Uncategorized

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

juan-pastry_logo

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.

juan-pastry_pancit-in-bagoong-balayan-with-spanish-sardines
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.

juan-pastry_seafood-and-pinoy-oasta-in-aligue-sauce
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.

juan-pastry_halobilo
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).

juan-pastry_brownie-maruya
Juan Pastry | Brownie Maruya | All rights reserved

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

juan-pastry_beef-calderata-laing-bicol-express-and-dinuguan-pie

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”

Uncategorized

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

blog_april_kinilaw na dilis na may lato at labuyo_watermark

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’”

Uncategorized

UrMajestySiresFoodExperiments: Ampalaya or Bitter Gourd Salad

blog_april_ampalaya salad_watermark

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”

Uncategorized

UrMajestySiresFoodExperiments: ‘Sinigang na Hipon sa Sampalok’

blog_sinigang na hipon
‘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’”

Uncategorized

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

may-14-hashtag3
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”

Uncategorized

SARAP DIVA Recipes: Niluyahang Mangga Halo Halo

may-14-hashtag4
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”

Uncategorized

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.

Uncategorized

UrMajestySire’s Food Experiments: Galunggong dredged in herbs and spices

blog_galunggong_fresh1
‘Galunggong’ (Round Scad or Shortfin Scad) | http://www.urmajestysire.wordpress.com | All rights reserved

Though ‘Bangus’ or ‘Milkfish’ is the national fish, ‘Galunggong’ or ‘GG’ is dubbed as the ‘Pambansang Isda’ because of its very affordable, readily available and easy to cook.

For a different take on GG, my sister and I tried to veer away from the usual frying or coating. Since there’s a recent wide awareness of the healthy benefits of herbs and spices, here’s what we came up with.

GALUNGGONG WITH SPICES AND HERBS

Ingredients:

1 kilo Galunggong, cleaned of innards and washed well

1 tbsp Turmeric

1/2 tbsp Paprika

1/2 tbsp Cayenne

Salt & Pepper

1 tbsp Cornstarch

1/2 cup flour, for dredging

Egg, beaten (optional)

Bird’s Eye Chili or ‘Siling Labuyo’ (optional)

Oil, for frying

blog_galunggong_dredged in flour
‘Galunggong’ (Round Scad or Shortfin Scad) dredged in herbs and spices |www.urmajestysire.wordpress.com | All rights reserved

Procedure: Continue reading “UrMajestySire’s Food Experiments: Galunggong dredged in herbs and spices”

Uncategorized

MAGINHAWA STRIP: Maginhawa Street Food festival 2015

 

Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

Missed going to Maginhawa Street Food Festival last year but I gathered most food stalls ran out of supply early on, traffic parking was terrible – long story short, there were bloopers. Nevertheless, wish I went anyway.

Was not really planning to go this year because I’ve Saturday morning tasks which usually ends after lunch (updates, stats and all). My cousin Ate Fely and I decided to go after 3PM for a quick look and agreed if it was too crowded and if it seems like the trip home might be difficult, then we’d back out. Turns out, the stalls/booths are still stacking up, the traffic flow was bearable because the Quezon City local government had enforcers working with barangay officials and there were even street sweepers to keep the strip clean.

DRUM GROUP Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

After scouting a bit of the area (we started at U.P. Village) and watching the Bingo game, we munched on some chicken and squid balls. Would have wanted to munch more ‘goodness-on-sticks’  but its a food festival so paced the eating action.

SANCHO CHURRERIA MANILA Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

A few steps down the strip I saw Sancho’s sign and was bent on trying their famous churros. There was a long line but the turn over was quick and tasting the product, it was worth the wait! The churros was tasty even if you don’t dunk with come chocolate dip. To me that means the batter enough is top quality, the main or base of good churros.

BAKER PANDA Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

Baker Panda is a newbie in the sweets/dessert department. We almost just passed by their booth but the packaging struck me as very festive for holiday gifts so backed up to buy. The ‘free taste’ available was apple bars, not much of an apple flavor fan but went for it. Glad I did because literally raved right then and there because it was delicious! The apple flavor was not overbearing, soft and chewy – great to heat and eat ala mode! The pack available then was a combination of brownies and apple bars; they also have lemon bars.

GERRY’S JEEPNEY Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
GERRY’S JEEPNEY Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

Gerry’s Jeepney is a must visit at Maginhawa Strip. side from the cool concept, they have delicious and affordable food with very accommodating staff. They have a ‘Puto Bumbong’ at ‘Bibingka’ stall outside this month also for a bit of Filipino Christmas food delight.

Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

There were a lot of food for the adventurous and sweet tooth also. New (to me) were Lava Nitrogen Ice Cream and Simply Crepes booths.

Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

There are food hubs which in Maginhawa Strip also that boasts of a diverse fare like StrEAT Food Park and Maginhawa 101 that have foodies rave as must visit and must try.

Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved
Maginhawa Street Food Festival (2015) | http://www.urmajestysire.wordpress.com | All rights reserved

Went home with a Baymax balloon which was the popular pick along with Hello Kitty. So, that’s our Maginhawa Food, Music and Fashion Festival quick trip experience. Will definitely go back to experience more of the restaurants in their regular setting.

Uncategorized

Chicken Bacolod: For a quick ‘Inasal’ craving fix

We frequent Chicken Bacolod for more than a year now esp. when we decide to do our grocery shopping at SM Centerpoint.

Our favorite of course, is their ‘Chicken Inasal’ (grilled chicken basted with a mixture of lime, pepper, vinegar and annato). I eat this with a dip made of a bit of soy sauce, garlic-vinegar, calamansi juice and a crushed ‘siling labuyo’ (Philippine Bird’s Eye Pepper).

They also serve other Bacolod favorites like Pangat, Pancit Efuven, Apan-Apan, Manapla, etc.

The food served is always hot, the staff at this branch is accommodating and the place is always clean.

So if you’re around the area and need a quick and flavorful food fix, drop by Chicken Bacolod located at the upper ground floor of SM Centerpoint.