a friends baby 1st birthday bash at Golden Bay Seafood Restaurant

 Upon ascending the staircase to the second floor you will see the beautiful chandelier

 The entrance to the party an Angry bird theme will greet you. Birthday party for kids these day is almost like you having a wedding. Really all out.

 All the balloon display at the ceiling of the restaurant some even have the angry bird balloon. They also have the angry bird pillow giveaway and magician.

 This is the first time that somebody get Starbuck Coffee to the event. Mostly have ice cream, hotdog, fries but Starbuck really expensive. To get this free you have to ask the parent of the celebrant for a coupon to get the drinks. Line is really long for this. Mostly after 1 1/2 hour the frappucino are all out and I have to get their regular brew coffee instead.

                     Some of the food serve in the banguet. Suckling Pig.

   This is the shredded chicken with dry abalone but the taste is different because of the yellowish color color I think there is a bit of the pumpkin in it.

  This one is new Fried cuttlefish ball crusted in almond in a bed of carrots.

                                     The abalone w/ vegetable stew

     The fried pigeon, if you were able to go to Arranque you will know that the price of one Pigeon will cost more than P120 each. The pigeon here is chop in quarter.

   The steam crab, mmmm yummy.  This is how the chinese celebrate a banquet all the best food. Even the wine a Johnny Walker Premium Whiskey and a Giordano Rosso really expensive but our table did not touch a single drop of the wine.

King Chef Seafood Restaurant

 If you were able to eat at King Chef at Banawe St., SFDM. Quezon city. You will see this privilege card. After paying ask the server for the card and accumulate the necessary point to get the card. Upon reaching the necessary sticker point the cards gives the user a 10% discount.

  This lighted signed advice that the Dimsum during breakfast (don't know what time because we are not near the place) and afternoon (2-5pm) the price of the dimsum is at P48.00 per serving that's cheap if you been eating at different dimsum house you might want to avail this promo.

 Above and below picture are the dimsum we ate at the price of P48.00.  Really yummy and it's always pack during this promo period.

 The small bowl of Spinach seafoof congee came from the bigger bowl near the glass of water; this cost P95.00 and there is also the misua soup same price also. The big bowl can serve 4 small bowl.

  The picture below is call 2 kind of fried rice.  The green one is the spinach topping while the brown one is the squash even kids who does not like vegetable will not notice that this one is a squash because of  it's brownish in color. But when you wish to have a take out for this items it is pack separately.  Fried Rice is one container, the spinach sauce in another and another container for the squash sauce.

  Been coming to this restaurant for many times and would really like to try their sister company which is located on their side call Cantonese Soup kitchen, this one is an herbal soup but pack with plenty of ingredients that's why is a bit costly.

Yummy Magazine promo Discover Pastry workshop at Enderun

                             The Main entrance gate of Enderun.

The Enderun Workshop is my winning from Yummy magazine which cost P3,000 for 2 people. Within the week of October 20 Enderun call up 10 of winner and advice that the lesson on Pastry is schedule on October 22,2011 from 9:00am to 12:00 pm but they did not advice that the 9:00am time is for registration demo  start at 10am and we were there at 8:00am

 As you enter the gate  you will see this beautiful structure, wherein they make use of the glass (where the stairway is located) to miminize the use electricity but their air conditioning is centralize. This is where we waited for our workshop at the second floor of the glass building.

Our guide Alfred Garcia ushered us to the second floor to have coffee and Ice tea while waiting for the other winner and the chef instructor.

               Our Instructor for the Discover Pastry is Chef Jasmin

 Our first lesson Rasperry Finacier. The pastry below is the same only without the raspberry in it.

  The next pastry ( the little ball with pastry cream in between) is the St. Honore. The pastry use is the choux pastry which is identical in making Churros. While the bigger one with 2 layer is the Orange Chiboust Caramel Tarte, this uses the Pastry cream  which was frozen the first layer sprayed (they uses the Industrial Paint sprayer for this to get the velvet effect) with pure chocolate w/ combination of Milk chocolate while the 2nd layer use apricot syrup with orange zest  spread all over it. All so yummy all recipe are quick and easy because I have already cook Churros. Only problem for me to cook dessert is afraid that my family might get diabetes for eating too much sweet. And it's been long that I do dessert.

                       We were given a sample of the demo pastries (above)

  After the workshop we were given a tour of the campus, have inquire that they also have boarding houses for those who are living far from the campus. Just like the colonial era building.

                                         The Bar at the ground floor.

   The library of Enderun the picture is taken only half of the actual library.

