Tita Thess Home Made Delicacies

Tita Thess or Aunt Thess Felix is not your typical house wife, She started her online business at home about 3 years ago selling tibok-tibok, sapin-sapin and other well-loved delicacies thru Facebook and via word of mouth.

Tita Thess pours freshly made tibok-tibok in plastic containers

She was born in the province of Pampanga and learned the art of making delicious rice based delicacies.

stylish wooden frame greets visitors

Her loyal band of customers would keep Tita Thess busy for much of the day and sometimes through the night. The group had a privilege to be able to visit her home and see a demonstration of her famous “tibok-tibok” and “sapin-sapin”. But these two “kakanins” are not the only native delicacies that her loyal clients keep coming back for. Aside from these mouthwatering delicacies, she also makes “pichi-pichi”, “palitaw”, “puto flan” (rice cake) with custard, “pansit” (noodles), “kalamay”, “biko”, “maja blanca”, fish “lumpia”. As the holiday season nears, she only accepts an advance order. generous with the quantity and quality of the ingredients, her products are truly worth a repeat order.

tibok-tibok and sapin-sapin

Customers can also pre-order- her well known tibok-tibok and sapin-sapin in 1 bilao. One can also request that 1 bilao have 50% tibok-tibok and 50% sapin-sapin.

Some of the orders are from the parents and teachers at the nearby school and government offices.

tibok-tibok

“Tibok-tibok” is also called carabao milk pudding which originated from Pampanga.  It is the Kampampangan’s version of “maja blanca”.

preparation of tibok-tibok

“Tibok” refers to the heartbeat and as Tita Thess demonstrated to us, we can tell the “tibok-tibok” is cooked when the little bubbles on top start to pulsate slowly and makes little sounds like the beating of the heart.

Tita Thess showed the group on how she put latik over the tibok-tibok

She purchases about 20 to 30 bottles of fresh carabao milk in the market in the morning to fulfill her orders for the day.

latik

She would also order 30 to 35 coconuts (niyog ) in order to make toasted coconut meat, toasting the gata as early as 4:00 am and would take about 2 hours to made it reduce consistency called “latik”.

Tita Thess pours glutinous rice mixture

She uses commercially available glutinous rice powder mixed with non-glutinous in a fix proportion.

 sapin-sapin in steamer

sapin-sapin with jackfruit and latik as toppings

“Sapin-sapin” is another native kakanin she demonstrated to us, is a layered glutinous rice ( ube and green)  The colors have corresponding taste and Ate Thess’ version has no red because she doesn’t know what flavor to give it. She also does not have a yellow colored layer which is traditionally a jackfruit flavor.

Tita Thess’ white layer is coconut milk, the blue layer is ube, and the green layer is pandan. Unlike “tibok-tibok”, The sapn-sapin is soft and chewy. Her sapin-sapin version is topped with latik and sweetened jackfruit.

Tita Thess and Mr. Ervin Garcia together with industry practitioners, bloggers, media

Most of her products can be pre-ordered via their FB page and for pick-up.

Special mention : Sir Ervin Garcia and Tita Thess Felix for the warm accommodation.

Tita Thess Espesyal Kakanin atpb.

Facebook Page: https://www.facebook.com/titathesskakaninatbp/

Contact : 0917 540 3188

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Manyaman Mangan Restaurant in Glorietta 2

Manyaman is delicious in Kapampangan language . This is not our first time to eat at this Kapampangan fine dining restaurant .

Mangan Glorietta 2, Makati

This is one of the regional food that is quite close to our hearts . Since 2001, Mangan Restaurant has been serving Filipino food that celebrates the uniqueness of Kapampangan cuisine. From the name of the brand which means “Let’s eat”, it has become the company tagline in enticing guests to try and enjoy home cooked meals despite their busy schedules.

Kapampangan Culinary Magic “Mangan” is the Pampango word for eat. This restaurant is quite accessible to the commuting public as this is near MRT Ayala -Makati station . The restaurant boast of larger sitting capacity of between 120 to 130 people at any given time .

bibingka

There was some sort of contest for online group and we were grouped into 4 persons per group . We were given 10 minutes to review the menus. After the short 10 minutes , Our group was given 3 kinds of dishes which  we all guessed correctly .

tibok-tibok with latik ( Php 120) per serving

There was a tie between our group ( together with Astig writers and founder Mr. Dennison Uy  )  and group 3 , which is just adjacent table – the host made our eyes closed and one of our team member fed me a dessert . I was thinking that it could be maja blanca or tibok-tibok since this is a Kapampangan dessert and i have not tasted any corn bits. Giving a wild guess and whispering to the host . Our group got it right ! It was creme ala creme of the night !

Menus 

 sisig , crispy pata , crispy pata- diablo , bulalo , bibingka 

Mangan had three kinds of pata – Prichon Pata , Patang Demonyo ( spicy ) and Original Crispy Pata

aligi rice

kare-kare

pancit pusit

This is another specialty dish which uses squid ink and squid as part of the ingredients. We liked the kamias and chicharon ( pork cracking ) as toppings. MUST TRY

pancit puti 

This is another MUST TRY for those who wanted a different taste and version of our pancit with shredded chicken .

Desserts

puto bumbong

fruit shakes

online writers, media and guests take time for a souvenir shot

Address: Glorietta 2, Ayala Center, Office Dr, Makati, 1224 Metro Manila

Phone:(02) 625 5288

Operation : Everyday -10:00 am to 9:00 pm 

Note : prices are subject to change without prior notification .