Skip to main content
Taalena

One fine weekend, we got invited by hubby's friend to join his family for an overnight fun in Tagaytay. We stayed at a farm somewhere in Alfonso-Mendez boundary. The following day was spent visiting the farm and a trip to the highlands. Got hungry afterwards and ended up in Taalena. Was suppose to eat at Mahogany Market but its still a long way off. Glad that we chose Taalena.


Crispy Pata. A Filipino dining experience is not complete without crispy pata. Yummy!





Bulalo. Not bad. But I prefer the ones at Mahogany Market. Maybe its the ambiance? ;)




Kare Kare. Its okay and tastes good. But it is so orange-y.




Crispy Tawilis. Must-have when dining in Tagaytay.




Fresh Fruit Platter. I love the colors!


Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.