Anti Plagiarism

30 September 2010

Red Crab - Gateway Mall Araneta Center Cubao

Hubby and I went on a food binge last week and we ended up in Red Crab. It's located on the second floor of the Gateway Mall, Araneta Center, Cubao, Quezon City, right across the floating garden, Oasis. (NOW CLOSED)

When we went inside the restaurant, we were immediately greeted by a very cordial staff and we were given a good table for two. The tables had minimal decor which they took out when the plates were placed in front of us.

When you do visit the restaurant, don't be surprised if you see the tables covered in something like brown manila paper. They use these so that customers can put the crab shells on the table and it would be easy for them to clean it up.


Their menu on appetizers is very extensive, but we chose to order their version of sisig.

Now if you're used to crunchy style sisig (the likes of Dencio's and Gerry's Grill), you may not find this to your liking at once, but the taste will grow on you once you had a bite or two.

I had Strawberry Iced Tea served in a "wine" glass. It was good and even with the amount of ice, it never tasted watery. Hubby ordered the Red Crab Iced Tea, with complimentary refills (meaning refillable). The staff showed efficiency in their service, hubby did not have to call someone for his drink to be refilled everytime it ran out, as well as our water glasses.

On to the main dish:

We had garlic rice and for our viand, we had the Spicy Crab:

When you order the crab, you will be given the choice between a male or female crab. If you want more crab fat (aligue), I suggest go for the female crab, but if you want more meat, get the male.

It had the taste of coconut milk and curry powder. There's nothing else to say except, the crab was great! For the size of the crab, it could have easily fed 4 people!

If you're wondering how we ate the crab, they gave us "crab crackers" which we used to crack open the pincers. They also gave us something to pick the pincers with. Were we scared that the sauce might drip onto our clothes? No. Bibs were placed around us by the staff to make sure that we enjoyed our meal without the shame of crab sauce dripping all over the front of our clothes.

Don't worry, even with the crab crackers and the metal crab picker, they do encourage you to use your hands when eating the crab.

We asked the staff about where to place the crab shell and we were told that we can place it on the table (again, that's why they have manila paper on the table). It caught us by surprise and I did personally find it unhygenic. When the staff saw my discomfort, they immediately gave us extra plates to put the shell on, which they replaced everytime it was full, talk about efficiency.

That's the dipping bowl given to customers who eat crabs. It had lime slices which took out the fishy smell from my and hubby's hands. I was able to hold my camera again after scrubbing my hands with the lime slices.

We weren't in a hurry that day so we decided to stay a while longer, have coffee and dessert while we were at it too.

Hubby ordered their coffee, and yes, it's better than the drip coffee of some coffee shops out there.

I had the Mocha Float.

Coffee, chocolate, whipped cream and chocolate fudge goodness.

The only thing that I really did not like was that I had to follow-up on the float. It was not served along with the coffee and the slice of Mocha Sansrival that I ordered.

The staff served it with no apology or an explanation why I had to follow up on it. Quite bad, but the whole experience will not be based on that single instance alone.

I have a sweet tooth and this slice of cake made my day. It wasn't too sweet, that I would would have thought I was eating sugar, but it was not bland to think that I wasn't eating dessert. The wafer was not too gummy, that it would have been hard for us to eat it. The texture of the icing was smooth and melted inside our mouths which gave us the full taste of the slice.

We felt full after the meal, but definitely not heavy. We called in the staff and asked for our tab. Now, this is where and when we got the shock of our day. The total for what we ate: Php2,700 ++ (more than two thousand, seven hundred pesos)! Very expensive. When we scanned our bill, the biggest item on it was the crab.

The crab dishes from Red Crab do not have a fixed price, it is charged at somewhere between Php100 (one hundred pesos) and Php170 (one hundred and seventy pesos) per gram.

But even with this little hitch, we were satisfied with what we ate. Will we be going back there? Definitely! Will we order crab again? Maybe.

How will I rate it?

