DINNERS @ H.O.M.E.

Don’t we just love having dinners at home especially for an intimate group of 6 – 10?  Creativity in table setting and menu planning comes out.  Menu planning becomes more elaborate with “pricier” food items to serve as party is small ♥ And of course, conversation is more animated, sincere and heard..hahaha!

Valentine’s, New Year’s Eve, Christmas, pet’s birthday, 35 point game, you get hugged & kissed for no apparent reason… any occasion one can think of.  Best to celebrate with dinner @ h.o.m.e. ! No worries about table reservations, parking, drinks, crappy service and tips =)

Throw caution to the wind when planning & creating intimate dinners that will last a lifetime in ones memory bank.

Serve your FF’s (fave foods)..smoked salmon, prawns, steak, foie gras, raclette, risotto, etc. and douse with wine…loads of wine =)

Preparing a meal for loved ones whether it be  single or multi-course, on paper plate or fine china, on a folding or fancy table, is a testament of affection and of the saying….actions speak louder than words.  N ‘est ce pas?

TURNING JAPANESE

Friday. No meat day during lent.  Last day of a 6 month traumatic journey. First day of true happiness and peace.  What to do?  Prepare home-made Japanese food!

All sliced, rolled and prepared at home: 4 types of sushi, fresh maguro sashimi, the sweetest uni from a trusted Japanese supplier. Heaven!

Proud to say these taste like the ones found in leading restaurants: Spicy Tuna Salad complete with the crunch AND Kani corn salad with the yummiest roasted sesame dressing. All wiped out in a jiffy =)

Grill it good! Terriyaki-flavored shrimps and dory,grilled table-top. Perfect with home made Japanese fried rice using mushrooms instead of ground beef. Heaven at home!

The beauteous result of time, inspiration and happiness.  Heaven at home indeed!

BALAI HILOM…The Best Kept Secret of Lian.

This was finally unveiled to moi after much anticipation a few moons back.  Prima mia Linda owns this beautiful getaway by the sea.  Balinese inspired, she single handedly did the decor.  Her innate sense of style, eye for detail and astute resourcefulness resulted to this fab looking beach house that was featured in a leading interior design magazine.

Here are some of TBW’s shots taken during that fun-filled weekend.  Pardon my photos as they do not give justice to the place.

Welcome to Balai Hilom

Superior Interiors

It's all in the details.

Beauty is in the eye of the beholder and is definitely present in this house.

View to a chill. Magnificent views seen from Balai Hilom

Well put together buffet set-ups using objects strewn around. Only at Balai Lamon...este Hilom =)

And the food indulgence begins……

Starters: Homemade salsa with nachos & beef, cheese & cured meat spread, raclette using fontina cheese, sweet corn, roast chicken with rosemary & potatoes

Condiments or relishes artfully presented.

Around the world weekend menu: Paella, grilled fish/lamb/chicken, prawn lettuce cups, pandan chicken, lumpia, lechon kawali, Japanese salad

Paired with wine naturally.  The entire day =)

Red and white with all its might. And the best tasting frozen sangria aptly called Happy Juice of Balai Inom...este Hilom!

Beautiful interiors, magnificent views, glorious food and happy juice.  What more can one ask for?  How about warmth and love of family….

Check! Abundantly found here!

"O Solo Mio" =)

Angels at the beach

Flower and shell castle TBW made with Nattie & Iya . Love =)

A true feast for all the senses!

Balai Hilom literally translates to House of Healing.  She certainly is.

An Early Christmas Celebration

Many are now convinced that having an early Christmas celebration is one of the best ways to get family members together especially if it means gathering a diverse group of individuals with haywire schedules to match.

December 10 was the date of choice.  Early date, traffic still manageable and the eve of Dad’s birthday.

Home was prepared for 20+ people

Calorific, Cholesterolific & Triglicerific pot-luck food....lechon, shrimps, crabs, Pampanga calderata & sisg, pancit Lukban, red beet potato salad, dinuguan, sinful desserts, etc.

A perfect formula is  always a comfortable venue, glorious food and loving family.  Believe moi, nothing beats that.

