Foodnography » Asian

Wagyu Yakiniku @ Tsuru

Blogie — Thu, 10 Jun 2010 10:01:31 +0000

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

Blogie — Thu, 08 Apr 2010 09:32:48 +0000

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 anymore, because China stopped its production due to some health reasons.

Another contribution by Charles Chan. Photo taken at the Ying Ying Restaurant in Binondo, Manila.

Taro Puff @ Ying Ying

Blogie — Tue, 09 Mar 2010 09:19:30 +0000

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 Chan of Charlie & the Chapsuey Factory, photo taken at the Ying Ying Restaurant in Binondo, Manila.

Chicken Pad Thai

Blogie — Mon, 23 Nov 2009 13:01:36 +0000

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, and all their offerings are authentic Thai cuisine, at very reasonable prices.

Som’s Noodle House is on Alger St., Makati City. On Kalayaan Ave., turn left right before the entrance to Rockwell.

Lobsters!

Blogie — Tue, 01 Sep 2009 11:08:22 +0000

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

Blogie — Tue, 04 Aug 2009 19:33:24 +0000

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

Blogie — Tue, 21 Jul 2009 01:00:46 +0000

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.

Prawn in Butter & Garlic

Blogie — Mon, 13 Jul 2009 10:01:23 +0000

Jojo Ayson‘s own personal recipe, yet inspired from eating out and sampling orders of prawn. Pictured: 2 kg prawn, 1.5 cups butter, 2 bulbs garlic, lots and lots of pepper, kalamansi, rock salt.

Contributed by the Lakwatsero.

Deep-fried crab!

Blogie — Mon, 13 Jul 2009 09:55:35 +0000

Fresh crab fried in olive oil then topped with fried garlic… simple yet yum! Cooked by the contributor’s friend, Ferdie Saputil.

Shot location: Silang, Cavite. Contributed by Jojo Ayson, the Lakwatsero.

Chicken Curry Delight

Blogie — Fri, 10 Jul 2009 10:29:13 +0000

Chicken cooked in fresh coconut milk with yellow curry, carrots, bay leaf, potatoes and red bell peppers; seasoned with salt and pepper — cooked to spicy, creamy perfection!

Contributed by Juan Gadi of juan’s kitchen.