tag:blogger.com,1999:blog-18393943772722236912024-03-13T16:24:47.410-07:00milkandcoffeea foodie's blogMrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1839394377272223691.post-17355283935724917522013-07-28T09:23:00.000-07:002013-07-28T09:23:14.283-07:00<h2>
Egg Coffee Anyone?</h2>
There are some things we do in style whenever we travel and other things we do the Lonely Planet way. What is life without adventure anyway?<br />
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On one trip to Hanoi, we chose to go on a treasure hunt, searching for ca phe trung or egg coffee. Intriguing, isn't it? We thought so, perplexed as well, by the directions we had on hand. Armed with a map, a vague set of directions and a paralyzing fear of being run over by a Vietnamese moped, we were off. The destination was Cafe Pho Co, 11 Hang Gai Road.<br />
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First we had to find Hang Gai Road. That was easy. Then we had to look for this, a shop that shared the same address as the coffee shop.<br />
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If you look hard enough, you will find this in a collage of shop signs.<br />
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Below the sign was an alley. We walked in with butterflies in our tummies, wondering if we were doing the right thing.<br />
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And walked some more...</div>
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...and ended up here. So, now what?</div>
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We ordered our coffee here from a lady who refused to be in the photo. See the menu on the table? She ran away when I pointed the camera. After she left to prepare our order, we climbed the first flight of steps...</div>
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...then climbed another set of steps...</div>
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...and more...<br />
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...and finally this!</div>
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...to find this!</div>
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I didn't know what to make of it. Half naked men, reading thankfully. Quiet, so never mind that it looked like a dive. We had a great view of the lake.<br />
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While sipping our egg coffee. Where's the coffee, you ask? All that froth was as thick as custard. Those teaspoons could stand just like Dairy Queen's Blizzard although I must say I don't think we could have held the cups upside down.<br />
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We found another landing on our way down. Charming isn't it?<br />
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I was curious to find out what it looked like from the street below and there it was, above the trees. Looked better from down there. What an adventure. Exciting way to spend an afternoon in sweltering Hanoi.</div>
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Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com1tag:blogger.com,1999:blog-1839394377272223691.post-71603866182623716902013-07-28T05:52:00.000-07:002013-07-28T05:52:48.709-07:00<h2>
The Verdict: Yabu vs. Saboten</h2>
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The ramen battle of Manila is still ongoing with Japanese noodle houses sprouting faster than you can say banzai! Next on the ring is katsu.</div>
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Yabu, our go-to place for katsu, remained unrivalled for over a year. Its first branch at SM Megamall doubled in size after only a few months but the lines are still there and growing. The 2nd branch at the Robinson's Magnolia mall has a queueing system with an electronic pager, allowing you to walk around the mall while you wait. It is a wait that can take an hour or more on a busy day, a wait that most people are willing to take. Yabu has now grown to 4 branches around the city, a sure sign that things are going very well.</div>
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Yabu now has a worthy rival. Saboten, which first opened its doors in 1966 in Shinjuku, Tokyo, claims to be the largest tonkatsu chain with over 500 shops in Japan, Korea, Taiwan, Thailand, Singapore, Hong Kong, Canada, China and now, the Philippines. Part of that claim is having the original tonkatsu flavor, whatever that means. They opened at the Atrium of Serendra and after several attempts, we finally got to try it.</div>
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Just like Yabu, seating is on a first-come-first serve basis only. No reservations are accepted. Definitely a wise policy for a busy restaurant. We went early this time but not early enough. We ended up sitting outside, an area which definitely felt like the second best seats of the house. Thank goodness it was a cool day and there were no flying pests.</div>
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The menu was easy to navigate, with lots of photos to spare you from guessing. There were a lot of rolled cutlets - stuffed with asparagus, stuffed with crab cream, stuffed with plum. They did look tempting but in the end, we decided to have what we came for - tonkatsu. </div>
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I ordered the Grated Radish Katsu Loin Set, crisp katsu topped with a generous portion of grated radish. It came with a slice of grapefruit that I had to squeeze over the katsu and citrusy ponzu sauce. The katsu was tender and crisp to the bite. The radish and the ponzu helped cut the fat resulting in a lighter and fresher flavor. Together with bites of radish and cucumber pickles, I thoroughly enjoyed it. Next time though, I think I will order the tenderloin version.</div>
