Aussie Cuisine in Cebu

If you want to experience an outback adventure on the gastronomic landscape of Australia... better visit "Canvas" - a unique restaurant at the upscale and eye catching Terraces Ayala in Cebu.... This restaurant offers a unique blend of fusion cuisine (that means both eastern and western recipe's blended well to form a unique taste of Australia with a touch of local ingredients to suit Filipino taste).....

As the name itself, Canvas is also and ART gallery..... with an ambiance that is ultra chic and modern (check out their regular Art exhibits done by world class Artists)......the price is a little bit upscale but it is reasonable considering you've got a taste of the best gourmet qualities in town...and their technique in plating is awesome!...definitely, everyone will have a pleasurable dining experience...

The food featured in this entry was served at the Opening of Sio Monterra's Art Exhibit a month ago and it was just right, served with refined sauces that is somewhat mouthwatering ...... paired with a good red wine or a lemon lime drink.... and the best part is, they have a long list on their menu that is somehow exciting if your a foodie lover....

This resto-bar seems to be attracting good crowds....and they've got the best Aussie Shiraz I guess!?!... curious enough?... meet their Chef to make your dining truly an awesome experience!

Sweet Intoxication

I was told that in one of the old towns of Cebu.... there was a woman in Carcar who made the best pastillas de leche.....story has it that.... no one can compete her business during her time.... and everybody was crazy of her creation..... T'was a sweet intoxication!

for years .... she was the queen of the south when it comes in making pastillas...as this town is located in the south of Cebu.... Every time she prepares her recipe she kept herself locked in a room wherein no one can see her doing her magic...... her recipes are SECRET... locked like she was having a solitary conclave... LOL!....

Until the time she died she didn't pass on the recipe to her descendants....and pastillas banished through time.... it no longer became the sought after delicacy of the town.... coz no one knows how to make the best......... her secret recipe died with her.....

if Heaven has a kitchen.... would she be allowed to enter and do her magic again?.....

Pork Liver Stew

This is an old family recipe which I got it from my Mom a long time ago.

Pork Liver Stew

Ingredients

1 kilo Pork Liver

2 cups sliced potatoes

diced onions and garlic

Spring onions sliced

2 spoons oyster sauce

Half a cup soy sauce

dash of sugar

salt and pepper to taste

How to Prepare:

Marinate Pork Liver with soy sauce and oyster sauce

Sautee garlic and onions in a hot pan with a small amount of cooking oil. Put the Marinade over high heat up to 10 minutes. then simmer.

Add Potatoes. Wait for 5 minutes then put the pan in low heat. sprinkle with salt and pepper to taste.

Add Spring onions then serve hot.

This is one of the last recipe I served it to my Mommy Rose (Aunt) who died of Cancer... it turns out to be one of her favorite....I will surely miss her!

Kangkong Tempura

Try this easy to make recipe......

This dish, Kangkong Tempura could stimulate your desire for more food on your plate. LOL!

KANGKONG TEMPURA
Ingredients

Kangkong leaves (Water Spinach) as many as you like

Flour

Eggs

salt

Oil

All ingredients may vary depending on the amount of Kangkong leaves you are going to cook.

Dressing:

Mayonnaise, Spring Onions, Red and Green Bell pepper and add Sugar and Salt...

How to prepare

Put oil in a pan.....make sure it is hot if you are about to start cooking

Beat eggs in a bowl and put salt.

Dip the leaves in the egg mixture.. Apply the F E B method... but in this case there is no breading.

Fry the leaves quickly as possible....

Dressing: Chop all the ingredients in small slices and mix it all in Mayonnaise

Jazz it up! .. For added crunch, serve it with pickled cucumber and carrots and Serve hot.

Give it a try!

Cheers!

Asian Mixed Veggies

I got this photo from my old camera that I took this shot a year ago and I decided to blog this recipe. Inspired by the culinary landscape and the ethnic diversity of Singapore... I created this dish with the infusion of Malay, Chinese and Filipino taste...

