tag:blogger.com,1999:blog-8479735622663842852024-02-03T02:42:20.025+08:00Lost in FlavorsIt's All About Good Food!Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-847973562266384285.post-91774177255502341292014-03-17T06:00:00.000+08:002014-03-17T06:00:01.536+08:00Enjoying the Sumptuous Paella Valenciana at Galli Village Café<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Although Paella Valenciana is Spanish in origin, there’s no denying that Filipinos also loved this dish. That’s why I’ve decided to try it although I don’t know what to expect. What I know is that <b>Galli Village Café</b> offers the best Paella Valenciana in town</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Galli Village Cafe | San Antonio Village, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;"><b>The Cozy and Rustic Interiors of Galli Village Café</b><br /><br />Located in San Antonio Village in Makati, Galli Village Café is the best place to visit when you want to get away from the hustle and bustle of the city. It has quaint interiors that allow you to enjoy the pleasure of quiet dining.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Galli Village Cafe | San Antonio Village, Makati<br />
Photo by Aki Libo-on</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Galli Village Cafe | San Antonio Village, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">At first look, you’ll have the impression that the whole place is like a house turned in to a small restaurant that could seat about 10 customers. Its colorful walls and paintings also gives you that “little Spanish village” vibe.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Galli Village Cafe | San Antonio Village, Makati<br />
Photo by Aki Libo-on</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Galli Village Cafe | San Antonio Village, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Another quaint thing about this place is that there are mugs hanging on the wall, and the window sills were turned into bookshelves. You can also enjoy outdoor dining at Galli Village Café since there are tables and chairs available outside.</span></div>
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<span style="font-family: inherit;"><br /><b>Paella Valenciana—A House Specialty</b><br /><br />One of Galli Village Café’s house specialties—and a must-try—is the <b>Paella Valenciana</b>. What would whet your appetite are the color and the scent of the saffron. To be honest, this is my first time to try Paella so I really don’t know what to expect. But what I love about this dish is that it’s very generous with the ingredients.<br /><br />Served hot in a <i>paellera</i>, the Paella Valenciana is topped with pork chunks, chorizo, bell pepper, string beans, shrimp, egg and slices of lemon. It is very zesty because of the lemon; and its look and taste reminds me of <i>Mechado</i>. Another awesome thing about this meal is that you can get to share it with a friend or two for only PHP 295.00.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Paella Valenciana | PHP 295.00 (2-3 pax)<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">However, this complete meal is not advisable for those who are in a hurry since it takes over 40 minutes to be cooked. My advice is that you order a soup so you won’t get hungry while waiting. But I swear, Galli Village Café’s Paella Valenciana is really worth the long wait.</span></div>
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<span style="font-family: inherit;">Another tip: All of their best sellers are marked with a star. So if you'd like to try their specialties other than Paella Valenciana, you'll know what to pick.<br /></span><br />
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Galli Village Café</i></b><br />(02) 899 6379<br />G/F YMCA Hotel, 7 Sacred Heart Street<br />San Antonio Village, Makati<br /><a href="https://www.facebook.com/GalliVillageCafe">Facebook</a></span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-50295630913199959022014-03-07T06:00:00.001+08:002014-03-07T06:00:04.766+08:00To Host or Not to Host Your Blog? And that is the Question<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><i><b>Food Blog for Starters</b> is </i>Lost in Flavors<i>’ online hub of information and insights about starting a food blog and beyond.</i><br /><br />One of the many questions that bug a newbie blogger is whether to have his site hosted or not. As for me, I’ve decided to stick with <i>Blogger</i> since I’m still testing the waters of food blogging. It’s not just about whether I can write and share my insights about a particular dish, but it also has something to do with learning the ropes of Search Engine Optimization, Internet Marketing and Social Media Marketing.</span><div>
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<tr><td class="tr-caption" style="text-align: center;">Web Host Servers | <a href="http://www.flickr.com/photos/infocux/9155866419/in/set-72157634366919411/" target="_blank">Flickr Commons</a><br />Photo by Infocux Technologoes</td></tr>
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<span style="font-family: inherit;">Additionally, I would like <i>Lost in Flavors</i> to be one of those blogs that are doing fine despite being on free host. However, a self-hosted blog has its own advantages.<br /><br /><b>Why You Need a Self-hosted Blog</b><br /><br />Before we begin, let’s define a self-hosted blog first. Any blog or website that has its own domain name and is hosted in a paid server is called self-hosted blog.<br /><br />Hosting a blog doesn’t necessarily mean that it’s expensive. You can actually buy your own domain on <a href="http://wordpress.com/" target="_blank">WordPress</a> for $18 per year. This is an ideal choice for those who are seeking to build up their image online, as your URL doesn’t need to share exposure with your host. Imagine how awesome your domain would look like when it’s <u>www.yourblog.com</u> vs. <u>yourblog.yourhost.com</u>.<br /><br />Moreover, a self-hosted blog offers greater level of customization. Compared to free-hosted sites that are very template-based for ease of management, a blog hosted on your own server offers flexible structure, design and placement. This means that you can lay out your blog to your liking. In addition, a self-hosted blog allows you to add as much plugins as possible.<br /><br />Another good thing about having a self-hosted blog is having a sense of control. Any site that runs on a free host is at risk of being deleted when, for any reason, your service provider decided to shut it down. Having a blog hosted on your own server, on the other hand, gives you more control over your content. You can do pretty much anything to your blog when it’s self-hosted, as long as it adheres with your service provider’s regulations and you don’t do anything illegal.<br /><br /><b>Now What?</b><br /><br />Self-hosted and free-hosted blog have their advantages and disadvantages. That’s why it is very important to know what factors to consider when starting a food blog. This way, you’ll know whether to bring your content to a paid host or leave it be with your free Content Management Service provider.</span><div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com1tag:blogger.com,1999:blog-847973562266384285.post-6667703132525388772014-03-03T06:00:00.002+08:002014-03-03T22:22:51.290+08:00Having a Taste of Kusê’s Sapin-Sapin Crème Brûlée<div dir="ltr" style="text-align: left;" trbidi="on">
Other than our love for <a href="http://lostinflavors.blogspot.com/2014/02/adobo-damaso-by-crisostomo-restaurant.html" target="_blank">Adobo</a> and <a href="http://lostinflavors.blogspot.com/2014/02/im-now-believer-sentro-1771s-sinigang.html" target="_blank">Sinigang</a>, Filipinos are also known for their sweet tooth. Thus, <i>kakanin</i>—our version of dessert—is usually served on the table after meal. At <b>Kusê</b>, they give their desserts a twist, and among their specialties is the <b>Sapin-Sapin Crème Brûlée</b>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kuse | Lucky Chinatown Mall<br />
Photo by Aki Libo-on</td></tr>
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<b>Sapin-Sapin + Crème Brûlée</b><br />
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<i>Sapin-Sapin</i> is a Filipino dessert made from glutinous rice and coconut milk. Its colored layers are what make it unique. In fact, the dessert’s name means “layered” in English. <i>Crème Brûlée</i>, on the other hand, consists of rich custard base that is topped with caramelized brown sugar.<br />
