Backstory

Nung healthy living pa ako XX years ago (hindi pa kami magkakilala ni Misis K), natikman ko ang salad na ito sa isang salad kiosk. Nagustuhan ko ng sobra kaya sinubukan kong gayahin and surprisingly swak naman ang pagkakagaya ko. 

honey mustard dressing with seafood bits

Fast forward to today. Madalas ko na etong ginagawa lalo na kapag may mga special na okayson. Simple kasi tsaka madali lang. The last time I prepared one was for my office mates a couple of weeks ago. This time, tinulungan na ako ni K kaya mas masaya gawin.

Let us share how we did it para na din sa mga ilang nagtatanong kung paano. Enjoy!

* * * * *

Ingredients

main ingredients

• 2 1/2 tablespoon real mayonnaise
• 2 tablespoon honey
• 2 tablespoon prepared mustard
• 1/2 tablespoon cane vinegar
• 1 small can of mushrooms (stems and pieces)
• quail eggs *
• crab sticks *
• fish cakes *
• shrimp rolls *
• salad greens

* The quantity of which is as how much you want the ingredient or how much the dressing can accommodate. Ayaw naman nating panay sahog na at naging supporting cast na lang ang dressing.

Directions

Honey Mustard Dressing

everything in!

1. Mix the mayo, mustard, honey, and cane vinegar in a bowl. Haluin ng maigi hanggang maging malabnaw na creamy ang consistency ng dressing.
2. Have a taste. Dapat tamis-asim ang lasa nito na medyo mas nangingibabaw ang tamis. Kung hindi, adjust as necessary.

      
          a. Kapag malabnaw - Dagdagan pa ng isang kutsarang mayonnaise.

          b. Kapag masyadong maasim - Dagdagan ng dalawang kutsarang honey.

          c. Kapag kulang ng kagat yung asim - Dagdagan ng kalahating kutsarang suka.

          

3. Kapag oks na yung lasa, set aside (pwede din i-refrigerate muna).

consistency looks like this

Seafood Toppings

1. Chop the shrimp rolls and crab sticks. Slice the fish cakes into smaller cubes. 
2. Boil everything together with the mushrooms.
3. Tapos pakuluan yung quail eggs separately. Balatan pagkatapos (doh!).
4. Once done, chuck everything on the honey mustard dressing. Tapos haluin ng konti. 
5. Slather on top of salad greens then yun na. Kainan na!

seafood bits

chopped and ready

stems and pieces

boil everything

tada!

Hopefully Helpful Tips:

* Mas madalas mabili sa grocery yung prepared mustard. Ito yung mga regular mustards na nakikita nyong hindi pinapansin sa mga hotdog stands. Pero kung wala nito (which is mostly the case), pwede din yung mga dijon mustard na available lang sa mga konyo grocery. May kamahalan.

big help from the Misis!

* Ang cane vinegar ay yung tinatawag nilang sukang pula. Actually, hindi ito pula. Idiomatic expression lang yun. Ang kulay nito ay parang tubig na nilubloban ng kalawang. Ganun.

* You can opt not to limit yourself on the seafood ingredients that I listed above. In the past, madami na akong ginamit na ibang sahog. Madalas galing sa mga ingredients na pang shabu-shabu. Madami niyan sa grocery. Pwedeng squid balls, fish balls, kikiam, scallops, o tahong. Optional din maglagay ng pearl onions. Kung wala, kahit yung chopped onions pwede na din. Wag lang damihan para hindi Jabar ang hininga pagkatapos kumain.

whip it good!

 
Babala

Isulat sa kapirasong papel ang pangalan bago kumain nito. May tendency na makalimot ng pangalan ang mga kumakain nito dahil sa sobrang sarap!

our apprentice, Chef Eww

Paunang Hirit:

Binisita namin ni K yung unit sa SM Jazz at madami dami na din palang restaurant sa hallway sa baba (hindi pa bukas ang Vikings that time but I heard open na daw ngayon). Halos lahat nga lang medyo pricey at iilan lang ang medyo tolerable options for a quick passable meal.

uniquely Singapore

Ang Niyari:

• Beef and Onion Toastwich
• Braised Pork Belly Super Value Meal (w/ iced tea, soup, and coffee jelly)

toastwich

Jampacked sa toppings yung toastwich. May keso, sibuyas, lettuce, at roasted beef strips. Masarap yung combination ng roast beef at onion mix. May suspetya kami na may timpla yung onion na hindi lang namin ma-pinpoint kung ano pero malasa. Eksakto yung pagka toast ng tinapay. Matigas yung labas pero nagka-crumble sa lambot pag kinagat. Mabigat ito sa tiyan.

braised pork

Value meal set yung braised pork belly. Ang marketing nila ay pang dalawang tao yung set pero sa tingin namin pang isang tao lang siya na gutom na gutom. Mas lasa itong adobo kesa braised pork. Think adobo na medyo thick ang sauce at may boiled egg at carrots. Ganun na. Sobrang tender ng pork at although madami naman ang servings, malalaki din yung parts ng taba.

kape jelly

Yung soup ay parang Knorr na may mushroom bits. Still better than with most fast food fare na parang nilagang tubig na nilubluban lang ng bouillon cubes. Yung coffee jelly ay literally kape na sinama sa gelatin so forget it.

kopi maker

Ang Damage:
Sandwiches are around P140 while the rice meals cost about P170.

