ADM Launches Wisium Premix Line in the Philippines

Just got off the afternoon press conference of Wisium. They're from ADM, leaders of producing animal nutrition. They're experts in premix products and services including feeds, which has been a really great need in industrial farming and food production.


ADM's Eric Carfi says "Today, ADM is an established brand for both food and feed. We started in 2018 for swine, poultry and aqua business. Wisium is here in a global approach. We have expanded in China and Vietnam, we are also growing in the Philippines. We are positioned in the country's animal and local livestock industry. The potential of growth in the Philippines is still here, very attractive for us. The people are focusing on quality, very hard for local players, you need to invest on technology and this is why Wisium partners with individuals in the country. The way we are seeing the market is by partnering with people, we want to be a top player in Asia and the Philippines. We want to be the one to support them, give them the ability to plan and make a difference."

Wisium is going to produce Micro and Macro Premix, Near Infrared Technologies, WeanUp Concepts and Natural AGP Alternatives for the country.

Francois Fernandez of ADM says "We are really expanding our expertise around the globe, we are bringing technology for producing feeds for animals. To be able to do these premix, we would be able to provide this for Filipinos in the long run."

Dr. Eski Equivel of wisium PH says "The opening of our Wisium nutrition line is timely and essential especially for the agricultural country of the Philippines. We currently have the Wisium Premix Plant in Cagayan Valley Road in San Rafael Bulacan. Because we have a plant here, we are nearer the customers. We are using raw materials, our own laboratories so farmers can benefit from it. The pandemic really got us hang because of the shipments, we now focus on local ingredients in production and we can do it here in wisium."

ADM Managing Director Lorenzo Mapua says "We commit ourselves to provide local our customers with quality and locally produced feeds. The new premix line we produce in Bulacan can do customized solutions, as prices increase in the market, wisium provides options to maintain certain requirements for farms across the country. We're a new brand but we're backed up by ADM's expertise, someone who has technology and can make Philippine agriculture more profitable, feed more Filipinos. Wisium is already out in the market but we will produce it here in the Philippines in around a month wherein we can customize solutions. This will also be generating a few jobs as this is automated and consistent. We will have a one to one approach so we can talk to the farmers and help them to become successful."

The investments include a local approach, research and development that may have not been initially available in the country. Wisium is offering nutritionists from local and international offices, services that raw materials are above standard, make sure that diet for the animals promote optimum growth. They also have additives made, all natural for egg layers to increase production rate for farming. They make sure you get the genetic potential of your farm animals. Wisium might cost higher, but the benefits outweigh all the result. The swine industry has been met by challenges and this can be a start for smart production. They are connecting to clients via digitalization, agriculture is a necessity and the need to eat is important. That's a food security issue answered, with the African Swine Fever that affected pork sources, the need to be efficient in production is important. They have to lessen expenses and this has what Wisium is doing to be able to address these issues.

The quality they are bringing is impressive. They make the difference by listening to the farmers and they know what they can improve. They've been in the country since 2018 and they're ready to release all the products of Wisium in the Philippines.

Everyday Christmas at Lydia's Lechon

It's not a complete feast in a Filipino party without Lydia's Lechon!

We all celebrate the wonderful experiences we have with family and friends on the dinner table because food keeps us together, it's a way to bond for us Filipinos. Even if we have visitors from here and abroad, when we see we're the only one eating, we ask others "Tara Kain" and always offer what little things we have on our plate, which is remarkably embedded in our culture, one which I absolutely love!

In fiestas, birthdays, or any party for that matter, we'll try and provide the best of Filipino cuisine. These are the times we think about Lechon, and know that in any celebration, it's just not enough if there's none of it on our table. 

It's like the piece de resistance, people look forward to it as the most important part of the meal, with good reason. The company knows they have to change with the times so when they came out with new items on the menu, I immediately said I'm there!

Now I'm no stranger to their restaurant because I frequently go to their branch in Timog Avenue, which moved in different places over the years (still in the same street) til they built their own place near 11th Jamboree. They also have one in Roces Avenue that I go to pickup things that I adore like their whole Lechon, their Lechon Paksiw and Dinuguan. Their research in a way produced some mean alternatives so you don't get tired of the roast pork, they did it quite good.

Kansi - Beef Shanks boiled for hours in Tamarind based broth and Lemon Grass. It reminds me of Bacolod and Iloilo.