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To tell you honestly, it was curiosity that made me pick Sapin-Sapin Crème Brûlée among Kusê’s specialties. That’s because more than adding a twist to a well-known Filipino dessert, it is actually a combination of East and West.</div>
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<tr><td class="tr-caption" style="text-align: center;">Sapin-Sapin Creme Brulee - PHP 195.00<br />
Photo by Aki Libo-on</td></tr>
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It looks yummy on the first sight, and I also love that it’s topped with lost of caramelized Muscovado sugar. I am actually a fan of desserts because of my sweet tooth. So seeing tons of sugar over a combination of desserts is heaven! Moreover, the Sapin-Sapin Crème Brûlée is light in the tummy despite being a glutinous rice cake.<br />
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What I don’t like about it, though, is that the custard topping occupies a big portion of the dish. I didn’t see the colored layer of the Sapin-Sapin either. One more thing, it’s more of <i>Ube Halaya</i> than Sapin-Sapin. Although the combination of Ube Halaya, custard topping and sweetness of the caramelized Muscovado sugar is delightful to the taste buds, I still felt cheated. After all, the dish was named Sapin-Sapin and not Ube Halaya.<br />
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Served in a medium-size oval platter, you may say that Kusê’s Sapin-Sapin Crème Brûlée is a good deal at PHP 195.00. In my honest opinion, though, I must say that it’s not worth it. While the dessert looks and tastes like heaven, it would have been better if there’s really Sapin-Sapin instead of Ube Halaya in it.<br />
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<b><i>Kusê</i></b><br />
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(02) 708 9576</div>
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Lucky Chinatown Mall</div>
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3/F Reina Regente Street</div>
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Binondo, Manila</div>
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<a href="https://www.facebook.com/pages/KUSE/181401903397" target="_blank">Facebook</a></div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com2tag:blogger.com,1999:blog-847973562266384285.post-14978200204022628792014-02-28T06:00:00.001+08:002014-02-28T06:00:05.653+08:00Which is the Best Blogging Platform for Your Food Blog?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">So now that you’ve decided to <i>start a food blog</i> and already <i>come up with a name for it</i>, the next thing you need to consider is what platform to use. When we talk about platform, it means what service to use to get your content published on the Web. [NOTE: Hyperlink italicized phrases]<br /><br />For quick reference, <b>Mike Wallagher</b> of <a href="http://startbloggingonline.com/blog-platform-comparison-chart/">Start Blogging Online</a> put together a comparison chart of blogging platforms that would suit your purpose.</span><div>
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<tr><td class="tr-caption" style="text-align: center;">Blogging Platform Comparison Chart | Start Blogging Online<br />Photo by Mike Wallagher</td></tr>
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<span style="font-family: inherit;">With a handful of blogging platform available online, one would be confused as to what service to use. However, the most famous choice among them is either <b>WordPress</b> or <b>Blogger</b>. As to which one should you pick between the two lies on the type of blogging that you intend to do.<br /><br /><b>WordPress: For the Streamlined and Sophisticated Looking Websites</b><br /><br />WordPress, which powers almost 19 percent of the Web, comes in two options. There is the <a href="http://wordpress.com/">WordPress.com</a> that allows you to start a blog for free with limited customizations, as well as purchase your domain. On the other hand, WordPress.org enables you to host your blog on your own server, giving you much control to edit your themes, hack code, and add as many plugins as you like.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">WordPress.com Sign In Page | Official Website<br />Screenshot by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">However, their wide array of customization options could be cumbersome and complicated for the less-experienced and non-technical user. That’s because redesigning a particular theme to make it more streamlined and look professional would require a plugin or CSS coding.<br /><br />Nevertheless, its customization options and community of developers make WordPress still the number one option out there. Not to mention that this platform is useful for those who intend to turn their blog into a professional site.<br /><br /><b>Blogger: A Newbie’s Take on Blogging</b><br /><br />Blogger is an ideal platform for beginners, especially to those who have zero knowledge about HTML and CSS. All you need is a Gmail account to get started, and you can now customize your blog’s background and layout that easy. It is actually the reason why I chose to use <a href="http://www.blogger.com/" target="_blank">Blogger</a> for <i>Lost in Flavors</i>.<br /><br />It is also powered by Google, which happens to be the most popular search engine in the world. Additionally, it is hooked into the search engine giant’s AdSense program, Google+ and Feedburner.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Blogger Sign In Page | Official Website<br />Screenshot by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">However, all Blogger blogs look the same. Take <i>Lost in Flavors</i>, <a href="http://www.thepickiesteater.net/" target="_blank">The Pickiest Eater</a>, <a href="http://www.yedylicious.com/" target="_blank">YedyLicous</a> and <a href="http://www.thepurpledoll.net/" target="_blank">The Purple Doll</a> for example and you’ll know what I’m talking about. That’s because their customization options pale in comparison to others. Due to this, sites using Google’s blogging platform looks less professional. But of course, those who use Blogger—including me—will just go “meh!” about it.<br /><br /><b>Which One Should You Choose?</b><br /><br /> As mentioned earlier, which platform to choose depends on the type of blogging you intend to do. Other factors you need to consider are your budget and technical skills. That way, you can pick the blogging platform that will suit you best.</span><div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com2tag:blogger.com,1999:blog-847973562266384285.post-22902086494911265082014-02-24T06:00:00.000+08:002014-02-24T06:00:05.250+08:00Adobo Damaso by Crisostomo Restaurant: A Turn of the Century Filipino Food<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><b>Crisostomo Restaurant</b> dubs itself as a “Turn of a Century Filipino Dining.” This is definitely true with their concept of fusing old and new—not just through their food but also with the restaurant’s interiors.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Crisostomo Restaurant | Alabang Town Center<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;"><b>Embracing Moderns Times with a Nod to Heritage</b><br /><br />I visited Crisostomo Restaurant’s branch at <i>Alabang Town Center</i>, and I find their place very quaint. What makes its interiors very Filipino are the wooden accents, the paintings on the wall, the floor and the wooden veranda-like structure in front of the restaurant.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Crisostomo Restaurant | Alabang Town Center<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Meanwhile, the wall’s sky blue paint color, as well as the chairs, reminds me of a French café. Another cool thing about this place is that the items on their menu are named after the famous characters from Dr. Jose Rizal’s <i>Noli Me Tangere</i> and <i>El Filibusterismo</i>.<br /><br /><b>A Taste of Adobo Damaso</b><br /><br />For the first-timers, must-try dishes at Crisostomo are labeled with a star. This includes their <b>Adobo Damaso</b>, which is basically Chicken and Pork Adobo. The twist here, though, is that it was cooked twice and toped with <i>Adobo flakes</i> and <i>Kesong Puti</i>.<br /><br />What I love most about this dish is that the meat is very tender. You can easily shred the chicken and pork using your fork, and it is very easy to chew although it’s not the type that melts in your mouth.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Adobo Damaso - PHP 325.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">But I guess what makes it special is neither the Kesong Puti nor the meat but its sauce. The Adobo Damaso has that distinct taste that Filipinos love. Instead of using soy sauce as base, they used sarsa with a kick of vinegar to come up with that <i>tamis-asim</i> flavor we know. And I must say, one bite of this dish and you’ll be asking for a cup of rice immediately.<br /><br />Good thing, you can share this dish with your friend or family—all for PHP 325.00. Not bad for a well-loved Filipino dish with a twist.</span><br />
