#Pan Seared Scallops with Tiger Shrimp

[stenoodie]

Yelp Elite Event at Yu Seafood

Yelp Elite Event at Yu Seafood. @YuSeafood @yelpsay #yelpeliteevent #yuseafood #delicious

This is a recap of the Yelp Elite Event that I attended this past Wednesday.  This was actually the very first Yelp Elite event that I could make it to.  There were a couple of other ones that piqued my interest but yes, I wasn’t able to make it.

Thus, I was very excited to attend this dinner event at Yu Seafood.  Previously, they advertised the event as “Moonlight Dim Sum” as in we would be…

[steve-explores]

12 Years of Candlenut: A Culinary Adventure

As part of my April birthday celebration bash, my wife and I decided to join the 12th year dinner celebration event at Candlenut on 6th April 2022.

The tasting menu for the evening is an amazing collaboration amongst the entire restaurant team which includes managers, service leaders, interns, cooks, and sous chefs. Based on our conversations with various team members, they had two weeks to conceptualize and deliver the final dishes for the evening. It is truly an astounding feat that demonstrates the depth of expertise and collaboration within the team.

We kickstart the evening with 5 delicious starters that the team should seriously consider adding them permanently to the menu.

LARB PIE TEE: Homemade kueh pie tee shell with chicken larb, toasted glutinous rice, mint, chili, coriander, lime, fried shallots, and jackfruit.

In my humble opinion, the jackfruit is the icing on the cake which helped to elevate the humble kueh pie tee into a gastronomical affair.

BUNGA AEK POPIAH: Popiah with turnip, scallop, whole prawn, beansprouts, crispy pork, chili cuka. 

My wife is not a big fan of popiah but she would happily have this version anytime of the week.

SALAD SEDAP: Chitose x Cameron Highlands sweet corn, mizuna, guava, fresh mint, honey, pineapple, roasted cashew nut, lemongrass with homemade sour plum dressing.

With such a varied mixture of flavors and textures, the salad is truly worthy of its sedap title!

LITTLE INDIA OTAH TOAST: Mackerel and prawn otah toast made aromatic with cumin seeds, coriander seeds, homemade curry powder, and coconut milk.

If only I could have this savory toast each morning, it would be heaven on earth.

CHICKEN MEATBALL “TINOLA”: Chicken meatball soup with ginger, lemongrass, green papaya. tamarind, laksa leaves.

This sweet and sour soup is the perfect cleanser for our taste buds, rounding off a tasty medley of starters.

Next up are 5 meaty savory mains that are big on flavors and portion, ensuring that we will not leave the restaurant feeling hungry. Although the mains were all delicious, the key improvement that I can suggest is having more balance in the overall menu as each dish is so heavy that my palate can get kind of lost after a while and the flavors just start to blend and mix into each other without any contrast or break.

SINGAPORE BBQ CHICKEN WING 2.0: Marinated chicken wing with minced chicken and gizzard, five spice powder, chili, and lime.

Trust me: this is the only chicken wing that you will ever need in your life. This dish is easily the best in the menu for the evening.

GRILLED STUFFED SQUID WITH PERCIK SAUCE: Marinated squid with tumeric spice paste, stuffed with chicken kebab mix, chili, coriander, cumin, and Percik sauce.

Only one minor improvement: more lady fingers to balance the strong sauce and chewy squid.

HAE BEE HIAM PORK SHOULDER: Pork shoulder fried in light soya sauce, dried scallop, dried shrimp. chili, laksa leaf, and kaffir.

Although the hae bee hiam is absolutely amazing, it overpowers the pork shoulder and buries the subtle sweetness of the delicate meat.

MYSORE MAIMOA LAMB RACK: Pan seared lamb rack marinated with Indian spices, served with crushed cashew nuts.

I loved the dish though I would have preferred the lamb rack to be even more tender, falling off the bone easily instead of having to tussle with it.

GOAN PRAWN CURRY: Tiger prawns, coconut milk, tumeric, and chili.

Warning: This curry is so sedap that you are going to eat more rice than you can imagine.

As we wind down the evening, it is time for desserts and we were not disappointed with 4 creative sweet creations.

“GUAVADORA”: Pink guava sorbet, mascarpone and yogurt cream, young coconut shaved ice, and sour plum powder.

This dessert is a masterclass in the art of delicately balancing flavors. We can taste each component in the bowl and everything just makes sense, creating an unforgettable experience that will make us coming back to the restaurant for more.

