Pinoy Tsibog

Spanish Sardines

2020-11-03T19:49:00.004+04:00

Spanish sardines is one of my easy to prepare kind of meal, something easy to stock-up in my kitchen and become an instant dish every time I'm on my lazy kind of mood. In this particular recipe, I've used my electric slow cooker. You may use a normal pot with lid or pressure cooker, but of course the time to cook may vary. Well, since I'm lazy to wait around for this dish, I'd rather use my ever reliable slow cooker and just set the timer.

This is the second time for me to do this recipe, and in this one I didn't remove the scales before cooking them. Aside from it will be easy to remove it after being fully cooked, it will also protect the fish from sticking to each other. The first time I cooked it without the scales, it slightly stuck on the cooker and easily breaks. So it is up to you which ever you prefer.

So here's my version of Spanish Sardines.

Ingredients:

1 kg Sardines
4 pcs bay leaves
2 medium carrots - thinly sliced
6 pcs of medium pickled cucumbers - thinly sliced
2 teaspoons chili flakes
6 cloves of garlic - thinly sliced
1 teaspoon peppercorn
1/2 teaspoon ground black pepper
2 tablespoon vinegar
4 tablespoons + 1 teaspoon salt
300 ml Olive oil
1 liter of water + 1 cup water

Procedure:

Clean the fish by removing the head, fins, tail and internal organs, (scales), then wash them.
Dissolve 4 tablespoons of salt in 1 liter of water to make brine solution.
Soak the cleaned fish in the brine solution for 15 minutes. This will wash out the blood and fishy odor. Drain afterwards.
Place a layer of sliced carrots and pickles on the slow cooker. Set aside the remaining carrots and pickles.
Put the sardines, bay leaves, garlic, peppercorns, ground black pepper, 1 teaspoon salt, vinegar and chili flakes.
Pour in the olive oil and 1 cup water or more to make sure that the sardines are submerged in the liquids.
Cover with lid the slow cooker and turn on the heat in high temperature for 4 hours.
After 4 hours, open the lid and put the remaining sliced carrots and pickles.
Cover again and continue cooking for another 2 hours.
Serve and enjoy!

Restaurant Review : Ola Brasil Restaurant

2018-09-26T13:01:00.000+04:00

My husband and I were invited for a complimentary dinner in Ola Brasil Restaurant. It was just a perfect timing to fit in to our busy schedule and to celebrate my husband’s birthday. I checked on their menu online get an idea of what to expect on our plate, but I didn’t bother to read other reviews or articles not to spoil our excitement. It was an exciting dinner to experience a Brazilian Churrasco here in Abu Dhabi. Churrasco is the term for barbecue that originated from Southern Brazil.

Ola Brasil Restaurant opened its doors just this year. Its location is near to Abu Dhabi Airport and a little far from the city center but perfect place to unwind and relax. Upon entering, the friendly staff assisted us to our table and offered their menu. The restaurant interior looks very elegant and spacious. The ambiance is very homey and the tables are perfectly distanced from each other which is quite a plus especially if you are coming in group.

So now, let’s talk about the food! Drooling while typing this. Whew! Ola Brasil Restaurant offers several variety of barbecued meat and great selection of salad in their salad bar in buffet option. Though they also offer ala carte orders, I would greatly recommend to opt for buffet as it is more value for money. My husband and I decided to go for a full blast of meat experience as we selected their dinner Ola Package. It comes with unlimited salads and 25 types of mouth-watering barbecues!

I really love these lovely Brazilian cheese puffs!

OK, let's start it light ;)

Ohlala! Cheeseeeeee 👌

The verdict: OK, my husband and I were both hands-up after indulging with - - - Oh, I don’t know anymore how many kinds of barbecue meats we managed to eat. Every slice of meat are all tenderized and seasoned to perfection. My husband is not a lamb chops fan but I can surely say that he enjoyed every bit of it on his plate. Good thing that we avoided eating carbs before enjoying our barbecue meat heaven. It gives us a little more space for the meat. Though we were not able to try all from their selection, we surely enjoy everything they served. Oh, and after having all those lovely top-quality and sumptuous meat, I truly enjoyed and appreciate their grilled pineapple seasoned with cinnamon. It perfectly balanced our taste buds.

The ambiance is very commendable; the food selections are perfect for anyone not just to meat lovers and vegetarians, though I am hoping to see more, otherwise everything are great; the beverage and wine selection are nice too; and the staffs, they are very accommodating and knowledgeable of their menu and recommendations. They also offer an outdoor seating which I am sure would be great on a cooler weather and a separate area for shisha too. The price for buffet is very affordable compare to the huge selection of food! Definitely a good value for money and great unique experience.

We can’t wait to be back and for sure that it will be with our friends. It is a hidden gem and place for meat heaven!

Confession: I was not able to take as much photo of the barbecues served on our table because we overly enjoyed our dinner ✌

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Location: Al Ghazal Golf Club, Abu Dhabi
Telephone: +971 2 505 3323 / +971 55 519 0066
Food:★★★★☆
Price:★★★★★
Service:★★★★★
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Bringers of Joy

2017-09-06T07:30:00.000+04:00

Being away from home, from loved ones and from the familiar can be unsettling, daunting, and bring feelings of homesickness. This is something that Overseas Filipino Workers (OFWs) in the United Arab Emirates (UAE) know all too well. Though this can be the hardest choice that one has to make, to leave their families and their homes, OFWs make this enormous sacrifice in order to support and create a better life for the ones they’ve left behind. Whatever job they do, it never gets easy, and the longing to find a sense of belonging to a community or “second family” is something that can bring some form of comfort during these times.

This is what the crew members of Jollibee Abu Dhabi strive to bring their customers and fellow OFWs. As they themselves know the feeling of being distant from home, they help ease their fellow kababayan’s homesickness by bringing them the familiar Taste of Home of Jollibee, the flagship brand of the largest Asian restaurant company, Jollibee Foods Corporation.

Elle Leyco, a team manager for Jollibee UAE, has opened four new stores in the past year. “It is an amazing feeling to feel the warmth of hunger for the Jollibee brand, and being able to bring a part of the Philippines to the hearts of Filipinos who are away from home,” she said when asked about what makes opening Jollibee stores in other countries special.

Cocoy, a Jollibee employee from the Philippines was chosen to be one of the members of the Abu Dhabi opening team, shared how exciting it was to be able to serve not only his fellow kababayans, but every nationality he meets in the store as well. “I always look forward to seeing the happy faces of customers who enter the store, and keep coming back for the Jollibee experience. It is the opportunity that Jollibee gives me to be able to welcome Filipinos and other fans of Jollibee that makes me happy working here.”

