Sunburst recently opened at the Gaisano Fiesta Mall in Tabunok, Talisay City. From fresh from the pan fried chicken to spicy noodles to the yummy fried rice and an array of desserts like the special halo halo, southerners no longer need to travel far to have a Sunburst dining experience. Bon appetit!
GOLDEN COWRIE: GOOD FOOD, EXCELLENT SERVICE
It all goes way back 1982 when Tina Ebrada, one of Cebu’s foremost pioneers in Filipino cuisine, founded the original Golden Cowrie Native Restaurant. Just like the prized golden cowrie shell, the restaurant soon became very popular and sought after amongst the Cebuanos and their visitors. After two decades of serving excellent Filipino cuisine, the tradition continues.
The restaurant brand was later embraced by the Kokseng family with good friends and relations under Cebu Golden Restaurant, Incorporated. Taking up the prestige started 20 years earlier, the new Golden Cowrie management absorbed 100 percent of the original concept, manpower, recipes and much of the restaurant structure, which has become a landmark along Salinas Drive in Lahug. At the helm of operations is Kenneth Kokseng, of the third generation, who made enhancements to make way for the ultimate dining experience customers enjoy.
Patrons now experience and re-experience Golden Cowrie goodness at Golden Cowrie Restaurant at SM City Cebu. Kristine R. Kokseng, wife of Kenneth, oversees kitchen operations and ensures that the same uncompromised quality in food and service will be enjoyed by diners there.
Visit Golden Cowrie at the Lower Ground Floor of SM City Cebu.
PLANTATION BAY’s CRYSTAL PRAWNS
This recipe is a concoction by Plantation Bay President Manny Gonzalez, based on something he once tasted in a Chinese restaurant in London’s Soho area.
Ingredients:
160 grams small puti-an shrimp – 24 pieces divided into two portions
8 pieces round local lumpia wrapper
15 ml Kikkoman soy sauce (variety with 43% less salt)
1 piece labuyo chili
Procedure:
1. Peel and clean the shrimps.
2. Prepare the lumpia wrapper.
3. Cut 1/8 portion of each lumpia wrapper. Place the 1/8 portion of the lumpia wrapper in the center of the larger portion of the wrapper, to serve as a bedding for the shrimps.
4. Place the shrimps on top of the bedding.
5. Carefully fold the wrapper around the shrimp to make a small pouch. Paste it with water using your pointer finger.
6. Thread a barbecue stick through the tops of the pouches. Deep fry in moderate-temperature oil for 20-30 seconds. Do not overcook or wait until it is golden brown.
7. Carefully remove the barbecue stick after frying.
8. Serve with the shrimps juicy and the wrapper crunchy with Kikkoman soy sauce and chili labuyo.