We Love Subway Sandwiches!

Subway Sandwiches and MOA branch review - CertifiedFoodies.com

Subway is the world’s largest submarine sandwich restaurant and for years, we’ve wanted to try one of their sandwiches. Mai is not really into sandwiches before I came along so now that we both love it, we decided to try Subway’s famous sandwiches at their branch in SM Mall of Asia.

Did you count how many times I said “sandwich” in the above paragraph? Expect more. *grin*

Subway branch in MOA - CertifiedFoodies.com

Subway has a wide range of sandwiches you can choose from. Here’s their menu:

Subway complete menu - CertifiedFoodies.com

Mai ordered the Spicy Italian sandwich (PhP 125), and I ordered the Subway Melt sandwich (Php 150, with sliced chicken, ham and bacon).

To start, we were asked what bread we want. We can choose between Italian, Wheat, Honey Oat and Parmesan Oregano. I chose Wheat, Mai chose the last one.

Continue reading We Love Subway Sandwiches!

Steak Diane Recipe : Inspired by Gordon Ramsay

Steak Diane - based on Gordon Ramsey's recipe - CertifiedFoodies.com

I’ve always wanted to eat at a fine dining restaurant but it’s too expensive for me. Whenever I see people on TV eating at fine dining restaurants, they all seemed too satisfied and happy with the food they were served. Not sure if I’ll ever be willing to spend at least Php 2,000 (about $44) for a single meal, with very liltle serving. I’d rather spend that much money on other things. BUT, I still want to try out some fine dining food.

So, a few days ago, we had our very first Steak day. For lunch, I decided to make Steak Diane, one of Chef Gordon Ramsay’s main courses in Hell’s Kitchen, just to experience a little taste of fine dining at home. 😀

I saw this recipe in one of the episodes from Hell’s Kitchen and I was a bit excited about making it myself. I, then, watched a video from Youtube where Chef Gordon made Steak Diane for his show The F Word. He really made it look like it’s so easy to cook.

That’s what I like about him and his videos: simple to follow as long as you know how to cook. Some of you who prefer following recipes with measurements, you might not enjoy his videos since he won’t show you any measurements for his ingredients. But, if you already know the basics and you know how to estimate the seasonings to your liking, you will love the way he makes his cooking videos – short and fast.

Continue reading Steak Diane Recipe : Inspired by Gordon Ramsay

Tropical Hut Burgers – Review, Monumento branch

Tropical Hut burgers - Monumento branch review - CertifiedFoodies.com

Burgers are still my favorite comfort food. And in the past years, I’ve tried variations of this popular American food from different fast food joints and restaurants in my search for the BEST burgers here in the Philippines.

One of the burger joints that’s on the top of my list is Tropical Hut. I enjoy their burgers and their prices are also affordable. So, if you want to satisfy your burger cravings one day, I recommend Tropical Hut.

A few weeks ago, Mai and I were at Monumento to buy a new printer for our internet cafe. Right after, we headed to Tropical Hut because we wanted burgers for brunch. We dined in at their Monumento branch, beside Mercury Drug, right around the Bonifacio monument.

Tropical Hut serves most of their burgers in aluminum foil to preserve its freshness and the juiciness of the patty.

Tropical Hut Classic Burger - CertifiedFoodies.com

Continue reading Tropical Hut Burgers – Review, Monumento branch

Chicken Popcorn Salad : Guest Foodie: Chikay

Post and recipe brought to us by Cathy “Chikay” from North Carolina, US.

It’s always been hard for me to think what to fix for dinner. Sometimes, I would just go to the grocery store and grab something at the frozen section, come home and stick it in the microwave or oven and voila! Instant meal for me!

Sometimes, buying a ready-to-eat meal is convenient, especially if you are a working mother and don’t have enough time to prepare a meal for the whole family. But, it doesn’t work that way most of the time, especially when you are on a very tight budget and you have no choice, but to be creative and use whatever you have in the fridge.

A few nights ago, that was my dilemma. I wanted to go out for dinner, but the budget wouldn’t allow it. So, I have decided to raid my fridge and see what I can come up with and I remember this salad that I normally order at Mimi’s Café here in NC – the Crispy Chicken Salad (my second favorite meal after the Corn Chowder and Carrot Raisin Muffin).

So, I thought of making my own version of it. I had all the ingredients except the chicken so I used the fully-cooked frozen chicken popcorn that I have in the freezer. Here’s how I made it:

Chicken Popcorn Salad - CertifiedFoodies.com

Chicken Popcorn Salad




Lettuce, chopped

Carrots, julienne

Sweet corn kernels, 1 tbsp.

Chopped tomatoes (optional)

Scallions – chopped (optional)


Grated cheese

1 hard-boiled egg, sliced thinly

Chicken Popcorn Salad ingredients - CertifiedFoodies.com


Thinly sliced chicken breast or chicken strips

1 egg

Milk, about ¼ cup

Panko bread crumbs

Vegetable oil for cooking

Chicken Popcorn Salad ingredients part 2 - CertifiedFoodies.com

Thousand Island Dressing:
I used my own judgement on the measurements so whatever I put in here is just an estimate.

½ cup mayonnaise

Tomato ketchup, about 2 tsp.

White vinegar, or in my case, I used apple cider vinegar, about 2 tbsp.

