This time of pandemic, just like many Filipinos, writers are being creative in the kitchen
When writer-publicist Marlon Aldenese found himself with a lot of time on his hands during the quarantine, he turned to his hobby of baking. Months later, his Little Kitchen 7 has grown into a full-blown operation.
He began by adjusting recipes of baked goods he personally likes, and not just what’s trendy on social media, so the products are made with a lot of care and a desire to share what he personally enjoys.
Behind the doors of Little Kitchen 7 are baskets of goodies from a baker creating the most scrumptious cakes, custards, and pies from his tiny kitchen.
The Banana Loaf is unique because it includes a butterscotch component to the base, making for a richer loaf, with the outer crust forming a caramel-like crunch. The banana loaf also comes in raisin-cashew, which is playfully called “BanaNuts,” and chocolate chip varieties. The loaf comes in a 8.5 x 4.5 inch pan.
Another staple, the humble Egg Pie, is given a luxurious twist with the buttery crust complemented by the smooth, creamy custard.
“I tweaked the crust many times before I was happy with it,” said Marlon. Commercial Egg Pie varieties are often made with just custard powder because it’s cheaper, but at Little Kitchen 7, The Creamy Egg Pie is true to its name and made only with farm-fresh eggs.
Raised in Zamboanga where it is customary for the Aldenese family to make leche flan by the hundreds during the holidays, Marlon knows how important it is that you have to work only with the best ingredients to get that smooth, satiny mouthfeel. The egg pie comes in a nine-inch pan.
Custard being a particular specialty at Little Kitchen 7, another Pinoy staple, the Leche Flan is also among their most popular products. Instead of steaming dozens and dozens of llaneras like he used to do in his hometown, like the Creamy Egg Pie, these are oven-baked to a golden creamy perfection.
Little Kitchen7’s Moist Chocolate Cake To Go comes in a handy 500ml round microwaveable container. It is perfect for all your chocolate cravings. The cake is smothered and layered in a delectable chocolate ganache and even little bites go a long way. This recipe is based on the classic Moist Chocolate Cake that Marlon used to personally bake exclusively for his clients, but now everybody can have a chance to taste this classic dessert.
You can order Little Kitchen 7’s goodies at mobile number 0915-769-0022 and email at [email protected]. You can pin his location at Mon-El Subdivision, Paranaque City. Please like and share his FB Page @LittleKitchen7Bakeshop and Instagram account @Little_Kitchen_7.
REAL INDIAN DELIGHTS
Shirin Bhandari is a food and travel writer from Amritsar, a city in Northern India in the state of Punjab. She has worked with local and foreign media outfits, including the group of food legend Anthony Bourdain. Shirin is also known in Manila’s art circles for the Indian dishes she brings to potluck gatherings.
Idled by the pandemic lockdowns, friends finally convinced her to accept orders for mango chutney, pork vindaloo, beef curry, aloo gobi (potato cauliflower), butter chicken, beef rendang, vegetable pulao, and chili jam.
JUST LIKE MAMA
Anjo Perez went into photojournalism just like his father Louie, but is now making waves in the food world, reminding everyone of his restaurateur mother Ampy.
When not busy feeding medical frontliners, Anjo fills up orders for bottled special XO blend chili garlic sauce. Foodies no longer need to go to Retiro to get their pares cravings satisfied. Anjo’s kitchen spends hours braising fresh beef chunks with special spices to prepare this authentic pares favorite. Also a bestseller is authentic taba ng talangka using Apung Ampy’s recipe.
PM him or email [email protected] for orders. Free delivery for BF Northwest and 5H residents.
RAW DUMAGAT HONEY
Brilliant writer Susan Claire Agbayani helps indigenous people by offering raw, wild honey from Remontado-Dumagats of Sierra Madre. The honey is guaranteed to be:
- produced by native giant bees Apis dorsato
- collected by Dumagat-Remontado tribesmen
- predominantly from the nectar of white lauan trees (Philippine dipterocarp)
- from south Sierra Madre mountains in the forested tri-boundary of Bulacan, Rizal, and Quezon
- strained, not filtered
- unheated/ unpasteurized
- with retained enzymes and pollen
- harvested only once a year.
Order now by PM. Next harvest: not until March 2021.