Battle of the Oil Blotters

Having combination skin is manageable. I mean, I still hate that I tend to get a shiny T-Zone in about an hour after I've finished applying makeup, but the invention of oil blotting paper has helped a great deal. If you only needed to take the essentials in a small purse, make sure there's space for that. You'll be particularly thankful for them when you've been sitting in a plane for hours and have no time or space for a full-fledged retouch.

Some of you may think that these things are overrated. Why purchase another item that will take space in your bag when you can just dab on a thin layer of powder to get rid of the shine? It's a rookie mistake: Facial Oil + Powder = A Cakey look. I've seen it so many times. Please invest in blotters.

I've used several brands to date, and I still get apprehensive when it's time to pick up a new pack. If I wanted to try a new brand out, there's always trepidation when it comes to speculating how effective the product will turn out to be.

I stay away from the overly cheap ones, like this one I got from some random department store for Php25 or Php50: It's nothing but a glorified cookie sheet cut up into small rectangles that barely absorbs any oil.

The most commonly used brand would probably be Clean & Clear, which has been out in the market since I was in my early teens. It's immensely basic and is sold in every drugstore, grocery, or department store in the country. These thin blue sheets do the job, hands down. Let it be your go-t0, if the other products are unavailable. (Perhaps around Php120)



When you get used to oil blotters and consider yourself something of a connoisseur (funny as that sounds), then it's time to move up and explore the the more specific details that differentiate each brand.

The Face Shop offers their own oil blotters that look identical to Clean & Clear's. They cost around Php50 - Php60 when I was able to get some from Korea. It's probably twice the price in Manila. I found it had a softer feel to the face than Clean & Clear, which mean less of that scraping feeling and less of the makeup coming off onto the sheet.

Next up is "Lehcaresor" Papier Poudre, a booklet of powdered paper that you literally have to tear off to use. I bought mine from Rustan's Department Store. As I mentioned above, layering powder on top of oil is a bad idea. (It sounds like a recipe for dough.) But do try this if  you don't have an oily face or if you have already blotted the oil away. It functions as a handy-sized alternative to taking your chunky powder compact with you. Perfect for your party clutch or if you already have another mirrored compact to retouch with. Plus, the powder is finely ground, so it goes on smoothly.

[caption id="" align="aligncenter" width="431"] Rachel and Rose[/caption]

I suggest Rose for those with fairer skin and Rachel for those with morena skin.

[caption id="" align="aligncenter" width="431"] Inside Rose[/caption]

Right now, I'm using Kleenex. It's super-absorbent like the packaging promises and is pretty soft. Upon a slight touch to the skin, the oil is immediately transferred to the paper. It's also cheaper than Clean & Clear, though contains less sheets inside.

I'd have to say that my top picks are Kleenex and The Face Shop for softer and gentler sheets that get the job done.

Hope this entry helps those who are looking for the best brand of blotters out there. :)

*Clean & Clear blotter photos are from the Clean & Clear official website.

Opening Day: Robinsons Magnolia

Social networks were abuzz on Monday with the grand opening of Robinsons Magnolia. My Twitter feed was filled with posts that were either local celebrities trying to spread awareness, or the people who have already set foot inside and wanted to share the experience. Personally, what got me interested was the location: The ground this new shopping mall stands on used to be the old Magnolia House (dairy/ice cream factory and restaurant), hence the name. (Those who are well-versed with the Quezon City area from the late 90's and earlier would probably have memories of having fun in that ice cream parlor.) --That and how it's situated near my alma mater. How I wish my high school friends and I had a much closer place to hang out in.

At the request of my Aunt, I tagged along with them to have a look around. They were in search of some Griffins Mint Treats that my mom discovered in Robinsons Department Store, Festival Mall.

Robinsons Magnolia is different from the other malls in the chain in that it spells high-end. A lot of stores are still under construction, but brands like Miss Sixty and Charriol will have their place in a couple of months. The interior has the potential of a chic Hong Kong mall.

Already in operation are the fast food, supermarket, department store, appliance center, movie theaters, and a couple of shops. You can take your pick from Gong Cha in the fast food, Cha Time in the supermarket, and Happy Lemon in the theater area. A little extreme, but it sounds like milk tea heaven.