1 hard-boiled egg, chopped

Sweet pickle relish, about a teaspoon

Minced white onion, about a teaspoon

Sugar, salt and pepper to taste

Chicken Popcorn Salad ingredients part 3 - CertifiedFoodies.com



  1. First, you have to make your dressing ahead of time so it will be nice and cold by the time the salad is ready. Just mix all the thousand island dressing ingredients in a medium bowl and keep it cold in the fridge for at least 1 hour or so. Make sure you use a cling wrap if you don’t have any lid to keep it fresh.
  2. Preparing the salad. Mix all the salad ingredients (except the croutons, cheese and scallions) starting with chopped lettuce, carrots, corn kernels, tomatoes and egg. Keep it cold in the fridge.
  3. Prepare the chicken. Mix the egg and milk together in a medium bowl using a fork or wisk. Put the chicken breast/strips over the mixture. Then, roll in panko bread crumbs and fry till golden brown. Afterwards, slice them, set aside and let it cool. If you don’t have time to do this, you can also use frozen chicken nuggets/strips or in my case, I used the frozen popcorn chicken that I had in the fridge and fried it.
  4. Take the salad and the dressing out of the fridge. Top the salad with croutons, cheese, scallions, chicken and the dressing. Serve and enjoy!


Chicken Popcorn Salad with Thousand Island dressing - CertifiedFoodies.com

Post and recipe brought to us by Cathy “Chikay” from North Carolina, US.

Thank you, Chikay! *hugs*

Guest Foodie - Chikay - CertifiedFoodies.com

Guest Foodie - Certified Foodies

Birds of the same feather, flock together. That’s why here at Certified Foodies, we welcome guest posts from other foodies, particularly our friends who don’t have their own food blogs and our beloved blog viewers/visitors. We will also send invites to other foodies to share their recipes here.

So, if you would like to guest post for us, please use our contact page. We’d love to feature your recipes here! 🙂



Related Amazon Products:

How to Make Ice Cream Without a Machine

Who doesn’t love ice cream? Eating ice cream takes me to a place that makes me feel like a child again. It’s like the perfect way to beat the heat or end each meal with.

A few days ago, I was craving for something really cold and sweet. I thankfully came upon this video. I thought it was really easy to do, so, I’m sharing this so you can make your own French Vanilla ice cream at home.

Note: If you don’t have an ice cream maker, please scroll down to the next part where I share with you how you can make homemade ice cream using plastic bags.


Homemade French Vanilla Ice Cream

homemade French Vanilla Ice Cream ingredients - CertifiedFoodies.com


  • 8 large egg yolks
  • 3/4 sugar
  • 1 1/2 cups whole milk
  • 2 1/2 cups heavy cream
  • pinch of salt
  • 1 vanilla bean
  • 2 tsp quality vanilla extract





  1. Combine eggyolks and about half of the 3/4 sugar, then whisk tog ether.
  2. In a saucepan, combine whole milk, heavy cream, and the rest of the sugar.
  3. Add vanilla bean, by cutting it vertically in half, then extracting the seeds.
    (I actually skipped this step since we don’t have this available at home.)
  4. Heat the cream over medium heat flame.
    When it starts to boil, add 2 teaspoons of vanilla extract.
  5. Temper the eggs by adding the heated cream to eggs while whisking it to prevent the eggs from scrambling.
  6. Place the pot back on the stove for 10 minutes, whisking the mixture continuously.
  7. Strain out the vanilla seeds unto a bowl sitting in a bath of ice water until totally chilled. Then, put in your ice cream maker, follow manufacturer instruction.


How to Make Homemade Ice Cream using Plastic Bags

For those without an ice cream maker like me, I found this very helpful technique through the internet.

Who would’ve thought that you don’t really need an ice cream maker or any high-tech machine to make ice cream?!

Do you know that you can make ice cream using plastic bags?! Here’s the video instruction on how to do it:

Continue reading How to Make Ice Cream Without a Machine

The Five Mother Sauces

I have got so much to learn about cooking. I didn’t even know that there are five (5) “Mother” sauces until I saw it on one of the episodes of Chef Gordon Ramsay‘s Hell’s Kitchen.

It made me want to go to culinary school, but, I still believe that you really don’t have to go to culinary school to become great at what you do. Knowing how to cook is a skill. Now, it’s up to you to develop it and how you hone it.

For someone like me who’s just learning, I would like to share with you this new-found knowledge. Without further ado…

 The 5 Mother Sauces

They were called the Mother or leading sauces because they are the main sauces in cooking.

With just a few modifications, all sauces in cooking are derived from these mother sauces.

Bechamel sauce - CertifiedFoodies.com

Reffered to as the classic white sauce.
Named after its inventor, Louis XIV’s steward Louis de Béchamel.
It’s basically made of milk and butter-flour roux.



Veloute sauce - CertifiedFoodies.com

Stock-based white sauce. It can be from chicken, fish or veal.

Espagnole - CertifiedFoodies.com

Brown sauce, traditionally made from rich meat stock or
mirepoix (onions, carrots, and celery) of browned vegetables.

Hollandaise - CertifiedFoodies.com Basically made with butter, egg yolks and lemon juice. Requires some skills and knowledge to prepare. Flavor is buttery and rich with a mild tang because of the lemon juice.

Vinaigrette - CertifiedFoodies.com

Consists of oil, vinegar, salt and pepper. Originally included with the mother sauces.



Tomato Sauce - CertifiedFoodies.com

Made of tomatoes and herbs.

Out of all these, I’ve only made tomato sauce. So, I’m on my quest to try to make all of these sauces soon and pair it with the proper protein to appreciate more the unique taste of each of them.

If you can share your own recipes that goes great with these sauces, I would love to try it!


Related Amazon Products:

Image sources for this post:

French Bechamel Sauce
Veloute Sauce
Culinary School Week #2
Lobster Artichoke Eggs Benedict
How to make Vinaigrette