Saldy Mailong, who has been employed at Jollibee since 1993, shared that the welcoming feeling provided by the Jollibee family is the same today as it was 24 years ago. “There is always that feeling of warmth, family, and support when being embraced into the fold”. Now that he’s part of the Abu Dhabi team, the feeling of homesickness fades away as he is working amongst like-minded people who share the same passion, values, and commitment to serve. “The joy that Jollibee brings into my life, and the feeling of being part of a home away from home is what we at Jollibee wish to share to our fellow kababayans here in Abu Dhabi, and even to the bigger community of Filipinos in the UAE.”

As OFWs themselves, these Jollibee Abu Dhabi crew members know exactly how important being closer to home means to their fellowmen. As such, they make it a point to make each Jollibee experience a special and memorable one for everyone who walks through the store doors.

Jollibee’s mission has always been to serve great tasting food and to spread the joy of eating to everyone. As it continues its commitment to this mission, its international expansion plans continue to unfold in many locations in the UAE and other countries across Asia, Middle East, North America, and Europe—all to bring more and more Filipinos in these places a Taste of Home.

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About the Jollibee Brand
Jollibee is the largest fast food chain brand in the Philippines, operating a Philippine network of more than 950 stores. A dominant market leader in the Philippines, Jollibee has embarked on an aggressive international expansion plan, now with more than 150 international stores.

Technomic has consistently cited Jollibee among its Top 500 ranking restaurants in the United States.

About Jollibee Foods Corporation
Jollibee Foods Corporation is the largest Asian restaurant company and the largest restaurant company in the Philippines. It operates over 3,000 stores globally with store branches in the Philippines, United States, Canada, China, Brunei, Vietnam, Hong Kong, Singapore, Saudi Arabia, United Arab Emirates, Qatar, Oman, Kuwait, and Bahrain. The brands under its portfolio are Jollibee, Greenwich, Chowking, Red Ribbon, MangInasal, Burger King Philippines, Yonghe King, and HongZhuang Yuan.

JFC also has considerable investments with the brands Highlands Coffee, Pho 24, 12 Hotpot, Dunkin Donuts in China and U.S. based burger chain Smashburger.

Jollibee Foods Corporation has grown brands that bring delightful dining experience to its customers worldwide, in line with its mission of serving great tasting food and spreading the joy of eating to everyone.

Jollibee Foods Corporation has been named the Philippines’ most admired company by the Asian Wall Street Journal for eight years in a row, and was honored as one of the ‘200 Best Under a Billion Companies in Asia’ and one of ‘Asia’s Fab 50 Companies’ by Forbes Asia Magazine.

***Article was supplied by Jollibee***

Cabbage Rolls with Ground Chicken

2017-09-04T13:09:00.002+04:00

It's been a while since my last post, I'm guilty of laziness and many other valid reasons ;)
We move in to our new place and there were so many things to fix and arrange. Since we are blessed enough to find a nice small studio, I could now cook whatever and whenever I want.

These past few months, we were trying really hard to add healthy options to our daily meal. It is not a physical but mental challenge. However, we chose to slightly change our lifestyle. So a little sacrifice, specially for my husband is needed. Yes, he's not a vegetable fan, so I need so many tricks just to push him to eat it.

I tried to do a cabbage roll with ground lean chicken meat with vegetables. He had few rolls and I think he enjoyed it.

Ingredients:

Cabbage leaves (Trim the thick center vein from the bottom of each leaf.)
2 medium minced onion + 1 medium minced onion
5 cloves minced garlic + 3 cloves minced garlic
1 1/2 cups tomato chopped
1/2 kg ground lean chicken meat
2 cups baby spinach
1 cup minced cabbage
1 + 1 teaspoon ground dried oregano
1 teaspoon paprika
Grated cheddar cheese
Salt and teaspoon to taste
water

Procedure:

Boil water and put cabbage leaves for 2 minutes or just when it becomes tender to roll. Drain and set aside.
In a pan, sauté 2 medium minced onion and 5 cloves minced garlic.
Add ground chicken. Let it simmer for 7-8 minutes or until it lost its pink color.
Season with salt, pepper, 1 tsp oregano and 1 tsp of paprika.
Add minced cabbage and baby spinach. Let it simmer for 2 minutes more. Set aside.
In a pan, sauté 1 medium minced onion and 3 cloves minced garlic.
Add chopped tomatoes.
Season with salt, pepper and oregano. Let it simmer for 2 minutes. Set aside.
Preheat the oven to 180°C.
Lay flat the soft boiled cabbage leaf and put about 2 1/2 tablespoons of the chicken mixture on its center. Fold the sides over the filling, then roll the leaf up tightly.
Place each roll on a buttered baking dish. Pour over the tomato mixture on the rolls.
Top with grated cheese.
Bake for 40 minutes.
Serve and enjoy!

Jollibee Opens Flagship Store in Al Falah, Abu Dhabi

2017-02-09T19:50:00.003+04:00

Jollibee, the popular Filipino fast-food chain opens its flagship store in the heart of UAE capital last February 8, 2017. It is their second branch here in Abu Dhabi but as expected, Pinoys are always excited to welcome our favorite fast-food restaurant.

An exclusive media and VIP preview was held a day prior the store’s public opening. Ribbon cutting and speeches by Mr. Hisham Al Gurg, Chief investor in the Jollibee franchise in the UAE, Mr. Dennis Flores, Vice President for International Markets of the International Operations Division of Jollibee Foods Corporation, and Philippine Embassy Abu Dhabi Vice Consul Rowena Pangilinan Daquipil, formally marks the soft opening of our well-loved restaurant.

Jollibee's expansion in UAE with their two new stores here in Abu Dhabi greatly made Filipinos happy. They indeed brought us a 'taste of home' with their signature crispylicious and juicylicious Chickenjoy. There is also the Jolly Spaghetti, known for its sweet-style meaty sauce; and Jollibee's signature 'langhap sarap' Yum Burgers and Burger Steak.

Media and VIPs gathered outside Jollibee store to witness the ribbon cutting.

Cutting of ribbon by Mr. Dennis Flores, Vice President for International Markets of the International Operations Division of Jollibee Foods Corporation.

Mr. Dennis Flores, Vice President for International Markets of the International Operations Division of Jollibee Foods Corporation, giving his welcome remarks.

Mr. Hisham Al Gurg, Chief investor in the Jollibee franchise in the UAE, giving his speech and thanking all Filipinos for their endless support to Jollibee and extending his thanks to Mr. Dennis Flores for introducing Jollibee to him.

Vice Consul Rowena Pangilinan Daquipil giving her speech about how excited Filipinos are here in Abu Dhabi for having another Jollibee branch.

Wow ! Jollibee's Crispylicious and Juicylicious Chickenjoy HUGE bucket.

Let's have a Chicken Joy toast!

The famous Jollibee dance.

Enjoy a glimpse of my Jollibee meal ;)

Fan girl mode activated 😍 i wouldn't miss it for the world to have selfie with Jollibee!

