There is something new at SHAKEY'S

This March, Shakey's will be offering something new for its customers. Something Premium, something classy yet affordable. Another great way to enjoy dining at the fun family place.


I was invited to be one of the first to taste this new flavor. What it is and how does it taste. Will reveal soon!


Pizza, Family, Fun!

Blogs Overhaul!

I'm bringing my blogs into a whole new level. More features, better graphics and more stories to share  for the three major blogs under the MTL group of blog companies (LOL).  Like TV and radio stations that change their station IDs every now and then. I like to do the same for my blogs to give them a fresh look. However, I am avoilding any major changes in the logo and other contents that would confuse the readers. Last Month, I started with MTL's lighter look. Now with the revival of my comic strip at Krisis Komix (www.krisiskomix.blogspot.com), and also the rise of the food events at FudFyt (www.fudfyt.blogspot.com).  It will be a very busy week for me to make all of these changes. but I hope you would like them as I am doing it for all of you(Aww...). And by the way don't forget to like their facebook fan pages!

• Krisis Komix
• FudFyt

FUDFYT FOOD LAB: Pompano Fish Curry in Garlic and Cinnamon

Pompano Fish Curry in Garlic and Cinnamon

Just like I promised I will make a fish recipe after being inspired at the I LOVE FISH video contest awarding night showcasing different fish dishes. Now its time to make my own. Well from the title itself it looks really complicated, and did the combination of garlic and cinnamon surprize you? Well find out as we go and prepare another successful experiment of Food Lab only here at FudFyt! And aside from the dish itself the fish we will use is Pompano, a wide yet very tasty fish distributed by FISHTA Seafoods.

THE POMPANO FISH

 The Ingredients

• 1 whole Pompano Fish (Cleaned and sliced a vertically into 4 parts)
• Oil
• water
• Margarine
• Salt
• Pepper
• 1 can evaporated milk
• Curry powder
• Cinnamon powder
• Dried garlic flakes

Procedure:

• After cleaning and slicing the fish into four parts, rub salt unto fish to infuse flavor
• Heat oil and fry fish but do not deep fry.

• Remove fish from heat and set aside

• To prepare sauce, boil 2 cups of water and add pepper, salt, and milk. simmer for 2 minutes.

• Add curry powder and cinnamon powder and add the fish into the sauce. Add margarine to add for flavor and creaminess.

• Simmer for 2 minutes and sprinkle with garlic flakes upon serving.

And viola! Pompano Fish Curry in Garlic and Cinnamon! A fusion of fish goodness with a kick of spiciness and a twist of cinnamon to tease your taste buds! The Pompano fish is not bony unlike the BangusJust in case you were wondering where you can buy Pompano . They can be purchased at these stores. And for more updates and also visit the I LOVE FISH FACEBOOK PAGE and also FISHTA SEAFOODS FACEBOOK PAGE for more information and for other exciting news and promotions.

also visit www.fudfyt.blogspot.com for more food updates!

Fud Fyt Is Now Officially A Blog!

Fud fyt has been a segment of Manual to Lyf as the food Authority even in the multiply blogging days. And I have noticed recently that there is a NEED for this segment to put up a notch and give it some independence. And since Food Blogging has a lot of things one can talk about which I can add more substance and flavor to it. Like a dish it should be subjected to something new, like experimenting. And even if has its own spot, It still remains a important part of how appreciate food, flavors and all the other elements.

I am still working on the blog for its initial post and also archiving some other posts that I have complied in my multiply account. So in due time, it can actually be a book about food plus more interesting and mouth -watering post that will make you go into a Fud Fyt! 

We will also celebrate the new logo containing Manual to Lyf.  Basically its like opening a new branch which once was just a cabinet. I hope you will like the new changes, but still keep that hungry mouth drooling for tasting the endless possibility of enjoying and knowing food.

Now lets celebrate!   

But don't fret, there will be an interesting read you will love coming this June 2010.

füdfÿt: YOSHINOYA!

 

ITADAKIMASU!

