LUNCH AT ROMULO'S

Last Saturday, Evita invited us for lunch, sort of her despedida de soltera with the girls. She set the venue at Romulo's. It's a Filipino restaurant in the Scout area.

We went upstairs and took a function room for privacy. As soon as the girls arrived,

we ordered two appetizers. We had the smoked fish bangus pate and the deadly crunchy chicharon. Both were really good.

this is the citrus cooler that the waiter suggested that I try. It was good and refreshing!!!

Here's what we ordered... the flying tilapia with three sauces, bagnet pakbet,

the tenderloin bistek tagalog and the boneless crispy pata binagoongan. We also ordered mongo soup and the pomelo salad. I think we ordered too much but I was pretty glad that I got to try a lot of items. It was a good lunch. I'll probably eat there again with some friends to try out the other items on the menu.

DESSERTS IN SINGAPORE

I thought I was going to have time to write in Singapore for my blog but my schedule got so busy that I didn't even have time to check my emails. I guess I was catching up on seeing my friends too and squeezing shopping in between my schedule. There were two place that I revisited while in Singapore. One was in Robertson Quay, a chocolatier called Laurent Bernard. I went there with my friend Jen after we had dinner at the famous chicken rice place Wee Nam Kee at Novena. After a very good dinner, we needed to finish it off with an equally good dessert as well.

Here's my decaf cappuccino that I accidentally stirred before taking a photo of it. Jen and I shared this heavenly chocolate truffle tart. Of course, the chocolate was really good because they used very good quality chocolate. What I liked more though was the crust. It was very flaky and buttery and the texture made me have another bite, then another bite, then another bite.... really yummy!!!
Sunday was spent with Sabrina and my good friend Pinky. After lunch at Din Tai Fung at the Paragon, we headed on to check out the shops, brought Sabrina to Toys R' Us then had coffee and dessert at PS. Cafe.

Here's a photo of my cappuccino again after putting 2 cubes of brown sugar. Their coffee was good. I love the fine silky froth. They make really good cappuccinos that's why I always order it when I'm there. I love it too that they put the white and brown sugar cubes in a glass.

We ordered one dessert, the mango and banana crisp with vanilla ice cream. We forgot one thing though... that the mangoes weren't like the ones that we have here in the Philippines. It tasted like the ripe Indian Mangoes and it didn't blend well with the bananas. The ice cream was good and the crisp crust was good too...just that the mangoes weren't what I expected it to be. Maybe if it was made with Philippine mangoes, it would taste better.

Here's Pinky enjoying her iced caffe latte. I miss you Pinky! Hope to see you soon again :-)

BRUNCH AT JONES THE GROCER

My friends Daniel and Ros invited me for brunch at Jones the Grocer over at Dempsey Road. I used to go there to buy cheeses and wines and other interesting ingredients. I have not really eaten there so I was excited to try their brunch menu.


We ordered the muffin of the day, strawberry muffin; the jones english breakfast which consisted poach, scrambled or fried egg with sourdough bread, sausage, bacon, grilled tomato and sauteed mushrooms,

and grilled blt - grilled bacon with avocado, roasted tomato with aioli on focaccia bread. I had mine with a cappuccino, Daniel and Ros ordered an Americano. The food was okay, it wasn't really great but what I loved was while waiting for the food, I had time to walk around to check the new ingredients that they had. I found some really nice cookbooks, assorted teas, nice holiday cookie cutters and boxed chocolate truffles.

Next time I go back there, I'll be trying out their lunch menu.

TEA TIME AT SHANGRI-LA MAKATI LOBBY

After the eggs benedict breakfast at Apartment 1B, I headed to the salon to get a trim. I felt that it might not be a good idea to get a haircut on my birthday since I was trying this guy for the first time and having a bad haircut might ruin my day... but I went anyway and I was glad that it came out fine and safe. I'll probably go back in a month or so for a trim again.

I got out of the salon at 2 p.m. I headed to my place to change for tea time with my friends in Shangri-la Lobby. We used to go to Peninsula for their tea time but we decided to try the Shang this time.



Here's what we ordered... the endless afternoon tea set which consisted of open faced sandwiches, chocolates, a muffin, some oatmeal raisin cookies and a fresh fruit tart. We also ordered the chocolate afternoon tea set which consisted of chocolate scones, macaroons with chocolate filling, some open faced sandwiches, truffle cake slice, and some brownies. The last one was the classic afternoon tea set which consisted of the raisin scones with jam and clotted cream, tea sandwiches filled with cucumber and cream cheese and smoked salmon with dill sauce, then an almond slice, peanut butter cookies and a fresh fruit tart.

For me, I liked the classic afternoon tea set. It went well with my earl grey tea. I liked the peanut butter cookies, the fresh fruit tart and the smoked salmon sandwich. I have to say though that the scones need improvement. It was soft and bread like. I was expecting for a more flaky and crisp type. It wasn't bad though, just not the scones I am used to.

Okay, the overall experience was nice, not great but fun, really fun. We enjoyed talking and catching up with our friends while listening to very good music. We literally stayed there 'til early evening.

