Jan 21, 2012

Sizzling Tofu Sisig Recipe



Finding out that I was co-hosting with Thea of Words and Nosh for the start of this wonderful year was such a pleasure, just in time when I got back to blogging again. As Thea celebrates her big 3-0 this month -- Happy Birthday Thea!!! --, we were more than excited to challenge the Kulinarya Cooking Club members to cook up their favorite birthday treat, but at a healthier note to start of the year right. :)

A dish that I never fail to ask for when it's my birthday is a sizzling plate of pork sisig, with yummy pork cheeks and ears, mixed with onions and chili, and topped with a ton of crushed chicharon. And although I am no fan of mayonnaise, I can't help but love the mayo dressing we mix with it just before serving.




Making a dish healthier doesn't mean it has to be boring. Well, tofu can be boring sometimes, but not when substituting the meat in this dish. Less salt, no fatty chunks of meat, and a ton of protein should make those abdominal muscles appear sometime sooner - so long as I stay away from extra cups of rice! My brother said it tastes similar to Max's Sizzling Tofu. I think it tastes better :)

VISIT HERE FOR TOP HEALTH HACKS AND TIPS

Sizzling Tofu Sisig Recipe

Ingredients
  • 500-gram pack Chinese tofu
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 1 bell pepper, finely chopped
  • 1/2 cup mayonnaise
  • 2 tbsp water
  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp ground black pepper
  • 2 finger chilies, sliced

Cooking Directions

  1. Heat oil in a deep pan.
  2. Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain in paper towels.
  3. In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and add water until desired thickness is achieved. (I stopped at two tablespoons). Adjust taste accordingly.
  4. Heat the mayo mixture in low heat while stirring for two minutes, then add the bell pepper and continue stirring for one more minute.
  5. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic and onions until cooked, add in the tofu and mayo dressing and mix well.
  6. Sprinkle with sliced finger chili and more onions.

Sharing this with my fellow KCC foodies! :)


Jan 19, 2012

Lunch in Kangaroo Jack - SM North EDSA


It's been a busy couple of weeks, and so far this year turns out to be more of a challenge than I thought. I couldn't find time to cook or bake anything, and with both Alex and I being busy in our own separate ways, we decided to just eat out every now and then. After watching Coriolanus in SM North we decided to head on to Kangaroo Jack for a late lunch. A warm plate of ribs seemed fitting after that tragic movie.

Kangaroo Jack - SM North EDSA


For our appetizer, we had their Nacho Jacko. Warm nacho chips smothered generously with nacho cheese, white onions, tomatoes, green chilies, and beef. I like the sweet saucy beef contrasting sharply with the chunks of green chili, but the dip is a disappointment. I thought it's just the packaged sweet spaghetti sauce dumped into the ramekin.

Kangaroo Jack - SM North EDSA


Alex ordered Hickory Ribs, with the sweet-savory sauce heavily drenching the meat. It's the usual smokey flavor that melts in your mouth with the meat, and the sauce mixed nicely with the rice. The meat was very tender and nicely charred in some places.

Kangaroo Jack - SM North EDSA


I got myself the Honey Bourbon Ribs. Sweet and sticky sauce lightly covers the meat, with just the right amount of honey. There's no hint of soy or rib sauce, and the meat is tender and almost creamy. We asked both our ribs to be well-done, as we already had our fill of blood from the movie. :p Both were served with rice, corn, and crisp steamed vegetables.

Kangaroo Jack - SM North EDSA


For dessert, we shared Banana Fritters With Vanilla Ice Cream. The waitress who served this to us didn't provide a dessert spoon, and when I asked for a spoon, the waiter just picked up the spoon laid at the next table. With no manager in sight and eager not to ruin the day, I let it pass.

I found the banana fritters (turon) small but very sweet and a bit hard. Alex didn't mind, but the whole plate was overly sweet. The turon seemed to be honeyed, and drizzled with chocolate and strawberry syrup.

Kangaroo Jack - SM North EDSA


Kangaroo Jack is at The Block, SM North EDSA, near the Sky Garden. With drinks (forgot to take photos), our total bill for this meal is Php 726. Not bad for a nice lunch, though they could improve their customer service. The couple at the table next to us spent a long time trying to catch the attention of the waitresses, but they just kept on chatting and by the looks of it, exchanging gossip.


Jan 13, 2012

Juan Carlo The Caterer: The Choice For Weddings and Debuts 2012

Juan Carlo The Caterer: The Choice For Weddings

The rate at which time flies makes my head spin uncontrollably. I can't believe that in a few days, February will knock on our doors and before you know it, everyone's falling in love and getting married just in time for Valentines Day. But just in case you're not tying the knot nor celebrating your debut next month, then maybe it's only fitting to get ideas and inspiration from the upcoming Weddings and Debuts 2012 Bridal Fair at the SM Megatrade Halls in SM Megamall on February 17 to 19.

Juan Carlo The Caterer: The Choice For Weddings


We were invited by Nuffnang Philippines to join the press conference for the Weddings and Debuts 2012 Bridal Fair, and know the superbly delectable reasons why Juan Carlo The Caterer is the choice of celebrity weddings. One of their happy and regular clients is Sharon Cuneta, and they have catered to the wedding receptions of Kyla and Rich Alvarez, Ogie Alcasid and Regine Velasquez, as well as that of Bong Revilla and Lani Mercado. It's no wonder they are chosen for such occasions, because Alex and I found nothing short of quality in their work. Like the company's motto on the banner beside the buffet table above, they did show that "Catering is an art, and every project, a precious masterpiece."