THE LITTLE BABA: Little Babas soaked in lime syrup with fresh pineapple, coconut, calamansi lime juice, gula melaka Chantilly cream, and lime zest.

A one bite wonder bursting with flavors, all tied up into a neat little package.

MANGO CRISPY RICE: Crispy short grain rice, glutinous rice cake, and fresh mango.

And yes, all mango sticky rice should be served this way as it provides a great contrast between the sweet soft mango and the fragrant crispy rice.

MATCHA X ADZUKI: Creamy green tea, homemade pandan kaya, vanilla sponge cake and aiskrim susu kacang merah.

Not our favorite dessert of the day but still worthy of its place in the menu. The dessert might be too mellow to be memorable due to the other superstars that came before it.

Our verdict for the evening? We loved the theme of the night, celebrating the amazing collaboration of the entire restaurant team with a tasting menu that highlights the stories and memories of each member. We adored every moment of our evening and we will be back again soon. Fingers crossed for some of our favorite dishes of the night to be permanently added to their regular offerings.

A big happy birthday to Candlenut and cheers to another amazing 12 years ahead!

[allwaysfull]

Cooking From Scratch | PCC Community Markets

Breakfast

Stir-Fried Cabbage w Fried Eggs

Whole Grains, Nuts, and Seeds Granola

Rhubarb-Cardamom Muffins

Heavenly Scones

Potato and Egg Baskets

Berry Cobbler Overnight Oatmeal

Baked Dutch Baby Pancakes

Cornmeal Pancakes/Quick Mixed Berry Syrus

Cheesy Egg Boats

Warm Grapefruit w Honey and Ginger

Carrot Wheat Waffles

Chilaquiles

Hash Primer | Sweet Potato Hash

Soups and Stews

Tiger Mountain Turkey Chili

Spring Pea Soup

Butternut Squash-Apple Soup

Egyptian Red Lentil Soup

Spicy Pork and Sweet Potato Stew

Lentil and White Bean Stew

Broccoli, Lemon, and Parmesan Soup

Asparagus Vichyssoise

Cauliflower-Cheddar Soup

Chowder Primer | Tarragon Corn Chowder

Salads

Grilled Corn Salad w Goat Cheese

Apple, Bok Choy, and Carrot Slaw

California Potato Salad

Blueberry-Nectarine Caprese Salad

Roasted Cherry, Chorizo and Orzo Salad

Spiced Squash Salad w Lentils and Goat Cheese

Emerald City Salad

Endive Salad w Bacon, Blue Cheese, and Pears

Citrus Beet Slaw

Walnut-Beet Salad

Kale and Quinoa Salad w Lemon-Garlic Dressing

Hearty Greens Caesar (w Chard and Kale) | Caesar Dressing

Peach and Pickled Onion Salad w Brown Rice

Perfect Protein Salad w Spelt, Chickpeas, Cucumber, Carrot, Pepper

Preserved Lemon and Anchovies w Fennel | Quick Pickled Lemons

Artichoke and Greens Salad

Shredded Seasonal Vegetables w Lime-Peanut Dressing (Som Tum)

