Last Seen Blogs
bbluemarine
[ Bluemarine ]
ginawhalenfineart
Gina Whalen Fine Art
detroitbecomehummus
Requests:- OPEN
missfliss88
"Me and My Rambles"
Text
Herb and Garlic Focaccia Bread
Yeast is one of the baking ingredients that intimidated me the most when I started home baking. Focaccia and pizza dough are two of our favorite yeast bread to make at home. I baked it repetitively until I began to understand how yeast works as it needs food and moisture to thrive.
In using an active dry yeast, it must be dissolved in warm water or milk with some sugar and its mixture should be foamy after 5 to 10 minutes.
Kneading is as important as mastering the yeast. You can use a stand mixer to make the job easier and faster but as they say "kneading by hand is gratifying." I enjoyed kneading by hand, just make sure you have a clean space on your worktop.
Another key factor in baking breads is the proofing which basically means “proving” that the yeast is alive and active. The dough rises when the yeast ferments, usually done through covering and placing the dough in a warm draft-free place for as long as the recipe instructs. Check out more details HERE.
Finally, you shouldn't skip in letting the dough rest before putting it on the oven. These are the few things that I needed to grasp first to be able to bake some good homemade breads such this light and airy bread.
Focaccia is a deliciously simple and tasty traditional Italian bread that makes the perfect accompaniment to all pastas, soups, stews, and salads. It must be crispy on the outside and soft inside. Check out the original recipe HERE.
Ingredients:
• OIL INFUSED WITH HERBS
1/2 cup extra-virgin olive oil or canola oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh or dried herbs
1/4 teaspoon fresh ground black pepper
• DOUGH
1 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 teaspoon sugar
2 1/2 cups all-purpose or bread flour
1/2 teaspoon fine salt
Instructions:
1. In a skillet, combine the oil, minced garlic, herbs that are readily available to you (I use oregano), and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic turned brown. Let it sit for at least 30 minutes to infuse the oil.
2. In a measuring cup, combine warm water, sugar, and yeast. Stir a few times then set aside.
3. Mix in the flour with salt, put together the yeast mixture into the flour and gently combine. Knead until the dough comes together or until smooth.
4. Transfer the dough to a large bowl. Drizzle the dough with oil, cover it with a warm, damp towel, and let the dough rise for 1 to 2 hours in a warmer area of your kitchen.
5. When the dough has doubled in size, lay it out on a well-greased baking tray. Flatten and make sure to push and shape the bread into the dish and work into the corners. Massage the infused oil into the dough evenly. Your fingers push creates craters all over the dough to make the surface bumpy. Be generous with the oil as it will give the bread the rich flavors and aromas.
6. Let it rest for another 30 minutes before popping it in the oven.
7. Bake the bread until golden brown, usually took me 30 to 40 minutes in the oven at around 170 degrees Celsius.
2 notes
·
View notes
Text
Pizza-rap Sarap!
I whipped up some healthy homemade pizza last night using toppings like sardines, pineapples and cheese!
0 notes
Text
Chili Buttered Prawns
When you just can't resist your cravings, all that you can do is to surrender. Sunday's best is to make way for dishes that you don't usually crave for.
This chili buttered prawns has garlic, oyster sauce, paprika and chili pepper flakes. You can be very generous on the corn, be it cob or kernels. Super flavorful na nakakaadik ang sarap! 💯😍🦐
1 note
·
View note
Text
The experimental Chorizo Pudpud Pasta
This fast and easy Chorizo Pudpud Pasta recipe is freshly cooked from my kitchen yesterday. From my previous post, the introduction to cooking Chorizo Pudpud, tells me that I’m looking for something to offer and sell. This pasta dish might be promising!
Sunday seems very generous with me that it gave me an opportunity to play around the kitchen again. I cooked 2 kilos of meat for the chorizo as I got 3 orders from friends and I had to give another 2 orders for another set of friends. All that is left is for the chorizo pasta experiment.
My goal is to let the chorizo stand out from the sauce that’s why I made this recipe simple, light and less complicated.
Chorizo must be cooked first then set aside. Cook pasta as per package direction and make sure to properly salt your pasta water. Save a cup or two of the pasta water for the sauce.
Ingredients:
3 cups spaghetti sauce (Del Monte, sweet-style)
1 cup of pasta water
1/8 cup oregano (dried)
½ tbsp black pepper
1 tbsp oyster sauce
1 cup cheddar cheese
Italian Parsley or coriander for garnish
Instructions:
1. Put together all the ingredients except the cheese and simmer it gently. Make sure that the sauce thickens as it boils.
2. Add the cheese and simmer again for a few minutes. You still need to taste test to check if saltiness needs to be adjusted. It should be not salty at all and sweetness must be in good balance.
3. Serve immediately with your pasta noodles topped with chorizo pudpud and Italian parsley.
1 note
·
View note
Text
Pesto Pasta: Tedious to make but worth the taste
Cooking pesto pasta become tedious when you decided to make the noodles and the sauce from scratch. As they say "tedious cooking is the best distraction." True! When boredom hits at home due to quarantine, you get to contemplate things and ask yourself, “what would I eat and how?"
I have plenty of malunggay trees at home and I am actually thinking of things on how I can actually use its leaves other than cooking the usual chicken tinola dish.
Moringa, also known as malunggay, is popular for its medicinal properties and health benefits. It also has anti-fungal, anti-viral, anti-depressant, and anti-inflammatory properties. It is extremely low in fats with healthful compounds such as Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), folate, and Vitamin C (ascorbic acid), calcium, potassium, iron, magnesium, phosphorus & zinc.
