This dish is the sibling of my entry to Presto Pasta Night. Chicken Parmegiane is one of the dishes that Giada de Laurentiis made together with Lemon Spaghetti. When I saw her layer my favorite food components into her pan, I know this is one dish I certainly can't resist. I love the marriage of herbs and cheese in a poultry. I envisioned a lip-smacking, finger-snapping meal. But since my pantry is limited with some of the ingredients she used, I modified the recipe and made it more to our taste liking. I was just a bit disappointed with the brand of the quickmelt cheese I used in my first try. It's simply not true to its name. It did not melt easily and the fusion of tomato sauce and cheese that I expected did not happen. (I'll just let the photo below talk more about it). Fortunately, it did not completely spoil the dish's overall profile. It still has that rich, cheesy and herby notes. Hence, I know better when I made it the second time around. Complement this dish with your favorite pasta and you'll never go wrong.

250 g italian spaghetti sauce, 1/2 kg chicken breast fillet, 1 cup quick melt cheese, 1/2 cup parmesan cheese, 5 tbsps extra virgin olive oil, 1 tsp italian seasoning, 1 tbsp chopped fresh basil leaves, 1 tbsp butter, salt and pepper to taste

1. Mix together italian seasoning or herb mix, salt, pepper and 2 tbsps of olive oil in a small bowl.

2. Brush the mixture to the chicken fillet (both sides) and pan-fry it in the remaining amount of olive oil until the skin turns brown.

3. Transfer the cooked chicken in a baking dish. Pour over the italian spaghetti sauce. Add the quickmelt cheese and parmesan cheese on top.

4. Spread out butter in the baking dish and bake it in the oven until the cheese melts.

5. Add chopped fresh basil leaves before serving.

*If you want to do it Giada de Laurentiis' way, replace the above ingredients with the following: fresh rosemary and thyme for the italian seasoning, tomato sauce for the italian spaghetti sauce and mozarella cheese for quickmelt cheese.

Similar to Weekend Herb Blogging, Presto Pasta Night by Ruth Daniels of Once Upon A Feast is one Food Blogging activity I also missed. I do heart Pasta or any noodles for that matter. A number of food posts on this blog will most likely prove that. Timely, one of my favorite celebrity chefs Giada de Laurentiis, inspired me with an invigorating pasta recipe last weekend. After watching the recent episode of her Everyday Italian, I was prompted to take out those luscious foods into our own table. I'm bringing one of them to Presto Pasta Night # 69 which will be graced by guest host Hillary of Chew on That. Here's Lemon Spaghetti everyone, please have some.

What particularly enticed me to try this recipe is it's simplicity. The preparation of the dish is pretty straightforward. Boil, chop, stir and blend! Before you know it, you're already savouring a mouthful of refreshing pasta with a zest!

If I will be asked to describe the orientation of my taste buds, I know that it's more of savoury rather than sweet. But I'll definetely wouldn't say a sweet bite wouldn't entice me to some extent. Perhaps a little nibble would be enough to please my appetite. But with savoury goods, I tend to munch for more. I have a slightly higher threshold for a saltier tang. With my kids, I know it's the opposite. They would prefer sugary and chocolatey foodstuffs. Their weekend cravings put me into a more challenging task. I love to prepare sweet items but only those that require a simple mix, toss, layer, chill etc. I usually avoid baking. Apart from having an impression that it's too laborious to do, I know that baking is a culinary gem worthy to explore; but there are far more challenges in-store as you go along. However, for the love of those sweet requests from the little ones why shouldn't I dare? As follows, my weekend was spent romancing cupcake recipes in the kitchen. Because my library does not possess any cook book on baking, I went to the world wide web for some help. My online-research brought me to some interesting recipes. I just followed my sensory impulse in selecting the ones that are worth trying. With some modifications here and there; my initial attempts finally came into moulds, ready to be chomped by little mouths impatiently waiting to be pleased.

