20 Tips for brain health - especially for you "teen-aged" ha ha ha
It's also important when it comes to taking care of your brain. Yet most of us start worrying about dementia after retirement - and that may be too little, too late.
Experts say that if you really want to ward off dementia, you need to start taking care of your brain in your 30s and 40s - or even earlier.
"More and more research is suggesting that lifestyle is very important to your brain's health," says Dr. Paul Nussbaum, a neuropsychologist and an adjunct associate professor at the University of Pittsburgh School of Medicine.
"If you want to live a long, healthy life, then many of us need to start as early as we can." So what can you do to beef up your brain - and possibly ward off dementia? Nussbaum, who recently gave a speech on the topic for the Winter Park ( Fla. ) Health Foundation, offers 20 tips that may help.
1. Join clubs or organizations that need volunteers. If you start volunteering now, you won't feel lost and unneeded after you retire.
2. Develop a hobby or two. Hobbies help you develop a robust brain because you're trying something new and complex.
3. Practice writing with your nondominant hand several minutes everyday. This will exercise the opposite side of your brain and fire up those neurons.
4. Take dance lessons. In a study of nearly 500 people, dancing was the only regular physical activity associated with a significant decrease in the incidence of dementia, including Alzheimer's disease. The people who danced three or four times a week showed 76 percent less incidence of dementia than those who danced only once a week or not at all.
5. Need a hobby? Start gardening. Researchers in New Zealand found that, of 1,000 people, those who gardened regularly were less likely to suffer from dementia. ! Not only does gardening reduce stress, but gardeners use their brains to plan gardens; they use visual and spatial reasoning to lay out a garden.
6. Buy a pedometer and walk 10,000 steps a day. Walking daily can reduce the risk of dementia because cardiovascular health is important to maintain blood flow to the brain.
7. Read and write daily. Reading stimulates a wide variety of brain areas that process and store information. Likewise, writing (not copying) stimulates many areas of the brain as well.
8. Start knitting. Using both hands works both sides of your brain. And it's a stress reducer.
9. Learn a new language. Whether it's a foreign language or sign language,you are working your brain by making it go back and forth between one language and the other. A researcher in England found that being bilingual seemed to delay symptoms of Alzheimer's disease for four years. (And some research suggests that the earlier a child learns sign language, the higher his IQ - and people with high IQs are less likely to have dementia. So start them early.)
10. Play board games such as Scrabble and Monopoly. Not only are you taxing your brain, you're socializing too. (Playing solo games, such as solitaire or online computer brain games can be helpful, but Nussbaum prefers games that encourage you to socialize too.)
11. Take classes throughout your lifetime. Learning produces structural and chemical changes in the brain, and education appears to help people live longer. Brain researchers have found that people with advanced degrees live longer - and if they do have Alzheimer's, it often becomes apparent only in the very later stages of the disease.
12.. Listen to classical music. A growing volume of research suggests that music may hard wire the brain, building links between the two hemispheres. Any kind of music may work, but there's some research that shows positive effects for classical music, though researchers don't understand why.
13. Learn a musical instrument. It may be harder than it was when you were a kid, but you'll be developing a dormant part of your brain.
14. Travel. When you travel (whether it's to a distant vacation spot or on a different route across town), you're forcing your brain to navigate a new and complex environment. A study of London taxi drivers found experienced drivers had larger brains because they have to store lots of information about locations and how to navigate there.
15. Pray. Daily prayer appears to help your immune system. And people who attend a formal worship service regularly live longer and report happier, healthier lives.
16. Learn to meditate. It's important for your brain that you learn to shut out the stresses of everyday life.
17. Get enough sleep. Studies have shown a link between interrupted sleep and dementia.
18. Eat more foods containing omega-3 fatty acids: Salmon, sardines, tuna, ocean trout, mackerel or herring, plus walnuts (which are higher in omega 3s than salmon) and flaxseed. Flaxseed oil, cod liver oil and walnut oil are good sources too.
19. Eat more fruits and vegetables. Antioxidants in fruits and vegetables mop up some of the damage caused by free radicals, one of the leading killers of brain cells.
20. Eat at least one meal a day with family and friends. You'll slow down, socialize, and research shows you'll eat healthier food than if you ate alone or on the go.
Thursday, July 30, 2009
Sunday, July 26, 2009
Beef Laksa Soup
I think that was it - or maybe chicken satay soup... can't remember anymore. But I do know it was a great hearty soup that filled me one day shopping at Ramen San, Blacktown Westpoint.
Saturday, July 25, 2009
Churros and empanadas
Half-eaten churro...Last April, we - Honey and myself managed to have brekky at The Churros Corner at Blacktown. We were one of the first ones in this small upmarket food outlet that morning. I love churros and so is my wife, everytime we go to Disneyland and in the US, this is one of our favourite snacks.
I have read this local cafe in my local paper and since then we've been meaning to go - except that the store hours coincided with our working hours - so we made sure that one Saturday we will make time to sample their churros.
