La Terrazza

La Terrazza restaurant in Hilton Abu Dhabi offers a stylish and modern fine-dining experience for everyone. They serve international cuisines in ala carte and buffet as well.

My husband and I had our dinner and lunch there during our stay in the hotel. They offered Asian themed buffet that night (Thursday) which I personally enjoyed. I had dimsums, sushi, maki, salmons and many other Asian food. The next day, we had our buffet for lunch and they offered internationally different kind of cuisines. Indeed a sumptuous and delicious food from appetizers, main course to dessert. Another plus factor to La Terrazza are their staff, they really know how to serve and entertain their customers.

So, here are snapshots of our experience =D

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Location: Hilton Abu Dhabi, Al Khubeirah, Abu Dhabi, UAE

Food:★★★★★

Price:★★☆☆☆

Service:★★★★★

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Pangat na Sapsap (Pony fish Poached in Tomatoes)

My husband and I went to fish market last weekend and bought plenty of fishes in different kinds. We bought a kilo of sapsap (pony fish) which is actually new for our usual fish market list. I really don't know how to cook it. My husband suggested to have it sinigang but since I don't have enough ingredients, I just decided to do Pangat which is also new for me, so I just did the "pa-chamba" way. Thus it is really very easy and indeed liked by my husband! =D

Ingredients:

• 1/2 Kg Pony Fish (Sapsap) - cleaned
• 1 medium onion - chopped
• 2 tablespoon garlic - chopped
• 3 medium tomatoes - chopped
• 1 tablespoon ginger - minced
• 1 pc chilli - minced
• 2 tablespoon vinegar
• 2 tablespoon soysauce
• salt and pepper
• 1/2 cup water

Procedure:

1. Mix all ingredients except fish and water.
2. In a casserole, put half of the tomato mixture.
3. Arrange the fishes on top of the mixture in the casserole.
4. Put on the of the fishes the remaining tomato mixture.
5. Pour in the water.
6. Cover the casserole and switch on the fire to medium high.
7. Let it simmer for 10-15 minutes or until the fishes are cooked.
8. Serve and enjoy!

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Kwek-Kwek (Tukneneng)

Kwek-kwek or also called Tukneneng is made of fried quail eggs and coated with batter usually colored orange. This is very popular as one of Pinoy's street foods.

I've seen bigger version of this recipe, which I guess is made with chicken eggs, thus I haven't tried it yet. Any how let's just indulge with the little version of this recipe. =D

Ingredients:

• 1 dozen peeled hard boiled quail eggs (or chicken eggs)
• 1 cup flour
• 1/2 cup water
• few drops of orange food coloring /  1/2 tsp atsuete powder
• salt and pepper to taste
• cooking oil

Procedure:

1. Put the quail eggs in a clean plastic bag or zip lock, with 1/4 cup flour. Shake until eggs are evenly coated. Set aside.
2. In a bowl, mix all remaining ingredients except cooking oil.
3. Use a wire whisk or fork, mix it to a smooth batter.
4. Put those little eggs to the batter.
5. Put enough cooking oil for deep frying in a shallow pan. Heat it.
6. Spoon out those eggs from the batter and put it in the hot cooking oil.
7. Wait till it cooks, about a minute or until the coating is crispy.
8. Best serve with soy sauce, vinegar with chopped onions and chilli. Enjoy!

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Bulalo Steak

An unusual yet mouth-watering way of preparing and serving beef shanks for us Pinoys is to have it marinated, slowly tenderized its meat, side-dished with vegies then served with rice. I called it Bulalo Steak =D I love it when served with sizzling plate, but since I don't have it, I just served it freshly hot from the casserole.
Well, it is not very much advisable for people with high cholesterol level, thus you can still enjoy its photo. =D

Ingredients:

• 1 kg bulalo (beef shank, bone in)
• water
• 1 large onion - chopped
• 2 chilli - chopped
• ¼ cup tablespoon soysauce
• ¼ cup lemon / calamansi juice
• 2 tablespoon Oyster Sauce
• 3 tablespoon Sweet Soy Sauce
• 1/2 cup green Bell Pepper - cut into strips
• 1 tablespoon flour - diluted in water
• 2 tablespoon butter
• salt and pepper

Procedure:

1. In a pressure cooker, put beef shanks, water (just enough to cover the beef), 1/4 cup soy sauce, lemon/calamansi juice, onion, chilli, salt and pepper. Tenderize bulalo for 30 minutes. Start timing when the water in the steamer starts to boil.
2. Remove tenderized beef from the broth. Set aside 1 cup of broth.
3. Mix oyster sauce, sweet soy sauce, 1 cup beef broth and the diluted flour. Set aside.
4. Heat butter and pan-fry the bulalo until brown on all sides.
5. Pour the beef broth mixture.
6. Season with salt and pepper. Let it simmer until the sauce becomes thick.
7. Put the bell pepper. Let it cook for a minute.
8. Serve and Enjoy!

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