Spicy Negroni

Spicy Negroni-1 (Resized)

Gave the classic cocktail a little spicy twist. I added a chili “liqueur” made of 50% chili syrup and 50% vodka. This added a very subtle sweetness and just a little bit of heat to the drink, something that I think can make the Negroni a more palatable cocktail to first time drinkers.

  • 40ml Luxardo Bitters
  • 40ml Martini Rosso
  • 30ml Bombay Sapphire
  • 20ml Chili liqueur
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Asakusa Home of Tempura: Crispy, tasty, and not one bit greasy

The entrance to Asakusa. They are located behind at the Grove in Libis, right behind the building with Sunrise Buckets and Starbucks.
The entrance to Asakusa. They are located behind at the Grove in Libis, right behind the building with Sunrise Buckets and Starbucks.

The Japanese food of late here in Manila has been dominated by every restaurant doing signature sushi rolls and, more recently, deep-fried breaded cuts of pork and seafood that we all lovingly know as katsu. It was a pleasure to find out that a new Japanese restaurant that specializes in tempura had opened over at the Grove, which is a quick 20 minute drive from the house.

Now I have always had a soft spot for tempura. When I was a kid, my parents knew that the only way to make me eat whenever I would get sick would be to bring me to Kamirori over in Katipunan to get me an order of ebi tempura. If we were lucky, we’d drop by the video rental shop next door and rent ourselves a laser disc copy of either Top Gun or Mighty Ducks. So yes, sick times were good times when I was a kid.

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Keeping it simple: Indian mango-infused vodka on the rocks

Infused vodka. Ice. Simple.
Infused vodka. Ice. Simple.

Decided to keep things really simple for today’s “cocktail” and, honestly, it really can’t get any simpler than this. I’ll be sharing the ingredients for the vodkas as well after the jump so do check that out too!

  • 70ml Indian mango infused vodka
  • 20ml Chili “liqueur”
  • Orange twist

One key thing that I’ve learned when adding orange/lemon twists to drinks is the importance of using the freshest fruits that you can get your hands on for the simple reason that fresh fruit zest will give you more essential oils. I’ve had trouble with some of the oranges that I’ve used for previous drinks in that they don’t really give out that much oil.

Top with some orange zest for a bright, citrusy finish.
Top with some orange zest for a bright, citrusy finish.

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Aligue (Crab fat) Pasta

Because crab fat doesn't have to taste too sinful.
Because crab fat doesn’t have to taste too sinful.

Back in the kitchen and back writing here in the blog! The past few weeks have seen me playing around with a new format specially for Instagram for sharing the recipes that I make at home. You can check the last three videos out over on Instagram (IG: kipaguirre)! So far, I’ve done a basic risotto recipe, ginger syrup, and, for today, a crab fat pasta.

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My Father’s Day shrimp and lemon risotto

The shrimp risotto paired with the Weak Ender V3.0
The shrimp risotto paired with the Weak Ender V3.0

My dad requested for a shrimp risotto for our Father’s Day family lunch. I was more than willing to oblige since this is something that I have done previously and I already have a pretty good idea of how my dad wants his risottos. This time around, I wanted to let the photos do more of the talking for me. I think this is especially useful for risottos and pasta since colour really plays a huge part in the dish and most of the time, I find myself making on the spot adjustments based on how the dish is looking.

(Also, do scroll down to the very bottom for the recipe for the version 3.0 of the Weak Ender.)

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My take on a green pea risotto: A cheap but fresh take on what is usually a fatty dish

Green peas. Parmesan. Lemon. Rice.
Green peas. Parmesan. Lemon. Rice.

It was my older brother’s last day in Manila before he flies back to Hong Kong for his internship. This offered up the perfect opportunity to cook something up for the whole family since I feel that the occasion called for it. I saw one of the contestants in Iron Chef America make a sweet pea risotto and that got me thinking about attempting to make one myself. This would turn out to be a significantly healthier take on what usually turns out to be extra rich and fatty!

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Eat Fresh: Hong Kong street food in the middle of San Juan

All of this for less than Php 400.00! Not bad at all.
All of this for less than Php 400.00! Not bad at all.

Yesterday, I met up with some officemates over at EDSA Beverage Design Studio (a place that, if you follow any of my social media accounts, you would know I frequent) for some boardgame fun over coffee.

The rare occasion that I get myself a latte. Behind the scenes of the latte art.
The rare occasion that I get myself a latte. Behind the scenes of the latte art.
Their signature Winds of Winter blend in latte and iced americano form. Good stuff either way.
Their signature Winds of Winter blend in latte and iced americano form. Good stuff either way.

We had a couple of cups over the afternoon ranging from locally sourced beans from Mt. Apo to their signature blends, mainly their Winds of Winter blend.

We spent a good four hours in the cafe before the hunger pangs started kicking in. This, naturally, got us thinking: Where to for dinner? The first place that came to mind, which I’ve been meaning to visit recently, was Eat Fresh Hong Kong Street Food over at J. Abad Santos, just off of Wilson St.

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