STARBUCKS MOCHA RIBBON CHIP FRAPPUCCINO BLENDED BEVERAGE with COOKIE STRAW

Start the month of July with a more exciting treat only from our favorite coffee hub Starbucks. They are more reasons for us to visit and stay longer inside the good vibes of aroma in Starbucks stores. 

Starbucks' signature Coffee Frappuccino is made more exciting with java chips for a chocolatey crunch. They line the cup with Mocha sauce before pouring the Coffee Frappuccino for a sweet balancing flavor. The beverage is then finished with Chocolate whipped cream, aromatic Turkish coffee grind and a cookie straw.

Available only from July 4 – 10

FRAPPUCCINO COOKIE STRAW

Instead of sipping your Frappuccino with a green straw, why not use a rolled sweet wafer biscuit lined with rich chocolate ganache? The cookie straw is light and crispy with a slightly toasted, sweet wafer and chocolate flavor.

Available for purchase separately starting July 11

So kita-kits at Starbucks store guys, especially at Starbucks Reserve located at 32nd BGC, where I am at after my duty in hospital near it hehe... See you :)

Meralco wins Philippines’ first gold in issues management and first silver for CSR at PRWeek Asia Awards

The Manila Electric Company (Meralco) wins the Philippines’ first gold award as the crisis or issues management campaign of the year and the country’s first silver as the corporate social responsibility campaign of the year in PRWeek Awards 2016 - Asia’s prestigious awards program celebrating the most creative and effective public relations campaigns. 

Meralco bagged the Philippines’ lone gold winner for its communication efforts during the summer supply crisis threat of 2015. The silver trophy was presented for Meralco’s “salba-bote” campaign. Meralco bested nominated entries from Asia Pacific countries including Japan, Australia, India, Indonesia, Singapore and Hong Kong. 

Last year’s summer power supply crisis threat proved to be a rewarding challenge for Meralco as the power distribution utility sought ways to mitigate the supply deficiency, and at the same time empower various stakeholders with multi-platform solutions. Meralco was able to turn around a crisis scenario via bringing forward innovative demand-side management solutions, harnessing collaboration and institutionalizing energy efficiency, thus earning the company, and the country, the first gold trophy for issues management in the regional awards program.

Panlilio speaks at a forum aimed to educate implementers of the mechanics of the Interruptible Load Program (ILP) - one of the key initiatives of Department of Energy and Meralco to help mitigate power supply deficiency threat last year.

Meralco also got a silver for “salba-bote”, the company-developed safety device used to protect lives during typhoons and floods. “Salba-bote” is an improvised flotation device (IFD) made of readily available materials making it easy to replicate and distribute to customers in flood-prone areas. “Salba-bote” serves as a multi-functional rescue gear and survival kit, made up of empty recyclable softdrink bottles inside a plastic-coated mesh bag with water-resistant pocket for emergency supplies. Salba-bote is the only IFD publicly endorsed by the Philippine Red Cross and the Philippine Coast Guard Auxiliary to be used during rescue operations.

Salba-bote is an IFD made up of readily available materials making it easy to replicate and distribute. It is manufactured in two sizes: for adults and children. Salba­bote is a product of collaboration among Meralco partners Pepsi Cola Philippines, Glad and DDB Philippines.

Alfredo Panlilio, Meralco Senior Vice President & Head of Customer Retail Services & Corporate Communications, believes that the awards are manifestations of the company’s endeavor to provide customers with outstanding communication service & initiatives. Panlilio said, “Our communication efforts last summer was centered on empowering customers with solutions and allowing for tight collaboration, while salba-bote is a product of innovative thinking and concern for the safety of our customers. Winning accolades for both underlines the importance for companies, especially for utilities like Meralco, to go above and beyond the call of service, and create initiatives that drive real change with an impact on nation-building.” 

Panlilio adds, “This is a shared achievement, not just for Meralco but for the nation as well. It shows that the Philippines is at par with the best campaigns in the Asian communications industry.”  

In photo: SVP & Head of Customer Retail Services & Corporate Communications Alfredo Panlilio (2nd from left) with AVP for Public Information Office Joe Zaldarriaga (2nd from right), Corporate Communication Associates Abigail Mendoza (left) and Marco Mañalac (right).

PLANTRONICS launches BackBeat GO 3, Voyager 5200 and the RIG 500 Series

Plantronics is a global leader in audio communications for businesses and consumers. They have pioneered new trends in audio technology, creating innovative products that allow people to simply communicate. From unified communication to Bluetooth headsets to gaming solutions, the brand delivers uncompromising quality, an ideal experience, and extraordinary service. 

Recently Plantronics launch brand new line of products that will add to the quality and reliable source in audio and wearable technology, BackBeat GO 3, Voyager 5200 and the RIG 500 Series.

BackBeat GO 3 is a wireless stereo earbuds designed from the ground up, and ear out, to provide stunning audio quality and sound performance. BackBeat GO 3 delivers vivid, high‐res sound from a small, portable form factor that is as attractive as it is comfortable to wear – setting a new standard for what people should expect from wireless earbuds.

BackBeat GO 3 is perfect for people who loves music and can't live without loving sound. They can appreciate the music more with BackBeat GO 3 groundbreaking audio, a new level of listening music anytime and anywhere. Plantronics Award‐Winning BackBeat GO 3 is Sweat‐proof protection from Plantronics exclusive P2i nano‐coating means the music keeps going even in humid conditions, a sprint to make the train, or a light rain. It comes with convenient charging case (available with some models) gives you up to 13 extra hours of listening – two full back‐up charges—from its built‐in, rechargeable battery. Available in three colors—Cobalt Black, Copper Grey, and Granite Black for PHP 4,699.00, and PHP 6,099.00 with Charge Case.

Voyager 5200 is a powerful Bluetooth devices feature WindSmart technology, an exclusive Plantronics innovation, which ensures extraordinary wind and noise reduction. Fit for those who are constantly on‐the‐go and need to sound professional in even the most challenging situations. For extremely mobile professionals, having to collaborate from very noisy environments such as train stations, coffee shops, airports, or even outside at a park, is an everyday occurrence

The aerodynamic boom on the Voyager 5200 lets wind slide past without creating turbulence. The boom’s windscreen acts as the first layer of protection for the mics, and then each mic is further sheltered in a ‘wind box’. Four omni‐directional mics and a proprietary wind cancelling algorithm keeps the mics focused on the wearer’s voice and removes disruptive noise. SRP for Voyager 5200 is PHP 5,599.00.

