Treasure Jar

I love wearing watches. A few years ago, I am not too fond of wearing watches because I figured I can use my mobile phone to look at the time. Over time the task of getting my mobile phone from my bag became too tedious and uncomfortable so I began using my watches again.

I would have loved to say I bought my watch from this or that store but the truth is, two of my watches were given to me (one of which was #15  from among a collection of 300 watches) and the other two that I also use are the hubby’s watches (which prompted him to get another one for himself).

Watches are not just instruments for telling the time.

For me, it “tells” me different things:

• to be patient,
• to be on time,
• to relax because there is extra time to spare
• to be aware of a schedule to be followed

Time is gold, so they say, and I agree. One of the things I always tell my children is that time is very important and when they do not use this properly, they will regret losing the time because they can’t get lost time back no matter what they do.

Tags: time is gold

DreamWorks Animation is building the world’s first Dreamplay “Edutainment” Center, City of Dreams Manila.

Featuring DreamWorks Animation’s most beloved characters from its movies, DreamPlay blends Entertainment and Learning with interactive experiences.

Launched last May 22, 2014, Casino resort developer Melco Crown (Philippines) Resorts Corporation (Melco Crown Philippines) is a company listed on the Philippines Stock Exchange (“PSE”) with trading symbol “MCP” and a subsidiary of Melco Crown Entertainment Limited (“Melco Crown Entertainment”) (SEHK: 6883) (NASDAQ: MPEL), a developer, owner and operator of casino gaming and entertainment resort facilities in Asia, today announced a collaboration with global branded entertainment company DreamWorks Animation (NASDAQ: DWA) to develop the world’s first DreamWorks-inspired “Edutainment” center at City of Dreams Manila.

Celebrating the announcement of City of Dreams Manila’s introduction of DreamWorks Animations and the DreamPlay edutainment center to its planned thrilling entertainment and leisure destination resort at Entertainment City, Manila.
DreamWorks characters join Mr. Jorge Sarmiento, President of PAGCOR, with Mr. Clarence Chung, Chairman and President of Melco Crown Philippines; Mr. James Clark, Head of Retail Development and Entertainment for Asia Pacific of DreamWorks Animation; along with SM Group partners.

In collaboration with DreamWorks Animation, Melco Crown Entertainment introduces the education-based, interactive entertainment concept, “DreamPlay by DreamWorks”, which will be the first of its kind in the world when it opens later this year, at City of Dreams Manila, a leisure, gaming and entertainment destination resort currently under development at Entertainment City, Manila, Philippines.

Chairman and President of Melco Crown Philippines Mr. Clarence Chung is joined by Mr. James Clark, Head of Retail Development and Entertainment for Asia Pacific of DreamWorks Animation, in “magically” turning the page of an “enchanted” story book to officially launch the logo as part of the DreamPlay edutainment center at City of Dreams Manila announcement.

Inspired by the mantra of learning through play, “DreamPlay by DreamWorks” is a revolutionary approach to family entertainment.

What to expect:

• Each experience is designed exclusively for City of Dreams Manila by the artistic and creative forces of DreamWorks Animation and iP2 Entertainment to combine the best elements of the DreamWorks library with the hands-on activities of an education inspired play-center to create a truly one-of-a-kind family adventure.
• “DreamPlay” represents an exciting blend of integrated live and digital play spaces, featuring DreamWorks’ popular characters and creative storytelling combined with innovative educational play, appealing to children and adults alike.
• Guests will immerse themselves in the world of DreamWorks Animation, interacting directly with their favorite characters through revolutionary experiences.
• Interactive environments, featuring the very latest digital technologies, will enable kids to engage in a wide range of thrilling activities, interacting with beloved characters from DreamWorks Animation’s world-famous franchises including Kung Fu Panda, Shrek, Madagascar and How to Train Your Dragon.