The Family's Matriarchs: The GG's

SOLO

I love this crazy, wacky, clumsy, psychy, rowdy Albert family.  Warts, farts and all.

RETURN TO BALE DUTUNG

A second trip to Bale Dutung recently was experienced and seen in a different perspective primarily because time was leisurely spent looking around the place rather than earnestly waiting for delectable food to be shown and savored like the first time.  Not that the excitement was gone.  It was very much present.  Perhaps the familiarity of everything  made the difference.

And look around TBW did. This time with a different camera angle as well.

Welcome

Beautiful, rustic wooden house. Aptly called Bale Dutung.

Rock garden

The man-made pond in the middle of the lush garden.

Tall trees that protect the huge property from noise and air pollution

The tindaan (store) which has wooden art objects made by artist Claude Tayag.

If I'm not mistaken, these are for sale.

Claude Tayag's art gallery

Noted and famed signatures of Filipino artists that look to me as cornices that crown the gallery's walls.

A cornice of who's who in Philippine art.

Claude's works of art....

....including these 2 lechons for they are to be carved & transformed into 5 delectable ways by the artist-cum-chef. It was interesting to note that the lechons are brought to this gallery to rest until "show time" to preserve the skin's crispness. Gallery doors are closed to avoid any draft which can affect the lechon's dermis & epidermis.

An interesting wooden table, no doubt made by the artist, occupying visible space in the gallery.

Outside the gallery, which is basically the dining area, one sees functional areas with pieces like these electric fan & fire extinguishers blending harmoniously with art work. Form and function successfully joined together.

A captivating grouping of vintage vinegar in jars.

Condiments area

Every part of the house reeks of style & artistry but in a natural & unpretentious manner. Indicative of who the house owners are.

One-of-a-kind lighting fixture

Another eye-catcher is this plastic bag filled with water & several 25 centavo coins inside. One can see many of these hanging around the sides of the al-fresco dining area to ward-off flies. An eye-catcher fly-catcher =)

Of course the glorious food, gracious hosting of Mary Ann Tayag and must-have take-home goodies are just as important, if not more, as they are what make Bale Dutung a destination in Pampanga.

All set for lunch

Our lunch mate

And the food…

Still my favorite among all the 5 ways. Crispy, shredded lechon belly on tortilla wrapper with tomatoes, coriander leaves, onions, thai basil sauce & the best tasting kimchi for moi. Mary Ann shares that diced fuji apples are thrown in the kimchi concoction to absorb the liquid so it won't be runny. Perhaps the apples contribute a certain sweetness to it that's why TBW likes it.

Lechon sinigang with brown rice wrapped in banana leaves

Eric and Claude together with the lechon.

Pig's brain added to roasted sisig.

Find out why and not just how sisig is made.

Heavenly dessert being prepared for the 60 plus lunch guests that Saturday. TBW was amazed at the range of demographics of Bale Dutung's guests. Claude and Mary Ann have definitely mastered the formula of success.

The necks and heads.

Call or text 09175359198 and check Bale Dutung’s next scheduled lunch.  Make this part of your bucket list =)

PRICELESS FAMILY DINNER

This is the post on how happily we used the super griller that was bought and featured previously.  See http://thebutcherswifey.com/2011/08/09/finds-at-wofex-2011/

We were overly excited with this amazing purchase that a raclette and grilled steak dinner was had at home a couple of times in a span of 3 days.  

Ready the raclette and favored accompaniments...pickled onions, marble potatoes , gherkins if you fancy...

...cured dried meat. Add some whole grain crackers with cumin and ham cheese spreads from Holland, bought in WOFEX.

Bring out the chilled white wine even if it's "cheepo" =)

Then unveil the apparatus maximus =) and lay those cheese slices on the non-stick trays to melt away. A Swiss lady friend was told of this find and she wants one pronto!

And melt it does...

Voila! Raclette in the house =)

Those that are not fond of pickled stuff can eat raclette with dried meats, even crackers, as long as white wine is drank right after =)

Use the granite top to grill steaks while the lower portion does the raclette motion.