We were not dissapointed with the churros - some of which are either filled with chocolate, but my favourite is the caramel-filled ones. The coffee is passable.
The empanada pie.But what truly impressed us was the empanada; this pie-like pastry [which literary meant to wrap or coat in bread - Spanish verb empanar] is similar in look and size to the Filipino variety except for the fillings as well as the pastry. The South American, particularly Argentinian version; the pastry is less sweet and the filling is moist instead of the drier and sweeter Filipino version. Our Argentinian host; and I suspect the baker/owner - admittedly knew the difference. He was obviously aware of the Filipino variety when we were discussing his empanada.
According to The Blacktown Advocate, the Saraceni family took over this pie shop over a year ago and reopened with a distinct South American/Argentinian feel. Other must have is the $3.90 omelette [which I suspect is a Spanish variety], all of which are freshly made onsite giving a "homemade" and authentic touch.
The Churros Corner - 7 Flushcombe Rd, Blacktown. Tel no [+612] 9622 1417
Open 7:30 am to 5:00 pm Monday to Saturday & until 6:00 pm on Thursdays.
Thursday, December 25, 2008
Holiday Red Oz Mojito
Here's my version of Red Oz Holiday Mojito:
First off about four to five fresh mint leaves, the traditional Vietnamese ones and MUST be fresh.
1 teaspoon of red or raw sugar (or Splenda for diabetics).
Juice from half a fresh lime, cut into quarters and muddle (gentle crush) in a tall glass (tom collins or a mug). Just be gentle with the bruising of the mint leaves and lime just so to release the flavours but don't overdo it otherwise you'll get this overpowering mint flavour.
Add crush ice, a shot or two of Bundaberg red rum and topped with soda water.
Sometimes I omit the red sugar and instead use Schweppes lime juice cordial (sweet) and topped with either Seven up or Sprite replacing soda water for some fizzle.
I found out you need to adjust for individual taste. For example, alcohol content and sweetness. Some find more rum content better (real driners) and for me and the ladies, a shot of rum will do. Some diabetics might substitute Splenda or diet soda to sweeten the mix.
The key here is using Bundy red rum to get that Aussie taste!
Sunday, November 2, 2008
Wagwu Beef Burger
If you have the time, manage to find the ingredients (unless you have a wagyu cow in the backyard! And the patience to do this (2 hours and a half!). Otherwise just head to your nearest resto... mine is at Plan B café, 204 Clarence Street, Sydney CBD (02 9283 3450).
Lifted from Gourment Traveller (click main title) and saved here for future reference.
“On a trip to Sydney I had the wagyu burger at Plan B café. I’d love you to ask chef Justin North to share his recipe.”Anh Nguyen, Oakleigh, Vic
Wagyu burgerServes 4 Cooking Time Prep time 25 mins, cook time 2hrs 30 mins (plus chilling)
30 gm unsalted butter
3 onions (about 600gm), coarsely chopped
30 ml Madeira
400 gm wagyu, coarsely minced (see note)
100 gm wagyu fat, coarsely minced (see note)
50 gm dried fine breadcrumbs
1 egg, lightly whisked
2 tsp grapeseed oil
4 thin slices of vintage cheddar (80gm)
4 brioche rolls, split (see note)
30 gm unsalted butter
3 onions (about 600gm), coarsely chopped
30 ml Madeira
400 gm wagyu, coarsely minced (see note)
100 gm wagyu fat, coarsely minced (see note)
50 gm dried fine breadcrumbs
1 egg, lightly whisked
2 tsp grapeseed oil
4 thin slices of vintage cheddar (80gm)
4 brioche rolls, split (see note)
To serve:
mayonnaise
1 baby cos, outside leaves discarded, leaves separated
1 baby cos, outside leaves discarded, leaves separated
Pickled beetroot
500 gm beetroot (about 3), trimmed, washed
200 ml red wine
100 ml ruby port
100 ml cabernet sauvignon vinegar
50 gm white sugar
500 gm beetroot (about 3), trimmed, washed
200 ml red wine
100 ml ruby port
100 ml cabernet sauvignon vinegar
50 gm white sugar
Carmelised onion
2 onions, thinly sliced
2 tsp grapeseed oil
1 For pickled beetroot, combine ingredients with 1 litre water and 1 tsp salt in a saucepan over medium heat. Bring just to the boil, reduce heat to low, then simmer gently until beetroot are tender and liquid reduces to 400ml (1½-2 hours). When cool enough to handle, peel and thinly slice beetroot and set aside. Strain cooking liquid through a muslin-lined fine sieve into a saucepan, bring to the boil over medium heat and reduce to 260ml (10-12 minutes). Place beetroot in a sterilised jar, cover with liquid and seal. Pickled beetroot may be kept in refrigerator for up to 1 month. Makes 600ml.
2 Meanwhile, for caramelised onion, combine onion and oil in a saucepan, season to taste and stir frequently over low-medium heat until caramelised (45 minutes-1 hour). Set aside and keep warm.
