Tag Archives: Food

Specialties of Mang Tootz Foodhaus

Mang Tootz Foodhaus was named after Mr. Edwin “Mang Tootz”  Vergara a former OFW who opened a carinderia or eatery with a twist.

MANGTootz

Mang Tootz Foodhaus signage

The carinderia had a huge following among students of UST, FEU, UE and residents of Sampaloc district within Manila. Proof to the pudding is that hundreds of students would queue in line just to eat even before lunch.

studentmeal

We would find time to eat at their eatery when we have long breaks. The price of their student rice meal is affordable and it comes free with soup.

Some of the dishes are newly created like chicken kebab. Rice value meals starts at Php 78.00 and Php 83.00 depending on the viand. One can order other dishes.

History

Mang Tootz started in 1991 as a tapsilogan and was used to be located in a small corner along J. Barlin street within Sampaloc.

It used to be called Tootzilog. The eatery eventually moved to Padre Noval street because the proprietors thought that it would be wiser to transfer location since they will be situated near the university with higher foot traffic. Technically, they are in the business for almost 30 years!

Television Program and Celebrities

Several television program had featured this eatery like My Puhunan of ABS-CBN channel 2, TV channel 5, Kapuso Jessica Soho, Pinas Sarap, Unang Hirit of GMA channel 7, Solar TV, Tomasino and Food Vloggers like Mark Wiens, Erwan Heussaff, The Hungry Syrian Wander, Yummy Kitchen, Coconuts Manila among others.

UAAP athletes, former President Benigno Aquino III were among those who have eaten at the eatery.

set meal

Dishes

There were 16 to 18 dishes being rotated on an everyday basis in Sampaloc and Makati.

porkbulgogi

Pork Bulgogi– Their pork is well marinated and their pork is tender. There are also some vegetables included and topped with sesame seeds.

chopsuey

Chopsuey – All time favorite with a lot of vegetables. Their vegetables is not soggy compared to others within the vicinity.

breadedchicken

Breaded Chicken– Their breaded chicken is deep fried with minimal batter, better than other restaurants or fast food joints.

bangusSteak

Bangus Steak – This is another well  loved dish. The bangus is cooked just right with generous amount of sauce.

BicolExpress

Bicol Express– Another MUST try dish when you visit this eatery, the pork meat is cooked just right with right amount of coconut milk ( not aguado/ watered down) and the right amount of banana chilies and bird’s eye chilies.

Binagoongan

Pork Binagoongan– The right balance of sweet, sour and salty combination.

kebab

Chicken Kebab – Right amount of spice, chicken is well grilled along with the vegetables.

bananaRhum-a

banana rhum-a

 Banana rhum-A is an all time favorite since it was first introduced in 2006. They cook an average of 3,000 to 4,000 pieces a day. One must pre-order at least 1 day in advance for bulk orders. During Christmas season, their order are up to 8,000 pieces per day.

turon

Their banana rhum-A – is smaller compared to the ordinary turon being sold in street corners in Metro Manila. It is a saba banana sliced into 4 pieces with jackfruit wrapped in lumpia wrapper then deep fried. coated with a syrup made from a combination of margarine, pineapple juice, rhum, banana essence and brown sugar. It is topped with powdered sugar, skim milk, cinnamon powder and sesame seeds.

Pork Liempo – This is an all time favorite among students. However this was not available when we came.

Sisig – Another MUST Try, This was not available when we ate at the eatery.

There is no secret to why this is a favorite hang-out place. Their food is delicious,  affordable, staff are friendly and the neighborhood vibe would surely keep anyone from returning back.

Mang Tootz Foodhouse Sampaloc
1135 P. Noval St., Sampaloc, Manila

Contact :  +63 2 735- 68 55/404-45-61 (0917-865-9240)

Operations: Mon-Sat 8 am-9pm.

Mang Tootz Foodhouse- Makati
G-7 Valero Plaza, 124 Valero, Makati, Metro Manila

Contact : +63 2 425-9910/ (0917-856-9240)

Operations: 11:00 am to 3:00 pm

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Approachable Talk on Indian Cuisine by Chef Vikram Singh

Chef Vikram Singh was the resource speaker at the last day of the Cavite Food and Culinary Expo 2019.  Despite having an overcast skies, there were lot of attendees at the Isla Event place in Imus, Cavite province.

Chef Vikram Singh

Chef Vikram Singh

He is co- founder of Tikka Tales Food Services, Mau’s Grills, Gravies and Goodies. He is also the PRO of Global Academy Alumni Association.

He had been living in the country for 9 years and gained a lot of friends and consider the country as his second home.

crowdcrowd

The talks started at about 4:00 pm after the talk of Chef Gene Gutierrez of Big Ben’s Kitchen and famous Imus longganisa.

Senior Leader of Global Academy, Chair Person and President of Global Academy Alumni Association were at the venue to show support.

He shared some information of Indian cuisine, misconception  about the cuisine and the similarities of some dishes to Filipino cuisine.