In fact, I believe the photos I took do not do them justice, but I comfort myself in the fact that I am no professional photographer. For appetizers, there were these cute Beef Taquitos and Chicken Croquettes.

Juan Carlo The Caterer: The Choice For Weddings

The taquitos have a balanced taste, while the chicken croquettes won me over with its mild herby flavor. I am no fan of mayonnaise though, and I enjoyed them better without the dip.

Juan Carlo The Caterer: The Choice For Weddings

For the main entreés, we both loved their Goat Calderetang Batangas. Unlike the usual caldereta that you find here in the metro, this one has no other ingredients in it. You'll just savor the taste of goat meat that is slow-cooked and stewed in what Mr. del Rosario, owner of Juan Carlo the Caterer, described as tons of garlic and onions. It's mildly sweet with just the right spicy kick to it.

Juan Carlo The Caterer: The Choice For Weddings


The Norwegian Salmon in Tequila Cream Sauce above one of the top three dishes always requested by the company's clients. It's no surprise, their salmon is perfectly cooked unlike the overcooked fish that some restaurants serve you these days. The cream sauce is mild and goes well with the salmon.

Juan Carlo The Caterer: The Choice For Weddings


The third entreé is the Ox Tongue with Buttered Mushrooms. My sister would have loved this! I know a few people who cannot bear eating ox tongue, but the cut isn't intimidating at all. The meat is creamy and the mushroom sauce has sweet hints of caramel and butter.

Juan Carlo The Caterer: The Choice For Weddings


Their Chicken Masala reminds me of curry, in a toned-down and zesty sort of way. The meat is surprisingly tender, that I began to think it's not chicken breast.

Juan Carlo The Caterer: The Choice For Weddings


And to balance all the meat entreés, I was glad to munch on their mixed vegetables. Light, crisp, and has a thin layer of butter that made me feel less guilty about eating all those meat. :) No overcooked veggies in there!

Juan Carlo The Caterer: The Choice For Weddings


For dessert, they have these colorful fruits in jelly, which I didn't taste. It looks very tempting though.

Juan Carlo The Caterer: The Choice For Weddings


I sure loved the Pandan Panacotta. It's milky and creamy jelly contrasts well with the crisp diced apples in the sauce. It's refreshing flavor is very welcome after eating meaty dishes.

Juan Carlo The Caterer: The Choice For Weddings


The Florentine Bites are a mix of chewy and crisp goodies on a bed of thin chocolate. I love the mix of almonds, cherries and corn flakes (should I say cereals instead?) on top of the chocolate base. They made me miss the imported ones my mom used to buy for us before.

Juan Carlo The Caterer: The Choice For Weddings


Their Tropical Fruit Pavlova is just divine. Okay, so I am a big fan of cherries and kiwi fruits, so it may be a bit biased, but what really made me love this is that the meringue base is not crisp or hard. I tried a pavlova once before, but I somehow didn't like the hard meringue base, so I never bought one again. This made me think twice.

Juan Carlo The Caterer: The Choice For Weddings


The Sansrival is a somewhat better version of the usual cashew-laden sansrival. Sweet, chewy, and nutty, only with pistachio nuts as toppings. I would have wanted it better if it's chilled though. Alex and I sure had our fill of desserts, they were all good! :)

Juan Carlo The Caterer: The Choice For Weddings


Aside from the food, you can trust Juan Carlo the Caterer with other amenities such as table setting and floral arrangements. I like the simplicity of our table, with no unnecessary adornments whatsoever.

Juan Carlo The Caterer: The Choice For Weddings

I certainly enjoyed going there, where I finally met Peach in person. Which led me to wondering why on earth she needs to go on a diet, since she doesn't look like she needs to lose weight. And I forgot. No, you're thinner in person. :) And I realized that I am that shy in person, haha.

I also met Jenn, which made me sad that I had a party to go after and didn't get to hang out with her. She's really sweet in person. :) I didn't catch the names of the other bloggers there, but they were all wonderful people and I enjoyed their company. :)

Jan 6, 2012

Kid At Heart With Iced Gems Biscuits

Iced Gems Biscuits

I remember munching on those pretty colorful little round biscuits topped with a mound of icing. My mom used to buy those for us when we were still kids, and my sister and I can devour a huge bag in seconds. A few days ago while passing by outside Robinsons Ermita, we chanced upon a vendor selling these treats. While I practically would not buy from street vendors selling huge bags of biscuits and cookies without so much as a label and an expiration date, my impulsiveness got the best of me and seconds later I was happily holding on to a treat that my dog and I would love. For Php 80, the bag I got filled a large empty tub of Chef Tony's popcorn. But before I even got my camera rolling, I broke my diet and munched on a lot of them.

Iced Gems Biscuits

They were as good as I remember, though the icing seemed to have gotten smaller than before. I blame inflation and the slow progress of economy for that, but then again, I felt just like a kid while eating these. Now I just wonder why I can't find these Iced Gems on the supermarket! Look who got grumpy when I stopped giving her treats:

Iced Gems Biscuits

Well we had to stop sometime, and I was telling her that I really need to go back to blogging! It's been over a month and I finally had the will to go and write again. :)