Next stop, dinner at Le Souffle...

EGGS BENEDICT FOR MY BIRTHDAY BREAKFAST

I wasn't kidding when I said that I was going to have eggs benedict for breakfast on my special day. If there's one thing that I wish I could eat everyday for breakfast, this would be it!

There are several places to get eggs benedict. Most hotels would probably have it but there's this one place that I always go to for it and it's in Apartment 1B in Makati. I went there with my good friend Cathy and enjoyed the rest of the morning there. We also ordered the orange french toast which we didn't have space for anymore so we just took it home for Sabrina to try.

I read the newspaper and sipped my cappuccino while waiting for our food to arrive. Oooh I have to tell you, I had a smile on my face when I saw the waiter with our orders. The egg was perfectly poached and it really went well with the bearnaise sauce. I love the side of sauteed potatoes and the mini salad with vinaigrette.
This is my plate halfway through the dish. I was getting full already but I managed to finish it. No lunch for me that day. Next meal was tea time with my other girl friends...

BLUEBERRY MUFFINS FOR BREAKFAST

Oh what a nice and relaxing Sunday! I woke up today and craved for blueberry muffins so in my pajamas, I went down to the kitchen and prepared my ingredients for my muffins. I'm lucky because I always keep a bag of frozen blueberries in my freezer. The batter is fairly easy to make, just make sure that the proportions are correct and DO NOT OVER BEAT, mix it just until it's combined.

As soon as the muffins came out from the oven, I allowed them to cool slightly while I got my Vietnamese moka coffee ready. Mmmmm.... the muffins were very moist with a crunchy top and a blueberry in every bite. So, there's my perfect Sunday morning!!!

Tomorrow, on my special day, I already know what I want for breakfast...Eggs Benedict!!! I have a place in mind where to have it but if there's anyone there though who can give a suggestion where to have it too, let me know... I can probably give it a try :-)

BLUEBERRY MUFFINS

Ingredients:

2 1/3 cups all-purpose flour

2/3 cup sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 cup oil

1 1/3 cups buttermilk

1 piece egg

1 teaspoon vanilla extract

2 cups frozen blueberries

STREUSEL

1 cup all-purpose flour

1/2 cup butter

1/2 cup light brown sugar

Directions:

1. Preheat oven to 375 F. Line muffin tins with paper cups

2. Combine flour, sugar, baking powder, and salt in a medium bowl.

3. In another bowl, whisk together oil, buttermilk, egg, and vanilla. Pour over the flour mixture. Mix just until combined.

4. Add the frozen blueberries.

5. Using a 2 oz. ice cream scooper, scoop the batter over the muffin cups.

6. Make the streusel. Combine the flour, butter and light brown sugar and mix until it resembles coarse meal. Sprinkle top of scooped batter with about 1 tablespoon streusel.

7. Bake for 20-22 minutes or until top is golden. Allow to cool for 15 minutes before serving.

PORK TENDERLOIN WITH CARAMELIZED APPLES

Last week was a chaotic week! My commissary and my store in Greenhills got flooded. We had to move our stocks from one store to another and it was really a nightmare! I'm really hoping that the weather will be better this coming week. Typhoon Ondoy affected so many lives, homes and businesses. Let's all share in the responsibility of helping those in need. And to those who have lost their loved ones, may God bring you comfort and strength to get through this.

Moving on...yesterday, Sabrina and I wanted to eat out but decided to go to Santis instead to get some ingredients for our mom and daughter lunch. She wanted the bow tie pasta with alfredo sauce that I always make for her and I wanted to make this pork tenderloin with caramelized apples. Unfortunately, they didn't have apples in the deli and I didn't want to go all the way to the grocery so I just decided to buy a salmon fillet to make seared salmon with lemon pepper and tarragon cream sauce. So tomorrow, this is what I'll be making. I already got my apples today and my pork tenderloin is already marinating in the fridge. I'm so looking forward to it!

Ingredients:

1 piece pork tenderloin

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

CARAMELIZED APPLES

1 piece apples, sliced into 8 wedges

2 tablespoons butter

1/2 cup apple juice

2 tablespoons sugar

1/8 teaspoon thyme

1/8 teaspoon black pepper

salt and pepper, to taste

thick balsamic vinegar, garnish

Directions:

1. Place pork tenderloin and milk in a dish. Allow to marinate for at least 15 minutes or overnight.

2. Make the caramelized apples. Melt butter in a sautepan. Add the apples and allow to cook over high heat.

3. Add the apple juice, sugar and thyme. Let it simmer until apples are tender and translucent, about 15 minutes.

4. Season with salt and pepper. Remove from heat and set aside.

5. In a separate saute pan, heat pan on high.

6. Remove pork from the marinade. Season pork tenderloin with salt and pepper.

6. Sear pork until all sides are carmamelized and cooked through. Slice pork into thin slices.

7. To serve, place caramelized apples on the center of a serving plate. Place sliced pork around the plate.

8. Drizzle plate with thick balsamic vinegar (crema di balsamico) before serving.