DreamWorks Animation’s beloved characters Po from Kung Fu Panda; Shrek; and Alex the Lion from Madagascar, join executives Mr. Clarence Chung Chairman and President of Melco Crown Philippines and Mr. James Clark, Head of Retail Development and Entertainment for Asia Pacific of DreamWorks Animation, at the official announcement of the DreamPlay edutainment center at City of Dreams Manila.

“Melco Crown Philippines is delighted to be introducing DreamWorks to the Philippines as we continue our strategy of delivering innovative leisure and entertainment offerings that enhance the leisure destination appeal of Manila,” explained Clarence Chung, Chairman and President, Melco Crown (Philippines) Resorts Corporation.

“Our collaboration with DreamWorks is a further illustration of our expertise in developing world-class, innovative and ground-breaking entertainment for leisure seekers both in the Philippines and internationally. The ‘DreamPlay’ concept delivers an education experience through spontaneous and sensory play that represents an industry first.”

Paul Kurzawa, Head of Retail Development & Entertainment, DreamWorks Animation said: “We are very excited to work with Mr. Lawrence Ho and Melco Crown Entertainment to build something that we believe is a truly unique way for children to experience, learn and interact with the characters and worlds of DreamWorks Animation.

“As a global entertainment brand, we continue to expand our footprint with immersive, year-round fan experiences and ‘DreamPlay’ provides a distinctive opportunity for visitors in a fun and educational setting.

“Harnessing leading digital technologies, this attraction is going to be unlike anything that currently exists and will undoubtedly become a new type of destination for families, both in the Philippines and across the rapidly growing leisure-destination markets of Asia.”

In January 2014, City of Dreams Manila introduced Hollywood-celebrity trendsetting Nobu brand, marking the first Nobu Hotel in Asia. With the addition of the world’s first “DreamPlay by DreamWorks” edutainment center, City of Dreams Manila is a further step in realizing its overall vision to deliver world-class and diverse innovative lifestyle and entertainment offerings, and to support the Philippine government’s strategy to broaden the appeal of the Philippines as a leading leisure destination in Asia.

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About City of Dreams Manila

City of Dreams Manila, when it opens in 2014, will mark the formal entry of Melco Crown Entertainment into the fast-growing and dynamic tourism industry in the Philippines. The new integrated casino resort at Entertainment City, Manila Bay, Manila, is being developed and will be operated by Melco Crown Philippines in alliance with SM Group’s Belle Corporation.

The dynamic and innovative resort complex, located on an approximately 6.2-hectare site at the gateway to Entertainment City, will include the ultimate in entertainment, hotel, retail and dining and lifestyle experiences with aggregated gaming space, including VIP and mass-market gaming facilities with up to approximately 365 gaming tables, 1,680 slot machines and 1,680 electronic table games upon opening.

The integrated resort will feature three distinctive entertainment venues, including Manila’s first branded Family Entertainment Center, a live performance central lounge inside the casino and a night club situated at the Fortune Egg, an architecturally-unique dome-like structure, which will be accented with creative exterior lighting design. It is expected to become an iconic landmark of the Manila Bay area.

City of Dreams Manila is destined to deliver an unparalleled entertainment and hospitality experience to the Philippines and will ultimately play a key role in strengthening the depth and diversity of Manila’s leisure, business and tourism offering, enhancing its growing position as one of Asia’s premier leisure destinations. It is being developed to specifically meet the needs of the large, rapidly growing and increasingly diverse audience of leisure and entertainment seekers both in the Philippines and those visiting Manila from across the Asia region and around the world.

Tags: City of Dreams Manila, DreamPlay by DreamWorks, DreamPlay by DreamWorks City of Dreams, Melco Crown Entertainment

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

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Bakalao al Pil Pil con Pipperada
(5 Pax)

• Bakalao 1 kg Cod
• 50 grams Garlic
• 300 ml Olive Oil

Elaboration:

• Soak the bakalao atleast 24 hours to let the salt out.
• Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
• Cook in low heat. Appoximately 10 to 15 mins.
• When fish is cooked take out in the pan and let the oil cool down.
• Make an emulsion of the sauce by mixing the sauce with whisk.

