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Toro Resturant and Bar

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Gourmet Tuyo

I have been browsing the net and reading and reading and reading when I realized that I haven't had a post since yesterday (yeah, I told myself I'll post everyday, if I can) . I thought of what to post and checked my little notebook for notes and found this recipe I did just a couple of days ago to which I promised myself I will share it with you. This recipe came about because of this shiny and good looking tuyo (salted dried fish) I bought in SM (a popular mall in the Philippines) . According to many, buy tuyo that are shiny and scales are intact for these are the ones which are not too salty. Unfortunately, this tip is not universal for this thing I bought was what I don't like it to be - salty. So instead of putting it to waste, I thought of doing something to it, to lessen the saltiness of the fish. This is actually in honor and thanks to Nella's mother in Batangas, she told us how she preserves her tuyo and I called it... Gourmet Tuyo Fry the fish (half

Suman sa Lihiya with Latik (Wrapped Rice Cake with Coco-Butter Syrup)

The last two months has been hectic and chaotic but I tell you this...it was so much fun! Even before the LEAP (the coaching program I am active in) ended, I told myself that I will share with you a delicacy that Filipinos love but are not making too often nowadays. Their busy schedules may not permit them to. And maybe, just my theory, the old folks who used to do this, may not have the energy anymore to do them. Suman is a general term used to describe a rice cake or a sweetened root crop wrapped in leaves. Commonly used to wrap these cakes are banana leaves though some varieties uses palm leaves. Some even got their names from the leaf they were wrapped in. *wink* The memory of this snack that I am about to share with you goes back to my childhood days when, during fiestas or big family celebrations, is always present. Not nowadays though, for according to the one who used to do this for us, the process of making these is tedious. I did not argue, until recently.

Pastillas de Ube and Tagaytay

Tagaytay for me means Ube Jam! Tagaytay is about 60km or 37miles located south of Manila, just about an hour drive. The place is near enough for Manilenos (people living in Manila) to visit the city every now and then. Here is where they do picnics, ride horses, eat or just to enjoy the cold weather. A perfect get away from the hassle and buzzle of Manila. played with PicMonkey with this photo Tagaytay, with its cold weather is blessed with local produce such as fruits and vegetables plus delicacies such as jams and pies. But there is something I always buy whenever I go to this place - Good Shepherd's UBE JAM! Good Shepherd, as it is well known, is actually a convent of nuns who are obviously called Good Shepherd Sisters. The nuns there make the best (in my opinion) ube jam. It is thick, not so sweet and very ube! Excited, I bought two packs of 900gms ube jam for I intend to make pies and some other ube goodies. B opposed for she said it is too much, I disa

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