Making the pesto sauce
Making pesto using malunggay is totally not new to me and there’s nothing like Google doesn’t know when you run out of ideas. Usual pesto sauce recipes need pine nuts but due to pandemic, it’s just one of the few ingredients that’s difficult to find. In the absence of it, I use plain greaseless peanuts.
Ingredients:
½ cup peanuts
4 cloves garlic
1 cup olive oil
1 cup water
1 tbsp bagoong isda (fermented fish paste)
2 cups malunggay leaves
1 tbsp vinegar
1 ½ tsp black pepper
Pinch of salt
Instructions:
1. You can get either a blender or a pestle and mortar to grind the nuts. In the blender, put in all the ingredients, cover, and blend it well.
2. Be generous in adding olive oil, you can add more than 1 cup. Optional additions would be some basil leaves for additional herb scent and parmesan cheese for a more nuttiness flavor.
3. Put it in a container and store in the fridge.
Homemade pasta is comforting
You only need three simple ingredients to make your own fresh, homemade egg noodles or pasta from scratch. If you are armed with good kitchen appliances to help you knead the dough or to bring the dough together, this is extra easy. Here’s how to make it.
You can slice the dough into 8 sections before it goes under the rolling pin. After hand-rolling them, you can slice the noodles according to your likeness. A pasta machine would be a great help too but for now, a rolling pin and a knife can do the job. Don’t forget to dust your noodles with flour before setting it aside.
Begin with 2 cups of flour with ½ teaspoon of salt on a cutting board, make a well in the center, and add the 3 eggs. I only use my fingers to scramble the eggs gently into the flour. Mixed the dough together until combined. Continue kneading the dough until it formed a smooth ball. I covered it in a plastic, let it rest for around 20 to 30 minutes in the fridge before rolling it out.
For the noodle’s final step, bring a pot of salted water to a boil. Drop the noodles, stir and cook for 2 to 3 minutes, or until done. Stirring it well will keep the noodles from clumping. Drain and serve.
Tuna Malunggay Pesto Pasta
With the pesto sauce and homemade pasta that’s finally coming together, I also created my own tuna malunggay pesto pasta!
Ingredients:
1 head minced onion
3 pcs tomatoes, cut into cubes
1 can sliced mushroom
1 can spicy tuna flakes
1 cup of pasta water
1 cup pesto sauce
2 cups of boiled fresh noodles
2 tbsp chili pepper flakes
Black pepper to taste
Cheddar or parmesan cheese for toppings
Instructions:
1. Sauté onions, tomatoes, and mushrooms until tomatoes are wilted. Add the other ingredients.
2. Putting in a cup of the pesto sauce and the pasta water makes the sauce. Simmer for a few minutes before adding the boiled fresh noodles.
3. Stir well. Get it on the plate, add your cheese toppings, and serve hot.
If you love eating and experimenting food, pesto pasta made from scratch is for sure an incredible idea to add to your own cooking bucket list. I made all the ingredients easy to find and put all the things needed here so you can put together a great pesto pasta dish. Tedious as it may sound but pesto has never tasted this good and healthy!
0 notes
Text
Not your usual Tuna Pasta
I recently happened to watch Jamie Oliver, the famous British chef and restaurateur on TV cooking a pasta dish. I wish to cook exactly as how he cooks this Sicilian Tuna Pasta but cherry tomatoes and baby capers are impossible to put on the table.
After watching his cooking show, I am the viewer who needs to urgently satisfy her food cravings. I looked for the available ingredients and what I found are those regular tomatoes in the fridge and a bottle of gourmet tuyo (dried fish) to substitute for the capers to give additional saltiness to the dish. This time, I made it more Pinoy and a lot easier.
Ingredients:
2 cloves minced garlic
1 head minced onion
6 pcs. medium mixed-color tomatoes, quartered
1 can tuna
1/8 cup dried oregano (set aside some for garnish
2 tbsp minced gourmet tuyo
3 cups of any boiled pasta
1 cup pasta water
Black pepper to taste
Instructions:
1. Cook the pasta in a pot of boiling salted water according to the packet instructions. Measure 3 cups of boiled pasta and put it in a bowl. Also set aside 1 cup of pasta water for the sauce.
2. In a separate pan, sauté garlic and onions on a medium-high heat with a little oil. Add the gourmet tuyo and tomatoes, cook until combined.
3. Sprinkle the oregano and black pepper. Add 1 cup of pasta water, simmer until it boils then turn off the heat.
4. Toss in the pasta and tuna flakes with the sauce. Sprinkle over the crispy tuyo flakes, oil from the tuna flakes and garnish the remaining oregano. Serve hot.
0 notes
Text
Newest Delicious Discovery: Chorizo Pudpud
During these times when I’m in the process of putting-this-life-back-together-despite-unemployment, I noticed that selling food online is continuously growing. Seeing photos of home-cooked meals through my newsfeed is not just making me hungry, but it also gives me ideas on how to start a home-based food business.
It requires a lot of research and planning for sure but I’m still deciding on what kind of food to sell and how. I’m thinking of something that’s easy to get the ingredients, easy to handle, and doesn’t spoil easily. Chorizo is one of the best candidates to consider.
Until Klim’s Chorizo started as a business and currently publishing food posts related to chorizo. I told myself that this food looks delicious and versatile even though I don’t really adore the usual Pinoy pork longganisa.