One can even put meat slices on the non-stick trays to broil. Meat juices remain on tray and thus, served au jus =) Granite top is an easy breezy clean. For a no-hassle clean, wrap granite top with aluminum foil. No worries as foil will have the granite's temperature. When done, unwrap foil and throw.

Steak slabs on heated granite.

Paolo prepared a wonderful mushroom risotto, on a stove top this time, to complete the menu.

Grilling your own meats and melting your own raclette is a healthy, inter-active and fun way to have a family dinner at home.  This experience significantly contributes to precious bonding moments.  All these on account of  a 765 peso “apparatus maximus”.  Priceless!

TAPAS NIGHT AT RACHELLE’S

This is such a long over-due post. The evening’s get-together happened many moons ago, long before everyone went on their merry way to their chosen vacation destination. 

Rachelle was kind enough to host a pot-luck tapas night initially to make-up for not joining us in Bale Dutung.  It was also a fitting event to wish Kat, who was due to give birth, a safe and easy delivery.  Well, Kat has given birth to a lovely bundle of joy a couple of months back.  The rest have returned from their summer hiatus.  Our country has had 3 typhoons so far.  Classes have already started.  And this post is…did I say…long over-due?

Better late than never, kapish?! =)

A well put together console table at Rachelle's home. One of several around. An indication of a well-arranged & planned evening despite the rush.

Rachelle’s signature dish: Crispy wontons with a creamy fish sashimi dip. I forget if it was tuna or salmon she used but I was hooked like a fish =)  Creamy & crispy textures in place,  a good balance & blend of spice & other asian flavors with an attractive presentation to boot.  

Gambas ala hostess. This dish was gone in minutes =)

A quintessential hostess will always have manchego cheese.....

chorizo…..

...and vino galore on a tapas night! Rizza brought her poison of choice, Skky vodka with orange juice =)

Rica brought a very refreshing mediterranean style salad consisting of 3 kinds of sliced seedless grapes, cherry tomatoes, chunks of Laguna white cheese, tossed in a light yet flavorful dressing that had white wine vinegar & Dijon mustard. Look at the wonderful colors. Pleasing for both palate & eyes.

TBW brought 3 kinds of finger rolls or lumpia sticks. If memory serves correctly, this is cheese with pimiento slices with a spicy thousand island dip.

Beef taco & cilantro accompanied by salsa.

Bangus sisig with garlic mayo

The boys saw their Tita taking photos (as usual) and offered to fix, style and “pose” what they were drinking.

Lemonade galore for them...

The boys "styled" these lemonade packets. Arranged in pairs, according to flavor. How cute is that!

The drink of choice....

....for a hearty toast to Lorenzo, Cobo and Mat for a job well done! Cheers!

And of course.....to Rachelle for being a wonderful & gracious hostess! Muchisimas gracias! Salud!

FAMILY DINNER INSIDE AND OUT

Lest dear readers be “China’d out” from reading successive posts about this country, TBW will temporarily set aside a couple of China drafts  for future use and redirect focus on other topics but still centering on food =)

Having casual dinners at home with the entire family and serving some of our favorite food is unfailingly a joyous moment for all.

Appetizers: Portobello mushrooms drizzled generously with evoo and grilled 'til tender. No other marinade or seasoning. Let the mushroom's natural juices ease out & mix with the olive oil. Unpretentious delight.

Norwegian smoked salmon with dill sauce.

Table staple: Sheep cheese

Santi's had no lamb pastrami available so beef pastrami it was instead.

Brought from Nanjing, China, soy roasted duck, hygienically vacuum packed and sealed for easy transport.

Soy roast duck vacuum packed.

Actual duck, approximately 1 kilo in weight.

In the absence of hoisin & plum sauce, try having roast duck with cranberry & caramelized red onion chutney for that sweet & savory tastes Available at Wine depot Alabang

Angus rib eye for the carnivores in the family. Just add salt & pepper. Pan sear in evoo. Serve au jus.

A wondrous discovery! Slice potobello mushroom that was grilled with evoo and position on an iceberg lettuce leaf. Sprinkle grated goat's cheese and add a dollop of home-made ceasar dressing. Wrap, hold with hand and bite. O dear me....the taste combination is remarkably divine! Even the different textures contribute to its divinity. One has to experience this to know what I'm talking about. From the first to the 6th or 7th bite, I'd stare into space and savor its delectableness. Pure palate pleasure.