  Our guide Mr. Alfred Garcia who also said was an instructor. If you are in a hurry to learns the ups and down of the culinary world they also advice that they have a 15 month course with certificate.  Twelve month to learn culinary and the other  three month is the student option of internship either locally or international which he advice that most students prefer the international internship. Didn't give the price of the 15 month course. Even if the 15 month course maybe expensive but you will be able to get abroad faster is cheaper than the four year course offer by other colleges.

Anyone interested can go to their website: http://www.enderunextension.com or call 856-5000 local 505

Hai Shin Lou Peking Duck from Plejee

This discount almost was not able to claim last October 8,2011. As most discount I

did make a reservation with Hai Shin Lou on thursday to have it on Saturday at 11am 

The only problem I want to give them the coupon number but they say they needed

the printed copy. On the reserved date it took them almost 30 minutes to contact 

Pleejee for verification and at the end they said the coupon has expired. Showing the

expiration date I told them it's at the end of October 30,2011. For spending P1,200 

for the duck how will they feel that you cannot claim your order.

At least in good faith they did make a follow up with Pleejee can call me on Monday to

claim the Peking duck.

 

 Small parking space so don't know where their valet plan to park the car. My son has to

stay in the car and wait fearing that his car might get tow since Makati City is very strict 

with their rules and regulation.

 

As this is a typical Chinese restaurant setting with aquarium so that if you want to 

get the freshest catch.

 

The stairway to their 2/f floor dinng area.

 

The snack they serve their client while waiting. Don't know if this is a wanton wrapper 

or whatever because it's very blant just took 1 piece.

 

Yes, The best of all chinese cuisine the Peking duck.. Did try to make a video of how they

cut the duck but still have to learn on how to record.

 

This is the cut they make on the duck for our take out ( Have to bring my own 

container as it's specify for dine in only. Peking duck always include the mandarin 

pancake, leeks and the Hoisin sauce.

Lastly don't recommend to it dimsum there too expensive at a price of P120.00. 

King Chef Dimsum cost 1/3 of their price if you were able to reach their promo time.

Tokyo Tokyo Discount with a post promo

 The Donburi rice bowl being offer by Tokyo Tokyo in their Facebook October promo Price off with a post the fish donburi and crabstick

 The different sushi in Tokyo Tokyo menu but still the favorite is the California Maki. Below is the Crabstick Donburi which has a combination of tempura carrot, Onion ring and crabstick.

.

 Tokyo Tokyo facebook promo send by email.  Discount of 50%  for posting this on my FB page which I later claim. The original price for this 2 Donburi is P99.00 each. This one is much better than the senior discount if you have one. With this economy people should be vigilant in finding discount or promo, you don't have to just sit around and wait for nothing try looking for those promos now in facebook. This promo has already ended but those who still have the print out can claim it till the end of October 2011

The choices base on the promo is crabstick or fishsudon so I choose the fishsudon instead because I love eggs.I you can see in the picture there are strip of nori and fried egg and the yolk if just right if you love it a bit runny and the sauce jut the right sweetness.

      

   Since Tokyo Tokyo also offer rice all you can it was pack during the  2-3pm snack time

PinoyRecipe.net gadget giveaway

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How to cook Maki soup

 This are the ingredient in making Maki ground pork, soy sauce (Lee Kum Kee is better because it has a bit of sweetness in it) and kamote flour. And since this is not baking I usually base on adjustment. If you are a cook you will know.

       Add enough soy sauce for the pork to absorb even less is better because the soup will add additional taste to it.

 With your clean hand mix the soy sauce with the pork until no liquid can be seen in the bowl.

   Now dump in some of the kamote flour and mix it with your hand until well blended. If you are unsure if the mixture is right, the best way is to  tear the meat  piece by piece into the soup. If not enough kamote flour the ground pork will not comes out as a whole piece. Some kamote flour when blended will stick into your hand, if this happen remove the flour from your hand and add some more. By experience if they do not stick to your hand anymore it's already enough. It will be a bit whiter but not so white as what they are selling in Arranque because you are eating the meat and not the flour

               This is how it will look when you blend the kamote flour.(above picture)

   For this small clay pot I add water, 1/3 pork buillon (my son said it much better if use beef buillon, that's depend on your taste, since I am using pork then I use pork cube) and a little dark soy sauce. This is the reason why it's look black. The soup should be a little blunt so that when you add the meat and the cornstarch slurry it will not be too salty.

   When the soup started to heat up tear the pork in bit size pieces; just add enough pork to the soup then adjust taste to your liking. When soup started to boil add the cornstarch slurry put this one gradually until you get the desire thickness of the soup. Soup should not be too thick as when it cools down it will thicken a bit.
  

  This is how it will look when cook and some chives. If you like to add noodle do not thicken the soup too much. Use raw noodle by cooking it in boiling water to remove any salt in it. Drain then place in a bowl then scoop some of the maki soup. Enjoy.