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Monday, February 19, 2018

Beef Mechado



Ingredients:
1 kilo beef chunks
2 cups tomato sauce
3 onions, peeled and quartered
2 red bell pepper, sliced into thick strips
2 cups beef stock
3 laurel leaves
1/4 - cup vinegar or calamansi juice
1 cup soy sauce
Maggi Magic Sarap
pepper to taste
green peas

Procedure:
Combine the beef, tomatoes, soy sauce, bay leaves and beef stock in a casserole. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar or calamansi and let boil for two minutes.
Add onions and bell pepper. Magic Sarap and pepper to taste.
Let simmer and stir occasionally. Add green peas before the sauce thickens.

Note: If you want faster cooking time pressure cook the beef with the beef stock.


#AllWeNeedIsMagic

Wednesday, February 14, 2018

Pancit Pusit

Pancit (meaning "noodles") Pusit (meaning "squid") is a dish that borrows flavors from Spain's Paella Negra or Italy's Squid Ink Pasta but uses Philippines' staple glass noodles called Sotanghon. 


For other Cavite food episodes visit her official website : http://emfwk.com/
Posted with Permission

Eats More Fun with Kristine chronicles her culinary adventures through different cities and regions of the Philippines.  Journey along as she learns more about the culture, food and even a little history of her Motherland.

Sunday, February 11, 2018

Big Ben’s Kitchen Adobong Tagalog Burritos

Want a quick ready to eat and baon-ready dish? Here is a recipe for you using Big Ben’s Kitchen Adobong Tagalog. Yes you heard it right chicken adobo in a bottle.


A burrito is a dish in Mexican cuisine that consists of tortilla with various fillings. It is wrapped into a closed-ended cylinder folded around the fillings. 

Ingredients:
3 cups java rice or garlic rice
6 large flour burritos, heated on a dry pan
1 bottle Big Ben's Kitchen Adobong Tagalog
2 pieces scrambled egg, sliced
tomatoes, chopped
iceberg lettuce, chopped

Sauce: 
1 tsp garlic, chopped
2 tbsp mayonnaise 
1/4 cup evap milk 

Procedure:
Sauce:
Mix the ingredients and set aside. 

Place burrito on a flat board. On top of burrito, layer 1/2 rice, adobo flakes, scrambled egg, tomatoes, lettuce. Roll up, tucking ends in. Serve with sauce. 

Note: You can wrap each tightly in foil and place on freezer. Just reheat in the microwave when you are ready to eat.


The chicken is so soft almost melts in your mouth. 
This adobo has this distinct yummy flavor because of the coconut oil.  
Worth the price of P200 per bottle.


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RATING:
Taste - 5/5
Value for Money - 5/5
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Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Friday, February 9, 2018

How To Make Quesillo

Popular Known as Quesillo, Kesilyo and Kasilyo is made of Carabao's Milk Filipino style native cheese,similar to RICOTTA Cheese. Interested to know how to make it then watch this video.


Credit to : Luweeh's Kitchen

Tuesday, February 6, 2018

Pan Grilled Teriyaki Fish Fillets

I call this teriyaki but actually this is not real teriyaki since rather than mirin and sake I use calamansi.



Ingredients:
Fish fillets (of your choice)
cornflour
calamansi juice
1 1/2 tsp sugar
2 tbsp Maggi soy sauce
minced garlic
pepper
1 tsp vegetable oil

Procedure:
To make the teriyaki glaze, mix calamansi juice, minced garlic sugar and soy sauce together according to taste. Boil until slightly thick.
Dust the fish fillets with corn flour. Heat a frypan over medium heat until very hot and add the oil. Fry for about four minutes (two minutes on each side) then add the teriyaki glaze.
Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.
Remove the fish from the pan and pour over any remaining glaze to serve.



Saturday, February 3, 2018

JHA-JHA Grill and Sizzler's

Resto Name: JHA-JHA Grill and Sizzler's
Location: 1091 Dra. Salamanca St. corner Mascardo San Antonio, Cavite City
Type:  Filipino
Average Price Per Dish: P100-P300


This is a small two year old resto located not too fare from the gate of Sangley point in San Antonio.

The resto is screaming in pink and blue color on the outside.

Inside yes its pink everywhere.

The self service sabaw area. A first of its kind.

Free Sabaw
Surprise its now sabaw ng medyas but beef soup. Yummy ! 

Sizzling Tuna - P120
The tuna can't really be seen because of too much gravy but who cares I love gravy. 

Sizzling Blue Marlin - P100
The blue marlin can't be seen as well since it was covered with yummy gravy. Wish they serve all sizzling with even a tablespoon of vegetables nevertheless yummy.

Chopsuey - P150
 Handsdown ! The best tasting chopsuey in the city. Vegetables are perfectly sliced and cooked. Flavor are well blended. MUST TRY !!!

Sweet and Sour Fish - P90
Yummy sweet and sour fish. They use tanigue yum yum.

Free Iced Tea
 The waiter didn't inform they give free iced tea so we ended up ordering other drinks LOL

Fresh Buco - P50
The only resto that serves fresh buco juice in the city - WOW ! Refreshing !!!

Sago't Gulaman - P50
They didn't use arnibal yet I find this too sweet 

Taco Salad - P130
 The only taco salad in the city with grated carrots. The ground beef is flavorful and it has iceberg lettuce, cabbage, tomato, cucumber and cheese. Yummy !!!

Tapsilog - P90
The egg was overcooked !!! The tapa is yummy and very soft. 


Overall this is a yummy small resto that is a must try in the city. They are not yet as popular as those located along P.Burgos but definitely worth the money. Will come back for the other dishes. 


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Food – 4.5 stars
Service – 5 stars
Ambiance – 3.5 stars
Value – 4.5 stars

OVERALL RATING – 4.375 stars

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Thursday, February 1, 2018

2nd Place : Asian Food Blogs Award 2017

Gracias to all who voted especially family, friends, fellow Caviteños and everyone.

Lutong Cavite emerged as Second Place in Asian Food Blogs Award 2017.


What an inspiring way to start the 2018 



Mabuhay ang pagkaing Caviteño🙌🙌🙌





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