I've got to have more of this Avocado Ice Cream!

We were just having lunch, a simple treat after a long week work. I am not even thinking of eating any sweets.

Oct. 9, 2015 - Z Compound, Malingap Street Quezon City (near Maginhawa Street). After having japanese food for lunch at Sumo Eats, we were about to leave the compound. Big Scoop Ice Cream caught my girlfriend's attention, and urge me to buy some. I have no intention nor craving for Ice cream, I've decided to get whatever ate tindera suggests.

She said "Sir' try niyo po 'tong avocado namin", right off the bat I said yes. That is one of the best suggestion any other ate tindera have given me. For Php 75 per cup, I get to experience how a real "avocado flavored ice cream" should taste like. The full flavor and creaminess of an avocado is married with the sweetness and smoothness of good quality ice cream.

This may not the first time I've had Big Scoop, but everytime I do, it's a whole new experience on its own. I remember me and my girlfriend had lunch in Escolata Manila (yes they serve lunch there) some years ago, when I tried the banana split with vanilla ice cream.

Big Scoop Ice cream is a local company that serves quality ice cream to Filipinos for more than 50 years.

- Danny B.


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Calamari with Garlic Mayo Dip Recipe

Calamari with Garlic Mayo Dip

YIELD: Makes 3 to 5 appetizer servings


Garlic Mayo Dip

1 cup mayonnaise
2 teaspoons calamansi juice
2 teaspoons sugar
   paprika
   crushed garlic
   salt and pepper.

Instructions:

1. In a medium size mixing bowl, put in 1 cup mayonnaise, 2 teaspoons calamansi juice, and a pinch of paprika.

2. Little by little, add crushed garlic until preferred taste is achieved.

3. Season with salt and pepper.


Calamari

500 grams squid, cleaned, skinned and cut into 1/2 inch  rings.
       cooking oil
2     tablespoon calamansi juice
       cayenne pepper powder
       paprika
1     cup all purpose flour
1     cup cornstarch
       salt and pepper

Instructions:

1. In a large mixing bowl, put in the squid.
2. Add calamansi juice, a pinch of cayenne pepper and a pinch of paprika.
3. Season with salt and pepper.
4. Mix it together and marinate for about 15 mins.
5. Lightly dredge the marinated squid in cornstarch, and then flour.
6. Preheat the oil. Deep fry the squid until just crisp, about two minutes.

Serve warm with Garlic Mayo Dip. Enjoy!

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