Drink [Photo Hunt]

@ mirandablue

 A thirst-quenching drink on a hot day.

Serving drinks at Photo Hunt

Ripe mango shake and a glass of water to go with my spicy garlic shrimps pasta.

@ mirandablue

Asparagus Bacon Tempura

@ mirandablue

I was faint from hunger when I got to MoA one Saturday afternoon after an extended meeting in Pasay City.  With lots of restaurants to choose from, I decided on Kimono Ken because I haven't tried them before.  Red Kimono is one of my favorite haunts at The Fort, and I don't know if both "Kens" are related.

I love asparagus and I love bacon--and a combination of both balanced out my conscience.:p I like the concept of a bacon-wrapped asparagus, problem is, the tough stems were included.  When I bit into the roll, it was like fighting with the stringy fiber--not a pleasant experience.

@ mirandablue

The overall taste was OK...if only the succulent, tender part of asparagus was included in this dish.

Join us at Food Trip Friday

Light and easy [FTF]

@ mirandablue
Shrimp and Mango Salad

My dinner buddy had a red meat craving and she got her wish at Tender Bob's.  I, on the other hand, wanted a light and easy dinner---and got my wish, too. Shrimp and Mango Salad for starters and Fish Fillet with tartar sauce and fries for me. 

@ mirandablue
Fish Fillet and Fries

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An afternoon in Tambuli

@ mirandablue

I was in Cebu last week for a bit of work and some RnR.  We finished work early one afternoon so I joined my friends who were staying at Tambuli Beach Club in Mactan. The kids were having a wonderful time jet-skiing with their dad, mom was the designated photographer between our girl talk and snacking on pancit (noodles) and club sandwich.

@ mirandablue

@ mirandablue

A variety of boats entertained us as they pass our line of  vision.  Being an archipelago of 7,100 plus islands, different kinds of sea vessels are the usual mode of transportation around the Philippines especially when travelling on short distances (less than 4 hours).  Larger ships and Ro-Ro's (Roll-on-Roll-off) provide ample cargo space for personal vehicles on board---it's a convenient way to travel from one province to the next.  Outrigger boats bring passengers to the nearby islands, and bancas are usually used by local fishermen.

@ mirandablue

@ mirandablue

Posted for My World-Tuesday and Ruby Tuesday

Parmesan-crusted Fish

@ mirandablue

I love this light and delectable fish dish at Texas Roadhouse Grill---it's Parmesan-crusted fish with Texas rice and steamed vegetables, served on a bed of Alfredo sauce. 

Posted for Food Trip Friday and Food Friday

Pla Rad Prik

@ mirandablue

It's nothing fancy, really.  Pla Rad Prik is Jatujak's deep-fried whole fish with garlic chili sauce.  Amazed how this pla-pla was filleted with the bones intact.  The sauce, as usual, was excellent.

Posted for Food Trip Friday and Food Friday

Honey Mustard Pork Steak

@ mirandablue

I've heard many good things about the Cookbook Kitchen, and I promised myself to check them out the next time I'm in Eastwood.  Didn't find the restaurant during my first attempt---I was too hungry to look around.  

U and I finally made it to Cookbook Kitchen about two weeks ago.  The place was crowded and we almost didn't find a table.  Browsing through their menu, I find their prices affordable.  We got Parmesan Herbed Fries for appetizer and this Honey Mustard Pork Steak.  This pork steak was tender and scrumptious.  The other dish I ordered is here.

@ mirandablue

Posted for Food Friday and Food Trip Friday

Pizza perfect

@ mirandablue

I was shoe-shopping at the mall last week when the aroma of pizza hit me.  Didn't want to eat pizza alone so I called a pizza-loving friend [who swore she's on diet] to join me at CPK.  It didn't take much to tempt her and we finished off the 6 slices of Pepperoni Supremo.  It's one of CPK's thin crust pizzas with Italian pomodoro sauce, pepperoni, mozzarella, Parmesan and fresh mozzarella cheeses, topped with fresh herbs.  I am not a pizza connoisseur but this pizza was one of the best pizzas I've had in recent memory!   Or probably because I only eat pizza on rare occasions.  Pepperoni Supremo is a bit spicy [which I love], and although 2 slices are usually my maximum, I reached for the 3rd slice instead of ordering dessert.

But before pizza was shoveled into a pair of maws, we had the Original BBQ Chicken Chopped salad--a balm for a guilty conscience.

The salad and pizza gave me enough energy to chop wood.  Burned it off by walking around the mall for the next two hours and not using the escalators/elevators.  