Mura at disente na ito kumpara sa mga ibang restaurant sa paligid na talagang mahal.

menu

Ibang Satsat:

Sa Singapore galing ang franchise na ito at unti unti nang dumadami dito sa Metro Manila. Yung mga items sa menu nila ay hindi nalalayo sa karamihan ng mga Kaya Toast places dito. Nothing that immediately stands out as unique to them. So expect kaya toast (duh), toast sandwiches, and rice toppings.

value meal

Maliit lang yung lugar pero cozy at malinis. May effort sa pag interior design. In fact, nakaka-aliw yung mga retro decorations sa dingding.

Sa ngayon, eto ang pinaka matinong makakainan ng mura sa SM Jazz, excluding the standup food kiosks inside the grocery. In the odd chance na tumira na kami sa unit, malamang mas mapapadalas pa ang kain namin dito.

they got the sock!

may take out pa!

Ratings:
5 out of 7




[obi.Nov.15]

Intro:

It's our first year as a married couple and we've been looking for a place to have a fancy celebratory dinner. We've been aiming to dine here since last May but we either end up on another place because they are fully booked or forget about them altogether. This time Misis K made sure we are booked way ahead of time so woot! Sa wakas!

when you see this, that's it

The restaurant is quickly becoming famous in the south, being just opened late 2013 and already jam-packed most of the time. The place is quite difficult to find for those not familiar around BF Homes and it doesn't have a conspicuous signage either, so looking for this gem is part of the experience. In fact, they're a bit congratulatory about it because they have this cute calligraphy on their door that says "Yep! you've found us" [sic]. 

yup, we found it

Food:

• Mushroom Salad
• Chicken Confit Bibimbap
• Grass-fed Beef Tenderloin
• Homemade Faux Twix Bars

mushroom salad

We didn't wait that much before the mushroom salad is served. It's mainly shitake and enoki with salad greens, shredded pear, blue cheese, and walnuts in balsamic and olive oil. The flavor's a bit too salty for us, overpowering the hints of bitter-sweetness. We like how the enoki was fried though, and the salad greens are crunchy. It gave the salad an interesting mix of texture.

chicken bibimbap

Misis K got the chicken bibimbap which is slow-cooked chicken slices and poached egg on top of a Korean-flavored rice surrounded with julienned vegetables (we can spy mushrooms, cabbage, kimchi, eggplant, and seaweeds in there). In true bibimbap style, we stirred everything together in the bowl; the egg yolk giving the components a good "seal". It's not outright spicy compared to it's more Korean versions but the ingredients make for a very flavorful meal. Andami pang kanin! Great for my "construction worker" appetite.

beef tenderloin

I ordered for the beef tenderloin, cooked medium. It's very rich in taste and really tender. It has mushroom, leeks, and cabbage for garnish but the highlight for us is the butter and squid ink concoction where the tenderloin swims in. It complemented the beef very well. Ito ang mukang babalik-balikan namin dito. Sa sobrang sarap, nakaka-bitin yung servings (about four hefty slices of meat).

heaven must be full of this

I initially have reservations about the faux twix but everyone who tasted it has been raving about it ever since. Add us to the list! It's paradise on our palates. It's shortbread, caramel (did we taste condensed milk in there too?), and bittersweet chocolate layered on top of each other then sprinkled with salt to work on highlighting the sweetness some more. We want to copy this at home.

Kaching:

Main dishes goes for P400 to P600. Service charge is 10%.

Expensive, yes. But it's not bad for a fancy dining experience, justified by good food, terrific service, and chic ambiance.

Misis K

Comments:

It's owned by two young entrepreneurs and we can feel the youthful vibe imbued in every element of the restaurant. The place is not that spacious but they managed to put up quirky and artsy stuff on every corner, keeping the visual appeal a treat without making the place look cluttered. It's like any angle inside the resto is an instant Instagram platform. LOL.

The staff are all smiles and very accommodating all the time. The owners are hands-on and mostly present. Don't be fooled though, they don't mind rejecting walk-in customers (albeit respectfully) on a busy day so it's almost always wise to get a reservation.

photo wall

There's not much on the menu but the variety is enough not to look for more. We dropped by on a Sunday so we were not able to try their Buttermilk Fried Chicken which is their house specialty. Sounds to me like another reason to go back.

Summary:
Perfect for a fancy date or a relaxed family bonding moments over food.

happy first!

Ratings:
7 out of 7




[obi.Dec.7]