Siomai Cebu Tisa Style

Siomai “shumai” is the Filipino term for steamed Chinese dumplings that are usually filled with pork, occasionally shrimp. It’s what Americans call “siumai” (siu mai) or “shumai” (shu mai). In the Mandarin language, it’s shaomai.

Siomai is similar to a meatball made of shrimp or pork or a combination of these, wrapped in a thin pasta like wrapper called the molo wrapper. This is steamed for several minutes to be cooked and is always served with soy sauce, chilli garlic and calamansi.

Philippines Siomai is as close to my favourite as it gets. It is basically a small ball of pork or beef covered in a light filo style pastry and steamed. Then on the street served up in little trays with a choice of  chilli sauce,  light sauce and soy sauce.

A humble chain called D’Original Siomai sa Tisa claims to sell the original siomai sa Tisa in more accessible locations (i.e., outside of Tisa). The one we found was a hole-in-the-wall in a popular row of holes-in-the-wall at the intersection of Salinas Drive and Archbishop Reyes Avenue. This is virtually a 24-hours joint since it’s part of the main row of eateries servicing Cebu I.T. Park, where a high concentration of 24-hour call-centre offices operates.

Not all siomai are created equal some where the siomai served were small, shriveled morsels with tough dumpling skins—clearly cooked ages ago to the point of drying out and sauce that  doesn't compliment the dumpling, You gotta respect the mobile vendors (street food) and hole-in-the-wall joints that serve tasty, freshly steamed siomai and one really good one is the Siomai sa Tisa Cebu and whats more special about this siomai is their famous "Tisa Spicy Sauce"

If you want to try the tastiest siomai then go for siomai sa tisa.

Use our in-house special tisa siomai chilli sauce, readily mixed with calamansi juice and soy sauce and dip the siomai in it so that you will really eat the best out of it. You may also mix some of the sauce with your  steaming rice because aside from our Siomai sa Tisa the Special Sauce itself is "ulam na"

Note: Instructions for microwave cooking will be posted soon.

Larsian Style Tocino BBQ

Filipino Pork Barbecue is a popular street food or party fare made of pork slices marinated in a sweet bbq sauce and skewered in bamboo sticks.  While calamansi (pinoy lemon) juice appears to be standard for most Filipino pork barbecue recipes, I use all natural meat tenderizer instead to help tenderize the meat.

Larsian Barbecue is the place for you. Larsian is a barbecue square-type strip with numerous stalls located at Fuente Osmena. It is one the food havens and tourist attractions in Cebu.

It's the small things and all fresh/natural ingredients (no preservatives, no msg) that make all the difference in our Larsian Style Tocino BBQ, This pre-marinated marinated pork meat brings that love for barbecue, grilling, and cooking at ease.

***Our Larsian Style Tocino BBQ is ready to cook without the bamboo skewers, you may or may not use skewers of your own (optional)*** 

***We also have Tocino Hamonado Style***

Larsain sa Fuente in Cebu has located a block away from Fuente Osmenia Circle next to Robinsons Cybergate and Chong Hua Hospital. If you are in Cebu, this place needs to be on your list to visit. Larsian is frequented by locals and tourists. It's open 24 hours, but most of the stalls set up shop between 10 AM to 2 AM. Larsian is usually crowded at night.

Larsian complex is square in shape, and it has 3 distinct areas, the stalls which hug the inner walls, Then the seating areas and the last area is the BBQ pit area which occupies the centre stage

When you enter the complex you will be greeted the food hawkers. They will do their best sit you and your party in their area and there are some flamboyant hawkers. But do not take it too seriously they are only doing their job and It's all a part of the fun in dining at Larsian. 

The next thing you will notice is the variety of food on offer. There are all sorts of bbq meat from pork, chicken, fresh seafood and lots more. The choice of BBQ stall may seem like a hard choice, but they are all good, some may offer a point of difference like free WiFi. 

