Go Gogi Gui! Meating the Stars

We all know (well if you have read my blog) about my meat issues, the cube cuts, especially. The last meat quest was Coco Adobo--- pork stew. And then my aunt prepared a taste drive for her Korean grill recipes--- Korean grill which suggest lots of marinated meat (like beef, pork and chicken), hmm, well I can tell you it’s worth the cheat (or no not cheat because I am not vegan, just of sort).
Most of the dishes were out, prepared on the table; Kong-Kongs were eating already (and heard that they never left the table) and from my first glimpse of the food prepared--- I thought to myself--- I am a dead meat. LOL. Not in that bad sense okay, it’s just because there’s so much food, it was overwhelming.
When we were all rested in our respective seats, our first course (which was not appetizer, the taste drive only goes straight to main, and we love main dish) were placed for us to devour. I refrain from taking the pork and instead took the chicken barbeque---
The chicken is the better version of that one in Mang Inasal Bacolod, maybe because the chicken wasn’t commercial--- a choice cut. It doesn’t have those annoying little bones and litid that interrupts your juicy munch of the mix dulcet taste and smoke from the burnt marinade. I enjoyed one and left the other so I can stuff myself with other delectable.

Okay, here’s a very revealing thing--- okay not revealing (I am doing the advertising copywriting again), but yeah, I guess this made me see beef in a new perspective (but I highly doubt that it would be a staple to my un-healthy-healthy-diet)
Meet the Korean beef stew--- hmm, sweet killers, sweet with little kick, but I’ll tell you about the MEAT, meat the beef, soft that with every bite it melts (figuratively and literally) and as it does you can taste its sweet and spicy mix, with the sesame aroma to add to your appetite.

It’s rich in taste but doesn’t really make you that full--- more of still light because of the pressurized beef that made it luscious and the blissful smell.
Talking about blissful, here’s my bliss. LOL. Squid Chopsuey, it’s light, fresh, easy to eat, savoury flavours of soy, and sesame.
I think squids are tricky, I’ve had squids that are gummy and they really mess the dish. This one just had the right bite for the squid and crunch for the veggies.

The last dish that we have devoured was the Sukiyaki--- YATA!
---Supposed to be, but no, it needs a little hmm, editing with the butter gisa or sauté, but nevertheless the beef with it is a munch, it looks healthy, and it supposed to taste light but with that butter mass and of course the egg adds up to the saltiness (emulsifier).


Coco Adobo

Adobo (Pork Stew) Filipino all-time favorite.
I am not really a fan of Adobo, or any dish with cubed pork/ beef meat (I prefer thin sliced meat) but I occasionally do eat, if I have no choice (either to cook another dish or settle). Of course, I have requests on how they should cook my Adobo, I like my aunt's Adobo. There's nothing really special about her Adobo, she even puts really cheap ingredients in, but she pressure cooks it and let it cook in its marinade, until dry, and then add up the same mix of sauce again. Today the Adobo was prepared with coco sugar instead of the regular sugar, or muscovado. We are testing if the taste will be altered when coco sugar is used instead of the regular sugar.
And the verdict, hmm, nothing has changed not even a slight taste of coconut, maybe even made it tastier?!
I don't know, reaction of the vinegar to the coco sugar? or maybe because of the way it was cooked. Okay I'll let you try this one and taste it yourself, be the judge but I say to you, it has still the same aroma of the garlic, uhmm, you can even taste it just by smelling. Hits your every senses.

6 cloves garlic
1 tbsp oil
½ kilo Pork kasim (cubed)
4 tbsp soy sauce
2 tbsp red cane vinegar
½ cup water
3-4 tbsp coco sugar (according to your taste)
Freshly ground black pepper

Scrambled egg

1.       In medium heat, sauté garlic in oil.
2.       Sear pork in garlic oil.
3.       Add soy sauce and vinegar. Don’t mix. Let it boil first before covering.
4.       Check it from time to time.
5.       Once it dries up, add water and coco sugar.
6.       Cook until tender.
7.       Serve HOT with rice and scrambled egg.

Serves 3 to 4 persons. Okay unless you liked it--- will be for single serving only.

I don't know if the nutrition facts would still be the same added the cocosugar instead the sugar (regular) but if you want to know, here's the NF of the Pork Adobo:

NF credit: mydailyplate.com

I have to take note that adding vinegar to dishes lowers the Glycemic Index plus mixing high and low GI carbohydrates produces moderate GI values.

Adding coco sugar to your favorite dishes would make it even healthier, because it has more nutritious than that of the regular sugar.