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Enky had the Clay Pot Tenderloin Set, tonkatsu simmered in onions, sauce and egg with the rice served separately. I thought it was a modern version of katsudon but writer-friend Rene Guatlo corrected me and said that it was katsuni. The tenderloin meat was much better than the loin that I had and certainly worth the small premium you pay for. Enky and I agreed though that we like the katsudon version of Yabu better.</div>
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To compare:</div>
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What I like about Yabu:</div>
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<li>Quick, efficient, fuss free service</li>
<li>Kurubota pork option</li>
<li>Hiroshima oysters available</li>
<li>A softer crunch to the bite</li>
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What I like about Saboten:</div>
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<li>Unlimited Japanese pickles and miso soup</li>
<li>Grated Radish Katsu</li>
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As you can infer, the winner is YABU! I must qualify though, that even if I think Yabu is better overall, I would go back to Saboten for the Grated Radish Tenderloin Set. </div>
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Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com0tag:blogger.com,1999:blog-1839394377272223691.post-46957274921112723382012-04-01T07:11:00.000-07:002012-04-01T07:11:07.483-07:00Pig Out<div style="text-align: justify;">What is the difference between <i>lechon kawali </i>and <i>bagnet</i>? Aside from the fact that <i>bagnet</i> is Ilocano while the former is a more generic Filipino form of deep-fried pork belly, <i>bagnet </i>has a more intense flavor. While most people say that <i>bagnet </i>is the Ilocano's version of <i>lechon kawali</i>, I say it is a cross between <i>chicharon</i> and <i>lechon kawali</i>. You get the crisp crackling on the skin like <i>chicharon </i>and the luscious striations of meat and belly fat like <i>lechon kawali. Bagnet </i>is dry and a dark caramel brown while <i>lechon kawali</i> is golden and juicy. </div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">8065 Bagnet has <i>bagnet </i>as its centerpiece. The menu is everything <i>bagnet</i>, from <i>Bagnet Dinuguan</i> </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">to <i>Bagnet Sisig </i>and <i>Bagnet Karekare. </i>I wanted to see what the fuss was all about so one wet Saturday, we tried it. They said it was a hole-in-the-wall. Well, it was out of the way but not too much of a hole. The restaurant is air-conditioned and seats 50 comfortably. </div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Decor is quirky, adding to its charm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZotXHhpYTB4/T3hYvFGrvQI/AAAAAAAAAzY/_MPl3k8LEuo/s1600/IMG_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZotXHhpYTB4/T3hYvFGrvQI/AAAAAAAAAzY/_MPl3k8LEuo/s320/IMG_0026.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">But then, you ask me, how is the food? Ummmm... it isn't <i>bagnet</i>, it's <i>lechon kawali</i>. Is it any good? Ummmm... Beau and Enky said they were having an off day on the day I choose to try it for the first time. So, the best I can muster is, it is edible and cheap.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Aside from the <i>Bagnet Dinuguan</i>, we had <i>Pakbet Bagnet. </i>I asked the waitress if they were doing an Ilocano <i>pakbet </i>or a Tagalog one. She got flustered so I restructured my question. "Are you using fish <i>bagoong</i> or <i>alamang</i>?" Her answer, "<i>Bagoong ho." </i>So much for that. I had my answer when the dish was served. They used <i>bagoong alamang</i>. It would have been okay except that their <i>bagoong </i>was dark and sweet. Disappointing.</div><div class="separator" style="clear: both; text-align: justify;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PXLR2Q2Nwl0/T3haO8MLiyI/AAAAAAAAAzg/sYLghQgvSbw/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PXLR2Q2Nwl0/T3haO8MLiyI/AAAAAAAAAzg/sYLghQgvSbw/s320/IMG_0034.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">Enky had the Classic with sliced green mango and <i>achara </i>and that dark glob of sweet <i>bagoong.</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bjdIgk3E86U/T3hchSB3sdI/AAAAAAAAAzo/NeRQ2Iii3Oo/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bjdIgk3E86U/T3hchSB3sdI/AAAAAAAAAzo/NeRQ2Iii3Oo/s320/IMG_0037.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">The skin was soggy and not crisp at all. An aberration, Beau and Enky claim. Maybe, it wants me to come back. I don't know. Maybe you should try it and your first try will be much better than mine. As for myself, I think I should plan a trip to Ilocos.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><i><b>8065 Bagnet</b></i></div><div class="separator" style="clear: both; text-align: left;"><i>8065 Estrella St., San Antonio Village, Makati City</i></div><div class="separator" style="clear: both; text-align: left;"><i>Telephone: +632 519-6511</i></div><div class="separator" style="clear: both; text-align: left;"><i>Operating Hours: </i></div><div class="separator" style="clear: both; text-align: left;"><i>Monday to Saturday 11am – 12mn; </i></div><div class="separator" style="clear: both; text-align: left;"><i>Sunday 5pm – 12mn</i></div>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com3tag:blogger.com,1999:blog-1839394377272223691.post-71501811741277907932011-11-14T17:59:00.000-08:002011-11-16T05:48:38.578-08:00Just KatsuI spent the better part of the afternoon walking - parked at Megamall, ran some errands, walked over to Podium and did the same, across to Anson's to close the deal, then back. Navigating Megamall is always an ordeal. They don't call it mega for nothing. Were it not for my trusted FitFlops, my feet would have given up on me before I could even get out of Megamall.<br />
