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Blog posts of '2016' 'April'


Pamora Farm's organic free-range chicken and eggs have been added to the shop. This brings us closer to the goal of as your one-stop shop for healthy, quality food.
Free-range chickens and eggs offer health benefits as well as a better-tasting product. These chickens are also able to have access to sunlight and eat in a natural environment.
Additional benefits of free-range chicken include:
- Free-range chickens are believed to have higher levels of omega 3 fatty acids and vitamins A and E.
- Free-range chickens help the landscape of a farm where they are part of a symbiotic ecosystem.
- Movement, sunlight, and fresh air change the product (and taste) of the chickens.
- Free-range chickens are believed to have less saturated fat and cholesterol
- Free-range chickens and eggs have seven times more beta carotene.

Recipe courtesy of Pamora Farm


For the rice
250 g rice
1 tablespoon curry powder
2 chili (crushed)
For the coquelet
2 Pamora spring chickens
4 tablespoons vegetable oil
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons chives (minced)
Salt & pepper to taste
Pour 1.5 liters of water in a casserole. Add curry powder and salt, then the rice. Let boil until rice is cooked.
Drain the rice in a strainer and then add the crushed chili.
Preheat the oven to about 210 °C (410 °F).
Mix the vegetable oil, minced garlic, soy sauce, salt, and pepper. Pour this sauce mixture in a large ovenproof casserole. Add the spring chickens and coat it all over with the sauce. Bake in the oven for 30-40 minutes, continually brushing the sauce on the chicken from time to time. 5 minutes before the chicken is done, put the rice in the oven to reheat.
To serve: transfer the rice onto a large serving platter and place the cooked spring chickens on top. Coat with the rest of the sauce and chicken juices. Sprinkle with minced chives.
Bon appétit!


As part of the ongoing effort to make the premier shop for gourmet and health food, I am pleased to announce that you can avail of The Butchery’s organic sausages on the shop. All lean organic meat & herbs, no preservatives, no MSG, no chemicals or mysterious ingredients.
The Butchery is known for using organic meat and making sausages in unique flavors that you can’t find anywhere else.




Recipe courtesy of The Butchery

4 pieces classic fennel sausage
1 head of garlic, slivered
1 cup mixed forest mushrooms
1 tbsp olive oil
Salt, pepper to taste
Cut the sausages into 1-inch round slices. Heat olive oil in a frying pan. Fry the garlic until lightly brown, and add the sausages until browned, about 5-10 minutes. Add the mushrooms and cook for another 3-5 minutes, until the water from the mushrooms evaporates. Serve immediately.
If you prefer to enjoy your sausages the simple way: Cook with a bit of olive oil on low-medium heat covered. Turn every 1-2 mins to brown evenly and cook for 10-12 mins. Let rest for a minute after cooking et voilà you have a succulent fresh sausage before you.