You will also notice the huge lines of BBQ pit in the middle of the complex and the army of BBQ cooks to grill your selected meats to perfection. or you can also choose to have them made into Filipino favourites like Tinola, Sinigang, Kilawen.

When you are seated, they will bring a basket of Hanging rice charged per piece, a bowl with a plastic glove, a couple of chillies and calamasi. The glove is for eating, and the bowl is for chillimansi dipping sauce, its a mixture of soy sauce, chillies and calamasi juice. It's excellent sauce for anything grilled. After about 15 minutes or so your food will arrive. Your Larsian experience at this point will kick into the next year, as you taste the flavourful BBQ's smokiness, tenderness and freshness. 

This video was produced by Jerold Tioaquen and Information Pieces credits to Wander Eat Play

kalamay sa Bohol - Coconut and Sweet Rice Jam

Kalamay (also spelt Calamay), which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines especially Bohol. It is made of coconut milk, and ground sweet rice.

It's not easy to prepare as you have to spend around 2 hours cooking it with continuous stirring to achieve the tough-leathery texture.  It is usually stored inside empty coconut husk or boa.

they say that a trip to Bohol would never be complete without bringing some of its signature delicacy, a simple yet sweet treat in the native coconut shell, the Calamay. So don’t forget to bring home some of these for those with a sweet tooth at home.

Calamay is known across the archipelago and there are many versions of it in different regions of the country. This is so because of its procedure so easy to follow and the ingredients are very common.

Basically, its composition is made up of well-milled glutinous rice, coconut milk, sugar plus chopped peanuts as optional. The milled rice is then poured into the half-heated coconut milk. Constant stirring is needed until the right consistency of stickiness is achieved. This what makes Calamay famous. Two hours of constant stirring over low fire is not a joke. It resembles the patience, dedication and hard work of every Boholanos. There are many manufacturers of this delicious speciality around Bohol but the best-tasting ones can only be bought at Jagna, Bohol. Jagna is known as the “Calamay Country” where the finest Calamays are made. Calamay mixture is then placed in a clean coconut husk sealed with a red band.

According to a report, the calamay industry has been giving the members of Jagna Calamay Makers and Vendors Association (JACAMAVEA) enough income to bring food to their tables. However, they also suffered a great loss when the seaport at Jagna was temporarily closed. Now that the port was reopened, the business is back.

There are no reasons to leave Bohol without these simple sweets. Vendors in every port of Bohol are strategically displaying their products, often by three’s for a hundred pesos. There are also sold in plastic canisters but tourists tend to buy the ones in coconut shells.

We are accepting orders (Auckland NZ) please send us a message.

Video Credits - Adrenaline Romance 

History and making of calamay 
By: Leoncio Balbin, Jr.

After World War II, the Philippines was totally devastated and Candon was not exempted.
But in the village of Bagar, several coconut trees were left standing.

During that time, six elderly women in a casual conversation thought of coming out with new ways of using the food materials spared from the war including the said coconuts.

They were able to amass brown sugar, glutinous rice, vat and, of course, coconut.
Maximizing the coconut, they included its milk. They mixed all the ingredients and stirred it up until it became sticky.

They cooked it and when they tasted it, much to their surprise, it was pleasantly delicious.
Thus started the making of Calamay (glutinous rice cake ) in Candon.

More than six decades had passed and yet the same style of cooking, as well as the same ingredients, were being used in the now City of Candon.

Only the preparation of materials like the mechanized grounding of glutinous rice was improved due to the advent of technology and the increase in demand.

Lisa Abaya, President of the Calamay Vendors Association of Candon City, said that calamay was then consumed only locally in Bagar until other people tasted it and it became a hit.

Abaya, now in her 40’s, said that one of the six elder women, Rosa del Rosario, was her grandmother.

Abaya said it was she who transferred the knowledge of making calamay to her mother, Caridad Dario and, later, to them.

Abaya said that calamay was initially sold in containers made of coconut shells and wrapped in banana leaves during 1960’s.