Coco Adobo recipe by chef Chris, and cocosugar by SNMC inquire thru sweetnothingscorp@gmail.com

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Egg-ster Sunday: Happy Easter

Did you know that before Easter Sunday, during the fasting period and before lent starts eggs are prohibited, thus they consume all of it--- making it into pancake--- establishing the Pancake Day. And when some eggs are laid over the period, they are either boiled or preserved. Read more about the Easter Egg tradition.

Haw Flakes are Heart-thy

I didn't even know that munching this stuff when I was young could save me from heart diseases. These Haw Flakes came from Chinese Hawthorn fruits 山楂餅 which are believed and I think proven to help people with heart problems. Read some hawthorn benefits here.

Chinese are really good food developer, don't you think, they always think of what's good, or beneficial for ones health, not just developing a product that would sell because it is delicious--- I remember the story of Jang Geum of Korea--- she incorporates medicine with cooking.


Gumbo: Jambalaya!

Gumbo is just a big party atmosphere! It's all fun there, Jambalaya! Wuhoo! Whenever there's a Jambalaya order, the staff in the kitchen chorus-ly shouts JAMBALAYA! It's a taste of New Orleans' fresh seafood.
Jambalaya, a paella style rice dish, it's buy one take one with the non spicy version for PhP375.00+
Bourbon Ribs with fries and corn PhP495.00+
This would be short, the rice Jambalaya is a tasteful yet refreshing dish, basta sobrang sarap, I can't find a food adjective to explain the taste, it's spicy but everything complements, really great mix of flavor.

The Bourbon ribs' was not marinated well, but it's already flavorful. (I can't really describe it well, because I ate just the corn and fries)
I think it's the great experience, the fun atmosphere they are good at. Making the customer feel important, and happy. Looky looky.

It's my mom's birthday, she was presented by the Mardi gras girls with her birthday ice cream.

Chef Robert Twisted Banawe

Banawe, Quezon City is known for the flock of Chinese restaurants, and yet in this small place at the corner of Linaw Street, there's one man who braved to bring the whole world to his kitchen. His menu offers good choice of food coming from every direction of the map, Asian: Korean Beef Stew, Thai Green Chicken Curry; Italian:  Seafood Marina, Lasagna; American: Morning Pancakes, Beef Burgers;--- and here's Pinoy Beef Tapa with egg, Pork Tocino with egg, Daing na Bangus; and he doesn't just serve ulams, he also serves desserts. There's Coconut Mango cheese cake which I think is his signature dessert (I haven't heard of a cheese cake like this, but I wasn't able to try it because I wasn't available), and a number of really deliciously sounding ones--- High Rise Mango Banana, Devil's Fork, to name a few.
Unfortunately the space is small (only 22 pax capacity).
But cozy and clean, yep not your Chinese resto clean, this is really clean.
For starter: Calamari PhP125.00
Crispy breading, soft calamari not chewy-chewy just right
(sign of freshness and not over cooked or microwaved)
The food is always served hot, that's one important thing. First served was the appetizer Calamari and the Salad rolls in Kani and Mango.
Salad rolls in Kani and Mango PhP155.00
Crispy fresh and the aroma of the mango cubes and dressing spells perfectly summer!

The carrots and cucumber are chosen and chopped well, crispy means it's fresh. The dish is perfect for the summer, it's light, it's healthy and refreshing though it's not cold liquid--- but you get the feel.

Pork Cutlet in Mushroom Gravy PhP135.00
Speaking of hot, this is hawt! Look at that smokey, smokey dish--- this one received the most mocking from mi familia de matatakaw, because of the gravy--- they call it Jollibee, but I call it home-cook style. This is one dish that you cook at home, and it takes effort (well, if you're a lazy cook, to cook this), so if you're craving for a home-style breaded pork cutlet with mushroom gravy, just order one at Chef Robert's. Just so you know, I don't eat pork really, but this dish is definitely one to have a second, third, forth... try with my visits.
Korean Beef Stew REG PhP185.00 BIG PhP355.00
I wasn't able to taste this one, my mom ordered it. She said it wasn't quite that spicy as that of the one they have tried, but it's perfect for the Filipino taste.
Seafood Marinara Spaghetti PhP145.00
This one I definitely have to ask--- chef Robert could you plate this one again, placing the sauce on top of the cooked tahong and other seafood killed the presentation. Of course you have to show that 5 tahong on top, 3 shrimps and some little shrimps, and kani crabs, yes yes?! it's part of the wowing factor, you know. But with everything, it's just a Marinara, in spaghetti pasta--- not Linguine.
Fish Fillet (Breaded?!Cream Dory) in Hollandaise Sauce REG PhP135.00 BIG PhP260.00

This is a usual dish at home, I particularly didn't like the breading--- it's dredged in flour--- I like it breaded with Japanese bread crumbs. The Hollandaise had formed bits, not so perfect. Good thing it was cream dory--- you'll never go wrong with cream dory. Oh, one thing, I paired it with Thai Green Chicken Curry's curry, it's perfect--- that's another dish LOL--- Breaded Cream Dory in Thai Green Curry?!

