BBQ BEEF RIBS IN BALI

We ate in a restaurant in Bali called IIGA WARUNG. They specialize in barbecue ribs. The ribs came with rice topped with some fried shallots. It was really good. The ribs were tender and doused in BBQ sauce. The sauce was sweet with a little bit of spice.

We also tried their spring rolls and mee goreng. The mee goreng was good too.

I liked it that they would serve a plate of prawn crackers together with their special BBQ sauce while we wait for our orders

We were so hungry I think we had 3 plates of prawn crackers!

BALI'S CRISPY DUCK

Here's one place that I truly enjoyed in Bali...Crispy Duck. Our tour guide told us that duck is very popular here in Bali so we had him take us to a restaurant that has very good crispy duck.

The name of the restaurant is Bebek Tepi Sawah.

We just ordered the crispy duck and it came with rice and string beans cooked with coconut milk.

I truly enjoyed the crispy duck and it was really crispy. Even the bone was crispy. As is, it's good already. I tried it though with a sauce made with shallots, tomato, and I think lemon grass and chopped garlic and oil. The other sauce was sambal. Then they also have the sweet soy sauce...kecap manis. It was good too.

I enjoyed my meal with freshly squeezed lime juice. Yummy!

Across the restaurant too is a building filled with everything you could think of for pasalubong! So after your meal, you can walk across to do some souvenir shopping.

Fun, fun fun!!!

BREAKFAST MAGAZINE'S 1ST YEAR ANNIVERSARY

Last Friday, I went to the Anniversary party of BREAKFAST MAGAZINE.  My friend Angelo Comsti invited me to come along with him.  The party started late but it was fun.  They had games and gave away a lot of prizes...I felt like I was at a children's party.  Actually, it really is the first birthday of their precious baby...fruit of their love and lots of hard labor....so for that,  I congratulate the makers of Breakfast Magazine! I wish you more success!!!

I was lucky too that I won a 1 year subscription! I am looking forward to receiving my issues in the mail :-)

Lunch was served in between the games.  We had Caesar Salad, 

Rice,

Vegetable Lasagna

Roasted Chicken

Porchetta

For dessert, we had some bars...carrot cake,

Lemon bars

Congratulations again and looking forward to what they have in store this year!!!

VALENTINE TREATS FROM GOODIES N' SWEETS

Valentine's Day is a few days away. Here are the items we have at Goodies N' Sweets. I know you can always make these on your own but if you don't have time, you can always order from us.  Here's what we have...do order soon if you need some.  Here are our contact numbers... San Antonio Plaza Arcade +63922.8757517, Shangri-la Branch 02.6830411, +639228757513.

FISH FILLET WITH GARLIC AND BASIL

Here's a dish I made for dinner tonight. Of course if I had red chili peppers, I would've added some to make it spicy. As is though, it works just fine...


FRIED FISH WITH GARLIC AND BASIL

Recipe By: AAA

Ingredients:

- 1 piece fish fillet, sliced into 2 inch squares
- 1/4 teaspoon salt
- 1/2 cup corn starch
- oil, for deep frying
- SAUCE
- 2 tablespoons corn oil
- 7 cloves garlic, thinly sliced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 3 tablespoons water
- 1/2 tablespoon fish sauce
- 1 1/2 tablespoons sugar
- 1/4 cup basil leaves

Directions:

1. Season fish with salt. Set aside.

2. Heat oil in a heavy bottom pan to 375 F.

3. When oil is ready, dust fish fillet with the corn starch and fry until golden. Drain on paper towels and set aside.

4. Make the sauce: Heat oil in a saute pan. Add the garlic and cook until fragrant.

5. In a separate bowl, combine oyster sauce, soy sauce, water, fish sauce and sugar. Stir well. Pour over the sauce pan. Bring to a gentle simmer until slightly syrupy.

6. Add the basil leaves. Toss the fish in the sauce and mix until well coated.

7. Place on a serving plate. Add additional basil leaves for garnish.

Making Prawns Thermidor

Today, I made prawns thermidor. It's a dish that I haven't made in a while but I was glad that I made it.

I'm posting the recipe just in case you want to try making it as well.


PRAWNS THERMIDOR

Recipe By: AAA

Ingredients:

- 4 pieces black tiger prawns, large, butterflied
- 1/4 cup butter
- 1/4 cup onion, minced
- 1/4 cup button mushrooms, sliced
- 1 tablespoon parsley, chopped
- salt and pepper, to taste
- SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 tablespoons liquid cream
- nutmeg, pinch
- salt and pepper
- 1/4 cup bread crumbs
- 2 tablespoons parmesan cheese, freshly grated

Directions:

1. In a medium saute pan, melt butter. Saute onions until translucent.

2. Add the mushrooms. Then add parsley.

3. Season with salt and pepper. Remove from heat then set aside.

4. Meanwhile, make the sauce: Melt butter in a small saucepan, add the flour.

5. Gradually add the milk and the cream. Stir occasionally until slightly thickened. Season with nutmeg, salt and pepper.

6. To assemble: Lay out prawns in a baking dish.

7. Scoop a spoonful of the mushroom mixture over the butterflied prawns.

8. Scoop a spoonful of the sauce to cover the filling, sprinkle about a Tbsp of breadcrumbs and about 1 teaspoon of cheese.

9. Bake in a 350 F preheated oven for about 8-9 minutes or until prawn shells turn red-orange and meat is cooked but still moist.


I also took photos of how to prepare it step by step. Ill post the photos on another entry. I'm having a hard time trying to post the photos chronologically... .. Do send me a message if you have questions.

Enjoy! 😄

CUCINA NI CHEF

Last month, I went to check out this place in Manila.  It's called Cucina Ni Chef. It's located at 1335 Casa Tesoro building along A. Mabini in Ermita Manila.  

We arrived early at the restaurant so we had time to hang out in the bar to have some cocktails.

Here's the Mojito. It was pretty good.

I had a Sangria. It was good but I wish it had more fruits for me to munch on while drinking it.

We had some snacks...Diablo Wings. It was served in flames!

Here's their version of the Cheesy Fries.

While sipping my drink, I took time to take photos of the cozy dining area.

Here's the bar, well stocked with the good stuff!

We started off with a minestrone soup.

After the soup, we were given to try a slice of their pizza.

We were then served with pasta, with chicken and aglio olio.

Here's their iced tea. It's really good.

Here's the interesting dish that they served...caldereta risotto.  It was spicy and it had beef rolled with asparagus.

Here's the mango torte that has layers and layers of flavors and textures. It was very interesting.

Here are some of the cakes that they had on their display chiller. Hope we could try the other cakes as well.

Cucina Ni Chef is best described as a new dining destination restaurant where you'll feel right at home, tucking into combination of simple and flavorful dishes using the finest ingredients available in the market. It is located at the historical Casa Tesoro Bldg. Ermita, Manila, built in 1930's and one of the only remaining American Colonial structure in Manila. A perfect place where its not just about the food presentation but about the experience of the meal.

Velmor De Rona, the Executive Chef of Cucina, developed a wide variety of classic cuisines with multicultural influences that appeals to any palate. Every dish at Cucina is best shared with family and friends because of its serving size and the philosophy of Chef Velmor that food is meant to be enjoyed by sharing with the people you love.