They changed the banana leaves into plastic because the former easily spoils the calamay .
Abaya knew what she was talking about as she could still remember when she was a little girl helping and joining her mother in cooking and selling the product.

She, however, admitted that she could not recall how the product got its name.
Her guess is it could have been derived from the early manner of cooking.

Since it involved practically all manual or using of hands, its name may be coined after the Pilipino word kamay.

Calamay up to now is baked and cooked with the same formula.
They first cook the young coconut slivers in boiling water and then add the coconut milk.
They then mix the ground glutinous rice and sugar. They stir it until it becomes sticky and nearly dry.

Calamay in Candon has gone a long way even if it stayed the same.
It is the city’s choice as its One Town One Product entry to the Department of Trade and Industry project.

The product has circled the entire world as it is a favourite pasalubong (present) by Candonians and Ilocanos to their relatives in the country and abroad.
In 2006, it placed the city in the world map when arguably the world biggest rice cake was baked here.

The Bagar calamay makers churned out 2,547 kilos of calamay, besting the 2, 097-kilo rice cake baked in Niigata, Japan in 2002.


The Candon calamay used 200 gantas of glutinous rice, milk from 2, 000 coconuts and 1,200 kilos of brown and white sugar, using 132 vats.

Skinless Longganisa Hamonado

Skinless Longganisa Hamonado

Longganisa is popular among Filipinos served at breakfast.  This sweet longganisa are Filipino-style sausages made with ground pork, sugar and natural spices. Skinless longganisa is similar in taste to the sweet and garlicky hamonado but is cooked without the casing, making it a breeze to prepare at home.

Our Skinless Longganisa is a quality-processed sausage made with tender love by the finest fingers, we use top quality meat and all natural ingredients, that means; 

NO msg.

NO artificial binding ingredient - but still remains moist and juicy.

NO artificial preservatives/pre-mix powder.

NO artificial pink curing salt.

NO artificial red colouring to make low-quality fats looks like lean meat - we use top quality meat and top quality pork fat.

What is quality pork fat?  Is there really a quality pork fat?  isn't fat just a fat?

Yes there is!  At its simplest, it is still a rendered pork fat but specifically is a fine, soft, white fat rendered from the fat in the kidney region of pigs and hogs. It is mild in flavour, soft in texture so instead of melting completely like rendered lard it will melt a bit and yield small soft pieces that mean it is easy to cook.




The success of Joshua's Meat Products Including Longganisa
Credits to My Puhunan

Tumungo ang 'Pinas Sarap' sa Vigan upang alamin ang kuwento sa likod ng sikat nitong longganisa at kung paano nila ito ginagawa ng walang ginagamit na makinarya. 

Credits to Pinasarap.

What to know about the Philippines’ favourite sausage.
Credits to Jose Ma. Tan

The national pork sausage, with its many variations across the archipelago, is a breakfast favourite. 

Here’s everything you need to know about it.

In a country so enamoured with crispy pata or deep-fried pork knuckles, chicharon bulaklak or deep-fried ruffled fat, and lechon or roasted whole pig, longganisa stands out as the pork of morning, the crisp crunch that gives heart to our breakfasts. Aside from being a filling main course, longganisa also comes saddled with a lot of interesting cultural influences.

The long way over

Longganisa traces its roots to Spain, where longaniza is a long, pork sausage seasoned with paprika, cinnamon, aniseed, garlic and vinegar. It is sold fresh and must be cooked. It’s not to be confused with chorizo, which is mostly fermented, smoked or cured, then sliced and eaten with no cooking required, or added to flavor a variety of dishes.

At the height of the Spanish empire, longaniza travelled far and wide — not just to the Philippines but across the Americas, including Puerto Rico, the Dominican Republic, El Salvador, Mexico, Chile, Argentina and Uruguay. Over the course of several centuries, the defining characteristics of the original Spanish longaniza changed, with different interpretations emerging from region to region, and from country to country.

