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!

How to Debone a Chicken

My deboned chicken

My deboned chicken

How to Debone Chicken Video- click here

I learned this recipe from Sylvia Reynoso Gala Culinary Arts school. You can use this for steamed chicken, roasted chicken or stuffed chicken.

I’ll post the Stuffed Chicken on my next entry.

  1. Make sure the chicken you’re using has yellow skin.
  2. Remove the top ass and the fat.
  3. Chop off the neck and the skin.
  4. Cut the joints on the shoulders.
  5. Pull down the breasts and take it off .
  6. Pull down the skin until it reaches the chickens ass.
  7. Lift the drumsticks and cut at the joint.
  8. Debone the drumstick but leave the tip of the bones.
  9. Lay down the chicken on a chopping board and remove everything around the ass.
  10. Use the flesh for patching.
My deboned chicken

My deboned chicken

That’s it for today guys! Have a wonderful ChristmasThis is the Junior Chef signing out.

Junior Master Chef Pinoy Edition (Part 3) – my letter to the top 60 kids

I am one of the 60 finalists in ABS-CBN’s Junior Master Chef Pinoy edition.  Unknown to many viewers, there was  a huge amount of work involved in  the  production of JMC.  We went through typhoon, traffic, early mornings, late nights, anxiety,  pressure. But we also went through excitement, curiosity, friendships, and a lot of cooking.

To my new found friends- the junior master chefs in their own right,  I congratulate you. Whether   still in the competition or not,  all of us deserve a pat on the back for what we have been through.    I am writing this blog for you, my friends – the first JMC Pinoy Edition top 60 contestants. Read on….


The top 60 kids

The top 60 kids

Almost all of you  joined Junior Master Chef because you all love cooking and want to learn more about it.   Maybe some of you just want to be seen on TV — there’s nothing wrong with that….=)

Together, we anxiously went to the ABS-CBN building for the General Assembly . We looked in amazement  as we viewed  the set for shows like The Price Is Right, Asap, UKG and other news rooms. We shared a buffet and a mass that blessed us as JMC contestants.

We went to a tour in the ABS-CBN building

We went to a tour in the ABS-CBN building

  The next day , we went to Treston college for training.

First day at Treston

First day at Treston

We were there for 2 weeks because we had to practice for the challenge  on June. We went through traffic and rains together.


On our first taping day, we got to know each other better during all the long waiting hours. We played, laughed, talked, slept, and cooked together. I miss seeing you everyday. I don’t want to forget you, my friends. I want you to be my friends for a very long time. 

Gilbert, you are kind and funny. You always talk to me when I’m alone and you are a good friend.

Eman, you’re a funny person, a good chef and a quiet kid.  Don’t stop cooking.

Von, you’re a nice kid because you are quiet , a great chef and a good friend. I miss talking with you when we were waiting around at JMC.

Caitlin, I like hearing cooking tips from you.  You said I should always have the right temperature when cooking meals or desserts.

Tricia Baylosis, I don’t mind if you are rich. What I like about you is that you’re you…..

To my favorite JMC tita, Tita Jane Go , I like you because you give me good advice about cooking.  You told me once that I had perfect timing. You also told me that there are many cooking contests that I can join .

I also want to thank  Kiel, Church, Edward,Yeng, Trisha, Bianca, Jek, Iain, Jhun Ray, Gino, Patrick, Louise Almazar, Philip and the others, for all the fun we had.

Dont forget to cook. But more importantly, like my friend , Pinoy Food writer, Chun Valencia, similarly told me about writing  —- always cook with your heart.

It is with honor that I am writing down the names of the first JMC Pinoy edition ‘s top 60 on my blog.  Here they are: 

