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
——–
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
———————–
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.
Steamed Fish Fillet
This recipe is similar to those being served in chinese restaurants like Mann Hann, Super Bowl, and many others. I’m not saying that this recipe tastes like the ones served in those restos, I’m just saying ”similar” so you get the picture of the finished product. The taste of dish is not only garlicky, it is a fusion of chinese flavors.
In cooking this dish, you’ll need a steamer like the one in the picture or if your rice cooker has a steamer, that can be used as well.
Ingredients:
- 1/4 kg fish fillet
- 2 tablespoons Knorr seasoning
- Salt and Pepper
- 4 cloves of garlic, chopped
Tip: Use a garlic press for for a tastier output. - 1 stem of leek, chopped
- 2 teaspoons of grated ginger
Procedure:
- In an aluminum foil inside the steamer, place the fish along with the other ingredients.
- Put water at the buttom of the steamer.
- Cook for around 30 minutes using low heat.
Molo Soup
I admit, this recipe is kind of hard to do because you’ll need to create the dumplings yourself! So anyway, let’s get started.
Ingredients for the dumplings:
- 200 grams lean ground pork
- 1 medium onion chopped
- 1 small carrot, chopped
- 2 tablespoons spring onions, chopped
- thumb size ginger, finely grated
- 1/2 tablespoon soy sauce
- Salt and pepper
- 1 egg, beaten
- Molo wrapper
Ingredients for the Soup:
- 2 cloves garlic, chopped
- 1 medium onion
- 1 Knorr pork bullion cube
- 1/2 Knorr shrimp bullion cube
- 4 to 5 cups of water or pork/chicken stock
- 1 tablespoon cooking oil
- Salt and pepper
- Dumplings
- 1 tablespoon spring onions
Note: If you are using pork or chicken stock, adding pork bullion cube is optional. Also, if you are adding actual shrimps to the soup, you can omit adding shrimp bullion cube.
Procedure:
- Mix all the ingredients for the dumplings and put just enough amount of the mixture to the molo wrapper. Seal the edges by wetting the edges of the wrapper. Set aside output dumplings.
- In a sauce pot, heat oil and saute garlic until brown and onion until transparent.
- Add 4 cups of water, and shrimp and pork cubes. Bring to boil.
- Lower the heat and then add dumplings one by one.
- Wait for 10 minutes and turn off the fire.
- Season with salt and pepper according to your taste.
- Sprinkle with spring onions before serving.