The Filipino longganisa tradition appears to have emerged by way of Acapulco, presumably around the time Juan de Salcedo, a Spanish conquistador who was born and raised in Mexico, founded Manila. An irresistible historical tidbit: his grandfather, Miguel López de Legazpi, founded the first Spanish settlements in the archipelago.

For centuries, Manila was a key stop in the Spanish trading network that included Lima in Peru and Panama, but served as a spoke of Mexico rather than a hub of empire. It is no surprise, then, that in some parts of the Philippines, as in Mexico, the word recado refers to condiments or seasoning. In the Philippines,
it’s also used to distinguish the spicy version of longganisa from the sweet kind commonly known as hamonado. In Spain, however, the word “recado” has nothing to do with flavor or cooking, and simply means “message” or “errand”.

Local flavors
There is no standard recipe for the Filipino longganisa, and its preparation has always been open to both local creativity and inter-generational innovation. You can try improving on your great-grandmother’s recipe, for example, with a slight change in how much garlic you throw in. Most sausage-makers will also confess to just winging it and flavouring the meat on instinct, improvising with a range of locally available spices. The result? A wide assortment of varying flavours and textures.

There are, however, broad categories that are useful to know, especially if you have certain preferences. Longganisa de recado is spicy and garlicky. Among the best servings of spicy longganisa are those that come from sausage-makers of Bais in Dumaguete, Lucban in Quezon, Taal in Batangas, Dipolog, Tuguegarao, Cabanatuan, Calumpit, Batac and Vigan.

Longganisa hamonado, on the other hand, is sweet and possibly influenced by the Malay sate (satay) and the sweeter Chinese sausages like lap cheong or siang jiang. The longganisa of Bacolod, Cebu, San Pablo and Baguio are examples of the hamonado tradition. There are also lesser-known but no less distinctive versions of longganisa, among them the sausages from Candaba and Guagua in central Luzon, which are salty-sour — a possible influence of pindang, the Kapampangan practice of using a process of fermentation to tenderize the meat.

The fresh factor.

The best-known longganisa continue to follow time-tested artisanal traditions: they are cased daily, use no preservatives and are always sold fresh. The sausages never see the sun, breathe smoke or touch the ice.

Most longganisa are stuffed into casings made from fresh pork intestines. Others, especially home-made versions, are often served “skinless”. One version, in San Pablo, Laguna, was wrapped in the diaphanous membrane lining a pig’s stomach, called gapen or sinsal. Most longganisa are made with ground meat; however, the towns of Taal and Guinobatan in Albay prefer the texture of rough-chopped pork. Many people like to eat them well cooked, with small bits of casing and filling fried to an almost candied crisp. In Guinobatan, where the annual calendar includes a longganisa-stringing contest, the casings are sun-dried prior to stuffing in order to help guarantee that crispness. Nearly all artisanal sausage-makers will tell you that nothing comes close to the flavour of freshly made longganisa.

The Philippine longganisa reflects a wide variety of local cultures — and, like the national dishes of kinilaw, adobo and sinigang, come in at least as many versions as there are creative home cooks. If you want to savour the full spectrum of flavours that define this phenomenon, you must travel to where these traditional sausages are made. But first, eat your breakfast.

Tocino Hamonado - Pinoy Style

Tocino Hamonado - Pinoy StyleHistory of Pampanga's Best Tocino Maker

Tocino or tosino is a sweetened cured pork dish that is traditionally served for breakfast by the Filipinos. A native delicacy that is similar to the cured hams, commonly reddish in color and tastes sweet. There were some versions of tocino that used chicken meat. Its name came from the Spanish word, tocino, which is used to describe cured meat.

Often cooked with filipino dish that's a combination of fried tosino (cured meat), sinangag (fried rice) and itlog (egg, fried) served on one plate. It is a variation on the favorite Filipino breakfast tapsilog. This Tagalog slang word is also spelled tocilog.

