First Singapore Experience, 2006

Merlion

Looking back at my first visit to Singapore in 2006, I got caught up by the drastic change and monumental transformation of this first world country. A lot of architectures, buildings and theme parks has been build since.

I could clearly remember how amazed I was when I first set foot to Changi Airport. It is considered as one of the best airports in the world. My tour at Sentosa and the UnderWaterworld was phenomenal. I always thought that I have seen the best in Asia and since then, I was convinced that I will be working, if not residing, in Singapore in the near future.

During that trip, year 2006, HD cameras and selfies were not yet that popular. I had our 8MP Olympus camera as my gear to capture the sights of SG.

shots from UnderWaterworld

amazing architectures are still being built during this time

Singapore at night

I was in awe when I first saw one of these double-Decker buses in the streets of Singapore

On our way back to the Philippines, I clearly remember how the city inspired me. Everything about Singapore screams growth and success. I became determined to come back and dreamt of landing a job to this booming place someday.

And so, I did. Four years later. :)

Butter and Garlic Shrimps Recipe

Corny Butter n Garlic Prawns

Butter and Garlic Shrimps

Seafood restaurants are a growing business. Filipinos are big fans of seafood and it is a common treat on special occasions and family gatherings. Who could resist boiled crabs, grilled Tuna, oysters or backed scallops? These are only a few of the many sea food delicacies that we enjoy.

I am going to share one of my "special" seafood recipe. This dish has been revised several times until, finally, I got the perfect taste and everything else that comes with it. Here is my version of butter and garlic shrimps, although I used tiger prawns instead of the regular shrimps just for a more tasteful and gastronomic  food experience. The word "corny" comes from one of this dish's prime ingredients which is corn kernel, so don't think about the other stuff because this ain't sentimental at all.

Ingredients:

1/2 kilo Tiger Prawns

2 tbsp butter

1/4 cup minced garlic

1 cup corn kernel, drained

2 tbsp lemon zest

salt and pepper

1 pc medium red bell pepper

1 pc small onion, chopped

1/2 cup Royal Tru Orange

Directions:

1. Melt the butter on your pan and saute garlic and onions until half cooked.
2. Add in your prawns, lemon zest, bell pepper together and simmer for about a minute. Once it steams up, pour your the Royal Tru Orange and salt and pepper and cover up your pan until the sauce starts to simmer.
3. Turn off the fire, and serve. Do not overcook your shrimps/prawns.
4. Good for 3-4 servings.

The primary requisite for writing well about food is a good appetite.” — A. J. Liebling

Adobong Pusit Recipe

Squid with Black Ink Sauce
Adobong Pusit

Pusit (Squid/Octopus) is a popular seafood in the Philippines. There are many variety in cooking squid. Some like it stuffed and grilled, others liked it breaded and fried ala Calamari, and some prefer stir fried with veggies. I, personally, like squid in any type of dish at any given time.

I will be sharing a recipe that is familiar to all Filipinos using squid as the main ingredient. I dare you try this dark and "dirty" take of the Filipino favorite, adobo. This Adbong Pusit (Squid Adobo) is indeed a must-try. 

Ingredients:

500 grams Squid

1/2 cup sliced onion

4 cloves of garlic

1 tbsp chopped ginger

1/4 cup red bell pepper

1/4 cup sliced tomatoes

salt and pepper

1/2 cup vinegar

1 tbsp soy sauce

t tbsp cooking oil

1/2 cup water

Directions:

1. In a hot pan, saute onions and garlic until the onion turns transparent. Add in the ginger, bell pepper, tomatoes and squid together. Mix.
2. Once the squid is coated with the spices, pour in vinegar and soy sauce and wait for it to simmer. Once the vinegar content starts to evaporate, add water and salt and pepper to taste.
3. Cover pan, and let it cook for a good 5-7 mins or until the water starts to boil. Mix well. Simmer for another 2 mins and then serve hot.
4. Serves 3-5.

“Cooking is like love, it should be entered into with abandon or not at all.” – Harriet Van Horne

Chicken Afritada Recipe

Blood Orange Chicken

Chicken Afritada

Chicken Afritada (Chicken in tomato sauce) is one of the many Filipino favorites. There are different versions of this dish, depending on the Region or heritage of the person making it. My family, whom mostly hailed from Davao City, normally uses chicken and/or pork for Afritada. Bell pepper, primarily, is the one setting it apart from Menudo because both dishes are almost has the same ingredients.

Here is my take on Chicken Afritada. I call it Blood Orange Chicken because once it's cooked and read to serve, the color of the dish is a bit orangey but a little darker than the actual orange color.

Ingredients: 

1/2 kg Chicken (you can use any part, or mix several of your favorite chicken cuts)

1 cup Tomato sauce

2 cups cubed potatoes

(you can also add 1 cup of carrots, but I did not put carrots on this dish, basically just my preference)

1 pc Onion, cut into quarters

4 cloves Garlic, minced

1/2 cup red and green bell peppers

1 tbsp butter

1 tsp soy sauce

salt and pepper

500ml water (for boiling)

Directions:

1. Melt butter in a medium size pot, then sauté minced garlic.
2. Add in the chicken and blend in with the butter-garlic mix.
3. Add bell pepper and onion and  sauté everything in.
4. Put soy sauce and water then cover the pot until it simmers.
5. Once it simmers, add in the potatoes and cover the pot. Slowly cook everything in low fire and continue to simmer for at least 15 mins, until the potatoes are soft and the chicken is well cooked. 
6. Finally add in salt and pepper to taste and tomato sauce. Mix well and cover the pot again for a good 10 minutes until the sauce thickens. 
7. Serves 5-7.