3 Meanwhile, melt butter in a frying pan over medium heat, add onion and stir frequently until caramelised (35-40 minutes). Deglaze pan with Madeira, cool completely, then transfer to a bowl and add minces, breadcrumbs and egg and mix with your hands to combine. Season to taste. Mould into 4 patties, place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4 Meanwhile, preheat a grill on high heat and lightly toast cut-side of rolls, then spread with mayonnaise. Top roll bases with lettuce, burger, caramelised onion and beetroot. Sandwich with roll tops and serve immediately.
2 onions, thinly sliced
2 tsp grapeseed oil
1 For pickled beetroot, combine ingredients with 1 litre water and 1 tsp salt in a saucepan over medium heat. Bring just to the boil, reduce heat to low, then simmer gently until beetroot are tender and liquid reduces to 400ml (1½-2 hours). When cool enough to handle, peel and thinly slice beetroot and set aside. Strain cooking liquid through a muslin-lined fine sieve into a saucepan, bring to the boil over medium heat and reduce to 260ml (10-12 minutes). Place beetroot in a sterilised jar, cover with liquid and seal. Pickled beetroot may be kept in refrigerator for up to 1 month. Makes 600ml.
2 Meanwhile, for caramelised onion, combine onion and oil in a saucepan, season to taste and stir frequently over low-medium heat until caramelised (45 minutes-1 hour). Set aside and keep warm.
3 Meanwhile, melt butter in a frying pan over medium heat, add onion and stir frequently until caramelised (35-40 minutes). Deglaze pan with Madeira, cool completely, then transfer to a bowl and add minces, breadcrumbs and egg and mix with your hands to combine. Season to taste. Mould into 4 patties, place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4 Meanwhile, preheat a grill on high heat and lightly toast cut-side of rolls, then spread with mayonnaise. Top roll bases with lettuce, burger, caramelised onion and beetroot. Sandwich with roll tops and serve immediately.
Note If you don’t have a mincer, you may need to ask your butcher to prepare this for you in advance. Keep mince cold as it softens easily at room temperature. Brioche rolls are available from select bakers. Substitute with a soft burger bun."
RECIPE by Justin North PHOTOGRAPHY by Chris Chen STYLING by Mia Asker
RECIPE by Justin North PHOTOGRAPHY by Chris Chen STYLING by Mia Asker
Tuesday, May 27, 2008
Savoring the secrets of the south by Michael Kho Lim
Finding a place to begin a life and build one�s family is never easy. This is what Verdana Homes Mamplasan tries to solve. It offers a place suitable for the family person with a fast-paced and active lifestyle. Verdana is a safe and intimate community whose highly networked location makes it the gateway to the booming metro south, an area which used to be just vast green pastures but is now filled with culinary, leisure and recreation, and commercial destinations.
Ilog Maria Honeybee Farms
First stop is the Magsaysay Family's farm called Ilog Maria Honeybee Farms located in the highlands of Silang, Cavite. Silang is the largest town in Cavite known for its variety of fruits and coffee. Its pristine environment also makes the town an ideal place for keeping honeybees.
Joel Magsaysay started his farm business with only two colonies of bees, which were given to him by a friend. The bees are shipped to the Philippines from Australia. Since the bees are used to saving up honey for winter, they work very hard and gather as much honey as they could. After one year of being acclimated to their new environment and realizing that Philippines has no winter, however, the farm's honey production decreases. Thus, Magsaysay imports Australian honeybees annually to keep up with the production requirements.
Ilog Maria's other product lines are born out of family needs. One day, they ran out of bath soap and didn't have enough money to buy soap. Magsaysay mailed many letters to friends and relatives abroad to send him books about bees and making bee-related products. When the books arrived, he and his family studied the different production processes. Later on, the farm started producing soap, honey cider vinegar, beeswax candles, lip balm, throat spray and insect repellent, among others.
All Ilog Maria's products are pure and natural. The Magsaysays don't have any plans of expanding their store. People can only purchase online by visiting www.ilogmaria.com or when they travel all the way to Ilog Maria. And once in the farm, also try its house drink, ice cold honey-buko (honey-coconut) juice.
Bawai's Vietnamese Kusina
Next stop is the hidden kitchen of Bawai on Lagusan Drive, Tagaytay City. It's located right after the Dona Leoncia Country Retirement Homes. After a right turn at Purok 5, Bawai can be seen on the left side.
Bawai is Vietnamese for grandmother, while kusina is Filipino for kitchen. The restaurant is owned and operated by Bawai herself. She is Banh Da Lon or simply called Yong. In 1972, she migrated to the Philippines with her Filipino husband Virgilio Tatlonghari, who was then working in Vietnam.
The restaurant is really the couple's retirement house. Both of them had no plans of putting up a Vietnamese restaurant when they decided to retire last year. Every weekend they would have a family gathering in Tagaytay and their children would invite some of their friends to join them. The guests enjoyed Bawai's cooking that they also invited some of their friends to dine at Bawai's. Since then, the couple has decided to open their lovely home to the public for weekend dining.