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<span style="font-family: inherit;"><br /><b><i>Crisostomo Restaurant</i></b><br />(02) 869 0988<br />Alabang Town Center<br />Ground Floor, The Gardens<br />Alabang, Muntinlupa<br /><a href="http://www.crisostomo.ph/">Official Website</a> | <a href="https://www.facebook.com/www.crisostomo.ph">Facebook</a></span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com1tag:blogger.com,1999:blog-847973562266384285.post-55681459878797336882014-02-17T06:00:00.000+08:002014-02-17T06:00:05.663+08:00I’m Now a Believer: Sentro 1771’s Sinigang na Corned Beef<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">When we say “famous Filipino food”, <i>Sinigang</i> always makes it on the list. In fact, it comes with varieties such as <i>Sinigang na Baboy</i> (Pork), <i>Sinigang na Bangus</i> (Milkfish), <i>Sinigang sa Miso</i>, and <i>Sinigang sa Sampaloc</i> (Tamarind). But did you know that there’s this one variety of Sinigang that <b>Sentro 1771</b> is famous for?</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Sentro 1771 | Greenbelt 3<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;"><b>Meet Sentro 1771’s Sinigang na Corned Beef</b><br /><br />According to Sentro 1771’s menu, “You’ve got to try it to believe it!”. The restaurant offers wide array of mouth-watering Filipino dishes, but their specialty—<b>Sinigang na Corned Beef</b>—is known for bringing the Pinoy cuisine to the next level.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Sentro 1771 | Greenbelt 3<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">Other than adding a twist to the familiar flavor, it is also a combination of two dishes that Filipinos love: <i>Sinigang</i> and <i>Corned Beef</i>. And come to think of it, who would have thought that they could become a perfect combination?<br /><br /><b>What Makes it the Best Sinigang in Town?</b><br /><br />If it will be your first time at Sentro 1771, I must warn you that Sinigang na Corned Beef doesn’t come in cheap as it is priced at PHP 595. The good thing about this, though, is that it’s good for sharing. Plus, this dish is definitely worth the price. Add to that the superb dining experience you’ll never forget.<br /><br />What I really appreciate in this restaurant is that they’ll offer you a cup of the Sinigang broth for taste-testing. Then you can request to adjust its sourness to your liking. Cool, no?</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Sinigang na Corned Beef - PHP 595.00<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">Instead of the typical Corned Beef in a can, Sentro 1771’s specialty comes with natural Tamarind broth, native vegetables and boneless beef shanks. While the beef hamstrings could give my mother a heart attack, the meat was very tender and easy to chew. In addition, the broth comes with the natural <i>asim-kilig</i> that only the Tamarind can offer. You can say that it’s fruitier than the Sinigang Mix available at grocery stores. Not to mention that its sourness has the power to boost your appetite.<br /><br />As usual, I ignored the vegetables except for <i>Kangkong</i> (Water Spinach). Nevertheless, I ended up rubbing my happy tummy after enjoying the Sinigang na Corned Beef. And, seriously, all I can say is that Sentro 1771’s Sinigang na Corned Beef is the best Sinigang in town!</span><br />
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<iframe frameborder="0" height="450" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps/ms?msa=0&msid=212645688166922382595.0004edcd506b110c14c9f&ie=UTF8&t=m&ll=14.552982,121.022226&spn=0.004673,0.006427&z=17&iwloc=0004ef641ea2a72515fa1&output=embed" width="600"></iframe><span style="font-family: inherit;"><br /></span></center>
<span style="font-family: inherit;"><br /><b><i>Sentro 1771</i></b></span></div>
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<span style="font-family: inherit;">(02) 757 3941<br />2/F Greenbelt 3<br />Esperanza Street, Legazpi Village<br />Makati</span><br />
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<span style="font-family: inherit;"><a href="http://sentro1771.net/">Official Website</a> | <a href="https://www.facebook.com/sentro1771">Facebook</a> | <a href="https://twitter.com/sentro1771">Twitter</a></span></div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-76992502334266189002014-02-10T06:00:00.000+08:002014-02-10T06:00:00.147+08:00Enjoy the Bean-to-bar Goodness of Theo & Philo Artisan Chocolates<div dir="ltr" style="text-align: left;" trbidi="on">
Valentines is in the air, and do you know what that means? People, especially the boyfriends out there, will be crawling their way to the nearest store to buy the freshest flower and sweetest chocolates. Well, some girls are lucky.<br />
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<tr><td class="tr-caption" style="text-align: center;">Theo & Philo Artisan Chocolates - PHP 108 each | Team Manila - SM City San Lazaro<br />
Photo by Aki Libo-on</td></tr>
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As for the single ladies like me, you can always buy your chocolates and forget about diet once in a while (in case you go on a diet). Speaking of chocolates, I am a big fan of <b>Theo & Philo Artisan Chocolates</b>.<br />
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<b>For the Love of Chocolate</b><br />
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Theo & Philo Artisan Chocolates started with the thought of turning Philippines into Belgium or Switzerland of the world. While the mentioned European countries are known for producing the most delectable chocolates known to man, their cold climate prevents them from growing Cacao Beans. In fact, confectioneries source their cacao beans from countries near the equator like the Philippines.</div>
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<tr><td class="tr-caption" style="text-align: center;">Theo & Philo Artisan Chocolates - PHP 108 each | Team Manila - SM City San Lazaro<br />
Photo by Aki Libo-on</td></tr>
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Because of this, social entrepreneur <b>Philo Chua</b> started a delectable line of chocolates. Theo & Philo got its name from <i>Theobroma cacao</i>, the scientific name of Cacao Beans; and <i>Philo</i> which means love in Greek. The brand aptly means chocolate and love.<br />
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<b>What Makes Theo & Philo an Artisan Chocolate?</b><br />
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Sure, chocolates are meant to be sweet (and quite bitter if it’s dark chocolate), but there’s something about Theo & Philo Artisan Chocolate that makes it unique—literally. It comes with ten variants, and among its best sellers are the <b>70% Dark Chocolate</b>, <b>Labuyo</b> and <b>Barako</b>.<br />
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The Dark Chocolate is not your usual bitter-sweet confection. It has an earthy taste like the <i>Tablea</i>, with a hint of cherry and tannic. Barako, on the other hand, tastes like brewed coffee that comes in a form of chocolate bar. It is meant to wake up your taste buds. Labuyo is my favorite among them all. The spiciness of the chili is the one that runs down your throat. Just a bite and you’ll feel like you're blowing fire from your mouth.</div>
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<tr><td class="tr-caption" style="text-align: center;">Theo & Philo Artisan Chocolates - PHP 108 each | Team Manila - SM City San Lazaro<br />
Photo by Aki Libo-on</td></tr>
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Other than the mentioned variants, Theo & Philo is also available in <i>Milk Chocolate</i>, <i>Green Mango and Sea Salt</i>, <i>Pili and Pinipig</i>, <i>Calamansi</i>, and <i>Adobo</i>. In my opinion, the weirdest among them all is the Calamansi flavor. I can’t describe how it actually tastes other than it’s bitter and a bit tangy. It’s like my tastes buds are being introduced to a lot of flavors.<br />