Our Pinoy Style Tocino is a quality-processed meat made with tender love by the finest fingers, we use high quality leaner meat and we use all natural ingredients, that means; 

NO msg.

NO artificial binding ingredient.

NO artificial preservatives/pre-mix powder.

NO artificial curing salt.

NO artificial red colouring to hide fats and make it look like lean meat (we use quality leaner meat)

History - Pampanga's Best Tocino Maker

The story goes that Mrs. Lolita O. Hizon neighbour, a meat vendor, had some unsold pork at the end of a market day and, not wanting to let these spoil, asked Mrs. Hizon’s help in cooking them. Mrs. Hizon came up with a formula to cure the meat; she revised the traditional Capampangan pindang (fermented pork), causing the pork to acquire the unique salty-sweet taste that we have all come to love. She called it “Tocino”, derived from a Spanish delicacy that is sweet. Eventually, she refined the formula and the processing procedures that caused the birth of Pampanga’s Best Tocino – The Original version of what has now become a national favourite. So, what started out as just a neighbourly gesture to help a friend has turned out to be the cornerstone of a business and a staple item in the Filipino breakfast table.

When Mrs. Lolita O. Hizon, is asked what she thinks is the secret behind her success she says, It’s love and compassion; and I believe it is more of a divine plan. All these years, I see a visible hand guiding us always for a purpose. I would say it is Divine Providence – that is the secret.

Today, Pampanga’s Best, Inc. is a multi-million meat processing corporation, operated and owned by the couple, Mr. Angelo D. Hizon Jr. and Mrs. Lolita O. Hizon, and their twelve children. It manufactures eleven core products – Tocino, Hotdogs, Longaniza, Ham, Bacon, Tapa, Burger Patties, Corned Beef, Embotido, Barbecue, and Nuggets.

True to its motto – Always the best from Pampanga’s BEST – the company puts prominence on the importance of high quality throughout it’s more than 40 years in the business, creating customer value, satisfaction, and loyalty. Also, it acquired the AAA Category, the highest level for a manufacturing plant, from the National Meat Inspection Service.

Consumers’ taste for something new is endless, which leads to the development of new products based on the consumers’ preference and his environment. With the expertise and creativity of its Research and Development Team, the company is able to cater to the different needs and demand of the consumers.

Competition is growing so fast – entrants of new and small enterprises and some companies are imitating our products, but with the company’s mission to adopt new technologies for the innovation of its products and service and its creatively and uniquely designed and well – executed systems, Pampanga’s Best is surely a brand to match; because the value it gives to it’s customers is irreplaceable.

Video by GMA

Lolita O. Hizon is a Filipino entrepreneur and matriarch of Pampanga's Best, the pioneer in meat processing industry in Central Luzon.

Hizon's neighbour was a meat vendor who does not want to let some unsold pork get spoiled. Thus, she asked Hizon to help in cooking them. She came up with the formula to cure the meat. She revised the traditional Capampangan pindang or fermented pork to acquire a unique salty-sweet taste. She named it tocino which was derived from a sweet Spanish delicacy. She further refined the formula and processing procedures until her tocino turned out to be the cornerstone of a business and a staple item on a Filipino family's breakfast table.

Today, Pampanga's Best Inc. is a multi-million meat processing company operated and owned by the couple Angelo Dizon and Lolita Dizon and their children. It now offers Tocino, Hotdogs, Longaniza, Ham, Bacon, Tapa, Burger Patties, Corned Beef, Embotido, Barbecue, and Chicken Nuggets, which are distributed and sold by their partners nationwide. The company has acquired AAA Category, the highest level for a manufacturing plant, from the National Meat Inspection Service.

Hizon was one of the ten Filipino finalists of the first Entrepreneur of the Year International Search in 2003 by the Ernst & Young, a global leader in assurance, tax, transactions and advisory services.