Bawai's Vietnamese Kusina serves close to authentic home-cooked Vietnamese cuisine since Bawai imports ingredients from Vietnam through her friends and relatives. Some of the house specialties include the Vietnamese fresh lumpia called goi cuon fresh noodles, shrimp, pork and veggies wrapped in Vietnamese rice paper served with Bawai's peanut sauce. Another dish is called the nem nuong grilled Vietnamese sausage in skewers served with dry noodles and fresh vegetables, rice papers and special Vietnamese patis or fish sauce. Bawai's pho bo remains a favorite among the diners. Pho bo is a Vietnamese soup of flat rice noodles with thinly sliced beef cooked in hot beef broth, topped with cilantro, spring onions and scallions. Bawai serves banh da lon for dessert. It's a Vietnamese version of sapin-sapin that's made of pandan and monggo beans.
Bawai's place can't receive many guests. Prospective diners need to reserve and order in advance since each meal is cooked by Bawai herself. Bawai's Vietnamese Kusina is only open on Fridays, Saturdays and Sundays. For reservations, contact 0920-97BAWAI (22924).
Chateau Hestia
A short walking distance from Bawai's Vietnamese Kusina leads to Chateau Hestia. In Greek mythology, Hestia is the goddess of Earth, who presides over domestic life. She sees to it that her people are well-fed and that the sacred fire of Olympus never dies out.
Chateau Hestia is co-owned and operated by Johannes Zehethofer. He is a civil engineer by profession and comes from Vienna, Austria. He travels around the world and sails around the Philippines. His fondness to entertain his friends, and his love for wine and good food have given birth to Chateau Hestia.
Johannes brings to Tagaytay his European culinary experience. He personally attends to his guests, offers them different dishes from his collection of recipes, and serves them with his homemade wines.
An example is Johannes' Filipino version of lemon cello. He makes use of the local dalanghita in lieu of lemon. One can take this as an aperitif, or a digestive drink after eating Chateau Hestia's sinful yet heavenly dessert sampler. Some of the house specialties include panna cotta topped with marmalade and paired with Ferrero homemade ice cream, and mousse au chocolat, a bitter sweet ganache topped with red wine poached pears.
Johannes finds Tagaytay to be a very relaxing place for travelers to dine and unwind. The 5,000-square-meter property is surrounded with many types of greenery that give diners a laid-back feeling and a homey ambience. Chateau Hestia is open from Thursday to Sunday for lunch and dinner. For more information or inquiries, contact Johannes at 0918-9305372 or visit www.chateauhestia.com.
Yoki's Treasure
Somewhere in Mendez, Cavite, is a private museum with a collection of Chinese and Balinese artifacts called Yoki's Treasure. A 30-foot giant Buddha and other life-size replicas of animals greet its visitors near the entrance. Although it's a private place, Yoki, the owner, allows students to visit the place and just charges them a minimal amount of P10.
Yoki'�s Treasure also has a large farm where it grows beds of lettuce and other vegetables using the hydroponics technique. This is an ingenious home-built soil-less method where terrestrial plants are grown using mineral nutrient solutions. The vegetables grown here go into Balay Indang's dishes.
Balay Indang, also owned by Yoki, is a bed and breakfast place, garden refuge located in Indang, Cavite. A wide expanse of flowering plants and trees surround this beautiful and relaxing sanctuary that makes it a perfect venue for weddings, retreats or even team-building activities. Balay Indang has a large, well-maintained swimming pool, a luxurious and airy pool-side pavilion with billiards, mahjong and a collection of classic board games, and a fish pond with red kingfish tilapia where everyone can enjoy fishing together. And Balay Indang won�t be complete without its well-stocked kitchen and restaurant that serves sumptuous local and foreign home-cooked meals.
Those interested to visit Yoki's Treasure or dine at Balay Indang may contact Marge Tan at 0917-8665825.
T House
T neither stands for "tea" nor "Tagaytay", but T House does serve a cold glass of lemon grass tea in the captivating view of Tagaytay City. T really stands for tranquility, the Zen-like ambience for guests to relax and recharge away from the stress, problems and pollution of the city life.
Upon arrival, T House staff greets the tired traveler with a warm smile together with a damp face towel to cool one down. This is followed by a cold glass of kamias with pineapple shake to complete the refreshing welcome.
The food at the dining hall is superb. T House only serves the best-tasting homemade pan de sal and the famous Mang Rudy's puto topped with local cheese. In Tagaytay, it is only Mang Rudy's puto that everyone craves for because he uses rice to make this delicious delicacy. T House also offers the most tender chicken and herb grilled chicken. And sealing this hearty treat with a sweet kiss is T House's fresh and juicy fruit kebab.
Everything in T House is designed to provide rejuvenation and serenity for its guests. From the clean, modern architecture, the sound of flowing water, the birds in the fruit-bearing trees, the smell of fresh herbs, to the spa treatments, everything is intended to indulge one's senses to pure delight.