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You can purchase a bar of Theo & Philo Artisan Chocolates for as low as PHP 95. It is available at <i>Gawad Kalinga Enchanted Farm</i>, <i>ECHO Store</i>, <i>Ritual</i> in The Collective, <i>Team Manila Stores</i>, and many more. You can check out their <a href="http://theoandphilo.com/index.htm">official website</a> for more information. You can also contact them through the following details:<br />
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Mobile: (0920) 4315 650<br />
E-mail: <a href="mailto:hello@theoandphilo.com">hello@theoandphilo.com</a><br />
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<b>DISCLAIMER:</b> <i>Theo & Philo Artisan Chocolates did not pay me to write about their products. I am writing this food blog entry for the love of chocolates and for the spirit of Valentine’s day.</i><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-66588853384734637152014-02-07T06:00:00.000+08:002014-02-07T06:00:02.628+08:00The Right Name for Your Food Blog<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><i><b>Food Blog for Starters</b> is </i>Lost in Flavors<i>’ online hub of information and insights about starting a food blog and beyond.</i><br /><br />Before thinking of what blogging platform to use or how your site will look like, you need to give it a name first. Deciding on what to call your food blog could make you feel torn you between making it creative or SEO-friendly. In my opinion, it should be witty, unique and easy to remember since there are thousands of food blogs out there. The Search Engine Optimization could come in later through your content.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Marie Rose | <a href="http://morguefile.com/archive/display/155771" target="_blank">MorgueFile</a><br />
Photo by Mary R. Vogt</td></tr>
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<span style="font-family: inherit;">In addition, your chosen name must reflect who you are or what your food blog is all about. Take </span><b style="font-family: inherit;">Richie Zamora</b><span style="font-family: inherit;">’s food blog for example. He called it <a href="http://www.thepickiesteater.net/" target="_blank">The Pickiest Eater</a> because he is indeed a picky eater. But it’s due to his </span>hyper acidity<span style="font-family: inherit;">. Still, he managed to have a food blog that’s been running for years.</span></div>
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<span style="font-family: inherit;">Another example is <b>Richard Co</b>’s <a href="http://www.talesfromthetummy.com/" target="_blank">Tales from the Tummy</a>. The name itself tells you that what you’ll read on his blog are all about the things that made his tummy happy or upset.</span><br />
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<span style="font-family: inherit;">As for me, I used the name <i>Lost in Flavors</i> because I want my food blog to be all about local and foreign cuisines. And just like when you’re in another country, enjoying various dishes could make you feel lost in translation.</span><br />
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<b style="font-family: inherit;">The Name Game</b><br />
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<span style="font-family: inherit;">There are a couple of things you need to do and consider when picking a name for your food blog. First, your blog name must be <b>unique and original</b>. It means that you should be the only one who owns that domain name, as well as it is not to be confused with other URL like <u>hotcakes.com</u> vs <u>hot-cakes.com</u>.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Unique and Original Blog Name<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">List down a couple of possible domain name for your food blog, and punch them on Google to know whether you’re snatching someone’s name or not.</span><br />
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<span style="font-family: inherit;">Another thing to consider when starting a food blog is the <b>length</b> of your blog’s name. It is usually advised to choose a name that only consists of three words or less, although I see blog names made of four words—just like <i>Tales from the Tummy</i>—and their doing okay.</span><br />
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<span style="font-family: inherit;">But that doesn’t mean that a URL like <u>thisblogisallaboutgoodfood.com</u> will do. A name that is too lengthy will be difficult to remember and your visitor might end up dosing off before hitting the Enter button after typing the entire site name. You also need to stay away from hyphen because your readers are less likely to include that when they’re typing on the address bar. And unless you own <i>Tumblr</i> or <i>Flickr</i>, do not use misspelled domain names, as it could mess up with your SEO efforts.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">URL and Blog Header<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">You also have to make sure that your <b>URL matches your header</b>. That’s because the header is the first thing that your readers will notice and remember. This means that they will base your food blog’s URL by what they can recall from you header.</span><br />
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<span style="font-family: inherit;">And just like what was mentioned previously, it <b>must represent you or what your food blog is all about</b>. Sure, a food blog is all about food, but you have to craft a unique concept or content in order to stand up from the rest. After all, a blog—regardless of its type—must have a purpose.</span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-40107224345468432902014-02-03T06:00:00.001+08:002014-02-03T06:00:02.843+08:00Falling in Love with Dwaeji Galbi by Seoul Galbi Restaurant<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">We’re finally down to my last entry of “My Five Favorite Places to Dine In,” and of course, I saved the best for last. The restaurant that made it to the top of my list (and to my heart) is <b>Seoul Galbi Restaurant</b> in Poblacion, Makati.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Seoul Galbi Restaurant | Poblacion, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;"><b>From K-dramas to K-food</b><br /><br />I don’t know when it all began, but perhaps my yearning for the best Korean food was a result of my fangirling over Korean dramas. That’s why when I learned about Seoul Galbi from a local TV show, I’ve decided to research about it.<br /><br />What started as a search for directions on Google Maps led me to <b>Kring Elenzano</b>’s post on <a href="http://mykoreanboyfriend.com/2011/06/15/seoul-sootbool-galbi-korean-restaurant/" target="_blank">My Korean Boyfriend</a> about this restaurant. As it turns out, Seoul Galbi Restaurant is known for their <b>Dwaeji Galbi</b> (Barbecue Pork Ribs). But other than the good food, I guess what also made them famous is the traditional coal and grill that they used when cooking.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Seoul Galbi Restaurant | Poblacion, Makati<br />
Photo by Aki Libo-ob</td></tr>
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<span style="font-family: inherit;">And while Koreans who frequent the place commends that the Dwaeji Galbi is cooked and tasted the way it’s supposed to be, a Filipino like me loves this dish because it reminds me of the <i>tamis-anghang</i> barbecue we know. Not to mention that the place looks like the typical Korean restaurant you see on K-dramas, which means that you’ll get the Korean vibe the moment you enter the place.<br /><br /><b>Dwaeji Galbi: Why You so Awesome?</b><br /><br />I’ve been coming back to Seoul Galbi Restaurant ever since I had my first taste of their Dwaeji Galbi. Just like any other Korean restaurant, the food is always served with complementary soup and <i>banchan</i> (side dishes). It also comes in with <i>Sangchu</i> (lettuce), spicy vegetable salad, and accompanying dips.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Radish Soup - Complementary<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">The last time I visited, they served me <b>Radish Soup </b>for starter. It tastes like <i>Tinola</i> with a kick of spice that runs down your throat. Enough to boost your appetite. The soup has thinly sliced radish inside that I was able to consume, which is unusual for me since it is one of my most ignored vegetable—especially in <i>Sinigang</i>.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dwaeji Galbi - PHP 270.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Moving on with the star of the table, the Dwaeji Galbi is well-marinated in soy sauce, garlic and sugar. Thus, it’s not surprising that it tastes like the <i>Pork Barbecue</i> that Filipino’s love sans the ketchup-based barbecue sauce. What I love most about this dish is that I can eat the fatty part, which I usually remove whenever I eat barbecue. You can also enjoy this without <i>bap</i> (rice) since the meal and the banchan are enough to make you full without feeling bloated.<br /><br />Seoul Galbi Restaurant’s service doesn’t suck, and you can enjoy the best Dwaeji Galbi in town for only PHP 270.00. I’m not raising your expectations that much, but you definitely have to visit this place if what you’re looking for is a hearty and authentic Korean meal.</span><br />