Asian Mixed Veggies

Ingredients

a bunch of Asian Water Spinach
2 Carrots
1 small pack Crab Meat
10 pieces Squid balls
2 eggs
3 spoons oyster sauce
2 tsp. soy sauce
pepper
a dash of oregano
Spring onions
garlic
oil

How to prepare

Beat two eggs and fry...slice into thin strips...then separate it.

In a hot pan, saute garlic and onions then followed with Squid balls and crab meat. Simmer

Add soy sauce and oyster sauce and adjust fire in a very low heat.. then add the water Spinach...

Sprinkle it with a small amount of pepper, oregano and Spring onions...

Serve hot..

This is best paired with a classic white wine and its perfect for all health lovers...

Give it a try and add or modify this recipe to suit your taste!

Cheers!

Chevon Meat Stew (Caldereta)

I got this recipe from Melissa's Dad...I wanna call this Chevon Meat Stew or better known locally as Caldereta. Chevon was derived from a french word for domesticated goat meat. This is the most sought after dish everytime they have a party at home....

CHEVON MEAT STEW
(Goat meat Caldereta)

Chevon sliced or chuck - 2 pounds
Coconut Vinegar - 1/4 cup
Soy Sauce - 1/4 cup
Oil - 2-3 tablespoons
Onion, chopped 1
Bell pepper chopped 1
Garlic Minced - 1/4 cup
Tomato sauce - 2 cups
Stock or water
Potatoes peeled of cubed - 2 cups
Peas - 1 cup
Salt and pepper to taste

How to Prepare

Mix the meat, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated for 1 - 12 hours or overnight. Remove the meat from the Marinade and pat dry. reserve the marinade.

Heat the oil over medium-high flame in a large pan. Brown the meat in batches, removing it to a plate or bowl.

When the meat is all browned, add more oil to the pan if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes.

Return the meat to the pan, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes.

Put in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the meat is tender and the potatoes are cooked through. Add a little more water if necessary.

Remove the pan from the heat. Adjust seasonings to taste and serve hot over rice.

Adding Liver pate is an option....but this adds a little goodness and richness of the dish and as well as adding a commercially prepared Maggie Magic Sarap... it really brings out the sinful and flavorful Umami goodness of the dish!...

Since Chevon is classified as red meat.. it is best paired with RED wines

Try it and enjoy!

Cheers!

Juicy Sushi Dinner

I was invited by my friend Melissa Sue to a Themed Dinner Party at the house of the Manguerra's along Gorordo Ave, Cebu City weeks ago... I admit that, that was the first time I met some of her friends but they are truly perfectly friendly... They have such bright personalities that being around with them makes you so Happy!....

We started the night by cooking and preparing all the menu's for the JUICY SUSHI DINNER. Maya and Charisse prepared their mouthwatering Chicken Terriyaki and Roasted Zucchini's- Great recipe!, Chessy (our Dinner host in pink) made some Eggplant based appetizer and tempting Sushi's- Super Delish! and Melissa Sue (in black) and I made some magic on our Prawn Tempura- simply Scrumptious!. Lee was the Iron Chef that night orchestrating us in the kitchen! LOL!

At first, I thought that preparing Sushi was very difficult, until Chessy have me experienced doing it and she explained the mixture of the Japanese rice and the techniques in rolling Sushi....of course! we're no Japanese so, we don't follow strict rules making the recipe...Belle also tried doing and experimenting on what kind of fresh ingredients blends well together... truly a "Gay-sha" work! LOL!

Everyone was excited and hungry - and the next thing we've noticed was we've almost devoured
everything! only a few Sushi's and Tempura left for our food Photography! Maya's Chicken Terriyaki was a BIG hit!. We failed to take a photo of it.

Traditionally, the process of making Sushi can be traced here in Southeast Asia, it has grown to a wide number of variations and was recognized internationally and it still remains popular up to this day and what we've created suits our very discriminating palate.

A Japanese dinner is best with rice wine (Sake) and Green tea, but we've ended it up with Ice cream (brought by a genuinely straight hunk named Vince LOL)......this adds to the flavors of fusion cuisine!.....

Cheers!

Photos Courtesy of Melissa Sue Pausanos & Chessy Manguerra