Two Way Pork Steak Tagalog REG PhP185.00 BIG PhP355.00
I don't know why it was called Two Way, I guess I have to find out next time. My dad ordered this for the second time (he was the one who introduced the resto to us, it's his second time), I don't know why he loved it, I didn't get to taste it, but mom noticed that it was on clear or light soy sauce unlike that of the Pinoy style Steak Tagalog, with dark dark toyo.
Thai Green Chicken Curry REG PhP155.00 BIG PhP295.00

Creamy, rich in flavor, not too spicy it's definitely a rice partner. If you're having the REG serving make sure to have extra rice or a companion to share it with.

And for the finale, High Rise Mango Banana PhP135.00. Simple sweet.
Genius use of molo wrapper instead of puff pastry.
Chef Robert Tan with my mom at Chef Robert.
All-in the experience was great! Price are very reasonable, that I came, or we came to realize which explains the ingredients being like for crab--- instead of real meat, he used Kani, and while for the gravy he used powdered (if I am not mistaken)--- it's all homey, LOL.

*Did you know that Chef Robert is already 27 years old, LOL. He doesn't look like 20 at all. LOL.

From chef Robert:
Thank you for the Resto Review. Sorry I don't know how to comment in your blog since it's asking for a profile. Oh btw, we have a dining area in the 2nd floor and a balcony as smoking area.


Valentine's and New Year at Ying-Ying Tea House

Chinese New Year at Chinatown Binondo, Manila
You'll never go wrong with Chinese food--- never go bankrupt, never go out of taste, it's just the best. With the recent Chinese New Year falling on the same day as Valentine's, it was weird but funny to see couples celebrating, the supposed to be intimate, quiet time, in an opposite atmosphere, chaotic and really noisy--- Chinese restaurant, more so restaurants in Binondo--- on the day that is most noisy. 

Ying Ying servers running like roadrunners.
Originally it is served in fours, but we were in a hurry to take the bite.
Siomai: Pork Shrimp are just the best, tasty even without the soy sauce, chili and calamansi. Served juicy hot in the dimsum steamers. You can taste both the shrimp and the pork, there's no overpowering taste, after every bite there's still the feel of freshness, or rather refreshing not to heavy to digest.
Taro puffs are the best dimsum ever invented and serve at Ying Ying.
Crunchy puff outside with perfect taro stuffing inside, plus if sauced out with Hoisin 海鮮, it will elevate to something divine. I don't know what's in that Hoisin sauce but it is the perfect pair for taro puff. *Hoisin mean seafood, but it is said that it doesn't even contain fish. Weird.

Cold Cuts of Asado, Seaweed, Chicken, Century Egg.
These cold cuts are also refreshing, but I am no fan of the chicken because of its little bones. Their Asado are just the juiciest (Ying Ying and Wai Ying have the best Asado in Binondo). I don't eat century eggs, even before Richmond told us not to, because China stopped its production due to some health reasons.

All in all Ying Ying is one of the best Chinese restaurants to serve authentic Chinese food, that you can only find in Binondo.

PS. The billing was only around PhP400.00+ and we also had Nido soup plus one Nai Cha.

Ying Ying Tea House
233 to 235 Dasmarinas Street, corner E.T. Yuchengco ext.Street.
Binondo, Manila
Telephone: 387 2797, 710 3856, 241 6323
Open daily 7am to 2am


Hungry for Tuna

I can eat this everyday, and without even going to General Santos to get fresh tunas, I can just open a can of Century tuna on vegetable oil. This is one of my comfort food, well, as they say it is rich in Omega 3, and *is good for the heart, maybe that's the reason that I feel refreshed whenever I eat tuna (right after eating I go straight to ***) my anxiety gone and I feel calm.
What I do is, I drain the vegetable oil in the pan, put in the onions, leave it a few, and then add in the Queensland butter or sometime I use Blue Bonnet butter also. Wait for the butter to melt, and then place the tuna chunks in. Use the spatula to flakes the chunks. You can add in parmesan cheese if you want to add saltyness, or cheddar cheese for a gooey effect and added flavor, but remember not to over cook the cheese too much, and the tuna--- canned tuna are already cooked.