 

I always and ever will love Japanese food, for the flavor, style and many other aspects. I loved how they are made, the variety of their cuisine and most especially the different texture and flavor in each dish. And among the Japanese restaurants that I would admire for having great Japanese food is Yoshinoya. Yoshinoya has been a very well-established brand in Japan for more than a century and still a household name for the Japanese people. Just a quick history about  its origins, Yoshinoya come from the root word "Yoshino", which  is a old province in Old Tokyo and "Ya", which means house. Yoshinoya is very known for their Gyudon (beef bowls) and other dishes like Chicken Teriyaki, Beef Yakiniku, Pork/Chicken/Fish Katsudon and Pork/Chicken Hayashi.

For now, Yoshinoya has seven branches in Metro Manila (Parksquare 1, SM Megamall, Robinsons Galleria, SM North EDSA, Greenhills, SM Mall of Asia, and Sta Lucia). And with each branch you can enjoy authentic Japanese dishes in a fast food setting, so you can enjoy your meal more than waiting for it to be done. 

Yoshinoya is also present in Anime Conventions and Events that are attended by many Cosplayers, Anime  Otakus,  and Japanese enthusialists.  Yoshinoya will offer new dishes in the future that would  further enhance your Japanese cuisine experience like enjoying the meal as if it really came from Japan! Also they are planning expansion for another branch so it could serve more customers here in Metro Manila in which a growing population are now hungry to get a taste of the world famous Gyudon!

 

Also I would like to thank Ate Rowena, for organizing the this first Bloggers' Night. And enjoy a FREE GYUDON BEEF for every P1000 worth of delivery! Just Call these numbers with the branch nearest you!

GREENHILLS                   725-1736 / 725-7789

SM NORTH EDSA              920-8177 / (0922) 8334654

SM MEGAMALL                632-1352 / 632-1276 / (0922) 8334655

ROBINSONS GALLERIA      635-2206

PARKSQUARE                  893-8176 / 893-8178 / (0922) 8334656

füdfÿt: WHY NOT? CHOC NUT Graham cake!

Its Christmas time and what we love to do on this celebration is... EAT. Its already a given and the challenge to food lovers is to enjoy the art of eating by devising new flavors but of the same Christmas spirit. And what I always want to "cook" are Graham cakes because (1) they are easy to preapre and (2) you dont need a oven (but you need a refrigerator). And like what I said there should be twist for this year, and I made my own recepie which I called.... WHY NOT? CHOC NUT!Now the ingredients:
1. 1 pack Graham Crackers
2. 2. packs 250ml All purpose cream
3. 1 can condensed milk
4. Powdered chocolate
5. Sugar
6. Marshmallows (the little cute sized ones were out of stock so I used the ones that look like frech fries)
7. 1 pack (of the legendary) CHOC NUT!

Now for the steps:
1. place first layer with Graham Crackers on a pan. Then sprinkle some chocolate powder above it and also the gaps that were uncovered by the crackers.


2. With the Choc nut, crush them using you hand and sprinkle them above the layer. Also its OK for you to leave some chunks to emphasize the flavor of the Choc nut in the dish. While doing this you can now place the creams into another pan and mix it with some condensed milk and sugar. Mix well and make sure no lumps or bubbles are formed.
3. You can now place some marshmallows above them. For the french fries style of mallows, you can pull them apart to make them shorter. Then after you can now pour the cream mixture.
4. Do the same layer procedure which may go up to 2-4 layers depending on the size of the pan. At the top, which should be the cream, we will now create the top layer. The top layer will be formed by the sprinkling the rest of the crushed choc nut covering the top layer.
5. If you still have marshmallows left you can decorate the top with anything that you want. For us, since its Christmas, we place there Happy b-day Jesus! (we have to make sure that mallows are enough to spell the out). Then with the powdered chocolate and condensed milk, mix them to make a syrup that you can design the top layer of the cake.
6. You can now place pan inside the refrigerator for about an hour as the cream freezes and its done!
An there you have it! WHY NOT? CHOC NUT Graham cake, made with very practical ingredients with a twist of a favorite Filipino confectionery.