How to make Barbecued Tocino with Atsarang Ubod - Video
By GMA

Pastillas de Ube/Durian

Pastillas de Ube/Durian

Pastillas de Leche if directly translated from Spanish means “milk tablets” or “milk pills” which basically describes this Filipino sweet delicacy. This is made from evaporated milk with some mixtures to make it like a dough. The dough will be formed into a small shape and be coated with sugar.

Essentially flavored pastillas de leche, these are made with the addition of purple yam paste (ube halaya) and jackfruit. While the flavor of ube is lovely, I'm always more enamored of the deep violet hue it gives to food, while langka has such a delicious mango-pineapple taste that I can't resist.

Philippine milk-based confectionery. For the Arabo-Andalusian meat pie, see pastilla.
Not to be confused with pastila.

Pastillas or Pastillas de Leche is a milk-based confectionery with origins in the town of San Miguel in Bulacan, Philippines. From San Miguel, pastillas-making spread to other Philippine regions such as the provinces of Cagayan and Masbate.

Initially, pastillas de leche were primarily home-made by carabao-rearing farmers. A small-scale industry on the food product soon grew, with the pastillas made from either carabao or cow milk or both. Refined sugar and calamondin juice are also added during the pastillas-making process.


In San Miguel, Bulacan, a Pastillas Festival has been celebrated every May since 2006. The paper-cut form of the pabalat is also linked to the festival, involving making elaborate paper-cut designs using these wrappers.

Ask a Filipino to name his or her favourite native sweet and chances are that many will pick pastillas de leche. Made from a simple mixture of sugar and milk (preferably carabao, or water buffalo) boiled down to a thickened paste and rolled in more sugar, pastillas are practically synonymous with pasalubong - a special gift or souvenir, usually representative of indigenous Filipino culture and often a food item. Although it bears a strong similarity to dulce de leche and caramel candies in base ingredients and cooking technique, a pastilla de leche is neither as smoothly viscous as the former nor as chewy as the latter. Instead, variations can have consistencies ranging from soft cookie dough to the granular firmness of maple sugar candy. But is this sufficient difference to make pastillas de leche a uniquely Filipino sweet?


The history and origins of pastillas de leche are somewhat murky. Many references I found online categorize this confection as a native adaptation of a Spanish food, but it seems more of an assumption based on the Spanish name than on actual provenance. I could not find a similar candy bearing the same label in any Hispanic-based cuisines, other than 'pastillas de leche de burra', or donkey's milk tablet. Though it sounds promising as a possible precursor to Pinoy pastillas, what little information is available describes a hard candy that first appeared in Spanish pharmacies between the late 19th and early 20th centuries, and was marketed as a nutritional supplement and cough drop for children. In contrast, Filipinos may have been making pastillas de leche well before this period and descriptions do not mention any palliative purpose, other than as a cure for homesickness.

Perhaps the name is only a borrowed tag, to give a simple native sweet a bit of colonial cachet, as theorized by Jaime Veneracion in his paper "The 'Hispanization' of the Filipino":
"But because [Spanish dishes] came as the food of the colonizer, they entered at the level of domination. To the Filipinos, these thus symbolized status or 'class' that may only be consumed during special occasions such as fiestas and anniversaries... In some instances, when the Chinese and other Filipinos wanted to create the impression of being exotic, Spanish names had been given to what appeared as common dishes.

While it's possible that pastillas de leche were so named to give it a more sosyal (elite) connotation, the more likely explanation is rather benign. One need only think back to the etymology of pastilla, then look at the Filipino sweet's traditional shape: an inch-long piece of confection rolled into a small, sugar-covered loaf... Still, why a Spanish name and not a native one? Though the candy recipe itself does not appear to have a direct Spanish antecedent, it is rooted in Spanish colonial influence.