Then I searched for the recipe and stumbled upon revitenkitchen.com’s Chorizo Pudpud, a Bacolod-inspired skinless longganisa. The blog says the goal of cooking this recipe is to make the pork's flavor garlicky and not too sweet. Three other things I learned from this recipe:
1. Colorless, casing-free with all-natural ingredients, unlike the usual Pinoy longganisa.
2. Pretty good though it’s not the traditional recipe.
3. The easiest longganisa you can make at home.
Just like what my momma said, “if you can’t afford it, cook it at home and you’ll stop the cravings.” I’m impressed at how this recipe has turned out for the first time. I put in less sugar, 3 tbsp instead of 5 tbsp or more from revitenkitchen.com’s recipe, as I don’t want it too sweet. Then you just need to put in exact measurements of other spices and it's easy to enjoy your Bacolod chorizo at home.
Ingredients
1 kg /1000 grams ground pork (preferably not lean but with fat)
1 whole minced garlic
1 tablespoon soy sauce
4 tablespoons white vinegar
1 tablespoon sweet or smoked paprika
3 tablespoons brown sugar
2 1/2 teaspoons salt
3 teaspoons ground black pepper
Cooking oil (for frying)
Instructions
1. In a large mixing bowl, combine all the marinade ingredients. Stir until completely dissolved. Add ground pork and mix well until combined.
2. Transfer the mixture in a large resealable bag or sealed container and let it marinate in the fridge for 6 to 24 hours or freeze until needed.
3. Add oil in a pan over medium heat. The oil should just be warm enough to sizzle the meat but not too hot. Stir occasionally and fry until lightly brown to lightly toasted.
4. Served hot with fried rice, eggs, and vinegar dipping sauce.
Google says there are plenty of dishes you can make from chorizo. I already made chorizo fried rice and some easy chorizo vegetable dishes and there are more ways to use your chorizo. It can be a breakfast bowl, omelet, chowder, burger, nachos, pizza, maki, sandwiches, tortillas, meatballs, soups, croquettes, pasta, and more.
You just need to be creative to reproduce chorizo into a variety of dishes. You will surely love this recipe -- it’s easy and extremely versatile.
0 notes
Text
Easy-peasy Coffee Jelly
It’s been a while since I posted something yummy here. I’m reviving again this blog, alongside a Pinterest post, so I can put new recipes I create at home during this pandemic.
Inspired by kawalingpinoy.com’s Coffee Jelly, preparing coffee jelly has never been this easy-peasy!
Coffee Jelly is a coffee-flavored gelatin served cold with anything you want; some like it with sweetened cream; and some like it with fresh milk. It’s a simple yet impressive dessert that everyone will surely love! It’s another fun and delicious way to get your favorite coffee.
I’ve been a coffee jelly fan for a long time now. This quick and easy treat is just a matter of dissolving gelatin into your favorite instant coffee. I use Mr. Gulaman and Nescafe for this recipe and it serves 4 to 6 cups of coffee jelly.
Ingredients:
2 sachets unflavored gelatin (25g/pack)
2 tbsp instant coffee
4 cups warm water
1/2 cup sugar
1/2 cup sweetened cream or fresh milk
Instructions:
1. In a measuring cup, put 4 cups of warm water, instant coffee, gelatin, and sugar. Stir until dissolved.
2. Bring it to a boil in saucepot while continuously stirring it with a whisk to completely dissolve all the ingredients and to avoid lumps.
3. Transfer mixture into a baking dish and let it cool. Refrigerate for about 2 to 3 hours to completely set.
4. Slice the coffee jelly into cubes and divide into serving cups topped with your choice of sweetened cream or fresh milk.
5. Serve cold.
Keep cooking! It may be hard for every one of us to move forward but as they say “what we are going through is not a dead-end, it is a mere detour.” We are still hoping for the best to come as we continue to focus on the good and make sure to become better all the time. I'm still cooking and now writing again for food.
0 notes
Text
Homemade Spanish-style sardines: Gawing bagong bida ng lutong bahay
Isa sa mga pinakapaboritong ulam ng Pinoy ang sardinas na inihahain sa hapag-kainan anumang araw, mainit man o malamig ang panahon. At dahil na rin sa mura lang ito at sa maraming pamimilian na iba’t ibang brands at klase gaya ng sardines in corn oil, sardines in tomato sauce, sardines in olive oil, at Spanish-style sardines, kaya naman nakasanayan na lagi itong binibili sa mga supermarkets.
Ngunit iba rin ang sarap ng mga lutong bahay na pagkain gaya ng adobo, tinola, nilaga, at iba pa, kumpara sa laging kumakain o bumibili sa labas dahil natitimpla mo ito ng ayon sa kagustuhan mo at maaari ka rin mag-eksperimento sa mga sahog. At gaya ng mga nabanggit, pwede mo rin gawing mas espesyal ang iyong paboritong sardinas sa lutong bahay na pamamaraan.
Customize your own Spanish sardines at home
Sundan lamang itong recipe ng Yummy at madali mo nang magagawa ang sardinas sa bahay na naaayon sa panlasa mo at klase ng isda na gusto mong gawing sardinas. May isang oras ang preparation time nito at isang oras din na cooking time. Ang recipe na ito ay may 10 servings.