Vinaigrette Primer

Cara Cara and Blood Orange Salad w Sweet Chili-Sesame Vinaigrette

Main Courses

Spice-Rubbed Grilled Pork Chops

Fennel and Basil Lasagna

Slow-Roasted Salmon

Pomegranate Molasses Grilled Chicken

Curried Lentil and Mango Wraps

Steph’s Tofu

Roasted Leg of Lamb Stuffed w Herbs and Garlic

Grass-Fed Prime Rib

Dry-Brined Roast Turkey

Halibut w Ginger-Rhubarb Sauce

Beef and Bean Enchiladas

Spicy Chicken Thighs

Marinades Primer | Basic, Italian, Mexican, Japanese, Jordanian

Sesame-Ginger London Broil

Side Dishes

Asparagus w White Beans and Hazelnuts

Edamame and Chickpeas w Tahini Dressing

Roasted Cauliflower and Kohlrabi w Lemon-Tahini Sauce

Pan-Roasted Sweet Potatoes w Cranberries and Pecans

Roasted Brussels Sprouts Caesar

Summertime Fritters

Roasted Cumin Carrots

Oven-Roasted Caponata

Emmer Farro w Tangerines and Persimmons

Smoked Mozzarella Pasta Salad

Sherried Leek and Chanterelle Gravy

Stuffing Primer | Cornbread, Wild Rice, Rye Bread, Sougdough, Quinoa

Easy Week-Night Meals

Chicken Piccata Salad w Grilled Lemons

Spicy Tofu and Spelt

Seared Scallops w Arugula Pesto

Italian Sausages w Roasted Grapes

Burrito Bowls

Chicken Potpie w Dill Buttermilk Biscuits

Quinoa Enchilada Bake

Linguine w Asparagus and Peas

Asparagus Ravioli Salad

Shrimp and Grits

Creamy Winter Squash Fettuccine

Chicken Quesadillas w Apple Salsa

Egg Korma

Thai Steak Salad

Stir-Fry Primer | Pork, Tofu, Flank Steak, Shrimp, Chicken

Garlicky Green Beans and Shrimp

Snack & Apps

Grilled Plum and Nectarine Salsa

Roasted Cherry Tomatoes

Fresh Fava Bean Hummus

Roasted Red Pepper and Walnut Spread (Muhammara)

Cornmeal, Parmesan, and Thyme Crackers

Avocado Toast w Goat Cheese and Radishes

Nut and Honey Clusters

Mango and Avocado Fresh Rolls

Crostini w Goat Cheese and Rhubarb-Thyme Jam

Feta and Sun-Dried Tomato Spread

Spicy Herb-Roasted Nuts

Lentil and Walnut Pâté

Roasted Sweet Potato Dip

Spicy Peanut Popcorn

Energy Bar Primer | Oats, Spelt, Rice, Rye

Drinks

Cold Brew Coffee

Hibiscus Tea Concentrate

Sparkling Blueberry Lemonade

Mango Lassi

Honeydew-Lemongrass Agua Fresca

Pineapple-Buttermilk Smoothie

Mexican Hot Chocolate (Champurrado)

Zesty Fall Cider

Golden Milk

Ginger-Cranberry Kombucha Mimosa

Kimchi Bloody Mary

Orange-Kümmel Cocktail

Sangria Primer | Rosé, Lillet, Cointreau, Viognier, Riesling, Lambrusco, Prosecco, Rioja, Blanca

Desserts

Avocado Brownies

Cherry-Balsamic Upside-Down Cake

Flourless Chocolate Crinkles

Finnish Buttermilk Cake

Hibiscus Lemon Bars

Flourless Peanut Butter-Oatmeal Cookies

Roasted Rhubarb and Strawberries

Vegan Gingersnaps

Salted Caramel Pumpkin Cheesecake

Plum Hand Pies

Crisps & Crumbles Primer | Rhubarb, Mangoes, Sour Cherries, Apricots, Nectarines, Raspberries, Sweet Potatoes, Pears, Cranberries, Bananas

[thehungrykat1]

Marriott Manila Launches Philippines Sustainable Seafood Week 2018

For the third straight year, Marriott Hotel Manila, along with other prominent hotels and restaurants in the Philippines, have partnered together to make sure that we continue taking care of our seas by holding the Philippines Sustainable Seafood Week 2018. This time, it will not be just a week-long gathering of top chefs, suppliers, and hotels to educate everyone about the need to reverse our declining ocean harvest, but it will be stretching more than two weeks as more establishments continue to join this worthwhile activity.

The opening of Philippine Sustainable Seafood Week 2018 was held last February 26, 2018 at the Marriott Grand Ballroom in Resorts World Manila. This also serves as a launching point for many other activities in the coming days including presentations, chef master classes, cooking competitions, technical workshops, a photo exhibit, and more. Some of the participants were there that night to give a little preview of what they will be serving at their respective establishments to promote sustainable seafood in the Philippines.

Leading the launch was Chef Meik Brammer (seated second from right), Executive Chef of Marriott Manila who had made the five-star hotel one of the best premium dining spots in the country. Another main proponent of the Philippine Sustainable Seafood Week is Christian Schmidradner (standing), General Manager of seafood company Meliomar which engages with community-based coastal fisheries in various locations around the Philippines. These communities are taught how to avoid overfishing, illegal fishing and destructive fishing methods.

On display were just some of the sustainable seafood items that hotels and restaurants will be highlighting during the coming weeks. They all show their solidarity and commitment to improve the health of the oceans by pursuing responsible business practice in sourcing seafood products from sustainable fisheries and aquaculture. 

