Showing posts from June, 2007


This dish is a natural pleaser. The glaze is so scrumptious, you'll keep asking for more. You need not spend and dine in expensive Tony Romas, Friday's and other steak houses just to have a lip smacking baby back ribs. You can grill some in your own backyard!

Preparation time: 10 mins
Cooking time: 1 hr & 10 mins Serves 6


1 1/2 kg premium baby back ribs (cut in 3 bones / slab or piece) 1/4 cup worcestershire sauce 3 cups soda 2 1/2 Tbsp liquid seasoning (knorr; original flavor) 1 tsp pepper mill 2 Tbsp soy sauce 1/8 tsp MSG salt (to taste) 3 Tbsp brown sugar 2 Tbsp vinegar 1/2 tsp meat tenderizer 1/4 cup tomato catsup (for the sauce)
Procedure: 1. Rub the surface of the meat with tenderizer. Prick the meat with fork so it can seep in. 2. Combine all the ingredients except the tomato catsup and marinate the meat overnight in the refrigerator. 3. Thaw the meat and boil in a pot until it becomes tender. Meanwhile, prepare the sauce. 4. Add the tomato catsup to the marinade and simm…

Be The Chef @ MONGOLIAN!

Where else can you dine, where you were given the freedom to put anything you desire on your food but Mongolian?!. This restaurant serves "stir-fry - shabu shabu" style food. Diners get to choose their own ingredients so to speak. There are vegetables, meat, seafood, noodles, rice and spices to choose from. Even the flavour, they'll leave it up to you. What's more, you may opt for either a single bowl or eat all you can at P105 and P188 respectively. This is real value for your money and tummy! If you want to maximize your bowl's capacity, don't put too much of the carbo-loading ingredients such as rice and noodles. Put a mountain of vegetables instead. If you're not averse to spicy foods, opt for the sweet and spicy sauce so you won't easily get satiated. The chili will break the satiation, more so it will help boost your appetite.
Choose your ingredients here...

Mongolian Stop 3rd level Festival Mall Alabang, Muntinlupa City

BATTLE OF THE FOOD MAGS.... Which one is yours?

It’s interesting how the world of culinary in the Philippines is elevated to new and exciting dimensions by many food enthusiasts, gourmands, chefs, and connoisseurs not discounting all the others who have laboured and continuously doing so in this gastronomic field. A good proof of that is the growing number of Food Magazines in the stands right now. The list includes Food, Yummy, Appetite, Celebrity Recipes, Cook - Connecting Foodies, SM Hypermarket- Flavours A Taste of Fine Living and Asia’s in Good Taste. You’ll certainly have a hard time choosing the one that deserves your hard earned money the most, simply because all seemed appealing, motivating and trying to be out of the ordinary. It’s really a feast in the eye for a foodie like me.
Among those available, the top 3 that caught my attention were Yummy by Summit Publishing Inc., Food by ABS-CBN Publishing Inc., and Appetite by Mega Magazines & Publications Inc. (MMPI). Yummy and Food are both priced at P95 whereas Appetite …

Creamy PANCIT MOLO... why not cook some?

This is an inherited recipe from a former Ilonggo colleague who already migrated to Canada. (If truth be told, Pancit Molo actually originated from Iloilo hence, I'm just lucky Tita Lyn generously shared this recipe). We served this soup when we celebrated our birthdays together in our office. All our guests consumed it with much gusto. Since becoming a hit in that party, I included it in our family menu. What I liked about this soup is, it's not the typical Molo Soup that most of us Tagalogs are familiar with. This is creamier and tastier. What's more with the pure meat used in the recipe without any extenders, flavoursome! This is what's best in home cooking. You are in control of what's getting into your food. So, why not grab your kitchen tools and make your home deliciously steaming! :-)

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves 8


1/4 kg chicken breast
1/4 kg ground lean pork
1/8 kg shrimp, deveined and chopped
1 154 ml can of evaporated milk


One of our blogsite's promise is to share our family recipes with you, be it inherited or created out of the box. So here goes the initial entry to the soon to be long list of our cherished dishes.... Happy Cooking! PreparationTime: 45 mins Cooking Time: 1 hr
Good for 4 - 5 servings Ingredients:
1/2 kg chicken feet, cleaned & washed
4 cloves garlic, chopped
1 med sized onion, chopped
1/2 tsp sesame oil
1 Tbsp chilli garlic sauce
2 Tbsp hoisin sauce
1/2 Tbsp soy sauce
1 1/2 cups water
salt and pepper to taste

1. Season chicken feet with salt and pepper. Fry until it turns slightly brown (do not over fry).
2. Soak in cold water until it swells (30 mins – 1 hr). Drain.
3. Saute garlic and onion. Add the chicken feet. Season with the rest of the ingredients.
4. Add the water and simmer until tender. Allow the sauce to thicken.

RAZON'S of Guagua.., is it?

Razon's - the restaurant that originated from Pampanga, made famous by their Halo-halo and Pancit Palabok, started to invade Manila. To as far south as Alabang, we found one of their Food Court Stalls in Town Center. I have good memories of this restaurant from our NCL (North & Central Luzon) Taste Trek. For so long now, I've been wanting to try these best sellers again. Hence, we were happy that there's now a branch near to us. There's simply no reason to hesitate, we immediately get into the queue. Unfortunately, to our dismay the pancit palabok is not the same as to what we have tasted back in their Guagua branch. What used to be one of our benchmarks in one of our noodle projects, is now an "okay to be missed" dish. It's short in meaty character, the sauce is almost bland and a bit satiating. There's just something lacking in its overall taste. How come? Is it because, this is a "food court version"? I wonder if the same quality is b…

ANTONIO'S TAGAYTAY (celebrating Father's Day in advance)

At long last, an Antonio’s experience befell us! It certainly was a good way to celebrate Father’s Day in advance in this amorous spot. All the raves, rants and reviews we’ve been hearing and reading about Antonio’s Restaurant came to reality. And yes, we ought to admit that this is a must experience for anyone who loves fine food and superb (to say the least) ambiance. The moment we arrived, we were greeted and assisted cordially by the staff, from the gate to the entrance door of the main hall. From here, we’ve already felt that we’ll be treated too well. When the main door opened, a very relaxing, inimitable dining area welcomed us. Complete with lighted candles spotted all over the place transforming it into a romantic haven. Genuinely perfect for an intimate feast.

Restaurant's Gate

Entrance Door of the Main Hall
When the maitre d’ showed us the menu, we had a hard time selecting the best entree. All 16 looked very interesting. It’s the main entree by the way that will deter…

Sentro 1771

We've already tried dining at Sentro 1771 in one of our benchmarking activities because of their famous Sinigang na Corned Beef. It's indeed good to come back. We all liked the food that we ordered. The Corned Beef Sinigang is delicious with the right sourness. Only the beef flakes is a little chewy. We were surprised by their version of Green Mango Salad. They used a different salad dressing not the typical bagoong. The tangyness of mango complemented the soy sauce (that of japanese type). The Maya Maya Escabeche is tasty as well. The fish is cooked just right (not tough) and the sauted / garlic note is pronounced but acceptable. The only dish that did not satisfy our palate much is the Hofan. It's too oily and almost bland. Overall, we'll rate the food 4 spoons for the taste, presentation and originality. Restaurant's ambiance is also homey so you can relax while waiting for your food to arrive. Service, we'll also give it 4 spoons. If there's one thing …