Food Trip ni Cesar

Bacon Deviled Eggs

2011-08-06T20:58:00.000+08:00

Bacon and eggs has been two of the most common dishes during breakfast but a typical bacon and egg preparation for breakfast are mostly fried to which for some is considered unhealthy because of the oils and fats. Now I found a recipe (although it's not new) on which health experts recommend on preparing Bacon and Eggs for break fast and this recipe is called "Bacon Deviled Eggs"

Ingredients:
12 large eggs
12 slices bacon, cooked and chopped
1 cup mayonnaise
1/3 cup yellow mustard
1 Tbsp smoked paprika, plus more for garnish
1 Tbsp granulated garlic
Salt and pepper, to taste
Finely chopped parsley, for garnish

Procedure:
1. Carefully place the eggs into a pot large enough to hold the eggs in one layer. Cover the eggs with cold water, bring the water to a boil, and then reduce to a simmer. Cook the eggs for 11 minutes. Then, place the eggs in an ice bath to cool.

2. Once the eggs are cool, carefully peel the eggs and slice them in half along the vertical. Over a large bowl, press the yolks through a mesh strainer using the back of a spoon and set the whites aside on a serving dish.

3. Mix the yolks with the bacon, mayonnaise, mustard, smoked paprika and garlic. Season the yolk mixture with salt and pepper.

4. Scoop the mixture into a piping bag* and pipe into the egg whites. Top with finely chopped parsley and a light dusting of smoked paprika, if desired. Serves 6.

Stir Fry Beef and Broccoli

2011-08-04T16:17:00.000+08:00

Beef With Broccoli is a classic when it comes to chinese cooking. It makes a perfect plate for almost all occasions.

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot. Serves 3 to 4

Filipino Style No-Bake Macaroni and Cheese

2011-08-04T16:07:00.000+08:00

Ingredients:

1 kilo penne pasta or macaroni pasta, cooked as per package instructions
1 block 180g Eden cheese, grated
4-6 tbsp. pimiento cheese spread
100g salted butter
1 1/2 cups evaporated milk
1/4 cup cornstarch
fried ham, cut into small squares

Procedure:

In a medium size sauce pan, melt margarine at low heat. Add in cornstarch and stir until smooth. Now add the evaporated milk slowly stirring constantly until thick. Add in grated cheese and pimiento cheese spread stir until smooth. Pour on top of cooked pasta, garnish with fried ham squares.

Weight Loss Recipe: Curried Chicken & Mango Salad

2011-07-19T11:08:00.000+08:00

Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.

Ingredients:

3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango

Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings

Homemade Upsidedown Meat Loaf

2011-04-18T23:02:00.000+08:00

There are various recipe's on how to create an upside down meatloaf but what make this dish so unique is the way it was presented. So the foodnographer in me compelled me to take some of the best angles this delicious dish has to offer. The rest of the picures are linked on my Flickr account.

Pasta Alfredo at Rego's Pasta Express

2011-04-13T12:32:00.002+08:00

I just had lunch at Rego's Pasta Express and ordered the much talk about Pasta Alfredo which is a spaghetti pasta with creamy garlicky white sauce,ham, mushrooms, topped with bacon and green onions and top that with two toasted French bread for an affordable price of P135 . If you wanna try this out you can visit Rego's Pasta Express which is located behind Central Bank, at Arellano Street corner Jacinto Extension (just beside the Mercury drugstore).

Parmesan Crusted Chicken Schnitzels

2011-03-01T14:01:00.000+08:00

Ingredients

2 Chicken Breast, skins removed
1 1/2 cups breadcrumbs
1/2 grated Parmesan cheese
1 egg beaten
Salt and Pepper to taste
Olive oil

Procedures

1.) Rinse chicken breasts. Carefully slice through the chicken piece to make two thin pieces of chicken.
Place breadcrumbs, parmesan cheese and salt and pepper in a bowl.

2.) Dip the chicken pieces in the egg mixture and coat with the breadcrumb mix.

3.) Pat extra crumbs into each piece of chicken to ensure good coverage.

4.) Place prepared chicken on baking tray covered with grease-proof paper and bake at 180°C for approximately 30 minutes, turning once during cooking.

5.) Schnitzels should be golden brown when done.

Chillin' at Caffe Firenzo at Damosa IT Park

2011-01-30T14:51:00.000+08:00

Another week of sunday afternoon blogging for me and this time, my family decided to try out Caffe Firenzo at Damosa IT Park since we had prior appointment near the area. Compared to the Quirino branch, the Damosa branch obviously has a better parking space and the place is much spacious. My wife ordered the Pieno La Crema and Smoked Ham Meal while I ordered Bacon Cheeze Burger which is their specialty at the time. Aside from the food the music was also relaxing as they where playing Pinoy R N' B.

Food trip at Bigby's Cafe and Restaurant

2010-11-30T00:42:00.001+08:00

It's been a while since I updated this blog and fortunately for me I have several foods to blog about and a few food establishments to review in the future. Earlier today we had our lunch at Bigby's Cafe and Restaurant (located at Metro Lifetyle Center, Jacinto Extension, Davao City).