Going out for an impromptu dinner on a weeknight to a nearby, tried and tested restaurant is always a fun thing to do.

Alma de Cuba's (along Aguirre st. in BF) fried rolls filled with chunky mashed potato served with sour cream & tomato dips.

Grilled pork steak with java rice, corn on the cob and 2 sauces on Alma de Cuba's huge signature plates. The boys also had their favorite BBQ rib platter.

Cross order from Songkran next door. Spicy beef salad.

Super favorite shrimp cakes of Songkran. Crunchy- outside-and-tender-inside patties flavored with lemon grass & other herbs. Sweet & salty syrupy dipping sauce is the perfect accompaniment.

The family that eats a lot together, gains weight together….hahaha but true!!!!!!

THE TAYAG’S HOME: BALE DUTUNG (PART 2)

And the experience continues.  This time with food et al….

We begin with welcome drinks. Freshly squeezed dalandan (Philippine orange) juice.  Each glass serving sweetened with a muscovado square. Pure & pulpy.

Dips & spreads served with crackers. L-R taba ng talangka (fat of tiny crabs), balo-balo (fermented rice & shrimps), pesto following the usual recipe except pili nuts are used instead of pine.  Mary Ann instructed to individually taste and then combine.  TBW liked the taba ng talangka & balo balo mix. We just had to have a repeat on this…..twice over =)

Each table had bottomless carafe of chilled salabat. This is ginger & lemon grass juice with muscovado, a stick of lemon grass evident in every carafe proving home blend authenticity. Very soothing & refreshing and did not in any way compete with the food. In fact, this served as a palate cleanser for moi.

A lovely palette.  Pako or fiddlehead fern salad with slices of quail eggs & tomatoes & calamansi mustard dressing. Pako was once a lowly green for many centuries. It has been elevated to stardom the past years by creative culinary geniuses thus jacking up its market price. The Tayags grow their own.

Fried vegetable spring roll with ubod (heart of palm) drizzled with Claude’s oriental sauce of Thai basil & lemon coriander. The basil & coriander flavors adds a kick to the spring roll, whetting our appetites even more.

This is how one eats it as demonstrated by beautiful Brenda.

Vintage vinegar. Year 1998. Served as dipping sauce for the spring roll.

Hito (cat fish) & balo-balo sushi. Two types of sushi: Maki (short round one) had taba ng talangka & a sliver of kamias on top of the sticky rice. Temaki (long one) had crispy catfish (hito) & balo-balo rolled inside a mustasa (mustard) leaf. The latter one was a novel approach on the ususal hito/balao/mustasa combination and a hit due to the seldom done but much appreciated play of tangy & salty flavors. Quite a healthy & easy breezy appetizer to serve at home.

The aroma of grilled food led me to this.  And this led to…

 No-frills, no-fuss, just pure pleasure.  Chicken wing inasal and taba ng talangka rice.

Each dish of the 10 course meal was served with appropriate pacing, allowing diners to savor every morsel, giving them time for conversation and readying all for succeeding “nourishment”.

Eagerly awaiting the next course…..

The lechon (roast pork) 5-ways begin……

CRISPY LECHON SKIN (balat) WITH LIVER SAUCE

Artist & Bale Dutung’s chef proprietor, Claude Tayag, carving out the skin, cutting into pieces and generously portioning for desirous diners. A sweetish liver sauce made with puto seco accompanies this dish.  The lechon is delivered by a trusted supplier. Claude stuffs it with his own blend of herbs & spices to give it that “Claude Tayag touch”.

Cholesterolific! The best part of the lechon, hands down. I could actually hear the crunch sound coming from my lunchmates…that’s how crispy the balat is =)

LECHON TORTILLA…..TBW’s favorite way among all 5.

Tortilla wraps specially made for Bale Dutung by Insular Bakery.

