Restaurant Review : Jollibee @ Dubai Mall

This review was long overdue. Well, we only had a chance to visit Jollibee in Dubai mall recently, although they've been open there for  almost a year in couple of months now. We were lucky to be in queue for just 15 minutes since we arrived there a little early for lunch time. But after my turn to order, people started coming and the crew patiently assisted customers to be properly in line so other people in the food court will not be disturbed.

My husband and I were so excited that we wanted to try everything in the menu. I just told my husband that our priority was to taste the chicken, spaghetti, hotdog sandwich and the burger. So, I guess we've ordered almost everything. Here are our orders!

The aroma was quite 'The Pinas Jollibee'. Hmmmm, I'm already mouth watering while doing this post. Ok, I started with the spaghetti, it was 95% similar to the original. Then I took a bite of the chicken, I would say it was 90% similar to the original. The rice and burger steak was my husband's but I had a taste of it, I guess it's 98% similar as the original. I ate the jolly hotdog later in the afternoon of the same day and I would say it was 80% similar to the original. Overall, the taste was definitely satisfying. There were slight differences in the taste but I'm sure all our kababayans here in UAE were satisfied and happy.

The success of Jollibee here was really obvious that in less than a year they will be opening more branches in Dubai. Hopefully soon in Abu Dhabi also.

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Location: Dubai Mall Food Court
                   
Food:★★★★☆

Price:★★★★☆

Service:★★★★☆

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Love Food Festival 2016 in Abu Dhabi

Love Food Festival in Abu Dhabi was held last February 18-21 in Mushrif Central Park. My husband and I visited it on the first day. Since we were there early, the park was not crowded and the aroma while on our way to the caravans was so tempting!

There were many food caravans from London and some caravans were from here in UAE. I would like to try it all but since I'm on a budget and slightly sick, I couldn't indulge so much to everything.

Here are some photos from my visit.

It was a pity I couldn't have churros :( I have a cough so I avoided eating sweets. 

Very unique!

I ordered chicken pad thai from Bangwok and it was yum! The serving was good for two :)

Grilled cheese from The Cheese Truck was one of my favorites. The taste? Heaven! ;)

This is Braco (British Tacos) from The Roadery is definitely delicious! One of my favorites since their last year's visit here in Abu Dhabi.

 We enjoyed watching baking demo by French pâtissier and celebrity chef  the "Cake Boy" Eric Landlard.

The night was young but we left early because it was very cold. Although, I didn't had much food to try, I really enjoyed the night. Indeed, food festivals are my favorite. Good food, vibrant music, happy people. 

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Beef Pochero

Pochero was one of my childhood favorites. My mom's beef or pork pochero sure satisfy my palette and definitely need extra rice ;)

Pocheros usually have saging na saba, and some were cooked with pechay (or bokchoy) and some add carrots too. Since my mom usually cooked it with just cabbage, Baguio bean and saging na saba, I decide to use the same it in this recipe. Also, I did a lazy version of cooking here because I used my slow cooker. Yes, it takes so much time in cooking, but since I didn't do much, I call it lazy way of cooking. I just love using my slow cooker especially in cooking beef because of the perfect tenderness and flavor it makes to the meat.


Ingredients:

• 1 kg beef brisket - big cubes
• 1 cube beef broth
• 2 teaspoons salt
• 1 medium onion - minced
• 5 cloves garlic - minced
• 1 teaspoon black ground pepper
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 pieces banana (saba) or plantain bananas, peeled and cut diagonally into around 1 1/2 inch thickness
• 1 cup Baguio beans (around 15 pcs)
• 1 medium sized cabbage - cut into quarters
• 1 small can of Pork and Beans
• 2 teaspoon cornstarch - diluted in 1/4 cup water
• 1 + 1 cups of water

Procedure:

1. In a pot, bring 1 cup of water to boil.
2. Add in beef broth cube, garlic, onion, tomato paste, tomato sauce and diluted cornstarch. Let it simmer while stirring until thick. Set aside.
3. Put beef in slow cooker, add 1 cup water, season with salt and ground pepper.
4. Add the tomato sauce mixture.
5. Cover the slow cooker and set it on high. Let it cook for 4 hours.
6. Add the pork and beans, cabbage, banana and Baguio beans. Cover and let continue to cook in high for another hour.
7. Serve and enjoy.

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Inihaw na Liempo (Grilled Pork Belly)

Filipinos all time favorite grilled pork belly (inihaw na liempo ng baboy) is best for lunch and dinner with unlimited rice and perfectly matched with spicy vinegar and garlic dipping sauce or soy sauce with calamansi. OK,  I'm literally mouth-watering while writing this post. Can you blame me?! ;)

Grilled pork belly is quite easy to cook, although the time difference of marinating makes a huge impact on its flavor. Of course, the longer you marinate the meat, the tastier it would be. Also, I used Sprite in this particular recipe of marinade to add a little sweetness and helps to tenderize the meat.

