Revisiting Antonio’s Tagaytay
Went back to Antonio’s for the second time and the place looked more beautiful in broad daylight. The food was better than I remembered and the service was above average.
My order: Seafood Sampler @ PHP 1,600
From left to right:
Prawn Thermidor – I think this dish was the best among the three because it gave me the right amount of flavour without becoming too salty, and creaminess without overpowering the natural flavor of the prawn. This dish actually made me regret that I ordered the Seafood Sampler instead of the Mixed Seafood Thermidor
Crispy Cod Fish Glazed with Kombu Sauce on Peppered Egg Noodles – The glazed fish came off a bit too sweet for me and it kinda reminded me of turon (banna fritters). On the other hand, I loved the noodles so much, I think it tasted better than chinese misua being served in popular chinese restaurants.
Pan Seared Scallops on Celleriac Mashed, Truffle Cream Sauce – This tasted delicious but it didn’t offer something new and unique the way the thermidor has; it tasted like a normal scallop ;p
Herb Roasted Rack of Lamb with Cardamon Beurre Blac @ PHP 1,650
Schwein Haxen (Roast Pork Knuckle), Sauerkraut, Chateau Potato, Cabbage @ PHP 1,000
(not sure with this one yet, I’ll have to check)
Organic Free-Range Roast Chicken Leg with Bourbon Tomato and Boiled Potato @ PHP 1,200
My friends were raving for this… its aroma reminded me of my all-time favorite Fazolis’ chicken.
Mixed Seafood Thermidor (scallops, prawn, mussles, and cod fish) @1,450
*drools* I wish I ordered this instead =(
My order: Sorbet (guava, green mango, lamolime, green apple, watermelon, calamansi) - This tasted like an ice shaved off from an ice candy. After tasting this one, I immediately swapped with Nats because I couldn’t bear eating one more spoon of it.
I swapped Sorbet with Profiteroles with Vanilla Ice Cream, Chocolate Sauce or Caramel Sauce
This one tasted a liitle better because of the bread and ice cream but I did not like the very generic taste of its chocolate. This is so far the best among the dessert offerings of Antonio’s.
Overall, Antonio’s is so worth another visit. Their main course dishes are awesome but don’t expect much on their dessert because you’ll be dissapointed.
*Antonio’s main course meals come with salad, soup, dessert, and coffee for free
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Antonio’s Restaurant
Bgy. Neogan, Tagaytay City, Cavite
+63918 8992866
Food Tasting in Oceana
A yummy surprise greeted me in the office this afternoon =) I was requested by my boss to go to Oceana (our Christmas party venue) and attend food-tasting offered Oceana for the the Christmas party committee of our organization.
As of now, I’m only sharing the pictures of the food we’ve ordered and will give the verdict after our Christmas party because I know there are still room for improvements; after all, the reason for the food-tasting is to get our feedback on how they can improve the taste of the dishes.
Special thanks goes to Carlo for his Nikon D40 camera; and Barbie + Rhenz for the beautiful photos.
Roasted Pumpkin Soup with Cinnamon, Cream, and Bacon
Curried Potato Salad
Pepper Crusted Seared Tuna Nocoise
Pan Roasted Mahi-Mahi Fillets with Pesto Cream Sauce
Penne Pasta with Pancetta Cream, Wild Mushrooms, and Fresh Peas
Beef Pot Roast with Mushroom Bordelaise
Crepe Suzette
Fresh Mango Tarlets and Creme Brulee
Fresh Mango Tarlets
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Oceana is located at San Miguel by the Bay, SM Mall of Asia Complex. You can contact them at +632 7032515 or visit their site at www.cca-manila.com.
Buttered Shrimps
First post in this category naturally belongs to shrimp (you can also use prawn) because they thaw easily and because it is easy to spot when they’re finally cooked (changes color).
