Snack of the Week: Chunkee

Chunkee

If Rachael Ray has her snack of the day in her self titled show, then this blog should have its own version too! I don't eat snacks everyday so I'll just better call it "Snack of the Week", shall we? To kick start the new segment err category of this blog, I give you Chunkee Chewy Soft Cookies!

Recipe: Pancit Canton

Pancit Canton

Ingredients:
1 pack pancit canton
1 carrots
half sliced cabbage
cauliflower
baguio beans
1/2 red bell pepper
salt and pepper
1/2 chicken breast
liver sliced and other grind
garlic
onion


Procedure:
1. Saute the chicken and sliced liver in garlic and onion. Season with salt and pepper.
2. Add 1 cup water. Add carrots then the liver grind.
3. Put in cauliflower, baguio beans and bell pepper.
4. Add the pancit, stir and let it sit till it sucks all the liquid.
5. Add the cabbage last.

Recipe: Pinoy Beef Caldereta

Beef Caldereta is one gigantic favorite Filipino dish that promises to satisfy any meat lovers out there! I like it more when the beef is cook just right, soft enough to get all the rich flavors coming from the thick sauce. Yum yum!  So check out our version below:

Beef Caldereta

Recipe: Oat Crusted Pan Fried Tilapia

This Oat Crusted Pan Fried Tilapia recipe is very fast and easy to make. Simply prepare your tilapia fillet, seasoned with salt and pepper. The above picture still has it's skin on one side. In a bowl mix together egg, oats and chosen herb (I prefer to use McCormick's dried basil) until it forms into a rich thick consistency. Immerse the skinless side of tilapia into the batter and place it directly into a hot frying pan.

Want to cook the more healthier way? Bake it! Here's a video of Almond Crusted Tilapia

The Intruiging Fried Ice Cream?

What makes for an intriguing ice cream? Is it the flavor? The toppings? Or the way it is cooked, like fried?

Last week, me and a friend scouted a series of malls to basically do some research on possible food cart business. It was just about lunch time when we passed by this food cart selling fried ice cream. Yes, a fried ice cream!!! This treat wasn't really new to me but it was only that time where I got to take a closer look at how this intriguing treat is actually done.

Ice Scramble Nag Level Up Na!

When I was a kid, I loved to buy ice scramble that can be bought from a portable food cart (the ones that can literally go anywhere) usually seen right beside our local basketball court. The ice scramble back then is simply a flavored crushed ice topped with powdered milk and hershey's syrup served in a little yellow plastic cup. It's a refreshing affordable treat that long ruled Manila streets. Fast forward, today this popular yummy treat has completely glamed up - nag level up na!

Red Ribbon's Newest Offering - Mocha Choco Crumble

Last Valentine's Day I bought home a box of Red Ribbon's newest cake offering, the Mocha Choco Crumble. Every one of us wanted to try how this cake tastes like, it looks mouthwatering. "Heavenly mocha chiffon layers bursting with rich mocha cream, layered and topped with crunchy chocolate crumble." Both the tv and print ad are just irresistible, perfect indulgence for the sweetest day of the year...or so I thought...

Why Filipinos love Siomai House

For just a cheap Php25, one can happily indulge in this all time Pinoy favorite - 4 pieces of siomai with chilli at Siomai House! Okay, this dish may have originated from the Chinese but we Filipinos have greatly embraced this dish long before siomai franchises became popular.

Recipe: Chicken Nuggets with Dipping Sauce

Here's a recipe I made during my brother's birthday. I added a healthier twist to the classic chicken nuggets we know by adding carrots. Here's my version of Chicken Nuggets with Dipping Sauce. Enjoy!

Recipe: Burger with Mushroom Gravy Sauce

Craving for a Jollibee Burger Steak? My sister always craves for that dish so I tried to make a homemade alternative with this Burger with Mushroom Gravy Sauce inspired by Jollibee's Burger Steak with Mushroom Sauce. And promise, this so easy to make!

