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Tuesday 9am - 3pm Wednesday 10am - 3pm Thursday 10am - 3pm Friday 10am - 3pm

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Gracie's Kitchen, East Aurora Tower, Pres ML Quezon, Cebu City (2026)

10/02/2024

恭喜發財 Kung Hei Fat Choi! Happy Chinese New Year to all my friends and family, near and far! May 2024, the Year of the Wood Dragon be an auspicious & prosperous one for all of us!

21/05/2020

Hi Everyone!

Yes, I'm back and this time, Gracie's Kitchen is open for food orders. Under ECQ, your orders are either for pick up or if ever you prefer your order/s to be delivered, delivery fee will be at your expense. I will be using Grab, Lalamove or Angkas.

All food orders are good for 10 persons po unless I can find smaller foil containers so if you know any suppliers, let me know, thanks!!

I will be posting my menu soon!

29/11/2016

Mozzarella Sticks.

My goddaughter was so brave today. She went to the dentist on her own! And she's just 6 yrs old (give or take hehe). Her mom's so proud of her that she wanted to make mozzarella sticks for Sofia as a treat so here's an easy recipe which I wanted to share with her and everyone else. Happy cooking!

Ingredients:
- 2 eggs, beaten
- 1/4 cup water
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 teaspoon garlic salt
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 quart oil for deep frying
- 1 (16 ounce) package mozzarella cheese sticks or just buy a slab and slice 1/2/x 1/2x1/2" sticks.

Directions:
1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
5. Serve hot with Marinara Dipping Sauce.

Marinara Dipping Sauce: You can make this ahead of time.

Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 can diced tomatoes
- 1 teaspoon white sugar
- 1/4 cup water
- 2 teaspoons chopped fresh basil
- salt and pepper to taste

Directions:
1. In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
2. Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

(Recipes are from allrecipes.com)

04/08/2016

Beef Pares.

Will try out this recipe from Panlasang Pinoy for dinner tonight. I will let you guys know if yummy! :)

Ingredients:
1 kilo Beef Brisket cut into cubes
1 head minced garlic
1 medium size onion quartered
1 large onion chopped
1 tbsp. grated ginger
½ cup soy sauce
½ cup brown sugar
2 pcs. star anise
1 tsp. ground pepper
1 tsp. cornstarch
1 tsp. sesame oil (optional)
salt to taste
scallion or sibuyas mura for garnishing

Instructions:

Boil the beef briskets in a pot with water, salt and onion. Remove the scum and cook until tender.
Transfer the meat to a bowl and set aside. Don't throw away the soup stock and set aside also.
In another pot or deep pan, saute the ginger, garlic and onion.
Put the boiled meat and stir fry for a few minutes and season with soy sauce, brown sugar, star anise and pepper.
Pour about 2 cups of soup stock. Simmer for about 5 minutes.
Add the cornstarch mixed with a little water to the pot to thicken the sauce.
Season with sesame oil and transfer to a bowl. Garnish with fried toasted garlic.
Serve with garlic rice and soup stock garnished with scallion.

03/07/2016

Sinantolan na Baboy:

The rainy season is here and what's always yummy to eat when stuck at home? Why food that will make you want to eat more - habhab kung baga; mga pampagana katulad ng Sinantolan na Baboy. Here's the recipe:

Ingredients:
- 1kl Big santol; pared, seed removed and the flesh sliced thinly.
- 1 head garlic, minced
- 2 onions, chopped
- 1 slice pork belly, cut into bite sized pieces
- 2 or more Lady finger chilies, cut into small rings
- 1 small fresh Tumeric, sliced (optional)
- Bagoong (the amount will depend on your taste)
- 2 big cans of gata
- Ground black pepper

Procedure:
1. Saute onion, garlic, tumeric and chilies until cooked. Add pork and cook till white.
2. Add santol flesh and cook till soft.
3. Pour in bagoong and gata. Bring to boil then simmer in low heat.
4. Cook till gata has evaporated and pork is tender.

Serve hot with freshly cooked steamed rice. Great with fried fish and pork!

