Thursday, August 22, 2013

Home Cooking: Jamaican Style Chicken Curry and Chapati

Since Baguio City has limited restaurants, I always look up for recipes that will satisfy my cravings for different flavors.

For this stormy day (BTW, this was done last Sunday), I decided to cook some chapati and Jamaican style chicken curry. I don't accurately follow the measurements coz sometimes, it's better to make some revisions to get the taste and texture I really like. So I just listed the ingredients (with my revised measurement) and procedure in case you wanna try it.

Everything was made from scratch, which makes it more yummy! Here are some shots during the process. I was able to take only a couple of snaps since the chapati making was kinda messy on the hands.

I really enjoyed doing the chapati - from start to end. It's rewarding seeing your hand-made chapati fresh from the pan. Plus, it's highly addictive!!! Don't worry if you don't have the right materials. Just improvise. The one I used for kneading is actually a chopping board. If you don't have a rolling pin, use a bottle. It will do the trick ;)

Chapati (unleavened bread)

2 cups flour
1/2 cup water
3 tablespoons oil

1. Mix all the ingredients.
2. Knead until you get that elastic dough. Gradually add flour if mixture is too wet, water if it's too dry.
3. Let it stand for 10 minutes before shaping and cooking it.
4. Cook on a non-stick pan over medium heat, less than a minute or so. It's done when brown spots appear.

*Hint: You'll know you got the right texture if the mixture doesn't stick to your hands when kneading.

if it's ready, it should look like this

flatten small circles but not too thin coz it will turn out like a biscuit when cooked

this is the part when my internals go goo-goo-ga-ga (WIDE smile)

Jamaican Style Chicken Curry

Chicken parts of your choice
Potatoes (optional)
Curry Powder
Water or chicken stock

1. Fry chicken. you can remove the skin if you wish.
2, Saute garlic, onions, and tomato. Add chicken; then season with curry powder, thyme, and salt.
3, Add water or stock. 
4. Let it simmer for a couple of minutes.

*If you want to thicken the sauce, add a bit of flour dissolved in cold water.

if you want to eat your usual fried chicken, this is how boring it is

here's the simmering Jamaican style chicken curry to be
And here you have it :)

 Preparation and cooking time: 1 hour

This duo is worth trying! It will surely tickle your taste buds.

**I'd like to acknowledge Grench for helping me out on this. 

Wednesday, July 17, 2013

Part 2: Celebrating Life @ FIC (Fruits in Ice Cream)

So this is the dessert part of my previous post. Fruits in Ice Cream aka FIC is also located at Techno Hub in Camp John Hay. It has a small dining area that has a great view but you will surely have a big smile after slurping up to the last drop of your yummy ice cream.

Creamy, full of flavor, fresh taste PERIOD. You can actually feel its natural flavor magically exploding  in your mouth. I can recall the happy feeling while describing it. Enough said, here's to let you crave for a scoop or two.

Blueberry + Durian (yeah, a weird combination made by my Mom)




Green Tea

 More of the interior:

You can also choose from other varieties like banana split, sundae, and mochi balls among others. I can say that it's the best treat after a hearty meal..

How about you, do you love ice cream?

My Satisfaction Level

Ambiance 5/5
Palate Happiness 5/5
Service 5/5
Budget: P75 - P200

Tuesday, July 16, 2013

Part 1: Celebrating Life @ Seafood Island

This is my first blog entry after a year that my blog page has  been stagnant. I'm really excited, so here it goes...

July 14 is a very special day because we are celebrating two birthdays in our family. We wanted to eat in a restaurant that we haven't tried before so Seafood Island in Techno Hub (Camp John Hay) was our pick.

We arrived at around eleven in the morning so there were just a number of occupied tables. But the place was fully loaded when lunch time struck, which is something really typical during a Sunday. Good thing I was able to get some snaps while it was still roomy. 

The interior gives you a feel of eating in a restaurant by the beach. Put it together with the crew who are dressed in a Hawaiian themed outfit, yup it's like dining somewhere out of Baguio. 

I really love this wall art.
With all the wall art and accessories, you won't get bored while waiting for the food.  Here are some of the shots.

If you eat at Seafood Island, choose the boodle fight set meals so you can entirely get the feel of the place. A set is good for 3-5 or 5-7 persons, as said in the menu. We got the set that's good for 7 people. I think the rice was good for seven but the viand was only good for four. But this depends on your portions. I eat more viand than rice. The boodle fight was worth the experience anyway. 

Menu is right about the "SEAFOOD BONDING"
We got the DAVAO GULF
This went in after a couple of minutes of ordering

Pork BBQ + Bagoong Rice

Grilled Imbao, Tomatoes, Eggplant, and Salted Egg

Lato Salad (sea weeds, dilis, tomatoes, and onion)

Grilled Baby Squid & Steamed Shrimps + Crispy Dulong Rice

(Top left:) Pomelo &  Shrimp Salad (Right:) Grilled Tuna + Kalkag Rice

Kinilaw na Langka sa Gata
Don't mess with hungry people ;)

*Desserts will be featured on the next blog entry.

My Satisfaction Level

Ambiance 5/5
Palate Happiness 2/5
Service 5/5
Budget: P2000 (really depends on the capacity and no. of diners, given's for 6)

Here are the two precious celebrants for July 14: my mom (left) who just turned 6* and my grandma (right) who celebrates her second birthday as a star...