By 8pm and I figured we were stuck with mall dining for dinner. I wasn't too optimistic about our dining choices. Looking around, we saw mostly quick service restaurant chains. Well, we could have gone back to our old reliable Pho Hoa at the basement but being stuck with something familiar wasn't my thing that night. So off we went, up and down, back and forth. Fortunately, most of the restaurants are located at the Atrium and Bridgeway so we were going around in a relatively tight circle. Just as we were about to give up and head towards Pho Hoa, a sign by the escalator caught our eye - Yabu, The House of Katsu. "That's it," I said, "that's where we're eating."<br />
We headed for the 2nd level of the Atrium, not expecting much. The place looked attractive, modern and tastefully put together. There was a good-sized crowd which was comforting. The moment I opened that menu, I knew that we had a promising meal ahead of us.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Crfo98V-fNE/TsG44V0KEbI/AAAAAAAAAxg/vOnqLcnj3F0/s1600/IMG_0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Crfo98V-fNE/TsG44V0KEbI/AAAAAAAAAxg/vOnqLcnj3F0/s320/IMG_0744.JPG" width="238" /></a></div><br />
It was simple. Just katsu with a promise that what they served was exceptional. My first choice was the Kurobuta pork katsu meal. Our server declared that it was out of stock! My enthusiasm down several notches, we settled for the Tonkatsu - pork for the husband and chicken for me.<br />
We had a pair of appetizers while waiting. We chose the Hiyayakko tofu and Wakame.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6EuoqQF7XO0/TsG5mJoMI-I/AAAAAAAAAxo/yMxIXXv_IQk/s1600/IMG_0745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-6EuoqQF7XO0/TsG5mJoMI-I/AAAAAAAAAxo/yMxIXXv_IQk/s320/IMG_0745.JPG" width="320" /></a></div><br />
The wakame was nice and briny. The tofu was firm and fresh. When I took a bite though, a citrusy sourness hit me. I have never tasted any sourness in a hiyayakko so I had them ask the chef what it was, just to make sure that there was nothing wrong with it. Well, they took it back and said that they would replace it. And they did, with Edamame and a fresh portion of Wakame.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DuBNov9V_BU/TsG6d746P2I/AAAAAAAAAxw/N9-iTcvhri8/s1600/IMG_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-DuBNov9V_BU/TsG6d746P2I/AAAAAAAAAxw/N9-iTcvhri8/s320/IMG_0746.JPG" width="320" /></a></div><br />
Once served, the waiter mentioned that they put ponzu in the sauce for the hiyayakko. So that's what was making it sour. A slight twist. Hmmmm...I would have wanted it back but by then it was too late.<br />
I was fiddling around with the sauce tray while waiting for our main course to come.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NQtBAFlbKao/TsHBMWt80iI/AAAAAAAAAx4/mZwkKcFN5BQ/s1600/IMG_0743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NQtBAFlbKao/TsHBMWt80iI/AAAAAAAAAx4/mZwkKcFN5BQ/s320/IMG_0743.JPG" width="238" /></a></div><br />
The pig on the left held the pink salt, on the right was the bulldog sauce to be poured over your katsu with a small bamboo ladle, and Japanese pepper and chili. Not in the photo are the salad dressings - sesame and vinaigrette.<br />
Our tonkatsu meals arrived hot and steaming.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-irV8nWgQ4lg/TsHCdMG4lQI/AAAAAAAAAyA/hisFwnFGxfg/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-irV8nWgQ4lg/TsHCdMG4lQI/AAAAAAAAAyA/hisFwnFGxfg/s320/IMG_0747.JPG" width="320" /></a></div><br />
The tray held slices of watermelon and pineapple, Japanese pickles and cucumber, miso soup, bottomless shredded cabbage and thick, juicy cuts of Chicken Tonkatsu. As promised, the katsu was crisp outside, tender in the center. The Japanese rice was extra generous, the egg soft and curdy. If there was anything I would think was less than perfect about this dish, it would be that it could have used more onions but other than that, it was excellent. Raul's pork though had too much gristle or <i>litid</i>, making it tougher than it should have been. The flavor though was spot on so he wasn't really complaining.<br />
The Tonkatsu was listed at P265++ for the pork and P260++ for the chicken. The meal ended with a large scoop of ice cream with their compliments.<br />
The verdict: great value for money, a well-focused menu, exceptional food, service a bit confused (they opened 11-11-11 so they are excused), ambiance - well, being in a mall, expect lots of noisy kids.<br />
My recommendation: go for it! I would definitely go back with Beau in tow.<br />
<br />
<i>Yabu is on the 2nd level of the Atrium of SM Megamall. It is so new that it isn't even in the mall directory yet. Trust me. It is there.</i>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com2tag:blogger.com,1999:blog-1839394377272223691.post-84262179115916467862010-12-01T05:48:00.000-08:002010-12-01T06:00:07.633-08:00Just Pork Chops<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">It's almost year end and this is only my second posting for 2010. I still can't qualify as a real blogger, can I? Well, the best thing I can do is make every posting count. Excuses, excuses.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">I went shopping at S&R (our local Costco) the other day and as I was browsing through the chillers as I am wont to do, my son and I found thick center cut frenched pork chops that were screaming "eat me, eat me!" My son, the budding foodie, got all excited. (Pork chops, after all, is his all time comfort food.) In the cart they went, priced just a little higher than regular chops.