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28 February 2011

Foodie 365 - Week 8

My eighth week doing my Foodie Project 365 and it's getting a little harder everyday. But, I think I can pull through (I hope).


50/365 - Sandwiches from the Sandwich Guy

Hubby bought some sandwiches from the Sandwich Guy again last Monday. What I had was half of the Sloppy Joe and half of the HBLT. It was sooooo good! Good thing that Sandwich Guy is consistent with the quality of their products.

51/365 - Smoked Fish and Sauteed Cabbages

We had some leftover fresh cabbages one night, so I decided to make the dish that my mom taught me. Sauteed cabbage with scrambled eggs and egg sauce. We paired it with the smoked fish (tinapa) and voila! A very delicious and light dinner.

52/365 - Spaghetti with Homemade Marinara Sauce

Pasta is one of our staples. This time, I decided to make it a little bit special by using homemade spaghetti sauce. Italian taste for those who are budget concious.

53/365 - Chicken Adobo

Chicken Adobo is a welcome change after some "fancy" menu from the previous week. A refreshing treat to be able to experience the familiar sweet, sour and salty taste that only this dish can give.

54/365 - Congee

Lugaw or congee. You guys may find this weird, but I don't eat congee when it's warm. I love mine a little cold, with lots of calamansi, a dash of pepper and a little fish sauce.

55/365 - Spicy Corned Beef

Our other favorite canned food - Chilli Corned Beef made by Libbys. It goes well with hot rice or even hot pan de sal.

56/365 - Pancit Guisado

I'm not much into pancit, but when I got a whiff of this at the snack "bar" I couldn't resist buying some for myself. And I'm happy to say that it tasted quite good.

Those are the food items that I had last week. How about you, how was your foodie week?

25 February 2011

Pino Restobar

Pino Restobar
39 Malingap St., Teachers Village
Quezon City, Metro Manila

(02) 441-1773


I was invited by one of my online buddies to join them for a Food Trip last February 6th. We were supposed to go to Van Gogh is Bipolar, however, we were not able to find its location. With Asmodeus at the helm, he suggested that we go to Pino Restobar to satisfy our gastronomic needs.

When we got there, the waiter helped us to fix the tables, so that it can accommodate 8 people. The menu was given and we started to talk about what food to get.

First on our list was from Pino's vegetarian menu


Lemongrass Tofu Skewers with Guava-Chili Sauce and Alfalfa. After the first bite, we all agreed that the dish was not delicious. The menu said something about chillies and guave, but there was no discernable taste of guava anywhere. If you were to ask me, it looked more like those bottled catsup sauces. After a few weeks of thinking and disecting the taste, I realized that the reason I personally did not like it was, there was a taste of something artificial in it, something like gluten substitute.


Mini Sisig Tacos, the next item on our table. I can't say anything about this. It was great! The mix of sisig with mini taco shells was a little short of perfect. Maybe, since the restaurant marketed it as tacos, they should have put a little spicy salsa into the mix, that would have made it taste real good. The size is good for two bites of an average diner. And the best part, it wasn't so messy to eat!


Jenn ordered the Fried Eggplant, Adobong Kangkong, and Brown Rice served with Nilasing na Mangga. . I tried a couple of bites and all I can say is, there's nothing spectacular about it. They mentioned adobo, but the question asked that night was - "Where's the adobo part?" A very ordinary dish, something that you can easily make at home.


Binusog na Pusit with Kesong Puti. We had two plates of this dish and it was quite good. Although, I wish there was more kesong puti inside to make the taste stand out. But overall, it was edible and it tasted quite good with the provided dip.


Bacon and Cheese Stuffed Chicken Breasts. It tasted similar to chicken cordon bleau. The cheese they used was more of the regular cheddar cheese and it was quite hard inside the chicken breasts. I wish they used the quick melt version of the cheese, it could have given the dish a little more punch. By the way, the bacon was scarcely there.


Kare-Kareng Bagnet. It was quite good. The bagnet was crispy on the outside and inside, it was quite tender and juicy. The only thing that was missing that time was a tad of shrimp paste. The sauce was bland and with a tad taste of sweetness, a little shrimp paste would have balanced out those elements.


