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Saturday Visit To Mercato Centrale
Since I was already too full from the morning exploit in Saturday Salcedo Market, I could not anymore eat a bite when we next went to take a look at Mercato Centrale. They did have a variety of food offered and I just went straight to have a sample of Merry Moo Ice Cream in Earl Grey flavor. I just couldn’t help it. 🙂My pictures will have to tell the story for this time around since I was not really tasting or eating anything already at this point in the day. Enjoy! Next time, I will be back to explore Mercato through mouth and more importantly try the Bagnet Sandwich which I hear is really good.
XoXoEV -
A Visit to the Saturday Salcedo Market
When I first heard of the Saturday Salcedo Market, I think it was way back a few years ago when it first made its debut into the food list of people in the Metro. It instantly became a hit because aside from the variety of food being offered; sometimes you can actually get the actual owners of these food brands behind the makeshift counters and trying to make small talk with you about their products/food items. This is one of the things that I particularly like because it somehow makes you a bit close to the food that you are eating and knowing a little bit of history and knowledge regarding that delicious bite of food that you are about to chomp down on. Also, their location was great. Right smack in the park greens where you can enjoy your food finds on the stone benches or right on the grass like a picnic.
Over the years, it has evolved and more and more stall owners are joining and now you can have fresh seafood items being sold there as well. Those gigantic and for sure really delicious tiger prawns and others.
The food choices now include the more exotic fare to the international ones ranging from the fried frog legs of Pampanga to the more international crepes from a French guy and those delightful German sausages which can more than fill your empty stomach. Truth be told, venturing on your own into the market might be interesting but being with friends make it even more so because with friends you can share food finds and thereby taste and experience more gastronomic delights and of course, food is always better when shared with friends! 😉 Also one important note, the serving portions in the Saturday market are most of the time good for sharing so please bring a friend or two.One such Saturday in June, me and a few food loving friends went to the Salcedo market in the morning to experience and sample the delights they had to offer. Here in this post are various food stuffs we have tried and seen.Passing by the right side of the market, I saw incredibly mouth watering pastries and I even saw a delicious looking pecan pie but alas I was not able to try this out as I was already so full from the savory dishes that I did not have room for dessert already.
Right next to the pecan pie were these absolutely delightful French macaroons!
On to the other stalls, I saw mounds and mounds of paella, with different variations. From the regular paella valenciana to the more interesting paella negra which was sinfully and blackishly delish.
There were also little yummy Japanese pancakes which can have fillings ranging from choco chips, cream cheese, bacon and other goodies.
I even got a glimpse of freshly made takoyaki balls which I wanted to try and compare to the ones that I had tasted in Little Tokyo but again, I wasn’t able to try them out. For sure next time, I will pop one in my mouth.
We also had some tequila-infused pasta and some finger-lickin good grilled ribs which were really meaty and so wonderfully savory.
As always, it was a good, tummy filling experience I will not so soon forget since after the Salcedo Market, we also did a trip to Mercato Centrale…Now that’s for the next post already.Do take some time to explore the gustatory delights of the Saturday Salcedo Market and have a leisurely lunch at the park. While you’re at it, you can also add some of your favorite greens to your herb garden as well because I saw a vendor selling potted herbs and some other wonderful spices and flavorings for the cook in you.As I said, enjoying the Saturday Salcedo Market is always better with good food-loving friends around!
Enjoy!XoXo -
For the Rainy Days!
Native tsokolate (chocolate) is the perfect treat for cold and rainy weather. Made from 100% pure cacao beans.Great in the mornings! Have your cup today. 🙂 Enjoy!
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My Binondo Foodie Adventures Part VI: Suzhou Dimsum, In Search of the Perfect Xiao Long Bao
My friend CB has told me that one of her good food finds is a quaint little dimsum place which serves Xiao Long Bao. Located in Sabino Padilla Street in Binondo, this little quiet dimsum place is home to some tasty Xiao Long Bao as well as great noodle soups – the kind that you wish you can get in Chowking. So one day, I decided to check it out as per friend CB’s recommendation and so I brought Mum with me since she loves these outings to Binondo and never gets tired of them no matter how many times we go. She and I are very addicted to going there. I don’t really know why.We finished with our other errands in Ongpin so I told her we were going to eat at a new place – Suzhou Dimsum. We went inside and there were only a couple of customers since it was around 3pm so too late for lunch and too early for dinner. No crowds. Perfect timing!
