Restaurant Review : Rosewater Restaurant in Jumeirah at Etihad Towers

My husband and I together with our friends had a chance to dine in for breakfast in Rosewater Restaurant in Jumeirah at Etihad Towers. This is one of luxury hotels here in Abu Dhabi and the dining experience was exceptional.

Our friends bought discounted vouchers online and we got almost half the price per person for a buffet breakfast. Half-price with full dining experience!

There were wide range of buffet cuisine options and live cooking station. They had a good selection of fresh fruits and desserts. Food were definitely extraordinaire, the staff were friendly and accommodating, and the architectural ambiance sets an exquisite taste of elegance.

For more dining details, you may check their website: Rosewater Restaurant in Jumeirah at Etihad Towers

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Location: Podium Level 2, Jumeirah at Etihad Towers
       Tel. No.: 02-811 5666
                     
Food:★★★★☆
               Breakfast buffet was Very Good!

Price:★★★☆☆
 
Service:★★★★☆

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Eggs Benedict - - - Pinoy Tsibog Version

"What's so special with Eggs Benedict?" That's the first question I've asked my husband when we were watching a movie, whereas the leading man is cooking an eggs benedict for his special someone. Well, I guess I wouldn't know unless I'll try to taste one. =D

I've watched some youtube videos on how to cook it. I thought it will be as easy as it seems which I prove myself wrong. Well, it is quite simple yet it would take some techniques to really do it right. So, this morning I've challenged myself for this new cooking task.

Eggs Benedict is commonly served with English muffins topped with ham, poached egg and hollandaise sauce. Well, I don't have English muffins and ham, so I just made my own version with the main ingredients of poached egg and hollandaise sauce. =D

Here's Pinoy Tsibog version of Eggs Benedict.

Ingredients (1 serving):

• 1 Egg
• 1 1/2 cups of water
• 2 tablespoon vinegar
• salt

• Cheese
• 1 Enseymada

Hollandaise Sauce:

• 1 Egg Yolk
• 1/2 teaspoon lemon juice
• 1/4 cup melted butter
• 2 tablespoon fresh milk

Procedure:

1. Bring water to boil.
2. Put salt and vinegar then lower the heat to medium.
3. Crack the egg on an small bowl and slowly transfer the egg on to the boiling water. The egg whites will automatically go in the middle and it will cover the yolk. (The most challenging part in poaching an egg is to properly shape the egg whites around the yolk and that is where the vinegar works well.)
4. Let the egg cook for 2 minutes or until the egg whites completely cover the yolk.
5. Drain it and put on top of enseymada.

Hollandaise Sauce Procedure:

1. Beat egg yolk and milk in a stainless bowl.
2. Put lemon juice while beating.
3. Put the bowl on a low heat while still beating. Continue doing this for 2 minutes or until the yolk mixture slightly thickens.
4. Remove from heat and add melted butter while still beating.
5. Pour it on top of the poach egg and enseymada.
6. Garnish with cheese.
7. Serve and enjoy.

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French Toast

Call me silly, but frankly, this recipe that I’ve learned from my dad and I’ve been cooking for so many times have just cracked-down its term to me now. French toast – yes, it is… I’ve heard about French toast but I didn’t realize that it is exactly the same as what my dad has taught me to cook. Well, he just called this recipe “tinapay na prito sa itlog” (bread fried with egg). He he he… If only I knew it was called French Toast then I would have not called it with a longer term – “tinapay na prito sa itlog”. A tongue twister indeed…

Anyhow, I believe there are many other terms of this recipe from different languages…. “Egg-slices” in Greece, “Torrijas” in Spain, “Fatias douradas, rabanadas or fatias de parida” in Portugal, “yumurtalı ekmek" literally eggy-bread in Turkey and many other terms from different countries.

This recipe could be teamed-up with jam, butter, syrup or whatever you want but I love it with just a sprinkle of sugar. Maybe because I’m used to it since we really don’t have stock of jam or syrup at home when I was a kid.

So here is a very simple recipe for a great breakfast!

Ingredients:

• Slices of bread
• 3 pieces eggs
• 2 tablespoon milk
• butter
• Sugar

Procedures:

1. Beat eggs and milk.
2. Dip bread slices in beaten eggs and milk mixture. Set aside.
3. Heat pan in a low medium fire.
4. Grease it with butter.
5. Fry the slices of bread until both sides are browned and the eggs has cooked through.
6. Sprinkle with with sugar.
7. Enjoy!

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Pancake (Basic Recipe)

Aside from the traditional Filipino breakfast, my idea of the perfect weekend breakfast is a stack of pancakes with melted butter and maple syrup dripping down its sides. Unfortunately, I woke-up late so no more breakfast! But to satisfy my cravings I still made time to prepare pancakes for my mid-afternoon snack.

