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Chelsea Kitchen in Eastwood

Chelsea Kitchen in Eastwood

Chelsea Kitchen Carbonara
Chelsea Kitchen Donut with Dulce de Leche and Chocolate Ganache
Chelsea Kitchen Fried Chicken Parmigiana
Chelsea Kitchen Pizza
Chelsea Kitchen Roast Beef and Gravy
Chelsea Kitchen Truffled Mac n' Cheese

Me and six other friends had been planning to try Chelsea Kitchen for days in Eastwood branch. We ordered different best sellers according to our nice Chelsea Kitchen Rep. Although the food on the menu are quite expensive, we were hoping it has big serving. Food presentation are nice but we were disappointed with the serving, contrary to what we expected.

So we dug to the foods and tried everything, some menu made a big impression but some did not not impressed me. A friend was disappointed with the pastries and bread saying its not fresh. Other friend commented that the servings were not hot. One of them said, tama or sapat lang..

Overall, we were disappointed and we were not even full but thumbs up on presentation and ambiance.

Cafe Leona in Ilocos

Cafe Leona in Vigan, Ilocos Sur

Cafe Leona Bagnet
Cafe Leona Calamares

Fried Chicken Skin

Fried Chicken Skin is a delicacy here in the Philippines. The skin soaked in breading mix powder is cooked in vegetable oil. Deep frying makes it crisp.

How to Cook the Chicken Skin:

Use a large iron pan and pour vegetable oil. Medium heat the oil. Work in batches. Deep fry the chicken skins. Cook for five minutes or until the skin achieve a nice, golden brown color. Flip to the other side.

This is eaten in sweet sauce or vinegar with onions and chilis.

Halo Halo de Iloko in La Union

Halo Halo de Iloko in La Union offers Halo Halo de Iloko Okoy and Halo Halo de Iloko Peanut Butter.

The Warrior Poet Art Cafe Cubao Expo

The Warrior Poet Art Cafe in Cubao Expo

The Warrior Poet Art Cafe Spicy Hot Chocolate

Hidden Garden in Vigan

Hidden Garden in Vigan, Ilocos Sur

Hidden Garden Bagnet
Hidden Garden Pinakbet
Hidden Garden Sinangag
Hidden Garden Sinigang

Flotsam and Jetsam in San Juan

Flotsam and Jetsam in San Juan

Flotsam and Jetsam Burger and Fries
Flotsam and Jetsam Drinks

Tinolang Tahong

Tinolang Tahong or Mussels Soup

Tinolang tahong or mussel soup is delicious, simple and affordable recipe. The mussels are great source of vitamins and minerals.

1 1/2 lbs mussels
1 thumb size ginger root cut into strips
4 cloves garlic (minced)
1 medium onion (sliced)
2 medium sayote
1/2 - 1 cup pepper leaves or spinach
2 Tbsp Fish Sauce (Patis)
6 cups water
2 tbsp cooking oil
salt to taste

How to Cook Tinolang Tahong:
In a wok or deep pan, saute the garlic, onion and ginger in cooking oil.
Add the mussels and cook for few minutes. Add patis.
Pour-in water and bring to a boil. Cook for 5 minutes.
Add the sayote. Continue simmering until sayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.

Fried Fish

One of Filipino's favorite dishes, the fried fish or pritong isda. This simple and easy to cook comfort food can make you want to eat more. Pair the fish with rice and you can prepare soy sauce and vinegar for dipping. Yummy!

Yah Coffee

Yah Coffee

Yah Coffee Coffee and Frappe
Yah Coffee Banoffee Pie
Yah Coffee Blueberry Cheesecake
Yah Coffee Chocolate Cake

Batangas Style Caldereta

Lamb Caldereta Batangas Style

1 1/2 kilo lamb meat cut to serving pieces, alternately use goat meat
200 grams beef liver, boiled sliced, fried, mashed, 1 big can Reno Liver spread
2 pcs. medium sized red and green bell pepper, cut into thick strips
2-3 medium size potato, peeled, cut into small wedges
1 large carrot, peeled, cut into small wedges
1 cup pitted green olives
6 large size onion, chopped
1 head large size garlic, chopped
1/2 cup sweet pickled relish
2 cups grated cheddar cheese, or quickmelt cheese
1/8 cup Worcestershire sauce
1/4 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1 tbsp. peppercorns
1-3 tbsp. chili flakes
ground pepper
salt to taste
cooking oil

How to Cook Batangas Style Caldereta:
In a big bowl place the beef and mix in the Worcestershire sauce, soy sauce, vinegar and a dash of ground pepper, let marinate for at least 30 minutes.
Keep aside. In a wok heat generous amount of cooking oil stir fry the meat until seared on all side in batches, keep aside.
Using a big sauce pan melt the butter or margarine, sauté the garlic and onion until it become lump and translucent.
Add in the mashed liver and stir fry for 1 to 2 minutes. Now add in the seared meat, fish sauce, bay leaf, chili flakes and pepper corns, stir cook for 3 to 5 minutes.
Add in 2 to 3 cups of water bring to a boil and simmer for 30 to 45 minutes or until the meat are almost tender. Add more water as necessary if required.
Add in potato, carrots, pickled relish, peanut butter and cook for another 3 to 5 minutes or until the potatoes are cooked and the sauce is reduced to an oily sauce.
Reduce the heat at this time and continue to stir to avoid burning.
During the final 3 minutes of cooking add in the olives and bell pepper. Correct saltines if required, serve with a lot of rice.

Cafe Mediterranean in Greenbelt

Cafe Mediterranean in Greenbelt

Cafe Mediterranean Hummus, Tzatziki and Falafel
Cafe Mediterranean in Greenbelt

Surf Shack in La Union

Surf Shack in San Juan, La Union

Surf Shack Love Potions
Surf Shack Signature Beers
Surf Shack Tuyo and Honey Pizza
Surf Shack Pasta

Featured Post

Hainanese Chicken Leg

Combine all the ingredients in your rice cooker, switch it on, and let it do the work. Singapore Hainanese Chicken Rice is super delicious...