I ordered the famous Rock-A-By-Baby (baby back ribs with rice) while my wife ordered the Belly Sizzlers (Pork belly with rick and buttered veggies) for both of her and my daughter. We also ordered Buenas Nachos (corn chips with nacho cheese sauce, ground beef and salsa fresca)

Chinese Beef Steak

2010-10-17T18:12:00.000+08:00

Ingredients

1/2 kilo beef sirloin, thinly sliced

2 tbs calamasi or lemon juice

1 big onion, sliced into rings

3 tbs soysauce

1 tsp ground black pepper

4 tbs vegetable oil

Procedure:

Marinate the beef in pepper, soysauce, and lemon juice for 15 minutes. Then heat oil, pan fry the beef until medium rare. Move in to a platter. Using the remaining oil, sautee the onion rings until half cooked and garnish the beef with it.

Japanese Gyoza Recipe

2010-07-28T13:07:00.000+08:00

I'm rarely into Japanese cuisine yet there are some dishes that I like like the Teryaki dishes and this one which is the Japananese Pork Gyoza. For those of you who are into Japanese foods, you might wanna try to make this one in your own kitchen.

Ingredients:

1/3 cup chopped cabbage (boiled)
2 Tbsp chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soy-sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 Tbsp vegetable oil

For dipping sauce

soy sauce
rice vinegar
hot pepper oil

Preparation:

Combine all ingredients other than oil in a bowl and mix well using your hands.
Put in a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers.
Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan.
Put gyoza in the pan and fry on high heat until the bottoms become brown.
Turn down the heat to low.
Add 1/4 cup water in the pan.
Cover the pan and steam the gyoza on low heat until the water is gone.

Serve gyoza with dipping sauce on the side.

For the dipping sauce:

Mix a 1:2 ratio of soy sauce to rice vinegar and add some hot pepper oil if you would like.

Brothers Burger Foodtrip

2010-07-12T03:31:00.000+08:00

I heard a lot people raving about Brothers Burger so I took my family for an early lunch at the said place. When we arrive, it was practically early so where where the first customers to arrive. We ordered the Chicken Cordon Bleu Burger, French Fries and sodas.

Although the food is a bit pricey, I think we got good value for our money. I think I might try their specialty the Brother Burger with Cheese the next time I visit the place.

Brothers Burger is located at Damosa IT Park, Davao City.

Chicken Teryaki Recipe

2010-06-26T13:08:00.001+08:00

Last Sunday we celebrated Father's day by having lunch at Buffet Palace at Matina, Davao City. One dish that really caught my eyes (and my taste buds) is the Chicken Teryaki.

Here is the recipe in making this delicious Chicken Teryaki

Ingredients (serves 2):

4 chicken thighs, skinless and boneless
3 tbsp light soy sauce
3 tbsp mirin
2 tbsp sake
3 tsp sugar
Some toasted sesame seeds for garnish (optional)

Procedure:

1. Trim the chicken thighs of skin and excess fat if needed. Place them in a bowl with the light soy sauce, sake, mirin and sugar. Mix well and leave to marinate in the fridge for at least 30 minutes or overnight.

2. Heat some oil in a frying pan on medium-high heat. Remove the chicken from the bowl, draining off excess marinade, and cook in the pan. Pan fry for about 2 minutes on each side until the chicken is nicely browned.

3. Add 5 tbsp water to te reserve marinade (whatever's left in the bowl) and pour over the chicken. Cover and simmer on low heat until cooked through, about 2 minutes.

4. Uncover, increase the heat and reduce the sauce to a glaze to coat the chicken (be careful not to burn the sauce). Remove chicken and slice. Pour remaining teriyaki sauce over the chicken and garnish with toasted sesame seeds.

Mango Float Recipe

2010-05-26T13:54:00.000+08:00

Ingredients

Mangoes
Graham crackers
All-purpose cream
Condensed milk or sweetened creamer

Procedure:

Prepare the bowl.
Sweet Mango Seed Sticky, juicy, and sweet. Check out our other tasty treats.
Mix the cream and condensed milk.
Slice the mangoes into thin and small slices.
Put a layer of graham crackers at the bottom.
Spread a layer of the cream.
Put a layer of mango slices.
Repeat the last three steps up to the desired thickness.
Add a final layer of cream.
Crush graham crackers and put them on the top.
Put it in the freezer or refrigerator.
Make sure it is cold when served.

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

2010-02-15T09:30:00.001+08:00

Last night we had dinner at Entree at the Apo View Hotel and one menu caught my tastebud so much that I got a second serving and that is the Potatoes Lyonnaise. I google-ed any the recipe online and I found the closest to what I have eaten last night.

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

Ingredients
4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2 1/2 pounds red-skinned potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley leaves
Directions
Preheat the oven to 450 degrees F.

Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.

With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.

Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.

To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.

Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.

Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

courtesy of foodnetwork.com

Christmas Foods - Filipino Style

2009-12-15T15:28:00.009+08:00

This month is the holiday season as Christmas (and my birthday) is only days to go so I would like to run down the notable Filipino foods that are present during the Noche Buena (aka the Christmas Eve dinner).