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">We're not fans of apple sauce so after scouring a few cookbooks, magazines and a few sites for a recipe, I decided to wing it. First, I made a paste of garlic, fresh rosemary and olive oil. Then, I seasoned the chops generously with salt and pepper and rubbed them with the garlic-rosemary paste. I allowed them to marinate for about an our.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">I don't have an oven where I stay in Manila (I know, I know) so I had to improvise. How do I cook a 2-inch cut of meat evenly in a pan? I figured, sear the meat on both sides then lower the flame to allow it to cook slowly. I heated the cast iron pan to just below smoking point, oiled it with some regular olive oil then got those chops in there.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/_fggIsLqW2zU/TPZM0c9yfVI/AAAAAAAAAwM/T6TgTlIM4oA/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_fggIsLqW2zU/TPZM0c9yfVI/AAAAAAAAAwM/T6TgTlIM4oA/s320/IMG_0058.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Aren't they so yummy gorgeous?</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">After searing on both sides, I turned down the heat and allowed the chops to cook 15 minutes each side for a total of 30 minutes. And this was how they turned out.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_fggIsLqW2zU/TPZNwFrxliI/AAAAAAAAAwQ/J2Lpi2lRQRY/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_fggIsLqW2zU/TPZNwFrxliI/AAAAAAAAAwQ/J2Lpi2lRQRY/s320/IMG_0060.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I wrapped them in foil for about 10 minutes to seal in the juices then transferred them to individual plates.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_fggIsLqW2zU/TPZOn0gfkcI/AAAAAAAAAwU/W3pwiw2j-E0/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_fggIsLqW2zU/TPZOn0gfkcI/AAAAAAAAAwU/W3pwiw2j-E0/s320/IMG_0061.JPG" width="238" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">I was too hungry to bother making the plate pretty so what you see is a tender, juicy, unadorned, crusty slab of pork. I served it with gravy but on hindsight, I'm thinking maybe a garlic sauce would have worked better. Hmmm...I need to get a hold of a recipe of that Casa Marcos vinegary garlic sauce that was good with everything. Next time.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">The verdict: it was great but not perfect. I'll try reducing the cooking time to 25 minutes the next time. I'll also try brining it another time. Check back for results. But in the meantime, go ahead and go for it.</div>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com0tag:blogger.com,1999:blog-1839394377272223691.post-17879657706661058442010-08-06T23:05:00.000-07:002010-08-06T23:05:13.383-07:00Spanish Style Oxtails Braised with Chorizos<div style="text-align: justify;">I find working with food - cooking, writing, and eating; truly inspiring. Luckily, I was asked once again to edit the second Aboitiz-Moraza Family Cookbook. The first one was published in 2005 and this second one in 2010. It wasn't easy but a wonderful experience nevertheless. Unfortunately, the book isn't for sale nor is it for public consumption. You must be given one by a member of the family. So if you receive one, lucky you.</div><br />
<a href="http://4.bp.blogspot.com/_fggIsLqW2zU/TFzvEIZ9vkI/AAAAAAAAAvM/gHUl43HnZK0/s1600/DSC03206.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_fggIsLqW2zU/TFzvEIZ9vkI/AAAAAAAAAvM/gHUl43HnZK0/s320/DSC03206.JPG" /></a><br />
<div style="text-align: justify;">I liked some recipes better than most and the Spanish Style Oxtails Braised with Chorizos was one of my favorites. The first time I made it, I brought it to my brother Ernie's house. He insisted that I leave all the leftovers. I've tweaked the recipe since then and specified the ingredients that I think work well. I've also provided you with shopping suggestions in my usual control freak style. So now, this is my version.</div><br />
<br />
<div style="text-align: justify;">At the request of my cousin Mari, I posted a photo of the dish on FB. She just wanted to see, she said. Well, I didn't expect the reaction that I got from a lot of other friends who are eager to try it. It's been a while since I've posted anything so I might as well make this the newest one.</div><br />
<div style="text-align: justify;">So to all of you fellow foodies and avid cooks, prepare for a day of slow cooking. Patience is key.</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fggIsLqW2zU/TFz1n3mNM0I/AAAAAAAAAvU/dSWTT9u0bB0/s1600/DSC03214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_fggIsLqW2zU/TFz1n3mNM0I/AAAAAAAAAvU/dSWTT9u0bB0/s400/DSC03214.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #134f5c;">Spanish Style Oxtails Braised with Chorizo</span></span><br />
<br />
2 packs (3 kg more or less) pre-sliced skinless New Zealand<br />
oxtails (available at the frozen meat section of S&R)<br />
1½ tbsp good quality Spanish olive oil<br />
½ pc chorizo Pamplona (available at Santi's), casing removed,<br />
diced<br />
1 large onion, coarsely chopped<br />
4 medium organically grown carrots (they are sweeter),<br />
coarsely chopped<br />
6 cloves garlic, crushed<br />
1 bay leaf, fresh if possible (If you have no access to fresh,<br />
let me know. I'll spare you some.)<br />
½ tsp smoked Spanish paprika (available at Terry's)<br />
1 cup white wine, Porcupine Ridge Sauvignon Blanc<br />
(available at S&R)<br />
1 can (28-32 oz) whole Italian or Spanish tomatoes,<br />
crushed by hand together with juices <br />
2 tbsp chopped fresh flat-leaf parsley<br />
2 tbsp chopped fresh cilantro<br />
1 tbsp sherry vinegar or red wine vinegar<br />