14/01/2016

Peking Hot & Sour Soup:

This is the second time I tried out this recipe. It's very tasty especially if you add about a tablespoon of black vinegar in your bowl of soup. You'll really get that authentic hot, smoky, sour taste that one looks for in this soup dish. Here's the recipe:

Ingredients:
- 4 big dried mushrooms or a handful of small ones, soaked in hot water for 20 mins. Remove stem, pat dry and cut into thin strips
- 4 cups or 1 L chicken stock. )If you don't have this, just boil the same amount of water and add Knorr Chicken Cubes. Start with 2 then adjust to your taste)
- 1/4 lb (110g) lean pork, shredded. (I placed 1/4 kl since this was gonna be my main meal)
- 2 oz (60g) canned bamboo shoots, shredded. (I just used half a bamboo shoot which we julienned so as not to over power the taste of the soup)
- 1/4 lb (110g) bean curd, diced to 1/4 inch (1/2 cm) size
- 3 T (45ml) white vinegar
- 1 T (15ml) dark soy sauce (I used Silver Swan)
- 7 T (100ml) slurry (cornstarch blended with water)
- 1 egg, beaten
- 1/2 t (2.5ml) sesame oil
- 3 green onion leaves, chopped

Method:
1. Bring stock to a boil and add pork and mushroom. Once it starts to boil again, reduce heat and simmer for 8-10 mins.
2. Add bamboo shoots and bean curd and simmer for another 4-5 mins.
3. Mix vinegar and soy sauce and stir into soup. Stir in slurry and simmer, stirring constantly, until the soup thickens.
4. Remove from heat and stir in beaten egg, sesame oil and green onion leaves.
5. You can add 1 T of Chinese black vinegar to each bowl of soup, if you like.

14/01/2016

I tried this Szechuan Orange Beef recipe for the first time last month. I was pleasantly surprised cos it tasted really yummy! Since I didn't have all the ingredients available at home, I substituted. Here's the recipe:

Szechuan Beef in Orange Sauce:

Ingredients:
- 1 lb lean beef steak, sliced against the grain 1/4-inch thick and - 2-inches long (easier if steaks are partially frozen)
- 2 fluid ounces peanut oil
- 2 dried red chili peppers, cut in half lengthwise (I used red chili flakes)

Marinade:
- 1 tablespoon dark soy sauce (for the marinade, I used the Chinese dark soy sauce.)
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- 1 1⁄2 tablespoons ginger, finely chopped (I found 1.5 T too strong so I suggest you cut it down to 1 T)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil

Sauce:
- 1⁄2 cup orange juice
- 1 tablespoon dried orange peel, soaked and coarsely chopped (Since I didn't have this, I used 1 T orange rind with 1/2 t of Kiamoy Powder)
- 1⁄4 teaspoon szechuan peppercorns, roasted and finely ground (I just used ordinary whole peppercorn)
- 2 tablespoons dark soy sauce (For the sauce, I used Silver Swan)
- 1⁄2 teaspoon salt (I used 1 T of Knorr Seasoning instead)
- 1 1⁄2 teaspoons sugar
- 1⁄4 teaspoon sesame oil
- 3 garlic cloves, minced

Method:
1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
2. Combine sauce ingredients; set aside.
3. Heat wok over high heat, then add peanut oil.
4. Remove beef from marinade and stir-fry until browned (3 minutes).
5. Remove and let drain through a sieve.
6. Pour most of the oil out of the wok, reserving about 2 teaspoons.
7. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
8. Return the beef to the pan and add sauce. Stir-fry for 3 minutes, mixing well.
9. You can garnish this with chopped onion leaves and thinly sliced orange rounds.

Serve immediately with freshly cooked, steamed rice.

12/01/2016

I'm sure if you're a potato and pizza lover like me, you'll give this a try so here's the recipe, peeps:

Pepperoni Pizza Baked Potato

YOU'LL NEED...
2 russet potatoes
½ cup Marinara sauce
½ cup mozzarella cheese, shredded
12-15 pepperoni slices
2 tbsps Olive oil
Salt and pepper, to taste

LET'S GET COOKING...
Preheat oven to 425F. Wash potatoes well and pat dry. Poke holes with a fork several times around the potatoes. Rub with olive oil and season with salt and pepper. Bake for about 45-50 minutes or until soft on the inside.
Slit open the potatoes and use a fork to fluff the insides. Mix in some marinara sauce and pepperoni slices. Sprinkle cheese on top and add a few more pepperoni slices if desired.
Bake again at 375F until the cheese has melted.

