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).

Source: http://xtiene.deviantart.com/art/Padre-Damaso-195210421

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.

Source: http://xtiene.deviantart.com/art/Padre-Damaso-195210421

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:

 Hot ‘Tsokolate – eh’ with bits and pieces of almonds.  

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 Original Fried Chicken Finger Lickin’ Good No More  
KFC Bucket Feast
KFC’s Chizza and Chicken Pie

KFC’s Double Down G: A Non- Variant Double Down Variant

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