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Showing posts with label foods. Show all posts
Showing posts with label foods. Show all posts

Thursday, November 21, 2019

Pinoy Comfort Food for Rainy Days

A warm bowl of soup is sure to bring you comfort and warmth on a gloomy day. So beat the blues on a rainy day with a piping hot Pinoy favorite Sinigang na Salmon at Isla Sugbu Seafood City.

With fresh and chunky salmon cuts, Sinigang na Salmon, one of Isla Sugbu Seafood City’s Sugbu Specials, may be enjoyed any time of day. 


You may also want to try other delectable Sugbu Specials. The Salt and Pepper Calamari, smothered in slices of chives and red and green bell peppers, is a nice way to start your meal. Vegetable lovers may want to try the Scallop Broccoli with garden-fresh cauliflower and broccoli, crisp carrot slices and steamed scallops.

The Sugbu Specials are included in the Paluto-all-you-can offer available for only P848 per person (lunch) and P888 (dinner) at the Venice Grand Canal in McKinley Hills, Taguig City; or P797 per person (lunch) and P848 (dinner) at the Cebu branch.

To know more, visit www.seafoodcity.ph or follow them on Facebook and Instagram at @islasugbuseafoodcity. 11/21/2019 (Bits of Rocks)


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Tuesday, September 10, 2019

Revisiting the Culinary Treasures of Luzon

From the savory sisig to the spicy Bicol Express, Luzon is a trove filled with culinary treasures. Hence, six chefs from the island group were able to explore the gastronomic delights of their hometowns through Solane Kitchen Hero: Chefs' Edition, a nationwide cooking competition which aims to recognize a new generation of local talented chefs.

These chefs simply revisited their roots and took inspiration from their provinces’ staple to create their winning masterpieces. Now, all of them are a step closer to winning the grand prizes at the national round which are P100,000 cash and a culinary trip to Japan.

Smoked duck and arroz valenciana arancini with sampaloc sauce and spicy apple chutney

Dinakdakan with ensalada, roasted shallots, and candied calamansi

A unique twist on Igado was rustled up by Chef Xavier Mercado during the Ilocos leg. Igado is a famous Ilocano stew made of pork and liver braised in soy sauce-vinegar mixture and Mercado decided to amp up his version of the traditional dish by adding local fruits such as guava and grapes.

Another famous Ilocano dish, Dinakdakan, helped Chef Jan Daryl Doculan from Nueva Vizcaya prevail in his regional competition. A dish traditionally made of pig ears, head, brain, and vegetables, Doculan’s Dinakdakan was served with assorted achara, ensalada, toasted shallot, and candied calamansi.

Igadobas Ti La Union

Smoked Duck Arroz Valenciana Arancini was the star of the competition during the regional leg in Central Luzon. Chef Marlon Manuel from Nueva Ecija wowed the judges with his dish which he served with Sampaloc Sauce and Spicy Apple Chutney for added flavor.

Bistek, a Filipino favorite, was prepared by Chef Roberto Roldan Jr. during the fourth leg. Roldan improved Bistek’s salty and savory flavors with herbs and cashews, a puree of squash, green pea coulis, sago and calamansi kropek, and crispy shallots.

A famous Bikolano dish, Laing or spicy taro leaves with creamy coconut sauce, was also highlighted thanks to Chef Rommel Abion. Proving that Bicolanos have a penchant for spicy food, Abion cooked the traditional Laing and enhanced it by adding in steamed sweet potatoes and shrimp.

Steamed sweet potato stuffed in spicy taro leaves with creamy coconut sauce

Herbs and cashew nut-crusted beef tenderloin in Bistek sauce, puree of squash, green pea coulis, sago and kalamansi kropek and crispy shallot

Ginataang lamang dagat with Salinas curry sauce, seafood custard and shrimp bisque froth

Ginataang lamang dagat was prepared by Chef Mcrhyan Rodrigo during the last regional leg in Luzon. He served his winning dish with salinas curry sauce, seafood custard, and shrimp bisque broth.

These chefs from Luzon, together with the regional winners from Visayas and Mindanao, will go head-to-head in the highly anticipated grand finals wherein the next culinary master in the country will finally be named.