  1. Caitlin Taluban, Quezon City
  2. Enrico Feria, Quezon City
  3. Emman Buquid, Muntinlupa
  4. Kiel Catacutan, Pampanga
  5. Tricia Baylosis, Batangas
  6. Trisha Tumbali, Cainta
  7. Gino Yang, Muntinlupa
  8. Yeng Titong, Manila
  9. Aj Guadalupe, Davao
  10. Bianca Dimapilis, Antipolo
  11. Cy Yap, Pasig
  12. Tia Yap, Pasig
  13. Patrick Baldosano, Parañaque
  14. Franz Dacanay, San Juan
  15. Franz Tacuyan, General Santos
  16. Jek Petalio, Naga
  17. Iain Johnston, Baguio
  18. Church Palacio, Cebu
  19. Inday Lee, Iloilo
  20. Gilbert Go, Quezon City
  21. Jeanill Migraso, Quezon City
  22. Jhun Ray Cañete, Cebu
  23. Jobim Jalbuena, Makati
  24. Joey Liwanag, Pasay
  25. Louise Almazar, Davao
  26. Louise Mabulo, Naga
  27. Judel Bautista, Quezon Province
  28. Mic Mic Alebusa, Iloilo
  29. Mika Tanaka, Quezon City
  30. Miko Manzano, Caloocan
  31. Nique Ybanez, Naga
  32. Philip Amarillo, Cebu
  33. Acee Salangsang, General Santos
  34. Roldan Lantinazo, Naga
  35. Shatze Ramos, Pangasinan
  36. Stephen Se, Makati
  37. Von Kilayko, Parañaque
  38. Zoe Gabon, Naga
  39. Venisse Navarro, Bulacan
  40. Kyle Imao, Marikina
  41. Lao Flores, Makati
  42. Mona Buenaflor, Naga
  43. Courtney Jimenez, Pampanga
  44. Precious Flores, Cebu
  45. Nadine Lee Oliver, Naga
  46. Toto Maapni, Iloilo
  47. Alexa Apostol, Quezon City
  48. Athena Garcia, Baguio
  49. Edward Bonto, San Juan
  50. Carla Carangdang, Batangas
  51. Darylle Aviz, Valenzuela 
  52. Juday Vinasoy, Valenzuela
  53. Gelo Abrenica, Antipolo
  54. Bea Atienza, Davao
  55. Trisha Mallari, Pampanga
  56. Leslie Conopio, Davao
  57. Doneth Rapanut, Iloilo
  58. G-ann Magbanua, Bacolod
  59. Janine Sayson, Bacolod
  60. Chloe Nicolas, Quezon City
One day we may cross paths in the same kitchen . Till that day comes, just keep on cooking!

Please support my charity, The Healthy Kidchen. Click here to donate:

My charity, The Healthy Kidchen

 

My Passion and My Steak….

Mom and I , when I was 2My mom always told us that in order to be successful, we must first find that one thing that ignites our interest, stirs up our passion, and tickles our imagination as to how far it can take us. To many people, finding that one thing takes a long time. To some, it comes as a surprise. To others, such as myself, it comes as a result of circumstance. Some time ago, I was attending school , like most kids. But my family decided that it was much better for me and my siblings to learn at home.

As a home schooler, I learned the word “pressure”, “catalyst” and “carbon dioxide” by sticking Mentos inside a bottle of Coke and watching it explode in our backyard.

Me and my siblings at Avilon zooI learned about the classifications of animals by going to Avilon Zoo, and taking notes from the tour guide.

I learned about divison by separating candies that my Papa brought home from his trips abroad into 5 of us siblings. I learned about fractions, estimates, units of measure, converting ounces to cups, and boiling points by cooking pasta , risotto,soup, etc.

As I learned Math, I also started to develop an interest in cooking. It often was the case that my mom, seeing my interest, started asking me to do things in the kitchen, such as making omelets for breakfast, cooking risotto for dinner or grilling steaks. Then my mom thought of having me and my brother audition for a cooking show for a major television network. It turned our world topsy turvy. From then on, I never looked back. Experiencing people other than my mom and my Papa criticize my cooking made me want to be better. Well, such were the circumstances that led me to the revelation of my passion for cooking.

But there was one dish that I had specific passion for- steaks. Now I will tell you about the week that was.

The Steaks Workshop

Not too long ago, I enrolled in Chef Ernest Gala’s Steaks, Salad, Pastas and Roasts course at Sylvia Reynoso Gala Culinary School.
Me, Chef Ernest Gala and other classmates

Me doing the sauceWhile waiting for Chef Ernest to arrive, we watched his shows on the television situated in the kitchen. Three friends whom I met there were curious as to my schooling, perhaps because it was a Tuesday and yet I was preparing to grill steaks rather than reviewing for a Math or Science quiz. I told them that I’m home schooled and that I love cooking. That day, we were cooking salads, pastas, roasts and steaks. I really love learning the different aspects of cooking, but my weakness lies in baking. Maybe I’m just not born for it.