Laing con Lechon - Your usual Laing leveled up with chunks and pieces of smoky pork Lechon and creamy coconut cream. Better if you have steaming hot white rice with it.

Minced Lettuce Wraps - Chopped Lechon and veggies wrapped on fresh lettuce and served with a dip on a side. It's like a toned down version but smoky Korean lettuce wraps.

Cheesy Beef Caldereta - It's a tomato based beef stew mixed with cheese so you get strands of them after pairing with hot white rice.

Sizzling Tofu - Fried Tofu pieces set ablaze on a hot plate. They also have creamy mayo on it, eat it while it's hot. Better that way.

Bangus Ala Pobre - Boneless deep fried Milkfish with tons of golden crunchy garlic and Thai bird chili on top. This was a hit, gone in 60 seconds.

Pritchon Wraps - Lechon twice cooked til crispy wrapped in mini pita bread with veggies and dipped in three kinds of sauces. I love this one with the Hoisin and Sriracha sauce, but you have to eat it while it's hot. The pita discs tend to dry out fast since the place is air-conditioned

Kare Kare con Lechon - Lightly sweet peanut sauce with boiled vegetables, banana heart and Lechon pieces, how can you go wrong with that? Loved how it felt with the crispy skin Lydia's Lechon is also known for, again, make sure you eat it while it's hot!

Buko Pandan - Their version is quite nice because I don't think they use coconut meat but Macapuno which is a different coconut breed, sweeter and a lot thicker. They also have Leche Flan, but I think this is better.

If you are also keen on taking home stuff or bringing pasalubong to your country of origin, you can get their Oyster Sauce, All Around Sauce and Liquid Seasoning. Pretty good stuff.

This new menu is available now in all 25 branches of Lydia's Lechon nationwide. They have plans to expand and get more franchisees next year. If you want your family to enjoy Filipino fiesta food, make an effort to go to their stores and try these new ones because it's a little fusion and won't be too hard to have when you have foreign guests or balikbayans. It doesn't have to be Christmas to enjoy all these food!

You may check out Lydia's Lechon on Facebook for more updates and promos. Their Lechon only costs around 3K++ and can feed around 12 people already, only if you don't eat too much of it though.

KUMAGCOW

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Korean Grill Goodness at House of Gogi

Kris Bernal has been wearing different hats since I have known her. Aside from being an actress, singer, dancer, business woman, here she goes again delving into a restaurant in Dapitan Street, Manila called HOUSE OF GOGI. That sounds like a fashion house but do know this stems from the Bulgogi which is a Korean beef dish that she fancies, we tried it out for ourselves a few days ago to know what it was all about.

The concept is simple, if it's lunch time you pay 399, if it's dinner you pay 488. What do you get for that amount you say? You get A LOT!

The Banchan (customary side dishes) consists of Fish Cake, Corn and Cheese, Potatoes, Korean Pancake and dried anchovies. They also refill at will so if you are a buffet Olympian like me, skip breakfast and bring your appetite to lunch with your friends and family. 

The meats? It's what they are known for. GOGI goodness comes in Beef Samgyupsal, Beef Bulgogi and Kimchi Beef varieties. Pork also comes in Pork Samgyupsal, Pork Bulgogi and Spicy Pork viands. I went for the Beef Samgyupsal and had it with fresh greens which they serve with a table top one burner stove. Lay all the meats on the grill and wait for your cheese to melt (takes a few minutes) and all this comes with the price you paid for lunch. I asked how she was able to keep the prices of lunch and dinner so low, Kris shares because she gets them straight from the source. She tells us the supplier is the family of her non showbiz boyfriend which she has known for quite a while now. Remember MEAT KRIS? All the patties she used from that burger  business came from that same supplier. She closed down shop because she felt that was all a testing ground before she decided to open a full blown restaurant - hence House of Gogi.

The meat becomes doubly good with their sauces, the gochujang was exceptionally good, kudos whoever made that because it has a little sweetness and not just super spicy.

The kimchi wasn't too strong, a little on the less spicy side but you can fix that with the gochujang. Your grilled pork will have even more love if you get melted cheese with it, not the cheddar type but real Mozzarella. You can ask for refills if you need to. This is so good!

Things like Beef Bulgogi and this steamed egg dish makes this place even better. Oh and did I forget to mention that they serve unlimited BIBIMBAP instead of the usual rice? Now how can you not try this place no?