I sometimes grill in our oven or on a pan-grill, which is the only option for us who are living in a building flat; although charcoal grilling is still the best for me. Good thing that we spent our weekend in my brother's place where we can charcoal grill, since they have an open area for grilling. Just perfect with a sunny cold weather.

Below is my recipe :)



Ingredients:

• 1 kilo Pork Belly - About 1/2 inch - 3/4 inch in thickness
• 1/4 cup apple cider vinegar (or lemon juice)
• 1/2 cup soy sauce
• 1 cup Sprite or 7-up
• 1 tablespoon sugar
• 2 teaspoon ground black pepper
• 1 teaspoon salt
• 5 cloves of garlic - minced
• 2 chili - chopped (optional)
• 2 tablespoon ketchup
• 2 tablespoon oil

Procedure:

1. In a bowl, combine apple cider vinegar, soy sauce, ketchup, Sprite, sugar, ground black pepper, salt, garlic, and chilies.
2. Stir well until sugar and salt are dissolved.
3. Add pork belly, mix all together, cover it, put in the fridge and marinate overnight (or at least an hour).
4. In a bowl, pour the pork belly marinade. Add oil and stir well (for the basting sauce).
5. Grill the pork belly for 2-3 minutes each side. When the pork starts to pale, regularly brush it with basting sauce.
6. Continue to grill it for 5-6 minutes each side  or until pork is cooked through.
7. Best served with vinegar, garlic and chili dipping sauce. Enjoy!

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Pork Embutido

Embutido is a Filipino style of meatloaf. It is a mix of ground meat and spices then rolled in a foil; It can either be steamed or baked. Embutido can be served as cold-cuts, fried slices or fried as a whole then slice.

I've wrote a recipe here before but I sometimes change my recipe depending on the availability of my ingredients. I sometimes bake or steam my embutido, depending on my mood also. I personally like it steamed then pan fried ;) Yes, adding a little grease and frying it up makes a difference in the taste, although it is not a healthy option.

Adding minced bell pepper (red or green) adds color to the meatloaf, while putting sweet pickle relish adds a little sweetness to the flavor, but since I don't have it in my fridge and my husband is a little picky when it comes to the ingredients of whatever I cook, I decided not to add it.

Below is the recipe:

Ingredients:

• 1 kg ground pork
• 2 teaspoon ground pepper
• 1 1/2 teaspoon salt
• 2 medium sized onions - minced
• 5 cloves of garlic - minced
• 1\4 cup tomato sauce
• 2 tablespoon tomato paste
• 1 cup grated carrots
• 1 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup raisins
• quail eggs - boiled and peeled
• vienna sausages / hotdog - sliced into two
• margarine
• aluminum foil
• 1.5 liter of water for the steamer.

Procedure:

1.  Put the ground pork in a bowl.
2.  Add salt and pepper.
3.  Add onion and garlic.
4.  Add tomato sauce and tomato paste.
5.  Add the grated carrots.
6.  Add the grated Parmesan cheese

7.  Crack eggs and add in the bowl.

8.  Add raisins.

9.  Mix it well.

10.  Let it rest for 10-15 minutes. This lets the pork absorb the flavor and the liquid of the mixture.

11.  Prepare the quail eggs and sausages.

12.  Prepare a 12 inch x 12 inch foil and grease it with margarine (or butter).

13. Put 3 tablespoon of pork mixture on the greased foil. Spread and flatten the mixture onto

      the center of the foil.

14. Line in the center 4 pieces of quail eggs.
15. Line 3 slices of vienna sausages next to the quail eggs.
16. Roll the aluminum foil into a tightly packed log about 2″ in diameter, sealing on both ends.
      Repeat with the remaining pork mixture.
17. Place the pork mixture logs on a steamer.
18. Let it steam for an hour.
19. Remove from the steamer and let it cool.
20. You may optionally pan fried the logs of embutido to achieve a little toasted effect and taste.
21. Serve with ketchup and enjoy!

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Sweet Potato Tots Loaded with Bacon Bits

It was a lazy Saturday afternoon and I was craving for something to eat. I checked in my fridge and found a large sweet potato. Instead of simply frying it, I tried to be creative and did a little twist in my simple lazy snack ;)

Sweet Potato Tots or some called it croquettes, can be mixed with other ingredients to burst with more flavor. Adding-up some available ingredients could really make a big difference to a simple dish. So, go check your kitchen now and be creative in making something new out of ordinary.