There are 15 rooms to choose from, clustered into fire, earth and water, with each having its own distinct personality and blissful experience to offer. All rooms are air conditioned, provided with a cable TV, and hot and cold shower with a complete set of bath amenities.
T House is located on 3195 Calamba Road, Tagaytay City. For inquiries and reservations, call 0922-8THouse (846873) or visit www.THouseTagaytay.com.
Kanin Club
The final stop is an all Filipino rice-based restaurant located at the heart of Paseo de Sta. Rosa called Kanin Club. The establishment started when mountain biker Anthony Mendoza and his friends were drinking coffee at Cafe Breton. One of them asked, "Is there any rice being served here?" Everyone gave a big laugh, but that also gave Mendoza an idea to put up a restaurant beside Cafee Breton that caters to people who love to eat rice, or simply put members of the kanin (rice) club.
Anthony himself takes charge at the kitchen while his wife Emily and the couple from Cafe Breton help him out in the business. As the restaurant name implies, it serves a wide range of rice dishes. Bestsellers include aligue (crab fat) rice and tinapa (smoked fish) rice. One also has the option to option to order "All-You-Kanin" which is an eat-all-you-can white rice for only P40 per head.
Kanin Club is also famous for its crispy dinuguan, deep fried pork skin and innards flavored by vinegar and stewed pork blood. Its other crispy dishes include crispy tainga (pork ears) and crispy liempo (pork belly). Other house specialties are sinigang na tadyang ng baka (cow ribs), spicy tahong (mussels), chicken curry, Thai green mango salad, Itsy-Bitsy (string beans with beef flakes) and the famous seafood kare-kare, which is mussels, squid, shrimps and vegetables cooked in peanut sauce and served with bagoong (shrimp paste).
For dessert, Kanin Club has its signature turon a la mode. It is banana, purple yam jam, macapuno strips and monggo beans wrapped and deep-fried in a rice paper roll, served with a scoop of Arce Dairy ice cream on the side.
After two years of satisfying the Filipino palate in Laguna, Kanin Club has expanded and put up another branch in Westgate, Alabang, just this January. For inquiries or reservations, contact (049) 544-0332 or (02) 771-1400.
Verdana Homes
With all these exciting places and tasty treats surrounding the area of Verdana Homes, living in the south will surely be a fantastic experience. It is indeed the gateway to the south. Verdana Homes Mamplasan is a residential subdivision located only five minutes from the Mamplasan Exit of South Luzon Expressway.
Verdana offers residential lots and house-and-lot packages that are perfect for those who want a home that combines the warmth and traditions of suburban living with modern-day facilities and amenities. It also combines innovation and comfort, and beauty and function of the southern lifestyle. Verdana Homes is a project of Community Innovations, backed by the solid experience of Ayala Land in developing superior communities.
Living in Verdana spells fun for the family. Since it is designed to foster ideal family living, Verdana is perfect for young families with growing kids since there is a spacious field for children to run around. They can spend hours playing, discovering and exploring while getting to know other kids. Residents can also swim, play badminton, work out at the gym, relax at the spa, play poker, hold parties or group gatherings, or simply hang out. Access to malls, shops, schools, office and other establishments is also in convenient proximity.
Truly, there's no place like home in Verdana. And as Verdana Homes puts it, "It's easy to be a family here."
For inquiries, contact (02) 848-5100 (Metro Manila) or 1-800-10-848-5100 (outside Metro Manila), or email cii-sales@ayalaland.com.ph or visit www.verdanamamplasan.com.ph. Interested parties may also visit the Verdana Homes showroom in Alabang Town Center located at the 2nd level, across from Paeng's Towncenter Bowl.
Michael Kho Lim is a Philippine Daily Tribune Life and Leisure contributor. Above article was published in its May 25, 2008 online edition.
Ilog Maria Honeybee Farms
First stop is the Magsaysay Family's farm called Ilog Maria Honeybee Farms located in the highlands of Silang, Cavite. Silang is the largest town in Cavite known for its variety of fruits and coffee. Its pristine environment also makes the town an ideal place for keeping honeybees.
Joel Magsaysay started his farm business with only two colonies of bees, which were given to him by a friend. The bees are shipped to the Philippines from Australia. Since the bees are used to saving up honey for winter, they work very hard and gather as much honey as they could. After one year of being acclimated to their new environment and realizing that Philippines has no winter, however, the farm's honey production decreases. Thus, Magsaysay imports Australian honeybees annually to keep up with the production requirements.
Ilog Maria's other product lines are born out of family needs. One day, they ran out of bath soap and didn't have enough money to buy soap. Magsaysay mailed many letters to friends and relatives abroad to send him books about bees and making bee-related products. When the books arrived, he and his family studied the different production processes. Later on, the farm started producing soap, honey cider vinegar, beeswax candles, lip balm, throat spray and insect repellent, among others.
All Ilog Maria's products are pure and natural. The Magsaysays don't have any plans of expanding their store. People can only purchase online by visiting www.ilogmaria.com or when they travel all the way to Ilog Maria. And once in the farm, also try its house drink, ice cold honey-buko (honey-coconut) juice.
