Category Archives: EAT

Crab Fried Rice

Leave a reply

crabrice3

The husband has been bugging me to make Crab Fried Rice and I thought I’ll share with you my quick and easy recipe.

You will need:

  • 1 1/2 cup day-old cooked rice
  • 1 cup cooked crab meat
  • 2 eggs
  • 1/2 tbsp Fish sauce or Patismansi (fish sauce with Philippine Lemon)
  • 1-2 cloves of chopped garlic
  • 1/4 cup chopped spring onions & carrots (optional)
  • pepper to taste
  • canola or olive oil

Use rice that’s been cooked ahead instead of newly cooked steaming hot rice from the rice cooker which will yield a mushy fried rice. The drier rice will yield a fluffy fried rice.

Most crab meat from the grocery are pre-cooked but taste it to determine how much fish sauce you will need later. Using a very hot wok or pan, pour oil and sauté the garlic and crab meat quickly. Right before I add in the rice, quickly stir in the carrots, half of the fish sauce and pepper  for a few seconds. If you’re in the Philippines or have a Filipino or oriental store nearby, try to find Patismansi. It has a better taste than ordinary fish sauce.

crabrice1

Add in the rice and stir. Make room at the side of the wok to scramble the egg (chefs do it in the middle of the wok. I can’t seem to do that trick + I’m not a chef , tee hee!).  Add a drizzle of oil and crack the egg. Scramble the egg and slowly incorporate the egg to the fried rice. Work your way from the outside and gradually stir in some rice. The first time I did this, I incorporated the egg altogether with the rice even if it was not well scrambled. It was a disaster! If you don’t feel comfortable doing this trick, you can always scramble the egg separately and add it in the fried rice.

Add the remaining fish sauce and season with pepper to taste.  Turn off heat and stir in the green onions. You may garnish with a few more spring onions or cilantro leaves.

Super quick and easy Crab Fried Rice.

crabrice2

Cebu’s Best Kept Secret: The Oriental Spice Gourmet

4 Replies

oriental

I’ve been meaning to write a post about this unassuming little restaurant but paper works and some orders got the better of me. This is most definitely a hole-in-the-wall restaurant and may even be one of Cebu’s Best Kept Secret for authentic Southeast Asian Cuisine. Honestly, I wanted to take good pictures but every time I go there, I just dig in right away. The food is that good!

After we moved in to our new house, the husband and I were checking out some new places to dine in the area. Hubby would point to this sign that we see and I only remember Spice. It is situated on the second floor of a two-storey building right next to Jollibee. The sign isn’t really noticeable or flashy. For many months, I would have many excuses not to go there, just telling my husband “You know I don’t like spicy food.” To be perfectly honest, I thought this was a  place that served ordinary like cafeteria food. I was very very wrong!

One  fine day, I finally said Yes to my husband and we went to this place last January. The restaurant is called The Oriental Spice Gourmet situated on the second floor of a building beside Jolibee in Basak, Lapu Lapu City. If you are from Cebu City going to Marigondon, this is the building right after Jollibee on your right. On the first floor is CSV laundry. I suggest that when you’re near MEPZ II, slow down as you approach that area and you will find Jolibee. You may want to park at Jolibee as their small parking area gets full most days. That’s what we do (or you could probably buy something there). Walk to the building next to it and you will see their sign on the second floor.

As soon as you enter, you are greeted not by impressive interior design but this really impressive and very clean open kitchen as seen in the picture above. You will be surprised that this small, modest-looking restaurant has an open kitchen so clean, you will be quick to realize that there’s something different about this place. When I see an open kitchen, which by the way only a few restaurants in Cebu are confident to do that, I know I am in for  a surprise.

A Filipino-Chinese woman will take your order but is very quick in recommending their best dishes. It didn’t take long for us to learn that she runs the place together with husband and chef of the restaurant. Cyril and Mary Ann, run a tight ship, personally attending to a steady stream of loyal customers. I was surprised to find mostly expats top executives from international companies from nearby MEPZ II who are regulars at this restaurant. Chef and owner Cyril is a British national of Malay descent who cooked in UK for many years. I saw him behind the kitchen cooking with a wok, seems very quiet and you can tell he was a real Chef with how he worked in his kitchen.  I had observed how meticulous he was, cleaning up after every dish was done.