salt and pepper, to taste<br />
zest of 1 lemon, grated with a Microplane rasp<br />
chopped parsley and cilantro for garnish<br />
<br />
<div style="text-align: justify;">Rinse oxtails and pat dry with paper towel. Season with salt and pepper.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil in a heavy Dutch oven over moderately high heat until hot but not smoking. Brown oxtails in batches in pot without crowding, turning occasionally, about 5 minutes per batch. Set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the same pot, cook chorizo, onions, carrots, garlic and bay leaf over moderate heat, stirring occasionally about 6-7 minutes. Add paprika. Stir for 1 minute. Add wine and bring to a boil, scraping up any brown bits in the pot. Add oxtails and crushed tomatoes with their liquid. There should be enough liquid to cover beef. Add hot beef broth if necessary. Bring to a boil. Cover pot and lower heat so that it comes to a gentle simmer. Cook until tender, about 6 hours. Stir in parsley, cilantro and vinegar. Season with salt and pepper. Add lemon zest and stir.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Transfer to a serving platter and sprinkle with chopped parsley and sliced pimientos.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serve with steaming brown rice and blanched haricot vert.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I don't want to say bon appetit and I can't think of a Pinoy translation. Will "lasapin" work?</div><div><div style="text-align: justify;"><br />
</div></div>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com7tag:blogger.com,1999:blog-1839394377272223691.post-76506065251515121232009-10-19T02:45:00.000-07:002009-10-19T03:09:36.129-07:00Broas, Osang's and Mango Icebox Dessert<div style="text-align: justify;"><div style="text-align: left;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: red;"><span style="font-size: x-large;">Broas, Osang's and Mango Icebox Dessert</span></span></span></span><br />
<span style="color: red; font-family: Times, 'Times New Roman', fantasy;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></span><br />
<div><span style="font-family: inherit;">I grew up snacking on broas. My mom would get cans of them from Quezon, Sariaya if I remember right. I would have play afternoons with cousins and friends, gathering around the table for merienda, kneeling rather than sitting on our dining chairs, grabbing for broas, slathering them with Cheese Wiz, taking in bites alternately with Vienna sausage and gulps of Tang! Horrors to me now but definitely not then. Maturity, sophistication and all this hoopla about health ruined it for me. The broas I still like but until fairly recently, I only ate the ones from Quezon.</span><br />
<br />
</div></div><div style="text-align: left;">Broas can be likened to lady fingers. They are shaped the same and both have that thin sugar glaze on top. However, the latter is tender and soft with just a little bite to it, more cakey than crisp. The broas, on the other hand, are crisp and toasted at the bottom, fragile if done right.<br />
</div><div style="text-align: left;"><span style="font-family: inherit;"><br />
</span> <br />
</div></div><div style="text-align: justify;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fggIsLqW2zU/Stwi2_IB5lI/AAAAAAAAAtg/lywcsniaYk0/s1600-h/DSC02188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/_fggIsLqW2zU/Stwi2_IB5lI/AAAAAAAAAtg/lywcsniaYk0/s320/DSC02188.JPG" /></span></a><br />
</div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;">Two years ago, I discovered Osang’s broas in Baclayon, Bohol. A local told me that they were the best. I arrogantly clung to the belief that the ones from Quezon couldn’t be equaled but I was desperate to take home some <i>pasalubong</i>. I nonchalantly bought a bag, just one bag, took it home and left it on the kitchen counter. Days later, I finally got around to trying them. I fell in love at first bite. They were crisp, delicate with the right amount of sweetness, perfect paired with a steaming hot mug of coffee for me and a demitasse of thick dark <i>tsokolate</i> for my husband, sweet juxtaposed with bitter. The bag went quickly and I realized that I made a mistake in buying only one bag. On my next trip, I over compensated as I usually do when it comes to regrets in my life; I bought too much. I gave away bags of broas to the people that I thought would truly appreciate them, my family mostly but I still ended up with more than we could eat in a month. I had to figure out what to do with them. I decided to tweak my sister's Mango Icebox Dessert recipe, using Tiramisu as an inspiration. I came up with my own version, which has turned out to be quite a hit at potluck parties.</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The recipe I have below is my personal recipe and it lists brands that I think work very well together. I don't mean to advertise but yes, I am definitely endorsing them because I consider them to be the best available locally. This dessert is full of natural sweetness from the mangoes. It also makes a wonderful refreshing dessert for the summer, when mangoes are at their best.<br />
</div></div></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span> <br />
</div><div style="text-align: justify;"><span style="color: #0b5394;"><b><span style="font-family: inherit;">Frozen Mango Dessert</span></b></span><br />
<span style="font-family: inherit;">1 can Milkmaid full cream condensed milk</span><br />
<span style="font-family: inherit;">2 bricks Nestle cream, whipped</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;">1 kg ripe Batungbacal mangoes</span><br />
<span style="font-family: inherit;">1/2 package Osang's broas</span><br />