Here's a snap from the grand opening of Jollibee store last February 8, 2017 - - - Extremely crowded morning just outside Jollibee store considering that it was a work day. Their very first customers in line were there since 3:00 in the morning 😱 .
(Photo credit: Jollibee UAE Facebook)

Homemade Tonkotsu Ramen

2016-10-18T10:52:00.005+04:00

I know it is still very early to claim the winter weather here in UAE, but the temperature recently definitely showed a cooler breeze here in the desert. Well, anyhow, I'm totally enjoying it :) Although this change of weather here also marks a season of colds and flu :( and for foodie like me, the craving for hot soup. Yep, something to warm-up my tummy and to satisfy my ever craving palate.

I've been asking my husband to dine out in a recently opened restaurant featuring bowls of ramen and Japanese style rice bowls topped with different meat of your choice. But since, I've heard no so good reviews from my friends, I just decided to do my own version of tonkotsu ramen at home.

Considering a little effort in preparation, I think it was worth it though. I have to buy pork a day in advance to have it marinated overnight for a flavorful result. The ingredients are not so complicated but requires some techniques. Even boiling of eggs was a little delicate than my usual boiled eggs. It has to be cooked yet the yolk should be a little runny to add flavor in the ramen. Good thing I was able to achieved the perfect texture by boiling it not more than 6 minutes.

Anyhow, here's how I did my homemade tonkotsu ramen!

Ingredients:

Ramen Noodles (fresh egg noodles) - soak in hot water for 3 minutes then drain
Peeled boiled Eggs - boiled not more than 6 minutes
Thinly sliced green onions
fried crispy garlic
Sesame oil
Oil (pork pork frying)

Marinated Pork Belly (Prepared at least a day in advance):

3/4 kg slab boneless pork belly, rolled and secured with strings (about 3 inches thick)
3 cloves garlic - minced
1 tablespoon peppercorns
3 bayleaves
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tablespoons ginger powder
1/4 cup soy sauce
1 tablespoon salt
1 tablespoon sugar
enough water to cover it

Broth:

2 tablespoons oil
2 liters water
2 medium size carrots - sliced
1 cup shitake mushrooms (soak in hot water)
3 cloves of garlic - minced
1 large onion - sliced
about 2 inches of ginger - minced
1/2 cup green onion - chopped
2 teaspoons ground pepper
1 teaspoon chili flakes
1 tablespoon salt
1 tablespoon oyster sauce
2 bouillon cubes (beef)
3 tablespoons sesame oil

Procedure:

Pork Belly:

Remove rolled pork belly from the marinate. Put it in a napkin to remove excess liquid. (Do not throw the liquid marinate)
Heat a pan with 1/4 cup oil.
Fry the pork roll on each side until lightly brown.
Put back the lightly fried pork roll to the liquid marinate in a pot.
Boil the pork roll in the marinate for about an hour in medium high heat.
Once it is cooked, remove the pork from the liquid and let it slightly cool.
Remove the strings from the pork and thinly slice it.

Broth:

Heat oil on a pot.
Sautee garlic, onion and ginger.
Add the carrots and mushrooms. Let it simmer for 2 minutes.
Pour in the water.
Add bouillon cubes, chili flakes and green onions.
Add salt, ground pepper, oyster sauce and sesame oil.
Let it boil.
You may adjust the seasonings as you like.

Plating:

Add noodles on a bowl.
Pour in the broth enough to cover the noodles.
Put in mushrooms and carrots from the broth on top of the noodles.
Slice the egg and carefully put on top of the noodles.
Put at least 3 slices of pork.
Garnish with green onions, crispy fried garlic and drizzle some sesame oil.

Serve and enjoy!

Restaurant Review : The Noodle House

2016-09-08T09:56:00.001+04:00

It was our 7th year wedding anniversary and we stayed for couple of days in Traders Hotel in Souk Qaryat Al Beri, Abu Dhabi. Our 2 days breakfast was included in our hotel package which was a very good deal; but to dine in for lunch and dinner in a 4-star hotel for couple of days, we thought it was a bit too much for our budget. Good thing that The Souk in Qaryat Al Beri was just 10 mnutes walking distance only from Traders Hotel. We were able to roam around the place and choose from different restaurants they have.

There are many restaurants and cafes in The Souk Qaryat Al Beri which also varies in many cuisines, but we were in the mood for good Asian food. We found The Noodle House which was definitely a good choice to satisfy our craving.

It was late afternoon and the restaurant was quite. There were few people dining at that time. The ambiance was very homey and relaxing. The staff assisted us to our table and gave us the menu. I initially wanted to have noodle soup but after our 10 minutes walk under the sun, I changed my mind ;) . The staff were all very kind and accommodating. It didn't took long and they served our order. Good thing that they already served our food just before diners started coming.

Here are some photos of the restaurant.

Yes, I fell in love with the place. I really wanted to go back on a cooler weather to enjoy the outdoor dining with a hot noodle soup. Anyhow, we were not disappointed with our order. I think we've chosen a perfect meal to satisfy our hungry tummy.

Here are what we ordered.

Chicken Steamed Siew mai (siomai). It think this is one of the best siomai I had here in UAE. Almost similar to authentic Chinese siomai I had in Hongkong.

Indonesian Nasi Goreng - This include Chargrilled chicken satay, fried egg and prawn crackers. This was my husband's order and he enjoyed it.

Singaporean Roast Duck. Crispy skinned roast duck, hoisin sauce, cucumber, leeks and white rice. It is normally served with pancakes but I chose to have rice ;). Don't judge me, I was hungry! lol :)

We really enjoyed our late lunch at The Noodle House. My husband promised that we will go back there on winter to enjoy the outdoor dining. Aside from the nice interior and good food, the service was very good. I hope that the quality of their service remains even on busy hours. Looking forward to be there again!

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Location: Souk Qaryat Al Beri, Abu Dhabi
Website: The Noodle House
Facebook: The Noodle House
Food:★★★★☆
Price:★★★☆☆
Service:★★★★☆

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No Bake Mango Cheesecake

2016-08-16T11:30:00.001+04:00

Since we moved in to our new flat, it was a little difficult for me to always cook and bake. We have many flatmates who also cook that is why I do not have enough time to work in the kitchen lately. I really miss baking also, so whenever I have a chance I just do refrigerated cakes just to satisfy my cravings.

We bought a box of fresh green mangoes last week and because I avoided almost anything sour because of health reasons, my husband cannot finish all of our stock. We gave most of it to our friends but still plenty left. We let it ripe but my husband still can't manage to eat them all. So I decided to try a no-bake mango cheesecake.

It was my first time to do a no-bake cheesecake but I'm so happy that it all went perfect! I have seen many videos and read blogs about it and using gelatin to achieve its smooth firmness is just a great technique. Great result with less effort and few utensils to clean ;)

So here's how I did it!

