Pritong Tilapia

Tilapia or St. Peter's fish is rarely eaten decades ago but now it is one of the most popular fish since aside from being cheap it is abundant in supply. The easiest way of serving tilapia is just by frying it.

Ingredients:
tilapia
rock salt
cooking oil

Procedure:
Clean tilapia by removing gills and innards. Cut fins and tails. Wash fish thoroughly then season with salt. Fry fish until golden brown and skin is crispy. Serve with your choice of dipping sauce.

Misua sa Patola

Miswa sa Patola is a Filipino soup made with patola, hibe or shrimps and miswa noodles.



Ingredients:
1 medium sized patola, peeled and sliced
3 cloves garlic, minced
1 small white onion, sliced
1 pack hibe or 100 grams peeled shrimps
2 pieces misua noodles
4 cups water w/shrimps juice
salt and pepper to taste
2 tbsp cooking oil

Procedure:
Saute garlic until brown and add onion. Add hibe, patola and misua. Cook for a minute. Pour in water and bring to a boil. Season with salt and pepper to taste.

Ginataang Mais

A dessert snack made from whole kernel corn, glutinous rice and coconut milk.

Ingredients:
3 ears of young corn
1 cup coconut milk
3/4 cup glutinous rice
1/2 cup ripe jackfruit strips
sugar
water

Procedures:
Add enough water to cook glutinous rice in a casserole. Simmer to boil until rice is tender. Pour in the coconut milk, jackfruit and sugar. Simmer until corn is cooked. Adjust water and sweetness if necessary. Serve hot or cold.

Rellenong Pusit (Fried Stuffed Squid)

Rellenong Pusit is Filipino dish of stuffed squid then dipped in batter and fried.

Ingredients:
2 pounds medium-size squid
calamansi
light soy sauce
salt and pepper
oil for frying

Stuffing:
1/4 pound ground pork or ground chicken
1 red bellpepper, chopped
1 onion, finely chopped
salt and pepper

Batter:
flour
egg
water

Procedures:
Prepare squid by removing the cellophane-like backbone which comes off readily by pinching and pulling it out. At the center of the head where the tentacles are is - a single round beak, discard it. Marinate in calamansi, soy sauce, salt and pepper for 30 minutes.
Mix ground pork and the rest of stuffing ingredients together. Stuff the squid and secure the head with a toothpick. Beat egg and add a little flour and water. Coat stuffed squid with flour then with batter mixture. Fry. Serve with chili sauce.

Cafe Mediterranean

Resto Name : The Cafe Mediterranean
Location : Mall of Asia
Type : Mediterranean
Average Price per Dish : P150- P300

After watching the finale of Harry Potter at Imax we were scouting for a place to eat and this is where our feet brought us ^_^

Grilled Chicken Gyro - P 100

Grilled sliced chicken wrap in pita with freash tomatoes and lettuce.

Moussaka - P225

The popular Greek gorund meat and eggplant dish with bechamel sauce. It was so yummy that I think I will try doing my own version at home this holiday season.

Margherita - P220

Thin crust pizza topped with chopped fresh basil, sliced tomato and mozarella. Delicious only when hot from the oven. We weren't able to finish this so we had it takeout. When we reheated it at home in the oven it already taste different.

It was a nice experience sampling Mediterranean food. What I didn't like is the ambience. Even it is airconditioned but you can't hardly any coolness inside the resto plus some floor tiles are already dilapilated.

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Service – 4.5 stars
Ambiance – 3.5 stars
Value – 4 stars
Food – 4 stars

OVERALL RATING – 4 stars

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Savory

Resto Name : Classic Savory
Location : SM Bacoor
Type : Chinese/Filipino
Average Price per Dish : P200


This is one of my parents favorite restaurant for a long time. My father used to buy fried chicken in Savory's original branch in Escolta. I found out on my research on the net that Savory has 3 different management all clinging to its original name. I guess that explains why the taste of fried chicken from the original branch is way different from the franchise at the malls.

This is the first time me and family ate together in a Savory Restaurant.

Wawi's Crab Foo Yong - P 195

Sate Miki - P 225

Fish Fillet with Tofu - P 195

Yang Chow Fried Rice - P 175

Savory Tropical Cooler - P 45

Hot Tea - P 45

We didn't order the house specialty chicken for a change. The food reminds me so much of the authentic Chinese taste of Chefoo Restaurant when I was still a little girl. So when you are craving for chinese dishes visit a Savory branch.


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

OVERALL RATING – 4.25 stars

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Aristocrat's Hototai

Hototai - P300

For its whooping price it contains only 3 shrimps and very few pieces of vegetables. Don't ever dare try buying it such a waste of money.  

Kare-Kare

Kare-Kare is a traditional Filipino ox tail and ox tripe stew with green beans and eggplant in a thickened with ground rice and peanut butter sauce. This dish is traditionally served in Cavite City on Sundays with adobo and kilawin as food terno.

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
6 cups of water
Salt to taste

Procedure:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, beef and oxtail. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Add ground rice and peanut butter. Cook the for a few minutes – Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.