Participating hotels, restaurants, and schools include some of the biggest names in the industry like Shangri-La Hotels, Accor Group of Hotels, New World Manila Bay, Conrad Manila, Hyatt COD, CCA, Enderun and many more. They will be having their own activities during Sustainable Seafood Week 2018 so watch out for their respective announcements and schedules.

Here is a preview of what to expect from these establishments during Philippine Sustainable Seafood Week 2018. AG New World Manila Bay had one of the more popular booths during the launch, especially with their endless servings of fresh Crystal Bay oysters which are brackish-water species that are self-sustaining and do not need additional feeds.

They also presented a Japanese-style oyster if you want them a bit seasoned. But the favorite item there was the Aburi Scallops which were prepared and torched on the spot. 

The Discovery Leisure Company, composed of the some of my favorite hotels around the country like Discovery Shores Boracay, Discovery Country Suites, and Discovery Primea, featured a huge Boodle Feast with a medley of delicious seafood. This pile of mouthwatering seafood included Seared Scallops, Kinilaw na Maya Maya, Lobster Relleno, Grilled Tuna, Steamed Barramundi in Banana Leaves, and Sautéed Selva Prawns. This is an entire meal in itself but there were more juicy and sumptuous seafood to explore.

The entire ACCOR group of hotels came in full force with Sofitel Philippines presenting its Emperor’s Fish Ceviche. Emperor fish have moderate resilience to fishing pressure with relatively fast growth and maturation, so they are part of the sustainable seafood program in the country.

The newest member of the Accor group was also present at the event. Joy-Nostalg Hotel and Suites, formerly known as Oakwood Premier, had their Shrimp with Potato and the Pan Seared Cod with Mango Salsa.

Most of the participating hotels use Selva Shrimp which has a “Best Choice” rating for sustainability because these are naturally raised in mangrove forests in small farming communities in Southeast Asia. These do not need any feeds or fertilizers as the mangrove provides the natural habitat and ecosystem for the shrimp. This unique production system combines the preservation of the mangrove forest together with low-impact shrimp farming. 

Other members of the Accor Group including Raffles & Fairmont, Novotel, and Mercure also higlighted their own sustainable seafood creations like the Aguachile de Camaron in Ube Cone, Seafood Biryani, and more.

Shangri-La at the Fort brought in Peruvian Chef Carlo Huerta Echegaray from their popular South American restaurant, Samba. 

He personally prepared his Tamale de Camaron, with huge pieces of juicy prawns cooked a la minute for all the guests. Another of his specialties is the Ceviche de Atun which I got to try last time during Samba’s special 5-Course Christmas Menu.

Makati Shangri-La has an interesting item called Crispy Balls with Selva Black Tiger Prawns. Guests should eat the crispy balls in one bite and then drink the tomato-based broth inside the glass.

Aside from the top five-star hotels in the city, a few major restaurants will also participate in the Philippines Sustainable Seafood Week 2018. Grind Bistro came out with their Smoked Seafood Chowder and a Scallops Ceviche.

Center for Culinary Arts (CCA) showed why they are one of the top culinary schools in the country with their beautifully-plated Pan Seared Barramundi Fillet with Pumpkin Ginger Puree and Edamame. The barramundi fillet was so tender and bursting with flavors.

Of course, host Marriott Manila will not be left behind in featuring their own sustainable seafood selections. Last year, an entire buffet table filled with delicacies was slowly lowered from the ceiling of the Marriott Grand Ballroom to the delight of the crowd. This time, they brought an actual golf cart inside the ballroom to serve as an a la minute cooking spot for their delicious Fish Tacos.

There was also plenty of salmon for everyone including Smoked Salmon and the Soy Mirin-Marinated Salmon Salad.

A warm and hearty Seafood Chowder was also offered by Marriott Manila presented in these cute bread bowls. Other organizations and NGOs were also in attendance to help educate and bring more awareness to the delicate task of saving our oceans.

Watch out for all the exciting activities and special dishes that will be coming out during Sustainable Seafood Week 2018 from February 26 to March 15. Let’s all be more conscious and aware about where the seafood we see on our plates are sourced. Let’s all support this enivormentally-friendly initiative so that we can continue to enjoy these wonderful seafood creations.

Sustainable Seafood Week 2018

February 26 - March 15, 2018

www.facebook.com/pg/sustainableseafoodweekph

[stenoodie]

Pan Seared Scallops with Tiger Shrimp 😋. Loved the firmness of the tiger shrimp and the presentation of this dish. 👍👅 #alreadyblogged at stenoodie.com (at 漁膳房)