Friday, May 31, 2013

Bolinao Seafood Grill Atbp

From the  main road of Bolinao, we saw this sign of Bolinao Seafood Grill Atbp. We were hungry so we didn't hesitate and parked the car inside. It's good that we went here, the food were delicious, as well as priced reasonably.  Plus, the owner was kind enough to help us find a place to stay for the night.

While waiting for our orders, Nora, Juan and picked mangoes that were falling from the mango tree.

When we got tired from picking mangoes, we rested in the hammock purposely provided  for traveling diners.

What we had:

Grilled liempo and chicken

Mixed seafood

Fried chicken

Ample parking is available

Monday, May 27, 2013

Chef Laudico's Guevarra's

At Dr. Kong Footwear Press Launch, the venue is at Chef Laudico Guevarra's, located at 387 P. Guevarra, San Juan City.  It's actually just 15 minutes away from where I live but since John and I are not big on buffet we've never try this place before. 

I came around 1pm for a 2pm event. Then another fellow Blogger, Andy, soon followed. Since we were too early, Charis, Dr. Kong's Marketing Personnel, allowed Andy and I to start early for dessert. 

I actually started with a pandesal-like bread but it was too hard, so I just settled for the fresh fruits, fruit salad and karioka. I like the fresh fruits and karioka but not the salad for it was too sweet.

Andy had different pastries.  She said the donut was too hard to eat...hmmm, husband and wife Chefs must take  a look into these. I have a high regard for both Chefs, they are easy and very warm. I met both and had a long talk when invited by Philip Abadicio of RPA at Bistro Filipino last year. 

The buffet spread was located at one side of the restaurant. When I arrived there were a long line until 15 minutes before 2pm.  Reservation is highly recommended. 

Call them for reservation: 705-1811, 0917-3112222. 

How to get there: 

Coming from Wilson, turn left as you see Santi's/Mini Stop. Go straight pass the traffic light after Cafe Ysabel, take the right most lane, keep on going straight. Guevarra's will be at your left. 

Saturday, May 4, 2013

Creamy Carbonara

Hold it...This carbonara recipe is not mine. I actually asked Hon of Honey's Home and Leisure for this  recipe because my twin kids like her carbonara a lot. 

Photo Courtesy: Arnold Agulto of ICaptured


400-500g penne / spaghetti (cook to "al dente")
3-4 tbsp butter
2 Cups chopped honeycured bacon (Purefoods)
1 small can sliced mushroom
2  tetra packs (250ml)  nestle cream
1 370ml Alaska Evaporada
1 tsp McCormick powdered garlic
1/2 tsp McCormick powdered white pepper
parmesan cheese
salt to taste
1 pc. egg yolk
parsley for garnishing

How to do it:

1. In a saucepan, melt butter over medium heat, brown bacon, set aside.
2. Lower down the heat. In the same pan with melted butter, stir in sliced mushrooms, nestle cream, alaska evap.
3.  Season mixture with salt,  powdered garlic, white pepper & parmesan cheese.
4. Add in the beaten egg yolk and stir in the cooked penne, mix well.
5. Garnish with chopped parsley.