Home cooked in Amelita puts an honest zing on artisanal bottled fish
Are you into gourmet or artisanal bottled fish?
If you deem yourself to be a connoisseur, try Home cooked in Amelita. It is started by two sisters who learned making their own bottled bangus when their favorite disappeared from the shelves.
Chris Mencias worked at a call center for a decade until they decided to set up their own business. Before that, she worked for several food companies as she graduated with a BS in Food Technology from UST.
“Home cooked in Amelita was born out of a desire to provide quality food using only natural ingredients. The food is prepared as you would prepare food for your family, with all the care, attention and love it requires,” Chris says.
“We prepare our food using traditional slow-cook methods to bring out the flavor from dried or fresh herbs and spices. We do not use artificial flavors and colors or preservatives,” she adds.
Home cooked in Amelita’s flagship products are the bottled Bangus in Oil, Paksiw na Salmon Belly, and Tuyo in Olive Oil. It also has Tinapa in Olive Oil, Dried Dulong in Olive Oil, Chicken Liver Pate, Smoked Bangus Mousse, and Kesong Puti in Olive Oil.
The Paksiw na Salmon Belly was created by her sister Eileen who has met too many cancer survivors who need to be very, very careful with their food. Home cooked in Amelita’s Paksiw na Salmon Belly is packed with turmeric, a known antioxidant, and salmon belly is rich in omega 3 fatty acids.
While their bottled fish products are truly gourmet and artisanal, the sisters prefer to just let the products speak for themselves and not fuss over a fancy name. Home cooked in Amelita is so named because they cook in their home in Amelita street. And, their products are exactly what they say they are: bangus in oil, tuyo in olive oil, etc.
Home cooked in Amelita is available at the Ayala Alabang Saturday market.