Local Bignay Wine

Bignay Wine from St. Ambrose

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

Broccoli Cheese Temaki

Hand roll sushi served with cheese,  red pepper, broccoli, slow cooker brisket in almond butter, and Temaki.

Gringo Chicken Ribs Friends

Gringo Chicken Ribs Friends

Brie Cheese

Calling all Brie cheese lovers! Brie is a soft cow's milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold.

Yakimix Prime Buffet

 

Yakimix Prime Buffet

Bacon Wrapped Baby Potatoes

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

Spicy crab recipe if you are looking for an alternative cooking preparation for crabs. It's spicy hot, appetizing, sweet and quite easy to make.

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

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

Must try at Halo Halo de Iloko: Sinigang na Manok sa Buko.

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.