Nearly everyone agrees that pastillas de leche originated in the province of Bulacan, located north of Manila. This proximity to the seat of colonial rule in the Philippines made it an important source for the city's supply of various goods, which were produced on large estates owned by Spanish Catholic friars. The province was also home to many of a class of Filipino intellectuals called Ilustrados, who were expected to be educated in Spain and speak fluent Español in order to claim this social status⁴. Given that it was essentially a lingua franca of Bulacan, it is really no surprise that a Spanish name would be bestowed on a food created there.

Speaking of names, a tangent to the story of pastillas de leche is worth sharing. By all accounts, this candy originated specifically in the town of San Miguel de Mayumo, which translates to 'Saint Michael of Sweets' mayumo means 'sweet' in the Kapampangan language). This heavenly moniker is quite fitting for a place that is known as a confectionary capital, but it's not quite what you think. The original name was actually Miguel Mayumo, after its founders Miguel Pineda and Mariano Puno; the latter's famously kind disposition apparently inspired the 'sweet' part. Fast forward a few years after the town's founding in 1763, when a resident discovered a natural stone figure resembling St. Michael the Archangel in a nearby cave. Taking it as a miraculous sign from God, the citizens decided to add 'saint' to their town's name in proper tribute. Thusly did San Miguel de Mayumo come to life and be occasionally, if erroneously, declared the 'patron saint' of sweets. Sadly, despite this colourful story, the town is known today simply as San Miguel.

As for the confection itself, the only thing religious about it is the devotion shown by many Filipinos for its sweet taste. Pastillas de leche production is thought to be as old as the town of San Miguel and today, Bulacan remains the centre of pastillas-making, with as many as 200 producers province-wide. Most of them are home-based businesses - a vestige of how the candy came about as a way for local farm families to use excess carabao milk, which spoiled very easily in the days before pasteurization. The traditional recipe calls only for milk, sugar and dayap zest (native lime) to be slowly cooked in a copper pot until the mixture is reduced to a thickened paste, which is then cooled, shaped into small 'loaves', rolled in granulated sugar and wrapped in colorful cellophane or papel de hapon (tissue paper) wrappers.



Aficionados will insist that pastillas made with carabao's milk are the best tasting: richer, thanks to a higher fat content (compared to cow's or goat's milk), and more flavorful, with a salty undertone that heightens the sweetness. Nowadays, shortcuts abound with the use of sweetened condensed and powdered kinds of milk, while flavours and textures have gone beyond the soft, milky, hint-of-citrus original. As with so many foods in the Philippines, there seems to be a different variation of pastillas for every town or province. 

Unlimited flavours of Pastillas - Video
By GMA

Matcha Leche Flan

Leche Flan

Fortunately, unlike a lot of other teas which require sugar, milk, or lemon to make them palatable to the average consumer, Matcha is absolutely wonderful all by itself. Its crisp vegetative notes are complemented by the savoury taste of the L-Theanine amino acid making Matcha a tea that is truly unique in every way. So sit back, relax, and enjoy a delicious bowl of hot Matcha.


In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks.Filipino Leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.

Matcha - a finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks before harvest and the stems and veins are removed in processing.

One of the major health benefits of matcha tea is that it delivers a mega dose of antioxidants in every sip. According to the latest innovation in antioxidant research, matcha is packed with exponentially more antioxidants than any other ‘superfood’.


Why is matcha tea considered an antioxidant powerhouse?

One of the biggest buzz words in nutrition, antioxidants are naturally occurring chemical compounds that prevent ageing and chronic diseases. Nowadays, a variety of fruits and vegetables are lauded for their antioxidant properties, leading to a host of products with all kinds of claims. But matcha is unparalleled in comparison. Firstly, matcha is packed with exponentially more antioxidants according to the latest innovation in antioxidant research.


HOW DOES MATCHA GIVE ME ENERGY WITHOUT THE JITTERS?

One of the most unexpected health benefits of matcha is that people who take it experience a boost of energy throughout the day. In one study, researchers had thought that this was from the caffeine in matcha, but they found that it was actually the combination of matcha’s natural properties. Another recent study found that matcha even improved physical endurance by 24%. Even if you aren’t facing a gruelling workout, matcha can help you through the everyday marathon, whether it’s that project due the next day or getting the kids from school to soccer practice.


