March 13th, 2012 § § permalink
It was a busy Saturday and a great bonding time with my kids and dad. Unable to decide whether to join my father to lunch or go to a certain event at Rockwell that morning (which rarely happens), I later chose the former. Besides it’s rare that my father asks us to join him for a meal.
So the family and the father had lunch at Mamou in Serendra, with us being the first ones at the resto. A girl showed us to our table which I had to call in to reserve because tables at Mamou fill up so fast. So I had to make sure because we didn’t want to end up eating somewhere else when we’ve already driven as far as 20 or so kilometers. So I called and reserved a table. We arrived earlier than our schedule. It was a Saturday and the traffic was surprisingly light.
Mamou Dining Area
We sat at our table with low-back chairs which were as cute as they come. The conversation meandered onto the subject of my son’s graduation and who would go up the stage to receive his recognition. Before we decided between me and my father, we had to order food first as we were getting hungry.
Son checking the menu
While MG and I played around and took pictures
Of course, lunch at mamou would never be complete without one of its signature pasta, Lorenzo’s Truffle Cream.
Lorenzo’s Truffle Cream
We ordered two. We also wanted meat but not necessarily steak as we are always on a diet. So we chose Grilled Ribs and Chicken with Red Rice.
Grilled Pork and Chicken with Red Rice
I ordered soup for MG which she ate with gusto. She loves the Orange Pumpkin Soup here.
Orange Pumpkin Soup
Lunch at Mamou is always “sulit.”
The food consistently tastes great.
The wait staff is attentive. The service is fast and efficient.
It’s truly upscale home-cooking and I love it. I get to eat out but at the same time you get the feeling of eating something familiar and delicious at home.
Mamou – A Home Kitchen
Unit 1C-15 G/F Serendra
Fort Bonifacio Global City
Reservations: +632 856 3569
August 19th, 2011 § § permalink
Truffle Pasta is one perfect example of a simple recipe. What you basically need are pasta (of course), truffle oil, onions, cream and parmesan cheese. And this recipe made up of simple ingredients creates the most extraordinary taste.
Truffle Oil Pasta from UNO Restaurant. With pancetta and three kinds of mushroom. This is my second favorite next to Mamou’s recipe.
Sharing it with my little girl here.
Antonio’s Truffle Pasta.
Too heavy…I didn’t like it very much.
Cafe Mary Grace’s Truffle Mushroom Pasta
One of MG’s favorites here. That and mushroom soup. Mushroom is her favorite vegetable. That’s according to her.
Truffle Pasta is also not that complicated to make. You just need the freshest of ingredients to achieve the best results. This pasta has been my all-time favorite. Well, not really. My favorite before this was Pasta Vongole. I just love clams. It only became a favorite after I’ve tasted Mamou’s specialty pasta dish, Lorenzo’s Oil Pasta. I fell in love with the taste and aroma of the truffle, not to mention the al dente spaghetti noodle, the right amount of cream and the tender loving care of the chef who prepared it, it was truly perfect. In fact, I dreamt about it for days and I still dream about it every now and then. Too bad I live in Quezon City and Mamou is at the far far south.
Mamou’s Lorenzo Oil Pasta
Oh well, one can’t have it all but one can cook it, right?!
Spaghetti Noodles, Parmesan Cheese, All-Purpose Cream, Truffle Oil, Butter and Olive oil
Truffle Oil and Olive Oil
Sweat the onions in butter and olive oil. If you want to add mushrooms, you can add it after the onions have become transparent.
Add the cream and let it simmer for a bit. Season with salt and pepper.
Remove from fire and add the parmesan cheese. Pour over cooked spaghetti noodles then drizzle with truffle oil. The heat from the cream mixture and the pasta would release the aroma of the truffle. It’s the most heavenly scent. But it’s an acquired taste as my son doesn’t like this pasta dish very much. And sorry about the loser presentation. This was actually a left-over. I forgot to take a pic after I cooked it. The truffle was the culprit.
August 16th, 2011 § § permalink
Yes, I want the real kind and not some ready-to-drink or ready-to-mix variety. That’s why I gravitate towards restaurants and cafes that serve homemade brews. I hate it when pricey restos (200 php++/person a meal) serve only Nestea or similar iced teas. Ok so you have to know this about me. When I go out to eat, I want the real deal, the full experience. Now if you serve me that to-die for parmesan crusted fish and a hefty serving of side vegetables, don’t you think it’s kinda disappointing if you give me a so-so drink? And I hate colas with my drink. Water is not even an option because I have that at home. My craving for fruit shakes is as seasonal as most fruits. I just want homemade iced teas. Is that so hard?
This is the reason why I love Cyma, Uno Restaurant, Mamou, MoMo Cafe, Cafe Mary Grace, even Pancake, Wendy’s and Toast Box. Not only do they serve great food, they also serve great iced teas.
Uno Restaurant Tomas Morato Area
Ted P’s Maginhawa St. UP Sikatuna Village
Momo Cafe Eastwood
Charlie’s Angus Burger Ronac Center
Cafe Mary Grace (Sangria)
Pino Restaurant Malingap St. Teacher’s Village
So you see how serious my family is about iced tea. We want the brewed kind. We want the real version and not some lame imitation ofthe original. I hate fake iced teas as much as I hate fake designer bags.
Here’s one iced tea recipe that the owner of a Spa in Quezon City uses to serve its clientele and it’s so simple and good that I can’t understand why other restos don’t even bother making their iced tea from scratch.
6-8 tea bags (Lipton or any favorite black tea)
8 cups cold water
In a saucepan, boil 4 cups of water. Remove water from heat before adding the tea bags. Cover and let it steep for 4 minutes, more if you want a stronger tea taste. Remove tea bags and transfer to a pitcher. Add another 4 cups but cold this time and stir. Add honey or sugar and the lemon slices. Add ice cubes last before serving.