Maghanda lamang ng asin (1 tasa), tubig (9 na tasa), maliliit na isda (1 kilo na bangus, tunsoy o tawilis), carrot (1 piraso na hiniwa ng pabilog), bawang (2 piraso), shallots (3 buong piraso, balatan), olive oil o corn oil (1/2 tasa, dagdagan kung kinakailangan), isang bote ng pickles (135g), peppercorns (1 kutsara), siling labuyo, toyo (3 kutsara), at isang pakete ng tomato sauce (200g).
Linisan, kaliskisan at tanggalin ang ulo at buntot ng isda bago ito ibabad sa tubig na mayroong asin sa loob ng 10-15 minuto at saka salain. Ayusin ang isda sa loob ng pressure cooker o kawali saka ilagay ang iba pang sahog. Siguraduhin na ang corn/olive oil na ilalagay ay sapat ang dami para mababad ang mga sahog. Takpan at hayaang maluto ng 45 minuto hanggang isang oras kapag medyo malambot na ang isda.
Kapag luto na, ilipat ang lutong sardinas kasama ng oil nito sa isang boteng sterilized. Maaari rin naman ilagay ang bote sa refrigerator kapag hindi pa agad kakainin. Swak itong ipares sa iyong pandesal o tinapay at paboritong kape sa tuwing agahan.
Sample recipe courtesy of YummyPh.
youtube
From classic to contemporary: Sardines, the versatile fish
Bida sa Spanish cuisine ang sardinas na sikat sa buong Spain, partikular na sa Cantabria, Galicia, Basque Country, at mga islang nasa Mediterranean Coast, at kadalasan ay kinakain tuwing spring hanggang summer at peak season mula Hunyo hanggang Oktubre. Aniya, kapag mas maliliit ang sardinas ay mas masarap ito.
Bagaman itinuturing na working class delicacy ang sardinas, sikat din ito sa mga gourmet restaurants dahil sa versatile qualities nito dahil maaari itong gamitin sa maraming klase ng recipes, gayon din ang flavor at healthy properties nito na pinipili ng mga metikulosong chefs.
Ilan lamang ang breaded, fried, baked, in brine, grilled, smoked, salted, canned, at vinegar marinade preserved sa iba’t ibang klase ng preparasyon sa sardinas.
Sa Sergi Arola Gastro restaurant ng celebrity chef-restaurateur na si Sergi Arola, itinampok ang roasted sardines in fried egg yolk and black trumpet mushrooms; ang Asturianos naman ay sikat sa kanilang sardines marinated in cider with tomato soup; sa Chiringuito Pepe’s Bar, El Malagueño, at Currito naman ang espeto (skewered, grilled sardines); Rio Coves sa salted, sun-dried sardines; at Celdeni sa marinated sardines.
ARTICLE ORIGINALLY PUBLISHED AT PINOY GAZETTE; Oct 2016 Issue
BY Jovelyn Javier
0 notes
Text
Experimenting Food Recipes with Pinoy Favorite Sardines
Hindi nawawala ang sardinas sa listahan ng mga pinakapaboritong pagkain ng mga Pilipino. Mapa-agahan, tanghalian, hapunan at kahit meryenda ay bumibida ang sardinas sa hapag-kainan na iniluluto gamit ang iba’t ibang recipes.
Iba’t ibang klase ng sardinas ang mabibili sa mga palengke, supermarkets at sari-sari store gaya ng sardines in tomato sauce, sardines in spicy sauce, sardines in oil at iba pa.
Bagaman higit na sikat ang sardinas sa mga mahihirap na pamilya sa bansa dahil sa mabibili lang ito sa murang halaga mula Php12 hanggang Php25 depende sa brand, nakakahumalingan din ito ng mga Pinoy na nasa middle class at maging mga mayayaman bilang malaking bahagi na ito ng kultura ng pagkaing Pinoy.
Bahagi na rin ng pagkahilig na ito sa sardinas ang kadahilanang maraming bagyo ang dumadaan sa iba’t ibang panig ng bansa kaya’t madalas bumibili ang mga Pinoy ng mga de-lata.
Sana’y na tayong kumain ng sardinas diretso mula sa lata, ngunit pwedeng-pwedeng maging kakaiba ang pagluluto rito gaya ng fried sardines recipe, sardines on toast, at curried sardines.
Sa fried sardines, kumuha ng dalawang 3 ¾ ounce na lata ng sardinas, isang itlog, ¾ tasa ng tubig, 2 kutsara ng toyo, ½ tasa ng whole wheat flour, at ½ tasa ng mantika. Tanggalin ang sarsa ng sardinas. Sa isang mangkok, paghaluin ang itlog, tubig, toyo, at harina hanggang makagawa ng batter. I-marinate ang sardinas dito ng dahan-dahan para hindi madurog at saka iprito ang sardinas ng tatlong minuto. Kapag luto na, pwede rin mag-sprinkle ng kaunting toyo sa ibabaw nito.
Sa sardines on toast, kailangan naman ng dalawang 3 ¾ ounce na lata ng sardinas, ¼ tasa ng bread crumbs, 2 kutsara ng mantikilya, 3 kutsarita ng harina, ½ tasa ng yogurt, ½ tasa ng gatas, 1 kutsara ng grated cheese, 1 kutsara ng chives green onions, 4 toast slices. Tanggalin din sarsa ng sardinas at i-roll ang sardinas sa bread crumbs, ilatag ito sa baking sheet at lutuin sa oven (400oF) sa loob ng 10 minuto.
