CURIOUS TOOTLING SOUL: October 2011

FOOD MAPPING 5 - All You Have To Do Is Eat

Food is really what we all love. Having a complete set of meal is such a heavenly gift for food fanatics like us. Now in Food Mapping, I present to you some food suggestions from appetizers to desserts and where to find it. Plus, sharing with you my very own home-made recipes that you may want to try serving on your own dining table. Enjoy! =D

ON THE MENU:

Hors d'oeuvres (Appetizers)

A small portion of a food served before the beginning of a meal to stimulate the desire to eat.

Tortilla Chips from Yellow Cab

light and crispy corn chips, great with tomato salsa or cheese jalapeno dip

Call 789-9999 for delivery

12 pcs. Wanton Dumpling available at Bestfriends Grill and Bar Restaurant PHP 58.00

Boni Avenue Mandaluyong City

Super Fresh Juice and Wanton and Siomai Dumplings

Glorietta Foodcourt

Miso Soup and Red Iced Tea from Yoshinoya

Belgian Fries with Sour Cream dip

SM Mall of Asia

Chorizo and fried dumpling chili rice noodles

KLCC Malaysia

I called my personal recipe as Panachetta

(Baguette Bread with Mushroom in Balsamic Vinegar)

Ingredients:

1 long Baguette Bread, (you may replace in with croutons)

1/2 kilo Cooked Shitake Mushrooms

5 cloves of garlic

onions chopped

Red tomatoes chopped

basil leaves

Olive Oil

Balsamic Vinegar

Iodized salt

Parsley

First, cut the baguette bread into small pieces and toast it in oven toaster or microwave for 10 mins until crisp and golden brown

In a bowl, mix 3 tablespoon of Balsamic vinegar and 5 tablespoon Olive oil then sprinkle with iodized salt to taste

Blanch shitake mushroom on hot water for 3 minutes then drain

Toss onions, garlic, mushrooms, basil leaves, tomatoes and toastes baguette bread (or croutons) together with the balsamic mixture

Sprinkle parsley leaves on top upon serving

Quench your thrist with this Tiger Lager Beer while enjoying the appetizer

While waiting for the main course to be served, chill with this alcomix of Tanduay Ice

plus bits of Muncher Green Peas

NOW SERVING:

Entrées followed by the Main Course...

Entrée is a dish served before the main course, or between two principal courses of a meal

Main Course is the main dish is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a 'meat course'

Spicy Yakisoba Soup

KLCC Malaysia

Olive Pesto Pasta

Kitchen's Best Home Patisserie

Home-made Sopas

Cheesy Bacon Pasta

Kitchen's Best Home Patisserie

Fish Fillet in red sauce pasta

Kitchen's Best Home Patisserie

Birthday Noodles

Super Bowl of China

Wanton Noodle Soup

Super Bowl of China

Beef Brisket Tendon Noodle Soup

Super Bowl of China

My very own version of Lucky Me Pancit Canton

Pesta Pasta

Tricky's G/F Makati Atrium Building Makati Avenue

Stir-fried Yakisoba Noodles

Yoshinoya

Captain's Pepperoni Sandwich with fries

Shakey's

Sausage pasta in fresh tomatoes (My Home-made recipe)

saute garlic and onions in oil
put sausage and butter
after 3 mins, when sausage, garlic and onions turned golden brown

put diced fresh tomatoes then simmer in 5 mins
Put basil leaves and parsley leaves (available in groceries) for additional aroma
Put small amount of salt to taste

Mix your pasta with the sauce then sprinkle parsley leaves and drizzle olive oil on top of your served pasta. Best serve while hot!

Pork Baguette Cheese Sandwich

Kitchen's Best Home Patisserie

Carbonara Pasta

Aveneto Pizzeria Ristorante L/GF SM Megamall

Garden Huge Pizza

Aveneto Pizzeria Ristorante L/GF SM Megamall

Baked Spaghetti

Aveneto Pizzeria Ristorante L/GF SM Megamall

Laksa Dumpling Noodle Paotsin

Kahwe's Signature Brewed Coffee

Fried Lumpia Wrap

Robinson's Pioneer Supermarket

Basil Tomato Pasta (My Home-Made Recipe)

Ingredients:

Pasta

1/4 kilo Basil leaves

Chopped Tomatoes

Mushrooms

Chopped Garlic

Chopped Onions

Olive Oil

Butter

Salt

Pepper

Parsley

Cheese (optional)

saute garlic and onions in butter and olive oil
then put mushrooms
after 3 mins, when mushroom, garlic and onions turned golden brown

put diced fresh tomatoes then simmer in 5 mins
Put basil leaves

Put small amount of salt and pepper to taste

Mix your pasta with the sauce then sprinkle parsley leaves and drizzle olive oil on top of your served pasta. You may put grated cheese on top as well

Best serve while hot!

Baby Corn Play (My Home-made Recipe)

Ingredients:

Mushrooms (Shitake)

Baby Corn

Green Lettuce

Parsley leaves

Olive Oil

Butter

Onions

Garlic

Salt

saute garlic and onions in butter and olive oil
then put Baby Corn

after 3 mins, put mushrooms and lettuce then simmer in 2 mins

Put small amount of salt to taste

Sprinkle with parsley

Stir-fried Pork and Beef with assorted Vegetables

Chinatown Singapore

Sweet and Sour Pork and Beef with stir-fried spinach
Chinatown Singapore

Pork in oyster sauce with stir-fried asparagus
Chinatown Singapore

Chorizo with stir-fried rice in seafood and vegetables

KLCC Malaysia

Fried Sharksfin in red chili paste with steamed rice

KLCC Malaysia

Chessy baked pork with sticky rice

Kitchen's Best Home Patisserie

BBQ Asado on Rice

Super Bowl of China

Sweet & Sour Pork on Rice
Super Bowl of China

Chicken and Beef Rib Platter

Kenny Roger's Roasters

Aveneto Family Platter

Aveneto Pizzeria Ristorante L/GF SM Megamall

Garlic Beef Mushroom Meal plus Creamy Macaroni Soup

Jollibee

A simple meal still puts a smile on your face

Sardines and Sunny side-up egg with rice

My Tatay's version of Kare-Kare with Bagoong

Last but the sweetest, DESSERTS.

In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve."