Tag: Food

Not Your Ordinary Ice Cream Truck

Sea Salt on your ice cream?  Or maybe some vanilla ice cream topped with balsamic syrup?

Check out The Big Gay Ice Cream Truck and you’ll soon find out that they are remarkable flavors that will blow your mind.  The truck roams the streets of NYC – a brainchild of musician Douglas Quint who announces the truck’s locations on Twitter and on his blog.

And that was what brought us to Broadway and 17th on Union Square one sunny day in October last year.  The truck is all about fun and unique toppings that brightens up an otherwise plain soft serve.

Novel and experimental toppings one would not think of pairing with ice cream, from the best-loved crushed graham crackers and nutella, to the innovative sea salt, olive oil, and elderflower syrup to the more radical wasabi and cayenne pepper to name a few.

Manned by no other than Quint himself, the truck was still closed when we arrived and not long after, a line of eager customers ensued.

I ordered their most popular regular – The Salty Pimp, which is vanilla ice cream injected with dulce de leche (something like caramel) sprinkled with sea salt and then dipped in chocolate.  The sweetness of the ice cream and dulce de leche fused with bursts of sea salt is a new marriage my taste buds easily took to.

My friend M got the simpler Bea Arthur, which was dulce de leche injected vanilla ice cream and sprinkled with crushed Nilla Wafers – which she says is her favorite.

There were daring concoctions that I wasn’t brave enough to try like the Cococone, vanilla ice cream and curried coconut flakes. –  my palate couldn’t marry that just yet.  There are however still an army of interesting blends that caught my fancy if only I can handle more ice cream that day… if given more days in New York, I’d probably be lining up again the next day to sample the peppermint syrup and cacao bits topping or its olive oil and sea salt combo or…  do you think I should pack up and transfer residence?   😀

 

Posted on by Jenn 3

Eating Our Way Through NYC: Dimsum et al

Credits:  Templates by Crystal Wilkerson, Paper by LivEdesigns (SSunFun Deep Sea).

Manhattan’s Chinatown is home to one of the largest concentration of Chinese people in the US, and guess where we went for lunch after our morning walk / run at Central Park?

My friends felt that after running 6 miles around the park, they deserved a scrumptious meal of dim sum at 27 Sunshine —

the popular dim sum place at 46 Bowery.  So packed they were, we had to share a table with (friendly) strangers.  J, before we stopped him, almost feasted on their dumplings!   😀  And they were so kind not to say anything… needless to say, J or maybe we (more than he) were so embarrassed.

Ambling around the area after a hearty lunch, we stumbled on more food on the street.

One interesting stall is Yao’s Dragon Beard Candy.

We were among many curious individuals lined up on his stall figuring out what this guy was making,

which turned out to be a sweet peanut and coconut filling wrapped in cotton candy. Watching the making of the candy was more interesting than it actually tasted (in my opinion).

Mr. Yao — the man behind the beard candy

Not far ahead on the same street was Fong Inn Too.  They serve yummy taho sans the sago (sweet soybean curd sans the tapioca).

Living in the US for some time now, my friends hanker after this sweet soybean dessert so ubiquitous in the Philippines.

Useful Info:

27 Sunshine
46 Bowery
(between Bayard St & Canal St)
New York, NY 10013
Neighborhood: Chinatown
(212) 374-1319

Fong Inn Too
46 Mott St
New York, NY 10013
Neighborhoods: Chinatown, Civic Center

(212) 962-5196

Posted on by Jenn 3

Kung Pao Pasta in a Snap

In the Sichuan Province where this dish supposedly originated, Kung Pao Chicken is usually eaten with rice.  I like it either way, mixed with pasta or over rice.  I first came across Kung Pao Chicken absurdly in the US, Panda Express most likely but many of the Chinese restaurants would have it on their menu.  In fact, even the place just across our apartment, where we always order take out, have it.  Since then, it has become one of my favorites and when I came back to the Philippines some 20 years ago, I found out that it was practically unknown then.  So I soon forgot about it until a few years ago when it finally caught on here.  Some establishments (CPK, I think and recently KFC) came out with their own version, introducing it as a pasta dish even – to my delight.

The sauce has soy sauce, vinegar, rice wine, sesame oil, garlic, chili and sugar, making the dish sweet, sour, salty and spicy.  While I love the dish, I never attempted making it at home until recently.  If you have all the ingredients (which could be a handful) it is a relatively undemanding dish (with a lot of flavor to boot) that’s made even easier with this.

Have it over rice or with pasta, up to you.  I am all for cooking from scratch but some days really calls for a meal in a snap.  This is a great pick for a stressful day – I just followed the recipe at the back of the pack.  Experimenting is for another day as I can imagine it absolutely wonderful with shrimps and rice.