We made three kinds of salads. I made a Festive Tuna, potato, beet and apple salad. One of my classmates made Hearty Mediterranean salad with anchovies, capers and feta cheese. My other classmates made the Special crab salad with creamy mayo. I learned that if balsamic vinegar isn’t available, we can use Knorr seasoning or worcestershire sauce. It changes the flavor but it’s good too.

Filets mignons with caper sauce
sizzling italian pork parmigiana topped with magnolia mozzarella cheese
Then we made filet mignons with caper sauce, sizzling Italian pork parmigiana topped with Magnolia mozzarella cheese, and Chateaubriand with Bernaise sauce. Last but not least, the Monterey roast rack of lamb with creamy cucumber sauce. I learned that when roasting, we must use a meat thermometer to know whether it’s over cooked or it’s still raw. I never used a thermometer at home, as I only used a wall clock and my gut feel.

We made pastas like Special Magnolia chicken spaghetti with 4 cheeses and Baked lasagna with ricotta and Magnolia cheese. I learned that in some countries, mozzarella cheese are colored white because they use carabao’s milk. In the Philippines, we have yellow mozzarella cheese because we use cow’s milk.

SALADS

Festive tuna, potato, beet and apples salad

Festive tuna, potato, beet and apple salad
This salad includes all purpose cream, salt and pepper, diced potatoes, beet, apples, pickle relish, onion and tuna. It is served with prepared lettuce and eggs.

I found the salad a little unusual because it had beets in it. It was my first time to eat beets . I actually thought that a beet is a fruit but it’s technically a root. The cream and beet combination gave the dish a subtle but intriguing taste.

Hearty Mediterranean with anchovies, capers and feta cheese
Hearty mediterranean salad with anchovies, capers and feta cheese

This salad includes baby tomatoes, black olives, capers, anchovies, Feta cheese or Quick melt cheese, dill leaves (fresh) and peeled cucumber. There is also crushed garlic, red wine vinegar, olive oil, oregano and salt and pepper.

This salad is simple but good and tasty. I like the flavors of the olives and all the cheeses. I also like the cucumber because it’s sliced really thin.

Special crab salad with creamy mayo
Special crab salad with creamy mayo
This salad has iceberg lettuce, peeled cucumber, big salad tomatoes and boiled eggs. For the dressing it has MAGNOLIA mayo, HUNTS catsup, salt, pepper and PEOTRACO corn syrup .

The cucumber – tomatoes – boiled eggs combination gave a crunchy, sour and sweet taste..a taste that appealed to my mom’s palate.

ROASTS

Chateaubriand with Bernaise sauce
chateaubriand with bernaise sauce

Monterey roast rack of lamb with creamy cucumber sauce
monterey roast rack of lamb with creamy cucumber sauce

This ribs has crushed garlic, rock salt, Mc Cormick rosemary, black pepper, balsamic vinegar, olive oil. The sauce has cucumber, grated cheese, minced onions and salt.

I like the ribs because it’s tender and it’s well seasoned. The consistency of the sauce is perfect- not too watery, not too thick.

TENDER ROAST MONTEREY PORK BABY BACK RIBS WITH SPECIAL BARBECUE SAUCE

Tender roast monterey pork baby back ribs with special BBQ sauce
This baby back ribs has garlic, knorr seasoning, rock salt, mustard, molasses, chili powder and Hunt’s tomato sauce. The sauce has chopped onions, brown sugar, vinegar, HUNT’s tomato sauce, Lea and Perrins worcestershire sauce, knorr seasoning and salt and pepper.

I love the flavors of the chili and mustard plus the onions and the vinegar on the tender ribs.

PASTAS

BAKED LASAGNA WITH RICOTTA AND MAGNOLIA MOZZARELLA CHEESE
Baked lasagna with ricotta and magnolia mozzarella cheese

This lasagna has sausages, ground beef, salt, pepper, herbs, sugar, eggs and ricotta cheese, among others. I was not able to taste the lasagna because when we heated the lasagna at home, the glassware cracked in the oven!

