Braised Chicken with Pechay and Chinese Mushrooms in Hotpot

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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.

Should I say ‘Mexicali’licious?

When I really crave for burritos, Mexicali is the place to be. I am really a fan of Mexican food here in Mexicali. Karla and I usually frequent the Mexicali restaurant in Glorietta but we have also tried Mexicali in Megamall 🙂 .
Grilled Steak Burrito and Cheese and Garlic Quesadilla Combo
Grilled Steak Burrito and Cheese and Garlic Quesadilla Combo ( you can tell the waiter, burrito and quesadilla combo, you can choose your own burrito and quesadilla, Php 275.00)

Continue reading “Should I say ‘Mexicali’licious?”

John and Yoko, Cosmopolitan Japanese

John and Yoko at Greenbelt 5

Upon walking towards John and Yoko (the restaurant), I already felt this cosmopolitan ambiance. When I got inside, it seemed to be a restaurant bar (because of the lighting) but it’s not really one. I’ve learned that it’s one of Marvin Agustin’s business ventures. Continue reading “John and Yoko, Cosmopolitan Japanese”

Abe, where good friends dine

Lamb Adobo at Abe
Lamb Adobo Bencab (PhP 350 per serving)

When it was my first time to eat at Abe restaurant (Serendra branch), we waited for some time because the restaurant is already full. Anyway, we still waited because our relatives from Las Vegas were craving for something new yet something Pinoy. The
second time I went there (this time with Sha and Baby), we arrived there with no lines. Hence, we decided to eat there. 🙂 Continue reading “Abe, where good friends dine”

Ma Mon Luk: Still serving the best mami and siopao

The Original Ma Mon Luk Mami

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 “Ma Mon Luk: Still serving the best mami and siopao”

Fish out of Water

Fish out of Water menu (outside)

Fish out of Water according to The New Dictionary of Cultural Literacy:

Someone who is out of his or her normal environment or range of activities

Fish out of Water (also by Red Crab) is just one of the must-try restaurants at Greenbelt 5. Fish out of Water is for someone who enjoys a one of a kind gastronomic adventure. In addition, those who enjoy exotic food like frogs, ostriches and wild boars would really enjoy dining there. Of course, their menu offering is not limited to exotic food. 😀 Continue reading “Fish out of Water”