Ambiance: 8/10
Food quality: 9/10
Service: 6/10
Price: 6/10

What can I suggest if you want to order one of their crab dishes? Be in a group of at least 4 people and make sure that you guys agreed to share the tab.

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.


Escabeche our new favorite

Hubby loves seafood, but he can't eat too much of it, especially shrimps, crabs and other shell fish. He doesn't have allergies, but he does get itchy if he eats let's say 4 to 5 pieces of "sugpo."

Last week, I made Escabeche and he immediately loved it.

What you need:

1K of Dalagang Bukid (Yellow Tail Fusilier)
1 small green bell pepper (cut into strips)
1 medium sized carrot (sliced into strips)
3 cloves of garlic(crushed)
1 medium onion (chopped)
1 small piece of yellow ginger (chopped)
1 tablespoon of cooking oil

3 tablespoons cornstarch dissolved in 1 cup water
3 tablespoons of soy sauce
3 tablespoons of vinegar
salt, pepper and sugar to taste

How to cook it:

Deep fry the fish in a pan with boiling cooking oil, set aside on paper towels to drain the excess oil.

Stir fry the carrots and bell pepper in a pan, set aside

Saute garlic, onion and ginger in a sauce pre heated saucepan with 1 tablespoon of oil.

Add 1 cup of water and cornstarch mixture, simmer then add soy sauce, vinegar and season with salt, pepper and sugar to taste.

Simmer for 2 minutes, then add the fish, carrots and bell pepper. Simmer for another 5 minutes.

Serve with freshly cooked rice and enjoy!

Photobucket and

23 September 2010

Kare-Kare, Pork stew in peanut sauce with shrimp paste

One of my all time Filipino food favorite is Kare-Kare (it doesn't matter if it's pork, beef or chicken as long as it's NOT ox tail, tongue [tuwalya] or anything that says, innards of a dead animal)

I don't use instant sauces or anything that says pre-prepared, pre-packed bought at the grocery kind of sauces.

What you need:

1K pork (I buy the pre-cut cubed pork from the grocery)
1 small bottle of peanut butter
2 tablespoons of grounded sticky rice
2 tablespoons of atsuete (put inside a bowl with water to juice the color)
3 cloves of garlic, minced
1 medium onion chopped finely
3 liters of water
2 tablespoons of cooking oil
salt and pepper to taste


1 medium cabbage head, sliced into quarters
6 medium sized eggplants, cut diagonally
1/4 kilo of baguio beans, destringed

Shrimp paste from Barrio Fiesta (bottled)

What to do:

Boil the meat in a pot with 3 liters of water until tender.
Saute garlic and onions in oil. Add them to the meat when the onions have caramelized (turned clear).
Put the ground sticky rice to the boiling meat and add atsuete juice. Simmer for 5 minutes.
After 5 minutes, add the peanut butter, stir.
Simmer for another 10 minutes or until the sauce thickens.

Vegetables: I prefer to steam them instead of putting them directly into the stew, so that they remain crunchy.

Serve the Kare-Kare with steamed rice and the steamed vegetables, serve shrimp paste separately (just in case someone has allergies to it). Enjoy!

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

16 September 2010

Caldereta - Spicy Stew

Looking for a different way to cook chicken aside from the usual adobo and tinola, hubby and I decided to make caldereta of what we had in the fridge.

What you need:

1K of chicken breast (fillet cut into cubes)
2 medium potatoes, cut into chunky cubes
1 medium carrot, cut into chunky cubes
1 red bell pepper, sliced thinly
1 small can of liver spread
1 medium pouch tomato sauce
2 cups of water
1/4K green peas
3 pieces cayenne pepper chopped finely (more if you want it to be extra spicy)
1/2 block of regular cheese, grated
1 medium onion minced
3 cloves garlic
salt and pepper to taste

What to do:

Pre-fry potatoes and carrots in oil
Saute onion and garlic in 3 tablespoons of oil until the onion is cooked, add the chicken
Once the chicken is cooked, add water and let it boil
After the water has boiled, get 1/2 cup and dissolve liver spread in it
Add the tomato sauce and chili pepper to the boiling sauce, lower the heat and simmer
After a minute, add the liver spread and water mixture, potatoes and carrots, simmer for 3 minutes
Then add the peas, bell pepper and grated cheese
Put salt and pepper to taste
Simmer until cheese melts and sauce thickens.

