Friday, November 27, 2009

Gising Gising ala Nicely

Here is what I promised to you the last time I talked about Gising Gising. That "last time" is only an hour ago. Lol.

Folks, I am so proud to share with you my own version of Gising Gising, inspired by the Recipes.
Category: Main dish
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 3-5

1 tbsp cooking oil (for sautéing)
1 tbsp minced garlic
2 medium size onions, chopped
1 piece chili (siling haba, green)
1/4 Baguio beans, chopped diagonally
1/2 kilo ground pork
1 pack of Knorr's Cream of Mushroom, dissolve in 1 cup of water
salt and pepper to taste

1. In a frying pan, heat cooking oil. Saute garlic and onion until they turn transparent.
2. Add in chili and ground pork. Mix until golden brown.
3. Pour in the Cream of Mushroom-and-water solution and simmer for 20 minutes or more.
4. If the pork is already cooked and the soup already creamy, mix in the chopped Baguio beans.
5. Simmer for another 5 minutes. Add salt and pepper to taste. Serve hot.

Note: 1) There are some versions of Gising Gising, which uses coconut milk or plain evaporated milk. I prefer using Cream of Mushroom simply because I love the flavor of mushroom. 2) Some like Gising Gising spicy, some like it spicier. So, it depends upon you - the cook - and the diners' preference if you are to add more chili on it. 3) Good source of vitamins and minerals, protein, calcium and a lot more. 4) Having an abundant supply of iced red tea and fresh oranges on the table will make it a healthier meal.


Good Food @ the Recipes, Robinson's Place-Ermita

Last November 17, Tuesday, I met up with my high school barkada to discuss our plan to hold an outreach program for the elderly at the Camillus Med Haven, Marikina City on December 19. While planning for the charity event, we decided to have dinner at the RECIPES, Robinson's Place-Ermita. They said the food there is really good and they were right.

We ordered three main dishes for the seven of us to share. Each serving is good for 2-3 persons and the price is really affordable.

Lechon Kawali with Kangkong (P205)
Crispy Tilapia (P205)
Gising Gising (P160)
It was my first time to eat at the Recipes and it didn't disappoint me. I loved their food so much that I want to bring and treat some family and friends there anytime soon. Hmmm... I still can't forget the taste of Gising Gising. In fact, I made my own version at home. Mommy and Fernan loved it, too. I will give you my recipe in another post. Abangan n'yo na lang...

Recipes is at the Pedro Gil Wing, 2nd Level of Robinson's Place-Ermita
(near Coffee Bean and Tea Leaf store)


The Good Earth Tea Room Re-opens at Greenbelt 3

Good Earth reopens in G’belt 3 with new look, more choice dishes

Php299 Eat-All-You-Can promo a welcome gift to both new and old customers

The Good Earth Tea Room reopens at the 2nd level of Greenbelt 3 in
Makati City with a fresher look and an improved line up of authentic
Asian dishes.After undergoing renovation last month, now the only remaining Good
Earth resto opens its doors with a more cozy and inviting ambiance
which is reminiscent of its original look when it first opened in the
metropolis. This old-new ambiance adds to the overall effect of making
diners feel that they are in a relaxing as well as thrilling place
when it comes to gastronomic adventure.

Good Earth Chef Henry Cheung’s training in the kitchens of Hong Kong
and his being an audacious traveler resulted in his fusion-style of
cooking, merging Chinese with Western influences. Chef Cheung’s modern
and innovative take on dishes makes Good Earth dishes a pleasant
surprise even to those who are used to the more traditional Chinese

And, as a welcome gift to both its loyal patrons as well as new
diners, Good Earth is offering an Eat-All-You-Can buffet menu
consisting of 12 items including appetizers, main course and rice for
only Php299.

Starting off in 1994 as a small eatery in an independent art gallery
in Magallanes, Good Earth has been offering its fusion cuisine
comprising appetizers like Tunaquitos, a cleansing dish of raw tuna
with spring onions served in a taco shell with white sauce and wasabi,
and a version of the popular Tex-Mex taquito, the Duckquitos, made up
of roast duck with white sauce and black sesame seeds still in the
traditional taco shell.

There is also Lily on the Pond, a delectable steamed dimsum made of a
mix of vegetables and prawns in a spicy curry and white coconut cream
sauces, as well as Crispy Chicken Pao and Duck Siopao.

Good Earth’s mouth-watering entrée include Popoy’s Delight, a
delicious harmony of steamed fish with ham, the Crab Claws with
Tamarind sauce, Pan Fried Lapu-Lapu with Mango Sauce, as well as the
Lobster Ball.

Chicken lovers should also try Good Earth’s Sautéed Chicken with Pine
Nuts and Lettuce, Drunken Chicken with Century Egg, Shantung Spicy
Chicken, and Crispy Peking Chicken. Beef and pork specialties include
Spicy Nanking Beef or Beef in Oyster Sauce, Spareribs with Mandarin
Sauce or Crispy Pork.

For inquiries and reservations, you may contact the Good Earth Tea
Room Greenbelt at Tel. No. (02) 757-4561 to 62.