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<iframe frameborder="0" height="450" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps/ms?msa=0&msid=212645688166922382595.0004edcd506b110c14c9f&ie=UTF8&t=m&ll=14.565547,121.030465&spn=0.002336,0.003213&z=18&output=embed" width="600"></iframe><span style="font-family: inherit;"><br /></span></center>
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<span style="font-family: inherit;"><b><i>Seoul Galbi Restaurant</i></b><br />(02) 898 1404<br />5362 General Luna Street<br />Poblacion, Makati<br /><a href="https://www.facebook.com/SeoulGalbiRestaurant">Facebook</a></span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-90460170248390226192014-01-31T06:00:00.000+08:002014-01-31T14:48:19.539+08:00The Balancing Act of Food Blogging<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="font-style: italic;">Food Blog for Starters</b><i> is </i>Lost in Flavor<i>'s online hub of information and insights about starting a food blog and beyond.</i><br />
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Now that you’re done<a href="http://lostinflavors.blogspot.com/2014/01/so-you-want-to-start-food-blog.html" target="_blank"> pointing out the purpose of your food blog</a>, the next thing you need to do is evaluate you motivation and level of dedication.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvwTfX0gM5fIhnpMK-EhUmCwe7-bgtc9hr7qZ9vlJDrI-K6rNwA1meB7GJ95sBaLqHxq7DueqJFeWs1xSqapyUwa5w4hAPQICAJv0EMI58jV5XqG615yWpmJLq0ReaoguryzHHeOt4RE/s1600/1226_MorgueFile00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvwTfX0gM5fIhnpMK-EhUmCwe7-bgtc9hr7qZ9vlJDrI-K6rNwA1meB7GJ95sBaLqHxq7DueqJFeWs1xSqapyUwa5w4hAPQICAJv0EMI58jV5XqG615yWpmJLq0ReaoguryzHHeOt4RE/s1600/1226_MorgueFile00.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Soup | <a href="http://www.morguefile.com/archive/display/851620" target="_blank">MorgueFile</a><br />
Photo by Mark Straeten</td></tr>
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Come to think of it, the Internet is already saturated with thousands of food blogs there is. That’s why it is important that you identify the reason behind your food blog. Otherwise, it will be “just another food blog” registered on the Web.<br />
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<b>Before You Begin: The Things You Need to Learn</b><br />
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Speaking of the Internet being saturated by food blogs, this only means that you’ll be entering a highly-competitive industry. Thus, you have to make sure that you have enough strength not to back down—especially when you’re seeing that your food blog is not growing in a pace and towards the direction you expect it to be.<br />
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The truth is that a food blog is quite tough to maintain, regardless if you have plans of monetizing from it or you just want to share your food trips or recipes online. For one, you need to keep on improving your writing skills. That’s because too much grammatical error here and there can turn your readers off. Plus, they will just end up finding mistakes on your post rather than focusing on your content.<br />
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You also need to be consistent if you want your food blog to gain traction and succeed. By posting an entry regularly, you’re letting your readers know—whether they are newcomers or returning audience—that they will see new and fresh content the next time they visit. You also need to be consistent with the voice that you’re using on your blog. The littlest of change could be unwelcoming for your readers, and you don’t want to them to feel that way, do you?</div>
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<tr><td class="tr-caption" style="text-align: center;">Bread and Soup for Dinner | <a href="http://morguefile.com/archive/display/689325" target="_blank">MorgueFile</a><br />
Photo by John in BKK</td></tr>
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Another thing you need to learn is food photography. Images of food you eat or cook adds color to your content, which is obviously will be full of text. Moreover, it helps break a huge chunk of black-and-white print that could drive your readers bored to death. But more than alleviating you audience’s boredom from too much reading, a food photograph must be able to whet their appetite. It should entice them to cook or eat that meal you’re writing about.<br />
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What do you think is the reason restaurants and fast foods post pictures of their latest addition in the menu on the wall? Of course, that is to attract more customers to try whatever their kitchen has to offer. The same thing goes for adding food photography in your blog. Plus, an image can help with your Search Engine Optimization efforts.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14r1fy3bAc9-IzILfgp2fGX4NaxfgEq0YxYRgjew9QDbE_B4G4afIcno9g8GNgpuI900sR-8FVr4WM2DlzcKqWhUu4iMi5MLSLdx9Yi7oP6WW9bojsoAlCbTzM4HuptkyFNQp8B9_zSU/s1600/1226_MorgueFile02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14r1fy3bAc9-IzILfgp2fGX4NaxfgEq0YxYRgjew9QDbE_B4G4afIcno9g8GNgpuI900sR-8FVr4WM2DlzcKqWhUu4iMi5MLSLdx9Yi7oP6WW9bojsoAlCbTzM4HuptkyFNQp8B9_zSU/s1600/1226_MorgueFile02.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup and Appetizing Meal | <a href="http://morguefile.com/archive/display/870271" target="_blank">MorgueFile</a><br />
Photo by Ghammond06</td></tr>
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Sure, nobody would care if you start a food blog, but publishing a high-quality and informative content regularly is the best way to cure this indifference. This is the way to get people returning to your site, as well as attracting new readers.<br />
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<b>Finding the Balance</b><br />
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However, a well-written food blog entry has its own caveat. You need to find the balance between knowing your worth as a food blogger and shrugging it off when the feedback isn’t as good as you’ve expected.<br />
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The next entry you’re going to post must be important enough that it will motivate you to write well; but you mustn’t be emotionally attached to it that you’ll whine when it doesn’t receive huge response. This is what it means to treat you food blog as a business.<br />
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Instead of feeling awful, you have to keep on moving forward and learn how you can acquire and maintain readership. Tough job, I know, but someone’s got to do it.</div>
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<tr><td class="tr-caption" style="text-align: center;">Soup with Beer in Can | <a href="http://morguefile.com/archive/display/525979" target="_blank">MorgueFile</a><br />
Photo by Mantasmagorical</td></tr>
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Unless you’re willing to start a food blog and treat it as a business, unless you can find the time to update your site regularly, unless you are willing to learn how to improve your writing and food photography skills, and unless you’re comfortable with strangers coming in to your blog and sharing their good and not-so-good comments, then you cannot start a food blog. Because if that's the case, it is more likely that you motivation will evaporate.<br />