Sa kawali kung nasaan ang mantika ng sardinas, tunawin ang mantikilya (low heat), at pagkatapos ay isama ang harina at haluin ng dalawa hanggang tatlong minuto. Ilagay din ang yogurt at gatas sa kawali. Hayaang maluto hanggang malapot na ang mixture saka lagyan ng green onions at grated cheese. Panghuli, ilatag ang sardinas sa toast slices at ilagay na ang sauce.
Ihanda naman ang 3 ¾ ounce na lata ng sardinas, 1 ½ kutsara ng sesame/peanut oil, 1 ulo ng dinikdik na bawang, 1 kutsarita ng curry powder, ½ sibuyas (thin slices), ½ bell pepper (thin slices), 1 diced tomato, ¼ tasa ng tubig, at ½ tasa ng lemon/ lime juice para sa pagluluto ng curried sardines.
Igisa ang bawang, sibuyas, kamatis at red bell paper sa sesame o peanut oil. Ilagay ang sarsa ng sardinas, tubig at curry powder at pakuluan ito sa loob ng limang minuto. Isama ang sardinas at pakuluan itong muli. Kapag malapot na ang sauce ay ibuhos ang lemon/lime juice pampaalis ng lansa.
ARTICLE ORIGINALLY PUBLISHED AT PINOY GAZETTE; May 2016 Issue
BY Jovelyn Javier
1 note
·
View note
Text
Silver Bucket Seafood Dining Opens At Tagaytay Twin Lakes
Tagaytay, with its magnificent scenery and mild climate, remains a magnet for city dwellers looking for a much-needed respite from the daily hustle and bustle. But aside from its relaxing cool breeze and the spectacular view of the Taal Lake, this city about 55 kilometers south of Manila has also become a top destination among foodies looking for a taste of countryside cooking.
A short drive from the city center, along the main highway in Tagaytay-Nasugbu Road, lies a charming dining paradise where foodies can enjoy an unforgettable gustatory escape while taking in the breathtaking view of Taal Lake—Tagaytay Twin Lakes.
Since it opened, Tagaytay Twin Lakes has quickly become a must-visit place in the city. With a superb lineup of establishments including Tagaytay’s most famous coffee and bakeshop Bag of Beans and the most beautiful branch of Starbucks in the Philippines, it has certainly given travelers lots of reasons to visit.
Also nestled in the European-inspired tourism development are Santi’s Delicatessen, a high-end shop that offers excellent quality gourmet products from all over the world, La Creperie, a French-inspired modern cafe specializing in crepes and galettes, and a favorite stop for ‘pasalubong’, Amira’s Buco Tart House, which also sells a wide array of baked goodies and treats such as buko pie, espasol, boat tarts and candies.
Already boasting unique establishments that have captured the palates of tourists and travelers, Tagaytay Twin Lakes, Megaworld’s first vineyard resort community, is springing yet another mouthwatering surprise with the opening of Silver Bucket Seafood Dining.
Fresh, flavorful and something far beyond the ordinary is what diners can expect at this no-frills restaurant, which specializes in fusion seafood cuisine inspired by well-loved dishes all over the world.
“Silver Bucket to us, is an empty canvas, wherein we paint our masterpiece in every dish we prepare. Like artists, our chefs are inspired to come up with only the best fusion cuisine we could imagine, then make it into a delicious reality,” says Liezl Quiliza – Cruz, president and managing partner of Silver Bucket Seafood Dining.
With a menu brimming with must-try delectable seafood dishes, it is no surprise that even as busy a person as Saranggani Representative Hon. Manny Pacquiao could not resist going to this new seafood hotspot. Boxing’s only eight-division champion led the ribbon cutting and blessing of the restaurant last October 17.
There are many reasons why a visit to Silver Bucket is a magical experience – the homey ambiance, the magnificent view overlooking Taal Lake, and of course, the menu brimming with delicious seafood finds.
Prepared by highly-trained chefs, which diners can see in-action in the open kitchen, can’t-miss dishes include the signature Special Seafood in a Bucket, a mouthwatering mix of seafood that comes with a choice of secret blend of spices and herb sauce and two side dishes; the Dynamite Shrimp, deveined shrimps that explode with a distinct savour right after it touches the taste buds; and Chef Francis Pumpkin Bisque, blended boiled pumpkin combined with our secret herbs and spices, topped with Silver Bucket’s specially concocted cream, served in a large bread bowl.
Also worth giving a try are fusion dishes such as the Silver Bucket Kung Pao, a pasta dish topped with red hot chili peppers, spring onions, chicken and shrimp, and the Paella, the classic Spanish-influenced dish of rice, saffron, mixed fresh seafood and eggs.
Silver Bucket also offers a great selection of drinks and coolers including Apple Cucumber, Calamansi and Basil and smoothies, which are available in strawberry, banana, ripe mango and mixed berries flavors. Those who want to make their meals more delightful can order any of the available house wines including obikwa red, merlot and white.
“We invite everyone to come and visit Silver Bucket, the newest addition to the growing dining roster of Tagaytay Twin Lakes, the country’s first ever vineyard resort community where one can enjoy great food while taking in the magnificent view of Taal Lake,” said Megaworld First Vice President and Commercial Division Head Kevin L. Tan.
Silver Bucket Seafood Dining is open from 8AM – 9PM on weekdays, and from 8AM – 11PM on weekends. For inquiries and reservation, please call 0917-272-1925 or send email to [email protected], [email protected]. Follow silverbucketseafood on Instragram, Facebook and Twitter.
