Dine Out: Balkan Yugoslavian Home Cooking

Because it was our dear friend’s birthday, the barkada decided to have the family dinner earlier than planned. For our second international cuisine, we tried something not-so-Asian and we went meat-all-the-way! (..which was favorable to me!HAHA)

Balkan Yugoslavian Home Cooking @ Perea St., Legaspi Village, Makati

Balkan, I think is the only Serbian restaurant in the country. It is owned by Marko Batricevic, a former basketball player of DLSU Green Archers. According to my research their first branch is in San Juan, which has more of a fastfood atmosphere. We decided to dine in Makati for a better ambiance and because I also read that they serve the crepe dessert only in Makati.

Inside Balkan.. paintings, wooden furnitures, red theme.

Before we started the carnivore feast, we let Glenna blow her birthday candles.. and yes, we had Sweet Bella cakes as early desserts.:)

The candles were too shy to touch the lovely cakes, we just held them for Glenna.
HAPPPPPPYY BIRTHDAAAAYY TO YOOOOOUU! ๐Ÿ™‚

Now, we’re ready for the Serbian experience..

Goulash (PHP250)

Goulash is the classic beef stew of the balkans. It was served with a big Serbian bread. The waiter was kind enough to divide it in 3 bowls so we could easily share the dish. This appetizer was a big hit for the group.

Cevapcici Platter (PHP280)

Cevapcici are signature Serbian sausages made from spiced ground beef. These sausages were a bit salty and spicy but in a good way.

Stuffed Pljeskavica (PHP320)

A thick burger patty stuffed with mozarella, served with rice or fries. This dish was devoured fastest among all contenders. No doubt, it was really good.

Butkice (PHP650)

Butkice is pork knuckles cooked in a claypot. It was served with sweet potatoes. The meat was so tender, it was effortless to chew.

Stuffed Batak (PHP350)

Stuffed Batak is chicken breasts with double smoked salami and topped with mozarella cheese.

Palacinke (PHP160)

Traditional Serbian crepes filled with Nutella and vanilla ice cream on top. For me, this was worth the extra kilometers from QC to Makati.

Nothing beats good food and good company on a sweet Monday evening!
I would fly to Serbia with these people, anytime. ๐Ÿ˜€

After the meat overload, I realized that Yugoslavian food is really hard to pronounce and spell.. and it’s also hard to resist. Btw, thank you sissy for the treat! ๐Ÿ™‚

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Tuesday Treats 7/31: Milka Luflee

I heard of Milka Luflee 5 years ago from my friend, Yates, who was based in Rome. On one of our conversations via skype, I asked her to give me a chocolate brand in Italy that was not available here in the Philippines. Yates told me that ‘Milka Luflee’ was popular among Italian kids so I immediately asked my mother to look for it in Milan and send us some instead of the usuals, Toblerone and Ferrero.

If there’s love at first bite, then it’s Luflee for me. How the airy chocolate bar melted in my mouth was just perfect. Now, I’ve lost count of how many times I’ve asked my mom to send me Luflee everytime one of her friends in Italy will go home.

Milka Luflee. The airy chocolate bar made from the best available Alpine Milk.

And because I got curious with this trend of ‘aerated chocolates’, I did some research and here’s what I’ve found..

Why Aerate Chocolate?
It depends on who you ask, but, in general, the benefits can include the added texture, change in flavor, increased profit margin (a plus with the rising prices of cocoa), or calorie cutting. The aeration process alters the taste of the chocolate, and it becomes an entirely new medium to explore, albeit a challenging one. According to Stephen Beckett, a former researcher for Nestlรฉ, โ€œIf you aerate [chocolate], it tends to be creamier. Its density is so low it melts very easily, and gives you a different taste.โ€ As for increasing profits, when you aerate using carbon dioxide or nitrous oxide, the overall chocolate density can be up to half of what it normally would be. Chocolatiers are able to adjust the amount of bubbles, and the size of bubblesโ€“depending on the process, and to achieve just the right amount of lightness in the chocolate.ย  [source]

Btw, thanks to Tita Anna for including my mother’s ‘padala’ on her baggage. I’m now convincing mom to look for the other Milka flavors (I found out there are 50+ varieties) and I will be patiently waiting for the next balikbayan to come home. ๐Ÿ™‚

What’sforDinner : Stirfry Pork in Oystersauce

I was really planning to cook pork with broccoli in oystersauce but I ended up deleting the tree-like vegetable since no one in the family likes them.

Stirfry Pork in Oystersauce.. or whatever my family calls it!:D

My niece said it smelled so good and it tasted like adobo. My sister found it similar to pork steak then my brother-in-law told me it wasn’t so bad and it was perfect with ketchup. (I wonder why?? haha) For me, it was like pork tapa. I got the recipe from ‘Panlasang Pinoy’ but I did not follow the exact measurements indicated in the recipe. I had fun experimenting my own proportions and maybe that’s the reason why it was half-adobo-half-tapa!HAHA ๐Ÿ˜€ Thank you for my understanding family, they still ate my stirfry pork in oystersauce with a lot of gusto! ๐Ÿ™‚

Dine Out: Nasi Lemak Authentic Singaporean Cuisine

Friday the 13th dinner with my favorite group! ๐Ÿ™‚

Nasi Lemak @Robinson’s Galleria, 2/F East Lane.