1. Pre-heat the oven to 175 C.

2. Mix flour, cocoa powder and baking soda in a bowl. Beat sugar, butter, eggs and vanilla in a mixer bowl.

3. Slowly add in flour mixture alternately with milk.

4. Put 2 teaspoonfuls of batter into a paper-lined muffin moulds.

5. Bake for 20 - 25 minutes until a toothpick inserted in centers comes out clean.

6. Transfer to a wire rack and allow to cool before frosting.

7. Make the choco-fudge frosting. Mix all ingredients in a saucepan. Heat slowly until it boils briskly with constant stirring. Continue boiling until thick enough to spread onto the cupcakes. Remove from heat and add 4 tbsps butter and 1 tsp vanilla. Stir and spread immediately.

1/2 cup margarine

1 1/2 cups sugar

3 medium sized eggs

1 tsp vanilla

1 cup ripe bananas, mashed

1/4 cup fresh milk

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1. Mix flour, baking soda and salt in a small bowl.

2. Cream margarine and sugar in a mixer bowl. Add eggs, vanilla, banana and milk.

3. Add the flour mixture and blend until a smooth consistency is achieved.

4. Fill paper-lined muffin moulds with 2 teaspoonfuls of batter. Bake at 350 F for 15 - 20 minutes or until a toothpick comes out clean when inserted into the center.

5. Frost with butter-milk frosting (1/2 cup butter, 2 1/2 cups powdered sugar and 1/4 cup fresh milk heated in a saucepan until of spreading consistency).

I am elated being truly back to Weekend Herb Blogging. For those who have just heard about it and for those who, like me need to be reminded of how this activity works, click here. This week's WHB is being hosted by Joanna of Joanna's Food. My entry is a tempting fusion of sweet and savoury notes. Hence, the name Sweet-Savoury Banana Spring Roll. It's a spin off of a typical banana spring roll which is a favorite Filipino snack/dessert item we call "Turon". Last week, the refrigerator at home bragged an abundant supply of jackfruit courtesy of our dear neighbor. Knowing that it is the best pair to a yummy Turon; momentarily, I thought of preparing sweet banana spring roll with jackfruit, for a lazy afternoon nibble. The Turon, we, Filipinos are accustomed to normally comes in big sizes. Imagine 3 half slices of banana in a spring roll wrapper. That's how big it's gonna be. My threshold for that size only reaches two. It heavily-fills your tummy. That's why I like it when it's prepared in smaller sizes especially if kids will have their bite too. For this recipe I did just that. Although Turon is regarded as a classical Filipino food item, I wish there are other interesting sensory notes that can be infused with it aside from being heavenly sweet. Thus, when I saw the stalks of coriander resting on the kitchen counter, an enticing sweet-savoury union was all I imagined. Together with some other complementing ingredients, I was pleased with what was before me, waiting to be devoured delectably.

Ingredients:
4 pcs banana, quartered
1/2 cup brown sugar for coating
1/2 cup jackfruit, shredded
8 pcs spring roll wrapper, small size
vegetable oil for frying
1/2 cup grated cheddar cheese or chopped cream cheese
coriander leaves, chopped
sweet chili sauce

Procedure:
1. Coat banana slices (2 pcs/roll) with brown sugar. Put into spring roll wrapper together with some shredded jackfruit (be generous, the more the tastier) . Fold the ends of the spring roll wrapper and close it with small amount of water.
2. Coat each prepared banana spring roll with brown sugar and deep-fry in vegetable oil until it turns brown.
3. Transfer 2 pcs of fried banana spring roll onto a serving plate and top with grated cheese. Pour over 2 teaspoons of sweet chili sauce and add the chopped coriander leaves (you may adjust the amount of these components according to your liking).

** The cream cheese worked better with the banana spring roll than the cheddar cheese. The saltiness of the cheddar cheese somehow prevented a harmonious fusion, but acceptable just the same. Only, a more balanced mélange of flavors is achieved with the former.