Ingredients:

• 1 large sweet potato - grated
• black ground pepper
• 1/4 cup + 1/2 cup for coating - breadcrumbs
• 2 eggs
• 1 cup cooked bacon bits
• 1/2 cup Parmesan cheese - grated
• oil  

Procedure:

1. Peel and wash the sweet potato.
2. Grate the sweet potato.
3. Microwave the grated sweet potato for a minute and let in cool. Squeeze it by batch to remove liquid.
4. Season with black ground pepper.
5. Add 1/4 cup breadcrumbs.
6. Add bacon bits.
7. Add Parmesan cheese.
8. Add 2 eggs.
9. Mix it all together.
10. Form the mixture in to a golf ball size mold.
11. Roll in to the breadcrumbs.
12. Do the same until you finish all the mixture.
13. Heat oil in a pan with low heat. Put the tots in the pan.
14. Let it fry for 5 minutes each side or until golden brown.
15. Serve and enjoy! (Ketchup or Mayonnaise for dipping sauce) 

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Bibingka

It was like a torture spending Christmas here in UAE after spending our past 2 years of Christmas in the Philippines. I planned to cook so many Filipino dishes for our Noche Buena but I felt so depressed that I only manage to cooked on Christmas day.We spend few hours partying with friends but since we got home early, we then felt the sadness of waking up on Christmas morning without our family near to us. Oh well, what can we do? As we always say "Buhay OFW".

I woke up early on Christmas day and prepared bibingka or some called it puto bibingka for our breakfast. It is best to pair with ginger tea (salabat) which reminds me of our days when we spend breakfast just outside the Church after simbang gabi. This definitely made me and my husband happy and sad at the same time. 

I usually baked bibingka from a scratch but as I've said, I was a little depressed so I just made used of a ready mix powder for my batter. I bought it in a grocery store here and follow the procedure written on the box, customized it a little and that's it!

Ingredients:

• 1 box Bibingka powder mix (I used White King brand)
• 3 pcs. salted eggs - sliced
• Grated cheese
• Evaporated milk (see quantity written in the powder mix instruction)
• Eggs (see quantity written in the powder mix instruction)
• Sugar (see quantity written in the powder mix instruction)
• Melted Margarine / Butter (see quantity written in the powder mix instruction) - I used margarine to have a nice golden color and good aroma.
• Banana leaf 
• Grated Coconut (optional)

Procedure:

1. Follow the instruction in the box on how to make the batter. I just used evaporated milk instead of water.
2. Put the batter on your preferred baking dish lined with banana leaf. I used small sized pan (around 12 cm diameter)
3. Top with cheese and slices of salted egg.
4. Bake in 325°F (160°C) for 20-30 minutes or until the toothpick inserted in the center comes out clean.
5. Served with fresh grated coconut. Enjoy!

See my previous post on how to bake bibingka from a scratch here :)

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Reserveout - Simplifying Restaurant Reservations

What is Reserveout?

Know how Reserveout simplifies reservations for users and restaurants

In the fast paced lifestyle we live in nowadays, people are leaning towards things that make their live easier, things that will take no time and can be done on the go, this explains inflation of mobile usage, shopping, selling, work, and almost every other thing can now be done online. All you need is internet and a device to connect you to it. 

Because of that a lot of new businesses took advantage of the convenience of the internet, hence, we now can see online shopping, reservations, services, and MANY other things. However, we will be discussing the online restaurant reservation platform “Reserveout” that allows users to book at their favorite restaurants in Dubai, Amman, Beirut, and many other countries in the Middle East.

Working as a platform that bridges the gap between hospitality, entertainment and dining service providers and their patrons, Reserveout uses their rich and sophisticated online experience through their web and mobile applications to enable online and mobile users to easily search and immediately reserve with venues part of the Reserveout network. 

Reserveout offers their clients (venue owners such as restaurants, spas, etc.) an electronic portal with which to efficiently manage, track, and sell resources and services available within their businesses in order to provide the best possible experience to their clientele. This software is a powerful and constantly emergent database that will serve as an electronic reservation book and a robust table management system.

Reservations as easy as 1, 2, 3

The website and application are easy to use, instantly confirmed, and user friendly. Users can use Reserveout to find their favorite restaurant and reserve at, allowing them to instantly book a table at any restaurant in their extensive listing, and with speedy search features built right in; you can easily discover a new spot across the street or around the city. Additionally, Reserveout will provide users with updates about the latest and hottest promotions and newsletters, and will furthermore inspire you if you still don’t know where to spend your next weekend.