1 note
·
View note
Text
Spartacus Combat MMA Fight Night at Mckinley Hill Beer Festival
Heart-stopping mixed-martial-arts (MMA) action awaits fight fans this October as McKinley Hill heats up its annual beer festival with an all-exciting MMA showcase, SPARTACUS Combat MMA Fight Night.
Slated this October 24, 7PM at the Venice Piazza at McKinley Hill, SPARTACUS Combat MMA Fight Night will showcase 10 exciting matches featuring today’s top local MMA fighters from different fight clubs and gyms across the country.
Headlining the stacked fight card, Megaworld Lifestyle Malls’ first foray into MMA and launched in partnership with GNP Live, is the main event featuring a bout between bantamweights Joseph Pasiwat of Tribal Submission and Adonis Sevilleno of Team Yawsa/Yellow Corner.
Fight fans can expect nothing but pure MMA action as Pasiwat, a wushu-sanshou practitioner from Baguio City, tests his fight skills against a skilled and savvy fighter in Sevilleno, who has climbed up the local MMA rankings in recent years.
Also seeing action in the co-main event is a flyweight battle pitting boxer Jiar Castillo of Team Hitmen Training Camp against one of Team Lakay’s top cogs, wushu expert Danny Kingad.
SPARTACUS Combat MMA Fight Night also features action-packed supporting fights including matches between straw weights Ismael Bandiwan (Tribal Submission) and Charles Alo (Team Hyper), bantamweights Arjet Caballes (Team Yawsa) and Efren Benavidez (Team Black Mamba) and straw weights Wallen Del Rosario (Cavite Top Team) and Ariel Olivares (Team UGB MMA).
Team Biagtan Muay Thai MMA’s Fritz Alden Biagtan will go up against freestyler Joco Mabute of Team UGB MMA. Wrestler Greg Valerio of Team Lucero MMA Bulacan will battle Trial Submission’s Pia-Yas Guzman.
Also squaring off are Joseph Abrillo of Team Upac/Yaw Yan Kampilan and Joshua Pacio of Team Lakay, boxers Jeorey Orao of Team Elorde Tandang Sora and Danilo Sarmiento of Team UGB MMA, and featherweights Jomar Manlangit of Team Sarmiento and Michael Fangki of Tribal Submission.
Fight fans who want to be part of SPARTACUS Combat MMA Fight Night can get seats at their favorite Venice Piazza dining establishments and watch the fights for free.
Contact Details:
For more information, please call the Megaworld Lifestyle Malls Concierge at (63 2) 709-9888, (63 2) 709-0888, (63 917) 838-0111.
0 notes
Text
Halloween Parties, Treats, Masquerades and more at Megaworld Lifestyle Malls
Thrills, chills, candy and costumes await kids and shoppers as Megaworld Lifestyle Malls celebrates Halloween this October. From Halloween parties to pet costume contests, check out this guide to Halloween fun at Eastwood City, Lucky Chinatown, Forbes Town Center, Newport Mall at Resorts World Manila and McKinley Hill.
PETrified Halloween Party at Eastwood City
Halloween fun for families, kids and their pets awaits at Eastwood’s PETrified Halloween Party on October 24, 3PM at the Eastwood Open Park.
Kids and their pets can get dressed up in their spookiest costumes and join the Costume Contest where they can win exciting prizes, get a loot bag filled with treats, go trick-or-treating around Eastwood City establishments and enjoy Halloween games and crafts at the Treat Park like the Wheel of fun, trampoline, building blocks, witch hunting, troll face painting, souvenir photos and more! They also get the chance to meet Easter and Woodluck, Eastwood City’s lovable mascots.
Halloween Masquerade at Lucky Chinatown
Shoppers can catch a fun Halloween costume parade and an amazing talent showcase as schools in Binondo compete for the crown of Halloween Masquerade Kings and Queens at the Interschool Halloween Competition on October 24, 1PM.
Meanwhile, a spooky and fun Halloween Masquerade Party will also happen at Lucky Chinatown on October 25, starting 10AM. Families can enjoy exciting Halloween activities like Trick or Treating and games and crafts at the Halloween Fair. Kids ages 3-6 can also join the costume contest, where the child with the most creative costume (don’t forget the masks!) win exciting prizes.
To redeem their Halloween Party Pass, guests can present a receipt purchase worth P2,000 from Oct. 16 – 24 at the Lucky Chinatown Concierge.
Tricks & Treats at McKinley Hill At McKinley Hill, kids in costume have the chance to go trick-or-treating and play fun Halloween games on Oct. 24, 2PM. Registration for this Halloween event begins at noon at Venice Piazza in McKinley Hill.
Wacky Halloween Treat at Forbes Town Center
Kids are invited to come in cute and colorful costumes to celebrate a wacky Halloween at Burgos Park in Forbes Town Center on October 24, 4:30PM. They can enjoy trick-or-treating at participating Forbes Town Center establishments and enjoy Halloween party games like pop-a-balloon and the mystery box.
Carnival Halloween at Newport Mall
Newport Mall will be transformed into a fun carnival for kids of all ages this Halloween. Happening October 25, 12NN, families can enjoy fun activities like a costume contest, trick or treating around Newport Mall, and watch an exciting carnival program with entertainers, performers, mini-games and more!
Halloween Celebrations at Megaworld Lifestyle Malls is co-presented by Universal Channel.
For more information on Halloween Celebrations at Megaworld Lifestyle Malls, call the Megaworld Lifestyle Malls Concierge at 709-9888, 709-0888, 0917-8380111 or visit www.megaworldlifestylemalls.com.