(Video and Recipe via Tastemade)

07/01/2016

Happy 2016! I hope you're all having a great start of the year by keeping busy doing things that you love!

I love creating things and seeing the faces of my loved ones and friends appreciate what I've done so it's no wonder that cooking has become a passion for me. It is my art, a way of expressing my love and appreciation to those whom I treasure in my life.

This year, I do plan on trying out recipes from different places around the world. My friends will tell you that I always enjoy themed dinners (complete with outfit and decors) and for sure, there'll be more of that this year too! ;-)

I plan to tweak some recipes and come up with different varieties of cheeseballs so yes guys, you'll all be tasting different types when we go up to the farm!

New restaurants have been cropping up all over the Metro so expect me to write more reviews this year too and I do hope you'll do the same and post them here so that we'll know where to eat when we visit your place! :D

More eats, more wine to try and write about in 2016 but remember, everything in moderation! Have a great year ahead peeps, cheers! ^_^

06/11/2015

Pulled Pork Sandwich with Coleslaw.

Yesterday, I tried out a simple pulled pork recipe. It called for apple cider vinegar which I ran out off so Bana said he will buy for me. Three supermarkets later, we realized that Cebu is out of this particular vinegar so I decided to substitute it with red wine vinegar. I didn't use a slow cooker nor did I use a pressure cooker. I just boiled my pork for about 3 hours. It was really tender by then and could be pulled with two forks.

I love the sweet, tangy, bbq taste of this particular recipe and it went so well with coleslaw salad. The original recipe paired it off with pickled carrots but I preferred to pair it with coleslaw salad instead and I'm glad I did. Here's the recipe:

Ingredients
BBQ Sauce, mix together in a bowl:
- 1 cup ketchup
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne
- 1/4 teaspoon red pepper flakes
- Pinch salt and freshly ground black pepper

Spice Rub, mix together in a bowl:
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 1 kl whole boneless pork shoulder or pork butt
- Broth enough to cover the pork

Simple Coleslaw Salad:
- 1/2 head cabbage, julienned
- 1 cucumber; peeled, seeded and julienned
- 1 can Dole pineapple juice
- 1 cup Mayo Magic
- 3 tbs sugar
Mix and chill.

Method:
1. Rub the spice mix all over your pork. Whatever spice rub mix is left, put it in a jar and refrigerate so you can use it next time cos I found the measurement to be too much for one pork butt.

2. Pour bbq sauce in the pot, add the pork then pour in pork or chicken broth. If you don't have broth, add water to cover the pork and put in 2 pork or chicken cubes.

3. Bring to a boil then lower to medium heat. Just continue topping with water until your pork is soft. Let the liquid evaporate and sauce thickens. The sauce should be enough to cover the pulled pork.

4. Once pork is super tender, switch off heat then with two forks, start pulling the meat.

5. Serve on hamburger buns. Put 2 heaping tbs of pulled pork and top with coleslaw. Serve with green salad on the side. This is messy to eat but oh so delish!

*Recipe courtesy of Melissa d'Arabian

06/09/2015

Boiling Shrimp Hauz (BSH).

my boys and i got invited to dinner with barkada at the bsh, located at the century plaza complex. the owner is one of the sons of the owners of old sinugba restaurant of the 80s. that says a lot about the quality of the food that john tiongko serves. you see, for me, the sinugba was the best native resto in the whole country; their food was truly yummier than kamayan.

bsh and john tiongko follow the winning formula of sinugba and that is to ensure they serve fresh, yummy and high quality food at reasonable prices!

personally speaking, bsh is the only authentic surf n turf resto in town. huge mussels; yummy choices of sauces; fresh shrimps; perfect calamari and; to die for ribs!

now what more can you ask for! ;-)

Gracie's Kitchen

10/02/2024

21/05/2020

29/11/2016

04/08/2016

03/07/2016

14/01/2016

14/01/2016

12/01/2016

07/01/2016

06/11/2015

06/09/2015

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Tuesday	9am - 3pm
Wednesday	10am - 3pm
Thursday	10am - 3pm
Friday	10am - 3pm