Cafe and Catering Services

Thank you for yor interest in MunchBrunch Cafe and Catering services.

Our CAFE FACILITY focus is providing premier coffee experience with cakes, slices and other sweet offerings available as accompaniments. Our cafe main food items are sandwiches, wraps and roll. During lunch, sumptious Pinoy and continental foods are also served, to complete the cafe experience.

Our PERSONALIZED KABABAYAN CATERING SERVICE can be designed around your specific requirments to make your gathering or special occassion memorable.

Our DELIVERY SERVICE brings our scrumptious range of continental and Filipino foods to your door, hot and ready to be enjoyed by your guest.

We offer PARTY PACKAGES or you choose your own menu. We will deliver and setup the table, complete with warming and serving dishes. We can also help you prepare and setup your gathering or special occasion. Our consultant will liase with you in all aspects of your occasion.

Please feel free to contact us for more information on our menu and catering services.

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Food for Thought

Chicken Soup with Coconut (Binakol)

A favorite of former US President Bill Clinton when he came to Manila, this dish originates from the southern provinces of the Philippines where coconut production is done on a large scale.

Ingredients :

3 tablespoons oil
6 cloves garlic, peeled and crushed
1 medium onion, diced
1 in (2 1/2 cm) ginger, sliced
3 stalks lemongrass, thick lower part only, outer layers removed, inner part bruised
1 teaspoon salt
1/4 teaspoon ground black pepper
8 oz (250g) boneless chicken, cut into bite-sized cubes
4 cups (1 liter) Chicken Stock or 2 teaspoon chicken stock granules mixed with 4 cups (1 liter) hot water
1 young coconut, meat scraped out and sliced into bite-sized pieces, juice reserved
Salt and pepper, to taste
Coriander leaves (cilantro), coarsely chopped, to garnish

How to :

Heat the oil in a saucepan and stir-fry the garlic until golden brown. Add the onion and ginger, and stir-fry until the onion is translucent. Add the lemongrass, salt and pepper, and stir-fry for another5 minutes.

Add the chicken and stir-fry until lightly browned. Then add the stock and bring to a boil. Reduce the heat and simmer for 45 minutes until the chicken is tender.

Add the coconut meat and reserved coconut juice, and simmer for another 5 minutes. Season with salt and pepper if required. Serve hot, garnished with fresh coriander leaves

Serves: 4-6
Preparation time: 25 mins
Cooking time: 1 hour