Calamares Fritos

Mr. M and I had this practice of marketing together. We relied on the wet market when it was just the 2 of us, but now that we’re 4, grocery is more comfortable. But the grocery wasn’t as reliable as the wet market when it comes to sea foods that made us eat sea foods lesser. But when we discovered a meat dealer just beside our office, I grabbed every opportunity I got to get water-based meats. 

Squid, ink removed and peeled, cut into rings
Flour and Crispy fries breading mix mixture
Egg, beaten
Bread crumbs
Salt and pepper
Oil for frying

1) Season the squid with salt and pepper. In a container, toss in flour mixture.
2) Dip in egg, roll in bread crumbs.
3) Fry to golden brown. 

** Vinegar with diced onion is the best dip for me.

Cheese Sticks

Had it ever occurred that you over estimated your lumpia wrapper and you had a lot of left over? Well, you’re not alone. But there’s nothing to worry, in fact, you can turn this misfortune into a blessing with this easy snack recipe.

Lumpia (spring roll) wrapper
Cheese, cut into stripes (cheddar will do the trick)
Oil for frying
Cheese powder (optional)
Mayo-ketchup dressing

1) Roll a strip of cheese into the wrapper, sealed with water.
2) Fry into golden brown.
3) Toss in cheese powder.
4) Serve with mayo-ketchup dressing.

Home Made Nacho

I am blessed Mr. M. is one loyal man. That loyalty goes to as far as food choices. He sticks to his comfort food and very hard to convince to try other. He doesn’t mind repeating the same dish over and over as long as it’s the same dish. Like just recently, he had this love affair with nachos which we had for every single weekend for more than a month.

Nacho Chips
Meat filling (ground pork, garlic, onion, salt, pepper, oyster sauce, chili sauce, ketchup)
White Onion
Tomato
Cheese Spread
Chili sauce
Ketchup
Grated Cheese

For the meat filling:
1) Place the ground pork in a pan, add water, salt and pepper. Break it until the water fully evaporates and the ground pork is brown.
2) Saute garlic, onion and ground pork. Season with oyster sauce and salt and pepper. Add chili sauce and ketchup to make more flavorful.
3) Arrange all the ingredients in a plate, preferably in the same order as the listing above. 

My take: Home made nacho is always way better than commercially bought. It's less costly and you can put or adjust everything you want depending on your taste (as the same way as you can omit what you don't like, sorry onion (me thinks)).

Tip: You can add cabbage or lettuce, no rule say you can't do that.

The verdict:  With this snack, who wouldn't be loyal?

Burgoo, Tomas Morato

Following my anniversary post here, our lunch date turned out to be so satisfying. I was really disappointed to begin with knowing Mister M. still relied on me on where to dine considering I gave him a list of restaurants to choose from a day before. It seemed he didn't bother to do his homework (it’s our 10th year, mind you, grrr!). Since I can't locate those that's on the list, we just drove along Tomas Morato and picked randomly a restau that we haven’t dine yet. So there, we saw Burgoo and we thought we’d try it (I was really holding my tears as he orders. grrr, talaga.hehe).

Burgoo is at 310 Tomas Morato, South Triangle, QC. It's a beach-sports themed restaurant that offers casual dining with very accommodating crews (the blueguard even fetched me from the car and shaded me against the mid-day sun). Every table was covered with Manila Paper that served as their table mats, it came with a cup of crayons. I wanted to write something “cheesy” on the paper but was still really feeling bad that I didn’t attempt. Funny how the wait staff was can write her name vertically.

 Here’s what he had for lunch.

Super Sampler, Regular P425 (Large was also available for P595). It was a combination of Buffalo Wings, Cheddar Cheese Fries, Mozarella Sticks and Onion Rings. It was so huge I regretted ordering the rest.hehe Every piece of it were good. Mister M. especially liked the Buffalo Wings, I liked the Fries more.  It came with 3 special dips.

I had Chicken Dianne Regular for P395. It had 3 slices of grilled chicken fillet along with garlic spaghetti in Diane sauce and a toast. It was served in big proportion, I guess it can fill 3-5 tummies yet it had a large-r serving for P595. I really liked it though I wasn’t able to finish it in 1 sitting. The creamy sauce was really creamy and cheesy and I thought that the chicken was very healthy.

Mister M. had Hamburgoo for P395 (sorry for the blurry photo, I guess you have to trust me on this.). It had 2 charbroiled patties which was apparently a mixture of pork, chicken and beef, to complete the entourage was onions, cheese, tomatoes and pickles in sesame bun. It also had an option of fries or potato wedges as side dish, since we already had fries, he opted for the wedges. The serving was so generous that Mister got intimidated at 1st, but he thought that it was so good to leave for later.

It was still a sweet day so we cap off our lunch date by ordering a Mississippi Mud Pie for P175. It was a chocolate ice cream on a crunchy biscuit base and sprinkled with chocolate bits. We both liked the merengue like biscuit base that complements the ice cream. And yes, dessert can be sweeter when shared. 

He had Sprite while I had Rootbeer both for P59 and already refillable.

Prices subject to 10% service charge.                 

My take: The food and the food proportion compensates its prices, so it was very worth it.  

Tip: No need to give TIP, I mean, that was included on your total bill remember? I’m now regreting about the loose change we left.lol

The verdict: Burgoo was good - food, ambiance, service and all, but I still don’t think its worthy for a 10th year anniversary celebration. Peace my labs! J

Ham and Cheese Bread Roll

It was a rainy week, and you know how they associate cold weather and food. The “infectious overeating bug” didn’t escape me and led me no choice but to crave for something laboriously-yummy merienda.

