Food Tripping - Antipolo

Weekend markets have been a great venue to get to know little-known bakers, farmers and home cooks or chefs to showcase their products and specialties.  I am such a fan of these events because they usually hold treasures waiting to be discovered.  In fact, as early as the '80s, I think, my parents would travel all the way to Quezon City from Las Pinas to go to the SIDCOR market.  Then later on, my sister and I would tag along since we would be going to SIDCOR after the early morning Sunday mass at St. Clare's Church along Katipunan.

Since then, there have been other weekend markets that would sprout up - the market at the grounds of Lung Center of the Philippines, the one in Magallanes which later transferred to the FTI Complex in Bicutan, then the more notable Salcedo Village weekend market followed by the one in Legaspi Village, both in Makati.

But at present, I'm more excited with the one closer to home.  Finally, the first ever food bazaar in Antipolo has been organized.  Actually, it already started during the weekend of 6-8 December, and will continue on for the remaining weekends of the month.  Entitled "Food Trip, Tayo Na Sa Antip", Lala Bagsit, Darleen Javillonar, and RJ Tolentino from Ad Peak Events Management thought that it makes a whole lot of sense for Antipolo to have its own weekend market considering that most farms, and artisanal cooks and bakers usually come from Antipolo or the nearby towns like Tanay or Angono, some of whom are also participants at the weekend markets in Metro Manila.

"Food Trip, Tayo Na Sa Antip" occupies a portion of the parking area at the Lores Country Plaza in front of SM Hypermart in Antipolo.  It was indeed very festive when we got to visit and the event was further enhanced by the cool mountain air.  It certainly felt more like Christmas than other parts of the Philippines.

There was truly a variety of goods being sold.  Of course, one has to have the season's staples that is the bibingka and puto bungbung.

Then there were assorted pates from Gordita's (our favorite is the Pate de Pesto con Queso at Php120/jar) being sold alongside their imported brands of colognes like Denenes, Fa, and Bien-etre (remember them?).

We also got to meet Benny O'Bannon of Mulberry Hill Farms who is an active advocate for the benefits of the mulberry tree.  She concocts her own tea made from the leaves and bark of the mulberry and sells them at Php60/half liter.  She also produces organic lettuce (of the lolo rosa kind), basil and edible flowers that are perfect for salads.  She also sells mulberry seedlings (Php60/plant) so that there will be more people who will take care of these trees and enjoy the health benefits it gives.

Other products on sale are food from Trick's Resto Bar, cupcakes and gourmet donuts, chicken dishes, and even Vigan furniture along with table-top zen fountains. It's very affordable, home-grown, and absolutely delicious.  We even forgot to document the cupcakes and donuts since we were too busy eating them :-)

    

Hopefully, with the success of this first weekend market, there will be more markets that can be organized by the charming trio of ladies behind this.  The more reason with which to showcase Rizal products, and get to know the thriving sense of community which make up the small entrepreneurs of this province.

Food Trip Tayo Na Sa Antip Food Bazaar

Lores Country Plaza

M.L. Quezon Avenue, Antipolo City

open 4pm-12mn all weekends of December 2013

A Low-Calorie Day

After eating out  on several occasions, it was time to balance it with some lower calorie, low carb options.  For economies of scale and a more efficient use of the kitchen, the same dish was offered for Heaven's Country Kitchen's (my food business) low calorie meal delivery.  [Hey, I eat what my clients eat.  ;-)]

For today, I tried out this new recipe for steak rub using coffee (my favorite drink) called Coffee and Paprika-Rubbed Sirloin Roast served with Buttermilk Dressing and simply accompanied it with Pan-Grilled Japanese Tofu, Tomatoes and Bell Peppers.  In this instance, I used local beef sirloin with some fat left on it to help give it additional flavor.  In any case, the fat was later dissolved and left at the bottom of the oven because I roasted it using the turbo broiler (or halogen-powered oven).  But this will cook equally well in a conventional oven but place the meat in a roasting tray atop a rack to allow even browning all over.

As for the side dish, I just sliced the tofu into cubes, and the vegetables into chunks then pan-grilled it with just a teaspoon of extra virgin olive oil until lightly browned.  This meal has  236 calories.

 

What's good about this recipe is that the prep time is short, and cooking it is hassle-free - you just need to put it in the broiler and keep your time.  The roast came out flavorful by itself, actually, but the dressing gave it added punch.  Enjoy!

The Recipe

1       T. brown sugar
1 1/2 t. instant coffee powder
3/4   t. Spanish paprika
1/2   t. garlic powder
1/2   t. salt
1/8   t. freshly ground black pepper
1 kilo   whole beef sirloin

Score beef all over in a criss-cross pattern Combine the spices and rub all over beef and leave in a covered container in the refrigerator for at least 2 hours or overnight.  When ready to cook, pre-heat conventional oven to 250 deg. Celsius for a few minutes and maintain heat when starting to roast the beef.

For the turbo broiler, place beef at 3-4 inches from heat source and set temperature at the same level (250 deg. Celsius) and timer at 50 minutes.  This will produce a medium-well roast which is ideal for local beef.  If using imported beef, and you'd like it medium rare, cook for 30 minutes.

In both instances, turn beef once half-way through its cooking times.  Once beef is done, transfer the roast to a cutting board and let rest for 5 minutes.  After that, slice beef thinly across the grain and serve with Buttermilk Dressing.

Buttermilk Dressing

2   T. low-fat buttermilk
2   T. light mayonnaise (I used Lady's Choice Mayo Lite)
1   T. snipped fresh chives
1    t. apple cider vinegar (I used Bragg's)
1    t. Dijon-style mustard
1/4 t. sugar
1/8 t. garlic powder
1/8 t. each salt and black pepper

Whisk all ingredients together in a small bowl until blended well.  Cover and chill in the refrigerator.  This dressing is good for up to 2 days.  (recipe for beef and dressing from low-carb cooking magazine issue 2013)