Solane Kitchen Hero: Chefs' Edition is sponsored by Midea, Jolly, Jolly Heartmate Canola Oil, Dona Elena Olive Oil, Dona Elena Al Dente Pasta, Masflex Cookware, Ajinomoto, King Sue, Anvil Publishing, Philtranco, Fastcat, and Chef Plus.

To know more about Solane Kitchen Hero: Chefs' Edition, visit Solane’s website www.solane.com.ph and Facebook page https://www.facebook.com/solane.ph/. 09/10/2019 (Bits of Rocks)


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Tuesday, February 13, 2018

5 Effortless Romantic Dinners You Can Make at Home

Sitting in traffic for hours so that you can wait in line to get into that crowded, noisy restaurant can be the ultimate buzzkill for any date. So this Valentine’s Day, why not ditch tradition and surprise your special someone with a homemade dinner?  

Even if you have minimal skills in the kitchen, there are some easy meals you can make that will knock the socks off your date. A simple search on the Internet will turn up a hundred of these recipe ideas, but we’ve picked out five of our favorites to share with you!



1. Pesto chicken pasta

Pasta is simple enough to make and pretty foolproof, but when topped with a zesty pesto and slices of perfectly pan-seared or grilled chicken breasts, it makes an impressive and filling dish. 

The trick is twofold: splurge on good-quality, artisan bottled pesto, and make sure that your chicken breast fillets are not dried out or (the horror) raw inside. If you’re unsure in the kitchen, better pick a fresh-chilled fillet instead of frozen to take the guesswork out of cooking time.

Serve with your sweetie’s favorite bottle of wine and some citrus fruits, and you’re golden.    




2. Whole Roast Chicken

The beauty of this recipe is that not only are there a dozen variants you can adapt to your tastes, but also that you don’t necessarily need an oven to make it. If you can borrow a pressure cooker for the big day, then you’re all set. 

Start with the best ingredients. You’ll want to choose a fresh-chilled whole chicken instead of a frozen bird for a couple of reasons: first, defrosting can be tricky for a novice cook. Second, freezing and defrosting can destroy the meat’s cellular structure, so fresh-chilled meat is the better choice for a juicy and flavorful finished product.

The basics: some type of oil to brush on the skin, salt and pepper to taste (remember to salt the inside of the bird too), and herbs for flavor. You can stuff your chicken with garlic, thyme, rosemary, and lemons, and place in an oven or pressure cooker that’s been preheated to 450 degrees F (230 degrees C) for 10-15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and keep cooking for 20 minutes per pound. Serve with roasted veggies and enjoy!

3. Baked oysters

Who doesn’t love the occasional serving of this popular aphrodisiac? Baked oysters are simple to prepare, and to customize the meal, you have a slew of toppings to choose from. Anything from a simple drizzle of salt and lemon to a complex blend of herbs and cheese will work well. Serve atop a bed of coarse sea salt with a side of chilled leafy salad and either wine or their favorite Tequila for a hot evening. 



4. Steak and potatoes 

Here’s a secret: you can now get premium Wagyu cubes at select sites around the metro, and they make an exceptionally easy, sexy meal. Toss them onto a hot grill or griddle, cook until done to the degree of doneness that you like your beef – for Wagyu medium rare is recommended- and then serve them with an assortment of dips and sides such as grilled Portobello and shitake mushrooms, leafy greens, pickles, baby potatoes, or an assortment of cheeses. 

A meal that can be done in under an hour, all it takes is a wide enough table, enough bowls for all your sides and dips, cute skewers, and a partner who likes their meals interactive.


5. Hainanese Chicken

This recipe for Hainanese is a little bit of a cheat, and needs a little more attention than most of our suggestions, but it’s definitely worth it!

Stuff a fresh-chilled chicken with lemongrass, ginger, kinchay, a bouillon cube,  and a quartered onion. If it’s a particularly large fowl, lay it on a bed of the same in a pot that’s large enough to hold the entire chicken underwater. Fill the pot with enough water to cover the bird and its dressings, and put on the stove on high. Once it boils, turn the heat down to low and wait until the chicken is cooked and tender. 

While you wait, prepare the sauce. Chop up green onions and grate young ginger finely, add salt to taste, and either gently sauté in sesame oil or pour heated sesame oil over the mix. Add a scoop of broth from the chicken once it’s done cooking, set aside. 