<span style="font-family: inherit;">2 cans Philippines Best mango nectar</span><br />
<br />
Cook the condensed milk into <i>dulce de leche</i> by peeling label off can and placing unopened can at the bottom of a pressure cooker. Fill pot with water till it reaches an inch above the can. Cook over medium high heat, timing it 1 hour after you hear the hiss of pressure. Do not open pressure cooker until it is completely cooled. If you do not have a pressure cooker, cook the can of condensed milk in a pot of simmering water for 3 to 4 hours.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;">Fold together </span><span style="font-style: italic;"><span style="font-family: inherit;">dulce de leche, </span></span><span style="font-family: inherit;">cream and salt. Set aside.</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;">Slice mangoes into 1/4" thick pieces. Set aside.</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;">Dip broas briefly one at a time in the mango nectar and layer in a square Pyrex dish. Follow with cream mixture then arrange mango slices on top. Continue to layer with broas, then cream, then mangoes ending with cream on top. Sprinkle with broas crumbs. Cover with foil or plastic film and freeze for at least 4 hours.</span><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span> <br />
</div><div style="text-align: justify;"><span style="font-family: inherit;">Serve frozen.</span><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span> <br />
</div></div><div style="text-align: justify;"><span style="font-family: inherit;">I just got back from a short trip to Bohol, at the behest of a good friend. A visit always inspires such peace. Maybe it's all that green of the fields and trees, crystal clear waters and simple lives; where life can be lived in moments, where days are long and the air is languid. There are many places to visit where it feels like time stands still, charming and disarming. You wish it stays that way but you realize that nothing ever stops, no matter how hard you try.</span><br />
<span style="font-family: inherit;"><br />
</span> <br />
<span style="font-family: inherit;">Bohol is at the crossroads of development, moving forward while holding on to its past, one foot in the future and the other in yesterday. Its history and its natural beauty are its treasures. A good friend and his partner are working with local communities to build lives and livelihood that work towards enlightened progress. Programs that instill pride of place; preserve historical, cultural and natural heritage; respect the environment while making an honest living are in place. Tourism is its anchor and Baclayon one of its enclaves. Efforts at developing activities that will make people visit are currently taking place.</span><br />
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</span> <br />
<span style="font-family: inherit;">A walking cultural heritage tour of Baclayon is evolving and I had the opportunity to experience a run-through. It starts at the baluarte, a lover's promenade of sorts, romance inspired by the sea; moves on to the market for some retail therapy, basket paradise to the uninitiated; segues to the historic Baclayon Church and grounds, a mainstay of all Bohol tours; and ends at Osang's where my story begins.</span><br />
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</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fggIsLqW2zU/Stwg_mBg7BI/AAAAAAAAAtY/vPXBjF1P9Js/s1600-h/DSC02168.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/_fggIsLqW2zU/Stwg_mBg7BI/AAAAAAAAAtY/vPXBjF1P9Js/s320/DSC02168.JPG" /></span></a><br />
</div><span style="font-family: inherit;">Osang's is right behind the church, accessible through an old wooden gate by the ruins of the stables when the ladies, the keepers of the Church, say it is okay to pass. Otherwise, mere mortals have to go through the street, at the periphery of the fence, an extra 100 meters or so. It is in its original location, the old home and bakery of Osang, now bequeathed together with her secret recipe to her granddaughter Sylvia Maristela. She cannot remember the year that her grandmother opened the bakery, only that she was still a little girl when her Lola Osang started to teach her how to make broas. </span><br />
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</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fggIsLqW2zU/Stwqg1eMOfI/AAAAAAAAAto/OX_QlBVMQ88/s1600-h/DSC02163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/_fggIsLqW2zU/Stwqg1eMOfI/AAAAAAAAAto/OX_QlBVMQ88/s320/DSC02163.JPG" /></span></a><br />
</div><span style="font-family: inherit;">Sylvia continues to make the broas in the traditional manner, mixed by hand and baked in her grandmother's clay oven. She begins by making the batter, a mixture of whole eggs, flour and sugar, in proportions that are the family's best kept secret. No machines are used in preparing the batter to a consistency that only years of knowing intuitively can be achieved. She pipes the batter by hand into aluminum trays that hold 10, using her index finger to keep them uniform in shape and size. </span><br />
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</span> <br />
<a href="http://1.bp.blogspot.com/_fggIsLqW2zU/Stwvc8Sz7WI/AAAAAAAAAtw/85xE5rZQoMk/s1600/DSC02164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/_fggIsLqW2zU/Stwvc8Sz7WI/AAAAAAAAAtw/85xE5rZQoMk/s320/DSC02164.JPG" /></span></a><span style="font-family: inherit;">The tray of unbaked broas are then dusted with powdered sugar and baked in a charcoal fueled clay oven for a few minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fggIsLqW2zU/StwxwXOEQ_I/AAAAAAAAAt4/OYOwic4BwmU/s1600-h/DSC02167.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/_fggIsLqW2zU/StwxwXOEQ_I/AAAAAAAAAt4/OYOwic4BwmU/s320/DSC02167.JPG" /></span></a><br />
