Watami Restaurant

Located at SM Mall of Asia.

Apartment 1B Restaurant

Love the Egg Benedict but I dont agree how they massacred the Pasta al Vongole. It came few minutes after we ordered it which means they just dip the pasta in hot water add the sauce and serve it. Absolutely unacceptable!

Yabu (SM Mega Mall Atrium)

Hen Lin

Pho Hoa (SM Mega Mall Branch)

Dampa (Roxas Boulevard)

La Paz Batchoy

Bodhi (Vegetarian Food) SM Mega Mall

La Paz Batchoy

Today I went to SM Mega mall food court. They got lots of food stall serving fast food, comfort food and regional delicacies. My choice for today is called LaPaz Batchoy. This deli is basically noodle soup with with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles. I have eaten this in Manila but if you really want to taste the original one visit Iloilo.

La Paz Batchoy

Ted's La Paz Batchoy at SM Mega Mall food court.

Kare-kare

This dish is very tricky to make. I always feel like it has so many ingredients that prevents me from making it often. These days you will find Kare-kare ready mix on every supermarket but making one from scratch is still the best.

Kare Kare Recipe

Ingredients

• 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Procedure

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

Max's Restaurant

I love chicken and as a chicken lover Max's has a special spot in my tummy ;-) Amongst many other restaurant that serves chicken I love to frequent Max's. Their chicken is cooked to perfection until golden brown, so crisp, juicy and tender. They also serve well loved Filipino dishes like kare-kare, lechon kawali, sinigang na hipon, boneless bangus plus many others.

Max's quarter fried chicken that comes with choices over Fresh or Fried lumpiang ubod and Steamed rice, a piece of Caramel Bar and a refreshing drink.

Kare-kare

Mangan Restaurant (Mall of Asia)

Looking for a place if your missing Filipino classic food? Visit Mangan at Mall of Asia. I enjoyed eating this time specially because I was so hungry...

Sisig

Sinigang

Fried rice with alamang

Beef Tadyang

Mais con Yelo

Halo-halo

Halo-halo

The last time I had Halo-halo was 6 years ago.I was longing to savor it again. After my plane landed, the first thing I did was to look for a place where to find this yummy and cold merienda (snack). I remember when I was young. My mom used to prepare this for us. I love to fill my halo-halo glass with sweetened langka (jack fruit). Can you guess what is the best ever topping for me? Right! Leche Flan. Not my lucky day as this have Ube toppings! :-) Please enjoy the recipe from Del Monte.

 http://www.delmonte.ph/kitchenomics/recipe/tropical-halo-halo

Halo-halo by Mangan in MOA (Mall of Asia)

Ingredients

½ cup	Pinipig
3 pc	Lacatan Bananas	(ripe)
½ tsp	Calamansi Juice
1 cup	Sago	(cooked)
1 bar	Green Gulaman	(shredded)
⅓ cup	Sugar
¾ cup	Fresh Coconut Milk	(thick, mixed with 3 tbsps sugar then chilled)
	Crushed Ice
½ cup	Water	(for syrup of sago)
¼ cup	Sugar	(for syrup of sago)
1 pc	Pandan Leaves	(for syrup of sago)
1/4 cup	Cooking Oil
1-3/4 cups	Water
1 can (227 grams)	Del Monte Pineapple Tidbits	(drained, reserve syrup)

Cooking Procedure:

1. Fry pinipig in ¼ cup oil until puffed. Set aside. Slice banana and soak in pineapple syrup and calamansi juice. Set aside.
2. Syrup:
   Boil ingredients then add sago. Simmer for 5 minutes. Set aside.
3. Boil 1¾ cups water. Add gulaman. Stir until all pieces are almost dissolved. Strain into 7”x7” pan. Add sugar and stir until dissolved. Arrange DEL MONTE Pineapple Tidbits in gulaman. Chill until firm then cut into cubes.
4. In individual glasses, arrange alternately layer of drained bananas, sago with syrup, gulaman cubes and crushed ice. Pour 3 tablespoons of coconut milk. Top with pinipig. Serve immediately.
   Makes 6 servings