So what are you waiting for? Try our delicious creamy leche flan with the health benefits that you can get from the matcha tea.


Amazing Benefits Of Matcha Green Tea
By Natural Living Ideas

High in Antioxidants
We’ve all read this word before. Antioxidants are the magical nutrients and enzymes responsible for fighting against the negative effects of UV radiation, giving us younger-looking skin, and preventing a number of life-threatening maladies. Antioxidants are something that all health-conscious individuals seek from such foods as raw fruits, green veggies, and (let’s not forget) dark chocolate. The first amazing benefit of Matcha Green Tea is that just one bowl provides over 5 times as many antioxidants as any other food – the highest rated by the ORAC (oxygen radical absorbance capacity) method.

You may have already heard that not all antioxidants are created equal. Green tea contains a specific set of organic compounds known as catechins. Among antioxidants, catechins are the most potent and beneficial. One specific catechin called epigallocatechin gallate (EGCg) makes up 60% of the catechins in Matcha Green Tea. Out of all the antioxidants, EGCg is the most widely recognized for its cancer-fighting properties. Scientists have found that Matcha Green Tea contains over 100 times more EGCg than any other tea on the market.

For over a millennium, Matcha Green Tea has been used by Chinese Daoists and Japanese Zen Buddhist monks as a means to relax and meditate while remaining alert. Now we know that this higher state of consciousness is due to the amino acid L-Theanine contained in the leaves used to make Matcha. L-Theanine promotes the production of alpha waves in the brain which induces relaxation without the inherent drowsiness caused by other “downers.”

Another side-effect of L-Theanine is the production of dopamine and serotonin. These two chemicals serve to enhance mood, improve memory, and promote better concentration – something that can benefit everyone!

Samurai, the noble warriors of medieval and early-modern Japan, drank Matcha Green Tea before going into battle due to the tea’s energizing properties. While all green tea naturally contains caffeine, the energy boost received from Matcha is largely due to its unique combination of other nutrients. The increased endurance from a bowl of Matcha Green Tea can last up to 6 hours and because of the effects of L-Theanine, Matcha drinkers experience none of the usual side-effects of stimulants such as nervousness and hypertension. It’s good, clean energy.


Drinking Matcha Green Tea has also been shown to increase metabolism and help the body burn fat about four times faster than average. Again, unlike many diet aides currently on the market, Matcha causes no negative side-effects such as increased heart rate and high blood pressure.

During the last three weeks before tea leaves are harvested to be made into Matcha, Camellia sinensis are covered to deprive them of sunlight. This causes a tremendous increase in chlorophyll production in the new growth of these plants. The resulting high levels of chlorophyll in Matcha Green Tea not only give this tea its beautiful vibrant green colour. Matcha is also a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body.

The catechins in Matcha Green Tea have been shown to have antibiotic properties which promote overall health. Additionally, just one bowl of Matcha Green Tea provides substantial quantities of Potassium, Vitamins A & C, Iron, Protein, and Calcium. Further studies have even suggested that the nutrients in Matcha may have the ability to inhibit the attacks of HIV on human T-cells.

Researchers aren’t entirely certain how Matcha Green Tea has such a positive effect on cholesterol, however, studies of different populations have shown that people who drink Match Green Tea on a regular basis have lower levels of LDL (bad) cholesterol while at the same time displaying higher levels of HDL (good) cholesterol. Men who drink Matcha Green Tea are about 11% less likely to develop heart disease than those who don’t drink Matcha.


Drinking something just because it’s healthy can be a lot like swallowing medicine. It’s unpleasant and you dread it, but you feel obligated to do it. After all, it’s good for you… right? Sure, but wouldn’t you rather look forward to improving your overall well-being? Of course, you would!