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Friday, November 30, 2018

Nikko's Carwash At Tapsihan

Resto Name: Nikko's Carwash At Tapsihan
Location: 601 Capt. Villareal St. Caridad Cavite City, Cavite City
Type:  Filipino
Average Price Per Dish: P50-P100


Who would ever thought of a car wash and an eatery combined. 


This is small resto beside a famous carwash in the city which was the main business of the owner at capt. villareal. 


The area is relatively small.


The MENU



Additional new menu

Nachos - P80
For its price this is one of the cheapest yet yummy nachos in the city.

The nachos has jalapeno and cheese sauce.

Chicken Sandwich - P50
Ordinary chicken sandwich with tomatoes and cucumber

Crispy Pork Kare-Kare Meal - P120


It took a while before this order was served even there is barely anyone eating when we arrive meaning it was freshly prepared. The sauce is peanutty but a bit bland in taste but it was perfect when paired with the bagoong.



The kare-kare comes with free big mug of iced tea

We also had some takeout

Bangusilog - P130
The bangus serving is huge and definitely worth the price.

Tacos - P50
Two pieces for P50 





Overall this small resto is worth a visit and try. 

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

OVERALL RATING – 3.875 stars

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Monday, November 26, 2018

Creamy Chicken Pesto Fettuccine



Ingredients:
3 boneless, skinless chicken breast
salt and ground pepper
1 tbsp olive oil
1/2 pound fettuccine
1/2 cup basil Pesto
1/4 cup heavy cream
parmesan cheese

Procedure: 
Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce. Top with parmesan cheese.

Saturday, November 17, 2018

Checo's Sisig Point

Resto Name: Checos Sisi Point
Location: P. Burgos, San Roque Cavite City
Type:  Filipino
Average Price Per Dish: P75-P100

From merely sisig and sisig burger this establishment became a restaurant and ktv rooms.


Busy night 


The Menu




All they are selling in the menu are pork meals
They also sinabawan and other lutong ulam but since its already konti na lang ang nasa istante.

The resto was surprisingly spacious inside




Sizzling Crispy Sisig with Unli Rice - P99
Yummiest sisig in the city - dapat lang this is their specialty 

Sizzling Tokwa't Lechon with Unli Rice - P99
The lechon kawali was a bit burned in taste.
It would have been better if the dish was smothered with a special sauce since its sizzling than an egg that turned up sunny side up because of the hotness of the plate 

Mountain Dew - P25



Overall the unli rice here especially if you are a big rice eater is a steal but food choices is limited. If you are a big group of rice eater and pork lover this resto is a super busog. 

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

OVERALL RATING – 3.75 stars

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Monday, November 12, 2018

Mutya ng Cavite

This is the most popular specialty seafood soup of Josephine Restaurant in Cavite.

Mutya ng Cavite is Caviteñean dis made of milk, cream and assorted seafood somewhat similar to Fisherman's Stew.


This is my own recipe version of Mutya ng Cavite which I concocted myself so I can it eat in the comfort of my home.

Ingredients:
1/2 cup butter
1 white onion, chopped
2 cloves garlic, minced
2 cups broth
2 cups milk
150 grams white fish fillets
150 grams mussels, beards removed
150 grams squid, skin and ink sacs removed
150 grams shrimp, shelled and deveined
white pepper
2 tbsps oil, divided
3 medium size potato, cubed
1 green bell pepper, chopped
Grated cheese, about 1/3 cup or more


Procedures:
Boil potatoes in water. Set aside broth. In a pan, heat one tablespoon of the oil and sauté fillets until cooked. Remove from pan. Add remaining oil and sauté mussels, squid, and shrimp. Set aside.

In a pan, melt butter sauté onions, garlic and bell pepper. Stir in flour. Add potato broth and milk then bring to a boil. Transfer all the seafood to the soup mixture. Add grated cheese. Season to taste with white pepper. Serve.


Feel free to share your feedbacks if ever you decide to try to make this recipe.

