Month: March 2011

Tagaytay Food Tripping: Tootsie’s

Credits: Papers by LivE Designs’ TW-stories bubbles and literust papers.  Elements by Moninda Fall Meditation brush, tag by Sara McCarthy’s RA Ink Design Co.  Frames by LivE Design’s Live Simply 01 Off-set Frames.

I still dream of their Chorizo Adelfa – spicy and crispy, the leftovers I took home.  The chorizo pasta I made from it when I got home was unforgettable too.

I have yet to return to Tootsie’s for this (by far my favorite here).  But more than the chorizo, they serve excellent family dishes passed on from generation to generation as told on their menu.  Here are some of what we had and totally enjoyed.

Inihaw na Maliputo (grilled seasonal freshwater fish found only in Taal Lake).   The fish is ever so fresh and sweet.

Kulawong Puso ng Saging (Banana blossom spiked with vinegar) – always loved this dish and this particular one is wickedly good.

Sugpo sa gata (Prawns in Coconut Milk).  I’m always biased with dishes cooked in gata.  This did not disappoint.

Turon Halo-halo – with leche flan (caramel custard) and ube (yam), drizzled with a special langka (jackfruit) sauce.  This was calling my name but somehow, this dessert didn’t measure up.  The turon per se was really good but the sauce (for me) was not necessary.  The only dish that was sort of but not totally disappointing.

Tarragon and Mint Tea:  Absolutely refreshing.

Quietly tucked along the Aguinaldo Highway, Tootsie’s is definitely a restaurant screaming for attention if lovely home-style Filipino food is what you’re after.

Useful Info:

Tootsie’s
J. Abad Santos, cor. Aguinaldo Highway, Tagaytay City
Tel: (046) – 4834629 / 0917-TOOTSIE (866 87 43)

 

Posted on by Jenn 3

The Marina Bay Sands


No I have not been there.  My trip to Singapore was mostly business with free time so limited; I opted to visit it some other time.  I vowed to return to the bustling multicultural land of hawker food and chili crabs to do more exploring, hopefully soon. More than the street food and the famous crab dish, Singapore has of late been in the spotlight for its fine cuisine and celebrity chef restaurants, and there are 7 at the Marina Bay Sands.

Fast becoming a unique icon, the MBS, which from afar looked to me like 3 towers with a cruise ship perched atop, is actually 3 cascading hotel towers connected by a skypark platform at the top.  I heard that the view is incredible at the platform.

Built and operated by the US gaming giant Las Vegas Sands, the entire entertainment complex obviously is centered on the casino, the 2nd integrated resort (or the IR) since Singapore gave the go signal for casino gambling in 2005.  But even if I have no interest in gambling whatsoever, the world-class restaurants and perhaps its famous infinity pool are good reason to go visit.

Posted on by Jenn 1

Incredible Lightness

Credits: Quickpage by Jessica Griffin

The new donut craze in Southeast Asia that is soon coming our way (hopefully). Incredibly light and airy with good java to boot.  J.Co, originally from Indonesia has entered the shores of Singapore, Malaysia and most recently Shanghai.

Posted on by Jenn 3

Life’s Simple Kneads

Borrowing from their tagline, The Reflexology Company or TRC has been serving the Singaporeans’ “simple kneads” since 2005.  I’m a sucker for massages.  Doing the mall rounds (on a free day from a business trip) with friend V, I mentioned to her that I was going for a massage at the hotel that evening — doesn’t matter how expensive it is.  I was so in need of a back rub.  She looked at me and said, “better yet, why don’t I take you to where I get mine here and it will cost you half the price?”  Done.  Who needs to shop when one can get a massage instead?   😛  So off we went to Novena Square for that much-needed kneading.

A simple plan shiatsu turned into an hour of invigorating tuina massage.  It brought me back to my first authentic tuina experience.  While my first was a discovery albeit a bit too short, this was absolutely blissful – especially since I went for an hour of full body treatment by no less than their “master” trainer, or so they say.  He had forceful hands and is very precise in his moves – he was without a doubt a master in his craft.

The Foot Reflexology Area

If you find yourself in need of a massage whilst in Singapore, do check out The Reflexology Company in either the Novena Square or the Raffles City.

Useful Info:

The Reflexology Company
Novena Square #03-16
Tel:  6352-2874
Raffles City #03-12
Tel:  6337-7947

 

Posted on by Jenn 2

Dazed by Crab Beehoon

Or something like that.  Anthony Bourdain was all praises, enjoying almost all the dishes set before him at Sin Huat Eating House in Singapore.

I actually didn’t know about this episode of Mr. Bourdain’s earlier show A Cook’s Tour until my friend V insisted that we go there for dinner one night in Singapore.  If it’s good enough for Anthony, it’s good enough for me.

