Thursday, August 26, 2010

Sweet Goodies in Starbucks

I am innately a sweet tooth. I can't help to just stare at edibles when I surely know these would satisfy my craving for desserts. When I get the chance to try some, the next big thing is seeing an empty plate helplessly holding still on top of the dining table. The photos below will speak for itself - feeding your mind with the imagination of how I savored each bite of these three (3) baked goodies from Starbucks Coffee.
Choco-glazed Doughnut (P55)
Waffle with Strawberry Syrup and Whip Cream (P75)
Cinnamon Roll (P55)

Well, enough with the salivating, guys, when in fact, that's my sole purpose of posting these photos: to make you salivate! Did I succeed?


Wednesday, August 25, 2010

San Marino Corned Tuna Sandwich Recipe

Yobs and I plan to visit his grandmother in Batangas City on Saturday. Knowing that he'll be coming from Quezon City as early as 6am to meet me up in Alabang by 7am, I assume that he won't be eating breakfast at home. I am this eager to prepare a healthy baon for the two of us to share while on our two-hour bus ride to their province. I think of lettuce as one of the ingredients to consider because he loves vegetables. So I googled "wheat bread and lettuce sandwich" and found this recipe.

San Marino Corned Tuna Sandwich


•4 slices wheat/rye bread
•1 can San Marino Corned Tuna
•1 tbsp mayonnaise
•1 tbsp lemon juice
•1 hard boiled egg, mashed
•10 g dill, minced
•1 small shallot, minced
•1 tbsp capers
•1 tsp sugar
•Salt and pepper to taste
•1 salad tomato sliced thinly
•2 leaves lolo rosso lettuce
•1 cup potato chips


1. In a bowl, mix together San Marino Corned Tuna, mayonnaise, lemon juice, egg, dill, shallots, capers, sugar, salt and pepper and set aside and chill;
2. Lightly grill bread until crisp (you can also just toast the bread in toaster);
3. To assemble, layer lettuce then tomato on top of 1 slice of bread. Add the tuna filling then top with the other slice of bread and slice in half diagonally;
4. Serve on plate with chips.

Of course, I won't be buying all the ingredients stated above. I will be using only what is available in the market and at home, but I'm sure I will be making a good sandwich because I'll mix it with love. I remember reading an article written by my boss for Youngblood; there's a quote from his former professor in Ateneo saying, “A lousy cook is one who apologizes for having prepared a lousy meal because of the limited ingredients in the kitchen. However, a good cook can prepare an excellent meal from whatever ingredients are available in the kitchen.”

I am just so excited that I can't wait for the weekend any longer! Abangan...

Recipe source: San Marino Corned Tuna


Saturday, August 14, 2010

The Best Laing is in Kalye Juan

Our high school barkada has celebrated our friendship anniversary last July 31 at the Mall of Asia. We dined in at Kalye Juan for dinner and ordered a set of Salo-Salo meal #3 for a reasonable price of P900. The package is good for four (4) persons but because of its big serving, the food was just enough for the six (6) of us.So here goes my personal review...Kalye Juan's Pork Sisig is just ordinary; there is nothing special in it. If there's one thing, I think it's just the tenderness of the pork. That's all. Still, nothing beats Dennis the Grill Boy's crispy pork sisig!
The Kare-Kare Bangus is the least touched of all the viands presented to us. Though milkfish's belly is my favorite - and I was dying to get one since it only served 3 pieces - it did not earn my amor. Aside from its dull taste, the veggies did not seem attractive to me - as of the time.
I am a lover of soup, especially sinigang and nilaga; but this time, I was giving up my love of it. I was quite disappointed with their Liempo Sinigang. Aside from its lack of sourness, you can just look at the photo above and examine how much sebo (fatty substance) is in it.
If I were to rate our dining experience at Kalye Juan, I would have given it a score of 6; but because I super loved their Laing, I'll give it an 8. Kalye Juan's Laing is the best I've ever had in my whole life - aside of course from my Mom and Dad's Laing. The pork in it tasted like roasted or smoked before it was mixed with the whole thing. Its roasted/smoked aftertaste is what made this delicacy "favorited" by the 6 of us. Plus it has shrimps in it. Wow!

And to prove that I super love their Laing, I will bring my parents and Yobs here to try it. I am sure they will love it, too.