Wasabi Onion Rings. The only thing I can advise you is, make sure that you eat it with the provided dip to get a good taste of the wasabi. The onion rings just lacked in the wasabi flavor department.


Flavored beer. Our "host" for the evening, Asmodeus, told us that the restobar serves flavored beer. When we got there, most of us ordered a glass of different flavors, there was a glass each of strawberry, peach and watermelon beer. The thumbs up went unanimously to the strawberry flavored beer. I don't drink, give me one bottle of San Mig Light and it would last me the whole night. But, that night I was able to drink two glasses of strawberry beer (roughly a bottle and a half) and I didn't get drunk!

Overall, the experience was good. Some of the food may have lacked in flavor, but it was definitely worth the trip. Probably, the next time I go there, I can ask for some condiments to compliment the dishes that I would order.

23 February 2011

Focaccia Bread

Photo from

Hubby and I tried the comercially available packs of focaccia bread last Christmas and from there, we fell in love it. We love the onion and herb flavor, but the cheese focaccia bread was not so bad.

But did you know that:

Focaccia is related to pizza, but not considered to be the same.

By far the most typical focaccia is simply baked dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.

Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven.

Focaccia is used extensively as a sandwich bread outside of Italy.
Information sourced from Wikipedia


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22 February 2011

Tofu and Vegetables


I never really liked vegetables when I was a kid. If there's tofu, I sang the same song.

Over the years though, with my mom's love for veggies and tofu, I developed a taste for it. And yes, she always said the same thing, take it or leave it.


21 February 2011

Foodie 365 - Week 7

Although eating is something that we all do everyday, it is still not that easy to take on this project. What I'm trying to avoid is to share the same food that I've eaten for the next remaining days of Foodie 365.

It's almost the end of the second month and I'm hoping that I can see this project through.

43/365 - Roasted Chicken with Mango Sauce

This yummy recipe was inspired by an article from Food Magazine (Special Edition, 2003). I love the contrast of the sweetness of the mango slices and with the subtle hint of a little cayenne pepper. I'll share the recipe for this delectable dish in the coming days.

44/365 - Toasts and Herbed Scrambled Eggs

Some special toast with my own concoction of scrambled eggs. The toasts were covered with parmesian cheese and mozzarella respectively.

45/365 - Instant Pancit Canton, ChiliMansi

Sometimes cooking does take its toll on me. So one time, I decided to just buy 2 packs of instant pancit canton from the store, cooked it and enjoyed devouring it for my afternoon snack/late lunch and breakfast all rolled into one.

46/365 - Ground meat with potatoes, carrots and peas

It's not menudillo or even menudo ala cubana. It's your average lean ground meat with some potatoes and carrots for lunch.

47/365 - Black Pepper Spam

Black pepper Spam, our all time favorite emergency comfort food. =)

48/365 - ChocCup

This one reminds me of the bigger cups called YanYan. Hmmm, I wonder if those sweet kiddie treats are still available these days.

49/365 - Junk Food Rush

Junk food rush. Sometimes dieting can really be a pain, especially when craving starts creeping in. Good thing my craving was satisfied by that small pack of Mr. Chips!

20 February 2011


One of my fondest food memories is about pastillas (a type of sweet made from milk). My memory was triggered by the pastillas from EngBeeTin, a chinese shop.

Photo from EngBeeTin

I always looked forward to days that my mom and I would go to Quiapo, the reason - we always went to Bakerite Bakery, located along 922 Hildalgo Street, Quiapo, Manila. During those days, almost everything was quite cheap and Bakerite products were no exception.

When ever I stepped into the bakery, I would feel giddy and happy. Mom would always let me walk around to look for the things that I would like to buy. My first stop would always be the area where they kept the pastillas. I think my mom thought that it was a good way to make me have my dose of milk, since I really hated drinking them in glasses. Pastillas of before used to made from pure milk without much sugar. Candies and Bakerite, great memories. I wish they're still open. Maybe one of these days, I'll check.