0 notes
Text
Join Eastwood City’s 10th Annual Pet Blessing
Eastwood City, the country’s first truly pet-friendly community, is inviting all pet owners and pet lovers to have their beloved companions blessed at its annual pet blessing.
A celebration of the feast of St. Francis of Assisi, the patron saint of animals, Eastwood City’s 10th Annual Pet Blessing will take place at the Eastwood Mall Open Park on October 4, 4PM.
Pet owners looking to take part in the celebration and have their pets blessed can bring their pets and register at the different registration booths located around Eastwood Mall and the mall’s Open Park.
Registration starts at 10AM and is free of charge. Pet owners just need to bring their pet’s latest vaccination papers to secure a pet pass and register for the blessing. Those who do not have their pet’s updated vaccination documents can get free vaccination for their pets at the venue.
“We invite all pet owners to show their love for their companions by welcoming them to the Christian world at Eastwood City’s 10th Annual Pet Blessing. Since we are celebrating a milestone, we have made sure that this once-in-a-lifetime experience will become even more memorable for pet owners and their companions,” said Megaworld First Vice President and Commercial Division Head Kevin L. Tan.
Aside from the Holy Mass, which will be followed by the blessing of the animals, Eastwood City’s 10th Annual Pet Blessing will also feature a variety show where pet owners and their pets can take part in fun games and activities.
Pet owners can get valuable tips on how to spruce up their companion’s looks at the Pet Styling Demo by pet fashion icon Bernadette Leyte. Renowned dog lover and trainer Chardy Ang will also give a talk on how to handle active dogs and share lessons on proper dog training through different sports activities.
Highlighting the show are the special awards that will be given out to select pets such as the Early Bird Award (the first to register), Best Dressed Award (the most fashionable), Head Turner Award (the most unique), Life of the Party Award (the most active and compelling) and Star of the Night (the most adorable). Pet owners looking to vie for one of the awards are encouraged to put extra effort in dressing up their pets so they can join the costume contest and get a chance to take home exciting prizes.
There will also be a pet fair where pet owners can explore a wide array of pet merchandise, pet supplies, novelty items and other pet needs.
Now on its 10th year, Eastwood City’s Annual Pet Blessing is one of the most highly-anticipated pet events of the year. Since 2005, thousands of pet owners from different parts of Metro Manila including celebrities and notable personalities flock to this annual celebration every year, taking advantage of the opportunity to have their pets blessed by a Catholic priest and become a part of their Christian life.
Eastwood City’s 10th Annual Pet Blessing is supported by Save All, Philippine Basset Hound, Mini Pinsher, Pooch Pals Philippines, Bulakenio Huskies, Cats in the Philippines, Pawsibilities, Chow Chow Club and Poodle Lovers PH. For more information, please contact the Megaworld Lifestyle Malls Concierge at 709-9888, 709-0888 or 0917-8380111 or visit www.megaworldlifesytlemalls.com.
1 note
·
View note
Text
Food Truck Festival: Feast on Delectable Finds at McKinley West
Foodies are in for a big treat this October as Megaworld Lifestyle Malls opens the biggest and grandest gathering of food trucks in all of Metro Manila at McKinley West!
Running from Thursday to Sunday, beginning October 1 until October 31, McKinley West’s Food Truck Festival brings together the best food trucks from all over the Metro in a fun fiesta-like atmosphere filled with delectable eats and treats, and live entertainment from today’s hottest up and coming bands and artists.
All set to give foodies a delectable food adventure is one of Manila’s food truck pioneers, Sharwarma Bros, who are known for their best-selling shawarma rice meals such as Beef Shawarma Rice Meal, Lamb Steak Rice Meal, and more.
Also on hand to give diners a different kind of food expedition are Jet 7 Bistro, a hip dining joint that serves up an excellent selection of cuisines from all over the world in gourmet bites, Hungeryan Raf, which offers a delicious variety of Hungarian sausages and sandwiches, Cheesesteak Shop, a casual sandwich shop from San Franciso known for its original Philly-style sandwiches, Malcolm’s Burger, a favorite stop among foodies because of its delightful selection of burgers, sandwiches and pizzas, and SWAT (Sausage With a Twist), which is fast becoming popular for its unique yet distinctly delicious sausages found nowhere else.
Sweets-lovers are also sure to get their sugar fix at McKinley West’s Food Truck Festival. Mio Gelati, a pioneering dessert truck famous for its divine gelato concoctions, offers a sweet spot for those looking to cap off their food adventure with a yummy scoop of gelato. Another great option for dessert is FIC (Fruits in Ice Cream), which sells decadent scoops of ice creams topped with fresh fruits. For sweet little treats like cupcakes, brownies and ice creams, guests can drop by mobile cakes and dessert shop Kombites. Meanwhile, Starbucks’ rolling Venti Van will also be on-hand to give everyone their daily dose of caffeine fix.
Great Food and Great Music
Giving foodies more reason to drop by McKinley West Food Truck Festival are live performances headlined by today’s hottest up and coming bands.
Kicking off the live performances on October 1 are indie bands Paranoid City, Flying Ipis and Sandwich. Taking over the stage on October 2 are Fools&Foes, BP Valenzuela and Pedicab. On October 3, Farewell Fairweather, Run Dorothy and Mayonnaise will be rocking music fans and foodies, while Blue Rascals, Clara Benin and Ebe Dancel will close the show on October 4. Music fans can catch the live performances from 7PM onwards.