The Secret of success in life is to eat what you like and let the food fight it out inside.

- Mark Twain

How I got hooked with Survivor

Survivor is back! On it’s 25th season, Survivor goes to Caramoan, Camarines Sur, Philippines. Isn’t it amazing?

“This place is a tropical paradise!” On it’s 4th episode, ”Create a Little Chaos”, Jonathan Penner; a returnee from Survivor Cook Islands and Survivor Micronesia: Fans vs Favorites; blurted that this is the most beautiful place he’s ever seen. Indeed! 18 castaways were divided into three tribes: Matsing (monkey), Kalabaw (Carabao or water Buffalo) and Tandang (rooster) who will vie for the most coveted title as the sole survivor.

I’m not a Survivor fan. I haven’t even watched a full season ever. But in one of my conversations with an American customer, he mentioned how beautiful the Philippines is and he asked me if I was Pinoy because he’s been watching the most recent Survivor. I was aghast! I didn’t know what to answer so all I could come up was: “Yes. I’m glad you’re watching it too.” He even knew where the exact location is and I was like, oh no! So when I came home from work, I decided to give a shot at watching the show. And that started it all. I take pride watching the show because it truly uncovered the beauty of  the Philippines. This is also a great way to advertise why the country boost beauty like no other. Survivor showed snippets of  unspoiled beaches and awesome marine life, splendid mountains, amazing lowlands and a sanctuary to amazing variety of exotic flora and fauna that are found nowhere else. I am so proud. After watching the first episode, I’m already hooked! Not only because it features my beloved country, but also the show has everything I love about reality TV. It’s not scripted nor fabricated. It shows real emotion and the complexity of  living a life out in an island for 39 days. I enjoy the action, melancholy and comic relief that the “game” offers. The challenges are astounding and unexpected twists are unbelievable. I just can’t get enough. No wonder, Survivor is one of the most successful and most watched reality TV show to date.

Who would have guessed that I would end up being an avid fan?  I started watching previous seasons of Survivor and got fixated with it. Seriously. I’ve researched for the best Survivor seasons so that I know which ones to watch first. According to several surveys and reviews, Survivor Cook Islands, Fans vs Favorites and Survivor Heroes vs Villains are the top 3 by far. I began watching Cook Islands and then Micronesia: Fans vs Favorites and then Heroes vs Villains and in no time, I finished 3 seasons in less than a week! I just started watching Pearl Islands and still have a long list of seasons to watch one after another. I am a certified Survivor fanatic! And I am proud of it. The three seasons that I’ve seen are extremely superb. The contestants were brilliant. Blindsides, flips, twists and alliances are just a few things that add to the excitement of the game. My personal favorite is Micronesia where my ultimate idol Parvati Shallow won as sole survivor. I was sure she’d win Heroes vs Villains but then again, being allied with the worst villain in Survivor History, Russel Hantz, will not get you more votes, I guess. Outlast. Outwit. Outplay. That’s Survivor’s motto.

I love Survivor and I will keep watching now that I’m so hooked with it.
Survivor airs on CBS, Wednesdays 8/7c

Casa Verde: Sinfully addicting

Food. That's what we love most. Dining out is always a treat for us. It is one of our bonding activities at the same time relaxation and a chance to enjoy what life has in store for us. We like discovering new cuisines and taking pictures of the entree. A good meal for us is something that makes us plan our next visit to taste the restaurant's or place's dishes again.

Casa Verde is one of our popular choices. Their selection of steak is impeccable. My personal favorite is David Dean's Tenderloin steak served over mashed potato and cheese garnished with fried onions and almonds. Their steaks can be served from rare, medium rare, medium well to well done, depending on your taste. Another interesting menu in Casa Verde is their 9-inch burger called The Big Bang. A total knockout for barkadas who are up for an eating challenge. The most popular, I guess, would be their all-time bestseller Brian's Ribs. A very generous size of baked pork ribs smothered with a unique sauce that keeps you coming back for more. Best paired with either rice or mashed potato. For dessert, I highly recommend Death By Chocolate. A BIG serving of chocolate ice cream with chocolate bar and bits of everything in between.

Another good thing about Casa Verde is that it has a different ambiance. There are lots of memorabilia and classic collectibles being displayed which sets them apart from other restaurants in the city and it has become their trademark.  They currently have three branches in Cebu City. Their main branch is at  # 69 Lim Tian Teng St. Ramos, Cebu City. They also have one at A104 The Walk Asiatown IT Park, Cebu City and in the Terraces Stall 304, 3rd level, Ayala Center where we frequently go.
Click here to get the complete list of their menu.

We totally love pigging out. Need I elaborate more? Words are too scarce to express how food can change your life. Get your experience started as I bring you to one (among the many) of our visits to Casa Verde. Cebuanos' ultimate pig-out spot!