Chicken Kung Pao

What you’ll need:

  • 225g Clara Ole Kung Pao-style Pasta Sauce
  • 250g pasta of your choice
  • 150g chicken breast, cubed
  • Peanuts, salted or unsalted, with or without garlic
  • Spring onions (optional)
  • Salt to taste

Here’s what to do:

  • Sauté chicken in oil.  Season with salt.
  • Add in peanuts and cook for a few minutes.
  • Pour in the Kung Pao sauce and cook until heated through.
  • Toss in pasta and the spring onions.

Yes, that simple and very flavorful too.

*Note:  I only made half of the recipe.

Posted on by Jenn 3

Sausages to the Rescue

I love sausages and always have a few stashed in my freezer.  These tasty bangers save the day for me many times over.  There are days when A is famished and I am worn out.  This scrumptious dish has become a winner because it does not ask for much attention or preparation for that matter and yet delivers such great flavors.  I’ve experimented quite a bit on this and one can use anything to team this up with but the combined flavors of kielbasa with apples is simply amazing.  Sweet and savory is my favorite thing of late and this dish incorporated with onions, garlic and some carrots simmered with a bit of broth… delightful.  And the gratifying part is all you need really is to slice up the veggies, pop in the oven and voila.  Happiness is…

A Simple Sausage Supper *adapted from Jules’ Stonesoup

  • 1 brown onion, peeled & cut into segments
  • 2 small apples, peeled and cut into segments
  • 2 small carrots
  • 1 small head garlic, unpeeled but broken into individual cloves
  • 2-3 thick pork sausages
  • 1/2 cup chicken stock

Here’s what you do:

  • Preheat the oven to 200C (400F). Place the apples and other veggies in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.
  • After about 30 minutes, give everything a stir and add the stock.
  • Bake for another 30 minutes or so until the veggies and bangers are brown and the stock has reduced and thickened a bit.

The recipe actually called for another hour in the oven but I wanted more stock left just because it goes so well with rice.   Go with 1 hour if you prefer the dish drier and the sausages browner.

Remember that very little is needed to make a happy life. -Marcus Aurelius

Posted on by Jenn 3

Clearing the Crisper

I think I buy way too much stuff.  It’s either that or I need to eat in more often.  I get over excited when I see produce that I like in the market.  You see, shopping for 2, sometimes just for me is not an easy task.  And more often than not, I tend to go overboard.  And so I always have fruits and veggies that are somewhat at the end of its prime.  Not good.  Because you don’t get the most benefit out of a wilting produce I don’t think.

So one day I saw a need to clean the crisper and get rid of all those droopy foodstuffs.  But I hate throwing hard earned money away so I decided to cook them at two goes.  They’re all left over stuff, a piece of this and a piece of that. And this was what I whipped up for dinner.

I call it Left-Over Omelet.  Pretty straightforward…  here’s what I found in my crisper:

  • 2 carrots,
  • 1 green bell pepper
  • a piece of white button mushroom
  • some shallots

Here’s what you do:

  • Dice all ingredients.
  • Whisk eggs and add milk for a fluffier omelet.
  • On a skillet coated with oil, spray or butter, add the veggies and cook for a while seasoning with salt and pepper and in my case, I also seasoned it with this*.
  • After a minute or so, add the egg mixture.
  • Use a spatula to push the eggs from the outer edge of the skillet toward the center.  Alternatively, you can also tilt the pan till the egg runs to open areas.
  • Do this till the egg turns white and edge a bit crispy.
  • Flip the omelet and cook for another minute or so.

The next morning, here’s what I did to these sorry pieces of sadness.

Peel, core and chop the apples.  In a saucepan, combine the apples with the following:

  • butter
  • brown sugar (I used coco sugar which is not so sweet)
  • cinnamon (I used cinnamon sticks)
  • vanilla bean (optional, I just had some so I used it)

Cook until mixture thickens and apple is tender.

I used this to top my Multigrain French Toast.  Yum.

* Note: Veg-Sal Spike Seasoning can be found at the seasoning section of Healthy Options.

Posted on by Jenn 1

A Taste of Greece

Greece has always been at the top of my bucket list.  The Mediterranean has always fascinated me.  I only had a couple of opportunities to wander through some of the countries bordering its seas – Italy and a teeny-weeny bit of Spain to be exact. One day I came across this post.  It not only revived my fascination for the Mediterranean — more specifically Greece, it had me craving for some Greek food too.  And since souvlaki is only the most popular Greek food, I thought of savoring a bit of Greece by re-creating Jen’s souvlaki recipe.  Although souvlakis are usually small pieces of meat grilled on a skewer, I pan-fried mine and did away with the skewer.  And instead of pita, I topped it on my basmati rice.  Equally as yum.