We arrived at a shabby looking eatery in Gaylang Rd. with tables extending almost to the sidewalk.  On one area of the restaurant, there were staffs watching TV.  Known to have a line, the restaurant was unusually quiet that night with only a few tables occupied.   But who’s complaining?

Our friend V, leaving there for a few years now was given the task of ordering our meal for the night.  She did well.

Served first was the scallops in garlic sauce — fresh and simply steamed and then topped with a black bean garlic sauce.  The dark sauce does not make for a pretty sight but is high up there in the flavor scale.

Essence of Chicken I am not fond of but this Essence of Chicken Frog’s Leg was a surprise.

They poured the essence over the dish just before serving, which had me worried for a second.  But there really wasn’t anything to worry about as the flavor of garlic won over the tonic taste.  Overall the dish, albeit not my favorite, came out pretty good.

Winning an award is a good sign, a very good sign for this trademark dish of chef/owner Danny.

The gigantic crab, sweet and firm, was cooked with the beehoon (vermicelli) in a wicked, spicy “secret” sauce that brought Sin Huat to fame.  A definite crab-lover’s paradise, if I may call it that.

As mentioned on the clip, this could be the most expensive restaurant in Singapore.   That said and despite the lack of ambiance, I see myself going back there on my next visit to Singapore to savor more of Chef Danny’s trademark and try his other fresh seafood dishes.  With food this good, who needs ambience?

Useful Info:

Sin Huat Eating House
659 Geylang Road
Loreng 35 Junction
Singapore 389589
Tel. (656)7449755
Posted on by Jenn 1

I’m Nut’s About This Honey!

At the farmer’s market in front of the Ferry Building, I stumbled on this particular stall selling honey.

What struck me was this Honey Mix-ins, which brought about a lot of ideas on application.  So I bought a bottle of the honey & sliced almonds hoping that it wouldn’t break or spill on me on my way home to the Philippines.  Probably one of the best buys I had from the market.  One real treat that I made from this honey (as soon as I landed) was topped a teaspoonful on Brie.

Melted it a bit on a toaster oven and voilà!  Makes a great hors d’oeuvre or an in between meal.  One time I even had it for lunch!  The sweet and crunchy honey mix added depth to the creamy cheese that keeps me making more.  I just can’t get enough of it.  Use good quality baguette or ciabatta bread.

This mix-in is so versatile; it’s also a great topping for my oatmeal, yogurt or ice cream.  Sometimes I just spread it on toast!

If you come across Marshall’s Farm honey selections at your local market, do give it a try.

Or if you’re feeling diligent, you can probably make your own by adding almonds to your favorite honey.

Posted on by Jenn 3

Antonio’s

Clockwise:  One of the many dinning halls, Steak Tartare, Pumpkin or Squash Soup, Panna Cotta with Vanilla, Caramel and Chocolate Notes, Sorbet, House mesclun salad with blue cheese and Raspberry Vinaigrette dressing, Crispy Deboned Lamb Ribs.

One restaurant that never fails me is Antonio’s.  A lot has been written about the restaurant and its chef-owner Tony Boy Escalante and recently, it was named the 5th top restaurant in Asia by the Miele Guide.  It is in fact the only Philippine restaurant included on their Top 20 list for 2010/2011, sharing the stage with Hong Kong, Macau and Singapore on the top 5.

Most trips to Tagaytay would entail a sumptuous meal at Antonio’s, whether it be dinner or lunch.  Lovely food from starter to dessert, great service, throw in a welcoming ambience and you get an experience worth every buck each time.  Never fails.

Useful Info:

Antonio’s
Bgy. Neogan
Tagaytay City, Cavite
(0918) 899-2866

 

Posted on by Jenn 7

Weekend Lasagna

Boring weekends are the best time to try a new recipe especially if the recipe calls for more preparation time and effort.  So one Saturday with nothing much happening, I planned then purchased all that I needed to try this Lasagna recipe, which I cut into half or God forbid, I’d never want to see a lasagna again.  I do enjoy it every so often but lasagna is not something I ever crave for.  So you’re probably wondering why I’d even bother.  I got a box of lasagna as a gift las Christmas so what else do I do with it?   😛  It’s a  good time too to use up the left over Marinara Sauce, which I believe came out well with this recipe. There may be quite a few ingredients needed but believe me, this recipe is worth your while.  Even if I didn’t follow the recipe to a tee and used

this interesting new find (substituted this with the crushed tomato the recipe originally called for), and even if I couldn’t find sweet Italian sausages and settled instead for garlic Italian sausages, this lasagna came out truly delish.  For someone who don’t really care much for lasagna, it means a lot to say that I will be making this again.  So here’s my version.

