Chop Suey
This was taken sometime ago at Papa Ching’s Restaurant in Davao City. Their Chop Suey is made with care and cooked only with the freshest ingredients.
Archive for 'Asian'
Soft-shell Crab Kaprao
Crab is a wonderful meat, but can sometimes be cumbersome to eat, especially when you’re at a restaurant. So, for those who can’t stand having to crack shell to partake of this delectable seafood, soft-shell crab is the answer. This dish, Soft-Shell Crab Ka Prao (sometimes called “spider ka prao”), is a tasty rendition by [...]
Son-in-law eggs
This exotic appetizer — with a playful name to boot — is a dish of hard-boiled eggs that’s deep-fried then poured over with a fish-and-tamarind sauce. Crispy chilis (also deep-fried, I presume) and shallots are sprinkled in as well. The taste is on the salty side, but the egg rounds off the edges quite nicely. [...]
Kami Nabe @ Izakaya Nonki
The Kami Nabe dish is an interesting order at Izakaya Nonki. The ingredients — shrimp, salmon, squid and lots of vegetables — are served raw in a thick paper pot, on top of a burner. Read more about it here.
Nilagang Baka
A dish that’s a favorite in any Filipino home is the Nilagang Baka, roughly translated as “beef stew”. It’s a stew because the meat is boiled for hours, if you want the meat to be tender and juicy. However, the soup is actually quite thin, which is unusual when you think of stew. In Cebu [...]
Wagyu Yakiniku @ Tsuru
Wagyu is well-known the world over for taste, texture and tenderness. At Tsuru Japanese Restaurant, they serve high-grade Wagyu yakiniku, as well as other yakiniku offerings. Photo by Christian Te.
Cold Cuts @ Ying Ying
Cold cuts composed of chicken, asado, a variety of seaweed, and century eggs. These cold cuts are quite refreshing, but I am no fan of the chicken because of its little bones. Their asado dishes are just the juiciest (Ying Ying and Wai Ying have the best asado in Binondo). We don’t eat century eggs [...]
Taro Puff @ 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. Contributed by Charles [...]
Chicken Pad Thai
My brother brought me recently to this hole-in-the-wall joint (literally!) in Makati, just outside posh Rockwell, called Som’s Noodle House. I must say, the look of the place doesn’t do their food justice at all! We had their Pad Thai and their Curry Chicken — both were sumptuous and very filling. The owner is Thai, [...]
Lobsters!
At the famous Ka Lui restaurant in Puerto Princesa, Palawan. The word lobsters just jumped out of the menu. We ordered half a kilo and chose it cooked in classic butter-garlic. Yum! Contributed by Jojo Ayson of the Lakwatsero Travel Blog.
Deep-Fried Oysters
I love oysters! Raw, steamed, baked, broiled. A typical order is usually “Rockefeller”. But while in a Chinese restaurant in Kota Kinabalu, “deep fried oysters” called out to me on the menu. The batter was just right. Crunchy on the outside, soft and juicy on the inside. Succulent! – Jojo Ayson of Lakwatsero Travel Blog
Mandarin Oriental California Maki
Our kitchen was graced by Chef Carla Calamba to teach us how to make California Maki, Mandarin Oriental way. Thanks for the technology. Kudos to you, Chef Carla! Buon Appetito! Contributed by Juan Gadi of juan’s kitchen.
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