This is Cabalen’s way of saying thanks to all its dedicated and loyal patrons.
Visit any Cabalen Restaurant until Sept. 10, avail of an eat-all-you-want buffet and order a bottomless Nestea or lemonade, and automatically get a scratch raffle coupon.
Scratch the silver panel and get a chance to win instantly a Cabalen umbrella, Cabalen bagoong, Cabalen chili sauce or a Cabalen gift certificate worth P249.
The coupon also serves as an entry to the grand raffle draw on Oct. 13. The more coupons, the better your chances of winning one of these fabulous prizes.
Cabalen Restaurant will be giving away as first prize an entertainment showcase, consisting of a Philips 29-inch colored TV, Philips home theater system and Philips component. The second prize-winner gets a computer showcase, complete with modem and printer. The third prize is a kitchen showcase, consisting of a 6 cu. ft. refrigerator, rice cooker, turbo broiler, two-burner gas stove and microwave oven. A total of 16 consolation prizes of Nestlé gift packs worth P500 each will also be raffled off.
That’s not all, as part of its anniversary, Cabalen is featuring new specialty dishes in its buffet. These are ensaladang langka, ginataang capelin, paksiw na capelin, kinunot na pagi and tortang halaan. Furthermore, the Cabalen merienda buffet menu now includes chicken mami.
Cabalen has 10 branches: at West Ave., Quezon City; SM Megamall; Glorietta 3, Ayala Center; Robinsons Place Manila; Katipunan Ave., Blueridge, Quezon City; SM North EDSA; SM City Manila; Sta. Lucia Grand East Mall; Robinsons Starmills Pampanga; and Harrizon Plaza Village Square.
Cabalen also caters for all occasions and has function rooms for private affairs and corporate gatherings. Special packages are available to suit every budget.
For details, visit the Cabalen website at www.cabalen.com.ph. For franchising opportunities, call 913-5528 or 911-1584. For catering services, call Flor Villote at 421-9220 or 913-5522.
2 eggs, slightly beaten
2 Tbsps. oil
1 head garlic, crushed
1 onion, medium-sized, chopped
4 tomatoes, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 cup cooking oil, for frying
banana leaves
Thaw and wash halaan meat. Chop finely and set aside.
Slightly beat the eggs, set aside.
Crush and mince the garlic. Peel and chop onions. Wash and chop tomatoes. Set aside.
Cut the banana leaves into 7-inch by 2-inch strips. Pass over heat to soften.
In a saucepan, heat oil. Sauté garlic until golden brown. Add the onions and tomatoes. Cook until soft. Add the chopped halaan. Season with salt and pepper. Stir well. Sauté for 3 minutes or until halaan is cooked. Remove from fire. Allow to cool. Add the beaten eggs.
Wrap 25 grams of the sautéed mixture in the center of 2 strips of banana leaf arranged like a cross, one horizontally and the other diagonally on top. Do the same for the rest of the mixture.
Heat oil in frying pan. Fry each wrapped halaan mixture for about 5 minutes. Drain excess oil. Serve.
1 onion, sliced
5 tomatoes, deseeded and cut into strips
1 Tbsp. ginger, cut into strips
2-1/2 Tbsps. calamansi juice
1 Tbsp. white sugar
1 cup coconut cream (kakang gata)
1 siling labuyo, minced
15 g. spring onions, sliced into 1-inch pieces
1 tsp. salt
Wash and peel the unripe jackfruit. Boil the jackfruit in slightly salted water until tender. Cool and discard the hard portion and seeds. Slice thinly. Put in a container and combine with the next three ingredients. Chill.
In a bowl, combine the rest of the ingredients. Toss with the langka mixture. Garnish with spring onions. Best when served chilled.
55 g. ginger, cut into strips
1/2 cup vinegar
2-1/2 cup coconut cream (kakang gata)
1 Tbsp. salt
3 pcs. siling pansigang
1/2 tsp. white sugar
Thaw and remove gills and entrails of capelin. Wash thoroughly and drain.
Wash and peel ginger. Slice into strips. Wash siling pansigang and slice into strips.
In a wok, arrange the capelin. Add the vinegar, ginger, siling pansigang and white sugar. Boil for 3 minutes, or until vinegar is cooked, and the sauce is slightly dry. Add coconut milk. In a low fire, simmer until the fish is cooked. Remove from the fire and serve.
1 cup vinegar
3 cups water
1/4 cup ginger, sliced thinly
5 pcs. green hot pepper, sliced
1 Tbsp. salt
100 g. ampalaya, cut into 2-inch strips
100 g. eggplant, cut into 2-inch strips
Thaw, remove gills and entrails of capelin. Wash thoroughly, drain.
Peel and slice ginger thinly. Wash and slice the sili into long strips. Set aside.
Wash and slice the ampalaya horizontally. Remove the seeds and slice into medium-sized strips.
Wash and slice the eggplant into medium-sized strips.
In a clean wok, combine capelin, sili, ginger, salt, ampalaya, talong, vinegar and water. Cover and bring to a boil for 3 minutes. Reduce the fire, and let simmer until fish and vinegar are totally cooked. Serve.
1 tsp. salt
5 cups water
2 Tbsps. cooking oil
50 g. ginger, minced
3 cloves garlic, minced
1 onion, minced
4 pcs. green pepper, sliced
1 cup vinegar
3 cups coconut cream (kakang gata)
1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. white sugar
100 g. malunggay leaves
Wash pagi. Blanch in slightly salted water for 2 minutes or until slightly tender. Flake pagi meat and set aside.
Crush and mince garlic. Wash, peel and mince onion and ginger. Wash and slice green pepper. Set aside.
Wash malunggay. Discard stem.
Heat oil in a wok. Sauté ginger until brown. Add garlic. Sauté until brown. Add onion and cook until wilted. Add flaked pagi. Stir-fry for 2 minutes. Add vinegar. Boil for 3 minutes. Season with salt, ground black pepper and sugar.
Add coconut cream. Allow to boil for another 3 minutes. In a low fire, simmer until sauce slightly dries up. Add siling pansigang and malunggay leaves. Stir. Cook until oil is expressed from gata. Serve.