I immediately ordered Xiao Long Bao. I just ordered one portion because I wasn’t sure how much it is and how many but I was expecting around 3 or 4 pieces of Xiao Long Bao. Since it was quite windy, I went ahead and got a noodle dish – Beef Kianchi Noodle Soup and then we had some Fried shrimp wantons.With the Xiao Long Bao, we had it steamed as this was the usual way to go. Me and mum fanned it a bit before we tried to gobble it up because it was freshly steamed and I wouldn’t risk it. I also told Ma, to take it easy since the Xiao Long Bao would have some soupy liquid inside it. When I bit into it, I could feel that the wrapper was a bit thick but not too thick that it would be squishy like. It just had the right thickness because the dumpling had liquid inside so the wrapper had to be able to sustain the liquid. The soupy liquid was a bit bland for me and somehow I didn’t get quite a rush when I ate it. I have to go back for a second time in order to form my opinion finally. Watch out for that next post. I’ll be sure to take notes on the second experience.
What did it for me at Suzhou was the Beef Kianchi Noodle soup. I never expected it to be quite tasty. And the price was not too bad with the serving portion which is good enough for 2-3 persons. The broth was hot and tasty. I could really taste the real beef flavor there and not just that beef flavor that you get when you put in a beef bouillon. It was really beefy! There was also a certain kick to the soup as it really is a balm to cold weather because its spiciness can really heat you up. The al dente noodles were great and chewy. Not at all flat and mushy. The beef was really tender and it tasted as if it had been simmering in the same broth I had for hours. I loved this! Mama and I were both full to the brim with just the soup.
The fried shrimp wonton was just okay. Nothing really incredible to write about it. Again, this time, it was the beef noodle soup which was the winner. I promise to return and get a good taste again of the Xiao Long Bao and this time I will really take notes as sometimes I update late so I tend to forget how some food items taste like.
Till next post!Suzhou Dumplings is located at:Sabino Padilla Street, Binondo -
My Foodie Experiments: Beef Short Ribs (galbijjim or kalbi jim)
My apologies for the long absence everyone! A lot of things seem to be happening at once that somehow I am backlogged with all the entries I should be posting here.
Well, I had another Korean cooking experiment this time with beef short ribs. I got my ribs from Monterey as I think that no other meat shop offers quality cuts unless of course you have your neighborhood butcher that you can request specific cuts from. The recipe is again from my favorite Korean cooking site – Maangchi.
Hope you guys enjoy making this one. Just be sure that you make it ahead of time because you need to get the short ribs really soft to be able to enjoy the meat.Ingredients:
2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).
Soak 5 shiitake mushrooms in warm water for about 4-6 hours. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles. Throw away the boiling water and clean the pot. Place the clean beef short ribs in the pot.Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tablespoons soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tablespoon rice wine, and 1 tablespoon brown sugar. Add it to the short ribs in the pot. Boil it over medium heat for 20 minutes. While it boils, you can prepare the other ingredients:
Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls). Cut the soaked shiitake mushrooms into bite size.
*tip: You can add several skinned chestnuts and gingko nuts.
Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat. *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat.
Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough. Add 2 tablespoons of moolyeot (corn syrup), 1 tablespoon sesame oil, ½ teaspoon black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer galbijjim to a platter before serving.
NOTE: I did use splashes more of sesame oil because I really love how it lends an authentic taste to the dish. I also made some adjustments on the seasoning depending on how you like it. So please, indulge yourself. The shiitake mushrooms really tasted good in this dish. Sort of like a meat extender.
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My Foodie Experiments: Savory Lemony Sweet Potato Mash
Holler food and cooking enthusiasts! Today will be BIN (BisayaInManila) kitchen day. I saw this recipe a few weeks ago on television at Rachael Ray and decided to try it out for myself. I only saw the procedures and not the exact recipe so I just made it along as I got by.