</div><span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">Once done, they are slow toasted over charcoal embers until they are perfectly crisp, bagged by hand and kept in a large tin box ready to be sold. How much does all this painstaking labor go for? A mere Php100.00 per bag at the source.</span><br />
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<span style="font-family: inherit;">Sylvia graciously offered a taste, straight from the coconut leaf spine racks, warm, toasty and slightly smoky from the ashen embers. Delightfully irresistible I just had to ask for a second piece.</span><br />
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</span> <br />
<span style="font-family: inherit;">Maybe I will have that cheesy salty taste with the sweet broas again. But this time, I'll go up a notch and use Imperial Cheese instead of Cheese Wiz. If you don't know what I'm talking about, ask your Canadian friends.</span><br />
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</div></div>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com6tag:blogger.com,1999:blog-1839394377272223691.post-48262478679569091652009-09-25T20:02:00.000-07:002009-10-17T20:48:08.085-07:00Hainanese Chicken Rice<a href="http://2.bp.blogspot.com/_fggIsLqW2zU/Sr2xpFpyOQI/AAAAAAAAArQ/Sb_bWpA1RvE/s1600-h/Hainanese+Chicken+Rice.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5385656048855169282" src="http://2.bp.blogspot.com/_fggIsLqW2zU/Sr2xpFpyOQI/AAAAAAAAArQ/Sb_bWpA1RvE/s400/Hainanese+Chicken+Rice.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div style="text-align: justify;">My first taste of Hainanese Chicken Rice was at the coffee shop of this hotel at the then South Superhighway in Makati. The hotel is long gone but its building still stands, tired and forlorn, converted into commercial spaces and offices. I can't remember its name but recalling it dates me, I know. It doesn't matter. What does matter is my memory of that first bite - tasty, moist morsels of chicken, bathed in 3 sauces of black sweet soy, yellow pungent ginger and red tangy chili with rice shiny and redolent with chicken flavors. I returned to the restaurant many times thereafter, never tiring of the dish, occasionally pairing it with a Char Siew-Crispy Pork combination.<br />
</div><div><br />
<div style="text-align: justify;">I mourned the hotel's demise but soon found myself traveling many times to the place of worship of Chicken Rice - Singapore. This was way before the internet and blogs, where research depended on knowing whom to ask and picking up the right newspaper or magazine article. I was told then that the end all and be all of Hainanese Chicken Rice was at the Chatterbox of the Mandarin Hotel on Orchard Road. I tried it and didn't agree. Being a novice at food tripping, I wasn't very adventurous and chose to sulk, lick my wounds and vow to return another day. Thus began my journey of finding the perfect Hainanese Chicken Rice. There was Bun Tong Kee which did assuage my disappointment somehow. But I was chasing after a taste memory and every chance I had, I sampled many versions of Chicken Rice. My Singapore friends were amused and some totally baffled. I once chose Chicken Rice over Angus Prime Rib Roast Beef at the lunch buffet of the Pan Pacific causing our host to exclaim, "I should have brought you to the hawker's center instead and paid less than the cost of your drink at this restaurant!", shaking his head in disbelief. He never got it but he went along and presented me with a bottle of chili sauce for Hainanese Chicken Rice at the awards ceremony of our farewell dinner, eliciting much applause from the audience.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I had a business colleague in the know, Simon was his name, and he indulged me, always ready with a list of restaurants to try. I was pretty extreme, almost fanatical in my search. He told me about a restaurant that was featured in the Straits Times and anointed as the best in Singapore for Chicken Rice. I had a trip to Jakarta coming up and I purposely chose to fly Singapore Airlines so that I could stop in Singapore on the way back, a 4-hour layover just for lunch. Shades of a jet-setter's lifestyle, a moment of insanity or just plain <i>katakawan</i>. Simon picked me up at the airport, drove me to the restaurant, stuffed me with Chicken Rice till I couldn't breathe and drove me back. It was one of the best, if not the best. But silly me. I don't remember the name nor the place, confident that I would always have Simon around to take me. But he quit before I could return and I don't know where to find him and everyone else that I have met have no clue where Simon took me.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I've tried most of those listed in the Makan guide, some better than most and while I still behave like a mad person in search of the perfect bite, I've been generally happy with what I have tried over the years. I have never found one in the Philippines that makes me smile so I have made it a part of my family's food at home, our comfort food to share with friends or just when we have a hankering for it. I have scoured and bought many cookbooks and gotten tips from mothers of Singapore friends and colleagues, as well as chefs and cooks, hoping to finally, finally get it. Through the years, I have come to understand that it is as ordinary as <i>adobo</i> is to us, so simple yet so popular. Everyone has a secret - from the sauce to the chicken. Everyone has a special technique. I have since adopted the many secrets that I have learned in my version. I still don't think it's perfect but it definitely is a good one. Oftentimes, it's the journey of discovery that makes it special.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's my personal recipe of Hainanese Chicken Rice. I am sure that you will find a way to make it special and personal.<br />
