80th Birthday Party

I attended the 80th birthday of my deceased (paternal) grandmother's sister. It was held at the Club House of Windsor Subdivision (Active Group) in Talisay City two nights ago.

Maricris Locsin and brother chef. Maricris is the Sales & Banquet Coordinator of Sugarland Hotel.

Appetizers and desserts station


I love this greek salad. Refreshing! :)


The cholesterol induced Lechon. I love the crispy skin and the ribs! To Die For!


I am not really a fan of this veggie mix. Oh well, if it's good for you... dig in.


Seafood Linguini, looked tempting but didn't have room to try it. Maybe next time.


Catfish Teriyaki. I think i need to buy a real camera and not rely on my iPhone all the time. Baaaad Lighting. :(


Callos, this I HEART! I can eat callos forever!


Chicken Relleno


And the star of the night: The Roast Beef. I think I had three or four servings.

Apart from the great food was the excellent service. The waiters were attentive and Kring (Maricris) made sure the needs of the guests were taken cared of real time.

For caterings, contact Sugarland at:
Tel. No. +63-34-4352690 to 99

Sugarland Hotel
Araneta Street, Singcang,
Bacolod City, 6100
Philippines

Thai Inspired Dinner

I brought some green curry paste from Bangkok a few weeks back. And it was just two nights ago that brother chef got inspired to cook dinner with green curry as base. He prepared two dishes:

1. The very popular Chicken with green curry.
2. Banana-wrapped tilapia fillet with green curry & coconut milk

Chicken with green curry was the easiest to prepare.

Ingredients:
70g green curry paste
400ml coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
500g chicken (cut into bite size portions. note: you may use chicken breast)
basil leaves
180ml water
1 tbsp vegetable oil

Procedure:
In a pan, saute green curry paste in oil until you can smell the aroma.

Add coconut milk and water.

Add chicken.

Simmer until chicken is cooked evenly.

Add sugar and fish sauce.

Last to add is the basil leaves.

Here's the finish product:



And for the Banana-wrapped tilapia fillet: I don't have the exact measurements of each and every ingredient. Just use your imagination... hehehehe...

Right at the bottom of the tilapia fillet is a slice of lemon. On top of the fillet is a combination of spices (onions, ginger, green chili, tomatoes)



Pour over the green curry/coconut milk mixture on top:



Then, wrap with banana leaf and hold the leaf with a bar-b-que stick:



Bake for 10 to 15mins on high. Remove from oven once done:



Let it stand for 2 to 3 minutes. Get one wrapped tilapia fillet and open to get your surprise:


The fillet is so soft and creamy. You can feel the heat of the green curry paste. After a few bites you can feel your sweat pouring down from your face. hahaha! But It's totally delish!!!

Brother Chef's Crab Cakes

This post is long over due!

I would like to share with ya'll this crab cake recipe of Brother Chef.

Ingredients:

crab cakes:
1 cup crab meat
2 cups mashed potato
1/2 cup bread crumbs
juice of half lemon
salt & peper chives

Procedure:
1. Boil potatoes until soft - ready to be mashed:


2. Incorporate the crab meat and all other ingredients:


3. Make paties out of the crab mixture and fry until golden brown then set aside.

Sauce:
Juice of half lemon
Mayo lite 1/2 cup
1 tbsp dijon mustard
Olive oil to thin the sauce
Lemon zest
salt & pepper

1. Mix all Sauce ingredients in a bowl and whisk. Slowly incorporate oil to thin the sauce. Add lemon zest; salt & pepper to taste:


Garnish:
Pickled Cucumber:
1 med size cucumber - juliene
1/4 cup red wine vinegar
2 tbsp honey
salt & pepper

1. Combine all ingredients in a bowl and set aside. Let it stand for 30 minutes to an hour so that the cucumber can absorb the juices:


Here's the plated dish:


Try it out! Now Na!

Fine Dining At Home! WooHooo!!!

Brother Chef prepared dinner! WoooHooo! Everyone got excited... And Anxious try it out.... And salivating....

Brother Chef prepared his own version of Chicken Kiev. Here's How it went:

He placed Herb Butter in the middle of the chicken breasts. As per advise by Brother Chef, use whatever herbs you have and best to use fresh. In this case it was only butter and basil:



Brother Chef rolling the chicken breasts:


dipped the rolled chicken breasts in flour, beaten eggs and bread crumbs. Then deep fried to golden brown perfection:


He also made his signature Bechamel Sauce and made it as base for his dish:


Cut the chicken diagonally:



And here's the Plated dish: Take note of the croutons at the top. Actually, those are not croutons but deep fried mozarella cheese. YUM!!! :)


I forgot to take photos of the salad and other courses as I was eager to try out the main course. And this, I tell you, is one dish you must try at home!