There is always something new to try in the food industry. Chefs, restaurateurs and culinary experts constantly work to come up with new flavors, new products, new ideas to savor and enjoy. Here are some of the new items available in the market today.
Portuguese egg tarts
Now available are extra creamy Portuguese egg tarts with flaky and buttery crusts by chef Edward David Mateo under his MinatamisPH line. He uses puff pastry to achieve the extra flaky and buttery egg tart shell that gives that that awesome crunch with every bite. They are packaged in boxes of six at P240 per box, in freshly baked batches at the MinatamisPH store on 23 D. Tuazon Street, Quezon City, Tuesdays to Sundays, from 8 a.m. to 6 p.m., also online via Minatamisph’s FB and IG accounts.
Kare-kare Tendon
If you love kare-kare (beef or ox tail stew with vegetables in annatto-peanut sauce) and you love beef tendon (the collagen-rich connective tissue that holds muscles to the bone), then here’s good news for you: Tendon Central now has a new flavor of ready-to-heat-and-eat tendon dish, Kare-Kare Tendon, so happy times are here.
“The tendons are slow-cooked until they reach a melt-in-your-mouth consistency. This slow-cooking process allows the tendons to absorb the flavors of the rich peanut sauce cooked with annatto seeds, resulting in a dish that is both tender and flavorful,” says Carter Yu of Tendon Central.
The product of three months of R&D, Kare-Kare Tendon is the newest addition to Tendon Central’s roster of tendon dishes, which includes the HK Style, Curry, Kaldereta and Chinese Herbal Soup variants. It comes in two sizes—Solo (275 grams) and Sharing (700 grams).
To order, visit @tendoncentral on Facebook and/or @tendon.central on Instagram, or website www.tendoncentral.cococart.com.
Chicken relleno
Paul Zamora, who juggles his time between flying with Philippine Airlines and baking under his own Lulu’s Apple Pie brand, has come up with something new and sumptuous —chicken relleno.
Like with his Lulu’s Apple Pie, the Chicken Relleno recipe is an heirloom family recipe handed down to him by his mom Lulu, after whom he named the business. Available at an introductory price of P700, his chicken relleno is a whole chicken, approximately one kilogram, which is brined for 24 hours before baking. It is stuffed with cheese, relish and sausages, and is served with gravy. You can order it one day ahead via Lulu’s Facebook and Instagram pages.