Hainanese Chicken Leg
Ingredients
Poached Chicken
1 Whole Organic or Free-Range Chicken, trimmed excess fat
20 grams Ginger, peeled and slice
3 Scallions, halved
3 Cups of Jasmine Rice
3 Cups of Chicken Stock
1 tsp Sea Salt
3 to 4 Tbsp Hainanese Chicken Rice Paste
2 Pandan Leaf, knotted
Direction
The whole chicken is submerged in boiling water, cook briefly, and then sit in the water with the heat switch-off. This technique produces a succulent and tasty chicken. To complete the meal, serve with steamed rice cooked with the Hainanese chicken rice paste, some cucumber and tomato slices. Some good accompaniments for the chicken rice are ginger and garlic paste, fresh chili sauce, dark caramel soy sauce, aromatic soy sauce, blanched bean sprouts, and tofu soup.
Local Bignay Wine
Organically grown came from the carefully handpicked ripened cherries of the finest Bignay selections in the cool mountain range of Barangay Atisan, San Pablo City, Laguna.
The indigenous Bignay fruit or Antidesma bunius is similar to cranberries when unripe and Acai berries when fully ripened. The old folks use the fruits, bark, leaves and male flowers to regulate blood sugar and enhance immune system and virility.
Broccoli Cheese Temaki
Hand roll sushi served with cheese, red pepper, broccoli, slow cooker brisket in almond butter, and Temaki.
Brie Cheese
Bacon Wrapped Baby Potatoes
Ingredients:
1 bag baby potatoes
Streaky bacon rashes cut in half
Honey
Cracked black pepper
Toothpicks
Directions:
Wrap each baby potato with half a bacon rash
Secure with a toothpick
Drizzle some honey on the bacon
Sprinkle black pepper
Bake at 180°C for 40-45 minutes until potatoes are tender and bacon in golden brown
Spicy Crab Recipe
Ingredients:
Cleaned and cut crab
2 green chilli
1 curry leave stalk
1 teaspoon turmeric
3 tablespoons chilli powder
1 tablespoon ginger and garlic paste
9 tomatoes grated
1 tablespoon tamarind paste dissolved in water
Oil as required
Salt to taste
Directions:
Marinade washed crab meat with turmeric, chilli powder and ginger garlic paste
Heat some oil in a pot and fry crab till they turn pink, 15-20 minutes
Add chillis and curry leaves
Add onions and fry for a further 5 minutes, adding oil if required
Add tomatoes and allow to cook until the tomatoes are well cooked and a gravy chutney like is present
Finally add your tamarind paste allowing for a 2-5 minute cooking time
Lastly garnish with coriander,
Tempura Shrimp Recipe
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
2 teaspoons curry powder
12 ounces cold seltzer
Salt and freshly ground black pepper
2 to 3 liters canola oil (approximately, as needed for deep-frying)
Shrimp:
1 pound (21-30 count) shrimp, deveined and shells removed
Special equipment: Approximately 12 (8-inch) bamboo skewers
Directions
To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
Heat ShangriLa: Mad for Lobster
Heat ShangriLa: Mad for Lobster
Mad for Lobster is an eat-all-you-can lobster buffet feast every Friday night at Restaurant Heat at Edsa ShangriLa Hotel. Heat transformed their seafood buffet Fridays into a lobster-themed buffet to cater to indulgent celebrations and to make the buffet price worth it.
Sinigang na Buko at Manok
Ingredients:
2 pcs onions, quartered
3 pcs tomatoes, quartered
2 stalks tanglad, pounded
12-inch ginger, sliced
1 cup dahon ng sampalok
4 cups buko juice
1 cup buko meat
1 pack Knorr Sinigang sa Sampalok Original Mix
1 whole chicken cut into 8
Season to taste
Directions:
Combine all ingredients except tamarind leaves in a pot.
Bring to boil and reduce heat to simmer until chicken is cooked.
Add tamarind leaves and season accroding to taste.
Linguini with Shrimp and Asparagus
Mango Chutney
Ingredients:
1 Cup Raw Grated Mango
1 Cup Sugar
2 Table Spoon Salt
1 Table Spoon Red Chilly Powder
1 Table Spoon Garam Masala
1 Table Spoon Dry Ginger Powder
1 Table Spoon Mango Powder
Directions:
Grate the Raw Mango. Mix the ingredients except Sugar.
If time permits, Keep the grated Mango with spices in the Sun for about 10 minutes. A little water will be secreted, this may be discarded.