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Indeed, sustaining and keeping a food blog moving forward is tough. That’s why it is important that you have the right motivation and dedication in starting this kind of website. Because even if you started a blog “just for fun”, publishing your thoughts in a democratic medium rather than a secret journal would bring in a loyal reader or two. And in order to keep them coming, you have to give them the best food blog entry that you can offer.</div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com2tag:blogger.com,1999:blog-847973562266384285.post-77184017916368675772014-01-27T06:00:00.000+08:002014-01-27T06:00:01.176+08:00Enjoying the Tender, Juicy Kurobuta Pork Set of Yabu: House of Katsu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Let me tell you something: I used to dislike Japanese food with passion, even just the thought of it, because of my horrible experience from <i>Tokyo Tokyo</i>. However, my view of Japanese food changed when I experienced <b>Yabu: House of Katsu</b> (and, well, a couple of restaurants at <i>Little Tokyo, </i>although that's another story).</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Yabu: House of Katsu | SM Mall of Asia<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;"><b>Dine for a Cause and Falling in Love with Katsu</b><br /><br />I learned about Yabu when <b>Sumi Go</b> of <a href="http://www.thepurpledoll.net/" target="_blank">The Purple Doll</a> tweeted about this Japanese restaurant’s <a href="https://www.facebook.com/photo.php?fbid=615130315210115&set=pb.234592719930545.-2207520000.1387461026.&type=3&theater" target="_blank">Dine for a Cause</a> last November 2013. The event is meant to help the survivors of Typhoon Yolanda (Haiyan) by donating 100 percent of their income during that particular day. I participated in their project because my gut tells me that this is my chance to help.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Yabu: House of Katsu | SM Mall of Asia<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">But more than being able to eat good food and help those in need, I learned why a lot of people love Yabu: House of Katsu. It was very crowded at their <i>SM Mall of Asia</i> branch that day during the event, but I didn’t mind because they were able to provide me good food and their service doesn’t suck. Which made think: If they can do well on this specially crowded and busy day, what more if it’s just an ordinary day?<br /><br /><b>Kurobuta: The Best Pork Katsu in Town!</b><br /><br />I went back to Yabu and decided to try their best seller—the <b>Kurobuta Pork Set</b>. You can choose whether you’d like to devour their 120g or 90g pork set, which costs PHP 575.00 and PHP 515.00 respectively. I paired it with their refillable <b>House Blend Iced Tea</b> (PHP 95.00) because I like to.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF3OSznO4uuEaCi2bgLO_kTEnPAr4gE3GI3vN8qEvbUHJV0EE5u6XoGlRl52O6q8p0VR88bNrTnE8Babq7VGQKONwz7lKm1pPQChbRVp0LbQKvRJab6ciiTbcnFTRF-2DZSAm2rcSu9I/s1600/1219_Yabu06.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF3OSznO4uuEaCi2bgLO_kTEnPAr4gE3GI3vN8qEvbUHJV0EE5u6XoGlRl52O6q8p0VR88bNrTnE8Babq7VGQKONwz7lKm1pPQChbRVp0LbQKvRJab6ciiTbcnFTRF-2DZSAm2rcSu9I/s1600/1219_Yabu06.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Kurobuta Pork Set - PHP 515.00<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">While the food was not served in bento just like a typical Japanese restaurant would do, I appreciate how my meal was presented on a tray. It was served complete with <b>Misoshiru</b> (Miso Soup), a small bowl of fruits, Japanese pickles, unlimited cabbage salad and unlimited rice. Of course, there is the yellow wasabi and their famous <b>Katsu sauce</b>, wherein you get to grind your own sesame seeds using a pestle.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Misoshiru - Complementary<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">I’ve read on <a href="http://www.munchpunch.com/yabu-house-of-katsu-sm-mall-of-asia/menu" target="_blank">Munchpunch</a> that <i>Kurobuta</i> is also known as <i>Black Berkshire pig</i>, which happens to be the world’s finest pork. Well, I don’t really give a damn about that because Yabu’s Kurobuta Pork Set is oh-so-yummy!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kVckjRjYY7WOf7DHCx0N8Ytpw1ZzXb17m8nfFevtAUd4VM4_g4ZV5AvMx_4K5wmzB9skrVY1MuIUaG7ZlF2wdpe76t54ScMYtFQSdNdVvJ4_Zd-l1EEUuPsgKFTQzTMCXhhDUgqKnBY/s1600/1219_Yabu05.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kVckjRjYY7WOf7DHCx0N8Ytpw1ZzXb17m8nfFevtAUd4VM4_g4ZV5AvMx_4K5wmzB9skrVY1MuIUaG7ZlF2wdpe76t54ScMYtFQSdNdVvJ4_Zd-l1EEUuPsgKFTQzTMCXhhDUgqKnBY/s1600/1219_Yabu05.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Kurobuta Pork Katsu (90g) - PHP 515.00 | Unlimited Cabbage Salad - Complementary<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">It is actually a thick cut of tender and juicy pork cutlet, covered with crunchy <i>panko</i> (Japanese breadcrumbs). You can enjoy the meat by dipping it on your Katsu sauce, although I find it a bit tangy for my taste. Nevertheless, I appreciate that it is more meat and less breadcrumbs. Simply put, you won’t feel cheated despite it being expensive. And I don’t know what other secret recipe they put in there, but the entire meal made me and my tummy happy. I was actually tapping and rubbing my belly after enjoying my whole Kurobuto Pork Set with two cups of rice.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9pIEvUyp_JHBwxuUbIX4axOPUoQ8DFyhT629sDR1tSgLniIiSll4NmQwiAkHs_GMipsDLiT0qVlS3LV0GSQpCCclXSaLwU1hdZl25nvPqhgZnm3na7Cjc_nktoaf7Ld079Uxo04gxjg/s1600/1219_Yabu01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9pIEvUyp_JHBwxuUbIX4axOPUoQ8DFyhT629sDR1tSgLniIiSll4NmQwiAkHs_GMipsDLiT0qVlS3LV0GSQpCCclXSaLwU1hdZl25nvPqhgZnm3na7Cjc_nktoaf7Ld079Uxo04gxjg/s1600/1219_Yabu01.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Pineapple and Watermelon Slices - Complementary<br />Photo by Aki Libo-on</span></td></tr>
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<span style="font-family: inherit;">Meanwhile, I’m not a fan of their wasabi and Japanese pickles because I find its taste to be weird. I also ignored their cabbage salad since its vegetable. However, I enjoyed their bowl of fruits—which is just two slices of pineapple and watermelon—especially when you douse it with their pink salt.</span></div>
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<span style="font-family: inherit;"><br />Sure, prices at Yabu: House of Katsu is quite hefty, but you have to keep in mind that you’re not just paying for the meal. You’re also in for some great Japanese food experience.</span><br />
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<span style="font-family: inherit;"><br /><b><i>Yabu: House of Katsu</i></b><br />(02) 511 7202<br />SM Mall of Asia<br />2/F Main Mall Atrium, South Arcade Pacific Drive<br />Manila Bay Reclamation Area, Pasay<br /><a href="http://yabu.ph/">Official Website</a> | <a href="https://www.facebook.com/yabuhouseofkatsu">Facebook</a> | <a href="https://twitter.com/yabuPH">Twitter</a></span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-13189530336233192482014-01-20T06:00:00.000+08:002014-01-20T06:00:02.443+08:00Tasting Italy with Roma Regular Pizza by Calda Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Working in Makati for a couple of years led me to discover a lot of hidden places that offers good food. One of my favorite discoveries is <b>Calda Pizza</b> at <i>The Collective. </i>It was actually a friend of mine who brought me to this place one Friday night, and then we fell in love with their pizza since then.</span><br />
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<span style="font-family: inherit;">In fact, this place is one of the many reasons why I keep coming back to Makati since I started working from home. That’s because they offer the thinnest and largest pizza I’ve ever seen!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Calda Pizza | The Collective, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;"><b>A Look at the Menu</b><br /><br />Calda Pizza started as a regular pizza place, which comes in over 20 flavors. But what made them famous, I guess, are the sizes of their crusts. The smallest measures 11 inches, while the largest is the 36-inch Extra Super. Too bad I don’t have a picture of their XS, but I swear you'll go "Oooh!" once you see it in person.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Calda Pizza | The Collective, Makati<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Meanwhile, don’t be fooled with their regular sized pizzas if you’re thinking of eating alone and trying one of their best sellers. Although Calda's signature dishes are made with thin crusts, a few slices is enough to make you full. Better eat with a friend or two, especially when you opt for extra toppings.</span><br />