Ingredients:

Graham crackers - 1 1/2 cup crushed - honey flavored (depending how thick you want your cheesecake crust)
Butter - 1/2 cup melted
Cream Cheese - 1 block (250gm Philadelphia Cream Cheese)
Cream - 1 can Nestle Cream (160 grams)
Condensed Milk - 395 grams
Ripe Mangoes - 1 cup slices + 1 cup (cubes)
Clear Unflavored Gelatin - 2 tablespoons (dissolved in 4 tablespoons of hot water) + 1 tablespoon (dissolved in 2 tablespoons of hot water) - let it slightly cool to room temperature.
Yellow Unflavored Gelatin - 1 tablespoon (dissolved in 2 tablespoons of hot water) - let it slightly cool to room temperature. If you cannot find yellow unflavored gelatin, you may just add 1/2 teaspoon of yellow food coloring to the clear gelatin mixture.

1. Mix the crushed graham and melted butter. Once thoroughly mixed, put it on the spring form (about 8.5 inch) and flatten it using spoon. I used slightly sweet, honey flavored graham crackers, you may add 2 tablespoon sugar if you're going to use plain graham crackers. Put it in fridge for at least half an hour. Put a foil under the spring form. Cover it with foil before putting it to fridge.

2. In a blender, put 1 cup ripe mangoes, cream cheese, nestle cream, condensed milk and clear unflavored gelatin mixture . Let it completely blend for a minute or so, until the the texture is smooth.

3. Pour the mixture on top of the graham crust, cover it with foil and refrigerate it for at least an hour or until the top is firm.

4. Remove it from fridge, put the ripe mangoes on top.

5. Pour the yellow gelatin evenly on top.

6. Cover it with foil and let it cool inside the fridge for at least 2 hours or until the yellow gelatin is firm.

7. Remove from spring form. Serve and enjoy!

Boneless Chicken Feet Salad

2016-07-10T11:45:00.002+04:00

My husband and I were craving for this chicken feet salad we had during our Singapore food adventure. He consistently requested me to do this recipe at home but I was hesitant because I'm so lazy to debone chicken feet. But what can I do, I also craved for it. So, to satisfy both our tummy, here's a quick recipe plus a little added effort in deboning the chicken feet. Anyhow, it is all worth it! I'm sure this will be a hit as an appetizer, as main course or even pulutan ;)

(You may also check out www.padaek.com blog post on a step-by-step procedure of deboning chicken feet.)

Ingredients:

1/2 KG chicken feet - cleaned
1 medium red onion - thinly sliced
1 bunch of parsley - rough chop
1 red chili - thinly sliced
3 tablespoons Sweet Chili Sauce
1 teaspoon salt
1/2 teaspoon ground black pepper

Procedure:

Boil chicken feet for 20 minutes or until tender.
Set aside and let it cool.
Debone the chicken feet.
Season the deboned chicken feet with salt and pepper.
Add the sweet chili sauce and mix it all together.
Add the onion, chili and parsley. Combine all.
Serve and enjoy!

Home Style Shabu-shabu

2016-06-23T12:22:00.001+04:00

I've been feeling a little under the weather lately. I got colds but I couldn't fully rest because we just moved out from our old flat to a new location which is a little far from my office. I had so much things to unbox and clean. My body isn't so much into dust and considering the hot weather here in Abu Dhabi, I guess if I couldn't fully rest I deserve good home-cooked food.

Since we just move in to our new crib, we just did a quick grocery to buy something that can satisfy my cravings. I added few available ingredients at home and ta-da, I have an instant comfort food!

I had this craving few days after we had dinner with friends in a shabu-shabu restaurant here in UAE. Some call it hotpot which originated in China or steamboat which is popular in Singapore and shabu-shabu which came from Japanese cuisine. This procedure of cooking is putting meat and vegies on a hot flavored soup. It is usually done using a pot heated on top of the dining table.

Here's a quick procedure on how I did my easy home-made shabu-shabu :)

1. On a pot heating on a medium high heat, put cooked chicken strips (our left over) and 2 cubes of chicken and beef stocks.

2. Put a teaspoon of salt, a teaspoon of ground black pepper, a teaspoon of chili flakes (optional) and 2 liters of hot boiling water.

3. Add the crab balls. Cover the pot and let it simmer for 2 minutes.

4. Uncover the pot and add the crab sticks, cut into cubes.

5. Add cooked tofu, cut into small cubes.

6. Add thinly sliced shitake mushrooms. Cover the pot and let it simmer for 3 minutes.

7. Add the individually separated bok choy leaves (washed).

8. Add the egg noodles and cover the pot and let it have its final simmering for at least 2 minutes.

9. Lower the heat to its minimum just to keep the soup hot. You may adjust the saltiness or spiciness according to your taste.

10. Serve and enjoy!

Singapore Food Adventure

2016-04-28T13:32:00.002+04:00

Singapore is definitely a food paradise for food lovers, like me. A wide variety of food is available everywhere to satisfy the appetites of people from different cultures and races. Food are freshly cooked and the aroma will persistently linger in your mind until you try the mouthwatering dish. Singaporean food are mainly influenced by Chinese, Indian and Malay cuisines.

Being in Singapore for few days was such a relief from my daily work stress. My husband and I chose Singapore to visit because of Universal Studios and the food experience. Well, indeed, our food adventure was the best part of our trip :)

We stayed in Marrison Hotel in Bugis Street. We chose Bugis as suggested by my cousin since it is very accessible to MRT connections. Bugis was definitely a good choice since it is a food heaven! You may read my Singapore planning and our Singapore Adventure in my personal blog www.kikayinside.com

Chuen Chuen in Bugis Street

Chuen Chuen restaurant was just near to the hotel where we were staying. It was around 11:30 am and the restaurant was already crowded. We have plenty of other options where we can eat but out of curiosity, we decided to take a queue number outside and waited to be called for our table. Yes, you cannot just come in, choose your table and take a seat. You have to wait to be called outside the restaurant. There were plenty of customers waiting outside and it took us around 15 minutes to be called. I was already hungry then, coming from an almost 8 hours flight.

Our queue number was called, we were escorted to our table, which was next to the toilet. :( Well, the place was a little small but it has a homey ambiance. The staff were very polite and helpful though. We place our order and it took 10 minutes to come. The food serving was huge and the taste were all tasty and satisfying. My husband loves the boneless chicken feet with vegies and sweet-spicy sauce. The Hainanese Style chicken was very tasty and tender. While the Sweet and sour diced pork was perfectly cooked, tender with a right crisp. The prices were very budget friendly. No wonder why people spend time queuing here. The food are very good and has a huge serving, the prices are very affordable and the staff are friendly. Indeed, a thumbs-up for us! :)

Hainanese Style Chicken Cutlet Rice

Sweet and Sour Diced Pork Rice

Thai style boneless chicken feet

Iced tea

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BBQ Box

BBQ Box is just adjacent to Chuen Chuen Restaurant. Same with Chuen Chuen restaurant, we have to wait for our table to be ready before coming. We had our dinner here and it was a very good foodie experience. And yes, we didn't had rice but the dim-sums were quite heavy enough to satisfy our dinner. The staff were very helpful assisting us in choosing our order. We ordered dim-sums, chicken satay, pork intestines, squid and beef fats. The aroma of barbecue inside BBQ Box restaurant was definitely mouthwatering. The food we ordered were perfectly seasoned but we still love dipping it to soy sauce with citrus. I personally love the pork intestines and beef fats. I know, it's not a healthy choice but hey, we are in a food adventure. ;)

Pork intestines, beef fats and chicken satay

BBQ Squid

Steamed Dimsums

Dipping sauces

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Chinatown Food Street

After a tiring walk of buying some souvenirs and looking around Chinatown, Chinatown Food Street is definitely a place to be. Good food, affordable prices and nice people.