It was well attended talks and the participants asked a lot of questions on Indian cuisines.  There was a short question and answer portion after the brief talk.  Chef Vikram Singh had some let the participants taste some of the well-loved Indian dessert.

Chef Gene Gutierrez’s Imus Longganisa and Kangkong pasta

Chef Gene Gutierrez was among the resource speakers at the recent Cavite Food and Culinary Expo 2019 and one of the proprietor of Big Ben’s Imus longganisa and kitchen.

Chef Gene Gutierrez of Big Ben’s kitchen and Imus longganisa

He was the speaker during the last day of the event held last July 28 Sunday. His fusili pasta ( 100 grams) which use Big Ben’s longganisa ( 1 longganisa per 100 grams of fusili pasta), kangkong ( water spinach ), chopped onion, chopped garlic, ground pepper corns ,ham bits, cooking oil and tomato sauce or spaghetti sauce ( depending on one’s preference)

Ingredients

Kangkung

kangkong / kangkung/ water spinach / water morning glory/ swamp cabbage

He believe that adding kangkong ( Ipomea aquatica) can add some nutritional value and fiber to the pasta. It is also not hard to find kangkong  which is common in market.

The fusili pasta was pre-cooked ahead of time. He then heated the oil in the pan then sauteed the chopped onions, minced garlic, ham bits, Big Ben’s longganisa, spaghetti sauce and kankong mixing with fusili pasta.

It just took few minutes and everyone at the convention center had tasted this yummy pasta at the Isla Event Center in Imus, Cavite province.

Chef Orvin Sayos version of Pad Thai at the Cavite Food and Culinary Expo 2019

Chef Orvin Sayos of Lime and Basil Thai Restaurant and Atlas Culinary Institute shows how Pad Thai is made at the recent Cavite Food and Culinary Expo 2019 last July 28 at the Isla Event Center in Imus, Cavite province.

chef Orvin Sayos

Chef Orvin Sayos

pad thai

Pad Thai is well known Thai noodle dish which can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant.

pad thai

Pad Thai ala Chef Orvin Sayos

We love on how he shared his skills in cooking. We like the taste of the noodles. I have tasted different kinds of Pad Thai from different Thai restaurants in Metro Manila. Although some of the participants prefer a little bit spicy.

certificate of recognition

He was one of the guest speakers during the exposition.

Aling Norma’s Suman and Sweet Delicacies of Kawit

Aling Norma’s Suman and Sweet Delicacies is one of the pride of Toclong, Kawit, Cavite province.

Toclong or Lupang Kawit had several large tracts of rice fields, which explained that the area produce some of the best rice base delicacies of the town and the entire province.

suman lihia

Suman Lihia

I have tasted several suman before when we visited the town of Kawit, but have no idea that those came from Toclong, Kawit.  The rice is wrapped in banana leaves ( which infuse some flavors), then cooked in large tin cans slowly cooked over firewood.

Heirloom Recipe

Suman ( steam glutinous rice ) wrapped in banana leaves is the special pride of Aling Norma. The recipe had been part of their family and was handed down for several generations. The grandchildren said that it was a local favorite and some families in Kawit would order in advance. Their suman had reached many places like Las Piñas, Parañaque, Taguig, Valenzuela, Manila and even abroad.

A friend who hails from Antipolo also told us that some of the suman sold in their place were also sourced from Kawit.

Suman Moron

Suman Moron ( malagkit na bigas chocolate with mani ) glutinous rice with chocolate and peanuts. One of their best selling suman

Aling Norma’s suman can last for at least a day without spoiling. The secret is the use of pure glutinous or sticky rice in their suman. They would stick on the traditional recipe and would not scrimp on the ingredients.  Other suman makers would use the non-sticky rice varieties mix with glutinous rice in order to lower the cost. Hence one reason “why” it easily get spoiled.

Balinghoy

suman sa balinghoy with langka

Aling Norma specializes on antala (suman malagkit sa gata), suman sa balinghoy with langka ( cassava) or kamoteng kahoy, suman sa lihia, suman moron ( which is a combination of glutinous rice, chocolate with mani ( the most popular) malagkit with pinipig, pichi-pichi are just some of their well-loved delicacies.

pichi-pichi

pichi -pichi

The best way to eat their suman is serve hot with shredded coconut, traditional brown sugar called “paldo” or coconut jam. This is also best paired with hot chocolate or coffee from Amadeo.

antala

antala

One of the grandchildren have asked me if i am from the town of Imus or Kawit, since they have a suki ( regular customer) which looked similar. I hailed from Metro Manila.

Bought several suman before we left the Cavite Food and Culinary Expo 2019 site at Isla Events Place in Imus, Cavite province. After almost 8 hours of event and travel from Cavite, Aling Norma’s suman is still fresh and almost immediately eaten by immediate family members and relatives who would swear that it was one of the best suman they have tasted.

Note: Aling Norma’s Suman and Sweet Delicacies accepts bulk order, but must be ordered in advance.

Aling Norma’s Suman and Sweet Delicacies

Address; Toclong , Kawit, Cavite

Contact Person: Ms. Gerlie (0935-4939544)