Serve with hot rice and enjoy

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.


09 September 2010

Soft Tacos with Chicken Filling

I love spicy food, from Japanese wasabe, to Indian cooking, Mediterranean dishes and of course Mexican spice!

One of my favorite Mexican food items is TACOS, whether they be hard or soft, I really don't mind as long as the super spicy Mexican salsa is available.

Last week, hubby requested that I make some soft tacos. Since we were trying to eat as healthy as we can, I decided to replace beef or pork filling with ground chicken meat.

Here's the list of what you need:

1K ground chicken breast
1 bulb onion
5 cloves of garlic
5 tablespoons of olive oil (or if you don't like olive oil, use no transfat oil)
salt and pepper to taste

What to do:

Saute the ground chicken breast in olive oil until cooked, salt and pepper to taste. When it's done, drain ALL the oil from the chicken, making sure that nothing will drip onto the taco shell to make it soggy.

For the Salsa

1/2K Tomatoes (make sure it's not too raw nor too ripe) - chopped
1 bulb of onion finely chopped - chopped finely
coriander (wansuy) to taste - chopped finely
2 pieces of chili pepper (cayenne or siling labuyo, add more if you want it super spicy. I personally put 5 pieces) (chopped finely)

What to do:

Combine the chopped tomatoes, onion, coriander and chili pepper in a container. Mix thoroughly (if you want chunky salsa, put it in a blender or food processor if you want it blended). Add salt to taste

For additional taco sauce:

Combine lite mayonnaise and some garlic powder to make garlic mayo sauce. Whisk until garlic powder dissolves.

How to assemble the taco:

*This time we used whole wheat pita pockets for the shell

1. Fill the pita pocket halfway. Make sure it does not bulge, you don't want your taco to *explode*
2. Add some of your home made salsa
3. Put the garlic-mayo sauce
4. Top with shredded lettuce and grated cheese
5. Serve and enjoy

*This recipe yielded 10 servings of soft tacos with some ground chicken left

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.


Petit Four Cafe

We found this small almost hidden restaurant along Sct. Madrinan in Quezon City (near ABS-CBN) sometime 2001. My then boyfriend and I were scouting for a place to eat after looking for a venue for an event that we were organizing for our company.

The place attracted us because it was cozy, small and it was quite private.

After we got married, we always make sure to drop by "our spot". It's been nine years since we first discovered the place and one thing that we can both say is that the quality of the food they serve has not changed over the years.

Last April we dropped by Petit Four again. Here's what we ordered:

For him:

The creamy goodness of Carbonara made my mouth water. I can't help but dig my fork into his plate of pasta and try it. Yum! Did not change a bit! The cream was not too heavy and it complemented the bacon bits that were sprinkled generously on top of the serving.

For myself:

This was his favorite sandwich, they call it Army-Navy Sandwich. It's a triple decker super packed sandwich. For some they might say that it's similar to a clubhouse sandwich, but we can both guarantee that it's more than that.

The triple decker is topped with melted cheese, the bread has no crust. In between the "decks" are complementing fillings which were made by the "chef" of the restaurant. It can be shared by two people, but if you were like me that day (hungry because that was my first full meal) it will fill you up real well.


His: Lemon Iced Tea; Mine: Raspberry Iced Tea
Their own brew by the way.

Dessert is this restaurant's specialty, and their cream of the crop:

Fudgy Chocolate Cake: It's their bestseller.

Although our personal favorites from their shop would be their Apple Pie and their Blueberry Cheesecake.

If you do drop by the area, please try to visit Petit Four and judge their food on your own, or you can take my word for it.

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.