SPECIAL MAGNOLIA CHICKEN SPAGHETTI WITH 4 CHEESES

Special magnolia chicken spaghetti with 4 cheese
This spaghetti has Magnolia butter, boiled chicken, cream, grated mozzarella cheese, grated quick melt cheese, Fontina cheese, grated provolone cheese, grated parmesan cheese, salt and pepper….Loved this one too.

We had these dishes for dinner that day. It’s plentiful, very delicious and the taste is right on. I’ll give these dishes *****stars for the taste and **stars for the difficulty. (because it’s yummy but easy)

Now all this talk about food is starting to stir up my imagination again….I think I know what I'm gonna do today.

Mediterranean Cooking with Chef Ernest Reynoso Gala

Me and Chef Ernest Gala

Me and Chef Ernest Gala

As an aspiring chef, my mom said I had to try cooking and eating different kinds of food. We are big fans of Japanese food, so we eat at Yakimix a lot. One of the cuisines which we seldom have is Mediterranean food. Some of the few Mediterranean dishes I have ever tried was the Roka Salata, a delicious, memorable salad composed of fresh arugula, Romaine lettuce, toasted walnuts, sun-dried tomatoes, pears, blue cheese, parmesan and Greek vinaigrette, and the Mixed Meat Gyros, or meat wrapped in pita bread. Papa brought these home from Cyma, a Greek restaurant at Trinoma mall, days before. So when I saw that Chef Ernest Gala was going to have a Mediterranean cooking class, I asked my mom if I could attend.

Mediterranean food originates from countries like Algeria, Libya, Egypt, Greece, Turkey and other cultures around the Mediterranean sea. Mediterranean diet is dominated by breads, rice, couscous, polenta, bulgur, and other grains, and potatoes.

Vegetables, fruits, beans, nuts, cheese, yogurt and olives are also common in meals. They eat little poultry, fish, eggs and sweets. They consume red meat only a few times per month, and they want it lean, not fatty. Wine and water are also an important part of Mediterranean diet.

Mom asked me to pose

Mom asked me to pose

I have never cooked Mediterranean food before, so last Saturday, July 2, 2011, I attended Mediterranean Cooking classes at the Sylvia Reynoso Gala Culinary Training Center at Shaw Blvd. I was happy and excited because not only was I going to cook something entirely new, I was also going to cook with a chef who is also a star. Chef Ernest Gala graduated at several prestigious chef schools all over the world. He is also a well-known chef in this country.

I learned many things in the class:
– If raw lamb is brown in color and smells bad , it means it’s already 9 months old.
– To ensure that meats (lamb, pork and beef) are tender, I must boil them first .
– While grilling always brush with marinade.
– The common ingredients in Mediterranean food are basil and oregano.

We cooked flame broiled pork baby back ribs, slow oven baked Monterey BBQ beef short ribs, oven-baked lamb riblets, moussaka and spanakopitas and tiropotas, Greek appetizers.

Orange Dutch Oven and Pressure cooker

Orange Dutch Oven Pans and Pressure cooker

We used cooking equipment that I have never used before , like pressure cookers and the orange dutch oven pans. We only used wok, non stick pan, pots, oven, and gas stove at home. We also used ingredients I have never used before, like feta cheese, molasses , lamb, and ricotta cheese.

Lamb riblets with baby potatoes

Lamb riblets with baby potatoes

Before I attended the cooking class, I thought that cooking lamb was hard, but it was really very easy.

BBQ Short Ribs

BBQ Short Ribs

While I was cooking my BBQ beef short ribs , Chef Ernest’s mother told me that I cooked like a professional chef. I felt happy that they called me a profesional chef. I remember another cooking class that I went to – the chefs said exactly the same thing.

Pork Baby Back ribs

Pork Baby Back ribs

We cooked the pork baby back ribs with pressure cookers – that’s why it turned out very tender. The sauce for the baby back ribs is interesting because it uses molasses, an ingredient used commonly in cuisines in the Middle East.

Spanakopitas/Tiropitas

Spanakopitas/Tiropitas


Can you say “spanakopitas”? My mom keeps saying it because she likes the sound of it. Spanakopitas are a Greek appetizer that has feta cheese, parmesan cheese, ham and onion, wrapped in a filo sheet and baked in the oven.