What you need:

  • 250g sweet or garlic Italian sausage
  • 250g ground beef
  • ½ cup sliced mushroom of your choice
  • ¼ cup chopped onions
  • 1 cloves of garlic chopped
  • 2 225g Clara Ole Chunky Tomatoes with Basil
  • 1 250g tomato sauce or this Marinara Sauce recipe
  • 1 (6 ounce) can of tomato paste
  • ¼ cup water
  • 1 tablespoon white sugar
  • 2 teaspoons fresh basil leaves chopped
  • 4 tablespoons fresh Italian parsley chopped
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon ground pepper
  • 320g ricotta cheese
  • ¼ teaspoon fresh grated or ground nutmeg
  • 1 egg
  • 500g shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4-6 lasagna sheets

Here’s what you do:

  • Brown the ground beef, Italian sausage, mushrooms, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat.

  • Gently stir in the tomato chunks, sauce, paste and water.

  • Add the sugar, chopped basil leaves, half of the Italian parsley, Italian seasoning, salt and pepper.
  • Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes.

  • Meanwhile, soak the lasagna sheets in hot tap water for 15 minutes.
  • While the noodles are soaking you can make the cheese filling.

  • In a mixing bowl, mix together the ricotta cheese, nutmeg, egg, and the rest of the Italian parsley.

Assembling the lasagna:

  • In a 5”-6” inch baking pan, spread 1 cup meat sauce on the bottom of the pan. Remove your lasagna sheets out of the water bath. Shake water off wet sheets.

  • Lay sheets across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of sheets. Spread 1/2 of the mozzarella cheese over the ricotta layer.
  • Sprinkle half of the Parmesan cheese over the mozzarella layer.  Spread 1 cups meat sauce over the cheese layer.
  • Lay down the next layer of lasagna sheets.

  • Spread the remaining ricotta mixture over the sheets.
  • Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
  • Put the last layer of meat sauce on the cheeses.
  • Sprinkle the remaining cheese on top.

  • It should look like the picture above. Cover with foil.
  • Bake in preheated oven at 350 F (177 C) for 25 minutes.  Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for about 15 minutes.  Serves 4-6.

It may be more work than your normal stir-fry but hey, the weekend is free and if you double up the recipe, you have the week ahead to devour this one delish dish.

Posted on by Jenn 0

Double Double

Credits:  Papers from LivEdesigns’ SsunFun Paper pack — Moss, Sidewalk Chalk, Stripey and Vineyard.  Elements from PouYou’s Pink & Me kit — round stitch / couture 2; Scrapmatter’s Life’s Little Surprises Kit — dbo staple.

Over-rated or not, I am a fan.  Whether it be the fresh-never-frozen patties, the sweet, toasted buns, the sweet and tangy spread or the fresh lettuce, onions and tomatoes — all together, it is one burger that is without equal – still.  The quest for the best burger is still on for many but I think unless I stumble on another that can equal or top this, I remain a fan.

In-N-Out is the place to get real fresh burgers, great shakes and the hottest fries.  The menu so simple, unless you go for their Not-So-Secret Menu, has just 3 choices.

Posted on by Jenn 2

Blue Bottle Coffee

“Actually, this seems to be the basic need of the human heart in nearly every great crisis – a good hot cup of coffee.” Alexander King

A good hot cup of coffee is how I often start my day.  As soon as I wake up, I go straight to the stove and brew myself a good hot cup of coffee on my Bialetti Moka Express.  Aside from straightening up my wonky days, I love how the room smells after each brewing.

If faced with many choices, I feel like I’m in a candy store and cannot resist the urge to get myself something, “just to try”.   I tend to hoard as A would always tell me.  I know… guilty as charged.  He’d occasionally inspect the cupboard or the freezer and exclaim, “you bought coffee again?”   😕

I take mine black, and prefer it medium roasted.  I don’t like sour or bitter coffee, I prefer mine smooth with a tinge of sweetness at the end.  Does that make me a coffee connoisseur?  Not at all.  I just … love coffee to pieces.

I swore to myself that I’d stop buying until I’ve used up half of my stash but how could I resist this?  It seems like my kind of coffee!

While lining up for my drip coffee (at a stall outside the Ferry Building), I asked a staff, which among all the different kinds displayed would she recommend.  “How do you make your coffee?” she asked.  “I use a Bialetti stove top device”, I answered.  “Do you like your coffee bold, sweet, light?”  she probed some more.  Well… she got me at “how do you make your coffee”.   And that, my friends, was how I ended up with more stash.  And she hit it right on!  It was definitely my kind of coffee.   😀

Blue Bottle.  One of the best I’ve ever tried.  I highly recommend.

Useful Info:

Where I had my first taste of Blue Bottle Coffee:

Ferry Building Marketplace, Shop #7, 1 Ferry Building. San Francisco
M-S 7-7, Sunday 8-5

Farmer’s Market Day:

San Francisco Ferry Plaza Market – One Ferry Building
espresso, drip coffee and beans
Saturday west side and south side 7:30-2
Tuesday west side 7:30-2
Thursday west side 7:30-2

Visit the Blue Bottle Website to see other locations.

Posted on by Jenn 2