Tuesday, July 16, 2013


For our Sunday dinner/s with Papa, Mama , Tito Luis, Ape, Papadu, Kuya and Brie,  I try to serve something new or "experimental" depending on what my inspiration was for the week.  

I stumbled upon a bagoong rice recipe in a magazine a week ago and I can't get it out of my head. You would think that a Bagoong Rice recipe would include just that -- bagoong and rice.  But what intrigued me was a unique ingredient in the recipe....I had to try it. Read on and try it at home. Its a winner :)


5 cups of dark rice ( I had no dark so I used  our regular sinandomeng white rice)
1/2 cup creamy peanut butter ( choose your favorite brand)
1/2 cup sweet spicy bagoong ( if you don't like spicy use the regular one)
1/4 cup sesame oil


1. Cook the rice. Set aside.
2. Saute the garlic in sesame oil. Do not brown
3.  Mix the bagoong and peanut butter till incorporated and sauté with no 2. Set aside a small portion for garnish
4. Put the cooked rice and mix
5. Garnish with green mango slivers and the sautéed bagoong-peanutbutter combo

Perfect with inihaw na liempo (grilled pork belly ), grilled tilapia or daing na bangus ( friend milkfish). We had ours with crispy pata and bangus. Yum!

Tuesday, April 30, 2013

The Romance of Dining at La Cocina de Tita Moning  

Imagine walking back in time while our guide gave us a tour of this ancient mansion and relayed stories when American bigwigs and their  coterie enjoyed repasts prepared by  Tita (Aunt) Moning during the  Commonwealth era.  

The year was 1937  and  this magnificent home was one of the first "art deco " houses built in Manila. One can almost visualize the genteel life of Don Alejandro Roces Legarda (a doctor ), his wife Ramona and their four children as the guide told the story behind each antique "aparador" ( armoire) or expounded on the good doctor's  precious camera and radio collection. The Philippines then was in transition having been previously liberated from 333 years of Spanish colonial rule and was on its way to gaining its sovereignty after  the subsequent American occupation which lasted for  four decades . I swear I gained appreciation for tutoring my grade 5 son in his Araling Lipunan ( Social Studies) subject because of this.

It was an idyllic existence for the Legarda's at least until the first world war when Japan attacked Pearl Harbor in 1941. At any rate, despite making Manila an open city yet being bombed just the same by Japan,  the mansion escaped unscathed and its precious contents preserved to this day .

One can understand why the recipes have a strong Spanish influence.

If you are like my husband and I  who love to discover restaurants  off the beaten track,  are museum geeks , are wary of run-of-the mill food and are presently in Manila, you will enjoy dining at La Cocina de Tita Moning  ( the kitchen of Aunt Moning) in Malacanang. I have been hearing superlatives  from foodies every time   the simplistic name of this restaurant crops up. The whispers got louder when word got out that even  our President PNoy is a regular patron.

So since the hubby was on vacay, I found it an opportune time to check out if  there is substance to all the hype. Note, that the restaurant does not accept walk-ins. One must reserve two weeks prior to be ensured of slots.

The verdict :

The food was  generally wonderful and the ambiance romantic. The feeling of exclusivity was evident.  Instead of waiters, there were well-trained unobtrusive uniformed servers who have been with the family for decades. One felt spoiled, every whim attended to. 

Here's my take on our four course meal

Tapas Sampler
Pork Belly in Almond Pili Milk
Gaspacho Shot with Crab and Avocados
Gambas and Chorizo Pincho

I just love the gazpacho. It is fresh on the palate especially with the creaminess of the avocado and the hint of crab.
The pork belly in almond Pili milk was a bit bland probably a perfect foil to the hot and spicy Gambas and Chorizo Pincho which was easily my favorite among the three appetizers.

The Salsa Monja
It is what the nuns used to make for the Spanish friars to accompany meals. We were advised to eat it together with our dinner to make everything more flavorful. It is made of fermented shallots , olive and some secret ingredient . It was indeed a perfect taste bud "cleanser".  When the palate becomes too overwhelmed by the rich flavors, the salsa monja was a perfect fodder preparing the tongue for the next round of delectable course.