Father's Day was celebrated lavishly last year. We had an intimate feast in no less than Tagaytay's most amorous spot, Antonio's. It was French Cuisine at its best! This year, (drifting to the advent of austerity; seems everybody is for the hideous commodity prices these days) we decided to celebrate it simply. Where else but in the solace of our home! We had our humble dining table that offered an enjoyable feast nonetheless. There's nothing fancy or genuinely epicurian. It may even looked more of an ordinary dinner meal but what made it special was we devoured into this banquet together. Think of family eating together. What more can you ask for?

Ingredients:

1/2 kg fish fillet (tanguige)

1 small can tausi (salted black beans)

1/4 cup oyster sauce

1/4 cup sugar

1 cup water

3 eggs, beaten

2 cups cornstarch

4 cloves garlic, chopped

1 small onion, chopped

5 stalks of spring onion, cut 1 inch in size

kinchay, chopped (as garnish)

pepper to taste

canola oil, for sauteing and frying

Procedure:
1. Coat fish fillet with cornstarch, dip in egg wash then coat with another layer of cornstach. Deep fry until golden brown. Set aside. (Do this in batches to prevent drying of the batter mixture when coated in the fish fillet)

2. Saute onion and garlic in heated oil. Add black beans, onion leeks, oyster sauce, sugar and water. Allow to boil and simmer for 2 minutes.

3. Add fried fish fillet and mix well with the sauce. Top with chopped kinchay. Serve hot.

Ingredients:
1 1/2 kg black tiger prawns
1/4 cup sugar
1/3 cup oyster sauce
1 1/2 cups water
3 tbsps butter
4 cloves garlic, minced
1 small onion, chopped
pepper to taste
3 tbsps canola oil

Procedure:
1. Saute garlic and onion in canola oil until fragrant.

2. Add the shrimps and saute until all slightly turns pink.

3. Add butter, oyster sauce, sugar, water and pepper. Simmer until the shrimps are cooked just right.




Ingredients:
2 1/2 cups pandesal (shredded)
1 small can condensed milk
1 small can evaporated milk
1/3 cup sugar
1/2 cup butter
2 tsps cinnamon powder
4 eggs


Procedure:
1. Pre-heat the oven at 345 F. Cream together softened butter and sugar in a bowl. Transfer to a baking dish and set aside.

Paulo Coelho left a remarkable reading experience in me when I met his “Alchemist”. He showed me moving life experiences in his book. From then on, I know this writer is worthy of my time. As a reader, I felt being transported into the stories he's created. I am completely immersed in his thoughts. Which, is exactly what I experienced reading “The Zahir”. When I started flipping the pages of this book, I can no longer put it down. I was taken completely. In understanding it, he made me realize the many aspects of our journey to life. The most crucial and frightening of all is when we started feeling lost. When we are being enrobed with unhappiness albeit we possess everything we’ve ever wanted. The Zahir represents anything or anyone that made us forget everything about our selves. It is our “invincible” yet, we unconsciously regard it less important. We recognize its existence in our lives yet we give less value to it. Hence, we’ll only realize its worth when it’s escaped us, unaware that it could possibly haunt us forever. We'll only feel complete and may continue living our life, when we have faced and conquered it. I too, have recognized my own “Zahir”. It exists in all of us. As I face many of life struggles, I also felt emptiness within. In one time or another, I am passing that stage of unhappiness in life. I feel frightened though at times strengthened. But as Paulo Coehlo had put it, the most important thing is you’re willing to face the Zahir else, challenge it. For no one except you, knows what your true happiness should be.

I have been and perhaps (still am) a Starbucks regular patron. Unfortunately, these days I can hardly have that homey, relaxing ambiance the Coffee Shop is used to offer. It's far from what I am accustomed to (at least for the branch where I usually go). My recent visits to Starbucks showed so much noise. Is this something particular to a branch or it has to do with the time of my visit for that much needed nerve perk? Else, it is simply the way it is now for the cafe I have known as a comforting spot. Well, I must not be surprised. Coffee tables were filled with groups who were all at the top of their voices and having big laughs. I can barely see couples or smaller groups who were just simply enjoying a light conversation over a cup of coffee. Starbucks is now predominantly frequented by younger lots which explains for the high energy encircling the coffee shop. No, this was not the place for me for that particular moment. I was on the verge of finishing a good book and I want to enjoy every piece of it. I must vacate this area very soon. Look for that place where I can have a relaxing treat with my good book at hand. Opportunely, not too far I found Mocha Blends, the Coffee Place.

