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Juan Pastry: Deliciously different takes on our favorite Pinoy food at El Fresco Food Park

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Juan Pastry is barely a month old and it has been drawing lots of foodies, food lovers and the like at El Fresco Park in Quezon City. I like their take on chosen Filipino food, familiar yet with a different preparation and well-thought way of serving.

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Juan Pastry | Pancit in Bagoong Balayan with Spanish Sardines | All rights reserved

Pancit in Bagoong Balayan with Spanish Sardines – the Pinoy ‘Pancit’ (rice noodles) but flavored with ‘Bagoong’ (shrimp paste) and topped with Spanish sardines. A unique version of  balanced savory flavors.

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Juan Pastry | Seafood Pinoy Pasta in Aligue Sauce | All rights reserved

Seafood Pinoy Pasta in Aligue Sauce – there are ‘Aligue’ (crab fat) pasta in some restaurants but Juan Pastry made it Pinoy by incorporating seafood.

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Juan Pastry | HaloBilo | All rights reserved

HaloBilo – one of Juan pastry’s unique creation which is a combination of deconstructed Pinoy ‘Halo-Halo’ (fruits, beans, etc. mixed together with condensed milk) and fried ‘Bilo-Bilo’ (sticky rice balls in coconut milk).

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Juan Pastry | Brownie Maruya | All rights reserved

Brownie Maruya‘Maruya’ (banana fritters) transformed into yummy brownies, another unique Juan Pastry creation.

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Beef Caldereta, Laing, Bicol Express and Dinuguan Pie – our favorite Pinoy ‘ulam’ encased in pastry, easy to eat or bring home for the family.

More after the jump

Continue reading “Juan Pastry: Deliciously different takes on our favorite Pinoy food at El Fresco Food Park”

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UrMajestySiresFoodExperiments: ‘Kinilaw na Dilis with Lato’ or ‘Anchovy Ceviche with Seaweed’

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Sharing my ‘Bisaya’ side of the family’s simple version of ‘kinilaw’ or ‘kilawin’ which has many regional versions in Filipino cooking. Its basically composed of raw fish cleaned (innards removed) marinated in a mix of vinegar, ginger, salt, pepper and chili.

Now ‘ceviche’ is pretty much the same as kinilaw, which is Spanish or Latin American in origin. The differences are that the fish meat is cured using citrus juices and the addition of olive oil.

Farmed and now readily available  at supermarkets, ‘lato’ or ‘caulerpa lentillifera’ is a type of seaweed which resembles small grapes. It is also known as ‘arosep,’ ‘ar-arosep,’ or ‘lato bilog.’

Here’s a simple version, hope you like it and thanks for the click!

Kinilaw na Dilis with Lato
Ingredients:
anchovies or dilis, innards removed and washed clean
lato or
ginger, minced
tomato, sliced
vinegar
labuyo or chili, sliced or flakes
salt & pepper to taste Continue reading “UrMajestySiresFoodExperiments: ‘Kinilaw na Dilis with Lato’ or ‘Anchovy Ceviche with Seaweed’”

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UrMajestySiresFoodExperiments: Ampalaya or Bitter Gourd Salad

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I’m sharing this salad recipe, another ‘experiment’ that can be served as a side dish with fried or grilled fish or meat. There’s also a variation if you wish to have it a bit savory or spicy.

This recipe is not really new but with the coming holiday season, its a healthier alternative to side dishes with rich sauces and dips.

Hope you like it and thanks for the click!

Ampalaya Salad
Ingredients:
ampalaya or bitter gourd
salt, for rubbing the ampalaya
canned fruit cocktail, drained Continue reading “UrMajestySiresFoodExperiments: Ampalaya or Bitter Gourd Salad”

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UrMajestySiresFoodExperiments: ‘Sinigang na Hipon sa Sampalok’

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‘Sinigang na Hipon sa Sampalok’ | http://www.urmajestysire.wordpress.com | All rights reserved

Shrimps!!! My absolute favorite whether sauteed, grilled, etc. but especially if its ‘sinigang’ (cooked in tamarind broth). One important thing to remember when cooking seafood, especially shrimps is to not overcook it. What’s different with my version you might ask, well its julienne ginger and…read the cooking tips below. Enjoy!

‘Sinigang na Hipon’
Ingredients:
shrimps
onions, quartered
tomatoes, quartered
labanos or radish, sliced
tamarind paste or mix / shrimp bouillon or cubes
siling pang-sigang or long green chili
kangkong leaves or water spinach
sitaw or long string beans
salt & pepper
patis or fish sauce
5-6 cups of water

Procedure:
– In a deep pan, place the water, onions, tomato, tamarind mix/shrimp bouillon, radishes, and string beans and bring to a boil Continue reading “UrMajestySiresFoodExperiments: ‘Sinigang na Hipon sa Sampalok’”

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SARAP DIVA Recipes: Vanilla Ice Cream with Salted Caramel Syrup and Calamansi con Nata

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SARAP DIVA Recipes: Vanilla Ice Cream with Salted Caramel Syrup and Calamansi con Nata | All rights reserved

SARAP DIVA Recipes: Vanilla Ice Cream with Salted Caramel Syrup and Calamansi con Nata
Ingredients:
vanilla ice cream
bottled calamansi con nata (Laguna delicacy)
butter
salt
1/2 cup sugar
1/2 cup cream
water
brandy (optional)

Procedure:
Continue reading “SARAP DIVA Recipes: Vanilla Ice Cream with Salted Caramel Syrup and Calamansi con Nata”

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SARAP DIVA Recipes: Niluyahang Mangga Halo Halo

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SARAP DIVA Recipes: Niluyahang Mangga Halo Halo | All rights reserved

SARAP DIVA Recipes: Niluyahang Mangga Halo Halo
Ingredients:
sugar
ginger sliced or grated
red mung beans
nata de coco (coconut gelatin)
kaong (sweet palm fruit)
halayang ube (purple yam)
ripe mango slices
langka (jackfruit) slices
evaporated milk
pinipig (crisped rice)
shaved ice
mason jar or tall glass

Procedure:
Continue reading “SARAP DIVA Recipes: Niluyahang Mangga Halo Halo”

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Chef Tatung’s Philippine Cookery: From Heart to Platter exploring Mindanao cuisine video

 

Chef Tatung explores asks about palapa and burnt coconut and how they are used in Mindanao cuisine.