‘Handaan’ hits made convenient
Christmas is not only the merriest but also the busiest season, with numerous parties, reunions, and get-togethers to go to. The celebration’s host or the potluck attendees may not have the time to prepare their signature handaan (feast) dishes, but they still want to have something closest to home-cooked at their convenience.
Seeing this seasonal demand, the catering and food corporation Simply Delicious has started offering holiday food trays. Its specialties include pot roast beef with button mushrooms, salmon with pesto cream sauce, charbroiled pork belly, boneless chicken barbecue skewers, and grilled prawns with lemon butter sauce and toasted garlic.
Business owner Diana Ang Uy told Lifestyle that for a gathering with minimum 50 people, they can do a buffet setup at the venue. Her team will provide the catering supplies, except the dining tables and chairs. They just need at least five days of lead time. (Call tel. 0917-7909813 for details.)
For food tray pickup or delivery, Uy recommended placing an order in advance or even on the day itself. Each order is securely packed and placed in a box to avoid spillage, she said.
Upon receipt of the food tray, she strongly suggested removing its lid, so the moisture that is naturally produced from the hot dish won’t lead to early spoilage. She added, “Store it in a cool area without exposing to sunlight. Leftovers have to be properly stored in the ref and follow the reheating instructions.”
When it comes to desserts, like their bestseller, buco salad, Uy said it should immediately be put in the chiller or freezer.
Simply Delicious accepts orders for noche buena and media noche. Just take note that the last delivery or pick-up is at 5 p.m. of Dec. 24 and 31, respectively.
Aside from the food trays, the company that Uy founded in 1992 also offers for delivery its line of bottled food products. It has the bestselling crispy tuyo flakes and its relish variant, as well as fresh basil pesto, honey mustard, and aioli dip.
Uy happily reported that her bottled tuyo stays crisp even if it’s submerged in olive oil. It then makes a crunchy ingredient for pasta, salad, and pinakbet, while adding tangy flavor to champorado. She added with evident pride that for every bottle sold, a portion of the earnings goes to her advocacy. She supports the Hapag Movement “for people who suffer from involuntary hunger” and belong to “the poorest of the poor.”