Shredded pork belly deep-fried to a crisp placed on the tortilla

Add condiments. Front L-R Claude’s oriental sauce, julienned tomatoes & onions. Back L-R Kimchi, coriander or wansoy leaves

Build up according to preference. Fold and bite like a taco. The melange of flavors of all the ingredients and the various textures coming from the pork’s crispiness, tortilla’s softness, vegetables’ crunchiness, slight viscousness of the oriental sauce & kimchi are taste & mind blowing.  And look at the colors!  An absolute  feast for the senses!

LECHON SINIGANG (Sour stew or soup)

Lechon meat & skin sinigang. Kamias (acid Philippines belimbing fruit ) is used as souring agent. Those that like very sour sinigang will enjoy this dish.  Really tart in taste.

Vegetables for the sinigang: Gabi, okra, sili haba, kangkong

All aboard now.

Perfect sinigang accompaniments…

Steamed rice wrapped in banana leaves.

Bagoong (shrimp paste) & calamansi (Philippine lemon). Mary Ann calls this Amanpulo bagoong because it is the same bagoong supplied to the luxurious resort.

GRILLED PORK RIBS WITH EGGPLANT SALAD

Inasal basted pork ribs grilled to perfection.  Side dish of eggplant & red egg done with an  approach & cooking technique application reminiscent of international eating venues.

LECHON SISIG

The Chef preparing sisig.

Glorious sisig. Grilled pig’s cheeks, snout, ears, etc. cooked the Pampanga way. Spicy, sweetish, tart, chewy, creamy (due to pig’s brain one can mix in). One of the best sisigs I’ve tasted.

Last but definitely not the least….Paradiso dessert

Yam, coconut & egg yolk in water buffalo milk.

As expected, we were stuffed.  Filled not just with delectable Filipino cuisine but as well with the Tayag’s formidable brand of style and hospitality.  An enriching experience for us indeed.  It truly was a wise decision for Claude and Mary Ann to open, albeit intermittently, their Bale Dutung to the public. 

May your kind increase.

Rica, TBW, Rizza, Mary Ann, Marianne, Brenda & Claude

We look forward to the fruition of the MAM!

THE TAYAG’S HOME: BALE DUTUNG (PART 1)

Opening ones home to the public to partake of the family’s special recipes and dishes is not a common occurrence to most.  When Claude and Mary Ann Tayag decided to do just that, on their own time and pace, a few years ago, the public in the know went agog. Yes they did and were unmindful of traveling 2-3 hours, depending from where, to get to the Tayag’s lovely home in Angeles, Pampanga named Bale Dutung. 

We 5 ladies from the south belatedly trooped to Bale Dutung several days ago, braving 3 hours of travel time.  It was well worth the time, effort and gas because aside from the bonding moments shared, we saw, felt, tasted, heard and experienced a lot from this home.

Entrance to Bale Dutung. Click on photo for a closer look to see two signs: Bawal Manigarilyo Sa Loob (No smoking inside) and Maylbaks (Mail Box)

A prominent wooden sculpture perched in the middle of the garden.

An interesting nook seen as one enters the premises.

Beautiful rock garden and a serene looking pond at the center surrounded by foliage.

Rustic arrangements like this are strewn around and are arresting treats to visitors.  Loads of old wood are used in this house.  So aptly named Bale Dutung…meaning House of Wood.

Simply eye-catching

Al fresco dining area

A very blurred photo of the strikingly unique chandelier. Check out the unpolished ceiling beams.  Rusticity all throughout.

Table centerpiece. Bouganvilla flowers straight from the garden. Citronella scented burners.

Sensible and functional place setting.

A closer look at the finger bowl. Instead of the usual lemon slice, this has a thick kamias cut. Fruit undoubtedly coming from their garden. Pretty effective in finger cleansing.

Another super blurred photo but this was the only one and I could not resist featuring it because the objects in the basket served as our “airconditioner” in the open air dining area. These are rolled face towels dipped in cologne scented water and made to freeze. Just dab frozen, rolled towel on neck, face or any part of the body that needs instant cooling. Very refreshing!

Charmingly beautiful and energetic hostess, Mary Ann Tayag who warmly welcomes each visitor to their home, enthusiastically narrates the “history” of Bale Dutung and tirelessly explains each of the 10 course meal to all.

How very true!

More on the food experience in Part 2.