RIG 500 Series, a PC gaming headsets engineered specifically for the intensity of e-sports. Uniquely constructed with interchangeable components, the RIG 500 series can be configured for precise fit, extraordinary comfort, peerless game audio in any environment, and personalized style. Endorsed by ESL, the world’s largest e-sports company, the RIG 500 Series provides competitive gamers and aspiring professionals a flexible audio solution that adapts to their needs. The RIG 500 Series system includes components such as ventedair and sound-isolating ear cups, several colors of headbands, mobile stereo cables, a digital USB adapter with Dolby® 7.1 Surround Sound, and 24-bit audio support.

RIG 500 Stereo gaming headset with flip-to-mute mic boom is PHP 2,795.00 (SRP).

RIG 500HD - Surround sound USB gaming headset  - PHP 3,695.00 (SRP)

RIG 500E - E-sports edition surround sound gaming headset with two sets of ear cups    (vented and isolating), detachable boom mic, USB adapter and analog stereo cables – PHP 6,995.00 (SRP)  

For more information, please visit www.plantronics.com

Smart ramps up network deployment using new frequencies

Wireless leader Smart Communications (Smart) has ramped up efforts to expand the coverage and capacity of its network in order to improve overall subscriber experience nationwide, particularly for mobile data. Smart is doing this by using the 700, 900, 1800, 2300, and 2600 MHz frequencies it gained access to, following parent company PLDT’s co-acquisition of the telecoms businesses of San Miguel Corporation (SMC).

To accelerate deployment of its LTE (Long-Term Evolution) service, Smart has fired up 2600 MHz base stations in Laguna, and 2300 MHz base stations in Boracay, with more to come in the next few weeks.

“Just as we committed, we are using our access to these frequencies to more quickly deliver faster, more reliable and affordable Internet services throughout the country,” said Joachim Horn, PLDT and Smart chief technology and information advisor.

Smart previously announced it has fired up its first batch of LTE cell sites using the 700 MHz spectrum in Tanay, Rizal; Matina, Davao City; and Manggahan area in Pasig City, and has posted peak download speeds of up to 101 Mbps, on a single-band, 700-MHz LTE set-up. In the Tanay cell site, Smart combined its 700 MHz and 1800 MHz frequency bands using the carrier aggregation capability of LTE-Advanced (LTE-A), resulting in peak speeds of up to 222 mbps.

Peak speeds refer to the maximum possible data rate that may be achieved, on a single-user basis. The actual speeds that may be experienced under normal circumstances will be influenced by the number of users being served by a particular base station.

Smart plans to activate 360 cell sites with 700 MHz this year, initially in Metro Manila, Metro Cebu, and Metro Davao.

LTE is the fourth-generation (4G) mobile phone technology that currently provides the fastest wireless data service commercially available.

“Using these frequencies to deploy LTE, currently the most advanced and most pervasive technology, will help expand the coverage and enhance the capacity of our data network not only in the urban centers but also in regional and rural areas, and at a much faster pace,” said Horn.

The low-band 700 MHz has a longer range and provides better indoor coverage, while Smart’s additional bandwidth in the 2300 and 2600 MHz frequencies will provide the required capacity to handle current and future high-speed data traffic.

Smart is also rapidly expanding the capacity of its 2G network to handle more calls and text messages particularly in dense urban areas in Metro Manila, North Luzon, South Luzon, and some areas in Visayas and Mindanao, by using the 900 and 1800 MHz frequencies previously assigned to SMC.

“Having access to these frequencies is just one part of our massive network program. We will have to expand the capacity of our transmission links and international circuits, in order to handle the expected rise in data traffic. We will need to work with device manufacturers so we can help customers upgrade to more sophisticated but increasingly more affordable handsets and devices that can take advantage of the new powerful network that is being put in place,” added Horn.

Smart is currently in the middle of a three-year, multi-billion dollar network improvement program that includes a number of simultaneous initiatives. One activity aims to synergize the mobile phone networks of Smart and Sun in order to improve the coverage and service quality for subscribers of both brands. Another initiative is the rollout of LTE-A, also referred to as 4.5G. Last April, Smart fired up the country’s first 4.5G service in the resort island of Boracay, using carrier aggregation.

Smart’s drive to boost data coverage and capacity across the country forms a major part of the PLDT’s capital expenditure program. PLDT has set aside about P43 billion in total capex for 2016. It has allocated an additional US$100 million to utilize the additional frequencies from the co-acquisition of SMC’s telecoms business.

Filipinos to witness history unfold via ABS-CBN News’ Inauguration coverage

Filipinos all over the world will get to witness a historic day in the nation through ABS-CBN’s comprehensive and extensive cross- platform coverage of the inauguration of President-elect Rodrigo Duterte and Vice President-elect Leni Robredo live and which will be simulcast worldwide on Thursday, June 30 (June 29 Wednesday, Pacific time) across TFC’s platforms.
  
Once again, the country's largest news organization will take the lead in ensuring that Filipinos --- whether here or abroad or at home or mobile --- will be informed about a very important event in the country's history, as it happens.

"The inauguration ceremony marks a democratic shift in power in the nation, the transfer of leadership between two popular presidents. It symbolizes an end, and also a beginning. It's a very important day in the life of this country nation, when more than ever, the Filipino people's sense of hope is real and palpable. ABS-CBN will be there to give Filipinos not just a front row view of the event, but a more in depth look on the significance of the day and what it really means to the Filipino people as seen from different perspectives," said Ging Reyes, head of the ABS-CBN Integrated News & Current Affairs.  

On TFC, ABS-CBN will have multi-awarded news anchors Ted Failon and Bernadette Sembrano at the helm of its “Ang Panunumpa: Pangako ng Pagbabago” special coverage that will feature live reports from different points in the nation: the Malacanang Palace, the country’s seat of power; the Quezon City Reception House, incoming Vice President Robredo’s choice official residence; and Naga and Davao --- the hometowns of Robredo and Duterte, respectively.
  