You may want to share your foodie memories with others as well, join me next Saturday when I open the Foodie Memories meme.

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18 February 2011

Pork Parmigiana

This recipe was inspired by one from Food Magazine. The pork slices tasted heavenly because of the melted mozzarella and parmesian cheese toppings. Oh, and the home made marinara sauce - better than buying tomato sauce.


What you'll need

*For the marinara sauce

3 tablespoons of olive oil
4 garlic cloves crushed
1 medium onion, chopped finely
1 small pouch (6oz) tomato paste
1 big (16oz) can of diced tomatoes, undrained
3 teaspoons of dried basil leaves
salt to taste
sugar to taste

*For the Pork

2 cups of marinara sauce
bread crumbs or breading mix
salt and pepper to taste
2 eggs, beaten
1K of pork chops or pork cutlets (1/4in thick slices)
3 tablespoons of olive oil
3 tablespoons of butter (or margarine, depending on your preference)
slices of mozzarella cheese (available at local grocery stores)
grated parmesian cheese (also available at local grocery stores)

What you need to do:

*Prepare the marinara sauce

  • Heat olive oil in a pan, over medium heat. Saute garlic and onion, until onion is caramelized.
  • Add the tomato paste, saute in garlic and onion. Add the canned tomatoes along with the juice, sugar, basil and salt.
  • Cover the pan and simmer over low heat.
  • Stir occasionally and cook until sauce thickens (roughly 20mins).

*Prepare the pork

  • On a plate, mix bread crumbs, salt and pepper. (If you're using the pre-prepared breading mix, you can take out the salt and pepper to avoid over salting your pork).
  • Dip pork into beaten eggs, coat with bread crumbs/breading.
  • In a skillet, fry the pork in olive oil and butter until both sides are golden brown.
  • After the pork is cooked, place the cutlets in a skillet and spoon marinara sauce over each cutlet. Top with grated parmesian cheese and mozzarella slice. Turn the heat to low, cover the skillet and cook until cheese melts.


Transfer the cutlets onto a plate, serve and enjoy.


17 February 2011

Dolce Premium Italian Gelato

I first heard, or rather read of gelato when I read the book Eat Pray Love by Elizabeth Gilbert. From that time on, I always thought about it and prayed that there's someone selling this dessert here in the Philippines.

My prayers were answered when hubby and I went to SM Mall of Asia. After dessert and a little walking around, we found this


Dolce serves the closest thing to real Italian gelato.


And according to their website, the company only makes a small batch of gelato per flavor. Aside from gelato, they also serve sorbets, perfect for the health concious.


It is claimed that Italian gelato tastes better than most, if not all ice creams with less the fat.

Not easy to believe right? However, after hubby and I tasted the gelato from Dolce, I can safely say that it's true. Dolce's gelato tasted twice better than regular ice cream but without the sweetness of sugar.

If you're interested to try a better alternative to ice cream, without losing the feeling that you are eating some, try going to Dolce and I promise you won't regret it.

Dolce Premium Italian Gelato has stands in SM Entertainment Mall, Mall of Asia, Pasay City. Another at the 2nd floor of Festival Mall in Alabang near Florsheim and Quickly. You can also check them out at the 3rd Floor of Rustan's Makati. Try checking out SM City North Annex as well if you're within the area.

16 February 2011

E for Escabeche


The recipe for this dish can be found HERE.

Escabeche uses the fish called dalagang bukid (Yellow Tail Fusilier) here in the Philippines. It's a little sweet and sometimes sour and it usually tastes good. It's a good emergency dish, if you don't know what to make for lunch or dinner.

But, did you know that

Escabeche ('pickled') is a spicy marinade of Spanish origin, used to season and preserve fried (occasionally poached) fish and sometimes poultry. It consists of vinegar or lime juice, onions, peppers and spices. The fish is first fried, then marinated overnight and served cold.

It can be found with similar names in many areas, including North Africa (scabetche), Jamaica (escovitch), France, Belgium, Italy (escabecio or scavece) and South America.

Sourced from: Food Reference


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15 February 2011

Pot and Misery


The pot tackles the misery.

My entry for