KRISPY KREME NOW HAS A whole line of chocolate doughnuts, a set of 10 variants called Chocolate Karnival.

Chocolate-Glazed and Chocolate-Glazed Custard-Filled are delicious.

I spoke to KK?s Kim Fuentebella whose family also owns the famous Max?s Restaurant.

I asked him why he opted for KK among other brands, and for his pointers for success.

?For the doughnut category, there?s nothing like Krispy Kreme. KK is an exciting brand,? he said.

In 2006, ?there were a lot of Filipinos hand-carrying boxes from the US. Even then, there was high brand acceptability for KK.?

To those who wish to own franchises, Fuentebella has a piece of advice: A brand that?s successful abroad may not necessarily succeed here. Do your homework and understand the market you are after.

?One must also deliver and execute precisely what the market expects of the brand.

?Franchising is not for everyone and requires dedication to ensure success. One may have an advantage by starting off with brand recognition, but without passion and integrity for the business, one courts failure.?

If KK isn?t a sweet taste of success, I don?t know what is. When its first branch opened at Bonifacio High Street, there was a line of around 800 to 1,000 people dying to have a bite of Krispy Kreme.

Food tasting

Our very own LTB Philippine culinary team will go to Hong Kong in May to defend their title as the HK International Culinary Classic Gourmet Team Challenge champs.

Dine with us on March 29, 7 PM at Cirkulo Restaurant for the first of three-team practice sessions. All tastings are open to the public.

Seats are limited to 60 so reservations are required. Call 810-8735/810-2763.

Fried ?tilapia?

I tasted fried tilapia in a restaurant. It was so crispy it was almost like chicharon. How is it done and can you give sawsawan recipes for fish for the Lenten season? More power.

Manolo

Use the same technique as you do with any other fish. Use a half kilo of tilapia as guide. Cooking time is longer for bigger fish, about eight minutes per side for a 1-kg tilapia.

Scale and wash fish.
Make two diagonal lines on the fish with a knife, slightly slitting its outer surface. Do this on both sides of the fish.
Heat enough oil in a wok (fish has to be submerged in oil). When oil is 300?F, put fish in and fry for six minutes per side, without turning it over. Check the bottom side after four minutes just to make sure it isn?t burnt. Fish must be dark golden brown.
Invert fish and do the same on the other side.
Drain on paper towels and serve with sauces.
Sauces can be poured on top, but to preserve crispiness longer, serve on the side.

Chili Coriander Sauce
1/3 c water
1 c sugar
1/3 c + 2 tbsp vinegar
1 tbsp chopped garlic
1 tbsp chopped Thai chili
1 ? tsp salt
? c diced red bell pepper
3 tbsp chopped coriander stems
2 tbsp kalamansi

In a saucepan, bring all ingredients except for the diced bell pepper to a boil.
Add bell pepper when done.
Process in a blender.
Add chopped coriander stems and kalamansi when cool.
Serve fish garnished with coriander sprigs.

Tamarind Sauce
1 c palm sugar*
? c fish sauce
? c tamarind water from 50 g unsweetened tamarind pulp* soaked in water for 15 minutes, mashed and strained
3 tbsp Korean chili paste
? c water

Combine ingredients in saucepan.
Bring to a boil and simmer for 15 minutes over low heat.
Adjust to taste?sugar, fish sauce and chili.
Pour over fish and garnish with deep fried sotanghon, cilantro sprigs and sliced Thai chilies.
*Available at Lolita?s Farmers or Chef?s Nook, with tel. no. 724-5812.

Alamang and Cherry Tomato Sauce

1/3 c chopped garlic
1 c shallots, quartered
1 c fresh, washed, salted alamang
? c brown sugar
1 c water
white sugar to taste
1 sliced chili
1 c whole cherry tomatoes
2 tbsp kalamansi

Combine first seven ingredients in a saucepan.
Bring to a boil and let simmer for 10 minutes.
Add cherry tomatoes, cook for another five minutes.
Adjust seasoning to taste?sugar, salt, pepper.
Put fish over a bed of sliced mustard greens garnished with cherry tomatoes and shallots.
Serve sauce on the side.

I am cooking ?Live Seafood, Ancient Pampango Recipes Done My Way? and ?Gourmet Sisig? this week.

My Gourmet Cocinera Series for beginners and household cooks starts April 6.
Another culinary trip to Pampanga is set in April.

Food historian Lillian Borromeo, culture and history professor Francis Musni and I will teach ancient Pampango recipes and cooking techniques.

For inquiries, call 928-9296/927-3008, look for Jane; 647-4744/0908-2372346, look for Jhem.

E-mail the author at raspiras@inquirer.com.ph.