Since I already made a list of must try international cuisines for our monthly dinners, I suggested that we start with Singaporean food.

Nasi Lemak’s Menu. Aside from Singaporean cuisine, they also serve Malaysian, Indonesian, Thai, and Chinese food.

Appetizer, Kueh Pai Ti (PHP268.00).. Singaporean version of California Maki.

Appetizer, Crispy Baby Squid (PHP218.00).. perfect beer combo.

Char Kway Teow, Medium (PHP275.00). Singapore’s popular noodle dish.

Singaporean Laksa (PHP265.00). This dish made me cough due to its extreme flavor but I liked the spice.

Steamed Prawns (PHP480.00)

Beef Rendang (PHP365.00). Caldereta + Curry. We asked the waiter for the ‘mild’ version but the girls in our group still find it too spicy.

Honey Glazed Pork Spareribs (PHP350.00)

Thank you, Joshua, Jera, Glenna, Thesa, Dust, and Diane! See you on our next first Friday family dinner!:)

So here comes the verdict:

Tuesday Treats 7/17: Cha Dao’s Dark Assam

I’m lucky I live near the famous Maginhawa Street.. I have a lot of choices when it comes to satisfying my cravings, and that includes my milktea-fix. I’ve tried different flavors from Infinitea, Tea Please, and MoonLeaf but for me nothing beats the uniqueness of Cha Dao’s Dark Assam. The froth blend and the black tea combo is simply addicting.

Cha Dao’s Dark Assam.
My second personal favorite after Gong Cha’s Wintermelon Milk Tea.

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Tuesday Treats 7/10: Arce Dairy’s Coffee Crumble

My mom used to tell me that she always craved for ice cream when I was still in her tummy so I give her credit for my gelato addiction. Whenever I feel like I’m running out of happy hormones in my body, a scoop of ice cream or a stick of popsies will surely save the day.

Arce Dairy’s Coffee Crumble Supreme

For only PHP80 (cheaper than a tall cappucino from SB), you can have your COLD late night buddy to keep you awake. ๐Ÿ™‚

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Tuesday Treats 7/3: Ms. Polly’s Chocolate Cake

The most preferred cake choice of everybody who has a sweet tooth.. Chocolate Cake!:)
You say Chocolate Cake, I say Ms. Polly’s!!!!!

For me this is the best moist chocolate cake in town! I would chose Ms. Polly’s over Starbucks’ chocolate cake anytime. The cake isn’t too sweet. I finished a whole slice without drinking water.haha ๐Ÿ˜€ Everyone in the family said I should have brought home the biggest size because every bite makes them crave for more. My 4-year-old niece even saved a slice for her ‘baon’ the next day.

Ms. Polly’s round moist chocolate cake.. rated #1 in Spot.ph’s best chocolate cake list.

Here are the prices:
Slice (PhP95.00)
1 Whole Round Cake (PhP350.00)
1 Whole Square Cake (PhP495.00)
1 Whole Rectangle Cake (PhP750.00)

Ms. Polly’s Specialty Cakes and Desserts
4/F Robinsons Galleria, EDSA cor. Ortigas Ave.
Contact#: (02) 703-5058

BellyGood Project in 5, 4, 3, 2, 1..

Hi! After nights of brainstorming, I finally came up with how will I start this food project. First of all, I am no food expert and I consider myself as a picky eater. If there is one thing that I am thankful for being picky at food, I think it is how I was able to develop my patience on things. I learned to enjoy removing pineapples on my hawaiian pizza, pickles and lettice from Mcdo’s cheeseburger, raisins from cinnamon bread, ube from halo-halo, green peas from yangchow fried rice, and the list goes on. My tastebuds tell me that there are some food combinations that don’t really compliment each other so well and should be eaten as is. Forgive me for I am weird that way. ๐Ÿ˜€

I probably have no right to do food reviews for I have no formal training in food tasting but I AM A FOOD LOVER. I like to share with you my experiences in trying different cuisines with my family and friends, experimenting recipes at home, and my habit of giving simple treats to myself. Don’t expect me to write about calorie issues or health benefits.. I leave that job to the critics of the food industry.

My food posts will be divided into 3 categories:
1. Dine Out / food trips from international cuisines to hole-in-the-walls
2. Tuesday Treats / simple food pleasures and random cravings
3. What’sforDinner / home-cooked meals for the family

I’ve always believed that it’s better to count the memories we had with people we love than the calories we gained in eating with them.

Tara na, let’s fill our bellies!
Bon Appรฉtit! ๐Ÿ™‚