ABS-CBN News Channel (ANC), will kick off its special programming from the ANC studio in Rockwell, Makati via its morning news show “Mornings@ANC.”The program will have people close to Duterte and Robredo as studio guests, including the outgoing Davao mayor’s co-host in his radio show “Gikan Para sa Masa,” Geraldine Tiu. Meanwhile, anchor Christian Esguerra will also interview Robredo’s spokesperson, Georgina Hernandez at the venue of the Naga Representative’s inauguration.
  
To relive the past inaugurations of the nation, Karen Davila will have Fidel V. Ramos and Joseph Estrada on “Headstart” where the hard-hitting broadcast journalist will also ask the two former presidents for their insights on Duterte, the first Minadanaoan to be President of the country. Anchors Cathy Yang, Nancy Irlanda, Tony Velasquez, Ron Cruz, KC, Lexi Schulze, and TJ Manotoc will also be on duty for the rest of the day and will be joined by political analysts and subject matter experts, as ANC continues its coverage of the first day of Duterte and Robredo in office.

DZMM Radyo Patrol 630, Mega Manila’s number one AM radio station, which is also the first in the country and overseas (audio channel in North America) to simulcast its programs on television via DZMM TeleRadyo, will also be there to keep Filipinos updated and informed on Inauguration Day.

Alvin Elchico boards first to deliver news and interviews that will explain the significance of the inauguration to Filipinos, as well as the meanings behind the symbolic acts during the ceremony. Ruby Tayag takes over to usher in live reports from Radyo Patrol reporters, who will be closely watching the happenings at the Malacañan Palace and Quezon City Reception House, as well as celebrations in Naga and Davao.
  
Netizens and overseas Filipinos will not be left behind, as news.abs-cbn.com and TFC.tv will also livestream the event and will also inform and engage citizens with social media posts on the inauguration.
  
Be one with the whole nation in welcoming the 16th Philippine President this Thursday, June 30 live, worldwide (June 29 Pacific time) on TFC, DZMM and ANC via cable, satellite, IPTV and online (TFC.tv) platforms. Stay tuned to “Ang Panunumpa: Pangako ng Pagbabago” on ABS-CBN; “The Inauguration: An ANC Special” on ANC; and “Ang Panunumpa: Pangako ng Pagbabago The DZMM Special Coverage” on DZMM Radyo Patrol 630 and DZMM TeleRadyo.  Stay updated online via news.abs-cbn.com/duterte-presidency,TFC.tv or by following ABS-CBN News’ social media accounts @ABSCBNNEWS, @ANCALERTS, and @DZMMTeleRadyo. Be part of the conversation by using the hashtags #Inaugural and #Panunumpa.
  
ABS-CBN News is the country's largest news organization and is the news arm of ABS-CBN Corporation, the Philippines’ leading media and entertainment company.

Maximize Juice Benefits with Hurom

Hurom wants you to reach your maximum juicing potential by making the most out of your slow juicer and giving you healthy juice advice.

Use more Greens. One of the major advantages of having a slow juicer over a blender or a regular juicer is that you can juice practically any vegetable and it won’t taste weird, as opposed to, say, preparing it like a smoothie. So take advantage of that and combine leafy greens with fruits. For example, you can add spinach (or kale if you can find it) to the classic combination of cucumber and apple/pineapple. Green juices have detox and cleansing qualities that bring a lot of oxygen into your system, and are natural energy boosters. Other leafy greens commonly used: cabbage, bok choy, arugula, lettuce along with herbs of your choice like basil, tarragon, dill etc. 

Not a Meal Replacement. While just incorporating juice into your diet will improve your health, it is not advised to use juice as meal replacement. But if you add protein to your juice in the form chia seeds, flax seeds and hemp seeds, these not only bulk your juice and add texture, they make the juice more substantial and filling enough as a snack or quick breakfast. 

Drink Fresh. The best way is to drink juice as soon as it is squeezed. We know this isn’t always possible or practical. After all, you’d want to bring some of that healthy goodness to work or school. As a rule of thumb, you can still drink your juice within 48 hours. If you can’t keep it in the fridge, store it a cool, dark corner because oxygen and light will break down the nutrients in juice. It is also advised that you drink juice on an empty stomach will make your body absorb more of the nutrients, and it also puts cravings at bay. 



There is a reason why Hurom is the number one Slow Juicer in the world according to Euromonitor, a London based Market Research Firm. This is because they never stop innovating. The Hurom Slow Juicer is well known for their patented Slow Squeeze Technology (SST) that is able to extract juice with all their vitamins, minerals and enzymes intact. Their juicers also have a control lever that allows you to customize how much of the fruit or vegetable goes into the juice or if you want some of the pulp for more fiber.

The second generation of 2016 New Hurom Slow Juicers (The HA-A Series) improved on their patented technology for a richer juice and more nutrition at optimum speed, which means they went even S-L-O-W-E-R (43 to rpm to the previous 83 rpm) for maximum extraction. The 2016 New Hurom H-AA series also features a more user friendly design: the body has a sleeker body with a semi- transparent hopper (feeder) that allows users to check if ingredients are inserted properly. The control lever maximizes juice extraction, and there are fewer blockages in the vent that releases the extruded pulp, making for an easier clean-up. They even have an easy moving handle so you can bring your juicer wherever you want.

2016 New Hurom H-AA Series

The 2016 New Hurom H-AA Series retails for P19,995.00 and are available in trendy colors of Ferrari Red, Black Gold, Black Gray, Ivory, White, and Rose Gold.

2016 New Hurom H-AA Series Slow Juicers are available in Abenson, Anson Link, Duty Free, Gourdo’s, Rustan’s, Landmark, Metro Gaisano, Royal Duty Free, S&R, SM Appliance, SM Home, True Value, and Western Appliances. To learn more about Hurom Slow Juicers, visit the official website at www.hurom.com and follow us on our social media accounts: (Facebook) http://www.facebook.com/huromphofficial, and (Twitter & Instagram) @HuromPHofficial. You may contact directly to hotlines (+632) 926-8038 / (+632) 926-8009.