The place is also instagrammable if there is such a term, so make sure you bring your phone cameras so you can share the experience.

After a good meal, we asked Kris Bernal a few questions about her upcoming show and a few details of who's going to be in it. She will be opposite Thea Tolentino on another ground breaking drama which GMA is known for.

Additionally we also learned she's planning to put up her own brand of lipstick, which dumbfounded me because everyone thought she was just quiet and doing nothing apart from her show, but NO. She's doing businesses left and right, some real estate investments, several shows and movies in the  pipeline, even got a brand launched very soon. 

Kris Bernal wants you to also experience House of Gogi for yourselves so head on to #55 Dapitan Street in Manila or just search House of Gogi in WAZE or Google Maps. It's this food park that has a car wash shop in the center. Just go up the small flight of stairs in the center and enter House of Gogi. Kris and her partners usually are there to say hi while you dine.

Congratulations Kris! Can't wait to see your other branches and other restaurants soon!

KUMAGCOW
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Roadster Roasters Opens at Launchpad

This is officially my second time going to Launchpad. It's that tall building that houses different startups and TV5 in Reliance street, Mandaluyong. Judging from the tenants, this looks like a mixed use space. The restaurants and kiosks in this area are starting to open and with the location quite near the Shaw-Pasig Kapitolyo district, I feel they must put up a great challenge to woo people from this side of town to stay there. The choices are humongous, but this one would surely interest you more if you're cup of tea (or the lack thereof literally) is meat, glorious meat. I guess this is their calling, to serve via Roadster Roasters things that are FUELED BY MEAT. How can you not love something like that?

The Interiors

The inside was a mix of raw concrete walls, some faux wooden posts, bricks, a little western modern barn and street club. With that mouthful of elements, I thought it wouldn't work but it's actually cozy.

The place can seat about 50-60 people half of which are the ones outside. The bunk seats are actually comfortable, good for groups and families.

Yes darling, it's all fueled by meat. They do make good barbecues which we'll show later, so this sign in a nutshell makes total sense.

You've got a little privacy in these seats, the others are all open and acoustics are all out there so you're going to hear the next table if they don't have music playing. They will most of the time.

The theme matched much of a trucking joint in the US, where travelers on the road take a break and have all the protein goodness they deserve before or after a long drive. It was a bit warm inside the restaurant that evening, but probably just because of the amount of people who wanted to have their share of meat.

The Food

The owners (4 guys) were pretty fond of having their protein fix after working out. I get what they are trying to get here, to have those favorite protein dishes in one place. Their dishes channeled a little southern, that good, intense smoky flavor. Their roasted meat spend around 12 hours in the smoker/oven much until each piece falls off the bone (for the ribs), and soft until it's just fork tender. I didn't get any piece that was over seasoned and I think they kept it that way so people would have a hand in what to mix or prepare with the meats.  Their menu is still expanding, to fit what meat lovers would adore they probably need to have it that way. They're raring to even experiment a little in their kitchens and come out with new items every now and then. That's good news for those usually get tired and bored on menus, especially if you are regulars. People would appreciate that.

This is like church, but most of the things in the spotlight includes all the essential beers, drinks and desserts.

They serve cocktails and craft beers, so if you're looking for local or international brewers, they have these bottles on the menu.

Try not to be scared because these are called Mozza Bombs. It's meatballs with mozzarella inside. It's a little tangy because of the tomato sauce, doused with parmesan cheese outside. Make sure you eat this while it's hot so you could see that cheese ooze out of this appetizer, a great way to start a meal. Pretty good for kids too!

If you would like to pair something with the beers, take a look at this Roadster Nachos. Crunchy corn nachose with cheese sauce, strips of pulled pork, and a little salsa. Again, this would be a good beer match. Order this for yourself and your kids too.

One of my favorite things that evening was the Pork Rind. Crunchy and freshly cooked, a little backfat doesn't hurt anyone right? Again, I advise you to have this while it's hot. It won't be as good if you leave it out in the air for a few minutes, but that's just me.

For a more healthy alternative, have this Butter Roasted Chicken. It tastes good as it's smothered by roasted garlic, spices, and roasted well in the oven. The gravy was not too salty, a good thing to have on it's own or with rice. I prefer it as is because you'll enjoy every mouthwatering part of the chicken with your family and friends without worrying if it's too spicy or not. It's just simple, perfectly roasted poultry. Doesn't cost much either.

