Tag: Eatery

Takusa, Ramen Under Php 150 in Pateros: Yay or Nay?

Posted on April 9, 2018 by

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Pateros holds many memories during my teenage years. It was a common place for doing small errands, riding a jeepney, or eating our favorite merienda such as Goto, Inutak, and Palabok at Aling Tessie’s Lugawan — a famous eatery in the town. When we…

Category: Food, Japanese, RestaurantsTags: , , , , ,

FoodEver 21: Beyond Good Food and Story of Success

Posted on February 13, 2016 by

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One’s success in the food industry can possibly be attributed to the booming number of its loyal customers, survival amid the competitive market, and the legacy it leaves to its avid patrons. Quite interesting to know that promising food businesses today no longer thrive solely…

Category: Filipino, Food, RestaurantsTags: , , , , , , , , , ,

Danica Airelle Marasigan
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The Sunshine Blogger Award is a blogger-recognized award! It’s given to bloggers by their fellow bloggers. Bloggers that are nominated for the Sunshine Blogging Award are nominated for their ability to inspire positivity, creativity, and joy in the blogging community! It’s flattering to know that other bloggers recognize your dedication for the craft, so thank you, @raescapes! Read my blog to know who I nominated and view the answers to the questions. Came up with my list of questions too :) #sunshinebloggeraward #grateful #diamondintheroughblog
I'm feeling a bit sad lately that I decided to cook my anxieties away. Beef with mushroom! Ingredients: Beef (sirloin, strips or breakfast steak will do) Garlic Onion Parsley Nestle or any all purpose cream Mushroom Butter Beef cubes 1. Marinade beef in salt pepper, seasoning and set aside. 2. Fry beef 5 minutes each side 3. Sautè garlic onion in butter then add the beef 4. Add beef broth and let it tenderize for about 1.5 hours or depending on the cut of the beef 5. Add mushrooms. 6. Add Nestle cream and add water as needed. 7. Add salt and pepper to taste. 8. Garnish with parsley. #Pinoycooking #BeefwithMushroomrecipe #beefwithmushroom
Bench’s take on Arrozcaldo is no non-sense. Served in a pretty plate, the porridge had the right balance of saltiness that you still have room to mix in the condiments such as fish sauce, calamansi, and ginger. It was topped with spring onions, sunny side-up egg, garlic bits, and adobo flakes. The mix of tastes and textures created that exquisite version of Arrozcaldo that is not served in the sidewalk eateries. Kit liked it a lot. 📷 @kitkitters https://diamondintheroughblog.com/2019/01/19/benchcafehighstreet/ #benchcafeph #benchcafe

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Danica Airelle Marasigan

Danica Airelle Marasigan

Hi! I'm Danica, a corporate junkie in one of the global firms in Taguig. Writing, food and travel are my passions. This blog is my personal space to express myself and the things I am passionate about: echoing my insights and musings in life, whether about a new restaurant on the block or a profound trip I had. Join me as I continue discover God's awesomeness in diverse life experiences, places, and people. Thank you!

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