Bawai's Vietnamese Kusina
Next stop is the hidden kitchen of Bawai on Lagusan Drive, Tagaytay City. It's located right after the Dona Leoncia Country Retirement Homes. After a right turn at Purok 5, Bawai can be seen on the left side.
Bawai is Vietnamese for grandmother, while kusina is Filipino for kitchen. The restaurant is owned and operated by Bawai herself. She is Banh Da Lon or simply called Yong. In 1972, she migrated to the Philippines with her Filipino husband Virgilio Tatlonghari, who was then working in Vietnam.
The restaurant is really the couple's retirement house. Both of them had no plans of putting up a Vietnamese restaurant when they decided to retire last year. Every weekend they would have a family gathering in Tagaytay and their children would invite some of their friends to join them. The guests enjoyed Bawai's cooking that they also invited some of their friends to dine at Bawai's. Since then, the couple has decided to open their lovely home to the public for weekend dining.
Bawai's Vietnamese Kusina serves close to authentic home-cooked Vietnamese cuisine since Bawai imports ingredients from Vietnam through her friends and relatives. Some of the house specialties include the Vietnamese fresh lumpia called goi cuon fresh noodles, shrimp, pork and veggies wrapped in Vietnamese rice paper served with Bawai's peanut sauce. Another dish is called the nem nuong grilled Vietnamese sausage in skewers served with dry noodles and fresh vegetables, rice papers and special Vietnamese patis or fish sauce. Bawai's pho bo remains a favorite among the diners. Pho bo is a Vietnamese soup of flat rice noodles with thinly sliced beef cooked in hot beef broth, topped with cilantro, spring onions and scallions. Bawai serves banh da lon for dessert. It's a Vietnamese version of sapin-sapin that's made of pandan and monggo beans.
Bawai's place can't receive many guests. Prospective diners need to reserve and order in advance since each meal is cooked by Bawai herself. Bawai's Vietnamese Kusina is only open on Fridays, Saturdays and Sundays. For reservations, contact 0920-97BAWAI (22924).
Chateau Hestia
A short walking distance from Bawai's Vietnamese Kusina leads to Chateau Hestia. In Greek mythology, Hestia is the goddess of Earth, who presides over domestic life. She sees to it that her people are well-fed and that the sacred fire of Olympus never dies out.
Chateau Hestia is co-owned and operated by Johannes Zehethofer. He is a civil engineer by profession and comes from Vienna, Austria. He travels around the world and sails around the Philippines. His fondness to entertain his friends, and his love for wine and good food have given birth to Chateau Hestia.
Johannes brings to Tagaytay his European culinary experience. He personally attends to his guests, offers them different dishes from his collection of recipes, and serves them with his homemade wines.
An example is Johannes' Filipino version of lemon cello. He makes use of the local dalanghita in lieu of lemon. One can take this as an aperitif, or a digestive drink after eating Chateau Hestia's sinful yet heavenly dessert sampler. Some of the house specialties include panna cotta topped with marmalade and paired with Ferrero homemade ice cream, and mousse au chocolat, a bitter sweet ganache topped with red wine poached pears.
Johannes finds Tagaytay to be a very relaxing place for travelers to dine and unwind. The 5,000-square-meter property is surrounded with many types of greenery that give diners a laid-back feeling and a homey ambience. Chateau Hestia is open from Thursday to Sunday for lunch and dinner. For more information or inquiries, contact Johannes at 0918-9305372 or visit www.chateauhestia.com.
Yoki's Treasure
Somewhere in Mendez, Cavite, is a private museum with a collection of Chinese and Balinese artifacts called Yoki's Treasure. A 30-foot giant Buddha and other life-size replicas of animals greet its visitors near the entrance. Although it's a private place, Yoki, the owner, allows students to visit the place and just charges them a minimal amount of P10.
Yoki'�s Treasure also has a large farm where it grows beds of lettuce and other vegetables using the hydroponics technique. This is an ingenious home-built soil-less method where terrestrial plants are grown using mineral nutrient solutions. The vegetables grown here go into Balay Indang's dishes.
Balay Indang, also owned by Yoki, is a bed and breakfast place, garden refuge located in Indang, Cavite. A wide expanse of flowering plants and trees surround this beautiful and relaxing sanctuary that makes it a perfect venue for weddings, retreats or even team-building activities. Balay Indang has a large, well-maintained swimming pool, a luxurious and airy pool-side pavilion with billiards, mahjong and a collection of classic board games, and a fish pond with red kingfish tilapia where everyone can enjoy fishing together. And Balay Indang won�t be complete without its well-stocked kitchen and restaurant that serves sumptuous local and foreign home-cooked meals.
Those interested to visit Yoki's Treasure or dine at Balay Indang may contact Marge Tan at 0917-8665825.
