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Chippy with your chori and Oishi in your pie



Chippy barbecue-flavored corn chips to go with your chorizo dip instead of nachos or tortillas? Crumbled Oishi spicy prawn crackers made into a delightful crust for your beef pie? Why not? Yes, why not indeed?

Chippy and Oishi are snack chip brands that generations of youngsters grew up eating and chef Vic Barangan, Food and Beverage Council president for Megaworld hotels and resorts, is no exception. So, when he was tasked with developing fun snacks for Belmont Hotel Boracay, he thought of including his favorite chip brands and came up with two interesting dishes — Chori Chippy and caldereta pie.

As its name suggests, Chori Chippy has Chippy barbecue-flavored corn chips as its main ingredient. The chips are presented in their own packaging, with chorizo dip, sour cream, tomato salsa, and Gruyere and cheddar cheeses layered and mixed on top. It is like nachos replaced with corn chips and presented differently.

Caldereta pie. / Photographs by Dolly Dy-Zulueta for the Daily Tribune

“What could be a better vehicle for chori, tomato salsa, sour cream and cheese than Chippy? The chips’ texture and shape allow them to hold the other ingredients, and the saltiness of the chips complements the sour, sweet and salty flavors of the others. The original packaging also adds fun to the experience,” says chef Vic.

Caldereta pie is yet another interesting creation of chef Vic. On the outside, it looks like a regular savory pie. You would hardly suspect that there’s Oishi spicy prawn crackers in its crust as well as its filling. But, yes, the crusty crust is made mainly with Oishi, and there’s a good amount of it, too, in its beef caldereta filling. It is a fried savory pastry stuffed with beef stewed in vegetables and liver paste.

“We want to give the pie that extra spice without overpowering the richness of the caldereta, and the Oishi crumbs just made that happen. We also made the crust a bit thinner than usual, just thick enough to hold the jus of the pie, and so our guests would not feel guilty about grabbing another piece,” says chef Vic.

Caldereta pie dipped in Sriracha mayo.

The caldereta pie, by the way, is best eaten with a Sriracha mayonnaise dip.

“We want our guests to enjoy Filipino staples like Chippy and Oishi without making them feel like they are just eating “chips.” That’s why we’ve put a twist to these snacks with our Chori Chippy and caldereta pie,” chef Vic explains, whose two fun creations are available in all outlets of Belmont Hotel Boracay.

Chef Vic Barangan enjoying his Chori Chippy. / Photograph courtesy of Vic Barangan

He adds: “Since we offer coolers across all outlets, we realized that these two make perfect matches, should one wish to pair them with ice-cold beer or a refreshing cocktail drink or even take it home as pasalubong.”

The Chori Chippy and the caldereta pie are just two of the unique and exciting new offerings of Belmont Hotel Boracay, as chef Vic and the hotel’s newly appointed executive sous chef, Mark Gustilo, hit the kitchen and put their own play on Filipino comfort food. Check out this list: Humbao (where humba is used as filling for bao buns), Cashew Kare-Kare (which combines cashew and one-hour pork confit), the must-try Capiz Soup (which is Belmont’s take on cassava soup with clams and turmeric pearls) and bingsu-type halo-halo (which adds Korean elements into the quintessential Filipino cooler).