Tiropitas are also Greek appetizers wrapped in filo pastry and contains feta cheese, cream cheese, quickmelt cheese , ricotta , and cottage cheese, plus basil.

Waiting room

Waiting room

Mom waited for me to finish the 3-hour cooking class in the waiting room outside before coming inside to take photos of me.

We took home a generous amount of food after the classes. We had those for dinner, along with fried chicken that my Papa had cooked. The beef short ribs meat is hard outside but tender inside. Maybe it needs to be in the pressure cooker for a longer time. But the sauce is yummy. The lamb riblets are tender and the sauce is spicy, but I like it . Even my Papa likes it, although he thought he was eating beef :-). My mom’s favorite was the pork baby back ribs because it was tasty and tender. The vinegar and molasses combination gave it a sweet and sour taste.

My mom asked me what moussaka was and I said it was pasta, but it did not have pasta. What I meant was that it looked like lasagna because it has meat sauce in it and had cheese on top, but it had no pasta. Instead it had egg plant and onions. I guess that’s why it’s called Greek style lasagna. I wasn’t really sure if we were supposed to eat it with rice or just eat it on its own. The moussaka was my baby sister’s favorite because it had lots of cheese.

It was my mom’s and my siblings’ first time to eat these kinds of Mediterranean dishes. My mom says I will enroll in Chef Ernest’s class again next week. I guess she liked the food I took home.

Mediterranean Cooking with Chef Ernest Reynoso Gala- Two thumbs up!

Tostitos Porkchops

It was a lazy, rainy day on Friday, June 24th. Mom wanted some comfort food and papa suggested pork chops. But we did not have breadcrumbs so I looked for something as crunchy. I looked into our old cabinet and found some Frito Lay Tostitos.

Tostitos Restaurant Style

Tostitos Restaurant Style

Here’s what I did:

Ingredients:
10 pcs. pork chops (flatten)
3 eggs, beaten
2 tsp worcestershire sauce

1 1/2 tsp of salt
1 1/2 tsp of black pepper
1 1/2 tsp of cayenne pepper
6 tbsp. of flour

cooking oil, for deep frying
A bag of Frito Lay Tostitos Restaurant Style

I was cooking for 7 people so I prepared 10 porkchops. Here’s what I did:

Add eggs and worcestershire

Add eggs and worcestershire

First, I mixed the eggs and Worcestershire sauce in a small bowl.

Flour the pork

Flour the pork

Second, I mixed all the dry ingredients together on a small bowl. (flour, salt, cayenne pepper and black pepper)

Put tostito in blender

Put tostito in blender

Third, I put the Tostitos chips in a food processor and processed it until they were as small as bread crumbs.

Flour the pork

Flour the pork

Fourth, I coated the pork chops with the dry ingredients.

Add egg

Add egg

Fifth, I coated the pork chops with the egg and Worcestershire sauce.

Put pork in Tostito crumbs

Put pork in Tostito crumbs

Then finally, I coated the pork chops with the Tostitos chips.

Fry pork

Fry pork

Heat up a large skillet and add the oil. When the oil is hot enough, add the pork chop. Cook each side for 4 min. Place the cooked pork chops on paper towels.

Finished

Finished

Serve with gravy.

Sarap!

Celebration of Filipino Flavors by Chefs Jackie and Roland Laudico

We were on vacation at Diamond Hotel for Father’s Day weekend,  but I ended up having  fever that morning. Not only was I sick, I was also feeling down lately because of certain events that week. To add to that, I knew I would be unable to go swimming that day, although I had been excited about it since last week. Then my father told me that Chefs Roland and Jackie Laudico  will be holding a lunch and dinner buffet downstairs at Corniche, titled Celebration of Filipino Flavors.

Me and Chef Roland Laudico

Me and Chef Roland Laudico

My mom said my face lighted up all at once. I had met Chef Roland Laudico previously and ended up a fan of his. I knew I had to see him. At the elevator heading downstairs, my mom said he might be really busy so we must not expect him to see us.

The superstar that he is, Chef Laudico spared us a moment of his time by meeting us at the entrance to the buffet. I was extremely happy to see him. He even wrote me  a note on the flyer for his buffet which we got at the concierge. Mom was so happy that he kissed him on the cheek too.

