Plus, bottled goodies for holiday gifting
It has been quite a while since I’ve listed my latest discoveries. The holidays make us want to search for something new, to give and to serve. Here are some of my fresh finds.
Rabbit ‘lechon’
Thinking of a healthier alternative to pork lechon? Why not rabbit lechon?
Rabbeatchon Food Hub is a home-based eatery owned and operated by Calvert and Michelle Muller, famous for their rabbit lechon!Calvert is a chef who hails from the Marshall Islands. He is a renowned lechonero, and is equally famous for his seafood dishes, including turtle.
Calvert grew up learning how to fish and cook from his ancestors, and is thus knowledgeable in the rudiments of traditional island cooking. He takes pride in his expertise, that is, roasting pigs on volcanic stones and corals, in an imu, an earth/underground oven. Cooking it in this fashion results in roasted pigs that are ultra flavorful, the kind that melts in the mouth.
Underground cooking requires keen senses, and takes years to master. Which is why, his wife Michelle chimed in, roasting rabbits to perfection comes easy for him.
The couple met and fell in love in the Marshall Islands, where Michelle used to work. The Mullers moved to Angeles, Pampanga, and in 2015, received a pair of rabbits. Their family found immense joy in raising bunnies, till one day, they had 400!
This was when the couple started experimenting on ways of preparing them.
When Michelle had to get her cholesterol under control, rabbit meat became a staple in their household.
Eventually, the chef perfected the marinade and the roasting method, and Rabbeatchon Food Hub came to be.
The Mullers welcome guests to their home on a by-reservation basis only. Their rabbit lechon must also be ordered in advance.
Michelle is also a skilled home cook, who describes her fare as “typical nanay lutong bahay.” She also whips up dishes with a Mexican twist.
There is a spicy variant to their rabbit lechon, too. They also have octopus salad, sisig and even a Tex-Mex Pasta. (For orders, message tel. 0961-0611349.)Liqueur gelato
‘Tis the season to be jolly—this time in gelato form.
When it comes to inventing and reinventing their products, Destileria Limtuaco, now on its 171st year, is never behind.
With the brilliant Olivia Limpe-Aw at the helm, expect new liquors and beverages that are not only exquisitely made, but also shine the spotlight on our local produce.
Their famous Philippine Craft Spirits line has lately been infused into the 100-percent Carabao’s Milk Gelato of Dairy by Karabella to create Boozy Carabao Milk Gelato.
I have worked with Destileria’s spirits for years, and I’m pleased to know that my favorites have been churned into such great-tasting frozen delights.
This holiday season, spike your ice cream selection with flavors such as Chocoholic (made with Very Old Captain Rum), Paradise Mango Rum Liqueur gelato (mango-cashew), Amadeo Coffee Liqueur gelato (coffee-cacao nibs), Manille Liqueur de Calamansi Gelato (calamansi-basil) and Intramuros Liqueur de Cacao gelato (tablea-chocolate chips).
The Philippine Craft Spirit Gelatos are available at all leading supermarkets.
Bottled old-time favorites
When it comes to putting your old-time favorites in a bottle, trust chef Redd Agustin to be the first to do it.
The Pork Project, famous for its Pupor Chicharon that’s to die for—and which happens to be my personal favorite—now has new bottled products.
There’s Beef Belly and Tendon Salpicao that you simply warm and enjoy with hot garlic rice, and lots of it. Sinful!
I like the Batangas Beef Tapa Flakes—roasted, braised and flaked beef belly in soy, garlic chili flakes, panutsa and calamansi. To serve it, simply drain the oil and warm the beef in a pan. Serve with eggs and rice.
The tulingan can be mashed and to it, add calamansi and serve with pan de sal or crackers.To prepare the Sous Vide Longganisa, sauté garlic, add pasta or rice and season with salt and pepper.For holiday entertaining, grab their famous Balut Paté. (To order, call tel. 0917-4382133; @theporkproject on Instagram.) INQFollow @iamreggieaspiras on Facebook and Instagram; visit reggieaspiras.com.
Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