Ingredients:
1 kilo sweet potatoes (white skinned ones), peeled and cubed1 piece lemon, zested and juiced¼ cup honey. Less or more depending on your taste1 cup stock (chicken or beef)Salt and pepper to taste
1. Wash your sweet potatoes, peel them up and cut them into cubes2. Boil them in some water seasoned with a bit of salt.3. After boiling, rinse the boiled sweet potatoes and be ready to mash them up already with a masher or a fork.4. Add the stock, lemon juice and lemon zest to the sweet potatoes and continue to mash them up.5. Add some honey for taste. Add it little by little so your sweet potato will not be overly sweet. Remember that this is supposed to be a savory dish.6. Season with some salt and pepper.The consistency of the finished mashed sweet potato should be like that of a regular mashed potato but this will have a savory, sweet and lemony taste which will suit your taste buds. Perfect to pair with roast pork, chicken or even as a side for a beef dish.
Happy Mashing! -
Resto Feature: Top Dish Korean Restaurant, Makati
Being an avid Korean food lover, I am always on the prowl for great and authentic Korean restaurant experiences here in the Metro. I have been to Kaya and especially love their Dolsot Bibimbap and I also blogged about this unnamed Korean restaurant here in my blog. A few weeks back, I finally found the time to eat at this restaurant again and finally got its name – Top Dish. Thank you to my good friend CB for showing me this resto. This is really one of my go-to places for an authentic Korean food experience.The place is quite non-descript with an unassuming entrance and it seems like it’s just an ordinary house outside if not for its white and bright signage in Korean and English. The first time you come here, you’d be amazed because the entrance to the restaurant is also by way of their kitchen. It is kind of weird but works for them fine. It is owned and managed by a Korean couple and they are always very welcoming of their guests. This is also one of those restaurants where I see a lot of Koreans eating inside. Methinks it is a testament of their good food and authenticity in providing and showcasing Korean fare here in the Philippines.As usual, a wide array of banchans was again served to us. Banchans are the side dishes that all Koreans usually eat with. This is given for free in Top Dish and is something that I really appreciate because I think that if you want to offer the unique and original Korean eating experience that this comes hand in hand with it like how they really do it in Korea. We had some spinach sautéed in sesame oil, sweet potatoes, potato omelets, spicy “dilis”, sautéed bean sprouts, kimchi and some other appetizing stuff. The red pepper paste and soybean paste were also staples at the table.
We ordered their roasted gizzard. It was served together with some fish sauce with garlic bits and jalapeno slices. You eat all of it together and the result was outstanding. I never thought I’d get much pleasure in eating gizzard but the way they presented it and how it is eaten Korean-style made me a convert. It was salty, spicy and had a pleasant chewiness that wasn’t rubbery but just right. I definitely enjoyed this dish.
Then we ordered some of their sweet and spicy chicken. This was fried chicken with a generous slathering all over of the sweet and spicy sauce. This is somewhat similar to what BonChon is offering but I have to say that this fried chicken dish trumps what BonChon has to offer and at a great price. It was still crispy even though it was dressed in a thick sweet and spicy sauce which was finger-lickin’ good. The meat inside was tasty and juicy and just so yummy. I keep coming back to get some more.
We also had some Korean noodles – Japchae which is glass noodles cooked the Korean way. It was just okay but nothing really remarkable as the gizzard and chicken.
I still have a lot of things to try out in their menu and I can’t wait to go back again to test out the other items and see how they hold up to my taste buds but definitely Top Dish is one restaurant you would go back to if you are wanting that authentic Korean eating experience. This is where I get my regular fix. The place is quite small and cozy though and would fit about 16 people all in all.
My Rating:Price: 9/10 (value for money, around 300/person) not bad for authentic Korean food.Place/Ambience: 7/10Food: 9/10Eating in groups is great so you can share the cost and try out a lot of other dishes too.Top Dish Restaurant4890 Durban Street, Makati City near P. Burgos.For reservations call 758-1122. -
On The Tummy Spot: Chicken Inasal at JT Manukan Grille
I’ve tried numerous kinds of chicken “inasal” from Cagayan de Oro to Cebu and here in Manila. Some have been good and some not so great – just ordinary so I am usually not that excited about chicken inasal food trips. My friends MRD and GHD on numerous occasions have told me about this little chicken inasal food place located in Malugay St. in Makati. One Sunday during lunch, I finally headed there with the couple in tow and a newfound friend SQ.
