Entries Tagged 'Chinese' ↓

We have been invited to participate in a Shabu-Shabu 101 that was initiated by Ms. Candy Hwang owner of Healthy Shabu-Shabu in Shangri-La Mall ( Mandaluyong) last night. Karla and I knew that we are expected to cook our own food as what we did in our previous food trippings of other Shabu-Shabu restaurants, now at least we learned new things from the experts

Let me first describe the difference in eating Shabu-Shabu than in a ‘normal’ restaurant. First, a Shabu-Shabu restaurant has a different type of table wherein it has some burners under it ( other restaurants would have an LPG tank under/ beside the table) because this requires heat in order to proceed with the cooking. Second, the ‘paraphernalia’ needed in Shabu-Shabu are Chinese soup spoon ( or White Spoon) . Third, if you are in a hurry this isn’t for you. You would need to be prepared to be inside the restaurant in about an hour or more. Also be ready to smell like food ( you know, like being in a fastfood court) since you will be cooking your own food. Continue reading →

We always would frequent to Glorietta 4’s Food Choices to have some quick fix for our hunger. Even though we’ve been eating there quite a lot, it’s actually our first time to try President’s Tea House Express there. It was right beside Meister’s. The food seems enticing since they have dimsum, Yang Chow and other Chinese dishes. I thought that I was not in the mood for Chinese but when I saw their prices, it seems enticing. They have value meals for those who are on tight budget.

I decided to order their dimsum+Yang Chow meal. I chose siomai as my dimsum and then ordered an extra iced tea. The meal actually is priced at Php 96.00.

On the other hand, Karla ordered 1 dish+ steamed rice meal ( also priced at Php 96.00,you would need to add Php 10.00 if you’re going to select the dishes included with that addition). She ordered Lemon Chicken as her dish. We also added some mini asado siopao on the side

So all in all, we paid about Php 329.00 for all of these including the drinks. It was a quick Chinese food fix for us. We’re really full and it’s a great deal if you’re craving for Chinese fastfood.

Me and Sha had a dinner at Tong Yang at SM Megamall. This is not a typical buffet where you get food and you eat it. At Tong Yang, you get the food that you want to grill, be it a chicken, pork, lamb, etc. You would also have to get the ingredients for the shabu-shabu. After that, you have to do the cooking. Continue reading →

My mom made this a few hours ago for dinner and I decided to share it with you foodtrippers. Actually this was a recipe found in Yummy Magazine May 2008 issue and my mom just substituted and deleted some of the ingredients here since they’re not currently available ( and some of them were expensive )

Here are the ingredients:

3 chicken leg quarters

salt and pepper to taste

3 tbsp oil

2 tbsp ginger, shreaded

2 tbsp onions, chopped

3 tbsp garlic, chopped

1 stalk leek sliced

4 pcs Chinese mushrooms then sliced into 4 pcs each

1/4 cup oyster sauce

1 chicken boullion ( or you could also use chicken stock)

2 tbsp sesame oil

salt, pepper and sugar to taste

pechay

procedure:

1) Chop each chicken leg into 3 parts and season with salt and pepper. Let rest for 20 minutes before cooking.

2) In a wok, saute ginger, onions, garlic, leek and Chinese mushroom in the oil until it’s fragrant then you can add the chicken quarters. Make sure to cook the chicken ( be careful with salmonella! ) and then pour all the remaining liquid ingredients ( that includes the chicken boullion also if you’re not using chicken stock). Season with salt, pepper and sugar to taste.

3) Place it in low fire once you see the sauce is boiling, then add the pechay.

This is really good as a rice topping ( because of the sauce) and by the way, this will be my ‘baon’ tomorrow for lunch

* recipe adapted from Yummy Magazine May 2008 issue, ” Braised Chicken with Shao Xing Wine and Bok Choy in Hotpot”, Summit Media.

If you want some mami and siopao experience that is already written in history, go to Ma Mon Luk in either Quiapo or along Quezon Ave. near Banawe. Those are the only two existing branches of Ma Mon Luk. Since Ma Mon Luk’s death on September 21, 1961, three generations have been succeeded already and I’m glad it’s still there. Continue reading →