Must-try: Greenwich's Indulgent Savory Roast Beef Selection

There’s no need to wait for special occasions to get roast beef. Indulging in roast beef cravings is now easier with Greenwich’s Roast Beef & Cream Cheese Overload® Pizza. And for days when you want rice with roast beef, Greenwich’s introduces the Roast Beef Pizza-Rice Bakes—made more filling and delicious with Crunchy Chicken.

Enjoy a delicious rice meal with a twist with the Roast Beef Pizza-Rice Bakes, starting at P79 and Roast Beef Pizza-Rice Bakes Chicken Combo, starting at P175. Imagine the savory and juicy roast beef you love as a pizza topping on steaming hot rice. And for days when you want something extra, order the combo and get Crunchy Chicken.

“Our most indulgent, premium beef pizza topping can now be enjoyed as a rice topping, which many Filipinos will surely love. Our Roast Beef & Cream Cheese Overload® Pizza and new Roast Beef Pizza-Rice Bakes and Roast Beef Pizza-Rice Bakes Chicken Combo can be enjoyed at any time, whether alone or on your next barkada food trip,” said Ali De Torres, Head of Marketing.

Roast Beef & Cream Cheese Overload® Pizza and Roast Beef Pizza-Rice Bakes Chicken Combo are available in all Greenwich stores nationwide for dine-in or take-out. You can also order online at https://order.greenwich.com.ph or via GrabFood and FoodPanda. You may also contact their hotline at #5-55-55.

For more information, visit Greenwich’s official Facebook page, Greenwich Barkada, or message Greenwich Barkada on Facebook Messenger.

Comments

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish". Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc. Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste 2 pcs. pork/chicken bouillon/broth cube...

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Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

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Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo

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