Saturday, November 10, 2018

CAVITE CITY FIESTA : A Glimpse of History

Photos c/o : http://pintakasi1521.blogspot.com

According to old Caviteños, the celebration of the Cavite Fiesta reached its height of grandeur and magnificence during the administration of Don Juan Salcedo y Mantilla de los Rios in 1880 to 1886. The suffering brought about by the cholera epidemic in 1882 was so great that the governor postponed the celebration of the fiesta until the puerto had recovered. On January 20-21, 1883 complying with the request of the old Lady, Governor Salcedo sent a circular to all the principalias of the province to participate on the said fiesta. The jubilant tollng of the bells of the different churches of the Puerto and the booming salvos of cannons from the Rotal of San Felipe ushered the day of the fiesta. Then came the gobernadorcillos of all the towns of Cavite together with their respective town officials composed of teniente mayors, jefes de policies, ganados, sementeras, tenientes 20, tenienetes 30, cabezas de barangay and aguancilles all garbed in their colorful uniforms as prescribed by their ranks. Accompanying theses officials were their town brass band.

All the streets of the Puerto had colorful arches. Banderitas or multicolored buntings hung on the streets. There were effigies of celebrated historical and war personalities. The Calle Real glowed with crystal and other lanterns of different colors called globos: virina and bombas. Streets leading to the Ermita were lined with with temporary stores where edibles such as small singkamas boiled in brown syrup, candies, rice cakes, corn puddings and other native delicacies, fruits consisting of naranjitas from Calamba, peanuts, manzanitas, lansones, lomboy and apulit were sold, while ice cream vendors from Manila were stationed along the Porta Vaga wall, near the Potable Water deposit. There, they made ice cream in garrapinera de lata. Every visitor never missed the famous mamones of Panderia de Nora Chorang Gonzales and the sumptuous tamales of Nol Domingo Matias. There were also fondas restaurants and rowing refrescos.

On the day pf the fiesta, every household set a lavish table outshining the Christmas spread. The Caviteños well-known fondness for good food and fancy for delectable, high-seasoned Spanish guisine would almos be an envy of a king. On the tables of well-off Caviteños were gastronomical delights like paella, arroz ala Valenciana, cocido Madrileno, callos, sopas de ajo ala Castellana, morcon, embutido, estofado de lengua, pochero, pastel de tortillas and many more.

In the afternoon civic parade, there were gigantes made of bamboo dressed in carnival attire. Inside were men that made them move, There were also the juego de toro held in the improvise bull fight arena at the Plaza de Armas. Other native games like juego de anillo, carrera de saco and regattas were held. The military had their exhibitions too.

The highlight of the fiesta was the magnificent procession of the Virgen de la Soledad. 


The route of the procession were not only brightly-lighted but carpeted with expensive rugs and were covered overhead by canvasses and sails of boats to protect the participants from getting wet in case of rain. At the joyous pealing of the bells of the Ermita the Virgen dela Soledad, borne on a silver carroza, would be ushered out of the chapel. On top of the frame was a golden dove representing the Holy Spirit. There were six silver angels with their faces and hands made of ivory.

Eight other smaller angles were in the lower part of the carroza. Each angel had a silver laurel on his hand. Twenty four silver ramitas and forty eight ramilletes served as flower decorations for the carroza. Cords were tied on each side of the carroza. Each cord was held by six sacristans who served as guards of honor as well. There were six campanillas tied up on each cord. The fie sound of campanillas would be heard as they dangled, announcing the approaching carroza of the Virgin. Before the Virgin was brought inside the church, her conversation with the soldier at Porta Vaga would ne reenacted. The day of the fiesta ended wth a display of fireworks. 

Photos c/o : http://vsoledaddeportavaga.weebly.com

Genoveva Edroza, a writer in Filipino, stated that the grandiose celebration of the fiesta of San Diego in Rizal’s Noli Me Tangere was actually based in the fiesta celebration of Cavite.


Source: Cavite: Culture e Historia
Edited by: Teresita P. Unabia
Victor Immanuel R. Cuarto


                         

Sunday, November 4, 2018

Chocolate Cookies

This is one of our all time fave and easy to make cookie recipes at home.


Ingredients:
2 eggs
1 cup brown sugar
1/2 cup oil
1 tsp vanilla essence
2 cups plain flour
1 tbsp baking powder
1/2 cup cocoa, sifted
chopped walnuts, optional

Procedure:
Preheat oven to 180°C. Cover a baking tray with baking paper.
In a bowl, beat the eggs, sugar, oil and vanilla until well combined.
Stir in flour, baking powder and cocoa.
Roll spoonfuls into balls and press with a fork to slightly flatten.
Bake for 12-15 minutes.
Leave to cool on the tray then transfer to a cooling rack.


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