In a wide nonstick pan, add the grated Mango and the Sugar. Start heating, and keep mixing continously.
The entire mixture initially becomes very thin, and then starts to thicken.
Check the consistency, and stop the cooking. You may transfer to another dish and cool.
After about half an hour, you will notice that the chutney has hardened a little.
Pour the chutney in a glass jar and store in the Fridge.
Graham Cake
Try this delectably airy, no-bake treat.
Ingredients:
Graham crackers
2-3 pcs ripe mangoes
3 packs all purpose cream (chilled)
2 cans condensed milk
Cheese
Directions
In a large bowl, whip chilled all purpose cream, add condensed milk
Mix until mixture is homogenous
Chill the mixture for 10 minutes
Mix the mango puree into the mixture
Start the layering: bottom layer must be the mixture
Alternate the mixture and the graham crackers
Grate cheese in one layer of mixture
Top the graham cake with cream.
Chill the cake on the fridge for 4 hours, after chilling, store in the freezer.
New Bombay in Makati
New Bombay in Makati
New Bombay Sheep Meat
New Bombay Soup
New Bombay Sauce
After work, me and two friends were looking for a place to eat. Roaming near our office, we found New Bombay. We ordered several foods that we don't have any idea what to expect. We tried the sheep meat, soup and partnered it with rice.
We expected spicy foods but I guess I can't handle super spicy and ordered more rice. Most are new to my tastebud and same with my friend. While our guy friend liked it all.
Overall, must try for people who like spicy food or looking for new food for your tastebud and we didn't had to pay a lot.
Dumaluan Bar in Panglao
Dumaluan Bar Screw Driver
Dumaluan Bar Pina Colada
Dumaluan Bar Tangerine
Adobong Pusit
Ingredients:
1 kilo squid cleaned
1 yellow onions sliced
5 cloves garlic chopped
3 medium roma tomatoes
5 pcs red chili pepper chopped
1 thumb ginger strips
1 cup coconut milk
How to Cook Adobong Pusit:
Make sure your pusit is well cleaned - guts, the hard plastic inside, eyes, membranes and stomach removed.
Saute your 1 large yellow onion and tomatoes 3 medium Roma tomatoes, chopped for about 2 minutes until soft.
Add 10 cloves garlic, minced and cook for 30 seconds.
Add 2 pounds pusit or squid, stir
Add 1/4 cup Kikoman soy sauce
Add 5 bay leaves
Add 1/4 cup palm vinegar or suka
Stir.
Add 1/4 cup water if needed.
season with ground pepper.
Bring to boil.
Cover and adjust heat to medium.
Cook for 2 more minutes.
Tuyo and Honey Pizza
Mommy Lu's Gourmet Tuyo Pizza! Fresh tomato concasse, mozzarella cheese, caramelized onions, black olives, chopped siling haba, and slivers of Mommy Lu's tuyo in olive oil! With local honey to pour on each slice. Salty meets sweet indeed!
Surf Shack’s pizzas also showcase the best of La Union with Mommy Lu’s tuyo pizza drizzled with local honey for the perfect balance of salty and sweet. You can learn more about harvesting fresh honey at the La Union Honeybee Center where knowledgeable guides give a tour of the honeybee farm where you can brave an up-close look at the colonies, and even taste honey straight from comb.
The salty tuyo, on the other hand, is from the restaurant that the pizza is named after, Mommy Lu’s. A mainstay on the La Union dining front, Mommy Lu’s is a family-run business which has been serving the LU crowd for 15 years now, starting as a small canteen. With its quaint ambience created by an eclectic mix of antiques collected by the owners on their travels, Mommy Lu’s will make you feel right at home.
Banapple in Market Market
Banapple Baked Cheesy Penne
Banapple Chicken Wings
I have been in Banapple many times and it never cease to amaze me with their foods. I love their cakes and pasta and I have tried most or all of them. Although its a little pricey than other, the taste will surely change your mind.
Overall, I highly advise Banapple as a place to eat and I'll surely visit this place over and over again.
Centro Coron Food Trip
Centro Coron Calamares
Centro Coron Chicken Curry
Centro Coron Kare Kare
The Centro Coron Bed and Breakfast has a very good location in Coron Town. Just few steps away to different famous restaurants (kapemos, Lolo Nonoy's and Bistrot), convenience store.
Old Penang at Resorts World Manila
Old Penang Food Trip
Old Penang Fried Rice
Old Penang Dessert
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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...
