Cooking time: 1 hr & 10 mins
Friday, June 29, 2007
Cooking time: 1 hr & 10 mins
Thursday, June 28, 2007
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...
The Food on the other hand, has a more serious appeal. If I would personify it, this is more traditional, “Filipino” looking. I somehow find reading a few articles a bit boring though. Not because the article in itself is uninspiring (in fact this is the one that got more stories to tell) but maybe with the way the article is presented. Probably it has something to do with the layout and the fonts used which I find dreary. Nevertheless, I like the way that each recipe comes with a story.
In contrast, the Appetite looks classy and the one that’s most formal so to speak. When you look at the magazine you have this perception that the target market is geared towards the upper SEC (socio-eco class) and probably those with a culinary background. This is mirrored by what’s inside the magazine. Apparently it shares the same target market with that of Yummy. It just lacks the fun that Yummy elicits with its readers. Appetite is more of the bits and pieces of the culinary trends. The who’s who and what’s what. Indeed it’s true to its claim – “Your Lifestyle Food Magazine Satisfaction Guaranteed”. Similarly, Yummy also lives up to its tagline of “Easy Meals Everyday”. On the other hand, Food’s label - “The Philippines Largest Selling Culinary Magazine” hold a very strong statement in itself.
Tuesday, June 26, 2007
Preparation Time: 10 mins
Cooking Time: 30 mins
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
2 beaten eggs
1 head garlic, finely chopped, divided into 2 portions
1 med sized onion, finely chopped, divided into 2 portions
1/2 tsp pepper
1 tsp salt
1/8 tsp MSG
1 tsp soy sauce
1 chicken broth cubes
2 tbsps canola oil
spring onions and fried garlic (as garnish)
6 cups water
1. Mix ground pork, shrimp, half portions of onion and garlic in a mixing bowl. Season with salt, pepper, MSG and soy sauce.
2. Add the beaten eggs and mix well.
4. Boil the chicken breast in 2 cups of water. Add the broth cubes. Shred the chicken meat once cooked. Save the broth.
5. Add canola oil in ahot pan. Saute the shredded chicken and the remaining portions of onion and garlic. Add the chicken broth and four cups of water. Allow to boil.
6. Add the stuffed molo wrapper one at a time and cook. Molo is done when it floats.
7. Add evaporated milk and continue cooking for 3-5 mins.
8. Top with fried garlic and spring onions. Serve while hot. Best consumed with "soy chilimansi" dipping sauce (soy sauce, chili and calamansi)
Use Alpine milk for a creamier, full bodied soup
Make uniform sizes of molo wraps so the dish will be cooked evenly
Monday, June 25, 2007
Good for 4 - 5 servings
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.
Thursday, June 21, 2007
Pancit Palabok (P65)
Monday, June 18, 2007
For the bill, we paid a total of P4155.20 inclusive of 10%service charge and 12% vat. Thus, if you decide to check it out, allot a minimum of P2000 budget per person. You may blink on the cost, but anyway, however cliché it may go this is fine dining at its best.
Foie Gras Potato Truffle Tempura Salad
Soup of the Day (we forgot to ask for its name but it tasted like Cheesy Dumpling Soup to us); surprisingly Sofie liked it so much :->
Grilled Peppered Sirloin Steak with Maitre d' Hotel Butter
Trio Sampler (Beef Medallion Gratinated with Assorted Mushroom, Mojito Crusted Lambloin, Braised Red Cabbage with Lamb Jus and Grilled Sea Bass on Truffle Mashed with Salad Relish)
Chocolate Souffle with Cardamom Creme Anglaise
Flourless Chocolate Cake
The Intriguing Rest Room
and its open air impression....
Our favorite spot, the Pond area
The Romantic Staircase