Chef Gene's woodfired oven, Valentine's Dinner @ Cafe Ysabel

With Valentines Day just around the corner, many are now planning where to celebrate this special occasion with their loved ones. One great intimate venue I would recommend  is Cafe Ysabel with a scrumptious Valentines dinner prepared by no other than Chef Gene Gonzales.

Chef Gene's Woodfired Oven Valentine's Special in Cafe Ysabel!
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Menu:
Grissini & Dips
Bellota Ham with Brazilian Mango Sorbet
Bobby Chinn's Pizza topped with Fresh Arugula

Creme of Roasted Tomato Soup topped with Blue Pepato Souffle

Squid Ink with Scallop & Chive Cream Pasta

Choice of:
Cedar Planked Salmon with Dill Beurre Blanc & Homegrown Sprout Salad with Baby Greens

OR

Oven Charred Viking Steak with Truffled Dauphinoise and Peppercorn Sauce

Baked Vanilla Cured Pineapple with Burnt Butter Ice Cream and Caramel Sansrival

Coffee or Tea

P2,500 per person, tax included

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Experience the magic touch of Chef Gene himself who will be preparing the Chef's table. Call today and reserve a table! 726-9326 or 725-5089
or email at cy-reservations@cacschef.com
Please specify that you will be reserving for Chef Gene's Valentine's Dinner


Note: This is only available on February 14, 2011.

Recipe: Fish Frikadelle with Remoulade Dip

This Fish Frikadelle looks like the traditional meatballs we eat except that they are more moist inside because of the soft texture of cream dory. Furthermore, they look like a cake mixture to me by the time I mixed everything up. So here goes the recipe...

Recipe: Hotdog-Pancake Wraps

The kids and young at heart will surely love this morning breakfast delight. Wake them up with a yummy start of Hotdog-Pancake Wraps. Here's the recipe...

Recipe: Vegetable Fritata

Here's a quick way to start your breakfast the healthier way. I must admit, most of my siblings doesn't like veggies so I'm really trying to find ways to trick those picky tastebuds and making this Vegetable Fritata is a nice dish to start get in those much needed vegetables.

Vegetable Fritata

Ingredients:
2 tbsps olive oil
1/3 cup white onion strips
1/3 cup carrot strips
1/3 cup sayote
3/4 cup spinach leaves (I used a couple of dashes of dried basil as substitute)
1 1/4 cup potato strings
8 pcs eggs
salt and pepper to taste
parsley, chopped

Procedure:

1. Boil water in a stockpot. Blanch potato strings, carrots, sayote and spinach.
2. Remove from the stockpot and submerge briefly in cold water. Drain and let it cool for 1 minute.
3. Preheat non stick pan with olive oil for 2 minutes.
4. Beat eggs in large bowl. Add in vegetables and season with salt and pepper.
5. Pour the egg mixture into a preheated pan. Cover and let it cook for about 3 minutes or until egg mixture is cooked through.
6. Slice the fritata into 12 equal portions. Garnish with parsley.

*Note: I paired this Vegetable Fritata with Corned Beef as bonus to the picky eaters :)

Recipe: Porkchop with Apple-Orange Sauce

It's been a while since I played around with porkchops in the kitchen so when I found this easy recipe from my Yummy Magazine, I decided to make Porkchop with Apple Orange Sauce. Probably the better known partner known for porkchops whether fried or inihaw is ketchup. I really recommend my readers to try this delicious recipe for a change, the apple-orange sauce gives that certain freshness to the meal. More so, this dish also adds flair to an otherwise just plain old porkchop recipes.

Paotsin Sharks Fin with Hainanese Rice

About 3 years ago, I discovered this really yummy chinese food at the SM Megamall Foodcourt that serves delicious dumplings - Paotsin. Their highly regarded fried sharks fin is the best seller among other dumplings available, it's also my favorite. Pair it with a great serving of green hainanese rice and chilli garlic sauce, geez that's heaven on the plate. Plus, you can have this meal at an affordable price of P45!

Paotsin's sharks fin with hainanese rice