When I learned to bake few months ago I always make my pancakes from a scratch. I do not bother with those chemical laden instant pancake mixes that you just add water to. Instead I like to make my own batter, as it uses just a few ingredients that most of us have in our pantries. All you need are flour, sugar, and eggs.

Ingredients:

·         2 ½ cups self-rising flour

·         2 eggs

·         2 tablespoons melted butter

·         ½ cup sugar

·         1 and 1/2 cups milk

·         butter

·         Maple syrup / honey

Procedure:

1.     Combine flour, sugar, beaten egg, milk and melted butter in a bowl.

2.     Stir quickly until the batter comes down freely from the sides of the bowl. It should be lumpy (do not overmix!).

3.     Heat the pan in low fire (small or medium flat round pan)

4.     Grease the pan with butter.

5.     Pour in the batter, just enough to fill the pan.

6.     You can say that the pancake is ready to be flipped over when the top surface begins to form small craters.

7.     Continue to cook the pancake until both sides have turned golden brown and it is cooked all the way through.

8.     Serve and topped with maple syrup and butter.

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Egg Crepe stuffed with Ham and Cheese



my fave stuffed crepe with my high fiber yogurt =D



Egg Crepe will be the foundation of our tasty and fully stuffed breakfast recipe for today. This Egg Crepes are really more like a thin omelette than a crepe. I use these crepe recipe stuffed with different combination of delicious fillings or topped with rich, sweet sauces. It can also be used as wraps for roasted chicken, sautéed vegetables, fish fillet and stir fry beef strips.

You can also add-up some flavourings in the basic mix in different ways; vanilla and sugar make a great base for desserts, fresh herbs and spices give you terrific savoury crepe.

One of my favourite Egg Crepe recipes is stuffed with cooked ham and cheese. This recipe is quite easy and the ingredients are usually present in my fridge.

Ingredients:

• 2 large eggs
• 1 tablespoon flour
• 1 small pinch salt
• 1 teaspoon sugar
• 1 tablespoon melted butter
• Butter to grease pan
• Chopped cooked ham
• Grated cheese
• Finely chopped bell pepper (optional) 

Procedure:

1. Mix eggs with flour, salt, sugar and melted butter with a fork until well mixed and uniform in consistency.
2. Mix ham, cheese and chopped bell pepper. Set aside.
3. Heat a small skillet or crepe pan over medium heat until hot.
4. Grease pan lightly with butter.
5. Immediately ladle into the pan just enough to create a thin coating on the pan of egg mixture.
6. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan.
7. Put ham, cheese and bell pepper mixture on the half side of the crepe while it is still on the pan.
8. Carefully flip over the crepe (the side without the ham mixture) to cover the other half – the one with ham mixture.
9. Cook about one minute more or until the cheese is slightly melted.
10. Slide crepe out of pan onto a plate.
11. Continue until all egg mixture is used.

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Pork Tapa (TapSiLog)

Sometimes I don’t know if I should love or hate weekends. My week-long diet has just been ruined because of my 2 days-off meal plan. Especially, we only have pork in the fridge, so I really have to squeeze-off ideas in my mind to prepare something out of ordinary from our usual menu.

I have thin slices of pork in our fridge and the idea of Tapa just pop-up in my mind. Mostly, pork Tapa is made by stir fry. It is generally very easy to prepare. And what makes Pork Tapa as something out of ordinary is that, people often eat Pork Tapa as breakfast and for now we will have it for dinner =D. And when we say Tapa it is commonly chained with the idea of TapSiLog (Tapa + Sinangag + Itlog). So, TapSiLog for dinner coming-up!

Ingredients:

• 3/4 kilo pork tenderloin, thinly cut into strips
• 1/2 Tablespoon salt
• 1 Tablespoon white sugar
• 1 Tablespoon minced garlic
• 1 Teaspoon ground black pepper
• 4 Tablespoon soy sauce
• 4 1/2 Tablespoon vinegar
• Cooking oil

Procedure: 

·    Combine garlic, pepper, sugar, salt, soy sauce and vinegar in a mixing bowl.

·    Mixed in the pork strips. Make sure to coat all strips.

·    Arrange pork in a marinating pan. Pour in the marinade mixture over pork and refrigerate overnight.

·    When ready to cook, add a little water to the pan to parboil the pork tapa.

·    When the water is dry add up some oil in a frying pan.

·    Fry pork slices in batches, just until cooked through.

·    Drain pork on paper towels.

·    Serve with rice with fried egg and side-dished with veggies of your choice.

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