Sinanglay is a dish normally made of tilapia and pechay (leafy greens). Its origin is the Philippines' Bicol region which is known for the spiciness of their food and using a lot of coconut milk in their dishes. Anyway, I first saw a photo of sinanglay in Appetite magazine and proceeded to recreate it in my kitchen. I couldn't find the magazine anymore but it's one of my favorite dishes from last year. I love the fact that it has the right balance of fish & vegetables. Plus it becomes so tasty with the addition of bagoong (shrimp paste) and of course the coconut ... Continue Reading...
Best of Pinoy casual dining at Kuya J Restaurant
Just because we now have all sorts of foreign food chains around doesn't mean we get to ignore our culinary roots. I feel this way sometimes: when I get 'tongue fatigue' from slurping on so many bowls of ramen, munching on macarons and getting a headache from eating foie gras, I yearn for good old Filipino home cooking. My particular interest lies with regional cuisine and the cooking techniques of native chefs which are as diverse as these 7107 islands. This is the reason why am always on the lookout for outstanding Pinoy restos. Even though our yaya at home cooks ... Continue Reading...
Fish & seafood for Lent at l’entrecote BGC
My female buddies and I have found the perfect place to chill in Burgos Circle: it's at the al fresco area of L'Entrecote Corner Bistro. Watching people pass by is my cheap thrill: I get to notice everyone's sense of fashion, try to guess what they do for a living, what they're thinking. And since this is Bonifacio Global City, you get to see a lot of celebrities too. We were waiting for our dinner at L'Entrecote when Brapanese model Hideo Muraoka zoomed by, and our jaws almost dropped. If you know Hideo, I think he's got more sex appeal than boy-next-door ... Continue Reading...
Eating light this Lenten season at Sentro 1771
Sentro 1771 is one restaurant in the metro I'd highly recommend for those in search of good Filipino food. If I had relatives returning from abroad, they'd surely find comfort in Sentro's most famous dish, the corned beef sinigang..or the kare-kare, pochero, adobo, boneless crispy pata and the all-day breakfast treats I wrote about before. Sentro 1771's menu is quite long and I've only discovered recently that for 'alternative eaters' (the vegetarians and pescetarians), they have one of the most extensive selection of dishes on offer too. Since Holy Week also means ... Continue Reading...
Coco Hut Fried Chicken & Fish by Army Navy
When we were invited recently by Army Navy to sample new items in their menu, Pearl - the bubbly head for marketing - told us about their new restaurant called Coco Hut. This is supposed to be the healthier chain of the Army Navy group since there's a predominance of fish & vegetables on the menu. My interest was so piqued that I decided to check it out on my own this weekend. Coco Hut only has three branches at the moment (Alabang, Ortigas & UP Town Center) but five more are going to open this year. The ambiance at their Commercenter outlet was so welcoming. When ... Continue Reading...
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