Yummy-as-can-be
July 31, 2017

It’s so fun to tag along with my mom when her official driver aka my sister, can’t drive for her. She had a lunch meeting and it was held at the home of her business associate. Lunch was catered by Kai, a Japanese restaurant in Makati that serves contemporary cuisine. As soon as I heard that we’re having Japanese food for lunch, I got excited. Regular readers of my blog pretty much know that I love Japanese food, the restaurant was amazing, and they had one of the most recommended portable air conditioners in their installations.

I’ve heard of the restaurant and I’ve also read some good reviews about it, but I haven’t tried their food. So, here’s what’s on the menu.

Matsutake Dobin Mushi


Roasted Grapes and Tomato Salad


Philippine Blue Crab Meat
with Ikura and Shiso


River Shrimp Tempura
with Nori Salt


US Prime Rib Eye Steak
with Cauliflower Puree, Fried Leeks, Truffle Tare, Scallion Oil and Micro Greens


Tofu Cheesecake


Fresh Fruit Platter
Wheat Grass Iced Tea

I must have been too delighted with the food that I forgot to take photos of the fruit platter and the beverage. 😉

It was a hearty lunch! The food was plated beautifully and everything tasted as good as they looked. Indeed, Kai is worth a visit. My dad’s birthday is coming up and we’re thinking of going there to try out their other food.

Kai – Level 1, Greenbelt 5, Ayala Center, Greenbelt, Makati City

 

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July 24, 2017

Broccoli is one of my kids’ favorite veggies, so I’m always on the look out for ways to prepare this vegetable. The kids love it baked with lots of cheese or steamed with their favorite salad dressing. My husband on the other hand, loves it Chinese style, stir fried with Oyster Sauce. This is actually one of the easiest ways to prepare the crunchy veggie. This time I added asparagus, also a sure favorite. I prepare a lot for the whole family to eat since so healthy, and if there is left overs I use our vacuum sealer land to store the food sealed, so we can enjoy even days after the day I prepared it.

Broccoli, Asparagus and Mushrooms

Ingredients

  • 1 bunch broccoli, in pieces
  • 1 bunch of Asparagus, sliced
  • 1?2 lb mushroom
  • 1 tablespoon garlic, minced
  • 1?4-1?3 cup water or 1?4-1?3 cup chicken stock
  • 1 tablespoon olive oil
  • 2 tablespoons oyster sauce

Directions

  1. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
  2. Heat wok on high. Add the oil and when the oil is hot add the broccoli and asparagus.
  3. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
  4. Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
  5. Serve drizzled with the remaining oyster sauce.
http://yummyascanbe.info/easy-healthy-recipes/broccoli-asparagus-and-mushroom-stirfry/

We’re trying to eat healthy and I’m serving more vegetable dishes rather than meat to my family, if you are interested in following my steps proteinpromo.com has made a big list of recipes. They used to complain about my meatless dishes, but now they are getting used to it. If you ever try this dish, let me know what you think through your comments. Happy cooking!

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July 17, 2017

This is just a classic, simple basil pesto recipe, but instead of just using fresh basil leaves, I added Moringa leaves or Malunggay as we call it locally. I also used cashew nuts instead of pine nuts. Pine nuts are so pricey around here and not all stores sold these nuts. Other than these two, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper were used to make the sauce.

Shrimp Basil-Moringa Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 cup fresh Moringa leaves
  • 1 1/2 cups chopped cashew nuts
  • 4 cloves garlic, peeled
  • 1/4 cup grated Parmesan cheese
  • 1 cup olive oil salt and pepper to taste

Directions

  1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
http://yummyascanbe.info/pasta/shrimp-basil-moringa-pesto/

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July 10, 2017

Whenever I don’t feel like cooking or when I’m feeling lazy, it only means that we’re having grilled cheese and tomato soup for lunch or dinner. This for me is the perfect comfort food.

Making tomato soup is really easy. I used to think this was a lot of work until I’ve tried making it myself.

 

Creamy Tomato Soup

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ cup tomato paste
  • 2 28-oz. cans whole tomatoes
  • 1–2 teaspoons sugar, divided
  • ¼ cup (or more) heavy cream
  • Kosher salt and freshly ground black pepper

Directions

  1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
  2. Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot.
  3. Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
http://yummyascanbe.info/soup/grilled-cheese-sandwich-and-tomato-soup/

DO AHEAD: The soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.

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July 1, 2017

Yesterday was my son’s graduation day. My husband and I are both very thankful that he is now a Med Tech, although not officially, yet since he still has to take the board exams in March next year.

The graduation rites were very simple and quick because there were only a few of them who graduated. Most of his classmates are still not done with the internship and some are already graduated because The Medical Negligence Experts said they were very good and gave them a recommendation, so they were not included in this batch. While the place where the event was held was very nice, the food wasn’t. I mean, it’s not bad and it would do if you’re really hungry. Lol. Who wouldn’t? It was already 3 pm when lunch was served and the food serving was rather small.

