Starweek Magazine

Finally, a perfect steak cut!

- Lydia Castillo - The Philippine Star

For quite a while, we have refrained from serving bistek Tagalog on our table, simply because we have been greatly disappointed by the cuts that we have bought from various outlets. Of course, there are the much better, high quality beef in town, but, basically they are too expensive. One supplier we had which used to give us good sirloin, at a reasonable price, had fallen from our usual expectation when recently, on our last purchase, they sold us tough meat that could not even be cut by a steak knife.

When Shopwise Alabang re-launched its store about two weeks ago, we went straight to the meat section for the lamb chops which they normally offer at a buy-one-take-one promo. No, they were not on sale but lo and behold! We found these packs of Australian striploin steak with just right amount of yellowish fat on each side, tagged at P479 a kilo. We did not need a second thought, and immediately purchased this. Later, marinated in light sauce soy, ground pepper and the juice of two small calamansi, plus a sprinkling of muscovado sugar, we stir-fried them and topped the meat with onion rings. Great! We had very tender, delicious, almost melt-in-the-mouth steak at quite a reasonable cost, too. Finally, a perfect steak!

At the Shopwise cash register, upon checking out, we were delighted that our total bill amounted to only P3,000, even after we got the steak, the lamb at P524 a kilo, imported Australian shortribs for P479 (on buy-one-take-one promo), a selection of fruits that included the very sweet Australian oranges, seedless grapes, and many other food items.

And of course, we were so happy to see that our old sukis, the store staff like Lea, Art and the others, are still there attending graciously to all the shoppers. That is a big plus!

Now, what is real gelato? We have an Italian friend, Giovanni Bet, who is very passionate about Italian cuisine that he can give us reams and reams of gelato information, to enlighten us on this type of ice cream, which we can find now in some Italian restaurants and outlets here in Manila.

The true gelato is soft, done with less air and must be made in a gelato machine that combines the three functions of pasteurizing, mixing and freezing. One can be called a master of gelato after undergoing a training course, one of which was held recently at A Taste of Italy display store on President Quirino avenue in Paco, Manila.

The store also sells gelato machines, in three industrial sizes. The day we visited the store, they gave us a demonstration on how the machine works.

In minutes, using the prescribed base (also sold in the store), we had the softest gelato, flavored with mango, melon, apple and hazelnuts. Note that no sugar is added to the mix. The sweetness is rendered by the fruits. Interested parties may call Myra Abalos, at A Taste of Italy, tel. no. 498-0835.

Have a good Sunday!


E-mail me at [email protected].

vuukle comment












  • Latest
  • Trending
Are you sure you want to log out?

Philstar.com is one of the most vibrant, opinionated, discerning communities of readers on cyberspace. With your meaningful insights, help shape the stories that can shape the country. Sign up now!

Get Updated:

Signup for the News Round now

or sign in with