Salsa Monja
Table Setting with  Rose Petals -- sets the mood :)

Roasted Beet Salad with Organic Greens, Torched Davao Goat Cheese and Caramelized Walnuts

I love salads and cheese so I enjoyed this course tremendously. Note to self : must make one like exactly like this for the "piggery" when I get home. The sweetness of the sugar beets and the creaminess of the torched goat cheese complemented the crunchy sweetness of the caramelized walnuts...yum yum yum

Beef Osso Buco Gremolata with Saffron Risotto

Alas the husband had to add salt to his   a-bit-bland Osso Buco . It was really tender though and the love-of-my-life enjoyed  the more than generous portion after he added a pinch of sodium chloride . The carnivores with humongous appetite would love this.

Seafood Potpourri with Saffron Nage,
Julienne of Vegetables
Per wikipedia , A nage is a flavored liquid used for poaching delicate food typically seafood. A traditional Nage is a broth flavored with white wine, vegetable and herbs in which seafood is poached.
 I can't stop waxing poetry over this dish. My prawn ( yes singular but humongous) was tender and flavorful and so were my squid , fish fillet and clams. The broth was divine. One can't help but spoon every bit of the gorgeous goodness of this wonderful plate till every morsel and drop of liquid was gone , never to be seen or tasted again....burp.
Dessert Sampler
Home made nut cake with citrus Ice cream
Home made fritters
Tita Moning's bread and butter pudding
Polvorones of Fresh Mango
I had mine with hot tsokolate. Maybe I was full or fully sated by my Seafood Nage because after the magnificent Potpourri, the  dessert  sampler was ....frankly speaking quite ordinary. I love the idea of  polvoron for crust in the mango pie though. Note to self : must recreate  this with my mango cream pie.

 The Zalameda
This "Sailboat" painting was  by Filipino artist Oscar Zalameda. It was painted in the French Riviera when Zalameda was based in France. This was purchase in early 70's for P3,000 only by Ramon Legarda. Today it is valued in the millions.

La Inocencia
This treasure was painted by National Artist Felix Resureccion Hidalgo in Paris in 1901. It is an original and is worth millions at present currency.

Sunday, March 31, 2013

Ginataang Taba ng Talangka Fussili
( Fussili Pasta in Crab Paste and Coconut Cream Sauce)

It  was Good Friday and it was a challenge to come up with dishes other than our traditional Bacalao ala Lola Tunying and the usual fried Tilapia with fried eggplant and soy-calamansi for dipping.

Since the piggery love their crab paste ( taba ng  talangka -  red/orangey fat of the crab lets) and the handsome hubby loves his pasta, I thought I'd combine both and give them this rich, divine pasta with a local twist.

The dish is simple and easy to do. Note that I don't actually measure. I go by taste. Try it :)

Ingredients :

taba ng talangka ( crab paste)
kakang gata ( fresh coconut cream ) or canned if not available
pinch of curry powder
salt and pepper to taste
chili flakes
hot sauce if you want it really spicy 
or siling labuyo (jalapeño) if you want it fiery hot
dash of calamansi ( or lemon) for acid

your choice of pasta ( follow package directions)

Method :

1.  Heat olive oil in a pan. Add curry powder.
2. Add the shrimps. Cook till pink. Take out of the pan and set aside
3. Saute garlic and onion in the same pan till translucent
4.Add crab paste to taste. I used 1 tablespoon.
5. Add 1 calamansi or a dash of lemon (optional)
6.Add the kakang data and simmer till thick
7. Salt and pepper to taste. Fish sauce (patis ) optional.
8. Add hot sauce or siling labuyo ( jalapeño) if you want it spicy
9.Add and incorporate the cooked pasta.
10. Mix in the cooked shrimp. Leave some for garnish on top
10. Add  diced spring onion as finishing touch.
11. Bon Apetit :)