Keep track and manage your business more efficiently 

Reserveout is allowing restaurants to gain comprehensive understanding of each individual diner, and help increase revenue through clear data about customer segments, restaurants can make sure their revenues are maximized on peak nights and extend peak hours. Additionally, Reserveout is working when the restaurants are not, reservation platforms are linked to each restaurant's reservation system around the clock, and so customers can reserve tables through their app and website at any point during the day.

This is only the tip of the iceberg, few of many features. Reserveout surely offers more tools for both users and restaurants. Its platform and services are currently available in Abu Dhabi, Amman, Beirut, Doha, Jeddah, Manama and Dubai; however expansion into the rest of the Middle East and Turkey is planned in the very near future.

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For more details, you may visit their website : www.reserveout.com

or download their App to your mobile and tablets :)

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Easy to Cook Gourmet Food from DinnerTime.me

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

• 350 g. Baby Potatoes, scrubbed
• Sea Salt
• Black pepper
• 350 g. Salmon Fillet, cut in 2 pieces
• 1/2 Lemon, juiced and zested
• 1/2 bunch fresh Dill, fronds picked and chopped
• Extra Virgin Olive oil
• 1 clove Garlic, crushed
• 40 g. Parmesan Cheese, grated
• 1 bunch Watercress/Kulfa, snipped
• 1/2-1 fresh red Chili Pepper, deseeded and sliced
• 1/2 pot Yogurt
• 1/2 tsp. Dijon Mustard
• 1 handful fresh Mint, leaves picked and torn

Procedure:

1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
2. Cut the salmon into 2 portion sized pieces.
3. Fill a saucepan, big enough to hold  all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
4. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
5. Meanwhile, zest and juice the lemon and chop the dill.
6. Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
7. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
8. Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
9. Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

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Fettuccine with Spicy Meat Sauce

Ingredients:

• 200 g. Fettuccine Pasta
• 1 onion, finely chopped
• 1 tbsp. Olive oil
• 300 g. Ground beef
• Sea Salt and Black Pepper
• 1 Clove Garlic, chopped
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili powder
• 1 pinch Ground Cinnamon
• 200 g. Crushed Boxed Tomatoes
• 1 1/2 tbsp. Raisins
• 2 tbsps. Feta Cheese, crumbled
• A handful fresh Mint Leaves, chopped

For the green salad:

• 1 bunch Rocket Salad, shredded
• 1 1/2 tbsps. Olive Oil
• 1/2 Lemon, juiced
• 1 tsp. Honey
• Freshly ground Salt and pepper

Procedure:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the rocket.
12. Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

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Chicken Noodle Soup with Ginger

Ingredients:

• 1 Vegetable Stock Cube
• 900 ml. water
• 4 Chicken Drumsticks
• 1 tsp. Fresh Ginger, grated or finely chopped
• 1-2 cloves Garlic, grated or finely chopped
• 1/2 box Mushrooms, thinly sliced
• 1/2 - 1 Red Chili Pepper (optional), finely chopped
• 50 g. Rice Noodles
• 1/2 can Sweetcorn
• 2 tsps. Soy Sauce, plus extra for serving
• Mint Leaves, to serve

Procedure:

1. Pour the stock (cube + water) into a pan and add the chicken.
2. Peel and grate or chop the ginger and garlic and add to the pot.
3. Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
4. Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
5. Remove the chicken to a board and pick the meat off the bones. Discard the bones.
6. Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
7. Simmer for 3-4 minutes until the noodles are tender.
8. Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
9. Serve with extra soy sauce for drizzling.

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Aromatic Vegetable Pilaf

Ingredients:

• 200 g. Basmati Rice
• 1 Onion, peeled and finely sliced
• 1/2 box Mushrooms, cleaned and roughly chopped
• 150 g. Green Beans, trimmed and sliced
• 1 Carrot, peeled and finely chopped
• 1/2-1 tbsp. Cooking oil
• 1/2-1 tbsp. Ghee/butter, optional
• 1/2 Cinnamon stick or 1 tsp. Cinnamon
• 3 Cloves
• 1-2 Cardamom Pods, lightly crushed
• 1 Bay leaf
• 1/2 tsp. Ground Turmeric
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/2 tsp. Chili Powder
• Sea Salt
• 350 ml. Water
• 2 tbsps. Raisins
• 2 tbsps. Pistachio Nuts, toasted

Procedure:

1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
2. Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
3. Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
4. Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
5. Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
6. Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
7. Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
8. Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
9. Meanwhile, toast the pistachios in a dry pan.
10. Uncover and fork through the rice and vegetables.
11. Sprinkle with the toasted pistachios and serve.
12. You can serve it with plain yogurt as well (optional).

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For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC, 

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

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