Pepper’s Round-Up: Here are Our Top 10 Posts for August 2013

December 19, 2018

Here’s a recap of our Top 10 most popular posts on Pepper for August 2013.

7 Desserts to Eat for Every Kind of Break-Up


Like McDonald’s twister fries promo or the existence of a basic choco-butternut donut from Dunkin Donuts, you soon realize that all good things do come to an end. For one reason or another, your significant other is gone. He has disappeared into the land of soft-focus memories and the-reason-why-Adele’s-songs-make-you-cry. No more walks in the park hand-in-hand. No more good morning text messages with asterisk kissy-faces at the end. No more instant sundo whenever it rains.

Now, you’ve entered a new stage in your life. Dressed in pajamas even though it’s one in the afternoon, you have to decide what dessert to eat for breakfast (and lunch, and dinner, and dinner-dessert’s dessert) while you watch One More Chance for the thirty-seventh time.

Don’t worry. I’ve got you covered.

Food Hack: Cibo’s Spinaci Zola Dip


“You can’t go wrong with Cibo.” I don’t even know how many times I’ve heard that line, and for good reason. Cibo is widely regarded as one of the more popular go-to places for anybody in search of a quick Italian fix. They’ve been serving rich and hearty food for more than 15 years, long enough to develop a cult following composed of families, yuppies, and everyone else in between.

We’ve hacked Cibo’s Penne Al Telefono in the past, but we couldn’t just stop there. We’ve recreated one of their more famous appetizers: the Spinaci Zola Dip (the same recipe we developed for Rogue Magazine’s May issue).

Tray’s Anatomy: Zinger vs. McSpicy


In the Philippines, KFC’s Zinger and McDonald’s McSpicy are presently at each other’s throats. Both want to claim the number one title, with the McSpicy a brave contender to the Zinger’s long-unchallenged reputation. Now, the question on everyone’s minds is, which chicken burger deserves all the attention (and a share of our wallet)?

To settle this dispute, the Zinger and McSpicy go head to head in this month’s Tray’s Anatomy. Let the battle of the spicy chicken burgers begin!

Homemade Lengua de Gato Cookie Butter


Confession time, I’ve never owned one of those Speculoos Cookie Butter jars that was all the rage a couple of months ago. Yes, I know, shocking. How can you trust anything I write about food ever again?

The truth is, I simply found the damn things too expensive. It wasn’t that I thought it tasted bad, I actually found it (“it” being the miniscule amount I got to taste whenever they slather it on the pancakes and waffles I buy outside) quite nice. It’s just hard to justify its cost on my monthly grocery budget when I could get three jars of peanut butter for the same price (and peanut butter is already plenty sexy and yummy for me).

I thought about making some of my own, when I figured, why use Biscoff cookies when I don’t really like the stuff that much? Now, lengua de gato, that’s a different story. Those tiny butter cookies are like crack to me.

Confessions of a Middleclass Diner


I don’t think I’m a cheapskate when it comes to food. Despite the inordinate amount of fast food (for less than a hundred bucks) that I regularly celebrate every week on Pepper Eats, I’d like to think I do know how to appreciate fine food when the circumstances call for it.

There’s nothing wrong with being practical. While judging a dish by the thousand and one flavors that mingle and dance on one’s palate with every bite, deciding whether to come back to a restaurant based on the interior’s ability to sweep you away to some obscure little European town, and calculating how large of a tip you leave based on how many words in your order’s name you can’t pronounce is all well and good, but the actual price and serving size are also legitimate factors to consider. No, it doesn’t make you boorish or uncouth to be a little practical in one’s choices.

We’re middleclass diners, these are the kinds of things we have to worry about.

Nestlé® Crunch® Mocha Dip: Perfect with Homemade Churros


These deep-fried fritters are usually accompanied with some thick hot chocolate or café con leche. For this recipe, we decided to merge both dips together and then kicked things up a notch by using a chocolate bar from childhood we all have a soft spot for—Nestlé® Crunch®.

Get Manila’s First Ramen Burger at Wrong Ramen Starting This Friday


You know that feeling when you just had to stroke, squeeze, or manhandle your neighbor’s fat pug? That’s how we felt about the ramen burger.

It was inevitable. We had to do it. When you hear New York and the rest of the world harping about this monstrosity as “the next cronut,” we couldn’t just sit idly and do nothing.

Sisig: The Tragic History Behind Our Favorite Pulutan


Knocking back a few pints of beer while chowing down on copious amounts of salty, greasy food is a time-honored tradition all over the world. The Spaniards came up with tapas or pinchos, the Koreans snack on anju, and we Filipinos have pulutan.

A popular favorite in our country is sisig, which is comprised of a pig’s face that’s been chopped up and fried to perfection. Crispy, tangy, and meaty, it’s a perfect complement for beer’s natural earthy flavors. While its high fat and sodium content can make you dizzy and bloated, none of that matters once you’re three bottles in to drowning your frustrations with your douche ex in between mouthfuls of sizzling sisig.

Check Out How We Assembled this Speculoos Club with a Step-by-Step .GIF


Do you love Speculoos Cookie Butter? Then our recipe for today is perfect for you. Three layers of perfectly toasted whole wheat bread, overflowing with fresh strawberries, bananas, dark Valrhona chocolate, roasted marshmallows, and enough Speculoos to make your dizzy in between.

The best part is that this’ll only take you around 10 minutes to prepare.

Ketchup and Catsup: The Most Unnecessary Spelling Change in the World


Whether you spell this wonderful red paste with a “K” or a “C” (as in C-section), you’re correct!

See your favorite article? Any newsworthy food topic you’d want us to discuss next month? Let us know in the comments section below!

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Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

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