Here is a recipe you can try on:

Banana Milkshake

▶Ingredients

·         Frozen banana 2 each

·         Yogurt 1 cup

·         Frozen milk (ice cube) 1 cup

▶Instructions

1.      Prepare the ice cream strainer and open the juice cap.

2.      Get a juice cup and place it under the juice outlet.

3.      Prepare frozen banana, yogurt and frozen milk.

4.      Take turns in inserting ingredients from number 3.

Datu Puti Adobo Movement taken to the next level Adobo’s best awarded at Mercato Centrale

In celebration of the cultural gastronomic heritage that is the Adobo, NutriAsia’s Datu Puti
put Pinoys to task in finding and feting the best adobo recipes at the recent Datu Puti Adobo Challenge held last Saturday, June 11, at the Mercato Centrale food market in Bonifacio Global City, Taguig.

Co-presented with Mercato Central and Our Awesome Planet, The Datu Puti Adobo Challenge was part of the thrust to take the Datu Puti Adobo Movement a step further this 2016. Launched in 2015, the Datu Puti Adobo Movement was created to push for Adobo to be our pambansang ulam. It is a movement that hits close to home because Adobo is a dish that is as personal, as it is national. Each household has its own signature Adobo, and the shared flavor defines families, identifies us as Filipinos, and boosts us as a nation. This event is also supported by partners Philippine Culinary Heritage Movement (PCHM) and the National Historical Commission of the Philippines (NHCP). 

The push for Adobo has reached much acclaim and has even been echoed by efforts in Congress. In fact, Bohol First District Representative Rene Relampagos filed House Bill 3926 in 2014, which sought to formally declare it as the national dish. The Datu Puti Adobo Movement has drawn support for the bill through a petition since the launching of the advocacy in June 2015.

The Adobo Challenge

To get people more involved in the Datu Puti Adobo Movement this 2016, the advocacy group mounted the Datu Puti Adobo Challenge and gathered Mercato Centrale’s veteran

home-based cooks to create their own special Adobo dish. Participating food vendors of Mercato Centrale prepared adobo dishes using any type of meat and vegetable, and were marinated in or cooked with at least two of the three main Datu Puti products: vinegar, soy sauce, and patis (fish sauce). The top 14 entries were selected based on various criteria, including: creativity of concept, which looks at the story behind the dish as well as originality, branding and cooking technique; innovation, noting the use of unique special ingredients and Datu Puti products; and Philippine culinary heritage, including how it adopts and represents regional cooking styles. 

Mercato Centrale was truly the right venue to celebrate this culinary heritage and mount the Datu Puti Adobo Challenge. The Mercato Centrale food fair is the go-to destination of urban foodies. Finding its home on 7th avenue and 25th street (across The Forum and in front of the “Between the Lines” art mural) in the heart of the BGC business district, this fab food fair happening every Friday and Saturday from 6 p.m. to 3 a.m. has earned the disctinction of being a hub of culinary experiences. It is a venue for both comfort food cravings and fresh gastronomic finds all prepped by budding food entrepreneurs. During the Datu Puti Adobo Challenge, some select Mercato vendors added Adobo to their usual fare, and the foodies were all in for awesome renditions of the national comfort fave.

The Winning Adobo, Atbp.
Hosted by a familiar foodie himself, Tonipet Gaba, the feast was made even more festive with musical performances by homegrown talents UpDharma Down and Ebe Dancel. It was truly a treat to see both culinary and entertainment talents back up the Adobo initiative. As guests were treated to aromatic flavors and local OPM, Pinoy pride was truly in the air.

Among the participants, the Top 3 among the entries wowed the crowd with their inspired versions of the dish. Based on criteria that took into account taste, presentation, story, and heart, three Mercato vendors were named as the winners of the Datu Puti Adobo Challenge. And based on on-the-spot voting by the Mercato foodies, one was hailed as the People’s Choice.

DATU PUTI ADOBO CHALLENGE FINALISTS 

VENDOR: Bakmi Nyonya

DISH NAME: Babi Kekap Adobo Nyonya

DESCRIPTION: Classic Filipino adobo infused with Indonesian spices. Served with Sambal.

Adobo has always been a house staple in every Filipino home. But what would happen if an Indonesian wife prepares an Adobo recipe and adds a dash of Indonesian spices for her family? That’s how Babi Kekap was formulated.

Lucy of Bakmi Nyonya, one of the well-known food vendors in Mercato Centrale, reinvents the Pinoy classic adobo and incorporates her Indonesian-style of cooking to come up with a unique entry to the Adobo Challenge 2016. This delicate pork adobo treat is mixed with secret Indonesian spices, cooked in soy sauce and vinegar and served with the classic sambal.

Lucy and her husband Gershwin have joined several food competitions and are very proud of winning the major prizes in most of these events. Would their latest recipe, Babi Kekap, make them winners of the Adobo Challenge 2016?

VENDOR: Dayrit's

DISH NAME: Pork Adobong Laing Pinangat

DESCRIPTION: Two Filipino favorites, Adobo and Laing, in one unique and flavorful dish.

Pork Adobong Laing Pinangat – that’s two of the famous Filipino favorites, adobo and laing, combined in one extraordinary dish. Dayrit’s 40 years of experience in creating sumptuous heritage home-cooked meals is very evident with their entry for The Adobo Challenge 2016.

According to Chef Miguel Dayrit, their version of the classic adobo recipe is different from the rest because it combines the strong flavors of two Pinoy viands to create an outstanding dish. This Bicolandia inspired concoction is a fusion of the creamy, hot and spicy and the sour and salty trademarks of laing and adobo respectively.

VENDOR: Cuisiners

DISH NAME: Crispy Beef Adobo

DESCRIPTION: Makinabang-style beef adobo deep-fried to crispy perfection.

When it comes to grilling and roasting, Cuisiniers is definitely a go-to Mercato Centrale food vendor. For the Adobo Challenge 2016, Chefs Raymond Fabre and Rapheray Co introduce the pride of Makinabang, Baliuag , Bulacan - the Crispy Beef Adobo.

