STARSTRUCK BATCH 1

STARSTRUCK BATCH 2

MAKIBAOH TV 5

Seitan Baked in sweet and Orange sauce

For the seitan:

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
3/4 cup water
2 tablespoons peanut butter
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon ginger paste or minced ginger
1/2 recipe Sweet and Sour Orange Sauce, below

Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 3 ingredients together in a large bowl. Mix the water with the peanut butter, sesame oil, soy sauce, garlic, and ginger and add it to the dry ingredients. Stir to mix well and then knead lightly for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.

Put it in the oven and bake for 20 minutes. While it's baking, prepare the sauce, below. After 20 minutes, pour half of the sauce over the top of the seitan, spreading it to cover completely, and return the seitan to the oven. Cook for 10-15 minutes. Remove from oven and cut apart to serve.

Sweet and Sour Orange Sauce

1 teaspoon minced garlic
1 teaspoon ginger paste or minced ginger
1 cup orange juice
1/4 cup white wine vinegar
2 tablespoons tomato paste
3 tablespoons brown sugar or demerara sugar
2 tablespoons agave nectar
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2-1 teaspoon chili sauce (more to taste)
2 tablespoons corn starch
1/3 cup vegetable broth or water

Spray the bottom of a non-stick sauce pan lightly with canola oil and heat over medium-high heat. Add the garlic and ginger and cook for about 2 minutes. Add all remaining ingredients except the cornstarch and broth and heat until boiling.

Mix the cornstarch with the vegetable broth until smooth and stir it into the sauce. Cook, stirring, until mixture thickens. Keep warm on lowest heat until needed.

For the vegetables:

You can use the remaining sauce for dipping, or you can do as I did and use it to season some "steam-fried" veggies. Use your choice of veggies or try my "what-I-needed-to-use-up" combo:

1 large onion, cut into wedges
1 teaspoon minced garlic
1 teaspoon ginger paste
1 head cauliflower, cut into small florets
1 red bell pepper, cut into strips
1/2 recipe of Sweet and Sour Orange Sauce
vegetable broth

Heat a large, covered wok or deep skillet over medium-high heat. Add the onion, and sauté until translucent and beginning to brown. Add the garlic and ginger paste and sauté for one more minute.

Add the cauliflower and about 1/4 cup of water. Cover immediately and steam for 4 minutes. Add the bell pepper and a little more water if necessary; cover and cook for about 2 more minutes, until cauliflower is tender but still crisp.

Add the sauce to the vegetables and use a little vegetable broth to deglaze the pan and get all of the sauce out. Stir and cook until warm throughout, about 5 minutes. Serve over noodles or grain with seitan strips.

Cafe Adriatico

The flagship of the LJC Restaurant Group, Café Adriatico serves a full menu of Spanish-Mediterranean dishes and a variety of light options such as salads, sandwiches, omelettes and fondues.

Café Adriatico Premiere
M. Adriatico Street, Remedios Circle, Malate , Manila

Phone: 523-7924

Seating capacity: 125
Party Venue at Remedios Circle seats 150 persons

Business hours:
Monday – Saturday / 7:00 – 6:00 am
Sunday / 7:00 – 4:00 am

Cafe Havana

Café Havana is the hands-down choice of bar enthusiasts. This famous bar is a happening place that transformed the Remedios Circle from a genteel promenade into a throbbing section of charming Malate. Café Havana is Latino-Cubano, and it lives the spirit of the islands from its décor to its food and music. Since it’s opening in Greenbelt 3, Café Havana has quickly become the hottest bar in Makati.


