Tea Tap Cafe's Takoyaki and More

The venue for Xtreme Magic Sing was at Tea Tap Cafe, located at P. Guevara St., San Juan. I actually didn't want to eat as I am cutting down  extra calories  I gained from summer vacation but when takoyaki was served, I gave in. I super like takoyaki.

Takoyaki

I didn't enjoy much their milk tea, maybe because it was served late and that the ice was diluted that caused the taste to be bland. 

  Wintermelon and Apple Milktea

Other food served, but didn't get to taste...

Peppered chicken wings

Fried Pork 

Siomai

Carbonara

Pork Binawangan

Pork binawangan is my mother-in-law's recipe which I had to learn because my husband likes this very much.

Now, I'm proud to say, this Pork Binawangan is one of the few viands I can easily cook. My kids like this and they call it White Adobo.

Ingredients: 1 kilo pork meat (chopped thinly), 2 cans evaporated milk, 3 cloves minced garlic, vegetable oil, pepper and fish salt.

Procedure:  Fry pork meat then set aside.  Saute garlic then mix in fried pork. Pour evaporated milk, put pepper and fish sauce to taste.

Food to Try at Mesa - Robinsons Magnolia

No food review to be done here, just photos to tell you guys, YOU'VE GOT TO TRY THEM ALL at Mesa - Robinsons Magnolia, located at the 3rd Level of Robinson's Magnolia, Doña Hemady Ave., Valencia, Quezon City New Manila.

Fried chicken, P415

Prawns Lemon Butter, P335

 Boneless Crispy pata, P505

Tinapa rice, P170

Bagoong rice, P165

Two-way Laing: Dry and wet, P170

Baked scallops with parmesan, P225

Shrimp on the rocks, P295

Tinapo roll, P155

Crunchy Leche flan, P70

Flat turon with ice cream on the side, P65  (without ice cream P50)

Sinigang na Salmon, P260

Sophisticated Lunch at Segara

After staying in Benisa Beach Resort in Morong Bataan we headed at Segara Suites for Arnold's meet-up with his cousin Dave (owner of Segara). Since we were already there and it's late for lunch, we tried their specialty dishes, Asian cuisine. 

A must try, is their buttered vegetables , which is my personal favorite. The kids, of course, settled for all time favorite, fried chicken.

Although binagoongan rice is also my favorite, I didn't like that their rice is too sticky. I felt like I was eating biko and not binagoongan rice which I first fell in love with when John and I went in Thailand in 1999.

Feeding 8 adults and 10 kids, our total bill, with 20% discount, was around P2,800+. This is without juices or any sweetened drinks for we all settled for service water. 

All in all, if you want to impress someone, dine in at Segara Villas and Suites because its stylish and modern Asian design will surely be a hit to people with sophisticated taste on art and design.

Bagoong Rice with Pork and egg on top

Barbeque ribs

Buttered vegetables

Fried chicken

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

Pinakbet

Fried chicken

 

Ample parking is available

 

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. 

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

Ingredients:

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.

John's Chicken and Pork Barbeque

Chicken and Pork Barbeque best paired with Suka Pinakurat

Procedure:

In a mixing bowl, marinate the pork and chicken with the ketchup, soy sauce and pepper

Mix well and keep in the refrigerator for at least 30 minutes  (turning occasionally).

Over live charcoals, barbeque the pork and chicken til each meat is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.