Karate Kid

Resto Name: Karate Kid
Location: Mall of Asia
Type: Japanese
Average Price Per Dish: P100-150

Chicken Katsudon - P99

Ebi Fry Don - P115

Rice is refillable for Blockbuster Meals but drinks are sold separately.

Kido Punch Tea - P25

Both dishes are a bit salty but I'll still visit next time just to kill my curiosity on their octopus burger aka tako burger ^_^

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Food – 2.5 stars
Service – 4 stars
Ambiance – 3 stars
Value – 4 stars

OVERALL RATING – 3.37 stars
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Holy Cow

Resto Name: Holy Cow Steak Ranch and American Grill
Location: Mall of Asia
Type: American
Average Price Per Dish: P175-500

This is my second time dining in this resto. The first one I tried their hamburger steak and pumpkin soup which was both very yummy.

What we ordered ... Potato Croquet - P75

This now tops my list of favorite appetizer. The croquettes was cooked to perfection and served with a yummy creamy sauce with chopped red bellpepper.

 

Ranch Style Grilled Chicken Fillet with 12oz Citrus Black Tea - P190

I think their hamburger steak is much more flavorful than this grilled chicken fillet but I love the buttered veggies which was cooked to perfection and of course the free gravy refill with lots of chopped mushroom. Garlic rice is yummy too. Aside from the yummy croquette I think this resto has the best tasting gravy among all I have tried ^_^

Beer Battered Rodeo Fish Fillet with 12oz Citrus Black Tea - P175

Deep-fried crunchy fish fillet topped with white creamy sauce served with garlic rice and buttered veggies on the side. After a few bites its a bit nakakaumay even it taste good.

This is a must visit resto if you want good quality of taste and right amount of serving for the price you pay.


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Food – 4.5 stars
Service – 4.5 stars
Ambiance – 4 stars
Value – 5 stars

OVERALL RATING – 4.5 stars
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Grilled Mahi-Mahi Fillet

If you are tired of frying fish fillet then here is a quick and easy was of cooking it differently.

Ingredients:
1/2 kilo mahi-mahi or any white fish of your choice
salt and pepper
oil
5 tablespoon of butter, softened
1 small head of garlic minced

Procedure:
Season fish fillets with salt and pepper. Preheat griller and brush it with a little oil. Mixed garlic and butter until it turns into a paste. Place fish fillets on the griller and brush it occasionally with butter until cooked. Serve.

Ginataang Sitaw Kalabasa

Ginataang Sitaw Kalabasa is a dish made of shrimp, string beans and squash cooked in coconut milk.


Ingredients:
1/2 kilo squash, cut into cubes
1/4 cup shrimp, shelled and deveined
2 onions, chopped
4 cloves garlic, minced
4 tbsp cooking oil
2 pieces long chili peppers
1 cup coconut milk
1/2 cup coconut cream
1 chicken bouillon cube dissolve in 1 cup water
2 tablespoons of fish sauce (patis)

Procedures:

Sauté garlic, onions until translucent in oil. Add the squash, chicken stock, and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Add the coconut cream, long chili peppers and shrimps. Bring again to a boil and simmer for a few more minutes.

Serve hot with plain rice.

Lechong Kawali

One of the all time Filipino favorite way of cooking pork. Lechon Kawali is simply crispy deep fried pork belly.



Ingredients:
1 kilo pork liempo (pork belly) with skin on
1 tbsp rock salt
2 pcs laurel leaves
1 tsp peppercorns
enough water, for boiling
oil (for frying)

Dipping Sauce:
3 tbsps soy sauce
5 tbsps vinegar
2 shallot, finely chopped
2 garlic cloves, minced

Procedure:
Cut the pork belly into cut into 1-1/2 inch thick slices then combine with salt, peppercorn,laurel leaves, salt and water in a pan.
Boil over medium heat until almost all the water has evaporated or skin is tender. Remove the pork, cool and air dry.
Deep-fry liempo pieces in batches until golden brown.
Mix all the dipping sauce ingredients and serve lechon kawali while it’s hot.

French Baker's Cinnamon Rolls

Since I was craving for a cinnamon roll so on my way home I dropped by at French Baker and purchased their cinnamon roll in a box.

The texture of the bread is soft and plus it has lots of raisins and cashews on top. All for the price of P150.

Dulcinea's Mini Cream Puffs

Mini Cream Puffs - P61 (8 pieces)

Loved their mini version with the traditional caramel sugar on top. The chocolate on top is good too.

Gumbo

Resto Name: Gumbo
Location: Mall of Asia
Type: American

Average Price Per Dish: P300-500

New England Clam Chowder - P175

It has a lot of thyme in it but we loved it.

Stuffed Eggplant Parmigiana - P255

The sossy version of tortang talong ^_^ It doesn't look that appealing because of the splatter around lol but we like its cheesy taste.

Honey Glazed Chicken - P325

Grilled Porkchops - P325

We got these Grilled Porkchops for free because of the SM Advantage Buy 1 Take 1 main entree coupon. Without the coupon this resto is a bit pricey but I would love to still try out their other dishes next time.


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Food - 5 stars
Service - 5 stars
Ambience - 4.5 stars
Value - 5 stars

OVERALL RATINGS - 4.62 STARS
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Dwindling Quality of Chefoo Restaurant

Gallina Frita is one of my favorite fried chicken version at Chefoo restaurant but lately something is really wrong with the food they serve :-(

Everything either tastes bland or not yummy. The fried chicken we used to loved is now either bland or salty plus its always bloodied in the inside the past few months we bought it. The chopsuey has pieces of chicken that looks like carcasses of the leftover fried chicken (yuck!) The pansit canton is too salty and the noodles are overcooked.

But despite the one after another bad experience the past few months I still tried ordering takeout recently this time my fave camaron rebusado. It was terrible aside from the very small serving portion the shrimps are very thinly coated with very salty batter and the sauce was really bad that its not even fit for human consumption the next day even it was placed on the ref.

I miss those days when the cooks are still authentic Chinese and the food they serve are really yummy and something to brag about. Hoping the management do something about their cook and the quality of food they sell.

Dinuguan

Since it's Halloween let me share a bloody recipe today ...

"Diniguan" as how Chabacanos pronounce it or Dinuguan is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili, and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".

Ingredients:
1 kilo pork meat, ear, intestine, or combinations
1 cup pig blood
1/4 cup water
2 cups of chicken stock or water
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

Procedure:
In a pot, boil pork until tender and remove scum that rises to the surface. Cut into desired sizes. Save the broth.

In a casserole, sauté garlic, and onion. Add pork and spice with salt. Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown.Add in vinegar and bring up to a boil without stirring.

Lower heat and allow simmering uncovered until most of the liquid has evaporated.
Add in stock and allow simmering for 5 minutes.

Add in blood, sugar and long green peppers.

Cook for until consistency thickens, stirring occasionally to avoid curdling. Serve hot.

Best paired with : Puto


Note: If ever you come to Cavite City and want to taste diniguan you can visit Andrea's Pancit Malabon wherein dinuguan is one of their specialty served everyday ^_^