More Delectable Finds Coming Your Way
Already teeming with delectable flavors, McKinley West Food Truck Festival is set to become an even grander affair for foodies with more food trucks set to stop by and give them more delectable reasons to visit.
Megaworld Lifestyle Malls is also giving more food truck owners a chance to join McKinley West Food Truck Festival! For inquiries, interested parties may contact Blessie Delumen at 0917 545 7011 or through [email protected], or Carol Vinluan at (02) 709 1111 ext 126 or send an email to [email protected].
Feast on delectable finds from the biggest and grandest food truck park in the city at McKinley West Food Truck Festival! For more information, please call the Megaworld Lifestyle Malls Concierge at 709-9888, 709-0888, 0917-8380111 or visit www.megaworldlifestylemalls.com.
0 notes
Text
Lucky Chinatown’s Quest to Set the World Record for the Largest Origami Lantern Display
Lucky Chinatown is inviting all Filipinos to celebrate the Mid-Autumn Festival by creating a Lantern of Hope and joining its GUINNESS WORLD RECORDS official attempt for the Largest display of origami lanterns.
Lanterns are a popular symbol of the Mid-Autumn Festival, an iconic Chinese celebration marked by family reunions, the giving of mooncakes, and praying or wishing for a prosperous future.
To make this year’s Mid-Autumn Festival a truly historic event, families are all invited to visit Lucky Chinatown to write their own Mid-Autumn Festival wish and make an origami Lantern of Hope from Sept. 7 - 23. These wish lanterns will then be collected to create the world’s Largest display of origami lanterns, done in partnership with Origami Pilipinas, Eastwood Richmonde Hotel and Chinoy TV, which will be unveiled at the Lucky Chinatown Atrium on Sept. 24, 5:30pm.
The most recent record for an origami display was set by Hong Kong, who created the world’s largest display of Origami Horses. Designed by acclaimed Belgian artist Charles Kaisin to celebrate the Chinese New Year, the display of Origami Horses was made up of 11,817 horses and was custom-designed to form the shape of a goat to welcome the Chinese New Year of the Goat.
Lucky Chinatown, hopes to rally Filipinos to help set a new record title for Largest display of origami lanterns by creating 19,999 origami lanterns. It has already garnered the support of Filipino-Chinese schools and organizations in Binondo, a storied community who is once again ready to make history during this momentous Chinese cultural celebration.
“We would like to thank the community of Binondo for their support in this endeavor, as well as call on people to visit Lucky Chinatown this September and help the Philippines break the world record for the Largest Display of Origami Lanterns,” said Megaworld First Vice President and Commercial Division Head Kevin L. Tan.
The lantern display will also be a majestic example of Chinese art as it will form the shape of a dragon circling the Lucky Chinatown Atrium. Dragons are a symbol of power, strength and good luck in Chinese mythology.
“The Lanterns of Hope Display is sure to become another artistic treasure of the Philippines’ Chinatown and a lasting symbol of all our good wishes for a brighter and more prosperous future,” said Megaworld First Vice President and Commercial Division Head Kevin L. Tan.
Guests who wish to make a Lantern of Hope can visit the booths located at the ground floor beside Aldo or in front of Beyond the Box. The activity is completely free and open to all visitors of Lucky Chinatown.
Aside from the Lanterns of Hope Origami Display, Lucky Chinatown will also be hosting more fun activities for families, including the traditional Dice Game on Sept. 26, 4pm, and a Mooncake Fair on Sept. 24-27 at the second floor.
Children can also enjoy fun activities at the Kids’ Mid-Autumn Fair from Sept. 26 - 27, where they can try accessory-making, origami, sandbox sculpting and other Mid-Autumn crafts. Activity kits can be purchased at the different booths. There will also be Mid-Autumn Storytelling & Performances on Sept. 27, beginning with a Dragon & Lion Dance at 11am and 3pm, a Storytelling Session of a Mid-Autumn Legend with Arts & Crafts session at 4pm and school performances at 5pm.
For more information on Lucky Chinatown’s Mid-Autumn Festival Celebration, please call the Lucky Chinatown Concierge at 576-8139.
#Lucky Chinatown#Mid-Autumn Festival#Megaworld Lifestyle Malls#GUINNESS WORLD RECORDS#Origami Lanterns
0 notes
Video
The summer season may almost be over when we reached Boracay but we’ve been there to celebrate our 10 years as a couple. Sharing you some of our video outtakes at Boracay Island, featuring the music of The Paper Kites’ with their song “Woodland. We had a lot of fun capturing moments at one of the best islands in the world!
Astoria Boracay has been our home. We are delighted to have been able to experience a comfortable, enjoyable and perfect getaway. Thanks to Florenda Corpuz and Din, of course! We also loved the delicious breakfast buffet!
We are glad to recommend you our airport to hotel transfers, Southwest Tours Boracay. They are on time, polite and no hassle!
Our Boracay checklist include stroll in the beach, Paraw sailing, visit Pucca Beach, snorkelling, fish feeding, get to see sandcastles with our name on it and watching the sky's brilliant colors during sunset. It’s a fast yet memorable 2 nights and 3 day vacation.
As they say, "The most beautiful things in the world cannot be seen or touched, they are felt within the heart.” Even though we had no chance to bring with us our DSLRs, we are contented with the memories of our lives that we have searched for during the travel. We both promised to each other to never stop making memories. Here’s to more #MrMrsVerjube travel!
0 notes