Among the restaurant’s specialties are:

* Spareribs Habanera
* Carribean Salmon with Mango Mambo Salsa
* Cuban Stew Encendido
* Smokeless Cigar

Café Havana Greenbelt
G/F Greenbelt 3, Ayala Center, Makati City

Phone: 757-4370 or 757-4371

Seating capacity: 170

Business hours:
Sunday – Thursday / 11:00 am – 2:00 am
Friday – Saturday / 11:00 am – 4:00 am

Discoverycountrysuites Hotel Menu

Our Signature Appetizers

Organic Mozzarella Cheese Pot
Served ‘Fondue Style’ with Spicy Tomato Sugo,
Fresh Tagaytay Herbs and warm Focaccia 330

Fresh Shucked Aklan Oysters (8 pieces)
Served with Ginger-Shallot Granita, Spicy Cocktail Sauce
and Classic Mignonette 430

Creamy Oysters Fricassee
Served on a bed of Homemade Spaghettini
with Lemongrass and Caviar Sauce
Three Pieces 320 / Six Pieces 560

Pan-Roasted Foie Gras
With Pancetta, Prunes and Figs
in a Tasty Cognac Sauce 670

Panko-Fried Oysters
Braised Radish, Crispy Pork Belly
Asian Vinegar Glaze 390

Tomato “Tarte Tatin”
With Arugula, Goat Cheese
and Black Olive Vinaigrette 320

Warm Scallops Salad
Fried Quail Eggs, Roasted Potatoes
and Creamy Truffle Vinaigrette 360

"Tortilla de Patatas" and Prawns
Classic Spanish Tortilla with Roasted Prawns,
Served on Catalonian "Romesco" Sauce 330

Highlander Egg
Soft-Poached Egg, served on Tinapa, Potato
Mousseline, with Tomato, Spring Onions
and Balsamic Jus 220

Soups

Sweet Corn Velouté
Creamy Sweet Corn Soup
with Smoked Bacon Bits 150
With Seared Foie Gras 310

Creamy Lobster Bisque
Dash of Cognac, Milk Froth 260

Soup of the Day
From Tagaytay’s Vegetable Bounty. Please Inquire
with your Server 160

Salad

Herb-Marinated Mushrooms and Organic Arugula
Dressed with Honey-Garlic Vinaigrette
and Fresh Parmesan Shavings 330

"A Simple Green Salad"
Assorted Tagaytay Greens, Freah Herbs,
Extra Virgin Olive Oil and Sherry Vinegar 250

Baby Tatsoi and Mizuna Salad
Arugula, Blue Cheese, Pears and
Sweet Sherry Vinaigrette 270

Bowl of Organic Greens
Romaine Lettuce, Baby Radish, Parmesan
and Grapefruit-Dijon Vinaigrette 295

Old Kano Farm Greens
With Fennel, Smoked Tinapa Flakes
and Horseradish Sour Cream 295

Grilled, Roasted and Seared

U.S. Angus Rib Eye Steak
400 grams of Prime Quality American Beef,
served with a Two-Peppercorn Sauce
(Good for Two) 1950

Grilled U.S. Angus T-bone Steak
350 grams of Certified Angus Beef,
served with Paprika-Parmesan Butter 1600

Pan-Roasted Organic Chicken "Al Mattone"
Herb, Garlic, and Butter Roasted; Baby Carrots,
Roasted Potatoes, Cardamon Oil, Harissa Marinade 540

Grilled Australian Lamb Chops
Aromatic Moroccan Marinade, Parmesan-roasted
Tagaytay Tomato and Honey-Garlic Reduction 980

Grilled Lamb Baby Back Ribs
Sweet and Spicy BBQ Glaze, Italian Polenta
"Fries" and Baby Greens 620

Roasted Prawns and Scallops
Carrot Risotto, Cumin Cream and
Sweet Sherry Vinegar Drizzle 540

Seared Chilean Sea Bass
With Shiitakes, Garlic Confit and a delicate
Madeira-Mushroom Broth 845

Pan-Fried Cream Dory Fillet
Crispy Crust, Olive Oil Whipped Potatoes,
and Bell Pepper-Saffron Sauce 445

Pan-Fried Salmon Fillet
Crispy Smoked Bacon, Garlic Arugula,
Baby Carrots and Red Wine Sauce 620

Pan Roasted Seafood
Chilean Sea Bass, Salmon, Snapper, Prawns
Gingered Pumpkin Puree, Brown Butter Sauce, Pilaf Rice 495

