Friday, September 5, 2008

Calamansi Juice

At home, we always have fruit juices. It seems never complete without having them. Sometimes we have the Del Monte canned juices. Our favorite flavor is the Four Seasons. Recently, our favorite is the Tropicana orange juice. My husband's all time favorite is the fresh carrot juice.

This morning, I saw the almost ripe calamansi fruits in our kitchen and I decided to make calamansi juice. My mom taught me this recipe of calamansi juice which always results a very good consistency. I would like to share this with you.

How to prepare Calamansi Juice

Ingredients:

20-25 medium-size Calamansi fruits
1 liter of filtered water
5 tablespoons of brown sugar (you can add more to suit your taste)

Procedure:
1. Wash the calamansi fruits and slice in half.
2. Squeeze the sliced calamansi fruits unto a small saucer.
3. Remove the seeds from the juice, using a teaspoon (I prefer this way because I want to keep the juice pulps)
4. Pour the juice puree unto the juice container filled with purified water.
5. Add sugar and stir the mixture.
6. Pour juice unto glasses with ice (also made of purified water)

Done!

Sunday, August 31, 2008

Lato Salad


Yesterday, me and my husband had a chance to go to Manga Market, a public market in Tagbilaran City known for fresh fish and other seafoods. We bought "kitong" fish (for chargrilling), fresh lato (seaweeds) and shellfish.

Lato is one of our favorite seaweed foods. These seaweeds look like small green grapes. We love to eat these. We always prepare these into salad. And it's so simple and easy to prepare this salad dish.

How to make Lato Salad:

- Soak the seaweeds in clean water and cut-off extra "branches" from the seaweeds.
- Transfer the seaweeds to another bin of clean water and soak them for little while more.Drain seaweeds, put drained seaweeds in a platter.
- Prepare the dressing:slice red tomatoes (2-3 pcs); slice and pound fresh ginger (about 2 tablespoons); slice 1 pc of onion; put these into a large deep bowl.
- Pour vinegar into the bowl with all the stuffs, add a sprinkle of salt, dash of black/white pepper.
- Serve the platter of seaweeds and a bowl of dressing.

How to eat the Lato Salad:

Just dip the Lato into the vinegar dressing and savor the delicious and nutritious Lato Salad.

How much this would cost:

Lato - P 40 (for two saucers-full)
Tomatoes - P 6
Ginger - P 3
Onion - P 3
Vinegar - P 5
TOTAL - P 57

Above preparation is good for 9-10 persons.

Sunday, April 27, 2008

The Prawn Farm


It's always our pleasure to try out newly opened restaurants and other eating places. I always find it amusing also to critique the foods, the place and the services.

One of our recent favorite restaurants is the Prawn Farm, located at the Island City Mall. The restaurant is owned by the owners of the mall too and it is managed by the former manager of my sister's restaurant.

The Prawn Farm serves mostly seafoods and traditional Filipino dishes. One of my favorites there is the steamed pampano fish. Everytime we eat there, I always order this fish dish.

Since I know the manager personally, I feel so open to tell him what I think of the foods we ate, the kind of service the staff did to us and just anything. And I am glad that he will also heed to our suggestions. Some of these suggestions which were taken and given attention to were:

- Putting a sign inside the restroom because their door lock is so confusing. The user wouldn't know which way to turn the lock to open or lock it. The next time we went there, a very comprehensive label is attached.

- The Kare-kare was too dry. The next time we ordered the dish, it tasted and looked much better.

When you are in Bohol, don't miss to try-out dining at the Prawn Farm.