The outside is nothing spectacular or eye catching. The place is not where you would like to dawdle over lunch or dinner because it is not that interesting. JT’s Manukan is actually located beside OSMAK (Ospital ng Makati) so that would be one of its landmarks. When you go inside, the one consistent thing are posters of old movies that actor Joel Torre has been in. JT’s Manukan is owned by him and as such his initials on the name of the chicken place.
Of course, I ordered the chicken pecho which is the drumstick plus a big part of the thigh if I’m not mistaken. We also ordered “atay” (chicken liver) and some pork liempo grilled. The basic condiments were offered at the table – soy sauce, vinegar, chilies and chicken oil (which you can slather all over your rice). When the chicken arrived, I eagerly wanted to sink my teeth into it so I can say for myself it is really as good as my friends have painted it out to be. The garlic rice was really good too. All garlicky with little garlic bits. This was really every penny’s worth of our money and it’s not that expensive as well.
The first bite is always the clincher and with this first bite, I wasn’t disappointed. Usually when we do a little bit of chicken inasal at home, I am always concerned that the chicken meat dries up during the cooking process and sometimes our chicken inasal at home does have that dried up feeling to it but this chicken from JT’s was another chicken altogether. The chicken meat was so plump and juicy with just the right amount of doneness to it. It kind of felt like Hainanese chicken which is all plump but this just had a barbecuey feeling to it. I think I had stumbled onto a great chicken place. This is even better than Mang Inasal’s chicken. I could taste a variety of flavors like lemongrass and some others. I wanted to eat and eat. It was that good. Not dried up but just really juicy.
The chicken livers were also good. Just the right size for a diner and really good as well. Not hard and tough but soft and tasty. Almost fluffy if you ask me. Hahahahah!
Their grilled pork liempo was just so so because I guess this wasn’t really their star product. The chicken is. I can’t wait to eat here again when the craving for authentic Bacolod inasal chicken hits me.
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My Binondo Foodie Adventures Part V: Shin Din Kha Maki Place
I didn’t know what Maki was before I set foot in Binondo and my mom explained to me that it was kind of a sticky soupy broth with either pork or beef together with some noodles. I saw this menu item in the Eng Bee Tin restaurant and they were offering it either in fish, pork or beef maki.
My initial experience with Maki was in Super Bowl of China when my friend Witchy Crazy Mommy brought me there and I blogged about it here. I got the feeling that I did not really taste the deliciousness of the broth because the soup was too sticky for me. It tasted starchy somewhat. I am not really sure if it is supposed to taste starchy but I expected more so I vowed to go in search of a really good Maki experience because friend Jho tells me that it is really good if the Maki was cooked right.
One afternoon together with Mama, we went to Binondo because we were buying some stuff and I thought to drop by this Maki place which I always see when I go to Wai Ying (one of my favorite restos along Salazar St.). It’s a sort of cozy and small restaurant and their specialty is Maki. When we went inside, we were immediately seated and we decided on what kinds of Maki to order. I got their pork Maki while mom got the beef Maki. We both ordered the smaller snack orders but we should have just gotten one because a snack order was really plenty for the both of us so we ended up feeling so full after.
When I tried the broth, I get the feeling of thickness but my tongue could discern the clean lines of the tasty broth too. It was good. I couldn’t stop eating it. The noodles were cooked just right and not pasty at all. Al dente as they would say. The broth really was the clincher for me. Clean, flavorful pork and beef taste that cut through the starchy element. I loved it!
We also tried and ordered their jumbo siomai’s but Wai Ying’s is better tasting.
The fresh lumpia that Mama got was just okay. The fresh lumpia we always get along Ongpin Street was better. This really is a Maki place and I want to go back and sample the other Maki offerings they have. But so far, it was good for me.