Piperada (5 Pax)

• 500 g White Onion Julienned
• 250 g Red Bellpepper Julienned
• 250 g Green Bellpepper Julienned
• 150 g Tomatoes Concasse
• 25 g Garlic Sleeves

Elaboration:

• Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
• Blanche the tomatoes and make into concasse.
• Saute garlic then onions.
• When onions are almost caramelized add the bellpeppers.
• 15 minutes before bellpeppers are cooked add the tomatoes.
• Saute until they get very soft. Season with salt and pepper.
• Cook the vegetables until they are like caramelized onions.
• Take out from heat and cool down.

Plating:
Place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side

Tags: Bacalao al Pil Pil con Pipperada, Spanish food, The Maya Kitchen, Vask Manila

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

Tradional Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

• Dip octopus twice in boiling water.
• Boil for 1 hour. Drain and cut tentacles.
• Season with salt and pepper.

Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:

• Peel and slice potatoes.
• Boil potatoes using the same water for the octopus.

Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil

In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.

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Modern Pulpo a la Gallega
(10 pax)

Octopus
2500 grams Octopus
x grams salt
Elaboration:

• Dip octopus twice in boiling water.
• Boil for 1 hour.
• Drain and cut tentacles.
• Season with salt and pepper.
• Sear both sides in high heat.

Crispy Paprika (10 pax)
5 grams Paprika
75 grams Breadcrumbs
25 ml Olive Oil
Elaboration:

• Saute paprika in olive oil.
• Add breadcrumbs and incorporate well.
• Remove from heat keep stirring and add more paprika.

Potato Foam (25 pax)
750 grams Potato
3 pcs Eggs Whites only
1 g Xantana
150 ml Water From used to boil the potato.
150 ml Olive oil Extra Virgin
Elaboration:

• Boil potatoes.
• When cooked strain and add 3 eggwhites and 1 of xantana.
• Add potato stock.
• Add olive oil.
• Transfer to a chiffon.
• Use 2 charges.

Plating:
Put foam on plate then put the octopus on top of the foam. Sprinkle with sweet and spicy paprika.
Drizzle with oil, salt and crispy paprika. Top with micros and smoke using a smoke gun.

Tags: Pulpo a la Gallega recipe, VASK Recipe Pulpo a la Gallega

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.

Scallops and Black Ink Risotto
Classic
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:

1. Slice onions into julienne, chop dried tomato and asparagus into brunoise.
2. Saute the onions first until it caramelizes. Add the asparagus and dried tomato, and continue to saute.
3. Add the rice, saute for a while.
4. Add stock covering the rice.
5. Continue stirring the risotto.
6. If you need more stock add stock.
7. Add parmesan cheese and a little cream.
8. Continue stirring the risotto until the rice is al dente.

Parmesan Chips (1 pax)

10 grams Parmesan

Elaboration:

• Grate parmesan.
• Put parmesan on a silpat baked for around 2 mins at 160C.
• Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

• Season scallops with salt and sear.
• Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Scallops and Black Ink Risotto
Modern, Restaurant Standard
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
200 grams Caramelized Onion white
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock

Elaboration:

1. Boil rice for 8 minutes.
2. Strain the rice and keep the stock.
3. In pot saute onion in olive oil, add chopped dried tomato and chopped asparagus.
4. Add stock.
5. When it starts to boil add the rice
6. Add cream black ink and scallops.
7. Stir for 2 minutes then add parmesan cheese.

Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:

1. Grate parmesan.
2. Put parmesan on a silpat baked for around 2 mins at 160C.
3. Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

1. Season scallops with salt and sear.
2. Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Tags: Chef Chele at The Maya Kitchen, Scallops and Black Ink Risotto, Scallops and Black Ink Risotto recipe, The Maya Kitchen, The Maya Kitchen cooking classes, Vask Manila