Very tender and tasty Peking duck.

Steamed clams in oyster sauce and Chili crab. Chili crab is one of our favorites! Perfect combination that triggers my allergy :( Yep, it was a little trauma for me to look for antihistamine at the middle of the night in a place I am not very familiar. Good thing I found a cough syrup with antihistamine in 7/11.

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Bugis Street

We were lucky that we stayed in Bugis. Restaurants are everywhere and almost accessible anywhere. The aroma of food when past 5 strikes is like a bell calling all the people to eat :)

Crispy Pork with mushroom oyster sauce

Hainanese Chicken

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Merlion Park Food Stalls

To beat the heat and to satisfy our hungry tummy, food stalls in Merlion Park saves the day!

Ice kachang is similar to Pinoy halo-halo but my husband and I prefer halo-halo better. This tasty dessert with beans, sweet corn, jello cubes, kaong and shaved ice is nice but we prefer the creaminess and sweetness of our halo-halo.

Breaded crab legs and squid balls for snack :) Yum!

I don't know if this Ice cream bread is really popular in Singapore, but since I've read in a blog that it is something to try, I really look for it. It was quite difficult to look for it. Good thing that we lost our way looking for the MRT station, we found the small stall of this old lady doing the cutting a big block of ice cream, just behind the Fullerton Hotel. The ice cream blocks come in different flavors and you have the option of putting it in a wafer or sandwich slice. This is raspberry in sandwich slice.

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Singapore Flyer Food Trail

Our last food stop was in Singapore flyer food trail. It is like a small hawker with so many options of food that you can try. And since this is our last post for our food adventure, we tried almost everything that we can afford ;) Although most of it were seafood, good thing that it didn't triggers my allergies :)

Fried Oysters with Egg - I personally like this since although I'm not a fan of oysters, I enjoyed eating this

Sweet and Sour Battered mussels

Sambal Stingray

Noodles with egg and seafood

Pork Ribs Bakuteh

Steamed tofu in soy sauce

YUM!!! :)

Happy Tummy!!! ;)

Check my post in Planning Singapore Trip

Check my post in Singapore Travel Diary

Restaurant Review : Kenny Rogers Roaster Dubai

2016-03-07T18:28:00.002+04:00

It's been a long time since I last visited Kenny Rogers Roasters and had a taste of their famous roasted chicken. Around 10 years now I guess. Since I was based here in UAE, I never had a chance to dine again in Kenny Rogers because it was not available here. And although I've had several vacations in the Philippines, my family and I usually preferred home-cooked meals. Well, anyway, I still remember how good their roasted chicken and side dishes back then, so when my friends suggested to visit Kenny Rogers' branch in Dubai last weekend it was a sure go!

Kenny Rogers Roasters opened last December 2015 in Al Karama Dubai and it was a huge success. The restaurants offer a casual dining environment with rotisserie roasted chicken as the main core item, while complemented by a variety of hot and cold side dishes.

I must say that the mouth-watering aroma and the taste indeed matched my expectations. It sure reminds me of my college days back home in the Philippines. Well, aside from the good food, their homey ambiance and the crews' superb customer service is definitely worth our 2-hour drive from Abu Dhabi just to try Kenny Rogers Roaster.

Yum!!! Tender, juicy and perfectly spiced roasted chicken.

I'm not a mac and cheese fan but this one makes me change my mind :)

Yep, my very advance birthday celebration ;)

Location: Al Karama Dubai

Facebook: Kenny Rogers Roaster Dubai

Food:★★★★☆

Price:★★★★☆

Service:★★★★☆

Restaurant Review : Jollibee @ Dubai Mall

2016-02-28T15:03:00.002+04:00

This review was long overdue. Well, we only had a chance to visit Jollibee in Dubai mall recently, although they've been open there for almost a year in couple of months now. We were lucky to be in queue for just 15 minutes since we arrived there a little early for lunch time. But after my turn to order, people started coming and the crew patiently assisted customers to be properly in line so other people in the food court will not be disturbed.

My husband and I were so excited that we wanted to try everything in the menu. I just told my husband that our priority was to taste the chicken, spaghetti, hotdog sandwich and the burger. So, I guess we've ordered almost everything. Here are our orders!

The aroma was quite 'The Pinas Jollibee'. Hmmmm, I'm already mouth watering while doing this post. Ok, I started with the spaghetti, it was 95% similar to the original. Then I took a bite of the chicken, I would say it was 90% similar to the original. The rice and burger steak was my husband's but I had a taste of it, I guess it's 98% similar as the original. I ate the jolly hotdog later in the afternoon of the same day and I would say it was 80% similar to the original. Overall, the taste was definitely satisfying. There were slight differences in the taste but I'm sure all our kababayans here in UAE were satisfied and happy.

The success of Jollibee here was really obvious that in less than a year they will be opening more branches in Dubai. Hopefully soon in Abu Dhabi also.

Location: Dubai Mall Food Court

Food:★★★★☆

Price:★★★★☆

Service:★★★★☆

Love Food Festival 2016 in Abu Dhabi

2016-02-24T08:30:00.000+04:00

Love Food Festival in Abu Dhabi was held last February 18-21 in Mushrif Central Park. My husband and I visited it on the first day. Since we were there early, the park was not crowded and the aroma while on our way to the caravans was so tempting!

There were many food caravans from London and some caravans were from here in UAE. I would like to try it all but since I'm on a budget and slightly sick, I couldn't indulge so much to everything.

Here are some photos from my visit.

It was a pity I couldn't have churros :( I have a cough so I avoided eating sweets.

Very unique!

I ordered chicken pad thai from Bangwok and it was yum! The serving was good for two :)

Grilled cheese from The Cheese Truck was one of my favorites. The taste? Heaven! ;)

This is Braco (British Tacos) from The Roadery is definitely delicious! One of my favorites since their last year's visit here in Abu Dhabi.

We enjoyed watching baking demo by French pâtissier and celebrity chef the "Cake Boy" Eric Landlard.

The night was young but we left early because it was very cold. Although, I didn't had much food to try, I really enjoyed the night. Indeed, food festivals are my favorite. Good food, vibrant music, happy people.

