It has been five long months since my last post here. Prior to that, nothing much as well – even though my little electronic baul is filling up non-stop with food images that I religiously shoot and eat (in that particular order!) wherever I go . . .
To resurrect this blog, I’d like to start posting again with an entry to an event I approved of but never got to participate in at all since it went online last June 2008.
Ces, finally, an entry from me for Lasang Pinoy Sundays, Week 17: A Little Of This, A Little Of That . . . (Hmmm . . . A.L.O.T, A.L.O.T) This â€œfingericâ€ LP Sunday edition hosted none other than my kumare at SpiCes talks about finger foods or canapes.
One of the many responsibilities I have at work in Miladay Jewels is to make sure that all events run smooth and that the guests are . . . uhmmm, well-satiated in terms of the regulation gustatory experience!
In one of our most recent “bejeweled” events, one particular cocktail item caught my attention was Chef Jessie Sincioco’s (Le Souffle) yummy version of the Lumpiang Ubod or Heart of Palm in Herbed Crepe Pouch.
Though lumpiang ubod might sound ordinary, this lumpia is nothing ordinary with the way this chef prepared them. Jessie whose heart is always in the food she prepares has elevated this humble Pinoy delight and comfort food to a different level. The bite-sized lumpia is very light with shredded ubod (palm heart) wrapped in an herbed crepe pouche and securely tied with fresh chive for that added visual treat!