Giveaway l Dinner for 2 at The Gallery

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My Yellow Bells is giving away a Dinner for 2 at The Gallery restaurant once again.

No, I am not celebrating anything this time...

Alright, alright!!! It happened to be my mom, my sister and my wedding anniversary this September. We didn't plan it. It was just a coincidence that all the women in my family got married in the same month, I know cool stuff huh.

This giveaway is not because we're celebrating (we can both think of it that way yeah? No? okay it's just me. :)) 

Let's just say my very generous sponsor happen to be so kind to help me pay it forward to my readers and MYB followers, so one of you, a very lucky winner with a loved one can enjoy sumptuous dinner at BurJuman Arjaan's all-day dining restaurant. It's got a relaxed atmosphere and good food, offering the finest international cuisine. You can check out our dining experience here.

All you have to do is follow the instructions on the box below to enter this giveaway. 

a Rafflecopter giveaway
The Gallery
BurJuman Arjaan by Rotana
Open Sunday to Thursday Breakfast from 6:30 am - 10:30 am
Lunch from 12:30 noon - 3:30 pm
Dinner from 6:30 pm - 11 pm (last order 10:30 pm)
Friday to Saturday from 6:30 am - 1 pm
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Prawn in Aligue Sauce ala Max's Restaurant

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After tasting Max's prawn in crab roe sauce dish, I knew I had to recreate it at home.

It is dead simple to cook, very quick, less than ten minutes, twenty-five with prep time but it is hundred percent super delicious. I promise!

This is how I made it.

Put a medium pan on the stove and apply heat.

Add two tablespoon of butter or two of olive oil for a healthier option like I did.

Add four cloves of minced garlic sauteed until fragrant.

Add the prawns (peeled with tails intact, I forgot to deveined mine but you should do it in yours-it is a must)

Add two tablespoon of crab paste or more as you like (you will find it in Asian stores).

Saute it until the prawn's flesh changed its color from opalescence to opaque. Prawns cook easily and overcooking it makes it tough. For succulent prawns, two to three minutes is enough.

Add salt and pepper just to taste but easy on the salt, the crab roe has salt in it already

Lastly, squeeze some lemon juice into it to lift all the flavors.

Garnish with more lemon wedges, chili on top or chopped chives. Serve with hot steaming rice and enjoy!

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Can't Stop Dippin'

I will make any alibi just for Ferald to take me back to Arabian Center Uptown Mirdif again.

First reason being is I haven't explored the huge shopping mall yet and secondly, I'm craving for some smooth, silky and warm melted Belgian chocolate generously drizzled  in soft waffles, crepes filled with fruits, gooey brownies and most importantly I want to get my hands on again in that chocolate fondue.

Just take a look at that then tell me if you can resist.

It's called Dip n Dip Mania. It came with three dipping options that we asked for. My two favorites were strawberries and creme puffs, the kids like their marshmallows.

A favorite among locals in Uptown Mirdif with almost ninety percent patronage, Dip n Dip needed to open a bigger place to accommodate all their customers.

Red and brown is the motif of the store with leather chairs in the same tone and white tables. On the counter were small, medium and large chocolate fountains with milk chocolate, chocolate and white chocolate all of Belgian origin gushing down from it protected by clear glass covers.

We were ushered to our table and was handed each a menu. Looking at it, a flush of excitement crept in my daughter's face, my kids can't wait to order.

The menu has a wide selection of mouth watering desserts and it was hard to chose. Dip n Dip was keen to this so they add something on the menu to help out if you can't make up your mind.

It's called The Choice Helper Page

So basically, you close your eyes, move your index finger randomly around the page, stop your finger somewhere in the page, open your eyes and read the item under your finger. ORDER IT! As simple as that.

In our case, we played over and over again just for fun but we still ordered according to our preferences and recommendation of the staff.

I ordered the house best seller as recommended by one of the staff - it is this gorgeous looking Brownies Crepe with all three types of chocolate hugging the brownies and crepe inside.

and I paired with a warm cuppa tea

Moving on, Ferald ordered Banana Wrap Crepe. It's a crepe rolled like a log filled with bananas inside and covered with milk chocolate and white chocolate. He went bananas with his choice and...

 it did made him smile!

My daughter had a hard time choosing. In the end she asked for the chocolate waffle. She liked it as it was crunchy on the outside, soft on the inside and very chocolaty.

Prince had an interesting order, he asked for the Fettuccine Crepe and it was quite a show when it was served.

When the staff arrived on our table she was holding a jar of milk chocolate, raise it up high then started pouring the chocolate into to the still warm fettuccine crepe on the plate below without any spills.

The truth is he is after the vanilla ice cream more :)

We had a little confusion with our orders so Prince had an extra waffle on stick with more vanilla ice cream on the side.

I know you will tell me, that's chocolate overdose and I know, I know NOW! We will take it easy next time. All I want to have on my next visit is the Dip n Dip Mania, I love it!

The portions are big and good for sharing and surprisingly, it is very affordable with price ranging from just AED 25 to AED 45 only. As for the chocolate fondue, each dipping option is AED 25.

I told my sister that there's a Dip n Dip in Doha and that she should take the family. They went to try it last week and by the looks in their photo, they seemed to enjoyed their dining experience as well.

It's highly recommended folks!
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Okoy {Crispy Prawn and Grated Pumpkin Fritter}

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It's time to share another Filipino dish recipe here on the blog.

Our today's recipe is considered a street food in the Philippines if not a homemade appetizer and it's one of my favorite.

"Okoy" or "Ukoy'' is made using grated pumpkin mixed with prawns and then deep-fried until crispy and golden brown. In some other provinces, they use grated tapioca in this dish.

I shy away cooking okoy because I'm afraid that it will turn out soggy and not as crispy as what my dad used to cook for us and it will just go to waste but when you're craving for some authentic food while your far away from home, there is no way you shouldn't try to recreate it at home yourself.

So I did and it turned out just the way I liked it.

I grated some pumpkin, squeezed the juice out of it using my hand, put the grated pumpkin in a bowl, threw in some peeled prawns tails intact, cracked one large egg, added two table spoon cornstarch and sprinkled with some salt and pepper. Mixed it until all ingredients are incorporated.

Spoon one tablespoon into a small saucer plate, flatten it then transfer to a hot skillet to fry until brown and crisp.

The dipping sauce is a simple garlic vinaigrette. Crushed 2 cloves of garlic, add 1/3 cup of white vinegar, sprinkle with salt and pepper.

Best eaten when it is still warm and crispy.

Sarap! happy tummy and cravings satisfied.

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