The Makinabang beef is carefeully flavored and cooked until perfectly tender. It is then deep-fried until the meat becomes crispy. Their entry is a unique recipe from Central Luzon made more special with its two-stage cooking process - braising and frying.

Cuisiniers being a pioneer food concessionaire at Mercato Centrale has been featured in several magazines and TV documentaries. There’s no doubt that this newly created adobo recipe with a twist will become another favorite in their menu.

VENDOR: Dadding's Kitchenette

DISH NAME: Adobong Ensalada

DESCRIPTION: A savory salad of adobo flakes, red egg and ripe mangoes.

Nothing beats home-cooked style food. This is definitely one of the main reasons why Dadding’s Kitchenette has become a popular Filipino Restaurant in Laguna. With a desire to bring their tradition of serving affordable yet great tasting food outside their hometown, the owners of Dadding’s ventured to bringing their home-cooked dishes to the residents of Metro Manila and Mercato Centrale.

For the Adobo Challenge 2016, Dadding’s Kitchenette cooks up “Adobong Ensalada”, a mix of adobo flakes topped with salted eggs and mangoes wrapped in banana leaves. This flavorful mix can serve as a meal starter, a viand, a stand-alone snack, or even as pulutan. Their variation may seem very simple but Dadding’s assures food lovers that the taste of authentic Filipino adobo explodes with every bite.

VENDOR: The Hairstylist's Menu

DISH NAME: Four-way Cooked Chicken Adobo in a Pouch

DESCRIPTION: Shredded chicken boiled in coconut milk and cooked adobo style - wrapped in lumpia wrapper and deep fried.

The Hairstylist’s Menu maybe a newbie in Mercato but it already has a steady following because of its tasty offerings in their menu. The “Four-Way Cooked Chicken Adobo in a Pouch” is Leo Pascual’s bold entry to the Adobo Challenge 2016. It is prepared by boiling shredded chicken in coconut milk then cooking it the adobo way, that is, in garlic, soy sauce and vinegar. Small portions of the mixture is then placed inside lumpia wrappers to form small pouches and deep fried until golden brown. These little adobo pouches are served with three different vinegar-based dips.

Leo believes that what makes his recipe unique is the complex procedures involved in its preparation. He draws inspiration from his mother’s very own version of the ‘wrapped adobo’ and added his own expert ideas in cooking.

VENDOR: Hunger Buster

DISH NAME: Adoburger

DESCRIPTION: 100% pure beef adobo patty burger, with kiwi and a special sauce.

Filipinos are certified food lovers. From home-cooked meals like adobo to fast food chain staples like hamburgers, Filipinos are sure to be loyal patrons of something that’s delicious. With this in mind, Hunger Buster, one of the most popular burger chains in Mercato Centrale thought of marrying a classic Pinoy favorite that is adobo and a classic American food that is hamburger.

The Adoburger is Hunger Buster’s entry to this years Adobo Challenge. Flavorful ground beef marinated in adobo sauce makes up the yummy patty. It is fried until golden brown and then topped with sunny- side up egg and kiwi. Talk about East meets West!

If there’s one thing that Hunger Buster owners attest to, it is the fact that Filipinos love to experiment on food that will both intrigue their palate and satisfy their distinctive taste.

VENDOR: Oinkery

DISH NAME: Pugon-smoked Pork Adobo

DESCRIPTION: Pork shoulder pugon-smoked for 8 hours, glazed with a rich Cebu-style adobo sauce and garnished with fresh manggang hilaw

When we speak of pulled pork recipe, The Oinkery of Mercato Centrale BGC is absolutely a must-try. But how does Pugon-Smoked Pork Adobo sound to food lovers out there?

Matthew See didn’t think twice when he decided to join The Adobo Challenge 2016. He knew that he can easily reinvent this Filipino favorite into a version that will leave foodies craving for more.

Inspired by Cebu’s method of cooking lechon, The Oinkery roasts their pork meat inside a traditional pugon giving it that distinct smoky taste. Matthew combines the finished product with his sister’s Cebu-style adobo sauce and garnishes it with fresh green mangoes on the side. Having been slow-cooked for a total of eight hours, the meat is guaranteed to be soft and juicy with every bite.

VENDOR: Chef Bab's Sisig

DISH NAME: Beef Adobo ala Cabiao

DESCRIPTION: Sisig-style beef adobo wrapped in an omelette.

Nueva Ecijano Chef Francis “Bab” Basa is well-known for his sisig dishes at Mercato Centrale and so it comes as no surprise that his entry to the Adobo Challenge 2016 is a fusion of adobo and sisig that also boasts of his culinary heritage.

Named Beef Adobo a la Cabiao, the sisig-style beef adobo is meticulously wrapped in an omelette before it is served, a food preparation traditionally done in Nueva Ecija. The rich taste of crispy meat complements the soft omelette wrapper making this adobo dish a standout recipe.

Chef Bab introduces native dishes from Central Luzon to Metro Manila so that more people, especially the young generation can get a taste of this region’s gastronomic specialties.

VENDOR: Timplador Lechon House

DISH NAME: Pork Humba

DESCRIPTION: Classic adobo cooked in pineapple juice and with pineapple tidbits.

For the Adobo Challenge 2016, Timplador Lechon House presents the Pork Humba. Humba is another well-known recipe in the Philippines and resembles the Chinese dish called hong-ba. As Timapladoe Lechon owner Celestino Malalo-oy, relays, the Pinoy version of humba is cooked like adobo using soy sauce, garlic and vinegar but since this recipe is famouos in the southern part of the Philippines, pineapple juice, pineapple tidbits and black beans are added. The result, a fusion of sweet, sour and salty flavors that is sure to whet anyone’s appetite.

According to Timplador’s main man, his Pork Humba goes very well with steamed rice that is why Filipinos (who are rice-eaters) will definitely love this classic recipe.

VENDOR: Good Meal Hunting

DISH NAME: Fried Chicken Adobo on Fire

DESCRIPTION: Chicken thigh fillets deep-fried Korean-style. Glazed with adobo sauce fused with Korean chili paste.

Good Meal Hunting’s Adobo Challenge 2016 entry is certainly as interesting as their business name. The Korean husband and Filipina wife tandem decides to reinvent adobo by the fusion of their respective culinary heritages to give birth to Fried Chicken Adobo on Fire.