[caption id="" align="aligncenter" width="420"] Lobby party[/caption]

The fast food area isn't very big. From what I've seen, there are no Jollibees or McDonald's in sight. What they do have are Pepper Lunch Express, Adobo Connection, Kenny Roger's, Bacolod Chicken Inasal, and Savory Chicken. Also present are a Japanese and a Singaporean resto.

[caption id="" align="aligncenter" width="560"] Fastfood area[/caption]

Reminiscent of Shangrila Mall in Edsa, Robinsons Magnolia boasts of a premium air without going all-out designer a la Greenbelt. Being the budget shopper that I am, I have to point out that this is not a pang-masa (for the masses) mall. But at least it's a new hang out spot in Quezon City.

P.S. The mint biscuits were unavailable because the department store's snack bar is virtually nonexistent, save for some chocolate bars near the cashier posts. They didn't have it in the grocery either. We eventually found them in SM's supermarket.

Robinsons Magnolia

Dona Hemady cor. Aurora Blvd, Q.C.

Healthy, Lazy Pasta

The worst time to wait for food to cook is when you suddenly realize you're already starving. The prep time stretches to twice as long and you consider settling for something blah. But blah sometimes generates waves of self-pity in me. --Don't get me wrong, I'm not a particularly picky eater. I'd have my Tapsilog (saucy please!) any day of the week. Still, some voice in the back of my mind insists that I should at least put some effort in what I make for myself. So after temporarily holding back the rumbling stomach, I often settle for the fulfilling option that is pasta.

It is something of a skill for a person to dig around the refrigerator and find random ingredients that could go together. It's a talent, if you don't have much of a say in the grocery list.

Noodles are a staple in the house. And my favorites are plain 'ol spaghetti and interesting ziti. It's easy to explain why those two are well-loved. Spaghetti is a throwback to my childhood snacks of McDo and Jollibee sweet and meaty spaghetti in styrofoam containers. It's practiacally a cultural thing in the Philippines, since lots of other people share the same experience. Ziti, on the other hand, reminds me of Sbarro's baked ziti that I tried and loved as a slightly older kid. It looks so fancy, and feels more gourmet than macaroni. (Me and my superficial reasons...)

I'm sharing my pasta recipe/review today because I know that pretty much each person on this planet who can cook has their own pasta recipe. It's a challenge to sort through the variations and find one that you like, but it's also fun when you add a personal touch and truly make it your own.

[caption id="" align="aligncenter" width="480"] Quck and easy[/caption]

For this recipe, I made use of baked ziti. And since the ziti's already brought on the impression of gourmet, I went ahead and settled on some Clara Ole Pesto and Parmesan Sauce. (Who am I kidding, that was the only sauce on the cupboard that day: Challenge accepted.)

Frankly, when I make pasta sauce,  I want a base that is flavorful yet neutral. I know it sounds like an oxymoron, but it's important that the sauce ends up with a flavor that complements the herbs and spices you may want to add. You don't want something that has already been seasoned to death that you will have a hard time bringing out  the aromas and tastes of your additional ingredients. Clara Ole sauces are an example of what I'm describing in this paragraph. As a friend once put it, "Nahirapan akong timplahin ang Clara Ole." ("I had a hard time getting just the right taste with Clara Ole.")

For the record, nothing beats fresh pesto sauce. What came out of my tetra pack was an oily paste (albeit made with olive oil) that had a brownish-green hue. Even after shaking the pack continuously, the oil would separate from the sauce. Yes, it doesn't sound appetizing.

I decided to use the oil to saute some onions. Then I added in the "pulp" of the pesto-parmesan. When the sauce was heated sufficiently, I added some dried parsley leaves and salt and pepper. Then I tossed the sauce with some ziti I had boiled earlier and topped the mix with sliced black olives from a jar, some feta cheese, and some garlic chips. Like I said, it's a lazy pasta, so don't expect a bulk of ingredients.

The overall flavor was meh because of the pesto sauce. You can't have high expectations, considering that it has been preserved inside a tetra pack. There is some lantang gulay (limp veggie) taste. Using FRESH pesto sauce would make a huge difference.

The garlic chips were the saving grace. Having them in stock is a must for any Filipino kitchen because of their versatility. Pinoys love their garlic, and those chips can be used on anything ranging from sinangag (garlic rice) to soup to pasta. Personally, I even add garlic chips to cream cheese on top of my bread. It ends up tasting like a creamy, tangy garlic bread.