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<span style="font-family: inherit;">Other than pizza, they also offer pasta dishes and chicken meals. <br /><br /><b>It’s “Roma”, Amore!</b><br /><br />One of Calda Pizza’s best sellers is the <b>Roma</b> (the other one is <i>Quattro Stagione</i>). It is a thin crust pizza with tomato sauce, mozzarella cheese, ground beef, Italian sausage, salami, mushrooms, and green bell pepper.<br /><br />At first look, the pizza is like a burst of colors that was spread over a very thin crust. Then you’ll see the mozzarella cheese being stretched to thin threads when you pull one slice from the plate. I actually like the crust because it’s thinner than Greenwich’s, making it light and easy to consume. Perhaps if you take all the ingredients away, you’ll still enjoy eating the crust because it’s like munching on Skyflakes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Roma Regular Pizza - PHP 270.00 | Royal (in can) - PHP 35.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">What I love the most about Roma pizza is that the ingredients compliment well with each other. The tomato sauce’s metallic taste is not overpowering as it was neutralized by the cheese. And then you get to taste the ground beef and mushrooms once the pizza is in your mouth. Moreover, the salami and Italian sausage was able to cover the taste of the green bell pepper, which I usually put away whenever I eat pizza. Perhaps by now you’d realize that I don’t really enjoy eating vegetables. But I was able to ignore the bell pepper this time and just eat it. Hooray for me!</span><br />
<span style="font-family: inherit;"><br />If you’re thinking of trying something Italian, I’d say go for Calda Pizza. For as low as PHP 270.00, you can enjoy good food and share happy memories with your friends.</span><br />
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<span style="font-family: inherit;"><br /><b><i>Calda Pizza</i></b><br />(02) 478 5127<br />The Collective<br />7274 Malugay Street, Makati City</span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com0tag:blogger.com,1999:blog-847973562266384285.post-34339701050779865732014-01-13T06:00:00.000+08:002014-01-13T06:00:01.999+08:00Going Korean with Red Table’s Bulgogi Sizzling Pan<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Moving on with “My Five Favorite Places to Dine In”, next on the list is <b>Red Table </b>at SM City Manila. I really love this Korean fast food restaurant because the place’s concept, serving known Korean meals the fast food way, is new to me.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Red Table | SM City Manila<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Well, there is <i>BonChon Chicken</i>, but they specialize on spicy and soy garlic-glazed chicken. Red Table, on the other hand, serves wide range of Korean food such as <i>Bibimbap</i>, <i>Bulgogi</i> and <i>Ramyeon</i>—complete with complementary soup and <i>Kimchi</i>.<br /><br /><b>How I Met “Red Table”</b><br /><br />I always think that it was fate that brought me to Red Table. Mama and I were doing some official business at SM City Manila that time when she noticed this Korean fast food restaurant. Knowing that I dig Korean food so much, she thought that we should eat here. I’ve been coming back to this place since then.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Red Table | SM City Manila<br />
Photo by Aki Libo-on</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red Table | SM City Manila<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Aside from the affordable Korean food that they serve, I adore its quaint interiors. The combination of wooden wall and floor with white-leathered chairs makes the whole place bright and inviting. Not to mention that it looks clean and streamlined.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Red Table | SM City Manila<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">The wooden wall and floor gives you the modern Korean restaurant vibe.<br /><br /><b>Hot and Sizzling “Bulgogi Sizzling Pan”</b><br /><br />Red Table offers a variety of Korean food and among their best sellers is the <b>Bulgogi Sizzling Pan</b>. From the name itself, it is <i>Bulgogi</i> or thinly sliced marinated beef served on a sizzling plate. The meat is topped with stir fried vegetables and julienned scrambled egg. It is also a complete meal with <i>bap</i> (rice), <i>Kimchi</i> and complementary soup.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bulgogi Sizzling Pan Set Meal - PHP 180.00 | Iced Tea - PHP 30.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Although the Bulgogi Sizzling Pan doesn’t sizzle like a usual <i>Sizzling Sisig </i>does, the pan is definitely hot. As in I was close to gasping a curse word when I accidentally touched the metal plate. So be careful when you intend to remove the items from the tray. It's better to leave it at that.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Kongnamul (Bean Spout Soup) - Free<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">The complementary soup of the day was <b>Kongnamul</b> (Bean Sprout Soup). Of course, it has a hint of that familiar mung beans flavor aside from being a bit spicy. What surprised me though is that I was able to finish the small bowl of soup since I don’t really like the taste of bean sprout. Meanwhile, its mild spiciness makes it an ideal appetizer since it stimulated my craving for <i>Bulgogi</i>.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bulgogi Sizzling Pan - PHP 180.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">On the other hand, the <i>Bulgogi</i> is thinly sliced, tender and a bit sweetened just like what a home-made Korean marinated beef is supposed to be. It was also cut into small pieces and doesn't have ligaments, which made it easier for me to consume the beef. What I like best about this dish is that it is not oily compared to other Bulgogi meals that I’ve tried. Moreover, the stir fried vegetables' bland taste compliment the meat’s hint of sweetness.</span></div>
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<span style="font-family: inherit;"><br />For PHP 180.00, the Bulgogi Sizzling Pan allows you to experience authentic Korean meal with a twist. Pair it with a glass of iced tea that costs PHP 30.00 and you’re gastronomic adventure at Red Table is complete!</span><br />
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<span style="font-family: inherit;"><br /><b><i>Red Table</i></b><br />4/F SM City Manila,</span><br />
<span style="font-family: inherit;">Natividad Almeda-Lopez cor. San Marcelino Street<br />Ermita, Manila</span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com6tag:blogger.com,1999:blog-847973562266384285.post-22169523573460894042014-01-10T06:00:00.000+08:002014-01-10T06:00:06.312+08:00So You Want to Start a Food Blog?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><i><b>Food Blog for Starters</b> is </i>Lost in Flavors<i>' online hub of information and insights about starting a food blog and beyond.</i><br /><br />Before we begin, let me remind you that I’m not really a pro when it comes to blogging. In fact, I underwent a couple of struggles when I decided to start <i>Lost in Flavors</i>. Because of this, I thought of sharing the things I’ve learned and I will learn about food blogging through this series.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet Crumble | <a href="http://www.morguefile.com/archive/display/771031" target="_blank">MorgueFile</a><br />
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<span style="font-family: inherit;"><b>How to Begin: Take Away the Greed</b><br /><br />There are two things that you need to know when starting a food blog. First, you have to bear in mind that food blogging—or any type of blogging—is not a money-making machine. There are the perks like being invited to dine in a fine restaurant for free, alright, but that’s it. And no, food blogging doesn't give you the right to ask for freebies.<br /><br />While you can make this your stepping stone towards a career you would like to have, such as writing a cook book or hosting your cooking show, food blogging must NOT replace your regular day job. After all, writing about food could be very expensive.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mexican Restaurant | <a href="http://morguefile.com/archive/display/868099" target="_blank">MorgueFile</a><br />