Beef Pochero

2016-02-18T13:07:00.001+04:00

Pochero was one of my childhood favorites. My mom's beef or pork pochero sure satisfy my palette and definitely need extra rice ;)

Pocheros usually have saging na saba, and some were cooked with pechay (or bokchoy) and some add carrots too. Since my mom usually cooked it with just cabbage, Baguio bean and saging na saba, I decide to use the same it in this recipe. Also, I did a lazy version of cooking here because I used my slow cooker. Yes, it takes so much time in cooking, but since I didn't do much, I call it lazy way of cooking. I just love using my slow cooker especially in cooking beef because of the perfect tenderness and flavor it makes to the meat.

Ingredients:

1 kg beef brisket - big cubes
1 cube beef broth
2 teaspoons salt
1 medium onion - minced
5 cloves garlic - minced
1 teaspoon black ground pepper
2 tablespoons tomato paste
1/2 cup tomato sauce
3 pieces banana (saba) or plantain bananas, peeled and cut diagonally into around 1 1/2 inch thickness
1 cup Baguio beans (around 15 pcs)
1 medium sized cabbage - cut into quarters
1 small can of Pork and Beans
2 teaspoon cornstarch - diluted in 1/4 cup water
1 + 1 cups of water

Procedure:

In a pot, bring 1 cup of water to boil.
Add in beef broth cube, garlic, onion, tomato paste, tomato sauce and diluted cornstarch. Let it simmer while stirring until thick. Set aside.
Put beef in slow cooker, add 1 cup water, season with salt and ground pepper.
Add the tomato sauce mixture.
Cover the slow cooker and set it on high. Let it cook for 4 hours.
Add the pork and beans, cabbage, banana and Baguio beans. Cover and let continue to cook in high for another hour.
Serve and enjoy.

Inihaw na Liempo (Grilled Pork Belly)

2016-02-08T10:09:00.002+04:00

Filipinos all time favorite grilled pork belly (inihaw na liempo ng baboy) is best for lunch and dinner with unlimited rice and perfectly matched with spicy vinegar and garlic dipping sauce or soy sauce with calamansi. OK, I'm literally mouth-watering while writing this post. Can you blame me?! ;)

Grilled pork belly is quite easy to cook, although the time difference of marinating makes a huge impact on its flavor. Of course, the longer you marinate the meat, the tastier it would be. Also, I used Sprite in this particular recipe of marinade to add a little sweetness and helps to tenderize the meat.

I sometimes grill in our oven or on a pan-grill, which is the only option for us who are living in a building flat; although charcoal grilling is still the best for me. Good thing that we spent our weekend in my brother's place where we can charcoal grill, since they have an open area for grilling. Just perfect with a sunny cold weather.

Below is my recipe :)

Ingredients:

1 kilo Pork Belly - About 1/2 inch - 3/4 inch in thickness
1/4 cup apple cider vinegar (or lemon juice)
1/2 cup soy sauce
1 cup Sprite or 7-up
1 tablespoon sugar
2 teaspoon ground black pepper
1 teaspoon salt
5 cloves of garlic - minced
2 chili - chopped (optional)
2 tablespoon ketchup
2 tablespoon oil

Procedure:

In a bowl, combine apple cider vinegar, soy sauce, ketchup, Sprite, sugar, ground black pepper, salt, garlic, and chilies.
Stir well until sugar and salt are dissolved.
Add pork belly, mix all together, cover it, put in the fridge and marinate overnight (or at least an hour).
In a bowl, pour the pork belly marinade. Add oil and stir well (for the basting sauce).
Grill the pork belly for 2-3 minutes each side. When the pork starts to pale, regularly brush it with basting sauce.
Continue to grill it for 5-6 minutes each side or until pork is cooked through.
Best served with vinegar, garlic and chili dipping sauce. Enjoy!

Pork Embutido

2016-02-02T15:54:00.003+04:00

Embutido is a Filipino style of meatloaf. It is a mix of ground meat and spices then rolled in a foil; It can either be steamed or baked. Embutido can be served as cold-cuts, fried slices or fried as a whole then slice.

I've wrote a recipe here before but I sometimes change my recipe depending on the availability of my ingredients. I sometimes bake or steam my embutido, depending on my mood also. I personally like it steamed then pan fried ;) Yes, adding a little grease and frying it up makes a difference in the taste, although it is not a healthy option.

Adding minced bell pepper (red or green) adds color to the meatloaf, while putting sweet pickle relish adds a little sweetness to the flavor, but since I don't have it in my fridge and my husband is a little picky when it comes to the ingredients of whatever I cook, I decided not to add it.

Below is the recipe:

Ingredients:

1 kg ground pork
2 teaspoon ground pepper
1 1/2 teaspoon salt
2 medium sized onions - minced
5 cloves of garlic - minced
1\4 cup tomato sauce
2 tablespoon tomato paste
1 cup grated carrots
1 cup grated Parmesan cheese
2 eggs
1/4 cup raisins
quail eggs - boiled and peeled
vienna sausages / hotdog - sliced into two
margarine
aluminum foil
1.5 liter of water for the steamer.

Procedure:

1. Put the ground pork in a bowl.
2. Add salt and pepper.
3. Add onion and garlic.
4. Add tomato sauce and tomato paste.
5. Add the grated carrots.
6. Add the grated Parmesan cheese

7. Crack eggs and add in the bowl.

8. Add raisins.

9. Mix it well.

10. Let it rest for 10-15 minutes. This lets the pork absorb the flavor and the liquid of the mixture.

11. Prepare the quail eggs and sausages.

12. Prepare a 12 inch x 12 inch foil and grease it with margarine (or butter).

13. Put 3 tablespoon of pork mixture on the greased foil. Spread and flatten the mixture onto

the center of the foil.

14. Line in the center 4 pieces of quail eggs.
15. Line 3 slices of vienna sausages next to the quail eggs.
16. Roll the aluminum foil into a tightly packed log about 2″ in diameter, sealing on both ends.
Repeat with the remaining pork mixture.
17. Place the pork mixture logs on a steamer.
18. Let it steam for an hour.
19. Remove from the steamer and let it cool.
20. You may optionally pan fried the logs of embutido to achieve a little toasted effect and taste.
21. Serve with ketchup and enjoy!

Sweet Potato Tots Loaded with Bacon Bits

2016-01-11T10:49:00.001+04:00

It was a lazy Saturday afternoon and I was craving for something to eat. I checked in my fridge and found a large sweet potato. Instead of simply frying it, I tried to be creative and did a little twist in my simple lazy snack ;)

Sweet Potato Tots or some called it croquettes, can be mixed with other ingredients to burst with more flavor. Adding-up some available ingredients could really make a big difference to a simple dish. So, go check your kitchen now and be creative in making something new out of ordinary.