Moral Lesson: Garlic Chips = good. Pre-packaged Pesto = Bad.

 

"i ❤ tea" is hearty

The Milk Tea craze hit Manila pretty hard. Chances are, each mall here has at least one tea shop in operation. Boy, it feels like a long time since I once wished for a Cha Time to open in the Cubao area. (FYI: There's already one in Gateway Mall and another one set to open its "doors" in the Ali Mall/SM Bridgeway.) When it rains, it pours!

My great discovery of the week is a newly opened, café-type tea shop called "i ❤ tea" in Farmer's Plaza. They just started operations sometime last week, and there are still balloon arrangements by the window.

Just my two cents: I'm aware that Farmer's Plaza does not generally bring to mind the image of people merrily sipping away on tea while chatting with friends. Yes, the mall is more of an MRT hub than a pasyal (leisure) site, especially when you have the surrounding Gateway, SM, Ali Mall that appear much more trendy. One might wonder how this establishment plans to attack the right market for their Php90+ drinks, when the location calls for budget prices. --But I'll expound on that later.

I was essentially drawn into the store by their launch promotion: All tea-based drinks are at 50%-off until August 15. Php50 for a large cup is a steal, since that's the standard price of the cheapest milk teas in town anyway.

[caption id="" align="aligncenter" width="432"] It's great to know that they have a professional system for customized drink orders[/caption]

Got Black Sugar Milk Tea with HanTian (Brown Sugar) Jelly, which I think was DELICIOUS. I'm one for sago (black pearls), but if there's HanTian Jelly around, then I'd rather have that. --The only other place I know that has this particular topping is Cobo Milk Tea at Tomas Morato. And the milk has no distinct aftertaste like in Cha Time.

For those who want to try Black Sugar, I suggest you get it at 50% sweetness or less. They use a black sugar syrup for this one, so reducing the sweetness means reducing the flavoring, but 50% is completely flavorful and veteran milk tea drinkers will still find it too sweet.

[caption id="" align="aligncenter" width="420"] The packaging is cute[/caption]

As for interiors, the place has a pop Taiwan kind of design: Glittery glass walls, colorful decor, and comfy chairs. We decided to stay and finish the drinks there because the chairs were relaxing.

[caption id="" align="aligncenter" width="560"] Nice place to chill[/caption]

Frankly, my only puzzlement has to do with the location. Those who haven't been to the Cubao area in a while will be surprised to know that it is undergoing a makeover: Araneta Coliseum is being revamped to have a sleek glass facade, though I honestly think they're better off just fashioning a new coliseum from scratch; SM Cubao is good as new; Ali Mall is almost there, save for some old wings that need attention; and Farmer's is following suit. The part of this mall that connects to the MRT looks fine. But there is still the matter of who this shop is trying to market their product to.

Farmer's looks its best now, but the stores that are open there (including the tiangge stalls at the top floor) are still geared towards budget shoppers. So once the tea prices go back to normal after Aug. 15, I wonder if Farmer's regulars will still be willing to patronize this.

The biggest upside, location-wise, is that the shop is the first thing you see when you take the escalator up from the back exit of the MRT. Foot traffic is great. So I guess only time will tell if the choice of venue pays off.

I will definitely be coming back to try their other flavors. The menu looks extensive, though they only offer drinks. And the service staff are very attentive and enthusiastic. The launch promo is the best way to generate buzz, and I daresay it worked. :)

i ❤ tea (actually read as "I love tea") is in Farmer's Plaza, Cubao,  Q.C.

 

Update 08/04/12: Came back yesterday and saw that they had Flavored Shaved Ice on the Menu. i ❤ tea most closely resembles Cobo, so Cubao-based fans don't have to trek to Tomas Morato for their Shaved Ice fix. Also, they have Taro Milk Tea available, but it's not written on the old version menu.

The KFC Cheese Top Burger

KFC Philippines' Streetwise Cheese Top Burger has been out in the market for a month or so. It's a controversial product for very silly reasons. And if you're not from around here or if you haven't seen the commercials, the name alone will strike you as unusual. Thus, even Jimmy Kimmel had something to say about it:

 



 

For the record, it's called "streetwise" because it's part of a set of menu items being marketed as KFC Phils.' on-a-budget range. Food items/meals are priced at around Php50.00  (roughly $1.25), so it typically attracts students and office workers.

