Anti Plagiarism

25 June 2010

Cafe Kapitan - Marikina City

Cafe Kapitan, a restaurant owned by Mr. John Lim and Mrs. Aurora Lim. It's located along JP Rizal Avenue, Sta. Elena, Marikina City.

The restaurant is 15 years old and it's situated inside the old Kapitan Moy Building. Their specialty, Spanish dishes, but they also serve other food items from different countries.

What we had:

Clubhouse sandwich - I wouldn't say it's the best, but it was worth it. And the potato chips that came with it set complimented the sandwich well.

For me - fruit salad, what I liked about it, it wasn't too sweet and the creamy texture was just right.

For him - mais con hielo, the shaved ice wasn't overflowing and the best thing, they served fresh milk and sugae in their separate containers so you can add it on your own depending on your personal taste!

One of these days, we will be going back to Cafe Kapitan to try their other dishes.

I'll be updating you guys about my next Kapitan adventure!

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

Sinigang na Baboy (Pork in Tamarind Broth)

Serving this dish on a cold rainy day.

The aroma, thick sour soup, the tender meat! All this adds up to a dish that you would want to eat on a cold rainy day.

What do you need to make this soup?

1K Pork kasim sliced into chunks
4pcs medium eggplants sliced diagonally
10pcs okra sliced into 2
1/2K medium sized Gabi (taro, skin peeled)
kangkong, sitaw or sigarilyas, radish, chili pepper green
6pcs of medium sized tomatoes cut into fours
1 teaspoon of whole pepper corns
1 medium onion sliced into 4
personally I put
2 packs of Knorr sinigang mix (good for 4 liters, 1 original mix and 1 with gabi)
2 liters of water


How to make the sinigang

1. Boil the pork in 2 liters of water and wait until tender
2. When the pork is tender, add the tomatoes, onions, whole pepper corns and gabi
3. Try the gabi and if it's soft, add the other veggies except the kangkong and eggplants
4. I always try to mash some gabi into the broth to thicken it, if you don't want it thick there's no need to mash the gabi. Add the sinigang mix (you can put just one pack if you don't want it too sour)
5. Let the broth boil then add the kangkong and eggplants. Simmer for 3 minutes, season to taste and turn off the stove.


(Minimalist sinigang)

It's ready to be served!



17 June 2010

Veggies in Coconut Milk


Another week, another recipe.

My favorite veggies include squash, eggplant, okra, and baguio beans. Here's a recipe combining three of my favorites and making it into a dish that I love.

What you need:

1/2 of a medium sized squash, cut into squares
1 bunch of okra, sliced into 2
2 pcs of medium sized eggplants, cut diagonally
1/4K shrimp (take the shells off)
1/4K shrimp paste or 1 small can of barrio fiesta cooked shrimp paste
1 medium onion, finely chopped
3 cloves garlic minced
1 Can of Coconut Milk or 1 medium coconut, extract the milk
3 tablespoons of cooking oil
salt and pepper to taste


How to cook it

1. Saute the shrimp in garlic and onion until the shrimp turns orange
2. Add the squash when the shrimp is cooked,
3. Add the coconut milk after the squash has been cooked (tender)
4. When the coconut milk starts to boil, add the okra, eggplant and shrimp paste
5. Simmer for five minutes
6. Add ground pepper and salt
7. Simmer for another five minutes or until the coconut milk turns thick.

Serve it with freshly cooked rice or eat it on its own.



Reyes Barbeque


I have been a fan of this restaurant for the longest time now. Their peanut sauce is so heavenly, couple that with their barbeque and I feel like I'm on top of the world!

About three months ago, I discovered a new dish from their extensive line of grilled food items. Now I have a new favorite


Grilled bangus (milkfish)! It's tender and juicy, I don't know what they put in the marinade, but it's just addicting.

So the last time I got the chance to eat out, I decided on going to their restaurant branch in the UP-Ayala Technohub. I paid Php105 for this wonderful serving, which surprised me too, because I saw not one but two slices of this wonderful and delectable grilled dish.

But of course, I can't pass the opportunity to order my favorite too


A stick of pork barbeque!

So if you want a cheap place to eat in when you go to the new hub in Quezon City, try going to Reyes Barbeque, it will not disappoint you.


11 June 2010

Chicken Pochero

It's time to share food from my kitchen again!

I really love to cook. I feel so incomplete if I don't stay in the kitchen whipping up somethin ordinary. Here's my recipe for Chicken Pochero, which my mom handed down to me 17years ago.

What you need

1K Chicken breast
1 big can of pork and beans
1/2 cabbage cut into 4 sections
(optional vegetable - string beans about 1/4K)
3 tablespoons cooking oil
3 cloves of garlic
1 medium bulb onion chopped
salt and pepper to taste


How to make it

1. Saute garlic and onion in oil
2. Put in the chicken after the onion is caramelized (clear)
3. Cover the pan to make sure that the blood in the chicken's bones are cooked.
4. Add the pork and beans when the chicken is tender, simmer for 5 minutes
5. Add salt and pepper to taste

Top it with the steamed vegetables and serve.

*I like to steam the vegetables, it keeps it crisp. When you add the vegetables while simmering, it ends up soggy.



04 June 2010

Pickled Pork Sukiyaki

It's Food Trip Friday again!

Here's another recipe from my kitchen. It's pork, but you can also substitute the pork with beef or chicken. It's something that my mom taught me when I was 12.


What you need:

1K pork sukiyaki cut (you can ask this from the supermarket, I buy mine from SM)
1 bottled whole pickles (sliced diagonally)
1 whole head garlic minced
1 small liver spread
4 tablespoons soy sauce
1/4 cup water
5 tablespoons ground black pepper
3 tablespoons cooking oil
sugar to taste

What you need to do:

Marinade the pork in soy sauce, the sauce from the whole pickles, garlic, black pepper for one hour. Put the sliced pickles on top of the meat inside the container.

To cook:

Boil the pork in the marinade and water for about 30 minutes and then separate the sauce from the meat.

Stir fry the meat and the pickles in the cooking oil.

Put the sauce back and add the liver spread, simmer for another 5 minutes.

If it tastes bland or it's too sour, add a litlle patis (fish sauce), sugar and a little more pepper to make it a little more spicy. Enjoy!

To serve:


Put it on top of freshly cooked rice or fried rice.