Top Chef Recipes

New style Halo-Halo by Dale Talde

Braised mango
2 oz dried mango
1 can of coconut milk
1 pinch chili
1 pinch salt

1. Put everything on the pot. Bring it to a boil.
2. Cook it until milk turns a yellow hue.
3. Reserve until it's cooled down.

Avocado Puree by Dale Talde

1 large avocado
3 oz condensed milk
8 oz crushed ice

1. Put in the blender of puree smooth.
2. Reserve until it's cooled down.

Milkfish with Macadamia nut Gazpacho and pickled Sigarilyas by Ilan Hall

3-6 oz portions of milkfish fillets
8 oz macadamia nuts
1 bottle sparkling water
2 cloves garlic
extra virgin olive oil
1 loaf of nice crusty bread or local traditional bread
1 pound mussels
1 packet of saffron
2 shallots
1 pound sigarilyas
1 bottle rice vinegar
1 bottle sherry vinegar
1 bunch of parsley
salt, to taste

Procedure for the soup:
1. Puree macadamia nuts with 2 cloves of garlic and 1/2 cup of diced bread, 1/2 half of sparkling water.
2. Add a little bit of rice wine vinegar to taste and salt to taste.
3. Puree until smooth and then pour into the strainer.

Pickled Sigarilyas

1 cup of rice vinegar
2 tbsp of sugar
1 healthy dash of salt
2 cloves of crushed garlic
2 shallots
1/4 cup of water

1. Bring everything to a boil.
2. Add in 2 sliced sigarilyas.
3. Once it comes to a boil, turn the heat off. Add sigarilyas. Let it sit for 10 to 15 minutes.


1. Sweat 2 slices of shallots with some olive oil and a small pinch of saffron.
2. Throw in a handful of mussels.
3. Add a little bit of splashes of sherry vinegar and then cover until mussels open.
4. Once finished, immediately removed from shell.
5. Take the pan off the heat and leave the mussels in the liquid.
6. Grill one piece of sour dough bread with a little olive oil and salt.
7. Seed salt and pepper and grill until cooked for 2 minutes on a very hot grill.

For the plate
1. Spoon a few spoons of soup in a shallow bowl or plate.
2. Arranged the sliced sigarilyas in 3 to 4 pieces and the same amount of mussels and spoon a little bit of the liquid left from the mussels.
3. On top of that, put a piece of grilled bread and then the bangus on top.
4. Finish with a little bit of olive oil. Drizzle them all over a bit.
5. Add fresh parsley.


The Bo's Coffee Club Experience

Last Thursday, June 18, I had my experience in my first target coffee shop. The café is the Bo's Coffee Club, as I remembered the owner of the said café is based in Mindanao, so the café originated in the Philippines. The branch is located at The Block in SM North EDSA. The place is good and it satisfy the customer's point of view whenever they want to drink coffee.

Since we were there, we bought their coffee. Mine was a cappuccino and it tastes good, and it satisfy me. I enjoyed their coffee together with my childhood friend Thogz. I also took pictures of the café with my Nokia 5300 with a 1.3 megapixels camera. Unfortunately, it wasn't that good as you see it.

It took me some time to finish off my drink and after that we headed to Krispy Kreme to also buy a coffee because Thogz don't like the coffee in Bo's, I wonder why. And so I would like to drink some coffee again at Bo's because it is so much relaxing when you drink a cup of coffee. Maybe you should try it too.

Pasta, the Simpler Food

There is surely no other that could be simpler. Pasta, the national dish of Italy yet eaten all over the world, is made from just durum wheat flavor and water, and sometimes enriched with egg or oil. But although it may be the simplest food, it is probably the most varied. It comes in over 650 different shapes and sizes, and can be flavored by herbs, spinach or tomato. To add to the confusion, names can vary from one manufacturer to another and, in Italy, vary from region to region, so what might be fetuccine in one region might be pappardelle in another!

With such a variety available, pasta is a very versatile food that can be served hot or cold in many dishes, including not only main meals but soups, appetizers and light meals. Since types of pasta are specially designed for soups, as they cook in short time. These include small rings of arellini, small shells of conchigliette, small butterflies of farfalline, and stars of stelline, along with many more.
In Italy, pasta is served as a first course, and although this may seem rather substantial to those not used to it, it is because servings are small nad may be followed by a simple broiled fish, without numerous accompaniments.

Of all the pasta dishes in the country, spaghetti with meatballs is probably the most loved. However, it isn't an authentic Italian dish at all - in Italy they would never serve so much meat with their pasta. When it comes to choosing a variety of pasta to serve with a particular sauce, suggestions are given in the recipes. What is important is that the pasta isn't drowned in the sauce There should be just enough sauce to coat it lightly and not leave a
pool on the plate once the pasta has been eaten. Finally, don't overlook the quickest pasta sauce that you can make because it is often the simple things in life that are the best!

The majority of baked pasta dishes, the two most well-known perhaps being lasagna and macaroni and cheese, have one thing in common which is that the ingredients are prepared or cooked separately and then assembled in the dish just before baking in the oven. Pasta, other ingredients such as meat, cheese or vegetables and a sauce are the typical components.

The Italians even have a name for these baked dishes - it is called pasticci. Many baked pasta dishes are traditional dishes, since pasticci were often served at banquets as far back as the 18th century. In those days they were known as timbali, but today the word timballo is used to describe a baked dish that is served turned out of its dish.

These baked pasta dishes are substantial and are therefore suitable for serving as a main meal. They are also ideal for buffet parties when feeding a large number of people, as they are easy to serve and can be eaten with a fork. All that is needed to accompany them is a fresh green salad. ^_^

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