When the chicken is done, carve and plate it. Before serving, heat some sesame oil, drizzle salt over the chicken skin, and then carefully drizzle the hot oil over the chicken as lightly and evenly as you can. Serve with the ginger and onion sauce and a bowl of steamed white rice. 

These recipes are just the tip of the iceberg! There’s a whole world of easy romantic dinners you can find with a simple online search, but to make it truly special, you need to remember the basics: use the absolute best ingredients you can get your hands on, pay attention to your plating, and make sure you give some thought to how you’re going to eat dinner – the right cutlery, the right stemware, the right drinks. 

Follow these three simple rules and you’re well on your way to having a Valentine’s Day dinner to remember! 02/13/2018 (Bits of Rocks)



Fresh Options Meatshop

At Fresh Options, we take pride in providing our customers with fresh and safe meats. Expert veterinarians and technical personnel supervise our farms and take care of the animals’ health and nutrition. We develop our own high-quality feeds and this ensures our animals are safe and healthy. From the farms, animals are slaughtered daily in “AA” establishments accredited by the National Meat Inspection Service (NMIS).

We follow a strict quality control process handled by our expert personnel who keep an eye on the entire production process to prevent meat contamination during slaughtering, dressing, deboning and further processing. The prepared meat products are then delivered to Fresh Options Meat Shops in Central Luzon and Metro Manila via refrigerated vans. Our First-In, First-Out system ensures that you get only the freshest and safest meats.

Visit http://freshoptionsmeatshop.com/ or like our Facebook Fanpage https://www.facebook.com/FreshOptions/ 



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Monday, August 11, 2014

Tambayan Sa Kanto Gives New Taste to Our All-Time Favorite Street Foods!

When we say Filipino foods, the so-called street foods which already became Pinoy's all-time favorite may also flash on our minds. Barbeque, fishballs, kwek-kwek, betamax, and other goodies were some of the instances which already comprised the Filipino culture.   

It's good to know that Tambayan Sa Kanto or TSK or simply Sa Kanto, a classy Filipino restaurant located in the heart of The Podium which serves different Pinoy cuisines from the different region of the country gives a brand new connotation to these 'street foods.'

During our bloggers' night one rainy Saturday for "Fun with Philip" where we conducted the event in this place, TSK served us different Pinoy signature dishes. We had the grilled lobster, crispy bagnet, coconut crushed fish fillet, empanada with Ilocano vinegar, and ensaladang pusit to name few. But what surprised us on that food-fulled rainy night were the all-time favorite Pinoy street foods which came with brand new goodness! 

TSK have their very own versions of pork barbeque, fish balls, and turon. Well these three Pinoy goodies sound ordinary. But when you taste them, you can say that you already tasted three of the best foods in the Philippines!

For some, turon is just a plain banana wrapped in pambalot ng lumpia. But TSK put a new twist in this favorite Pinoy dessert - they partnered it with langka sauce making it a world-class sweet dessert!

Well, check out some of the yummy photos of the foods Sa Kanto served to us during our event: 

An All-Time Favorite Pork Barbeque

The Best-Selling Street Food Fish Ball

TSK's Spicy Talong

Kanto's Very Own Lemon Salad Dressing

Sweet Turon with Langka Sauce

The Appetizer Empanada with Ilocano Spiced Vinegar

"Pictures pa lang, ang sarap na!" I know you are already craving while reading this post. :)

Talong or eggplant is not my favorite vegetable. I'd rathet eat okra than talong! But when Sa Kanto served us their version of spicy talong in small stick for pica-pica, my view on this vegetable eventually changed!  

Salad and squid are two of my favorite foods. What if these two things were put together into one great dish?! Yeah, TSK made that via their very own Ensaladang Crispy Squid with TSK Salad Dressing! Awesome! It pulled me to have my second round! Haha! 