Relyenong Bangus (Stuffed Milkfish)

Embutido (Filipino Style Meatloaf)

Morcon (Meat Roll)

Fiesta Ham with Pineapple Glaze

Keso de Bola (Balled Cheese)

Lunch at Entree at the Apo View Hotel

2009-12-06T02:36:00.004+08:00

Last Monday (November 30, 2009), My family and I where having some quality family time and decided to have lunch at Entree at the Apo View Hotel.

Left to right: (Pork Chop with Sesame Seed, Fiesta Ham, Seafood fried Rice; Chicken Penne Carbonara; Chicken and Mushroom Soup; Vegestable Salad ; and Fruits (Mango, Watermelon and Pomelo slices )

Potato Mojos

2009-11-05T23:31:00.006+08:00

Everytime I eat on any Shakey's Pizza place, I always make it a point to order any of their dishes that includes the Potato Mojos. Sometime I directly order a serving full of mojos. Now if ever you want to cook your own Potato Mojos then here's the recipe for you

Potato Mojos
6 large Idaho baking potatoes
2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
Salt and pepper
About 1/2 cup milk
Vegetable oil (for frying)

Bake potatoes at 425 degrees F for about 1 hour and 15 minutes. Let cool. Cut each potato into 6 (1/4-inch) rounds.

Heat oil to 375 degrees F. Stir together the flour, cayenne, thyme, salt and pepper to taste. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden. Drain on paper towels and serve.

Bacon Wrapped Tenderloin Medallions

2009-08-11T11:04:00.003+08:00

This dish is one of my favorite during my high school days. It's simple to prepare and the yummy smell that it bring while being cooked will make you crave more.

Ingredients

12-14 slices bacon (1 slice for each pork medallion)
2 pork tenderloins (1 to 1¼ pounds each), trimmed of fat and silver skin, cut crosswise into 1½-inch pieces; thinner end pieces scored and folded
Salt and ground black pepper
2 tablespoons vegetable oil

Cooking Procedures

1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.

2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.

3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes.

4.Transfer pork to platter and tent lightly with foil; let rest 5 minutes, then serve.

reposted from CrumbleCookie.net

My favorite foods : Lasagna

2009-08-06T10:16:00.000+08:00

from flickr.com courtesy of helgasms!

Lasagna is my 2nd favorite food next to spaghetti, although there are some variation on how to cook lasagna, but the classic way of making it still the best.

My mouth is now watering by just posting this recipe that I got from my grandmother's cookbook collection

Ingredients

1 lb lean ground beef
1/2 medium sweet white onion, diced
1/2 large green bell pepper, seeds and veins removed, diced
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar

Cooking Directions

Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)

Chicken Cordon Bleu

2009-08-02T15:13:00.001+08:00

Chicken Cordon Bleu is one of the classic french dish that I always order on restaurants when available. The taste of a juicy ham and cheese stuffed inside a chicken breast always make my mouth water.

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Belgian Chocolate Tworon on Kasagingan

2009-08-02T14:26:00.001+08:00

Kasagingan has been one of the cafe hotspots in Davao that I used to regularly visit because of its Belgian Chocolate Tworon the cafe also caters Wi-Fi and that's why I visit this cafe shop every now and then.

I used to conduct my Sunday blog at Kasagingan before family bonding time took over. Right now it's good to be back blogging at Kasagingan.

Pochero: One of my Favorite Dish growing up

2009-08-01T20:46:00.000+08:00

Pochero has been one of my favorite Filipino dish growing up as this dish is always included on our menu once or twice a week.

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef.

Pochero Ingredients:
1 cup dried chickpeas
1 (3 lb) chicken, cut in serving size pieces
1 lb pork, cut in large cubes
2 chorizo sausage, cut into 1" pieces
1 large onion, sliced
4 teaspoons salt
1 teaspoon whole black peppercorns
4 tablespoons oil
10 cloves garlic, finely chopped
1 medium onion, finely chopped

2 ripe tomatoes, peeled and diced or1 small can whole tomatoes
1 lb sweet potatoes, peeled and cut into chunks
1 bok choy, cut across in 2" sections
8 green onions, cut in 2" lengths

Pochero Cooking Instructions:

Wash chick peas and soak overnight (or use a can of Garbanzo beans).
In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
Add sliced onion, salt& peppercorns, bring to a boil.
Reduce heat and simmer until meats and chick peas are almost tender.
In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
Add tomatoes and cook to a pulp.
Add meats, stock& sweet potatoes.
Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
Serve broth as soup and the meats& vegetables as a separate course.

Recipe reposted from PinoyRecipe.net

Vanilla Milkshake

2009-08-01T17:17:00.000+08:00

Vanilla Milkshake is one of my favorite beverages that I usually order on cafe's specially in the Caramel and Vanilla Milkshake at Basti's Brew.

Welcome to Food Blog

2009-07-31T17:14:00.001+08:00

I created this blog because I've been hopping into different resto's, cafes and bars around the city and I encounter a lot of delicious foods. This blog will also feature recipes from other site that I love(will credit the original poster, of course).

The site is not done with is still on it's infancy and the design will be updated later on.