Tina loves to cook and eat adobo, a Filipino but her Korean husband doesn’t want the oily and salty version so Tina decides to infuse Korean flavors into her Adobo recipe. She deep-fries marinated chicken fillet then mixes it with traditional adobo sauce with some Korean spices giving it the hot and spicy taste that Tina’s husband is looking for.

Good Meal Hunting’s Fried Chicken Adobo on Fire is absolutely another interesting twist to the adobo that Filipinos love.

VENDOR: Good Meal Hunting Halal

DISH NAME: Classic Chicken Adobo

DESCRIPTION: Traditional adobo made with chicken breast cuts - healthy and Halal!

As they say, there’s nothing more nutritious and more delicious than a home-cooked meal. This inspired Vernie of Good Meal Hunting Halal to join the Adobo Challenge 2016 and serve his Classic Chicken Adobo. After being exposed to a community of food lovers and cooking enthusiasts, Vernie decides that he is ready to recreate a winning adobo recipe.

The blended flavors of chicken, soy sauce, vinegar, garlic, onion, and seasoning, all prepared and cooked “halal” make this classic adobo recipe truly mouthwatering. Good Meal Hunting Halal’s Classic Chicken Adobo recipe may not be as intriguing as the other entries but its simple and comforting taste will surely make everyone feel at home.

VENDOR: Fat Ninja Gyoza

DISH NAME: Clear Fat Ninja Adobo Gyoza

DESCRIPTION: Leftover pork adobo shredded and stuffed in gyoza wrappers, pan-fried until crispy underneath and chewy on top.

What happens when the Filipino–signature dish Pork Adobo is wrapped in edge-crimped thin dough steamed and then pan-fried? Enter: Clear Fat Ninja Adobo Gyoza!

Among the fresh faces in Mercato Centrale, Stephen Tan and Vincent Rocha of Fat Ninja Gyoza turn the traditional adobo into a Japanese side dish for the Adobo Challenge 2016. Their “adobofied” gyoza is soft and chewy on top and fried to perfection underneath. The owners make use of shredded leftover adobo, adds some Japanese spices then stuffed the mixture into rolled dough. To add flavor, they top the dumplings with blow-torch-melted cheese. Their own version of tare sauce completes the taste of this unique recreation of the Filipino adobo.

VENDOR: House of Crispy

DISH NAME: Adobo sa Puti

DESCRIPTION: A well-known regional twist to the classic adobo. Pork cuts cooked in garlic, vinegar and fish sauce.

Adobo sa Puti is a variation of the classic adobo. In this version, the soy sauce as the salting agent is replaced with the tasty fish sauce or patis, giving it a lighter color. This is House of Crispy’s delicious entry to this year’s Adobo Challeng. Their choice is inspired by their desire to promote this particular style of cooking adobo that hails from the Visayas region.

DATU PUTI ADOBO CHALLENGE FINALISTS

VENDOR: Bakmi Nyonya

DISH NAME: Babi Kekap Adobo Nyonya

DESCRIPTION: Classic Filipino adobo infused with Indonesian spices. Served with Sambal.

Adobo has always been a house staple in every Filipino home. But what would happen if an Indonesian wife prepares an Adobo recipe and adds a dash of Indonesian spices for her family? That’s how Babi Kekap was formulated.

Lucy of Bakmi Nyonya, one of the well-known food vendors in Mercato Centrale, reinvents the Pinoy classic adobo and incorporates her Indonesian-style of cooking to come up with a unique entry to the Adobo Challenge 2016. This delicate pork adobo treat is mixed with secret Indonesian spices, cooked in soy sauce and vinegar and served with the classic sambal.

Lucy and her husband Gershwin have joined several food competitions and are very proud of winning the major prizes in most of these events. Would their latest recipe, Babi Kekap, make them winners of the Adobo Challenge 2016?

VENDOR: Dayrit's

DISH NAME: Pork Adobong Laing Pinangat

DESCRIPTION: Two Filipino favorites, Adobo and Laing, in one unique and flavorful dish.

Pork Adobong Laing Pinangat – that’s two of the famous Filipino favorites, adobo and laing, combined in one extraordinary dish. Dayrit’s 40 years of experience in creating sumptuous heritage home-cooked meals is very evident with their entry for The Adobo Challenge 2016.

According to Chef Miguel Dayrit, their version of the classic adobo recipe is different from the rest because it combines the strong flavors of two Pinoy viands to create an outstanding dish. This Bicolandia inspired concoction is a fusion of the creamy, hot and spicy and the sour and salty trademarks of laing and adobo respectively.

VENDOR: Cuisiners

DISH NAME: Crispy Beef Adobo

DESCRIPTION: Makinabang-style beef adobo deep-fried to crispy perfection.

When it comes to grilling and roasting, Cuisiniers is definitely a go-to Mercato Centrale food vendor. For the Adobo Challenge 2016, Chefs Raymond Fabre and Rapheray Co introduce the pride of Makinabang, Baliuag , Bulacan - the Crispy Beef Adobo.

The Makinabang beef is carefeully flavored and cooked until perfectly tender. It is then deep-fried until the meat becomes crispy. Their entry is a unique recipe from Central Luzon made more special with its two-stage cooking process - braising and frying.

Cuisiniers being a pioneer food concessionaire at Mercato Centrale has been featured in several magazines and TV documentaries. There’s no doubt that this newly created adobo recipe with a twist will become another favorite in their menu.

VENDOR: Dadding's Kitchenette

DISH NAME: Adobong Ensalada

DESCRIPTION: A savory salad of adobo flakes, red egg and ripe mangoes.

Nothing beats home-cooked style food. This is definitely one of the main reasons why Dadding’s Kitchenette has become a popular Filipino Restaurant in Laguna. With a desire to bring their tradition of serving affordable yet great tasting food outside their hometown, the owners of Dadding’s ventured to bringing their home-cooked dishes to the residents of Metro Manila and Mercato Centrale.

