Revisiting Antonio’s Tagaytay
Went back to Antonio’s for the second time and the place looked more beautiful in broad daylight. The food was better than I remembered and the service was above average.
My order: Seafood Sampler @ PHP 1,600
From left to right:
Prawn Thermidor – I think this dish was the best among the three because it gave me the right amount of flavour without becoming too salty, and creaminess without overpowering the natural flavor of the prawn. This dish actually made me regret that I ordered the Seafood Sampler instead of the Mixed Seafood Thermidor
Crispy Cod Fish Glazed with Kombu Sauce on Peppered Egg Noodles – The glazed fish came off a bit too sweet for me and it kinda reminded me of turon (banna fritters). On the other hand, I loved the noodles so much, I think it tasted better than chinese misua being served in popular chinese restaurants.
Pan Seared Scallops on Celleriac Mashed, Truffle Cream Sauce – This tasted delicious but it didn’t offer something new and unique the way the thermidor has; it tasted like a normal scallop ;p
Herb Roasted Rack of Lamb with Cardamon Beurre Blac @ PHP 1,650
Schwein Haxen (Roast Pork Knuckle), Sauerkraut, Chateau Potato, Cabbage @ PHP 1,000
(not sure with this one yet, I’ll have to check)
Organic Free-Range Roast Chicken Leg with Bourbon Tomato and Boiled Potato @ PHP 1,200
My friends were raving for this… its aroma reminded me of my all-time favorite Fazolis’ chicken.
Mixed Seafood Thermidor (scallops, prawn, mussles, and cod fish) @1,450
*drools* I wish I ordered this instead =(
My order: Sorbet (guava, green mango, lamolime, green apple, watermelon, calamansi) - This tasted like an ice shaved off from an ice candy. After tasting this one, I immediately swapped with Nats because I couldn’t bear eating one more spoon of it.
I swapped Sorbet with Profiteroles with Vanilla Ice Cream, Chocolate Sauce or Caramel Sauce
This one tasted a liitle better because of the bread and ice cream but I did not like the very generic taste of its chocolate. This is so far the best among the dessert offerings of Antonio’s.
Overall, Antonio’s is so worth another visit. Their main course dishes are awesome but don’t expect much on their dessert because you’ll be dissapointed.
*Antonio’s main course meals come with salad, soup, dessert, and coffee for free
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Antonio’s Restaurant
Bgy. Neogan, Tagaytay City, Cavite
+63918 8992866
Spicy Pork Adobo
Finally! I was able to replicate the specialty of hubby’s cousin;p This version of adobo is spicy and supperrr yummy! Here goes…
Ingredients:
- 1/4 kg pork kasim (pork with fats) cut into cubes
- 3 pcs. siling labuyo (Capsicum frutescens)
- 1 cup Coconut (brand name) soy sauce
- 1/2 cup Del Monte vinegar
- 8 to 10 cloves of garlic (the more the merrier)
- 1/4 teaspoon whole pepper
- 1 bay leaf
- 5 pcs. hard-boiled egg
Procedure:
- Put all the ingredients, except the vinegar, in a sauce pot. Boil over medium heat for 40 minutes.
- Add the vinegar and egg and boil for another 30 – 40 minutes.
- Make sure that the pork is already tender before turning off the fire, otherwise, cook for another 10 to 20 minutes.
Enjoy!
Crunchy Ilocos Longganisa
You’ve tried it and you loved it… you want more, I’m giving you more!
This is the crunchy version of the famous Ilocos Longganisa, try it and I know you’ll love it more…
Procedure:
- In a pan, drop the longganisa and then add 1/8 cup water.
- Cover the pan.
- Set the fire to medium heat and bring the water to boil. Wait until the water has completely evaporated.
Tip: You may opt to remove the water after a few minutes of boiling the longganisa to fast track your cooking. - Turn off the fire and cut the longganisa into half so allow stored water and oil to come out.
Tip: Be careful in doing this because the water stored inside the longganise might squirt due to high pressure and temperature. - Set the fire again to medium and cover the pan. Wait for a 3-5 minutes.
- At this point, most of the oil from the longganisa have come out. While holding the handle and the cover of the pan, toss the longganisa to ensure that all sides are cooked equal.
- Wait for a few minutes more or until the longganisa is cooked before turning off the fire.
- Drain excess oil before putting the longganisa on top of paper towel.
Ilocos Longganisa from Cagayan Valley still sells at PHP 350 per kilo. Order now!
Gising Gising ala Kat
This is Kitchen BQ’s version of Gising Gising served in LJC restaurants and I’m really hoping I did justice on this one because LJC’s Gising Gising is just superb and really delicious.
Ingredients:
- 1 bundle river spinach (kangkong) stalks (leaves and stems removed, and chopped to small pieces)
- 10 pcs Thai basil leaves
- 30 grams ground pork
- 20 grams Fiesta coconut (gata) mix (it is always better to use natural coconut juice but I did’nt have that yesterday)
- 2 pcs chili pepper (siling labuyo), broken into 2 each
- Salt and pepper
- 1 clove garlic
- 1/2 medium sized onion
- 1 cup water
Procedure:
- Heat pan then saute garlic and onion using as little cooking oil as possible.
- Add ground pork and saute some more.
- Once the ground pork is already cooked, remove excess cooking oil and then add the kangkong.
- In a bowl, add the coconut mix, salt, and pepper. Mix well before adding to the pan.
- Add the chili pepper and basil. Bring to boil.
Enjoy! I personally enjoyed this dish, hope you enjoy it as much as I did =)