I was glad to be welcomed by its mission-vision statement as I peruse its menu book. What a way to welcome a newbie! As I read through it, a promise of a culture-fit and a warming coffee experience unfolded before me. I was even more delighted when I learned that there are more food choices here. This is not simply a coffee place after all! There are breakfast items that actually intrigued me. It won't be too long before I sample a plate. I'll sure make a post about it when I did.

For now, a fine coffee is all I need to complement a good read. So, Cafe Vienna and Ube Cake onto my coffee table please. Eventually, I felt happy and filled. I had the comforting atmosphere I was looking for. A coffee that kicked me for its intense burnt note and pronounced caffeine content yet; warmed me just the same. A sweet goodie that may not be superlative in its sensory profile but good enough to pair a soothing cup of coffee. Consequently, Mocha Blends have become what I, a customer, wanted them to be. From now, it'll be my comforting coffee place.

Mocha Blends
Espresso Coffee Australia

I missed joining weekend herb blogging (WHB) conceptualized by Kalyn's Kitchen. It's been quite a long time since I last submitted an entry for this weekly activity of food bloggers globally. Today, I am more than delighted to rekindle my enthusiasm in joining this affair . One of the prime reasons why I linked to this culinary hobby is because I get to prepare dishes on weekends for my family to enjoy. It gives me inspiration to think of something new to stir in the kitchen. However, this entry may not be able to make it to the deadline for being uploaded quite late, but just the same I'm happy to share it with everyone. Last weekend, I cooked three dishes which I plated one on top of the other to present a complete meal. I had sauted spinach, fried tanguige with lemon-butter sauce and mashed potato. Spinach is one of my preferred plants that is packed with essential nutrients. Thus, I would like it to frequent our dining table. Tequila Joes Bar and Restaurant offers a good sauted spinach and mashed potato. These are among my favorites in their food list. But since the branch nearest to our place is no longer operating today, I have to realize my craving at home. Anyway, what could be more enjoyable than having our food consumed at the comfort of our homes? Sauted Spinach:
Sauté 1/4 kg of spinach in 2 tbsps olive oil, 4 cloves of minced garlic and 1 small onion, chopped. Season with salt and pepper to taste.

Fried Tanguige with Lemon Butter Sauce:
Season the tanguige with salt and pepper. Pan-fry in olive oil.
Make the sauce. Mix 1/2 cup water, 1/3 cup sugar and lemon juice (from 1 fruit) in a bowl, set aside. Sauté 4 cloves of minced garlic in 2 tbsps olive oil. Add 3 tbsps butter and juice mixture. Simmer for a few minutes until the sauce thickens.

Mashed Potato:
Cook 2 large potatoes in boiling water. Puree it in a bowl. Add butter, salt and pepper to taste. Blend well. Adding fresh milk is also an option for a creamier taste.

Kanin Club is probably the most popular restaurant Paseo de Sta. Rosa has today. However, our first dining experience here is almost forgettable. The foods that we've initially tried did not offer a satisfying gastronomic encounter. The Sinigang sa Miso na T'yan ng Bangus for instance, tasted like it came out from the instant sinigang mix sachet. Also, the bangus is no longer fresh. The Canton Guisado is too oily without much character. That's why trying it out again is nearly a no - no. Nonetheless, its popularity in Paseo is unstoppable. It's always packed with diners. In fact, there are people who will not mind waiting from the long queue. Some of our friends who have tried it have nothing but good impressions to share. This then intrigued me. Maybe we just had the wrong choices from the menu during our first visit. Perhaps it might still be worth to give it another try. From our recent visit, these were what we had and what I have to say...