Loaf Bread
Sliced Ham, sliced lengthwise
Cheese, sliced lengthwise
Bread Crumbs
Egg, beaten
Oil for frying 

1. Flatten the loaf bread, we used a clean empty bottle since we do not have rolling pin. Others suggests removing the edges of the loaf, but since it is my favorite part, I included that.
2. Put ham and cheese on top of the bread and roll them together.
3. Dip the stuffed bread in the beaten egg and roll in the bread crumbs.
4. Fry to golden brown.

My take: Though this recipe requires a little more effort in preparing, this can really pay off in the end.

Tip: Remember, the more flatten the bread the less oil absorbent it becomes.

The verdict: I need another rainy week. J

Toaster-Baked Brownies (Semi-Missed)

With the sprout of cupcakes/cake bakers left and right, you don’t need a genius to say that baking is “IN” nowadays. I am always told that baking is the easiest “branch” of cooking, I’m not convinced. Maybe because, as I have said in the past, I do not follow procedure religiously (this is a must in baking). Thank goodness we do not have a decent oven in the kitchen, may best palusot ever. But 1 day, I came across this brownie mix which contains the tag line “oven toaster ready”, so why not give it a try.

1 pack White King Brownies Fudge and Crinkle Mix
1 egg, beaten
Butter, softened
Cashew (optional)

** You can follow the easy instructions written at the back of the box.
1) Mix all ingredients together. It will be a little sticky and will be hard to mix, but you’ll get there.
2.) Brushed the baking pan with butter, transfer the batter and spread evenly.

 

3) Bake in the oven toaster for 9 minutes. You may check if it’s cooked by using a toothpick, if the mixture did not stick to it, it’s done.
4) Cut into desired proportions.

 

My take: This mixture was so close to the taste of the “real” brownies, not bad for a ready mix. It almost got the same kunat factor and sweetness just like my brownies of preference. Also so easy to prepare.

Tips: I really missed big time here, which resulted to almost inedible brownies. So believe me when I say "Follow instructions and proportions religiously" - this is a must. 1) Don’t rely on the suggested baking time (this contradicts the opening statement, but you know, every oven varies with temp). It is always safe to check the brownies from time to time. 2) Once baking is done, remove it immediately from the oven. The heat inside the oven is still enough to burn the brownies (like what happened to mine). 3) Leave the toppings for later, yes after it is baked, especially if it is marshmallows, that burns easily. ;-p

The verdict: Oh well, I still want an oven, but still not for baking pastries. hehe       

Pino Resto Bar at UP Teacher's Village

Saturday was a fun and spontaneous day for my family-in-law. We slept over at their place the night before so Mr. M and I could join a fun-run sponsored by the Civil Service Commission the next day. The run was fun and yes, few pounds were shed, I’m sure. And since were already in the city, we decided to take the chance to scout for a possible venue for Master E’s party after it. My SIL, after hearing the plan asked if she can come and pick her son from school along the way (not a problem at all), then the whole in-laws decided to tag themselves too (aren’t they sweet). It was so spontaneous that the kids were all still in their PJs.     

    

We took Maginhawa Street, in Teacher’s Village on our way to The Ateneo (where we're picking my nephew). Since everybody knows “the street” as a food haven (did you Mr. M?), it only took a little jolt for everyone to get-off the car and sample on what it has to offer. Yes, even in PJs (and post run outfit).hehe Since it was lunch time, we decided to dine at Pino Resto Bar it was actually at Malingap St., Teacher's Village., QC.

We were there at around 11am and only 2 tables were occupied. The gracious wait staff ushered us to the combined table where we settled and read the menu, they offer fine dining type. The place was small but cozy, the wait staffs were accommodating and very patient with the kids who loved to roam around the place, even in their kitchen. They only have 1 highchair though, maybe because it was supposed to be a "bar", after all. We feast on:

Crispy Calamares (P175) to start off. It’s the kids’ favorite, it’s always present at every dine-outs. But the adults loved this version all the more. It was so crispy yet the squid under the coating was so tender. It accidentally became our appetizer instead of kids’ viand. So we got another order for them.  

Pino French Fries (P125). Not a lunch menu but Miss L. insisted. The spoiler/Auntie was the 1 who got 1 for her and for the family to share. I allowed it in 1 condition, she has to eat rice, she agreed - everybody happy. It came with 2 dips and it was nothing but ordinary.    

Kare-Kare Bagnet (sharing for P575). This came as a surprise - presentation wise, but disregarding the look, the dish can stand on its own. This was actually a hit. Bagnet was crispy and was very fork friendly. The Kare-kare sauce was flavourful and unlike the usual, no need for bagoong (but it was still provided). It has a generous serving as well.  

Crispy Pata with Laing (P495, for sharing). The pata was served on top of the Laing - the way you want to keep the crispy-ness of the meat. But I thought the Crispy Pata was dry and the crispy balat that was supposedly wrapping the meat was no where to be found. The Laing that came with it was good. It has the right balance of flavor and spice. I just didn't like how it was too saucy and durog though, but it was still worth it.

Plain rice was at P30 each. We also ordered a pitcher of Iced Tea for P125, which was enough for all of us. It was a little sweet for Mr. M., he just added a little more water in his glass, but I didn’t hear any complain from anybody else.

My take: I liked how Pino captured the distinct Filipino taste of every dishes but presented with a twist.

Tip: The “for sharing” tags was big enough to feed 4-6 adults, especially if you have another food items on the table. 

The verdict: Pino Resto Bar was worth every pounds re-gained. lol