Ingredients:
- 1/4 cup salted butter
- 1/4 cup leeks (chopped)
- 1 tablespoon spring onion (chopped)
- 1 tablespoon garlic (chopped)
- 1 teaspoon ginger (grated)
Procedure:
- Heat pan and then add the butter. Turn off the fire once the butter has already melted.Tip: You can opt to add a little cooking oil to ensure that the butter does not burn.
- Add the garlic and saute.
- Once the garlic is already brown, turn on the fire again and then add the rest of the ingredients.
- Cook over low heat for around 5 minutes or until the shrimps turn bright red.Tip: Mix constantly to ensure that all sides of the shrimps are cooked evenly. Do not overcook because the shell of the shrimp will stick to its meat.
Broccoli with Shrimp
Broccoli is one of those veggies that I have come to like through the years. Not only does it taste good, it is also very nutricious:
- No cholesterol
- High in calcium
- Very high in dietary fiber
- High in iron
- Very high in vitamin A
- Very high in vitamin B6
- Very high in vitamin C
Although it is one of those veggies that can be eaten raw, I prefer it either steamed or stir fried =D This dish is similar to those often served in chinese restos so you may want to try it.
Ingredients:
- 2 tablespoons sesame oil
- 2 cloves garlic, chopped
- Shrimp
- 1 stalk broccoli
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Procedure:
- In a skillet, heat oil.
- Add garlic and stir fry for 2 mins or until garlic is brown.
- Add mixture of soy sauce, water, soy sauce, and cornstarch. Mix well.
- Add shrimps and broccoli and bring to boil.
- Reduce heat and cook for a few minutes more, until the vegetable is cooked and until the shrimp turns pink.
Buttered Shrimp
First post in this category naturally belongs to shrimp (you can also use prawn) because they thaw easily and because it is easy to spot when they’re finally cooked (changes color).
Ingredients:
- 1/4 cup salted butter
- 1/4 cup leeks (chopped)
- 1 tablespoon spring onion (chopped)
- 1 tablespoon garlic (chopped)
- 1 teaspoon ginger (grated)
Procedure:
- Heat pan and then add the butter. Turn off the fire once the butter has already melted.Tip: You can opt to add a little cooking oil to ensure that the butter does not burn.
- Add the garlic and saute.
- Once the garlic is already brown, turn on the fire again and then add the rest of the ingredients.
- Cook over low heat for around 5 minutes or until the shrimps turn bright red.Tip: Mix constantly to ensure that all sides of the shrimps are cooked evenly. Do not overcook because the shell of the shrimp will stick to its meat.
Instant Pasta Marinara
Is there such a thing as instant when it comes to cooking great tasting pasta? Actually there is, thanks to the makers of bottled sauces like Prego. If you are in a hurry and wanted to create a pasta dish that’s quick and hassle free, try this recipe.
This is actually my first time to cook Pasta Marinara and even though I didn’t have mussels to go with the shrimp and squid, the dish still tasted yummy.
Ingredients:
- 1/3 bottle of 737 grams of Prego Tomato Basil Garlic Sauce
- 1/4 cup of tomato paste (optional)
- 1/4 cup water (optional)
- 2 cloves garlic, chopped (optional)
- 1 piece of medium onion, chopped (optional)
- 8 pieces medium sized shrimps
- 1 medium size squid, chopped
- 2 teaspoons olive oil
- Salt and pepper
Procedure:
Performing step 3 is optional. You can go ahead and just heat pan with the Tomato Basil Garlic sauce.
- Cook the spaghetti. For tips on how to do it, see the The Noodles post.
- Heat pan with olive oil.
- Saute garlic and onion until cooked.
- Add shrimp and squid, saute until cooked.
- Add Tomato Basil Garlic sauce.
Tip: Use tomato paste as an extender. If you do decide to add the tomato paste, add the water as well. If not, you can opt not to add the water. - Bring to boil.
For different ways of serving pasta, see the The Noodles post. Happy cooking!
What Have I Been Cooking Lately?
Tortang Talong(Eggplant Omelette)
Grilled Salmon with Thyme Leaves
Buttered Shrimp
Baked Fish with Basil Leaves