</div><div style="text-align: justify;"><br />
</div><div><span style="font-size: medium;"><b><span style="color: #333399;">Hainanese Chicken Rice</span></b></span><br />
</div><div><br />
</div><div>1 whole chicken, preferably 1.5kg and above, cleaned, with fat intact<br />
</div><div>1 whole ginger, palm-size, brushed and washed, unpeeled or peeled, smashed once with a mallet<br />
</div><div>6 cloves garlic, smashed once with a pestle or a knife<br />
</div><div>1 bunch green onions, roots and dark green parts discarded<br />
</div><div>salt<br />
</div><div>sesame oil<br />
</div><div>1 large cucumber, peeled, seeded and cut into sticks<br />
</div><div>soy sauce<br />
</div><div>1 bunch coriander, washed, stems removed<br />
</div><div>sweet soya sauce<br />
</div><div>chili sauce for Hainanese Chicken<br />
</div><div><br />
</div><div style="text-align: justify;">Add ginger, garlic and green onions to a large pot of water. Bring to a boil. Once the water is at a rolling boil, add chicken and a large pinch of salt. Return to a boil. Reduce heat to medium high, cover pot with its lid and cook for 20 minutes. Turn off heat. Do not remove lid. Set aside until pot is cool to the touch, about 2-3 hours.<br />
</div><div><br />
</div><div>Prepare ginger sauce. Recipe below.<br />
</div><div><br />
</div><div>Cook chicken rice. Recipe below.<br />
</div><div><br />
</div><div style="text-align: justify;">Remove chicken from pot and drain. Chicken should still be warm. Rub inside and out with salt and sesame oil. Set aside 5 minutes to allow flavors to develop. Debone and chop.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Arrange cucumber sticks on platter. Top with chicken then drizzle with chicken broth mixed with a dash of soy sauce. Garnish with coriander.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serve with the 3 sauces - ginger, sweet soya and chili and steaming hot chicken rice.<br />
</div><div style="text-align: justify;"><br />
</div><div>Serves 4-6.<br />
</div><div><br />
</div><div><b><span style="color: #333399;">Ginger Sauce</span></b><br />
</div><div>1 whole ginger, peeled<br />
</div><div>1/2 tsp green onions (light green parts only), chopped<br />
</div><div>pinch of salt<br />
</div><div>2 tbsp vegetable oil<br />
</div><div>1 tsp sesame oil<br />
</div><div><br />
</div><div>Grate ginger, discarding fibrous parts. Mix with green onions and salt.<br />
</div><div><br />
</div><div style="text-align: justify;">Heat vegetable oil in a pan till smoking then add sesame oil quickly. Remove from heat and pour hot oil over ginger mixture. You will hear the ginger sizzle and sear. Mix well and serve.<br />
</div><div><br />
</div><div><span style="color: #333399;"><b>Chicken Rice</b></span><br />
</div><div>1" pc of ginger, peeled and sliced<br />
</div><div>1 garlic clove, crushed<br />
</div><div>1 tbsp vegetable oil<br />
</div><div>1 cup rice, washed and drained<br />
</div><div>2 cups chicken broth<br />
</div><div><br />
</div><div style="text-align: justify;">In a pot over medium high heat, heat vegetable oil. Saute ginger and garlic until fragrant and begins to turn brown. Discard ginger and garlic. Add rice and stir until grains are covered in oil. Add broth and cover pot with lid. Simmer until rice is cooked.<br />
</div><div><br />
</div><div style="text-align: justify;"><i>Notes: I have been told by many Singapore chefs and home cooks that the true secret to Chicken Rice is the chicken. It must be at least 1.5kg so that it is plump. The chickens in Singapore have a lot of fat compared to what we get in the Philippines. It could be the breed or the feed or both. We just don't have the same thing so there is no way we can duplicate their Hainanese Chicken Rice. The most we can do is come close. It is also very difficult, if not impossible to find chicken that is 1.5kg in the regular markets and supermarkets so just get the biggest that you can find. I like using the Premium Bounty Fresh that is vacuum packed since they seem plumper than most. I've also tried using the free-range chickens from Abra and got terrible results. The chicken is too lean and muscular resulting in a dry and tough dish. You will notice that I use vegetable oil for the rice. Singapore hawker cooks use oil rendered from chicken fat so you get that full flavor of chicken. But at home, I'm more careful with my arteries so I substitute vegetable oil. I've also used Jasponica brown rice in place of polished white rice. So for those that have chosen to go brown like myself and my family, it truly works.</i><br />
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</div></div>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com10tag:blogger.com,1999:blog-1839394377272223691.post-77290326807710130992008-03-12T09:49:00.000-07:002008-03-12T10:08:26.293-07:00Biko, Kalamay, Malagkit<span style="font-size:100%;"><span style="font-family: georgia;"> I was excited to try the Biko at Cafe Olegario in Loay, Bohol. A friend couldn't stop gushing about it so sight unseen, I ordered 3 whole bilaos of it. It smelled great so that pushed up my taste expectations. It was firm to the bite while the burnt sugar topping was merely a thin glaze. It wasn't bad but it wasn't the best. I still think that the Biko at the now closed Blue Bacon and Green Eggs in Quezon City was at the top of the heap. It was tender and the topping was sinfully rich. Sigh! Now it is unreachable. So I must continue my search for better Biko. Or maybe I can just ask my lola's cook to teach me how to make it.<br /></span></span>Mrs.Enkyhttp://www.blogger.com/profile/01476853135107413289noreply@blogger.com0