Eat's back! Max's Chicken-All-You-Can! Promo

Sarap-to-the-bones fried chicken goes full-throttle this June as Max’s Restaurant announces the much-awaited Chicken-All-You-Can Promotion 2011. It’s time to work up the biggest appetite and make a beeline once again to the nearest Max’s Restaurant for an unlimited serving of the Filipino’s favorite home-cooked fried chicken, from 6:00 pm to 10:00 pm daily.

For only PhP 199, customers can bite into their favorite Max’s fried chicken, matched with an ice-cold glass of any Pepsi softdrink that can be upgraded to bottomless drink for only PhP28. Diners can also watch out for a show-stopping promo activation performance by Max’s employees every 6:00 pm daily to signal the start of the promo.

As an added treat to its customers, Max’s is also giving away free PhP 20 money coupons for every PhP200 spent during the Chicken-All-You-Can promotion. A maximum of three accumulated coupons per transaction may be used to “purchase” any Max’s products within a year after issuance.

“Chicken-All-You-Can fever has never really waned since its successful launch last year. We have received an overwhelming clamor for this unlimited chicken offering from our customers all over the Philippines. Now, Chicken-All-You-Can is definitely here – and it’s bigger and better,” said Bobby Simborio, Corporate Communications Officer for Max’s Group of Companies.

Max’s is expecting the public’s excitement level to reach a fever pitch on June 10, the first day of the promo. To date, it holds the record for the biggest eat-all-you-can promotion ever launched by a single fast-casual dining restaurant in the Philippines.

“For those who missed Max’s Chicken-All-You-Can promo last year, this is their chance to avail of Max’s biggest treat. Celebrate with your friends, family and barkada. Be sure not to miss it this year! Troop to your favorite Max’s Restaurant for the most exciting value-for-money promo from Max’s,” said Simborio.

Await the tilaok signal and catch the Chicken-All-You-Can fever by visiting any Max’s Restaurant nationwide, from 6:00 pm to 10:00 pm daily. Promo runs from June 10 to July 10, 2011 only! Log on to http://www.maxschicken.com or visit http://www.facebook.com/maxsrestaurant and be a member of Max’s official Facebook fan page./ *PR

An Ilonggo favorite - Valenciana

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

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Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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