XoXo
P.S. If you are a Maki connoisseur and you’ve been to Shin Din Kha and found it lacking, I would appreciate a tip on where a good Maki place is so I can compare. 🙂Shin Din Kha Maki Place08-A Benavidez cor. Salazar Sts., Binondo
Manila, Metro Manila, Philippines -
Foodie Event: Yummy Eats @ the NBC tent Fort Bonifacio
Last May 21, my foodie friend and fellow blogger Witchy Crazy Mommy scored us free tickets to Yummy Magazine’s foodie event – Yummy Eats at the NBC tent Fort Bonifacio in Taguig. We were both very excited for this as it is a foodie lover’s event. I prepared my big bag, for what I assumed are going to be full of stuff I might want to purchase later on, my trusty camera Stassy and lots of anticipation for a great event.
We arrived during lunch time and we could already see this FIC truck giving out free yogurt ice cream to all participants. When we claimed our tickets, we had to get ourselves stamped and then they explained that for every booth we visited, we should get stamped and avail of the free samples of products they were promoting. The tent was air-conditioned so it was very comfortable and we started snapping away. 😉
Actually we went the wrong way because we started in the desserts side when we should have started on the savory side but anyway, we still enjoyed ourselves. Apart from flitting and eating our way through the many savory and sweet morsels, a cooking demonstration was also taking place at the center stage. After the demo, there was even a cook-off participated in by various cooking schools in the metro. We didn’t pay much attention to them as we were busy going through the various food stalls.We had our favorites and as my friend Witchy Crazy Mommy would say, those foods that make you unconsciously clap your hands without you ever noticing that you were clapping. Those AHA! moments…There was the caramel and roasted macadamia nut frozen meringue pie from “Tina’s Pie Outlet” which was to say really delicious and it is a meringue pie which made it light and goes together well with the heavy caramel. It was something that you can eat lots of without ever feeling guilty at all.
Next stop was this vegetarian restaurant aptly named “Pipino”. They served this all-veggie lasagna which was so creamy, cheesy and tasted even better than your regular mac and cheese which made me wonder if indeed there was no meat in there or regular cheese but the owner assured us that it was really made without meat and meat products. Go figure how they made it so delicious. You’d be thinking why you are not vegan with this dish.
I also saw some very visually stimulating and yummy treats from “Little Ms. OC’s kitchen”. I tried out the little chocolate chip cookies and they were so chewy and chocolatey that I picked up more than one. Hahaahahha! I couldn’t help it, they were so good. I also saw from her stand the very interesting Angry Birds cupcakes as well as some characters from Plants vs. Zombies! What a riot! They were so nice to look at, I would be afraid to eat them up.
Moving on, I enjoyed some homemade ice cream with funky flavors from “Merrymoo”. We tried out 2 of their flavors: caramel & salt and earl grey ice cream. Earl grey ice cream really tasted like earl grey and had the same calming effect but this was now in ice cream form. This would be really good under the hot sun. I have a special place in my heart for any kind of food that incorporates both the sweet and salty so the caramel & salt flavored ice cream was to my liking. I will be looking for them again in Mercato Centrale.
We also got to sample some really juicy and delicious lechon. I always think that Manila lechon is not as tasty as Cebu lechon. I can’t help it because I lived in Cebu for a while and got used to CNT’s very flavorful roasted lechon. But surprisingly the lechon company which originated from Negros actually sort of bears some resemblance to CNT and was delicious. It didn’t need any sarsa anymore.
I also got to try this Taiwanese chicken franchise called “Big Daddy’s Chicken”. It was really nice and flavorful that I simply have to find them in MOA. Luckily I got their flyer. Oh they are by the way open to franchising.
And then, I spotted Chef Bruce Lim – the host and chef of Studio 23’s Chef’s table show. I used to watch him then and boy he is one tall guy. Of course, I had to have my picture taken with him. I couldn’t resist. He was also there with his foodie stand as well as enjoying the event. We went through many more stalls but not all were really good but most of them were.
We finished off by buying really wonderfully decorated sugar cookies and had some free Starbucks coffee to stuff our stomachs more. We didn’t have lunch but with the amount of food we ate, it would tide us over until dinner. We were that full. I also got my other friend CB to come with her cute nephew and budding foodie also, Darren.
Cheers Yummy! Congratulations on your event and many more to come.XoXo
exploring food forever! among other things…