If you are fond of spicy stuff, then get the Roadster Sriracha Chicken Wings. Dip in sour cream, ughh... you'll love it!

People suddenly got out of their seats to see the Chef  cut the slab of meat, the Texas Style Beef Brisket. Still moist, smoky, so good with gravy. You don't even have to have rice with it because this is a full meal. Fills you up in no time at all. This is one of their specialties. I'll let you see it sliced nicely on a platter with home made coleslaw and sausages.

If your goal is to gain weight and feed your muscles, this would be a good place to start! They also have Roadster Pork Ribs, and Roadster Pork Belly. I don't know about you but this just made my day!

Oh don't even think of leaving the table yet, because as far as I know one of these three desserts would actually tickle your fancy. Just choose between Hazelnut Nutella, Cookies and Cream, and Mango Caramel. Let's just say everybody freaked out when this landed on our table. With good reason right?

So if you're raring to have something comforting, meaty and good, take a trip to LAUNCHPAD off Reliance corner Sheridan streets in Mandaluyong City. Roadster Roasters is the first restaurant on the leftmost part of the building, you won't miss it. Tons of celebrities, bloggers enjoyed the night of food and drinks, I guess it's time for you to experience the same things we did.

Let's go get those chompers working double time.

My Creamy Pork Adobo

Chef Rob Pengson's Creamy Chicken Adobo, I'm up for a challenge!

It's been quite a while since I've been able to see how they cooked the Creamy Chicken Adobo. I'm sure you've seen my post here a couple of days back but I've been rearing to make this at home. I'm not a chef, but I do cook. I could call myself "experimental" if there's a word for it. I can cook really mean pork dishes and I don't hold back on flavor, but what made me a little giddy during that afternoon of cooking was that they challenged us, that every dish would be special if we had Nestle Cream in it. I'm up for that!

They gave us kitchen tools and bricks of Nestlé All Purpose Cream to make it easier to recreate the dish at home!

Now everyone has got their own Adobo recipe, mine's a little different because I want it to be a little spicy. I cooked with pork in lieu of chicken for dinner this evening as I wanted it to be a little "nutritious" too. I kid, of course I wanted a little fat on the dish!

Here's my recipe:

1/2 Kilogram Pork Steak cut into strips
2 Table Spoon Canola Oil
2/3 Cups Vinegar
1/2 Cup Maggi Soy Sauce
1/2 Tea Spoon Maggi Magic Sarap
3 Laurel Leaves
3 Cloves Garlic Crushed
1/2 Tea Spoon Sugar
1/2 Table Spoon Pepper Corn
1/2 Table Spoon Ground Pepper
1pc Thai Bird Chili
1/2 Cup Water
1 pack Nestle All Purpose Cream

Marinate the Pork First in 1 Table Spoon Maggi Soy Sauce for about 30 Minutes.  In a pan, pour in 2 Table Spoons of Canola Oil and let it become hot first. Drop in the pork strips and let it brown on the sides, then set it aside. On the same pan, pour in the vinegar and let it boil a little. Then put in the pork steak strips back, the garlic, then the rest of the Maggi Soy Sauce and the water. Add the peppercorns, a dash of pepper, the sugar, the Thai Bird Chili and half a tea spoon of Maggi Magic Sarap. You can also add the 3 Laurel Leaves and let it simmer. If the sauce reduces, turn off the heat and add in the Nestle All Purpose Cream. Make sure you mix it thoroughly. In a bowl, serve the Pork first in a mound then pour in the sauce. This is best paired with a cup or two of white rice. Enjoy!

The reason why I had the cream added at the end was to make it not separate from the oil. I like my Pork Adobo be extra creamy and it was so good I had seconds, no I had thirds!

They were right, adding Nestle Cream to everyday dishes can really make it special. When I had this dinner with my family this evening, they said the dish was weird. I waited a bit and voila! The rice for 5 people suddenly disappeared... and so did the Creamy Pork Adobo.

Thank you for letting me know that my everyday dishes CAN become VERY SPECIAL just by adding Nestle All Purpose Cream. You can do it too, trust me on the cream!

For more information about their product:

Nestle Cream

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https://www.createwithcream.ph/