Don't blame me, shoe shopping does make people hungry!:p

@ mirandablue

Posted for Food Trip Friday and Food Friday

Water chestnuts/Apulid/Tayok-tayok

Chicken with water chestnuts, vegetables and cashew nuts @ mirandablue

I love water chestnuts.  When we were kids, there was a swampy field near our house where neighborhood kids dug out something edible and sweet.  One summer afternoon, my best-friend and I got curious, joined the other kids hunting for "tayok-tayok" and got our first taste of the crunchy, mild flavored bulb.  We ate it peeled and raw, straight from the soil. It was not easy to find, and finding a bunch after minutes of digging got us all excited.

tayok-tayok, apulid or water chestnuts

It's been decades since I last heard of "tayok-tayok", an almost forgotten childhood memory.  And although I've been eating water chestnuts in Chinese dishes for a long time, I didn't realize until a few years ago that water chestnuts are the "tayok-tayok" of my childhood.

I googled it a few times and "apulid" came up.  However, nobody in the office or any of my friends ever heard of "apulid".  Anyway, I always buy a can of water chestnuts when I see at the supermarket.  I mix it with my favorite vegetables.  I guess water chestnut is like mushrooms in a sense that virtually any and all seasonings go well with it.

Above is chicken (marinated in oyster sauce, salt & pepper), sauteed in garlic and onion, veggies (broccoli, young corn, carrots, celery) were stir-fried, a dash of white wine, sweet bell pepper and cashew nuts.  Below is a dish of shrimps sauteed in garlic and onions, stir-fried vegetables (asparagus, young corn, celery, oyster mushrooms, cilantro, bell pepper), and oyster sauce.  Both dishes have corn starch to thicken the sauce.

Shrimps with water chestnuts and vegetables @ mirandablue

The other day, I even added water chestnuts to pork adobo (my mother shook her head in disbelief).:p  I just love the crunch!

Posted for Food Trip Friday and Food Friday

Entrée at Cyma

@ mirandablue

Hungry stomachs brought us to Cyma, a Greek-inspired taverna, in Eastwood one Wednesday night when we couldn't find a certain restaurant.   It's been a while since I last dined at Cyma, and was looking forward to the waiters shouting "Opa!" when flaming saganaki was served.  U and I wanted a Greek salad but we were famished and wanted something quick [or I would faint!].  The waiter brought us Htipiti---a plate of warm pita bread with dip of creamed feta cheese, hint of roasted spicy peppers and extra-virgin olive oil.  This meze relieved our hunger until the salad was served.

My salad was Tonnos Salata, a dish of mixed greens with seared Ahi tuna, roasted bell pepper, black olives, sun-dried tomatoes, toasted walnuts, feta cheese and summer herb vinaigrette dressing.

@ mirandablue

I always enjoy the distinctive taste of Greek food, and Cyma is worth coming back to.  Will post the main course next week (if I don't forget :p).


Oh, and spotted a celeb at Cyma---Aiza Seguerra and party were in the next table.:p

Posted for Food Friday and Food Trip Friday

Arroz a la Valenciana

@ mirandablue

I know I have to post this sooner or later--so here it is...*drum roll*... Arroz a la Valenciana, a mainstay in our noche buena and media noche spread.  I guess it's an Ilonggo thing.  My mom cooked this for Christmas, then another round of slicing and dicing for the New Year.  My brother took care of the cooking on New Year's eve---I was the official taster and eater only.  Everybody was anticipating this dish, even the neighbors.  Don't get me wrong, I love Valenciana--I just don't get cravings for it.   

I am willing to experiment when it comes to cooking and suggested to use saffron instead of turmeric for a change.  But this is my grandmother's recipe and my mom is a stickler to the "old ways", she didn't want to tweak anything.  She gave in to my tiny suggestion of adding cashew nuts. 

Arroz a la Valenciana is a typical Latin American dish, referred to as a Latin American version of Valencian paella.  Valencian paella has saffron, while the Latin American version has tomato sauce and beer or wine.  The Filipino version has turmeric.  

Valencia is a city in the Iberian Peninsula.

This is linked to Food Friday and Food Trip Friday

Mango Crepe

@ mirandablue

Let's take a break from the cholesterol-laden foods we have eaten during the holidays and enjoy something simple and sweet.  I am not much of a dessert person, and a perfect ending of a good meal for me is simply coffee.  If there's a dessert menu, I'd go for fresh fruits or ice cream.  So how can I say no to mango crepe?  It has all my favorite---fresh ripe mango, mango ice cream and chocolate sauce served on a bed of mango puree.  A delightfully sweet and comforting dessert.

Posted for Food Friday and Food Trip Friday

Grilled Pork Belly

@ mirandablue

I hope you are not feeling stuffed and bloated anymore after pigging out on Christmas weekend.  And hopefully, you would take time to put down the fork for a few minutes and join the conversation on New Year's eve.  It's an effective trick to eat less without noticing it.:p

Aside from the noche buena ham, this is the only pork dish I had on Christmas day *pats myself on the back*---pan-grilled pork belly with mango salsa.  The mango salsa was added to neutralize the umay factor and of course, to make the pork chops look festive.

Mango Salsa:

Diced ripe mango, onions, tomatoes, celery, cucumber julienne, sweet bell pepper, cilantro; fresh lemon juice, olive oil, salt & pepper.

Posted for Food Friday and Food Trip Friday