sugar just to get the right sweetness level.

If you’re looking for a cookie that’s soft and chewy, you won’t find it here. These Condensed Milk Cookies have a consistency that’s comparable to Russian Tea Cookies. Safe to say, it would be the perfect snack with your cup of black coffee or tea.

We made two different kinds of Condensed Milk Cookies—chocolate chip and plain. Obviously, we just removed the chocolate chips from the latter, making them less sweet. They’re light and powdery in texture, and guess what? They take less than 20 minutes to make. So the next time you have the urge to pop something into the oven and happen to have a can of condensed milk at bay, you know what to do.

The post Condensed Milk Cookies: Perfect with a Cup of Tea appeared first on Pepper.ph.

Metro Manila loves its breakfast food. Various establishments cater to this fondness by specializing in the types of meals Filipinos like to start their days with. From pancakes, to waffles, to every possible ulam slapped with a –silog (served with garlic rice and egg) at the end, early morning grub is definitely here to stay.

Slappy Cakes is the newest addition to the slew of breakfast joints dotting the Metro. Having recently opened at the ground floor of Eastwood Mall (it’s currently on its soft opening stage), this American import aims to give its customers a “different” dining experience.

Karen Caballero, Marketing and PR Manager of Slappy Cakes, tells us that this is actually the restaurant’s third international branch, with a fourth one in Maui, Hawaii opening soon. From its flagship store in Portland, it has made its way to Tokyo, and now, the Philippines.

“Slappy Cakes doesn’t want to impose the Filipino taste on its dishes,” Karen tells us. “We may have a Filipino breakfast selection on our menu, but these items have undergone the approval of our American culinary professionals. In short, even our tapa and tocino have been tweaked to satisfy the American taste buds as well.”

Owner Eric Teng explains that the ingredients used in Slappy Cakes are, as much as possible, sourced locally. “Slappy Cakes advocates the ‘Low Food Miles’ practice, and discourages importing from far away locations in order to reduce carbon footprints. Our lemon curd, as with most of the items on the menu, is made fresh in our kitchen daily.”

Aside from pancakes, Slappy Cakes also offers other breakfast dishes:

Slappy Screw (PHP 200)

Karen confesses that this is her personal favorite drink on the menu. “It’s a refreshing concoction developed by the bar manager of Slappy Cakes Portland. The Slappy Screw is also a crowd favorite in Tokyo. The orange and vodka has a kick of ginger, and is complemented with cinnamon sugar (on the rim). We are quite certain it would capture the hearts of Filipino cocktail fans.”

Country Fried Bacon (PHP 230)

This is another item taken from the original Slappy Cakes menu in Portland. According to Karen, Slappy Cakes uses only choice cut bacon and fresh eggs, while the breading and caramel sauce are made from scratch.

Toad in a Hole (PHP 240)

Karen tells us that this is one of Slappy Cakes’s bestsellers. It contains two eggs fried in sourdough bread. It is served with breakfast potatoes and your choice of bacon or sausage.

Hot Chocolate (Extra Thick, PHP 130)

As the menu states, “So thick, we should charge you double for it.”

As popular as the other dishes might be, pancakes are still the restaurant’s specialty. Karen explains that Slappy Cakes provides a unique breakfast experience by allowing you to customize and actually cook your own pancakes straight onto the grill. “We really want our customers to go outside their comfort zones, and be at their most creative while making one of the most familiar breakfast foods—pancakes!” Karen says.

The first step is to select the kind of pancake batter you want. Slappy Cakes has 5 different flavors to choose from. Each flavor comes in an 8-ounce squeeze bottle per serving: Buttermilk (PHP 225), Whole Grain (PHP 225), Peanut Butter (PHP 260), Vegan (PHP 260), and Chocolate (PHP 260).

The second step is to add “fixins” to your pancake in order to truly make it your own. Karen proudly tells us that Slappy Cakes is possibly the first restaurant in Metro Manila that not only serves sweet pancakes, but also savory ones. As seen in the menu, aside from the expected fruit and chocolate chips, they also offer a number of salty ingredients to add to your pancakes such as chorizo, assorted mushrooms, kesong puti (white cheese), salted duck egg, bacon, and sausages.

The last step is to pick a sauce for your pancake. Again, they have number of sweet and savory items to choose from, like Lemon Curd or Spring Onion Sour Cream.

Some of Karen’s personal recommendations for the savory combinations are: Chorizo + Cheddar Cheese in Buttermilk, Coconut + Salted Duck Egg + White Cheese in Buttermilk (“Reminiscent of Bibinka!”she says), and Bacon + Cheddar Cheese + Mushroom in Whole Grain.

As for the sweet combinations, Karen absolutely loves Lemon Curd + Blueberries in Buttermilk. She also enjoys Nutella + Bananas in Whole Grain, and Chocolate Batter + Peanut Butter Batter combined with Chocolate Chips and Bananas.

Since Slappy Cakes takes pride in their pancakes (and since you have to cook them on your own), I had to ask Karen what the secret was in making the perfect light and fluffy pancake. “Just let it be. I know we have this urge to pat it while it’s cooking, but just be patient and let it be. When you see it bubbling on the surface, then it’s time to flip it!”

As I put forkfuls of Lemon Curd and Blueberry Buttermilk Pancakes in my mouth, Karen recounts once seeing a group of large, burly men come in for a meal by themselves. “You wouldn’t expect these men to go crazy and have fun while making their pancakes. I mean, they made smiley faces and wacky shapes! And these are grown-up men! We really want adults to feel like they’re kids again here,” she says. “See, in Slappy Cakes, you can make a mess of the kitchen, but the best part about it is that you don’t have to clean up afterwards.”

Slappy Cakes
G/F Eastwood Mall Open Park
Quezon City
(02) 909 3501
Store Hours: Everyday from 7:00 am – 12:00 mn
Follow Slappy Cakes on Facebook and Twitter

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