Yogurt Marinated Chicken Souvlaki

  • 3 tbsp fresh lemon juice
  • ½ tsp. dried oregano
  • 2 tsp. olive oil
  • ½ tsp. salt
  • 4 garlic cloves minced
  • ½ cup Greek or plain yogurt
  • 300g. boneless chicken breast cut into cubes

Here’s 2 ways to do this:

  • In a large glass bowl, mix together lemon juice, olive oil, oregano, yogurt and garlic; add chicken (or pork / lamb) and stir to coat. Cover, and refrigerate for 1 to 2 hours.

Option 1: the traditional way

  • Preheat grill for medium-high heat. Thread chicken onto skewers.
  • Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Option 2:  If like me, you don’t own a grill

  • Lightly oil pan or a cast iron grill pan with a little bit of olive oil.
  • Cook the chicken for 10-15 minutes or to desired doneness.

Because the enzymes of the yogurt helped tenderize the meat, this chicken was moist, juicy and very flavorful to boot.

Posted on by Jenn 1

Beijing Good Eats

I love Chinese food.  I think I blogged about it once before but I will say it again… I love Chinese food.  What excited me no end about visiting China was the opportunity to have real authentic Chinese food.  And interesting Chinese food, we definitely had.   Most of our meals were marvelous but I failed to ask our guide what and where they were so I leave you with 2 (of the best I’ve had on this trip) well-known restaurants that had left a lasting impression.

Ya Wang Roast Duck Restaurant

Peking Duck.  Absolutely my family’s favorite since I can remember.  And since we’re in Beijing, how could we not partake of what they consider their national dish?  And so to Ya Wang (Duck King) we went.  Whilst Quanjude and Dadong are favorites among tourists, we opted to go to a less famous but better (in my family’s opinion) tasting roast duck.

Ya Wang’s version did away with the fat and oiliness but kept the main feature of soft and crispy skin that melts in your mouth.  They say that they make sure that the ducks they serve are not too fat by growing their own ducks.  Also, the skin when carved into thin slivers has some meat on it, unlike the other establishments where they separate the skin from the meat. But it’s to each his own and I like it with some meat.

Crispy duck skin, duck meat, cucumber, scallions then topped with hoisin sauce…

Regardless, Peking Duck is a definite must try when in Beijing and Ya Wang is perhaps one of the best places to remember it by.

Xiao Nan Guo

…is a famous chain from Shanghai that found its way to Beijing and Hong Kong.  A renowned restaurant serving Shanghai dishes.  Yes that’s right!  Nothing wrong with that, right?  This wonderful restaurant is modern and elegant featuring a blend of Eastern and Western details.  The food, traditional, served in a way that is more contemporary.  The owner along with her sister started a six-table restaurant in Shanghai 23 years ago beside a restaurant called Da Nan Guo (Big Southern Country) so they named theirs Small Southern Country –Xiao Nan Guo.  Today, this small southern country restaurant is not so small anymore with 7 branches in Shanghai alone, with several in Hong Kong and Beijing.  Some of my favorites:

A lotus root appetizer

Hong Shao Rou (Red braised pork)

Szechuan styled fried chicken with chilies

Beijing, I found out could be a (Chinese) food lover’s happiness.  And if you feel that you have had too much…

Head over to Ten Fu tea.  They have a wide selection of different kinds of quality tea. Definitely a haven for tea lovers.

Useful Information:

Ya Wang
77 Jiangning Lu,
near Fengyang Lu
Phone: +86 10 6271 1717
Xiao Nan Guo
2/F Jinbao Tower
89 Jinbao Jie, Dongcheng Center
Phone:  +86 10 8622-1717
Ten Fu’s Tea
150 Wangfujing Street,
Dongcheng, Beijing
Phone: +86 10 6527 1888

 

Posted on by Jenn 7

Xiao Long Bao: Dumpling of all Dumplings

Credits:  Quickpage by Joanne aka 2girlsand poodle from the You Are Awesome Kit.  Alpha by Scrapmatters.com Life Little Surprises kit.

If you haven’t heard of Xiao Long Bao, it’s about time that you do.  You absolutely must try this at least once in your life. This delectable steamed soup dumpling is named after the small bamboo basket it is steamed in.  Inside the dumpling are pockets of minced meat and gelatinized broth made of chicken, pork or cured ham.  When steamed, the gelatin melts inside the dumpling and the soup bursts into deliciousness in your mouth.

Best with vinegar and ginger slivers

The graceful way I eat this is to bite a small hole into the dumpling and sip out the juice before taking the whole dumpling.  A word of caution… wait a few minutes to cool the dumpling before devouring though – the last thing you want is to ruin the whole experience by burning yourself.

