Happy Father’s Day Lolo Rafael!

Dedicated to Lolo Rafael

Lolo Rafael is an awesome grandparent. He’s always working in his office in the states and when he stays here for vacation he’s fixing his house. He’s still a great lolo because when I was a kid he bought me and my siblings toys and stuff.  He also made us laugh and sometimes argues with mom but she doesn’t mind that much because she loves him.

Lolo Rafael and I

Lolo Rafael and I

My mom said he’s a great cook and I want to learn stuff from him but he’s not always here. I hope I get the chance to learn from him once all his work are done and when he stays here.

He took great care of my Mom and now she’s taking good care of us.

Thank you Lolo Rafael for being an awesome, caring Dad and Lolo.

Love, Eco

Dinner at Torch, UP Town Center

The lights went out at the U.P. Town Center as we tried out the new restaurant called Torch.

On the menu are  soups, breakfast, skillet omelette, pizza and lots more.

I ordered the Philly Cheesesteak Pizza. The pizza arrived and the crust is really thin. It has cream cheese, beef strips, tomato and mozzarella. The pizza is sweet because of the tomatoes.

The steak medallion has garlic rice, gravy and mixed veggies. One serving has two steak medallions and it was cooked medium rare. The steak is really tender and is enough for 2 people.

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Halo-Halo Turon

P1040542 “Turon”or banana spring rolls are a common snack / dessert in Manila. It is popular across income classes and had survived generations because it is simple, affordable and yet delicious. Typically, it consists of banana (plantain) and jackfruit wrapped in spring rolls and deep fried with brown sugar. Over the years, other fillings have been used along with the banana …sweet potato, mango,cheese,coconut….

haloMy version is easy to cook because it gets rid of the caramelized brown sugar , which is what makes cooking “turon” more challenging.

Halo Halo is another Filipino dessert that consists of sweetened fruit mixed with evaporated milk and crushed ice. “Halo Halo Turon” uses the fruits found in halo halo as filling for the “turon”.

Ingredients

6 pieces plantains
1 cup bottled purple yam

1 cup bottled coconut sport strings

1 cup bottled jackfruit

spring roll wrapper

2 tbsp. flour

Instructions:

1

1.Unwrap the plantain

22. Slice into half

33. Spread 1 tbs purple yam on the spring roll paper

44. Layer the plantain, one slice jackfruit, and about 4 slices coconut sport string.

55. Roll the pastry, closing the sides.

66. Combine flour with 2tbsp syrup from the bottled jackfruit or coconut sport.

7. Wipe the flour-syrup mixture at the end of the roll, Deep fry until golden brow. Serve with vanilla ice cream.

 

 

 

 

 

Pumpkin Macaroni and Cheese

I love this recipe because my little sister gets to eat vegetables with her favorite , macaroni and cheese . She wouldn’t believe me when I said it had pumpkin in it!

This is one of the recipes you will find in my book, 123 COOK, available on iTunes. You can buy it here:

https://itunes.apple.com/us/book/1-2-3-cook/id588135036?mt=11

123cook.225x225-75

macncheese

Ingredients
(serves 6)
300 g. macaroni pasta
100 grams sliced pumpkin
300 g. cheddar cheese
3 tbsp. butter
1 cup milk
1/2 cup parmesan cheese
1/4 cup chopped parsley
2 cups water, to boil pumpkin
1/2 cup crunchy bacon bits

Instructions:

  1. Cook pasta according to package instructions.
  2. Drain.
  3. Boil the pumpkin until tender.
  4.  Drain pumpkin and let cool.
  5. Mash pumpkin, cheese and cheese using fork or food processor. Set aside.
  6. On a pan on low heat, combine the butter , milk,  the mashed pumpkin  and  cheese  mixture, and the parmesan cheese. Let boil for one minute.
  7. Add the cooked pasta and mix well.
  8. Transfer to plate and add crunchy bacon bits.
  9. Sprinkle parsley on top and serve.

Cooking Tips:

  1. You may use any combination of cheeses– cheddar, ricotta, mozzarella, parmesan.
  2. You can use other toppings- ham, bacon, crunchy garlic, pork cracklings, etc.
  3. This recipe serves 6.

Portobello Mushroom Pizza

Portobello Mushroom Pizza

Portobello Mushroom Pizza

Don’t we all love pizza? I love making them, but making the crust takes lots of time…. Using a mushroom for a crust is not only easier, it’s also healthier. I made spicy pesto pasta and potato wedges to complement this dish.

Watch video here – Portobello Mushroom Pizza

Order my cookbook, 1-2-3 COOK on iTunes ! Click here.