Binukadkad na Tilapia is your usual fried tilapia that is cooked in an unusual form. There's nothing real innovative here in as far as taste is concerned. It's just plain acceptable. The most raved about in Kanin Club's menu is the "Crispy Dinuguan". I have big reservations in ordering this dish. I can’t help but imagine how noxiously it'll land into my blood streams. But because I’m over-ruled by curiosity, I gave in. It's simply lechon kawali mixed with dinuguan sauce. For a Dinuguan to be served dry, the concept is something different. But the taste is similar to any typical dinuguan recipe. The good differentiating factor is the texture. The crispness of the pork skin from the lechon kawali added an enjoyable twist. The loaded fried rice is your typical fried rice. There’s nothing so special about it. If you feel like complementing the pinoy dishes with more varied rice, it's an available option. Lumpiang Sariwa is another distinctive Filipino dish that we found pleasing to our palate. The sautéd vegetables enclosed in the lumpia wrapper are cooked just right, matched with the sweet sauce finished with peanut bits on top.

Apart from the featured dishes above, other foods we found worth ordering are Sinigang sa Miso na Salmon, Seafood Kare-Kare, Bistek, Daing na Bangus and the much talked about Turon KC a la mode. It's a fried, sweet banana roll made together with ube halaya, mongo beans and macapuno glazed with sugar syrup and sesame seeds.

So, was it worthy giving Kanin Club another try? Generally, yes. There are dishes that will make your digestive elements happy and filled. On a cost per dish, there are foods that are fairly priced considering the serving size and taste. But for the same reasons, there are also those that may come out a little over priced. The rule of thumb then is to simply make the right choice.

Last year, I made a post on Korean Noodles that are becoming more and more popular in the Philippines brought about by what many coined as the "Korean Invasion" of our country. Now, to continue this Korean culinary saga; I'm making another post on the most popular Korean dish - Kimchi. Kimchi is known to be the must side dish of any Korean meal. No Korean meal will be complete without it. I have a Korean colleague who can attest to that. Kimchi is a fermented type of dish that is usually made of vegetables. The most common of which is Napa or Chinese Cabbage. It maybe the best craved appetizer by the Koreans but for a Filipino palate, liking this dish might be very selective. It's actually one of those aquired tastes. I, for one, was initially not a fan of this dish. I had a chance to experience its authenticity in my first visit to Seoul. Apparently, I found the taste very foreign at that time. Eventually, because of culinary fusions happening everywhere and the opportunity of working with foreign migrants (koreans in particular), the kimchi note became a household flavor. It was not surprising then, that one of my local colleagues can now make Kimchi like a pro. I watched her prepare one time and she generously shared her well labored recipe. From her fermenting bins to yours, here's a homemade Kimchi recipe to delight into. Ingredients: 1 kg chinese cabbage, cut into halves vertically
90 g Korean raddish, cut into strips
24 g onion leeks, cut into strips
200 g rock salt
1.1 kg water
20 g malagkit powder (rice flour), cooked in 300 ml water
25 g garlic, finely chopped
64 ml fermented Korean fish sauce
70 g red pepper powder
6 g ginger, finely chopped
sugar to taste

Procedure:
1. Cut chinese cabbage into halves, do not wash.
2. Put rock salt in between the leaves. Soak in water for 3 hours (more salt means faster soaking time). Wash in running water after soaking.
3. Cook malagkit powder (rice flour) with continuous stirring. It's done when it starts to boil. Allow to cool.
4. Put malagkit paste in a mixing bowl. Add red pepper powder, fish sauce, raddish, onion leeks, ginger, garlic and sugar. Mix well (this is your Kimchi paste).
5. Spread Kimchi paste into individual leaves (make sure all leaves are coated). Fold and seal using the outermost leaf to avoid any spillage.
6. Put the leaves in tightly sealed containers and store in the refrigerator overnight. Continue storage in an ambient condition for 3 more days. On the 4th day it's ready to be consumed.