When my friends told me I’m the customer from hell, they meant that waiters and busboys would run away at the sight of me. I thought they were just exaggerating. Because I hate crappy service, I can’t help but rant at the poor things. Just like my other love Warren used to say, “You get what you pay!” It is pretty expensive to be dining in fancy places all day so once or twice you’d end up dining in Cebu in fastfood chains like KFC and small restaurants like KUL Kitchen.

Me and Eden Read the rest of this entry »

When the boyfriend and I had our usual “Us Sunday” two weekends ago, where Sundays are only spent alone and cellphones are ignored just in case family and friends text/call (sorry Mom!), we watched Sherlock Holmes at Ayala before heading out to dinner. Instead of our favorite ribs at Casa Verde, we headed to this new place at the Ayala  Terraces Cebu, Tsim Sha Tsui and spelled just like the streets in Yau Tsim Mong district in Kowloon, Hongkong.

 I remember getting lost at Tsim Sha Tsui in Hongkong before because I had a hard time pronouncing the place but the Tsim Sha Tsui waitress at the Terraces Cebu was enough quick to help us say, “Jim Sa Joy”. Make it sound like your a local and hope for the best.

Boasting of its fuchsia and green bursts of color which Cebu fashion designer Phillip Rodriguez designed, the dimsum and tea bar has its own all-you-can-eat dimsum buffet at their conveyor belt.

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When my friend Andrea made me take photos of their hot product (I mean that literally), I couldn’t resist telling you all about this!

SHIGA (please read the rest of the text below) is made out of chili garlic sauce. It is naturally for chili lovers out there. I tried a pinch – get this – a pinch and my entire esophagus burned for an entire week. Exag, I know. But you get me.

Email me at kristine@theglamarazzi.com if you have any questions. This retails at P150 but perhaps I could be wrong.

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Apart from my no-brainer spaghetti recipe that I just made a-days back, I attempted at making chicken carbonara in fettucine pasta.

Ingredients:

1/2 kilo fettucine
2 cartons Nestle Cream
1/2 cup fresh milk
3 slices of chicken breast
2 tablespoons Oregano
1/2 cup crushed garlic
1 tablespoon butter/margarine
1/2 cup grated cheese

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So why I called this a “red spaghetti” is because I wanted to associate this with the usual spaghetti that we are always fond of – red ketchup sauce, sweet and full of corned beef. Now don’t go telling me you don’t love those pasta meals during what, fiestas and kids’ parties! I was cooking spaghetti when my friend Andrea handed me all these kinds of pasta to last us for a month. There was a pack of fettucine, elbow macaroni and cans of condensed milk. How am I going to turn this into a spaghetti factory is beyond me.

Ingredients:

1/2 kg Spaghetti
1/4 cup oil
1 tablespoon margarine/butter
1 kg Tomato Sauce
1/2 cup tomato paste
1/2 kg sausages
2 tablespoons Oregano
2 tablespoons sugar
1 teaspoon salt to taste

1. Cook spaghetti noodles in a large pot of boiling water and oil. Stir occassionally so that it wouldn’t stick on the pot. Drain.
2.  In a skillet, cook sausages in butter/margarine. Add the tomato sauce, oregano, salt, paste, and sugar.
3. Toss in the cooked spaghetti.

Voila! I’m keeping this post in case I forget how its done. Love you all!

- Kristine

Please do try the tastiest lechon since CNT here in Cebu. Market Manila, the country’s Anthony Bourdain, is serving Cebu palates in Banilad Town Center, Cebu from 10am-1pm. Zubuchon is priced at P385/kilo. Anthony Bourdain, world reknowned chef, called it “the best of the best” among all roasted pigs he has tasted.

Read about Market Manila’s Zubuchon here. Photo taken from the web.

Zubuchon stall at Banilad Town Center.

Zubuchon is about doing things the old-fashioned way. They use good olive oil, prepare and accupuncture and cook the pig by hand with no mechanized systems at all. They cook the pigs on natural bamboo poles over charcoal from small scale manufacturers. Their pigs are carefully selected from folks who generally raise them in their backyards, not from large commercial piggeries. That’s the tedious part because they really have to drive at least an hour to get to their houses and the part where they have to go from one house to another and negotiate with the owners. MarketManila had to attest how tedious that was.

Zubuchon uses only the freshest and often home grown organic lemongrass (that’s tanglad for you!), green onions, siling labuyo or peppers, local sea salt and other herbs and spices. INDULGE.