Whenever the clock hits 3 o’clock in the afternoon, it’s like our bodies are programmed to want to have merienda. We grew up like this, and I still remember our nanay knocking on our doors at 3pm, announcing it’s merienda time. When we follow her to the kitchen, we’ll be delighted by the spread of different snacks she bought or prepared for us. You’d usually find pansit luglog or Pansit Malabon, lugaw with tokwa’t baboy, turon (we call it valencia), sopas, ginataan, ensaymada, bibingka and, my favorite, champorado.
Yes, champorado. Some may think that it’s better enjoyed for breakfast, but I beg to disagree. 😀 I love champorado for merienda because it gives me a much-needed boost in the middle of the afternoon that’ll last until the end of the day. 🙂 I also love turon, ginataan, peachy-peachy, and, of course, Pansit Malabon.
Ken’s merienda favorites are lugaw, Pansit Malabon and bibingka. The latter, you’d think you can only find people selling them during the holidays, but in Malabon, it’s a regular snack choice because it’s readily available all year round (that’s why we LOVE our home town 😀 ).
If you’ve seen our past recipes, you already know how we enjoy adding our own twists to usual dishes. This time, Ken came up with 2 Pinoy merienda recipes with a sweet twist that we’re sure you’ll both love. He used products from Mondelez Philippines.
Mondelez Philippines, formerly named Kraft Foods, has been around for over 5 decades. They’re the authority when it comes to snacks. Don’t believe us? Under their belt, they have Oreo, Toblerone, Cadbury, and Tiger Enery Biscuits. Their Eden Cheese is a regular when we prepare spaghetti. We also add cheesiness to our ‘flying saucer’ sandwiches with Cheez Whiz. Merienda won’t be complete, especially for our nanay, without a pitcher of her favorite Tang.
Mondelez has been constantly innovating, coming up with new flavors that us Filipinos love. Have you tried their Oreo Coconut Delight? You must! How about the Tang Dalandan, Honey Lemon and Calamansi? 🙂