Cooking Tips

1. You can use cremini mushrooms to make a mini pizza version that works well as an appetizer.

2. You can replace the ground sirloin and chorizo with sausages, chicken or even seafood.

3. If you prefer more stuffings, simply remove the grills under the mushrooms to make more space.

 

Ingredients

500 g. large portobello mushrooms,stems removed

2 tbsp. worcestershire sauce

1 tbsp. cooking oil

1 tbsp. olive oil

1 tbsp. unsalted butter

1/2 head of garlic, crushed

200 g. chorizo bilbao, cut into 1/2 inch cubes

150 g. ground sirloin

stem of portobello mushrooms,chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tbsp. fresh basil leaves, chopped

1 medium sized onion, chopped

2 tomatoes, diced

400 grams mozzarella cheese, sliced

 

Procedure:

1 Spread cooking oil on the baking tray.

2 Arrange the mushrooms on the tray, bottom side up.

3 Drizzle worcestershire sauce on each of the mushrooms.

4 Bake in a preheated oven at 350 degrees fahrenheit for 10 minutes. Then set aside.

5 Brown the garlic on olive oil and butter on medium heat.

6 Saute the garlic, chorizos, ground sirloin and chopped mushrooms.

7  Season with salt and pepper.

8 Add the basil leaves. Simmer for about 5 minutes then set aside.

9 On each mushroom, layer the meat, onions, tomatoes and cheese.

10 Bake in an oven for 10 minutes at 350 degrees fahrenheit.

11 Serve with potato wedges and pasta. Enjoy!

Lengua in Mushroom Sauce

My grandmother taught me to cook this dish. It is a delight to eat because it is soft and creamy. I uploaded a video of how I cooked this dish on Youtube.  Click below:

Video-Lengua in Mushroom Sauce.

For more recipes , please buy my book at
i Tunes:

Buy 1-2-3 COOK by Enrico M. Feria now

1-2-3 COOK - a beginner's cookbook

1-2-3 COOK – a beginner’s cookbook

Lengua in Mushroom Sauce

Ingredients (serves 6)

1 kg. ox tongue (lengua)
a pot of boiling water
2 tbsp.vinegar
2 tbsp. liquid seasoning
1 tsp. allspice powder
1 tbsp. cooking oil
2 tbsp. butter
1/2 head of garlic, crushed
1 medium sized onion, diced
200 g. button mushrooms
1  can mushroom soup (10 oz.)
1/2 tsp. salt
1/2 tsp. pepper

finalphoto5

1. Put vinegar and lengua in a pot of boiling water.
2. Cover and let boil for about 1 hour or until the skin bulges. Then turn off the heat and remove the ox tongue. Do not discard the broth.
3. Peel the skin after cooling for about two minutes.  You could use butter knife and a fork if it is too hot to handle with your bare hands.
4. Add all spice and liquid seasoning to the broth.
5. Return the peeled ox tongue to the seasoned broth. Let boil for another 30 to 45 minutes, or until there is no more blood.
6. Slice the ox tongue thinly, about 1/4 inch or less.
7. Add oil and butter to a heated pan and saute onion and garlic.
8. Add the ox tongue slices. Cook for about 2 minutes until  both sides are brown.
9. Scoop  2 1/2 cups of the broth and pour onto ox tongue slices.
10. Mix in the mushrooms and   the can of condensed mushroom soup. Season with salt and pepper.
11. Let boil for 15 minutes.
12. Transfer to a bowl and enjoy!

Lunch at The Buffet, Commonwealth Avenue

Hi guys! Sorry for the long wait for another post. I’m just very busy with  my studies.

Tita Ertha and Tita Girlie invited me to have lunch with them and my cousins at The Buffet restaurant  in Commonwealth Avenue.   

The restaurant looks big from the outside but it’s actually smaller when you step in . We were greeted near the entrance by some waiters.

To my estimate, there are about 20 varieties of food. They have a grill station, Japanese food, salad, dessert, main course, bread, fruits and ice-cream.

I got sushi for appetizer (as usual). To my estimate, they only have about 6 kinds of sushi.

Sushi

I also got has crab, chicken diablo, and fried rice. The crab is small and cold. The chicken diablo was supposed to be spicy, but did not live up to its promise. The fried rice is alright – not that oily at all.

I got a serving of   mussel and pork kaldereta, 2 slices of bread w/ salsa, nachos w/ cheese dip and  2 grilled porks on a stick. The mussels are a little bit spicy. The pork kaldereta has too much fat . The bread is too cold and it’s hard as a rock. The pork on a stick will be served on your table after grilling.

For dessert, I got fruit salad and mango. The fruit salad isn’t that cold and the mangoes are sour.

My cousin, Carissa  got a  serving of carbonara that had too much sauce, it just didn’t look nice. But she actually liked it.

Carbonara

She didn’t know this picture was taken until we showed her .

Mmmmm..... Sarap!
Mmmmm….. Sarap!

Tita Ertha convinced Carissa to eat baked  mussels with mozzarella cheese.

Mussels
The lechon, lechon kawali and steaks were only available during dinner.

In my observation, the food wasn’t heated until we came in. There were a few flies at the salad and bread side.

My tita said that the steak is available on request, but I did not see any sign on the buffet table saying that it is available to order.

I like the  ambiance. However, I think the air con should be facing somewhere else rather than the food. Also,  the men’s toilet bowls were all out-of-order on the day that I had lunch there.

I do not have a lot of photos because we were told that taking photos is not allowed.

I give the food is 3 stars because it’s not hot and there are only a few choices.

I do not think I would eat at The Buffet again.