T House
T neither stands for "tea" nor "Tagaytay", but T House does serve a cold glass of lemon grass tea in the captivating view of Tagaytay City. T really stands for tranquility, the Zen-like ambience for guests to relax and recharge away from the stress, problems and pollution of the city life.
Upon arrival, T House staff greets the tired traveler with a warm smile together with a damp face towel to cool one down. This is followed by a cold glass of kamias with pineapple shake to complete the refreshing welcome.
The food at the dining hall is superb. T House only serves the best-tasting homemade pan de sal and the famous Mang Rudy's puto topped with local cheese. In Tagaytay, it is only Mang Rudy's puto that everyone craves for because he uses rice to make this delicious delicacy. T House also offers the most tender chicken and herb grilled chicken. And sealing this hearty treat with a sweet kiss is T House's fresh and juicy fruit kebab.
Everything in T House is designed to provide rejuvenation and serenity for its guests. From the clean, modern architecture, the sound of flowing water, the birds in the fruit-bearing trees, the smell of fresh herbs, to the spa treatments, everything is intended to indulge one's senses to pure delight.
There are 15 rooms to choose from, clustered into fire, earth and water, with each having its own distinct personality and blissful experience to offer. All rooms are air conditioned, provided with a cable TV, and hot and cold shower with a complete set of bath amenities.
T House is located on 3195 Calamba Road, Tagaytay City. For inquiries and reservations, call 0922-8THouse (846873) or visit www.THouseTagaytay.com.
Kanin Club
The final stop is an all Filipino rice-based restaurant located at the heart of Paseo de Sta. Rosa called Kanin Club. The establishment started when mountain biker Anthony Mendoza and his friends were drinking coffee at Cafe Breton. One of them asked, "Is there any rice being served here?" Everyone gave a big laugh, but that also gave Mendoza an idea to put up a restaurant beside Cafee Breton that caters to people who love to eat rice, or simply put members of the kanin (rice) club.
Anthony himself takes charge at the kitchen while his wife Emily and the couple from Cafe Breton help him out in the business. As the restaurant name implies, it serves a wide range of rice dishes. Bestsellers include aligue (crab fat) rice and tinapa (smoked fish) rice. One also has the option to option to order "All-You-Kanin" which is an eat-all-you-can white rice for only P40 per head.
Kanin Club is also famous for its crispy dinuguan, deep fried pork skin and innards flavored by vinegar and stewed pork blood. Its other crispy dishes include crispy tainga (pork ears) and crispy liempo (pork belly). Other house specialties are sinigang na tadyang ng baka (cow ribs), spicy tahong (mussels), chicken curry, Thai green mango salad, Itsy-Bitsy (string beans with beef flakes) and the famous seafood kare-kare, which is mussels, squid, shrimps and vegetables cooked in peanut sauce and served with bagoong (shrimp paste).
For dessert, Kanin Club has its signature turon a la mode. It is banana, purple yam jam, macapuno strips and monggo beans wrapped and deep-fried in a rice paper roll, served with a scoop of Arce Dairy ice cream on the side.
After two years of satisfying the Filipino palate in Laguna, Kanin Club has expanded and put up another branch in Westgate, Alabang, just this January. For inquiries or reservations, contact (049) 544-0332 or (02) 771-1400.
Verdana Homes
With all these exciting places and tasty treats surrounding the area of Verdana Homes, living in the south will surely be a fantastic experience. It is indeed the gateway to the south. Verdana Homes Mamplasan is a residential subdivision located only five minutes from the Mamplasan Exit of South Luzon Expressway.
Verdana offers residential lots and house-and-lot packages that are perfect for those who want a home that combines the warmth and traditions of suburban living with modern-day facilities and amenities. It also combines innovation and comfort, and beauty and function of the southern lifestyle. Verdana Homes is a project of Community Innovations, backed by the solid experience of Ayala Land in developing superior communities.
Living in Verdana spells fun for the family. Since it is designed to foster ideal family living, Verdana is perfect for young families with growing kids since there is a spacious field for children to run around. They can spend hours playing, discovering and exploring while getting to know other kids. Residents can also swim, play badminton, work out at the gym, relax at the spa, play poker, hold parties or group gatherings, or simply hang out. Access to malls, shops, schools, office and other establishments is also in convenient proximity.
Truly, there's no place like home in Verdana. And as Verdana Homes puts it, "It's easy to be a family here."
For inquiries, contact (02) 848-5100 (Metro Manila) or 1-800-10-848-5100 (outside Metro Manila), or email cii-sales@ayalaland.com.ph or visit www.verdanamamplasan.com.ph. Interested parties may also visit the Verdana Homes showroom in Alabang Town Center located at the 2nd level, across from Paeng's Towncenter Bowl.
Michael Kho Lim is a Philippine Daily Tribune Life and Leisure contributor. Above article was published in its May 25, 2008 online edition.
Wednesday, April 30, 2008
Note to Self: See Ploning and Go To Cuyo, Palawan
Just another travel wish list.