"Nagugutom ka na ba?!" You want more?! Well, check out more great foods served to us on that rainy bloggers' night below: 

Ensaladang Crispy Squid Salad with TSK's Dressing

The Chorizo Gambas

The Grilled Lobster with Lemon Sauce

The Coconut Crusted Fish Fillet

With great foods served to their customers and with the very nice ambiance of the place, I admit, Tambayan Sa Kanto is really my favorite restaurant! I've been in this place since last year. And because I'm too very busy with the different commitments, I wasn't able to visit this place for many months. But when opportunity came (this Fun with Philip Bloggers' Night), I strongly recommended this restaurant to sir Philip Abadicio as the venue for our event! And Philip, the staffs of the show, and my blogger friends exceeded their expectation for this restaurant! All of us went home happy and full! :)     

 Remember this logo of the best restaurant in town which serves all our favorite Filipino cuisine:


Want to taste those great foods I've shared in my post as well as experience the same feelings we had in this resto?! Well, visit Tambayan Sa Kanto in the ground floor of The Podium, ADB Avenue, Ortigas Center, Pasig City. See you there! (RCB)

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Sunday, February 17, 2013

Food Bits: The Red and White Spaghetti!

I enjoyed different foods and dishes in the different events or presscons I have attended from the different restaurants or hotels. Before start eating, I took first photos of the foods. And I really lots of them in my camera.  

Since I'm not a food blogger, I didn't include those foods in my posts. But since those foods were really great and may caught your interest, I am now starting again my food segment! Remember years ago, I shared with you my own recipes. This time, I'll share my food events.  

Let me start with the food during my recent UNIQLO Spring Summer 2013 Launch in Venice Piazza, Mickinley Hills. We had our dinner in Tokyo Cafe. The major dishes they served was the red and white spaghetti.   

Here are the photos of the foods I've tasted: 

The Red Spaghetti

The White Spaghetti

I Love Tokyo Cafe!

Tokyo Cafe is actually a Japanese resto. They were serving Japanese foods. The Spaghetti and the piazza were in Japanese style. Actually in the red spaghetti, there are shrimps. And the taste was truly extra-ordinary!

The white spaghetti is actually their style of carbonara. There are some strands of fish in the meal making it more delicious!

The two spaghettis were served together with fried chicken, bread, and fresh ice tea! So tempting! Love it! (RCB)

Sunday, February 10, 2013

The Year of the Snake Inspired Russian Salads!

It's already Year of the Water Snake! The whole world is currently celebrating the fun, cool, and colorful Chinese New Year. 

Different countries have their own forms and styles of celebrating the Chinese New Year. Some reflected their rituals in the form of food. They may serve you Chinese foods like dimsum, siomai, mami, siopao, or tikoy. But in Russia, they have their own styles of serving food with a touch of Chinese.

Since 2013 falls on the year of the snake, the Russians serve their own salads in the form of snake. And here are some:

The Potato Snake Russian Salad

The Kiwi Chicken Style Salad

The Snake Potato Salad

The Fish Snake Salad

So yummy! And at the same time, they were all healthy. I hope to taste some of these. Hmmm...I need to look for some restos serving Russian foods!

These photos were courtesy of The Mendeleyev Journal blog with the following url: http://russianreport.wordpress.com. The complete ingredients and recipes of those salads were also found in the said site. Thanks much!

Kung Hei Fat Choi everyone! (RCB)  

Tuesday, December 25, 2012

Lechon De Ulo for Our Noche Buena!



We had just celebrated a joyful Christmas Eve with my family - my mom, my brother, and my aunties and cousins who visited our house. And for our Noche Buena, a big 'Lechon Ulo' was served! 

 My mother ordered this yummy lechon and put a big apple on its mouth. The pork head lechon became the star of our Noche Buena feast this 2012 Christmas eve.

A Huge Crispy Lechon De Ulo on our Table for Noche Buena! 

It was Served Together with a Big Apple on Its Mouth!
Joining this Lechon De Ulo as our foods for this Christmas eve were fried chicken, nilagang pata, pancit bihon, and sandwich with cheese spread. Then for desserts, they were ice cream served in cone and frozen buko salad with iced-cold softdrinks!  

These were our simple handa for this most important celebration of the year! We truly enjoyed it!

Our Noche Buena for this year also served as a family reunion. Exchange gift followed completing the night's celebration.  

Wishing you all a Merry, Merry Christmas! Let's all Enjoy and Be Thankful to all the Blessings we Received from God! (RCB)

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