It looks bad, admittedly, but I wanted to give it the benefit of the doubt. Based on my experience, this particular fast food restaurant has a pretty stable menu. (I'd recommend the Kung Pao Chicken Rice Bowl and their Spaghetti.) And after all, half of the things I like now sounded outlandish, initially.

[caption id="" align="aligncenter" width="432"] The Actual[/caption]

My Cheese Top Burger came from the Trinoma branch. To be honest, Kimmel's video made it look more appetizing. At least his version had gooey cheese on top. My cheese slice looked limp and dry. In general, it didn't look appetizing.

[caption id="" align="aligncenter" width="432"] The inside was no better[/caption]

Forgive me for posting a photo of my bitten burger, but that's what the chicken fillet looked like. If you ask me, it would've tasted much better had the cheese been on the inside. The chicken fillet had this greasy aftertaste that the mayo couldn't hide, and it tastes different from the fried chicken you get in the bucket. With the cheese being dry from being heated atop the bun, it couldn't even give off any creaminess.

I am sorry to say that this burger is definitely at the bottom of my KFC list. Food that looks funny can sometimes be saved by flavor, but that's not the case here.

 

The Bake Buddy Cookie S'mores Experiment

I haven't really done many kitchen experiments on this blog as of yet, since I always get excited to bake that I tend to forget to document the process. It feels like a hassle sometimes to have to set up the camera (even with me just using my mobile phone cam) with all the settings to toggle with, in addition to keeping the ingredients aligned while you fiddle to get the money shot. But I wanted to do something nice today, so I tried my hand at a simple cookie mix.

What I had lying around the house was a container of Bake Buddy Cookie S'mores mix. Bake Buddy is a company that's been making it's rounds at bazaars and selling cans of cookie mixes and ready-made cookies. Mine happened to be the Cookie S'mores.

Here' s a photo of the original container with all the ingredients inside:

[caption id="" align="aligncenter" width="353"] Cookie S'mores![/caption]

The concept is attractive, wouldn't you say? It's a time-saver if you don't have to haul your butt to the grocery store to gather  ingredients. If you're not much of a regular baker, you drastically reduce the risk of having a stock of too many ingredients at home that'll end up stale and expired.

[caption id="" align="aligncenter" width="346"] Layers of Ingredients[/caption]

All the dry ingredients are inside the nifty package, so you only need to have 2-3 wet ingredients at hand. I'm seeing/guessing the inside contains all-purpose flour, baking soda, brown sugar, salt, chocolate chips, and small marshmallows. The lid has instructions pasted on and calls for some butter, an egg, and some vanilla.

[caption id="" align="aligncenter" width="640"] "The Literature"[/caption]

The mise en place is simple and can be done in 2 bowls, since the instructions basically state that you dump everything in, once the wet ingredients have been mixed properly. But I decided to separate everything for the sake of showing the step-by-step. You'll also need a mixer, eggbeater, or whisk. --I'll explain why later.

[caption id="" align="aligncenter" width="559"] Mise en place: Baking tray lined with silpat or parchment, butter, egg, vanilla, 2 bowls (1 big, 1 small), and your spatula[/caption]

The big bowl is for the dough, while the small container is for the marshmallows. You'll need to take them out first, or they'll get battered with all the mixing.

[caption id="" align="aligncenter" width="432"] Scoop out the mallows![/caption]

The lid says to mix all the wet ingredients, but I wouldn't advise anyone to use the butter as is. From experience, fresh-from-the-fridge butter is too hard and will not incorporate well (if at all) with the other wet ingredients. You have to melt the butter, so that you could whisk everything together smoothly.

[caption id="" align="aligncenter" width="360"] Melt the butter over a low fire[/caption]

Since this is a kitchen experiment, I decided to soften the butter only slightly in order to show the effect of using it cold.

[caption id="" align="aligncenter" width="480"] Butter still has solids[/caption]

[caption id="" align="aligncenter" width="480"] Vanilla extract[/caption]

I attacked it with an electric beater, which resulted in a lumpy mixture that does not look appetizing. Then I added the rest of the container's contents in one go.