Ingredients:

1 large sweet potato - grated
black ground pepper
1/4 cup + 1/2 cup for coating - breadcrumbs
2 eggs
1 cup cooked bacon bits
1/2 cup Parmesan cheese - grated
oil

Procedure:

Peel and wash the sweet potato.
Grate the sweet potato.
Microwave the grated sweet potato for a minute and let in cool. Squeeze it by batch to remove liquid.
Season with black ground pepper.
Add 1/4 cup breadcrumbs.
Add bacon bits.
Add Parmesan cheese.
Add 2 eggs.
Mix it all together.
Form the mixture in to a golf ball size mold.
Roll in to the breadcrumbs.
Do the same until you finish all the mixture.
Heat oil in a pan with low heat. Put the tots in the pan.
Let it fry for 5 minutes each side or until golden brown.
Serve and enjoy! (Ketchup or Mayonnaise for dipping sauce)

Bibingka

2015-12-27T17:39:00.000+04:00

It was like a torture spending Christmas here in UAE after spending our past 2 years of Christmas in the Philippines. I planned to cook so many Filipino dishes for our Noche Buena but I felt so depressed that I only manage to cooked on Christmas day.We spend few hours partying with friends but since we got home early, we then felt the sadness of waking up on Christmas morning without our family near to us. Oh well, what can we do? As we always say "Buhay OFW".

I woke up early on Christmas day and prepared bibingka or some called it puto bibingka for our breakfast. It is best to pair with ginger tea (salabat) which reminds me of our days when we spend breakfast just outside the Church after simbang gabi. This definitely made me and my husband happy and sad at the same time.

I usually baked bibingka from a scratch but as I've said, I was a little depressed so I just made used of a ready mix powder for my batter. I bought it in a grocery store here and follow the procedure written on the box, customized it a little and that's it!

Ingredients:

1 box Bibingka powder mix (I used White King brand)
3 pcs. salted eggs - sliced
Grated cheese
Evaporated milk (see quantity written in the powder mix instruction)
Eggs (see quantity written in the powder mix instruction)
Sugar (see quantity written in the powder mix instruction)
Melted Margarine / Butter (see quantity written in the powder mix instruction) - I used margarine to have a nice golden color and good aroma.
Banana leaf
Grated Coconut (optional)

Procedure:

Follow the instruction in the box on how to make the batter. I just used evaporated milk instead of water.
Put the batter on your preferred baking dish lined with banana leaf. I used small sized pan (around 12 cm diameter)
Top with cheese and slices of salted egg.
Bake in 325°F (160°C) for 20-30 minutes or until the toothpick inserted in the center comes out clean.
Served with fresh grated coconut. Enjoy!

See my previous post on how to bake bibingka from a scratch here :)

Reserveout - Simplifying Restaurant Reservations

2015-12-09T21:11:00.003+04:00

What is Reserveout?

Know how Reserveout simplifies reservations for users and restaurants

In the fast paced lifestyle we live in nowadays, people are leaning towards things that make their live easier, things that will take no time and can be done on the go, this explains inflation of mobile usage, shopping, selling, work, and almost every other thing can now be done online. All you need is internet and a device to connect you to it.

Because of that a lot of new businesses took advantage of the convenience of the internet, hence, we now can see online shopping, reservations, services, and MANY other things. However, we will be discussing the online restaurant reservation platform “Reserveout” that allows users to book at their favorite restaurants in Dubai, Amman, Beirut, and many other countries in the Middle East.

Working as a platform that bridges the gap between hospitality, entertainment and dining service providers and their patrons, Reserveout uses their rich and sophisticated online experience through their web and mobile applications to enable online and mobile users to easily search and immediately reserve with venues part of the Reserveout network.

Reserveout offers their clients (venue owners such as restaurants, spas, etc.) an electronic portal with which to efficiently manage, track, and sell resources and services available within their businesses in order to provide the best possible experience to their clientele. This software is a powerful and constantly emergent database that will serve as an electronic reservation book and a robust table management system.

Reservations as easy as 1, 2, 3

The website and application are easy to use, instantly confirmed, and user friendly. Users can use Reserveout to find their favorite restaurant and reserve at, allowing them to instantly book a table at any restaurant in their extensive listing, and with speedy search features built right in; you can easily discover a new spot across the street or around the city. Additionally, Reserveout will provide users with updates about the latest and hottest promotions and newsletters, and will furthermore inspire you if you still don’t know where to spend your next weekend.

Keep track and manage your business more efficiently

Reserveout is allowing restaurants to gain comprehensive understanding of each individual diner, and help increase revenue through clear data about customer segments, restaurants can make sure their revenues are maximized on peak nights and extend peak hours. Additionally, Reserveout is working when the restaurants are not, reservation platforms are linked to each restaurant's reservation system around the clock, and so customers can reserve tables through their app and website at any point during the day.

This is only the tip of the iceberg, few of many features. Reserveout surely offers more tools for both users and restaurants. Its platform and services are currently available in Abu Dhabi, Amman, Beirut, Doha, Jeddah, Manama and Dubai; however expansion into the rest of the Middle East and Turkey is planned in the very near future.

*****

For more details, you may visit their website : www.reserveout.com

or download their App to your mobile and tablets :)

Easy to Cook Gourmet Food from DinnerTime.me

2015-12-01T12:36:00.002+04:00

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

350 g. Baby Potatoes, scrubbed
Sea Salt
Black pepper
350 g. Salmon Fillet, cut in 2 pieces
1/2 Lemon, juiced and zested
1/2 bunch fresh Dill, fronds picked and chopped
Extra Virgin Olive oil
1 clove Garlic, crushed
40 g. Parmesan Cheese, grated
1 bunch Watercress/Kulfa, snipped
1/2-1 fresh red Chili Pepper, deseeded and sliced
1/2 pot Yogurt
1/2 tsp. Dijon Mustard
1 handful fresh Mint, leaves picked and torn

Procedure:

Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
Cut the salmon into 2 portion sized pieces.
Fill a saucepan, big enough to hold all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
Meanwhile, zest and juice the lemon and chop the dill.
Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

*****************************************

Fettuccine with Spicy Meat Sauce

Ingredients:

200 g. Fettuccine Pasta
1 onion, finely chopped
1 tbsp. Olive oil
300 g. Ground beef
Sea Salt and Black Pepper
1 Clove Garlic, chopped
1/2 tsp. Ground Cumin
1/2 tsp. Chili powder
1 pinch Ground Cinnamon
200 g. Crushed Boxed Tomatoes
1 1/2 tbsp. Raisins
2 tbsps. Feta Cheese, crumbled
A handful fresh Mint Leaves, chopped

For the green salad:

1 bunch Rocket Salad, shredded
1 1/2 tbsps. Olive Oil
1/2 Lemon, juiced
1 tsp. Honey
Freshly ground Salt and pepper

Procedure:

Bring a large pot of water to a boil and cook the pasta according to package instructions.
Meanwhile, prepare the sauce; Chop the onion.
In a skillet on medium-high, heat oil.
Add onion and cook for about 4 minutes, stirring occasionally, until soft.
Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
Chop or crush the garlic.
Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
Season with additional salt and pepper.
Prepare the green salad; Shred the rocket.
Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
Serve with green crunchy salad.