While I've been to Palawan once. I've never been to Cuyo or El Nido, just in the capital of Puerto Princesa and out to the underwater caves of Sabang. A ride, that my wife said turned her minudensya or intestines and stomach into knots of pulutan.
The downside of this trip was the road (if you can call it that, more like a path); from the city center of Puerto Princesa to Barangay Cabayugan. I guess visitors like to travel as comfortable as possible, unless you wanted to ride a horse. The roads are really rugged and reminded me of the roads in Olongapo in the 60's, just a pile of stones and rocks. In a way, that gave the feeling of adventure to this hour long drive, which was well worth the effort and the pain.
My wife and I, were welcomed by no less than the then city councilor, Auntie Tits Villena, the wife of our host and uncle of my brother-in-law. We even met Mayor Ed Hagerdon and his wife, who was so funny that she mentioned that the first inhabitants of Puerto Princesa (aside from the aboriginal Taong Bato) are all "miners". They just point to a particular land and says, "That's mine!" Funny indeed.
We love the place, or part of Palawan that we saw and experienced. We love to go back but this time spent more time in the outskirts of the capital.
I saw the movie trailer of Ploning, which was shot in Cuyo, Palawan. Enthralled by the beauty and simplicity of the place, I am putting it in my travel wish list. Hence this post.
Read the post of publicist (I believe his article on Cuyo from the local newspaper was THE spiel. They carry no by-lines and upon reading is verbatim to his post.), Oliver Oliveros here.
As it has pictures, I won't spoil the post by reposting here, merely quote on why Cuyo is one the best place to visit:
"An island where flowers do not grow due to the coastal climate and strong seasonal winds, Cuyo is nonetheless a place blessed with nature's beauty. Secluded and quiet, it is covered with cashew and coconut trees that gracefully sway to the wind. Thick clumps of bamboo abound. And of course, the vast blue seas—home to a myriad of corals and sea creatures— that seem extend to eternity.
The island would appeal to hardy, outdoor types of people who enjoy taking walks, swimming and discovering a unique local culture, rather than indulging in material pleasures. And forget five-star hotels: there is only one on the island—Cuyo Place. Cuyonons live on the basics and hardly complain. They are very resourceful and have found ways to make the best of what they have like making tuba from coconut and cashew brittle their specialties. Life is slow, timeless and the epitome of "rural living" in its simplicity, the kind that grows on people who visit the island."
Cuyo is not as commercialised as Boracay by a long long mile, it was Boracay in the 60's and 70's. Cuyo caters not for tourists but for travellers.
While I've been to Palawan once. I've never been to Cuyo or El Nido, just in the capital of Puerto Princesa and out to the underwater caves of Sabang. A ride, that my wife said turned her minudensya or intestines and stomach into knots of pulutan.
The downside of this trip was the road (if you can call it that, more like a path); from the city center of Puerto Princesa to Barangay Cabayugan. I guess visitors like to travel as comfortable as possible, unless you wanted to ride a horse. The roads are really rugged and reminded me of the roads in Olongapo in the 60's, just a pile of stones and rocks. In a way, that gave the feeling of adventure to this hour long drive, which was well worth the effort and the pain.
My wife and I, were welcomed by no less than the then city councilor, Auntie Tits Villena, the wife of our host and uncle of my brother-in-law. We even met Mayor Ed Hagerdon and his wife, who was so funny that she mentioned that the first inhabitants of Puerto Princesa (aside from the aboriginal Taong Bato) are all "miners". They just point to a particular land and says, "That's mine!" Funny indeed.
We love the place, or part of Palawan that we saw and experienced. We love to go back but this time spent more time in the outskirts of the capital.
I saw the movie trailer of Ploning, which was shot in Cuyo, Palawan. Enthralled by the beauty and simplicity of the place, I am putting it in my travel wish list. Hence this post.
Read the post of publicist (I believe his article on Cuyo from the local newspaper was THE spiel. They carry no by-lines and upon reading is verbatim to his post.), Oliver Oliveros here.
As it has pictures, I won't spoil the post by reposting here, merely quote on why Cuyo is one the best place to visit:
"An island where flowers do not grow due to the coastal climate and strong seasonal winds, Cuyo is nonetheless a place blessed with nature's beauty. Secluded and quiet, it is covered with cashew and coconut trees that gracefully sway to the wind. Thick clumps of bamboo abound. And of course, the vast blue seas—home to a myriad of corals and sea creatures— that seem extend to eternity.
The island would appeal to hardy, outdoor types of people who enjoy taking walks, swimming and discovering a unique local culture, rather than indulging in material pleasures. And forget five-star hotels: there is only one on the island—Cuyo Place. Cuyonons live on the basics and hardly complain. They are very resourceful and have found ways to make the best of what they have like making tuba from coconut and cashew brittle their specialties. Life is slow, timeless and the epitome of "rural living" in its simplicity, the kind that grows on people who visit the island."
Cuyo is not as commercialised as Boracay by a long long mile, it was Boracay in the 60's and 70's. Cuyo caters not for tourists but for travellers.
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