[caption id="" align="aligncenter" width="480"] Chips and Lumps[/caption]

[caption id="" align="aligncenter" width="480"] Pre-Dough[/caption]

This is the part where you get rid of the whisk or egg beater and start working the dough with a scraper or spatula. I would even suggest you get your hands "dirty" to produce a fine dough with no lumps of flour or sugar. Using your hands on the dough will also help soften up the butter if you initially had it in lumps.

[caption id="" align="aligncenter" width="480"] Mixed using my spatula[/caption]

[caption id="" align="aligncenter" width="480"] Refined "handy" work[/caption]

And while the recipe suggests making 2 trays of cookies, I preferred 1 tray of big, chewy cookies. Using an electronic scale, I measured out 40 grams each  (more or less) of dough before shaping them into balls with an ice cream scoop and a spoon. I got a dozen 40-gram dough balls out of it.

Finally, you top them off with the marshmallows and bake them in the oven at 190C (350F). I went with 13-14 minutes instead of the suggested 8-12, since my product was larger yet I wanted it to come out very chewy.

[caption id="" align="aligncenter" width="479"] Before[/caption]

[caption id="" align="aligncenter" width="479"] After[/caption]

The result was a little on the flat side. --Perhaps it lacks baking soda, or the leavener in the can wasn't so active anymore. But I got the soft, chewy cookies I so desired. Flavor-wise, they were good. I'm a sucker for the melted brown sugar in a chocolate chip cookie, though this one came off as a little too sweet what with the marshmallows and chocolate chips fighting for attention.

[caption id="" align="aligncenter" width="480"] Mission Accomplished[/caption]

A can of mix in this flavor comes to around Php350. I love the novelty of it, though that same Php350 will get you more of the same ingredients in the grocery if you don't mind making the trip. That said, I find it more of a gift item than something to get for yourself to do at home.

French Bread

Bread is one of those everyday things that still amazes me. It's a simple but effective solution to hunger for the rich and the poor alike. Just about any person you meet on the street can tell you something about what kind of bread they prefer and how it tastes.

As of now, I'm not yet sure if I would like to specialize in bread making, since I don't have enough experience to definitively say that this is or isn't what I'm meant to do. But I am trying my hand out in small ways. The experience is both exciting and relaxing.

My first attempt at making the legendary white bread (i.e. the baguette) at home waspfft. I have to say that doing it in basic pastry class spawned more desirable results. Perhaps it's because we used fresh yeast in school or maybe it had to do with the proofing cabinet, but I'm not afraid to try and try again at home until I get something that is closer to what I produced before.

Here's a peek at what my dough experiment looked like:

[caption id="" align="aligncenter" width="560"] The soft dough shaped after initial proofing stage[/caption]

From this photo it looks like a chubbier version of the popular mantou sticks. Silly comparison, isn't it?

For those who aren't into bread making, you'd be surprised to know that a good baguette requires very little ingredients. You'd need: Bread flour, water, salt, and yeast. That's it. It's a revelation to bakers that drives home the point of having good quality ingredients in your pantry and a solid knowledge of baking technique on the brain. --It also helps to have a durable stand mixer with hook attachment in your kitchen.

This is the finished product:

[caption id="" align="aligncenter" width="560"] A cheesy first attempt[/caption]

Here goes my assessment...

My ingredients are okay. I've been using active dry yeast that has been preserved in the freezer, but I'd like to try fresh yeast. The biggest downside, however, is the perishability of it.

The technique requires a fair bit of kneading. Admittedly, having a Kitchenaid is a game-changer. It cuts the effort in half, but the machine evidently labors even if it's a small batch of bread. Hand-kneading the dough, even for a short time, still helps to get a sense of how elastic it has become.

My shaping and dividing was a little off. I simply divided the dough into 4 at the time, but 50g each would've done the trick better. It looked so small at first, but the final proofing doubled the size. What came out was something too thick for my liking.

As for the final proofing, my batch could've used much more time. My makeshift proofing cabinet was my oven with the heat turned off. I left it for about 30 minutes, but I think my makeshift cabinet isn't warm and moist enough of an environment and I would probably leave it for an hour next time. The short proofing time resulted in a dense bread. The air pockets were small, much like the pseudo-french bread that can be found in some shops.

Here's to attempt number 2.