Halo Halo or Ice Kachang ? we serve both

Halo-halo (from Tagalog halo, “mix”) is a popular Filipino dessert that is a mixture of shaved ice, milk, and sugar, to which is added various sweet beans and fruits, and generally served cold in a tall glass especially created for hot climates. It can be served after meals like a traditional dessert, or as a delicious treat in the middle of a long, hot summer afternoon. The eclectic combination of fruits makes halo halo great fun for a summer get-together. In singapore we have the ice kachang Chinese:红豆冰 literally means red bean ice, Malay:ais kacang literal translation is ice beans In the past, it really consist of shaved ice and red beans, but with the improved taste of Singaporeans, other ingredients are added into it all kind of topping like durian. Today’s ice kacang is now with most ingredients found in the bowl and a mountain of shaved ice is put on top of it. Syrups of at least 3 different colors (Green, Yellow and Red) and a generous dose of condensed milk is drizzled onto the ice to excite diners’ visuals.

Class95cafe 5 spices whole roasted chicken

Roasted Chicken or “manok” seems be the passion of eatery in Philippines. Roasted chicken like chicken joy are among the favorite here. Similarly, Chicken and duck are the principal poultry in the Chinese kitchen and there are innumerable ways in which they can be served, many of them new to the Philippines , for instance, ‘Paper Wrapped Chicken, beggar chicken, Pandan leaf chicken, Sesame Chicken and Garlic Chicken, Kung Pao Chicken, Emperor herb chicken and the savory Hainanese chicken rice chicken etc . They range from the simple to the exotic.Chickens are considered something a little more special than just meat by Chinese and Philippines . One large chicken can often be worked in several different ways and my mum use to tell me can be cut into 12 pieces.

For instance, the white meat can be sliced to make a stir-frying dish. Dark meat and bones can be used for slow-cooking soup. The meat in the soup , if not overcooked, can be used to make White Cut Chicken, or combined with dark soy sauce to make one form of Red dates-Cooked Chicken, an Eastern or Shanghai style cooking. With young chicken, after the white meat is used in shallow fry, the other parts can be used in deep fry. Thus, Chinese have names like Chicken-in-Three-Flavors or three dishes coming from one chicken. While most Westerners discard them, chicken giblets and other parts such as necks are very useful in the Chinese and Philippines dishes . Some like them better than meat and chicken. Chicken gizzards, hearts, skinned feet and necks make beautifully clear stock. Chicken livers are never used in the stock but are reserved for inclusion in special dishes, or cooked as a dish itself. The feet have more goodness than one might think and is very delicious cooked in Chinese recipes. For soup, Chinese usually use big fat hens or black hen chicken. When the recipe calls for spring chicken, it is usually young roosters.

We have Class95cafe 5 spices whole roasted chicken dine in or take away at P160.00 serve with chicken rice and P45.00 per plate.