It will look like this, but then after a few minutes, water will vapor and it will look a little dry, don't let it, because you need it like that to place in an egg (or two if you want). Make sure you won't break the yolk.
Mix the white carefully with a spoon or a spatula with the rest of the tuna, but leave the yolk to cook (I have a thing for yolks).

Then after the yolk is cooked, place it in your plate, you can choose to pair it with plain rice or garlic rice. I love garlic-y rice, so I place in butter (of course it's Blue Bonnet again or Queensland) and garlic in the same pan, place the rice and mix it all together.

You can also add in fresh tomato, and asparagus, before putting in the egg. Makes it more richer, but then those two are not available the time I craved, so this is all I've got.

Hope you like it, my family doesn't like it before, I am the only one who can eat this dish, but now they recreated the recipe and replaced tuna with cream dory. LOL


Oyster Cake

This is the first time I've had Oyster Cake, and I think this will be the last of it. Or not. But this first time experience really sucked. I don't know if it should taste that way or what. At first bite, it has a little salty taste, and then few more bites digged--- Blah, it's a bit bitter, and tasted like unfresh, really stinky thing, I don't know how to explain. I don't know how *Americans can eat this dish and still be 'people that eats most number of oysters'.


Family Birthdays | Preparing Filipino Foods

It has been a custom in the Philippines to prepare dinner for the whole clan, when someone is celebrating a birthday. Relatives would be joining the celebrant in his place, other brings something, but most of the time they just bring their appetite.

If it's family members, usually you give them "take outs", so you don't have to place all the food on the table, you can serve it like these:

Then, if it is already going empty you can just refill it, to avoid having spoiled food. There are staple dishes on dinners like these; we have the Pancit Malabon (because we live in Malabon,either from Nanay's or Ida's and the other one--- Pancit Malabon Restos), and the Kakanins, like the Sapinsapin, Ube Halaya, Garbansos (it's either from Dolor's or the next kakanin store, but they are relatives so I guess the secret ingredients are just the same), the Kare-kare, Lengua Pastel, Seafood dishes like steamed Hipon (Shrimp), steamed fish, Adobong Pusit, (two were not available that night), Lumpiang Shanghai or sariwa (Lumpiang Sariwa was present; popular among the oldies) and then there is the famous fried chicken among the kids--- and kids at heart.

This is Pancit Malabon *as we all know Pancit (Hokkien term pian i sit, which means something conviniently cooked fast) dish came originally from the Chinese, but have been adopted to local cuisine, infusing available local ingredients and sealing with the local taste, having been colonially occupied several times I'm sure the Pancit Malabon, have many influences.

And then here is the Lumpiang Sariwa, or Fresh Spring Rolls, it is called fresh because it is not fried, and served fresh, it is a light dish, with mixture of fresh lettuce, ubod, chicken strips, and some crushed peanuts--- again it's originally from Chinese. The dish is popular among Southeast Asians, because of the wave of Chinese from Fujian, it is called lun pia 潤餅(run bing) in Hokkien language.

Here comes the fried chicken, *did you know that more that half of all chicken entrees ordered in restaurants are for fried chicken? And yet again, China (China, China!!!) has the biggest population (not of people, only) of chicken with 3.6 billion, but they're not the chicken capital of the world--- it's Gainesville, Georgia, where there is a law that states, that they can use fork to eat chicken (yeah, atleast it is not prohibited to eat chicken).

Shrimp, that are steamed are the best, because after, if you have leftovers like these--- you can toss them in a pan with garlic and butter, already cooked up and then you have the buttered garlic shrimp. Yummy!

Okay this is Lengua Pastel, I don't eat this, it's yuck, it's pig's tongue. SO I don't have any info about this. It looks like it's yummy but it is not, the tongue is slimmy.

This is the popular Kare-kare (pardon my picture, I forgot to take the photo before getting for my plate, but the veggies are usually overflowing, and the sauce is thick) known in English as Ox Tail Stew, it is best paired with steamed rice and Bagoong or shrimp paste. The best Kare-kare is tasty, not too sweet and not too salty, perfect blended peanut butter (the peanut butter consistency of the spread is different from that of the one mixed in Kare-kare, but the spread will do), and grounded rice, creamy. Tasty but not complete without the bagoong.

This is the product of all cuisines mixed into local masterpieces--- it's a party! All party or dinners of families here are topped with kareoke--- Happy Birthday Uncle Noel Ariel "Bebot"!

That's me, my aunt, my shobe and cousin.