After taking our orders, in a few minutes even before I browsed the newspaper and was given our drink, the first dish was served.

buko

I ordered their fresh Coconut Juice as recommended by the owner. This is P50.00 and is very refreshing. In fact, it was a perfect pair for the dishes we had.

spicy beef

The first dish came in less than five minutes. I kid you not. It was a delight to see the chef cooking literally in a few minutes. This is Spicy Beef and it’s the  dish that has converted me. Spicy Beef is a famous Malaysian slow-cooked spices-infused Beef Rendang. Let me reiterate that I do not fancy spicy food. I’m sorry to disappoint you but I’ve never been a fan. However, this unassuming restaurant has changed my taste buds and helped me acquire the taste of authentic, honest-to-goodness spicy gourmet food. They have a sign near the fridge that caught my attention. Roti Paratha! I love Roti and ordered one and dipped it in the Spicy Beef sauce. My mouth was singing! This is a must-try at only P50.00.

roti

Even if you won’t order the Spicy Beef, order the Roti and they will give you a dipping sauce which I think is from the Spicy Beef.

nasi

The other dishes came really fast. This is their famous Nasi Goreng. This dish will be your excuse to keep going to this restaurant. It’s a spicy fried rice with chicken, eggs, red onions, Chinese leaves and crispy anchovies. This is a perfect example of simple ingredients coming together to give you a dish that is distinctly flavorful.

sambal

The last dish was Sambal Chicken, the husband’s favorite. It’s Chicken in spicy chili paste, with tomatoes, pineapple, coconut milk, red and spring onions. The coconut milk gives the creaminess that is complimented by a hint of sweetness from the pineapple.

Just three dishes but the layers of spicy flavor bursting in my mouth seemed like a defining moment for my taste buds (I am humbled and admit that I’ve been ignorant about the secret heavenly taste that is spicy food!).  For somebody who is not fond of spicy food, this place has definitely converted me.

The Chef owner Cyril when asked about his food, was quick to respond “my restaurant is a place where the flavors of Southeast Asia come together”. Both Chef and wife shared that they use only the best ingredients which they personally buy abroad. Chef Cyril showed me one of his secret ingredients the Sambal which he makes from scratch. It is a chili paste made from dried chili that he buys abroad. Incidentally, both are going on a trip tomorrow to buy more ingredients and some much-deserved R and R.

It’s been my secret hole-in-the-wall restaurant in Cebu and I guess it’s about time I share it. It’s really awesome to dine in a restaurant and not pay ridiculously on ambience or garnish or plating. Sure, every once in a while it’s great to indulge the senses. I’m no Chef but I can cook so why pay P400 for an ordinary pasta dish when I can make  good Penne Campagnola at home (wnk * wink). Instead, I want to enjoy a resonably-priced, straight forward authentic Southeast Asian cuisine. Did I mention that all their dishes are P150.00 only? Yes, it’s that reasonable!

I told you I know Cebu’s Best Kept secrets (curtsey * curtsey).

p.s. when you do find this place, tell Mary Ann you read it from my blog or just say Marryl and she will most definitely take good care of you.

The Oriental Spice Gourmet is at Basak, Lapu Lapu City. You may call them at 238-4544 or 406-0814. One downside though, they’re only open from Mondays to Fridays. Starting tomorrow til the 14th, they will be closed for some well-deserved vacation abroad. So check them out on the 15th of April 2013 or just call.

Choco Mocha Magnifico

4 Replies

chocomocha6

The oven and I are not on speaking terms. It’s been a while.

Last New Year’s Day (sorry this post is another long over due), I had to make a cake for our family’s lunch. I found the perfect No-bake dessert recipes. The first one was from my colleague’s Coffee Magnifico (Thanks Rhea!); second recipe was an old no-bake tiramisu recipe from my good friend Mary Ann and the third was from an old icebox cake recipe I’ve tried. They all have the same coffee-flavored dessert and  I combined the recipes and tweaked it a bit. The result? The easiest but delicious coffee-flavored icebox cake. This is my new favorite recipe. You can easily whip this up in minutes. I promise it won’t disappoint you.

Here are the ingredients. Try not to substitute the Nissin’s Butter Coconut Biscuits. It’s the secret ingredient, hahaha!  If you’re in other parts of the world and can’t find it in any oriental store, try other coconut-based biscuits/crackers. It’s a little bit sweet on top and has the coconut crunch. That’s why it’s perfect for this dessert.IMG_9334

Ingredients:

  • 4 packs all purpose cream, chilled
  • good quality dark chocolate
  • 1 big can of condensed milk
  • 1-2 tbsps brewed coffee diluted in 2 tbsps hot water. If you have coffee liquer, just add a bit and it tastes so much better.
  • 1 tbsp instant espresso powder mixed to the dilluted coffee (the 2 coffee mixtures may be adjusted but this is what I used)
  • a pack of Nissin’s Butter Coconut Biscuits
  • a pack of Oreo cookies (discard the cream in the center)
  • a pack of Honey Graham Crackers

chocomocha1

In a mixing bowl, combine the coffee mixture with the chilled heavy cream. Add the condensed milk according to your desired sweetness. I didn’t pour all the condensed milk since I don’t really like this too sweet. Just taste the mixture and adjust the sweetness.

chocomocha2

In a square pyrex dish or whatever container is available, line the bottom with the mixture. Arrange the Butter Coconut Biscuits. Do not overlap.

chocomocha3

Cover with about a quarter of an inch thick of the coffee-cream mixture. Cover with graham crackers like so.

chocomocha4

Cover again with the mixture then layer with the oreo cookies.

chocomocha5

Repeat the layers until you have enough to cover the top with the mixture. Top with chocolate shavings. Pop in the fridge for about 4 hours. Serve chilled.