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Chicken Noodle Soup with Ginger

Ingredients:

1 Vegetable Stock Cube
900 ml. water
4 Chicken Drumsticks
1 tsp. Fresh Ginger, grated or finely chopped
1-2 cloves Garlic, grated or finely chopped
1/2 box Mushrooms, thinly sliced
1/2 - 1 Red Chili Pepper (optional), finely chopped
50 g. Rice Noodles
1/2 can Sweetcorn
2 tsps. Soy Sauce, plus extra for serving
Mint Leaves, to serve

Procedure:

Pour the stock (cube + water) into a pan and add the chicken.
Peel and grate or chop the ginger and garlic and add to the pot.
Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
Remove the chicken to a board and pick the meat off the bones. Discard the bones.
Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
Simmer for 3-4 minutes until the noodles are tender.
Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
Serve with extra soy sauce for drizzling.

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Aromatic Vegetable Pilaf

Ingredients:

200 g. Basmati Rice
1 Onion, peeled and finely sliced
1/2 box Mushrooms, cleaned and roughly chopped
150 g. Green Beans, trimmed and sliced
1 Carrot, peeled and finely chopped
1/2-1 tbsp. Cooking oil
1/2-1 tbsp. Ghee/butter, optional
1/2 Cinnamon stick or 1 tsp. Cinnamon
3 Cloves
1-2 Cardamom Pods, lightly crushed
1 Bay leaf
1/2 tsp. Ground Turmeric
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Chili Powder
Sea Salt
350 ml. Water
2 tbsps. Raisins
2 tbsps. Pistachio Nuts, toasted

Procedure:

Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
Meanwhile, toast the pistachios in a dry pan.
Uncover and fork through the rice and vegetables.
Sprinkle with the toasted pistachios and serve.
You can serve it with plain yogurt as well (optional).

*****************************************

For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC,

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

Restaurant Review : Rosewater Restaurant in Jumeirah at Etihad Towers

2015-11-15T14:29:00.003+04:00

My husband and I together with our friends had a chance to dine in for breakfast in Rosewater Restaurant in Jumeirah at Etihad Towers. This is one of luxury hotels here in Abu Dhabi and the dining experience was exceptional.

Our friends bought discounted vouchers online and we got almost half the price per person for a buffet breakfast. Half-price with full dining experience!

There were wide range of buffet cuisine options and live cooking station. They had a good selection of fresh fruits and desserts. Food were definitely extraordinaire, the staff were friendly and accommodating, and the architectural ambiance sets an exquisite taste of elegance.

For more dining details, you may check their website: Rosewater Restaurant in Jumeirah at Etihad Towers

Location: Podium Level 2, Jumeirah at Etihad Towers
Tel. No.: 02-811 5666

Food:★★★★☆
Breakfast buffet was Very Good!

Price:★★★☆☆

Service:★★★★☆

Cheesy Teriyaki Meatballs

2015-10-25T16:05:00.000+04:00

Meatballs are great on its own or on pasta, but for us Pinoys, rice will always be the best for such meaty dish. I recently craved for meatballs and wondering what would be the best sauce to match for my cravings. I could use tomato sauce, mushroom gravy - which is one of my favorites, or something I haven't tried before, like a Barbecue teriyaki sauce. Finally, I decided to go for something new for my taste buds.

Adding parmesan cheese was also something new for me but reading some good feedbacks and suggestions online, I decided to give it a try. Well, it was definitely worth the taste! It gives a huge burst of flavor compare from the usual boring meatballs.

Ingredients:

1 kg ground beef
1/2 cup chopped parsley
1 medium minced onion
2 tsp salt
2 tablespoons barbecue sauce
1 tsp black pepper
2 tablespoons flour
1/2 cup Parmesan cheese
1 egg

Ingredients for the sauce:

2 teaspoons cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon barbecue sauce
1/2 teaspoon ground black pepper
1 cup water

Procedure:
For the Teriyaki sauce:

Mix all ingredients together in a casserole and simmer it in a low medium fire while stirring it until thick. Set aside

For the Meatballs:

Preheat oven to 350 degrees F (175 degrees C).
Mix all ingredients together in a bowl.
Roll golf ball sized balls with the meat mixture.
Put the meatballs in an oven-safe dish.
Cover with foil.
Bake for 20 minutes.
Remove foil and pour in the Teriyaki sauce.
Bake for another 30 minutes.
Serve and enjoy!

Lechon Kawali

2015-07-25T11:00:00.000+04:00

Who wouldn't crave for this lovely dish. Crispy, tasty and definitely mouth watering. During my childhood days, we can only have this dish during fiestas and big celebrations, but now, luckily, I can have it whenever I want! Ooopppsss cholesterol alert.

Cooking lechon kawali seems really easy. Well, it is, but a little messy and will really require your alertness specially with oil splatter ;)

Sometimes I use my turbo oven to crisp and turn to golden brown my lechon kawali but deep frying indeed gives a different intensity in the flavor. However, which ever you prefer will surely satisfy your craving.

In this recipe, I deep fried my lechon kawali and enjoyed a little extra cholesterol on it ;)

Ingredients:

1 Kg Pork belly
1 Tablespoon + 1 teaspoon salt
1 Tablespoon whole pepper corn
1 teaspoon ground black pepper
3 pieces dried bay leaves
3 cups cooking oil
3 cups Water
1/4 cup Apple cider vinegar
4 Tablespoons Balsamic vinegar

Procedure:

Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
Remove the meat from the pot and let it cool down.
Cut the pork into roughly 2x2 inches thick.
Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
Deep fry the pork until it is golden brown and the pork skin is crispy.
Remove the meat from the pot and put it on a paper towel to drain excess oil.
Serve and enjoy!

Champorado (Chocolate Rice Porridge)

2015-07-22T15:45:00.001+04:00

It was late afternoon while my husband and I were enjoying our EID holidays at home, when we saw some Facebook post of the rainy weather in the Philippines. And although we are here in UAE which was 42 degree Celsius outside, we just felt like it was also raining outside because of the cool AC breeze. So, I was in the mood to enjoy a warm champorado with tuyo which we usually have every rainy season way back home. My lola used to cook this for us most of the time for merienda.

Champorado is basically rice porridge mixed with chocolate. Some use regular rice but glutinous rice gives thickness that binds the flavor all together.

Ingredients:

1 cup glutinous rice - washed
4 cups water
1/3 cup sugar
1/2 cup unsweetened cocoa powder

Procedure:

Cook Rice in a saucepan with water.
Stir constantly.
When rice is cooked and thick in texture add sugar and cocoa powder while stirring.
Let it simmer for additional 3 minutes.
Serve and enjoy! (Best serve with milk on top and tuyo.)