Verbenas's Sampler Plate
BBQ lamb Baby Back Ribs, Grilled Norwegian
Salmon with Arugula-Mushroom Salad and
U.S. Beef Short Ribs "Goulash" 780

Stews, Casseroles and Classic Broths

U.S. Angus Short Ribs “Goulash”
Slowly Cooked in a Roasted Onion and Caraway Sauce
Good for One 450 / Good for Two 740

Australian Lamb Stew
Roasted Milk Sauce and Mellow
Aromatic Spices 480

Classic Veal "Osso Buco"
Slow-braised to tender perfection and served
with Saffron "Risotto Milanese" 670

Aromatic Buco Prawns
Young Coconut, Curry broth, Cilantro and
Steamed Rice Pilaf 520

Pasta & Risotto

Black Pepper Fettuccini
With Smoked Bacon, Roasted Garlic and Seared Portobello Mushrooms 360

Herb Risotto
Mushroom Fricassee and Parmesan 330

Spaghetti "Amatriciana"
Spicy Tomato and Smoked Bacon Sauce 340

Australian Lamb Ravioli
Blue Cheese Cream, Cherry Tomatoes Olives, Herbs 320

KENCHI CALDERETA

YOU WILL NEED
350 g (2 slices) beef kenchi (shank), cut into chunks
150 g potato, cut into chunks
1 pc siling labuyo, sliced
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
1/4 cup liver spread
1/3 cup cooked/frozen green peas
1 pc small red or green bell peppers, cut into strips


HERE'S HOW
1 SIMMER kenchi in 1-1/2 to 2 cups water with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) for 1 hour or until tender. Add potato and siling labuyo. Simmer until potato is tender.

2 ADD DEL MONTE Classic Recipe Sauce, liver spread, bell pepper and green peas. Simmer for 5 minutes.

CHILI CHICKEN BALLS

YOU WILL NEED
350 g chicken breast, deboned and chopped
1 pc medium onion, chopped
2 stalks green onions, chopped
100 g singkamas, chopped
1 pc egg, beaten
1 tbsp all-purpose flour
1 stalk green onion, cut into strips
3/4 cup DEL MONTE Sweet Chili Sauce


HERE'S HOW
1 COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.

2 SIMMER DEL MONTE Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips. Mix well.

SUPER MAMI

YOU WILL NEED
200 g carrot, cut into cubes
1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce
3 packs (57 g each) instant mami noodles (beef or chicken flavor)
300 g Baguio pechay, sliced


HERE'S HOW
1 COMBINE 4-1/4 cups water, carrot, DEL MONTE Tomato Sauce and seasonings from noodles. Simmer for 10 minutes. Add noodles. Cook for 3 minutes. Add pechay. Allow to simmer.

EGG SAUSAGE PIZZA

YOU WILL NEED
8 pc large pan de sal, halved
1 pouch (115g) DEL MONTE Sweet Style Pizza Sauce
150 grams longganisa, removed from casing
10 cloves garlic, crushed and fried until brown
1 pc salted egg, sliced
2 tbsp coarsely grated quickmelt cheese


HERE'S HOW
1 PREHEAT oven at 350ºF.

2 SAUTÉ longganisa until cooked. Drain excess oil. Spread pan de sal with DEL MONTE Pizza Sauce. Top with remaining ingredients. Bake until cheese melts.

KIDDIE/AFTER SCHOOL SNACKS

LIVER SPREAD SPAGHETTI

YOU WILL NEED
175 g DEL MONTE Spaghetti, cooked
1 pc small onion, minced
5 pc regular hotdog, sliced
1 tbsp margarine
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
3 tbsp liver spread
2/3 cup grated cheese


HERE'S HOW
1 SAUTÉ onion and hotdog in margarine. Add DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Add liver spread, half of cheese, salt and pepper to taste. Simmer for 3 minutes with constant stirring.

2 POUR over cooked DEL MONTE Spaghetti. Top with remaining cheese.