Indulge!

chocomocha7

Marryl’s Ultimate Chicken Salad / Spread

Leave a reply

IMG_8547

I’ve made chicken salads or spreads before. When I want something sweet, I make the Filipino Chicken Sandwich spread that I’ve posted here. But this one I’m sharing is my go-to recipe for the ultimate Chicken Spread/Salad which I’ve adjusted to suit my taste. I’d have to say it’s The Best Chicken Spread I’ve made. Yes, BEST because hubby says so :) You can’t argue with him. We eat our way through life, remember?

It’s so quick and easy to make but the best thing about is that it’s oh so good, your friends will ask for the recipe. I’ve had many requests for the recipe.

Here’s what you’ll need:

IMG_8524

Ingredients:

  • 2 chicken breasts boiled and chopped (I add 1/4 cup of white wine when boiling. I prefer breasts with bones in so I can use the stock for cooking. Add 1 bay leaf, 1 chicken cubes and some peppercorns when boiling)
  • 3 hard-boiled eggs, chopped
  • 1/2 – 3/4 cup of celery, chopped
  • 1 1/2 -2 tsp. lemon juice
  • 200 ml of mayo 3/4 cup and a tablespoon
  • 1/8 cup of sour cream (optional)
  • 1 small white onion, chopped
  • salt and pepper to taste
  • a pinch of salt

IMG_8528

I mix all the dry ingredients first: chicken, onions, eggs and celery. Season with salt and pepper.

IMG_8546

Add the rest of the ingredients like mayo, sour cream and lemon juice. Add a pinch of sugar. Pop it in the fridge and that’s it!

The best thing about this dish is that, I can have them for breads or crackers as a chicken spread and for vegetable salads as well.

After I boil the chicken, I divide it into two to make a spread and the other for a vegetable salad:

1. Vegetable Salad- chop  them in chunkier pieces and add lesser mayo. Mix it with romaine lettuce, apples, carrots, cucumber, etc.

2. Chicken Spread – put everything in the food processor so the chicken is finely chopped and I can have it as a spread. You may also just chop it finely and toss everything together and you have the best chicken spread that you can keep in the fridge and serve to family and friends for a party.

That’s why I call it my Ultimate Chicken Salad recipe.

Let me know what you think.

Shrimp, Tomato and Basil Pasta

Leave a reply

I have a love affair with pasta. I’m not a picky eater. I love all kinds of pasta and all kinds of sauces. Hubby does too. Every so often we crave for a pasta dish and by every so often, I mean once a week :)

I know I’ve posted some pasta dishes already but this time, I’m featuring a seafood that tastes really good here in Cebu – Shrimps.

This is your basic shrimp, tomato and basil that is so quick and so delish! It’s worth your prep time, I promise!

This is my version of Shrimp, Tomato and Basil Pasta:

You will need:

  • 200 gms spaghetti (cook according to package instructions; cook a minute less)
  • 1/2 lb or 1/4 kilo shrimps, peeled and deveined (I prefer mine with shells on, that’s where the flavors are)
  • small can of whole peeled tomatoes
  • a pinch of sugar
  • fresh basil, chiffonade
  • salt and pepper to taste
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1-2 tbsp extra virgin olive oil

I prefer to use whole-peeled tomatoes by Merysa (made in Italy). I get mine from the importer so it’s way cheap than how much you get those imported Italian tomatoes at the grocery :)

I take my food processor and throw in the whole peeled tomatoes and juice. Pulse or chop depending on your desired consistency. You will notice that it will turn a little orange since you’ve introduced air into the tomatoes.  I don’t know where I got that. I think I read it somewhere. But just trust me on this. Why not use tomato sauce instead? It’s not the same taste. You can also skip this process if you’re in a hurry and just toss the whole-peeled tomatoes right in.

In a skillet, pour about a tablespoon or two of extra virgin olive oil. Saute the white onions. Throw a pinch of salt and let it sweat. Do this for a few minutes. This process makes the sweetness of the onions come out (I think :) )

Throw in the garlic and shrimps together and quickly saute til the shrimps turn pink. At this stage, I season with salt and pepper just to give the shrimps more flavor.

Add half of the basil and you can smell the sweet basil and the garlic just marrying together. (I told you I have a love affair with pasta dishes).

Add the blended tomatoes. Pour the wine and simmer for a few minutes. If you want more flavor to this dish, you may add a pinch of dried basil and oregano. I prefer just plain fresh basil from my little herb garden. Add the sugar and a little bit of lemon juice.

Right before I toss in the pasta, I like to add a drizzle of extra virgin olive oil.

Simmer for a minute and throw in the remaining fresh basil. That’s it!

My really quick, easy and so good Shrimp, Tomato and Basil Pasta…it calls to me…EAT!

P.S. Italians say seafood and cheese don’t go together. It’s a NO, NO! Hey, I’m no Italian and I put cheese on just about anything. So if I fancy some parmesan, by all means. But this one is so good you won’t need it.

Enjoy!