Chicken House
One of the restos we tried in Bacolod is called Chicken House, they say it is one of the most popular inasal houses in town so I entered the place with high expectations…
It was kinda late for dinner at that time and we were famished… As a result, we ordered almost every item on their menu… masiba talaga…
The verdict? I was really surprised because their inasal chicken did not taste special… It’s just like a normal chicken with salt, some soy sauce, and pepper… Don’t get me wrong here, I’m not saying it’s not delicious because it is, but nothing extraordinary, like some people claim. On the other hand, their liempo was excellent! The barbecue and the other “normal” chicken order was also good.
The price of their food is very very cheap… While most chicken inasal costs around 90 to 100 per part, theirs costs 60+.
The resto is worth trying, after all, this is one of the restos Bacolod is proud of. More Bacolod photos here.
Spicy Barbecue Spareribs
I’ve been hearing some complaints from the readers of this blog… sorry guys that I have not been posting recipes… it’s just that I rarely cook these days ;p Anyway, timing lang today when I heard the complaints because I have just finished cooking yet another experiment that I would like to share with you.
I have been planning to cook spareribs for a long time now but haven’t had the courage to do so. I was scared of a “matigas” (hard) na end product. Anyway, since I no longer have veggies in my fridge, I decided to give it a go.
First step is to boil the following ingredients for 40 mins to an hour:
- ¼ cup soy sauce
- 2 cups water
- ¼ kg spareribs
- 2 tablespoons salt
- Pepper
- 4 cloves of garlic
Using a fork, check if the pork is already tender; if so, separate solids from liquid (can be discarded already or turned into an entirely new soup dish). Add the following ingredients to the spareribs and marinate for 10 to 15 mins:
- 1 tablespoon brown sugar
- ¼ cup tomato catsup
- Pepper
- 3 cloves garlic
- 2 pcs. Chili (siling labuyo)
- 2 tablespoons soy sauce
- 2 tablespoons white soda (7-up or sprite)
Heat a pan, add 4 tablespoons of cooking oil. Add a few drops of sesame oil. Add the spareribs along with the marinade. Cook using low heat until brown.
20-Minute Chorizo Fried Rice
I must admit, I’m one of those who thinks that making fried rice is difficult and time consuming until last Monday, when I decided to wake up early and give fried rice another chance. I’m surprised because it only took me roughly 20 minutes to cook this complicated-looking dish. So, for those of you who are always in a hurry, feel free to try this recipe out.
Ingredients:
- Salt
- Pepper
- 1 egg, beaten
- 4 cups of cold cooked rice, hand-mashed
- 3 cloves of garlic, chopped
- 2 tablespoons of sesame oil
- 1 cup of mixed vegetables
- 2 pieces of chinese chorizo, chopped
Procedure:
- Beat the eggs and season with salt and pepper.
- Heat a non-stick pan with cooking oil.
- Saute the garlic until brown and then add the chorizo and mixed veggies.
- Add the beaten egg and mix until the egg is cooked.
- Add the rice, season with additional salt and pepper depending on your taste and stir often until cooked.
Timing:
- Preps: 3 minutes
- Step 2 to 4: 5 minutes
- Step 5: 12 minutes
Smoke Restaurant in Tagaytay
After 27 years of existence, at last, nakarating din sa Bora!!! Thanks to Nes and Ian for inviting us to their wedding kasi kung hindi pa dun, di pa din siguro kame pupunta ng Bora =) During our first day there, hubby and I had our 3pm lunch at Smoke Resto (with Inggo’s recommendation), and no regrets for that 
The chicken curry rice topping that husband ordered was superb! I mean, the chicken no longer tasted like chicken (you know how boiled chicken tastes right, that’s what I mean), but tasted totally in sync with the curry. The sauce was perfectly creamy, the chicken, potatoes, and carrots tender and cooked just right.
On the other hand, the sizzling bicol express was behind in quality… too bad. The pork was not tender enough, the dish lacked coconut sauce and it was kind of dry.
Since I really loved their chicken curry, we went back during our last day with friends and ordered Bulalo soup, lechon kawali, spicy kangkong, chicken curry, and buttered shrimp. Here’s what we thought:
- Bulalo soup – others found this great tasting but for me, it was just okay… there were lots of meat though, so I guess it’s worth the price
- Lechon kawali – yummers!
- Spicy kangkong – tasted sweet instead of spicy due to lack of chili, we forgive Smoke because they warned us beforehand
- Chicken curry – as expected, everyone loved it
- Buttered shrimp – all of us found it ironic that Bora restos failed to serve quality seafood dishes but thank God because we found one resto who did serve fresh shrimps hooraaay!
On another note, don’t expect lavish interiors because Smoke Resto is bordering turo turo slash carinderia kind of resto. But hey, who cares? I don’t, as long as they serve yummy curry, I’ll keep coming back.
As for price range, the rate of their dishes range from Php 80 to Php 200. I think the curry rice topping is approx 120 while the bulalo that fed all 5 of us was around 180 pesos. Totally not bad right?!
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Smoke Resto caters and delivers too. You may contact them at (036) 2886014 and (036) 2884565.