For the Adobo Challenge 2016, Dadding’s Kitchenette cooks up “Adobong Ensalada”, a mix of adobo flakes topped with salted eggs and mangoes wrapped in banana leaves. This flavorful mix can serve as a meal starter, a viand, a stand-alone snack, or even as pulutan. Their variation may seem very simple but Dadding’s assures food lovers that the taste of authentic Filipino adobo explodes with every bite.

VENDOR: The Hairstylist's Menu

DISH NAME: Four-way Cooked Chicken Adobo in a Pouch

DESCRIPTION: Shredded chicken boiled in coconut milk and cooked adobo style - wrapped in lumpia wrapper and deep fried.

The Hairstylist’s Menu maybe a newbie in Mercato but it already has a steady following because of its tasty offerings in their menu. The “Four-Way Cooked Chicken Adobo in a Pouch” is Leo Pascual’s bold entry to the Adobo Challenge 2016. It is prepared by boiling shredded chicken in coconut milk then cooking it the adobo way, that is, in garlic, soy sauce and vinegar. Small portions of the mixture is then placed inside lumpia wrappers to form small pouches and deep fried until golden brown. These little adobo pouches are served with three different vinegar-based dips.

Leo believes that what makes his recipe unique is the complex procedures involved in its preparation. He draws inspiration from his mother’s very own version of the ‘wrapped adobo’ and added his own expert ideas in cooking.

VENDOR: Hunger Buster

DISH NAME: Adoburger

DESCRIPTION: 100% pure beef adobo patty burger, with kiwi and a special sauce.

Filipinos are certified food lovers. From home-cooked meals like adobo to fast food chain staples like hamburgers, Filipinos are sure to be loyal patrons of something that’s delicious. With this in mind, Hunger Buster, one of the most popular burger chains in Mercato Centrale thought of marrying a classic Pinoy favorite that is adobo and a classic American food that is hamburger.

The Adoburger is Hunger Buster’s entry to this years Adobo Challenge. Flavorful ground beef marinated in adobo sauce makes up the yummy patty. It is fried until golden brown and then topped with sunny- side up egg and kiwi. Talk about East meets West!

If there’s one thing that Hunger Buster owners attest to, it is the fact that Filipinos love to experiment on food that will both intrigue their palate and satisfy their distinctive taste.

VENDOR: Oinkery

DISH NAME: Pugon-smoked Pork Adobo

DESCRIPTION: Pork shoulder pugon-smoked for 8 hours, glazed with a rich Cebu-style adobo sauce and garnished with fresh manggang hilaw

When we speak of pulled pork recipe, The Oinkery of Mercato Centrale BGC is absolutely a must-try. But how does Pugon-Smoked Pork Adobo sound to food lovers out there?

Matthew See didn’t think twice when he decided to join The Adobo Challenge 2016. He knew that he can easily reinvent this Filipino favorite into a version that will leave foodies craving for more.

Inspired by Cebu’s method of cooking lechon, The Oinkery roasts their pork meat inside a traditional pugon giving it that distinct smoky taste. Matthew combines the finished product with his sister’s Cebu-style adobo sauce and garnishes it with fresh green mangoes on the side. Having been slow-cooked for a total of eight hours, the meat is guaranteed to be soft and juicy with every bite.

VENDOR: Chef Bab's Sisig

DISH NAME: Beef Adobo ala Cabiao

DESCRIPTION: Sisig-style beef adobo wrapped in an omelette.

Nueva Ecijano Chef Francis “Bab” Basa is well-known for his sisig dishes at Mercato Centrale and so it comes as no surprise that his entry to the Adobo Challenge 2016 is a fusion of adobo and sisig that also boasts of his culinary heritage.

Named Beef Adobo a la Cabiao, the sisig-style beef adobo is meticulously wrapped in an omelette before it is served, a food preparation traditionally done in Nueva Ecija. The rich taste of crispy meat complements the soft omelette wrapper making this adobo dish a standout recipe.

Chef Bab introduces native dishes from Central Luzon to Metro Manila so that more people, especially the young generation can get a taste of this region’s gastronomic specialties.

VENDOR: Timplador Lechon House

DISH NAME: Pork Humba

DESCRIPTION: Classic adobo cooked in pineapple juice and with pineapple tidbits.

For the Adobo Challenge 2016, Timplador Lechon House presents the Pork Humba. Humba is another well-known recipe in the Philippines and resembles the Chinese dish called hong-ba. As Timapladoe Lechon owner Celestino Malalo-oy, relays, the Pinoy version of humba is cooked like adobo using soy sauce, garlic and vinegar but since this recipe is famouos in the southern part of the Philippines, pineapple juice, pineapple tidbits and black beans are added. The result, a fusion of sweet, sour and salty flavors that is sure to whet anyone’s appetite.

According to Timplador’s main man, his Pork Humba goes very well with steamed rice that is why Filipinos (who are rice-eaters) will definitely love this classic recipe.

VENDOR: Good Meal Hunting

DISH NAME: Fried Chicken Adobo on Fire

DESCRIPTION: Chicken thigh fillets deep-fried Korean-style. Glazed with adobo sauce fused with Korean chili paste.

Good Meal Hunting’s Adobo Challenge 2016 entry is certainly as interesting as their business name. The Korean husband and Filipina wife tandem decides to reinvent adobo by the fusion of their respective culinary heritages to give birth to Fried Chicken Adobo on Fire.

Tina loves to cook and eat adobo, a Filipino but her Korean husband doesn’t want the oily and salty version so Tina decides to infuse Korean flavors into her Adobo recipe. She deep-fries marinated chicken fillet then mixes it with traditional adobo sauce with some Korean spices giving it the hot and spicy taste that Tina’s husband is looking for.

Good Meal Hunting’s Fried Chicken Adobo on Fire is absolutely another interesting twist to the adobo that Filipinos love.

VENDOR: Good Meal Hunting Halal

DISH NAME: Classic Chicken Adobo

DESCRIPTION: Traditional adobo made with chicken breast cuts - healthy and Halal!

As they say, there’s nothing more nutritious and more delicious than a home-cooked meal. This inspired Vernie of Good Meal Hunting Halal to join the Adobo Challenge 2016 and serve his Classic Chicken Adobo. After being exposed to a community of food lovers and cooking enthusiasts, Vernie decides that he is ready to recreate a winning adobo recipe.

The blended flavors of chicken, soy sauce, vinegar, garlic, onion, and seasoning, all prepared and cooked “halal” make this classic adobo recipe truly mouthwatering. Good Meal Hunting Halal’s Classic Chicken Adobo recipe may not be as intriguing as the other entries but its simple and comforting taste will surely make everyone feel at home.

VENDOR: Fat Ninja Gyoza

DISH NAME: Clear Fat Ninja Adobo Gyoza

DESCRIPTION: Leftover pork adobo shredded and stuffed in gyoza wrappers, pan-fried until crispy underneath and chewy on top.

What happens when the Filipino–signature dish Pork Adobo is wrapped in edge-crimped thin dough steamed and then pan-fried? Enter: Clear Fat Ninja Adobo Gyoza!

Among the fresh faces in Mercato Centrale, Stephen Tan and Vincent Rocha of Fat Ninja Gyoza turn the traditional adobo into a Japanese side dish for the Adobo Challenge 2016. Their “adobofied” gyoza is soft and chewy on top and fried to perfection underneath. The owners make use of shredded leftover adobo, adds some Japanese spices then stuffed the mixture into rolled dough. To add flavor, they top the dumplings with blow-torch-melted cheese. Their own version of tare sauce completes the taste of this unique recreation of the Filipino adobo.

VENDOR: House of Crispy

DISH NAME: Adobo sa Puti

DESCRIPTION: A well-known regional twist to the classic adobo. Pork cuts cooked in garlic, vinegar and fish sauce.

Adobo sa Puti is a variation of the classic adobo. In this version, the soy sauce as the salting agent is replaced with the tasty fish sauce or patis, giving it a lighter color. This is House of Crispy’s delicious entry to this year’s Adobo Challeng. Their choice is inspired by their desire to promote this particular style of cooking adobo that hails from the Visayas region.

House of Crispy at Mercato Centrale is famous for their fried seafood dishes which include the blockbuster crispy crablets and crispy shrimp. The addition of Adobo sa Puti in their menu gives variety to their food offerings and shows their expertise in preparing great Pinoy dishes.

VENDOR: Lariza's

DISH NAME: Seafood Adobo

DESCRIPTION: A mix of crab, shrimp and mussels cooked adobo style and topped with cheese.

Lariza’s, another well-known food vendor in Mercato Centrale shares their expertise in creating a unique dish for the Adobo Challenge 2016. Sure, we’ve heard about seafood kaldereta or seafood kare-kare but for this year’s competition sponsored by Datu Puti, Inc., Lariza’s presents their very own “Seafood Adobo”.

Their ma-“searap” dish is a mixture of mussels, prawns and crabs stirred in a mixture of vinegar and soy sauce, garlic, onion, pepper and finished off with cheese on top to add a creamy, tangy taste. Tess Gonzales, the proud owner of Lariza’s knew that her opponents would stick to the usual pork or chicken adobo, so she decided to come up with something edgy. With her “Seafood Adobo”, she hopes to motivate Filipinos to be more daring and “adobofy” fresh catch from the sea as an alternative to the usual adobo recipes.

The big winners of the night were:

First place: The Oinkery

DISH NAME: Pugon-smoked Pork Adobo

DESCRIPTION: Pork shoulder pugon-smoked for 8 hours, glazed with a rich Cebu-style adobo sauce and garnished with fresh manggang hilaw

Inspired by Cebu’s method of cooking lechon, The Oinkery roasts their pork meat inside a traditional pugon giving it that distinct smoky taste. Matthew combines the finished product with his sister’s Cebu-style adobo sauce and garnishes it with fresh green mangoes on the side. Having been slow-cooked for a total of eight hours, the meat is guaranteed to be soft and juicy with every bite. 

Second place: Bakmi Nyonya

DISH NAME: Babi Kekap Adobo Nyonya

DESCRIPTION: Classic Filipino adobo infused with Indonesian spices. Served with Sambal.

Lucy of Bakmi Nyonya, one of the well-known food vendors in Mercato Centrale, reinvents the Pinoy classic adobo and incorporates her Indonesian-style of cooking to come up with a unique entry to the Adobo Challenge 2016. This delicate pork adobo treat is mixed with secret Indonesian spices, cooked in soy sauce and vinegar and served with the classic sambal. 

Third place: Dayrit's

DISH NAME: Pork Adobong Laing Pinangat

DESCRIPTION: Two Filipino favorites, Adobo and Laing, in one unique and flavorful dish.

Pork Adobong Laing Pinangat – that’s two of the famous Filipino favorites, adobo and laing, combined in one extraordinary dish. Dayrit’s 40 years of experience in creating sumptuous heritage home-cooked meals is very evident with their entry for The Adobo Challenge 2016. According to Chef Miguel Dayrit, their version of the classic adobo recipe is different from the rest because it combines the strong flavors of two Pinoy viands to create an outstanding dish. This Bicolandia inspired concoction is a fusion of the creamy, hot and spicy and the sour and salty trademarks of laing and adobo respectively. 

People’s Choice Award: Lariza's 

DISH NAME: Seafood Adobo

DESCRIPTION: A mix of crab, shrimp and mussels cooked adobo style and topped with cheese.

Lariza’s, another well-known food vendor in Mercato Centrale shares their expertise in creating a unique dish for the Adobo Challenge 2016. Their very own “Seafood Adobo” is a mixture of mussels, prawns and crabs stirred in a mixture of vinegar and soy sauce, garlic, onion, pepper and finished off with cheese on top to add a creamy, tangy taste. Tess Gonzales, the proud owner of Lariza’s knew that her opponents would stick to the usual pork or chicken adobo, so she decided to come up with something edgy. With her “Seafood Adobo”, she hopes to motivate Filipinos to be more daring and “adobofy” fresh catch from the sea as an alternative to the usual adobo recipes. 

All Adobo winners were awarded start-up funds in cash, so they could include their winning dishes in the regular Mercato menu. The People’s Choice awardee also received P3,000 worth of Datu Puti goods.

With these latest initiatives and the warm response of urban foodies, the Datu Puti Adobo Movement has definitely made strides in rallying more people behind the nation’s ulam of choice. 

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