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<span style="font-family: inherit;">If you’re like me who plans to visit the good and not-so-good restaurants around the Metro to test their menu, then you need to allot a budget for your food trip. On the other hand, you also need to shell out some cash for your ingredients if you intend to become the recipe maker type of blogger.<br /><br />Unless you can find a steady stream of income that could help support your food blog and everything that comes with it, you shouldn’t quit your job. Moreover, you shouldn’t think that food blogging is the ultimate way to earn an income.<br /><br /><b>Why Do You Want to Blog?</b><br /><br />Second thing you need to do is point out the purpose why you’re blogging. Sure, the ultimate reason why one starts a food blog is because of his or her love for food. But there are reasons people love eating or cooking.<br /><br />Take <b>Mhel and Ken Ignacio</b> of <a href="http://www.certifiedfoodies.com/">Certified Foodies</a> for instance. They started a food blog to share their food discoveries and dining experiences. It was also their way to challenge themselves and learn more about food and cooking.<br /><br />My personal hero, <b>Smarla Angtuaco</b>, started <a href="http://www.everydaysweetnotes.com/">Everyday Sweet Notes</a> to document where she and her boyfriend spent their monthsaries. Perhaps it is her way of helping other couples out there to find the good places where they can spend their special moments.<br /><br />Another favorite food blogger of mine is <b>Brian Sioson</b> of <a href="http://flavorsofmanila.blogspot.com/">Flavors of Manila</a>. Aside from making his blog into an alphabetized guide to Metro Manila dining, it also chronicles the diversity of cuisines the city has to offer.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Tortilla Soup | <a href="http://morguefile.com/archive/display/868100" target="_blank">MorgueFile</a><br />
Photo by Kevin Connors</td></tr>
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<span style="font-family: inherit;">Knowing the purpose of your blog is simply answering the question: Why are you blogging?<br /><br />As for me, I started <i>Lost in Flavors</i> because I would like to chronicle my gastronomic adventure, as well as inspire people to love food—be it through visiting one restaurant to another or through cooking. Why I've decided and learned to love food is another story. Additionally, I want to break some people's notion about fancy looking restaurants. I want them to learn through this blog that not every restaurant that looks classy or <i>sosyal</i> is expensive.</span><br />
<span style="font-family: inherit;"><br /><br />It is important to know your blog’s purpose because this will help you determine how you’re going to write and present your content. This will help you discern whether you’ll be writing a food review, restaurant review, recipe and cooking tips, share upcoming food events or a combination of them. Simply put, knowing your food blog’s purpose will aid you in planning how to start your site, generate content, optimize it, as well as monetize from your food blog.</span><br />
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com9tag:blogger.com,1999:blog-847973562266384285.post-26497176947027927402014-01-06T06:00:00.001+08:002014-02-15T22:27:35.145+08:00A Budget-friendly Filipino Meal at Cora’s Tapsilog<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">First and foremost, let me tell you that I really had a tough time thinking of what restaurant and meal to feature for my initial food review. That’s why I’ve decided to share with you “My Five Favorite Places to Dine In” first. And to start with, here’s my take on <b>Cora’s Tapsilog</b> in Tondo, Manila.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cora's Tapsilog | Tondo, Manila<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;"><b>Cora’s Tapsilog: What You Need to Know</b><br /><br />Based on what I’ve read on the Internet, there are more than <a href="http://littlebluedreamer.wordpress.com/2010/09/25/cora-the-mom-you-never-had/">five branches of Cora’s Tapsilog</a> in Metro Manila; and their most-visited places are near LRT-1 Abad Santos station, Aurora Boulevard, and in Tondo, Manila. In fact, there are two branches in Tondo, Manila, and one of them is near my place. Isn’t it cool?</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cora's Tapsilog | Tondo, Manila<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">This diner is meant to cater students from nearby schools as well as neighboring residents since it is usually in a residential area. It looks like your typical hole-in-the-wall <i>karinderya</i>, which means that the rich kids and the <i>laking aircon</i> won’t be able to tolerate the place. After all, it is an open space that welcomes pollution and flies. But if you’re like me who usually don’t mind a restaurant’s sanitation issues, you are going to enjoy the Tapsilog here.<br /><br /><b>Tapa + Sinangag + Itlog</b><br /><br />Tapsilog, a famous Filipino dish, is a combination of TApa (dried beef), SInangag (fried rice) and itLOG (egg). While <i>Adobo</i> is a well-known Philippine cuisine, Tapsilog is the most-loved breakfast by Filipinos.<br /><br />But what makes Cora’s Tapsilog’s signature dish unique, which I love most about them, is that the tapa is not sweet and oily compared to other restaurants that offer the same meal. It is also thin, tender and cut into tiny pieces instead of chunks, which makes it easy for me to chew. Not to mention that I find sweetened meat—any meant—a bit weird.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cora's Tapsilog - PHP 40.00 | Mountain Dew - PHP 15.00<br />
Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Their fried rice is also cooked just the way I like it. It is pan-fried sans the oil, green peas and carrot bits that you see on <i>Yangchow Rice</i>. It is also quite loose since it’s NFA rice (I’m not complaining, though). As for the complementary sunny side up; well, we have our own preference about it. I like mine half-cooked actually, but it’s okay even if it’s not. They’re still sunny side ups anyway. The entire meal is served with free soup, which I guess is <i>Nilagang Buto-Buto</i>.<br /><br />As of this writing, Cora’s Tapsilog price their signature meal at PHP 40.00 while their <i>Mountain Dew</i> costs PHP 15.00 per bottle. Not bad for a budget-friendly, all-time favorite Filipino food. What’s cool about this place is that they’re open 24/7! So if you’re craving for something homemade and very Filipino anytime of the day, Cora’s Tapsilog is definitely a must-visit.</span><br />
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<span style="font-family: inherit;"><b><i>Cora's Tapsilog</i></b></span></div>
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<span style="font-family: inherit;">(02) 492 5807</span></div>
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<span style="font-family: inherit;">85 Jacinto Street</span></div>
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<span style="font-family: inherit;">Tondo, Manila</span></div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com3tag:blogger.com,1999:blog-847973562266384285.post-24685324893249921122013-10-29T21:35:00.000+08:002013-11-14T23:27:38.342+08:00Coming Soon!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Photo by Aki Libo-on</td></tr>
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<span style="font-family: inherit;">Something yummy this way comes.</span></div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com1tag:blogger.com,1999:blog-847973562266384285.post-72030257138667135462013-10-24T11:54:00.002+08:002013-10-24T11:54:22.857+08:00Welcome to Blogspot!<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello World!<div>
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Welcome to Blogspot. This is your first post. Edit or delete it, then start blogging!</div>
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Aki Libo-onhttp://www.blogger.com/profile/14970447367587976632noreply@blogger.com1