Sunday, May 31, 2015

What's Cooking:Rugelach

Sunday is the day that I get to free myself from the routine of waking up early and preparing food and desserts for Aurora's Kitchen. It is the day of the week when I can have the freedom of experimenting in the kitchen. Rugelach became the chosen one, when I check the fridge for the ingredients needed for the recipe.I got my recipe from Chef Simone de Vera of Gourmet Bites, when she had a demo for KitchenAid.
Rugelach, the newest baking adventure I dared to bake, not even knowing if I pronounce its name right. I learned from the very reliable Mr. Wikipedia, that even its name is spelled differently,other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach. It is a Jewish pastry that is eaten any time of the years. Despite the fact that it is not fried in oil, it is traditional in Hanukkah.
Rugelach is the kind that needs patience and loving care when rolling the dough. But every little details that came with it is worth it, when you get to take a first bite of this Jewish pastry. 
Rugelach


Instead of Apricot Preserve I used Concord Grapes Jam




Tuesday, May 26, 2015

Iloilo: Paon Beach Club

Paon Beach Club entrance to the Restaurant and Front Desk


Sunrise from the Restaurant
Paon Beach Club is a breather and rest for our tired bodies after almost a day on the road. From Roxas City, we do not have a definite place to stay since the initial plan of getting to Estancia before 2:00 P.M. is no longer viable. But thanks to a very friendly lady of Pilar, Capiz, who suggested Paon Beach Club to Mama.



After an hour and thirty minutes, finally we get to lay down our tired bodies. Paon Beach Club is a kilometer away from the center of Estancia, located in Brgy. Paon, Estancia. It was built and developed by the Barbas' in the 80's. This beachfront resort offers a very relaxing and comfortable place for travellers.



Our supposed overnight stay at Paon Beach Club was extended to a two nights, two days stay. Mainly because they just provided us the best experience and service any guest would want to have. Service oriented and patient enough to accommodate us, with our "kakulitan" and super late "changes of plan". Well the decision of getting the Isla Gigantes Tour package offered to me by the manager herself came after our dinner at Punot, which I'll say past 7:00 P.M......I knew its quite late to arrange such a request especially that telecom signals in the area is poor. But they did entertain and arrange everything for us. I find it so embarrassing that kitchen staff keep on going to our room for the changes of our early breakfast meal and packed lunch. Even it was so late, the manager asked our tour guide Kuya Rey to go to our room and introduce himself, so that the next day we will not have any difficulties in finding him.






Packed lunch: Pansit Canton, Shrimp Tempura and Buttered Chicken (big serving talaga)



Waiting for dinner to be served



Hototay Soup

Kinilaw

Sweet & Sour Fish



Camaron Rebosado

Hmm, its a long post, I can't stop sharing of our whole experience. The food we had for the whole stay are excellent and delicious. But the tapsilog breakfast is the star, the tapa tastes like home, that on our last day, we all ordered Tapsilog. For our packed lunch and dinner, all came in big servings and you know that they never scrimp on the ingredients.
The TAPSILOG

Breakfast before we leave for Iloilo


The day of our tour and up to the last day, during breakfast Kuya Rey prepared our tables and gave us an excellent service. Everyone from Manong security guards to Madam manager provided us the best that every guest needs. Our Paon Beach Club stay is a breather indeed. Thank You being a great "casa" of our "Panay Island Escapade."

Thursday, May 21, 2015

Koronadal City: Mesa Filipino Moderne





Rosh mixing the egg of Sisig Rice

Singing staff of Mesa, did a surprise birthday song for Ate Nene 

Cassava cake with a birthday candle to blow!


It's our Ate Nene's Birthday Dinner! As planned last Mother's Day, she said that we will have her birthday at Mesa, one of the newly opened restaurants in Koronadal City.
Koronadal City food scene is now growing faster, as more restaurants and hole in a wall food places opening its door. One of the latest addition is Mesa Filipino Moderne.
Mesa Filipino Moderne is part of the Lamesa Grill group (a chain of restaurants organized by Rikki Dee with Kiko Pangilinan aas one of the partners). It is a high - end restaurant that brought Filipino cuisine a notch higher. With great service and super delicious food, I will definitely come back to try more of their offerings. Coming from a picky eater Browie, "kanin palang, ulam na" referring to the Sisig Rice platter.
For Ate Nene's birthday dinner, we ordered; Pomelo Salad w/ Latik Php265.00. Crispy Boneless Pata Php505.00, Apahap Salt Crusted Php 522.50, Mixed Vegetables Php165.00 and Sisig Rice Php185.00.
Forgive me for the not so nice photos of our food, because I did a quick grocery. When I arrived Mama, Ate Nene and Browie almost finish the Rice Sisig, that Mama ordered another platter for Me & Papa. We that its a testament "talagang sobrang sarap ng pagkain." Thanks to Mama Dora for the birthday dinner for Ate Nene. And our family is so blessed to have Ate Nene for 15 years and we all pray for more years with us.
Mesa Filipino Moderne is located along the National Highway at EMR Center, Brgy. Morales, Koronadal City.

Tuesday, May 19, 2015

What's Cooking: Churros

Howdy? I going back to one of my loves, the kitchen. With "What's Cooking," I will be sharing recipes that I am trying on and been cooking or baking for a time. Inspired with Jamie Oliver's #Food Revolution campaign, I also encourage everyone to try cooking simple and quick snacks that does not require going to fast foods.
One of the latest afternoon snacks I tried making for my Browie & Sissy is the Churros. Churros is Spanish favorite snacks. And it is best eaten as soon as they're cooked. I got my recipe from Yummy Magazine by Chef Aileen Anastacio.

CHURROS
  • oil for deep frying, plus 2 tablespoon, divided
  • 1 cup water
  • 2 tbsp. milk
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1 cup all-purpose flour
  • confectioner's sugar for dusting
  1. Pour oil into a deep pan until about 2 inches deep. Heat oil to 375 degrees F.
  2. In another saucepot, bring water, milk, salt and 2 tbsp. oil to rolling boil. Remove from heat and add flour all at once. Keep stirring until dough is smooth and forms into a ball without  lumps. Let cool slightly to make piping easier.
  3. Fill a piping bag fitted with a star tip with the dough. Squeeze piping bag over hot oil. Deep fry until golden brown. Drain on paper towels and dust with confectioner's sugar.


When making churros, I highly encourage to do it with an assistant. First it requires lots of muscle power when squeezing and you need an assistant to cut it when piping straight to a hot oil.
My first try is a blast, it was gone in an instant.