My first encounter with this Shanghainese specialty was in 1991, in Taiwan – the very first branch of Din Tai Fung, I recently learned.   And for a very long time, I could only dream of it.  It took me 10 long years to feast on these babies again, this time in Shanghai.  It took perhaps another 5 years for Xiao Long Bao to make its way to the Philippines.  Eat Well is a favorite and very recently, Crystal Jade opened its doors in Greenhills supposedly offering excellent xiao long baos.  The long line turned me off so I have yet to judge for myself.

Din Tai Fung. Singapore. Packed!

Recently however, I came full circle when a few months ago in Beijing and more recently in Singapore, I saw myself in Din Tai Fung for a treat of my favorite dumpling (and more).  Din Tai Fung has become known for their delectable dumplings for decades and opened up franchises in many Asian countries but sadly not in the Philippines (yet).  I saw that they’ve expanded their dumplings to more than just their signature Xiao Long Bao.  They now have chicken, fish and even a vegetarian dumpling.

Though I was a bit disappointed with the vegetarian dumplings, their signature dish remains to be my favorite and

Clockwise:  Cucumber appetizer, Fried Pork Chops on fried rice, Almond Jelly on crushed ice, xiao long bao with vinegar and ginger slivers.

I so totally enjoyed their pork chops and almond jelly dessert.  So really even if XLB made them what they are today, it isn’t just all about dumplings at Din Tai Fung. If you find yourself in a neighborhood with  Din Tai Fung near you, don’t hesitate at all.  Click here to see where they are around the globe.

Where to get XLB in the Philippines:

Eat Well Delicious Kitchen (sounds tacky but they really serve up delicious meals)

At The Fort
Unit C, Ground Floor, Net Quad Building,
30th-31st St., Bonifacio Global City, Taguig
For Reservation and Pickup only: +632 856-9408
At Greenhills
Missouri St. cor. Connecticut St., Greenhills, San Juan, Metro Manila, Philippines
Phone Number: +632 722-8518

 

Crystal Jade
Unit 117-121 (near Haagen Dazs and Goodwill Bookstore)
V-Mall, Greenhills Shopping Center
Greenhills, San Juan City, Metro Manila

Phone Number: +632 570-6910, 570-6912

 

Posted on by Jenn 4

Parma Ham & Quinoa

A colleague came back from Parma, Italy and brought home for me a whole chunk of… Parma ham, what else?  Oh my!  How the hell do I slice this beauty nice and thinly?  So it sat on my ref for forever.  But hooray to Santis… they agreed to slice this whole slab for me (for a fee of course but who cares for as long as I get to partake of it and not just drool whenever I open the ref) and so this has become a usual fare lately.

Team it up with cheese and bread, eaten either as is or as a sandwich… heaven.  Love it and could never tire of it.  Vacuum packed, it goes a long way too.

The very nice staff of Santis asked me if I wanted the ends.  “It’s good for soups and stews”, they suggested, so I asked them to throw that in too.  And this is how I used it.

Not (yet) on a soup or stew dish.  I always have veggies that needed to be eaten yesterday.

So some cubed ends of the ham got thrown into a medley of stir-fried veggies (carrots and string beans) for flavor and some guilty pleasure to an otherwise healthy dish.  Instead of rice, I felt like having it with quinoa.  It’s a highly nutritional seed that is prepared and eaten like whole grain such as rice or barley.  I like it because I like the firm and slightly chewy texture.  I usually cook it with milk and sweetened with honey or Agave syrup. But I came across a savory recipe that piqued my curiosity.

Topped with fried egg… super yum!

Boil with chicken or pork stock then top with the stir-fried veggies (with the ham) and you’ll be hooked.  How to cook quinoa:  you can either follow the instructions on the label or watch this:

Useful Info:

Where to find Quinoa in the Philippines?  You can find it in any Healthy Options store in the metro.

Posted on by Jenn 4

PB&J and Oatmeal

So I love oatmeal.  I didn’t always but learned to love it when I discovered this and this (available at Healthy Options).  Unlike the oatmeal my mom forced on me every single school day of my elementary years, these provided some texture that took my fancy when I first tried it.  I’ve acquired the taste for oats since my recent illness.   It’s supposed to be good for me.   😉

Also available at Healthy Options

Sweetened with some kind of sweetener – honey, muscovado or a recent discovery, agave syrup and a sprinkling of some dried fruit, that’s how I normally like my oatmeal.

I recently uncovered though a liking for peanut butter and jelly to go with it. Guava is a favorite but I so happened to have an opened bottle of tomato jam – it worked for me too!  Don’t judge until you’ve tried it.  It can be very addicting!  Umm, that is if you love PB&J as much as I do.  Aside from the sweet-savory taste, the PB adds a certain richness to the oatmeal while the J takes care of sweetening it in a special kind of way.  I would add more liquid than usual so not to end up with oatmeal that is too thick when mixed with the peanut butter.

So go ahead, give it a try – this might just end up becoming a favorite too.   🙂

Posted on by Jenn 3