Michelle wanted me to try this viand which used to be available at Something Fishy.
Kani sticks
Bacon
Oyster Sauce
Cut kani sticks to around 4-6 inches long. Wrap with bacon. If you’re having a hard time with the bacon unraveling, pin with barbecue sticks or toothpicks. Fry untill golden brown. Coat with a bit of oyster sauce and serve.
By Jason Mraz
C
Well, you done done me and you bet I felt it
G
I tried to be chill but your so hot that i melted
Am F
I fell right through the cracks, and i'm tryin to get back
C
before the cool done run out i'll be givin it my best test
G
and nothin's gonna stop me but divine intervention
Am F
I reckon it's again my turn to win some or learn some
C G
I won't hesitate no more,
Am F
no more, it cannot wait i'm yours
C G
Well open up your mind and see like me
Am
open up your plans and damn you're free
F
look into your heart and you'll find love love love
C G
listen to the music at the moment maybe sing with me
Am
Ah, la peaceful melody
F
It's your god forsaken right to be loved loved loved loved Loved
I promised Michelle to cook something I know, so here it is finally. Based on the recipe from the QIFTSG book.
Couscous
Chicken broth cube
Thyme
Asparagus
Olive Oil
Vinegar
Sugar
Scallops
Salt
Ground Pepper
Olive Oil
Butter
Chopped Parsley
Lemon
In pot, boil 2 cups of water. Add chicken cube (and thyme if dry). Let it boil. Add couscous (and thyme if fresh). Remove from heat, cover lid, and let stand for 5 minutes. Fluff with fork.
In pan, heat some olive oil. Add asparagus tips. Remove asparagus while still tender. Add balsamic vinegar and sugar to the pan. Thicken slightly. Put back asparagus.
If you’re using frozen scallops, defrost well. Dry thoroughly with tissue paper. Season with salt and pepper. In pan, heat some olive oil. Add butter. Sear the scallops around 3-5 minutes per side till brown crust appears. Transfer the scallops to plate. Add more butter, lemon juice, and chopped parsley. Swirl a bit and pour onto scallops.
When you go up Antipolo for dinner, people usually think Padi’s Point or Cloud 9 (not the surfing destination). But there’s actually an alternative that, at least for me, is better: Vieux Chalet. I only learned about Vieux Chalet from Wil who learned about it from OAP. So why do I like it? It’s got the same sunset and city lights view as the aforementioned places but in a fine dining setting. Perfect for quiet dinners.
Getting there requires a bit more effort than going to your favorite mall restaurant. Start by going along Marcos Highway till you reach Sumulong Highway. You will see Masinag Market as well as a traffic light in the intersection. Turn right and go on past Padi’s Point and Cloud 9. After some time, you will see Bankers’ Village to your right, watch out for the next intersection. Turn right and at the next intersection, turn right again and enter Villa Christina. Drive down the road (watch out for all those kids playing) and enter Purok Sampaguita. Follow the Vieux Chalet signs and go on past Villa Christina Resort till see Vieux Chalet to your right.
In my two visits there, Rico (the all-around guy there), recommended fettucine and osso buco. And in my two visits, I ordered the same :D Their menu is actually more varied than that though some items are sometimes not available. Be more adventurous than I. And don’t fail to try their signature lemon grass iced tea. Servings are good for 2-3 people.
Rating: 4/5
Yesterday, I was tailing my classmate’s Volvo S60 on the way to his residence where we are celebrating our French instructor’s birthday. Looking at the rear end, the side I will see most, I couldn’t help but admire the way Volvo was able to make the boring sedan look so sleek and sporty. Much more so than BMW or Mercedes. Now I want a Volvo. Darn.