Tuesday, March 31, 2015

Tsokolate Eh: Rich Breakfast Hot Chocolate to the Fourth Power

Tsokolate Eh4 
Rich Breakfast Hot Chocolate 

I found out that there were chocolates in
our pantry that were expiring this month.

Nobody wanted to eat them so I decided
to cook Hot Chocolate drink for breakfast,

…something that would make Padre Salvi
die in envy, as it would make his Tsokolate Eh,
appear like a miserable Tskolate Ah, with this
 Tsokolate Eh4  (yes, raised to the fourth power).

Padre Salvi is a character in Dr. Jose Rizal’s
‘Noli Me Tangre’ novel notoriously famous
for instructing his servants to prepare either
Tsokolate Eh (for Especial) for his rich VIP
guests, or Tsokolate Ah (for Aguado) a watered
down version for his, well- non VIP guests.

Four delightful chocolate variants are
needed to cook the Tsokolate Eh4  .

First, the Ferrero Rocher that was expiring
this month and nobody wanted to eat anymore,

…Native Cacao Medallions that we received
as a gift from Dr. Vic Pardalis last Christmas,

…a Peotraco Premium Cocoa Powder,

…and Hershey’s  Chocolate Syrup.

In a boiling water, melt the
Native Cacao Medallions.

Liquify the Ferrero Rocher
chocolates in a food processor,

…and add to the boiling hot
Native Cacao Medallions.

Cook for a while until the mixture thickens.

Pour in a cup,

…sprinkle with Peotraco Premium Cocoa Powder,

… thicken with Hershey’s  Chocolate Syrup,

…mix and serve hot. 

Enjoy the rich chocolatey taste to the 4th power.
Eat your heart out Father Salvi. Cheer up Indios-
this rich, thick and yummy Tsokolate Eh4 is for us.

Read the link below for similar recipe:

Saturday, March 28, 2015

KFC’s Double Down Dog: Short in Breadth, Width and Taste

KFC’s Double Down Dog 
Short in Breadth, Width and Taste 

It was one of the moments that everyone was yearning
for the KFC’s Original Fried  Chicken, so off we went
to SM City Naga to satisfy our long standing cravings.

One should always bring dinner roll in hand as KFC, for
some unknown reasons, stopped serving bread in their
restaurant in Naga City  and replaced it with rice, when
in reality- their fried chicken does not go well with rice.

They are meant to be devoured zealously with the chicken
in one hand and the tasty bread roll on the other, and savor
whatever remnants left on your fingers by licking them.

That’s the reason they are called finger lickin’ good.
But you can’t do that in Naga as you would look like an
idiot when someone sees you licking you spoon clean.

But this blog is not about their iconic Chicken Dinner,

…this is also not about the numerous
yummy fixins that are served with  with it ,

…nor about their delicious fresh salads,

…but about the new Double Down Dog.

I was craving for the Double Down Dog the very first    
time I saw the commercial on TV. I was expecting a
jumbo hotdog sandwiched between two massive pieces
of boneless original  KFC Fried Chicken- but I was wrong.

It was rather a short and stout hotdog, bathed in a tangy tartar sauce,
served in between two regular sized original KFC Fried Chicken. 

How does it tastes? I stand to my point that 
KFC is best eaten with rolls, or maybe with
mashed potatoes, but definitely not with hotdogs,
not even with rice or not with anything else.

Click the links below for related posts

KFC’s Double Down Dog: Short in Breadth, Width and Taste
KFC’s Double Down G: A Non- Variant Double Down Variant

Tuesday, March 24, 2015

1st Colonial Grill, Centro: Showcase of Indigenous Bicolano Dishes

1st Colonial Grill Centro 
Showcase of Indigenous Bicolano Dishes

This is the second time we dined in Colonial Grill,
the first time- in their SM City Naga Branch,
which I already reviewed in my blog in the past.

This time, we dined at their second branch in Centro and we
had the chance to enjoy this wonderful restaurant once more.

The restaurant was full packed and we were able to get
a vacant table on the second floor after few minutes,

…the staff was helpful, the service was
good and got our orders fast and easy.

They we again suggesting to try their Tinapa Rice,
as it was apparently their specialty but I found it too
salty then, so there is no way I would order one again.

I also did not like their sinigang in SM City branch as
I found it too sour, but still ordered one. I wanted to give
 it a try in this branch as it may taste mildly  here.
We tried the Sinigang na Bangus this time. It was
a disappointment- it was just as unpalatably sour.

No one touched it and our soup bowls were left unused.

But everything turned for the better, or I may say,
the best when  they started serving their main dishes.

We again ordered what could be the most delicious
Bulanglang in the Philippines. I already raved about
this dish when we dined in their SM City Naga Branch
and the Colonial Grill Centro version was no different.

It was just as delicious. The fresh veggies were crunchy
and not over- cooked. I do not understand why they still
topped it with bagoong when it already tasted very good.
It would make the Bulanglang very salty (and of course
nauseatingly smelly), and I would recommend to scoop out
the disgusting bagoong to enjoy this very delicious dish.

The Tilapia Steak  was a revelation. It was made of perfectly fried breaded 
tilapia fillet, bathed  with a sweetish steak sauce and was very delicious.

Their Crispy Spring Rolls was also very delicious.
The rice wafer wrapper was crispy and wasn’t greasy,
while the ground meat and veggie filling was very tasty.

We all loved the yummy Classic Liempo.
The pork was tender and the marinade  was
sweetish and  had a right hint of sourness

It was the Kandingga that blew me away. This dish is made
of stir fried pig’s lungs, and most of the regular CamSur’s
versions are the saucy type. The Colonial Grill’s version is
the dry, chewy type with a hint of onion and vinegar. I grew
up in Albay and that is how we do it there, and since this resto
originated from my home province, they exactly do it the same
way and made better by serving it super hot in a sizzling plate.

We concluded  our dinner with some of
their popular desserts like Leche Flan,

Banana Split.

…and of course, a scoop Sili Ice Cream for me, as dining in 
Colonial Grill is never complete with this popularly unique dessert.

The Colonial Grill, I observed may have an uncompromising
true blue Bicolano chef that and does not resort to fusion cuisine
just to make it  suitable and agreeable to the non- Bicolano palate.

It is therefore a wonderful restaurant that showcases
authentic Bicol dishes, prepared the traditional way,
using indigenous ingredients, then faithfully cooked
on distinct, time-honored methods with no short cuts. 

Click the link below to read for related posts 

 1st Colonial Grill SM City Naga: Authentic Bicolano Cuisine