Tag Archives: food

Crab Fried Rice

Cebu’s Best Kept Secret: The Oriental Spice Gourmet

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.

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.

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.

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.

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.

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

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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.

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

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.

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

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

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

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!

Phoebe’s Cupcakery

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I posted that picture on my Facebook and I got some comments from friends asking me where I got those cuppies that’s like calling to you “eat me”. (Click on the picture before you continue reading to enlarge it – it will call you )

I completely forgot all about this. Here you go, ladies.

There’s this place where they serve the best crepes and French food in Cebu. I kid you not! I’m talking about Tymad Bistro over at Maria Luisa Road. Right across Tyamd is this quaint little place that always calls to me with its dainty logo that looks straight out of a Cricut machine. I’ve told my husband several times but he pretends he doesn’t hear me. Several weeks ago when we were having lunch at Tymad, I told him I’m just going across the street (wink*wink).

It’s Phoebe’s Cupcakery and it looks promising to me. As soon as I went inside, the sound of the windchime greets you. It felt like stepping into an Old English Country Home. Love, love, love! Why? Don’t forget my love affair with candle lanterns. I’m sold!

These crystal chandeliers are close to what I have at home, over our staircase

Didn’t I say the interiors looked like from an Old English country home?

I have most of the candle lanterns and other white decors they have except for that bicycle. I will come back for you, little bike =)

They have a wide variety of cupcakes and pastries.

If you get lucky, Phoebe is there making sure customers are enjoying her best-selling cupcakes like the Scarlette (red velvet) or my personal favorite, the Cinnabunny (must-try!).

I always say Love is in the details and down to their box, it speaks a lot about her passion.

Oh and their chocolate chip cookies were my little princess’ favorite. Look at that cookie

Don’t take my word for it, head on over to that quaint little place and experience Phoebe’s Cupcakery.

Pheobe’s Cupcakery, Paseo Saturnino Road in Maria Luisa. It is open from 2 p.m. to 10 p.m. on Tuesdays to Sundays.

Marryl’s Ham and Cheese Bread Roll-Ups

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I realized I haven’t posted my version of the Ham and Cheese Bread Rolls. This is very popular among kids and is so easy to make.

You will need:

sliced bread
mayonnaisse or jam
strips of sweet or cooked ham,
sliced cheddar cheese
rolling pin
bread crumbs
2 eggs beaten
canola oil for frying

Start by taking a slice of bread and rolling it as thin as possible. You may not take out the sides if you’re using a cream bread that will just flatten easily like the one on the picture. I can’t seem to find my rolling pin (my daughter probably played with it again) so I’m using a drinking glass which works perfectly.

It’s better though to take out the sides since it looks better and doesn’t seem to absorb that much oil.

Spread mayo on the entire surface of the bread and place your ham and cheese. I’ve tried using different jams and it’s also good and Bea loves it!

Starting at the edge of the bread where your ham and cheese are, roll the bread slowly. The mayo should help keep the bread rolled nicely and in place.