That afternoon , we decided to partake of his dinner buffet – all 7 of us- my mom and papa, and us 5 kids. We did not have  reservations so the waitress said she could not accomodate us. Then the manager showed up and asked for 60 seconds to get us a table. And he did- in only 45!

I was very happy about this. As a bonus, we found not only Chef Roland Laudico, but also his wife, Chef Jackie Laudico behind us at the entrance, to whom we said our hello’s with delight.

Lumpia in a glass

Lumpia in a glass

As expected, it was Filipino food galore…..but with exciting twists here and there. My first and what turns out to be my  favorite dish was the delicious grilled vegetables spring roll. The skin is crispy and its flavor of its filling, traditional but very much more exciting than the regular lumpia. Maybe it’s the  presentation. The spring roll was shaped like  an ice cream cone, and inserted  in a small glass, with the  vinegar placed right under it. Hey, it comes in different varieties too.

Scallop kilawin

Scallop kilawin

There were other compelling appetizers as well – the  scallop kilawin,  conveniently already sitting on a white spoon, and the inasal wrap, sealed with a toothpick , which you can quickly munch upon while deciding which dish to devour first.

Inasal wrap

Inasal wrap

I also ate mixed seafood, chicken teriyaki, vegetable curry, goan curry, chorizo with mushroom spring roll, chocolate tart and japanese fried rice. The mixed seafood had mussels and shrimp, which I loved. The chicken teriyaki has a subtle taste , so my thoughts were to add a  little salt.  However, I do prefer the juicier chicken parts like the wing and thighs so I found it  a little dry for me  . The vegetable curry had a thick sauce, and the vegetables are crunchy. The goan curry had  fish fillet and a spicy, thick sauce. It was too spicy for my taste buds so I was unable to finish it. But I know my grandpa would have loved its raw spiciness.

I also liked the chorizo with mushrooms. The subtle taste of the mushrooms complement the richness of the chorizo.

Tender, suckling pig

Tender, suckling pig

The lechon de leche was interesting because it was lighter in color than the regular lechon we buy often. My papa says it is probably cooked in milk. I did not get to taste it but mom and my siblings loved its crispy skin, and soft meat. My little sister only wished there was more fat! There were a lot of sauces to choose from:  bistek sauce, bicol express , taba ng talangka, among them.

Roast Duck and Beef

Roast Duck and Beef

I tried the  roasted beef and duck.  The roast beef is soft and juicy  and  it also has its own sauce. The duck is tender and has a crunchy skin. My papa feasted on the duck all night!

Mini Halo Halo

Mini Halo Halo

Tart, Deconstructed sans rival and yema balls

Tart, Deconstructed sans rival and yema balls

I had chocolate tart for dessert.  It had a simple but charming  presentation, with a tart base, chocolate filling in the middle and chocolate shavings on top. It was, overall,  a delicious tart . The deconstructed sans rival was a welcome surprise , since  I hadn’t eaten any deconstructed dish in my life. The mini halo halo looked cute because it is served on a 3 inch tall glass,  with a few beans and  jello at the bottom and a small serving of ube and leche flan on top. The size is just right – for one must leave space for a buffet with so many other delectable desserts to feast on.

Filipino Desserts

Filipino Desserts

Traditional Filipino desserts

Traditional Filipino desserts

The service was excellent, too. Our plates were quickly replaced and our water was refilled once the glass is half full.  Chefs Roland and Jackie were hands -on. They were carving the meat, refilling the dessert buffet, and even entertaining guests like they probably would at their private dinner parties.  It added a warmth to the occasion that money can’t buy.

Celebration of Filipino Flavors exhibits the joy of the Philippine fiesta. The atmosphere was bright and  festive. The food was everything Filipino, but so much more. It brought to my tummy that night, what Filipino spirit lingered in the air as the nation celebrated Jose Rizal‘s 150th birth anniversary.

Sombreros off to you, Chefs Jackie and Roland Laudico!

Here are my ratings:

Kid friendliness- 4
Food – 5
Place -5
Service – 5

Ratings Guide:

1- mediocre
2- fairly satisfactory
3- good
4- great
5- excellent

The rest of the gang gave an average  of 5 points  for food, service , place and kid-friendliness.

Thanks for reading my blog. Bye!