Bulgarlicious Recipe: Saldobo Olio Pasta

ni Chef Michelle Sison @Life & Style Recipe | October 8, 2025

A classic Pinoy adobo dish with a twist of salmon umami, served with aglio olio pasta fusion. Presenting…

SALDOBO OLIO PASTA

For 2 Pax

Ingredients:

- Salmon Fillets (2pcs)

- Cornstarch (1tbsp)

- Dash of Salt and Pepper

Poached Egg

- Eggs (2pcs)

- White Vinegar (1tbsp)

Adobo Glaze

- Brown Sugar (1tsp)

- Rice Vinegar (1tbsp)

- Soy Sauce (1tbsp)

- Minced Garlic (1tsp)

- Dash of Black Pepper

Pasta

- Spaghetti Pasta (112g)

- Chopped Parsley (1tbsp)

- Minced Garlic (½ cup)

- Red Pepper Flakes (1tsp)

- Olive Oil (½ cup)

- Pasta Water (¼ cup)

- Salt (1tbsp)

Procedure:

- Poached Egg

- Boil water in a pot.

- Crack the eggs and place it in two separate ramekins.

- Add the vinegar in the water.

- Lower the heat until the water is almost simmering.

- Make a vortex using a spoon, slowly add the egg in the middle of the vortex. Let it cook for about 3 mins. Use a slotted spoon to ladle the cooked egg. Set aside.

Adobo Glaze

- Add oil in a small sauce pan.

- Sauté garlic for 30secs then add all the ingredients.

- Simmer until the sauce has reduced to desired thickness. Set aside.

Pasta

- Boil pasta for 8 mins. Set aside.

- Place the oil on the sauce pan. Add garlic & chili flakes. Sauté for about 30 secs.

- Add the pasta, pasta water, and salt. Toss until well combined.

- Garnish w/ parsley.

Salmon

- Pat dry the salmon fillets w/ paper towel.

- Season w/ salt & pepper.

- Dredge the salmon w/ cornstarch.

- Fry the salmon for 5mins on each side, depends on the thickness.

- Set aside.

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Mang Inasal ignites October with Ihaw Fest 2025

by Info @Brand Zone | October 4, 2025

Mang Inasal, the Philippines’ Grill Expert, is heating up October with Ihaw Fest 2025, its biggest annual promo running nationwide from October 1 to 31.

Carrying the theme “Ihaw Fest: Ihaw-Sarap, Unli-Saya Deals,” (Grill Fest: Deliciously Grilled, Unlimited Fun Deals) the campaign gives customers sulit (worth it) treats all month long. From October 1 to 15, those who buy two Chicken Inasal Large Value Meals of the same variant get a free Extra Creamy Halo-Halo Small. Meanwhile, from October 16 to 31, every Family Fiesta Bundle order will also come with two free Palabok Solo.

“Our Ihaw Fest is about giving consumers more reasons to get together and enjoy their Mang Inasal moments,” said Mang Inasal marketing head Mari Aldecoa. “Whether it’s a quick lunch with officemates, a fun dine-in with friends, or a Family Fiesta at home, we hope that every time people enjoy their Ihaw-Sarap favorites, they also feel the Unli-Saya of being with loved ones, because at the end of the day, what really stays with us are the happy moments we share at the table.”

Customers can enjoy Ihaw Fest deals through dine-in, takeout, drive-thru, or delivery, making the promo easy to access across the country. This October feast offers new ways to gather, share stories, and savor Mang Inasal’s well-loved flavors.

Mang Inasal, best known for its Chicken Inasal, Pork BBQ, Palabok, and Extra Creamy Halo-Halo, has continued to strengthen its position in the quick service restaurant industry. In the 2025 Brand Finance report, the company was named the Strongest QSR Brand in the Philippines and ranked 7^th among the country’s strongest brands overall, a recognition credited to its solid sales growth, high customer trust, and enduring brand loyalty.

Want more Mang Inasal exclusives NOW? Visit www.manginasal.ph for the latest news, https://order.manginasal.ph/ for delivery deals, and follow Mang Inasal on social media for more Ihaw-Sarap and Unli-Saya updates!

Bulgarlicious Recipe: Chikarekaramen

ni Michelle Sison @Life & Style Recipe | October 4, 2025

Exploring the vibrant taste of classic Kare-kare into the next level of goodness!

Presenting…

CHIKAREKARAMEN

For 2 Pax

Ingredients:

½ Pack Rice Noodles

Boneless Chicken Thighs (2pcs)

Chicken Stock (1 Liter or 4 cups)

Chicken Cube (1pc)

Peanut Butter (1 cup)

Minced Garlic (1tbsp)

Chopped Onions (½ cup)

Chopped String Beans (½ cup)

Small Sliced Eggplant

Pechay (1pc)

Chopped Cilantro (¼)

Annatto seeds (1tsp)

Oil 1tbsp

Cornstarch (2tbsp)

Fish Sauce (3tbsp)

Sugar (1tbsp)

Bagoong (1tbsp)

Salt & Pepper to taste

Procedure:

Make the sauce

Put oil in a casserole and fry the annatto seeds for 1 minute.

Strain the annatto seeds and place back the annatto oil into the casserole.

Sauté the garlic and onions until fragrant for 2 minutes.

Add the peanut butter, chicken cube, fish sauce, sugar, and chicken stock. Mix well until combined.

Let it simmer and set aside.

For Toppings

Place the rice noodles in a bowl covered with cold water.

In a saute pan, fry the sliced eggplant until medium brown.

Season the chicken thighs w/ salt & pepper then dredge it w/ cornstarch. Pan fry until fully cooked.

In a boiling water, blanch the string beans and set aside.

Cook the noodles in the boiling water for 4 minutes until al dente, set aside.

Plating your bowl:

Place the noodles in two separate bowls.

Add the kare-kare soup until it reaches the top of the noodles.

Place the chicken, vegetables and bagoong on the top of the noodles.

Sprinkle cilantro on top.

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