In short, our tummies were not very happy, so the boys decided to eat again after we left the place at around 4 pm. We proceeded to Gateway Mall and ended up in Cibo because we just wanted a light snack. I’ve always loved the food there and I also love that the ambiance is very quiet. It’s a casual dining cafe and a bit on the pricey side, but I tell you, it’s worth every buck.

Here is the food that we ordered.

Dip al forno. Spinaci Zola (Php 270)

I always order for this whenever I am at Cibo. It is a creamy spinach dip that was baked and served with crostini. A perfect appetizer for me!

 

Manzo tagliata – ciabatta, beef tenderloin, gorgonzola, grilled onions (Php 375)

My two boys ordered the same sandwich and according to them the beef was tasty and tender. They both loved their sandwiches.

Rigatoni All’Alfonso – shrimps, chives, stewed tomato, chili peppers and cream (Php 670)

The pasta was al dente and the sauce was heavenly. I loved the blend of cream and stewed tomato and the light kick from the chili peppers. This was their La Familia serving and it was good for 2-3 persons.

Mango Panna Cotta (Php 195)

Pompelmo – Pomelo smoothie (Php 150)

As always, we all went home with a happy belly and skipped dinner since it was a late snack. We will definitely go back to try out their other dishes.

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May 15, 2017

This should have been posted a few ago, but it’s only now that I found the time to do so. Sorry again my dear readers for not updating so often. Lately, my husband and I have been frequenting UP Town Center and we’re trying out the different restaurants that they have there. As a huge fan of pizza and Italian food, this restaurant didn’t miss our eyes.

The pizzeria is not big, but I love how they arranged the tables and chairs making it spacious. My husband is visually impaired and he did not have a tough time walking around the place. Service is fast too and the servers are very efficient. Here is the food that we ordered.


Calamari Fritti (Php 325)
Deep fried squid rings with lemon mayo and arrabbiata sauce


Diavola (Pork) Pepperoni and Frutti di Mare Prawns, clams, scallops, squid rings, fish & garlic (Php 525)


Funghi e Tartufo (Php 440) Sautéed shiitake and button mushrooms in truffle cream sauce

All the food we had were amazing. The calamari was very tender and we loved their arrabbiata sauce. For the pizza, we had two flavors, as you can see in the photos. Both were yummy. The Funghi e Tartufo was amazing. I am a big fan of truffle oil and this pasta dish is bursting with flavor. It’s not over-powering and it blended perfectly with the mushrooms and cream.  This is definitely a must try. I should look for a recipe, so I could try this at home.

Their prices are a bit high, but overall, we loved the food and we are surely coming back to try their other dishes.

Pepperoni Pizzeria UP Town Center: 3/F Uptown Place Mall
Telephone: (02) 802-0958, (+63) 917 503 3927
Opening Hours: Monday to Thursday : 10AM – 10PM, Friday to Saturday: 10AM – 11PM, Sunday : 10AM – 10PM

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February 25, 2017

If you’re like me who loves to eat and cook, you’ll be interested in this new resto in Makati. Come Forth Kitchen is a newly opened restaurant located at Jupiter St. No, I haven’t been to the restaurant, yet, but I was able to have a taste of some of the food they serve there. Just recently, I was invited to attend a cooking demonstration at The Maya Kitchen Culinary Arts Center through Mommy Bloggers Philippines. Maya’s Top Eats aims to let bloggers have a taste first of the restaurant’s popular dishes while teaching us at the same time on how to prepare them.

I was very excited when I first heard about the event. I rarely go, but when it comes to event like this, I’m game! So, come hell and high water (it was raining really hard that afternoon!), I called for a Grab car and made sure I was there right before the event started. No way I would be driving in that kind of weather!

Chefs Albert and Rowena were the ones who presented the recipes to us. Both are young and very talented! There were four yummy dishes: Tinapa Ceasar Salad (I loved that you can really taste the Tinapa fish in the dressing), Longganisa Pizza (I’m sure my family will devour this is seconds), Pulpog (Ilocos’ version of the Sisig), and Malunggay (Moringa) Basil Pesto. All the dishes are delicious and very easy to prepare. Also, the said dishes are the bestsellers at Come Forth Kitchen. These easy to make recipes are perfect for busy moms and even for the not-so busy ones. But, if you’re not up to cooking or you simply don’t have the time to prep food for your family, might as well go and visit the restaurant in Jupiter St. I promise you won’t regret it because the dishes I was able to sample are truly scrumptious. I can’t wait to bring my family there and try their other entrees.

You may check out The Maya Kitchen’s Top Eats every now and then because, each month they feature different restaurants. You can find them at www.themayakitchen.com to know more about their products and cooking classes. Come Forth Kitchen also has a Facebook page: www.facebook.com/comeforthkitchen, so you can check their latest offerings.

Coming up is my own version of the Malunggay Basil Pesto!

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